Discover the delicious vegetarian buffet menu for New Year’s Eve. Celebrate New Year’s Eve with creative and tasty dishes that will delight the palates of all guests.
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Vegetarian buffet menu for New Year’s Eve. For an eco-sustainable New Year’s Eve, the best thing to do would be to celebrate it with friends and above all without explosions! So for all those who have decided to celebrate the arrival of the new year at home, here are some simple and quick vegetarian recipes, to prepare during the day, for a New Year’s Eve buffet dinner to spend having fun with your guests.
And to garnish the table, all you need is a few pomegranate seeds, the protagonist fruit of the month, oranges and sticks of fragrant cinnamon!
Pomegranate Cosmopolitan
Ingredients for 1 glass
Prepare the cocktail by mixing all the ingredients well
Bruschettine with Radicchio Cream
Ingredients
Preparation
Clean the radicchio, cut it into thin strips, wash it and dry it well. Heat 2 tablespoons of oil in a pan, add the radicchio and cook over medium heat for 10 minutes. Remove it from the pan, drain it well and pass it in the blender.
Place the radicchio puree in a bowl and add the mascarpone and chopped walnuts.
Salt and pepper.
Toast the slices of bread in a hot oven at 180° for 10 minutes, transfer them to a plate, spread them with the prepared cream and decorate with walnuts and a little valerian and burrata.
Fruit and cheese platter
A fruit and cheese platter is the ideal choice for New Year’s Eve: refined, lively and suitable to satisfy every palate. Pair mature cheeses such as Parmigiano Reggiano or Pecorino with softer variations such as Brie or Gorgonzola. Accompany everything with fresh seasonal fruit, for example pomegranate, figs, grapes and oranges, together with dried fruit such as walnuts and almonds. For a sweet touch, add honey or homemade jams. Finally, embellish the cutting board with sprigs of rosemary for a presentation that recalls the festive atmosphere.
Puff pastry pizzas with pumpkin and spinach
Ingredients
Preparation
First, empty your beautiful orange pumpkin and wash the spinach.
Now cook the pumpkin in a large pan in which you have sautéed some finely chopped onion and a drizzle of oil. If necessary, add a little water from time to time until the pumpkin is cooked.
In the meantime, boil the spinach.
Once the pumpkin is ready and the spinach is cooked, place everything in a fairly large bowl. Add a pinch of salt, a drizzle of oil, ricotta, parmesan and sage. Mix everything very well.
At this point, roll out the puff pastry and cut out some disks, scoring the pastry with a glass or cup depending on the size you want to obtain.
Place the disks on a lightly greased baking tray and, using a spoon, place the pumpkin and spinach mixture obtained inside each disk. Bake everything at around 180°, leave to cook for about a quarter of an hour, until your pizzas are golden.
Then remove from the oven and transfer them to a nice red serving dish.
Eggplant and ricotta meatballs
Ingredients
Preparation
Peel the potatoes and aubergines, steam them or cook them in boiling water until they are boiled. Once cooked, pass the potatoes and aubergines together in a potato masher to obtain a puree. At this point add the oil, parmesan, a little breadcrumbs, salt, pepper and 2 eggs. Mix everything very well until everything is combined.
Now start preparing the meatballs: wet your hands slightly and work the mixture a little at a time, obtaining slightly flattened balls.
One at a time, dip the meatballs obtained first in the remaining egg and then in the breadcrumbs and place them in the lightly greased baking tray.
Pour a little more oil on top and put them in the oven at 180° for about 20 minutes until they are golden.
Remove them from the oven and place them on a nice serving dish, garnishing as desired, perhaps with a light sprinkling of chilli pepper.
Cous Cous with pomegranate seeds and raisins
Ingredients
Preparation
First, prepare the broth for the couscous by boiling the water into which you have poured the two stock cubes.
In the meantime, place the couscous, raisins, spices and salt in a bowl. Mix everything very well. Add the boiling water and cover the bowl with a lid or cling film.
Let the mixture rest for 10-15 minutes, until all the water has been absorbed by the couscous.
At this point, remove the film and, in addition to mixing well, delicately fluff the grains with a fork.
Add the oil, stirring constantly, the pepper and salt.
Pour couscous into a large enough serving dish. Cut the pomegranate in half and extract about a quarter of the seeds by hitting the outside of the fruit with a rolling pin, add them to the couscous and serve.
