Sweet Red Pepper Strips with Artichoke and Caper Filling

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 can (13 3/4 oz.) water-packed artichoke bottoms
1/3 cup minced red onion
2 Tbsp. capers, drained, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp. dried basil
1 tsp. sweet paprika
Several grinds black pepper
2 medium red bell peppers

Drain the artichoke bottoms and mince them finely.  Toss with the onion, capers, and parsley.  Stir together the mustard, olive oil, vinegar, basil, paprika, and black pepper.  Toss with the artichoke mixture until well combined.  Set aside.

Cut the bell peppers in half lengthwise.  Discard the stems, seeds, and white membranes and cut each half pepper into 3 lengthwise strips, taking care to create strips with a cupped shape that can hold the filling.  Spoon the artichoke mixture along the length of each bell pepper strip.  Arrange the filled pepper strips in a pretty pattern on a serving dish.  Serve at room temperature.

(I made these for Gretchen's Christmas party, and they were a hit - and a healthy alternative to the other appetizers, namely cheese plates and the like.  I cut my strips much smaller than described, but made sure to preserve the cupped shape as best as possible.  With smaller, less cupped strips, just mush the mixture together along the length of the strip with your fingers, much like sushi - the mixture is wet enough that it can be molded in such a way.)

Shaved Cabbage Salad with Paprika Vinaigrette

(recipe from Food & Wine magazine)

1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced

In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika.  Gradually whisk in the olive oil, then season with salt and pepper.

In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes.  Add 1/2 cup of the dressing and toss well.  Season with salt and pepper and garnish with paprika.  Serve the additional dressing at the table. 

(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)

Creamy Cashew Macaroni

(recipe from Whole Foods Market)

2 cups raw cashews
3 Tbsp. olive oil, plus more for the baking dish
1/4 cup lemon juice
2 Tbsp. nutritional yeast
1 Tbsp. white miso
1 clove garlic
1/2 tsp. sea salt
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
1 lb. whole-grain elbow or fusilli pasta
1 can (14.5 oz.) no-salt-added diced tomatoes

Soak cashews with enough water to cover for at least 4 hours. Drain.

Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika, and pepper.  Pulse until cashews are finely chopped.  With motor running, add 3/4 cup water and process until smooth.

Meanwhile, preheat oven to 350F and lightly oil a 9x13-inch shallow baking dish.  Cook pasta according to package directions.  Drain and return to pot.  Add cashew mixture and tomatoes and stir to combine.  Transfer to the baking dish and bake for 30 minutes or until heated through and golden on top.