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.
I made couscous salad for a party just last night.
Whole wheat couscous (I made about a cup of dry, so whatever that translates into once it's cooked.)
1 1/2 cup chopped tomatoes
1 1/2 cup chopped cucumbers
3/4 cup chopped green onions
1 can chickpeas (rinsed)
some crumbled feta (maybe 3/4 of a cup) you can leave this out if making for vegans.
(I also make this with chicken if it isn't a veggie party)
dressing made with lemon juice and good olive oil, salt and pepper.
It's great and you just toss it all together with no real need for measuring.
Stuffed Red Cabbage, stuffed with brown rice (or black if you can get it) pilaf, made with roasted nuts and chopped dried fruit.
If it's vegetarian and not vegan, I would suggest mac and cheese with tomatoes, stuffed shells with ricotta and herbs, or lasagna with sauteed veggies. I've made these recently from recipes I googled. Can't remember the sites, but there are tons.
Also on the "grain salad" theme, for a while I was on a kick of bringing variations of moosewood's "Sri Wasano's Infamous Indonesian Rice Salad" (google turns up a bunch of hits) Very customizable and variable, depending on what's in season and how the mood strikes you.
Another really quick one. Make a big pressed vegetable sandwich on a whole loaf of ciabatta or some good bread w/ olive or eggplant spread and grilled zucchini and onions, roasted red peppers and fresh mozzarella(or not if it's vegan) then slice into servings an throw on a platter.
Try a "salad" that I got from Chowhound a few years ago. It is what I always take to functions and it always goes quickly. Blanch asparagus and place on a platter. Around the edge of the platter place orange slices (cut to make circles). On top of the asparagus, place a layer of sliced avacado down the middle of the spears. Thin slice radishes and scatter over the plate. Drizzle with a easy vinagrette of oil, vinegar, orange juice and shallots.
can be served chilled or at room temp. I'll see if I can find the photo from a few years ago.
If you have time, make some veggie maki -- they're always a hit.
Otherwise, look up the NYTImes's raw kale or raw broccoli salads. They keep well at room temp, they look and taste fantastic, and they're super healthy.