Our work group holds a morning tea for Christmas where we cater for all 200 staff members at our work.
I am the only vegetarian in our section so it is up to me to cater majorly for the vegetarians (even though the others often bring something).
It is really hot where I live at Christmas, so I don't want to have the oven on very much where possible.
It is also good if the food can be easy to dish out on the day as we have to take it to work and serve it on the platters in the conference room. There is a microwave in a convenient location, but the oven is across the street (so heating up in the oven is possible but not easy)
So I am after stuff that is easy, yummy and can feed lots of people - the more i can prepare it ahead the better, especially if it doesn't go soggy. It is also great if it impresses the meat eaters and gluten free is also good - but it has to be veggie.
I already have - veggie pate and dolmades - thinking of hummus and falafel platter
thanks Some great ideas already - just to keep you on track - needs to be finger/appetiser type food - as it is a stand up morning occasion
the dips/platters and nibbly type suggestions so far are great thankyou You could make a large salad, using fresh fruits in place of eggs, cheese, and meat toppings.
You could make a simple but elegant fruit/veggie tray.
You could make a pasta dish. Cook your noodles, cover tightly and keep cool. Make a pasta sauce, like a mushroom, that would be easy to heat up in a microwave. Heat the noodles first, then the sauce, and toss together in a large bowl. Hot, fast, and easy. How about deviled eggs?
Celery sticks with peanut butter in them. Eggs and Bacon or Steak and eggs. Try carrots. Cranberry-Jalape帽o Appetizer
Serves 6 to 8
1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)
4 green onions, chopped (about a 1/2 cup)
2 small jalape帽o peppers (or 1 large), seeded and chopped (about 2 tablespoons)
1/2 cup sugar
1/4 cup fresh cilantro, minced
2 tablespoons fresh ginger, finely chopped or grated
2 tablespoons fresh lemon juice
8 ounces of vegan cream cheese (try Tofutti)
Vegan crackers
Mix all ingredients together in a large bowl, and store in the fridge in an air tight container for at least 4 hours to allow flavors to mellow.
Scoop vegan cream onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.
Cheezy鈥?Garbanzo Spread
Makes about 2 cups
1 15-ounce can garbanzo beans (chickpeas)
1/2 cup roasted red peppers
3 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth. If using a blender, occasionally stop to push down the bean mixtures with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.
Serve on crackers or bread, in casseroles, or as a delicious filling for quesadillas.
Mango & Black Bean Salsa
Serves 4 to 8
1 15-ounce can black beans, rinsed and drained
1 7-ounce can whole kernel corn, drained
1 15-ounce can mango slices, cut into 3/4-inch cubes
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Combine all of the ingredients in a medium-sized bowl and lightly toss.
Serve with baked tortilla chips or as a delicious garnish on burritos.
Or you can bring some past mixed with veggies
Artichoke Pesto Pasta
Serves 4 to 6
8 ounces pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 lb. extra firm tofu, sliced into thin strips or mashed
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata olives
1 lemon
Fresh basil to taste
Red pepper flakes
Nutritional yeast
Cook the pasta until tender. Drain and rinse, then set aside.
In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.
In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving. Ref cake: layer of lady fingers, fruit, cream, then another layer of lady fingers, fruit, cream and so on then allow to set in a refrigerator until serving time.. easy to make in large batches, and vegetarian (unless you are anti dairy. but maybe you can use a vgetarian ream substitute) Tea Fans please visit www.iloveono.com |
