Vegetarian potluck recipe suggestions?
I often get invited to vegetarian and vegan potlucks.
I am tired of bringing hummus or some side salad.
Can anyone share some good recipes that are quick to throw together that would go well at a vegetarian potluck?
I've posted this recipe in other threads, but I think it would work particularly well at a potluck. It's a curried quinoa and mango salad that works very well cold, room temperature, or hot.
It wouldn't work for the vegan potluck with the yogurt, but it's a good, protein and grain packed tasty dish for the regular vegetarian crowd.
Grain salads - bulgur, quinoa, and the like - are quick to make (and can be made ahead). Add diced vegetables of your choice (raw, steamed, or sautéed), toasted nuts, chopped dried fruit, and dress with a vinaigrette or lemon juice and olive oil. You can add beans if you want extra protein, but quinoa is high in protein all on its own (and is a complete protein). If you're not going vegan, feta or goat cheese is a nice addition.
One of my favorites is cannellini beans, roasted red peppers, onion, red pepper flakes, salt and pepper, fresh oregano and parsley, calamata olives, fresh toasted parmesan croutons, scallions, arugula, olive oil and balsamic vinegar. It is a great salad which I saute and then mix with the fresh arugula and dressing. You could easily just reheat the main mix for 30 sec in the micro and then mix with the arugula and dressing. Or just serve cold either way is good. I like warm, but works both ways. It is a twist on a bean salad and a lettuce salad. Great flavor.
Let me know if you want me to post full recipe, or check my profile for email. Either or. Happy to
Here's a super-lazy one: dump some vegetarian refried beans in a deep-dish pie plate, scatter some sliced jalapenos and shredded cheddar on top, and nuke it or heat it up in a conventional oven at the party. And take good tortilla chips!
You'd have to know the hosting party's ability to provide mugs and/or bowls, but soup is good year-round. Mushroom/barley or hearty minestrone (with cheese tortellini for the vegetarians, plain pasta for the vegans) in the winter, pea or asparagus in the spring, icy gazpacho in the summer, potato/green bean or roasted tomato/pasta in the fall. Soup doesn't need long simmering. Saute your aromatics (carrots, celery, onions) in a little olive oil for 10 minutes, use a good vegan broth (I like Imagine No-Chicken), and cook until the grains are done. Canned beans, drained and rinsed, are quick and convenient. Pasta cooked in separate salted water and drained keeps the soup from getting pasty.