The Vegetarian Resource Group Blog

Serve Vegan Food this Memorial Day Weekend!

Posted on May 21, 2014 by The VRG Blog Editor

Hopefully you’ll be spending this weekend with family and/or friends. You might want to serve one of these vegan dishes from Vegans Know How to Party, by Chef Nancy Berkoff. This book can be purchased from The Vegetarian Resource Group. See:

Tofu Caprice Sandwiches
Serves 6

3 loaves Italian or other crusty French bread, cut into halves lengthwise
12 slices ripe tomato
1 pound smoked tofu, cut into twelve slices (found in natural foods stores)
12 leaves fresh basil
1 Tablespoon vinegar
2 teaspoons olive oil
Cracked pepper to taste

If desired, lightly toast or broil bread in a hot oven. Cut each half loaf of bread into three pieces. Place on individual appetizer plates or on a serving platter.
To assemble the sandwiches, place a slice of tomato on each bread piece. Top with a slice of smoked tofu, then a basil leaf. Repeat. Drizzle top with vinegar and olive oil. Very lightly sprinkle with black pepper and serve.

Bow Tie Pasta Salad
Serves 10

12 ounces uncooked bow tie pasta (or other pasta of choice)
2 cups cooked or canned, drained garbanzo beans
1 cup diced carrots
1 cup diced red onion
1 cud diced green bell pepper
1 cup thinly sliced fresh zucchini
1 cup frozen, thawed or fresh, uncooked green peas
½ cup pitted and sliced black olives

¼ cup olive oil
¼ cup water
3 Tablespoons cider vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons nutritional yeast (optional)
1 Tablespoon Dijon or spicy prepared mustard
1 Tablespoon minced garlic
2 teaspoons minced fresh basil
1 teaspoon freshly ground black pepper

In a large pot, cook the bow tie pasta in boiling water until al dente (still chewy). Drain, rinse with cold water, and drain well again. Transfer the cooked pasta to a large bowl, add all of the vegetables, and toss well to combine
In a small bowl, place all of the dressing ingredients, and whisk well to combine. Pour the dressing over the top of the pasta mixture and gently toss together. Cover and chill in the refrigerator for 1 hour or more to allow the flavors to blend. Toss gently again before serving.

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