Cucumber Cup Appetizers

Photo: Randy Graham, Valley Vegetarian

Cucumber cups: 4 with wasabi filling, 4 with avocado filling.

Are you looking for a different, all-season appetizer for your next dinner party? Look no further. This appetizer is unique, presents itself beautifully and, with the wasabi, fairly explodes with taste as you take your first bite.

In addition to the use of wasabi, I include radish slices and sprouts for additional flavor and texture. I get fresh sprouts at our local farmers’ market. If you can’t find fresh sprouts where you live you can make this without them. It will still be wonderful. If you don’t care for wasabi, see the alternative filling below.

English or Armenian cucumbers
2 medium radishes
1 small container fresh radish sprouts
½ cup Vegenaise
½ cup cream cheese
1 tablespoon wasabi paste
1 tablespoons fresh lime juice
¼ teaspoon salt

Chop off ends of cucumber and discard. Cut each cucumber into 10 equal-sized round slices (approximately 1 to 1¼ inch-wide slices). Using a melon baller or small spoon, scoop out center of cucumber slices, leaving enough cucumber on the bottom for the base.

Cut the ends off the radishes and slice thin (a mandolin slicer is perfect for this). Halve slices, then cut crosswise into very thin strips. Whisk together Vegenaise, cream cheese, wasabi, lime juice, and salt. Add the radishes to this filling mixture and stir to combine.

Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. Set aside.

To assemble, place a small spoonful of filling into each cucumber cup. Garnish by inserting radish sprout stems into filling. Cover and refrigerate until ready to serve.

Alternative Filling Ingredients:
½ cup Vegenaise
½ cup cream cheese
2 tablespoon salsa
¼ teaspoon salt
1 ripe avocado (mash in with Vegenaise, cheese and salsa)

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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