Vegetarian menu ideas for New Years Eve


I’m home in Los Angeles, vaccinated, boosted, happy to be alive and absolutely exhausted – exhausted and broken in a way I didn’t even know I could be. What year. I’m not going to a party tomorrow, but I’m going to party with my husband, a couple of friends, two good dogs with silly hats and a big dinner at home.

I live for that stage of menu planning, where every future, in every possible combination, is still possible. I thought I would start with a round of cocktails (see below!) And some snacks on the coffee table. Maybe some crispy sautéed chickpeas, mixed with lots of lemon zest and Aleppo pepper, and spicy tamarind nuts with cheese, and this super easy beet dip with labneh and olive oil. olive, which I love with hints of cold Persian cucumber and hot lavash.

When we sit down for dinner, I want juicy, smoky pepper portobello with creamed spinach and heaps of colcannon with crispy leeks and puffy vegan Yorkshire puds (this new recipe is not made with beef tallow, and can’t wait to try this). Or wait! Maybe I want to make some puffy and cheesy homemade pizzas instead, with a big, nice Sicilian citrus salad.

For dessert, I think poached pears in red wine with heavy cream and juicy pomegranate seeds on top will suit the mood – there’s something so quietly festive about whole fruit for dessert – but i also have an eye on this honey almond and rosemary tart. Can I do it all? No. I’ll edit all this before tomorrow, I promise.

Go to the recipe.


I’m going to free up some space on my kitchen counter so I can set up glasses and toppings for Rebekah Peppler’s 50-50 Martini. I’m going to mix it tomorrow morning in a large bowl, then pour it into an empty liquor bottle and put it in the freezer to cool it down.

If you want to do the same, you will need 9 ounces of dry gin, 9 ounces of dry vermouth and 4 ½ ounces of filtered water. Mix, refrigerate, then measure 3 ¾ ounces for each drink and add toppings like green olives, lemon twists, small cocktail onions, a little olive brine, or whatever you want.

This recipe makes exactly 6 drinks, so double it up and fill / chill a second 750 milliliter bottle if you want to be ready to pour more cocktails. Happy New Year and see you next week!

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