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I love entertaining over the holidays, and one of my favourite kinds of parties to organise is a canapé party.
I love being able to taste a lot of smaller bites of different dishes so quite often I host a pot luck canapé party (with cocktails, of course!). It’s a great way to cheekily spread the pressure of cooking, but if you choose to go this route, make sure to request a variety of hot and cold dishes as well as dishes for your guests with special diets. Even with just a handful of guests you’ll end up with a nice selection of different dishes to taste.
Whether you’re hosting or just bringing some food for someone else’s party, these three vegetarian recipes can all be made in advance, save some assembly time, so they’re great for the festive season when you don’t want to be stuck in the kitchen.
Mini cheese-stuffed breads with cranberries
This dish is inspired by one I first tasted at the legendary Adelaide Hills restaurant, The Uraidla Aristologist, in the early 1990s. At the time I thought it was so innovative to serve a béchamel-like sauce encased in a toasted cube of bread – now the idea seems a little retro! In any case, these are bound to please both your vegetarian and non-vegetarian guests – they are fun to eat and great conversation starters!
Ingredients (makes around 20)
- 1 sandwich loaf with thin crusts (I’ve used a walnut bread here but a rectangular loaf is easier to work with)
- 125g butter, melted
- For the filling:
- 40g butter
- 40g flour
- 175ml milk
- 1 egg yolk
- 70g crumbled goat’s cheese
- 1 tbsp butter
- 20 dried cranberries
To make the bread cases, preheat the oven to 180˚C/350˚F and prepare a baking tray with parchment paper.
Slice crusts off the bread, then cut it into five thick slices and divide each slice into 4 even-sized cubes. Hollow out the centre of each cube (you can cut a square out of the top of the cube with kitchen scissors then scoop out the middle) to form a space for the filling.
Brush each side of the cubes with the melted butter and bake for 10 minutes, or until the cases are golden brown.Keep an eye on them – they might be ready faster. Remove from oven and place on a cooling rack.
Next you need to make the filling. Bring the milk to a boil over high heat.
Meanwhile in a separate pan, melt the butter, then add flour and cook over a medium heat for about 2 minutes. Remove from heat and pour in the boiling milk, a little at a time, whisking to ensure a smooth consistency, until the mixture thickens and all the milk is incorporated.
Return to a medium heat and add the egg yolk, butter and cheese. Stir the mixture vigorously with a wooden spoon until smooth and thick.
Turn the oven up to 200ºC/400ºF. Spoon about 2 tsp of the cheese mixture into bread case. You will probably have extra filling, don’t try to use it all just for the sake of it. Place a dried cranberry on top of each bread case.
Place the filled cases on the baking tray and bake until the filling is bubbling and golden on the top, around 5-7 minutes. If you like the top a little more golden, you can finish them under the grill (broiler) for a couple of minutes.
Horseradish devilled eggs
Devilled eggs are so retro but they are great kitsch party food. Switch up the filling to include an unexpected flavour like horseradish for a fun take on a classic.
Ingredients (makes 12)
- 6 hard-boiled eggs, peeled and halved lengthwise
- ¼ cup mayonnaise
- 4 teaspoons prepared horseradish
- Cayenne pepper, for garnish
- 2 teaspoons finely chopped chives, for garnish
Carefully scoop the egg yolks into a small bowl, set the whites on a serving plate and cover with plastic wrap until ready to use. Mash the yolks, mayonnaise and horseradish until smooth. Using a piping bag or a teaspoon, fill the hollows of the whites and sprinkle with a little cayenne pepper and top with chives.
Mini festive frittatas
These mini frittatas look the part for the holidays, filled with red and green peppers. The best thing about them, though? You can prepare everything in advance and bake them as needed. Perfect for holiday entertaining.
Ingredients (makes 12 mini-frittatas)
- 3 eggs
- ¼ cup milk
- 3 tsp finely grated fresh Parmesan
- 6 tsp finely-diced green pepper
- 6 tsp finely-diced red pepper
- salt and pepper
Preheat oven to 200ºC/400ºF. Lightly oil the muffin tin or brush with melted butter. Whisk the eggs and milk with the Parmesan and season with salt and pepper. Carefully pour the mixture into the muffin tins, filling about ¾ full.
