Delicious vegetarian dinners to wow your guests
Caprese salad
Caprese salad is a classic Italian dish that never fails to impress. Using a few simple ingredients, you can create a dish that is not only delicious, but also beautiful to look at.
- 3 large ripe tomatoes, cut into slices
- 1 kilo fresh mozzarella, cut into slices
- A quarter cup of fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
To prepare the caprese salad, simply arrange the tomato and mozzarella slices on a serving plate. Place the basil leaves between the slices, drizzle with olive oil, and season with salt and pepper. It’s easy!
Butternut squash risotto
Risotto is often thought of as a fancy and difficult dish to make, but this butternut squash risotto is surprisingly easy. The sweet, nutty flavor of butternut squash pairs perfectly with the creamy texture of risotto.
- 1 pumpkin, peeled and cut into cubes
- 1 finely chopped onion
- 2 cloves garlic, minced
- 1 1/2 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Start by sautéing the onion and garlic in a large bowl. Add the chopped butternut squash and cook until it begins to soften. Add the arborio rice and white wine, then gradually add the vegetable broth, stirring constantly, until the rice is cooked. Finally, add the Parmesan cheese and season with salt and pepper before serving.
Vegetable paella
Paella is a traditional Spanish dish often made with meat or seafood, but this vegetarian paella is delicious and just as satisfying. The combination of saffron infused rice and a variety of vegetables makes an amazing and delicious meal.
- 1 chopped onion
- 2 cloves garlic, minced
- 1 red pepper, cut into slices
- 1 yellow pepper, cut into slices
- 1 cup cherry tomatoes
- 1 1/2 cup Arborio rice
- 3 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
Start by sautéing the onion and garlic in a large oven-safe skillet. Add bell peppers, cherry tomatoes, rice, vegetable stock, smoked paprika, and saffron threads. Season with salt and pepper, then transfer the pan to the oven and bake until the rice is cooked and the vegetables are tender. Serve this vegetarian paella with fresh lemon juice for extra flavour.
Parma eggplant
Eggplant Parmesan is a hearty and satisfying dish that is sure to impress your guests. Crispy eggplant slices, melted cheese, and rich tomato sauce come together to create a comforting and enjoyable dish.
- 2 large eggplants, cut into 1/2-inch circular slices
- 1 cup all-purpose flour
- 3 beaten eggs
- 2 cups bread crumbs
- 2 cups marinara sauce
- 2 cups grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Dip the eggplant slices in the flour, then in the beaten eggs, and finally in the bread crumbs. Fry the baked eggplant in a pan until golden brown, then place it in a baking dish with the marinara, mozzarella, and Parmesan sauce. Bake until the cheese melts and bubbles, then serve sprinkled with fresh basil leaves on top.
Mushroom Wellington
A vegetarian twist on the classic beef Wellington, this mushroom Wellington is an elegant and impressive dish perfect for a special occasion. The delicate pastry has a delicious mushroom and spinach filling that is sure to wow your guests.
- 1 sheet of puff pastry
- 1 kilo mixed mushrooms, chopped
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 beaten egg (to wash the eggs)
Fry the mushrooms and garlic in a pan until the mushrooms release liquid and become golden brown. Add the chopped spinach and cook until it wilts, then add the Parmesan cheese and season with salt and pepper. Spread the puffed dough, then distribute the mushroom and spinach mixture in the middle. We fold the dough over the filling, close the edges, then brush it with the beaten egg. Bake until golden brown then serve immediately.