Vegetarian Snacks Platter | Bread, Crackers, Pastries and Dipping Sauces

Vegetarian Snacks Platter | Bread, Crackers, Pastries and Dipping Sauces

Calling all snack food fans, here it is a vegetarian snacks platter. Perfect for a Friday evening movie at home, or a weekend picnic.

One of my favourite savoury snacks on this vegetarian platter are the gram flour crackers. Gram flour is gluten-free and rich in protein flour made from Bengal gram. Each 100g of gram flour has 20g of protein, and around 50g of carbohydrates but only 10g are sugars. It is widely used in the vegetarian Indian cuisine and some of the most popular dishes using gram flour are pakoras, cheela (will upload the recipe soon), ladoos and khadi.

Gram flour crackers with za’atar spices and some with sesame and sunflower seeds. Sun-dried tomato bread rolls, olives and red pepper rolls, roasted butternut squash, blue cheese and walnuts pastries. The 3 dips suggestions on this vegetarian platter: roasted red pepper and walnut, beetroot feta and caraway seeds and the last one is plain hummus with a sprinkle of paprika. To make this a less bready platter I also serve with kale crisps. Fresh raw vegetable strips like celery, peppers, carrot and radishes. The vegetables are a great addition and bring freshness to the platter, sometimes I might serve them with tzatziki. Other times I serve the sliced vegetables with just olive oil and balsamic, like the Italian Pinzimonio, in this case, I might add fennel and radicchio to the vegetable selection. Check these all the vegetarian snacks recipes below.

Vegetarian Snacks Platter Recipes with Breads, Crackers, Pastries and Dips Recipes dontask4salt
Vegetarian Snacks Platter Recipes with Bread rolls, Crackers, Pastries and Dips Recipes

Vegetarian Snacks Platter Recipes with Breads, Crackers, Pastries and Dips Recipes dontask4salt

Vegetarian Snacks Platter Recipes

Sun-dried Tomatoes and Basil | Olives and Red Pepper Soft Mini Rolls (Vegan)

Sun-dried tomatoes and basil rolls + Kalamata olives and red pepper rolls Recipes dontask4salt Vegetarian Snacks
Vegetarian snacks – Sun-dried tomatoes and basil | Kalamata olives and red pepper rolls Recipes

AuthorAndreia Machado

Yields12 Servings

For the base dough
 500 g Strong bread flour
 280 ml Lukewarm water
 2 tsp Fine sea salt
 5 g Active dry yeast
 1 tsp Sugar
 20 ml Extra virgin olive oil
For the sun-dried tomatoes and basil rolls
 100 g Sun-dried tomatoes finely chopped
 5 Basil leaves
For the olives and red pepper rolls
 10 Kalamata olives stoned and sliced
 ¼ Red pepper chopped

1

To make the mini rolls dough, mix the flour, olive oil and salt in a large bowl and make a well in the centre.

2

Dissolve the yeast and the sugar in the lukewarm water, pour the mixture into the well and mix with a fork, then using your hands start to bring flour from the sides into the centre.

3

Mix until all the flour is incorporated, divide the dough into 2.

4

On the first mix the sun-dried tomatoes and basil, on the other the sliced kalamata olives and red pepper.

5

Knead both the portions of dough until soft and not sticky. Then transfer them into clean bowls and cover with clean, damp cloth. Leave to rise until double in size.

6

When the dough has risen, divide it into small balls and place them on a greased baking paper or tray. Leave room between them as they will grow while baking. Cover again and leave them to prove for half hour.

7

In the meantime pre-heat the oven to 180ºC/350ºF/Gas4, then drizzle a little bit of olive oil on each roll and bake until crusty.

Ingredients

For the base dough
 500 g Strong bread flour
 280 ml Lukewarm water
 2 tsp Fine sea salt
 5 g Active dry yeast
 1 tsp Sugar
 20 ml Extra virgin olive oil
For the sun-dried tomatoes and basil rolls
 100 g Sun-dried tomatoes finely chopped
 5 Basil leaves
For the olives and red pepper rolls
 10 Kalamata olives stoned and sliced
 ¼ Red pepper chopped

Directions

1

To make the mini rolls dough, mix the flour, olive oil and salt in a large bowl and make a well in the centre.

