Trio of Vegan Crostini

Even though it's been a couple of days since my last post, I'm rarely ever not cooking!  As some of you may know, I am working on testing recipes for a new cook book and that requires a lot of fiddling around in the kitchen.  Obviously, thats the reason for all the appetizer/starter recipes lately.  I'm working on beverages as well so you'll be seeing a few of those also.

My biggest issue with most appetizers is the heavy reliance on dairy products...mostly cheese.  If you have read this blog for any length of time you are well aware that I attend Feta-haulics anonymous (Chef Dennis is right down the hall in the Squash Blossom Addiction Recovery Meeting) pretty much to no avail.  I really TRY to be a good vegan but for that evil feta...okay maybe I'm not so stalwart where Greek Yogurt is concerned either but we won't talk about that.

What I like most about crostini as a starter course is that you can put anything you want on the top and call it party time without having to rely on cheesy, high calorie, high fat spreads.  I usually buy whole grain baguettes, slice and toast them myself to save on the fat and improve on the nutrition.  Ready made (in most bakery departments) are usually from white bread and coated quite heavily with suspicious oil.  Basically, IMHO...if it isn't olive, coconut or grapeseed oil...it's probably suspicious but thats another article.

Today I have a trio of vegan crostini for your viewing and reading pleasure.  They are simple, pretty, delicious, inexpensive (except maybe for the mushroom medley) and very easy to make.  Included here is another one of my lovely "mocktails".  Now I know you're probably saying to yourself..."Gee, that would be awesome with some booze in it" and you'd probably be right.  Unfortunately, I bust out in hives within minutes of taking one sip of alcohol so mocktails it is.  Ever the party animal huh?  I'm practically certifiable when sober...'nuff said!

Lets begin with our first crostini which is the most basic of all...bruschetta.

Simple Bruchetta Crostini

The key to really great bruchetta lies in the quality of the ingredients.  I've used vine-ripened local tomatoes, fresh garlic, top shelf cold pressed extra virgin olive oil and young tender basil from my patio garden.  Take note of the bread.  It is whole grain baguette with flax seed which I've sliced, toasted and then rubbed with cut garlic while it is still hot.  The bruschetta is made simply by starting some sliced garlic out in cold oil and warming slowly till the garlic is browned.  Remove with a slotted spoon and allow oil to cool before stirring in diced tomatoes and fresh basil.  I taste, add salt as needed and chill.  What could be easier?

Next up is Cannellini and Sun-Dried Tomato Crostini

Again, it can hardly be any easier and quicker than this.  Rinse and drain a can of organic cannellini beans and toss into the food processor.  Add 1/4 cup of oil packed sun-dried tomatoes (with their oil), a couple of pieces roasted red bell pepper, salt and pepper to taste and pulse away.  Drizzle in more olive oil as needed.  Spread on crostini, top with slivers of more sun-dried tomato, toasted pignoli, a drizzle of the tomato olive oil and fresh herb of choice.  You can whip up a platter of these in mere moments to enjoy with friends.

These delicious appetizers are full of fiber, antioxidents, healthy fats and bursting with flavor.

Lastly, I have a little different crostini for you.  This one is made of polenta which is cooked in vegetable broth with some garlic, salt and pepper.  Spread into a greased mould of choice and chill.  I actually used the lid to a butter dish to make a small rectangle that sliced up into lovely bite sized pieces.

Polenta Crostini with Wild Mushroom Medley

Prepare the polenta according the ratio on the package substituting low sodium organic vegetable broth for the water and a pat of Earth Balance Vegan Buttery Spread for butter.  Add kosher salt and some fresh grated or pasted garlic.  When cooked, spread into mould and chill.  Slice polenta and lay on a greased baking sheet.  Brush tops with olive oil, bake util slightly crisped on the outside.  The polenta will still be soft in the center.  You may broil the tops if you like.

The mushroom medley is just a BIG heap of whatever wild or cultivated mushrooms you can get sauteed in olive oil with chopped scallions.  Add salt and pepper, a little dried thyme and finish off with a pat of Earth Balance.  Use to top toasted polenta crostini.

As promised, I'm throwing in a cocktail and it's a good one!  I call it a
Lime Coco-jito

You'll need to prepare some lime simple syrup which I do by adding the peel of one whole organic lime to 1 cup organic cane sugar and 1 cup water.  Heat until sugar melts and let it cool with the lime peel in it.  Discard the peel and use the syrup for drinks.

Add desired amount of syrup to the bottom of a tall cocktail glass.  Squeeze half a lime into the glass and add several pieces of mint.  You may muddle the mint a bit if you choose.  I usually drop the squeezed lime half into the bottom as well.  Fill the glass halfway with sparkling mineral water and then add ice.  Top off with a splash of organic unsweetend coconut milk and swirl with a coctail stir.  Deeee-licious!

It was about to storm like the end of the world so these came out a little dark...sorry!  Next time I make them, I'll take new pictures.

(c)copyright Jill Anderson

The Homegrown Gourmet

Patio Tapas Party

Here in South Florida, some days are just too hot and sticky to cook let alone eat large heavy meals.  It is days like this (when the humidity makes the air quality feel like you're trying to breathe pea soup) when I rely on either raw or nearly raw ingredients or super easy, quick cooking techniques.