Divide the green and red pepper between the muffin tins and bake for 12-15 minutes until the top is puffy and golden. Carefully remove the frittata from the muffin tins and serve immediately.
Vegetarian Canapés and Party Nibbles
Colourful canapés are a great way to start a party. We've been getting creative with vegetarian, vegan, and gluten free canapés with a view towards creating irresistible party nibbles that are both beautiful and delicious. A great canapé should be as fun to look at as they are to eat. While the recipes below are guest-approved, we also encourage you to embrace seasonal veg and add your own little touches.
When it comes to crafting a beautiful dish purely out of winter vegetables, it really doesn't get better than these parsnip fritters with a colourful raw winter slaw and a yoghurt dill sauce. We use Panko breadcrumbs to achieve a lovely crisp coating on the parsnips. The same coating also works well with celeriac, carrot, and cauliflower.
Roasted Beetroot, Cream Cheese and Hazelnut Tartlets
These festive beetroot tartlets are perfect for a party. They're easy to put together, look beautiful on the plate, and most importantly, are undeniably delicious! Our recipe makes 8 tartlets, the perfect size for a starter, but you can also make them slightly smaller and serve as canapés.
Sweet Potato, Chestnut, and Sesame Balls
Our sweet potato, chestnut and sesame balls are a fun and festive dish that take the humble sweet potato to a whole new level! Served with cranberry relish, these make for a wonderful starter or side dish. Better still, they're vegan and gluten free which means everyone at your holiday party can enjoy these with gusto!
Indian Spiced Rostis (Vegan and Gluten Free)
We often like to make mini rostis as party canapés and this time we've added some Indian inspiration to the mix. Cumin seeds, curry powder, and turmeric combine to make an Indian spice version of our favourite rostis. Serve with a range of chutneys for the perfect party snack.
Spicy Apricot Koftas (Vegan and Gluten Free)
These vegetarian Middle Eastern koftas are spicy with sweet undertones and finished with tahini and pomegranate. The little gem lettuce leaf boats make them easy to eat too!
Thai Tofu Balls (Vegan and Gluten Free)
The idea for this recipe comes from traditional Thai fish balls, but made with tofu instead of fish. With the rice flour as our as a binder they hold together beautifully and look unique with lemongrass stalks as skewers. We’ve placed them on squares of banana leaf for that added Thai feel.
Mini Masala Dosas (Vegan and Gluten Free)
A Masala Dosa is a pancake filled with spiced potatoes and often served with chutney. In India, dosas are often made at the front of cafes for breakfast the chefs have a knack of making them thin, crisp and huge, then deftly wrapping them around a filling. This is our quick version made canapé style with the spiced potatoes rolled up with three chutneys.
Celeriac and Potato Rostis (Vegan and Gluten Free)
These celeriac and potato rostis make a superb vegetarian canapé for special occasions and dinner parties. We love to serve them as bite sized party food on top of griddled sourdough rounds and topped with caper berries and blue cheese.
Tricolour Bread Swirls (Vegan)
A pastry swirl rolled up with your filling of choice - we like watercress and walnut pesto, but olive tapenade also works a treat.
Homemade Labna Cheese (Gluten Free)
Labna is essentially cheese made out of strained yoghurt. Once strained, the thick yoghurt can be rolled into balls and coated with colourful herbs, dukkah, or paprika. Serve alongside crisp bread or with a drizzle of olive oil and sprigs of fresh herbs.
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Vegetarian dinner party recipes
Good vegetarian dinner party recipes aren't always easy to find, but with more and more of us turning to a vegetarian or flexitarian diet, there's every chance you're going to need a solid vegetarian option at your next dinner party. British food culture has been meat-centric for many years, but in truth we're spoiled by the quality of fruit and vegetables in this country. All year round we have access to a bounty of amazing produce – the key is in knowing what to do with it.
