Hi, I'm having a holiday family get together at my place in a couple of weeks and I need help finding ideas (preferrably easy - no weird or long ingredients lists) for food to serve. Please no tofu/soy recipes because I have a relative with a thyroid problem. Soy is very bad for her. Also, I have someone who can't have anything spicy (no tomato sauce) bc of an esophogal disorder. I'm going to have finger foods. Pitas with hummus, veggies, etc. But I'm stumped on an easy entree. I was originally going to pick up some pizzas for everyone else and just make something seperate for myself, but I decided against that. My mother will most likely be upset, but oh well!
What about veggie stuffed mushrooms? mushrooms, onion, peppers (red & green), garlic, bread crumbs, olive oil. sate' the mushroom stems and the other veggies (add whatever you want). Once they are carmelized at them to a food processor with the bread crumbs and a little more olive oil (some sea salt & pepper if you would like). Then pulse the mixture, and spooin into the mushroom caps. bake 450 for 40 min. so yummy, and great finger food. I brought them to Thanksgiving and they were gone in a few minutes. You can google other vegan stuffed mushroom recipes too. Another idea, that someone just gave me is to make almond "cheese" and serve as a spread with fun yummy crackers....throw on a side of grapes. what about mini pizzas? and you could uses pesto or olive oil & garlic for your friend that cannot have tomoatoes (get some yummy vegan cheese or go without) Good Luck (I will post the almond cheese recipe that someone gave me in a second for you)
Almond feta cheese with herb oil Ingredients 1 cup whole blanched almonds1/4 cup lemon juice3 Tbs. plus 1/4 cup olive oil, divided1 clove garlic, peeled1 1/4 tsp. salt1 Tbs. fresh thyme leaves1 tsp. fresh rosemary leavesDirections
1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.
***I have not tried this yet. I am planning to try it this Monday****