Coscarelli - Chloes quick-and-easy vegan party foods (from chloes kitchen): 10 delicious recipes for making the party foods you love the vegan way

SERVES 6 TO 8

Sometimes I wonder why I even bother with dinner after Ive served these crostini as an appetizer. They are so irresistible that my friends enthusiastically shovel them down like a main course. Made with walnuts, which are rich in omega 3s, and lightened with a splash of lemon, this is a healthful alternative to traditional pesto and much more flavorful. Simply slather the pesto on olive-oil-drizzled crostini (Italian for little toasts) for this perfect appetizer that takes all of ten minutes to make.

The pesto can be made in advance and kept frozen for up to 1 month or refrigerated for 2 to 3 days. Thaw and mix well before serving.

14 ounces canned, marinated, or frozen artichoke hearts, drained

1 cup packed fresh Italian parsley

cup walnuts, toasted

3 cloves garlic

2 tablespoons lemon juice

teaspoon sea salt

teaspoon freshly ground black pepper

cup olive oil, plus extra for drizzling

cup water

1 baguette, cut into -inch slices on the diagonal

Preheat the oven to 425 degrees.

In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, cup oil, and water until combined.

Place bread slices on a large baking tray and drizzle lightly with oil. Bake 5 to 8 minutes, or until lightly browned.

Spread pesto on warm or cooled crostini and transfer to a serving platter.

CHLOE COSCARELLI is a lifelong vegetarian and a vegan since 2005. Chloe honed her culinary skills at the Natural Gourmet Institute of Health and Culinary Arts in New York City, which she attended after graduating from the University of California, Berkeley. She also completed Cornell Universitys plant-based nutrition program based on Dr. T. Colin Campbells The China Study . Chloe gained additional experience working at Millennium Restaurant in San Francisco. A contributor to VegNews and The New York Times , she has also been featured in Womans World, Fitness, O, the Oprah Magazine, Rachael Ray , and Martha Stewarts Whole Living . Chloe lives in California with her family and two adopted dogs, and is involved with local animal rescue groups.

SERVES 4 TO 6

Who needs raw fish when youve got creamy avocado and succulent shiitake mushrooms coated in sweet teriyaki sauce? This is the ultimate sushi combo and I request it at every Japanese restaurant I go to, even when its not on the menu. I know the fast and fancy action behind a sushi bar can look pretty intimidating, but my recipe is extremely easy and beginner friendly. You can also use this recipe to make tempura rolls by substituting sweet potato or asparagus Vegetable Tempura for the shiitake mushrooms. Ready, set, roll!

3 cups cooked short-grain brown or white rice

2 tablespoons canola oil

6 ounces shiitake mushrooms, stemmed and thinly sliced

1 cup teriyaki sauce, purchased or prepared following recipe

cup brown or white rice vinegar

2 tablespoons agave

1 teaspoons sea salt

4 sheets toasted nori

1 avocado, pitted, peeled, and thinly sliced, see

Soy sauce for dipping, optional

Wasabi, optional

Cook rice according to package directions. While rice is cooking, prepare other ingredients.

In a large skillet, heat oil over medium-high heat, and saut mushrooms until soft and lightly browned. Add teriyaki sauce and cook until heated through. Remove mushrooms from skillet with a slotted spoon and reserve sauce.

Whisk together vinegar, agave, and salt in a small bowl. Transfer warm cooked rice to a large baking sheet. Slowly drizzle the vinegar mixture onto the rice, while gently folding the rice with a large spoon or spatula. Do not stir the rice or it will get mushy. Cover with a damp towel and let cool to room temperature.

To assemble sushi: Lay a sheet of nori, shiny side down, in front of you on a flat surface or bamboo sushi mat. With wet fingertips, press cup cooled rice onto the nori, leaving a 1-inch border on the top and bottom and a -inch border on the two sides. On top of the rice, layer one quarter of the teriyaki mushrooms and 2 to 3 slices of avocado, parallel to your body, 2 inches from the edge of nori that is closest to you. Roll the nori away from you tightly, like you are rolling a yoga mat or sleeping bag. Seal the roll with a little water. Using a sharp knife, cut inch off each edge of the nori roll to make clean edges. Slice the nori roll into -inch pieces.

Serve sushi with reserved teriyaki sauce or soy sauce and wasabi.

SERVES 6 TO 8

Warm, crusty baguette topped with fresh tomatoes, basil, and garlic is a colorful way to start any dinner party. The syrupy Balsamic Reduction adds an extra sweet kick, creating an explosion of flavors. Ka-boom!

BALSAMIC REDUCTION

1 cup balsamic vinegar

1 tablespoon maple syrup

BRUSCHETTA

6 Roma plum tomatoes, diced

cup chopped fresh basil

3 cloves garlic, minced

1 tablespoon balsamic vinegar

1 tablespoon olive oil, plus extra for drizzling

teaspoon sea salt

teaspoon freshly ground black pepper

1 baguette, cut into -inch slices on the diagonal

To make the Balsamic Reduction: In a small saucepan, cook vinegar over medium-low heat until it comes to a boil. Reduce heat and simmer, uncovered, for 20 minutes, or until it reduces to a thick syrupy consistency. Remove from heat and stir in the maple syrup.

To make the Bruschetta: Preheat the oven to 425 degrees.

In a large bowl, toss tomatoes, basil, garlic, vinegar, 1 tablespoon oil, salt, and pepper. Set aside while flavors come together.

Place bread slices on a large baking tray and drizzle lightly with olive oil. Bake 5 to 8 minutes, or until lightly browned on top.

Place slices on a platter, top each slice with the tomato mixture, and drizzle the Balsamic Reduction lightly on top.

MAKES 16 2-INCH PATTIES

I posted a recipe for Black Bean Sliders on my blog awhile back, and the response was huge. One reader even wrote that her family held an arm-wrestling contest to determine who got the last slider. The things we do for food! For this recipe, I decided to ditch the bun and get to the good stuff: a savory spiced black bean cake topped with a sweet and tangy tropical salsa. Dont forget to save a secret stash for yourself!

Uncooked Black Bean Baby Cakes can be frozen for up to 1 month or refrigerated for 3 to 4 days before pan-frying. The Pineapple Salsa can be made in advance and kept refrigerated for 3 to 4 days.

BLACK BEAN BABY CAKES

4 tablespoons olive oil, divided

1 onion, finely chopped

1 15-ounce can black beans, rinsed and drained

1 small carrot, peeled and finely diced or shredded (about cup)

cup cornmeal

cup bread crumbs

1 tablespoon chili powder

1 teaspoon sea salt

cup chopped fresh cilantro

cup water

PINEAPPLE SALSA

1 cup diced pineapple

cup finely chopped fresh cilantro

2 tablespoons finely chopped red onion

1 tablespoon agave, optional, for extra sweetness

To make the Black Bean Baby Cakes: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.

Add beans, carrots, cornmeal, bread crumbs, chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add water, 1 tablespoon at a time.