In a previous article, we gave you some ideas for alternative aperitifs for your end of year meals. Today, let's tackle the theme of "starters" with some vegetarian-oriented variations. Indeed, not everyone consumes meaty foods such as shellfish, which are very present on large festive tables so what if we tried to satisfy everyone?

From a healthy point of view, creamy polenta is generally a dish that everyone enjoys. Ideal for starters, it can be eaten in several forms and can therefore be modified at will according to your desires and recipes.

The creamy polenta with mushrooms

Ingredients:

1 glass of polenta

½ bunch of fresh parsley

150 grams of button mushrooms

300 grams of mushroom mix

1 onion

15 cl of liquid cream (or rice, almond or cashew cream for vegan versions)

1 teaspoon garlic powder

30 cl of water

1 vegetable stock cube (without glutamate!)

Salt and pepper

The recipe:

Peel and chop the onion.

Chop the parsley and then roughly chop the mushrooms.

In a frying pan, brown the onion and add the mushrooms.

Simmer until the water from the mushrooms is absorbed.

Pour the cream.

Season with salt and pepper.

Sprinkle with garlic and parsley.

In a saucepan, pour the water, milk and add the cube.

Bring to a boil.

Pour in the polenta while whisking.

Turn down the heat and stir for 5 minutes so that the liquid is absorbed.

Leave for a few minutes to allow the polenta to form completely.

In bowls (or verrines), arrange the polenta and the pan-fried mushrooms.

Finally, enjoy it hot.

Proteins are not always easy to integrate into the diet when you are a vegetarian. By including quinoa with tofu, we manage to obtain a combination of amino acids that are interesting for the protein balance of the body. In addition, this recipe is gluten-free because quinoa is a gluten-free food. Also, it has interesting nutritional properties as it contains 4.4 grams of protein per 100 grams of cooked quinoa, it is rich in fiber and its glycemic index is low (GI 35).

The Quinoa and Tofu Herb Salad.

Ingredients:

1 glass of quinoa

6 radishes

1 lawyer

70 grams of feta cheese

100 grams of tofu with herbs

1 fresh onion

1 teaspoon of lemon juice

3 mint leaves

½ bunch fresh parsley

For the dressing:

1 teaspoon of wholegrain mustard

2 tablespoons of cider vinegar

1 tablespoon walnut oil (organic, virgin, first cold pressed)

Salt and pepper

1 tablespoon of olive oil (organic, virgin, first cold pressed)

The recipe:

In a saucepan, cook the rinsed quinoa.

At the end of the cooking, put it under fresh water to stop the cooking, then reserve.

Wash and cut the radishes into strips.

Peel and dice the avocado. Sprinkle with lemon juice.

Dice the feta cheese, then the herbed tofu.

Peel and chop the onion.

Chop the herbs.

In a salad bowl, prepare the vinaigrette: Mix the mustard, oils and vinegar. Season with salt and pepper.

Add quinoa, radishes, avocado, feta, herbed tofu, onion, mint and parsley.

Serve chilled.

Thanks to these two recipes you will allow your guests to discover new flavors while eating fresh, light and healthy products.

Bon appétit with the alliterative aperitifs!

These recipes are from the book Vegetarian at Hachette Cuisine.