Veggie Nibbles???

Question

I'm having a party on christmas eve and my future sister in law is a veggie, please help with ideas of foods to do that aren't original.

Answer 1

As a vegetarian I always find that if the host makes any special food for the veggies there all the people who eat meat concentrate on the tasty and unusual meat free foods first and then eat the pork pies and sausage rolls while all the veggies go hungry (including me!).

A good trick is to keep some of the veggie food back until all the other people have eaten enough tasty meat snacks that the vegetarians can get food too.

Anyway here are things I love to eat at parties.
Large mushrooms stuffed with sliced pepper and cheese then grilled.
Sliced cheese on toast (no Worcestershire sauce as it is made of anchovies)
Indian snacks - samosa, barjis, etc
Spring rolls (with dips)
Nachos
Tacos filled with roast peppers, mushrooms and red onions

And all the usual things like crisps, nuts, etc.


Have a great Christmas!

Answer 2

There are lots of ideas on http://www.recipesforvegans.co.uk including:

Mushroom Filo Bites

Ingredients

4 large closed cup mushrooms
4 tablespoons vegetable oil
2 tablespoons sauce flour
unsweetened soya milk
salt and pepper to taste
filo pastry

Preheat the oven to 200 degrees. Make the filling using the mushroom sauce recipe. Take 2 sheets of filo pasty and cut them into a square shape. Damp the edges of one and stick the other on top. Then damp the edges of the top piece. put a spoonful of the mushroom sauce mixture on one side of the pastry leaving a gap around the edge. Fold te other side over to make a triangle shape and press along the edges. Once you have used all of the mixture, place them on a greased baking tray andbake for 5 minutes or until golden brown. Serve immediately.

Answer 3

Mini yorkshire pudding filled with Stilton
Baked camembert with crudites
Vegetarian Dim Sum with Dipping Sauce
Red Onion & Tomato Tartlets
Breaded Garlic Mushrooms
Spicy Potato Wedges with Salsa Dip
Mini Jersey Potatos filled with Blue Cheese
Mini Welsh Rarebit

Email me for any of the recipes!

Answer 4

So many options. Morningstar Farms has some little snacks called veggie bites filled with things like spinach and cheese. You can do cheese and crackers, veggie dips and hummus with fresh vegetables and pretzels. Bruschetta. Allrecipes.com has wonderful vegetarian recipes. There are enough things out there to keep your sister-in-law-to-be a very happy camper.

Cheers!

Answer 5

Dips are a good idea, everyone can eat them, you can serve bread sticks, or tortilla chips or vegetable sticks (celery, carrot, spring onions etc). Good old cheese and Pineapple on sticks, Bruschetta: small slices of (Italian) bread or use French stick, top with cream cheese and slices of cherry tomato, olives, or vegetarian pate, chopped hard boiled egg and mayo, mini pizza's with peppers and mushrooms - i buy either Quorn or Linda Mac's sausages, cook them and stick a cocktail stick in them and point them out to said veggies! good luck

Answer 6

My veggie friend loves filo pastry parcels. You can find loads of different fillings to put inside them such as feta cheese and spinach or prawns (if they eat fish) or maybe something tomatoey?

Also try making lumps of mozzarella with pesto on top served on a cocktail stick - not veggie but love these!

Answer 7

Vegetable crisps. Just get some sweet potatoe, beetroot, parsnip and carrot. Slice them very thinly using one of those peelers that have a wide blade. Deep fry them in very hot oil a little at a time then sprinkle with salt.

Answer 8

YOU COULD MAKE THIS CAULIFLOWER DISH, ITS NICE HOT OR COLD AND YOU CAN SERVE IT WITH A DIP. PAR BOIL THE CAULIFLOWER ,DRAIN WELL.FOR THE BATTER
4 OZ PLAIN FLOUR
2 EGGS
1 TEASPOON CUMIN
1TEASPOON CORIANDER
2 CLOVES GARLIC, CRUSHED
SALT&PEPPER
HALF PINT OF MILK
JUST MAKE UP THE BATTER , THEN DIP THE FLORRETS IN THE BATTER, ANS DEEP FRY TILL COOKED, DRAIN ON KITCHEN TOWEL SO AS ITS NOT TOO GREASY.

Answer 9

bhajis
veg samosa
veg sticks and dips
mini bite size pizza

Answer 10

Rings are delicious and very filling for everyone... try this veggie one.

Spinach & Artichoke Ring
2 (8oz each) pkg of crescent rolls
1 can (14oz) artichoke hearts in water, drained and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded mozzarella cheese
1 pkg (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 tsp coarsely ground black pepper
1 egg white, lightly beaten
2 tbsp (1/2 oz) grated fresh Parmesan cheese


1. Preheat oven to 375 F. In Classic Batter Bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper. Mix well.

2. Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. Brush with egg white and sprinkle with grated Parmesan cheese. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

. Three Bean Vegetarian Chili
Ingredients:
2 teaspoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped red bell pepper
1 cup chopped onion
4 garlic cloves, pressed
1 tablespoon chili powder
3/4 teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15.5 ounces) mild chili beans in sauce, undrained
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)


Directions:
1.Heat oil in Professional (4-qt.) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.
2.Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.
3.Ladle chili into soup bowls. Serve with toppings, if desired.

and not sure if she eats fish (some veggies do)
Shrimp and Linguine


¾ lb uncooked shell-on medium shrimp (about 20-30), peeled, de-veined and tails removed
¾ cup coarsely chopped carrots (2 medium)
2 large plum tomatoes, seeded and diced
¼ cup sliced green onions with tops
1/3 cup (1 ½ oz) grated fresh parmesan cheese
8 oz uncooked linguine
1 teaspoon olive oil
2 garlic cloves, pressed
¾ cup reduced fat sour cream
½ cup fat free evaporated milk
¼ cup snipped fresh basil leaves
½ teaspoon salt
¼ teaspoon, coarsely ground black pepper
Additional grated fresh Parmesan cheese (optional)

1.Peel and de-vein shrimp; remove tails. Coarsely chop carrots using Food Chopper. Dice tomatoes and slice green onions using Chef’s Knife. Grate parmesan cheese using Deluxe Cheese Grater.

2.Cook pasta according to package directions in Professional (4 qt.) Casserole; drain. Return pasta to casserole; cover and keep warm.


3.Meanwhile, heat oil in Large (10 in.) Saute Pan. Add shrimp, carrots, and garlic pressed with Garlic Press. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; remove from skillet and keep warm.

4.Gently heat sour cream and evaporated milk in same skillet over low hear whisking with Nylon Spiral Whisk. (Do not boil.) Stir in Parmesan cheese. Add shrimp mixture, tomatoes, green onions, basil, salt and black pepper; mix gently. Pour shrimp and vegetable mixture over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.