Curried Almonds
Savoury Spiced Nuts
Spicy Garden Popcorn
Roasted Chickpea Nuts
Tangy Sunflower Seeds
Baconless Bits
Asparagus Won Tons
Cinnamon Won-Ton Crisps
Spring Rolls
vegetable tempura

Request From: (Horsdoeuvresale)
I'm hosting a tea party and looking for finger sandwich type food that is
for an all vegetarian group - can you help?



Curried Almonds
4 servings

8 oz Blanched almonds
2 Tbsp Mango chutney
1 tsp Turmeric
1 tsp Curry powder

Heat oven to 350F. Mix together the mango chutney, turmeric & curry
powder. Mix in the almonds, ensuring that they become well coated. Spread
them on a non-stick baking sheet. Bake for 10 minutes. Spread them no
plates to cool. Store almonds in covered containers & add them to salads
or serve with drinks. Gail Duff, "A Book of Herbs & Spices"


Savoury Spiced Nuts
Makes 6 cups

1/4 cup oil
1 tsp cumin
1 tsp chili powder
1 tsp curry powder
1 tsp cayenne pepper
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp garlic powder
6 cups mixed unsalted nuts
1 Tbsp coarse salt

In a saucepan, cook first 8 ingredients until fragrant, about 2 minutes.
Add nuts and toss to coat. Add salt and mix thoroughly. Spread nuts in a
single layer on a baking sheet. Bake at 325 F for 15 minutes, stirring
occasionally. Remove from oven and cool. Store in an airtight container,
in the refrigerator for up to 1 month (if they last that long!)


Spicy Garden Popcorn
(Makes about 12 cups, serves...well that's up to you!)

1 teaspoon white or black pepper (optional)
1 teaspoon garlic salt
1 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup oil
1/2 cup popcorn

Combine all the ingredients in a small bowl except the oil and popcorn
and set aside. In a large pot (with a lid) heat the oil and one kernel of
popcorn until very hot. When the kernel pops, pour the remaining popcorn
in the pot. While on the burner, shake the pot constantly until the
popcorn stops popping and take off the stove immediately. Place in large
bowl, add butter and spice mixture and mix.

For the more daring, add drops of hot sauce for just the right touch
of heat.
Ladonna CVC


Roasted Chickpea Nuts

Two 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons salt Freshly ground black pepper to taste

Adjust the oven rack to the middle position and preheat to 375 F. Combine
the chickpeas, oil, lemon juice, 1/2 teaspoon salt and black pepper in a
medium bowl. Cover the bottom of a jellyroll pan (or other baking sheet
with edges) with a large sheet of baking parchment. Bake, stirring
occasionally, for about 45 minutes, or until the chickpeas are shrunken
and browned. Remove from oven and salt to taste.

Makes about 1-3/4 cups.
The Associated Press


Tangy Sunflower Seeds

2 Tbsp vegetable oil
1 Tbsp soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw

Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika,
celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are
evenly coated. Place mixture in a shallow baking pan. Bake in preheated
oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups.


Baconless Bits

2/3 cup water
1/3 cup Tamari soy sauce -- or Liquid Aminos
1 Tbsp olive oil -- optional
1 Tbsp maple syrup
1/2 tsp garlic powder
1 1/4 cup TVP (textured vegetable protein flakes)

Place all of the ingredients except the TVP in a small saucepan and bring
to a boil. Remove the saucepan from the heat, add the TVP, stir well to
combine, and set aside for 10 minutes to rehydrate the TVP. Lightly oil
(or spray with oil) a non-stick cookie sheet. Place the TVP mixture on the
cookie sheet and spread to form an even thin layer. Bake at 350 degrees
for 8 minutes, stir, spread to an even layer, and bake an additional 8-10
minutes or until TVP is lightly browned and dry. Remove from the oven and
allow to cool. Store in an airtight container in the refrigerator.


