Ideas For Vegetarian Recipes For Wedding?
July 13, 2009 by admin
Filed under vegetarian recipes
I would like to provide a good vegetarian option for many of my guests coming to the wedding who are vegetarian. The caterer has offered to make anything that I like, but I am having trouble picking just one.
We have fairly traditional fair for the other dishes, and the setting is an old stone building style.
I am not sold on pasta dishes, but any suggestions would be great!
Spinach Brownies –
INGREDIENTS
1 (10 ounce) package spinach, rinsed and chopped
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs
1 cup milk
1/2 cup butter, melted
1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
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Stuffed Shells —
INGREDIENTS
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
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Feta Cheese Foldovers –
INGREDIENTS
8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
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Parmesan Spinach Balls –
INGREDIENTS
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 small green onion, finely chopped
4 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
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Renaissance Stuffed Mushrooms –
INGREDIENTS
12 large mushrooms
1 tablespoon olive oil
2 cloves garlic, peeled and minced
3 tablespoons chopped green onions
1 (8 ounce) package cream cheese, softened
3 tablespoons port wine
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot pepper sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.
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Brick-Oven Pizza (Brooklyn Style) –
INGREDIENTS
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
DIRECTIONS
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
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HERE IS 825 RECIPES FOR MAIN DISH –IN ORDER FROM 5 STAR TO NOT YET RATED, ENJOY!!! http://allrecipes.com/Search/Recipes-Adv…
We had two vegetarian dishes at my wedding due to many vegetarian Hindus attending (10 years ago already!). We had a eggplant parmesan and malai kofta (vegetarian (meatless) balls in a creamy gravy). Both were a hit for the vegetarians in the group (bah to the vegetable plates they originally offered).
There are some great polenta recipes on this site – in the first one, just use veg. stock instead of chicken for the bolognese:http://www.epicurious.com/recipes/food/v…
or this:http://www.epicurious.com/recipes/food/v…
A baked stuffed eggplant would be elegant and yummy. Or eggplant roll-ups – stuffed with a ricotta cheese filling and topped with sauce and cheese.
Vegetable Moussaka would be tasty:http://www.epicurious.com/recipes/food/v…
Hope this sparks some ideas.
Risotto or Italian lemon pasta which has artichoke hearts, red bell peppers and scallions can be served hot or cold with Parmesan cheese on the side it is vegan as well. It is dressed with a lemon viniagrette. Paired with Italian lemon chicken breasts it is a nice main dish. Veggie lasagna, Wraps made with giant tortillas, flavored cream cheese and filled with veggies like cucumbers, avocado, gourmet greens and tomato. You could also do pitas filled with hummus and cucumbers, lettuce and tomatos. Fancy salads with cheeses, sppiced nuts and fruit with a cherry or raspberry vinagrette
hmmm. I’m not vegetarian, so my thought process on the whole thing is a little limited.
I know there is Vegetarian Lasagna that is delicious. Here’s one recipe for it.http://www.oprah.com/foodhome/food/recip…
My Vegetarian Sister in Law can make a mean Eggplant Parmesan.
Either Dish- I think would be VERY nice at a wedding dinner. However, I would imagine you could get more non-vegetarians to go for the lasagna quicker than the Eggplant Parmesan- If you’re looking for mass appeal.
A fresh veggie and/or fruit platter with appropriate dips is never a bad idea no matter if guests are vegan or carnivores!! The guests can choose their favorites from here.
Another suggestion is a huge veggie salad, with cheese or without it, maybe have the cheese on the side for those who don’t do cheeses.
My mother did one luncheon where she served “Roll Your Own Chef’s Salad” All ingredients were placed around the main salad bowl in smaller serving bowls. Each guest was then able to add whatever she wanted to her luncheon salad.