Veggie Squares

[Gualtar Pennington]

These are best enjoyed the first two days after they are made. Extras can be refrigerated and saved for later, but the bread layer softens over time. (See my note below on how to heat these up for a different snack later in the week!)

These are best enjoyed the first two days after they are made. Extras can be refrigerated and saved for later, but the bread layer softens over time. (That's when I toast or broil it to get it warm and melty, making a hot veggie pizza.)

It seems like this dish is always on a table at whatever gathering I'm at and I always go right for it. I've never made it myself but now that I have the recipe, I'm gonna make it! Love that you made our own healthier version of the dry ranch dressing mix. You're my kind of girl, Kathryn ? PS, Happy Thanksgiving to you and your family.

Karrie, it's such a great classic! I somehow have not seen them at parties, unless I'm bringing them. You must have cooler friends than me ? Hope you get a chance to make these soon. Have a wonderful Thanksgiving! XO

This recipe is an oldie but a goodie on my blog! It needed a fresh update because these Veggie Squares are so good! They have all the flavors of a veggie tray but piled onto a buttery crescent roll! They make a great finger food for any party!

These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them.

Cover the veggie bars and refrigerate for at least 4-6 hours before serving to allow the flavors to meld. Cut into bars to serve. This recipe will make 18 bars and is best served within 24 hours of preparing.

Veggie pizza is a favorite in PA as well. However, instead of using the ranch dressing mixture I use 8 oz. of cream cheese, 8 oz. of salad dressing, 8 oz. of sour cream and 1 packet of Zesty Italian salad dressing. It gives it a different taste than the ranch dressing mixture. (If you want less of a garlic taste use only 1/2 of the packet of salad dressing. Enjoy!

The veggies go on raw and then you can sprinkle the grated cheese on top. Cook the rolls first (crust) and let cool, then spread with the mix and then add all the raw veggies that you desire! I promise people are going to go nuts over this!

Why stop at just the basics? This vegetable pizza recipe is the perfect way to stuff your kids (and yourself) with yummy, nutritious veggies. I promise, the more the better! Here are some ideas to try:

Veggie Pizza Squares can be served after school for a healthy and satisfying snack, used as a refreshing vegetarian pizza option on pizza night, or for dinner with a huge green salad. Or try it alongside some of these delicious appetizer recipes for a glorious party buffet:

She is asking you what kind of Greek yogurt was used and how much. You told her about Greek Yogurt Ranch Dressing. I want to know the same thing; how much yogurt do you use. We know that the cream chees is not a substitute for the ranch dressing/ we want to use the Greek yogurt. Can you answer this question?

Actually just shredded cheese on top is delicious. No need to melt. Been making this for 20 years. Also I use creme cheese, mayo and packaged ranch dressing mix. If you use ranch dressing it is to thin and runny.

If you want to make this fancy, you can cut your crescent rolls in smaller squares and bake them in a cupcake pan to create a small individual sized veggie pizza cup. I would definitely use a good processor for the veggies in that case.

In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.

I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.

Yes, I think the tofu is mainly for moisture. I imagine omitting it could work, likely adding more water (?maybe a flax or chia egg?), because I have made a similar Mediterranean-style quiche with veggies and chickpea flour: -crustless-chickpea-flour-quiche/

My mother came up with the name for this snack. It's essentially a baked chickpea fritter or pakora cut up into little pieces - tukri in Hindi refers to little pieces. One of the key differences between this and a fried pakora is that most of the veggies are coarsely hand grated to give you a distinct texture rather than just chopped or sliced.

This recipe is in my second cookbook, Vegan Indian Cooking (page 104), but I got to thinking. Why limit myself to chickpea flour? I had Teff flour in the pantry and have always wanted to give it a try. Made from an gluten-free ancient grain originating in North Africa, Teff is a fantastic source of iron and fiber. Basically, think Ethiopian food. I also used the Sorghum flour in my pantry that a source gave me to test. Once again, gluten-free and high in protein and fiber. If the combination worked, this recipe was going to be a nutritional powerhouse.

