Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume X, Number 2 Spring 2002
Vegetarian Quantity Recipes
IT’S NOT TUNA SALAD
Serves 20 Copyright: Nancy Berkoff
Serve this salad as a cold sandwich, to top a garden salad, or mix it with cooked pasta or potatoes.
| Ingredients | Measure |
| Firm tofu | 3 pounds |
| Soy sauce | 4 ounces |
| Vinegar | 1 ounce |
| Vegan mayonnaise | 1 quart |
| Celery, diced | 5 stalks |
| Chopped onions | 8 ounces |
| Chopped pickles | 10 ounces |
| Chopped bell pepper | 8 ounces |
| Chopped fresh parsley | 1 ounce |
Method
Place tofu in a plastic or glass container. Add soy sauce and vinegar. Cover and allow to marinate for at least 2 hours. Preheat oven to 400 degrees. Place tofu and marinade into an oven-proof dish and bake for 15 minutes, uncovered. Remove from the oven and allow to cool. Place remaining ingredients in a large bowl and mix to combine. Cut or crumble tofu into small pieces. Gently combine with the mayonnaise and veggies. Serve on a toasted bagel, in a wrap or stuffed into a pita, or use as a topping for a Caesar or chef salad.
GREEN AND BROWN SOY PASTA SALAD
Serves 20 Copyright: Nancy Berkoff
Serve this cold salad as an appetizer, an accompaniment to spring rolls, or serve with a garden salad.
| Ingredients | Measure |
| Cooked pasta such as rotini, penne, or small shells (start with 1-3/4 pounds uncooked) | 4-1/2 pounds |
| Cooked edamame (fresh soybeans, available frozen) | 1 pound |
| Roasted soy nuts | 1-1/2 pounds |
| Fresh bean sprouts, washed and drained | 2 pounds |
| Green onions, chopped | 5 each |
| Fresh ginger, peeled and chopped | 2 Tablespoons |
| Orange juice | 1 pint |
| White vinegar | 6 ounces |
| Vegetable oil | 2 ounces |
| Soy sauce | 2 ounces |
| Minced garlic | 1 clove |
Method
In a large bowl, toss pasta, edamame (shelled), soy nuts, sprouts, onions, and ginger. Set aside. In a small bowl, combine orange juice, vinegar, oil, soy sauce, and garlic. Mix well. Add dressing to the pasta and toss well to combine. Cover and allow salad to chill for at least 2 hours before serving.
WILD RICE SALAD
Makes 6 cups Copyright: Nancy Berkoff
This salad is chewy and flavorful.
| Ingredients | Measure |
| Wild rice | 7 ounces |
| Long grain white rice | 5 ounces |
| Minced celery | 1 cup |
| Chopped green onion | 4 ounces |
| Minced garlic | 1 clove |
| Raisins | 4 ounces |
| Dried cranberries or cherries | 4 ounces |
| Chopped almonds | 5 ounces |
| Lemon juice | 2 Tablespoons |
| Red vinegar | 2 Tablespoons |
| Chopped fresh parsley or cilantro | 3 Tablespoons |
Method
In a medium-size pot, allow 3 cups of water to come to a boil. Stir in the wild rice, lower heat, and cover. Simmer until the rice is tender, about 40 minutes. Remove from the heat and let stand, covered. In a small pot, boil 1-1/4 cups water and add white rice. Lower heat, cover, and cook for 15 minutes or until the rice is tender. Remove from heat. Add white rice to the wild rice and stir and fluff. Stir in celery, onion, garlic, raisins, berries, almonds, juice, and vinegar. Stir until well mixed. Cover and allow salad to chill for at least 1 hour before serving. Garnish with parsley or cilantro.
Note: If you would like to serve this hot, sauté the celery, onion, garlic, raisins, berries, and almonds in 1 Tablespoon oil or vegan margarine until soft, about 5 minutes. Add to combined rice and stir in juice and vinegar.
Excerpts from the Spring 2002 Issue:
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Apr. 11, 2004
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