Whenever I think of Valentine’s Day I think of something unusual and exotic. I think spice and chocolate, or I look for show stopping recipes to make for that special someone. So when I was asked to write an article for a vegan Valentine’s Day I perused all the recipes in the VRG library for unique recipes to add a dash of spice to the holiday of love.

Usually to celebrate this holiday, couples flock to a nice restaurant where they pay top dollar for a decent meal. Rarely do I find couples truly excited about their night out together. Normally I hear that what should have been an intimate evening was really a loud, overpriced, and not genuine outing. For those of you that agree, then here are some fresh new ideas to celebrate.

For tips on throwing a party whether it be for two or ten, check out Vegans Know How to Party by Chef Nancy Berkoff. She gives great party advice, sample menus, and recipes from drinks to desserts and everything in between.

While searching recipes I found some entrée recipes that really made my belly grumble in excitement. "Spicy Mandarin Chickpeas," a recipe from Conveniently Vegan, sounded exotic and delicious. This recipe definitely fits the bill of unusual and the best part is that it is easy to make! Another great option for those short on time and guests is the "Sweet Indian Rice with Carrots and Dates" from Vegan Meals for One or Two. This recipe serves 2 and is ready in less than 30 minutes.

An entrée that sparked my attention was found in a back issue of the Vegetarian Journal. The recipe is a "Mac and No-Cheese with Zucchini "Cream" Sauce." I love mac and cheese recipes because they are so versatile and with this recipe you can keep it plain or dress it up. To add a meaty texture to the mac and no-cheese you can garnish with fried mushrooms or stir in some chopped sundried tomatoes.

Dessert must make an impression on Valentine’s Day! From the same back issue in which I found the mac and no-cheese recipe, a "Crispy Rice Square" recipe called my attention. I know crispy rice squares don’t sound like a treat fit for such a special occasion but it is all in the presentation. For example you can flavor the rice squares with melted chocolate and then press them into foil heart molds which can be found in the baking section of many grocery stores around the month of February. This technique can dress up any basic and easy recipe, even cupcake and brownie recipes!

I can’t think of any other dessert that better represents Valentine’s Day than chocolate cake. In the book Vegans Know How to Party a "Moist Chocolate Cake" recipe sounded like the perfect option for dessert. To keep the decadence flowing finish off this chocolate cake with a “Vegan Caramel Sauce” also from Vegans Know How to Party. And for those non-chocolate lovers out there or those just short on time use the vegan caramel sauce recipe and a "Cream Cheese Spread with Fruit" recipe from the same book to turn up the romance. How do you go about pushing the love level into overdrive? Use these sauce and spread recipes as dips for fresh fruit and you and your significant other can practice the art of love by feeding each other. So whether you have plenty of time or are short on time and whether you are cooking for two or six, spice up this Valentine’s Day with some special vegan treats!

Spicy Mandarin Chickpeas
Serves 4
From Conveniently Vegan
By Debra Wasserman

Ingredients:
Two 19-ounce cans chickpeas, rinsed and drained
Two 10.5-ounce cans mandarin oranges, drained
¼ cup strawberry jam
2 Tablespoons spicy brown mustard
½ teaspoon cayenne

Method of Preparation:
Heat all ingredients in a medium sized pot over medium heat for 10 minutes. Serve warm.

Sweet Indian Rice with Carrots and Dates
Serves 2
From Vegan Meals for One or Two
By Chef Nancy Berkoff

Ingredients:
2 Tablespoons vegan margarine
1 cup matchstick cut peeled carrots
2 Tablespoons chopped dates
1 ½ cups vegetable broth
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon ground cardamom
¾ cup uncooked white or basmati rice

Method of Preparation:
Melt margarine in a large pot. Add carrots and dates; cook and stir until carrots are soft, approximately 5 minutes. Add broth and spices, stir, and bring to a quick boil. Reduce heat and simmer until rice is cooked and all the liquid is absorbed, approximately 20 minutes.

Mac and No-Cheese with Zucchini "Cream" Sauce
(Serves 6)
From Vegetarian Journal; Volume XXIX, NO 4
By Debra Daniels-Zeller

Ingredients:
4 cups washed, peeled, and roughly chopped zucchini
5-7 quarts salted boiling water
One 12-ounce package your favorite pasta
2 cloves garlic, pressed
Pinch of freshly ground black pepper
Sea salt to taste
½ cup chopped fresh basil (optional)
½-1 cup toasted bread crumbs

Method of Preparation:
1. Add the zucchini to a large pot of salted boiling water and reduce the heat.
2. When the zucchini is very tender, scoop it out, place in a strainer, and drain. Save the water.
3. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it. Save the liquid.
4. Pour the zucchini water into the pot of water and bring it to a boil again.
5. Add pasta and cook until al dente (tender but firm).
While the pasta cooks, place the zucchini in a food processor with garlic and pepper.
6. Process the mixture until very smooth.
7. Season to taste with salt. Stir in chopped basil, if desired.
Place the pasta in a serving bowl and toss with the zucchini sauce.
8. Top each serving with toasted bread crumbs.

