I promised you one more treat for the One Part Plant Challenge – so I bring you the One Part Plant Mega Mezze Plate!
What is a mezze plate? A mezze (also pronounced meze/mazzeh/mazze) is a collection of small dishes, usually found in Middle Eastern cuisines such as Persian, Turkish, Greek and Serbian. A mezze is often served with alcohol, before a big meal. In other words, it’s a big appetizer party! When I was cooking through the One Part Plant Cookbook, I noticed that she was highly influenced by these cultures and had lots of different dips and appetizers. I wanted to honor the cookbook and the OPP community and share something so epic. So I created the OPP Mega Mezze Plate.
I didn’t create a plan for this one per-se as I wanted you to be able to mix and match recipes as you chose fit. I started making the dips the day prior. You can also chop the veggies in advance. That way, you aren’t scrambling to get things ready all in one go. The nice thing is, these appies will last for days so the time investment is worth it!
After searching Pinterest for inspiration, I noticed as well that a good plate adds some fillers. These could be fresh flowers, herbs, fruits or greenery. You really want the plate to look full. For my mezze, I added assorted olives, parsley and red grapes. I also paired my recipes with some root chips, gluten free nut pulp crackers and crudite.
The recipes I used in the mezze:
- Vinson Petrillo’s Fresh Chickpea Spread (p.77)
- Creamy Baba Ganoush (p.81)
- Quick Pickled Dill Cucumbers and Radishes (p.87)
- Za’atar Swirl Bread (p.91)
- Quick Roasted Sesame Brussel Sprouts (p.94)
- Sweet and Spicy Nuts (p.208)
- Tahini Ball Balls (p.210)
The Taste Test
Don’t worry, I didn’t eat this plate all on my own. I had a friend in town who has an advanced foodie palette (shout out Joanne!). We made it our mission to taste test each dish. It was fascinating as the flavours I liked, she wasn’t as big of a fan of (and vice-versa). So it really was a well balanced plate as it appealed to a wide audience.
The Vinson Petrillo’s Fresh Chickpea Spread and Quick Pickled Dill Cucumbers and Radishes were more on the tart side, which really tickled my taste buds. Joanne really enjoyed the Baba Ganoush, which had flavours that reminded me of horseradish in a weird way. We both LOVED the Sweet and Spicy Nuts. However, we both didn’t find them very spicy.
Having the Za’atar Swirl bread, along with some root chips and homemade nut pulp crackers were great dipping mechanisms. The Za’atar bread is best eaten warm, as it can be quite dense on it’s own. The dips were also great with crudite, for a low-carb option.
Leading the pack as one of the most coveted items was the Quick Roasted Sesame Brussel Sprouts. The flavours were perfect, without hiding the taste of the sprouts themselves. I loved how quick they were to throw together, I cooked them as I assembled the rest of the plate. You can serve this in a pan, or put on skewers for any easy ‘grab and go’.
I always like to add something sweet to every dish, so the Tahini Ball Balls were perfect for that. I added cocoa nibs as per the taste testers’ suggestion, and they were so good. We both liked how they weren’t overly sweet, so we could eat them in between the other dishes.
I feel like this plate was a solid 100%. I don’t think I would have changed one thing!
Other recipes that would make a good mezze:
- Roasted Garlic Bean Dip/Spread (p. 80)
- White Bean Buffalo Hummus (p.83)
- Herb Fries (p.97)
- Lebanese Spicy Potatoes (p.101)
- Open-Faced Falafel Sandwich (p.138) – could you make these bite-sized sliders?!
- Coconut Date Pinwheels (p.185)
- Curry Corn (p.205)
Thank you again for following along in my adventures! I appreciate all the OPP love and hope you enjoy the book as much as I do.