Baked Jalapeño Poppers These spicy little treats make a great appetizer, but to tone down the heat it might be best to serve them with some cooling snacks. They also work as a side dish with Chipotle Walnut Mushroom Rice Burgers or Cheesy Quesadillas served with a side of Queso Dip. Singapore Summer Rolls These simple, fresh rolls are the perfect appetizer for summertime entertaining. You can serve them with Lemon Tamari Ginger Glaze for dipping. They also make a nice accompaniment to Thai-Style Rice Noodles and Coconut Eggplant. MAKES 4 POPPERS Tip Substitute the Vegan Creamy Pepperjack Cheese with this mixture: Place 1 (50 ml) raw cashews in a food processor fitted with the metal blade. Add tbsp () freshly squeezed lemon juice, tbsp () nutritional yeast, tbsp () melted coconut oil, ¼ tsp (1 ml) fine sea salt and 1 8 tsp (0.5 ml) sweet paprika. Process until smooth. Preheat oven to 400 F (00 C) 4 jalapeño peppers 4 1 Vegan Creamy Pepperjack Cheese (see Tip, left) 1 nondairy milk, such as Almond Milk 1 4 Dijon mustard 60 ml 1 4 tsp fine sea salt, divided 1 ml 1 4 brown rice flour 60 ml 1 4 fine organic stone-ground 60 ml cornmeal tbsp chopped fresh flat-leaf (Italian) parsley leaves finely grated lemon zest 1. Lay jalapeño peppers on a cutting board. Using a small knife, cut the top (stem end) off each pepper and discard. Insert a small spoon into each pepper and gently scrape out the seeds and ribs. Carefully spoon to 3 tbsp (30 to 45 ml) cheese into each pepper, filling to the top. Set aside.. In a small bowl, whisk together nondairy milk, mustard and 1 8 tsp (0.5 ml) of the salt until well combined. Set aside. 3. In another small bowl, whisk together flour, cornmeal, parsley, lemon zest and remaining 1 8 tsp (0.5 ml) salt until well combined. 4. Dip each stuffed pepper into the milk mixture, shake off excess liquid, and then roll in flour mixture to coat completely. Place on prepared baking sheet. Repeat with remaining peppers. 5. Bake in preheated oven for 15 to 18 minutes or until peppers are golden brown. MAKES 8 ROLLS Rice-paper wrappers are available in most well stocked grocery stores or natural food stores. Substitute the cucumber with an equal amount of finely sliced mango, and the mint with fresh basil leaves. 8 10-inch (5 cm) rice-paper 8 wrappers (see, left) 4 s hot water 1 L 4 s shredded carrots 1 L s finely sliced red bell peppers 500 ml s finely sliced cucumbers 500 ml (see, left) 1 bunch fresh mint leaves (see, left) 1 bunch Lemon Tamari Ginger Glaze or Yellow Coconut Curry Sauce 1. Working with one rice-paper wrapper a time, submerse wrapper in bowl of hot water until pliable, about 30 seconds. Remove and pat dry on a clean kitchen towel. Spread wrapper flat on a clean work surface.. In the middle of wrapper, place 1 () carrots, 1 4 (60 ml) red peppers, 1 4 (60 ml) cucumbers and 5 or 6 mint leaves. Carefully fold the bottom edge of the wrapper over the filling. Turn in the sides of the wrapper and continue rolling up from the bottom, gently packing the roll as you go. Press down firmly to ensure the roll holds together. Repeat with remaining wrappers and vegetables. Serve immediately or transfer to an airtight container, cover with a damp paper towel and refrigerate for up to 3 days. 10 Appetizers Appetizers 11
Nori Bites These tasty bites are the perfect finger food for a cocktail party. They also make a great snack served with dishes such as Macrobiotic Platter or Crispy Asian Noodle Wraps. Baked Polenta Pan Fries Here is the perfect alternative to potato fries. They are easy to make and delicious served with a side of Maple Chipotle Barbecue Sauce or Roasted Red Pepper Mole Sauce. Tip MAKES 8 BITES You can substitute an equal amount of apple cider vinegar for the rice wine vinegar. 