Crispy Rice Squares
(Makes one 9-inch round or one 7 x 5-inch pan, approximately 15 servings)
From Vegetarian Journal; Volume XXIX, NO 4
By Debra Daniels Zeller

Ingredients:
½ cup rice syrup
½ cup almond or peanut butter
1 teaspoon vanilla
½ cup raisins
3 cups crispy rice cereal

Method of Preparation:
1. Place rice syrup, nut butter, vanilla, and raisins in a small saucepan. Heat for a few minutes, and then stir thoroughly.
2. Pour the rice cereal into a large mixing bowl and add in the rice syrup-nut butter mixture.
3. Mix until well-blended. Press into a 9-inch pan.
4. Allow to cool. Cut into bars.

*Variation: For a chocolate version of this recipe, melt a 1-ounce square of vegan chocolate into the nut butter.

Moist Chocolate Cake
Makes one 9 X 13-inch pan (8 large servings) or 24 cupcakes
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
3 cups all-purpose flour
2 cups sugar (favorite vegan variety)
2 Tablespoons baking soda
1 Tablespoon salt
½ cup unsweetened cocoa powder
¾ cup vegetable oil
1 Tablespoon vanilla extract
2 Tablespoons white vinegar
2 cups water
Vegetable oil spray

Method of Preparation:
Preheat oven to 350F. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9- x 13-inch pan or 24 cupcake tins. Bake at 350F for approximately 20-25 minutes (cupcakes) or 50 minutes (9- x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.

Vegan Caramel Sauce
Makes 1½ cups
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
¼ cup soy or rice milk
¾ cup sugar (favorite vegan variety)
1/3 cup maple syrup or brown rice syrup
1 Tablespoon water
1 Tablespoon arrowroot
2 Tablespoons vegan margarine
1 Tablespoon vanilla

Method of Preparation:
1. Place the milk, sugar, and maple in a small saucepan and whisk well to combine.
2. Cook over medium heat for 3 minutes, while whisking occasionally.
3. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan.
4. Cook the mixture, while whisking constantly an additional 2-3 minutes or until it thickens.
5. Remove the saucepan from the heat and whisk in the remaining ingredients.
6. Serve warm as a topping for cakes, desserts, non-dairy frozen desserts or as a dipping sauce for fruit. Store in an airtight container in the refrigerator, and reheat as needed.

Cream Cheese Spread with Fruit
Serves 8-10
From Vegans Know How to Party
By Chef Nancy Berkoff

Ingredients:
1 cup vegan cream cheese
1 teaspoon fresh orange zest
½ cup fruit preserves
¼ cup fresh fruit

Method of Preparation:
1. Place cream cheese in a medium-size bowl. If necessary whisk with a fork to soften
2. Add remaining ingredients, except fresh fruit, and mix well to combine.
3. Place in a bowl and serve as a fruit dip or spread on a cooled cake, muffins, or cupcakes.

Broccoli Chow Mein

Serves 3

From Simply Vegan
By Debra Wasserman and Reed Mangels, PhD, RD

3 stalks broccoli, chopped
1 Tablespoon oil
½ cup water
½ pound mung bean sprouts
½ cup slivered almonds or sunflower seeds (optional)
1 Tablespoon arrowroot starch or cornstarch
½ cup water
1-½ Tablespoons tamari or soy sauce
1 teaspoon sesame oil (optional)

Stir-fry broccoli in oil and ½ cup water for 3 minutes over medium-high heat. Add bean sprouts and almonds or seeds. Stir-fry for 2 more minutes.

Dissolve starch in ½ cup water. Add to broccoli and sprout mixture along with tamari or soy sauce and sesame oil if desired. Stir, then heat covered for 1 minute longer. Serve hot.

Moo Shu Tempeh

Serves 8

From Vegans Know How to Party
By Nancy Berkoff, EdD, RD

Marinade:
4 Tablespoons low-sodium soy sauce
4 Tablespoons cold water
2 Tablespoons dark sesame oil
2 teaspoons orange juice concentrate
3 cloves garlic, minced

Combine all marinade ingredients in a large glass or plastic bowl. Set aside.

Tempeh:
2 Tablespoons dried mushrooms (shiitake are a good variety)
1 cup warm water
1½ pounds tempeh, cut into thin strips
Vegetable oil spray
4 cups finely shredded green cabbage
1 cup finely shredded carrots
1 cup diced green onions (white and green parts)
2 Tablespoons cornstarch
½ cup warm water
8 flour tortillas

Combine mushrooms and 1 cup warm water in a small bowl. Allow them to soak for 15 minutes or until soft. Discard water. Cut mushrooms into thin strips. Set aside.

Add tempeh to marinade, cover, and marinate for 30 minutes. Drain tempeh, reserve remaining marinade to use as sauce.