Asparagus Won Tons

Servings: 4
Oil for deep frying
1 Envelope vegetable soup mix
1 cup Asparagus, finely chopped
1/4 cup Water chestnut, finely chopped
20 Won Ton wrappers (3" square)
Soy sauce, (optional)

in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup
Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on
the center of each Won Ton wrapper. Moisten corners with water, fold
wrappers in half to form a triangle, and press edges to seal. Form Won Ton
by bringing together two opposite points and overlapping; moisten
overlapping points and press to seal well. Fry in hot oil until golden
brown; drain. Serve, if desired, with soy sauce.


Cinnamon Won-Ton Crisps
24 servings

12 Won ton wrappers
1/4 tsp Cinnamon sugar
1/2 tsp Oregano leaves
1/8 tsp Garlic powder

Line 10" microwave-proof plate with paper towel. Cut wonton wrappers
diagonally into triangles. Place cut edges of each triangle together;
arrange 12 triangles on a plate with points toward center. Coat triangles
with nonstick cooking spray; sprinkle 1/4 teaspoon cinnamon-sugar mixture
over won- tons. Microwave, uncovered, on High for about 1-1/2 minutes or
until crisp and browned. Serve warm or cool. Repeat with remaining
won-tons.

Makes 24 triangles. Per triangle: 12 calories, no fat, no cholesterol, 10
mg sodium.

Note: Meets American Heart Assoc dietary guidelines for adults.
High-powered microwave used...oven wattages may vary. If you use a
low-power microwave, increase cooking time slightly.

Source: Parade Guilt-Free Microwave Snack article Posted on GEnie by
GARLIC.QUEEN


Spring Rolls

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 Tbsp or more soy sauce, tamari, or Bragg's liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)
Directions:

This recipe makes 12 rolls. You can get the spring roll wrappers at an
oriental grocery store, and they will keep on your shelf indefinitely.
They are fragile; keep them flat and handle them gently. Be sure they are
made of rice. You CANNOT substitute egg roll wrappers in this recipe. The
round ones, about 8 1/2 inches in diameter, are the easiest to work with.
I like the Flying Goose brand, although the brand with a rose on the front
works well, too. Slice the tofu into 1/2 inch slices. Pat dry with paper
towels. Press it for an hour or so if you have time. Put the tofu slices
on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu
as much as possible. Bake at 325 for about 45 minutes, turning
occasionally and adding more soy sauce if they look like they can absorb
more. When they are nice and brown and dry, cut them into strips, about
the size of French fries. You will need one strip per spring roll. (If you
don't have time to bake the tofu, cut it into strips and fry it with the
soy sauce on a nonstick skillet for a few minutes, carefully turning each
strip, trying to crisp it up a little on each side.) Set aside. Wash and
dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp
veins. Your lettuce needs to be on the limp side. Any crisp pieces will
tear the spring roll wrappers when you try to roll them.

Wash and dry the mint. Remove all stems! Set aside. (If you can't get
fresh mint, you can substitute fresh cilantro, but the spring rolls will
taste completely different, and my family would rather I not make them if
I don't have mint.) Shred or grate the carrots. Again, they need to be
small enough pieces that they are not crisp. You may prefer your spring
rolls without the carrots. Throw the rice vermicelli into boiling water
and cook until just done, about 2 or 3 minutes. Pour into a colander, and
rinse with cool water. The noodles need to be well drained and cool enough
to handle. Set aside. Put an inch or two of water in a pan that is big
enough to hold the spring rolls. (Cool water works fine). Separate the
wrappers, and stack them in the water, making sure each one is completely
covered with water before putting in the next one. Leave the wrappers in
the water until they are flexible (about 2 or 3 minutes). Remove the whole
stack at once, and place them on a clean wet kitchen towel, covering them
with another damp towel.

