Christmas Eve Vegetarian Appetizer Recipes (lacto-ovo)?

Question

Do you have some really great vegetarian appetizer recipes you could share with me? Looking for something unique, tasty, tried and true!

Answer 1

You can find some recipes at this website or try the two below...Enjoy

http://www.mom-mom.com/vegetable_appetizers.htm

Creamy Mushroom Phyllo Triangles

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
Repeat procedure with remaining button mushrooms.
Add onion to processor; pulse 8 times or until finely chopped.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
Preheat oven to 375°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
Bake at 375° for 20 minutes or until golden. Serve warm.
Makes 48 triangles.

Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.
OR TRY...

Greek Cheese Squares
From Suite 101

1/2 cup unsalted butter, softened
1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons whole milk
1 1/2 teaspoons baking powder
1 cup crumbled feta cheese
2 cups flour

Preheat oven to 350 degrees Fahrenheit. Grease a jelly roll pan or large baking sheet and set aside. (Ideally the pan should be 10x10 inches, but use whatever is on hand or a combination of pans.)
In a large bowl, beat the butter with an electric mixer until light and fluffy.
Add olive oil and beat on low for two minutes.
Add milk, baking powder, and cheese; beat for one minute more. Add half of the flour and beat until smooth.
Add the second cup of flour and mix dough by hand until smooth. Knead dough for three to five minutes.
Spread the soft dough evenly over prepared pan. Dough should be about 1/8-inch thick. Using a sharp knife, cut through the dough to create 1-inch squares.
Bake in the preheated oven for 20-25 minutes, or until tops are golden brown. Remove from the oven and allow to cool completely on wire racks.
Store in airtight containers for up to 10 days.
Makes about 100 squares.

Answer 2

Cashew Nut Roast with Sage and onion stuffing

A sixth of a cup/30g/1oz of vegan margarine

2 sticks of celery, finely chopped

1 medium leek, finely chopped

1 and a half cups of hot water

1 teaspoon of yeast extract (marmite, vegemite etc.)

3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)

2 Tablespoons of soya flour

2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)

3 cups/160g/6oz of white bread crumbs

seasalt and pepper to taste

sage and onion stuffing (see recipe further down the page)

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Variations:- you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

http://www.bryannaclarkgrogan.com/page/page/1435893.htm

Answer 3

Hummus always works, serve with vegetable sticks and toasted lavash.

Hummus recipe at http://www.vegecentral.com - chickpeas.

I make up a platter with falafels, hummus, tabouli, pita bread (cut into 4), tzatski, grated carrot, afalfa and shredded lettuce,

People can compile their own mini falafel rolls, or other type of sandwhich.

Falafel - I make from a packet mix (all natural).

Tzatski -
*chop up cucumber and a little mint
*add natural yoghurt & stir

Tabbhouli
* soak some bourghoul (cracked wheat) in warm water for 30mins (or follow directions)
*finely chop onion & parsley
*chop tomato
*combine all ingredients and add a little lemon juice

I made 2 packets of falafels up for a recent morning tea (about 40), and served on a similar platter - all the falafels went (on little sandwiches etc)

Hope this helps.

Answer 4

You can buy won-ton wrappers, they are in the refridgerated produce section of grocery stores next to tofu typically. You can press the won-ton wrappers into the holes of a cupcake tin so they form little won-ton cups and put cream cheese/ cheese/ veggies in it. I'm vegan but this is something my aunt swears by for all the baby showers she throws. Sorry that I don't have a recipe for you...

Answer 5

I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.

Answer 6

I was making the grape jelly meatballs tonight, to freeze for later, they are always delicious. But as I was doing so, I looked up Betty Crocker's web site and I looked at their appetizers. They have some cute easy recipes. Like, for example, they have a xmas tree shaped cheeseball and a snowman shaped cheeseball. They also have some really delicious looking recipes. People on the site have tried, at least some of them, and rated them on ease and taste. There is also a recipe called gone in 60 seconds that is very good. The "Red Hot Lover" jam is what makes it so good. I can usually find it at gourmet shops or specialty shops, and don't have to order it online. It has pecans, cream cheese, cheddar cheese, green onions and the jam.

Answer 7

If you don't get a chance to cook, why not buy some Mozzerella sticks and some Jalapena Poppers. Everyone loves those . ☺