Spray a large skillet with oil and allow to heat. Add tempeh and allow to brown, about 3 minutes. Stir in mushrooms, cabbage, carrots, and green onions. Quickly mix cornstarch with ½ cup warm water and add to tempeh mixture. Stir and cook over high heat until cabbage is tender and mixture is hot. Remove from stove.

To serve, warm tortillas in the microwave or oven, rolled, and wrapped in a towel. Place tortillas flat on a serving platter or on individual plates. Spoon a small amount, about 1 teaspoon marinade in the center of each tortilla. Top marinade with ¼ cup tempeh mixture. Fold bottom edge over tempeh mixture. Fold left and right sides of tortilla to the center to form a loose roll. Serve hot.

Fried Rice with Peanuts or Almonds

Serves 6

From Meatless Meals for Working People
By Debra Wasserman and Charles Stahler

1 large onion chopped
1 Tablespoon oil
2 cups pre-cooked rice (leftovers are good)
1 large green pepper, chopped
1 stalk celery, chopped
1 cup mushrooms, sliced
1 small zucchini, chopped
2 Tablespoons soy sauce or tamari
1 cup roasted peanuts or almonds, chopped or whole

Sauté onion in oil in a large frying pan or wok over a medium heat for 3 minutes. Add the remaining ingredients and stir-fry 15 minutes.

Vegan Munchies

By Peggy Rynk

All the recipes below are easy to make and appropriate to serve either during a quiet family evening at home or for special guests.

Mixed Veggie Platter

Select your favorite raw vegetables – such as carrot or celery sticks, cucumber slices, red or green bell pepper strips, or cherry tomatoes – and chill them well. Just before serving, arrange them on a serving platter. Crisp, well-chilled fresh veggies don’t really need a dip unless you especially want one. In case you do, here are some suggestions:

Simple Bean and Tomato Dip

(Makes approximately 3 cups or
twenty-four 2-Tablespoon servings)

Serve this dip with tortilla chips or other chips of choice. This recipe also makes a terrific side for burritos, tacos, or a simple rice dish.

• One 1-pound can vegan refried beans
• One 10-ounce can mild diced tomatoes with green chilies, not drained
• A few drops of hot sauce (such as Tabasco or Texas Pete), to taste

In a medium-sized mixing bowl, blend together the refried beans and the tomatoes with chilies. Stir in the hot sauce a little at a time, tasting as you go, until you reach the degree of heat you want.

Pizza Dip

(Makes approximately 1½ cups or twelve 2-Tablespoon servings)

Serve this dip with raw vegetables of choice or with pita bread cut into 1-inch strips and toasted.

• ¾ cup vegan mayonnaise
• ½ cup pizza sauce
• Dash garlic powder
• ¼ cup grated vegan Parmesan-style ‘cheese’

Put all ingredients, in the order listed, into a small mixing bowl. Whisk together until smooth. Cover and chill well before serving.

Chili Dip

(Makes 1 cup or eight 2-Tablespoon servings)

Serve this dip with raw vegetables, such as carrot sticks, celery sticks, or red or green bell pepper strips. It’s also excellent with crisp, lowfat corn chips.

• 1 cup vegan sour cream
• 1 teaspoon dried basil
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt to taste

Mix all ingredients together well and chill.

Smokey Hummus

(Makes approximately 1½ cups or twelve 2-Tablespoon servings)

Serve as a dip or spread on crisp crackers. Also, try a dollop on crisp greens. In addition, it tucks well into pita pockets.

• One 6-ounce package hummus mix (such as Fantastic or Casbah)
• Dash ground red chipotle
• 1½ cups water
• ½ teaspoon liquid smoke

Blend the hummus mix and the ground red chipotle together in a one-quart mixing bowl. Whisk in the water and liquid smoke until mixture is thickened and smooth. Chill thoroughly.

Note: Liquid smoke is available at many grocery stores, usually in the condiment section near the ketchups and barbecue sauces.

Hummus with Dill, Mustard, and Garlic

(Makes approximately 1½ cups or twelve 2-Tablespoon servings)

Serve with warm pita triangles, spread on rice cakes, or offer as a dip with chips or raw vegetables. Also makes an excellent sandwich filling.

• One 6-ounce package hummus mix
• 1½ teaspoons dill weed
• ½ teaspoon dry mustard
• ½ teaspoon garlic powder
• ½ cups water

In a 1-quart mixing bowl, blend together the dry ingredients. Add the water and mix with a fork or
a wire whisk until smooth (no lumps remain). Cover and chill thoroughly before serving.

Pecans Roasted with Tamari and Garlic

(Makes approximately 4 cups pecans or thirty-two 1/8-cup servings)

These are excellent to munch on as they are, but they are also terrific scattered on a tossed salad.

• 4 cups pecan halves
• 1 teaspoon garlic powder
• ¼ cup soy tamari

Preheat oven to 350 degrees.

