Jamie Fynn - Top 222 Amazing Vegetarian Recipes: Breakfast, Super Snacks, Lunch, Appetizer, Dinner and Chilli, Soup & Stews Recipes

Top 222 Amazing Vegetarian Recipes

Volume 1 to 6 Bundle Edition

Click Here

To Receive Your Bonus Recipe

25 Spectacular vegetarian smoothies for busy women

The secret of drinking your way to perfect health

Click on your desired recipe book below

Killer ideas on whetting your appetite

Summary

Many progressive women spend a lot of time thinking about the best way to prepare their appetite before indulging in a well deserved meal. You dont have to spend your hard earned cash and plenty of time looking for a killer appetizer when you an actually make one for yourself within no time. We live in a generation of people who have decided to think vegetarian for a variety of reasons such as budget, health, religion as well as sustainable eating among others. The good news is that in this book you are going to learn about making your own quick and easy vegetarian appetizers.

Disclaimer

ALL RIGHTS RESERVED. This book contains material protected under International Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without express written permission from the author / publisher.

Although the author and publisher have made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause.

Table of Contents

There is no better way to begin your meal than starting with a well deserved appetizer. In many cases, the appetizer, if well prepared, usually ends up becoming a meal on and of its self. We all love those small bites that will stave off hunger pangs as we wait especially when we are preparing something special for our families or ourselves. A good appetizer can also be a good replacement especially when the heavier food does not look too appetizing in the first place. Regardless of the reason why you have chosen to take an appetizer, there are perfect killer vegetarian appetizers you can always depend upon.

The truth of the matter is that many people who were used to meat diets could sometimes find it difficult knowing how to prepare a vegetarian appetizer in the shortest time possible. The good news is that this does not have to be a herculean task. Just like with all vegetarian meals, a small bit of creativity and you will be home and dry. Vegetarian appetizers are easy to make and you dont have to worry that you are going to burn lots of time preparing them.

The vegetarian appetizers are easy to make is not a controvertible fact, the challenge has always been where a busy woman like you gets the ideas on which to build a foundation and the continue discovering. This book removes the challenge from your shoulders by providing you with tantalizing ideas that will make you, your guests and family salivating especially when you have very little time to prepare those things that you love to prepare for the special people in your life. Serving a quick vegetarian appetizer is the perfect way to prepare your guests for better things to come.

With more and more people becoming vegetarians, you will never go wrong trying to learn the best way to prepare vegetarian appetizers right there in your home using the simplest of the ingredients that abound in your kitchen. You dont have to become tired any longer wondering what the best way to do a vegetarian appetizer is. Learn the simple way to prepare these warm, cheesy, crispy and tasty vegetarian appetizers that are so easy to assemble and prepare.

Ingredients:

1 baguette of ch o ice, sliced into thin rounds

1/4 pound (100 grams) fresh white cheese, sliced to top each slice of bread.

1 medium to large sized zucchini (or 2-3 smaller ones), sliced on the diagonal (so that the slices mimic the bread)

1 roasted red pepper, peeled and sliced into strips

a spritz of olive oil

salt and cracked black pepper to taste

Method:

Slice the bread and set it on your serving plate and then heat the skillet over medium high heat and lightly grease it with olive oil.

Pan the grill with zucchini slices until they become golden brown on both sides

Place the cheese, followed by zucchini slice and the garnish with slices of pepper

Serve after seasoning with salt and pepper

Ingredients:

1 pound smoked mozzarella, coarsely chopped

1/4 cup extra-virgin olive oil

3 tablespoons sun-dried tomatoes, choppe d

1 tablespoon chopped parsley

Salt and freshly ground pepper

Flatbread crackers, for serving

Method:

In a food processor, combine the mozzarella, olive oil, and sun-dried tomatoes and process to a coarse paste.

Scrape into a bowl. Stir in the parsley and season with salt and pepper; enjoy alongside flatbread crackers.

Ingredients :

1 baguette, sliced diagonally

1 pound white mushrooms, sliced

3 tablespoons olive oil, plus more for brushing

2 cloves garlic, chopped, plus 1 whole clove, peeled

45 sprigs fresh thyme, leaves removed (or 3/4 teaspoon dried thyme)

1 teaspoon salt (or to taste)

1 wedge of your favorite brie

Method :

Preheat the oven to 350 degrees.

Use a large saucepan to heat 3 tablespoons of olive oil and saut the mushrooms, thyme, chopped garlic and let them cook until the mushrooms have browned evenly before removing from the fire, salting and stirring.

Set the baguette slices on a baking sheet in a singe layer and then brush the top side with olive oil and put them in the oven for at least 15 minutes until they are crunchy. Get them out of the oven and let them cool. Rub the top of each slice with the garlic clove after they have cooled enough.

Top each slice with a few mushroom slices and then return to the oven for 5-8 minutes until the brie melts before serving them warm.

Ingredients

3 ripe avocados

1/2 white onion, finely chopped

1 serrano chili, finely chopped, including seeds

1 lime, juiced

1/2 cup pomegranate seeds

3/4 cup diced peeled mango

1/2 cup chopped cilantro

1 1/4 teaspoon coarse salt

Method:

Slice the mango horizontally before using a small sharp knife to shore out the flesh into small squares. Push the skin so as to flip the inside out and then remove the squares from the skin.

Remove the pomegranate seeds by submerging each cut half in a bowl of water before peeling it gently to remove the seeds.

Peel the avocado after removing the pit and mash it in a bowl. Put in the onion, chiles, cup of lime juice and 1 teaspoon of salt followed by them mango, pomegranate seeds and cilantro. Season with salt and some extra lime juice.