Category: Low Carb or GF

Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream”

Elegant Vegan Starter: Tofu "Scallop" with Saffron "Cream"

Seared Tofu “Scallop”
Black Bean Spaghetti & Saffron “Cream”

Whether you’re planning a plant-based menu or serving something decidedly traditional—say, a roast or prime rib—this seared tofu “scallop” makes an elegant and surprising first course. It delivers the visual drama and satisfying sear of a classic scallop, with tofu transformed into something unexpected.

A single block of firm tofu, which can be turned into eight “scallops,” costs under $3—compared with an average of $44 for the same number of high-quality U‑10 sea scallops. Far more economical than those large restaurant-style scallops, tofu is a clever and delicious choice for entertaining on a budget.

Paired with little nests of gluten-free black bean spaghetti, the dish often wins over even devoted carnivores. The saffron “cream” brings warmth and cohesion to the plate, its golden color and aroma immediately evocative. Saffron lends a subtle floral sweetness and gentle earthiness that unfolds on the palate. Finished with nutritional yeast for savoriness, the sauce coats the spaghetti beautifully, echoing the elegance of a classic cream sauce—luxurious in feel, yet entirely plant-based.

Plant-Based First Course Recipe

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Old School Cocktail Meatballs

Old School Cocktail Meatballs

Old School Cocktail Meatballs

Old-school cocktail meatballs with Heinz chili sauce and Welch’s grape jelly are a true vintage appetizer — the kind you’d find at 1960s potlucks, holiday parties, and various buffets. They’re simple, sweet–tangy, and strangely irresistible.

Cocktail meatballs are one of those retro appetizers that never quite went out of style. They’re a classic for a reason.

Not being a fan of the grape jelly (too grape-y tasting) I substitute apricot preserves. And in the past I’ve tried to doctor the sauce with lemon, vinegar, chile flakes, BBQ sauce, soy sauce, even MSG! But in my recipe notes I wrote in bold letters: 1 bottle Heinz chili sauce, 1 jar Bonne Maman apricot preserves, and water as needed, NOTHING ELSE.

I’ve also made it with store-bought meatballs, but the rave reviews come when I make meatballs from scratch. And for an extra kick, we serve them with Trader Joe’s Calabrian Chile Sauce on the side. Now this is a combo that guests absolutely devour!

Old School Cocktail Meatballs Recipe

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Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

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Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup
Sopa de Habas

This mild (chile-free) version of Sopa de Habas is all about mellow, earthy flavors and a silky texture. With the beans fully blended, the soup becomes smooth and naturally creamy. Tomato, onion, carrot, celery, and garlic form a subtle backbone — a mild sweetness from fresh tomato and a quiet savoriness from the aromatics.

Mexican oregano added toward the end brings a fresh, herbal lift. It gives the soup a gentle brightness that cuts through the heartiness of the blended beans. And the toppings aren’t just decorative — they add contrast, temperature, and texture, turning a simple bowl of soup into something lively.

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup Recipe

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Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled King Salmon, Avocado, Iceberg Lettuce, Sweet Onion, Jalapeño, Dill, Tabasco Sauce

Earlier, I shared my recipe for Pickled Salmon — silky pieces of king salmon cured in a tangy, aromatic brine. Here’s another way to enjoy it — cool and refreshing, layered with avocado and crisp lettuce in the style of a Mexican seafood cocktail.

A playful nod to the classic Mexican shrimp cocktail, this version swaps shrimp for buttery pickled salmon and lets the natural acidity of the brine do the work — rather than the lime juice used in the traditional version.

Served over a bed of crisp iceberg, the flavors build in layers — creamy avocado, mild sweet onion, a flicker of jalapeño heat, and fragrant dill. A drizzle of olive oil and a few dashes of Tabasco bring it all together.

Pickled Salmon and Avocado Cocktail

Ingredients
To Serve

Fill cocktail glasses halfway with shredded iceberg. Layer pickled salmon, avocado, onion, jalapeño, and dill over the lettuce. Spoon a bit of the pickling liquid over the top and finish with a drizzle of olive oil and a few dashes of Tabasco. Offer sea salt, freshly ground pepper, and extra Tabasco on the side, along with your favorite chips or crackers — we like Milton’s crispy sea salt crackers for their satisfying crunch.

Pickled Salmon and Avocado Cocktail

Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.