2

Dissolve the yeast and the sugar in the lukewarm water, pour the mixture into the well and mix with a fork, then using your hands start to bring flour from the sides into the centre.

3

Mix until all the flour is incorporated, divide the dough into 2.

4

On the first mix the sun-dried tomatoes and basil, on the other the sliced kalamata olives and red pepper.

5

Knead both the portions of dough until soft and not sticky. Then transfer them into clean bowls and cover with clean, damp cloth. Leave to rise until double in size.

6

When the dough has risen, divide it into small balls and place them on a greased baking paper or tray. Leave room between them as they will grow while baking. Cover again and leave them to prove for half hour.

7

In the meantime pre-heat the oven to 180ºC/350ºF/Gas4, then drizzle a little bit of olive oil on each roll and bake until crusty.

Soft Sun-dried Tomatoes and Basil | Olives and Red Pepper Mini Rolls Recipe

Butternut Squash, Blue Cheese, Walnut Pastries

Vegetarian Snacks Butternut Squash, Blue Cheese and Walnut Pastries Recipe dontask4salt
Vegetarian snacks – Butternut Squash, Blue Cheese and Walnut Pastries Recipe

These vegetarian pastries are a great addition to a vegetarian snacks platter or to a canapé selection. You can also pair them with a mixed leaf salad, cherry tomatoes and mozzarella for a light dinner or to take on a lunchbox.

How to pan roast butternut squash Vegetarian Snacks dontask4salt
Vegetarian snacks – How to pan roast butternut squash

AuthorAndreia MachadoDifficultyIntermediate

Yields20 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 Butternut squash peeled, seeds removed and sliced
 20 g Blue cheese
 40 g Walnuts
 5 Sprigs of thyme
 3 Garlic cloves smashed with the skin on
 Salt to taste
 Olive oil
 300 g Savoury shortcrust pastry

1

Sprinkle the butternut squash slices with salt, leave it aside for half hour, the butternut squash will release water, pat dry.

2

Heat up a large pan, when hot add olive oil, the thyme sprigs and the garlic cloves. Add the butternut squash to the pan, making sure to not overlap the slices.

3

When the butternut squash gets a golden brown colour on one side, flip and cook on the other side.

4

Peel one of the roasted garlic cloves and add together with the butternut squash and the thyme (discarding the hard stems) into a food processor, mix in the blue cheese and half of the walnuts, blend into a smooth paste.

5

Let the mixture cool down, chop the remaining walnuts and add them to the pure.

6

Cut the shortcrust pastry into long rectangles, and lay them on a greaseproof paper lined baking tray.

7

Place the filling down the centre of each rectangle strip. Fold over the pastry, and press to seal using a fork, make small cuts on the pastry so that the steam escapes while baking.

8

Bake at 180ºC/356ºF/Gas4 until golden. I don't brush the pastries with egg wash, I get the same golden brown colour by setting the oven into grill mode for the last 5 minutes of baking.

9

Serve as a snack or canapé. You can also pair with a mixed leaf salad, cherry tomatoes and mozzarella for a light dinner or to take on a lunchbox.

Ingredients

 1 Butternut squash peeled, seeds removed and sliced
 20 g Blue cheese
 40 g Walnuts
 5 Sprigs of thyme
 3 Garlic cloves smashed with the skin on
 Salt to taste
 Olive oil
 300 g Savoury shortcrust pastry

Directions

1

Sprinkle the butternut squash slices with salt, leave it aside for half hour, the butternut squash will release water, pat dry.

2

Heat up a large pan, when hot add olive oil, the thyme sprigs and the garlic cloves. Add the butternut squash to the pan, making sure to not overlap the slices.

3

When the butternut squash gets a golden brown colour on one side, flip and cook on the other side.

4

Peel one of the roasted garlic cloves and add together with the butternut squash and the thyme (discarding the hard stems) into a food processor, mix in the blue cheese and half of the walnuts, blend into a smooth paste.

