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Vegetarian Journal's Foodservice Update



Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume X, Number 3     Summer 2002

Vegetarian Quantity Recipes

- Wild Rice with Herbs, Dried Cranberries, and Pine Nuts
- Fennel and Tomato Gratin
- Vegan Chocolate Cake
- Squash Pasta with Zucchini and Garlic Sauce
- Orange Chocolate Bread Pudding with Maple Rum Sauce

Fennel and Tomato Gratin

Serves 20           Copyright: Nancy Berkoff

Fresh fennel is usually available from late Spring to early Autumn. Serve this gratin as an elegant entrée.

IngredientsMeasure
Dried breadcrumbs2 cups
Olive oil1/2 cup
Minced garlic cloves6
Onions 2 large (1-1/2 pounds)
Fresh fennel bulbs12
Diced tomatoes, drained 1 quart plus 1 pint
Black pepper 1 Tablespoon
White pepper 2 teaspoons
Fresh basil, finely shredded2 Tablespoons
Shredded vegan cheese 3 ounces
Fresh lemon zest1 teaspoon

Method

Cut onions in half across the root end and thinly slice. Trim off leaves and stalks of fennel bulbs. Core fennel and cut into thin slices (about 1/2-inch thick). Preheat oven to 400 degrees. Heat a medium-size sauté pan and toast the breadcrumbs in the dry pan, stirring constantly, until golden brown, about 3 minutes. Remove from the pan and set crumbs aside. Heat oil in the same pan. Sauté garlic and onions until soft (do not brown), about 3 minutes. Add fennel. Cook and stir over medium heat until fennel has become tender and golden, about 15 minutes. Reduce heat, add tomatoes, black and white pepper, and basil. Cover and allow to cook for 5 minutes. Place mixture in a shallow half steam table pan or large glass casserole and set aside. Combine breadcrumbs with the cheese and zest. Bake until heated thoroughly, about 15 minutes. Serve bubbly hot.

Note: The gratin can be assembled and refrigerated, uncooked, about 6 hours before needed.


Vegan Chocolate Cake

Serves 12  (one 13”x9”x2” sheet cake)   Copyright: Nancy Berkoff

IngredientsMeasure
Oil1/2 cup
White vinegar1 Tablespoon
Vanilla extract2 teaspoons
Fresh orange zest1 teaspoon
Orange juice1 cup
Unsweetened applesauce1 cup
Water1/2 cup
All-purpose flour3 cups
Dry vegan sweetener1-1/2 cups
Unsweetened cocoa powder1/2 cup
Baking soda2 teaspoons
Salt1/2 teaspoon
Vegetable oil spray to cover pan

Method

Preheat oven to 350 degrees. In a mixing bowl, combine oil, vinegar, extract, zest, juice, applesauce, and water. Mix and set aside. In a medium-size bowl, combine flour, sweetener, cocoa powder, baking soda, and salt. Add flour mixture to oil mixture and beat until well blended, incorporating a lot of air. An electric mixer can be used. Spray a 13”x9”x2” baking pan with oil. Add cake batter and bake for 30 minutes or until a knife inserted in the center of the cake comes out clean. Allow to cool before attempting to remove cake from pan.


Orange Chocolate Bread Pudding with Maple Rum Sauce

Serves 20  (2”x2” portions)   Copyright: Nancy Berkoff

This recipe can be made a day ahead then reheated and sauced when ready to serve.

Pudding:

IngredientsMeasure
Vegetable oil sprayto cover pan
French bread1-1/2 pounds
Vanilla soy or rice milk or almond milk2-1/2 cups
Vegan dry sweetener1-1/2 cups
Unsweetened cocoa powder1 cup
Silken tofu2 Tablespoons
Fresh orange zest2 Tablespoons
Vanilla extract2 teaspoons
Vegan chocolate or carob chips2 cups

Method

Preheat oven to 325 degrees. Spray a shallow half steam table pan or 13”x9”x2” pan with vegetable oil spray. Tear bread into bite-size pieces. Place bread in bottom of pan. Cover and set aside. In a small sauce pot, heat milk, sweetener, and cocoa powder over medium heat, stirring constantly, until mixture resembles a hot chocolate beverage (about 5 minutes). Briskly mix in tofu, zest, and extract and heat for 3 minutes. Pour mixture over bread, cover, and let stand for 10 minutes, or until most of the liquid is absorbed. Bake in the oven, uncovered, for 1 hour, or until a knife inserted in the center comes out clean. If desired, sprinkle chips over pudding while still hot. Serve pudding hot or cold, with or without the sauce below.

Sauce:

IngredientsMeasure
Vegan dry sweetener1 cup
Vegan margarine1/3 cup
Unsweetened cocoa powder1/2 cup
Maple syrup1/4 cup
White or dark rum1/4 cup

Method

Combine sweetener and margarine in a small sauce pot, stirring constantly over a medium heat until smooth, about 4 minutes. Take off the heat and stir in cocoa and syrup. Stir to combine. Serve hot over bread pudding, cake, or sorbet.



Excerpts from the Summer 2002 Issue:
Catering Weddings and Other Big Events
Food Service Hotline
Vegan Food Products

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


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June 11, 2004

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