|
Feel like a cocktail? Then grab a drink and mix and mingle as trays of hot and cold treats, such as Maple-Pecan Pâté on Apple Slices, Cucumber Sandwiches, Spinach Pie, Potato Samosas, Mini Open-Faced Vegan Reubens, and Asian Turnovers make their rounds at the party. Then hobnob near a buffet table full of Tamarind Grilled Tofu Skewers, Bruschetta, Shiitake Mushroom Pâté, Sun-Dried Tomato Tapenade With Croûtes, barbecue “riblets” (that you can purchase at the grocery store), “meatballs” with Sweet-and-Sour Sauce, and caponata.
Maple-Pecan Pâté on Apple Slices
3 green apples, cored and sliced
2 Tbsp. lemon juice
2 Tbsp. water
1 cup pecans
3 8-oz. pkgs. vegan cream cheese
1/2 cup plus 1 Tbsp. sugar (try Florida Crystals brand)
3 Tbsp. maple extract
1/4 cup pecan halves (optional)
1 bunch fresh parsley, roughly chopped (optional)
1 bunch fresh mint (optional)
Toss the apples with the lemon juice and the water. Set aside.
In a food processor, process the pecans until finely ground.
Add the vegan cream cheese, sugar, and maple extract. Process until smooth.
Shape into a mound on a platter and smooth with warm water and a spoon.*
Fanning the apple slices out, insert 1/4 to 1/2 inch into the pâté.
Decorate with the pecan halves, the parsley, and the mint.
*Note: At this point, you can refrigerate the pâté until you’re ready to serve it.
Additional Note: For a bolder taste, add more maple extract and sugar. To make individual servings, pipe the pâté onto the apple slices and top with a pecan, fresh parsley, or a mint leaf. These can be made 1 hour before serving and kept cold.
Makes 25 servings
Cucumber Sandwiches
There are two variations of this cold sandwich—open- or closed-faced. The open-faced version is more time-consuming to make but is beautifully presented. The closed-faced version is simpler and very British.
For the Open-Faced Version:
1 tsp. wasabi
2 tsp. water
1 cup vegan sour cream (try Tofutti Sour Supreme)
1/3 cup white horseradish
2 Tbsp. fresh minced dill
Salt and pepper, to taste
52 pieces soft white or wheat bread
2 English cucumbers (at least 1 1/2 inch in diameter)
Fresh parsley to garnish
Combine the wasabi with the water until smooth. Add the vegan sour cream, white horseradish, dill, salt, and pepper. Mix until combined. Set aside.
Using a 1 1/2-inch cookie cutter (try using a flower- or star-shape cutter), cut out the center portion of each piece of the bread, avoiding the crust. Put a dab of the horseradish sauce on each. Set aside.
Cut the cucumber into 52 1/4-inch slices, then cut into shapes with the same cutter used for the bread. Set on paper towels.
Place a cucumber slice on top of each sandwich. Top with a dollop of the horseradish sauce. Garnish with a fresh dill or parsley sprig.
For the Closed-Faced Version:
26 pieces soft white or wheat bread
1/4 cup vegan margarine (try Earth Balance brand)
2 English cucumbers, sliced into 52 1/4-inch thick slices
Salt, to taste
Spread half of the bread slices with the margarine.
Top with the cucumbers. Sprinkle with the salt and top with the remaining bread. Using a sharp knife, remove the crusts. Cut into 4 triangles.
Makes 25 to 40 servings
Spinach Pie
4 cartons frozen, chopped spinach, defrosted and squeezed
1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance
brand)
4 Tbsp. grated onion
1 1/4 cups chopped cooked potato
1 tsp. salt
1 tsp. pepper
1/3 tsp. allspice
4 Tbsp. vegan seasoned breadcrumbs
Grated soy cheese (optional)
1 pkg. phyllo dough, defrosted
Toss together all the ingredients except the phyllo dough and the extra margarine.
Remove the phyllo dough from the package. Place on a dry towel and cover with a damp cloth, working quickly to keep the dough moist but not wet.
Cut into 1 1/2-inch-wide strips. Brush with the remaining margarine and place 1 layer of the strips in a casserole dish. Top with 1/4 cup of the spinach mixture. Continue layering, making 6 to 8 layers.
Cook at 350°F for 20 minutes, or until golden brown.
