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VEGGIE CROSTINI
SERVES 5
These tasty crostinis make an elegant hors d’oeuvre at any cocktail
or dinner party, combining tender roasted vegetables with crunchy,
crumbly toasts for a delectable mix of textures and flavors.
INGREDIENTS:
1 squash, sliced with
Slicer Blade
1 small eggplant, sliced
with Slicer Blade
2 carrots, sliced with
Slicer Blade
1 medium sized beet,
sliced with Slicer Blade
Garlic cloves, shredded
with Shredder Blade
2 Tbsp. olive oil, plus more to taste
Salt and pepper to taste
Cilantro for garnish (optional)
1 block cured tofu, sliced into
¼-inch slices (pg. 47; optional)
DIRECTIONS:
Preheat oven to 400°F. In a
large mixing bowl, toss your
vegetables with 2 Tbsp. olive oil,
garlic, and salt and pepper to
taste. Place onto a parchment
or foil-lined baking sheet and
pop into the oven until lightly
browned and tender, about 20
minutes. Remove.
While the vegetables are baking,
cut the bread into 1” slices.
Lightly drizzle the bread with
olive oil. Add to the oven with
the vegetables for 3-5 minutes,
until lightly toasted and just
beginning to brown around
the edges. Remove from oven
promptly, allowing vegetables
to complete their cooking time.
Remove veggies from the
oven and allow to cool slightly.
Increase oven temperature
to the broil setting (about
500°F). Place a small amount
of vegetables and the cured
tofu, if desired, onto the toasts.
Return toasts back to oven for 3
minutes, watching carefully to
avoid burning. Remove, drizzle
with additional olive oil, sprinkle
with salt to taste, and top with a
sprig of cilantro before serving.
RAINBOW SPRING ROLLS
MAKES 4-6 SERVINGS
A bounty of textures, flavors, and colors all rolled into one tasty
appetizer! These fresh, rainbow-filled rolls are sure to be a hit at your
next shindig. Serve with soy sauce, Thai Peanut Dressing (pg. 123), or
Sesame Vinaigrette (pg. 122) as a dipping sauce.
INGREDIENTS:
1 small beet, shredded with
Shredder Blade
1 small zucchini, shredded
with Shredder Blade
1 large carrot, shredded with
Shredder Blade
½ cucumber, sliced with Slicer
Blade, then cut
into matchsticks
1 avocado
2 Tbsp. fresh lemon juice
Nori sheets (seaweed)
DIRECTIONS:
Organize your beets, cucumber,
zucchini, avocado and carrot on
a large plate. Lay a nori sheet
along a clean flat surface.
Slice the avocado by hand.
Mash your avocado in a small
bowl, along with the lemon
juice. Spread the avocado
mixture onto the bottom half of
your nori sheet.
Add the strips of beet,
cucumber, zucchini, and carrot
on top of the avocado spread.
Be careful not to overstu or
your nori wrap will break. Using
two hands, tightly roll up the
nori sheet from the edge that
is closest to you, rolling away
from you. Cut in half and enjoy.
Rolls should be assembled the
day of, but you can prepare
and store your raw vegetables
(excluding avocado) up to 1 day
in advance. Store each type of
veggie in a separate airtight
container in the fridge and
drizzle with a bit of lemon juice to
preserve moisture and freshness.
If using this method, reduce the
amount of lemon juice you add
to the avocado by 1 Tbsp.
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