1 Basic Rice 50 ml 3 tbsp rice wine vinegar (see, left) 45 ml tbsp raw agave nectar 1 tsp raw white sesame seeds 5 ml 1 sheet nori 1 1 shredded carrot 1. In a bowl, combine rice, vinegar, agave nectar and sesame seeds and stir well.. On a clean work surface, lay nori sheet shiny-side down. Spread rice mixture evenly over sheet, right to edges. Top with an even layer of carrot. Starting at the bottom of the sheet, using your fingers to hold the filling in place, gently roll the sheet to form a cylinder (see, left). Cut the roll crosswise into 8 equal slices. Serve immediately or transfer to an airtight container and refrigerate for up to days. Quinoa Nori Bites: Substitute the Basic Rice with 1 (50 ml) cooked white quinoa. Toss cooked quinoa with vinegar, agave nectar and sesame seeds as in Step 1 above. MAKES ABOUT 0 PIECES To ensure that any grit is removed from your parsley before chopping, place it in a bowl, cover with cool water and set aside for minutes. The dirt will sink to the bottom of the bowl. Lift out the parsley, rinse under running water and pat dry. I prefer to use organic sea salt. This type of salt is classified as a whole food and is said to contain many trace minerals. If salt intake is something you are concerned about, feel free to use less than called for or omit it completely. 13- by 9- inch (3 by 33 cm) jelly roll pan, lined with plastic wrap 4 s water 1 L 1 tsp fine sea salt 5 ml 1 fine organic stone-ground 50 ml cornmeal 3 tbsp grapeseed oil 45 ml 1. Line jelly roll pan with plastic wrap and set aside.. In a medium skillet, bring water to a boil. In a slow steady stream, while whisking constantly, add cornmeal to water. Bring mixture to a boil, whisking constantly. Reduce heat to a simmer and cook for 1 to 15 minutes, until thickened, stirring constantly with a wooden spoon to ensure polenta does not stick to pan and cooks evenly. 3. Transfer polenta to prepared jelly roll pan. Using a spatula, spread evenly over pan. Cover with plastic wrap and refrigerate for at least 3 hours or until firm and cool. 4. When you are ready to serve, preheat oven to 400 F (00 C). Line a baking sheet with parchment paper. Cut chilled polenta into 18 to 0 pieces. Brush with oil and arrange in a single layer on prepared baking sheet. Bake in preheated oven for 18 to 0 minutes, turning and brushing fries with more oil halfway through the cooking time, until crisp and heated through. Serve immediately or allow to cool and transfer to an airtight container and refrigerate for up to 5 days. Spicy Chipotle Polenta: Blend 1 () chipotle peppers with tbsp () wheat-free tamari and () olive oil until smooth. Stir mixture into cooked cornmeal at the end of Step. Serve warm. 1 Appetizers Appetizers 13
Greek-Style Vegetable Skewers These fire-roasted vegetables, seasoned with lemon, olive oil and oregano, make a perfect starter to any meal. They are delicious served with Creamy Ranch Dip. Mushroom Risotto Cakes Wow your guests with these tasty little tidbits. They are easy to make but impressive in presentation. MAKES 4 SKEWERS To soak the skewers, place them in a bowl and cover with 4 s (1 L) water. Cover and set aside overnight. To ensure the vegetables cook at an even rate, cut them into similar size pieces. Preheat barbecue to high 4 wooden skewers, soaked 4 (see, left) 1 extra virgin olive oil 1 4 freshly squeezed lemon juice 60 ml tbsp dried oregano 6 cloves garlic, thinly sliced 6 medium red bell peppers, cut into 1 medium red onion, cut into 1 medium zucchini, cut into 1 medium white button mushrooms 1 1. In a small bowl, whisk together oil, lemon juice, oregano and garlic.. In a large bowl, combine red peppers, onion, zucchini and mushrooms. Pour oil mixture over vegetables. Cover and set aside for 1 hour or refrigerate overnight. 3. Transfer vegetables to a plate; reserve marinade. Assemble skewers: slide 1 piece of red pepper onto a skewer, followed by a piece of onion, a piece of zucchini and a mushroom. Continue threading vegetables onto skewer until skewer is full. Repeat with remaining vegetables and skewers. 4. Place vegetable skewers on preheated grill, directly over the heat. Reduce heat to medium and cook for 4 to 5 minutes. Brush vegetables lightly with reserved marinade and turn. Cook on other side for 4 to 5 minutes. Brush with additional marinade, turning to ensure all sides are cooked and caramelized. Transfer skewers to a plate and finish by brushing with a little more marinade. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days. MAKES 6 TO 8 CAKES I like to use wild and slightly exotic mushrooms such as chanterelle, hedgehog, oyster or blue foot for this recipe, but you can also use more common varieties such as button or cremini mushrooms. Arborio rice is most commonly used to make risotto, but you can substitute an equal amount of baldo, calriso, carnarolli or vivalone nano rice in this recipe. (You want a starchy rice that will hold together in a cake.) You can substitute the vegetable stock for 15 1 s (3 1 L) water whisked together with 1 () wheat free tamari. 