Vegetarian Potluck Dishes
Vegetarian Celebrations is your source for festive fare for every occasion
Here’s an array of dishes that can be made for gatherings that take place any time of year. And they’re all meant to be served at room temperature, so you need not worry about keeping them warm.
PIQUANT RICE SALAD
10 to 12 servings
- 2 cups raw medium or long-grain brown rice, rinsed
- 10-ounce package (2 cups) frozen green peas, thawed
- 12-ounce jar marinated artichoke hearts, with liquid, chopped
- 12-ounce jar roasted red peppers, with liquid, cut into strips
- 1 medium red onion, halved and thinly sliced
- 2/3 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1 jalapeño pepper, seeded and minced
Dressing:
- 2 tablespoons olive oil
- Juice of 1 1/2 limes
- 2 teaspoons maple syrup or honey
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Cherry tomatoes for garnish
- Curly parsley for garnish
Bring 5 cups of water to a boil in a large saucepan. Stir in the rice, then cover and simmer gently until the water is absorbed, about 35 minutes. Let cool to room temperature.
Combine the rice with the remaining salad ingredients in a mixing bowl and toss together.
Combine the dressing ingredients in a small bowl and stir together. Pour over the salad and toss well. Let the salad stand for 1 hour before serving to allow the flavors to blend.
Transfer to a serving bowl and surround the edges with cherry tomatoes alternating with sprigs of curly parsley.
WILD RICE SALAD WITH CORN AND BLACK-EYED PEAS
Serves 8 or more
An invigorating melange of flavors, textures and colors, this is an attractive dish to serve at room temperature, any time of year.
- 1 cup wild rice
- 3 medium carrots, thinly sliced
- 2 large celery stalks, finely diced
- 3 to 4 scallions, thinly sliced
- 16-ounce can black-eyed peas, drained and rinsed
- 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears)
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Juice of 1/2 to 1 lemon, to taste
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Salt and freshly ground pepper to taste
- Toasted pumpkin seeds for topping, optional
Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes.
Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired.
BLACK BEAN AND CORN SALAD
10 to 12 servings
Corn and multicolored peppers look enticing against the dark backdrop of the black beans.
- 5 cups canned or cooked black beans (from about 2 cups raw or two 20-ounce cans, drained and rinsed)
- 1/2 cup good-quality vinaigrette, homemade or store-bought, or as needed
- 2 cups cooked corn kernels, preferably fresh
- 3 large bell peppers, preferably one each green, red, and yellow cut into narrow strips
- 2 to 3 scallions, thinly sliced
- 1/4 cup chopped fresh parsley or cilantro
- 2 tablespoons minced fresh oregano, or 1 1/2 teaspoons dried
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Juice of 1 lime
- Salt and freshly ground pepper to taste
Combine all the ingredients in an attractive serving container and toss together thoroughly. Use enough vinaigrette to coat and flavor the ingredients but not drench them.
This can be made several hours ahead and refrigerated (covered) until needed. Bring to room temperature to serve.
MULTICOLORED PASTA SALAD FOR A CROWD
8 to 10 servings
An attractive cold dish that’s always a crowd-pleaser.
- 1 pound tricolor rotini
- 2 large bunches broccoli, cut into bite-size pieces and florets
- 2 large carrots, peeled and sliced on the diagonal
- 1/3 cup sliced black olives
- 1 medium green or red bell pepper, cut into narrow strips
- One 12-ounce jar marinated artichoke hearts, chopped, with liquid
- One 16-ounce can kidney or pink beans, drained and rinsed
- 2 to 3 scallions, minced
- 1/4 cup chopped fresh parsley
- 1/2 cup good-quality vinagirette, or as needed
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Meanwhile, steam the broccoli and carrots together in a large saucepan with a small amount of water until both are just tender-crisp. Drain and rinse under cool water, then drain well again.
Combine the pasta with the broccoli-carrot mixture and all the remaining ingredients in a large serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.
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