We didn't even plan to have all vegetarian food, but our choices for a "tapas" style entree turned into all vegetarian dishes. We thought there would be a lot of food throughout the night, so we wanted to keep whatever we made to a smaller scale, but still delicious.
We started with a selection of dips, including hummus, black olive tapenade and eggplant capanata. I made the eggplant dip earlier in the week and knew it would be perfect for a party. It's similar to an antipasta dip and includes eggplant, celery, onions, olives, capers, pine nuts and raisins (recipe from Canadian Living). The olive tapenade is black olives, olive oil, lemon juice and garlic blended together.
The main feature of our "entree" was quinoa veggie burger sliders. Again, I made these earlier in the week as a meal and thought they would be great on mini ciabatta slider buns (recipe from Chatelaine).
These make a great vegetarian meal and the quinoa and veggies mixed together form quite a substantial "burger."
Cook the quinoa using a 2:1 ratio (2 cups water to 1 cup quinoa). Grate celery, zucchini, carrot and add it to a pan with minced shallots and garlic. Cook for about 5 minutes until browned. Add cornstarch and eggs and form into patties. Then pan fry for about 3-4 minutes a side until golden brown.
We put out some homemade corn relish, honey mustard and cottage cheese for people to put on the sliders. They were a big hit and looked great on my cupcake holder from Ikea.
The party turned into more of a potluck, as some people just brought things over, but we all managed to hop to three different apartments during the night. It was a fun night and a neat idea for a dinner party.