vegetarian appetizers

I think you will love these Korean pancakes made with grated zucchini. The dipping sauce is heavenly and it&#039;s all so easy to make.

Korean Pancakes

zucchini (shredded)

eggs

sesame oil

all-purpose flour

salt

carrot (shredded (optional))

green onions (julienned)

vegetable oil

hot peppers (thinly sliced (optional))

soy sauce

rice vinegar

sesame seeds (toasted)

garlic (minced)

onion

black pepper

In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.

In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.

To make the dipping sauce mix together the soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper. Set the sauce aside while you make the pancakes.

To Make the Dipping Sauce:

If you&#39;re looking for a smash hit appetizer that&#39;s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

Queso Fundido

Tbsp cooking oil (0.04)

lb. Mexican chorizo, beef or pork (4.58)

queso quesadilla, shredded (5.98)

Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.

Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.

Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish.  If it&#39;s very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.

Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly.  Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

This delicious hot artichoke dip is cheesy, creamy, and the perfect appetizer with baked pita or tortilla chips.

Artichoke Dip Recipe

artichoke hearts

shallots (chopped)

0% Greek yogurt

Hellmann's light mayonnaise

Parmesan cheese

mozzarella cheese (2 ounces total)

salt and black pepper

whole wheat bread crumbs (or gluten-free crumbs)

olive oil spray

Preheat oven to 400F.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl.

Place in an oven-proof dish and top with breadcrumbs.

Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted.

Serve right away.

This cheesy vegetarian stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!

Veggie Stromboli

refrigerated pizza dough

olive oil (extra virgin)

tsp kosher salt

cremini mushrooms (stems trimmed)

baby spinach

garlic (crushed)

mozzarella cheese

egg white (beaten)

sesame seeds (optional for topping)

marinara sauce (for serving)

If the dough is refrigerated let it rest to room temp 1 hour before starting.

Preheat the oven to 400F and set rack in the center of the oven.

Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.

Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.

Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool fast).

Spray a nonstick sheet pan with oil or line with a silicone mat.

With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.

Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.

Use the egg wash and brush along the edge of the dough.

Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.

Lay the bread seam side down on the prepared pan.

Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end.

Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.

Serve with marinara sauce on the side.

These Tortilla Rollups w/ dairy free cream cheese and fresh raw vegetables make the perfect appetizer, snack or light lunch. Perfectly bite size for small hands as well.

Tortilla Rollups with Dairy Free Veggie Cream Cheese

recipe Dairy Free Veggie Cream Cheese Spread

bell pepper

carrots

radishes

cucumber

arugula

tortillas ((your favorite))

Lay a tortilla flat on a large plate or cutting board.

Spread about 3 tbsp of Dairy Free Veggie Cream Cheese Spread on the tortilla.

Place 3-4 pepper slices, 3-4 carrot slices, 4 radish slices, 3-4 cucumber slices and a sprinkling of arugula leaves on top of the cream cheese spread.

Roll up the tortilla as tight as possible.

Using a serrated knife, cut into equal bite size pieces.

Artichoke Parmesan Soup

carrot,

celery stalk,

onion,

olive oil

heavy cream

Grana Padano

kosher salt

Artichoke Parmesan Soup as served by Il Bistro Italiano in Grand Junction, Colorado, as seen on Diners, Drive-ins, and Dives, season 34.

Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.

Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.

Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn’t stick to the bottom of the pan!

Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don’t overdo it, because a bit of cornstarch goes a long way.

Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn’t form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

I made this with bruschetta on the side as a summer dinner and it was delicious.  The recipe definitely captures the essence of the artichoke flavor, which would be drowned out by more ingredients.  I only used a third of cup of starch and made sure to work it carefully to avoid lumps, which gave the soup a texture like a thinner potato soup.  My only other changes were to use chicken stock and add two cloves of garlic.  Definitely make the Parmesan crisps.  I look forward to making this again.

All right everyone..... anyone that actually COOKs can figure out the CUP of cornstarch was probably a typo??

This is a preposterous amount of corn starch! I always make a recipe the first time as written. I knew this was never going to work but I went ahead anyway. Five additional cups of water later I had the proper consistency a seriously watered-down soup. I give it four stars because the flavor was excellent and I can see its potential. I will adjust the corn star h amounts next time. Making Parmesan crisps to accompany the dish is a must.

Make this Cream of Leek and Potato Soup recipe on a chilly night for a cozy, satisfying meal the whole family will enjoy. Try it tonight.

Cream of Leek and Potato Soup

water

creme fraiche

chives

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.

Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

You gotta love Julia! I made the " contessa's version last week..( she needs to learn how to cook! This is an amazingly good, clean version I have added, broccoli, cauliflower,salmon, smoked ham. You easily adapt this soup to your likings

I used this recipe as a base recipe for my version as I'm allergic to dairy.  Cooked it the same way, but pureed only half the batch and then re-added it to the remaining soup, allowing the blended potatoes to provide the creamy texture without the cream. I did add 1/2 cube of chicken stock for some extra flavour to replace what was lost from the dairy. It was delicious.  

