Recently, I was asked to donate a few trays of appetizers for a fundraiser. Because the fundraiser was emphasizing sushi, I decided to create something really new. This recipe is much less tedious than making maki rolls, and if you’re not a seaweed lover, you can control the seaweed flavor, or not add it at all and still get all the tasty quality of a good California Roll.

This recipe – which I’ve modified slightly – is from Vegetarian Planet, a great cookbook  by DTV guest chef Didi Emmons.

2 c. cooked sushi rice (prepare according to directions, usually 2 c. of rice to 2 c. of water)
1/3 c. rice vinegar
2 T. sugar
1 1/2 t. salt
1-2 sheets sushi nori seaweed sheets, chopped or processed (optional)
2 carrots, minced
5 scallions, green part only, chopped fine
1/4 c. toasted sesame seeds

While rice is cooking combine vinegar, sugar, salt, seaweed, carrots and scallions in a large bowl. Toast the sesame seeds and set aside. When rice is done turn into the bowl with the dressing. Stir with a wooden spoon to combine. Let the rice sit for a hour or two – the mixture should be sticky. When the rice has cooled, with wet hands, roll into ping pong size balls, then roll the balls in the sesame seeds and set aside. Sometimes I add a little avocado or pickled ginger. This recipe is flexible, so feel free to add or delete what you like. Refrigerate for up to two days but bring to room temperature before serving.

Ginger Wasabi Dipping Sauce

1 T. wasabi powder
1/4 c. water
1 clove garlic, crushed
1″ fresh ginger, sliced thin
2 T. canola oil
1 t. sugar
3 T. rice vinegar
3 T. soy sauce

Combine all ingredients in processor and process until ginger is chopped fine. Serve with sushi balls.

I always have a package or two of firm tofu in my freezer, so a perfect replacement for beef or chicken in any recipe is just a quick thaw away. Freezing it is an easy way to give tofu the texture people crave. This recipe makes a great finger food that children love. Easy, delicious, and a terrific way to get soy into your diet.

Freezing completely alters the texture of tofu. To use, simply thaw and gently squeeze out the liquid. Your tofu is now ready to use. Marinate, grill, fry, batter dip, or use in place of cheese; the choice is yours.

Ingredients:
Tofu, frozen, then thawed and cut into bite-sized pieces
1 (or more) T. soy or tamari sauce
2 (or more) T. nutritional yeast

To prepare:
Fry tofu in oil, drain on paper towels, then toss with soy or tamari sauce and nutritional yeast.

Another great staple. There are more than sixty types of flat breads worldwide, pita bread is one of the oldest and is available in a variety of grains. From sandwich pockets, to pizza shells to chips this is an item you’ll want to have on hand. Pita bread keeps well in the freezer and because it’s flat it doesn’t take up much space.

Our homemade-spiced chips can be topped with your own blend of spices and herbs. My version is so easy, it’s a great place to start.

Ingredients:
Pita bread cut into triangles
Olive oil
Salt, oregano, basil or Italian blend, paprika, red pepper, black pepper

To prepare:
Brush pita triangles with olive oil, then sprinkle herbs and spices evenly over all. Bake at 375 degrees for about 8 minutes until just crisp and lightly browned.

Note: Pita crisps are quite thin, this adds to their delicious flavor. When toasting in the broiler keep an eye on them. They will bake up faster than you think!

When I’m short on time I’ll use broken Pita Crisps instead of croutons on store bought soups and dips. This adds a wonderful homemade touch to a quick and convenient menu.

This is a super simple, protein- and flavor-packed appetizer. Dip these salty, crunchy cubes into spicy mustard, Wasabi Mayonnaise, or with any of the Miso Mayo varieties. You can also add these to a casserole to add chew and protein.

Ingredients:
2 pkgs. tempeh (any variety – we like Soy Boy’s soy tempeh a lot), cut into cubes
1/4 c. high heat vegetable oil (canola works well)
Shoyu soy sauce, to taste
Toasted sesame seeds, optional

To Prepare:
Heat oil in a wide cast iron (heavy) skillet over medium-high heat until hot but not smoking. Being careful to avoid hot oil splatter, slide tempeh cubes into the skillet and fry on all sides until crispy and golden brown. Remove the cubes with a slotted spoon and drain briefly on paper toweling. Put cubes into a bowl, sprinkle them with soy sauce, to taste, and toasted sesame seeds, if using.

Serve on a plate with toothpicks for single dipping. This recipe will satisfy 4-6 as an appetizer, but you can easily double or triple the recipe for a crowd.

I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal. As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers.

Ingredients:
2 c. cooked cannellini beans (or 2 15 oz. cans)
5 T. extra virgin olive oil
5 T. good quality balsamic vinegar
1 t. crushed red pepper flakes
3 T. basil leaves (chiffonade)
1-2 cloves garlic, sliced thinly
salt and pepper
2-4 slices of day old rustic bread, grilled or toasted
Serves 2.

To prepare:
Mix olive oil, vinegar, and pepper flakes in a bowl. With a small whisk mix rapidly to emulsify into a creamy dressing. This should take about 15 seconds and insures that the emulsified dressing will coat the beans.

