Vegetarian Journal's Foodservice Update

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
- Green and Brown Soy Pasta Salad
- Wild Rice 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.

Firm tofu 3 pounds
Soy sauce4 ounces
Vinegar1 ounce
Vegan mayonnaise1 quart
Celery, diced5 stalks
Chopped onions8 ounces
Chopped pickles10 ounces
Chopped bell pepper8 ounces
Chopped fresh parsley1 ounce


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.


Serves 20           Copyright: Nancy Berkoff

Serve this cold salad as an appetizer, an accompaniment to spring rolls, or serve with a garden salad.

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 drained2 pounds
Green onions, chopped 5 each
Fresh ginger, peeled and chopped2 Tablespoons
Orange juice1 pint
White vinegar6 ounces
Vegetable oil2 ounces
Soy sauce2 ounces
Minced garlic1 clove


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.


Makes 6 cups           Copyright: Nancy Berkoff

This salad is chewy and flavorful.

Wild rice7 ounces
Long grain white rice5 ounces
Minced celery 1 cup
Chopped green onion 4 ounces
Minced garlic 1 clove
Raisins4 ounces
Dried cranberries or cherries4 ounces
Chopped almonds5 ounces
Lemon juice2 Tablespoons
Red vinegar 2 Tablespoons
Chopped fresh parsley or cilantro3 Tablespoons


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:
Nuts to You!
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).

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.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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Last Updated
Apr. 11, 2004

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