Put the pecans in a 13″ x 9″ x 2″ baking pan. Sprinkle with the garlic powder and pour in the tamari. Stir gently until pecans are well-coated. Shake pan gently to distribute pecans evenly.

Bake for 15 minutes. Remove from oven, stir, and shake to distribute evenly again. Bake for another 5 minutes and repeat stirring and shaking. Return to oven for another 5 minutes and again shake pan to redistribute nuts evenly. Bake for 5 more minutes and repeat stirring and shaking. Return again to oven for 5 minutes. Remove from oven again, stir again, and set pan on a wire rack to cool.

Seasoned Roasted Sunflower Seeds

(Makes 2 cups or eight ¼-cup servings)

These roasted seeds are excellent to have as a snack or to sprinkle over salads in place of croutons.

• 2 cups raw sunflower seeds
• 2 Tablespoons soy sauce, or to taste
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• Generous dash cayenne

Put all ingredients into a 10-inch skillet. Pan roast, stirring often, over medium-low heat for 15-20 minutes or until seeds are dry and golden. Transfer to a bowl to cool.

Happy Halloween!

SLIME
( Serves 8 )

A simple fruit purée, yet its pale green tint makes this perfect for a special occasion like Halloween. Make this close to serving time, since the bananas will discolor if it sits too long. And, be sure to start with well-chilled fruit. (You can refrigerate unpeeled bananas — the skin will blacken, but the flesh inside will be fine.)

• 3 kiwi fruit, peeled
• 1/2 teaspoon vanilla extract
• 2 pounds (about 6) ripe medium-size bananas, peeled
• 10.5 ounce package silken tofu
• Cinnamon, fruit-juice sweetened cookie crumbs for garnish (optional)

In blender or food processor, purée kiwi fruit. Set aside about 1/3 of mixture and stir in vanilla extract. Add bananas and tofu to remaining kiwi fruit. Process until smooth.

To serve, divide fruit mixture into dessert dishes. Sprinkle with cinnamon and cookie crumbs, if desired. Stir some of remaining puréed kiwi fruit into each serving, swirling slightly to keep a darker green streak visible.

TART APPLE KUCHEN

(Serves 6)

My husband’s grandmother from Germany had a favorite kuchen recipe that she passed on to my mother-in-law. I didn’t get the recipe, but I like the idea so much I played around with it until I got a decent vegan version (pictured on front cover). The cake is traditionally made with eggs, but I found silken tofu makes a nice binding ingredient and works well in this recipe. This can easily be made with peaches, nectarines, or blueberries, too.

3 medium Granny Smith apples, peeled, cored, and thinly sliced
2 Tablespoons lemon juice
2 Tablespoons maple syrup
1/2 teaspoon nutmeg
1.2 tablespoon arrowroot (or cornstarch)
1 1/4 cups whole wheat pastry or barley flour
1 teaspoon each: baking powder, baking soda, and cinnamon
1/4 cup cold soy margarine
1/2 cup silken tofu
1/3 cup soymilk
1 Tablespoon vegan granulated sweetener with 1/8 teaspoon cinnamon blended in (optional)

Preheat oven to 350 degrees. Lightly oil a 12-inch pizza pan. Place apple slices, lemon juice, maple syrup, nutmeg, and arrowroot in a bow and mix until the arrowroot is dissolved. Let sit while you prepare the crust. In a medium bowl combine flour, 1/3 cup sweetener, baking powder, baking soda, and cinnamon. Mix thoroughly, making sure there are no small lumps of sweetener or baking soda. Cut in the soy margarine with a pastry blender or fork, mashing and mixing until the mixture resembles a coarse meal. Set aside. Place the tofu and soymilk in another container and, with a hand blender or mixer, whip them together until creamy. Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix with a spoon until a soft dough forms. The consistency you want is somewhere between a cake batter and brownie mixture – a little too stiff to pour and too sticky to pat out. Scrape the batter onto the pizza pan, and with lightly oiled fingers, spread it evenly to the edges of the pan. (The dough will stick to your hands if you don’t oil them a little.) The crust will be thin. From the center out lay the apple slices flat in a circular pattern, very close together, going around until the whole top is covered with apples. Sprinkle with the cinnamon sweetener, if desired. Bake at 350 degrees for 35 minutes. The crust will be brown around the edges. Remove from oven and let sit 5 minutes. With a large spatula, carefuly remove from pan and place on a cooling rack.

To subscribe to the Vegetarian Journal and receive the complete print version, either:

• join online with $25
• call (410) 366-8343 and order by phone with your Mastercard® or Visa®
• or complete this form

Strawberry Pancakes

(Makes approximately 16 pancakes)

These tasty pancakes don’t even need syrup, but they are good with syrup, too.

