APPETIZERS

◁ TOFU FETA

This isn’t exactly like feta cheese, but it’s pretty close. It makes a great addition to salads, pizzas, and hors d’oeuvres. Adjust the salt to your own taste.

1 block (1 pound, or 454 g) extra-firm tofu, drained and pressed to remove any extra water

3 tablespoons (45 ml) apple cider vinegar

3 tablespoons (45 ml) Kalamata or other olive juice (from a jar of olives packed in water, not oil)

6 tablespoons (90 ml) lemon juice

2 to 3 teaspoons (10 to 15 g) salt

The night before, freeze the pressed tofu overnight in a freezer-safe plastic bag.

The next day, let the frozen tofu thaw for about 4 hours, and then press it again to remove any moisture. Crumble into 1/2-inch (1.3 cm) chunks into a medium bowl.

In a separate small bowl, whisk together the vinegar, olive juice, lemon juice, and 2 teaspoons (10 g) of the salt. Drizzle the mixture over the tofu and stir to combine.

Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer. Add the remaining 1 teaspoon (5 g) salt, if using. Store in an airtight container for up to 1 week.

Yield: 10 servings, about 2 ounces (55 g) each

◁ ALMOND-CRUSTED TOFU WITH BLACKBERRY SAUCE

This crispy, crunchy tofu pairs well with the sweetness and tartness of the sauce. Serve the crispy tofu with the sauce drizzled on it or on the side for dipping.

1 package (14 ounces, or 397 g) extra-firm tofu, drained and pressed at least 3 hours

1/4 cup (30 g) gram flour

1/4 cup (60 ml) water

1/2 teaspoon salt, plus a dash

1 1/2 cups (168 g) almond meal

1 cup (145 g) fresh or frozen blackberries

2 tablespoons (28 ml) full-bodied red wine (such as Bordeaux)

2 tablespoons (26 g) sugar

1 tablespoon (8 g) cornstarch

2 tablespoons (28 g) very cold water

The day before making, place the tofu in a freezer-safe plastic bag and seal tightly. Freeze overnight, and then let thaw on the countertop for a few hours until thawed. Slice the tofu carefully into equal-size squares.

Preheat the oven to 400°F (200°C, gas mark 6). Line a baking sheet with parchment paper.

In a small bowl, whisk together the gram flour, water, and 1/2 teaspoon salt until no lumps remain.

In a separate bowl, place the almond meal. Dip each square of tofu first into the flour mixture to coat evenly. Next, dip each square into the almond meal to coat, and place on the prepared baking sheet. Bake for 20 minutes, flip, and then bake about 15 more minutes until the tofu is browned on all sides.

To make the sauce, in a small saucepan, combine the blackberries, wine, sugar, and dash of salt and heat over medium heat, stirring occasionally, for about 8 minutes, or until the berries begin to break apart.

In a small bowl, mix together the cornstarch with the cold water until very smooth and then stir into the blackberries. Turn off the burner and let the sauce thicken and cool, about 10 minutes.

Yield: 6 servings

◁ BAKED BUFFALO TOFU BITES

Made with tofu, these cubes still cry out for the traditional sides of celery sticks and dip. Serve the cubes with the sauce. For super-spicy results, pour the sauce over the cubes just before serving.

FOR THE BITES:

2 tablespoons (30 ml) hot sauce (such as Frank’s)

2 tablespoons (30 ml) tamari

2 teaspoons Dijon mustard

2 teaspoons onion powder, divided

1 teaspoon garlic powder, divided

1/4 teaspoon black pepper, plus more to taste

15 ounces (425 g) extra-firm tofu, drained, pressed, and cut into 1-inch (2.5 cm) cubes

3 tablespoons (45 ml) unsweetened plain vegan milk

1/2 cup (64 g) arrowroot powder, more if needed

1 cup (80 g) panko crumbs

Salt, to taste

FOR THE SAUCE:

1/2 cup (120 ml) hot sauce (such as Frank’s)

2 tablespoons (28 g) vegan butter, melted

2 teaspoons Dijon mustard

1 teaspoon pure maple syrup

To make the bites: In a medium bowl, combine the hot sauce, tamari, mustard, 1 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, and pepper. Add the tofu, stirring to coat. Cover and refrigerate for 1 hour, or up to 12 hours.

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a baking sheet with nonstick cooking spray.

Remove the cubes from the marinade. Add the milk to any remaining marinade.

Put the arrowroot powder on a plate.

On another plate, combine the panko, remaining 1 teaspoon onion powder, remaining 1/2 teaspoon garlic powder, salt, and pepper. Dip the cubes into the marinade mixture, shaking off any excess, then coat with the arrowroot. Dip them into the marinade mixture again, then generously coat with panko. Place the cubes on the prepared baking sheet and bake for 25 minutes. Turn the cubes and bake for 10 minutes longer, or until nicely golden.

To make the sauce: In a medium bowl, whisk together the hot sauce, butter, mustard, and syrup.

Yield: 4 servings

◁ CINNAMON-ROASTED CAULIFLOWER

This cauliflower’s light cinnamon flavor and crunchy cornmeal exterior make for an elegant, easy appetizer.

1 medium head cauliflower (about 2 pounds [910 g])

3 tablespoons (45 ml) olive oil, divided

3 tablespoons (27 g) cornmeal

1 teaspoon cinnamon

1 teaspoon salt

Preheat the oven to 400°F (200°C, or gas mark 6).

Cut the cauliflower into bite-size pieces (about 1 inch [2.5 cm] across). Discard the tough core. Place the cauliflower florets in a large bowl and coat evenly with 2 tablespoons (30 ml) of the oil.

In a small bowl, sift together the cornmeal, cinnamon, and salt. Sprinkle evenly onto the cauliflower and toss until each floret is well coated. Add a touch more cornmeal if needed to evenly cover. Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal. Drizzle lightly with the remaining 1 tablespoon (15 ml) oil. Bake for about 40 minutes without flipping, or until the cauliflower is crispy and browned on the edges and bottoms. Using a flat spatula, gently transfer the cauliflower to a plate.

Yield: 8 servings

◁ BAKED CORN PUDDING

The easiest way to serve this classic dish, which is unlike sweet pudding and closer to a very wet cornbread, is by scooping it with a spoon, hence the name “corn pudding.”

1/3 cup (80 ml) olive oil

1/2 cup (60 g) masa harina flour

1/4 teaspoon salt

1 teaspoon baking powder

1/3 cup (47 g) finely ground cornmeal

1/4 cup (60 ml) water

1/4 cup (50 g) sugar

5 tablespoons (75 ml) canned coconut milk

2 cups (300 g) fresh or thawed frozen corn kernels

Preheat the oven to 325°F (170°C, or gas mark 3). Lightly grease an 8 × 8-inch (20 × 20 cm) glass baking dish.

In a large bowl, mix all of the ingredients together until well combined. Spread into the prepared pan and bake for 50 to 55 minutes, or until the edges are lightly golden brown.

Yield: 8 servings

◁ GLAZED SUGAR SNAPS

These sugar snaps are delicious hot, warm, or at room temperature. The glaze is versatile: Try it with asparagus or green beans.

1 1/2 tablespoons (23 ml) tamari

1 1/2 tablespoons (23 ml) seasoned rice vinegar

1 1/2 teaspoons pure maple syrup

1 1/2 teaspoons light miso

3/4 teaspoon Sriracha, or more to taste

1 teaspoon cornstarch

1 pound (454 g) fresh sugar snap peas, trimmed

3 cloves garlic, minced

3/4 teaspoon minced fresh ginger

1/2 teaspoon toasted sesame oil

1/2 teaspoon toasted sesame seeds

In a small bowl, whisk together the tamari, vinegar, syrup, miso, Sriracha, and cornstarch.

In a wok or dry skillet over high heat, cook the peas for about 3 minutes, stirring frequently, or until black spots appear. (Do not overcook.) Add the garlic, ginger, oil, and seeds. Cook, stirring, for 1 minute. Add the tamari mixture. Cook and stir until thickened, about 2 minutes.

Yield: 4 servings

◁ STUFFED CHERRY TOMATOES

This irresistible finger food should be eaten practically hot from the oven. Let ’em cool for just a few minutes before offering them up for munching.

1 cup (120 g) chopped walnuts

1 tablespoon (2.5 g) fresh sage

2 cloves garlic, minced

1/2 cup (75 g) chopped onion

1 tablespoon (15 g) apricot jam

1 teaspoon salt

26 cherry tomatoes

Olive oil

Preheat the oven to 350°F (180°C, or gas mark 4).

In a food processor, combine the walnuts, sage, garlic, onion, jam, and salt. Pulse several times until a paste is formed.

Slice the tops off of the tomatoes. Using a small spoon, scoop out the seeds of each tomato and discard the seedy filling. Fill each tomato with the walnut paste and replace the tomato cap. Arrange the tomatoes snugly in a small baking dish so the caps remain upright. Drizzle lightly with oil. Bake for about 30 minutes.

Yield: 13 servings, 2 tomatoes each

◁ CHERRY TOMATOES STUFFED WITH GREEN OLIVE TAPENADE

These cherry tomatoes offer a world of flavor in each and every bite. They can be served immediately or chilled for 1 hour to let the flavors mingle.

20 cherry tomatoes

1 cup (100 g) pitted green olives

1 tablespoon (9 g) capers

1 clove garlic, minced

1 to 2 tablespoons (15 to 30 ml) lemon juice

2 tablespoons (30 ml) olive oil

Chopped parsley, for garnish

Lemon zest, for garnish

Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the seeds and pulp. Place each tomato shell upside down on paper towels to drain.

In a blender or food processor, blend the olives, capers, garlic, juice, and oil until smooth. Divide the tapenade among each tomato shell, sprinkle with parsley and zest.

Yield: 20 servings

◁ LEMON-ROASTED LEEKS

Lemon and leeks go hand in hand to make an incredibly easy and tangy appetizer.

4 large leeks

2 tablespoons (30 ml) olive oil

Zest and juice of 1 lemon

1/4 cup (60 ml) water

3/4 teaspoon salt

Black pepper to taste

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the outermost layer of skin on each leek and cut off and discard the root ends. Slice the leeks in half lengthwise and clean well under cold running water. Cut at the point where the leek begins to turn green, and reserve the remaining darker green tops for soup stock. Arrange the leeks in a baking dish so that they have room to lie flat.

In a small bowl, whisk together the oil, zest, juice, and water until well combined. Drizzle the dressing over the leeks. Season lightly and evenly with salt.

Roast for 35 to 45 minutes, or until the top layer is crispy and browned on the edges and the inner layers are tender and easy to cut with a knife. Remove the leeks from the oven, cut into bite-size pieces, and serve with pepper.

Yield: 4 servings

◁ COMPASSIONATE CALAMARI

This dish is deliciously crispy and reminiscent of actual calamari. But happily, no squid were harmed in the making of this terrific appetizer. Serve it with your favorite dip.

Vegetable oil, for cooking

FOR THE COATING:

3 tablespoons (21 g) flaxseed meal mixed with 6 tablespoons (90 ml) warm water

1/4 cup (60 ml) nondairy milk

1/4 teaspoon sea salt

FOR THE DRY BATTER:

1/2 cup (30 g) brown rice flour

1/3 cup (47 g) ground yellow cornmeal

1 teaspoon dulse granules or flakes

FOR THE WET BATTER:

1 cup (140 g) finely ground yellow cornmeal

1 1/2 cups (350 ml) nondairy milk

6 large king oyster mushrooms, tough bottoms removed, sliced into 1/4- to 1/2-inch (6 mm to 1.3 cm)-wide strips

Salt, to taste

Pour the oil to a depth of 5 inches (13 cm) into a deep fryer or deep pot and heat to 360°F (182°C).

To make the coating: In a small bowl, mix all the coating ingredients together.

To make the dry batter: In a small bowl, sift together all the dry batter ingredients.

To make the wet batter: In a medium bowl, whisk the cornmeal and nondairy milk together until a thick batter forms.

When the oil is at temperature, dip one mushroom slice first into the coating, then into the dry batter, and finally into the wet batter, letting any excess drip off. (The mushroom should be evenly coated.) Drop the mushroom immediately into the hot oil and quickly repeat with a few more mushrooms until the fryer is filled. Fry for 6 minutes, or until dark golden brown. Remove with a skimmer and transfer to paper towels to absorb any excess grease. Season lightly with salt. Repeat until each mushroom slice has been cooked.

Yield: 8 servings

◁ MEDITERRANEAN CROQUETTES

Reminiscent of baked falafel, these croquettes work as an appetizer, a main course, stuffed into bread and eaten as a sandwich, or topped with some grated veggies.

4 medium-size Yukon gold potatoes, unpeeled, cubed into small pieces

4 to 6 cloves garlic, minced

1 1/2 cups (350 ml) water

1 heaping tablespoon (15 g) tahini

1/2 teaspoon salt

1 1/4 cups (162 g) chickpea flour

1/2 cup (75 g) diced roasted red bell pepper

1/2 cup (50 g) chopped Kalamata olives

2/3 cup (40 g) minced fresh parsley

1 teaspoon black pepper

Zest of 1 lemon

Olive oil, for baking

In a large frying pan, combine the potatoes, garlic, and water. Cover (with a slight vent) and cook over medium-high heat for about 15 minutes, stirring occasionally, or until the water has been cooked away and the potatoes are fork-tender. (You might need to add more water if the water cooks off before the potatoes are done.) Transfer the potatoes to a bowl and mix until mashed, or use a potato masher and mash by hand. Mash just until well blended, leaving some lumps. Stir the tahini and salt into the potatoes, mixing until just combined. Next, stir in the chickpea flour until well mixed. (Do not overstir.) Fold in the red pepper, olives, parsley, black pepper, and zest. Chill the dough in the freezer for about 15 minutes.

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly oil a baking sheet.

Shape the dough into twenty 2-inch-wide × 3/4-inch-thick (5 × 2 cm) patties and transfer to the prepared baking sheet. Brush both sides gently with oil. Bake for 20 minutes. Flip and bake for 20 minutes longer, or until golden brown on both sides.

Yield: 10 servings (20 croquettes)

◁ SAVE THE FISHIES CAKES

Jackfruit and chickpeas create a texture for these cakes that is flaky, tender, undeniably delicious, and pretty similar in taste to a traditional fish cake.

1 tablespoon (15 ml) olive oil + more as needed

1 can (10 ounces, or 280 g) green jackfruit

1 tablespoon (3 g) dulse flakes

1 teaspoon minced fresh sage

1 teaspoon minced fresh thyme

1 teaspoon minced fresh tarragon

Salt, to taste

1 1/2 cups (360 g) cooked chickpeas

1 large potato, unpeeled, baked, and chopped

1/2 cup (30 g) chopped fresh parsley

1 rib celery, minced

2 to 3 dashes liquid smoke

1 teaspoon salt

1/2 teaspoon Dijon mustard

4 shallots, minced

2 tablespoons (20 g) superfine brown rice flour

Preheat the oven to 400°F (200°C, gas mark 6). Line a baking sheet with parchment paper.

In a frying pan, heat 1 tablespoon (15 ml) of the oil over medium-high heat.

Combine the jackfruit with the dulse flakes in the pan and sauté for about 10 to 12 minutes, stirring often, or until the jackfruit becomes stringy and slightly golden brown. Add the sage, thyme, tarragon, and salt to taste. (You may need to break the jackfruit into smaller strands with a plastic spatula while cooking.) If the jackfruit sticks slightly to the pan, add more oil.

In a blender, combine the jackfruit with the chickpeas and pulse carefully just until it becomes slightly crumbly. Transfer to a medium bowl. Add the potato. Using a fork, mash the jackfruit and potato just until well combined. Stir in the parsley, celery, liquid smoke, salt, Dijon, and shallots and combine until uniform. Lightly dust the dough with the flour, distributing evenly.

Shape into 3-inch (7.5 cm) patties and place on the prepared baking sheet. Brush both sides of each patty with oil and bake for 25 minutes. Flip and bake an additional 15 to 20 minutes, or until the patties are golden brown on both sides.

Yield: 12 cakes

◁ FRUIT SUSHI (A.K.A. FRUSHI) WITH STRAWBERRY REDUCTION SAUCE

This is a sweet, creamy variation on the traditional Japanese entrée. If you chill the rice after it cooks, it’s easier to mold into oblong mounds.

