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Old 21-10-2003, 03:35 PM
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Default Vegetarian Party Food (10) Collection

Coconut Sticks
Paula's Bread Sticks
Asparagus Wrapped In Herbed Phyllo Pastry
Tavolo's Asparagus in Phyllo Shells with Roasted Shallots
Sosmix Rolls
Muesli Scones.
Mushrooms, Batter Fried
Onion Rings
Sweet-and-Hot Onion Rings
Curried Croquettes

Request From: (Horsdoeuvresale)
I'm hosting a tea party and looking for finger sandwich type food that is
for an all vegetarian group - can you help?

Coconut Sticks

1 1/4 cup Wholewheat flour
1/2 cup Rolled oats
1 tsp Sweetener
1/2 tsp Salt
2 Tbsp Coconut
1/4 cup Cashews or almonds OR
-- sunflower or sesame seeds
3/4 cup Water

Blend oats till fine. Remove from the blender into bowl. blend the
remaining ingredients except the flour, until smooth. Stir together all
the ingredients and knead for 1 minute. Pinch off 1 Tbsp of dough and roll
between your hands to make a stick 2-3" long. Bake on an oiled cookie
sheet at 350F for 25 minutes. JoAnn Rachor, "Of These Ye May Freely Eat"

Paula's Bread Sticks

1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons vegan margarine
4 cups bread flour
2 teaspoons salt
1/4 cup white sugar
1/4 cup sesame seed
2 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended
by the manufacturer. Select Dough cycle; press Start. Spray two baking
sheets with cooking spray. Preheat oven to 375 degrees F (190 degrees C).
When dough cycle is complete, remove dough to a lightly oiled surface.
Divide dough up into 18 pieces. Roll each piece on an oiled board, from
center of piece to the outside edges to form bread sticks. Place bread
sticks at least 1 inch apart on the prepared pans. Bake in preheated oven
for 10 to 15 minutes, until golden. Remove to a wire rack to cool.

Makes 18 bread sticks

Asparagus Wrapped In Herbed Phyllo Pastry

Serving Size : 32
8 thawed phyllo sheets
1/2 cup extra-virgin olive oil
1 cup chopped fresh herbs*
32 medium asparagus spears -- trimmed

Work with 1 sheet of phyllo at a time; leave the others covered with
plastic and a damp towel. Brush one sheet with a little oil, sprinkle with
2 tablespoons herbs. Cut sheet vertically into 4 strips. Place one
asparagus spear diagonally across the corner of one strip, then roll
tightly like a cigar. Tuck in remaining dough at end. Repeat with
remaining phyllo and asparagus. Transfer wrapped asparagus to platter,
cover and refrigerate for at least an hour.

Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking
sheet. Bake until pastry is golden and asparagus is tender, about 20
minutes. Serve warm.

Tavolo's Asparagus in Phyllo Shells with Roasted Shallots

1 Tbsp. dry bread crumbs, fine
1 tsp. chopped fresh chives
1 tsp. chopped fresh dill
1 tsp. chopped fresh parsley
1/4 tsp. salt
4 sheets phyllo dough - 14 x 18 inches
2 tsp. olive oil, or double if needed


olive oil spray
6 shallots, peeled and thinly sliced
2 tsp. olive oil
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste


2 lb. asparagus, trimmed
2 tsp. vinegar (or lemon juice)
Pinch fresh herbs
1 Tbsp. extra virgin olive oil
salt to taste

TO MAKE PHYLLO SHELLS: Preheat oven to 325F (165C). In a small bowl,
combine breadcrumbs, herbs and salt; set aside. Brush 1 sheet of phyllo
dough lightly with olive oil; sprinkle with one-third of the seasoned
breadcrumbs. Repeat with two more sheets of phyllo. Top with remaining
sheet of phyllo and brush lightly with remaining oil. Cut the rectangle
into 6 pieces (in half lengthwise and in thirds crosswise). Press each
square into a large (10-oz.) custard cup. Set the cups on a baking sheet
and bake for 25 to 35 minutes, or until golden. Let the shells cool in the
cups on a rack. (Phyllo shells may be made up to 8 hours ahead and stored
in an airtight container.)

TO PREPARE VEGETABLE FILLING: Preheat oven to 400F (200C). Lightly coat a
baking sheet with nonstick spray. Separate shallot slices into rings. In a
bowl, toss the rings with oil, salt and pepper. Spread them on the
prepared baking sheet and bake, stirring frequently, for 20 to 30 minutes,
or until golden. Set aside to cool. PEEL ASPARAGUS stalks. Cut into 2-inch
lengths to fit the shells. Cook in a large pot of boiling salted water
just until tender, 2 to 3 minutes. Drain and refresh briefly under cool
water. (The asparagus should be lukewarm.) Whisk vinegar, herbs and oil
together in a bowl; add the asparagus and toss to coat. Season with salt.
Spoon the asparagus into the phyllo shells and garnish with the roasted
shallots. Serve immediately.

