ANTIPASTO
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients in large pot. Boil 5 minutes.
- Add next 4 ingredients, boil 10 minutes.
- Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
- Process in a hot water bath for 15 minutes.
- Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
- Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
- Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
ANTIPASTO
This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.
Provided by Karen
Categories Appetizers and Snacks Antipasto Recipes
Time 9h30m
Yield 56
Number Of Ingredients 15
Steps:
- In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
- Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
- Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g
ROASTED VEGGIE ANTIPASTO
This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.
Provided by Debi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 9h55m
Yield 36
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
- Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
- While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g
MARINATED ROASTED VEGETABLE ANTIPASTO
Steps:
- Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.
VEGAN ANTIPASTO SALAD RECIPE - (4.1/5)
Provided by á-4939
Number Of Ingredients 15
Steps:
- To make dressing, in a small bowl whisk together oil, vinegar, sugar, mustard, basil, pepper and garlic; set aside. In a large bowl add spinach leafs, garbanzo beans, artichokes, onion, olives and tomatoes; stir gently. Roll up vegan ham slices and cut them into 1 inch pieces. Add to salad. Chop up the vegan pepperoni into small bite size pieces. Add to salad and gently mix together. Let salad chill in refrigerator until ready to eat. Drizzle salad dressing over salad before serving.
ANTIPASTO SALAD
Veggie-loaded Antipasto Salad with white beans (or Tuna), artichoke hearts, olives, capers, fresh veggies, red onion, lots of herbs, tossed in a simple Italian dressing. Vegan and Low Carb adaptable!
Provided by Sylvia Fountaine | Feasting at Home
Categories salad
Time 23m
Number Of Ingredients 23
Steps:
- Gather your ingredients for the salad.
- Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.
- In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers and fresh herbs. Add baby mozzarella balls if using.
- Whisk dressing ingredients together in a small bowl.
- Gently fold in the dressing into the salad, until combined. Taste, and add more salt or vinegar as needed-flavor will vary here based on what specific canned goods you are using.
- Chill until serving time.
- Salad will keep 4 days in the fridge.
Nutrition Facts : Calories 263 calories, Sugar 5.8 g, Sodium 621.3 mg, Fat 15.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 7.3 g, Protein 13.8 g, Cholesterol 18.1 mg
More about "vegan antipasto food"
VEGAN ANTIPASTO PLATTER - FULL OF PLANTS
From fullofplants.com
5/5 (2)Estimated Reading Time 4 mins
- Prepare the vegetables: Thinly slice the zucchini, eggplant, and mushrooms. Remove the stem and seeds from the bell pepper and cut it into 5-6 strips.
- Slice the tempeh into 1/4-inch slices. Arrange the slices in a baking dish. Add the soy sauce, maple syrup, white vinegar, liquid smoke, and chili powder. Mix with your hands to coat the tempeh with the marinade. Cover with plastic film and let marinate in the refrigerator for at least 1 hour.
- Use a large platter, board, or serving plate. Slightly drain the marinated vegetables and arrange them on the serving plate. Place the smoky tempeh slices on the plate.
EASY VEGAN ANTIPASTO SKEWERS (7-INGREDIENTS)
From sweetsimplevegan.com
Reviews 4Total Time 10 minsEstimated Reading Time 3 mins
- Skewer all of the antipasto ingredients. We used about 2 of each ingredient and used a consistent pattern for aesthetic purposes, but feel free to arrange them as you would like!
- If you would like, you can drizzle them with a balsamic reduction or sprinkle them with a bit of Italian seasoning.
VEGETABLE ANTIPASTI RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 2 hrs 30 minsCategory Sardine RecipesCalories 366 per serving
- For the tomatoes, heat the oven to 120°C/100°C fan/gas½. Halve the tomatoes horizontally. Sprinkle with a little salt and pepper and put on a large baking tray. Roast for 1½ hours or until shrivelled and sweet. Leave to cool, then put in a bowl or jar, add the thyme and bay leaves, then cover with extra-virgin olive oil. Stir gently to combine, then leave for at least 3 hours, but preferably overnight (see Make Ahead), at room temperature.
- Make the chilli oil for the fennel by mixing the chilli, salt and 5 tbsp olive oil in a pestle and mortar and crushing slightly. Leave for at least 1 hour to infuse (see Make Ahead).