FOR THE SUSHI:

1 cup (195 g) short-grain or other sushi rice, rinsed

1 cup (235 ml) water

1 cup unsweetened (235 ml) coconut milk

1 to 2 tablespoons (12 to 25 g) granulated sugar

Pinch of salt

FOR THE SAUCE:

2 cups (340 g) diced strawberries

1/2 teaspoon black pepper

2 teaspoons (10 ml) orange juice

1/2 cup (120 ml) water

2 tablespoons (30 ml) balsamic vinegar

4 ripe peaches or nectarines

1/4 cup (80 g) fruit preserves

1 pint (290 g) fresh strawberries, thinly sliced

36 berries (fresh raspberries, blueberries, or blackberries)

48 large mint leaves or curly leaf lettuce, for garnish, optional

2 tablespoons (16 g) black sesame seeds, for garnish, optional

To make the sushi, in a pot, bring the rice, water, and coconut milk to a boil. Lower the heat, cover, and simmer until the liquid is absorbed and the rice is soft. (If the liquid evaporates before the rice is done, add a small amount of extra water or coconut milk.) Next, stir the sugar and salt in with the rice. Using a fork, fluff the rice to distribute evenly. Let the rice cool completely.

To prepare the sauce, in a pot, heat the strawberries, pepper, juice, water, and vinegar over medium heat until reduced to a syrupy consistency. Strain through a fine-mesh strainer until completely smooth.

In a pot of boiling water, blanch the peaches for 60 seconds. Cool the peaches in a bowl of ice water, and then peel the skin. Thinly slice half-moons from the fruit pits.

Press bits of rice between your hands to create oblong mounds. Carefully spread a thin layer of preserves on top of each mound, and top with a peach slice, a strawberry slice, and a berry.

On a serving plate, arrange the mint leaves, if using. Place the “frushi” rolls on the leaves and sprinkle with black sesame seeds, if using. Drizzle with the sauce.

Yield: 36 pieces

◁ CUCUMBER PEANUT CHUTNEY

You can buy chaat masala at Indian markets and specialty spice stores. This is a great appetizer to eat with chips or chopped veggies. Serve it at room temperature or well chilled.

1 shallot, chopped

1 medium tomato, diced

1 medium cucumber, deseeded and chopped

1/2 cup (4 g) freshly chopped cilantro

1 1/2 tablespoons (23 ml) lemon juice

2 tablespoons (30 ml) cooking oil

1 cup (150 g) raw peanuts

1 teaspoon black pepper

1/4 teaspoon red chile powder

1/2 teaspoon chaat masala or garam masala

In a food processor, combine the shallot, tomato, cucumber, cilantro, and juice. Pulse briefly until well chopped but not puréed.

In a small pan, heat the oil over medium-high heat. Add the peanuts, pepper, chile powder, and chaat masala and cook for about 2 minutes, or until darkened, stirring occasionally. Combine the peanuts with the rest of the chutney.

Yield: 8 servings, about 3 tablespoons (45 g) each

◁ BLUEBERRY AVOCADO SALSA

This fruity salsa is sure to delight as well as intrigue. It’s best made with fresh blueberries, but frozen will also work just fine.

2 large tomatoes, quartered

2 cups (290 g) fresh blueberries

2 tablespoons (30 ml) lime juice, plus extra for drizzling

1/4 cup (40 g) chopped green onion

1/2 cup (8 g) chopped fresh cilantro

1 teaspoon salt, or more to taste

1 jalapeño pepper, stemmed, seeded, and chopped (Leave the seeds in if you like more heat.)

1 ripe avocado, peeled, pitted, and cut into small chunks

In a food processor, combine the tomatoes, blueberries, 2 tablespoons (30 ml) juice, onion, cilantro, salt, and jalapeño and pulse a few times. Transfer to a bowl. Drizzle some more juice over the avocado chunks. Add to the salsa and stir to combine. Add a touch more salt if desired.

Yield: 3 servings, 1/4 cup (62 g) each

◁ SPINACH ARTICHOKE DIP

This richly flavored dip is great for movie night. Serve it hot with your favorite dipping chips or crackers.

1 recipe unsweetened Cashew Cream

1/2 cup (110 g) vegan mayonnaise

1/2 cup (65 g) nutritional yeast

3 cloves garlic, minced

2 cups (60 g) packed chopped spinach leaves

1 can (14 ounces, or 392 g) large artichoke hearts, chopped

3 green onions, sliced into small rings

1 teaspoon lemon zest

1/2 teaspoon black pepper

Salt, to taste

Preheat the oven to 350°F (180°C, or gas mark 4).

In a small bowl, stir together the cream, mayonnaise, yeast, garlic, spinach, artichokes, onions, zest, and pepper until very well combined. Season with salt.

Place the mixture in an oven-safe dish. Bake for 25 minutes. Turn the oven to broil and cook for 2 to 3 minutes, or until the top becomes golden brown and crispy.

Yield: 8 servings

◁ ALMOND, GARLIC, LEMON SPREAD AND DIP

This dip is wonderful on crackers, raw veggies, and pita. It also makes a great spread for sandwiches, on crostini, or mixed with chopped raw kale to make a kicky kale salad.

1 cup (120 g) raw almonds

4 to 6 cloves garlic, or to taste

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) mild-flavored vegetable oil (such as canola)

1/4 cup (60 ml) lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground paprika

1/2 teaspoon dried dill or 1 1/2 teaspoons fresh

1/2 teaspoon dried basil or 1 1/2 teaspoons fresh

Soak the almonds overnight.

The next day, rinse the almonds and place in a blender or food processor with the remaining ingredients. Process until smooth, stopping occasionally to scrape down the sides of the container. (This can take up to 5 minutes.) Store the dip in an airtight container in the fridge until ready to use.

Yield: 1 3/4 cups (415 ml)

◁ PINEAPPLE MANGO CHUTNEY

Use this incredibly flavorful and beautiful dish as a “salsa,” a topping for rice, or the basis for a vegetable stir-fry. Sweet tropical fruit always pairs well with spicy flavors.

2 tablespoons (30 ml) oil or water, for sautéing

1 teaspoon crushed red pepper flakes

1 large yellow onion, minced

1 tablespoon (6 g) minced fresh ginger

1 large yellow bell pepper, seeded and diced

2 ripe mangoes, peeled and diced

1 small pineapple, peeled and diced

1/4 cup (60 g) firmly packed brown sugar

1 1/2 tablespoons (9.5 g) curry powder

1/2 cup (120 ml) apple cider vinegar

In a large sauté pan, heat the oil over medium heat. Stir in the red pepper flakes. Cook until they begin to sizzle, about 1 minute, and then add the onion. Reduce the heat to low and cook for about 7 minutes, stirring occasionally, or until the onion has softened.

Increase the heat to medium and stir in the ginger, bell pepper, mangoes, pineapple, sugar, curry powder, and vinegar. Bring to a simmer and cook for 25 to 30 minutes, stirring occasionally. Cool the chutney completely. Store in airtight containers in the fridge.

Yield: 32 servings, about 2 tablespoons (30 g) each

◁ SOCAL SALSA FRESCA

This fresh salsa screams with California sunshine.

2 cups (330 g) diced fresh mango

1 cup (13 g) finely diced cilantro

1 cup (160 g) finely diced red onion

1 tablespoon (15 g) minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

2 jalapeño or serrano chiles, seeded, deveined, and finely diced

1/4 cup (60 ml) lime juice

2 tablespoons (30 ml) white vinegar

FOR CANNING:

4 (8-ounce, or 235 ml) jars

4 rings and lids

Other “Canning Materials Needed”

Place all the ingredients in a bowl and stir to combine.

Follow “Canning Basics”. Processing time is 15 minutes. Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening.

Yield: 4 (8-ounce, or 235 ml) jars

◁ SEASIDE AVOCADO DIP

This recipe is modeled after a dip from Madagascar that’s similar to guacamole but has anchovies as a main ingredient. Serve it with your favorite crackers.

FOR THE MARINATED MUSHROOMS:

1 1/2 cups (105 g) sliced button mushrooms

3 tablespoons (9 g) dulse flakes

5 to 10 dashes liquid smoke

1 tablespoon (15 ml) olive oil

1 1/2 teaspoons salt

1/2 tablespoon vegan Worcestershire sauce

2/3 cup (160 ml) water

FOR THE REST OF THE DIP:

4 ripe avocados, peeled and pitted

1 1/2 tablespoons (23 ml) lime juice

1 teaspoon lime zest

1 tablespoon (15 ml) white wine

Salt, to taste

1/4 cup (40 g) minced red onion or shallots

To make the marinated mushrooms: At least 2 hours before making the dip, place the sliced mushrooms in a small bowl and toss with all the other ingredients until well coated. Cover and let rest between 1 and 4 hours. Squeeze all the liquid from the mushrooms until they are fairly dry. Chop into 1/2-inch (1 cm) pieces.

To make the dip: In medium bowl, smash the avocados until they are smooth. Stir in the juice, zest, wine, and salt to taste. Fold in the onions and mushrooms.

Yield: 3 cups (780 g) dip

◁ CHICKPEA HUMMUS

In this recipe, add key ingredients such as onion and garlic into the cooking process itself—rather than after.

1 cup (200 g) dried chickpeas, soaked for 12 hours or overnight

1 tablespoon (15 ml) sesame oil

1/2 cup (80 g) diced yellow onion

4 or 5 cloves garlic, minced

1/2 to 1 teaspoon salt

1/4 cup (60 g) tahini

1/4 cup (60 ml) lemon juice

Rinse and drain the chickpeas.

In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent. Add the chickpeas and enough water to cover, plus another 1 inch (2.5 cm). Cover the cooker and bring it to pressure. Cook at high pressure for 13 to 15 minutes. Allow for a natural release. Remove the lid and stir in the salt. Drain the chickpeas, reserving the cooking broth.

In a food processor, pulse the chickpeas, tahini, and juice to a creamy texture. If the mixture is too dry, add the cooking broth as needed.

Yield: 4 to 6 servings

◁ CREAMY DREAMY KALAMATA HUMMUS

To make the creamiest hummus ever, use dried chickpeas (not canned), soaked overnight, slightly overcooked, and peeled. Cool the chickpeas completely before blending.

3 cups (600 g) dried chickpeas

1/2 cup (120 ml) Kalamata olive juice

2 tablespoons (30 g) tahini

1/4 cup (60 ml) water

Zest and juice of 1 lime

Dash of salt

1 cup (380 g) minced Kalamata olives

Soak the chickpeas in water at least 6 hours and up to overnight. Place the chickpeas in a large stockpot, cover with water at least 5 inches (13 cm) above the chickpeas, and bring to a boil. Reduce the heat to a constant simmer and cook for about 2 hours, or until the chickpeas are very tender. Rinse under cold water and rub between your hands to remove the thin skins. Let the chickpeas cool completely.

In a food processor, combine the chickpeas, olive juice, tahini, water, zest, lime juice, and salt until very smooth, for at least 7 minutes. Fold in the olives and blend until they become chopped evenly. Chill for 2 hours before serving.

Yield: 3 cups (738 g)

◁ DAL DIP

Traditional Indian dal is a soup with red lentils. Keeping true to the spices but using less liquid, this healthy dip is perfect on Indian breads, such as naan or roti.

1 tablespoon (15 ml) sesame oil

2 cloves garlic, minced

1 cup (130 g) diced carrot

1-inch (2.5 cm) piece ginger root, minced or grated (about 2 teaspoons)

1/2 teaspoon cumin

1/2 teaspoon fennel seeds

1 cup (180 g) diced fresh tomato

1 cup (200 g) dried red lentils

2 1/4 cups (530 ml) water

2 tablespoons (30 ml) lemon juice

In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, carrot, and ginger and sauté for 2 minutes. Add the cumin, fennel seeds, tomato, lentils, and water. Stir to combine.

Cover and bring to pressure. Cook at high pressure for 5 minutes. Allow for a natural release.

Remove the lid. Stir in the juice. Transfer to a food processor and pulse quickly. (This should not take more than 10 seconds.) Refrigerate for at least 2 hours but overnight is best. Serve cold.

Yield: 8 to 6 servings

◁ ROASTED RED PEPPER AND WALNUT SPREAD

This may very well become your favorite spread.

2 to 3 whole roasted red bell peppers (fresh or from a jar)

2/3 cup (75 g) bread crumbs

1 cup (120 g) walnuts, raw or toasted

4 large whole cloves garlic, peeled

1/2 teaspoon salt

1 tablespoon (15 ml) lemon juice

2 teaspoons (13 g) agave nectar

1 teaspoon (2 g) ground cumin

1/4 teaspoon red pepper flakes

In a blender or food processor, purée the peppers, bread crumbs, walnuts, garlic, salt, juice, agave, cumin, and red pepper flakes to a smooth consistency. Scrape down the sides of the machine to make sure all ingredients are thoroughly combined. Season to taste.

Yield: 1 cup (225 g), or 8 (2-tablespoon [30 g]) servings

◁ BLACK OLIVE AND SUN-DRIED TOMATO TAPENADE

This tapenade features some of the finest flavors in European cuisine. It’s a delicious starter to any meal.

15 sun-dried tomatoes

1/2 cup (120 ml) water (substitute 3 tablespoons [45 ml] of water with white wine for extra zing)

1 tablespoon (15 ml) olive oil

1 small red onion, diced

1 clove garlic, sliced

1 teaspoon salt, divided

1 1/2 cups (255 g) black olives

In a small bowl, soak the tomatoes in the water for about 1 hour, or until softened.

Meanwhile, in a medium frying pan, heat the oil. Add the onion, garlic, and 1/2 teaspoon of salt. Sauté over medium-high heat until the onions are evenly browned and translucent, about 10 minutes. Once the tomatoes have soaked, drain well and combine with the onions and olives in a food processor. Add the remaining salt and pulse until all ingredients are combined and the olives and tomatoes are very finely chopped.

Yield: 1 1/2 cups (203 g) tapenade

◁ GREEN SNACKERS

Flaky and crisp, these crackers are a welcome addition to any get-together. They’re even popular with kids! The thinner the dough is rolled, the crisper the crackers will be.

3/4 cup (90 g) whole wheat pastry flour

1/4 cup (31 g) all-purpose flour

1/2 teaspoon salt

Pinch of black pepper

2 tablespoons (28 g) vegan butter

1 cup (40 g) packed fresh spinach

1/4 cup (60 ml) cold water

Preheat the oven to 375°F (190°C, or gas mark 5).

In a medium bowl, whisk together the flours, salt, and pepper. Cut in the butter to the consistency of small peas.

In a mini blender, combine the spinach and water. Process until smooth. Pour into the flour mixture. Using a fork, stir to combine. If the mixture is too wet or dry, add additional flour or water 1 teaspoon at a time. The mixture should form a ball.

Lightly flour a work surface, and roll the dough out to between 1/8- (3 mm) and 1/4-inch (6 mm) thick. Using a 2-inch (5 cm) round cutter, cut the dough into crackers. Transfer to a baking sheet. Using a fork, poke each cracker twice. Bake for 20 to 24 minutes (for biscuit-like crackers) or 24 to 28 minutes (for crisp crackers), or until firm and the bottoms are starting to brown. Transfer to a wire rack to cool. Store in an airtight container for up to 4 days.

Yield: 24 to 28 crackers

◁ UMAMI ANASAZI BEANS

The secret vegan ingredient in this dish is umami, the Japanese word for “pleasant savory taste,” which is considered the fifth taste in the culinary world (along with sweet, sour, bitter, and salty).

1 tablespoon (15 ml) olive oil

2 cups (320 g) half-moon slices onion

1/2 teaspoon sugar

1 cup (200 g) dried Anasazi beans, soaked for 12 hours or overnight, rinsed and drained

1/2 cup (35 g) finely diced mushrooms

1/4 teaspoon liquid smoke

1 teaspoon smoked paprika

2 cups (470 ml) vegan beef-style broth

1/4 cup (60 ml) water

2 teaspoons red miso

1 teaspoon tamari, optional

In an uncovered pressure cooker, heat the oil on high. Add the onion and sugar and cook on high for 10 minutes, stirring frequently and adding water as necessary to avoid sticking. Add the beans, mushrooms, liquid smoke, paprika, broth, and water. Stir to combine. Cover and bring to pressure. Cook at high pressure for 5 to 7 minutes. Allow for a natural release. Remove the lid and stir in the miso. For a saltier flavor, add the tamari.

Yield: 4 servings

◁ THREE BEAN DELIGHT

You could also serve this dish as an entrée, surrounded by steamed vegetables and a simple grain side dish.

1 teaspoon olive oil

1/2 cup (80 g) diced sweet onion

2 cloves garlic, minced

2 cups (400 g) mixed dried pinto, red kidney, and adzuki beans

1-inch (2.5 cm) strip kombu

4 to 5 cups (940 to 1175 ml) water

1/2 to 1 teaspoon dulse flakes

In an uncovered pressure cooker, heat the oil on medium heat. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent. Stir in the beans, kombu, and water. Cover and bring to pressure. Cook at high pressure for 22 to 25 minutes. Allow for a natural release. Remove the lid and taste for doneness. If the beans need to be cooked a bit longer, simmer until done. Stir in the dulse flakes.

