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    Top 222 Amazing Vegetarian Recipes
    Top 222 Amazing Vegetarian Recipes
    Top 222 Amazing Vegetarian Recipes
    Ebook223 pages2 hours

    Top 222 Amazing Vegetarian Recipes

    By Jamie Fynn

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    About this ebook

    Many progressive women spend a lot of time thinking about the best way to prepare their appetite before indulging in a well deserved meal. You don’t have to spend your hard earned cash and plenty of time looking for a killer appetizer when you an actually make one for yourself within no time. We live in a generation of people who have decided to think vegetarian for a variety of reasons such as budget, health, religion as well as sustainable eating among others. The good news is that in this book you are going to learn about making your own quick and easy vegetarian appetizers. 

    LanguageEnglish
    PublisherJamie Fynn
    Release dateJan 5, 2016
    ISBN9781524220150
    Top 222 Amazing Vegetarian Recipes

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      Top 222 Amazing Vegetarian Recipes - Jamie Fynn

      Introduction

      There is no better way to begin your meal than starting with a well deserved appetizer. In many cases, the appetizer, if well prepared, usually ends up becoming a meal on and of its self. We all love those small bites that will stave off hunger pangs as we wait especially when we are preparing something special for our families or ourselves. A good appetizer can also be a good replacement especially when the heavier food does not look too appetizing in the first place. Regardless of the reason why you have chosen to take an appetizer, there are perfect killer vegetarian appetizers you can always depend upon.

      The truth of the matter is that many people who were used to meat diets could sometimes find it difficult knowing how to prepare a vegetarian appetizer in the shortest time possible. The good news is that this does not have to be a herculean task. Just like with all vegetarian meals, a small bit of creativity and you will be home and dry. Vegetarian appetizers are easy to make and you don’t have to worry that you are going to burn lots of time preparing them.

      The vegetarian appetizers are easy to make is not a controvertible fact, the challenge has always been where a busy woman like you gets the ideas on which to build a foundation and the continue discovering. This book removes the challenge from your shoulders by providing you with tantalizing ideas that will make you, your guests and family salivating especially when you have very little time to prepare those things that you love to prepare for the special people in your life. Serving a quick vegetarian appetizer is the perfect way to prepare your guests for better things to come.

      With more and more people becoming vegetarians, you will never go wrong trying to learn the best way to prepare vegetarian appetizers right there in your home using the simplest of the ingredients that abound in your kitchen. You don’t have to become tired any longer wondering what the best way to do a vegetarian appetizer is. Learn the simple way to prepare these warm, cheesy, crispy and tasty vegetarian appetizers that are so easy to assemble and prepare.

      Zucchini and cheese canapé

      Ingredients:

      1 baguette of choice, sliced into thin rounds

      1/4 pound (100 grams) fresh white cheese, sliced to top each slice of bread.

      1medium to large sized zucchini (or 2-3 smaller ones), sliced on the diagonal (so that the slices mimic the bread)

      1 roasted red pepper, peeled and sliced into strips

      a spritz of olive oil

      salt and cracked black pepper to taste

      Method:

      Slice the bread and set it on your serving plate and then heat the skillet over medium high heat and lightly grease it with olive oil.

      Pan the grill with zucchini slices until they become golden brown on both sides

      Place the cheese, followed by zucchini slice and the garnish with slices of pepper

      Serve after seasoning with salt and pepper

      Smoked Mozzarella Spread

      Ingredients:

      1 pound smoked mozzarella, coarsely chopped

      1/4 cup extra-virgin olive oil

      3 tablespoons sun-dried tomatoes, chopped

      1 tablespoon chopped parsley

      Salt and freshly ground pepper

      Flatbread crackers, for serving

      Method:

      In a food processor, combine the mozzarella, olive oil, and sun-dried tomatoes and process to a coarse paste.

      Scrape into a bowl. Stir in the parsley and season with salt and pepper; enjoy alongside flatbread crackers.

      Mushroom and Brie Bruschetta

      Ingredients:

      1 baguette, sliced diagonally

      1 pound white mushrooms, sliced

      3 tablespoons olive oil, plus more for brushing

      2 cloves garlic, chopped, plus 1 whole clove, peeled

      4–5 sprigs fresh thyme, leaves removed (or 3/4 teaspoon dried thyme)

      1 teaspoon salt (or to taste)

      1 wedge of your favorite brie

      ––––––––

      Method:

      Preheat the oven to 350 degrees.