- Heat the oven to 200°C/180°C fan/ gas 6. Drizzle the fennel wedges with the remaining oil, season well, then roast for 20-25 minutes until tender. Toast the fennel seeds in a hot, dry pan for 1-2 minutes over a medium heat until fragrant, tossing occasionally, then set aside. To serve, put the tomatoes and warm/room temperature fennel on a large serving platter or board, drizzle the fennel with the chilli oil and scatter over the fennel seeds.
- Using a vegetable peeler, peel the courgettes into ribbons, rotating them as you peel, then discard the soft seeded core. Put the ribbons in a bowl and tear in the mozzarella. Add the basil, olive oil, lemon zest and juice, season, then toss to coat.
VEGAN ANTIPASTO CHEESE PLATTER - THE TASTY K
From thetastyk.com
Estimated Reading Time 4 mins
VEGAN ANTIPASTO - MARYANNRIDINISPENCER.COM
From maryannridinispencer.com
Estimated Reading Time 1 min
10 BEST ANTIPASTO SALAD VEGETARIAN RECIPES - YUMMLY
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5/5 (1)
VEGETARIAN ANTIPASTI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine ItalianTotal Time 45 minsCategory HealthyCalories 113 per serving
10 BEST ITALIAN VEGETARIAN ANTIPASTO RECIPES - YUMMLY
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ANTIPASTI RECIPES | JAMIE OLIVER
From jamieoliver.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: VEGETABLE ANTIPASTO
From bernardin.ca
VEGAN ANTIPASTO PASTA SALAD | WHOLEFULLY
From wholefully.com
Reviews 10Calories 256 per servingCategory Pizza & Pasta
- Bring a large pot of salted water to a boil, add the pasta, and cook until tender, about 10 minutes. Drain in a colander. Sprinkle the red onions on top of the hot pasta, and let sit for 3-5 minutes to help mild the onion flavor.
- Combine the pasta and onions in a very large bowl with the artichoke hearts, pepperoncinis, bell pepper, olives, roasted red pepper, cherry tomatoes, capers, and parsley. Toss to combine.
- In a jar with a tight-fitting lid, combine all the dressing ingredients. Shake until well-combined. Pour dressing over pasta salad, and toss to coat.
VEGAN ANTIPASTO SALAD (2021) QUICK & HEALTHY RECIPE
From kathysvegankitchen.com
4.8/5 (5)Total Time 15 minsCategory SaladsCalories 235 per serving
- Remove potatoes from the stove, transfer to a colander, and then into a bowl of cold water with ice to cool potatoes.
VEGAN ANTIPASTO PASTA - RABBIT AND WOLVES
From rabbitandwolves.com
Estimated Reading Time 3 mins
- The raw cashews need to be soaked for at least 8 hours, I like to soak them overnight. If you forgot and are in a pinch, you can soak them in boiling water for 20-30 minutes.
- Once you are ready to make the pasta, begin boiling water for the pasta and cook according to package directions.
- While the pasta water is boiling and the pasta is cooking, make the sauce. In a medium non stick, heat the olive oil on medium high. Then add the sliced onion and chopped garlic.
- Saute, reducing heat as needed for about 5 minutes or until the onions are cooked and beginning to caramelize.
VEGETARIAN ANTIPASTO HUMMUS PLATTER - EASY APPETIZER OR ...
From cookincanuck.com
5/5 (3)Total Time 5 minsCuisine ItalianCalories 118 per serving
- Serve with pita chips, pita wedges or vegetables. For gluten free option, use raw vegetables or gluten free chips or crackers.
VEGETARIAN ANTIPASTO SLIDERS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Slider RecipesCalories 320 per servingTotal Time 35 mins
- Being careful to not separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9-by-13-inch baking dish. Combine mayonnaise and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini and cheese. Cover with the top halves of the rolls. Brush the tops with oil and sprinkle with Italian seasoning.
- Bake until the cheese is melted, 10 to 15 minutes. Let cool for 5 minutes, then pull apart to serve.
RECIPE - VEGETARIAN ANTIPASTO PLATTER - FOOD WINE TRAVEL ...
