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Meatless party pot luck suggestions?

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eamcd Feb 14, 2008 06:50 PM

I need some suggestions for apps and entree to bring to a casual party -- but they need to be meatless (not vegan). Seafood is OK. The host is already making a lasagna, so I need other ideas.

I can reheat there, but will be on the road about an hour...

Any suggestions?

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  1. Emme RE: eamcd Feb 14, 2008 11:05 PM

    you could do crab stuffed mushrooms, and reheat there.

    some caponata and bruschetta bread slices

    quiche and frittata are always good options, especially if you're looking to travel and use interesting ingredients.

    salmon croquettes reheat very nicely, especially when broiled.

    edamame w/ parmesan http://allrecipes.com/Recipe/Crispy-E...

    some greens on the side would be great, like mustards, collards, kale cooked down with garlic and minced onions; or a platter of roasted vegetables (asparagus, cauliflower, broccoli, onions, turnips, butternut squash

    )

    something lasagna cries out for a lovely salad.

    1 Reply
    1. re: Emme
      l
      lexpatti RE: Emme Feb 15, 2008 04:07 AM

      Thank you Emme, we love edamame and keep trying new ways to enjoy. Can't wait to try that one.

      another great idea for this party would be marinated shrimp app. kabobs, with cherry/grape tomatoes and other marinated or roasted vegies. I love garlic, rosemary and olive oil. Or a nice cold couscous or tabouli salad filled with vegies (and can also add seafood-shrimp, scallops, etc.)

      My favorite, smoked salmon platter with cr. cheese, capers, red onion, lemon wedges and nice bread rounds.

    2. c
      ChiliDude RE: eamcd Feb 15, 2008 02:59 AM

      A salsa cruda (fresh salsa not from a jar) with corn chips is another possibility. The classic is 'pico de gallo.' I use plum tomatoes, onion, green bell peppers, a couple of jalapenos, a little salt, lime juice and a little olive oil to release the capsaicin in the jalapenos. Just finely dice the vegetable so that they can be scooped up with the tortilla chips.

      You could make a large batch and split it in half. One half will have the jalapenos, the other will not so that those people who cannot take the heat will be able to enjoy the salsa.

      1. a
        Analisas mom RE: eamcd Feb 15, 2008 11:56 AM

        how about a 9 layer bean dip with sour cream cheese gauc etc. I take this a lot to parties and it is always a big hit. you also think about some kind of nice big salad like a greek salad or a ceaser.

        1. n
          nemo RE: eamcd Feb 15, 2008 08:30 PM

          For your entree, maybe soup -- minestrone would fit with the Italian theme. Use cheese tortellini for the pasta, or orzo, or leave it out altogether if you think the lasagna is enough pasta. Or maybe a big pan of roasted vegetables (eggplant, zucchini, tomatoes, red and yellow peppers, onions) overlapped like shingles with provolone in between, drizzled with a garlic/basil/olive oil.

          1. jvozoff RE: eamcd Feb 15, 2008 08:53 PM

            This doesn't fit the italian theme, but...

            My favorite potluck dish I've ever tasted was a deconstructed sushi bowl - was a huge bowl of sushi rice with small squares of nori, sesame seeds, shrimp, cucumber, shredded carrots, maybe that fake krab stuff (not sure) folded in and a nice wasabi dressing on the side. It was refreshing, yet filling, and probably really easy to do most of the work ahead of time. You could keep everything in separate containers (and any seafood on ice) for the drive and then fold it all together when you arrive. It was also really pretty served in a trifle bowl.

            I made something similar at home after the party from an epicurious recipe for California Roll Salad:

            http://www.epicurious.com/recipes/foo...

            Even though it's called a salad, I think it would be a yummy appetizer.

            1. k
              ktbug65 RE: eamcd Feb 16, 2008 06:07 AM

              I used to go to a weekly veg/vegan potluck, and we often brought hummus and pita bread for an app. It's easy to make, and doesn't require refrigeration for awhile, so being in the car won't hurt it. Just throw the pita in the oven for a minute to warm it back up.

              We also often made squash casserole for these potlucks. If you mix it up with different squashes (which are still in season!!) and some different cheeses, it won't be the same old thing!

              1 Reply
              1. re: ktbug65
                b
                BeckyAndTheBeanstock RE: ktbug65 Feb 16, 2008 06:21 AM

                Here's a recipe for a vibrant Winter Celebration Salad, taking advantage of all the goodies that are in season right now: http://beckyandthebeanstock.com/?p=31. though where I am, the oranges suddenly aren't so good anymore, which is a shame.

                Also, if you can get tepary beans, here's a twist on hummus: http://beckyandthebeanstock.com/?p=18

                --
                Save Our Plants: Eat Them!
                http://beckyandthebeanstock.com/

              2. Mild Bill RE: eamcd Feb 16, 2008 11:39 AM

                I knocked the socks off a bunch of vegetarians recently when I brought a giant bowl of Rotini in a red meatsauce--- using 'Tofu Crumbles' as the meat...
                Found in the produce sections of most markets...

                Lots of sautéed sliced onions and sliced garlic in the recipe... Wine/Capers...

                It was really good...

                3 Replies
                1. re: Mild Bill
                  b
                  brendastarlet RE: Mild Bill Feb 16, 2008 11:47 AM

                  How about a selection of different types of olives, some sundried tomatoes, and miniature mozzarella balls? You could add some great baguette to go with it. Easy to transport, and people love it.

                  1. re: Mild Bill
                    j
                    janeh RE: Mild Bill Feb 16, 2008 12:00 PM

                    Okay, the recipe is for "Santa Fe Chicken" which is quite spectacular without the chicken.Actually, I only make it as a veggie dish and it's a favorite at my house (book group, pot lucks, etc.). I sometimes make it in the slow cooker and just take it along in that to reheat and serve in at my destination.

                    http://www.epicurious.com/recipes/foo...

                    1. re: Mild Bill
                      Emme RE: Mild Bill Feb 16, 2008 06:34 PM

                      I love using TVP as a protein and textural additive... It's already in shreddy meaty pieces. Another otpion would be to use seitan (and Whole Foods makes an italian flavored one too).

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