Chickpea Arugula Artichoke Spread

Serves 6

• 1 loaf Italian or French bread, cut into 1/2-inch slices
• 2 to 3 cloves garlic, crushed
• 2 cups packed arugula and/or baby spinach (4 ounces)
• 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can, drained and rinsed
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Preheat oven to 400 degrees F. Arrange bread slices in a single layer on a baking sheet. In a food processor mince garlic with greens. Add chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt and pepper; process until almost smooth, adding 1 to 2 tablespoons water if dry. Taste and adjust seasonings. Bake bread slices until golden brown, about 5 minutes. Serve topping at room temperature. Or, if made in advance and refrigerated, microwave 1 to 2 minutes and serve slightly warm. To serve, spread topping on toasted bread. Or, serve as a sandwich spread or as a dip with crackers or crudites.

Fresh Edamame

Serves 4 as a snack or appetizer

• About 3 quarts water
• 1 1/2 teaspoons (or to taste) salt for boiling, plus more for sprinkling
• 1 pound fresh edamame pods, well washed
• Soy sauce for dipping, optional

Fill a 4-quart saucepan about 3/4 full with water. Add salt and bring to a rolling boil. Add edamame  and boil 6 to 10 minutes. Test for tenderness: edamame should be firm, yet give to the teeth; they're overcooked if mushy. Drain in a colander and rinse with cold water. Sprinkle with salt to taste if desired. Serve warm or refrigerate 1 to 2 hours to serve cold. Serve with soy sauce for dipping.

Charoset

For Passover

• 1 cup shelled walnuts
• 6 McIntosh apples, peeled, cored and coarsely chopped
• 1 tablespoon cinnamon or to taste
• Malaga or Concord wine as needed

Pulse nuts in food processor until finely chopped. Add apples and cinnamon. Pulse, adding wine as needed, to form a paste.

Mushroom Nut Pâté

Like chopped liver.

Makes 3 to 3 1/2 cups
Serves 8 to 10 as an appetizer

• 2 cups water
• 1 (1-ounce) package dried shiitake mushroom caps, broken into pieces and stems discarded (1/2 cup)
• 8 ounces fresh button or crimini mushrooms, quartered
• 1 large shallot, quartered
• 2 tablespoons extra-virgin olive oil
• 3 sprigs fresh thyme
• 2 cloves garlic, smashed
• 1/2 cup walnuts
• 2 tablespoons plain or garlic-flavor soy cream cheese
• 1/4 teaspoon salt, or more to taste
• For serving: matzo, crackers, toast, flatbread

Bring water to a boil, stir in dried mushrooms, cover and set aside 30 minutes. Strain mushrooms and squeeze out excess moisture.
Meanwhile, heat oven or toaster oven to 350 degrees F. Spread walnuts in a single layer on a baking sheet, and bake 8 to 10 minutes until toasted and aromatic. Transfer toasted walnuts to food processor. Add mushrooms and shallot, and pulse until well combined.
In a small saucepan on medium-low, heat olive oil and sauté garlic and thyme 3 to 5 minutes just until garlic is golden; do not brown. Discard thyme. Add garlic and oil to food processor, using a rubber spatula to get it all. Add reconstituted shiitakes, cream cheese and salt and pulse until smooth. Taste and adjust seasonings.

Stuffed Mushroom Caps

Stuffed Mushroom Caps, served as a side dish.

Makes 30 small stuffed mushrooms
Serves 8 to 10 as a side dish or appetizer

• 30 baby bella or crimini mushrooms, about 1 1/2 pounds
• 1 tablespoon non-hydrogenated vegan margarine
• 1/2 cup chopped raw pecans
• 3 slices whole-wheat bread to make 1 1/4 cup fresh breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1/2 block extra-firm tofu (6 to 7 ounces)
• 2 teaspoons balsamic vinegar
• 2 teaspoons nutritional yeast
• 1/3 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/8 teaspoon pepper
• 2 tablespoons potato starch
• 3 tablespoons warm water

Press tofu at least 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove mushroom stems and reserve for another use; set mushrooms aside.

