Innovative vegetarian snack recipes: We all love snacking, primarily with our evening tea. So some light and refreshing starters are a must even after a lunch party. Here are three snack recipes from distinct cuisines that you got to try. You will be startled by how simple, and easy are these snacks to be prepared. Not only will they alleviate your hunger, but they will surely save your time.
Spanish Vegetarian Empanada
- 15 gms thinly sliced/chopped onion, green pepper, green peas, boiled kidney beans, potato, corns,
- 10 gms hand-crushed spinach, lightly simmered carrots, chopped tomato
- 2-4 gms Spanish spice mix, chopped garlic, salt
- 10 ml cooking oil
- 10 pcs tortilla
- 50 gms flour
- Dice all the veggies. Now heat oil in a container and add garlic to it.
- Add all greens to the pan and cook for a few minutes.
- Add Spanish spice mix, salt, mix thoroughly and cook for another 2-3 minutes.
- Allow greens to cool down while taking the pan from heat.
How to assemble empanada?
- Place tortilla in a mould and brush butter on its edges.
- Scoop a spoon of precooked herbs and put it in the tortilla's centre.
- From both sides, close mould and tightly press on the edges while taking off excess tortilla.
- Now take out the empanada while opening the mould carefully.
- Heat oil in a vessel. Now, slowly put veg empanada in it and cook for a few minutes.
- Now take it out from oil and wait for few mins before serving. Then, for the best taste, serve warm.
Dip with vegetarian empanada
- Mix half avocado and add black pepper, salt and fresh lemon to it.
- Mix it with mayonnaise and serve with warm Spanish empanadas.
Authentic Italian Bruschetta Bread
- 3-5 gm fine cut fresh basil, icing sugar, fine chopped garlic, black olives and salt
- 10-15 ml olive oil and Balsamic vinegar
- A pinch of black pepper and oregano
- 250 gm diced tomato
- Sauté tomatoes on the flat top grill for a few minutes.
- In a huge container, mix Balsamic vinegar, olive oil, sautéed tomatoes, salt, black olives, oregano, black pepper, icing sugar, chopped garlic and basil.
- Cut the roll into thick five slices.
- Toast, both sides of slices, roll in salamander or toaster.
- Spread basil and tomato topping on every piece.
- Toast bruschettas in the toaster for a few seconds and transfer them to the plate and serve.
Mexican Onion Rings/Chips
- 1 finely chopped garlic
- 2 disc sliced white onion
- 3/4 cup fresh milk and breadcrumbs
- 1/2 tsp baking powder and oregano
- 1/2 cup cornflour
- 1/4 cup maida
- Salt as per taste
- Slice onion and separate the rings. First, take flour in a mixing bowl. Dust the onion rings well to coat them. It is to ensure the mixture sticking when we soak onion later into the mix.
- Now add garlic, baking powder and cornflour to the pan. Stir well to ensure uniform mixing.
- Add milk and stir well to paste, neither too thin nor too thick, to provide an equivalent onion coating.
- Arrange each ring in a wire rack after dipping it into the batter.
- Take bread crumbs in a bowl or plate. Coat all soaked onion rings with the breadcrumb and arrange them in another dish.
- Warm oil on an average flame and fry the onion rings until golden. Keep the oil heat moderate; otherwise, it won’t be crispy and will be darkening soon. Sprinkle salt immediately over the rings after draining it on a paper towel.
Enjoy cooking, and let us know how the recipe turned out on our Facebook page!