12 vegetarian plates to share
Tempting starters and snacks for when meat is off the festive menu
These two-super quick and vibrant dips are perfect to snack on or enjoy as a healthy starter with corn chips and a selection of vegetables, or try dolloped on a salad. The edamame dip is also good under a poached egg.
Try saying no to these! The recipe comes from Auckland Grammar School’s first cookbook, A Taste of Grammar.
Quick to make but delicious to eat: simply prunes, cheese, pistachios and honey.
Ready-made puff pastry is a no brainer. It can be thawed and rolled in no time at all. Strew before serving with lots of basil leaves.
These chips made from instant polenta can be flavoured with any fresh herbs or other spices of your choice and can be made and cut the day before.
The combination of cheese, fruit and nuts has been a winner for centuries. Add in a little salted caramel crunch and the experience will really get the party started.
This vegetarian pate is perfect for serving with crackers, crostini or fresh bread for nibbles.
This can be served warm or at room temperature. A microwave is handy to gently heat both the puree and the chickpea topping separately, then assemble it fresh just before you’re about to eat it. The puree can be made a day or two in advance but the topping is best made on the day. Lebanese bread can be replaced with wraps or tortillas.
Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
Potatoes, zucchini and spinach go into Ray McVinnie's version of a classic Ligurian vegetable pie.
Dates, walnuts, honey, lemon rind and chives are scattered over Allyson Gofton's cooked tart when it comes out of the oven, along with a short squeeze of lemon juice for a little sharpness.