76 Great Appetizers

When it comes to entertaining, you’ve got lots of wonderful vegetarian choices for starters, from dips and skewers to all sorts of delicious help-yourself appetizers. Many of these can also be combined for a meal of small plates. For a sit-down dinner, you can also opt for a first-course salad or soup; take a look at the recipes in those particular chapters for ideas.

  1. Endive and Blue Cheese Salad (page 42)
  2. Mushroom Salad, Italian-American Style (page 62)
  3. Quickest Pickled Vegetables and its variations (page 89)
  4. Marinated Garden Vegetables and its variations (page 91)
  5. Spicy Korean-Style Pickles and its variation (page 91)
  6. Crudités (page 92)
  7. Korean Vegetable Pancakes (page 157) and variations
  8. Batter-Fried Vegetables (page 159) and variations
  9. Coconut-Fried Plantains (page 162)
  10. Fried Onion Rings, Streamlined V (page 162)
  11. Vegetable Crisps V (page 163)
  12. Crunchy Corn Guacamole V (page 174) and variations
  13. Crisp-Fried Bean Sprouts V (page 176)
  14. Manchurian Cauliflower (page 189)
  15. Corn Pancakes, Thai Style (page 196)
  16. Corn Fritters (page 196)
  17. Portobello “Bacon” (page 218)
  18. Fried Okra (page 221) and variation
  19. Roasted Red Peppers V (page 228)
  20. Potato Chips V (page 242)
  21. Potato Croquettes (page 242) and variations
  22. Texas Caviar with Sea Greens O (page 246)
  23. Nori Chips V (page 247)
  24. Japanese Egg Crêpes with Nori (page 248)
  25. Zucchini Pancakes with Pesto (page 254) and variations
  26. Broiled Cherry Tomatoes with Herbs V (page 258)
  27. Stuffed Tomatoes (page 262) and variations
  28. Crisp Squash Seeds V (page 268)
  29. Fried Plantain Chips V (page 280)
  30. Tapenade V (page 291)
  31. Cashew Cheese V (page 302)
  32. Chestnuts V (page 303)
  33. Cold Sesame or Peanut Noodles (page 332) and variations
  34. Steamed Dumplings (page 356) and variations
  35. Fried Tofu Wontons with Chives and Ginger (page 359)
  36. Potato-Stuffed Pierogi (page 361) and variations
  37. Nigiri Sushi V (page 384)
  38. Rice Balls (page 389) and variation, served with Simple Miso Dipping Sauce (657)
  39. Popcorn (page 390) and variations
  40. Grilled or Fried Polenta V (page 415)
  41. Refried Bean Dip V (page 462) and variations
  42. Hummus V (page 463) and variations
  43. Chickpea Fondue V (page 465) and variations
  44. Fried Fava Beans V (page 470) and variations
  45. Falafel V (page 476) and variations
  46. Bean Croquettes (page 474) and variations
  47. Baked White Bean Cakes (page 477) and variations
  48. Mung Bean Pancakes (page 477) and variations
  49. Chickpea Fries O (page 482) and variation
  50. Deep-Fried Tofu (page 487) and variation with choice of dipping sauce (page 490)
  51. Tofu Jerky (page 496) and variations
  52. Vietnamese Omelet (page 532)
  53. Spanish Tortilla (page 560) and variations
  54. Deviled (or Stuffed) Eggs (page 541) and variations
  55. Blue Cheese Dip or Spread (page 556) and variation
  56. Batter-Fried Cheese (page 590) and variations
  57. Panfried Cheese (page 562)
  58. Grilled Yogurt-Marinated Cheese and Vegetable Skewers (page 565) and variation
  59. Grilled Cheese and Watermelon Skewers (page 566) and variation
  60. Simplest Crackers (page 589) and variations
  61. Aloo Paratha (page 592) and variations
  62. Baked Tortilla Chips O (page 5952) and variation
  63. Breadsticks V (page 612) and variations
  64. Lentil Samosas (page 617) and variations
  65. Summer Rolls V (page 618)
  66. Quesadillas (page 620) and variations
  67. Bruschetta V (page 629) and variations
  68. Fresh Tomato Salsa V (page 660) and variations
  69. Fresh Tomatillo Salsa V (page 660) and variations
  70. Radish Salsa V (page 662) and variations
  71. Salsa Roja V (page 662) and variations
  72. Cooked Tomatillo Salsa V (page 669) and variations
  73. Pumpkin Seed Sauce V (page 663)
  74. Seaweed “Mayo” (page 673)
  75. Mayonnaise variations (page 677)
  76. Simplest Yogurt Sauce (page 679)