Well, it not only worked, it was more delicious than the original. Note that once cooked, these babies store well. I put them in sandwich bags and then freeze a bunch to pull out later. I use them for the kids as subs for veggie sandwiches in between bread or instead of a falafel in a pita. So much you can do with them and quite honestly the best and easiest snack to keep on hand.

1. Set an oven rack at the middle position and preheat the oven to 350 degrees F. Lightly oil a 10-inch square baking pan. You can makes these in your toaster oven as well and use a larger pan if you want a thinner, crispier pakora.

4. Bake for about 45 minutes. It's finished when you insert a toothpick in the middle and it comes out clean. Cool for 10 minutes and then cut into squares. Serve with your favorite chutney like tamarind or ketchup. I will have a green chile chutney up on this site soon.

* It's important to get a fine grate on the veggies, why I usually do them by hand with a box grater. Another alternative is to use your food processor. It really does not take long to do these by hand. Use whatever veggies you have - this is a great way to clean out your vegetable drawer. And, remember, use up the raw veggies here, there's no need to cook them first.

I'll be cooking up a storm this fall into winter. For my schedule, click here. Come taste these beauties at my Nov. 5th launch of book 3 in paperback at Read it and Eat. All are invited, and if you live in Chicago - no excuses!

Working in an office means lots of food any time someone celebrates a birthday. I remember the Accounts Payable Manager, Elaine, would bring her homemade spinach dip nestled in a hollow bread bowl. It always had hunks of bread strategically placed around it.

I use broccoli, sweet peppers, shredded carrot and sliced scallions on my appetizer veggie pizza. I have seen versions with different vegetables and I think you could substitute whatever you enjoy most! Here are some suggestions:

People also love our Cucumber Sandwiches. I actually make them for Thanksgiving every year, and they are great for game day or bringing to the office. They make a delicious and addicting appetizer, and the same can be said with this Vegetable Rainbow Tart!

I finally made the veggie pizza today following this recipe and it turned out perfect! The onion and chive cream cheese really made a difference. I did sprinkle a heaping tsp of chopped garlic into the cream cheese mixture. I made an extra large veggie pizza and it was a big hit today when I served it. I should have made two pizzas as the first one they ate entirely and asked for the recipe!

These veggie squares crescent roll appetizers are just heavenly. They make a great appetizer or party food. Also great game food for the next time you watch your favorite sports. A delicious combination of crescent rolls, cream cheese, ranch flavoring, and fresh vegetables! (Veggies I like to use for this recipe are broccoli, cauliflower, carrots, tomato, but be creative and use your favorites!)

My Cheesy Greek Swirls are just as easy to make, with frozen puff pastry instead of tubes of dough. Round out your serving table with some fresh fruit and this Blue Cheese Bacon Dip or a tray of Southern Deviled Eggs.

This was such a great recipe. I added a halloween spin on it. I wish I could post a picture. I took oval crackers and decorating icing and wrote rip on them and placed on top. Instead of 2 8oz cream cheese I used one 8oz and one 8oz veggie cream cheese.

Delicious! I made it for Super Bowl Sunday and it was a hit. Thanks for the great recipe. I made it exactly as stated with broccoli, cauliflower, yellow and red bell peppers, and shredded carrots. I used the trick I read to cut the pizza before adding toppings and it is easy peasy.

I really like this recipe. It is so easy to prepare and usually the first appetizer to go. I love that there is no mayonnaise in this version since many people in my family do not like it. Sometimes I add a dash of cayenne pepper to the cream cheese mixture. I find it easier to spread the cream cheese on the crust, cut into squares and then add the vegetables (while on the cookie sheet). I also use plastic wrap to lightly press the veggies into the cream cheese. When I make this on a disposable cookie sheet I need to spray lightly with nonstick cooking spray to prevent sticking.

I LOVE this veggie pizza!!! It may be one of my favorite things! A friend made it for a Halloween party we went to and it was love at first bite! I made it today for a Christmas party. It will be a great addition to all the candy, cookies, dips and other junk food that will be there ? I did make a couple of additions; 1 cup of mayo in with the cream cheese and ranch for a little extra creaminess, and I added cauliflower too. I am sure you can add any veggies you want to your own liking. I have a feeling I will be making this a lot.

3a8082e126