Just one bite is all you need to realize this unassuming hors d’oeuvre is so much more than the sum of its parts. It’s sure to become a go-to in your appetizer repertoire since it’s simple and also quick to put together. Because there are few ingredients, it’s important to source the best quality possible to ensure the tastiest results.
These “tacos” can become an effortless vegan appetizer by filling the beet slices with a teaspoon or two of your favourite store-bought vegan nut paté instead of the crab filling.
In medium bowl, toss together crabmeat, pear, hazelnuts, and shallot.
In small bowl, whisk together mayonnaise, mustard, lemon juice, tarragon, salt, and pepper. Drizzle dressing over crab mixture and toss well to combine.
Using mandoline, slice beet paper thin. Rinse beet slices under cold running water for 1 minute, then pat slices dry with clean kitchen towel. Working with one beet slice at a time, scoop heaping 1 tsp (5 mL) crab mixture onto beet and fold in half. Place on serving plate and serve immediately.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.