Yield: 4 to 6 servings

◁ PIZZA CRACKERS

With their addictive pizza flavor, these crackers satisfy the late-night munchies!

2 cups (260 g) chickpea flour

1/2 cup (65 g) sorghum flour, plus more for rolling

1/2 cup (65 g) potato starch

1/2 cup (65 g) nutritional yeast

1 teaspoon xanthan gum

1 teaspoon salt

2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling

1/3 cup (80 ml) olive oil

1/4 cup (60 g) tomato paste

3/4 cup (180 ml) cold water

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large bowl, combine the flours, starch, yeast, xanthan, salt, and seasoning until well mixed. Using a large spoon, stir in the oil, paste, and water. Mix until very well combined. Turn the dough out onto a lightly floured surface and knead just until the dough is a uniform texture and color.

Add a little more flour to your rolling surface and pat out the dough to about 1 inch (2.5 cm) thick. Sprinkle the top with more sorghum flour and flip over.

Using a lightly floured rolling pin, roll out the dough until it is about 1/8-inch (3 mm) thick. Use a circular cookie cutter or a pizza wheel to cut out 1 1/2-inch (3.8 cm) shapes of dough. Sprinkle with additional pizza seasoning.

Using a flat metal spatula, scoop up the shapes and place on an ungreased baking sheet, pacing them about 1 inch (2.5 cm) apart. Bake for about 30 minutes, flipping once halfway through the cooking time. (The crackers will have a reddish hue [from the tomato paste] but should be slightly puffy and golden brown on both sides when they are done.

Let cool completely.

Yield: About 70 crackers, 3 crackers per serving

◁ CURRIED CHICKPEAS

This wonderful dish is bursting with flavor.

2 cups (470 ml) plus 2 tablespoons (30 ml) water, divided

2 large onions, finely chopped

1 teaspoon (2 g) minced fresh ginger

1 tablespoon (6 g) ground coriander

1 tablespoon (6 g) garam masala

1 tablespoon (7 g) ground cumin

1 teaspoon (2 g) ground cinnamon

1 teaspoon (2 g) ground cloves

1 1/2 teaspoons (3 g) chili powder

2 tablespoons (25 g) sugar

1 can (6 ounces, or 170 g) tomato paste

4 cans (15 ounce, or 420 g, each) chickpeas, drained and rinsed

1 teaspoon (6 g) salt

In a large saucepan, heat 2 tablespoons (30 ml) water. Add the onions and ginger and sauté for about 5 minutes, or until the onions become translucent. Add the coriander, garam masala, cumin, cinnamon, cloves, chili powder, and sugar. Stir for 30 seconds. Add the paste. Cook for 5 minutes. Stir to combine. Add the chickpeas and remaining 2 cups (470 ml) water, and cook for 10 to 20 minutes, stirring occasionally. (To vary the thickness of the curry, either add water or let the water cook down.) Add the salt.

Yield: 8 to 10 servings

◁ RED LENTILS

This appetizer is amazingly simple and delicious. Red lentils cook faster than most other types, making this both a tasty and quick dish.

1 tablespoon (15 ml) coconut or canola oil

3 cloves garlic, minced

1 large yellow onion, finely chopped

1 teaspoon (2 g) cumin seeds

5 1/2 cups (1.3 L) water

2 cups (385 g) red lentils, picked over, rinsed and drained

1 tablespoon (6 g) ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon (6 g) salt

In a large saucepan, heat the oil over medium heat. Add the garlic, onion, and cumin seeds, and cook, stirring frequently, for about 3 minutes, or until the garlic begins to turn golden brown and the onion becomes translucent. Add the water, lentils, coriander, pepper, and salt, and cook over medium-low heat until the beans are mushy, about 25 minutes.

Yield: 8 to 10 servings

◁ QUINOA-MILLET-PEA BOWL

This recipe is lightly seasoned to allow the contrasting textures of the peas, grains, and vegetables to come through. Rosemary offers a hint of seasoning to this light appetizer.

1/2 cup (100 g) dried whole peas, soaked for 12 hours or overnight, rinsed and drained

1/2 cup (60 g) sliced zucchini

1/2 cup (60 g) chopped celery

1/4 cup (40 g) finely diced onion

1 cup (175 g) quinoa, drained and rinsed

1/2 cup (90 g) millet, drained and rinsed

2 cups (470 ml) vegetable broth

1/2 to 1 cup (120 to 235 ml) water

1 teaspoon whole rosemary, crumbled

1/2 to 1 teaspoon salt

Place all of the ingredients, except the salt, in the pressure cooker. Stir to combine. Cover and bring to pressure. Cook at high pressure for 8 to 10 minutes. Allow for a natural release. Remove the lid and stir in the salt to taste. Using a fork, fluff the millet. Leave uncovered for about 5 minutes, then fluff again before serving.

Yield: 4 to 6 servings

◁ MUSHROOM RICE

Serve this before an Asian stir-fry.

1 teaspoon sesame oil

1 cup (70 g) chopped mushrooms

1 cup (190 g) long-grain brown rice

1 1/2 cups (355 ml) vegetable broth

1 to 2 tablespoons (15 to 30 ml) tamari

In an uncovered pressure cooker, heat the oil on medium heat. Add the mushrooms and sauté for 3 minutes. Add the rice and broth. Stir to combine. Cover and bring to pressure. Cook at high pressure for 22 minutes. Allow for a natural release. Remove the lid and stir in the tamari to taste.

Yield: 4 servings

◁ SPICY GARLIC DILL PICKLES

This recipe is so simple, you’ll have your pickles jarred in about the time it takes to boil the water and slice the cucumbers. You can adjust this recipe to make one jar or 10.

FOR THE BRINE:

For each 1 cup (235 ml) water, use 1 tablespoon (18 g) salt

FOR THE PICKLES:

1 tablespoon (6 g) black peppercorns

1 teaspoon whole mustard seed

1 to 2 cucumbers, cut into desired shapes to fit jar

4 cloves garlic, halved

1 bay leaf, broken into pieces

1 tablespoon (3 g) fresh dill

1 teaspoon red pepper flakes, or to taste

FOR CANNING:

1 (16-ounce, or 470 ml) jar, plus ring and lid

To make the brine: In a saucepot, bring the water and salt to a boil over high heat. Boil until all the salt is dissolved. Reduce the heat to low and keep warm until ready to pour.

To make the pickles: In a very dry skillet, lightly toast the peppercorns and mustard seed over medium-low heat.

Pack the cucumbers into the sterilized jar. Add the garlic, bay leaf, dill, red pepper flakes, toasted peppercorns, and mustard seed to the jar. Pour in the hot brine to fill the jars, allowing 1/2 inch (1.3 cm) of space at the top. Place the lid and ring on the jar and give it a good shake to distribute all of the ingredients. Place upright and allow to cool. The lid should self-seal as the brine cools, creating a vacuum in the jar. Place in a cool, dark place for 1 week, and then refrigerate.

Yield: 1 (16-ounce, or 470 ml) jar

◁ NEW WORLD SZÉKELY GOULASH

This recipe is a blend of the traditional Székely goulash ingredients—specifically the sauerkraut and sour cream—with the Midwest addition of tomatoes.

1 teaspoon olive oil

2 cloves garlic, minced

1/2 cup (80 g) half-moon slices yellow onion

1 1/2 cups (195 g) chopped carrots

2 tablespoons (14 g) paprika, plus more for garnish

1 teaspoon black pepper, plus more for serving

1 cup (200 g) dried chickpeas, soaked for 12 hours or overnight, rinsed and drained

2 cups (470 ml) vegetable broth

1 cup (245 g) tomato sauce

1 bay leaf

1 to 1 1/2 cups (235 to 355 ml) water, or as needed

1 teaspoon salt

32 ounces (896 g) sauerkraut, drained

1/2 cup (120 g) vegan sour cream

In an uncovered pressure cooker, heat the oil on medium-high heat. Add the garlic, onion, and carrots and sauté for 3 minutes, or until the onion softens. Stir in the paprika and pepper. Add the chickpeas, broth, sauce, bay leaf, and enough water to cover everything, plus an additional 1/2 inch (1.3 cm). Cover and bring to pressure. Cook at high pressure for 13 to 15 minutes. Allow for a natural release. Remove the cover and stir in the salt. If the chickpeas are not quite done, simmer on low until thoroughly cooked. Remove and discard the bay leaf. Stir in the sauerkraut and sour cream and simmer on low until everything is completely heated through. Garnish with a dash of paprika and serve with more pepper.

Yield: 6 servings

◁ NO-QUESO QUESADILLAS

If the combination of Middle Eastern hummus and Mexican tortillas seems strange, don’t worry. The result is absolutely delightful. It comes out as an incredibly fast appetizer.

3 cups (675 g) vegan hummus, divided

8 (10-inch, or 25-cm) flour tortillas

1/2 cup (50 g) chopped green onions

1/2 to 1 cup (130 to 260 g) salsa

Spread 3 heaping tablespoons (45 g) hummus on a tortilla and place (hummus side up) in a large nonstick skillet over medium heat. Sprinkle with the onions and spread on a thin layer of salsa. Top with a second tortilla, and cook until the bottom tortilla is warm and turning golden brown, 3 to 5 minutes. Turn the quesadilla over and cook the second side for another few minutes, or until golden brown. (This process becomes a lot quicker once the pan is hot, so stay close to the stove! The first one always takes the longest because the pan isn’t totally hot.) Cut the quesadillas in half or into pizza-shaped triangles. Repeat with the remaining ingredients.

Yield: 4 to 8 servings

◁ PLUM-TILLAS WITH VANILLA DIPPING SAUCE

The slight tartness of the plum is paired with the sweet, almost buttery flavor and super creaminess of the vanilla dipping sauce here.

1 cup (235 ml) unsweetened plain or vanilla soymilk

1/4 cup (50 g) granulated sugar

2 teaspoons vanilla extract

1/8 to 1/4 teaspoon xanthan gum

1/4 cup (60 ml) coconut cream or full-fat coconut milk

6 firm medium plums (1 pound, or 454 g), pitted and cut into bite-size pieces

1 teaspoon nondairy butter, melted

1 tablespoon (14 g) packed light brown sugar

1 teaspoon balsamic vinegar

1 teaspoon water

Four 9-inch (23-cm) flour tortillas

In a blender, combine the soymilk, sugar, vanilla, xanthan (start with only 1/8 teaspoon xanthan, adding more if needed to obtain a yogurt-like texture), and milk. Blend until perfectly smooth and somewhat thick, like yogurt. Refrigerate in an airtight container for at least 3 hours before using.

In a skillet, sauté the plums with the butter, sugar, vinegar, and water over medium heat until all of the liquid evaporates and the plums are just tender but not mushy, about 4 minutes. Remove from the heat.

Preheat a panini press fitted with smooth or grill plates on high heat. Place the equivalent of 1 1/2 plums evenly on half of each tortilla and fold over the other half. Lightly coat both sides of the tortilla with nonstick cooking spray, close the panini press, and cook until golden brown and crispy, about 6 minutes in all. Cut each tortilla into 4 triangles and serve with the Vanilla Sauce.

Yield: 4 tortillas, 1 1/2 cups (355 ml) Vanilla Sauce

◁ SESAME CUCUMBER SANDWICHES

The filling can be made ahead, covered, and refrigerated for up to 24 hours. The cucumbers can be sliced ahead of time. Fill the sandwiches near serving time..

4 ounces (113 g) tempeh, crumbled

1 cup (235 ml) water

1 tablespoon (15 ml) tamari

2 teaspoons toasted sesame oil

1 teaspoon sesame chile oil

1/4 to 1/2 teaspoon Chinese five-spice powder

1/2 teaspoon grated fresh ginger

1 clove garlic, minced

1/4 cup (40 g) finely chopped snow peas

1 tablespoon (7 g) grated carrot

1 tablespoon (10 g) minced green onion

2 tablespoons (30 g) vegan mayonnaise

1/2 teaspoon Sriracha, plus more to taste

Salt, to taste

Black pepper, to taste

48 very thin, round slices cucumber, about 2 English cucumbers

3 tablespoons (24 g) black sesame seeds

In a small skillet, bring the tempeh, water, and tamari to a boil over high heat. Reduce the heat to medium and continue to boil until all the liquid is absorbed, about 15 minutes. Transfer the tempeh to a plate. Using a paper towel, wipe the skillet dry.

Add the oils to the skillet and return the heat to medium. Add the tempeh, and cook for about 5 minutes, stirring occasionally, or until lightly browned. Stir in the 1/4 teaspoon five-spice powder, ginger, and garlic and cook for 1 minute longer. Taste a piece of the tempeh, and add the remaining 1/4 teaspoon five-spice powder if using. Remove from the heat and let cool.

In a medium bowl, combine the cooled tempeh mixture, snow peas, carrot, onion, mayonnaise, and Sriracha. Taste and add salt and pepper to taste. Scoop 1 teaspoon of the filling onto half of the cucumber slices. Top with the remaining cucumber slices and press down so the filling reaches the edges of the cucumber. Roll the filling part in the sesame seeds so the seeds will adhere to the middle of the sandwich. Gently press the filling back to line up with the cucumbers. Refrigerate until ready to serve, up to 1 hour.

Yield: 24 sandwiches

◁ HOLLANDAZE’D ASPARAGUS ROUNDS

Hollandaise sauce is one of the five “mother” sauces in French cooking. That means it’s the base that’s used in other sauces. This unique version is very adaptable.

1/2 cup (69 g) cashews, soaked in water for 1 hour, rinsed, and drained

1/3 cup plus 1 tablespoon (95 ml) nondairy milk

1/4 cup (60 g) sauerkraut, drained but not squeezed dry

2 tablespoons (30 ml) lemon juice

1 tablespoon plus 1 teaspoon (20 ml) apple cider vinegar

2 tablespoons (30 ml) olive oil, divided

1 teaspoon Dijon mustard

1 teaspoon nutritional yeast

1/4 teaspoon salt, plus more to taste

1/4 teaspoon Sriracha

Pinch of white pepper, plus more to taste

12 ounces (340 g) asparagus, cut into 4-inch (10-cm) pieces

1 large tomato, cut into four 1/2-inch (1.3-cm) slices

2 English muffins, split and toasted

Minced fresh chives, for serving

In a blender, combine the cashews, milk, sauerkraut, juice, vinegar, 1 tablespoon (15 ml) of the oil, mustard, yeast, 1/4 teaspoon salt, Siracha, and pinch of pepper. Blend until smooth. Taste and adjust the seasonings.

Just before serving, heat over medium heat in a small saucepan, stirring often. Add an extra tablespoon (15 ml) milk if needed for a pourable consistency.

Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 × 13-inch (23 × 33-cm) pan, toss the asparagus with the remaining 1 tablespoon (15 ml) oil and salt and pepper to taste. Roast in the oven for 10 minutes, or until tender.

Place the tomato slices on the muffin halves. Divide the asparagus evenly on top. Pour a generous 1/4 cup (60 ml) sauce over each half and sprinkle with the chives.

Yield: 4 sandwiches

◁ ORANGE FENNEL SUMMER ROLLS

Always fancy and refreshing, these summer rolls are an appetizer. They’re also perfect to take on-the-go for lunch because they’re not susceptible to sogginess.

2 tablespoons (30 ml) sesame oil

2 tablespoons (30 ml) seasoned rice vinegar

1 tablespoon (15 ml) orange juice

1 teaspoon ground ginger

1 clove garlic, pressed

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

16 rice paper wraps

2 cups (175 g) thinly sliced fennel (about 10 ounces, or 280 g untrimmed)

1 can (11 ounces, or 312 g) mandarin orange slices, drained

2 teaspoons black sesame seeds

In a medium bowl, whisk together the oil, vinegar, juice, ginger, garlic, salt, and pepper flakes.

Immerse the rice paper 1 sheet at a time in warm water to soften. Soak for a few seconds, or until pliable. Handle carefully because rice paper breaks easily. Drain on a clean kitchen towel before rolling. Add 2 tablespoons (11 g) fennel, 2 slices mandarin orange, and a pinch of sesame seeds. Roll tightly, folding the ends in and rolling closed. Serve with the dipping sauce.

Yield: 16 summer rolls

◁ APPLE TEMPEH TRIANGLE DIPPERS

These turnover-like triangle dippers can be served any time.

1 cup (150 g) peeled, cored, and diced crisp apple

3/4 cup (94 g) cooked, diced tempeh bacon

1/4 cup (45 g) pomegranate seeds

2 tablespoons (30 ml) lemon juice, divided

Pinch of ground cinnamon

All-purpose flour, for dusting

2 sheets vegan puff pastry, thawed

3/4 cup (180 ml) pomegranate juice, divided

2 tablespoons (30 ml) pure maple syrup

1 tablespoon (8 g) cornstarch

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray two baking sheets with nonstick cooking spray.

