Chef & Author Marilyn Peterson’s Vegan Antipasto, Pimento Vegan Cream Cheese & Zucchetti Marinara   
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(For all ingredients, please use organic versions if available)
Vegan Antipasto (Yields: 1 party platter)
1 medium green lettuce, leaves
1 small whole red cabbage, leaves
Flower tops, any flowers or herbs of your color choice (optional)
1 box cherry tomatoes
4 – 6 celery stalks, cut into sticks
1 bag baby carrots
15 radishes, trimmed
1 can garbanzo beans, drained
1 small jar pepperoncini, drained
2 red and 2 yellow peppers, roasted and de-seeded
1 package each, vegan mozzarella/cheddar cheese slices
1 package each, vegan cold cuts:
pepperoni, turkey, bologna slices
1 party platter

Pimento Vegan Cream Cheese (Yields: 1 cup)
1 cup red pepper
(½ large), rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
⅓ cup lemon juice
1 teaspoon sea salt

Zucchetti Marinara (Serves: 4 – 5)
Zucchetti Noodles
2 zucchini, large, equals 6 cups spiralized (or shredded)
Marinara Sauce
(Yields: Seven ½ cups sauce)
10 button mushrooms, medium (4 cups), sliced and marinated
1 tablespoon olive oil (for marinating the mushrooms)
1 tablespoon nama shoyu soy sauce (for marinating the mushrooms)
15 small, ripe, roma tomatoes, quartered (three ¾ cups)
2 jars (8.5 ounces) sun-dried tomatoes in olive oil
15 sun dried olives, pitted, chopped (½ cup)
1 cup fresh basil (4 tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough chop
2 tablespoons capers
1 teaspoon red crushed chili pepper seeds
2 teaspoons sea salt
Garnish: basil sprig and pine nuts (optional)
Vegan Antipasto
  1. Mix all the ingredients.
  2. Arrange and garnish it with some lovely radish flowers that are cut and put in water and refrigerated overnight.
Pimento Vegan Cream Cheese
  1. Cut the red pepper in small pieces for the blender.
  2. Add in some lemon juice, some raw cashews.
  3. Mince some garlic, and add in.
  4. Add in some salt.
  5. Mix them all up in the blender. Add some water if needed.
  6. Put them in a container.
Zucchetti Marinara
Zucchetti Noodles
  1. Take the zucchini, put them on a machine called a spiralizer.
  2. Run the machine and the zucchini will turn into a pasta noodle.
  3. Serve it with the marinara sauce.
Marinara Sauce
  1. Take the tomato and take out the core.
  2. Cut the tomato in quarters for the blender.
  3. Slice some button mushrooms that have been marinated in nama shoyu and olive oil overnight.
  4. Put all of them into the blender and pulse these for jus a couple of minutes.
  5. The result is a sauce with chunkies. Pour them into a bowl.
  6. Blend a jar of organic sun-dried tomatoes and some garlic.
  7. Add the blended sun-dried tomatoes into the tomato sauce.
  8. Add in the sliced mushrooms.
  9. Add in some capers and some cracked red pepper.
  10. Add in some salt.
  11. Add in some minced basil leaves. And mix again.
  12. The sauce is ready and can be used as a dip or a spread.

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