Today's offering is rather like a tapas spread; a series of dishes meant to be shared.  I can fill the patio table with simple, delicious platters of finger foods and we can sit back under the monitone hum of the ceiling fans and languidly take a two hour repast with friends and family.  When the platters are empty and the dishes have been cleared away we usually end up engaging in a cut-throat game of Texas hold-um. Sometimes I feel a bit guilty about taking everyones' money...but not usually!

Roasted Asparagus Antipasto Platter

Use whatever veggies you like or have on hand to make an attractive antipasto platter.  I begin mine by coating tender young asparagus in olive oil and sprinkling with sea salt.  Then roasting in a 500 degree oven for 3-5 minutes; turning once. 

While the asparagus is warm, I toss it in a simple Dijon vinaigrette made with white wine vinegar, extra virgin olive oil, Dijon Mustard, garlic, a spoon full of sugar, salt, pepper and some fresh minced tarragon.

The other veggies pictured here are roasted red pepper strips (organic...water packed jars), baby artichoke hearts, sliced tomatoes, Greek Olives and sweet rings of fresh onion.  Arrange on platter and drizzle with more vinaigrette.  I just place a few coctail forks around and let people take what they want.

Next up is a series of dips; each of which can be made ahead and refrigerated until ready to serve.  Everyone and their brother and the horse he rode in on has a recipe for Hummus so I won't bore you with mine.  Suffice it to say that it is the usual list of suspects: chickpeas, tahini, olive oil, garlic, lemon juice, salt and pepper.  I may differ somewhat with mine because I use roasted garlic instead of raw.  What you add to your basic hummus after that is up to you.  Pictured here is my Roasted Red Pepper Hummus and Mixed Olive Hummus (which has a little bit of kick too it from red pepper flakes)

I prefer to make my pita crisps by using purchased organic whole grain pita breads brushed lightly with olive oil and seasoned with salt and pepper.  They take about 10 minutes to bake and you should turn once so they brown evenly on both sides.

Mixed Olive Hummus

 Roasted Red Pepper Hummus

Creamy Baba Ganoush is made from grilled slices of eggplant that I first seasoned with salt and allowed to "weep" between layers of paper towels.  Then douse with olive oil and grill until soft.  The eggplant goes into the food processor with more roasted garlic, tahini, olive oil and lemon juice.  I add a touch of coriander to mine along with the salt and pepper.  I've made a simple gremolata for the top by browning homemade seasoned whole grain bread crumbs in olive oil and adding minced parsley, sesame seeds and a bit of fresh garlic.  Serve with more of the bake pita crisps.

Marinated Mixed Olives

There is always a jar of these waiting in my fridge.  I buy bulk olives from a local Italian Market and place them in a clean glass jar.  Slice 6 or 7 cloves of garlic and add to 1 1/2 cups olive oil (for a 1 quart jar of olive) to a saucepan.  Add the garlic to the cold oil; turn on the heat to medium and heat the oil and garlic simultaneously.  Allow to cook until garlic is golden brown.  Don't burn it...burnt garlic is some seriously bad juju!  When the oil is infused, remove the garlic with a slotted spoon and either discard or save for another use.  While the oil cools, toss your olives with some slices of fresh garlic, herbs of choice, lemon zest and whatever else you like.  Place this mixture in the clean jar and fill with the cooled garlic oil.  That's it.  I usually add the brine that the olives came in as well because I like it!  These will keep for months in the fridge.  Instant party food...

Quinoa Stuffed Swiss Chard Rolls

Another make ahead that is so simple.  These are very similar to the Greek Dolmas only instead of grape leaves, I've used blanched red chard.  Remove the thick vein from the center of the chard leaves and dip them into boiling water for about 30 seconds.  Immediately transfer to a bowl of ice water.  Drain on paper towels while you prepare the filling.  I start by heating olive oil in a lidded saucepan and sauteeing minced shallot, garlic and the reserved stems of the chard (minced as well).  Add the quinoa and vegetable broth according to the amount of quinoa used.  Cover and simmer until liquid is absorbed.  Use this mixture to fill the chard leaves.  Prepare a large, shallow skillet with lid for steaming the chard rolls by laying down a layer of sliced lemons across the entire surface of the pan.  Rest the chard rolls on the lemon slices.  Drizzle with olive oil and add about 1/2 cup vegetable broth to the pan.  Bring to a boil, reduce heat to simmer, cover and steam 5 minutes.  Pan juices can spooned over prepared rolls.  These are actually BETTER after they have sat in the fridge for about 24 hours.  I just pack the cooled rolls into containers and pour the pan juices over them, cover and chill. 

*Rolls are pictured here with crumbles of Feta cheese but you may forego this if you're Vegan. 

Don't let the heat get to you!  With a little bit of preparation and minimum of heat, you can have a little tapas buffet on the table in no time!

Serve with this amazing Virgin Sangria...made from Natural Peach Nectar, Mango Puree, White Grape Juice and Sparkling Mineral water.  It is garnished with frozen grapes, slices of orange and white nectarine.

Go ahead, you know you want to take a big sip.....

(c)copyright Jill Anderson

The Homegrown Gourmet