That's where we come in – we've collected some stunning vegetarian recipes from some of the best chefs in the country. There are some classics in there – Theo Randall's ravioli with butternut squash, marjoram, sage and butter and Pierre Koffmann's seasonal vegetarian risotto for example, are both dishes made famous by the pair at The River Cafe and La Tante Claire respectively. Chefs like Bruno Loubet and Tom Aikens have built their reputations on seasonal vegetarian cookery, and both have a host of recipes in this collection ready for you to try.
Fancy a challenge? Try Richard Bainbridge's amazing potato ring with truffle mousse. But if you're looking for something simple but mighty impressive, try Selin Kiazim's chilli roast cauliflower – it's packed full of flavour, and you can have it on the table in just thirty minutes!
Looking for more ideas? Scroll down and take a look at our collection of vegetarian dinner party recipes.
The most delicious vegetarian canapes recipes
No drinks or dinner party would be complete without some nibbles and our best vegetarian canapes recipes are sure to kick off your night in style.
Now that we don't live in the stone ages anymore, vegetarian canapés no longer need to just consist of cheese and pickle on a stick.
Those of us who don't eat meat can now partake in the indulgence and deliciousness of pre-dinner bites just like the rest of the guests.
From asparagus wrapped in buttery pastry to crunchy wasabi pea fritters, there is something for everyone in our roundup of the best vegetarian canapés.
And what's more, they're not totally time consuming to make meaning that you have more time to perfectly curl your hair or create crazy cocktails for your guests.
We promise you'll have empty trays and impressed guests by the time you bring the starters out!
Vegetable tarts make great canapes because they are super simple to make and can pack a serious flavour punch. This recipe combines roasted vegetables like earthy beetroot and carrot with a spiced nutty crust, sat between a creamy layer of cashew bechamel sauce. Guests (veggie, vegan and meat-eaters alike) will love them.
Try the vegetable tart recipe here
These polenta chips are a hit with adults and children alike - if you can't find chard you can use kale, spinach, or any dark green leafy veg you fancy.
Ideal as a canape or perhaps an unusual afternoon tea recipe. Something you can bake in just in minutes, it's a very easy cheese recipe
Try this Parmigiano reggiano and rosemary shortbread recipe
The best summer cocktail recipes
Plan the perfect drinks party
These quick and easy canapés are perfect for drinks parties, and it&rsquos easy to double or triple the recipe too.
Try this asparagus cigars recipe
The best summer cocktail recipes
Plan the perfect drinks party
Crisp apple wedges chargrilled are the perfect partner to the Spanish manchego cheese. Inspired by the Spanish growing region for apples, these are delicious with a glass of sherry.
Vegetarian centrepieces and main courses
The perfect plant-based meal, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Dish it up at the table with warm, fluffy naans and let everyone tuck in.
Spinach and feta pastry slice
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here.
Hasselback halloumi traybake
Hasselbacking the halloumi opens up more surface area for maximum crispness. Serve this easy but impressive-looking traybake with flatbreads and a green salad, and let everyone dig in.
Mac ‘n’ greens pie
Put a twist on a classic pasta dish with this imaginative crowdpleaser. Its crisp parmesan topping and oozing, cheesy inside will surely impress at the dinner table.
New potato, pea, asparagus and spinach sformato
This inventive vegetarian centrepiece is sure to raise some eyebrows at dinner. It makes the most of fresh spring produce and is topped with zingy pickled onion.
Hasselback harissa roast squash
With sweet, spicy harissa and salty feta, vegetarians will not miss out with this stunning Middle Eastern centrepiece.
Tomato tarte tatin
Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tart.
Cauliflower sformato with crispy kale and caramelised pine nuts
Think of a sformato as a little like a cross between a dense soufflé and a crustless quiche. The term literally means ‘unmoulded’ in Italian, which doesn’t sound half as romantic when you translate it. It can be made with all sorts of vegetables and makes a really impressive vegetarian main course.
Spiced green bean and tomato rice
Sabrina Ghayour takes a classic Persian recipe, loobia polow (rice cooked with green beans and meat), and made it veggie for a showstopping meat-free main. Check out more of our impressive Middle Eastern recipes.
Charred onions with balsamic, walnuts and ricotta
Brush sweet onions in a balsamic honey glaze, bake until tender and serve with dollops of creamy ricotta for an easy veggie side.
