PARTY SNACKS & FINGER FOOD
By Sally Bernstein
I love to entertain, but I hate fussing. I also dislike greasy foods and spending money on pre-packaged snacks that I can make better from scratch. These preferences have led me to making my own snack food rather than buying it ready-made, and to developing simple and reliable recipes so that I can focus on my guests without too much hassle.
When I prepare party snacks, I like to use recipes that work together to simplify the cooking. Single ingredients can perform multiple roles: roasted peppers and onions can top crostini or fill a wrap. Bean dips can add flavor to crostini, wraps, or crudité. And leftover ingredients can easily be transformed into a different kind of snack, as leftover wonton wrappers from the Pot Stickers do when they are transformed into spicy Unfried Wonton Chips. This flexibility can relieve some of the stress that naturally accompanies party planning. You'll also have more flavor selection: when you season your own tortilla chips, for example, you can choose Lime and Chipotle, Curry Powder, Wasabe, Jamaican Jerk, or any other flavor you can think of. There's no need to limit yourself to nacho alone.
The following recipes work well for casual entertaining, as a tapas-style accompaniment to drinks (don't forget to add a few plates of olives), or as part of a party buffet. If your guests require more substantial fare, just add a pot of chili or pasta to the table. The snacks may also become children's favorites — "junk" food that's actually loaded with nutrients.
Most of the recipes are simple enough to prepare to warrant assistance from children, novice chefs, and early-arriving guests. So next time a guest wants to help out, accept the extra set of hands! You'll be free to enjoy not only the food but the pleasure of your guests' company. And isn't that what parties are for?
ROASTED CHICKPEAS
(Serves 6)
Roasted chickpeas are sold as a wonderful street food in many parts of the world. I have very fond memories of the roasted chickpeas a neighbor would include in the food baskets we exchanged on the Jewish festival of Purim.
Olive oil spray
1 teaspoon cumin
1 teaspoon garlic granules
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
Two 14-ounce cans chickpeas, rinsed and drained well
Preheat oven to 400 degrees.
Cover a baking sheet or ovenproof pan with foil. Coat the foil with olive oil spray.
Mix the spices on a plate (paper works well). Put spices in a plastic bag, add chickpeas, and toss to coat well. Remove chickpeas and spread out on the baking sheet.
Roast at 400 degrees for 30 minutes, tossing a few times during the roasting period, or longer, until beans have shrunk slightly in size and have developed a hard and somewhat crusty exterior.
Serve immediately, keep warm in the oven, or store in an airtight container.
| Total calories per serving: 153 | Fat: 2 grams |
| Carbohydrates: 28 grams | Protein: 6 grams |
| Sodium: 456 milligrams | Fiber: 5 grams |
CATERER-STYLE CRUDITÉ
An attractive crudité platter is mandatory for a vegan party. Anyone can trot out wilted carrot and celery sticks, but with a little more effort you can offer your guests a real treat. Here are some tips for making your vegetable platter a big hit.
Vegetables: Baby carrots, sliced peppers, celery, and cucumber are good choices, but don't rule out any of the following: spears of steamed white and green asparagus, steamed edamame (soybeans in the pod), baby zucchini or other squash, parboiled broccoli or cauliflower flowerettes, baby corn, steamed Brussels sprouts, scallions, steamed whole baby potatoes, sliced fennel, whole radishes, sliced daikon, parboiled beets (be careful, as their beautiful color may bleed onto the other vegetables), sliced jicama, raw or parboiled string beans or haricot verts, water chestnuts, Jerusalem artichokes, cherry tomatoes or thick tomato slices, endive spears, artichoke bottoms, purslane, snow peas, steamed fiddleheads, and sugar snap peas.
You can prepare most of the vegetables in advance, as long as they are kept in the refrigerator. Pre-cooked vegetables such as parboiled broccoli can be kept in a covered dish. Raw vegetables such as celery, carrots, or jicama are best prepared just before serving, but can also be prepared a few hours beforehand if you keep them in an ice water bath in the refrigerator.
Serving dishes: Don't overlook baskets (line with red or green cabbage leaves, other dark greens, or a tea towel) or whimsical platters (a giant colorful, decorated plate is always fun).
Arrangement: If you're using a basket, group vegetables together in clusters. For example, put a cluster of whole baby potatoes next to a cluster of string beans, then a cluster of yellow pepper slices, then a cluster of cherry tomatoes, and so on. Try standing vegetables up for a neater appearance and pack tightly. Vegetables can be arranged either in clusters or in a pattern on a plate.
Serve the crudité with crackers, breadsticks, or pita wedges and one (or more) of the following dips. For a dramatic serving bowl for the dips, use hollowed-out loaves of bread or hollowed-out squash shells.
