Easy, Healthy Appetizers for Holiday Company

"Tofuna" in Belgian Endives

(Serves 8 or more)

This appetizer is simple and elegant. Everyone loves this "tuna"-salad style tofu concoction, and serving it in Belgian endive leaves makes for a unique presentation.

• One 8-ounce package baked marinated tofu
• 1/2 cup soy mayonnaise (reduced fat is okay)
• 1 large celery stalk, finely diced
• 1 scallion, minced (optional)
• 2 to 3 Belgian endives, as needed, leaves separated and rinsed

Using your hands, crumble the tofu finely into a mixing bowl. Add the mayonnaise, celery, and scallion, if desired, and mix well. Spoon about a tablespoon full of the mixture onto the wide end of each Belgian endive leaf and spread until it is used up, or as desired. Arrange on an attractive platter and serve at room temperature.

Sweet and Savory Nuts and Pretzels

(Makes 5 cups)

This tasty snack is particularly nice to have on hand for guests to munch on during the winter holidays.

• 2 to 3 Tablespoons soy sauce, to taste
• 3 Tablespoons maple or brown rice syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 2 cups shelled dry-roasted unsalted nuts (a mixture of peanuts, cashews, and almonds is very good)
• 3 cups small, salt-free pretzels

Preheat the oven to 300 degrees.

Combine the soy sauce, syrup, cinnamon, and ginger in a large mixing bowl and stir well to combine. Stir in the nuts and pretzels and toss quickly to coat them evenly. Spread on a nonstick baking sheet and bake for 15 to 20 minutes, stirring occasionally, or until the coating is fairly dry.

Let cool, then break apart any nuts that have clumped together. Store in jars until needed.

Southwestern Tortilla Pizzas

(Makes 36 small wedges)

Here's another easy, crowd-pleasing finger food.

• 2 cups frozen corn kernels, thawed
• 2 medium ripe tomatoes, diced
• 1 medium green bell pepper, thinly sliced
• One 4-ounce can chopped mild green chilies
• 6 fajita-size (6-inch) flour tortillas
• 1 to 1-1/2 cups grated cheddar-style vegan soy cheese

Preheat the oven to 400 degrees.

Combine the corn, tomatoes, bell pepper slices, and green chilies in a mixing bowl and toss together. Arrange the tortillas on two nonstick baking sheets. Divide the mixture among the tortillas, spreading evenly over the entire surface.

Sprinkle the pizzas with the soy cheese, dividing it among them evenly. Bake for 4 to 5 minutes, or until the cheese is thoroughly melted.

Let stand for 5 minutes, then remove to a cutting board and cut each into 6 wedges. Arrange on a platter or two and serve warm.

Rosemary Roasted Mushrooms

(8 or more servings)

A delicious mushroom appetizer (pictured on the front cover) that can also be used as a first course.

• 1-1/2 to 2 pounds large fresh crimini or "baby bella" mushrooms
• 2 Tablespoons light olive oil
• 1 small onion, finely chopped
• 1 to 2 cloves garlic, minced
• 1 Tablespoon soy sauce or teriyaki sauce, more or less to taste
• 1 Tablespoon fresh rosemary, or 1 teaspoon dried
• Salt and freshly ground pepper to taste
• Pita or other cocktail bread
• Fresh rosemary and parsley sprigs for garnish

Preheat the oven to 350 degrees.

Cut the stems off the mushrooms. Arrange the caps, smooth side up, in a lightly oiled oblong baking dish. Drizzle the oil over the mushrooms, then sprinkle with the onion, garlic, soy sauce or teriyaki, and rosemary, and season with a bit of salt and pepper.

Bake uncovered for 40 minutes. Serve warm on a large platter, surrounded by cocktail breads or warm pita wedges. Garnish the edge of the platter with fresh rosemary and parsley sprigs. Provide cocktail toothpicks for spearing the mushrooms.

Mushrooms only:

White Bean and Sun-dried Tomato PÂTÉ

(Makes about 2 cups)

This makes a classy appetizer, served with whole grain crackers or crispbreads. To give it a festive look, serve in a hollowed out bread "bowl" (see front cover).

• 1 Tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-1/2 cups well-cooked cannellini or navy beans, drained
• 1/4 cup oil-cured sun-dried tomatoes
• Juice of 1/2 lemon
• 2 to 3 Tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• Salt and freshly ground pepper to taste

Heat the oil in a skillet. Add the onions and sauté over moderate heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown. Combine the onion mixture with all the remaining ingredients, except the salt and pepper, in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of water or so, to loosen the consistency. Stop and scrape down the sides as needed.