We make the most of meaty aubergines in this creamy moussaka, an ideal comforting recipe to feed a group when your next entertaining.
Beetroot and goat's cheese terrine
Use our easy step by step picture guide to make this eye-catching, meat-free terrine for a crowd, topped with candied walnuts and crisp herbs.
Butter bean and butternut squash ragout with yogurt and hot mint oil
Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into.
Giant vegan wellington
Looking for a showstopping vegan recipe? Check out our impressive vegan wellington packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take this wellington to the next level.
Artichoke, spinach and cheese pie
Take your cheese pie up a notch with spinach and marinated artichokes. Serve this crumbly, moreish savoury pie with a simple green salad for an easy midweek meal.
Mushroom and lemon risotto
Check out our creamy mushroom risotto recipe with zesty lemon. This quick and easy veggie risotto dish is a comforting, crowdpleasing recipe.
Stuffed butternut squash with cider cream sauce
Check out our impressive butternut squash recipe with veggie stuffing and a side of crunchy kale. This veggie main becomes a real centrepiece when carved into slices at the table.
Sweet potato gnudi, lemony cavolo nero, crispy sage and parmesan
Check out this pillowy sweet potato gnudi recipe with lemony cavolo nero and super crispy sage. This impressive dish comes from chef Jess Elliott Dennison's Edinburgh restaurant, 27 Elliott's.
Chickpeas with dates, turmeric, cinnamon and almonds
Check out our easy vegan chickpea stew packed with dates, crunchy almonds and vibrant turmeric. Slow cooking chickpeas with a heady selection of spices really ramps up the flavour in this frugal dish. Try to get hold of the extra large, chubby chickpeas in jars for superior texture.
Spicy chickpea potato and filo slice
Check out our spiced chickpea bake with potatoes and topped with thin crunchy filo pastry. This easy recipe is veggie friendly, ready in under an hour and serves four. Our filo slice is best eaten on the day, while the pastry is still crisp.
Tomato tart with olive-oil pastry
Check out this vibrant tomato tart with moreish olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky.
Spinach and ricotta gnocchi
Check out our super vibrant recipe for veggie gnocchi. This flavour packed dish may take a bit of time but your be sure to impress family and friends. You’ll need to start this the day before unless you can source a drier ricotta from a deli – supermarket ricottas are usually packed in a little liquid so need draining overnight.
Asparagus and tomato savoury frangipane tart
Want an easy tart recipe? Make our asparagus and tomato savoury frangipane tart for a summer vegetarian entertaining idea.
Korean roasted cauliflower
Check out this punchy vegetarian roasted cauliflower recipe, from Marcus Samuelsson's restaurant, Red Rooster in Shoreditch, London.
Roast carrot and spelt salad with dukkah and preserved lemon dressing
This zesty carrot and spelt salad is fresh, vibrant and super easy to make. The dukkah gives this salad a delightful nutty flavour, perfect for a vegetarian entertaining idea.
Paneer tikka with pea and mint relish
Check out our seasonal vegetarian recipe using peas and Indian cheese, paneer. For perfectly cooked paneer, make sure you have a crunchy, charred outside with a soft and succulent middle. Divine!
Baked mushroom and celeriac torte
This impressive-looking wild mushroom and celeriac torte is seasoned with garlic and thyme. Perfect for entertaining your veggie guests at the weekend.
Squash and ricotta croissant wreath
Our epic vegetarian entertaining recipe is perfect for when the relatives descend on your home for the holidays. Using Jus-Rol croissant dough from the can reduce the faff and we've even included a video to help you on your way.
Crusted halloumi tacos with pico de gallo
Sharing is caring, so why not make these vegetarian tacos for everyone to enjoy? Set everything up on the table and let your dinner companions help themselves. Ready in under 25 minutes, they're a really quick and easy tasty dinner idea.
Butternut and ricotta rotolo with sage brown butter
Make pasta without a machine to create this impressive veggie main that’s taking over from cannelloni.
Salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts
This recipe for salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts comes from Trinity in Clapham Old Town and makes an impressive veggie main, restaurant style.
