At OSCO, we want to find the perfect balance between happy aperitifs and a healthier lifestyle.

How to do ? By being curious, we find plenty of approaches that go in this direction ! It was therefore quite natural that we decided to support Veggie November !

This is a great initiative launched by the Mazette Club with a collective of committed brands. The goal : for French people to plant-base their diet throughout the month of November.

As the OSCO Team never misses an opportunity to have an aperitif, we share with you 3 tapas recipes for a gourmet aperitif, good for you and for the planet, 100% vegetarian and 100% pleasure !

The little extra ? All of these recipes go perfectly with a nice chilled OSCO Tonic !

Enjoy crispy chips without an inch of oil !

The packet of chips is a bit of an easy solution at aperitif time. However, it is not the healthiest thing. What if we told you that it's easy to make your own homemade oven-baked vegetable chips, oil-free and crispy ? Once you've tried it, you won't be able to do without it !
LEVEL : Super easy
Preparation time : 5 min
Cooking time : 25 min
Utensils : Oven, mandolin or grater, non-sticky plate or baking paper

Ingredients :

• 1 purple potato (Vitelotte type)
• 2 Potatoes
• 1 Chiogga beet
• 1 Red beet
• The Team's tip : homemade spicy salt !
• 1 teaspoon of sea salt
• ½ teaspoon fennel seeds
• 2 dried red peppers

Instructions :

1. Peel the vegetables then cut them into thin slices using a mandolin.
2. Rinse them in a salad bowl filled with cool water then drain and pat dry.
3. Preheat the oven to 150°C (th.5/6).
4. Place the vegetable slices on a non-stick baking sheet, without overlapping them (if necessary, use 2 sheets).
5. Add salt and pepper, place in the oven and cook for around 25 minutes, until the chips are golden brown.

Recipe: Current Cuisine

A desire for mezze?

Baba ganoush is similar to hummus, with grilled or roasted eggplant instead of chickpeas. Both recipes are often served with pita bread and crunchy raw vegetables. This recipe is perfect for immersing yourself in the Mediterranean art of living that we love at OSCO!
LEVEL Super easy
Preparation time 10 min
Cooking time 40 min
Utensils: Oven and blender

Ingredients :

• 2 medium-sized eggplants, approximately 750 g in total
• 60 ml lemon juice
• 60 ml tahini (sesame paste)
• 3 to 4 garlic cloves, peeled, peeled and crushed
• olive oil
• salt, ground pepper
• The team's tips: a little spice, parsley and olives!
• a pinch of paprika
• a pinch of cumin
• chopped fresh parsley
• ripe olives to garnish

Instructions :

1. Preheat the oven to 230° (th.7). Prick the eggplants with a fork or a sharp knife. Place them on a baking tray and bake for 30 to 40 minutes until they are tender and wrinkly. Let cool a little.
2. Cut each eggplant lengthwise, remove the flesh with a spoon. Place the flesh in a blender until you obtain a homogeneous puree. Add the lemon juice, tahini, garlic, salt and pepper and mix well.
3. During this operation, add 2 to 3 tbsp. tablespoon of olive oil so that the sauce is creamy. Season, pour into a dish, cover with plastic wrap and refrigerate for 2 hours or overnight.
4. To serve, place in a shallow dish or on individual plates, make an indentation in the middle with the back of a spoon. Drizzle a little olive oil on top, sprinkle with chopped parsley and garnish with a ripe olive.

Recipe: Cuisine AZ

Need a recipe that changes?

Sometimes we don't have inspiration for our appetizer or don't want to make the same recipe over and over again! We therefore offer you these red lentil and sweet potato balls to serve hot with a secret sauce!

LEVEL Easy

• 1 sweet potato (about 300 g)
• 150 g of coral lentils
• 60 g of sandwich bread
• 1/2 red onion
• 1 small clove of garlic
• 1 tablespoon(s) of cumin powder
• 5 sprigs of flat-leaf parsley

The team’s tips: avocado-lemon sauce

• 1 lawyer
• 120 ml of filtered water
• 2 tablespoons of fresh lemon juice
• 1 clove of garlic, crushed and peeled
• ¼ teaspoon sea salt or more, to taste
• freshly ground black pepper, to taste

Instructions :

1. Peel and cut the sweet potato into small cubes. Cook it in a large pot of salted water. After 10 minutes, add the coral lentils and continue cooking for 15 minutes. Drain well, pour into a salad bowl and mash with a potato masher until smooth. Let cool.
2. Meanwhile, peel the red onion and garlic, then mix them with the sandwich bread (without the crust). Add this mince to the puree and mix. Add the cumin, chopped leafy parsley, salt and ground pepper. Form 35g balls between your hands and place them in the fridge for 30 minutes.
3. Preheat the oven to 200° (th. 6-7). Cook the meatballs in a lightly oiled baking dish for 20 to 25 minutes, turning them occasionally, until they are a little golden.
4. For the sauce: Add the avocado, filtered water, lemon juice, garlic, sea salt and pepper to a high-speed blender. Blend on high for 2 to 3 minutes or until sauce is smooth and creamy.

Recipe: She at the table

If you need new cocktail ideas to accompany your aperitif, find all our alcohol-free recipes right here !