Vegetarian Appetizers & Snacks Recipes | Vegetarian Times Skip to main content

Appetizers & Snacks

Delish appetizers and snacks that are simple to make!
Golden Beet and Blue Cheese Dip

Golden Beet and Blue Cheese Dip

Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture.

Tomato and Tofu Soup

Tomato and Tofu Soup

This warming soup leaves the pleasant tang of cilantro and garlic chives on the tongue. If you can’t find garlic chives, substitute green onions.

Herbed Macadamia-Almond Cheese

Herbed Macadamia-Almond Cheese

A pivotal moment for raw foods chef Cherie Soria came when she realized she could re-create a favorite food she’d given up long ago: cheese. “I devised a technique that allowed me to combine nuts and culture them in such a way as to create real cultured cheeses,” she says. The secret ingredient: probiotic powder. In 1998 Soria founded the Living Light Culinary Institute in Fort Bragg, Calif., America’s first raw cooking school.

Provençal Tartlets

Provençal Tartlets

Almost any fresh herb will taste great in place of the thyme and oregano in 
this recipe, but don’t use rosemary—it’s too strong.

Crispy Seasoned Vegetable Chips

Crispy Seasoned Vegetable Chips

This all-purpose chip recipe is all about options: choose one of the veggies listed, then pick your favorite seasoning. Parsnips and carrots will shrink quite a bit when cooked; beets and sweet potatoes may cook more quickly because of their natural sugars. Exotic taro and yucca roots are worth seeking out for their potato-like flavor and crunch. You can reuse the parchment paper lining on the baking sheets up to three times to make multiple batches. Homemade chips will stay fresh for about three days if stored in an airtight container, but they’re most spectacular when served the same day.

Roasted Brussels Sprout Chips

Roasted Brussels Sprout Chips

These crispy Brussels sprout leaves make a great snack or accompaniment to soups and sandwiches. Choose the largest Brussels sprouts you can find for the most usable leaves. Serve as soon as they’re cooked. If they soften, you can recrisp them in a 325°F oven for 3 minutes.

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