Vegetarian Brunch Recipe Ideas

Getting together with friends and family is a lot of fun and creates plenty of wonderful memories. But, life is so busy these days that it is difficult to find the time to create the perfect party.

How do you throw a great brunch without stressing out? Plan a menu full of easy to make dishes. Serving finger foods at a brunch means you don't have to set a formal table. You can have a cocktail party style brunch by passing trays around, or you can set up a small buffet. Provide small plates and let everyone serve themselves. You can spend your time chatting with your guests instead of worrying about serving the next course.

Egg & Caviar Canapés

Make this in less than 30 minutes.

Ingredients:

• 1 clove of garlic, chopped
• 6 oz. black olives, pitted
• 6 large eggs, hard boiled and peeled
• 1 whole wheat baguette, cut into 24 1/4" slices
• 1 bunch chives, cut into 2" lengths
• Dill sprigs, for garnish

Directions:

1. Food process together the garlic and olives, until they create a coarse paste.
2. Trip off the top of each egg (the small, yolkless end). Cut each egg crosswise into four slices.
3. Assemble the canapés by spreading the olive paste onto each slice of bread. Crisscross two chives on top of the paste. Place a slice of egg on top. Press the dill sprigs into the yolk.
4. Serve.

Vegetable Bean Pinwheels

This tasty dish is made by simply rolling tortillas, then sliced them to make pinwheels.

Ingredients:

• 15 oz. can black beans, drained and rinsed
• 4 tbs. salsa
• ¼ cup cilantro leaves
• Salt, to taste
• 4 10” spinach tortillas
• 1 1/3 cups packed red cabbage, finely shredded
• 4 thin carrot sticks, cut 8” long and ½” wide
• 4 strips red bell pepper, ¼” wide
• 8 slices ripe Hass avocado, sprinkled with lime juice

Directions:

• 1. Combine the beans, salsa, and cilantro in a food processor. Blend until it makes a thick paste. The paste should be spreadable, so add more salsa if necessary. Salt mixture to taste.
  2. Use a spatula to spread 3 tbs. of the bean mixture onto a tortilla, but leave about ½” around the edges. Sprinkle ¼ of the cabbage onto the bean mixture, gently pressing it in.
  3. Place a carrot stick horizontally about 1” from the bottom of the tortilla. Place 1 strip of bell pepper above it. Next, put two slices of avocado, end to end, on top of the carrot.
  4. Wrap the bottom edge of the tortilla over the vegetables. Roll the tortilla tightly together. Lightly moisten the top tortilla edge with bean paste or water to seal. Gently press the roll to shape it into a log. Fill and roll the remaining tortillas.
  5. Before serving, use a sharp knife to trim off the tortilla edges. Hold the roll firmly, and use a gentle sawing motion to cut it into 5 or 6 pieces. Make every other slice on the diagonal.

Creamy Cucumber Boats

These will look so fancy that nobody will ever guess how easy they are to prepare.

Ingredients:

• 1 seedless cucumber, about 1 foot long
• 7 oz. feta cheese
• 1 tbs. sour cream (or plain yogurt)
• 2 tbs. orange juice
• 1 tbs. mint, finely chopped
• 1 tbs. chives, finely snipped
• 1 ½ tsp. orange zest
• Salt, to taste
• Chopped chives for garnish
• 2 oranges, thinly sliced for garnish

Directions:

• 1. Trim the ends of the cucumber, cut the cucumber in half crosswise, then cut it lengthwise. Scoop out the seeds (because even seedless cucumbers have some seeds). Blot the cut sides dry with a towel.
  2. In a small bowl, crumble the feta cheese. Add the sour cream, orange juice, mint, chives, orange zest, and salt. Mash it all together. If needed, add some water. The mixture should be more creamy than crumbly.
  3. Heap the filling into the cucumber halves. Cut the stuffed cucumber into 1” pieces.
  4. Place cucumber boats on orange slices, then garnish with chives.

Make sure you make enough of these because they will go quick.

Ingredients:

• 3 ½ lb. sweet potatoes, washed well
• 3 tbs. olive oil
• 1 ½ tsp. chili powder (or cayenne if you are feeling adventurous)
• 1 ½ tsp. soy sauce (low-sodium is best)
• Salt, to taste
• 1 tbs. fresh rosemary, chopped

Directions:

1. Preheat the oven to 450˚F. Line two baking sheets with foil.
2. Halve the potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
3. Mix the oil, chili powder, and soy sauce together in a small bowl. Drizzle this over the potato sticks, tossing to coat. Arrange the potatoes in one layer on the baking pans, skin side down. Sprinkle with salt.
4. Roast for 12 minutes, then turn the slices and roast until tender (about 8 to 12 minutes). Toss in rosemary.

Pears with Chocolatey Orange Dip

You can’t serve brunch without a sweet ending!

Ingredients:

• 15 oz. low-fat ricotta cheese
• 3 tbs. orange marmalade
• 2 tbs. orange liqueur
• ¼ cup semisweet chocolate, finely chopped
• 4 large pears
• 1 lemon, halved

Directions:

1. Mix together the ricotta, marmalade, liqueur, and chocolate in a bowl until well combined.
2. Slice each pear in half lengthwise, and scoop out the core. Cut the pear lengthwise, from round end almost to the stem, into ¼” slices.
3. Place the pear halves cut side down on the plates. Fan the slices out, then sprinkle with lemon juice.
4. To serve, put 3 tbs. of dip on each plant, then fan a pear half on top of the dip.

Most of these dishes can be made ahead of time, which means you have less stress on the day of the brunch. It also means that you have more quality time to spend with your guests.

After all of that hard work, you deserve it!