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The Food Party!

By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Risky Radish

Uploaded: Sep 10, 2015

I'm planning a party for Joanne: she's an adventurous type. "Creative appetizers," she wants, something different. How about daikon radish? It's that long, white, Asian root vegetable coming into season in the next few months. You can buy daikon at Asian and natural grocery stores most any time of year, but the moister the season the sweeter the radish; so it's just coming into it's prime. In summer, daikon is usually drier and quite zesty.

We Food Partied! about daikon in the infamous pickle-post. Considered a "fat breaker-upper" in macrobiotic cuisine, this winter radish is often grated with carrot and served alongside deep-fried Japanese Tempura. Here's another application, a vegan appetizer with a unique flavor that always surprises and entertains taste buds.

Tahini Carrot Daikon Canapé with Black Olive
When all the foods at a party are high in cheese, animal fats, and bread, we often leave feeling bloated. 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.

Makes 25 appetizers

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: Although more readily available in grocery stores, it is best to buy dakon at farmers markets, natural food stores, or Asian grocery stores, where turnover is higher and freshness is more likely.

Recipe from Cool Cuisine ? Taking the Bite Out of Global Warming (2008)

photo by Christine Krieg Photography

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 +  Like this comment
Posted by longest friend!, a resident of another community,
on Sep 10, 2015 at 7:23 am

Radishes - all kinds, raw or cooked any kind of crazy way makes me think of my dad. He LOVED them. Any type. The zestier the better!

 +  Like this comment
Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Sep 10, 2015 at 8:06 pm

Longest friend,

Radishes and blueberries I guess. Or was it pancakes?

 +   1 person likes this
Posted by Pitts, a resident of another community,
on Sep 14, 2015 at 1:33 pm

Stec! This recipe looks delicious, and I admire your writing and food-party perspective.
You made a version of this for a house party back-in-the-day (kalamatas, no carrots, but similar in other elements), and I still use your recipe lo these many years later: always a hit!
Next week, I'm going to try this variation.
Thanks, and keep up the great food!

 +   1 person likes this
Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Sep 14, 2015 at 3:44 pm

Pitts? Hmmm, like L. Pitts? Always amazed to see who shows up at The Food Party! Good to know recipes, and friendships, live on long time!

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