In a medium bowl, combine the apple, tempeh, pomegranate seeds, 1 tablespoon (15 ml) of the lemon juice, and cinnamon.

On a lightly floured surface, roll 1 pastry sheet into a 12 × 12-inch (30 × 30-cm) square. Cut into 4 equal squares, and then cut the squares on the diagonal to form 8 triangles. Repeat with the remaining sheet puff pastry. Place 1 tablespoon (11 g) filling in each triangle. (Be sure to get apple, seeds, and tempeh in each for a balance of flavor and texture.) Fold the triangles closed, pressing the seams with your fingers. Repeat with the remaining triangles and filling. Place on the baking sheets and bake for 15 minutes, or until golden.

Meanwhile, in a small saucepan, heat 1/2 cup (120 ml) of the pomegranate juice, the maple syrup, and the remaining 1 tablespoon (15 ml) lemon juice over medium-high heat.

In a small bowl, whisk together the remaining 1/4 cup (60 ml) pomegranate juice and the cornstarch. When the mixture is boiling, add the cornstarch slurry and whisk constantly until the sauce thickens, 3 to 4 minutes. (It should be a syrupy consistency.) Serve the triangles with the sauce.

Yield: 4 servings

◁ FIGS STUFFED WITH ROSEMARY AND WALNUT-CASHEW CREAM

This appetizer features a delicious cashew cream.

1/2 yellow onion, finely chopped

1 tablespoon (15 ml) olive oil, plus more for brushing

1 cup (145 g) raw cashews, soaked overnight, rinsed, and drained

1 teaspoon yellow/light miso

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) water

1/4 cup (25 g) raw walnuts

1 tablespoon (12 g) nutritional yeast

1 tablespoon (2 g) minced rosemary

Salt, to taste

Black pepper, to taste

12 figs, stemmed

Agave nectar, for drizzling

Rosemary sprigs, for garnish

In a medium pan, sauté the onion in the oil until translucent and tender, 5 to 7 minutes.

Place the cashews, onion, miso, juice, and water in a blender and process until smooth. Transfer to a bowl.

In a food processor, pulse the walnuts until coarsely chopped. Stir the walnuts, yeast, and minced rosemary into the cashew mixture. Season with salt and pepper. (At this point, you may store the cream in the fridge for up to 3 days or continue on to stuff and roast the figs.)

Preheat the oven to 425°F (220°C, or gas mark 7). Lightly oil a glass roasting pan.

Set each fig upright on the cutting board. Working from the top down, carefully cut crosswise into the top of each fig, as if you were quartering it, but without cutting all the way through. (You don’t want to cut them all the way to separate them; you want them to remain intact but open enough to pipe in the creamy filling.)

Use a spoon to place 1 tablespoon (15 g) of the cashew cream into the cavity of each fig.

Transfer the filled figs to the prepared roasting pan, brush or lightly spray the figs with a little oil, and roast for about 12 minutes, or until the figs are soft. Just before serving, drizzle some agave over the figs and garnish the serving platter with rosemary sprigs.

Yield: 12 servings

◁ BLACK OLIVE BRUSCHETTA

This is a beautiful and delicious appetizer. The contrast between the white cashew cream and black olives is striking

FOR THE CASHEW CREAM:

1/2 yellow onion, finely chopped

1 tablespoon (15 ml) olive oil, plus more for brushing

1 cup (150 g) raw cashews, soaked in water overnight, rinsed and drained

1 teaspoon yellow/light miso

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) water

FOR THE BRUSCHETTA:

2 tablespoons (30 ml) olive oil, plus more for brushing

3 cloves garlic, finely minced

2 shallots, finely minced

Pinch of salt

Pinch of black pepper

1/4 cup (35 g) pine nuts, coarsely chopped

1/2 cup (50 g) pitted black olives, finely minced

1 teaspoon balsamic vinegar

1 whole grain baguette, sliced

1 tablespoon (4 g) finely minced fresh parsley

1 tablespoon (4 g) finely minced fresh basil

To make the Cashew Cream: In a medium pan, sauté the onion in the oil until translucent and tender, 5 to 7 minutes.

In a blender, process the cashews, onion, miso, juice, and water until smooth.

To make the Bruschetta: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.

In a large pan, heat the oil over medium heat. Sauté the garlic, shallots, salt, and pepper until the shallots begin to glisten, about 5 minutes. Stir in the pine nuts and olives and sauté for 3 minutes longer. Stir in the vinegar and turn off the heat.

Lightly brush both sides of the bread slices with oil. Arrange on the prepared baking sheet and bake until the ends of the bread begin to turn golden brown and crispy, 5 to 7 minutes.

Remove from the oven and let cool for 10 minutes.

Spread a generous amount of Cashew Cream on each bread slice and carefully spoon the olive mixture on top. Sprinkle with the parsley and basil.

Yield: 20 to 25 slices

◁ TOMATO, BASIL, AND ARUGULA BRUSCHETTA

Traditional bruschetta consists of grilled bread rubbed with garlic and topped with olive oil, salt, and pepper. This variation is oh-so-satisfying and pretty!

1 loaf fresh Italian bread or baguette

2 tablespoons (30 ml) olive oil, plus more for brushing

3 large cloves garlic (1 peeled and left whole, 2 peeled and minced or pressed)

1 pint (300 g) cherry tomatoes, sliced

4 cups (80 g) chopped arugula

1 cup (40 g) finely chopped fresh basil, divided

2 teaspoons (10 ml) balsamic vinegar

Salt, to taste

Black pepper, to taste

Preheat the oven to broil.

Cut the bread into 1/2-inch-thick (1 cm) slices. Brush each side of each slice with oil. Broil for 2 to 3 minutes on one side (being careful not to burn), turn, and broil the other side for 2 minutes longer.

Remove the bread from the oven. Rub the whole peeled garlic clove on each slice. Place the bread on a serving platter.

In a small bowl, combine the remaining minced or pressed garlic, tomatoes, arugula, 1/2 cup (20 g) basil, 2 tablespoons (30 ml) oil, and vinegar. Toss to coat the greens with the dressing.

Divide the mixture among the bread, season with salt and pepper, and sprinkle with the remaining 1/2 cup (20 g) basil.

Yield: 20 to 25 slices

◁ PORTOBELLO HORSERADISH BRUSCHETTA

Bruschetta gets a makeover in this recipe. The seasoned bread is topped with horseradish- and arugula-spiked mayonnaise and grilled-to-perfection portabellas.

FOR THE BREAD:

3 tablespoons (45 ml) olive oil

1 teaspoon garlic salt

1/4 teaspoon lemon pepper

1/4 teaspoon black pepper

1 baguette, cut into 1/2-inch (1.3 cm) slices (about 20 pieces)

FOR THE DRESSING:

1/2 cup (112 g) vegan mayonnaise

1/2 teaspoon to 1 teaspoon prepared horseradish, to taste

1/4 cup (5 g) fresh baby arugula, minced

Salt, to taste

Black pepper, to taste

FOR THE PORTOBELLOS:

1/4 cup (60 ml) dry red wine

1 tablespoon (15 ml) tamari

1 tablespoon (15 ml) lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon liquid smoke

1/4 teaspoon herbes de Provence

4 large portobello mushroom caps, stemmed, gills removed

1 tablespoon (15 ml) olive oil

Large handful pea shoots

To make the bread: Preheat the oven to 400°F (200°C, or gas mark 6).

In a small bowl, stir together the oil, garlic salt, lemon pepper, and black pepper. Brush the mixture on one side of each slice of bread, and place on a baking sheet, oil-side up.

Bake for 12 to 15 minutes, or until golden brown. Remove and let cool on a wire rack. (Once cool, the slices can be stored in an airtight container for up to 2 days before using.)

To make the dressing: In a bowl, stir together the mayonnaise, horseradish, and arugula. Season with salt and pepper to taste. (The sauce can be stored in the fridge in an airtight container for up to 24 hours.)

To make the portobellos: In a 9 × 13-inch (23 × 33 cm) glass dish, combine the wine, tamari, juice, mustard, liquid smoke, and herbes. Add the mushrooms and turn to coat. Let marinate for 30 minutes.

Heat a grill pan over high heat. Right before cooking, brush the mushrooms with oil. Cook the mushrooms for 3 to 5 minutes, or until grill marks are visible, brushing with the remaining marinade as they cook. Turn over to cook the second side in the same way, about 3 minutes. Transfer to a cutting board and slice into 1/2-inch (1.3 cm) strips.

To assemble, spread the dressing evenly on the bread slices. Divide the pea shoots on top of the slices, and top with the mushroom slices.

Yield: 20 slices

◁ CUCUMBER AND CREAM CHEESE SANDWICHES

Simplify this recipe by placing paper-thin slices of cucumber between two thin slices of lightly buttered (nondairy, of course) white bread, with the crusts cut off.

1 container (8 ounces, or 225 g) nondairy cream cheese, softened

3 tablespoons (9 g) finely chopped fresh chives

2 tablespoons (8 g) finely chopped fresh dill

2 tablespoons (12 g) finely chopped fresh mint

1 seedless cucumber, peeled and very thinly sliced into rounds (about 32 slices)

16 slices bread (whole wheat, white, rice, rye, or pumpernickel), crusts removed

1/2 pound (225 g) arugula

Salt, to taste

Black pepper, to taste

In a small bowl, combine the cream cheese, chives, dill, and mint.

Place the cucumber slices between layers of paper towels to remove excess moisture.

Spread a thin layer of the cream cheese mixture on each slice of bread. Top every other slice with cucumber and arugula, season with salt and pepper, and assemble the sandwiches. Cut the sandwiches in half diagonally and then in half again.

Yield: 32 servings

◁ PURPLE POTATOES WITH CASHEW CREAM

If you serve these little gems, people will talk about them for years. They are delicious warm or at room temperature.

30 small purple potatoes

1 tablespoon (15 ml) olive oil, plus more for roasting and frying

Salt, to taste

Black pepper, to taste

1 yellow onion, chopped

3 cloves garlic, minced

1 tablespoon (14 g) nondairy butter

1 teaspoon (5 g) sugar

4 large sage leaves

1/2 cup (60 g) walnuts, toasted

1 cup (125 g) unsalted raw cashews, toasted

1 tablespoon (12 g) nutritional yeast flakes

1 cup (235 ml) vegetable broth, non-tomato-based (to preserve cream color), if available

Preheat the oven to 425°F (220°C, or gas mark 7).

Wash the potatoes under running water, and then dry them with a towel. Roast or bake them.

To roast: Toss whole potatoes with enough oil to coat lightly. Season with salt and pepper. Arrange in an even layer on a lightly oiled baking pan. Roast for 20 to 30 minutes, or until tender, moving them around occasionally. Let cool on a towel-lined plate to soak up excess oil.

To bake: Using a small fork, pierce whole potatoes in several places so steam can escape. (Because you will later cut the potatoes in half, consider making the piercing marks where you’ll be cutting.) Place the potatoes on an oven rack or baking sheet. Bake for 40 minutes, or until tender when pierced with a fork.

Meanwhile, in a large pan, sauté the onion and garlic in the butter over medium-high heat until they begin to brown slightly, about 5 minutes. Stir in the sugar and a pinch of salt, and continue cooking for 20 to 25 minutes, or until the onion turns brown.

Meanwhile, in a small pan, sauté the sage in 1 tablespoon (15 ml) oil for 30 to 60 seconds, or until crispy. Transfer the sage to a towel-lined plate to soak up extra oil, and then place it with the walnuts in a blender. Pulse to a coarse crumble. Add salt to taste. Transfer the mixture to a bowl.

When the onion is ready, blend it with the cashews, yeast, and broth on high until the mixture is creamy. (This could take several minutes.) Add more cashews or broth as necessary, to get a creamy, thick consistency. Season with salt.

Once the potatoes have cooled, cut them in half without tearing the skin. Using a melon baller, scoop out the centers, leaving 1/4-inch (6 mm) walls. Cut a small slice off the bottom of each potato to help it sit level. Spoon the cashew mixture into the halved potatoes, and sprinkle with the walnut/sage mixture.

Yield: 60 potato halves

◁ TEMPEH AND EGGPLANT POT PIES

Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits, and the topping is perfect for fruit-based cobblers.

FOR THE FILLING:

2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)

1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes

1 small yellow onion, chopped

1 rib celery, chopped

2 tablespoons (30 ml) water

1 teaspoon (2 g) fennel seeds

1 to 2 tablespoons (8 to 16 g) capers, rinsed

2 tablespoons (30 ml) balsamic vinegar

1 jar (15 ounces, or 420 g) tomato sauce

1/2 teaspoon red pepper flakes

Salt, to taste

Black pepper, to taste

FOR THE DOUGH:

1 2/3 cups (210 g) all-purpose flour

1 tablespoon (15 g) baking powder

1/2 teaspoon salt

2/3 cup (160 ml) nondairy milk

1/3 cup (80 ml) canola oil

Preheat the oven to 425°F (220°C, or gas mark 7). Coat 4 or 6 individual ramekins, a 9-inch (23 cm) square pan, or a rectangular pan with oil.

To make the filling, steam the eggplant and tempeh for 10 to 15 minutes, or until the eggplant is soft and translucent.

Meanwhile, in a large pan, sauté the onion and celery in the water until soft. Add the fennel seeds, capers, and vinegar and sauté for 1 minute. Add the sauce, red peppers, and tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.

Meanwhile, to make the dough: In a bowl, stir together the flour, baking powder, and salt. Pour in the milk and oil, and mix just until the dry ingredients are evenly moistened. (The dough should be lumpy and sticky, not smooth like cake batter.)

Remove the pan from the heat, and season the filling with salt and pepper. Divide the filling evenly among the prepared pans. Drop the dough by small spoonsful on top of each ramekin. Use the back of the spoon to spread the dough so it evenly covers the filling. Bake the pot pies for about 15 minutes, or until the crust is golden.

Yield: 4 to 6 servings

◁ POTATO LATKES

Frying foods during Hanukkah is an ancient tradition, connected with the oil used to light the menorah during the “festival of lights.”

2 tablespoons (14 g) ground flaxseed

1/4 cup (60 ml) water

4 cups (440 g) peeled and shredded potatoes (about 5 medium potatoes)

6 green onions, finely chopped

1 tablespoon (8 g) all-purpose flour

1 teaspoon (6 g) salt, plus more to taste

Canola oil, for frying

Nondairy sour cream and/or applesauce, for accompaniments

Chopped chives, for garnish

In a food processor or blender, whip the flaxseed and water together for 1 to 2 minutes, or until thick and creamy, almost gelatinous.

Spread the potatoes on a clean towel, and roll up jelly-roll style. Twist the towel tightly to wring out as much liquid as possible. (You may need to do this again with a second towel to extract all of the water.) Transfer the potatoes to a bowl. Add the flaxseed, onions, flour, and salt. Use your hands to combine the ingredients and to get a feel for the mixture. (You want it moist but not too wet.)

In a large nonstick pan, heat some oil over medium heat until hot but not smoking. Using a tablespoon, scoop a large spoonful of the potato mixture into the hot oil, pressing down to form a 1/4- to 1/2-inch- (6 mm to 1 cm) thick patty. (You aren’t trying to create dense patties, but the batter should stick together enough to be flipped without falling apart.) Slide a spatula underneath latkes while they’re cooking to make sure they don’t stick to the pan.

Brown on one side, turn over, and brown on the other. (You may need more oil as you add more latkes to the pan.) Transfer the latkes to a paper towel–lined plate to soak up excess oil. Season with salt. Serve the latkes hot with the sour cream and sprinkled with chives.

Yield: 15 to 20 latkes

◁ YEAR-ROUND RATATOUILLE

In winter, this ratatouille works well with canned tomatoes and dried herbs. However, in summer, use peeled, seeded, diced fresh tomatoes and adjust for the fresh herbs.

