Magazine article Vegetarian Times

Appetizers

Magazine article Vegetarian Times

Appetizers

Article excerpt

Appetizers are a great way to start off any meal. They also can be a meal in themselves: Prepare two or three different appetizers for a light supper.

Chevre and Sun-Dried Tomato Pate

The tart flavors of goat cheese and dried tomatoes marry beautifully in this quickfix recipe.

4 cup low-fat cottage cheese

2 oz. chevre (see glossary)

3-oz. jar sun-dried tomatoes, drained

and chopped

1/8 tsp. dried thyme

8 large slices French bread

2 tsp. minced parsley

Drain cottage cheese and puree until smooth. In medium-size bowl, mash together cottage cheese, chevre, tomatoes and thyme.

Lightly toast French bread and spread with cheese-tomato mixture. Top with parsley and serve. Makes 8 servings.

Helpful Hint: Chevre, a type of goat cheese, has a tangy flavor. Choose a creamy variety for this recipe.

PER SERVING: 112 CAL.; 4G PROT.; 3G FAT; 14G CARB.; 7MG CHOL.; 151 MG SOD.; 1 G FIBER. LACTO

Persian Stuffed Grape Leaves

2 Tbs. olive oil

1 medium onion, finely chopped

5 cups chopped mushrooms

1 Tbs. dried parsley or to taste

1/4 tsp. black pepper or to taste

1/8 tsp. cayenne pepper or to taste

4 tsp. turmeric

1 cup cooked yellow split peas

2 cups cooked white rice

16-oz. jar grape leaves (see glossary)

1 cup water

In large skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer to medium bowl and mix in peas and rice.

Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.

Place 1 heaping tablespoon of rice mixture in center of grape leaf. Fold in sides, then roll leaf from stem to tip. Place in baking dish.

Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of baking dish to prevent grape leaves from sticking and drying out. Bake for 25 minutes. Makes 12 grape leaves; 3 per serving.

Helpful Hint: Yellow split peas are smaller and cook up softer than green split peas.

PER SERVING: 77 CAL.; 3G PROT.; 2G FAT; 11 G CARB.; 0 CHOL.; 53MG SOD.; 3G FIBER. VEGAN

Tempeh-Stuffed Cherry Tomatoes

It takes a little extra effort to scoop out the tomatoes for this appetizer, but it's worth it.

24 large cherry tomatoes

8-oz. pkg. five-grain tempeh or soy

tempeh, cut crosswise into 8 strips

(see glossary)

1 tsp. safflower or vegetable oil

2 Tbs. tamari or soy sauce

(see glossary)

1/4 cup finely chopped celery

3 Tbs. low-fat mayonnaise

2 Tbs. finely chopped fresh parsley

1 Tbs. finely chopped green onion

Pinch cayenne Pinch dried dill

Fresh dill for garnish (optional) Slice tops off tomatoes. Scoop out and discard insides using the small end of a melon bailer or small spoon. Place tomato shells, cut side down ,on a papertowel-lined platter to drain. Set aside.

In a medium skillet, saute tempeh in oil over medium-high heat until lightly browned, about 6 to 10 minutes. Remove from heat. Add tamari or soy sauce and mash tempeh to a thick paste.

Transfer tempeh mixture to a medium bowl and add celery, mayonnaise, parsley and dried dill. Mix well.

Spoon tempeh mixture into tomato shells. Garnish platter with fresh dill if desired. Makes 24 appetizers.

Helpful Hint: If tomatoes won't stay upright, cut a very thin slice off the bottom to level them.

PER APPETIZER: 40 CAL.; 2G PROT.; 2G FAT; 4G CARB.; IMG CHOL.; 102MG SOD.; IG FIBER. OVO-LACTO

Mango Chutney

Serve this on bread or crackers with melted cheese. It's also a tasty condiment for any Indian or curry dish.

1 ripe mango, peeled and diced

1/2 cup sugar

1/4 cup finely chopped red onion

2 Tbs. …

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