Let your guests help themselves to a buffet loaded with a garden variety of delicious vegetarian dishes, such as California Tossed Salad, Shepherd’s Pie, fresh baguettes with assorted flavors of hummus, Spanish Paella, and ‘Chicken’ Casserole:

California Tossed Salad

For the Salad:
2 heads bib lettuce, cleaned
2 heads Boston lettuce, cleaned
2 heads red leaf lettuce, cleaned
2 heads romaine lettuce, cleaned
4 cups or cans mandarin oranges, drained
2 jicamas, julienned or cut into shapes with aspic cutter
12 green onions, chopped

Tear the lettuces into bite-size pieces. Evenly combine with the mandarin oranges, jicamas, and green onions. Save 1/3 cup of the jicama for garnish.

For the Sweet-and-Sour Dressing:
16 oz. Italian dressing
1/2 cup apple cider vinegar
1/2 cup sugar (try Florida Crystals)

Combine all the ingredients.

To Assemble:
3 cups toasted walnuts
2 avocados, sliced

Toss the lettuce mixture with the dressing until thoroughly coated.
Garnish with the toasted walnuts and the avocados.

Makes 30 servings

Shepherd’s Pie

4 onions, chopped
32-oz. pkg. fresh mushrooms, sliced
4 Tbsp. vegan margarine
8 garlic cloves, minced
1 cup sherry
2 cups medium-size barley
8 cups mushroom broth
2 cups finely chopped carrots
1/2 tsp. thyme
2 cups canned corn, drained
2 cups baby peas
8 cups mashed potatoes
Salt and pepper, to taste
1 cup vegan cheddar cheese, grated

Sauté the onions and the mushrooms in the vegan margarine until golden brown.
Add the garlic and the sherry. Cook for 2 minutes. Add the barley, mushroom broth, carrots, and thyme. Make sure that there is plenty of liquid while cooking and add water if necessary. Cook until very thick.
In a small bowl, combine the corn and the baby peas. Set aside.
In a medium bowl, mix the mashed potatoes with the salt and pepper. Set aside.
Spread the barley mixture in the bottom of a pie plate. Add the corn-and-peas mixture. Top with the mashed potatoes and the vegan cheese.
Bake in a 375°F oven for 20 minutes, or until golden brown.

Makes 25 servings

Spanish Paella

2 large onions, chopped
6 garlic cloves, roughly chopped
1/2 cup olive oil
20 grilled vegan chicken patties, sliced
2 pkgs. vegan chorizo, sliced (try Melissa’s brand)
4 cups vegan sausage crumbles
6 large tomatoes, chopped
2 green peppers, chopped
1 roasted red pepper, sliced, or 1 4-oz. jar pimiento strips
4 cups raw white rice
10 cups vegetable broth
1 1/2 tsp. oregano
1 1/2 tsp. sea salt
1 tsp. black pepper
1 tsp. saffron
20 oz. frozen peas
4 cans quartered artichoke hearts
40 asparagus tips, blanched or grilled for garnish
Flat parsley for garnish
Kalamata olives for garnish
Green olives for garnish
1 large lemon, sliced into wedges, for garnish
Bottle of hot sauce (optional)

In a large sauté pan, cook the onion and the garlic in the olive oil over medium heat until transparent.
Add the “chicken” strips, “chorizo,” “sausage,” tomatoes, peppers, and pimientos. Cook for 5 minutes.
Add the rice, broth, oregano, salt, pepper, and saffron. Bring to a boil and cook for 15 minutes.
Transfer to a paella dish or a large baking dish. Add the peas and the artichoke hearts. Bake at 325°F for about 30 minutes.
Garnish with the asparagus, parsley, Kalamata and green olives, and lemon wedges. Serve with a bottle of hot sauce.

Makes 25 to 30 servings

‘Chicken’ and Pine Nut Casserole

12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*
1 cup vegetable stock
3/4 cup rice vinegar
1/2 cup soy sauce
3 tsp. sweetener (try Florida Crystals or Splenda brands)
2-4 tsp. dried red pepper flakes
1/3 cup olive oil
4 large onions, thinly sliced lengthwise
5 cans artichoke hearts, halved or quartered
3 lbs. freshly sliced shitake or common mushrooms
40 oz. frozen peas
1 cup toasted pine nuts

Bake the “chicken” patties according to the directions. Cool slightly and cut into strips.
Meanwhile, stir together the stock, vinegar, soy sauce, sweetener, and red pepper flakes.
Heat the oil in a large skillet over medium heat. Add the onions and the artichoke hearts. Sauté for 2 to 4 minutes, or until golden brown.
Add the mushrooms and peas and cook for 3 to 4 minutes. Add the soy sauce mixture, the pine nuts, and the “chicken” strips. Cook for 1 to 2 minutes, or until heated. Serve.

Makes 25 servings

*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.

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