9-inch (3 cm) square baking sheet 1 4 grapeseed oil, divided 60 ml 4 s sliced mushrooms (see, left) 1 L 3 tbsp wheat-free tamari, divided 45 ml 1 finely diced onion s Arborio rice (see, left) 500 ml 1 dry white wine, such as Chardonnay (optional) 16 s vegetable stock (see, left) 4 L 1 4 chopped fresh thyme leaves 60 ml tbsp tahini nutritional yeast 1. In a medium saucepan over high heat, heat tbsp () of the oil. Add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in () of the tamari and remove from heat. Transfer mixture to a bowl, cover and set aside. Reserve saucepan.. In a small saucepan over medium heat, bring stock to a simmer. Reduce heat to low and cover until ready to use. 3. In reserved saucepan over medium heat, heat remaining tbsp () oil. Add onion and rice. Cook, stirring constantly, until onion is golden, 4 to 5 minutes. Add wine (if using) and cook until liquid is completely absorbed by the rice. 4. Using a ladle, add one or two ladlefuls of warm stock to rice and onion mixture, stirring constantly until liquid is absorbed. Repeat, stirring constantly after each addition, until all liquid has been used and rice is creamy and tender but firm, about 0 minutes. Remove from heat. 5. Stir in remaining tbsp () tamari, thyme, tahini and nutritional yeast. Transfer to baking sheet and, using a spatula, spread evenly over sheet (mixture should be about 1 1 to inches/.5 to 5 cm thick). Refrigerate for hours or until firm. 6. Invert sheet onto a cutting board (the mixture will hold together). For larger appetizer portions, cut into 6 to 8 squares. (You can also cut these into smaller bites, as desired.) 14 Appetizers Appetizers 15
Buddhist Noodle Bowl Silky smooth soba noodles pair perfectly with rich, salty broth, aromatic ginger and fresh crunchy vegetables in this very satisfying main course dish. MAKES TO 3 SERVINGS Blender BROTH Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands that are made from pure buckwheat flour. They are available in most well-stocked natural food stores or Japanese markets. Use either adzuki beans you have cooked yourself or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before using. wheat-free tamari water tbsp raw agave nectar dulse flakes brown rice vinegar chopped peeled gingerroot mirin NOODLES package (8 oz/50 g) gluten-free soba noodles 1 1 VEGETABLES tbsp grapeseed oil minced peeled gingerroot 1 baby bok choy, thinly sliced 50 ml thinly sliced shiitake mushrooms thinly sliced napa cabbage thinly sliced red bell peppers cooked adzuki beans tbsp thinly sliced green onion tsp Dash raw white sesame seeds toasted sesame oil 10 ml Dash 1. Broth: In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low and simmer until ready to use.. Noodles: In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set noodles aside. recipe continued on next page 34 Main Meals Main Meals 35
Roasted Cauliflower and Chickpea Tacos This new twist on traditional Mexican fare will add spice along with a wide range of nutrients to your diet. I like to serve these with Queso Dip. MAKES 3 TO 4 SERVINGS Preheat oven to 400 F (00 C) Blender FILLING 4 grapeseed oil 60 ml 3 tbsp freshly squeezed lime juice 45 ml tsp chili powder 10 ml 1 tsp ground cumin 5 ml 1 tsp fine sea salt ml Pinch cayenne pepper Pinch s cooked chickpeas 500 ml 1 head cauliflower, cut into 1 bite-size florets TOPPING s thinly sliced red cabbage 500 ml 1 roughly chopped fresh cilantro leaves 1 thinly sliced red bell pepper tbsp extra virgin olive oil tbsp freshly squeezed lemon juice 1 4 tsp fine sea salt 1 ml 1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18 to 0 minutes or until golden brown.. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. 3. Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Blend until smooth and creamy. 4. Assembly: Spoon filling into taco shells. Top with slaw and Avocado Drizzle. Serve with lime wedges and hot sauce on the side and/or Queso Dip (if using). Substitute an equal amount of Cashew Sour Cream for the Avocado Drizzle. AVOCADO DRIZZLE 1 ripe medium avocado 1 1 water 1 extra virgin olive oil 3 tbsp freshly squeezed lime juice 45 ml freshly squeezed lemon juice 1 8 tsp fine sea salt 0.5 ml 8 to 10 small organic gluten-free 8 to 10 corn taco shells Lime wedges Hot sauce Queso Dip, optional 36 Main Meals Main Meals 37