Appetizers and Sides

Recipes for Appetizers and Sides from Down to Earth Organic and Natural

Tofu Nori Rolls

This is an adaptation of the yummy Tofu Nori Rolls we serve on the salad bar. Although this isn't exactly the same, it's tastes pretty close! Maybe you can figure out what small secret ingredient it's missing?

Ponzu-Marinated Tomatoes

Make a big batch of these umami-filled cherry tomatoes and enjoy them throughout the week. Serve as is or dress with olive oil and black pepper.

Ponzu-Marinated Cherry Tomatoes

Make a bunch of these tomatoes at one time and eat them periodically over the next week. They're great on their own or dressed with olive oil and black pepper.

Roast Shiitake Mushrooms

Replace shiitake mushrooms with any mushroom you have on hand.

Sautéed Cabbage

Avoid sautéing the cabbage too long to retain a nice crunchy texture. Replace the butter with your oil of choice to make this recipe vegan.

Baked Risotto Balls (Arancini Di Roso)

Since risotto is usually a laborious process, why not make the most of it by making a lot. You can eat it for leftovers or use it to make these popular Italian favorites. You can also make the balls ahead of time without baking them, freeze them and bake them when you’re ready. Cooked Arancini will keep in the refrigerator for 2-3 days cooked or you can keep them unbaked in the freezer for about a month. Allow them to come to room temperature before baking.