1 tablespoon (15 ml) olive oil

3/4 cup (120 g) minced onion

1/2 cup (41 g) finely chopped eggplant

1/2 cup (62 g) finely chopped zucchini

1/2 cup (75 g) finely chopped bell pepper (any color)

3 cloves garlic, minced

3/4 teaspoon dried basil (or 2 teaspoons fresh, minced)

3/4 teaspoon dried thyme (or 2 teaspoons fresh, minced)

1/2 teaspoon dried parsley (or 1 teaspoon fresh, minced)

1/2 teaspoon salt

1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh, minced)

1/4 teaspoon celery seed

1/4 teaspoon black pepper

Pinch red pepper flakes

2 tablespoons (30 ml) vegan dry red wine, optional

1 can (14 1/2 ounces, or 411 g) petite diced tomatoes, drained, or 1 cup (180 g) peeled, seeded, diced tomatoes

2 teaspoons minced fresh parsley

In a large skillet, heat the oil, onion, eggplant, zucchini, bell pepper, garlic, basil, thyme, dried parsley, salt, rosemary, celery seed, black pepper, and red pepper flakes over medium heat. Cook, stirring often, for 3 to 4 minutes, or until the onion is translucent. Add the wine and cook for about 3 minutes, or until it’s absorbed. Add the tomatoes and reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally. Stir in the fresh parsley. This is best at room temperature but benefits from sitting for 1 hour, or covered and refrigerated overnight to allow the flavors to blend. Bring the ratatouille to room temperature for serving.

Yield: 2 cups (400 g)

◁ PARTY OLIVES

Baking these olives infuses them with incredible flavor, the almonds bring crunch, and the onions are a favorite with people who aren’t even onion fans! For an even easier preparation, have the dish ready to go hours before serving. Just pop it in the oven when your guests arrive.

1/2 cup (80 g) pitted green olives, pimento- or garlic-stuffed

1/2 cup (80 g) pitted Kalamata olives

4 cipollini onions, peeled, or shallots, peeled, cut in half vertically

2 tablespoons (15 g) whole raw almonds

2 tablespoons (30 ml) vegan dry red wine or vegetable broth

4 cloves garlic

1/4 to 1/2 teaspoon berbere, to taste

1 dundicut dried pepper or other dried pepper of choice

Preheat the oven to 400°F (200°C, or gas mark 6).

In a small cast-iron or ovenproof skillet, combine all of the ingredients. Bake for 25 to 30 minutes. (Most of the liquid will evaporate, but don’t overcook or the almonds and garlic will burn.) Remove the dried pepper before serving hot or at room temperature.

Yield: 1 1/2 cups (215 g)

◁ HARISSA CARROT ZUCCHINI CUPS

With Moroccan influences thanks to the harissa, a North-African chili sauce, this is a new take on zesty carrot salad. It can be made ahead and refrigerated for up to 24 hours.

2 zucchini (7 inches [18 cm] long, 1 to 1 1/2 inches [2.5 to 3.7 cm] wide)

1 tablespoon (15 ml) tamari

1/2 teaspoon liquid smoke

1/2 teaspoon olive oil

1/2 teaspoon ground coriander

2 teaspoons harissa paste, or more to taste

2 teaspoons red wine vinegar

1 cup (110 g) grated carrot

2 teaspoons fresh minced parsley

Salt, to taste

Black pepper, to taste

36 raisins

Cut the ends from the zucchini, and then cut each into six 1-inch (2.5 cm) rounds. Using a sharp paring knife, a metal measuring spoon, or a melon baller, cut the center of each slice into a cup, leaving the edges and bottom intact.

In a small bowl, stir together the tamari, liquid smoke, oil, and coriander.

Heat a grill pan over medium-high heat. Lightly coat the pan with cooking spray. Brush the cut sides of the zucchini with the tamari mixture. Put the rounds on the grill with the cup side down. Grill until marked, about 4 minutes. Turn one-quarter turn and grill again for 3 to 4 minutes, or until marked. Baste and turn over to grill the smooth sides of the rounds for 3 to 4 minutes, or until marked. Turn one-quarter turn and grill again until marked. Remove the rounds from the grill. (The zucchini should retain their texture rather than be overly soft.)

Stir the harissa and vinegar into the remaining basting liquid. Pour over the carrot, and add the parsley. Stir to combine, and season to taste with salt and pepper. Add more harissa, if desired. Spoon the mixture evenly into the zucchini cups, mounding the mixture. Top each with three raisins.

Yield: 12 zucchini cups

◁ KALE CUCUMBER CUPS

Hurray, kale! The most super of the superfoods! This kale salad can be made ahead of time and stored in a covered container in the fridge for up to 8 hours, but it will continue to reduce in amount, so make extra.

2 cups (120 g) packed very finely chopped kale leaves (stems discarded)

2 teaspoons tamari

2 teaspoons lemon juice

1 teaspoon toasted sesame oil

1/2 teaspoon Sriracha, or more to taste

1/2 teaspoon white sesame seeds, or more to taste

Salt, to taste

Black pepper, to taste

14 1/2-inch (1.3 cm) thick round slices cucumber

In a medium bowl, stir together the kale, tamari, and juice. Using your hands, rub it together for a few minutes, or until the kale wilts and softens. Stir in the oil, Sriracha, and seeds. Let sit for 15 minutes for the flavors to meld. The kale will reduce in amount.

Using a 1/2-teaspoon measuring spoon or a melon baller, carefully scoop out the center of the cucumbers to create a bowl. (Do not scoop all the way through the cucumber.) Taste the salad and adjust the seasonings. Fill each cucumber with 1 teaspoon kale salad.

Yield: 14 cups

◁ BAKED JALAPEÑOS

Creamy filling is hidden by a crunchy coating, all inside a spicy jalapeño, making an easy snack with layers of flavor and texture. Safety first: Wear plastic gloves when handling the peppers.

FOR THE FILLING:

1/2 cup (70 g) raw cashews, soaked in 1/2 cup (120 ml) water for 3 hours, drained

1/2 cup (131 g) cooked navy beans

2 tablespoons (30 ml) vegan dry white wine

2 tablespoons (30 ml) lemon juice

1 tablespoon (8 g) nutritional yeast flakes

2 teaspoons ume plum vinegar

1 teaspoon light miso

1/2 teaspoon onion powder

Salt, to taste

Black pepper, to taste

FOR THE PEPPERS:

8 to 12 medium whole jalapeño peppers

2 cups (56 g) cornflakes, crushed

1/2 cup (40 g) whole wheat panko crumbs

Salsa, for serving

To make the filling: In a blender, combine all the filling ingredients and blend until completely smooth. Cover and refrigerate for at least 1 hour for the flavors to meld. Taste and adjust the seasonings. This can be made up to 4 days in advance. Store covered in the fridge.

To make the peppers: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a baking sheet with nonstick cooking spray.

Cut the peppers in half and remove the seeds. Fill each half with up to 1 tablespoon (17 g) filling (depending on the size of the halves).

On a plate, stir together the cornflakes and the panko. Dip the filling-stuffed side of each pepper into the cornflake mixture, patting the crumbs to adhere to the filling. Bake the peppers for 20 minutes, or until the crumbs are golden brown and the peppers are slightly deflated. Serve with the salsa.

Yield: 16 to 24 pepper halves, 2/3 cup (200 g) filling

◁ POTATO PUFFS WITH TAPENADE

You’ll have extra tapenade for another use, such as a sandwich spread. The tapenade can be made ahead and stored in the fridge, covered, for up to 4 days.

FOR THE TAPENADE:

1/4 cup (40 g) pitted Kalamata olives

4 large pitted green olives

1 tablespoon (4 g) soft sun-dried tomato halves, not oil-packed

3 leaves fresh basil

Pinch of ground black pepper

FOR THE PUFFS:

About 2 cups (244 g) potato insides from Nacho Potato Skins or cooked potato pieces

1/2 cup (40 g) vegan instant potatoes

1/2 cup (120 ml) unsweetened plain vegan milk

2 tablespoons (30 ml) olive oil

1/2 teaspoon salt

Generous pinch of black pepper

To make the tapenade: Finely chop all the tapenade ingredients, and stir together, or combine them in a mini blender used on pulse.

To make the puffs: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a mini muffin pan with nonstick cooking spray.

In a medium saucepan, heat the potato pieces, instant potatoes, milk, and oil over medium heat. Cook for 2 to 3 minutes, mashing the potatoes as they cook. (The mixture should easily form a ball.) Season with salt and pepper. When the mixture is cool enough to handle comfortably, scoop 1 tablespoon (47 g) into your hand and form into a small ball. Make a small indentation with your finger. Spoon 1/2 teaspoon tapenade into the indentation. Seal the ball closed with another 1 to 1 1/2 teaspoons of the potato mixture. Roll the ball closed and put in the mini muffin pan. Continue until all of the potato mixture is used. Lightly coat the balls with nonstick cooking spray. Bake for 35 minutes, or until lightly browned and slightly crusty.

Yield: 14 to 18 puffs, 1/3 cup (85 g) tapenade

◁ NACHO POTATO SKINS

Potato skins, the epitome of bar finger food, get a vegan remake that doesn’t miss a beat in flavor. Save the insides of the potatoes to make Potato Puffs.

6 medium russet potatoes (each about 5 ounces, or 140 g)

1 can (15 ounces, or 425 g) black beans, drained and rinsed

1/2 cup (90 g) chopped tomato

1/4 cup (40 g) minced red onion

2 tablespoons (18 g) minced poblano pepper

2 tablespoons (30 ml) lime juice

2 teaspoons minced fresh cilantro

1/2 teaspoon ground cumin

Salt, to taste

Black pepper, to taste

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) canned chipotle pepper in adobo, with sauce

Your favorite Nacho Sauce

1 medium avocado, pitted, peeled, and diced, optional

Preheat the oven to 400°F (200°C, or gas mark 6).

Pierce the potatoes a couple of times so they can release steam. Bake the potatoes for 45 minutes, or 1 hour if larger, or until tender. Let cool, slice in half, and scoop the insides from the potatoes, leaving about 1/4 inch (6 mm) from the skin intact.

Meanwhile, in a medium bowl, combine the beans, tomato, onion, pepper, juice, cilantro, and cumin. Season to taste with salt and pepper.

Preheat the oven to 475°F (240°C, or gas mark 9).

In a mortar and pestle, combine the oil and chipotle and pound until combined. Add a pinch of salt and pepper. Using a fork, pierce the inside of the potato skins a few times. Brush the oil on the insides of the potatoes, and place on a baking sheet. Bake for 15 minutes, or until starting to crisp. For extra crispness, broil the potato skins for a few minutes after baking. Fill each potato with a heaping tablespoon (28 g) of filling, dividing the filling evenly among the potatoes. Top each potato with Nacho Saucy Dip and a few pieces of avocado, if using.

Yield: 12 potato skins

◁ CORN FRITTERS WITH TOMATO-THYME GRAVY

These are delicious with Tomato-Thyme Gravy, but if you’re short on time, just spike some vegan mayonnaise with hot sauce, and dip away! If you happen to have extra gravy, save it to pour over a tofu scramble, or use it as a dip with the Baked Frittata Minis.

FOR THE FRITTERS:

1/2 cup (60 g) garbanzo flour

1/4 cup (31 g) all-purpose flour

2 tablespoons (15 g) fine cornmeal (not corn flour)

1/2 teaspoon baking powder

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon salt

Generous pinch of black pepper

1 cup (135 g) frozen corn kernels, thawed

2 tablespoons (14 g) finely grated carrot

1 tablespoon plus 1 teaspoon (4 g) minced chives, plus more for garnish, if desired

1/4 cup (60 ml) unsweetened plain vegan milk, more if needed

High-heat neutral-flavored oil, for cooking

FOR THE TOMATO-THYME GRAVY:

1/2 cup (80 g) finely minced onion

2 tablespoons (16 g) all-purpose flour

2 tablespoons (30 ml) olive oil

1 teaspoon dried thyme or 1 tablespoon (2 g) minced fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (15 ounces, or 425 g) diced tomatoes with juice (preferably no-salt-added)

3/4 cup (180 ml) tomato juice

1 tablespoon (15 ml) Frank’s Hot Sauce, or more to taste

2 teaspoons liquid smoke

To make the fritters: In a medium bowl, combine the flours, cornmeal, baking powder, spices, salt, and pepper. Whisk to combine. Stir in the corn, carrot, and chives, followed by the milk. (The mixture will be sticky, but it should be shapeable. If not, add an extra 1 tablespoon (15 ml) milk.)

In a large skillet, pour a thin layer of oil. Heat over medium-high heat. Using a heaping tablespoon (20 g) of the mixture, shape into a small patty about 1 1/2 inches (4 cm) across and 1/2- to 3/4-inch (1.3 to 2 cm) thick. Put the fritters into the oil and cook until golden, 4 to 6 minutes. Turn the fritters over to cook the second side, 4 to 6 minutes.

Drain the fritters on a paper towel and serve with the gravy.

To make the tomato-thyme gravy: In a medium saucepan, heat the onion, flour, oil, thyme, salt, and pepper over medium heat. Cook for 3 to 4 minutes, stirring, or until the flour is cooked. Add the remaining ingredients, and simmer over low heat for 15 to 20 minutes. (The gravy may be made ahead, covered, and refrigerated for up to 48 hours. Reheat over low heat.)

Yield: 16 to 18 fritters, 2 cups (470 ml) gravy

◁ FRESH CORN FRITTERS

For incredible fritters, use corn that has just been cut from the cob. Serve the fritters hot with a zesty dip.

1 quart (946 ml) vegetable oil (such as canola)

2 1/2 cups (385 g) corn fresh cut from the cob, or (410 g) frozen and thawed

1 cup (225 g) masa harina

1 1/2 teaspoons salt

1 teaspoon baking powder

2 teaspoons minced thyme

1 teaspoon ground chia seeds mixed with 1/4 cup (60 ml) water

Squeeze of lime juice

1 cup (235 ml) water

In a deep fryer or deep pan using a thermometer, preheat the oil to 360°F (182°C). Line a plate with paper towels.

In a large bowl, stir together all of the ingredients for about 1 minute, or until a thick batter forms. Drop by the tablespoonful (15 g) into the preheated oil and cook about 3 minutes, OR until deep golden brown. Transfer to the prepared plate to catch any excess oil.

Yield: about 20 fritters

◁ INDIAN POTATO FRITTERS

These fritters are made of ingredients similar to a samosa, minus the pastry. Serve them with your favorite chutney.

Vegetable oil for deep fryer

3 large shallots

1 teaspoon mustard seed

1 teaspoon cumin seed

1 teaspoon asafetida

2 1/2 teaspoons salt, divided

1 teaspoon olive oil

3 medium yellow potatoes, boiled whole until fork-tender

1 cup (130 g) frozen peas, thawed

1 cup (110 g) gram flour

1 cup (235 ml) water

Pinch of additional salt

Preheat the oil for a deep fryer to 360°F (182°C). Line a plate with paper towels.

In a medium frying pan, sauté the shallots, mustard seed, cumin seed, asafetida, 1 teaspoon of the salt, and olive oil over medium-high heat for about 10 minutes, or until the shallots are golden brown on the edges. Remove from the heat.

In a medium bowl, mash the potatoes, leaving a few big lumps remaining throughout. Stir in the shallot mixture, peas, and 1 teaspoon of the salt.

In a separate bowl, whisk together the flour, water, and remaining 1/2 teaspoon salt until smooth. Roll the mashed potatoes into 18 golf-ball-size balls and then dip into the flour batter, letting any excess drip back into the bowl. Fry about 3 at a time for 10 minutes. Transfer to a the prepared plate to absorb any excess oil.

Yield: about 18 fritters

◁ KIMCHI-STUFFED SAUSAGES

If you aren’t able to find the Korean hot pepper powder, substitute cayenne pepper. It will still taste great.

4 ounces (113 g) extra-firm tofu, drained and crumbled

1 3/4 cups (396 g) drained kimchi, not squeezed, divided

1/2 cup (120 ml) water, plus more if needed

3 tablespoons (50 g) ketchup

1 tablespoon (15 ml) tamari

2 teaspoons ground coriander

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Korean hot pepper powder

1 teaspoon ground white pepper

1 1/2 cups (216 g) vital wheat gluten

1/4 cup (30 g) nutritional yeast

1 tablespoon (15 ml) neutral-flavored oil

Korean sauce from Baked Buffalo Tofu Bites

Minced green onions, for garnish

Sesame seeds, for garnish

In a blender, combine the tofu, 1 cup (226 g) of the kimchi, water, ketchup, tamari, coriander, ginger, cumin, garlic powder, onion powder, and peppers and process until smooth.

In a medium bowl, whisk together the vital wheat gluten and nutritional yeast. Add the tofu mixture. Using a fork, stir to combine. Mix together well. (The mixture should be cohesive and able to be formed.) Add 1 tablespoon (15 ml) water or (9 g) vital wheat gluten if needed to make a dough.

Prepare a steamer and six 10-inch (25 cm) pieces of foil. Divide the mixture evenly among the foil pieces: each piece will be 4 ounces (113 g). Shape each into a 6-inch (15 cm) log.

