Vegetarian cooking can be simple and delicious with fresh, non-meat ingredients. Vegetarian starters range from simple vegetable trays to more formal options like fruit salsa or baked brie. Pâtés made from animal products are off-limits, but there are plenty of spreads and dips that can be made from beans, tofu, and herbs. Other appetizer options include veggie quiche, samosas, and babaganoush made from roasted eggplant.
Vegetarian cooks, like cooks everywhere, want to create memorable meals that nourish not only the body but the soul as well. Vegetarian cooking doesn’t have to be complicated, as long as the food is fresh, doesn’t contain meat and isn’t made with fat or other foods of animal origin. The range of vegetarian starters is beyond amazing. Even carnivores enjoy choosing one or more non-meat entrees to kick off a truly glorious meal.
Chefs have been offering vegetarian starters without a thought since time immemorial. A simple tray of fresh carrots and celery sticks or radishes cut into plain roses sets the stage. Some curried or herb yogurt or hummus for dipping makes a great appetizer that won’t fill diners up before the main event.
More formal veggie entrees include fruit and tomato salsa, stuffed grape leaves, or a delicious baked brie. Of course, as any good home cook knows, the entrée should complement the main meal, rather than conflict with it. Grape leaves would make a wonderful opening in a Mediterranean meal of couscous and salad, for example. Baked brie could precede the meatless ratatouille, and the sauce lets diners know dinner will have a Latin twist.
Pâtés made from goose liver or other meats are definitely off the table, as are salmon, caviar or other fish-based starters. A short trip through the virtual world will arm even the most inexperienced vegetarian cook with a multitude of spreads for whole grain crackers or farmer’s bread. Beans, garlic and a variety of herbs can be used for a brilliant pate. Tofu combines gracefully with dill, rosemary or other traditional sea herbs into a satisfying puree. Adding some roasted red pepper flakes and a dollop of cream cheese not only ups the flavor ante but gives the spread a salmon-like color, an illusion that is enhanced by drizzling some capers on top.
Veggie shortbread appetizers are easy to throw together. Homemade or purchased individual pastry cups can be filled with cheese, cream, and sauteed onion for delicious quiche. Veggie samosas created with rice or potatoes, lentils or dried beans and served with mango or lime pickle are another great start.
An oven-roasted eggplant offers a unique silky texture as a background for babaganoush, a Middle Eastern appetizer. Roasting strengthens the normally very shy taste of eggplants and adding tahini or sesame seed puree, a little olive oil and some fresh garlic causes a dip for vegetables and a spread for crackers or the bread. Served with oil-dried olives, there’s almost no chance of leftovers, but if there are any, they can be mixed into the pasta for tomorrow’s lunchtime salad.
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