A vegetarian menu for New Year’s Eve? It is not at all synonymous with sad or flavorless dishes. On the contrary, meatless cuisine can be surprising, full of colors, intense flavors and unexpected combinations. Fresh vegetables, legumes and cereals can be transformed into gourmet dishes, perfect for celebrating a special occasion such as New Year’s Eve. Here is a selection of simple but high-impact dishes, for a menu that will win over everyone, carnivores and otherwise.
Appetizers
Crostini with avocado cream and confit cherry tomatoes
Ingredients
Cut the cherry tomatoes in half and arrange them on a baking tray with a drizzle of oil, salt and pepper. Bake in the oven at 160°C for about 30 minutes until soft and slightly caramelised. Toast the bread slices in the oven or in a pan. Meanwhile, mash the avocado in a bowl with a fork, adding a little salt, pepper and, if you like, a drizzle of olive oil. Rub the slices of toasted bread with the garlic, spread them with the avocado cream and place the confit tomatoes on top. Add a few basil leaves for a touch of freshness.
Black cabbage, orange and toasted almond salad
Ingredients
Wash and dry the black cabbage, removing the toughest ribs. Cut it into thin strips and blanch it for 2-3 minutes in boiling salted water, then drain it and cool it under cold water. Peel the oranges, remove the white part and cut them into slices. In a bowl, combine the kale, orange slices and toasted almonds. Season with oil, vinegar, salt and pepper. Mix well and serve immediately.
Pumpkin and rosemary pancakes with tahini sauce
Ingredients
Cut the pumpkin into cubes and steam or cook it in the oven until it becomes soft. Mash the pumpkin with a fork and mix with the egg, flour, yeast, chopped rosemary and a pinch of salt and pepper. Form small pancakes and fry them in plenty of hot oil for 2-3 minutes per side, until golden. For the sauce, mix the tahini with the lemon juice and a tablespoon of water to obtain a creamy consistency. Serve hot pancakes with tahini sauce.
First courses
Risotto with radicchio and orange
Ingredients
Finely chop the onion and fry it in a little butter in a large pan. Add the radicchio cut into strips and leave to dry for a few minutes. Add the rice and toast it for a couple of minutes, stirring. Begin adding the hot broth little by little, continuing to stir, until the rice is cooked al dente (about 18 minutes). At the end of cooking, add the orange juice, butter and, if desired, parmesan. Mix well and season with salt and pepper before serving.
Baked pasta with pumpkin, goat cheese and rosemary
Ingredients
Cook the pasta al dente. In the meantime, fry the chopped onion with a drizzle of oil and add the diced pumpkin. Cook until the pumpkin becomes soft. Add the rosemary and a little salt and pepper. On a baking tray, alternate a layer of pasta, one of pumpkin and one of crumbled goat cheese. Repeat the layers until you run out of ingredients, then cover with milk and parmesan. Bake at 180°C for 20 minutes or until the surface becomes golden.
Second courses
Chickpea meatballs with tomato and basil sauce
Ingredients
Blend the chickpeas in a blender with the garlic, onion, egg, breadcrumbs, salt and pepper until you obtain a smooth mixture. Form meatballs and fry them in hot oil until golden. For the sauce, cook the tomato puree with a little oil, salt, pepper and basil for 15 minutes. Serve the meatballs with the hot tomato sauce.
Grilled seitan with mustard cream and honey
Ingredients
Mix the mustard, honey, soy sauce and oil in a bowl. Cut the seitan into thin slices and marinate in the mix for at least 30 minutes. Grill the seitan for 4-5 minutes per side, until golden brown. Serve with the remaining marinade and a little black pepper.
Side dishes
Baked sweet potatoes with yogurt cream and pecans
Ingredients
Preheat the oven to 200°C. Wash and peel the sweet potatoes, then cut them into cubes of about 2 cm. Place them on a baking tray, season with a drizzle of oil, salt and pepper, and cook in the oven for about 25-30 minutes, turning them halfway through cooking, until they become golden and crispy on the outside, soft on the inside. Meanwhile, coarsely chop the pecans. In a bowl, mix the yogurt with honey, lemon juice, paprika, salt and pepper. When the potatoes are ready, serve with the yogurt cream on top and a sprinkling of chopped pecans.
Red cabbage salad sautéed with onion, raisins and vinegar
Ingredients
Slice the onion finely and put it in a pan with the oil. Fry for 2-3 minutes until the onion becomes soft. Add the red cabbage cut into thin strips and cook for 5-6 minutes, stirring occasionally. When the cabbage starts to become tender, add the raisins and blend with the balsamic vinegar. Cook for a further 3-4 minutes until the liquid has reduced and the cabbage is well glazed. Add salt and pepper to taste and serve hot as a side dish.
Carrots glazed with honey and ginger
Ingredients
Wash and peel the carrots, then cut them into sticks or rounds, depending on your preference. In a large skillet, heat the oil and add the carrots. Sauté for 5-6 minutes, stirring frequently, until they begin to soften. Add the honey, grated ginger, a pinch of salt and pepper and continue to cook for a further 5 minutes, until the carrots are well glazed and the honey has caramelised. If necessary, add a little water to create a thinner sauce. Serve immediately as a hot side dish.
Sweets
Apple and berry crumble
Ingredients
Peel the apples, cut them into cubes and place them in a pan with the berries. In a bowl, mix the flour, sugar, cinnamon and butter until you get a sandy mixture. Spread the crumble over the fruit and cook in the oven at 180°C for 30 minutes, until golden. Serve hot or warm.
Dark chocolate and orange mousse
Ingredients
Break up the dark chocolate and melt it in a bain-marie or in the microwave, stirring every 30 seconds. Once melted, add the orange juice and zest to the chocolate and mix well. Let cool slightly. In another bowl, whip the cream with a pinch of salt and, if desired, with brown sugar, until you obtain a soft but stable consistency. Gently fold the whipped cream into the chocolate, being careful not to dismantle it. Transfer the mousse into cups and let it rest in the refrigerator for at least 2 hours. Before serving, decorate with dark chocolate flakes or some fresh orange peel.
A vegetarian menu like this is perfect for New Year’s Eve, but another important detail to make the evening truly special is the preparation of the table. A well-set table not only sets the tone for dinner, but makes every dish taste even tastier.
Here are some tips for an elegant and welcoming setting:
- Colors and atmosphere: Opt for an elegant tablecloth, perhaps in a neutral color or in gold and silver tones for a festive touch. Add some creatively folded napkins and a few candles to create an intimate and sophisticated atmosphere.
- Centrepieces: A simple but effective centrepiece, perhaps with fresh seasonal flowers, pine branches or floating candles in glass tumblers, can add a refined touch without being too overpowering.
- Plates and cutlery: Use elegant plates, preferably white or ceramic, to bring out the colors of the dishes. Place the cutlery in an orderly manner, respecting the order of use: from the outside towards the inside, for each course.
- Wine and drinks: If you serve wine, choose a good selection of red and white. For those who prefer non-alcoholic drinks, opt for fresh juices or specially prepared non-alcoholic cocktails, such as orange and mint juice with ice.
- Final details: You can add a personal touch with small place cards for guests or perhaps treats as gifts, such as chocolates or biscuits, placed next to the plate.
Remember, simplicity is always synonymous with elegance. A little attention to detail, a touch of creativity and a welcoming atmosphere will make your vegetarian New Year’s Eve not only a feast for the palate, but also for the eyes and the heart. Bon appetit and happy new year!