Nutrient content will vary.
EASY DIPS
None of these dips should take more than 5 minutes to prepare. They can be used as dips for the crudité or as flavorful spreads in the crostini and wrap recipes below. All of the dips can be prepared in advance; the Horseradish Dill and Mediterranean Bean dips require at least one hour of refrigeration prior to serving.
SPICY BEAN DIP
(Yields about 1 1/2 cups; 12 servings)
15-ounce can pinto or small red beans, rinsed well and drained
3 Tablespoons salsa, or more to taste
Pepper and hot sauce to taste (optional)
Cilantro sprigs for garnish
In a blender or food processor, mix the beans and salsa into a creamy paste. Pour into small serving bowl, adding pepper, hot sauce, or more salsa, if desired. Garnish with cilantro sprigs.
| Total calories per 2 TB serving: 32 | Fat: 0 grams |
| Carbohydrates: 6 grams | Protein: 2 grams |
| Sodium: 129 milligrams | Fiber: 2 grams |
HORSERADISH DILL DIP
(Yields about 21/4 cups; 18 servings)
2 cups plain soy yogurt
1-2 Tablespoons prepared horseradish, or more to taste
3 Tablespoons chopped fresh dill, plus a few sprigs for garnish
1 scallion, minced
Salt and pepper to taste
Combine all ingredients in a bowl and blend well. Cover and refrigerate until well chilled, at least an hour. Garnish with dill and serve.
| Total calories per 2 TB serving: 22 | Fat: 1 gram |
| Carbohydrates: 1 gram | Protein: 1 gram |
| Sodium: 7 milligrams | Fiber: 0 grams |
MEDITERRANEAN BEAN DIP
(Yields about 1-1/2 cups; 12 servings)
15-ounce can cannellini beans, well rinsed and drained
1 clove garlic, chopped
2 Tablespoons very finely grated fresh lemon peel (use the fine teeth on a hand grater)
2 Tablespoons freshly squeezed lemon juice
1 teaspoon dried Greek oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 Tablespoon water
Combine all ingredients in a food processor or blender and pulse until a smooth paste is formed. Pour into a bowl and refrigerate for at least one hour prior to serving to allow flavors to combine.
| Total calories per serving: 30 | Fat: 0 grams |
| Carbohydrates: 6 grams | Protein: 1 gram |
| Sodium: 74 milligrams | Fiber: 2 grams |
CRUNCHY PEANUT DIP
(Yields just under 3/4 cup; 5 servings)
1/2 cup crunchy peanut butter
1/4 cup water, divided
1/4 teaspoon garlic powder
Pinch of powdered ginger
1 Tablespoon soy sauce
1/2 teaspoon cayenne pepper, or more to taste
1/4 cup minced scallions
1 Tablespoon sesame seeds
Salt and pepper to taste
Spoon peanut butter into a medium-sized bowl. Add 2 Tablespoons of the water to the peanut butter and beat with a fork into a pale brown paste. Gradually add more water by the Tablespoon, stirring continuously, to achieve a creamy texture. (You may not need to use the full 1/4 cup, depending on the type of peanut butter you use.) Add garlic powder, ginger, soy sauce, and cayenne pepper, mixing thoroughly.
Add scallions and sesame seeds. Adjust seasonings to taste. Wipe rim of bowl to tidy or transfer to another bowl for serving.
| Total calories per 2 TB serving: 163 | Fat: 13 grams |
| Carbohydrates: 7 grams | Protein: 7 grams |
| Sodium: 212 milligrams | Fiber: 2 grams |
OLIVADA
(Yields about 3/4 cup; 6 servings)
1 cup pitted black olives
2 cloves garlic
3 Tablespoons olive oil
1 teaspoon capers (optional)
Salt and pepper to taste
Blend all ingredients in a food pro-cessor into a coarse purée. Spoon into a bowl, adjust seasonings and serve.
| Total calories per 2 TB serving: 87 | Fat: 9 grams |
| Carbohydrates: 2 grams | Protein: 0 grams |
| Sodium: 213 milligrams | Fiber: 1 gram |
ROASTED VEGGIE WRAPS
(Serves 4)
A festive alternative to sandwiches. You can add other roasted vegetables (eggplant or zucchini are good choices) or opt for a garden salad wrap with julienned carrots, cucumbers, and mesclun.
Olive oil spray
1 onion, sliced
2 red peppers, split in half and seeded
3 ripe plum tomatoes, seeded, and sliced lengthwise about 1/2-inch thick
2 portobello mushrooms
1 cup Spicy or Mediterranean Bean Dip (see recipes on page 23), or a combination (see variation below)
1 cup mixed lettuces (mesclun)
1 large lavash (Armenian flatbread) (see note)
Preheat the oven to 400 degrees.
