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Vegetarian, Gluten-free, and fast

BeckyAndTheBeanstock Jul 11, 2008 06:26 AM

I need recipes for vegetarian (but not necessarily vegan) gluten-free finger foods/appetizers that are quick and easy to make. I know, I know, small order here... :)

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  1. f
    fallingup Jul 12, 2008 08:47 AM

    When in doubt, go ethnic.

    -summer rolls are a great idea, with rice wrappers and fresh veggies inside
    -if you're comfortable with deep frying, go with Indian pakoras which are made with chickpea flour, onions, and spices and are absolutely delicious. Another idea--Mark Bittman recently posted a recipe for chickpea fries using the same type of flour. And of course, hummus is made with chickpeas and is gluten-free.

    1. h
      halimundy Jul 12, 2008 06:20 AM

      How about fresh Spring Rolls. You use Rice wrappers and you can fill them with all sorts of things; Rice noodles, all different kinds of veggies, (shrimp, if fish is OK), etc. Serve with a nice dipping sauce. (gluten free).

      1. Emme Jul 11, 2008 06:49 PM

        individual veggie frittatas made in individual muffin cups

        polenta slices grilled and topped w/ eggplant caponata or ratatouille (you can prepurchase the polenta at TJ's and they have an excellent eggplant tapenade there too if you don't have time to stew some veggies together)

        make little parmesan frico cups - spread shredded/grated parm into circles of 4-5 in diameter, then broil til melted together and golden. remove from baking pans and drap over cup bottoms to form cups. then fill w/ salad (caesar is good if you do a vegetarian version w/o anchovies and maybe just use bottled dressing)

        little spoons or shooter glasses of gazpacho

        endive leaves stuffed with herbed goat cheese

        figs filled with blue cheese and walnuts drizzled with balsamic and grilled or just roasted

        mini mushroom caps stuffed with herbed rice

        hope something there helps!

        1. PamelaD Jul 11, 2008 09:21 AM

          I made this dip for a vegan/GF picnic last weekend and it was a big hit:
          I got it from the 'healthy appitizer' thread... do a search and find that- lots of GF/veg ideas there.
          good luck,

          1 Reply
          1. re: PamelaD
            BeckyAndTheBeanstock Jul 11, 2008 11:02 AM

            Oh, the walnut-red pepper dip sounds good. I like the idea of a simple fruit/cheese tray, but I fear that others will be thinking the same thing (it's a potluck but the host is celiac and many of us are veggies). I am also thinking dips/corn chips may be a good way to go. Thanks for all these ideas!

          2. t
            tmso Jul 11, 2008 07:09 AM

            Baby Caprese salads on toothpicks?

            1. goodhealthgourmet Jul 11, 2008 06:57 AM

              how strictly vegetarian? do they have to be dairy-free?

              2 Replies
              1. re: goodhealthgourmet
                BeckyAndTheBeanstock Jul 11, 2008 07:39 AM

                No, not vegan, just vegetarian. Thanks!

                1. re: BeckyAndTheBeanstock
                  goodhealthgourmet Jul 11, 2008 08:03 AM

                  well in that case, it's easy!

                  you can do a cheese plate with fruit, GF crackers [e.g. rice snaps & nut thins], & maybe some nuts.

                  i also think dips are a safe way to satisfy everyone - you can serve them with baked corn or rice chips [both GF], and fresh crudités...hummus, black bean dip, guac & salsa, white bean dip, dairy-based dips like dill or artichoke & spinach...sky's the limit!

                  here's my recipe for black bean dip with baked corn chips to get you started...the hounds seem to love it. *just be sure to read the label on the can of chipotles in adobo to make sure the product is GF - some brands contain wheat flour. *


                  1 19-oz can black beans, drained & rinsed
                  2 large garlic cloves, coarsely chopped
                  2 Tbsp.coarsely chopped onion
                  ½ cup loosely packed fresh cilantro [leaves & stems]
                  1 Tbsp. fresh lime juice
                  2 Tbsp. low- or nonfat sour cream or yogurt
                  1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
                  1 tsp. ground cumin
                  ½ tsp. red chili powder
                  ½ tsp. smoked paprika [pimentón de la vera]
                  salt and freshly ground pepper

                  in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

                  transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.

                  a couple of notes:

                  re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit

                  re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.

                  3 T lime juice
                  1 T canola oil
                  1 tsp. cumin
                  1 tsp. chili powder
                  1 tsp. smoked paprika
                  1 tsp. sea salt
                  1 pkg. corn tortillas

                  pour lime juice & oil in a mister/sprayer [i use a misto] and shake to combine.

                  combine cumin, paprika, sea salt & chili powder [increase this if you want more heat] in a bowl.

                  stack tortillas, cut into triangles & spread out on a sheet pan.

                  mist triangles lightly with lime juice/oil mixture, and sprinkle generously with spice mixture.

                  bake at 400 degrees for 3-4 min.

                  remove pan from oven, turn chips over, season other side, and return to oven for another 3-4 min.

                  cool on a rack for 10-15 min.

                  if there are any left over [which is rare], they keep really well in a sealed plastic bag.


                  for some variety, i also do a white bean dip with sun-dried tomatoes, balsamic & basil, & serve it with italian-seasoned baked rice chips.

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