Fennel and cheese flan
Ingredients
Preparation
Peel the fennel and cook them in boiling water until boiled or, if you prefer, steam them to maintain their substance.
Break the sandwich into pieces and let it soften in slightly warm milk in a bowl.
In the mixer, combine the fennel, the squeezed bread roll, the leftover milk, the pecorino, the oil and the salt. Blend everything until you obtain a homogeneous mixture. Whip the egg whites until stiff and incorporate them into the fennel mixture. Add the breadcrumbs to bind the mixture. Place the flan in a well-greased baking dish. Bake for 30 minutes at 200°.
Once cooked, transfer your fragrant fennel flan onto a plate and cut it into slices.
Serve with a little raw oil and a sprinkling of cheese.
Raw carrot and celery strips with tomato and mint sauce
Ingredients
Preparation
Peel the tomatoes by boiling them for a minute in boiling water and then letting them cool (without cooking them). Wash the mint leaves. Peel the lemon and remove the zest and cut it into pieces. Clean the garlic. Now put the tomatoes, mint, lemon and garlic in the blender.
Add the white vinegar, olive oil and a pinch of coarse salt. Blend everything together until you obtain a smooth sauce.
Add a little more vinegar or water depending on whether you prefer it more or less dense, sprinkle with black pepper
Pour your sauce into a bowl
Now clean the carrots and celery and cut them into thin strips about 1 cm lengthwise and arrange them on a serving plate.
At this point, serve the dish with the raw vegetables and the bowl with the sauce next to it.
Pandoro stuffed with mascarpone and currant cream
Ingredients:
Cut the pandoro horizontally into thick slices, so that each layer looks like a snowflake. Prepare the cream by whipping the fresh cream and delicately adding it to the mascarpone mixed with icing sugar. Spread the cream on each slice of pandoro and add some fresh currants. Reassemble the pandoro by overlapping the slices in a staggered manner to create a scenographic effect. Complete with a dusting of icing sugar and decorate with currants on top.
Chocolate mousse with candied orange peel
Ingredients
For the chocolate mousse
For the candied orange peel
Preparation
First start by preparing the chocolate mousse.
Bring a pan with a little water to the boil, then once boiled lower the heat. Melt the chocolate in a bain-marie over the pan of water in a heat-resistant ceramic dish.
Add the butter to the chocolate and mix until everything is melted and well blended. Remove from the heat and let cool slightly.
Beat the egg yolks in a bowl together with the sugar until you obtain a fairly thick and white mixture. Add the melted butter and chocolate and pour in the coffee.
Now beat the egg whites until stiff with the help of a whisk and pour them very delicately into the chocolate mixture.
You will thus have obtained a soft mousse which you will transfer into small cups or moulds. Let them cool in the fridge for at least a couple of hours.
Now prepare the candied orange paste: first fill a small pan with water and bring to the boil, adding the orange peel. Once cooked, remove it and drain it very well.
Fill the pan again with at least 150ml of water and bring it to the boil, adding the sugar this time and mix very well. Add the orange peel, reduce the heat and cook for 15-20 minutes, or until the liquid resembles a syrup, stirring occasionally. Now place the brown sugar in a shallow bowl.
Once the syrup mixture has thickened, remove the orange peel and roll each piece in brown sugar until completely covered. Once cold, keep the candied orange peel covered until ready to use
Remove the cups (or moulds) with the chocolate mousse from the fridge and serve them by placing them on a serving plate, sprinkling each with candied orange peel.
…and at the stroke of midnight for a little extra money and luck
Lentil soup
Ingredients
Preparation
Wash the lentils (if they need soaking, try to keep them in water for at least 12 hours).
In a fairly large pan, fry the garlic, celery and carrot with a little oil, a pinch of salt and the chilli pepper. Pour in the lentils and cover them with water. Add the bay leaf and cook everything for at least 40 minutes. Once cooked and all the water has evaporated, remove the bay leaves.
In the meantime, cut the bread into cubes and fry it in a pan with a little oil.
Let it become golden and crunchy. Drain the fried bread and let it dry on kitchen paper, then place it on the bottom of the plates and pour the hot lentils over it.
Garnish with a drizzle of oil and a sprinkling of chilli pepper.
For those who prefer, you could add a delicious and delicate seitan cotechino to the lentil soup.
Bon Appetit but above all Happy New Year.
