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Easy Vegetarian Appetizer(s)

Hi everyone. I do a fair amount of cooking, and, for the life of me, don't have a go-to appetizer. Does anyone have something up his/her sleeve? It needs to be completely meat/poultry/seafood free. We eat dairy and eggs. We dislike eggplant and mushrooms.

Thank you so much!

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    1. re: andytee

      They don't like eggplant...

      Hummus or another bean type dip is a good appetizer. Serve with homemade crackers or pita chips or cut up veggies. It keeps in the fridge, so you can pull it out when you need it..

      1. re: cheesecake17

        Yeah, but I know plenty of people who say they don't like eggplant but do like baba ghanoush.

        1. re: cheesecake17

          eggplant is kind of like tofu that it takes on a lot of different tastes depending on how it's cooked and with what. YOu should try it in unique ways, like mini "lasagna" bites.

          1. re: Jacey

            We've given it numerous tries, but just don't dig it. I wish we did. ;)

      2. deviled eggs
        pimento cheese in celery sticks
        nasturium leaves with cream cheese and basil
        nasturium blooms stuffed with gucamole

        1. Endive leaves sprinkled with chunks of soft goat cheese, clementine or mandarin orange segments, and drizzled with a blend of honey and balsamic vinegar. Delicious, and fairly easy. Add toasted walnuts to kick it up a notch.

          4 Replies
            1. re: debbiel

              Thanks! It tastes way more difficult than it is. My second-favorite variation is endive with pear chunks and mild blue cheese. I drizzled this with the same honey-balasamic, but I bet it would be good with a honey-mustard vinaigrette, too.

            2. re: ChristinaMason

              I agree! I love to use Belgian endives to stuff, althogh I do it with seafood....

              Have you tried felafel? Not the frozen variety, but there's a little mix, as in add water and mix, that isn't half bad with tahini to dip. If you have middle eastern markets available. There are pot stickers and spring rolls in Korean market freezers... AND wontons can be made ahead, frozen on a sheet pan then bagged to fry in a jiffy for unexpected company, dropped into chicken stock with soy sauce when you feel under the weather.

              1. re: lil magill

                Making Falafel from scratch rather than via powdered mix is not that hard and so worth it.

            3. A few more ideas:

              -veggie spring/summer rolls or dumplings
              -baked brie (delicious, if a little dated, with some raspberry jam or lingonberry compote slathered in the middle)
              -arancini (fried leftover risotto balls) with spicy marinara
              -rustic wheat crackers served with gouda and fig jam, or manchego and membrillo (quince paste), or cheddar and honey mustard. killer.
              -mini quiche
              -maybe some kind of veggie kebab with peanut dipping sauce? (peppers, zucchini, grape tomatoes, par-cooked sweet potatoes)
              -sweet potato oven fries
              -tomatoes stuffed with feta and rice
              -oven-warmed spiced olives
              -gougeres?
              -veggie tempura
              -zucchini fritters
              -stuffed potato skins
              -some kind of grilled or baked tofu skewers? my friend makes these with a lemongrass sauce he swears by.

              1 Reply
              1. re: ChristinaMason

                Pakoras -- deep fried veggies in an Indian batter. Gits brand in Indian markets. Samosas are good too! Indian market freezer section. Spanikopita. Stuffed grape leaves. Go international cookbook searching.

              2. I love this Pea Dip (I add more garlic and less mint):

                http://www.nytimes.com/2009/07/08/din...

                And this Olive and Artichoke Tapenade (I add garlic and extra olives):

                http://www.epicurious.com/recipes/foo...