• 2 cups unbleached flour
• ¹⁄₄ cup cornstarch
• 2 Tablespoons granulated vegan sweetener
• 1 teaspoon salt
• 1 Tablespoon baking powder
• ¹⁄₄ teaspoon ground cinnamon
• 2 cups chopped fresh strawberries
• 2¹⁄₂cups soymilk
• 2 Tablespoons canola oil
• Additional canola oil to prepare griddle

In a medium-sized mixing bowl, blend together the dry ingredients. Add the strawberries and stir until coated with the flour mixture.

Make a well in the center and add the soymilk and oil. Stir to blend well, but do not beat.

Brush a griddle lightly with additional oil. Heat the griddle to medium heat and ladle on the batter, using enough batter to make 4-inch pancakes. Cook over medium heat until lightly browned on the bottom. Flip each pancake over and cook on the other side until lightly browned as well. Remove from griddle and repeat process with more oil and batter until all of the batter has been used. Keep pancakes in a warm oven until all are finished.

Cold Salads for Warm Months

By Chef Nancy Berkoff

Salads have been eaten in one form or another since humans started eating. The original caveman (or, more politically correct, caveperson) diet was a type of moveable salad bar of wild veggies, tree fruit and nuts, and seasonal berries. The only thing missing was salad dressing!

Segue several millennia to 1920s Hollywood. The movie industry included salads on its list of things to make glamorous. The Brown Derby was the place to be seen, but not with lettuce on your blouse or tomato seeds blotting your lipstick. The Cobb salad (named after the chef who invented it) was the response to a see-and-be-seen Hollywood lunch crowd. Bite-sized lettuce pieces were topped with ribbons of crumbled tomatoes, avocado slices, bacon, bleu cheese, and eggs. Tossed with dressing, the chopped Cobb was easy to eat while diners smiled for the camera.

Create your own vegan Cobb with soy crumbles, smoked tofu pieces, and shredded vegan cheese. To ramp up the nutrition in this salad, sneak in baby spinach, arugula, or romaine with the iceberg lettuce.

The Caesar salad was a south-of-the-border invention for the movie star set. Tijuana was an exotic town within three hours' drive of Hollywood, with the extra-added attraction of legal booze. (Remember that short historical event, Prohibition, was in full swing at the time.) Tony Caesar and his brother ran a Tijuana restaurant frequented by the Hollywood crowd. Caught with an empty pantry one Sunday, when the brothers had assumed everyone had headed north for the workweek, the brothers Caesar created a tableside salad from this and that. Or at least, that's how legend has it. It sounds plausible, as a mixture of Romaine lettuce, egg yolks, anchovies, shredded cheese, and croutons sounds more like an emergency solution than a well thoughtout plan, no? How can anyone tell how salad history will be made?

Create a vegan Caesar with shredded nori (dried seaweed sheets used for sushi) added to your favorite vinaigrette for the dressing and shredded vegan cheese of choice.

CREATING A BASIC SALAD

Classically, a salad consists of an underliner, the main body of the salad, a garnish, and the dressing. You may include all or some of the elements of a classical salad or just ad lib. Whatever you choose, be sure to include texture, color, flavor, and visual interest. A scoop of potato-and-lentil salad may taste great but looks blah; a scoop of potato-and-lentil salad on a bed of shredded green and red cabbage or shredded endive and raddichio topped with a radish rose and sprinkled with capers or chopped red onions says, "Time for dinner!"

Streamline your preparation by having basic 'bed' mixtures (chopped romaine, shredded lettuce, mixed greens, and cold cooked starches, such as couscous, cracked wheat, or pasta) and toppings (smoked or extra firm tofu crumbles, soy crumbles, cooked beans or lentils, shredded vegan cheese, etc.) ready but separate. Then, you can build an entrée salad with no additional preparations and no waste of ingredients.

ETHNIC FLAIR

Every nation has its specialty dishes, and this includes salads:

• The French have the Salade Niçoise, an artfully arranged platter of cold haricots vert (slender green beans), wedged new potatoes, hard-cooked eggs, cold poached tuna, and earthy, flavorful niçoise olives. Create a vegan version with crumbled extra firm tofu instead of eggs and sliced smoked tofu for the tuna.
• Leftover bread? Choose the Italian method and create a cold bread salad; large croutons of bread are tossed and marinated with chopped tomatoes, onions, oregano, basil, black pepper, chopped olives, and oil and vinegar. Add your favorite cooked beans of choice and a sprinkle of nutritional yeast, and you have a meal!
• Salads with a Mexican or Southwestern flair can be served in soft or hard tortilla shells. Traditional green salads can be flavor-accented with fresh cilantro and chopped fresh, canned, or pickled chilies (You choose the heat!); tomatoes; onions; chilled black, white, and red beans; fresh corn (cut it right from the cob into the salad); and avocado. Use tomato, mango, pineapple, squash, tomatillo, or grilled vegetable salsas in place of creamy salad dressings or as an ingredient in vinaigrette dressing.
• Use raita (plain soy yogurt or vegan sour cream with chopped cucumbers, tomatoes, and onions) and chutneys for an Indian flavor in your basic salad dressings.
• Go Southeast Asian and add red or green chili pasta and soy sauce to create a new salad dressing.
• Caponata (marinated eggplant salad, available canned) and tapenades (chopped olive pastes) add a Mediterranean idea to both tossed salad greens and to salad dressings. Prepared pestos (a combination of basil or spinach with pine nuts and olive oil) can be used chilled as a salad dressing or added to a creamy salad dressing.
• Onions, beets, vegan sour cream in the dressing, and for the big spenders, vegetarian caviar add a Russian accent to mixed greens. Try grating fresh beets or shredding canned beets into a baby green salad for sweetness and color. Turn your Thousand Island dressing into a mock Russian dressing with a dab of vegan caviar.