From food-wine-travel.com
Cuisine ItalianCategory Appetizer, EntreeServings 12
- Make peperonata: Slice capsicum into strips about 1cm-thick, discarding seeds and membrane. Heat ¼ cup oil in a large frying pan, add garlic and cook for 30 seconds, then add capsicum and a good pinch of salt. Stir well, cover and cook over a low heat for 45-60 minutes, stirring occasionally, until tender. Set aside to cool in the cooking juices, then discard any loose pieces of skin. Cover and refrigerate for a few hours, preferably overnight.
- Make Steamed Asparagus: Steam or blanch asparagus for a few minutes, until just tender. Drain well, toss with oil while still warm and set aside to cool. Arrange on a platter, sprinkle with salt and scatter with parmesan.
- Make Insalata Caprese: Lay out a row of mozzarella slices on a platter, place a basil leaf on each one and top with a slice of tomato. Repeat with remaining ingredients to make overlapping rows. Drizzle with a little oil and sprinkle with salt and pepper.
- Devilled Eggs: Peel eggs, cut in half and remove yolks to a bowl. Mash yolks with mayonnaise, mustard and salt, then stir through chives. Place in a plastic bag (such as a freezer bag), snip off the end and pipe the filling back into the whites. Arrange on a platter and decorate with strips of anchovy or capers.
ITALIAN ANTIPASTO SANDWICH {VEGETARIAN ... - KILLING THYME
From killingthyme.net
Cuisine Italian, VegetarianCategory LunchServings 3Total Time 10 mins
- Slice your fresh bread in halves. Evenly spread the goat cheese over the bottom half of the bun or bread; top with leafy greens.
- Drain the roasted red peppers. If they're already sliced, go ahead and distribute them evenly over each sandwich. If they're whole, tear them into bite-sized pieces and distribute them evenly over each sandwich.
- Drain the marinated artichoke hearts. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives.
- Drizzle each sandwich with thick balsamic vinegar, top each sandwich with it's top bun/bread, and serve.
ANTIPASTO | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Category PreservingCalories 51 per serving
- In a nonreactive Dutch oven, combine next 7 ingredients (sugar through garlic). Bring to a boil over medium-high heat, stirring frequently.
- Add remaining vegetables, basil and mustard. Return mixture to a boil over medium-high heat, stirring frequently.
VEGAN ANTIPASTO CHARCUTERIE WREATH - MAKE IT DAIRY FREE
From makeitdairyfree.com
5/5 (1)Total Time 20 minsCategory Appetizer
- On each skewer add vegan meat, cheese, and tomato, along with 2-3 other ingredients from the list. Mix and match what goes on each and also the order that the ingredients go onto the cocktail pick. Feel free to also make some without any vegan meat.
- Once all skewers are prepared, lay down dill in a circular shape around the outside of a round platter.
- Lay down skewers on top of dill in a circular pattern, making sure to leave an opening in the middle. *There should be enough skewers to make two layers. *Make sure that the order in how the meat is presented varies, so some facing up and some down. Look at the pictures and video for examples.
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From foodsdictionary.com
Servings 4Category Vegan And Gluten Free, Vegetables
VEGAN ANTIPASTO: BROCCOLI, MUSHROOMS, SWEET POTATOES AND ...
From foodsdictionary.com
Servings 5
ANTIPASTO - THE VEGGIE TABLE
From theveggietable.com
Time 15 minutesYield 6 servingsTools platter or 6 dinner platessmall bowlEstimated Reading Time 40 secs
GRILLED VEGETABLE ANTIPASTI RECIPE - OLIVEMAGAZINE
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Cuisine ItalianTotal Time 30 minsCategory VeganCalories 193 per serving
VEGAN ANTIPASTO PLATTER & PASTA DINNER | VEGANFOODHACKS
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Estimated Reading Time 2 mins
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From thatpaleocouple.com
Estimated Reading Time 1 min
ANTIPASTO PLATTER RECIPE - VEGETARIAN TIMES
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Estimated Reading Time 5 mins
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VEGETABLES, VEGAN & ANTIPASTO -TINNED GOODS - EAT THE KIWI ...
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VEGETARIAN ANTIPASTO - 375 ML | WICKED GOURMET
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