Sage butter-basted roast cauliflower
The humble cauliflower holds its own in this aromatic vegetarian main for four. Our gluten-free recipe only requires six ingredients (most of which are bound to be lurking in your cupboard anyway) so if you're looking for an impressive but easy, flavour-packed dinner then this is the one for you.
Spiral courgette tart with dill dressing
Spiralising is becoming more and more trendy, so try this new take on spiralised courgette in a beautiful vegetarian tart. It's low-calorie, low fat and 5:2 diet-friendly for a healthy entertaining meal.
Roasted broccoli and feta flatbreads
Our roasted broccoli and feta flatbreads are full of bold flavours and bright colours. Eye-catching and tasty, they're bound to go down really well with your guests.
How about a vegetable curry to entertain your vegetarian guests?
Try one of our 24 best ever vegetarian curry recipes and then add some delicious stuffed naan on the side. The veg adds great splashes of colour and creates lighter and more interesting dishes.
15 No-Fuss Backyard BBQ Side Dish Recipes
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Welcome to My Blog!
Welcome to my blog that is full of all things food, entertaining, flowers and travel. Most of my recipes are inspired by The Whole30, Paleo and Low Carb ways of eating. I love to entertain and throw parties. I love peonies, craspedia, cauliflower, coffee, cherries, and cheese. My husband and I have an Italian Greyhound named Sadie, and we love to travel. Thanks for visiting. Come back soon!
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Canapés & Soirées
Canapés – A small piece of bread or pastry with a savoury topping, served with drinks at receptions or formal parties.
Soirées – An evening party or gathering, typically in a private house, for conversation or music.
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Cara Cara Orange Feta Pistachio Salad
I love bright, beautiful salads. This Cara Cara Orange Feta Pistachio Salad reminds me of summer time. It has juicy and sweet Cara Cara oranges, tangy feta and sweet pistachios to light up those taste buds. Serve it alongside chicken or meaty fish, or by itself if you are meat-free. Oh, and did I mention…
63 Vegan Canapés and Party Food Recipes you need to know about.
Party food and buffets can be a bit of a minefield for vegans, but also a fantastic opportunity to offer inventive and delicious vegan food to friends and family, an opportunity to 'show off' what can be done with nothing but plants. This roundup of 63 recipes for vegan canapes and party food will give you some ideas and inspiration for a showstopping party spread.
One of the most important things to remember if you're offering a few vegan options amongst a mixed buffet is labelling - make sure you let everyone (especially the vegans) know what's what, to avoid any confusion. From experience, if you just write 'VEGAN' on a dish, everyone will assume its just for the vegans and steer clear, but if you give the dish a name, with a small (vg) in the corner, the vegans will know it is 'safe' and everyone else might be tempted to give it a try too.
63 of the best Vegan Canapés
What are your favourite vegan party food recipes? What do you make when you're after showstopping vegan canapes? Here are a few ideas:
Artichoke & spinach dip (page 17)
From Party-Perfect Bites: Delicious Recipes for Canapes, Finger Food and Party Snacks Party-Perfect Bites by Milli Taylor
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- Categories: Dips, spreads & salsas Cooking for a crowd Dinner parties/entertaining
- Ingredients: spinach artichoke hearts in oil garlic and herb cream cheese Parmesan cheese sour cream
Often served alongside cocktails or an aperitif, the traditional canapé made from bread or pastry topped with a savoury garnish originated in France, but many cuisines around the world offer their own variety of pre-dinner delicacies. In Italy it is more common to eat antipasti ('before the meal') before the formal dining begins, with olives, vegetables, cheeses and cured meats being ubiquitous on most antipasto platters.
This collection of Italian canapé recipe aims to provide some delicious inspiration for cocktail parties and dinner menus, with finger food certain to impress your guests. The Pietro brothers' Tomato and fennel purée recipe makes a delicate vegetable canapé which showcases two of Italy's most beloved vegetables, and can be a fantastic vegetarian offering if the gelatine is substituted for a meat-free alternative. For another vegetarian canapé recipe try Fabrizio Marino's Gourmet pizza, a take on the Italian classic which is both meat and gluten-free.