Chicken Satay This is almost guaranteed to be the hit of any cocktail party. I suggest preparing two to three skewers per person. You can make more if this is your only hors d'oeuvre. Try sprinkling toasted sesame seeds and/or sliced scallions over the Chicken Satay before serving. I like to make a few extra because these are even better the next day as a snack. Makes 16 Tenders                        Preparation Time: 45 Minutes 16 skewers, 5 to 7 inches 3 teaspoons tamari soy sauce 2 teaspoons rice wine (mirin) 1/2 teaspoon curry powder 1 teaspoon olive oil 1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips Freshly ground black pepper Ground coriander Pinch of sea salt 1/2 cup almond milk, or soy milk 1 tablespoon canned unsweetened coconut milk 1 tablespoon unsweetened peanut butter 1 tablespoon pure maple syrup 11/2 teaspoon arrowroot Juice of 1/2 lime 1/2 teaspoon Thai chili paste, optional 1 tablespoon trimmed and thinly sliced scallions 1. If using wooden skewers, be sure to soak in water in advance so they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine, curry powder and olive oil. Add the chicken and season with pepper and coriander to taste and a pinch of sea salt. Marinate for at least 1 hour. 2. In a small pot over low heat, heat the almond milk for a minute. Whisk in the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple syrup. 3. Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the peanut sauce, just as it starts to simmer. Stir constantly until the sauce thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired. Cover and keep in a warm place until ready to serve. Mix in the scallions just before serving. 4. Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken pieces. Grill the chicken until cooked through, 2 to 3 minutes per side; check to see if they are cooked by inserting a paring knife in the center of the thickest strip. Serve with the warm peanut sauce. Chili-Seared Shrimp and Guacamole Tortilla Crisps Place some baked tortilla chips on a platter and add a light dollop of guacamole right on the chips. Add the warm shrimp right out of the pan on top of the guacamole and you're ready to go. If you can't find the chili garlic paste, you can replace it with 11/2 tablespoons of chili paste mixed with 1/2 tablespoon of minced garlic. Makes 9 Servings     Prep Time: 40 Minutes + 24 Hours Refrigeration 11/2 teaspoon coriander seeds 1 tablespoon olive oil 4 tablespoons tomato paste 11/2 tablespoons chili powder 11/2 ounces tamari soy sauce 36 medium shrimp, peeled and deveined 2 tablespoons rice wine (mirin) 2 tablespoons chili garlic paste Six 8-inch flour or corn tortillas 1 tablespoon fresh lemon juice Guacamole, for serving 1. Whisk all ingredients together except for the shrimp, chips, and guacamole. Add the shrimp, stir, and refrigerate a minimum of 2 hours, up to 24 hours. 2. Just before serving, preheat the oven to 350°. Spray a nonstick baking tray with canola oil and cut your favorite flour or corn tortillas into wedges and bake for 3 to 4 minutes on each side or until crisp and set aside. 3. Heat a nonstick pan over medium heat, spray with canola oil spray, add the shrimp, and sear 1 minute on each side. Remove from the heat. 4. Serve the seared shrimp on top of the baked tortilla chips with a dollop of guacamole. NOTES: Garnish with cilantro leaves and a dollop of Roasted Corn-chiptle Salsa or Mango, Tomato and Black Bean Salsa. A side of Mesclun Greens with Balsamic Mustard Vinaigrette also makes a nice garnish. Lobster, Corn And Jalapeño Soy Jack Quesadilla A quesadilla with a crispy exterior, succulent melted cheese and lobster on the inside? How can you go wrong? I suggest serving these only when entertaining a small group. People gobble them up so quickly, you'll surely run out, leaving your guests begging for more. For a beautiful presentation, serve three wedges of the quesadilla arranged around a chopped salad, with Roasted Corn-Chipotle Salsa or Tofu Sour Cream on the side. You can substitute shrimp or crab equally for the lobster. Makes 2 Servings                                Preparation Time: 20 Minutes 1 teaspoon olive oil Two 8-inch whole grain flour tortillas 1/4 cup chopped fresh or frozen corn kernels 1/4 cup cooked and diced lobster meat 1/8 teaspoon ground coriander 1 tablespoon trimmed and thinly sliced scallions 1/8 teaspoon ground cumin 1/8 teaspoons chili powder 1/4 cup grated soy jalapeño cheese Sea salt and freshly ground black pepper 1. Heat a small nonstick skillet with olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the coriander, cumin, and chili powder and season with salt and black pepper to taste. Set aside. 