6 dishes to fulfill your vegetarian appetizer dreams
We love starting our meals with something crisp and flavorful. Here are 6 ways to get there, veg-style.
Deep-fried. Bite-size. Oozing with cheese. Bursting with heat. Dipped into your favorite sauce.
However you prefer to eat appetizers, one thing's for sure: we love 'em. We love serving them, sharing them, we love munching, we love pairing them with our favorite drinks.
And, lucky for you, with these five vegetarian recipes from our Israeli Kitchen, you'll love cooking them, too.
Spinach turnovers with leek sauce
This combination of delicate flaky crust with the robust spinach filling yields a fabulous little pocket of deliciousness. For a dairy-free sauce, coconut milk is a perfect base for the sauce, but there are other milk substitutes that will work well, including almond and cashew milk.
Get our Israeli Kitchen recipe for spinach turnovers with leek sauce.
Edamame with maple sesame dipping sauce
Edamame is one of those trendy veggies you find frequently in Asian and Hawaiian cuisine. We liken this appetizer to a greener version of sunflower seeds – you have to do a little work to get to the good part. But once you pull the pod apart, you get soft, edible soybeans that make a delicious, fun appetizer or snack.
Get our Israeli Kitchen recipe for edamame with maple sesame dipping sauce.
Sun-dried tomato sushi
On the surface, sushi appears to require a level of skill that even the most seasoned chefs would spend years accumulating. That's a common misconception. Israeli Kitchen contributor Sarah Berkowitz says making sushi does take practice, but once you get the hang of it, it's really quite fun. This sun-dried tomato sushi recipe uses a non-traditional rice blend and is purely vegetable-based – the perfect ingredients for a light, satisfying appetizer.
Get our Israeli Kitchen recipe for sun-dried tomato sushi.
Mini onion soup bread bowls
This soup gets its incredible aroma and sweet and savory flavor from a boat-load of onions, fried to a golden, caramelized state, served in cute single bread bowls, with some rich sour cream and cheddar to top it all off. Plus, what's a better aroma for incoming guests to smell than that of sliced onions frying away?
Get our Israeli Kitchen recipe for mini onion soup bread bowls.
Simple spinach dip
If you like spinach, you love spinach dip. If you don't like spinach, you still love spinach dip. (That's one of the Ten Culinary Commandments, isn't it? If not, it should be.)
The best part about this dip in particular is how easy it is to make it. It's also not limited to spinach, according to recipe creator Jerry James Stone. You can add chopped kale, shredded carrots or shredded beets, too, for a seriously wholesome and nutrient-rich dip.
Get our Israeli Kitchen recipe for simple spinach dip.
You can buy tapenade by the jar, but this is one of those spreads that just begs to be made from scratch. And the great thing about tapenade is that a little bit goes a long way, which means you can stretch out your supply. Sure, you can always set out a bowl of canned kalamatas skewered with a toothpick and offer that to your guests, but why do that when tapenade is so easy and flavorful?
Get our Israeli Kitchen recipe for olive tapenade.
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