FIRE AND ICE

This is a dramatic way to enjoy salads containing hot and cold ingredients. Generally the 'bed' is cold (tossed greens, chilled couscous, cold pasta), and the topping ingredient (stir-fried tofu, tempeh, seitan, or soy crumbles) hot. Or both the bed and the topping can be cold and the dressing hot.

Have a bed of baby greens chilling, and add some sizzling-hot marinated tofu at the moment you are ready to eat; serve a chilled mixed cabbage salad with freshly cooked, sliced tofu dogs. The same goes for a vegan Caesar salad topped with baked smoked tofu; a spinach-orange salad with a hot smoked vegan bacon dressing; a cold rice noodle salad topped with fiery, chili-laced Tofurky; or a pasta salad topped with a skewer of grilled mushrooms and tomatoes.

GARNISHES

Asian and tropical ingredients can be used as a garnish or as a salad ingredient for more crunch, flavor, and interest. Toss in fresh, frozen, or canned water chestnuts, bamboo shoots, sprouts (beyond soy with radish, broccoli, and sunflower sprouts), mangos, papayas, citrus (such as Mandarin orange, kumquat, blood orange, and Asian grapefruit), and pineapple. Your iceberg will be delighted with the new company.

Make a selection of croutons, which can be seasoned with nutritional yeast, black or white pepper, chili powder, basil, oregano, thyme, rosemary, and sage. Green, black, and stuffed varieties of olives can be chopped to top salads, as well as other pickled vegetables (onions, carrots, peppers, chilies, cauliflower, and celery, often available as a canned mix).

Chutneys can come to the rescue again for crunch, color, and flavor (mint or mango chutney mixed with vinaigrette). Walnuts, almonds, peanuts, and pistachios can be chopped and used in a salad or as a topping, as can sesame, sunflower, and pumpkin seeds. Cold beans and tofu add flavor, color, and protein.

And if a vegetable can be shredded or diced, then it belongs on top of a salad. Think multi-colored peppers, red and white onions, carrots, cauliflower or broccoli, red and green cabbage, summer squash, fresh herbs, mushrooms, and cucumbers, and those are just to get you started!

LOTS OF CRUNCH AND COLOR SALAD

(Serves

• 2 pounds cooked spinach or soy small-shaped pasta, such as rotini, penne, or small shells (Start with 1 pound or 2 ½ cups uncooked pasta.)
• 1 ½ cups cooked edamame (fresh soybeans, available frozen)
• 1 cup roasted soy nuts or chopped walnuts
• 2 cups fresh bean, radish, or broccoli sprouts, washed and drained
• ¼ cup chopped scallions
• 2 Tablespoons peeled and chopped fresh ginger
• 1 ½ cups orange juice
• ¼ cup white vinegar
• 2 Tablespoons vegetable oil
• 1 Tablespoon low-sodium soy sauce
• 1 clove garlic, minced

In a large bowl, toss pasta, edamame, nuts, sprouts, scallions, and ginger. Set aside.

In a small bowl, combine the orange juice, vinegar, oil, soy sauce, and garlic. Mix well. Add the dressing to the pasta and toss well to combine. Cover and allow salad to chill for at least 2 hours before serving.

VIETNAMESE 'BEEF' SALAD

(Serves

SAUCE

• 1 cup rice vinegar
• 1/3 cup cold water
• 1 Tablespoon sugar (Use your favorite vegan variety.)
• 1 teaspoon ground black pepper

To prepare sauce, combine all ingredients in a non-reactive bowl and stir well until combined.

SALAD

• 2 cups thinly-sliced sweet onions, such as Vidalia or Maui
• One Sauce recipe (See above.)
• Vegetable oil spray
• 2 cloves garlic, minced
• 2 pounds smoked tofu or tempeh, cut into
• 1-inch cubes (approximately 4 cups)
• 3 Tablespoons low-sodium soy sauce
• 1 bunch cilantro
• 2 tomatoes, cut into 8 wedges

Place 1 cup of the onions and all of the sauce in a non-reactive bowl. Cover and refrigerate for 2 hours, stirring occasionally.

Spray a sauté pan with oil and allow to heat. Add garlic and sauté for 1 minute. Add tofu or tempeh and sauté for 1 minute. Add soy sauce and remaining onions and stir-fry until onions are soft.

