Holiday Brunch Party - Vegetarian friendly ideas?

Question

Any new ideas for what to serve at a holiday brunch? Please keep in mind that it needs to vegetarian friendly and that includes no fish (fish is not vegetarian food). So far I was thinking of a bagel bar with various toppings (flavored cream cheeses, chopped onions, capers etc. but I need more ideas. Thanks!

Answer 1

Quiche and beautiful fruit sounds good. You could add roasted red and yellow peppers and sauteed mushrooms for more menu choices. Sliced tomatoes and avocado with sprinkles of chives or scallion would look festive.

Your bagel bar does sound good. If you go with that include sliced tomatoes, cucumber, avocado, and red onion. Then round it out with fruit or fruit salad with yogurt.

Here is a recipe for a salad that is beautiful and is always fully consumed.

Spinach and Strawberry Salad
Salad
10 oz fresh baby spinach
1 pt sliced fresh, ripe strawberries
About 1 cup of caramelized pecans,

Poppy Seed Dressing
1/4 cup sugar
1t salt
1 t dry mustard
1/3 cup rice vinegar
2 scallions thinly sliced
1 cup salad oil
1 t poppy seeds

Caramelized Pecans
Warm a cup of pecans in 2 T butter and 2T water
Add a dash of cayenne, one t spoon vanilla, and half cup sugar
Stir over medium heat and add pecans and cook until water evaporates and pan is dry. Pour nuts onto plate and sprinkle with Kosher salt.


Combine the dressing ingredients in blender and blend ‘til smooth and creamy.

Toss salad ingredients, dress and serve. If plated, dress spinach, plate and top with sliced berries and nuts.

Dressing will be more that needed. Use it another day.
You can use any kind of nuts. Sliced almonds are fine. Caramelized almonds better. Caramelized pecans (using any recipe) are great!

Answer 2

Ingredients
1 small slim French loaf (sometimes called baguettine)
approximately 2 oz (50 g) mild, creamy goats' cheese (the spreadable kind that comes in tubs is fine)
3-4 fresh basil leaves
2 firm, medium-sized tomatoes
1½ tablespoons good-quality olive oil
1 clove garlic, crushed
1 level tablespoon Italian pesto
sea salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a baking sheet.
First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil. Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Do watch the timing on this – I have thrown away more burnt croutons of bread than I care to remember! Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful).

When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil – though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.

This recipe is taken from Delia Smith’s Christmas.

Answer 3

I make these stuffed mushrooms that are a huge hit with everyone I know. Bear in mind I use parmesan cheese since I am not a vegan, but could be omitted if neccessary.
I usually have to double the recipie since they go like hotcakes!

1 package of large button mushrooms with stems
1 red pepper diced finely
1 bunch of green onion diced finely
1//2 C. Italian bread crumbs
1/4C. Parmesan cheese
4tbsp butter

Preheat oven to 350. Clean mushrooms removing their stems. Finely dice the stems. Place diced mushroom stems, red peppers, and onion in skillet along with 2tbsp butter and Saute for about 10 minutes. Add breadcrumbs and parmesan. Place remaining butter in glass baking dish and melt. Put mushroom caps in pan and stuff with the filling. Bake covered for 30 minutes.

Answer 4

Fruit Pizza - can buy premade or make yourself and it would go great with your bagel bar which I think is a great idea

A great spread for you bagel dip:
10 ounces frozen spinach
1 Knorr vegetable soup mix
1 1/2 cups sour cream
1 cup mayonnaise

Mix ingredients well. Chill dip at least two hours.

Answer 5

Fresh Veggie Pizza
1 Package Crescent rolls
1 8oz. cream cheese
1 8oz. sour cream
1 package of Hidden valley dry dressing mix
Approximately 2-3 cups of assorted fresh veggies, chopped into bite size pieces.
EX: ( tomatoes, broccoli, cauliflower, peppers, olives, green onions) Whatever you prefer.
Unroll rolls onto baking sheet as one whole roll of dough. Bake until just brown, according instructions. mix together the next 3 ingredients. Then spread the mixture onto the slightly cooled dough, spread to edges. Sprinkle mixture of veggies onto the pizza and cut into bite size pieces.

Answer 6

Vegetable Strudel

Answer 7

You can make some pretty awesome quiches and fritattas with tofu in place of eggs. Here's some other ideas:

danishes
fruit salad
fruit torte
roasted potatoes
muffins
scrambled tofu
veggie breakfast burritos
pancakes with a yummy homemade sauce
tempeh bacon

Answer 8

You can also add an omlette station..people can choose different fillings: olives, cheese, onions, peppers etc.
salad bar
Hot beverage bar: coffee, tea, hot cider and hot chocolate

to make it a true vegetarian brunch buffet

Answer 9

Cream cheese and olives on a poppy seed bagel

Answer 10

How about hash browns? You could also make a cheese platter. Fruit salad with vanilla sauce is a tasty treat.