Now you are ready to assemble them. Carefully remove one wrapper and put
it on another surface (I use a bamboo sushi mat, but you could easily use
another damp towel. If you use a plate, dump off the excess water between
each spring roll.) Working quickly, put onto the wrapper 3 or 4 small
pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip
of tofu, and a few tablespoons of carrots if desired. Quickly fold the
bottom of the wrapper over the pile, fold in the sides, and continue to
roll up. After I've done four or five, I wrap each in plastic wrap to keep
them from drying out too much. If one of them is falling apart, wrap it in
plastic wrap immediately. Have a piece of plastic wrap cut and ready in
case one is falling apart. (If you are serving them to company, start over
with a new wrapper on the ones that are falling apart.) If a lot of them
are falling apart, then something may not be drained well enough, or you
may be trying to fill them too full, or some of your wrappers may be
defective with too many tears and holes, or too thin.

Serve cold or room temperature with sauces of your choice. NOTE: you do
not EVER cook these spring rolls. When you finish rolling them up, they
are done! They will keep in the refrigerator for a day or two. They travel
well for lunches and outings. For an appetizer, serve one or two per
person. As a main course, count on at least three per person.

SAUCES: These are good with a peanut sauce, but that wouldn't be fatfree.
They are also good with a plum sauce. If anyone has a good plum sauce
recipe, please send it to me. I serve them with the sweet sauce below AND
a bottled chili sauce (I like Sriracha Hot Chili

Sauce, made by Huy Fong Foods, Inc.)
Sweet Sauce For Spring Rolls
Makes enough for about 3 dozen spring rolls.

4 Tbsp unrefined sugar or honey
1/4 cup soy sauce
1 cup broth or water
2 Tbsp corn starch
1/4 cup cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.


Vegetable Tempura
Serves 4

FOR THE DIPPING SAUCE

2 Tbsp shoyu
(Japanese soya sauce)
4 Tbsp saki,
mirin or dry sherry
1 red chilli, thinly sliced, including core and seeds
150ml hot vegetable stock
1 Tbsp drained pickled ginger (gari) or 3cm piece fresh ginger, peeled,
thinly sliced
coriander leaves, to garnish

FOR THE BATTER
100g plain flour
15g cornflour
salt
1 large egg replacer
200ml iced water


VEGETABLES
75g broccoli
1 courgette
100g shiitake mushrooms
75g baby sweetcorn
75g red- or green-stemmed Swiss chard
1 each red and yellow peppers
2 Tbsp plain flour
vegetable or sunflower oil, for deep-frying


To make the sauce, place the shoyu, saki and chilli in a small bowl. Pour
over the stock, add the ginger and set aside. To make the batter, sift the
flour, cornflour and salt into a bowl. Add the egg replacer and gradually
whisk in the iced water, being careful not to over mix. Don't worry about
any tiny lumps as it improves the texture of the batter. Chill until ready
to use.

Meanwhile, prepare the vegetables. Cut the broccoli into small florets and
cut the courgette and mushrooms into thick slices. Halve the sweetcorn
lengthways and cut the chard into 5cm-long pieces. Halve and deseed the
peppers and cut into thick slices. Then make 2 cuts into the centre, one
from each short side, open out to form a zigzag, then twist one side
behind the opposite side to form triangles.

Toss the vegetables in the flour, shaking off any excess. Half fill a wok
or deep pan with the oil and heat to 190 C. To test the temperature, drop
a little batter into the oil. If it sizzles immediately it's ready,
otherwise heat for a couple more minutes. Dip the floured vegetable pieces
in the batter using 2 forks, allow the excess to drip off, then add
carefully to the hot oil. Repeat, to cook several pieces at once.

Cook the vegetables in the oil for 2-3 minutes until the batter has
bubbled and turned pale golden. Remove with a slotted spoon, transfer to a
plate lined with kitchen paper and keep hot. Repeat the process to cook
the remaining vegetables. Place the bowl of dipping sauce on a large plate
and garnish with the coriander. Arrange the cooked vegetables on the plate
and serve. BBC Vegetarian Magazine

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