Veggie starter ideas

[Sharpkat]

Hello all

My mum has joined a Supper Club and next week has to provide the starter so it needs to be transportable.

It also needs to be veggie.

Mum is not a great cook. She is very good at roasts etc and is more of a meat and 3 veg type of cook. She also has very limited time on the day due to volunteering.

Any ideas of simple but wow factor dishes.

Thanks in advance

Half a semi-soft-boiled egg on top of a little pile of lightly cooked and dressed green beans. Drizzle of balsamic glaze (from supermarket) on plate underneath. Criss cross of chive atop egg. Piss easy and looks v impressive. Can add some grainy bread alongside if liked.

Pâté

Figs (lots of different dressings/cheese recipes online to dress them up ) on salad leaves and a naice bread for the juices.

oh yes - mushroom pate made with cream cheese and a mixture of chestnut and wild mushrooms with a bit of garlic. Easy and lovely. Just cooke the mushrooms in oil with garlic, very minely minced parsley and seasoning. Mix with a full fat cream cheese in a blender, then put into a small loaf tin pre-lined with cling film and stick in the freezer until firm. Turn it out onto a chopping board and slice it like bread for individual portions. Serve with fancy seeded crackers, a few oilives and leaves.

Or home made humous dip with falafel. You can buy packet falafel mix, just add water, leave to soak (for way longer than they say - leave it until the mixture is stiff, then scoop into spoon sized servings and fry until crisp. For the dip: Tin of drained chickpeas, two large dollops of tahini, same of greek yoghurt, some garlic puree, dash each of lemon juice and olive oil, teaspoon each of salt, ground cumin, smoky paprika and a pinch of mild chilli. Blend together. Serve with sliced pitta bread fingers, olives, sesame bread sticks and crudites. Looks really colourful

I would do Delia's piedmont peppers www.deliaonline.com/recipes/collections/delias-summer-collection/piedmont-roasted-peppers
The recipe includes anchovies but I switch those for olives - and they are really nice served at room temperature

Failing that, what about peach and mozzarella salad?

Tarts are easy to transport and can be eaten cold. The flat puff pastry ones are incredibly easy to make and some of them look really stunning www.supergoldenbakes.com/2016/11/goats-cheese-beet-tart.html
www.supergoldenbakes.com/2017/07/easy-vegetarian-puff-pastry-tomato-tarts-feta-ricotta.html
www.vegetarianliving.co.uk/recipes.php?do=view&recipe=222

Thanks all! Some fantastic ideas here. Shall get her practicing

Humus. Just google an easy recipe.

Filo pastry parcels, filled with

cream cheese and chives
Brie and mango chutney
cream cheese and mushrooms

Courgette and Coriander Soup - can be served chilled and is refreshing in this heat.

1/2 courgette per person - sliced
1 bunch corriander
1 veg stock cube
boiling water

sweat the courgette in a pan with a teaspoon of oil.
Once they have some colour add the coriander, stock made with the cube and simmer for 5 mins.

Put int he blender and blend.

You can add a spoonful of creme fraiche when serving.

Bruschetta:
Ciabatta topped with tomato/mozzarella/basil
Or my face...broad beans, feta, mint.

Or gazpacho

Thanks - loads of ideas here. MN at its best

Blue cheese and onion marmalade tart.

Cous-cous salad with olives & finely diced peppers & spring onions, tinned stuffed vine leaves, peeled cucumber salad with yogurt & mint dressing. Serve two vine leaves with a spoonful each of the salads per person. Make salads at home, transport in plastic boxes.

Watermelon and feta salad with balsamic dressing. Chop everything at home, transfer in separate boxes, assemble at the venue.

Medley of green summer vegetables (asparagus, green beans, broccoli florets, lightly cooked courgette) in a vinaigrette dressing served with devilled eggs or small mozzarella balls.