Garlic-Olive-Caper Spread "Tapenade"

1 cup Niçoise or Greek olives, rinsed and pitted
2 tablespoons capers
1 garlic clove, pressed
1/2-1 cup pine nuts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme or basil
1/4 teaspoon freshly ground black pepper
11/2-2 cups stemmed parsley

Using a mortar and pestle or food processor, blend all of the ingredients until the tapenade is just smooth enough to spread without becoming a paste. Tapenade will keep a week in the refrigerator and the flavor will intensify with age.

Makes 11/2 to 2 cups


From "Sundays At Moosewood Restaurant".

Almesan

This is a vegan substitute for Parmesan.


1/4 cup slivered or sliced almonds
1 tablespoon toasted sesame seeds
1/8 teaspoon salt
1/4 teaspoon lemon zest

Combine ALL the ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. That's it!

Makes 1/3 cup

From "VEGANOMICON"

Balsamic Vinaigrette

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/3 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
1 cup olive oil, or 1/2 cup extra-virgin olive oil and 1/2 cup canola or grapeseed oil

In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully--slowly at first, then a little faster as the oil in incorporated. This dressing should be fairly thick and will remain emulsified for several days.

Makes 12/3cups

This recipe is from "The Complete Vegan Kitchen".

Enjoy!

Seaweed Salad

Alaria or other seaweed
Rice wine vinegar or other vinegar
Sesame oil
Soy sauce
Sweetener (sugar or honey)
Ground white sesame seeds (whole for decoration)
Hot chili flakes

Spicy Tempeh Nori Rolls

For the sushi rice:
1 cup sushi rice
2 tablespoons rice vinegar (do NOT use regular white vinegar)
1 teaspoon sugar

Spicy tempeh filling:
1/2 (4-ounce) package tempeh
2 tablespoons vegan mayonnaise
1/2-1 teaspoon hot chile-sesame oil
4 nori sheets
1 scallion, white part discarded, slice lengthwise into narrow strips
1 ripe avocado, peeled, seeded, and sliced into 1/4 inch wide strips
1 medium carrot, peeled and cut into 5 inch long match sticks (optional)
1 tablespoon toasted or black sesame seeds if used inside the roll, or 1/4 cup if using as a coating for inside-out rolls

In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 11/4 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just ounce. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold) it's ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
To assemble:

Fill a shallow cup with about 1/3 cup water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cups worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less than 1/3 inch thick.

2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling--the less filling, the easier the sushi will be to roll. Aim for about 11/2 tablespoons of spicy tempeh, three strips of avocado, two or more carrot match sticks and some scallion strips. You'll figure it out.

3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed only end, pat gently with a bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of 'em.

Variations:

Elephant Rolls: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with 2 tablespoons of mashed sweet potato, 1 or 2 dried or fresh shiitake mushrooms simmered in 1/2 cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Spinach Sesame: Lightly steam 1/2 pound of well-washed, fresh spinach, squeeze to remove any excess water, and chop finely. Toss with 1 teaspoon of toasted sesame oil, 1 tablespoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

How to make Inside Out Rolls:

Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two-thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slide your hands underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from the top and place on your countertop. Place the nori and rice--plastic wrap side down-- on the mat. Place fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-our rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper.

Makes 4 rolls

Enjoy!

Shredded Beet, Apple, and Carrot Salad

2 medium or 1 large beet (about 1 pound) peeled and grated
1 large, firm, tart apple with peel, grated
2 large carrots, peeled (optional) and grated
4 scallions, green and white parts, chopped
1/2 cup chopped cilantro (leaves and stems)
3 tablespoons cider vinegar
3 tablespoons good-quality extra-virgin olive oil
Salt and freshly cracked black pepper

Combine the beets, apple, carrots, scallions, and cilantro in a bowl, and toss to mix.

Whisk together the vinegar and olive oil. Pour over the beet mixture and stir well. Season to taste with salt and freshly cracked black pepper. Serve immediately, or chill for up to 6 hours.

Makes 6 to 8 servings

From: Wild Flavors, Didi Emmons

Cabbage Slaw with Apples

1 medium head green cabbage (about 3 pounds), cored and thinly sliced
2 sweet crisp apples (such as Gala or Fuji), skin-on, cut into matchstick pieces
1/2 cup chopped fresh parsley (optional)
1/4 cup chopped fresh sage
1/2 to 1 teaspoon salt
1/2 cup lemon juice (about 2 lemons)
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Combine the cabbage, apples, parsley (if using), sage, and salt in a large bowl. Toss the ingredients well, adding the adding the additional salt and freshly cracked black pepper to taste. Add the olive oil and toss again.

Let the slaw sit for 10 minutes, and then toss it again. Sever immediately, or chill in the refrigerator and serve within 24 hours.

Makes 6 servings

From: Wild Flavors, Didi Emmons