Vegetarian Foodie

Goat Cheese and Roasted Red Bell Pepper Dip

The anticipation of this dip is enhanced by the delicious aromas of the roasting red bell. Roast 3 red bell peppers. First slice the bell in half, clean out the seeds and place in a roasting pan at 500 degrees for about 25-30 minutes.

Allow the roasted bell to cool then slice. Add bell to a food processor along with  5 ounces of herbed goat cheese. Blend until creamy.

Serve with bread, chips, or cucumber slices.

Homemade Nachos

There are 3 reasons why I love homemade nachos:

Homemade Nachos are...Delicious, Look festive and inviting to eat, and they are really easy to make

Layer your chosen ingredients. Bake at 350 degrees until the cheese is melted. Top with more delicious toppings and Eat!

Layer 1: Beans
Layer 2: Chips
Layer 3: Cheese
Top Layer: Spring onions, sour cream, cilantro, tomatoes (I always add avocado but I ran out on this particular moment)

Good Bread in Olive Oil and...

One of my favorite things-unexpected guests. Drop in to my house with a bottle of wine and this is what you very well could be served...

• Olive Oil
• Balsamic Vinegar
• Ground Pepper
• Sliced Garlic

Mango Quesadilla

The name really says it all-just add mango to your everyday quesadilla.

Easy Egg Roll with Peanut Butter Salsa

While peanut butter salsa can be served with just about anything, it is particularly nice beside an egg roll. I stuff my egg rolls with shredded carrot and green cabbage then fry them in a veg oil. Wrapping the egg roll is the most fun and the daughter always likes to join in. My local grocery stocks the egg roll wrappers that include instructions and I believe most do so I won't detail that experience aside from I like to have a small dish of water handy to seal the sides.

As for the salsa, mix a huge tablespoon of peanut butter with your favorite salsa until the consistency is creamy as shown below. Add a dash of cayenne if you like it spicy and lime on the side. 

Serve as is or decorate with chopped cilantro.

Stuffed Mushrooms

The following recipe for stuffed mushrooms makes 48 of these delightful snacks.

• 48 Mushrooms-remove stems
• 25 sun-dried tomatoes (the kind you moisten with boiling water)
• 4 Cups Fresh Basil
• 2/3 Cup olive Oil
• 1 Cup Parmesan
• 1 Cup Bread Crumbs
• 10 Garlic Cloves Minced
• Salt and Pepper to taste

Preheat Oven to 325 degrees
Place all ingredients (but not the mushrooms!) into a food processor
Stuff mushrooms with mix
Bake for 13 minutes

Goat Cheese Appetizer with Cooked Tomatoes

This appetizer is one of my favorites.

• Goat Cheese
• Baguette Sliced
• Olive Oil
• 1 Pint of Cherry tomatoes halved
• One Yellow Onion sliced
• 2 Garlic Cloves Minced
• Fresh Rosemary to Garnish

Cook the tomatoes, onion, and garlic in a glug of olive oil until the outer skins start to crack on the tomatoes and the onions are nice and golden. Add a few pinches of rosemary.

Meanwhile...spread goat cheese  on the baguette and warm in the broiler. As always, keep an eye not to over warm!

Finally, top the warm toasts off with tomato mix.

 

Gorgonzola Quesadillas

I adore appetizers. Gorgonzola quesadillas are not only a easy and quick appetizer but a real tasty treat. Gorgonzola is a blue cheese that makes a great date for walnuts. The onions top it off perfectly, try it for yourself.

In fact, these quesadillas are so popular around here that sometimes I serve them for dinner beside a salad.

• Gorgonzola Cheese
• Chopped Walnuts
• Red Onion Caramelized
• Flour Tortillas

First step, caramelize the onions:

1 Red Onion Sliced
1 Tablespoon of Brown Sugar
1/2 Cup of Red Wine

Next, lay out the tortillas (psst, Trader Joes makes a great flour tortilla) onto a pan. Top the tortilla with Gorgonzola Cheese, chopped walnuts and a few slices of onion. Place in the broiler and be certain to keep an eye-things happen fast in there.

Cut the quesadilla into three triangles.