Easy, Vegetarian, Healthy Hors d'Oeuvres?
Hosting a bday dinner this Sunday. Birthday boy is concerned about his cholestrol and general health, and a good number of the guests are vegetarian. The rest of the meal is shaping itself up very easily, but it's really hard for me to think of healthy hors d'oeuvres.
Any ideas would be appreciated. Thanks!
hi everyone, thanks for the suggestions. I ended up placing some hummus and cherry tomatoes out.
Then also made vegetarian stuffed mushrooms-
the filling was sauteed garlic, shallots and lots of minced spinach with some bread crumbs for body (in evoo), mixed in with neufchatel cheese. i also added curry powder (not very strong) for an added kick.
very well received!
I make a 7-layer Mediterranean Dip that is always a HUGE hit at parties.
couscous (I use Near East garlic & olive oil, about 1/4 to1/2 the box)
chopped marinated artichokes (drained)
bruscetta (drained) or chopped tomatoes
sprinkled chopped parsley
Layer in a dish & serve with Pita Chips.
(all other items except couscous can be found at Trader Joes)
If you have access to an Asian foods market, vietnamese spring rolls are really easy to put together (I'm happy to provide specifics if you want), healthy, vegetarian if you want, and delicious.
I also saw a fun idea at a restaurant with cherry tomatoes or plum tomatoes stuffed with chicken salad and tuna salad on a tray... you could easily substitute and have tomatoes stuffed with goat cheese, hummus, or quinoa salad.
A roasted eggplant dip (my family calls it kakaputzy, not sure why, lol, but better to think of it as mayo-less babaganoush) is nice with flatbread. Hummus is fairly healthy too.
There were some good recs on here on another thread (can't remember which one) for salad on a stick (greek or caprese).
Green bean bundles tied with chives with a tzatziki dip would be good too (or wrapped in smoked salmon if some eat fish).
moroccan carrot spread:
heat 1/4 cup olive oil to simmer. add cumin, cinnamon, dried ginger, paprika, bay leaves, garlic, sugar and salt. heat a few minutes, till fragrant. remove from heat, add some lemon juice and white wine or rice vinegar. pour over a bowl of rough chopped carrots. marinate at least 3 hours or overnight. put the carrots in a food processor and puree, adding a bit of the soaking liquid, till it becomes chunky but smooth. adjust flavors and serve with toasted pita triangles.