Make a deep indentation down the center, leaving the ends intact. Fill with a generous 2 tablespoons (28 g) of the remaining kimchi, and pinch the well closed. Try to center the filling so the sausages will not tear when cooking. Shape into a sausage and close the foil, twisting the ends. If the log isn’t sealed well, the kimchi may fall out when slicing or cooking. Repeat with the remaining sausages, and steam for 1 hour 10 minutes.

Use a serrated knife to carefully cut the sausages into 1/2-inch (1.3 cm) rounds. Heat the oil in a large skillet over medium heat. Cooking in batches, cook the sausages until browned, about 4 minutes per side. Turn over to cook the second side, about 3 minutes. Keep warm. When all of the sausages are browned, return them to the skillet along with the sauce. Stir to coat, and cook for 1 minute.

Transfer to a plate and sprinkle with the onions and sesame seeds.

Yield: 72 rounds

◁ MEDITERRANEAN MEATLESS BALLS

With such a large amount of fresh basil, this appetizer is a show-stealer. Add the olives and sun-dried tomatoes, and a star is born! Try it with Tomato-Thyme Gravy.

1/4 cup (40 g) pitted Kalamata olives

1/4 cup (16 g) soft sun-dried tomato halves, not oil-packed

1/2 cup (12 g) packed fresh basil

8 ounces (227 g) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (40 g) finely minced onion

3 tablespoons (28 g) minced green bell pepper

2 tablespoons (30 ml) lemon juice

2 tablespoons (15 g) nutritional yeast

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of red pepper flakes

1/4 cup (66 g) tomato paste, plus more if needed

1/2 cup (63 g) all-purpose flour, divided

Neutral-flavored oil, for cooking

In a small blender, combine the olives and tomatoes. Process until finely chopped. Add the basil, and process until combined.

In a medium bowl, place the tofu and add the basil mixture, mashing the tofu with a fork and mixing together. Stir in the onion, bell pepper, juice, yeast, garlic, thyme, oregano, salt, black pepper, and red pepper until well combined. Combine with your hands, if necessary, to make a uniform mixture. Stir in the paste and 1/4 cup (31 g) of the flour. If the mixture isn’t shapeable, add 1 tablespoon (17 g) extra tomato paste.

Preheat the oven to 325°F (170°C, or gas mark 3). Lightly coat a baking sheet with nonstick cooking spray.

Scoop 1 tablespoon (25 g) of the mixture and form a ball. Place the ball on the sheet. Repeat until all the mixture is used. Lightly coat the balls with nonstick cooking spray. Bake for 20 minutes, or until lightly browned. Turn over carefully, and spray again. Bake for 20 minutes longer, or until golden. Broil the balls for 5 minutes.

Alternately, for pan frying: Place the remaining 1/4 cup (31 g) flour on a plate. Scoop 1 tablespoon (25 g) of the mixture, and form a ball. Roll the ball in the flour, and place the ball on the sheet. Repeat until all the mixture is used. Heat a thin layer of oil in a large skillet over medium heat. Line a plate with a paper towel for draining. Fry the balls for 8 to 10 minutes, turning occasionally, or until golden. Drain briefly on the paper towel–lined plate. Serve the balls hot, warm, or at room temperature with the sauce and toothpicks.

Yield: 14 to 16 balls

◁ JAMAICAN JERK TEMPEH SKEWERS

This is a very mild jerk sauce. Sweet pineapple and brilliant red bell peppers make for a gorgeous presentation. For more heat, use the full jalapeño or a Scotch bonnet.

FOR THE SAUCE:

1/2 cup (120 ml) vegetable broth

2 green onions, trimmed

1 tablespoon (17 g) tomato paste

1 tablespoon (15 ml) apple cider vinegar

2 teaspoons pure maple syrup

2 teaspoons olive oil

1/2 jalapeño pepper, stemmed and seeded, more to taste

3 cloves garlic, minced

1/2-inch (1.3 cm) round fresh ginger, peeled

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon black pepper

8 ounces (227 g) tempeh, steamed, cut into 1-inch (2.5 cm) cubes

FOR THE SKEWERS:

32 toothpicks, soaked in water for at least 30 minutes

Two 1/2-inch (1.3 cm) round slices red onion, each cut into 16 pieces

Four 1/2-inch (1.3 cm) round slices fresh pineapple, each cut into 8 pieces

2 medium red bell peppers, each seeded and cut into sixteen 1-inch (2.5 cm) pieces

To make the sauce: In a blender, combine all of the sauce ingredients except the tempeh and process until smooth. Place the tempeh cubes in a 9-inch (23 cm) square baking dish. Pour the sauce over the tempeh cubes and toss to coat. Cover and refrigerate for at least 24 hours or up to 3 days, turning occasionally.

To make the skewers: On each of 32 toothpicks, skewer a piece of onion, a tempeh cube (letting the extra sauce drip back into the dish), a piece of pineapple, and a piece of bell pepper.

Heat a grill pan over high heat. Lightly coat the grill pan with nonstick cooking spray.

Transfer the toothpicks to the grill pan, and cook until marked, about 5 minutes, while basting with the remaining jerk sauce. Turn to cook the second side until marked, about 5 minutes, still basting.

Yield: 32 toothpicks

◁ BAKED FRITTATA MINIS

Broccoli and pasta in a frittata? Yes, please! Feel free to serve the red sauce with other recipes in this book.

FOR THE RED SAUCE:

3/4 cup (135 g) chopped tomato

1/3 cup (49 g) chopped red bell pepper

3 tablespoons (30 g) chopped shallot

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper, plus more to taste

1 tablespoon (15 ml) red wine vinegar

1 tablespoon (15 ml) water, plus more if needed

Salt, to taste

Black pepper, to taste

FOR THE FRITTATA MINIS:

1 ounce (28 g) dry capellini or angel hair noodles, broken into 1-inch (2.5 cm) pieces

2 teaspoons olive oil

1 cup (91 g) minced broccoli

1/4 cup (40 g) minced onion

2 tablespoons (8 g) soft sun-dried tomato halves, not oil-packed, minced

1/4 teaspoon dried dill

2 cloves garlic, minced

Salt, to taste

Black pepper, to taste

10 ounces (283 g) extra-firm tofu, drained and crumbled

1/4 cup (60 ml) unsweetened plain vegan milk

1 tablespoon plus 1 teaspoon (11 g) nutritional yeast

1 tablespoon plus 1 teaspoon (20 ml) lemon juice

1 tablespoon (15 ml) ume plum vinegar

To make the red sauce: In a small skillet, combine all of the red sauce ingredients over high heat. Bring to a boil, and then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally. Remove from the heat and process in a blender until smooth. Let the flavors meld for at least 30 minutes.

To make the frittata minis: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 22 cups of a mini muffin pan with nonstick cooking spray.

Cook the noodles according to the package directions, and drain.

In a large skillet, heat the oil, broccoli, onion, tomatoes, and dill over medium heat. Cook for about 3 minutes, stirring occasionally, or until the broccoli is bright green. Remove from the heat and stir in the garlic. Season with salt and pepper.

In a blender, combine the tofu, milk, yeast, juice, and vinegar. Process until smooth. Pour into the broccoli mixture and add the noodles. Stir to combine. Scoop by 1 tablespoon (20 g), and drop in the muffin cups. Pat the tops smooth. Continue until all the tofu mixture has been used.

Bake for 25 to 30 minutes, or until the tops are slightly golden and firm to the touch. Remove from the tin and serve hot, warm, or at room temperature.

Yield: 22 mini frittatas, 3/4 cup (142 g) sauce

◁ FALAFEL FRITTERS WITH SPICY TAHINI SAUCE

These fritters are full of the falafel flavors you know and love. The cashew-based tahini sauce is spiked with harissa (a North-African chili sauce). Extra sauce is great over salads.

FOR THE SPICY TAHINI SAUCE:

1/4 cup (35 g) raw cashews

3 tablespoons (45 ml) vegetable broth

2 tablespoons (32 g) tahini

2 tablespoons (30 ml) seasoned rice vinegar

1 tablespoon (15 ml) lemon juice

2 cloves garlic, minced

1 teaspoon harissa, plus more to taste

1/2 teaspoon salt

FOR THE FALAFEL:

1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

1/4 cup (40 g) finely minced red onion

3 tablespoons (28 g) finely minced green bell pepper

2 tablespoons (30 ml) lemon juice

1 tablespoon (4 g) finely minced fresh parsley

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/4 cup (31 g) all-purpose flour, plus more if needed

High-heat neutral-flavored oil, for cooking

To make the spicy tahini sauce: In a small high-powered blender, combine all of the sauce ingredients. Process until completely smooth. (Taste and adjust the seasonings. Serve immediately, or cover and refrigerate for up to 4 days.

To make the falafel: In a food processor, process the chickpeas until crumbly, but not a paste. Transfer to a medium bowl and add the onion, bell pepper, juice, parsley, garlic, cumin, coriander, salt, and white pepper. Stir to combine, and then use your hands to mash a little. Add the flour, and mix together. The mixture should hold its shape. If not, add a bit more flour.

Using a slightly heaping tablespoon (20 g), shape into 18 small flat rounds, about 1 inch (2.5 cm) in diameter.

In a large skillet, heat a thin layer of oil over medium-high heat. Cook the falafel until lightly browned, about 4 minutes. Turn over to cook the second side until golden, about 4 minutes.

Drain on a paper towel–lined plate.

Yield: 18 falafels, 3/4 cup (140 g) sauce

◁ MEAN BEAN TACO CUPS

You’ll fall in love with this method of making tortilla cups. They are versatile, so let your ideas run wild. Shake up the seasoning on them, and then concoct your own filling.

3 8-inch (20 cm) flour tortillas

1/2 teaspoon smoked salt

1/2 cup (86 g) cooked black beans

1/2 cup (52 g) minced cucumber

1 tablespoon (9 g) minced red bell pepper

1 tablespoon (10 g) finely minced red onion

1 teaspoon minced fresh cilantro

1/2 teaspoon chipotle in adobo sauce

1 tablespoon (15 ml) red wine vinegar

1/2 avocado, pitted, peeled, and diced

Juice of 1/2 lemon

Salt, to taste

Black pepper, to taste

Preheat the oven to 400°F (200°C, or gas mark 6).

Using a 3-inch (8 cm) round cutter, cut 4 rounds from each tortilla. Lightly coat one side of each round with nonstick cooking spray and sprinkle evenly with smoked salt. Using two 12-cup inverted regular muffin pans, tuck a round—salted side up—in between 4 of the cups, curving the sides up to form a small bowl. Repeat until all the rounds are used. Bake for 6 minutes, or until the edges are lightly browned. Cool on a wire rack. (The bowls can be stored in an airtight container for up to 3 days before using.)

In a small bowl, combine the beans, cucumber, bell pepper, onion, and cilantro.

Using a mortar and pestle, pound the chipotle into the vinegar until smooth. Pour over the bean mixture, stirring to coat. Spoon about 1 tablespoon (12 g) into each cup.

In a small bowl, toss the avocado with the juice and season with salt and pepper. Sprinkle a few pieces on each cup. Serve immediately.

Yield: 12 cups

◁ TINY TOMATO PIES

These little pies fly off the table at any gathering.

FOR THE CRUSTS:

2 cups (240 g) whole wheat pastry flour

1/2 teaspoon salt

1/4 cup plus 2 tablespoons (90 ml) olive oil

1/4 cup plus 2 tablespoons (90 ml) cold water

FOR THE FILLING:

1/2 cup (20 g) packed spinach leaves

1/4 cup (10 g) packed basil leaves

2 tablespoons (18 g) raw cashews

2 tablespoons (20 g) chopped onion

1 tablespoon plus 1 teaspoon (11 g) nutritional yeast

Juice of 1 lemon

8 ounces (227 g) extra-firm tofu, drained, pressed, and crumbled

1/2 cup (120 ml) unsweetened plain vegan milk

1/2 teaspoon salt

Pinch of black pepper

12 cherry tomatoes, halved

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.

To make the crusts: In a medium bowl, stir together the flour and salt. Drizzle in the oil. Using a fork, stir to create crumbs. Add the water 1 tablespoon (15 ml) at a time, stirring with the fork, until it forms a dough. Scoop a generous 2 teaspoons of dough and form into a ball. Put in one of the muffin cups, and press to line the whole cup. Repeat until all of the dough has been used.

To make the filling: In a food processor, process the spinach, basil, and cashews until finely chopped. Add the onion, yeast, and juice and pulse again. Add the tofu, milk, salt, and pepper. Process until smooth. Fill each cup with about 2 teaspoons filling, using all the filling. Top each with a cherry tomato half, cut-side down. Bake for 25 to 30 minutes, or until the tops are golden brown and the crusts are done.

Yield: 24 mini pies

◁ ANTIPASTA TOFU-STUFFED SHELLS

The tofu is seasoned with a vegan favorite, nutritional yeast, as well as other goodies.

1 tablespoon (8 g) nutritional yeast

1 tablespoon (15 ml) tamari

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) liquid smoke

1 tablespoon (15 ml) vegan dry red wine

1/2 teaspoon pure maple syrup

1/2 teaspoon garlic powder

Salt, to taste

Black pepper, to taste

1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 1/4-inch (6 mm) cubes

6 stalks roasted asparagus, cut into 1/4-inch (6 mm) pieces

3 tablespoons (30 g) minced green onions

4 artichoke hearts, minced

2 tablespoons (8 g) soft sun-dried tomato halves, not oil-packed

1 tablespoon (9 g) capers, drained and minced

1 cup (40 g) packed baby arugula, minced

1/4 cup (11 g) chopped fresh basil

2 tablespoons (30 ml) red wine vinegar

Pinch of red pepper flakes

2 tablespoons (28 g) vegan mayonnaise, or more to taste

14 to 18 dry, jumbo, vegan pasta shells, cooked al dente, drained

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a large rimmed baking sheet with nonstick cooking spray.

In a medium bowl, combine the yeast, tamari, oil, liquid smoke, wine, syrup, garlic powder, and salt and black pepper to taste. Stir in the tofu to coat. Spread the tofu on the prepared sheet and bake for 30 to 35 minutes, or until golden and firm in texture. Let cool.

In a bowl, combine the tofu, asparagus, onions, artichokes, tomatoes, capers, arugula, basil, vinegar, red pepper, and mayonnaise.

Fill each shell with about 2 tablespoons (34 g) of the filling.

Yield: 14 to 18 shells

◁ TWISTED BREAD STICKS

Beer brings plenty of extra flavor to bread dough. Serve these with the red sauce for dipping.

1 cup (235 ml) flat vegan beer, at room temperature

1 teaspoon light agave nectar

2 1/4 teaspoons active dry yeast

5 tablespoons (75 ml) olive oil, divided

2 cups (240 g) white or regular whole wheat flour

1 cup minus 1 1/2 teaspoons (120 g) all-purpose flour

1/2 teaspoon salt

2 teaspoons garlic salt, or more to taste

In the bowl of a stand mixer fitted with a dough hook, combine the beer, agave, and yeast. Stir and let sit for 5 minutes for the yeast to get bubbly. Add 2 tablespoons (30 ml) of the oil, the flours, and the salt. Knead for 6 to 8 minutes, until a smooth, cohesive dough is formed. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (15 ml) beer or water or (8 g) flour if needed. Shape the dough into a ball.

Lightly coat a medium bowl with nonstick cooking spray. Put the dough in the bowl, and turn over so the oiled side is up. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.

In a small bowl, combine the garlic salt and the remaining 3 tablespoons (45 ml) oil.

Lightly coat two baking sheets with nonstick cooking spray. Lightly flour a work surface.

Roll the dough out to an 8 × 15-inch (20 × 38 cm) rectangle. Cut into ten 1 1/2-inch (4 cm) strips.

Brush with about 1 tablespoon (15 ml) of the oil mixture. Twist both ends of the dough in opposite directions to form a rope about 1/2 inch (1.3 cm) thick. Cut in half to make two sticks, and place on the baking sheet. Continue until all the sticks are formed, placing them about 2 inches (5 cm) apart. Brush with another 1 tablespoon (15 ml) of the remaining oil mixture, and let rise for about 30 minutes, or until puffy.

Preheat the oven to 400°F (200°C, or gas mark 6).

Bake for 13 to 16 minutes, or until golden brown. Brush with the remaining 1 tablespoon (15 ml) oil.

Yield: 20 bread sticks

◁ SPINACH SWIRLS

These easy little spinach bites are an impressive part of an appetizer spread. Try to resist eating the filling with a spoon, but we won’t blame you if you do.

