Vegetarian Journal's Foodservice Update

About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links

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

Volume VIII, Number 3 Summer 2000  

VEGETARIAN QUANTITY RECIPIES


ROASTED CHILE AND CORN CHOWDER

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
     chopped
Celery, chopped                  3 ounces
Fresh or frozen corn kernels,    2 pounds
     thawed
Plain soy milk                   1-1/2 pints
Fresh tomatoes, seeded and       1 pound
     chopped
White pepper                     1 ounce
Fresh cilantro, chopped          4 ounces
Vegan soy cheese, shredded       3 ounces
     (optional)
METHOD
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.


DAN DAN NOODLES

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
METHOD
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.



About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links


The Vegetarian Resource Group Logo © 1996-2014 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
August 17, 2000

Graphic design by Leeking Ink


The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

Any pages on this site may be reproduced for non-commercial use if left intact and with credit given to The Vegetarian Resource Group.

Web site questions or comments? Please email vrg@vrg.org.