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Vegetarian Appetizers

Two vegetarian appetizers so hearty you will forget how healthy they are for you.

*Grilled portobella mushrooms make an excellent appetizer. Brush mushroom with 1 part unsalted butter and 1 part vegetable or grapeseed oil and grill 3 to 5 mins. depending on size. Slice on angle. Sprinkle with salt just before serving (optional)


*These veggies with yogurt and cottage cheese can also be served as a full meal. The trick is to allow the flavors of the vegetables marry. This mix is good if you refrigerate for serveral hours and even better if the vegetables are allowed to marinate themselves overnight.

Drained and rinsed canned chick peas (apprx. 15 oz. can)

Drained and rinsed canned red kidney beans (apprx. 15 oz. can)

Drained canned whole kernel corn (apprx. 15 oz. can)

1/4 chopped green bell pepper, finely chopped

1/4 chopped red bell pepper, finely chopped

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1. Mix all vegetables in a bowl and place in refrigerator several hours.

2. Mix 1 pint plain yogurt and 1 pint plain cottage cheese, 1/4 tspn white pepper.

Serve cold vegetables next to the yogurt mixture or blend vegetables into yogurt mixture and serve in 1/2 red or green pepper shell.


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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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