2. In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn, lobster, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 pieces and serve immediately. Lobster, Mango, Avocado And Asparagus Spring Rolls Well worth the cost, these can be made in advance and served up when your guests arrive. Use a damp cloth covering to keep them moist until you're ready to serve. Refrigerate them if you are making them more than one hour in advance. You can use Seared Asian Tofu in place of the lobster if you want to keep the spring roll completely vegetarian. Poached chicken or shrimp will also do very nicely. Makes 2 Servings                             Preparation Time: 15 Minutes 2 medium asparagus, blanched in simmering water for 1 minute, and split lengthwise Sea salt and freshly ground black pepper Two 8-inch rice flour skins 4 thin slices mango 2 teaspoons Miso Wasabi Coulis, or 1 teaspoon spicy prepared mustard plus 1 teaspoon eggless mayonnaise 4 thin slices avocado 1 teaspoon extra-virgin olive oil 1 teaspoon fresh lemon juice 1/2 teaspoon minced fresh cilantro 1/2 cup cooked lobster meat 1. On a small bowl, toss the asparagus, mango, avocado, olive oil, lemon juice, cilantro and salt and pepper to taste. 2. Fill a medium pot with 3 inches of water and bring to a boil. Carefully place the rice flour skins in the water for 10 seconds. Remove and spread out on a plate. 3. Spread half of the Miso Wasabi Coulis in the center of each skin. Put in 2 pieces each of asparagus, mango, and avocado on each skin. Top with half the lobster meat. Fold in the sides and roll like a burrito. Serve immediately or store in the refrigerator with a damp towel cover to keep moist. Cut each piece into 3 sections and serve sitting up on its side like sushi with the dipping sauce. Lump Crab Cakes This is a healthful version of a great American favorite. Try adding some fresh diced avocado to the salsa for a creamier texture. Makes 10 Cakes           Prep Time: 45 Minutes, + 2 Hrs Refrigeration 1 pound lump crabmeat 1 tablespoon minced fresh parsley 1 tablespoon mayonnaise, preferably eggless 1 teaspoon finely chopped fresh cilantro 1 teaspoon Dijon mustard 1/2 teaspoon hot sauce, optional 1 teaspoon grated horseradish 1 teaspoon arrowroot 2 tablespoons egg whites (from about 1 egg) 1 tablespoon plain soy milk Sea salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice 1/3 cup whole wheat bread crumbs 1/4 cup minced red bell peppers Lemon wedges and Three-Pepper Salsa, for serving 1/2 teaspoon Old Bay Seasoning 2 tablespoons trimmed and thinly sliced scallions 1. Clean and discard all shell fragments in the crabmeat. Set aside. 2. In a mixing bowl, whisk together all the remaining ingredients except for the bread crumbs and serving ingredients, Gently fold in the cleaned crabmeat. Form into 10 balls and roll in a small mixing bowl with the bread crumbs. Form into cakes and place on a sheet pan or tray. Refrigerate for at least 2 hours before cooking to set. 3. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Heat the pan and cook the cakes until light brown, 2 to 3 minutes per side. Finish cooking on a baking tray in the oven for 5 to 7 minutes. 4. Serve with lemon wedges and Three-Pepper Salsa. NOTE: For a cocktail party, make 20 small cakes instead of 10 appetizer-size cakes. Pan-Seared Black Bean Dumplings Marilu Henner's kids love these so much she featured them in her bestselling book, Marilu Henner's Total Health Makeover. If you can't find the chili garlic paste, you can replace it with 2 teaspoons of Thai chili paste and 1 teaspoon of chopped garlic. These can also be steamed for a more traditional presentation. Makes 4 Servings (12 Dumplings)      Preparation Time: 45 Minutes 1 cup canned or cooked, drained andmashed black beans 1/2 teaspoon ponzu sauce (Japanese unsweetened citrus juice), or fresh lime juice 1/4 cup tahini (sesame paste) 2 tablespoons trimmed and thinly sliced scallions 1 tablespoon chili garlic paste 1/2 teaspoon rice wine vinegar 12 tablespoons round wonton wrappers 1 tablespoon tamari soy sauce Red Miso-Mango Dipping Sauce, for serving 1 tablespoon rice wine (mirin) 1. In a mixing bowl, blend all the ingredients together except for the wonton wrappers and dipping sauce. 