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Serve with Pesto (page 246) instead of the recommended garnishes.

Serve with Tomato Sauce (page 101).

BRUSCHETTA WITH CROSTINI

Bruschetta has a sort of double-edged sword to it. On the one hand, if you don’t make enough of it, it goes so fast and the people want more. On the other hand, you make enough of it, and there is hardly any room for the rest of the meal. Timing is of the essence, try to serve an appetizer like this as close to dinnertime as possible.

SERVES 6 TO 8

3 cups tomatoes, diced (4 to 5 Roma tomatoes)

¼ cup red onion, diced

1-2 garlic cloves, pressed or minced

¼ cup thinly sliced fresh basil

2 tablespoons minced fresh Italian parsley

1 tablespoon balsamic vinegar, or to taste

¾ teaspoon sea salt, or to taste

Crostini

1 baguette, cut into twenty-four ¼-inch slices

1 tablespoon olive oil

1 tablespoon minced fresh parsley, or 1 teaspoon dried

Sprinkle of sea salt

1. Preheat the oven to a high broil. Toss the tomatoes, red onion, garlic, basil, parsley, vinegar, and salt in a mixing bowl and allow it to marinate while you make the crostini.

2. Arrange the slices of baguette on a baking tray or cookie sheet. Use a pastry brush to spread a very light coating of oil onto the bread. Sprinkle the parsley and salt over the bread. Broil for 1 to 2 minutes on each side, until lightly toasted; don’t wait for the bread to get brown, or it will dry out as it cools and be too hard to bite through comfortably.

3. Serve immediately or, if necessary, store cooled crostini in a sealable plastic bag at room temperature. They will only last a day or two. Bruschetta will last for 2 to 3 days in an airtight container in the refrigerator.

Variations

• Try using roasted garlic in the bruschetta (see page 20).

• Olive lovers should try adding ¼ cup (or more) of diced olives. The usual brine-cured kalamata and green olives are always good, but lately we prefer the sun-dried oil-cured olives from the Santa Barbara Olive Company for their tart flavor and more interesting texture.

• Mushroom lovers can sauté 2 cups of diced cremini mushrooms in 1 teaspoon of olive oil over medium heat until just soft. Sprinkle with sea salt and add to the bruschetta ingredients.

Quicker and Easier

For a quick Insalata Caprese Salad, slice a couple of tomatoes and arrange on a plate with alternating slices of vegan mozzarella. Top with generous amounts of chiffonaded fresh basil, and drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper to taste. This salad is out of this world when served with garden-fresh tomatoes!

Or go all out and create an Antipasto Plate by serving the caprese with mixed olives, artichoke hearts, avocado slices, capers, and sliced pimientos. The truly ambitious could include sliced roasted red pepper (see page 21).

BATTER-BAKED TEMPURA

Here is a far more healthful alternative to the traditional Japanese restaurant tempura, with a light batter that crisps up in the oven. You will want the batter and bread crumbs to be in large bowls with plenty of room for tossing the vegetables around without making a huge mess. You may find this process a bit awkward at first, but with practice, it becomes much easier. We recommend keeping your hands as clean as possible.

SERVES 4 TO 6

2 Portobello mushrooms, cut into ½-inch slices,

or 1 cup cremini mushrooms, halved

2 cups bread crumbs (or pretzel crumbs, see Note)

1 cup broccoli florets

½ yellow onion, cut into ½-inch thick rings

1 cup zucchini, cut into rounds or 4-inch spears

1-2 tablespoons olive oil, for brushing (optional)

Soy sauce for dipping

Batter

3 tablespoons ground flax meal

1 cup water

½ teaspoon baking powder, sifted

1. Preheat the oven to 450°F. Lightly oil a baking tray or cookie sheet. Prepare the vegetables and set aside.

2. Prepare the batter: Blend the flax meal, water, and baking powder for about 10 seconds. Pour the batter into a deep bowl. Place the