Mother Earth Living

3 Vegetarian Appetizer Recipes

From an Indian-influenced eggplant dip to an Italian-inspired polenta, these three vegetarian appetizer recipes are sure to impress.
By Jeanne Lemlin
February 2013
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In "Simply Satisfying" (The Experiment, 2012), author Jeanne Lemlin offers more than 200 seasonal vegetarian recipes featuring readily available ingredients and straightforward techniques that are sure to please even the most dedicated of carnivores.
Cover Courtesy The Experiment


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In Simply Satisfying (The Experiment, 2012), author Jeanne Lemlin offers more than 200 seasonal vegetarian recipes featuring readily available ingredients and straightforward techniques that are sure to please even the most dedicated of carnivores. These three vegetarian appetizer recipes come from the chapter "Starters." You can purchase this book from the Mother Earth Living store: Simply Satisfying.

Setting a tone for a meal by choosing the right appetizer requires that you take a few things into account. If you have a cheesy entrée, then select a light, cheese-free starter to nibble on. If your main course does not contain a lot of vegetables, then a dip with crudités can add balance to the meal. Time management can be another factor. When your entrée is quick to prepare, then this can be an opportunity to experiment with a pâté or other more elaborate starter. Whatever you choose, seek balance, and you will set the right tone for the main affair.

Savory Vegetarian Appetizer Recipes

Indian Eggplant Dip recipe
Blue Cheese Stuffed Mushrooms recipe
Cheese-Filled Deep-Fried Polenta Balls recipe

Recipes are excerpted from Simply Satisfying: Over 200 Vegetarian Recipes You’ll Want to Make Again and Again, copyright © Jeanne Lemlin, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Buy this book from our store: Simply Satisfying.








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