6 Appetizers For A Vegetarian-Friendly New Year’s Eve Party

Veggie Stuffing

• 1/4 red pepper, finely chopped
• 1/4 red onion, finely chopped
• 1/4 green pepper, finely chopped
• 2 tsp sprig, finely chopped
• 1 scallion sprig, finely chopped
• 2 garlic cloves, finely chopped
• 3/4 tsp dried oregano
• 1/3 tsp red chili flakes
• Salt, for taste
• Pepper, for taste

Cream Cheese

• 1/4 cup cheese, grated
• 2oz cream cheese
• 1/4 tsp dried oregano
• 1/4 tsp red chili flakes
• Salt, for taste
• Pepper, for taste

Instructions

1. Preheat the oven to 180c. Prepare the mushrooms by removing the stems – don’t waste the stems, finely chop them and keep them to one side as you will need them for the filling.
2. Place the mushrooms on a baking tray with cavity side down and bake in the oven for 10 minutes or until starts to release liquid. Remove from the oven and allow to cool for a bit, before transferring them onto a kitchen towel – soak up any remaining fluid.
3. Once the mushroom liquid has been soaked, place them onto a baking tray and set aside.
4. Drizzle oil into a pan and heat up, add in the garlic, red onion and scallion. Saute for 2 mins or until softened. Then add in the chopped mushroom stems, chopped pepper, and green pepper and mix.
5. Then add in oregano, red chilli flakes, salt & pepper and cook for 5-6 minutes or until soft – set aside.
6. In a bowl beat the cream cheese until smooth and add in the already prepared stuffing. Add in more seasoning, if needed. Combine all the ingredients together well and stuff the mushrooms.
7. Arrange the stuffed mushroom onto a baking tray and place in the preheated oven for 5 minutes or until the tops of the mushrooms start to turn golden brown.
8. Serve immediately!

Ingredients

• 2 spring onions, thinly sliced
• 140g small broccol heads
• 120g (1 cup) grated cheddar
• 200g (1 cup) cottage cheese
• 1 lemon, 1/2 grated zest, 1/2 wedges to serve
• 1 egg
• Olive oil, to grease
• 4 corn/ flour tortillas

Instructions

1. Firstly, preheat the oven to 200c. In the meantime start cooking the broccoli in salted water for about 5 minutes or until soft/tender. Drain well and pat dry the broccoli with a paper towel. Roughly chop the florets, discarding the tough stalks.
2. In a bowl, place the spring onions, cottage cheese, cheddar, lemon zest and egg. Season well and stir to combine.
3. Lightly spray a non-stick ovenproof frying pan with oil, then place one tortilla in a pan and spread with half the broccoli mixture and top with a second tortilla. Place the quesadilla over a medium heat and cook for 4 minutes or until the base is golden brown, then turn over and cook for a futher 3 minutes or until golden brown.
4. Then transfer to the oven for a 5 minutes or until the cheese is fully melted. Remove from the pan and repeat with the remaining tortillas and broccoli mixture.
5. Cut the remaining half of the lemon into wedges and scatter with extra spring onion. Serve with lemon wedges.

Ingredients

• 1 tbsp olive oil
• 2 whole wheat pita bread
• Pepper, to taste
• Garlic salt, to taste

Yogurt Dip

• 3/4 cup greek yogurt
• Mint leaves
• 1/2 tsp garlic salt, to taste

Instructions

1. For the yogurt dip, put together the yogurt and garlic salt in a bowl. Add the chopped mint leaves and mix. Keep the dip in the fridge to chill.
2. Preheat the oven to 180c.
3. Take the pita bread and divide each breach into 8 equal wedges and set aside. In a bowl, whisk togethr the olive oil, salt, pepper and garlic salt.
4. Line a baking sheet with baking pepper or silicon mat. Arrange the pita chips onto and us a pastry brush to coat the top with olive oil-garlic salt mixture.
5. Then place in the oven to bake for 15 minutes or until crispy.
6. Serve warm along with the yogurt dip.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 cauliflower, sliced
• 1 tsp ground cumim
• 1 tsp curry powder
• 2 tbsp currants or raisins [optional]
• 1 lemon, grated zest & 1/2 juiced
• 150g paneer, or firm ricotta, chopped
• 375g sheet puff pastry = 1 sheet of ready made puff pastry
• Thick Greek-style yogurt, tomato & chilli relish to serve

