vegetarian appetizers

I think you will love these Korean pancakes made with grated zucchini. The dipping sauce is heavenly and it&#039;s all so easy to make.

Korean Pancakes

zucchini (shredded)

eggs

sesame oil

all-purpose flour

salt

carrot (shredded (optional))

green onions (julienned)

vegetable oil

hot peppers (thinly sliced (optional))

soy sauce

rice vinegar

sesame seeds (toasted)

garlic (minced)

onion

black pepper

In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.

In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.

To make the dipping sauce mix together the soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper. Set the sauce aside while you make the pancakes.

To Make the Dipping Sauce:

If you&#39;re looking for a smash hit appetizer that&#39;s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

Queso Fundido

Tbsp cooking oil (0.04)

lb. Mexican chorizo, beef or pork (4.58)

queso quesadilla, shredded (5.98)

Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.

Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.

Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish.  If it&#39;s very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.

Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly.  Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

This delicious hot artichoke dip is cheesy, creamy, and the perfect appetizer with baked pita or tortilla chips.

Artichoke Dip Recipe

artichoke hearts

shallots (chopped)

0% Greek yogurt

Hellmann's light mayonnaise

Parmesan cheese

mozzarella cheese (2 ounces total)

salt and black pepper

whole wheat bread crumbs (or gluten-free crumbs)

olive oil spray

Preheat oven to 400F.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl.

Place in an oven-proof dish and top with breadcrumbs.

Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted.

Serve right away.

This cheesy vegetarian stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!

Veggie Stromboli

refrigerated pizza dough

olive oil (extra virgin)

tsp kosher salt

cremini mushrooms (stems trimmed)

baby spinach

garlic (crushed)

mozzarella cheese

egg white (beaten)

sesame seeds (optional for topping)

marinara sauce (for serving)

If the dough is refrigerated let it rest to room temp 1 hour before starting.

Preheat the oven to 400F and set rack in the center of the oven.

Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.

Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.

Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool fast).

Spray a nonstick sheet pan with oil or line with a silicone mat.

With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.

Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.

Use the egg wash and brush along the edge of the dough.

Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.

Lay the bread seam side down on the prepared pan.

Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end.

Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.

Serve with marinara sauce on the side.

These Tortilla Rollups w/ dairy free cream cheese and fresh raw vegetables make the perfect appetizer, snack or light lunch. Perfectly bite size for small hands as well.

Tortilla Rollups with Dairy Free Veggie Cream Cheese

recipe Dairy Free Veggie Cream Cheese Spread

bell pepper

carrots

radishes

cucumber

arugula

tortillas ((your favorite))

Lay a tortilla flat on a large plate or cutting board.

Spread about 3 tbsp of Dairy Free Veggie Cream Cheese Spread on the tortilla.

Place 3-4 pepper slices, 3-4 carrot slices, 4 radish slices, 3-4 cucumber slices and a sprinkling of arugula leaves on top of the cream cheese spread.

Roll up the tortilla as tight as possible.

Using a serrated knife, cut into equal bite size pieces.

Artichoke Parmesan Soup

carrot,

celery stalk,

onion,

olive oil

heavy cream

Grana Padano

kosher salt

Artichoke Parmesan Soup as served by Il Bistro Italiano in Grand Junction, Colorado, as seen on Diners, Drive-ins, and Dives, season 34.

Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.

Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.

Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn’t stick to the bottom of the pan!

Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don’t overdo it, because a bit of cornstarch goes a long way.

Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn’t form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

I made this with bruschetta on the side as a summer dinner and it was delicious.  The recipe definitely captures the essence of the artichoke flavor, which would be drowned out by more ingredients.  I only used a third of cup of starch and made sure to work it carefully to avoid lumps, which gave the soup a texture like a thinner potato soup.  My only other changes were to use chicken stock and add two cloves of garlic.  Definitely make the Parmesan crisps.  I look forward to making this again.

All right everyone..... anyone that actually COOKs can figure out the CUP of cornstarch was probably a typo??

This is a preposterous amount of corn starch! I always make a recipe the first time as written. I knew this was never going to work but I went ahead anyway. Five additional cups of water later I had the proper consistency a seriously watered-down soup.  I give it four stars because the flavor was excellent and I can see its potential. I will adjust the corn star h amounts next time. <br /><br />Making Parmesan crisps to accompany the dish is a must. 

Top 6 vegetarian appetizers recipes from across the web

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Pancakes

Queso Fundido

Artichoke Dip Recipe

Veggie Stromboli

Tortilla Rollups with Dairy Free Ve...

Artichoke Parmesan Soup

Top 6 vegetarian appetizers recipes from across the web

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Pancakes

Queso Fundido

Artichoke Dip Recipe

Veggie Stromboli

Tortilla Rollups with Dairy Free Ve...

Artichoke Parmesan Soup

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine