#122 The Case of Antipasto Platter

These individual Antipasto Platters are filling enough to serve as a meal accompanied by fresh Italian bread with olive oil and balsamic vinegar for dipping. You can also set a large Antipasto Platter in the centre of your table and invite diners to serve themselves as an appetizer. If you ensure a balance of fresh ingredients and quality jarred ingredients, all that's left to do (as above) is drizzle with balsamic glaze!

Antipasto Platter

arugula
bocconcini (or bite-size chunks of vegan Parmesan for a vegan option)
marinated artichoke hearts
cooked beets, quartered (or Pickled Beets)
sun-dried tomatoes in oil, halved (or colourful, mixed grape tomatoes, the larger ones halved)
seasoned, grilled zucchini slices (optional)
seasoned, grilled red/orange/yellow pepper quarters (or jarred, mixed roasted peppers)
a variety of olives

steamed asparagus spears (optional)
balsamic glaze

Indulge your inner artist and arrange the ingredients on your serving plate canvas. Hint: lay down a small base of vibrant green arugula to start and then add colours and textures to create a harmonious balance.

Drizzle with balsamic glaze.

Masterpiece!

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

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