Beth’s Vegetarian Dinner Party

To plan and prepare for a wonderful Christmas feast based on Vegetarian recipes, watch this fantastic video which includes a full dinner party menu; brought to by Beth from ‘Entertaining with Beth’ / KIN EATS.

 

See full recipe list with ingredients and cooking methods below:

THE MENU’S RECIPES:
1) Stuffed Mushroom Caps: 0:59
2) White Bean Soup: 3:29
3) Pizza Bread: 4:58
4) Spinach Lasagna: 6:29
5) Antipasto Salad: 10:27
6) Homemade Ice Cream “Fake Out”: 11:54
7) Pre-Party Prep (The Game Plan): 13:53

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STUFFED MUSHROOM CAPS

Serves 8

Ingredients:

  • 2 8oz containers of cremini mushrooms
  • 1 whole shallot, minced
  • 1 tbsp butter
  • ¼ cup of white wine
  • salt and pepper to taste
  • 2 tbsp of thyme, chopped, plus 1 tbsp minced for garnish)
  • 2 tbsp of grated parmesan cheese
  • 2 tbsp of panko bread crumbs

 Method:

  • Preheat oven to 375.
  • Remove the stems from each mushroom cap, slicing off the very ends of the stems, and chop.  Set aside the smallest 4 mushrooms of your bunch and chop those as well.
  • Melt the butter in a small saucepan. Sautee the shallot in the butter until soft, add then add the mushroom stems.  Sautee, until the mushrooms begin to release their juices. Add the thyme and wine and continue to cook until liquid has evaporated.
  • In a small mixing bowl add the grated Parmesan and the bread combs and mix together, toss in the mushroom mixture and stir until combined.
  • Place mushroom caps on their backs, and spoon about ½ tsp of filling into each cap. Bake at 375 for 10-15 mins until mushrooms begin to wrinkle and cheese starts to brown.
  • Garnish with some fresh thyme and serve with a dry white wine.

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WHITE BEAN SOUP WITH GRATED PARMESEAN

Serves 8 (as a starter)

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, sliced
  • 2 cans white beans, rinsed and drained well
  • 4 cups vegetable stock
  • ½ cup grated Parmesan
  • 1 tsp salt
  • ½ tsp freshly cracked black pepper

 Method:

  • Heat oil in a large soup pot.  Sautee onion, celery and garlic until soft.
  • Add beans, and vegetable stock and simmer for 10 minutes.
  • Puree soup in batches until smooth.  Serve drizzled with olive oil with grated Parmesan and freshly cracked pepper.

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EASY SPINACH LASAGNA

Serves 8

Ingredients:

  • 1 box no-boil noodles
  • 1 15 oz container of ricotta cheese
  • 2 eggs
  • 2 ½ cups of grated Parmesan cheese, separated
  • 1 tbsp olive oil
  • 1 whole shallot, minced
  • 1 bag of packaged, washed spinach leaves
  • 1 15 oz can of San Marzano Crushed Tomatoes
  • 3 15 oz cans tomatoes sauce
  • 2 cloves of garlic
  • 1 tsp salt
  • 2 cups of mozzarella
  • ½ cup fresh basil leaves, chopped + 1 tbsp for garnish

 METHOD:

  • Preheat oven to 375.
  • Combine crushed tomatoes, tomato sauce and garlic in a saucepan and simmer for 20 mins.  Add salt and basil and set aside.
  • In a small mixing bowl combine ricotta cheese, ½ cup of Parmesan cheese, and eggs. Set aside.
  • Heat 1 tbsp of olive oil in a skillet and sauté shallots until soft, add spinach until wilted and season with salt and pepper to taste.
  • In a 9 x 13 pan, spoon out 2 large ladles of tomatoes sauce and spread on the bottom of the pan.  Then add 1 layer of lasagne noodles, a layer of ricotta cheese, spinach, sauce and then grated parmesan.  Continue this process until all the noodles have been used.  Then top the final layer with sauce, and mozzarella cheese.
  • Bake covered for 50 mins and then uncovered for 10 mins or until cheese is melted. Top with chopped basil.

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PIZZA BREAD

Serves 8

Ingredients

  • 1 store-bought pizza dough
  • 1 tbsp rosemary
  • 1 tbsp olive oil
  • sea salt, to taste
  • cracked pepper, to taste

 METHOD:

  • Place pizza stone in oven and preheat to 500 degrees (or the highest setting it will go 450, 475 etc).  You’ll want the stone to warm up with the oven.
  • Roll out the pizza dough on a lightly floured surface.  Drizzle with olive oil, sprinkle with rosemary and salt and pepper and then place dough carefully on the stone and bake for 7-10 minutes until puffed and brown.

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VEGETARIAN ANTIPASTO SALAD

Serves 8

Ingredients:

  • 1 head iceberg lettuce, sliced into ribbons
  • 1 jar marinated peppers, sliced into ribbons
  • 1 can marinated artichokes hearts, quartered
  • 1 cup of kalamata olives, pitted
  • 1 jar pepperoncinis, quartered
  • 1 container of bite sized mozzarella balls in water, drained
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

 METHOD:

  • Combine red wine vinegar, olive oil, and spices whisk together and set aside.
  • Combine all ingredients in a large salad bowl and toss with the vinaigrette.

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HOMEMADE ICE CREAM “FAKE-OUT”

Serves 8

Ingredients

  • 1 quart of good quality chocolate ice cream
  • 1 cup of chopped bittersweet chocolate
  • 1 cup of raw almonds, roasted and roughly chopped
  • zest of 1 orange
  • 1 cup of dried cherries

 Method:

  • Preheat oven to 350 and roast almonds 5-7 mins until fragrant.  Remove from oven and wrap in a towel. Rub nuts to remove their skins.  Place in a Ziplock bag and pound with a rolling pin to roughly chop.
  • Place softened ice cream in a standing mixer with the paddle attachment (or use a bowl and a wooden spoon)
  • Mix in chocolate, nuts, zest and cherries. Transfer to a quart container and freezer.  Serve 2 scoops with some shortbread cookies.

Also see our Online Store for great vegetarian Books, DVDs and Cooking Supplies: VegetarianTimes.net Online Store

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