FOR THE DOUGH:

1/2 cup (120 ml) warm water

1 teaspoon Sucanat

1 teaspoon active dry yeast

1 cup (120 g) white or regular whole wheat flour

1/2 cup (63 g) all-purpose flour

2 tablespoons (30 ml) olive oil

1/2 teaspoon Italian herb blend

1/2 teaspoon salt

FOR THE FILLING:

3 cups (90 g) finely chopped spinach

2 tablespoons (15 g) nutritional yeast

1 tablespoon (15 ml) olive oil

1/4 teaspoon black pepper

To make the dough: In the bowl of a stand mixer fitted with a dough hook, stir together the water, Sucanat, and yeast. Let sit for 5 minutes, or until the yeast bubbles. Add the flours, oil, herb blend, and salt. Mix on low for about 6 minutes, or until the dough forms a smooth ball. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (8 g) flour or (15 ml) water if needed to make a cohesive dough.

Coat a large bowl with nonstick cooking spray.

Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 × 10-inch (20 × 25 cm) rectangle.

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the filling: In a medium bowl, combine the spinach, yeast, oil, and pepper. Spread half of the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top. Bake the rolls for 18 to 22 minutes, or until lightly browned and the centers are cooked.

Yield: 20 swirls

◁ PORTOBELLO BLTS

Spread toasted bread slices with creamy, spicy (if you choose) guacamole, and top it with smoky, crisp vegan bacon to create this open-faced appetizer.

FOR THE GUACAMOLE:

2 small ripe avocados, halved, pitted, and peeled

2 tablespoons (8 g) soft sun-dried tomato halves, not oil-packed, minced, optional

1 1/2 tablespoons (15 g) minced red onion

1/2 teaspoon (up to 1 teaspoon) minced jalapeño pepper, to taste, optional

1 1/2 tablespoons (2 g) chopped fresh cilantro or fresh parsley, optional

1 to 1 1/2 tablespoons (15 to 23 ml) lime or lemon juice

Salt, to taste

FOR THE BLTS:

16 slices (1/2-inch, or 1.3 cm, thick) baguette, toasted

16 portobello mushroom slices, grilled

4 romaine leaves, torn into pieces

1 large tomato, sliced into 1/4-inch (6 mm) rounds and cut in half to make 16 slices

7 ounces (198 g total) vegan bacon

6 portobello mushroom slices, grilled

To make the guacamole: In a small bowl, mash the avocado with the tomatoes, onion, jalapeño and cilantro, if using, juice, and salt to taste. (You can leave the guacamole slightly chunky if you prefer.) Use promptly after preparation.

To make the BLTs: Place a slice of portobello on each baguette slice. Spread the guacamole evenly on the toasted baguette slices. Divide the lettuce leaves evenly on the toast, and top each with a tomato and a few slices of bacon. Serve promptly to prevent the guacamole from discoloring.

Yield: 16 BLTs, about 1 heaping cup (320 g) guacamole

◁ FIG AND NUT CANAPÉS

You’ll love the mousse-like texture, creaminess, and whiteness the coconut cream imparts to this spread. These canapés are also excellent without the fig spread.

FOR THE CASHEW ALMOND SPREAD:

1 1/2 cups (210 g) raw cashews

1/2 cup (56 g) slivered almonds

1/4 cup plus 2 tablespoons (90 ml) water, plus extra 2 tablespoons (30 ml) if needed

1 tablespoon plus 1 teaspoon (20 ml) lemon juice

1/4 cup (50 g) coconut cream (scooped from the top of a chilled can of full-fat coconut milk)

1/2 teaspoon salt

FOR THE FIG SPREAD:

1 pound (454 g) dried figs, stemmed and chopped

Zest of 1 orange

2 cups (470 ml) fresh orange juice

4 tablespoons (48 g) Sucanat

Pinch of salt

1 teaspoon vanilla extract

FOR THE CANAPÉS:

1 1/2 cups (389 g) Fig Spread

1 sourdough (16-inch, or 41 cm, long), baguette, cut into 1/2-inch (1.3 cm) slices, lightly toasted

2 cups (544 g) Cashew Almond Spread

2 ripe, firm pears, each sliced into 32 thin wedges

Brown rice syrup, for drizzling

3/4 cup (90 g) chopped toasted walnuts

To make the cashew almond spread: In a 4-cup (940 ml) glass measuring cup, place the cashews and almonds and generously cover with water. Cover with plastic wrap, and let stand at room temperature for 8 hours to soften the nuts. Drain the nuts (discard the soaking water); give them a quick rinse. Place them in a food processor or high-speed blender, along with the 1/4 cup plus 2 tablespoons (90 ml) water, juice, coconut cream, and salt. Process until perfectly smooth, stopping to scrape the sides occasionally with a rubber spatula. (If you see that the nuts need extra moisture to blend easily, add up to 2 extra tablespoons (30 ml) water, 1 tablespoon (15 ml) at a time.) This might take up to 10 minutes, depending on the machine.

Transfer the spread into a medium bowl fitted with a lid, and let stand at room temperature for 24 hours. After 24 hours, the top of the spread will look slightly crackled, and the spread will be mousse-like; store in an airtight container in the fridge for up to 2 weeks.

To make the fig spread: In a medium saucepan, bring the figs, zest, juice, Sucanat, and salt to a boil, lower the heat, and simmer for 15 minutes, stirring occasionally.

Remove from the heat, add the vanilla, and stir. Cover with a lid and let cool. In a blender, blend until mostly smooth. Refrigerate until ready to use.

To make the canapés: Spread 2 teaspoons of Fig Spread on each slice of bread, or enough to thinly cover the surface of the bread. Add 1 tablespoon (17 g) Cashew Almond Spread on top, or enough to generously cover the surface of the bread. Add two pear wedges per slice. Using a fork, lightly drizzle with the syrup. Drop a few chopped walnuts on top.

Yield: 32 canapés, about 2 cups (544 g) Cashew Almond Spread, about 3 cups (876 g) Fig Spread

◁ EGGPLANT STACKERS

Think eggplant Parmesan, boosted with pesto, topped with tomato, and made vegan. Voila: You get this mouthwatering stacker. Leftover pesto can be stored covered in the fridge for up to 4 days.

FOR THE BREAD:

2 tablespoons (30 ml) olive oil

1 teaspoon nutritional yeast

Pinch of Italian herb blend

Pinch of salt

Pinch of black pepper

16 slices (1/2-inch, or 1.3 cm, thick) French bread

FOR THE EGGPLANT:

3/4 cup (60 g) panko crumbs

1/2 teaspoon Italian herb blend

Salt, to taste

Black pepper, to taste

3 tablespoons (45 ml) unsweetened plain vegan milk

1 tablespoon (8 g) cornstarch

1/2 teaspoon garlic powder

16 slices (1/2-inch, or 1.3 cm, thick) eggplant

FOR THE PESTO:

3/4 cup (18 g) fresh basil leaves, plus 16 leaves for garnish

1 or 2 cloves garlic, pressed, to taste

2 tablespoons (18 g) toasted pine nuts or (15 g) toasted walnut pieces

Salt, to taste

Black pepper, to taste

1 tablespoon (15 ml) lemon juice

2 tablespoons to 1/4 cup (30 to 60 ml) olive oil, as needed

16 tomato slices (1/4-inch, or 6 mm, thick)

To make the bread: Preheat the oven to 400°F (200°C, or gas mark 6).

In a small bowl, stir together the oil, yeast, and seasonings. Brush on one side of each bread slice. Place on a baking sheet, and bake for 10 minutes. (These can be made in advance, cooled, and stored in an airtight container for up to 2 days.)

To make the eggplant: If you have prepared the bread ahead of time, preheat the oven to 400°F (200°C, or gas mark 6) again.

On a plate, combine the panko, herb blend, and a generous pinch of salt and pepper on a plate.

In a shallow dish, whisk together the milk, cornstarch, garlic powder, and a generous pinch of salt and pepper. Lightly coat a baking sheet with nonstick cooking spray.

Dip the eggplant slices into the milk mixture, and then dredge in the crumb mixture, patting to coat. Put the slices on the baking sheet, and bake for 25 minutes. Flip and bake for 10 minutes longer, or until golden.

To make the pesto: In a food processor, pulse the 3/4 cup (18 g) basil, garlic, and nuts a few times to chop the basil and nuts. Add salt and pepper to taste, and then add the juice.

While the machine is running, slowly add the oil through the hole in the lid, until a paste forms. To assemble, spread a layer of pesto on each slice of bread, dividing it evenly among the slices. Top with a tomato slice and an eggplant slice. Top with a basil leaf.

Yield: 16 stackers

◁ SWEET-AND-SOUR SLOPPY JOES

Open-faced Sloppy Joes as finger food? Absolutely!

1 tablespoon (15 ml) neutral-flavored oil

8 ounces (227 g) tempeh, steamed and crumbled

1/4 cup plus 2 tablespoons (56 g) minced green bell pepper

1/4 cup (40 g) minced red onion

2 tablespoons (31 g) minced pineapple, plus extra for garnish

1 teaspoon ground cumin

2 cloves garlic, minced

1 1/2 teaspoons minced fresh thyme, plus extra for garnish

1/2 cup (132 g) ketchup

2 tablespoons (28 g) packed light brown sugar

1 to 2 tablespoons (15 to 30 ml) red wine vinegar, to taste

2 tablespoons (30 ml) tamari

1 teaspoon vegan Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon liquid smoke, optional

Salt, to taste

Black pepper, to taste

4 vegan English muffins, split and toasted

In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until lightly browned, stirring occasionally, about 5 minutes. Add the bell pepper, onion, pineapple, cumin, garlic, and thyme. Cook and stir for 1 minute longer. Add the ketchup, sugar, vinegar, tamari, Worcestershire sauce, mustard, and liquid smoke, if using. Reduce the heat to low. Simmer for 10 minutes, stirring occasionally. (The sauce will thicken.) Season with salt and pepper.

Spoon 1/4 cup (65 g) onto each English muffin half and garnish with a few pieces of pineapple and a sprinkle of thyme.

Yield: 8 open-faced sandwiches

◁ GRANOLA TRAIL MIX

The granola part of the mix is excellent without the extras and paired with vegan milk for breakfast, turning a rad snack into a spoon-tastic morning cereal.

1/4 cup (60 ml) pure maple syrup

1/4 cup (60 ml) brown rice syrup

1/4 cup (48 g) Sucanat

1 cup (256 g) unsalted crunchy almond butter or peanut butter

1 1/2 teaspoons vanilla extract

1/4 cup (60 ml) neutral-flavored oil

Scant 1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

3 cups (240 g) rolled oats (or other rolled flakes like spelt or rye)

3/4 cup (90 g) wheat germ

1 cup (176 g) vegan semisweet chocolate chips

1 cup (147 g) dry-roasted peanuts (or coarsely chopped dry-roasted almonds)

1 cup (160 g) dried cherries or raisins (or a combination)

Preheat the oven to 300°F (150°C or gas mark 2).

In a large bowl, combine the syrups, Sucanat, nut butter, vanilla, oil, salt, and spices. Stir to emulsify. Add the oats and wheat germ. Stir to thoroughly coat.

Evenly spread the granola on a large rimmed baking sheet: Break it into large clusters so it bakes evenly. Bake in 12-minute increments, flipping the granola with a spatula after each increment, being careful not to break the large clusters, for a total of approximately 24 minutes. Continue to bake in shorter (4-minute) increments until the granola is lightly browned and mostly dry. (A slight moistness is okay at the end.) Let cool on the sheet. The granola will crisp as it cools.

Let cool completely before combining with the chocolate chips, peanuts, and cherries.

Store leftovers in an airtight container at room temperature or in the fridge for up to 2 weeks.

Yield: 3 pounds (1.4 kg)

◁ HEART-HEALTHY TRAIL MIX

Trail mix is a great snack for anyone wanting to eat healthy, and it is specifically great for people eating to improve their heart health. Nuts contain a variety of vitamins and minerals.

1 cup (145 g) shelled raw pistachios

1 cup (145 g) raw almonds

1/2 cup (80 g) unsweetened dried cranberries

1/2 cup (43 g) unsweetened shredded coconut

In a medium bowl, mix all of the ingredients together with your hands or a spoon. Store in an airtight container.

NOTE: Reach for this when you need a healthy snack. Almonds provide the body with antioxidant vitamin E. Pistachios are the lowest-fat nut, and cranberries and coconut give the body a boost of energy without a sugar rush.

Yield: 4 servings

◁ KALE CHIPS

Kale chips are easy to make and help satisfy the craving to munch! They’re low in calories and full of flavor. Baking these chips with coconut oil provides an added nutritional benefit.

1 large bunch kale

2 tablespoons (28 g) coconut oil, melted

1/2 teaspoon salt

Preheat the oven to 375ºF (190°C, or gas mark 5).

Remove the thick kale stems by grabbing hold of the leaves and then “zipping” them off the stem. Cut or tear the leaves into bite-size pieces. Dry the kale completely in a salad spinner or on a clean kitchen towel. Arrange the kale on a baking sheet and drizzle with the oil. Sprinkle with the salt and toss to evenly coat the kale. Spread out into an even layer. Bake for 8 to 10 minutes, or until the chips have shrunk slightly and are crisp and darker in color. (Watch carefully because kale can burn quickly.)

Yield: 2 servings

◁ COCONUT BACON

You’ll love how similar this tastes to bacon. It’s perfect to add on top of a salad.

1 tablespoon (14 ml) liquid smoke

1 1/2 teaspoons Bragg’s Liquid Aminos

1 1/2 teaspoons maple syrup

1 1/2 teaspoons water

1 3/4 cups (150 g) unsweetened dried coconut flakes

1 1/2 teaspoons coconut oil

Preheat the oven to 325°F (170°C, or gas mark 3).

In a medium bowl, combine the liquid smoke, liquid aminos, syrup, and water, blending the ingredients together evenly. Add the coconut and gently fold to combine.

Grease a baking sheet with the oil and evenly disperse the coconut onto the baking sheet. Bake for 20 to 25 minutes. Use a spoon or spatula to flip the coconut bacon every 5 to 8 minutes to allow all sides to cook evenly. (This can burn easily, so watch it carefully.) Let cool, then store in an airtight container in the fridge for up to 3 days.

Yield: 14 (2-tablespoon, or 28 g) servings

▸ Did You Know?

Olive trees are known to have very hardy root systems that can regenerate growth even in the aboveground, or visible, section of the tree is completely destroyed. This means olive trees can have a long lifespan, with some trees confirmed as more than 2,000 years old by way of tree ring analysis and radiocarbon dating.

◁ PATATAS BRAVAS

Tapas are a variety of small snacks, or appetizers, served in Spain and oftentimes ordered in groups.

FOR THE PATATAS BRAVAS SAUCE:

1 tablespoon (15 ml) olive oil

1 teaspoon chile pepper powder (or 1 whole small spicy red chile)

2 cloves garlic, minced

1 small onion, diced

1 teaspoon salt

1 can (15 ounces, or 425 g) stewed tomatoes

2 teaspoons agave

1 teaspoon smoked paprika

1 tablespoon (16 g) tomato paste

FOR THE PATATAS:

3 large yellow-skinned potatoes

Salted water, for boiling

Vegetable oil, for frying

To make the Patatas Bravas sauce: In a medium frying pan, heat the oil and sauté the chile pepper, garlic, onion, and salt over medium-high heat for about 10 minutes, or until the onion is golden brown, stirring often. Reduce the heat to medium-low and add the tomatoes, agave, smoked paprika, and paste. Simmer for about 10 minutes, or until the flavors have melded and the sauce is fragrant.

To make the Patatas: Bring a large stockpot of water filled 2/3 of the way full to a rolling boil. Cut each potato into 1-inch (2.5 cm) cubes, drop in the pot, and cook for 3 to 4 minutes. Remove from the water and pat dry with a clean towel.

Preheat a deep fryer to 360°F (182°C).

Once the oil is hot, deep-fry the potatoes for 7 to 8 minutes, or until crispy and deep golden brown. Place on a paper towel to drain any excess oil, salt lightly, place on a plate, and smother with the Patas Bravas Sauce.

Yield: 6 servings

◁ STUFFED OLIVES

These olives are best served at room temperature.

1 cup (110 g) crumbled soyrizo

2 tablespoons (12 g) nutritional yeast

16 colossal black olives, pitted

Olive oil, for drizzling

In a bowl, mix the Soyrizo with the yeast. Spoon to fill the cavity of each olive. Place the olives upright on a plate and drizzle with the oil.

Yield: 16 olives

◁ GARLIC MUSHROOMS

The small “bite-size” nature of tapas like this is thought to encourage conversation among diners—much like finger foods served at parties.

2 tablespoons (28 ml) olive oil

20 ounces (560 g) fresh white button mushrooms, halved if large

5 cloves garlic, minced

1/2 cup (30 g) finely chopped packed fresh parsley, divided

1 small onion, minced

1 teaspoon salt

In a large frying pan, heat the oil over medium-high heat. Sauté the mushrooms, garlic, 1/4 cup (15 g) of the parsley, onion, and salt, stirring often, for about 10 to 15 minutes. When the mushrooms are tender and the onion is translucent, remove from the heat. Stir in the remainder of the parsley and sauté just to wilt the parsley.

