COOKBOOK
TAHINI CARROT DAIKON CANAPE W/BLACK OLIVE

When all the foods at a party are high in cheese and animal fats, we often leave feeling “notthat- great.” make sure your next party has vegan and raw options, not just for philosophical or environmental reasons, but to create the proper food balance and allow your guests to leave feeling great. This raw appetizer is an explosion of international flavors, requiring no energy to cook it.

1 daikon radish, at least 9 inches long and about 1 inch in diameter (see Note)
1 /4 cup tahini
1 tablespoon brown rice miso
1 /2 carrot, peeled, grated, and chopped finely
1 /2 teaspoon brown rice vinegar
1 /2 teaspoon brown rice syrup (available in natural foods stores)
3 /4 teaspoon hot chili pepper sauce (like Sriracha)
1 teaspoon toasted sesame seeds
Cilantro leaves for garnish
15 high-quality black olives, pits removed, quartered

Peel the daikon or scrub with a vegetable brush. Slice into 1/8-inch rounds. Set aside. In a small bowl, combine the next 7 ingredients (tahini through sesame seeds). mix well. Mound 1 /2 teaspoon of the mixture onto each daikon slice. Top with a cilantro leaf and an olive sliver.

NOTE: Daikon radish is a long, white radish that looks similar to a carrot. Although becoming more readily available in grocery stores, it is best to buy them at farmers markets, natural food stores, or Asian grocery stores, where turnover is higher and freshness is more likely.

Makes 25 appetizers