Category: Appetizer

Categories
Appetizer Gluten-Free Recipes Snack Tofu Vegan Vegetarian

Quinoa -Crusted Tofu Nuggets

Try these Quinoa-Crusted Tofu Nuggets with some barbecue sauce for a protein-packed, healthy snack!

Ingredients

  • 1 extra-firm tofu
  • 1 cup quinoa, cooked
  • 1 cup southern barbecue sauce
  • ¼ cup corn starch

Directions

  1. Drain the tofu and cut into rectangles.
  2. Dip the tofu in corn starch, barbecue sauce and quinoa.
  3. Place on a sheet pan, drizzle with olive oil and broil for 10 minutes on one side and 5-7 minutes on the other. Serve with more barbecue sauce or ranch dressing for dipping.
Categories
Appetizer pretzel Recipes Vegetarian

Soft Pretzels

Soft Pretzels originated as a food during Lent. These Soft Pretzels are delicious, chewy and quick to make as a snack/appetizer.

Ingredients

  • 2 cups all-purpose flour
  • 1 packet of dry active yeast
  • ¾ cup warm water
  • 2 Tbsps. olive oil
  • 1 tsp sugar
  • 1 Tbsp. salt
  • Baking Soda Bath:
    • ½ cup baking soda
    • 9 cups water

Directions

  1. In a mixing bowl, stir in sugar with warm water. Add the active dry yeast and let it stand for 10 minutes.
  2. Add olive oil and flour (½ cup at a time) and mix to form a ball. Add some additional flour if it is too sticky. Let is stand for 10 minutes.
  3. Heat the water and baking soda and let it come to a boil to make a baking soda bath.
  4. Divide the dough into 8 pieces and roll each into a rope-like shape about 19/20 cms. long. Cross over and twist the ends to form a circle, then fold over and press down to form a pretzel shape.
  5. Place each pretzel in the baking soda bath for 20-30 seconds. Drain and place on a well greased sheet. Sprinkle with salt.
  6. Bake at 400F for 13-15 minutes till golden brown. Brush with olive oil and serve warm with mustard or a dip of your choice.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.
Categories
Appetizer Avocado Cucumber Gluten-Free Recipes Snack Vegan

Cucumber -Avocado Cups

Make these simple and elegant Cucumber-Avocado Cups for a healthy appetizer or snack!

Ingredients

  • 1 English cucumber
  • ½ avocado, scooped out, mashed
  • ½ cup green onions, minced
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp lime juice
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Cut the cucumber into ½ inch round and scoop out the middle without going all the way through.
  2. Add the scooped out cucumber, avocado, onion powder, garlic powder, pepper, salt and mash well. Add lime juice, green onions and mix well.
  3. Pipe/scoop the avocado mixture into the cucumber cups.
Categories
Appetizer Asian Corn Gluten-Free Indian Mexican Recipes Vegetarian

Nacho Chaat

Nacho Chaat is a delightful blend of bold flavors to give you an unforgettable snacking experience!

Ingredients

  • 1 bagTortilla chips
  •  1 /2 cup Mexican Blend cheese, shredded
  • 1 medium potato, boiled, peeled and cubed
  • ½ cup grape tomatoes, sliced
  •  ¼ cup red onions, minced
  • 1/2 cup canned chickpeas, drained and rinsed
  • ½ tsp chaat masala powder
  • For Cilantro Chutney
    • 1 bunch cilantro
    • 1 small piece, root ginger
    • ½ tsp tamarind paste
    • 2 small slices jalapenos
    • 1/8 tsp salt
  • For Tamarind Sauce
    • ½ tsp tamarind paste
    • 2 Tbsps sugar
    • ¼ tsp chaat masala
    • 2 cups water

Directions

  1. Spread the tortilla chips on a baking sheet in a single layer (overlapping) and sprinkle with cheese. Bake at 350F for 5-7 minutes to melt the cheese.
  2. Place the ingredients for the cilantro chutney in a blender with ½ cup of water and blend to a smooth paste.
  3. Place all the ingredients for the tamarind chutney in a pan and heat for about 10 minutes, stirring constantly till it is well blended.
  4. Mix the potatoes, tomatoes, and onions with 1 Tbsp of the cilantro chutney and 1Tbsp of the tamarind sauce to make the chaat.
  5. Top the nachos with the chaat.

Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.
Categories
Appetizer Mushrooms Recipes Vegetarian

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful, low-calorie appetizer.

Ingredients
  • 2 large portobello mushroom caps, wiped clean with stems and gills removed
  •  ¼ cup yellow onions, minced
  • 2 mushroom stems, minced
  • ¼ cup red peppers, minced
  • ½ cup Italian breadcrumbs
  • ½ cup parmesan cheese, grated
  •  ½ cup mozzarella cheese, grated
  • 1/8 tsp salt
  •  ½ tsp black pepper
  • 1 tsp olive oil
Directions
  1. Sauté the onions in oil for about a minute, until translucent.
  2. Add the mushroom stems, red pepper, salt and pepper and sauté for about a minute. Add the breadcrumbs and parmesan cheese and mix well to make the filling.
  3. Brush the mushrooms with some olive oil. Turn them over and add the filling. Top with mozzarella cheese and bake at 350F for 10 minutes. Brown under the broiler for 5 minutes.