Microwave margarine in a large bowl until melted, add pecans and toss to coat evenly. Spread pecans in a single layer on baking sheet. Bake 5 to 7 minutes, until aromatic. Return pecans to bowl and set aside to cool. Leave oven on, and keep parchment-lined baking sheet handy.

Tear bread into pieces and whir in food processor to make breadcrumbs. Add 1 1/4 cup breadcrumbs to pecans, mix and set aside. Reserve any excess crumbs for another use.

Pat tofu dry and crumble into a bowl; set aside.

Heat olive oil in a skillet and sauté onions and garlic about 5 minutes, until soft. Add vinegar, tofu, yeast, oregano, salt and pepper. Stir to evenly coat tofu and cook about 3 minutes. Whisk potato starch into warm water (replaces 1 egg); add to skillet and mix well. Add sauté to breadcrumb mixture and mix well.

Press a spoonful of filling into each mushroom cap, forming a mound on top. Place filled caps on baking sheet. Bake 15 minutes or until tops are browned. Serve immediately. Stuffed mushrooms may be made a day ahead, refrigerated and reheated.

Bruschetta

Serves 3

• 5 Roma tomatoes (1 pound)
• 1 to 2 large cloves garlic, finely minced
• About 5 medium/large leaves fresh basil, chopped
• 1 teaspoon oregano
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 loaf Italian bread, sliced on the bias
• Vegan parmesan, optional

Using a sharp paring knife, cut away the stem area from each tomato. Slice each tomato at its equator. Using a teaspoon, gently scoop out and discard seeds and liquid. Dice tomatoes, place in a colander to drain, and set aside. Toss tomatoes with basil, garlic, oregano and just enough olive oil to coat. Season with salt and pepper to taste. If desired, toast bread slices using a grill, broiler or toaster-oven. Serve bread topped with a spoonful of tomato mixture and vegan parmesan if desired.

Guacamole

Avocados can be very deceptive. Ripe ones can pass all the freshness tests and still have rotten spots. Or, gorgeous underripe avocados can develop rot as they ripen. So here's my solution: after halving, pitting, and removing all the rot, press the flesh into a measuring cup. According to the total volume of mashed avocado, add remaining ingredients in proportion. Mix well, then cover surface with a film of plastic wrap to prevent browning from oxidation. Refrigerate until ready to serve.

Serves 2 to 3	Serves 4 to 6	Serves 8 to 12
1 1/4 to 1 1/2 cups (2 avocados)	2 1/2 to 3 cups flesh (4 avocados)	5 to 6 cups flesh (8 avocados)	Ripe avocados, preferably Hass
1/4 cup	1/2 cup	1 cup	Minced sweet or red onion
1/2 jalapeno or 1/4 serrano chili	1 jalapeno or 1/2 serrano chili	2 jalapeno or 1 serrano chili	Jalapeno or serrano chili, stems and seeds removed, finely minced
1 tablespoon lemon juice (1/2 small lemon) OR 2 tablespoons lime juice (1 small lime)	2 tablespoons lemon juice (1 small lemon) OR 1/4 cup lime juice (2 small limes)	1/4 cup lemon juice (1 large lemon) OR 1/2 cup lime juice (2 large limes)	Freshly squeezed lemon or lime juice
1 1/2 teaspoons fresh or 1/2 teaspoon dried	1 tablespoon fresh or 1 teaspoon dried	2 tablespoons fresh or 2 teaspoons dried	Chopped fresh cilantro or dried cilantro, optional
3/4 teaspoon	1 1/2 teaspoons	1 tablespoon	Kosher salt, or to taste

Serve with tortilla chips if you like, but my family doesn't miss them when I serve guacamole with carrot sticks, celery sticks, steak-size sliced mushrooms, zucchini rounds, snow peas, broccoli florets, cauliflower florets, or grape tomatoes.