5

Let the mixture cool down, chop the remaining walnuts and add them to the pure.

6

Cut the shortcrust pastry into long rectangles, and lay them on a greaseproof paper lined baking tray.

7

Place the filling down the centre of each rectangle strip. Fold over the pastry, and press to seal using a fork, make small cuts on the pastry so that the steam escapes while baking.

8

Bake at 180ºC/356ºF/Gas4 until golden. I don't brush the pastries with egg wash, I get the same golden brown colour by setting the oven into grill mode for the last 5 minutes of baking.

9

Serve as a snack or canapé. You can also pair with a mixed leaf salad, cherry tomatoes and mozzarella for a light dinner or to take on a lunchbox.

Butternut Squash, Blue Cheese and Walnut Pastries

Kale Crisps (vegan)

Kale Crisps Recipe | How to make kale crisps dontask4salt Vegetarian Snacks
Vegetarian snacks – Kale Crisps Recipe

AuthorAndreia Machado

Yields2 Servings
Prep Time5 minsCook Time7 minsTotal Time12 mins

 100 g Shredded Kale
 1 tbsp Extra virgin Olive oil
 Salt to taste

1

Pre-heat the oven to 160ºC/320ºF/Gas3.

2

Wash the shredded kale and pat dry, mix it in a bowl with 1 tbsp of extra virgin olive oil, massage the kale until it all gets coated with the olive oil.

3

Place it on a baking tray and bake for around 7 minutes or until crisp. Remove from the oven and sprinkle with salt.

Ingredients

 100 g Shredded Kale
 1 tbsp Extra virgin Olive oil
 Salt to taste

Directions

1

Pre-heat the oven to 160ºC/320ºF/Gas3.

2

Wash the shredded kale and pat dry, mix it in a bowl with 1 tbsp of extra virgin olive oil, massage the kale until it all gets coated with the olive oil.

3

Place it on a baking tray and bake for around 7 minutes or until crisp. Remove from the oven and sprinkle with salt.

Kale Crisps

Sesame and Sunflower Seeds | Za’atar Spiced Gram Flour Crackers (vegan and gluten-free)

Sunflower and Sesame SeedsZa'atar Spiced Gram Flour Crackers Recipe dontask4salt Vegetarian Snacks
Vegetarian Snacks – Sunflower and Sesame Seeds Za’atar Spiced Gram Flour Crackers Recipe

AuthorAndreia Machado

Yields12 Servings

For the Dough
 1 cup Gram Flour
  cup Water
 20 ml Olive oil
 1 tsp Fine sea salt
Toppings
 1 tbsp Za'atar spice mix
 1 tbsp Mix sunflower and sesame seeds
 Olive oil

1

Mix the gram flour with 1 tsp of fine sea salt and the 20 ml of olive oil, then add half of the water and knead into a dough, continue to add the water slowly and just enough to obtain a smooth dough. Should not be sticky.

2

Cover with cling film and let it rest for 20 minutes.

3

Roll out the dough over an olive oil greased baking paper until thin, then sprinkle half with za'atar spices, and the other half with the mixed seeds. Use the rolling pin to make the spices and seeds to stick to the dough, drizzle olive oil.

4

Finally, transfer to a baking tray and bake for around 15 minutes or until the edges are brown. Cut into pieces while still hot.

Ingredients

For the Dough
 1 cup Gram Flour
  cup Water
 20 ml Olive oil
 1 tsp Fine sea salt
Toppings
 1 tbsp Za'atar spice mix
 1 tbsp Mix sunflower and sesame seeds
 Olive oil

Directions

1

Mix the gram flour with 1 tsp of fine sea salt and the 20 ml of olive oil, then add half of the water and knead into a dough, continue to add the water slowly and just enough to obtain a smooth dough. Should not be sticky.

2

Cover with cling film and let it rest for 20 minutes.

3

Roll out the dough over an olive oil greased baking paper until thin, then sprinkle half with za'atar spices, and the other half with the mixed seeds. Use the rolling pin to make the spices and seeds to stick to the dough, drizzle olive oil.