      Use a large saucepan to heat 3 tablespoons of olive oil and sauté the mushrooms, thyme, chopped garlic and let them cook until the mushrooms have browned evenly before removing from the fire, salting and stirring.

      Set the baguette slices on a baking sheet in a singe layer and then brush the top side with olive oil and put them in the oven for at least 15 minutes until they are crunchy. Get them out of the oven and let them cool. Rub the top of each slice with the garlic clove after they have cooled enough.

      Top each slice with a few mushroom slices and then return to the oven for 5-8 minutes until the brie melts before serving them warm. 

      Tart and Sweet Pomegranate-Mango Guacamole

      Ingredients

      3 ripe avocados

      1/2 white onion, finely chopped

      1 serrano chili, finely chopped, including seeds

      1 lime, juiced

      1/2 cup pomegranate seeds

      3/4 cup diced peeled mango

      1/2 cup chopped cilantro

      1 1/4 teaspoon coarse salt

      Method:

      Slice the mango horizontally before using a small sharp knife to shore out the flesh into small squares. Push the skin so as to flip the inside out and then remove the squares from the skin.

      Remove the pomegranate seeds by submerging each cut half in a bowl of water before peeling it gently to remove the seeds.

      Peel the avocado after removing the pit and mash it in a bowl. Put in the onion, chiles, ¼ cup of lime juice and 1 teaspoon of salt  followed by them mango, pomegranate seeds and cilantro. Season with salt and some extra lime juice. 

      Zucchini Fries with Buttermilk Ranch Dip

      Ingredients:

      Zucchini Fries

      1 pound of zucchini,

      3/4 cup flour

      2 eggs

      1 1/2 cup panko bread crumbs

      1 teaspoon salt

      1 teaspoon pepper

      Buttermilk Ranch

      1/2 pint buttermilk

      1/4 cup sour cream

      1/4 cup mayonnaise

      1 tablespoon buttermilk powder

      1 clove garlic, finely chopped

      2 tablespoons red or white onion, finely chopped

      1 tablespoon champagne or white wine vinegar

      Lemon juice to taste

      2 tablespoons chives, finely chopped

      2 tablespoons celery leaves, finely chopped

      1/8 cup Italian parsley

      salt and pepper to taste

      Method:

      Preheat the oven to 400°F. chop the zucchini into long strips in readiness for frying

      In a separate bowl place the flour, then the lightly beaten egg in another one and the panko crumbs with pepper and salt in a third bowl. Coat the zucchini in flour, and then dip them in the egg before finally dipping in the panko crumb mixture.

      Cook the fries on a wire rack for 20-25 minutes until they become golden brown

      As the zucchini strips are cooking make the buttermilk ranch by combining the sour cream, buttermilk, mayonnaise, lemon juice, vinegar and powdered buttermilk in a food processor and blend.

      Add garlic and onions and pulse until well incorporated.

      Finally put in the pulse and chopped herbs and mix well. Season with salt and pepper to taste. The dressing can stay for an entire week if well refrigerated. 

      Greek Salad Bites

      Ingredients

      One-quarter English cucumber

      Kosher salt and freshly ground black pepper

      1/4 lb. feta cheese, cut into 16 small cubes

      8 pitted Kalamata olives, halved

      8 ripe grape or cherry tomatoes, halved

      2 Tbs. extra-virgin olive oil

      Method:

      Cut the cucumber into ½ inch thick slices diagonally before cutting quarters of each slice. Put them in a large platter and season with salt and pepper.

      Top up each piece with eta cheese followed by an olive half. Push a toothpick through a tomato half before threading through a cucumber stack and push through until you are able to secure it. Drizzle them with olive oil before sprinkling with black pepper and serving.

