Are you entertaining at home for the holidays and searching for the perfect vegetarian menu? Look no further! We have a wonderful lineup for a multiple course meal, with appetizer, soup, main course, after dinner salad and dessert all creating a beautiful and festive symphony of flavors, colors and presentation.
The secret to eating a meal of several courses is taking it slow. Allow at least a few minutes between "acts" to give the body time to begin digestion and take a mini break. And make sure to allow a good 10-20 minutes before rolling in dessert. The after dinner salad cleanses the palate to prepare for the sweet finale.
A Sephardic dish inspires this recipe for spinach patties with Manchego (hard sheep’s milk) cheese. These are wonderful served plain with a spritz of fresh lemon or with a dab of slow roasted tomato or Romesco sauce. Make them bite sized for a party, or larger for a sit-down meal. Either way, they are delicious!
This easy recipe for creamy celery root soup is absolutely wonderful in the fall and winter. It is a vegan soup that gets its body and creaminess from white sweet potatoes. You can add a swirl of organic pastured cream to finish it, which gives an extra silky richness to the soup. Either way it is lovely and warming. You can make this soup the day ahead and simply warm it up to serve. If you are adding cream, do so when you serve the soup, and garnish with a sprig of parsley or thyme.
Young zucchini stuffed with rice, shiitake mushrooms are held in a pool of tomato sauce, making this delicious entree a bright and festive dish. Try varying your veggies or adding a bit of crumbled sausage to the stuffing for your die hard meat-eating guests. This dish is easy to make and great for entertaining because you can prep everything ahead of time and then just pop it in the oven.
This recipe for apple, Belgian endive and toasted walnut salad is an adaptation of a classically French combination that is perfect for fall and winter. Thinly sliced apples and endive are tossed with fragrant vinaigrette and walnuts. If you like cheese, you can crumble a bit of goat cheese or shave a few slices of Manchego on top, but we love this as is.
By Ben Fink Courtesy of Getty Images
This recipe for gluten free chocolate hazelnut torte can be made with coconut flour or almond meal if you’re not a hazelnut fan. Dense and delicious, it can be made a day ahead and chilled. The fact that it's gluten free is irrelevant to any gluten-loving person who tastes it: it is a phenomenal and fabulous dessert that only happens to be gluten free. It’s wonderful as a romantic dessert, or for a dinner party or a holiday meal. It is a bit easier to make than other tortes because the eggs are used whole rather than separating the whites and whipping them soufflé style. Serve the torte with whipped cream, Maple Tofu Whip or Chocolate Sauce, or simply garnished with fresh berries.