Season to taste with salt and pepper. Pat into an attractive shallow crock to serve, or into a bread "bowl" as suggested above. Place on a large platter and surround with whole grain crackers and crispbreads.

Spinach and Cucumber Spread

(Makes about 2 cups)

Delicious served with crispbreads and whole grain crackers, this spread will be especially appreciated by those who eat no dairy products.

• 1/2 cup finely chopped, seeded cucumber
• One 12.3-ounce package firm silken tofu
• One 10-ounce package frozen spinach, thawed, moisture completely squeezed out
• Juice of 1/2 lemon
• 1 scallion, minced
• 1 Tablespoon minced fresh dill, or 1 teaspoon dried
• 1 teaspoon seasoned salt, or more or less to taste
• 1/4 teaspoon dried basil
• Freshly ground pepper to taste

Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.

Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.

Scallion Pancakes

(Makes about two dozen 2- to 3-inch pancakes)

Adults and children enjoy these delicious, finger-sized pancakes. Double the recipe to serve a bigger crowd.

• 1 cup whole-grain flour (whole wheat, kamut, spelt, or a combination)
• 1 cup plus 2 Tablespoons water
• 1/2 teaspoon salt
• 1 cup thinly sliced scallions
• 2 Tablespoons sesame seeds (optional)
• Olive oil

Combine flour, water, salt, scallions, and sesame seeds, if desired, in a mixing bowl. Whisk together until smooth.

Lightly oil a large griddle and ladle the batter on in small quantities (1/8-cup is about right) to form 3-inch pancakes. Cook on both sides until golden brown. Remove to a plate and cover while cooking the remaining pancakes.

Arrange in concentric circles on a large platter and serve warm or at room temperature.

Cool Refried Bean Pinwheels

(Serves 8 or more)

You can make this delightful finger-food an hour or two ahead of time, then cover with plastic wrap and keep at room temperature until needed.

• One 16-ounce can spicy fat-free refried beans
• 4 rectangular lavash wraps, lightly warmed
• Soy mayonnaise, as needed
• 2 to 3 plum tomatoes, very thinly sliced
• 2 roasted red peppers (from a jar), drained well and very thinly sliced
• Finely shredded lettuce, as needed
• Cherry tomatoes and black olives for garnish

Heat the refried beans in a saucepan with about 1/4-cup of water, just until they are warm (not hot) and smooth.

Spread the wraps thinly with the mayonnaise, then with the refried beans. Top with a single layer of tomatoes, then of the peppers, placed here and there, followed by an even sprinkling of the lettuce.

Wrap snugly and cut each wrap crosswise into 8 sections. Arrange cut side up on a platter. Garnish the edge of the platter with cherry tomatoes and olives. Serve at room temperature.

Baked Barbecue-flavored Tofu Nuggets

(Serves 8 or more)

This is so simple that it barely qualifies as a recipe! But it is invariably a huge hit, and makes believers out of tofu skeptics.

Two 16-ounce tubs extra-firm tofu 1 cup natural lowfat barbecue sauce, or as needed Curly parsley for garnish

Preheat the oven to 425 degrees.

Cut the tofu 1/2-inch thick, and blot well between clean tea-towels or several layers of paper towel. Cut the slices into dice-sized chunks.

Stir together gently with the barbecue sauce in a mixing bowl, and transfer to a foil-lined baking sheet or roasting pan.

Bake for 15 minutes, then stir and bake for another 10 minutes. Arrange on attractive serving platter and garnish with parsley. Provide cocktail toothpicks for serving.

Sweet and Sour Quick-pickled Vegetables

(Makes 5 cups)

This keeps well for up to two weeks in the refrigerator, and so is handy for serving to spontaneous company. The yield is generous enough for you to pack a pint jar to give as a gift when visiting others.

• 1 cup baby carrots
• 1 heaping cup bite-sized cauliflower florets
• 1 cup string beans, trimmed, cut into 1-inch lengths
• 1 small zucchini, sliced 1/4-inch thick
• One l6-ounce jar pearl onions, drained, liquid reserved

Marinade:

• Liquid from pearl onions, plus enough water to make 1 1/2 cups
• 1/2 cup cider vinegar
• 1/4 cup undiluted apple juice concentrate
• 1 teaspoon salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon oregano

Steam the carrots, cauliflower, and string beans briefly until just tender-crisp. Rinse under cold water until they are completely cool. Combine with the zucchini and pearl onions in a mixing bowl and stir together.

Stir the marinade ingredients together in a mixing bowl until thoroughly combined. Divide the marinade between two 1-quart jars. Divide the vegetables between the jars. Cover and refrigerate for at least 24 hours before serving.