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" Vegetarian Appetizers "


Potato Slice with Eggplant Toppings

2 large size potatoes ( thinly round slice ), 5 tbsp olive oil, 1 large eggplant ( 14 oz ), 1 clove minced garlic, 2 scallions finely chopped, 2 tbsp finely chopped parsley, dash of sweet paprika, dash of salt and pepper, 2 oz butter ( optional )

Cooking Method :

Place potato slices on a greased baking sheet, brush each round slices with olive oil or melted butter. Sprinkle some salt and pepper over the potato slices. Bake it on a 350 degrees temperature for about 12-15 minutes, until potatoes golden brown and slightly crispy.

Eggplant toppings:

Slice the eggplant and place about 3 tbsp of olive oil in a skillet. When oil is heated place the slice eggplant and cook both sides until medium brown. Set aside to cool.

Pour 2 tbsp of olive oil in a heated skillet and once oil is heated, sautee the scallions and garlic. Stir for about 3 minutes until scallions are soft. Put aside to cool.

Transfer the eggplant and scallion mixture in a blender or food processor. Blend it until coarsely puree form. Pour in a bowl and add the chopped parsley. Stir and dash some salt and pepper to your taste. Cover and chill.

To serve, spoon eggplant toppings on top of each bake crispy slice potato.

Sesame Honey Garlic Mushrooms

450 grams white mushrooms, 4 tbsp olive oil, 2 garlic cloves ( minced ), 1 lemon juice, 3 tbsp honey, 1/4 cup chopped parsley, dash of salt and pepper, 1 1/2 tbsp sesame seeds

Cooking Method :

Clean mushrooms and trim off stalks close to the caps and cut into half size the larger ones. Heat some oil into the skillet on a medium heat and sautee garlic until slightly brown.

Then, add the mushrooms, stir until most oil is absorb by the mushrooms. Reduce heat to low, squeeze lemon juice using a small strainer over your mushroom mixture. Dash some salt and pepper. Stir for 1 minute.

Pour in the honey and sautee it for 2 minutes until most mushrooms is covered with honey, stir in the chopped parsley and garnish it with sesame seeds. Serve hot or warm.

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Garden Fritters on Hummus Dip

1/2 cup sunflower oil, 3 tbsp butter, 1/4 cup onions finely chopped, 1 egg lightly beaten, 1 tbsp finely chopped ginger, 1 tbsp minced garlic, 1 lemon ( juice ), 1/2 cup all purpose flour, 1/2 cup shreaded carrots, 1/2 cup shreaded potato, 1/2 cup green beans ( thin diagonal slice ), 1/2 cup finely chopped parsley 1 cup bean sprout ( blanched ), dash of salt and pepper

Cooking Method :

Blanched the bean sprout by simply pouring boiled water on it. Drain and set it aside.

Finely chopped garlic, onions and ginger on a food processor.

Applying medium heat on the skillet, melt the butter and sautee the garlic, onions and ginger. Add green beans, carrots and potatoes. Squeezed some lemon juice using a small strainer. Dash with salt and pepper.

Just stir for about 2 minutes when it starts to simmer close the heat. Let the remaining heat cook the vegetable mixture. Keeping it firm but just tender.

Combine your vegetables together in a bowl. Make some smooth batter by combining lightly beaten egg and flour. Dash with salt. Add the bean sprouts, chooped parsley, cooked vegetables, over your batter. Mix it thoroughly until all vegetables are covered with batter.

Heat the sunflower oil in a frying pan, spoon some vegetable batter mixture into the frying pan, forming it like a mini pancake. Fry both sides until crispy and golden brown.

Spoon some hummus toppings on top of each vegetable fritters and garnish it with chopped parsley. Another option is to place hummus on a separate dish bowl as a dipping sauce to your garden fritters. Serve it hot or warm to your guests.

( See hummus topping recipe below. )

Hummus Toppings or Dip

8 oz or 1 1/4 cups dried chickpeas ( soaked overnight with water ), 1 lemon juice, 1 tbsp apple cider, 2 garlic cloves ( minced ), 2 1/2 tbsp olive oil, pinch of ground cumin, dash of salt and pepper, 2/3 cup sesame seed paste, garnish with finely chopped parsley

Cooking Method :

Drain the chickpeas, pour it in the cooking pan and cover it with cold water. Bring it to boil and simmer for about 2 hours, dash some salt until chickpeas is very tender.

Drain the chickpeas, leaving a little liquid and pour it on a blender or a food processor. Blend it until smooth, gently add lemon juice, apple cider forming a thick puree. Then, add the sesame seed paste, garlic and olive oil. Dash with salt and pepper. Keep blending all ingredients until smooth.

Place it in a serving dish. Cover and chill. Spoon some hummus on top your vegetable fritters and serve it as appetizer on your party.



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