2. Lay out the wrappers on a flat clean surface. Add approximately 1 teaspoon of mixture in the center of each skin. Brush a light coating of water around the edges of the skins and fold over to form a half moon. Repeat with the remaining wrappers and filling. Seal tightly with your fingers or use a fork to pinch the ends together. Refrigerate until ready to use. 3. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray, set over medium heat, and cook 6 dumplings at a time. Brown each side 2 to 3 minutes. Finish cooking on a baking sheet in the oven for 5 minutes to warm the centers. Serve with Red Miso-Mango Dipping Sauce. Roasted Eggplant-Wild Mushroom Cakes When preparing any of these appetizer cake recipes, try to find fresh finely grated crumbs at your local baker instead of using the commercially available ones since they tend to have a lot of dairy in them like Parmesan cheese nonsolid milk products. Makes 6 Servings (12 Cakes)  Prep Time: 11/2 Hrs, + 2 Hrs Refrigeration One 11/2-pound eggplant, peeled and cubed 1 cup sliced cremini mushrooms Freshly ground black pepper 4 teaspoons sea salt, plus additional for seasoning 1/4 cup chopped fresh basil leaves 1/4 cup minced fresh parsley 2 tablespoons olive oil cooking spray (spray for 2 seconds) 2 tablespoons soy Parmesan 2 tablespoons egg whites (from about 1 egg) 2 tablespoons minced garlic 1 cup chopped onions 1/2 cup whole wheat bread crumbs 2 tablespoons balsamic vinegar Roasted Tomato Vinaigrette for serving 2 tablespoons dry cooking sherry, or sweet white wine 1. In a mixing bowl, toss the eggplant with the salt. Let sit for 20 to 30 minutes and rinse thoroughly to remove all bitterness from the eggplant. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the eggplant and cook, stirring, for 5 minutes more. Add the vinegar, sherry and mushrooms. Continue to cook until the eggplant is softened, 5 to 10 minutes more. Season with salt and pepper to taste. Mix in the basil and parsley and transfer into a mixing bowl. 3. When slightly cool put the mixture on a cutting board and fine chop with chef's knife. Put the mixture back in the bowl and fold in the Parmesan and egg whites. 4. Form the mixture into 12 balls, roll in the breadcrumbs and flatten slightly to form cakes. Place on a baking tray and refrigerate at least 2 hours before cooking. 5. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray and heat over medium. Add the cakes and cook until browned on the bottom, 3 to 4 minutes. Turn over and cook until browned on the other side, 3 to 4 minutes more. Place on a baking tray and bake for 5 to 7 minutes. Serve with Roasted Tomato Vinaigrette. NOTE: For a cocktail party, make 24 small cakes instead of 12 appetizer-size cakes. Roasted Wild Mushroom, Lentil And Walnut Pâté This is a wonderful dip to serve at any party. It's got a great nutty flavor. Even if you omit the walnuts the pâté will still taste delicious. Try spreading a thin layer on chicken or fish and broiling it with fresh bread crumbs sprinkled on top as a variation. (See Hummus-Crusted Salmon, for preparation.) Makes 8 Servings                          Preparation Time: 30 Minutes 3 cups cremini mushrooms 1 teaspoon ground bay leaves 1 tablespoon minced garlic 1 tablespoon umeboshi plum paste, optional 1 tablespoon minced shallots 1 tablespoon balsamic vinegar 2 teaspoons barley miso Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 cup green lentils Toasted pita wedges, rice crackers or Belgian endive, for serving 1/2 cup walnut pieces 1/2 cup chopped fresh basil 1. Preheat the oven to 350°F. Toss the mushrooms, garlic, shallots and vinegar in a mixing bowl. Season with salt and pepper to taste. Spread the mixture on baking pan and roast for 15 minutes. 2. In a small saucepan, cook the lentils in 2 cups of water for 25 to 30 minutes, drain and reserve the cooking liquid. 3. Spread the walnuts on a baking pan and toast in the oven for 5 minutes. Set aside. 