Easy Appetizers for Diabetic Vegetarians

Appetizers are a great way to add something special to holiday gatherings or even everyday dinners. That doesn't mean that they have to be complicated, however, even for people with special diets. There are many diabetic-friendly vegetarian recipes that can be made easily and with little prep time, giving you more time to spend with your guests or your family.

Mexican Bean Dip

Replace some avocado in a typical guacamole recipe with beans to create a low-fat, higher-protein alternative. Simply blend in a food processor 2 cups of cooked kidney beans (one 15 ounce can, drained), one medium avocado, 2 tablespoons of lemon juice, 2 tablespoons of tomato paste, two cloves of minced garlic, 1 tablespoon of chopped red chile or jalapeo to taste and the equivalent of 1 tablespoon of sugar using the sugar substitute of your choice. Stir in one chopped green onion and 1/4 cup chopped parsley. (Exchanges: 1/2 vegetable, 1/2 starch. Recipe makes 14 servings.)

Asparagus with Pine Nuts and Pimento

Asparagus is another good high-fiber vegetable. Steam about 1 pound of fresh asparagus for two and a half minutes or until bright green. Garnish with 1/4 cup chopped pimento, 2 tablespoons of lime juice and 1 tablespoon of toasted pine nuts. Serve warm as a side dish or chilled as an elegant summer appetizer. Asparagus tip: peel the bottom third of the asparagus before you cook them to reduce the toughness of the stems. (Exchanges: 1 vegetable. Recipe makes 4 servings.)

Spicy Marinated Mushrooms

Make your own easy marinated mushrooms by letting 1 1/2 pound button mushrooms sit in the refrigerator overnight in 3/8 cups of red wine vinegar, 3/8 cups of white wine vinegar, 2 cups of water, three envelopes fat free Italian dressing mix, 1 1/2 teaspoon of hot sauce (or to taste) and four sprigs rosemary. Serve marinated mushrooms with low-fat cheese or on a crudits platter with other vegetables, garnished with fresh rosemary sprigs. (Exchanges: 1/2 vegetable. Recipe makes 14 servings.)

Baked Potato Skins

Potato skins are a classic appetizer that's really good for you---they are a good source of fiber, iron and vitamin B. To make your own vegetarian version, microwave several baking potatoes until done, then cut in half and scoop out the potato, leaving about 1/4 inch attached to the skin. Cut into wedges, brush lightly with oil, top with green onion, low-fat cheese and vegetarian bacon bits, and bake at 450 degrees for 10 minutes. Instead of adding sour cream, serve the potato skins with salsa, which is low-calorie and adds extra vegetables.