Line a serving platter or individual plates with cilantro. Place tomato wedges on top of cilantro and the sauce over tomatoes. Just before serving, place hot tofu or tempeh on top of vegetables.

FAST SALAD DRESSINGS

INDIAN CURRIED GRAPEFRUIT DRESSING

(Makes approximately one cup or eight 2-Tablespoon servings)

• ¾ cup unflavored soy yogurt
• 2 Tablespoons coconut milk
• 2 Tablespoons grapefruit juice concentrate
• 1 Tablespoon grapefruit juice
• 1 teaspoon maple syrup or rice syrup
• 1 Tablespoon curry powder
• ½ teaspoon black pepper

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

MEDITERRANEAN CREAMY DRESSING

(Makes approximately 1 ¾ cup or fourteen 2-Tablespoon servings)

• 1 cup unflavored soy yogurt or vegan sour cream
• ½ cup crumbled extra firm tofu
• 2 Tablespoons white vinegar
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon minced fresh basil
• 1 Tablespoon minced fresh oregano
• 1 teaspoon white pepper

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

RETRO GREEN GODDESS

(Makes approximately one cup or eight 2-Tablespoon servings)

• ¾ cup vegan sour cream
• 1 Tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1 Tablespoon fresh lemon juice
• 1 teaspoon low-sodium soy sauce
• 1 Tablespoon minced fresh garlic
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon minced fresh tarragon

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

SOUTHWESTERN CHILI PEPPER DRESSING

(Makes approximately one cup or eight 2-Tablespoon servings)

• 1 ounce chopped fresh chilies (You determine the heat!)
• ¼ cup olive oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons minced onions
• 2 Tablespoons no-salt-added tomato purée
• ½ Tablespoon minced garlic
• 1 Tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

CONTINENTAL SHALLOT AND CAPER DRESSING

(Makes approximately one cup or eight 2-Tablespoon servings)

• ½ cup red wine vinegar
• 2 Tablespoons white wine vinegar
• ¼ cup olive oil
• 2 Tablespoons chopped shallots
• 1 Tablespoon drained capers
• 1 teaspoon Dijon mustard
• 1 teaspoon black pepper

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

THAI PEANUT DRESSING

(Makes approximately ½ cup or four 2-Tablespoon servings)

• ¼ cup fresh orange juice
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons creamy (not chunky) peanut butter
• 1 Tablespoon orange juice concentrate
• 1 teaspoon black pepper
• ½ teaspoon chopped fresh chilies

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

CHINESE SESAME-SOY DRESSING

(Makes approximately one cup or eight 2-Tablespoon servings)

• ¾ cup rice vinegar
• 1 teaspoon fresh orange zest
• 1 Tablespoon low-sodium soy sauce
• 2 Tablespoons sesame oil
• 1 Tablespoon minced fresh ginger
• 1 Tablespoon minced fresh garlic
• 1/8 cup fresh orange juice

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

CHOPPED VEGGIE VINAIGRETTE

(Makes approximately one cup or eight 2-Tablespoon servings)

• 1/3 cup red wine or balsamic vinegar
• 1/8 cup olive oil
• 1 Tablespoon minced fresh garlic
• 2 Tablespoons chopped Roma tomatoes
• 2 Tablespoons chopped bell peppers
• 1 Tablespoon chopped celery
• 1 Tablespoon chopped onions
• 2 teaspoons minced fresh oregano
• 1 teaspoon minced fresh basil

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

ITALIAN SUN-DRIED TOMATO-ROSEMARY VINAIGRETTE

(Makes approximately one cup or eight 2-Tablespoon servings)

• 8 sun-dried tomatoes (approximately
• ½ cup), minced
• ½ cup olive oil
• 2 Tablespoons fresh lemon juice
• ½ Tablespoon Dijon mustard
• 1 Tablespoon fresh rosemary, minced

Mix all ingredients together in a non-reactive bowl, cover, and refrigerate for at least 30 minutes prior to serving.

Nancy Berkoff is The Vegetarian Resource Group's Food Service Advisor. She is the author of Vegan in Volume, Vegan Meals for One or Two, Vegan Microwave Cookbook, Vegan Menu for People with Diabetes, Vegan Seafood: Beyond the Fish Shtick for Vegetarians, and Vegan Passover Recipes.

Excerpted from:

Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD
Purchase a copy for $25.00 here

Savory Summer Peach and Avocado Salsa
Serves 10

2 cups diced fresh, ripe, pitted peaches (not peeled)
2 cups diced fresh, ripe, pitted, peeled apricots
2 Tablespoons minced fresh chilies (you choose the heat!)
1/2 cup diced, peeled, ripe avocado
1/4 cup diced fresh red bell pepper
1 Tablespoon minced red onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons peach nectar or orange juice

In a non-reactive bowl, combine ingredients. Allow salsa to chill for at least 30 minutes before serving.

