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Chef & Author Marilyn Peterson’s Vegan Antipasto, Pimento Vegan Cream Cheese & Zucchetti Marinara

(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)

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