I promised various people that I'd post the recipes for the food I distributed last week at my first workshop on veganism. My second one is tomorrow, so expect more recipes coming up!
(HINT: If you're ever giving any sort of formal presentation about veganism, bring food! People love food, and they listen to people who give them some for free!)
Portabello Mushroom Soup (=4-6 generous servings)
1 large container of Imagine Creamy Portabello Mushroom soup base
2 tablespoons of Tofutti Better Than Sour Cream
2-3 large portabello mushrooms (or the equivalent in "baby bellas")
1 tablespoon olive oil
Basmati rice and/or unflavored TVP flakes (optional but recommended)
Chop the mushrooms into bite-size chunks. Heat the olive oil on medium heat. Saute the mushrooms until they start to smell "grilled". While the mushrooms are sauteing, heat the soup base (but do not allow it to reach a boil) and sour cream on medium heat, stirring frequently. If you are using rice or TVP flakes, stir them into the soup base. Drain the oil from the mushrooms and add them to the soup. Serve hot.
Miso Broccoli Soup (=4-6 generous servings)
1 large container of Pacific California Miso broth, or 4-6 cups of any miso broth you prefer.
1 head of broccoli
2-3 oz firm tofu
1 tablespoon soy sauce (optional)
Heat the miso broth and soy sauce on medium heat. With a sharp cutting knife, "shave" the broccoli so that the flower parts separate from the stem; leaving you with tiny bits of broccoli flower. Add the broccoli flowers (not the stem) and the cellophane noodles to the broth. Chop the tofu into 1/4-inch chunks, and add to the soup. Serve hot.
Garlic-Ginger Tofu (an excellent appetizer or hors d'oeuvre)
16oz extra-firm tofu
1 tablespoon vegetable oil (such as canola)
1-2 tablespoons fresh, minced garlic
1-2 tablespoons fresh, chopped ginger
1 tablespoon teriyaki or stir-fry sauce
Heat the vegetable oil. Slice the tofu into very thin squares. Fry the tofu squares until both sides are slightly golden. Drain the fried squares with paper towel to remove excess oil. Return square to frying pan and add garlic. Allow garlic to cook into the tofu before adding the ginger, then allow the ginger to cook in before adding the sauce. Serve warm, perhaps with soy sauce for dipping.
Green Bean Salad with Danni's Special Lemon-Garlic Vinaigrette
(inspired by the lemon-garlic dressing featured in the Fields of Greens cookbook, and the string bean salad from La Fontane of Katonah, NY)
Lots of green beans
Juice of lemon
Salt & Pepper
Chop the ends off the green beans and steam gently.
Prepare the dressing like so: 4 parts olive oil, 2 parts vinegar, 1-and-a-half to 2 parts lemon juice, with 1 heaping teaspoon of garlic per 1/2 cup dressing. Salt & pepper to taste.
recipes cross-posted to vedge, veganism, starting_vegan, peta2, fat_vegan, hippiecommune, queervegans, threadsofchange, veggie_pagans, and my own journal peaceofpie.
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