Makes 25 servings
Potato Samosas
1 cup shredded carrots
1 bunch green onions, chopped
1/2 tsp. olive oil, plus extra for brushing the dough
1/2 tsp. vegan margarine, plus extra for brushing the dough (try Earth Balance brand)
4 garlic cloves
10 cups mashed potatoes
2 cups baby green peas
2 Tbsp. green curry paste
1 tsp. garam masala (optional)
Salt and pepper, to taste
3 1-lb. boxes phyllo dough
1/2 cup raw sesame seeds
Mango chutney, pani-puri masala, or mint-and-coriander sauce (optional)
Sauté the carrots and the onions in the oil and the margarine until beginning to brown. Add the garlic, mashed potatoes, peas, curry paste, and garam masala, cooking until lightly browned. Add more oil if necessary. Add the salt and pepper.
Lay out 2 sheets of the phyllo dough and brush with the extra margarine. Put the sheets together and add the potato mixture to the center. Roll into logs. Repeat with the remaining dough and potato mixture.
Brush with the extra oil and sprinkle with the sesame seeds.*
Bake at 375°F for 20 to 25 minutes, or until golden brown.
Serve with the mango chutney, pani-puri masala, or mint-and-coriander sauce if desired.
*Note: You can freeze the samosas at this point.
Additional note: For individual samosas, roll the dough out to a 2 1/2-inch diameter. Spoon approximately 1 Tbsp. of the potato mixture into the center of the circle and seal the top edge with your fingers.
Makes 90 to 100 individual appetizers
Mini Open-Faced Vegan Reubens
Marinade for the Tempeh:
1 cup vegetable broth
1/4 cup extra-virgin olive oil
1 Tbsp. soy sauce
1 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
1 Tbsp. fresh minced cilantro
2 tsp. hot sauce
1 tsp. dry mustard (optional)
1 tsp. turmeric powder (optional)
1 tsp. fresh minced garlic (optional)
Combine all the ingredients until smooth.
For the Louis Sauce:
2/3 cup vegan mayonnaise
2/3 cup ketchup
1/3 cup sweet relish
2 Tbsp. lemon juice
2 Tbsp. capers
Mix all the ingredients until combined.
To Assemble:
1 pkg. rye bread, cut into 2- by 2-inch slices
12 oz. tempeh
Oil sufficient for cooking the tempeh
1 can sauerkraut, drained
White vegan cheese, cut into 2- by 2-inch slices
Lay out the rye bread slices on a large cookie sheet. Cover with about 1 1/2 tsp. of the Louis Sauce, adding more if needed. Set aside.
While the tempeh is very cold, slice in thin strips and cut into 2- by 2-inch pieces. Marinate for 10 minutes, flipping halfway through.
In a skillet over medium heat, cook one side of the tempeh in the oil for a few minutes.
Place the tempeh cooked-side down on the rye bread. Add 1 tsp. of the sauerkraut to the center and spread out slightly. Top with the vegan cheese. Cut in half diagonally.* Repeat with the remaining bread, tempeh, sauerkraut, and “cheese.”
Bake in a 375°F oven for 5 to 10 minutes, or until the “cheese” is melted and the bread is toasted on both sides.
*Note: The sandwiches can be frozen at this point.
Makes 24 to 48 pieces
Asian Turnovers
For the Turnovers:
2-3 Tbsp. sesame oil
1/2 lb. Napa cabbage or bok choy, sliced into thin strips about 1/2-inch long
1/2 cup peapods, sliced diagonally into small pieces
1 bunch green onions, chopped
8 oz. shiitake mushrooms, thinly sliced
1 Tbsp. sesame seeds
1 Tbsp. fresh minced garlic
1 Tbsp. fresh minced ginger
1 Tbsp. soy sauce
1 Tbsp. dry sherry
Salt and pepper, to taste
2 boxes puff pastry
Heat the oil in a frying pan. Add the cabbage, peapods, onions, and mushrooms. Stirring occasionally, sauté for 3 to 4 minutes, or until the cabbage begins to wilt. Add the soy mixture and cook for 4 to 5 minutes. Cool.
Open the pastry sheets and cut into 2-inch circles. Roll out slightly.
Fill with the cabbage mixture. Seal the edges with water and press to close.
Bake at 375°F for 15 minutes, or until golden brown. Serve with the dipping sauce.
