Menu help! Festive vegetarian dinner party ideas

[Anonymous]

I love this potato dish, and it presents nicely too.

https://cooktoria.com/sliced-potato-cake/

[Anonymous]

https://minimalistbaker.com/easy-30-minute-thanksgiving-recipes-plant-based/

[Anonymous]

Anonymous wrote:

Anonymous wrote:I have a really challenging and absolutely mouth watering one: Seared scallops with linguine in bacon cream sauce. Freaking delicious. so good i couldn't keep my genitals and feet out of there LMFAO
https://www.sprinklesandsprouts.com/scallop-bacon-pasta/

For a vegetarian dinner party ?

You sub portabello for the scallops, sundried tomatoes for the bacon, use twice the butter, leave out the linguine because you don't have it and then complain on that silly site (sprinkles and sprounts? really> ) that it is terrible...

[Anonymous]

I love your ideas, OP. Here are a few thoughts:

Love PP's suggestion of butternut squash soup. Mushroom soup could be another seasonal idea (if you don't serve stuffed mushrooms as an app). Soup can be served in bowls as first course, or in mugs as an app.

app - roasted brussels (or if you have an air fryer for these, even better) with an aioli dipping sauce, or Ina's Spanish tapas peppers recipe

New York sour is a drink alternative- https://smittenkitchen.com/2021/12/new-york-sour/

[Anonymous]

here is Ina's pepper recipe - a little labor intensive but easy and so good (admit I have an Ina obsession). she suggests you can assemble ahead and then just bake before serving, but we typically make them earlier in the day and serve at room temp. we always leave out the anchovies and they are still delish.

https://www.thekitchn.com/recipe-spanish-tapas-peppers-recipes-from-the-kitchn-217156

[Anonymous]

Ottolenghi's eggplant with buttermilk sauce (from the cover of Plenty) is great and looks festive.
The eggplant rolls with curry & coconut dal from Flavor is great too, but may not go with your menu.

I love his celeriac recipes too. It's a good flavor for this time of year. The celeriac steaks with cafe de paris sauce are delicious!
Really, his books have so many delicious, festive vegetable dishes - flip through them and I am sure you will find something that works!

[Anonymous]

Oooh, OP you should make tom kha gai soup.

[Anonymous]

OP, I'd be thrilled with what you offer and not the other suggestions.

[Anonymous]

Anonymous wrote:I have a really challenging and absolutely mouth watering one: Seared scallops with linguine in bacon cream sauce. Freaking delicious. so good i couldn't keep my genitals and feet out of there LMFAO
https://www.sprinklesandsprouts.com/scallop-bacon-pasta/

This is not vegetarian.

[Anonymous]

Anonymous wrote:OP, I'd be thrilled with what you offer and not the other suggestions.

Yes, I think your planned menu sounds delicious, and it sounds like plenty of food. I don't think I'd mess with that menu.

[Anonymous]

Festive vegetarian dinner party is an oxymoron.

[Anonymous]

OP here: Thanks for all the great suggestions!! I like that Ina pepper recipe but I think I’m going to combine it with the serving stuffed mushroom suggestion and use the Ins recipe as the filling - and will mince roasted peppers as an addition - and no anchovies.

[Anonymous]

OP, can you share your lasagna recipe?

[Anonymous]

Anonymous wrote:OP, can you share your lasagna recipe?

OP here: This is not a healthy or ‘everyday’ recipe but very simple - and made up but the classic combo. It tastes like the best of tomatoes paired with the richness of the custardy cheeses.

Double recipe of the Marcella Hazan Tomato sauce recipe (google it!) using best quality of canned tomatoes but use 2/3 the butter.
Fresh lasagna noodles or Bionaturae brand is very good (I get at MOMS.) I usually use three packs of the fresh lasagna or the entire box of the dried.

Mix 24 oz whole milk ricotta, 2 eggs, 10 oz shredded whole milk lasagna, 1/2 cup reggiano parmesan. Good amount of Salt and 1/2 tsp pepper

Whatever length of time noodles say to cook do a bit less. Oven to 400°
Cover bottom of a deep lasagna pan (mine are almost 3” deep) with the tomato sauce. Put down layer of noodles and approximately 1/5 of the cheese mixture and cover with sauce. Repeat, trying to get 5-6 layers of noodles, 5 cheese layers. Top with sauce. If you see you’re running low of sauce reserve as much as you can for top as you end with sauce over last layer of noodles. I top with plain shredded mozzarella-but not a heavy layer. For party I’ll use fresh mozzarella slices that I’ll add in halfway. Bake for 40 minutes. I don’t add herbs as I want tomatoes to be forefront to this but you could (I almost always serve with grilled marinated asparagus that has garlic and basil so nice together.

[Anonymous]

That cheese mixture should have said 10 oz of whole milk shredded mozzarella not shredded lasagna !!