vegetarian appetizer ideas

[Sheryl]

I need something easy to make, vegetarian friendly, and that is suitable for a party situation. I want it to be "heartier" then a veggie platter.

So far, the only two ideas I have is a warm spinach dip and pita with hummus dip.

Sheryl

[linda]

Those ideas sound good. How about Triscuit crackers with different kinds of cheese? Some could have olive slices on them? We have some "deli style rye" Triscuits and they are to die for plain--with topping, wow.....

You also could have some small pieces of meat close to the crackers and cheese, so those who believe they will die without a chunk of meat in every bite could add it to their crackers. (Said with tongue-in-cheek since I am one of those vegetarians.) Or, put the crackers alongside all the potential toppings and let everyone make their own....

Lay's Baked Potato chips are suprisingly good. They would add something a little different with the warm spinach dip.

I think I want to come to your party....
Linda

[Mary Ann]

Hmmm, are they ovo-lacto-vegetarians? Do they do fish?

Stuffed mushrooms sound delish, as do rolls of phyllo filled with duxelles or a mire poix paste. Just spray with olive oil instead of brushing with butter.

And like Linda says, have some cocktail weenies for the carnivores. ;D

[Mary Ann]

And rennet issues aside, many vegetarians don't do dairy.

[ride4fun]

You could do quesedias (sp?) So long as cheese is ok. I see it done often with goat cheese (feta) use grilled veggies and shrooms for filling. You could do some mini veggie fajitas for the vegans if needed.

[Sheryl]

Well, my vegetarians are from India. Some of them eat fish, I think most eat cheese. To me, a fish eater isn't a vegetarian, but that is how they refer to their eating preferences. The main thing is they don't eat beef, pork or poultry.

These ideas are great! I like the idea of baked chips. I also think that I can make really good baby stuffed pitas with feta and cucumbers - simililar to quesedias but without the cooking.

Stuffed mushrooms also sound great, but how well do they hold up sitting out? I have never made them - but I wonder how long they are tasty after they come out of the oven.

You guys are great!

[Mary Ann]

The stuffed mushrooms I would do are big buttons or small portobellos. I'd take a bunch of whole wheat bread and make crumbs in the food processor. Then I'd throw them in a bowl and put in some oregano, thyme, chopped garlic, a pinch of cayenne and a bit of salt; then I'd drizzle with olive oil and toss. I'd take the stems out of the shroons, then pack this stuff in and bake about fifteen minutes at 350 or so, until they look juicy and the outsides look like, well, cooked shroons. I'd serve right away but I can tell you from experience they're still good at room temperature.

And I'd make sure there are some eggless vegetarian things around. Once my MIL brought a friend of hers to visit me. MIL warned me ahead of time that her friend was from India and a vegetarian. So what did I make? A vegetable quiche! When they arrived I found out that her friend didn't eat eggs or cheese either, and I was so embarrassed! She said just a PBJ would do fine, but we were broke that week and I had NO bread and NO peanut butter; I'd spent the last of what we had on the quiche and salad.

God bless this sweet woman who said never mind, it was okay; and she ate quiche anyway. I felt like such a horrible hostess, like I'd made her eat eyeballs or something.

[Newfygirl]

I make a pretty good artichoke dip...Its so easy too:

1 can artichoke hearts - cut up
1 cup mayo
1 cup mozzarella cheese
1 cup parmesan cheese
1 small can diced chili peppers

Mix it all together ina pie tin and sprinkle some more mozz cheese and parmesan on top. Cook at 350 until cheese is melted and bubbly. Serve with crackers. Yum.