APPETIZERS SHOW #809

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Lemony Guacamole

Makes 4 Servings

Gluten-free

 

1 large avocado, peeled, pitted and rough chopped

1 small clove garlic, minced or scant 1/8 teaspoon garlic powder

2 teaspoons freshly squeezed lemon (from ½ small lemon)

¼ teaspoon sea salt

Dash cayenne pepper, to taste

Basil sprig, (optional, for garnish)

 

Put the chopped avocado into a medium-sized bowl. Add the garlic, lemon juice, sea salt and cayenne pepper. Mix together using a potato masher or large fork, until smooth. Transfer to a serving bowl, garnish with optional basil sprig and serve. This makes a perfect, quick dip for veggie sticks, tortilla chips or for making avocado toast.

 

Zucchini-Avocado “Sushi” Rolls with Tamari-Scallion Dipping Sauce

Makes 3 to 4 servings (about 12 rolls)

Gluten-free

 

DIPPING SAUCE

3 tablespoons maple syrup

3 tablespoons gluten-free tamari

1 scallion, white and green parts, thinly sliced

 

ROLLS

2 long zucchini

2 to 3 small to medium carrots, peeled and cut into very thin sticks

1 large avocado, peeled, pitted and thinly sliced

 

To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls, and top with several scallion slices.

 

To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.

 

Lay one zucchini slice on the cutting board and arrange several carrots sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls. Serve 3 to 4 rolls, per person, with dipping sauce on the side.

 

Garam Masala Sweet Potato Bites with Spicy Ketchup Dip

Makes 4 to 6 servings

Gluten-free

 

SWEET POTATOES

3 large sweet potatoes, peeled and cut into thin wedges

3 tablespoons maple syrup

1 tablespoon garam masala

 

SPICY KETCHUP DIP

1/2 cup ketchup

1 teaspoon garam masala

Dash cayenne pepper

 

Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

 

Put the sweet potatoes, maple syrup and 1 tablespoon garam masala into a large bowl, and stir with a large spoon to combine. Arrange the potatoes in a single layer on the prepared baking sheet. Bake for 50 to 60 minutes, or until golden brown and slightly crisp.

 

To make the dip, put the ketchup, 1 teaspoon garam masala and a dash of cayenne pepper into a small bowl stir to combine. Cover and refrigerate until ready to serve.

 

When the potatoes are cooked, put the pan on a wire rack and let cool for 15 minutes. Arrange the sweet potato bites on a serving platter in a pleasing manner and serve with the dip on the side.

 

Flatbread Mini-Veggie Pizzas

Makes 8 to 10 servings

Gluten-free option

 

2 rectangular (about 16 by 6-inch or similarly sized) store-bought, vegan pizza crusts (see note)

1 to 2 tablespoons extra-virgin olive oil

½ cup prepared vegan marinara sauce

6 ounces cremini mushrooms, thinly sliced

1/3 to 1/2 cup chopped green olives with pimento

7 to 8 ounces jarred fire roasted sweet red bell peppers, sliced

½ cup shredded vegan cheese (optional, see note)

8 to 12 fresh basil leaves, torn

 

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the pizza crusts on the lined baking sheet. Brush each crust with a scant tablespoon of olive oil and then add ¼ cup marinara sauce and spread evenly. Sprinkle one-half of the mushrooms, olives, sliced peppers and optional vegan cheese evenly over each crust. Bake for 10 to 17 minutes (time in the oven depends upon the thickness of your crust), or until the crust is crisp and veggies are heated through. Sprinkle the basil over the top of the pizzas. Cut into squares, arrange on a pretty platter and serve.

 

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free pizza crust available in some supermarkets. Plus, purchase gluten-free vegan cheese and marinara sauce, available in most supermarkets.