4

Finally, transfer to a baking tray and bake for around 15 minutes or until the edges are brown. Cut into pieces while still hot.

Gram Flour Crackers Recipe

Vegetarian Dips Recipes

Beetroot and Feta Dip | Roasted Red Pepper and Walnut Dip | Hummus Dip Recipe

Vegetarian Snacks Vegan Dip RecipesVegetarian Dips Recipes | Beetroot and Feta Dip | Roasted Red Pepper and Walnut Dip | Hummus Dip Recipe
Vegetarian Dips Recipes | Beetroot and Feta Dip | Roasted Red Pepper and Walnut Dip | Hummus Dip Recipe

 

AuthorAndreia Machado

Yields3 Servings

Beetroot and Feta Dip
 2 Beetroots boiled or roasted
 20 g Feta cheese
 ¼ tsp Caraway seeds
 1 tbsp Extra virgin olive oil
 1 tsp Balsamic vinegar
 Salt to taste
 Mint leaves to garnish
 Pine nuts to garnish
Roasted Red Pepper and Walnut Dip
 1 Red pepper roasted peeled, and seeded
 5 Walnuts
 1 Garlic clove
 1 tbsp Extra virgin olive oil
 Salt to taste
Hummus Dip Recipe
 150 g Boiled chickpeas (keep 4 tbsp of the cooking water)
 1 tbsp Tahini paste
 4 tbsp Extra virgin olive oil
 1 Garlic clove
 2 tbsp Lemon juice
 Sea salt to taste
 Paprika to garnish
 Olive oil to garnish

For the Beetroot Dip
1

Either if you boiled or roasted the beetroot, peel it and pulse in a food processor while still hot until you get a smooth paste.

2

Let it cool down, then mix in the feta cheese, the caraway seeds, olive oil and balsamic vinegar and pulse again until well combined. Taste and adjust seasoning with sea salt.

3

Transfer into a bowl, garnish with the mint leaves and the pine nuts.

For the Roasted Red Pepper Dip
4

In a food processor blitz all ingredients until smooth.

For the Hummus Dip
5

Combine in a food processor the cooked chickpeas, the cooking water, lemon juice, garlic, salt and tahini paste. Pulse and add the olive oil a little bit at the time until you get a smooth paste. Adjust the seasoning. Transfer into a bowl, sprinkle with paprika and drizzle with olive oil.

Ingredients

Beetroot and Feta Dip
 2 Beetroots boiled or roasted
 20 g Feta cheese
 ¼ tsp Caraway seeds
 1 tbsp Extra virgin olive oil
 1 tsp Balsamic vinegar
 Salt to taste
 Mint leaves to garnish
 Pine nuts to garnish
Roasted Red Pepper and Walnut Dip
 1 Red pepper roasted peeled, and seeded
 5 Walnuts
 1 Garlic clove
 1 tbsp Extra virgin olive oil
 Salt to taste
Hummus Dip Recipe
 150 g Boiled chickpeas (keep 4 tbsp of the cooking water)
 1 tbsp Tahini paste
 4 tbsp Extra virgin olive oil
 1 Garlic clove
 2 tbsp Lemon juice
 Sea salt to taste
 Paprika to garnish
 Olive oil to garnish

Directions

For the Beetroot Dip
1

Either if you boiled or roasted the beetroot, peel it and pulse in a food processor while still hot until you get a smooth paste.

2

Let it cool down, then mix in the feta cheese, the caraway seeds, olive oil and balsamic vinegar and pulse again until well combined. Taste and adjust seasoning with sea salt.

3

Transfer into a bowl, garnish with the mint leaves and the pine nuts.

For the Roasted Red Pepper Dip
4

In a food processor blitz all ingredients until smooth.

For the Hummus Dip
5

Combine in a food processor the cooked chickpeas, the cooking water, lemon juice, garlic, salt and tahini paste. Pulse and add the olive oil a little bit at the time until you get a smooth paste. Adjust the seasoning. Transfer into a bowl, sprinkle with paprika and drizzle with olive oil.

Beetroot and Feta Dip | Roasted Red Pepper and Walnut Dip | Hummus Dip Recipe


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