Chocolate Finish: A Vegetarian Dinner Party for 6 with a Decadent Dessert

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Chocolate Finish: A Vegetarian Dinner Party for 6 with a Decadent Dessert
Chocolate Finish: A Vegetarian Dinner Party for 6 with a Decadent Dessert

I need to throw a dinner party for 6 people who are vegetarian. Can you suggest a 3-course menu with a chocolate dessert?

Here’s a suggested 3-course vegetarian menu for 6 people with a chocolate dessert:

Starter:

  • Roasted Tomato and Basil Soup

Main Course:

  • Grilled Portobello Mushroom Steaks with Quinoa Salad
  • Seasonal Vegetable Lasagna

Dessert:

  • Dark Chocolate Mousse

This menu offers a variety of flavors and textures, and the roasted tomato soup is a classic starter, while the grilled portobello steaks and quinoa salad is a filling and nutritious main course. The seasonal vegetable lasagna adds a touch of comfort food, and the dark chocolate mousse is a decadent and satisfying finish.

Here’s a recipe for Roasted Tomato and Basil Soup:

Ingredients:

  • 2 lbs ripe tomatoes, halved
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and place the tomatoes, cut-side up, on the sheet.
  3. Drizzle the tomatoes with 1 tbsp of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly charred.
  4. In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
  5. Add the roasted tomatoes and their juices to the pot, along with the vegetable broth.
  6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  7. Add the basil leaves to the pot and use an immersion blender to puree the soup until smooth.
  8. Season the soup with salt and pepper, to taste. Serve hot with crusty bread. Enjoy!

Here’s a recipe for Grilled Portobello Mushroom Steaks with Quinoa Salad:

Ingredients:

For the Mushroom Steaks:

  • 6 large Portobello mushroom caps, stems removed
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

For the Quinoa Salad:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Rinse the quinoa in a fine mesh strainer and place in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 18-20 minutes, or until the quinoa is tender and the water is absorbed.
  2. In a large bowl, combine the cooked quinoa with red onion, red and yellow bell peppers, cherry tomatoes, parsley, lemon juice, and 2 tbsp of olive oil. Season with salt and pepper, to taste. Set aside.
  3. In a small bowl, whisk together 3 tbsp of olive oil, minced garlic, salt, and pepper.
  4. Brush both sides of the mushroom caps with the garlic oil mixture.
  5. Heat a grill or grill pan over medium heat. Place the mushroom caps on the grill, gill-side up, and cook for 5-6 minutes on each side, or until tender.
  6. Serve the grilled mushroom steaks on top of the quinoa salad and enjoy!

Here’s a recipe for Seasonal Vegetable Lasagna:

Ingredients:

  • 9 lasagna noodles
  • 1 large eggplant, sliced
  • 2 zucchinis, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant, zucchinis, bell pepper, onion, and minced garlic. Season with salt and pepper and cook until the vegetables are soft and lightly browned, about 10 minutes.
  4. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
  5. Place 3 lasagna noodles on top of the sauce, followed by half of the vegetable mixture, another 3 lasagna noodles, and half of the ricotta cheese. Repeat with the remaining vegetables, lasagna noodles, and ricotta cheese.
  6. Top with the remaining marinara sauce, shredded mozzarella cheese, and grated Parmesan cheese.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  8. Let the lasagna cool for 10 minutes, then sprinkle with chopped basil leaves and serve. Enjoy!

Here’s a recipe for Dark Chocolate Mousse:

Ingredients:

  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  • 3 large eggs, separated
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Place the chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the chocolate is melted and smooth.
  4. In a separate bowl, beat the egg yolks with the sugar and vanilla extract until pale and thick.
  5. Stir the egg yolk mixture into the chocolate mixture.
  6. In another bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the egg whites into the chocolate mixture in 2-3 additions.
  8. Spoon the chocolate mousse into individual serving glasses or a large bowl and chill in the refrigerator for at least 2 hours, or until set.
  9. Serve chilled and enjoy!

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