Dairy-free appetizer for 18, served outdoors?
Comments (12)
2 years agolast modified: 2 years agoThough nothing out of the ordinary, I’ve yet to see people ignore salsa and guacamole. Maybe a good mango or peach salsa along with some guac and chips. I’d be happy!😊
These crudite cups are fun, and you could omit the cheese (at least in some) using meat, fruit, nuts, veggies, olives, crackers, breadsticks, etc.
ETA - These are the crudite cups I used when I made some. Just a thought about the heat factor since you mentioned it being outside, especially for any meats.Related Discussions
Non-dairy/non-dairy substitute breakfast/brunch ideas
Comments (16)Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago. Low-Calorie Quiche Crust: 1/2 cup rolled oats 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 tsp. salt 1/8 tsp. baking powder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP COLD water 1-2 tsp. toasted ground sesame seeds Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil 1 cup minced diced onion 1 tsp. minced garlic 3 cups small broccoli florets or other veggies chopped small 1-2 TBLSP water 2 large egg whites 10 oz package soft silken tofu 1 TBLSP prepared mustard (dijon) 1 tsp. dried basil or rosemary 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. pepper (I use white) 1-2 TBLSP grated parmesean (I have to admit I use about double that!) Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary. Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired. Bake at 350 for 40 minutes. Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash....See MoreDairy-free Risotto
Comments (8)This sounds like an interesting recipe. I love peas! Just FYI, you can make risotto with just arborio rice (or one of a few other rices that also shed starch) and water. That's the traditional way. Anything you add beyond that is to taste. There's never any need for dairy. People add Parmesan for salt and cream or mascarpone for fat. There are plenty of non-dairy sources for those elements. :) You could invent plenty of your own!...See MoreAppetizers for Thanksgiving
Comments (52)Another whose husband just told me yesterday he thinks a scaled down day/meal will be nicer for everyone LOL. I hosted Thanksgiving for many years and we usually had at least 15 and often closer to 25 for the meal. I didn't make elaborate recipes but I did make BIG batches: five pounds of Pioneer Woman mashed potatoes, couple dozen deviled eggs, 12-15 pounds of turkey breast and so on. People would bring lots of desserts, appetizers etc. I'd get out the good linens, dishes and silverware and try to make it as festive as possible. Those were good celebrations but oh my the work, and effort, and clean up....ooof. I was always exhausted by the time we finished cleaning up and went to bed that evening. As time has marched on, kids grew up and moved out, sadly some elderly relatives are deceased and now the turkey day gathering is both smaller and composed of lighter appetites than back in our heyday. There are only around 10 of us now so we may gather at my dad's house as it is central for everyone who still lives locally. He's 86 and gets pretty overwhelmed with gatherings even when he doesn't have to DO anything per se so that's another good reason to scale down in quantity and variety. A simple Thanksgiving menu of turkey breast, stuffing, mashed potatoes and gravy is fine. A vegetable or two, a dessert or two and we are good to go. Looking forward to it actually, it is all about the gathering and the love as many of you have wisely pointed out. Less fussing and more family time is a good recipe!...See MoreAppetizers that can be made ahead
Comments (21)I have a giant bag of hazelnuts (what was I thinking?) from Costco and I'm searching for recipes. These below might help, although obviously not nut-free. Hazelnut parmesan crisps: https://kjhazelnuts.com/recipes/ Roasted hazelnuts with thyme: https://www.epicurious.com/recipes/food/views/roasted-hazelnuts-with-thyme-240242 Fresh figs with bleu cheese and hazelnuts: https://www.flavourandsavour.com/fresh-fig-appetizer-with-blue-cheese-and-hazelnuts/ Whipped hazelnut dip: https://www.marthastewart.com/1153333/whipped-hazelnut-dip...See More
2 years agolast modified: 2 years ago
2 years agolast modified: 2 years ago
2 years ago- 2 years ago
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2 years agolast modified: 2 years agoIf only two of 18 are bringing appetizers, what are the others bringing?. Among our friends, always one or two don't cook so they bring wine or cocktail fixins' or spa water...
a bag of ice, etc.
Small bites and something fresh/cold is easier to travel and keep cold with ice packs in your carrier and same packs in a second tray under the app on the service table.
Nesting serving bowls, one with ice for cold salads...
We all have an understanding over the years to not bring something the host needs to cook or re-heat. Unless, of course, a phonecall ahead. Some tricks for keeping things hot without electricity, but not as easy as ice.
Seems everyone we know has a signature dish that everyone likes. A non-cook friend likes to bring a bushel of oysters..."bring it on!". Knowing in advance, we can set up a shucking station with extra shucking knives and a second grill ready to fire up for some to grill.
A couple pounds of shrimp on ice, tail-on for easy eating. With a creole reumolade.
We all know our friends and family best.
I make three vegan cheeses. And yes, really good commercial ones. Especially when mixed into a recipe. Here is one that would work in a spanokopita...vegan cream cheese
(i add two-three tBsps of nutritional yeast for that amount). Not 2 tSp.
My signature appetizer to take to gatherings is fresh spring rolls. About 25+ years now. Cut in bite size. Always expected, and the most requested. The first on the table to be depleted. Circled below.
- 2 years ago
Fun2BHere