Sosmix Rolls

Puff pastry or short crust pastry made with 8 oz wholemeal flour, or 1
pkg. Jus-rol

Whole-wheat pastry.

Make up half a packet of organic Sosmix (I use more water than it says on
the packet) Roll out the pastry quite thinly in long rectangles. (I
suggest 2 rectangles) Divide the Sosmix and lay a long roll of mixture
along the long side of each rectangle. Roll the pastry over and seal the
edges with water. Cut the rolls, with a sharp knife into whatever size
rolls you want. Bake on a greased tray for about 25 mins. at 425 F, 220 C,
Gas Mark 7. Notes, Organic mix available from Tescos.

Muesli Scones.

1/2 small banana
4 oz, (100g) Wholewheat flour
2 1/2 level tsps baking powder
pinch salt
2 oz (50g) vegan margarine or vegetable oil
1 oz (25g) soft brown unrefined sugar (muscovado)
1 heaped tsps sultanas
1 heaped Tbsp porridge oats (oat flakes)
1 level Tbsp chopped, mixed nuts (avoid peanuts)
2 1/2 oz (75 ml) soy milk
Extra soy milk for glaze
Extra oat flakes for sprinkling.

Preheat the oven to gas 7, 425F, 220C or fan oven 200C.

Chop the banana into small pieces and put to one side. Mix the flour,
baking powder and salt into a bowl. Add the margarine or oil and rub with
the fingers until mixture resembles bread crumbs. Sprinkle in the sugar,
sultanas, nuts, oats and banana. Stir with a knife until evenly
distributed. Make a well in the centre and pour in the soy milk Mix by and
to a soft dough using more flour if too wet. Grease and flour a baking
sheet. Put the dough into the centre and lightly pat and press it flat
into a round 2 cm deep. Brush the top with soy milk (or you can use maple
syrup). Cut in half with a sharp knife, then cut each piece into three
wedges. Carefully pull them apart, sprinkle with oat flakes (optional) and
bake on the top shelf for about 15 minutes. Cool on a wire rack and serve
warm spread with vegan margarine Best eaten straight away or toasted under
the grill the next day. Recipe from Oat Cuisine by Rita GreerISBN

Mushrooms, Batter Fried

2 cups all-purpose flour
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
1 1/2 cups favorite beer
oil -- for deep-frying
36 medium whole mushrooms -- (up to 48)

Combine flour, salt, garlic powder, and baking powder in medium bowl.
Add beer and whisk until smooth. Cover and chill 30 minutes. Whisk
again, let stand in refrigerator until ready to use. Batter can be
prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem, dip
each mushroom into batter, covering cap completely. Fry in batches until
golden brown. Allow oil to return to 375 F before adding next batch.

Onion Rings

1 cup of flour
3.5 teaspoons of sugar
2.5 teaspoons of salt
2 teaspoons ground black pepper
2 teaspoons of garlic powder
2 teaspoons of cayenne pepper (depending on one's preference, less or
about 1 cup of water (remember - more water, the runnier the batter, hence
the lighter the coating, though I prefer thicker coating - you might wish
to experiment though)
(if you prefer to work with whole numbers, simply double the amounts - ALL

misc: bread crumbs.

Mix all batter ingredients. The batter ought be somewhat runny, but not
thick (experimentation might be required by adding or subtracting the
amount of water to yield the desired result). Dredge raw onion rings in
flour, then dip in batter, then in bread crumbs (allow excess batter to
drip away before coating with bread crumbs - I personally shake excess
batter off). Gently toss the coated rings into preheated oil (preheated to
medium/medium-high setting) and fry until golden-yellow, then flip over
fry the other side until golden-yellow as well (if fried until golden
light-brown they tend to be very crunchy, unless that is desired). Remove
from oil, place onto oil-absorbent paper towel, and allow to cool down
slightly before eating.

Sweet-and-Hot Onion Rings
4 to 6 servings

2-1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 cup sugar
3 tablespoons baking powder
1 tablespoon ground red pepper
2 teaspoons salt
2 cups club soda
Vegetable oil for frying
2 large sweet yellow onions, cut into 3/8-inch-thick slices and separated
into rings.

In a large bowl, combine the flour, cornstarch, sugar, baking powder,
ground red pepper, and salt; whisk in the club soda.
In a large saucepan, heat 2 inches of oil over medium heat until hot
but not smoking. Dip each onion ring into the batter, allowing the
excess to drip back into the bowl. Fry a few rings at a time for 5 to
6 minutes, or until golden. Drain on a paper towel-lined platter
before serving.

Curried Croquettes

Serves 4

2 cups cooked beans of your choice
1 onion, chopped
1 Tbsp curry powder
juice of half a lemon
salt and pepper to taste
water to bind

Mash the beans with a fork and mix in the other ingredients, adding water
if necessary to make the mixture workable. Shape into sausages with your
hands and coat in desiccated coconut. Shallow fry in oil until brown.
Serve with salad, or rice, vegetables and soy yoghurt mixed with fresh
chopped mint and/or chopped chillies.

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