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If your wedding is in the fall, you might like this one, also from New Moosewood:
Squash Casserole
4 c. cooked squash or pumpkin
1 Tbs. olive oil
1 1/2 c. chopped onion
1 tsp salt
2 small bell peppers (try to get one each red and green for more color), minced
4 - 5 medium cloves garlic, minced
black pepper & Cayenne, to taste
1/2 c. firm yogurt
1 cup crumbled feta cheese
Optional: sunflower seeds or chopped nuts
Pre-heat oven to 375. Place the cooked mashed squash in a large bow.
Heat the olive oil in a medium skillet. Add the onion and saute for about 5 minutes. Add salt and bell pepper. Saute another 5 minutes, until the peppers start to soften. Add garlic, black pepper and cayenne and saute a few more minutes.
Dump the sauteed onions & peppers into the bowl with the squash, and add the yogurt and feta cheese. Mix well. Spread into an ungreased 9" square baking pan and sprinkle the top with sunflower seeds or nuts.
A classic vegetable stew, packed full of fresh vegetables and herbs and absolutely bursting with wonderful flavor.
Ingredients (serves 4)
2 large eggplants, roughly chopped
4 zucchini, roughly chopped
2/3 cup olive oil
2 onions, sliced
2 garlic cloves chopped
1 large red bell pepper, seeded and roughly chopped
2 large yellow bell peppers, seeded and roughly chopped
Sprig of fresh rosemary
Sprig of fresh thyme
1 teaspoon coriander seeds, crushed
3 plum tomatoes, peeled, seeded and chopped
8 basil leaves, torn
Salt and freshly ground black pepper
Sprigs of fresh parsley or basil, to garnish
Directions
Sprinkle the eggplant and zucchini with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Let sit for about 30 minutes.
Heat the olive oil in a large saucepan. Add the onions and cook gently for 6-7 minutes, until just softened. Add the garlic and cook for another 2 minutes.
Rinse the eggplant and zucchini and pat dry with a clean dish towel. Add to the pan with the peppers, increase the heat and saute the mixture until the peppers are just turning brown.
Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
Add the tomatoes and season with salt and pepper. Cook gently for another 10 minutes, until the vegetables are soft but not too mushy. Remove the sprigs of herbs Stir in the torn basil leaves and check the seasoning. Let cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.
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I had a fabulous recipe that is packed away at the moment. But I took this one from a vegetarian book I have available. There are many recipes out there to choose from. In general, it's very delicious! I think it would be nice served with couscous or something similar.
By the way, what month are you getting married in? Whatever fresh vegetables are in season in your area would be best to use. And some people call themselves vegetarians, but eat fish. Does anyone eat fish, or eggs and cheese? Or is everyone totally vegan?
And what state are you getting married in? And the time of day? Also, is it sit down or buffet? All these things can make a difference in your menu choices.
By the way, what month are you getting married in? Whatever fresh vegetables are in season in your area would be best to use. And some people call themselves vegetarians, but eat fish. Does anyone eat fish, or eggs and cheese? Or is everyone totally vegan?
And what state are you getting married in? And the time of day? Also, is it sit down or buffet? All these things can make a difference in your menu choices.
Perhaps I can come up with some other ideas.
Check these out for ideas:
Planning a Vegetarian Wedding (http://www.hudsonvalleyweddings.com/guide/veggie.htm - broken link)
The Vegetarian Gourmet's International Appetizer Selection (http://www.vegetarianweddings.com/international_vegetarian_menus.html - broken link) Wedding Menu - Electrolicious
We are getting married in August, evening, buffet. Thanks for the ideas.
No one is vegan, but everyone is vegetarian (i.e., no fish, no meat).
It just seems to me that you need to call a few more caterers. Any good one should be able to create a good vegetarian menu. Are there any veg restaurants that will cater?
You have enough to worry about without having to plan the menu and find recipes too. What a pickle.
It just seems to me that you need to call a few more caterers. Any good one should be able to create a good vegetarian menu. Are there any veg restaurants that will cater?
You have enough to worry about without having to plan the menu and find recipes too. What a pickle.
Actually, since I'm from a small town (40K but in the middle of no where), I have already called every caterer and none of them do veggie food, ever (most can't even understand why the second entree- the meat one- can't be beef and my half hindu wedding!!). 2 are willing to try. There are no vegetarian restaurants in the city. There is one Italian restaurant, but they don't cater. So, unfortunately, I have to find them recipes to try. On the other hand, we get to be a bit more creative and try lots of different foods! We have 12 months, so we have a lot of time to do that!
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