Yield: 4 servings

◁ BAKED PIEROGI WITH DILLED SOUR CREAM

This recipe is a combination of traditional pierogi mixed with pastry and portability. The result is a flaky, cheesy pocket pie.

FOR THE PASTRY:

2 cups (320 g) superfine brown rice flour

1 cup (112 g) almond meal/flour

1/4 cup (51 g) sweet white rice flour

1/4 cup (30 g) tapioca flour

2 teaspoons xanthan gum

1/2 cup (85 g) potato starch

1 teaspoon baking powder

7 tablespoons (98 g) cold vegan margarine

3/4 cup (175 ml) plus 2 tablespoons (28 ml) ice-cold water

1/2 tablespoon ground chia seeds mixed with 2 tablespoons (28 ml) water

FOR THE DILLED SOUR CREAM:

1 tablespoon (4 g) minced dill leaves

1/2 cup (115 g) vegan sour cream

Salt, to taste

Lime juice, to taste

FOR THE FILLING:

1 tablespoon (15 ml) olive oil, plus more for drizzling

1 Vidalia onion, chopped

Dash of salt + 1 teaspoon

3 large baked yellow potatoes

1 tablespoon (14 g) vegan margarine

3/4 cup (90 g) shredded Cheddar-style vegan cheese

Black pepper

To make the pastry: In a large bowl, whisk together the flours, gum, starch, and baking powder.

Use a pastry blender to cut in the margarine until it forms even crumbles. Make a well in the center of the mixture. Using a fork, stir in the water. Stir in the chia seed mixture. Combine into a dough, knead a few times, and separate into 2 disks. Wrap in waxed paper and chill while you make the Dilled Sour Cream and filling.

To make the dilled sour cream: In a small bowl, combine the dill and sour cream. Add salt and juice to taste.

To make the filling: In a skillet, heat the oil over medium-high heat. Add the onion and a dash of salt and sauté until browned, about 10 minutes. Reduce the heat slightly and cook until soft and deep golden brown, about 10 minutes. Transfer to a bowl and combine with the potatoes, 1 teaspoon salt, and margarine. Using a potato masher, mash until smooth. Stir in the vegan cheese and pepper. Let cool.

To assemble: Preheat the oven to 375°F (190°C, gas mark 5).

Between 2 sheets of plastic wrap, roll out the dough to about 1/4-inch (6 mm) thickness. Using an inverted cereal bowl, cut out circular shapes. Place 2 tablespoons (28 g) filling on half of each circle. Flip over half of the dough to form half-moon shapes. Using a fork, crimp and seal the edges. Cut 1-inch (2.5 cm) slits into the tops and drizzle lightly with oil. Bake for 30 minutes. Increase the oven temperature to 400° F (200°C, gas mark 6) and bake for an additional 10 minutes, or until golden brown and crispy. Serve with the Dilled Sour Cream.

Yield: 20 pierogies

◁ COLOMBIAN EMPANADAS

Empanadas are made in various ways all over South America—from savory to sweet and everything in between. This recipe uses a corn-based dough. Its filling is traditional to Colombia.

FOR THE DOUGH:

2 1/2 cups (560 g) masa harina flour

3 cups (700 ml) hot water

1 1/2 teaspoons salt

FOR THE FILLING:

1 tablespoon (15 ml) olive oil

1 cup (70 g) chopped mushrooms

1 small potato, diced

1 onion, diced

1 clove garlic, minced

Salt, to taste

1/4 cup (4 g) packed cilantro

1 cup (130 g) frozen peas, thawed

1 teaspoon ground cumin

3/4 cup (84 g) vegan cheese shreds (Daiya brand works best.)

Vegetable oil, for frying

To make the dough: In a medium bowl, combine the flour, water, and salt into a dough using a fork. Cover and let rest about 20 minutes.

To prepare the filling: In a large pan, heat the oil over medium-high heat. Sauté the mushrooms, potato, onion, and garlic until the potato is softened and the onion is translucent, about 10 to 15 minutes. Salt lightly while cooking. Stir in the cilantro, peas, cumin, and vegan cheese. Transfer the mixture to a bowl and chill in the fridge.

To assemble the empanadas: Grab a piece of dough a bit larger than a golf ball and roll out between 2 pieces of plastic wrap, forming a 5-inch (13 cm) diameter circle.

Place about 1 heaping tablespoon (15 g) of the filling on half of the dough and using the plastic wrap, gently coax the other half of the circle to cover the filling. Use your fingers to seal the dough and form a half moon–shaped pocket. Make sure there aren’t any breaks or tears in the empanada. Seal any small holes using your wet fingers. Place the empanadas on a parchment-covered surface and repeat until all dough and filling has been used.

To cook the empanadas: Preheat a deep fryer to 360°F (182°C). Prepare a surface with either paper bags or paper towels to place the empanadas on once they have cooked.

Drop about 3 empanadas at a time into the preheated oil and cook for 6 minutes, or until golden yellow in color. Place on the prepared surface and let cool briefly before serving.

Yield: 12 empanadas

◁ JAMAICAN JACKFRUIT PATTIES

Similar to empanadas, these patties are baked, not fried. They feature the color and flavor of turmeric in the dough.

FOR THE PASTRY:

1 cup (160 g) superfine brown rice flour

1 cup (136 g) sorghum flour

1/2 cup (96 g) potato starch

1/4 cup (51 g) sweet white rice flour

3/4 teaspoon salt

1 teaspoon xanthan gum

2 teaspoons turmeric

7 tablespoons (98 g) cold vegan margarine, chopped

1 cup (235 ml) very cold water

FOR THE FILLING:

2 tablespoons (28 ml) olive oil

1 can (10 ounces, or 280 g) green jackfruit

1 small red onion, minced

2 cloves garlic, minced

1 teaspoon salt

1/2 tablespoon ground chia seeds mixed with 1/4 cup (60 ml) water

1 tablespoon (15 ml) vegan Worcestershire sauce

1 tablespoon (16 g) tomato paste

1 tablespoon (15 g) brown sugar

Few drops of liquid smoke

Dash of red pepper

1 teaspoon paprika

1/4 cup (30 g) bread crumbs

1/4 cup (60 ml) water

To make the pastry: In a large bowl, whisk together all the ingredients except the margarine and water. Using a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in the water using a fork until all is combined. Pat into a patty and chill the dough for about 30 minutes.

To make the filling: In a large frying pan, heat the oil over medium-high heat. Add the jackfruit, onion, garlic, and salt. Sauté until the onion is translucent and the jackfruit starts to shred, about 12 minutes. (You may need to use a wooden fork to get it to shred into thin pieces.) Add the chia mixture, Worcestershire, paste, sugar, liquid smoke, pepper, and paprika. Simmer for a few minutes, or until fragrant. Stir in the bread crumbs and water. Cook gently over medium heat for about 5 to 7 minutes, or until thickened. Cook for an additional 2 minutes. Take off of the heat.

To assemble: Preheat the oven to 375°F (190°C, gas mark 5).

Between 2 sheets of plastic wrap, roll out the dough until about 1/5-inch (5 mm) thick. Using a small bowl (about 3 inches [7.5 cm] in diameter), cut 12 circle shapes out of the dough.

Place about 1 tablespoon (15 g) of the filling on half of the dough, and then gently pull the other side of the dough over to cover. Using a fork, press and seal the edges of the dough.

Place on an ungreased baking sheet and bake for 30 minutes, or until golden brown and crispy on the edges.

Yield: 12 patties

◁ PANAMANIAN TAMALES

You can buy banana leaves at Asian groceries. Thaw them before using. Be sure they are de-ribbed before using. When assembling, avoid folding against the ridges and use as much of the natural shape as possible to prevent tearing.

FOR THE DOUGH:

1 cup (224 g) vegan margarine

3 cups (680 g) masa harina

2 3/4 cups (650 ml) vegetable broth, warmed

FOR THE FILLING:

1 tablespoon (15 ml) olive oil

5 cremini mushrooms, minced

1 cup (120 g) zucchini, diced

1 teaspoon cumin

1 tablespoon (1 g) minced cilantro leaves

1 small onion, diced

1 clove garlic, minced

1 teaspoon salt

1/2 cup (56 g) vegan cheese shreds (Daiya brand recommended.)

5 large banana leaves, cut into 15 even-size squares, about 10 × 12 inches (25 × 30 cm)

For the dough: Using a pastry blender, cut the margarine into the masa harina until uniform. Use a fork to stir in the broth and mix well. Let rest while you prepare the filling.

For the filling: In a large frying pan, heat the oil over medium-high heat. Sauté all of the ingredients except for the vegan cheese until all the vegetables are tender and the onion is translucent and slightly browned on the edges, about 10 minutes. Stir in the vegan cheese, letting the pan remain over the heat, until the cheese has melted. Let cool slightly.

If the banana leaves are too tough to fold easily, blanch in boiling water for 1 minute.

To assemble the tamales: Lay 1 banana leaf smooth side up onto a clean, flat surface. Press about 2 tablespoons (28 g) of the masa harina mixture into the middle of the leaf, forming as close to a rectangle as possible. In the very center of the masa dough, place about 1 tablespoon (15 g) filling so that it stretches the length of the dough but remains in the very center. Roll up, trying to get each end of the tamale to touch and wrapping the banana leaf snugly so that it is watertight. (Wrap it as you would a package: one end rolled up, sides turned in, holding it down to keep sealed.) Tie tightly on 2 ends with kitchen twine to seal. Repeat with all the leaves until the dough has been used up.

Bring a very large pot of water to a rolling boil. Carefully drop the tamales into the water. To prevent them from floating, place a metal strainer on top of the pot to press the tamales down gently and then cover with an oversize lid. Let cook 1 hour over medium heat (remaining at a constant bubble) and then transfer to a wire rack for about 20 minutes.

Yield: 15 tamales

◁ MINI POTATO SKINS

Use a vegan cheese that doesn’t get too runny when melted, such as Daiya, to retain the desired balance of crispy skins to chewy cheese.

10 fingerling potatoes

FOR THE RUB:

2 tablespoons (28 ml) olive oil

1 tablespoon (6 g) nutritional yeast

1 clove garlic, grated

1 teaspoon salt

1 teaspoon smoked paprika

Black pepper

FOR THE TOPPINGS:

1 cup (112 g) Cheddar-style shredded vegan cheese

1/4 cup (17 g) shredded kale

1/2 cup (115 g) vegan sour cream

1 green onion, sliced very thin

1/4 cup (20 g) vegan bacon bits

Preheat the oven to 400°F (200°C, gas mark 6).

Using a fork, poke a few holes in the potatoes. Bake for 30 minutes, or until softened and skin is crackly. Remove from the oven to cool.

Increase the oven temperature to 450°F (230°C, gas mark 8).

When the potatoes are cool enough to handle, halve them lengthwise. Scrape out a good portion of the filling, leaving about 1/4 inch (6 mm) of potato clinging to the skins.

To make the rub: In a small bowl, combine all the rub ingredients.

To make the potatoes: Sprinkle the rub mixture onto both sides of the potato skins. Place on a baking sheet. Bake for 5 minutes, flip over, and bake for an additional 5 minutes.

Remove from the oven, fill with the cheese, sprinkle with kale, bake for 5 minutes, and broil for 2 minutes. Remove from the oven, plate, and top with the sour cream, onion, and bacon.

Yield: 20 mini potato skins

◁ STUFFED ZUCCHINI FLOWERS

Zucchini flowers are usually battered and fried, but they’re more delectable raw. You can really taste the floral notes and the zucchini this way. Serve these flowers with your favorite dip.

11 zucchini blossoms

1 cup (230 g) vegan cream cheese

2 teaspoons cumin

1/3 cup (16 g) chopped chives

1/2 tablespoon nutritional yeast

Wash the flowers by soaking them in salty water for about 10 minutes. Remove and gently pat dry.

In a small bowl, combine the cream cheese, cumin, chives, and yeast. Place in a piping bag. From the bottom of the flower, where the sturdy green base is, slice off enough of the green just to create an opening. Pipe in the filling until well filled, gently clasping the ends closed so the filling does not come out the other side. Chill before serving.

Yield: 11 blossoms

◁ “CHEDDAR AND BACON” DILLED DEVILED TOFU BITES

These bites offer a variety of presentation options. Cut them into “rustic egg shapes,” or use small, basic-shaped cookie cutters (such as stars and hearts) to add a little pizzazz.

1 block (14 ounces, or 397 g) extra-firm tofu, pressed for 8 hours

Black salt, to taste

3/4 cup (180 g) cooked and drained chickpeas

1 tablespoon (6 g) nutritional yeast

2 tablespoons (22 g) yellow mustard

2 teaspoons turmeric

1/4 cup (20 g) crumbled Smokey Tempeh “Bacon”

1/4 cup (16 g) fresh dill leaves

Smoked paprika

Cut the pressed tofu into about 8 even blocks. Using a small melon baller, scoop out a cavity about 1/2-inch (1 cm) deep and 1-inch (2.5 cm) wide in each. Sprinkle with the salt.

In a food processor, combine the scooped-out tofu and the rest of the filling ingredients. Pulse several times, until very smooth, scraping down the sides as necessary.

Transfer the filling into a piping bag fit with a large tip. Pipe into the tofu blocks. Top with the bacon, dill, and paprika. Chill for 2 hours before serving.

Yield: 8 appetizers

◁ “PEPPERONI” ROLLS

These delicious rolls are straight from the wild, wonderful hills of West Virginia. You’ll love this animal-friendly version. They’re made in hoagie rolls.

FOR THE “PEPPERONI”:

1 block (14 ounces, or 397 g) extra-firm tofu, well pressed for about 3 hours

2 cloves garlic, grated

1 large shallot, grated

3 tablespoons (48 g) tomato paste

1 teaspoon cumin seeds

1 teaspoon coriander

1 teaspoon white pepper

2 teaspoons black pepper

3 teaspoons (4 g) red chile pepper flakes

2 teaspoons fennel seeds

1 teaspoon black mustard seeds

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1/4 cup (60 ml) + 2 tablespoons (28 ml) olive oil

1/4 cup (60 ml) + 2 tablespoons (28 ml) water

1 tablespoon (20 g) red jam (e.g., lingonberry, cherry, or red raspberry)

FOR THE HOAGIES:

1 1/2 cups (240 g) superfine brown rice flour

1 cup (136 g) sorghum flour

1/2 cup (96 g) potato starch

3 teaspoons (9 g) xanthan gum

1 1/2 teaspoons baking powder

1 teaspoon salt

2 packets (18 g) dry active yeast

1/4 cup (48 g) sugar

2 cups (475 ml) warm water

2 teaspoons vinegar

1 tablespoon (12 g) ground flaxseed meal mixed with 1/4 cup (60 ml) water

1/4 cup (60 ml) olive oil

To make the “pepperoni”: Slice the block of tofu into about 20 small sticks. Place in a shallow dish.

In a bowl, combine the rest of the pepperoni ingredients. Pour the mixture over the tofu. Let marinate overnight.

Preheat the oven to 300°F (150°C, gas mark 2). Line a baking sheet with parchment paper.

Remove the tofu from the dish, reserving the marinade, and transfer to the prepared baking sheet. Top with the marinade. Bake for 3 hours, flipping halfway through.

Prepare the dough for the hoagies (below) and then lightly grease 4 miniature loaf pans. Spread about 1/2 cup (115 g) dough onto the bottom of each of the pans and snugly place 4 to 5 strips of pepperoni on top of the dough. Top with about 1/2 cup (115 g) more dough to completely cover the pepperoni. Let rest 30 minutes in a warm spot.

Preheat the oven to 375°F (190°C, gas mark 5).

Bake for 30 to 35 minutes. Let cool completely before serving.

To make the hoagies: In a large bowl, sift together the flours, starch, xanthan, baking powder, and salt.

In a small bowl, dissolve the yeast in sugar and water and let sit until foamy, about 5 minutes. Add the vinegar, flaxseed mixture, and oil.

Stir the wet ingredients into the flour mix. (If using an electric mixer, mix on medium high for about 2 minutes.) (When making Pepperoni Rolls, stop here and continue with the baking instructions above.)

Using lightly oiled hands, divide the dough in half and shape into two 9-inch (23 cm) long hoagie loaves. Place on a lightly oiled baking sheet or mat. Let rise in a warm place for 50 minutes.

Preheat the oven to 375° F (190°C, gas mark 5). Bake the loaves for about 25 to 30 minutes or until golden brown on top. Let cool and then slice in half with serrated knife.

Yield: 4 rolls or 8 servings