      Peppers Stuffed With Feta

      Ingredients:

      10 3–4 Fresno chiles or six 4–5 Anaheim chiles

      9 oz. feta, crumbled

      2 tbsp. extra-virgin olive oil

      2 tbsp. Greek yogurt

      1 tbsp. minced fresh parsley

      1⁄2 tsp. lemon zest

      1⁄4 tsp. dried oregano

      2 egg yolks

      Kosher salt and freshly ground black pepper, to taste

      1⁄4 cup grated Parmesan cheese

      Method:

      Place a rack 6 inches from the broiler element and set it; place the peppers on a baking sheet and broil for some 5 minutes the remove from rack and let them cool.

      In a different bowl combine the oil, feta, yogurt, oregano, zest, and egg yolks and whip them after seasoning with salt and pepper.

      Cut the peppers lengthwise from tip and remove the seeds and ribs before stiffing them with the feta filling; transfer to a foil lined with a baking sheet and chill for 30 minutes,

      Sprinkle the peppers with grated cheese before broiling them until they become golden brown for about 6 minutes. Transfer to a platter and serve them hot. 

      White Bean and Rosemary Dip

      Ingredients

      One 15 oz. can cannellini or white beans, rinsed and drained

      Juice of 1/2 lemon

      2 teaspoons fresh rosemary leaves

      1 clove garlic

      1 tablespoon olive oil, plus more if needed

      1/4-1/2 teaspoon salt

      Method: Use a blender or food processor to combine the beans, rosemary, lemon juice, olive oil, garlic and salt. Puree them and then add another teaspoon of olive oil while the mixture is till coarse until it is smooth. This dip can be refrigerated for an entire week.

      Spicy Marinated Olives

      Ingredients:

      2 cups mixed olives in water with pits

      1 clove of garlic, peeled

      1/2 teaspoon salt

      1 tablespoon and 1 teaspoon dried oregano

      1 1/2 teaspoons chili flakes

      1/2 cup extra-virgin olive oil

      1/4 cup red wine vinegar

      Method:

      After draining the olives rinse them in cold water before rinsing them again and putting them in a container with a lid

      Smash the garlic and add it to the olives before adding the salt, chili flakes, oregano, vinegar and oil.

      Put the lid on the container and shake it for about 20 seconds.

      Let the olives stand for about 15 minutes before serving.

      Spicy Onion and Tomato Dip

      Ingredients

      8 ounces cream cheese, softened

      1/2 large tomato, diced

      1 clove garlic, minced

      1/3 onion, diced

      1 tablespoon hot sauce, or more, to taste

      1 tablespoon sweet paprika

      Crinkle-cut potato chips, saltines, or vegetable sticks, for dipping

      Directions

      combine all ingredients together, stirring until fully incorporated

      Red Potatoes with Tomato-Avocado Salsa

      Ingredients

      12 small to medium red potatoes, scrubbed and halved

      1/4 cup olive oil

      1 tablespoon kosher salt

      1 tablespoon minced fresh rosemary leaves

      Tomato-Avocado Salsa

      8 to 10 plum tomatoes, seeded and finely chopped, about 3 cups

      1 cup scallions, finely chopped

      1 jalapeño, seeded if desired and finely chopped

      3 cloves of garlic, finely chopped

      1/4 cup olive oil

      1 tablespoon lime juice

      2 medium avocados, pitted

      1/2 teaspoon kosher salt

      1/4 teaspoon black pepper

      1/2 cup sour cream, optional

      Method:

      Preheat the oven to 400°F.

      Put parchment on a cookie sheet and place the potatoes, oil, rosemary and salt in a large bowl before tossing until they are coated. Place the potatoes on the cookie sheet with the cut side down. 

      Bake them for at least 35 minutes until they are brown and crisp stirring occasionally so that they don’t stick.

      In a large bowl prepare the salsa by combining the scallions, tomatoes, jalapeno, garlic, lime juice and olive oil. Smash the avocado in a separate disk and season with salt and pepper.

      Top the potatoes singly with the salsa, avocado and a drop of sour cream. Place them in a platter and serve warm or cool.

      Onion Jam and Goat Cheese Crostini

      Ingredients

      2 tablespoons vegetable oil

      9 bulb Spring onions or 4 sweet onions, very thinly sliced

      Salt and pepper, to taste

      Grated rind and juice of 2 lemons

      2/3 cup sugar

      1 cup white wine vinegar

      1 baguette, thinly sliced

      1 round or log

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