Vegetarian finger foods for cocktail party.?

Question

Any ideas about easy to eat foods that would be good for a party with only vegetarian foods, no meat at all, and not messy drippy stuff. Thanks.

Answer 1

Some ideas of things I serve as finger foods.. 1) spinach balls ..2) potato puffs (also spinach puffs if not number 1).. 3) veggie meatballs 4) veggie pigs in blankets ..5) stuffed mushrooms ..6 ) bruschetta (can be a little messy ) ..7) cut up foccia into small squares and top with sauteed veggies (on the dry not oily side) or make tiny veggie pizzas with foccia..8) make an olive pate and serve on crackers ..you can also make a veggie pate ..9) mini rice balls 10) I also Love to bread and fry up ( but place on toweling for any excess olive oil to come out) all types of veggies ..cauliflower , broccoli, eggplant , onions etc 10) mini quiches ..11) if you make dips as humus or guacamole and have it already topped on individual crackers ..it is not too messy at all ..12) add some sliced fruits , napkins and toothpicks! I usually like assorted good breads and crackers to go with any toppings ..the key is to have all precut to small size or on crackers .....So have fun .. you can find recipes for any above easily on line or email me ..

Answer 2

I usually make desserts from Sarah Kramer's cookbooks, but she has an awesome mock chopped liver recipe I adapted:

8 oz mushrooms, chopped
1 medium onion, chopped
3/4 cup walnuts
seasonings to taste

Saute mushrooms and onion until soft. Place in blender wtih walnuts and seasonings (I always use garlic) and blend until smooth. Let sit several hours before serving with crackers.

Answer 3

I would put a veggie platter out deffinately. Thats easy, but can be pricy..But people love to eat that stuff, since it is healthy, making them not have to worry about their weight at your party.
Tortilla Chip platter with salsa, quacamole (sp)...and maybe a sour cream or cheese dip..
Sorry I didnt help much : (

Answer 4

Here's some interesting ideas:

apricots with cream cheese:
http://vegetarian.about.com/od/sidevegetabledishes/r/apricotbites.htm

Mushroom Pate:
http://vegetarian.about.com/od/saucesdipsspreads/r/herbedpate.htm

Olive Tapenaude:
http://vegetarian.about.com/od/saucesdipsspreads/r/olivetap.htm

Fruit Spring Rolls:
http://vegetarian.about.com/od/desertrecipes/r/fruitspringroll.htm

Answer 5

Cucumber sandwiches, stuffed mushrooms, cheese and broccoli quiche, crackers with artichoke dip, stuffed cherry tomatos, and chocolate brownie bites.

Answer 6

Veggie Spring rolls
Veggies and dip
Hummus and pita wedges

http://www.living-foods.com/recipes/

Answer 7

INGREDIENTS
6 ounces chopped fresh mushrooms
2 tablespoons basil pesto
2 teaspoons Thai seasoning
DIRECTIONS
In a skillet over medium heat, stir together mushrooms, pesto, and Thai seasonings. Cook until the mushrooms are soft, about 10 minutes.

INGREDIENTS:
1 cup mayonnaise
1 teaspoon ground turmeric
1 teaspoon garlic salt
1 teaspoon white sugar 2 teaspoons dried minced
onion
1 teaspoon prepared
horseradish
1 teaspoon white vinegar

DIRECTIONS:
1. Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

INGREDIENTS
1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
1/2 cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed
DIRECTIONS
Preheat oven to 400 degrees F.
Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.