Believe it or not, you don’t need a shopping cart full of stuff to turn out enticing finger food. Five ingredients are all it takes to whip up nifty nibbles—and we’re not talking cheese and crackers! (Though cheese and tortillas do make delicious quesadillas.)
The best thing about these recipes? Every one can be made ahead so you have plenty of time to enjoy your own party once the fun starts.
Serves 12 -Vegan
30 minutes or fewer
Here’s an hors d’oeuvre for all those sushi lovers out there. It’s a whole lot easier to put together than an avocado roll, plus the topping can be made up to 24 hours ahead. If you’re not into the hot, spicy flavor of wasabi, use plain rice crackers for the toast base.
1 16-oz. pkg. frozen shelled edamame
1 cup thinly sliced green onions (about 2 bunches)
2 Tbs. red or yellow miso
24 slices pickled ginger, plus 2 Tbs. juice
24 wasabi-flavored rice crackers
1. Cook edamame according to package directions. Drain, and reserve 1/2 cup cooking water.
2. Place 1 cup cooked edamame, 1/2 cup green onions, miso, ginger juice and reserved cooking water in bowl of food processor. Purée until smooth. Transfer to bowl, and stir in remaining edamame and green onions. Cover with plastic wrap, and chill until ready to assemble. Can be stored up to 24 hours.
3. Spoon 2 tsp. edamame mixture onto each rice cracker. Top with ginger slices, and serve.
PER SERVING: 79 CAL; 5G PROT; 2.5G TOTAL FAT (0.5G SAT. FAT); 9G CARB; 0MG CHOL; 240MG SOD; 2G FIBER; 2G SUGARS