For the Dipping Sauce:
1 cup soy sauce
1/2 cup rice wine vinegar
1 1/2 tsp. Florida Crystals sugar
1/2 tsp. red pepper flakes
1 cup finely chopped cilantro
Combine all the ingredients 60 minutes before serving.
Make approximately 30-35 turnovers
Buffet Table
Tamarind-Grilled Tofu Skewers
For the Tofu:
10 lbs. extra-firm tofu
Salt and pepper, to taste
4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
4 shallots, minced
3 garlic cloves, minced
6 tomatoes, chopped
1/2 cup ketchup
1/2 cup water
3-4 Tbsp. Dijon mustard
4 Tbsp. dark brown sugar
4 Tbsp. brown rice syrup or molasses
4 Tbsp. tamarind concentrate
2 tsp. cayenne
2 Tbsp. ancho chili powder
2 Tbsp. paprika
2 Tbsp. soy sauce
Cut each block of tofu into 1-inch cubes and season with salt and pepper. Set aside.
Heat the vegan margarine in a large saucepan over medium-high heat. Add the shallots and garlic and sauté for 2 minutes. Add the rest of the ingredients, except for the tofu, and cook for 15 minutes.
Place the mixture in a blender and blend until smooth.
Return to the saucepan and cook an additional 15 minutes.
Let cool and pour over the tofu. Let marinate in the refrigerator for at least 2 hours.
For the Skewers:
25-30 skewers
6 red peppers, cut into 1-inch squares
5 lbs. button mushrooms, stems removed
6 red onions, cut into 1-inch chunks
Soak the skewers in water.
Thread the skewers, alternating the tofu, peppers, mushrooms, and onions.
Heat the grill and grill each side of the skewer until grill marks appear. While grilling, reheat the marinade in a saucepan. Remove the skewers from the grill and brush each side with the tamarind sauce. Serve immediately.
Makes 25 servings
Bruschetta
5 ripe tomatoes, finely chopped
4 green onions, minced
20 Kalamata or green olives, chopped
4 Tbsp. Basil Pesto Sauce (see recipe)
4 large garlic cloves, minced
6 Tbsp. olive oil
4 Tbsp. capers
1/3 cup fresh cilantro (optional)
Salt and pepper, to taste
3 French baguettes, sliced in 1/2-inch slices
Toss together the tomatoes, onions, olives, Basil Pesto Sauce, garlic, olive oil, capers, cilantro, and salt and pepper.
Serve with the baguette slices or croûtes.
Makes 25 servings
Shiitake Mushroom Pâté
4 cups finely chopped white onion
3 Tbsp. finely chopped garlic
4 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties)
1 tsp. fresh thyme or 1/2 tsp. dry thyme
1/4 cup plus 1 Tbsp. olive oil
2 cups toasted almonds, finely ground
1/4 cup balsamic vinegar
Sauté the onion, garlic, mushrooms, and thyme in 1 Tbsp. of the olive oil until the liquids evaporate. Set aside.
In a separate bowl, combine the almonds and the remaining olive oil.
In a food processor, combine the mushroom mixture and the almond mixture until smooth.
Fold in the balsamic vinegar.
Chill and serve with crackers or vegetables or pipe into mushroom caps.
Makes 4 cups
Sun-Dried Tomato Tapenade
1 2-lb. jar sun-dried tomatoes packed in oil
2 cups olives, pitted
1/2 cup capers
3 Tbsp. Basil Pesto Sauce (see recipe)
1 cup pine nuts
1/2 cup olive oil
In food processor, combine the tomatoes, olives, capers, Basil Pesto Sauce, and pine nuts.
Add the olive oil, 1 Tbsp. at a time, and process to create a smooth consistency. Add more if needed.
Combine with 1 tsp. of olive oil in a flat dish and use as a dipping sauce for fresh crusty bread.
Makes 4 cups
Basil Pesto
3 garlic cloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup soy parmesan cheese
Place the garlic and the pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until a paste is formed.
With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.
Cover and refrigerate until ready to serve.
Makes 2 cups
Sweet-and-Sour Sauce
1/2 cup brown sugar
2 Tbsp. cornstarch
1/2 cup cider vinegar
1 1/2 cups pineapple juice
2 Tbsp. soy sauce
In saucepan, combine all the ingredients and cook over medium heat until thick and clear, stirring constantly.
Serve with veggie meatballs.
Makes 2 1/2 cups
|
|
Menu 1