4. In a food processor combine the mushroom mixture, lentils, basil, bay leaves, umeboshi and miso. Drizzle in the olive oil and add the walnuts. Season with salt and pepper to taste. Serve with toasted pita wedges, rice crackers or endive. NOTE: Add the reserved liquid from the lentils to thin out the mixture if it becomes too thick. Shrimp, Corn and Black Bean Cakes There's lots of texture and flavor in these Southwestern cakes, Their unique flavor comes from the tahini (ground sesame seeds). For best results, make sure you prepare this recipe well in advance of cooking, because the cakes need time to set in the refrigerator. Makes 10 Cakes               Prep Time: 11/2 Hrs, + 1 to 2 Hrs Refrigeration 8 ounces medium shrimp, peeled and devained 1 teaspoon minced shallots 1 cup fresh or frozen corn kernels 1 lemon 1 tablespoon tahini (sesame paste) 1/2 teaspoon sea salt, plus additional for seasoning 1 tablespoon tamari soy sauce 1 teaspoon Dijon mustard 1 teaspoon Ancho Chili Dry Rub, or Old Bay Seasoning or other spice mix 1 tablespoon soft tofu 1 tablespoon egg whites 1 cup hand-chopped, cooked black beans 1/4 teaspoon ground coriander 1/8 teaspoon freshly ground black pepper, plus additional for seasonings 1/3 cup whole wheat bread crumbs Any salsa from this book or Roasted Tomato Vinaigrette , for serving 2 tablespoons olive oil 1 teaspoon minced garlic 1. Soak the shrimp in ice water with the juice of 1/2 lemon and the 1/2 teaspoon of the salt for 30 minutes. Drain and chop into small pieces. Toss with the Ancho Chili Dry Rub, coriander, 1/8 teaspoon of the pepper and 1 tablespoon of the olive oil. Marinate for 30 minutes. 2. In a nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Cook the garlic and shallots, stirring, until the shallots are translucent, about 3 minutes. Add the corn kernels and cook, stirring, for 5 minutes. Add 2 tablespoons of water, if necessary, to keep the corn from burning. Add the chopped shrimp and continue to cook, stirring, until the shrimp are cooked, 2 to 3 minutes. Set aside. 3. In a mixing bowl, combine the tamari, Dijon, tofu, egg whites, beans and shrimp/corn mixture. Mix well and season with salt and pepper to taste. Form into 10 balls and roll them in the whole wheat bread crumbs. Make into cakes and place on a tray. Refrigerate for 1 to 2 hours to set before cooking. 4. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Heat over medium-low heat, and add the cakes. Cook until golden on the bottom, 3 minutes, then turn over and cook until golden on the other side, 3 minutes. Place the cakes on a baking sheet and finish cooking in the oven for 5 minutes. Serve with salsa or the Roasted Tomato Vinaigrette. NOTE: For a cocktail party, make 20 small cakes instead of 10 appetizer-size cakes. For a sit-down dinner all of the cakes in this chapter are great with a side of Mesclun Greens with Balsamic Mustard Vinaigrette. Steamed Yukon Potato And Broccoli Dumplings Everyone loves dumplings and these won't disappoint anyone with the incredible combination of flavor. Even kids who refuse to eat their broccoli will enjoy these. Yukon potatoes give these dumplings an extra rich creamy flavor but you can substitute Idaho or red potatoes if you're in a pinch. Makes 12 Servings (36 Dumplings)      Preparation Time: 1 Hour 1 teaspoon sea salt, plus additional for seasoning 1/4 cup plain, low-fat soy milk 1 tablespoon soy margarine 1 pound Yukon Gold potatoes, scrubbed and diced Freshly ground black pepper 36 round wonton wrappers 1/2 cup broccoli florets Roasted Tomato and White Truffle Coulis, for serving 1/2 cup whole spinach leaves 1 teaspoon red miso 1. In a medium saucepan, bring 2 quarts of water with 1 teaspoon of sea salt to a boil. Add the potatoes and boil for 15 minutes, or until cooked through. Drain and set aside. 2. Bring another pot of water to a boil and blanch the broccoli florets and spinach leaves for 2 minutes. Drain and chill in ice water to keep their vibrant color. 3. In a mixing bowl, mash the potatoes with a fork. Finely chop the broccoli florets and spinach leaves and combine with the potatoes. Add the miso, soy milk, margarine, and salt and pepper to taste. 4. Place a wonton wrapper on a clean surface. Pat water around the edges. Place a teaspoon of the potato mixture in the center and fold over. Press firmly to seal. Use a fork to pinch the ends together forming half moon shaped dumplings. Repeat with the remaining dumplings. Keep refrigerated until needed. 5. To cook, place the cold dumpling in boiling water for 3 minutes. Drain and serve with Roasted Tomato and White Truffle Coulis.
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