Fabulous easy recipe! Sautéed the leeks and one onion in butter, used chicken broth instead of the plain water and reduced the salt by half. Also added a bay leaf, and used 5% cooking cream rather than the heavy cream. Very very good, will be making this again 

Absolutely delicious! This soup is good both hot or cold. Tonight I added two cups of chicken broth to the recipe because I had some in the fridge, but it's good just made with water, too. My husband doesn't really care for sour cream, so I garnished it with some toasted (unseasoned) bread cubes for crunch and chopped chives. This soup is a real comfort food and so easy to make with an immersion blender.

I am Asian &amp; my husband is Caucasian. He is now under the weather. If I had my way, I would feed him Chicken soup every day, with all the goodness of ginger, garlic, celery &amp; carrots in it, as I do with my kids, but he can't take that every day. Today, he says he misses his Grandmother's cooking, so I found this &amp; Julia Child's recipe can't be wrong for Mr. America Man. Wow, it looks &amp; tastes so good!

Really loved this.  Did not have creme fraiche so used plain Greek yogurt.  Great substitution.  I also added a cup chicken broth in place of the water.  Not so heavy as other recipes. Hubby and I both loved it. A keeper!!

To me this soup tastes good but I find it very thin. I have even seen a recipe using 1 qt of water. Does anyone have an opinion on this? 6 cups equal 48 oz,,,right? rkidwell just uses 3 cups liquid ?

This is my go to recipe for Potato Leek. There is not a  better recipe out there.  It comes out perfect every time

I used 2 cups of chicken broth and 1 cup of water.  It was absolutely delicious.  I only got about 3 -4 nice servings from the recipe.  It seemed to be the right consistency.  Other than that, this is a really great, tasty soup.

It's a light starter soup, so if you're going for more courses this is an excellent way to start it off. I followed the recipe to a T, and it serves at least 6-8 people. It doesn't have an overly complex flavor, so you can transition into other dishes. I also cooked Ina Garten's famous fennel and potato gratin. I thought it would be too much to have two potato dishes, but with this soup you get an equal leek flavor. Light sour cream in it keeps the soup from being too heavy on your stomach

This soup is AMAZING! I left off the creme fraiche and chives to top it off just because I couldn't find creme fraiche. When I moved to Africa, I had to find a new arsenal of recipes with ingredients that I could find. This was wonderful! Thanks so much Julia Child. She never fails to impress!

This recipe is awesome! It is so easy to make. I did substitute the water for vegetable stock but otherwise followed the recipe to the letter. It is very simple and very delicious! Highly recommended as it is vegetarian friendly and gluten free.

Very tasty, but next time I think I'm going to boil the vegetables in chicken stock. I like my cream soup a little more rich. Also - good with cheddar cheese for a topping.

Beautifully simple recipe. My husband wasn't sure he'd like it. He couldn't stop raving about it. One thing I changed was that I had the vegies ready too early so I sprinkled pepper and salt on them for about half an hour before starting the cooking.

I made this soup with chicken stock and it definitely needed it. I thought from the start that it was strange that there was no stock used. I agree its missing something BUT you cooking is about combining flavours that you know will work. SO....pepper, onion powder - whatever you think works. Overall this soup is fragrant and CAN BE very tasty

I agree that a chicken or veg stock might be what this recipe needs to make it delicious rather than just ok.  The immersion blender I used left the soup slightly chunky, which was a welcome feature given the low flavor profile, even with a handful of fresh parsley incorporated at the end.  Hmmm.

I found this to be pretty bland...could be from the water.  I think next time I'll try chicken or vegetable broth and leave the potatoes more chunky.  

I love this soup cause beside being so delicious, it was not too crazy with million of different flavors. I only cooked the potatoes with chicken broth and milk separately and only puree the potatoes and then mixed it with saute leeks and onion....fabulous 

I make this soup several times a year and it's always a hit.  I'm always tempted to kick it up with bacon and other classic additions, but this is one soup that is quite satisfying just as Julia first made it.  A wonderful, simple, classic soup. 

Recipe has an error in it. The salt level of 11/2 tsp must be an error and does agree with her recipe. Would suggest 1/4 tsp. Otherwise the recipe is good. R.W

Easy, quick and to the point.  Yes, there are plenty of recipes for this soup utilizing many more ingredients; creating layers of flavors.  However, thanks to Julia, we still can serve a pure soup that provides us the basic taste structure of a traditional dish.  Always a hit with my guests.

This is an easy recipe and a great crowd pleaser.  What a great appetizer for a dinner party.  Everyone loved this...

really really yummy.  I wouldn't change a thing.

Easy to make and just great for winter lunches as the main course or a nice dinner appetizer.

Great soup easy to use good on a cold day in the new century

Top 7 vegetarian appetizers recipes from across the web

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Pancakes

Queso Fundido

Artichoke Dip Recipe

Veggie Stromboli

Tortilla Rollups with Dairy Free Ve...

Artichoke Parmesan Soup

Cream of Leek and Potato Soup

Top 7 vegetarian appetizers recipes from across the web

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Pancakes

Queso Fundido

Artichoke Dip Recipe

Veggie Stromboli

Tortilla Rollups with Dairy Free Ve...

Artichoke Parmesan Soup

Cream of Leek and Potato Soup

The most viewed vegetarian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine