Going Green - 100% Vegetarian Party Recipes
In keeping with March's Diva Go Green Theme, take a look at these delectable party foods that are 100% veggie (the one exception is our Bachelorette Brunchers), inexpensive to make and super delicious. This little sampling of high-end yet simple party fare proves that being earth conscious is not only easier than you might have thought, but is also quite chic.
Check out Grist magazine online's profiles of 15 Green Chefs. These top food experts span the globe from California, to London to Paris and back again. Learn how earth-friendly cuisine favored by jetsetters is a hot new shower trend sweeping our nation!
Check out your vegetarian nutrition facts and health benefits of eating vegan fare – this site has lots of recipes and beverage tips too.
Finally, you might want to think about getting a subscription to Vegetarian Times as a gift to yourself and as a shower gift for the bride or Mom-to-Be on your list! Read Vegetarian Times online and see what you think. This brilliant cook's page turner gives you economical, easy recipes that are absolutely scrumptious. We say that no recipe out of this magazine tastes like weeds. Your shower guests won't turn up their noses and run to -- uh -- McDonald's!
Baby Pears With Crannies and Walnuts
Baby Pears is a luscious alternative to heavier pastries that might not sit well in Mom-to-Be's tummy the closer she gets to her due date. It also satisifes the Bride-to-Be who is watching her figure. This light confection does double duty -- first, it's always a big party hit. Second, it's healthy!
INGREDIENTS
3 ripe but firm pears, peeled, cored and quartered
1/3 cup pomegranate juice*
1/2 cup dried cranberries
1/4 cup chopped walnuts
*You can substitute cranberry juice, red wine or apple cider if you prefer.
DIRECTIONS
Preheat oven to 350°F.
Place quartered pears in a baking dish. Drizzle pomegranate (or cranberry, red wine or apple cider) juice over pears. Sprinkle cranberries and walnuts on the top. Bake for 20 minutes, or until pears are tender.
Serve with juices, a scoop of low fat frozen yogurt and/or or whipped cream. This one goes haute cuisine when you sprinkle a little cinnamon, nutmeg and/or shaved chocolate on the top.
Sassy Lassie Crescent Squares
INGREDIENTS
5 oz. softened cream cheese
2 TBSP softened butter
1 pkg. cubed cooked vegetarian chicken cutlets (Quorn, Amy's or Boca brands)
2 TBSP chopped fresh onion
1/2 cup chopped green bell pepper
1/2 cup frozen peas
1/2 cup chopped fresh mushrooms
1/4 tsp garlic salt
1/4 tsp ground pepper
2 (8 oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
Olive oil -- to brush on outside of stuffed crescents
fresh grated parmesan cheese
DIRECTIONS
Heat oven to 350°F. In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth. Add other ingredients; mix well.
Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of stuffers with olive oil; sprinkle with parmesan cheese.
Bake at 350°F for 25 to 30 minutes or until golden brown.
Bachelorette Brunchers
(Lacto-Ova vegetarian recipe)
INGREDIENTS
8 oz. Veggie Breakfast Sausage Links (Morningstar brand makes very good ones)
1 tsp extra-virgin olive oil
8 oz. mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded organic Swiss cheese
1 tsp freshly ground pepper
5 eggs (Get cage-free eggs from grain-fed chickens at Whole Foods, Trader Joe's or at your local supermarket. Horizon brand eggs are commonly available)
3 egg whites
1 cup 1% organic milk (Horizon brand milk is one good choice)
DIRECTIONS
Preheat oven to 325°F. Coat a nonstick muffin tin generously with cooking spray.
Heat olive oil in a large nonstick skillet over medium heat. Toss in mushrooms and saute until golden brown (about 5 to 7 minutes). Transfer mushrooms to a bowl and cool for 5 minutes.
Microwave veggie sausage for 3 minutes. Cut up into small pieces and add to bowl with mushrooms. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide egg mixture evenly into prepared muffin cups.
Sprinkle a heaping tablespoon of sausage mixture into each cup.
Bake until tops are just beginning to brown (about 25 minutes). Let cool on a wire rack for 5 minutes. Place a rack on top of the rack holding quiches. Flip it over so that quiches are now on the top rack. Let quiches cool completely.
Yield: 12 servings
Note -- you can also substitute other vegetables of your choosing with the veggie sausage.
Voluptuous Vegan - Chocolate Covered Strawberries
INGREDIENTS
8 oz high quality vegan chocolate, broken into pieces
(check your local Whole Foods or Trader Joe's for vegan chocolate)
2 pounds fresh ripe long-stemmed strawberries
DIRECTIONS
Line a baking sheet with wax paper.
Melt chocolate in a double boiler over low heat and stir frequently to keep chocolate from scorching. When chocolate is smooth and creamy, reduce heat to very low.
Dip each strawberry about half way into the chocolate and place on wax-lined baking sheet for cooling. Can be made a day in advance. Keep in the refrigerator overnight. Serve chilled with sparkling wine, champagne, mimosas, or non-alcoholic mocktails.
