Starters Archives - Coco's Green Deli

Grilled Polenta with Tomato Caper Salsa

This very simple Grilled Polenta with Tomato Caper Salsa dish is an easy, light weeknight dinner, side dish, or a perfect lunch. I usually make these when I have leftover polenta from another meal I had earlier in the week. Excluding the time it takes to make the polenta (before solidifying) this recipe takes less than 20 minutes to make!

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Green Pea Soup

This simple Green Pea Soup is so easy to throw together and perfect for a light lunch or as a starter. It uses just a few basic ingredients and tastes great, keeping you warm on a rainy day.

pitaya-pineapple-salsa-coconut-roasted-sweet-potatoes-healthy

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Roasted Sweet Potatoes with Pitaya, Pineapple Salsa and Salted Coconut Cream

This colorful, simple recipe is perfect for a refreshing lunch, light dinner, or side dish. Combining perfectly roasted sweet potatoes with a fresh pitaya, avocado, pineapple salsa, and topping it off with a mildly salted, herby coconut cream.

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Immunity Boosting Greens Broth

This Immunity Boosting Greens Broth is a clean, fresh vegetable broth which is great for when you're feeling under the weather. It's a light, flavourful broth that can be enjoyed both hot or cold.

avocado-watermelon-grilled-asparagus-basil-carpaccio

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Watermelon Asparagus Carpaccio

This quick summertime dish is a cross between carpaccio and a salad. Fresh, sweet, and savory. Crisp, smooth, and smokey.

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Japanese Style Vegan Faux Fish (100% Watermelon)

This faux fish is an excellent replacement for raw tuna fish in asian - specifically Japanese - recipes. It takes a little while to make, but it's well worth the effort!

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‘Tuna’ Avocado Tartare

This light, fresh, yet umami dish is a crowd-pleaser, perfect as a starter, and guaranteed to fool your guests into thinking they're actually eating fish!

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Rajasthani Inspired Watermelon Cashew Curry

This simple, light Rajasthani Inspired Watermelon Cashew Curry is sure to impress your taste buds. It's the perfect combination of sweet and spicy, with added texture and nuttiness from the cashews.

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Vegan ‘Fish’ Kebabs (Cauliflower and Artichoke) with Lemony Eggplant

This recipe is loosely adapted and 'veganized' from Yotam Ottolenghi and Sami Tamimi's recipe in Jerusalem. These light and savoury kebabs are made of cauliflower and artichokes. Great as a starter or a main course, paired with the eggplant, with a simple salad, or as part of a mezze spread. You won't miss the fish in this one!

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Creamy Tomato Chickpea Soup with Za’atar and Basil

This warming Tomato Chickpea Soup is subtly spiced and elevated with za'atar and fresh basil. The added coconut milk is optional but makes it wonderfully smooth and creamy.

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Simple Strawberry Tomato Fennel Gazpacho

This refreshing Strawberry Tomato Fennel Gazpacho is like a liquid salad; to be eaten as a starter, pick-me-up snack, or alongside the main course. It's a combination of savory and slightly sweet, fragrant with peppery basil.

Overhead shot of a champagne coupe glass filled with cream of asparagus consomme, an ice cube, and some drops of tarragon oil with a light blue background.

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Iced Cream of Asparagus Soup with Tarragon Oil

Have you ever bought a beautiful bunch of asparagus stems just to find out you need to cut almost half of them down the middle because the bottoms are too woody? Well, if that's ever bothered you and you want to save yourself from the unnecessary waste then this recipe is for you! For this asparagus consommé you're going to need those woody bits, and boy, do they do wonders.

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An intuitive recipe for a Marzipan Orange Blossom Plum Galette

Baklava, Two Ways

Honey Butter Challah

Balsamic Glazed Onions and Plums with Burrata

Whipped Goat Cheese with Roasted Beetroot and Cherries

Microdosing: Magic Mushroom Chocolate Date Truffles and A Visitation to the Human Mind

Vegan Pandan Pound Cake

Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam

Vegan Ginger Crunch Slice

The Depiction of Food in Renaissance Art

Starters

Grilled Polenta with Tomato Caper Salsa

Green Pea Soup

Roasted Sweet Potatoes with Pitaya, Pineapple Salsa and Salted Coconut Cream

Immunity Boosting Greens Broth

Watermelon Asparagus Carpaccio

Japanese Style Vegan Faux Fish (100% Watermelon)

‘Tuna’ Avocado Tartare

Rajasthani Inspired Watermelon Cashew Curry

Vegan ‘Fish’ Kebabs (Cauliflower and Artichoke) with Lemony Eggplant

Creamy Tomato Chickpea Soup with Za’atar and Basil

Simple Strawberry Tomato Fennel Gazpacho

Iced Cream of Asparagus Soup with Tarragon Oil

Microdosing: Magic Mushroom Chocolate Date Truffles and A Visitation to the Human Mind

Vegan Pandan Pound Cake

Candied Furikake Nuts

Marak Kubbeh Adom (Iraqi Jewish Beetroot Dumpling Soup)

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