Coat a baking sheet with olive oil spray. Roast the onion, peppers, and tomatoes at 400 degrees for 25 minutes. Turn over the onions. Add the mushrooms, and roast all the vegetables for an additional 10 minutes, or until they are soft and caramelized and the surface liquid has evaporated from the tomatoes.
Remove the onions, peppers, tomatoes, and mushrooms from the oven and let cool. Discard the pepper skins and slice the peppers into strips. Slice the mushrooms and chop the onions.
Place the lavash on a big cutting board. Spread the bean dip evenly over the lavash. Add the mesclun and the roasted vegetables. Roll the lavash tightly like a jelly roll and slice into 2-inch-long pieces. (You can slice on the bias for a decorative effect.)
Arrange attractively on a platter and serve.
Note: Some brands of lavash may need additional moisture to become pliable. If so, sprinkle the lavash with water, and place it between two moist towels until it becomes soft (about one hour).
Variations: You can use two different kinds of spread on the same lavash (in two different sections), then roll and cut as described above. You can also add or substitute other grilled vegetables, such as eggplant, seeded tomatoes, or zucchini, for filling.
| Total calories per serving: 223 | Fat: 3 grams |
| Carbohydrates: 42 grams | Protein: 9 grams |
| Sodium: 398 milligrams | Fiber: 9 grams |
ROASTED YUKON POTATO ROUNDS
(Serves 6)
My friend Lol introduced me to this treat. I like to use Yukon Gold potatoes because of their creamy flavor, but any root vegetable will work well. Try mixing sweet potatoes, turnips, beets, parsnips, radishes, yucca, or carrots for a really colorful platter.
2 pounds Yukon Gold potatoes, scrubbed, unpeeled
Olive oil spray
Spice rub (see note)
Preheat the oven to 400 degrees.
Using a mandolin or sharp knife, thinly slice the potatoes lengthwise. Uniform slices of about 1/8-inch work best.
Cover two baking sheets with aluminum foil, and coat the foil with olive oil spray.
Place the potato rounds on the foil and sprinkle the spice rub on them. Coat the potatoes with more oil spray.
Roast the potatoes at 400 de-grees for 25 minutes, or until the underside is browned. Turn the potatoes over, and roast for an additional 15-20 minutes.
Serve immediately.
Note: I like to use spice rubs from Penzeys, a mail-order spice house, for this recipe (<www.penzeys.com> or (800) 741-7787). You can also mix your own, using salt, pepper, garlic granules, lemon pepper, oregano, regular or smoked paprika, chili powder, etc. The more flavorful the rub, the better the chip will taste.
Variations: This recipe yields a potato round with a hard exterior and soft potato center. For a crunchy chip, slice the potatoes more thinly (1/16-inch).
| Total calories per serving: 133 | Fat: 2 grams |
| Carbohydrates: 27 grams | Protein: 3 grams |
| Sodium: 9 milligrams | Fiber: 2 grams |
POT STICKERS
(Yields 30 pot stickers)
A little more work than the other recipes, but a guaranteed crowd pleaser. Interestingly enough, the pot stickers tend to appeal even to people who dislike cabbage, mushrooms, or ginger on their own. The ingredients combine for a remarkably authentic Chinese-restaurant flavor (and an aroma that will make your home smell just like a Chinese restaurant).
7 or 8 dried Chinese mushrooms, soaked in warm water for 20 minutes and drained (squeeze to remove excess liquid)
1/4 small cabbage head, core removed
1 medium carrot, peeled
3 scallions, an inch of the dark green tops removed, minced finely and reserved
1 clove garlic
1 teaspoon minced or grated fresh ginger
2 Tablespoons soy sauce
30 round vegan wonton wrappers
Oil spray
Grate the mushrooms in a food processor. Remove and set aside.
Grate the cabbage, carrot, scallions, and garlic in the food processor. Remove, place in a large bowl and mix in ginger and soy sauce. Be careful to mix thoroughly so that ginger and garlic are not concentrated in any one spot. You should have approximately 3 cups of filling. (You can also mix the mushrooms in with the cabbage-carrot mixture, but I find it easier to control the combination of flavors when the mushrooms are kept separate.) You can alter the relative amounts of the individual ingredients, or add other vegetables such as celery, so long as the total amount of filling is the same.
Place a few wrappers on a clean, dry plate. With a pastry brush, dampen the edges of the wrappers with water (if you don't have a pastry brush, you can use your fingers). Place about a Table-spoon of the minced mushrooms and the carrot-cabbage mixture in the center of the wrapper, fold over, and pinch the edges together to seal. Repeat this process with an additional 14 wrappers. If you would like, you can refrigerate (up to a few hours) or freeze (up to two weeks) the wrappers for later use.