Add the garlic, then fold in the beans and basil, reserving a little of the basil for garnishing. Add salt and pepper to taste. Set aside for a few minutes while you grill or toast the bread.

To assemble, spoon the beans onto toasted bread, drizzle with remaining dressing and sprinkle with fresh basil.

Note: When I can, I use fresh cannellini beans. They hold their shape and texture better than canned. If using canned beans, be sure to rinse them well, and handle them very gently. Canned beans have a softer texture and can quickly turn into a mash if mishandled.

Fried polenta is fabulous served as is, or accompanied by dips or topped with your favorite cracker topping.

Ingredients:
Firm polenta cut into small triangles
2 cups (or so) olive oil for frying
Coarse salt

To prepare:
Heat olive oil in a deep pan or fryer until hot (about 340 degrees). With a slotted spoon, carefully slide polenta pieces into hot oil. It may spatter somewhat so use caution.

Fry polenta pieces until they’re crispy and golden, then remove with a slotted spoon, and drain on paper toweling. Sprinkle polenta immediately with coarse salt and serve hot.

These sauces are fabulous served with vegetarian wontons, potstickers, stir-fries, and other rice dishes. Easy, easy, easy…

Ginger-Sesame Dipping Sauce Ingredients:
4 T. soy sauce
1 t. toasted sesame oil
2 t. Chinese red or white rice vinegar
2 t. fresh ginger root, minced
2 t. cilantro, chopped (scallion can be substituted)

To prepare Ginger-Sesame Dipping Sauce:
Combine all ingredients, stir, and serve with fried veggie wontons, vegetarian eggrolls, or spoon over rice.

Sweet & Sour Sauce Ingredients:
1/3 c. white rice vinegar
4 T. brown sugar
1 T. tomato ketchup
1 t. soy sauce
1/2 green pepper chopped (optional) and/or 1/4 c. chopped pineapple (optional)
2 t. cornstarch mixed with 4 t. water

To prepare Sweet & Sour Dipping Sauce:
Combine first four ingredients in a small saucepan. Bring to a boil. Now add optional ingredients, if desired.

When the mixture is gently simmering, slowly add the cornstarch and water mixture, and thicken to desired consistency. Serve warm or at room temperature.

These wontons rarely make it to the table in my house. Try serving these with an icy cold Chinese beer like Tsingtao.

Ingredients:
1 package wonton wrappers
1 box vegetarian “sausage patties” (not links)
1 c. scallions, very finely minced
3 T. soy sauce
1-2 t. toasted sesame oil
High heat oil for frying (canola works well)
Water for sealing wontons

To prepare:
In a bowl, crumble “sausage.” Add remaining ingredients and blend well. Let stand for at least 30 minutes to let the flavors infuse. This filling can also be mixed a day or two before using.

Spoon a heaping teaspoon or so of “sausage” mixture into the center of each wrapper. Rub a little water along the two far edges with your finger, then fold wrapper over to make a triangle. Press and seal the edge. Then fold in two points of the triangle to make a sailboat shape.

Heat at least a half-inch of high-heat vegetable oil in a heavy skillet to about 350 degrees. Carefully slide wontons into hot oil and cook them until golden brown. Remove the fried wontons from the pan with a slotted spoon and drain in a single layer on paper toweling.

Serve immediately with one of our favorite dipping sauces, applesauce, or pepper jelly. If you must, you can wait to serve wontons for a little while but be sure to keep them covered in the oven on low temperature so they don’t dry out.

Note: Wontons can also be filled a few hours ahead of frying and serving, but to avoid them getting soggy or sticking together, place on wax paper in a single layer and refrigerate.

TWIN MARQUIS makes a vegan wrapper and is available in many markets.

This salsa is similar to guacamole but without the bite of garlic or the heaviness of sour cream. It’s light and tasty and is terrific not only as a topping but as a stand alone salad or roll up filling. If you want feel free to add more tomatoes. Totally adjustable, you can modify this recipe to cater to your own personal preferences and tastes.

1 ripe but firm avocado
½ yellow onion, coarsely chopped
Half of a lime, juiced (or more to taste)
½ pint fresh cherry tomatoes, quartered or halved depending on the size
3-4 T. chopped cilantro, optional
A few pinches of chipotle powder (or cayenne, chopped fresh jalapeño, or pepper flakes), optional
Salt and black pepper

Mix all ingredients in a bowl. Squeeze on the lime juice and sprinkle with a little salt. Lime juice has a tendency to bring out the salty flavor in food, so go with a lighter hand and readjust seasonings just prior to serving. Let stand for 15 minutes before serving to allow flavors to meld.

This is a simple condiment that’s dead easy and marvelously delicious and full of flavor. If you don’t like cilantro, then you’ll need to skip this one, because the cilantro really makes it. I know people who think they absolutely hate cilantro, but this topping appeals because it is so light, fresh, and tart with lime.

½ yellow onion, coarsely chopped
½-1 C. fresh cilantro, chopped
1 whole lime, juiced
Few pinches of ground chipotle pepper powder
Few pinches of kosher salt

Mix all the ingredients in a bowl and let stand for 15 -30 minutes. Serve as a topping for any Latin-style or Tex-Mex dish, or as a simple uncooked sauce added to rice, eggs dishes, or potatoes.