Total Calories Per Serving: 45
Total Fat as % of Daily Value: 2%
Protein: 1 gm
Fat: 1 gm
Carbohydrates: 8 gm
Calcium: 8 mg
Iron: 0 mg
Sodium:
1 mg
Dietary Fiber: 2 gm

Vegan Cooking Tips
Mashed and Stuffed Potatoes
By Chef Nancy Berkoff, RD, EdD, CCE

Rule number one for making mashed or stuffed potatoes is to select baking potatoes, such as Russets, Idahos, or Oregon-type potatoes. If you can, store the unwashed potatoes in a cool, dark cupboard, pantry, or drawer. Colder temperatures allow the potatoes to convert a lot of their sugar to starch. Believe it or not, even a white potato tastes better when some of its sugar develops.

When you’re ready to start cooking, wash and scrub your potatoes under cold, running water. Get them really clean so you can eat the skin. (Much of a fruit or vegetable’s nutrient content is close to its peel, so the more peel you can leave on, the better.) Don’t soak your potatoes; that will make them soggy and remove some of their nutrients. Also, don’t use hot water. It will start cooking the outside of the potato, but the inside won’t catch up.

BAKING THE POTATOES

Before you mash or stuff your potatoes, you’ll need to bake them. It is easy to make a great baked potato. You’ll want the baking temperature to be very hot, approximately 400 degrees for a standard oven. Allow washed potatoes to dry, prick in several places, place on an ungreased baking sheet, and allow the potatoes to bake until a fork can poke a hole easily in the center. This can take anywhere from 30 minutes to 2 hours, depending on your oven and the size of the potatoes. Once your potatoes are baked, allow them to cool only until you can safely handle them. Cut the baked potatoes in half lengthwise, scraping the flesh into a heat-proof bowl. If you intend to serve stuffed potatoes, make sure you save the skins.

FLAVORING THE POTATOES

OK, you are now ready to mash, and maybe stuff, your potatoes. If your freshly baked potatoes are dry, you can add small amounts of heated soymilk or heated broth. Try mushroom broth since it works really well! For creaminess, mix in some vegan sour cream or silken soft tofu. This is the base for your potato. For flavorings, consider adding minced fresh onions or fresh garlic, finely minced (almost puréed) celery, prepared horseradish (usually sold in a jar in the refrigerated section at the supermarket), or finely chopped fresh chilies. For seasonings, use your favorite seasoning blend or a small amount of ground white pepper (which can pack some heat!), dried parsley or rosemary, red pepper flakes, or nutritional yeast. If you’d like some ‘add-ins,’ think about tossing in minced fresh mushrooms, finely minced vegan sausage or Tofurky™, minced broccoli or cauliflower florets, or minced black or green olives.

MASHING AND STUFFING

Stir, mix, and mash the flesh from your baked potatoes until the flavors are mixed in and you have the consistency that you’d like. If you are serving mashed potatoes, place the amount you’re going to serve into a microwaveable container to reheat, or reheat on the stovetop, stirring to prevent burning. To make stuffed potatoes, preheat the oven to 400 degrees. Place your saved potato skins on an ungreased baking sheet. Fill each skin with flavored mashed potatoes and bake just until hot. To add flavor to your potato skins, rub them with the cut side of a fresh garlic clove or onion, or rub on a bit of soy sauce. You can also use seasoned vegetable oil you’ve made yourself. Sprinkle oil with your favorite dry herb, such as black pepper, onion flakes, or ground sage, and lightly rub into the potato skin. Adding these flavors can be done before or after baking the potatoes. After the potatoes are baked, you can garnish them with chopped fresh parsley or cilantro, chopped fresh bell peppers, shredded vegan cheese, chopped pecans or walnuts, or a mixture of several items.

Excerpted from:

Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD
Purchase a copy for $25.00 here

Kebobs with Pineapple and Red Pepper
Serves 10

1/2 cup lite soy sauce
1/4 cup olive oil
1/2 cup dry white wine or 1/4 cup white vinegar combined with 1/4 cup cold water
1/2 cup minced onions
2 cloves garlic, minced
1 pound 1-inch chunks extra-firm tofu, seitan, or tempeh (about 3 cups)
2 cups 1-inch pieces red bell pepper
2 cups 1-inch chunks fresh pineapple

Combine soy sauce, oil, wine or vinegar and water, onions, and garlic in a large plastic or glass bowl. Add tofu, seitan, or tempeh and marinate in the refrigerator for 1 hour. Remove tofu, seitan, or tempeh from marinade. Save marinade. Preheat grill or broiler. On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple. Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill. Grill or broil for 3-4 minutes, just until pepper begins to brown. Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.

Total Calories Per Serving: 135
Total Fat as % of Daily Value: 13% Protein: 6 gm
Fat: 8 gm
Carbohydrates: 10 gm
Calcium: 93 mg
Iron: 1 mg
Sodium: 518 mg
Dietary Fiber: 1 gm