Coat a large non-stick skillet with oil spray. Sauté the 15 filled wrappers over high heat. Cook about 3 minutes, or until they are lightly browned. Add about 1/2 cup of water and cover the skillet. Lower the heat slightly, and simmer the pot stickers for a few minutes until the water evaporates and the underside of the pot stickers turns crisp and brown. (Use more oil spray and raise the heat if necessary.)
Repeat process with the remaining 15 wrappers.
Serve browned side up with Crunchy Peanut Dip, or sprinkled with soy sauce and reserved minced scallion tops.
Note: Dried Chinese mushrooms and vegan wonton wrappers are available at Asian food markets and at some supermarkets.
| Total calories per pot sticker: 33 | Fat: 0 grams |
| Carbohydrates: 6 grams | Protein: 1 gram |
| Sodium: 115 milligrams | Fiber: 1 gram |
UNFRIED TORTILLA AND WONTON CHIPS
These chips are very low in fat but provide the flavor and crunch everyone loves in chips. You can create unusual flavors by experimenting with the spices.
Soft corn tortillas (figure on using about 1 tortilla per person)
Vegan wonton wrappers (figure on using about 5 wrappers per person)
Salt and pepper
Optional seasonings: garlic powder, cayenne, paprika, cumin, curry powder, chili powder, lime juice, soy sauce, spice rubs, etc.
Preheat oven to 400 degrees.
Cover 2 baking sheets with aluminum foil, and coat the foil with olive oil spray.
Slice the tortillas into six pie wedges or into thick strips. Cut the wonton wrappers in half. Place on a baking sheet and coat again with olive oil spray.
Season with salt and pepper or another seasoning. For a Mexican tortilla flavor, sprinkle or brush the chips with lime juice and chili powder. For an Asian flavor, sprinkle or brush the chips with soy sauce, garlic, and cayenne. (Other flavors, such as New Orleans Creole or Jamaican Jerk, can be produced with spice rubs.)
Bake at 400 degrees for about 10 minutes, or until crisp and lightly browned. Serve hot or at room temperature.
Tortilla chips (6 wedges):
| Total calories per serving: 58 | Fat: 1 gram |
| Carbohydrates: 12 grams | Protein: 1 gram |
| Sodium: 42 milligrams | Fiber: 1 gram |
Wonton chips (5 wrappers):
| Total calories per serving: 116 | Fat: 1 gram |
| Carbohydrates: 23 grams | Protein: 4 grams |
| Sodium: 229 milligrams | Fiber: 1 gram |
RED & BLACKS AND OTHER CROSTINI
Crostini are open-faced toasts with toppings on them. You can use almost any spread plus a spoonful of vegetables or chopped herbs to top the crostini. The idea is to prepare a selection with a wide variety of colors and flavors for maximum visual and taste appeal. All the toppings may be prepared in advance, but do not assemble the crostini until just before serving so that the toast stays fresh and crisp.
Baguettes or other crusty bread (if using a large loaf, cut in half), cut cross wise on the diagonal into rounds about 1/2-inch or 3/4-inch thick
Olive oil spray
1 clove garlic, cut in half
Toppings
Preheat the oven to 400 degrees.
Coat a baking sheet with olive oil spray and bake the baguette rounds at 400 degrees until they are crisp and golden on the outside but still chewy on the inside, about 15-20 minutes.
Remove from oven. Rub toasts on one side with the cut garlic. Discard the garlic.
Cover toasts with about a Tablespoon of spread (Olivada, Spicy Bean Dip, etc.) and top with vegetables or herbs.
Nutrient content varies depending on topping selected
CROSTINI TOPPINGS IDEAS
* Red & Blacks (Olivada with Roasted Tomatoes). Spread about a Tablespoon of Olivada on the crostini and top with a slice of roasted plum tomato.
* Spread the Spicy Bean Dip on the crostini; top with strips of roasted pepper.
* Spread the Horseradish Dill Dip or the Spicy Peanut Dip on the crostini; top with paper-thin slices of cucumber.
* Spread the Spicy Bean or Mediterranean Bean Dips on the crostini; top with a teaspoon of minced fresh herbs.
* Spread the Spicy Bean Dip on the crostini; top with a teaspoon of salsa.
* Top the crostini with homemade salsa or salsa from a jar mixed with finely diced fresh tomatoes.
* Top the crostini with chopped roasted onions and slices of roasted portobello mushrooms.
Sally Bernstein is a freelance writer from New York, NY, and a regular contributor to the Vegetarian Journal.
