Water crackers with a black bean dip and a variation on hummus with firm tofu and cashew butter blended in, fresh fiddleheads (baby fern) with butter and dilled pickled garlic, and soba noodles with green soybeans (and sesame seeds, honey, rice vinegar, soy sauce and shredded green onions).
[The soba noodle recipe is from New Vegetarian Cooking: 120 Fast, Fresh, and Fabulous Recipes by Rose Elliot]
