VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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

Volume VI, Number 3 Summer 1998  

SOY FOODS QUANTITY RECIPES

CREAMY CREAM-LESS TOMATO SOUP
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: 25 six-ounce servings

SERVING SUGGESTIONS: Use this smooth recipe as a hot appetizer, as an ingredient in casseroles, or even as a sauce.

VARIATIONS: Turn this recipe into a vegetable chowder with the addition of diced seasonal veggies, corn, and potatoes.

INGREDIENTS            AMOUNT

Vegetable oil spray    to cover pan
Onions, diced          12 ounces
Fresh tomatoes, diced  7 each
Garlic, minced         3 cloves 
White pepper           3 teaspoons   
Soymilk                1 quart
Silken tofu, firm      2-1/2 pounds  

PROCEDURE
Sweat (cook until translucent) onion for about 4 minutes in a kettle or braising pan. Add tomatoes, garlic, and pepper; sweat for 2 minutes (until garlic is soft). Blend in soymilk. Cook and stir for 2 minutes. Remove from heat. Add in tofu and stir (for smooth consistency purée in blender and re-heat). Serve hot.

DIJON-SESAME DRESSING
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Makes 1-1/2 quarts

SERVING SUGGESTIONS: Use this recipe as a dressing for salads and as a dip for veggies or bread sticks.

INGREDIENTS              AMOUNT

Firm tofu                2 pounds
Apple juice concentrate  4 ounces
Onion, minced            6 ounces
Prepared mustard         4 ounces
Vinegar                  6 ounces
Sesame oil               3 ounces
Sesame seeds             1 ounce
White pepper             2 teaspoons
Ginger, powdered         1 teaspoon
Garlic, powdered         1 teaspoon

PROCEDURE
Blend all the ingredients until creamy. Refrigerate until ready to serve.

BANANA-RAMA
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: Serves 20

SERVING SUGGESTIONS: Try this frozen banana confection in the hot summer months. The lightness and coolness will appeal to everyone. It might be just the thing to please your customers or patients (watch the syrups for diabetics).

VARIATIONS: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use flavored soy or rice milk for variety.

INGREDIENTS               AMOUNT     

Bananas, very ripe        10 each
Soy or rice milk          30 ounces
Orange juice concentrate  3 ounces
Fresh berries             1 pound    

PROCEDURE
Chunk the bananas into a food processor. Add soy or rice milk and purée thoroughly. Add concentrate and blend again. Place a few berries in the bottom of a container. Pour mixture over berries. Cover and freeze. Serve garnished with more berries.


Excerpts from the Summer 1998 Issue:


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Converted to HTML by Stephanie Schueler



VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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