Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VIII, Number 3 Summer 2000  



Copyright: Nancy Berkoff
Yield: 15 six-ounce servings
INGREDIENTS                      MEASURE

Fresh jalapeño or fresh chili    8
Red rose or Yukon gold potatoes, 3 pounds
     peeled and cubed
Vegan margarine                  2 ounces
Onion, chopped                   14 ounces
Red or yellow bell pepper,       12 ounces
Celery, chopped                  3 ounces
Fresh or frozen corn kernels,    2 pounds
Plain soy milk                   1-1/2 pints
Fresh tomatoes, seeded and       1 pound
White pepper                     1 ounce
Fresh cilantro, chopped          4 ounces
Vegan soy cheese, shredded       3 ounces
Place jalapeño on a baking sheet. Place sheet under the broiler and broil for 10 minutes or until blackened. (Alternative method: place chili on a long-handled fork and blacken over an open flame.) Place in a plastic bag (to make peeling easier) for 10 minutes. Peel chilies, cut in half, and remove seeds and membranes.

In a small stock pot, place potatoes and sufficient water to cover them. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain and mash slightly with a fork.

Melt margarine in a small stock pot. Add onions, peppers, and celery. Sauté for 5 minutes, stirring constantly. Add chilies, potatoes, corn, soy milk, tomatoes, and pepper and cook until thick (about 25 minutes.

Serve hot, garnished with cilantro and soy cheese.


Copyright: Nancy Berkoff
Yield: 10 four-ounce servings
INGREDIENTS                       MEASURE

Fresh Chinese or Soba noodles     2 pounds
Sesame oil                        1/2 ounce
Sesame seeds                      8 ounces
Fresh ginger, minced              2 ounces
Garlic, minced                    4 cloves
Green onions, white part minced   6
     and green part sliced
Peanut butter                     8 ounces
Sesame oil                        1 ounce
Soy sauce                         1 ounce
Vinegar                           1 ounce
Apple juice concentrate           1/2 ounce
Hot chili paste                   2 teaspoons
Ground black pepper               1 teaspoon
Bring 5 quarts of water to a boil and rapidly cook noodles until tender, about 4 minutes. Drain, rinse with cold water, and toss with 1/2 ounce sesame oil. Refrigerate to chill.

In a dry sauté pan, toast sesame seeds. Set aside. In a food processor, combine 5 ounces sesame seeds, ginger, garlic, white parts of green onions, peanut butter, oil, soy sauce, vinegar, apple juice concentrate, chili paste, black pepper, and 6 ounces of water. Process until smooth. Refrigerate to chill.

In a large bowl, toss noodles with sauce and garnish with remaining sesame seeds and green parts of green onions.

Excerpts from the Summer 2000 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).

For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more"  on whatever subscription form you choose.

Converted to HTML by Stephanie Schueler.

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