Yield: 1 serving

The sun-dried tomatoes in the pâté stuffing provide intense color and flavor in this appetizing dish.

Ingredients

• 1 portobello mushroom, stemmed
• 1 1/2 teaspoons tamari
• 1/4 cup Sunflower Seed and Sun-Dried Tomato Pâté
• 1/2 teaspoon minced fresh parsley, for garnish

 Equipment

• cutting board 
• chef’s knife, 8-inch
• teaspoon
• small bowl
• measuring spoons
• small bowl
• plate
• measuring cup
• rubber spatula

Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Drain off excess tamari and pat the mushroom dry. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.

Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.

Yield: 1 serving
Ditch the tortillas and grab some collards—this veggie-filled wrap is full of flavor.

Ingredients

• 6 thin slices onion
• 1/2 cup thinly sliced mushrooms
• 2 teaspoons tamari
• 1 medium leaf collard greens
• 1/4 avocado, sliced
• 1/4 cucumber, peeled, seeded, and cut lengthwise into thin strips
• 1/4 cup shredded carrot

Equipment

• peeler
• cutting board
• chef’s knife, 8-inch
• mandoline (optional, to thinly slice onion)
• grater
• measuring cups
• measuring spoons
• medium bowl
• rubber spatula

Put the onion, mushrooms, and tamari in a medium bowl and toss. Work the tamari into the vegetables using a rubber spatula or your hands. Marinate for 10 minutes. Drain off any excess tamari. Cut off the thickest part of the collard leaf stem. Lay the collard leaf horizontally on the cutting board, with the inside facing up. Layer the onions and mushrooms, avocado, cucumber, and carrot on the leaf. Roll up the leaf burrito style, tucking in the ends as you go. Slice the roll into two pieces. Serve immediately.
 

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Yield: 2 servings

This traditional tapas dish usually includes bacon, sausage, and/or cheese, but you won’t miss a thing in these savory-sweet raw bites. Serve them as an appetizer or a main course.

Ingredients

• 8 pitted medjool dates
• 3 tablespoons Walnut Paté 
• 2/3 cup Marinara Sauce or Middle Eastern Marinara Sauce 

Equipment

• measuring cups 
• measuring spoons
• small saucepan
• wooden spoon

Yield: 1 serving

You can enjoy the familiar flavors of a garden pizza, without the heaviness of bread and cheese.

Ingredients

• 2 large romaine leaves
• 1⁄3 cup Marinara Sauce
• 1/2 Roma tomato, sliced
• 1/4 avocado, sliced
• 6 thin slices onion
• 1 cremini mushroom, thinly sliced
• 2 tablespoons chopped black olives
• pinch salt

Equipment

• rubber spatula
• cutting board
• serrated knife, 5-inch
• chef’s knife, 8-inch

Spread one of the romaine leaves with the marinara, and arrange the tomato, avocado, onion, mushrooms, and olives over it. Sprinkle with salt, and place the second romaine leaf on top. Serve immediately.

Variation

For Pizza Salad: Chop 3 cups romaine, and toss with all the remaining ingredients.

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Yield: 1 serving

Lay the veggie filling on thick—this sub is packed with flavor not calories.

Ingredients

• 2 large romaine leaves
• 1/2 cup alfalfa or clover sprouts
• 1⁄4 ripe avocado, sliced
• 6 thin slices cucumber
• 1⁄2 Roma tomato, sliced
• 6 thin slices onion
• 1 tablespoon Ranch Dressing (optional)

Equipment

• cutting board
• serrated knife, 5-inch
• chef’s knife, 8-inch
• mandoline (optional, for thinly slicing cucumber and onion)

Arrange the sprouts, avocado, cucumber, tomato, and onion on one leaf of the romaine. Drizzle with the dressing. Place the second lettuce leaf on top. Serve immediately.

 

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