Instructions

1. Preheat the oven to 200c. Steam the cauliflower for 3-4 minutes or until almost tender.
2. Remove cauliflower and set aside to cool slightly. Then place into a bowl, along with the olive oil, cashews, spices, currants, and remaining lemon, also make sure to season well – set aside.
3. Cut out 4 squares in the pastry and place on a baking tray – lined with baking paper. Lightly prick the centre of each sqaure with a fork – leave a 1cm border.
4. Divide the cauliflower mixture and paneer between the pastry, then bake for 15 minutes or until puffed and golden.
5. Serve with greek-yoghurt and salsa relish.

Ingredients

• 40g peas, blanched
• 40g broad beans, double podded, blanched
• 40g sugar snap peas, halved, blanched
• 4 radishes, thinly sliced
• 2 red chillies, sliced [optional]
• 1 small pack parsley, chopped
• 1 small pack mint, chopped
• 100ml olive oil, plus extra to brush the toast
• 1 tbsp chardonnay vinegar
• 4 slices sourdough or ciabatta
• 2 large burrata, at room temperature

Instructions

1. Put the sugar snap peas, peas, broad beans and radish all in one bowl, along with the chillies and herbs. Also add in the chardonnay vinegar and olive oil, and toss all together until everything is covered.
2. Heat up the grill, brush the bread with oil and sprinkle sea salt. Then grill the bread for 2 minutes on each side, then halvr burratas and gently spread over the toast.
3. Divide the beans and pile them on top. Season well and serve.

Ingredients

• 14 oz can of black beans
• 1/2 cup sweetcorn
• 1/2 cup read/green pepper, chopped
• 3 sweet potatoes
• 1 red onion, finely chopped
• 2-3 garlic cloves, peeled, crushed and chopped
• 2 tbsp scallion, chopped
• 1 tbsp cilantro, chopped
• 1/2 cup salsa
• 3/4 mozzarell cheese, shredded
• 1/4 tsp cayenne pepper
• 1/4 tsp vegetable oil
• Salt & pepper
• Olive oil

Instructions

1. Preheat the oven to 200c. Place the sweat potatoes onto a baking tray – prick them all over with a fork, and bake for 40-50 minutes.
2. In the meantime, prepare the filling. Heat up the oil in pan over medium heat, then add in the onion and fry for 2-3 minutes or until soften. Add in the beans [drain before adding in], sweetcorn and peppers into the pan, and mix. Add in the scallion, cilantro, salt and pepper, and cook for a futher minute or so, before removing it from the heat and set aside.
3. Once the sweet potatoes are cooked, allow them to cool before cutting them in half – cut lenghtwise, then scoop out the flesh – remember to leave a little inside, just enough that the skins can stand on their own.
4. Reduce the oven to about 180c, drizzle the skin olive oil and place back in the oven for a futher 10 minutes so crisp up.
5. In the meantime, prepare the stuffing and transfer the sweet potato flesh into the bowl and mash together well. Then add in the prepared veggie mixture and combine. Also add in the salsa to the mixture and mix.
6. Take the sweet potato skins out of the oven after 10 minutes, and fill them up with the veggie mixture.
7. Top with shredded cheese and put them back on the baking tray and back into the oven for 10-15 minutes or until the cheese had melted.
8. Garnish with the remaining scallion and serve immediately.

Ingredients

• 1/2 tsp dried basil
• 1 vegan puff pastry dough
• 2 tbsp tomato paste
• 2 tbsp water
• 1/4 tsp salt
• 1/2 tsp dried oregano
• 1/3 cup vegan cheese, shredded
• 1/3 cup green pitted olives, sliced [optional]

Instructions

1. First, preheat the oven to 200c. In the meantime, roll out the puff pastry dough.
2. Mix water with tomato paste and add the spices and herbs – mix everything well. Then spread the tomato sauce onto the puff pastry dough – make sure to leave a board. Sprinkle the cheese and add the olives on top.
3. Roll up the pastry dough as tight as possible and close the edges.
4. Cut the dough roll in about 20-25 pieces. Place the pinwheels onto a baking tray that is linned with baking paper, and bake for 15-20 minutes or until crispy.
5. Once cooked, remove them from the oven and set them aside to cool off. Enjoy!