What are the different types of vegetarian appetizers?
Vegetarian chefs, as well as chefs everywhere, want to create unforgettable foods that nourish not only the body but also the soul. Cooking vegetarians may not be complicated, a big problem if the food is fresh, does not contain any meat and has not been made with fat or other animal foods. A number of vegetarian appetizers are beyond the mind. Even carnivores enjoy choosing one or more non -metal appetizers to start truly famous food. Simple tray of the latest carrots and celery sticks or radishes sliced into simple roses. Some curry or herbal yogurt or hummus to immerse them in a big starter before they do not meet dinners before the main event.
More formal vegetarian appetizers include fruits and tomato salsa, stuffed grape leaves or beautiful baked brie. Of course, as every good cook knows, the appetizer must complement the main Meal, rather than in contradiction with that. Grape leaves would be a wonderful opening to the MediterraneanCouscule and salad, for example. Baked Brie could be preceded by the Bezmasa Ratatouille and Salsa will let guests know that dinner will have Latin taste.
Pâtes made of goose liver or other masses are definitely outside the table, as well as salmon, caviar or other appetizers on seafood. A fast virtual world trip will be to arm even the most dull vegetarian chef with a lot of non -Meat range for whole grain biscuits or peasant bread. Beans, garlic and a range of herbs can be used for brilliant pâté. Tofu combines elegantly with dill, rosemary or other traditional seafood herbs to satisfactory puree. Adding small roast red peppers and a hill of cream cheese not only increases the taste of ante, but gives spread color similar to salmon, illusion that is improved by sprinemkling several capers across the top.
Vegetarian folders for pastry are easily assembled. Domestic orThe bought individual pastries can be filled with cheese, cream and roasted onions for delicious quiche. Vegetarian self -superstition created with rice or potatoes, lenses or dried beans and served with mango or cucumber of lime are another great start.
Baking eggplants offer a unique silk texture as a background for Babaganoussh, an appetizer of the Middle East. Baked aubergine of the eggplant commonly very shy taste and adding tahini or puree sesame seeds, a little olive oil and some fresh garlic results to immerse for vegetables and spread for biscuits or bread. Seded with olives excluding oil, there is almost no chance of remnants, but if they exist, they can be mixed with pasta for tomorrow's lunch salad.