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This pleasing-to-the-eye and pleasing-to-the-palate meal is perfect for any formal occasion. Give fine fare an elegant flair by offering Tossed Salad with a basket of Mushroom Phyllo and Broccoli Delmonico, a side of Couscous, and a “painted plate” entrée with Stuffed Zucchini Boats, followed by Poached Pears or Queen of Sheba Cake.
Tossed Salad
For the Dressing:
1 cup Italian dressing
1 cup red wine vinegar
1 cup olive oil
Combine all the ingredients. Set aside.
For the Salad:
4 heads bib lettuce, trimmed and cleaned
2 heads Boson lettuce, trimmed and cleaned
2 heads romaine lettuce, trimmed and cleaned
2 heads red leaf lettuce, trimmed and cleaned
2 cups dried cherries
2 cups toasted almonds
1 1/4 cups chopped green onions
2 jicamas, cut with 1-inch aspic cutter into hearts or flowers
4 cups mandarin oranges, sectioned
Toss together all the ingredients. Combine with the dressing.
Makes 25 servings
Mushroom Phyllo
1 lb. shiitake mushrooms
1 lb. button, straw, or other cooking mushrooms
2 onions
2 large garlic cloves
2 Tbsp. vegan margarine (try Earth Balance brand)
1/2 tsp. thyme
1/4 cup red wine
2 8-oz. pkgs. vegan cream cheese
1 pkg. frozen phyllo dough, cut into 2-inch squares
Olive oil
In a food processor, combine the mushrooms, onions, and garlic. Pulse for about 20 seconds, or until finely chopped.
Transfer to a skillet and sauté over medium-high heat in the margarine and the thyme for about 6 to 8 minutes. Add the red wine. Cook for 5 minutes, or until the mixture starts to brown. Mix in the vegan cream cheese and continue to cook for 3 minutes. Let cool for 20 minutes.
Add about 5 heaping tsp. of the mushroom mixture to the center of a phyllo square. Layer another piece of phyllo on top. Lightly brush with the olive oil. Continue until the remaining ingredients have been used.
Bake at 350°F for 20 minutes, or until golden brown. Serve in a basket with the salad course.
Makes 50 servings
Broccoli Delmonico
5 Tbsp. olive oil
4 cups finely diced onions
4 cups sliced mushrooms
1 tsp. sea salt
1 tsp. nutmeg
1 1/2 cups white flour
8 tsp. nutritional yeast
2 cups chopped, pimento-stuffed green olives
1 cup cashews
4 cups soy milk
10 cups broccoli florets
4 cups sliced faux bacon (try Yves Canadian Bacon)
4 cups cooked kidney beans, pinto beans, or black-eyed peas
24 3-inch phyllo cups
Heat the oil in a medium saucepan. Sauté the onions and the mushrooms with the salt and the nutmeg until the onions are translucent. Stir in the flour and the nutritional yeast. Cook for 3 to 5 minutes. Add the olives. Set aside.
In a blender, purée the cashews with 2 cups of the soy milk until a smooth paste forms (you should be able to feel only a slightly gritty texture when you rub the mixture between your fingers). Add the remaining 2 cups of soy milk and blend for a few seconds.
Pour over the sautéed onion mixture and stir until well blended. Cook over medium heat, stirring occasionally, until the sauce thickens.
Steam the broccoli for about 5 minutes, or until tender but crisp. Add to the sauce mixture.
Stir in the faux bacon and the beans. Spoon into the phyllo cups.
Bake at 350°F for 10 to 15 minutes, or until golden brown.
Makes 25 servings
Couscous
4 boxes couscous (try Near East brand)
8 cups vegetable broth
1 tsp. sea salt
1 tsp. black pepper
2 tsp. saffron threads or 2 tsp. turmeric
1 cup toasted pine nuts (optional)
1 cup green onions, chopped (optional)
1 cup dried cherries, apricots, or golden raisins (optional)
1 cup parsley (optional)
1 cup cilantro (optional)
Cook the couscous according to the package directions, using the broth instead of water. When finished cooking, add all the other ingredients.
Makes 30 1/2-cup servings
Painted Plates
Traditional Plate
4 oz. seitan
1 Tbsp. olive oil
1 tsp. rosemary
Salt and pepper, to taste
1/4-1/2 cup mashed potatoes with herbs
1 cup blanched or grilled long green beans, trimmed to a uniform size
Sprigs of rosemary for garnish
1/4 cup roasted corn
4 Tbsp. chopped cilantro
1/4 cup roasted red pepper purée
Brush the seitan with the olive oil and sprinkle with the rosemary, salt, and pepper. Grill for 5 minutes, until hot.
Place in the center of a serving plate. Using a star tip, pipe the mashed potatoes onto the seitan.
Arrange the green beans in the shape of a teepee on top of the mashed potatoes. Top with a sprig of rosemary.
Decorate in swirls with the corn, cilantro, and red pepper purée.
Makes 1 serving
Italian Plate
For the Garlic Toast:
1/2 cup vegan margarine (try Earth Balance brand)
Garlic salt, to taste
2 garlic cloves, finely minced
1 Tbsp. parsley, chopped
1 vegan baguette
In a small bowl, mix the margarine, garlic salt, garlic, and parsley until thoroughly combined.
Cut the baguette in half and spread the garlic margarine on the inside and top of the bread.
Wrap the bread in aluminum foil and bake at 350°F for 20 minutes, or until warmed and browned.
Slice into 3- x 3-inch rounds. Broil until lightly toasted.
For the Oil-Infused Pesto:
3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 1/2 cups extra-virgin olive oil
1/4 cup soy parmesan cheese
Place the garlic and the pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
With the processor running, pour the oil into the feed tube in a slow, steady stream until well blended. Add more oil if necessary. Stir in the soy cheese.
To Assemble:
Roasted tempeh, cut into 3- x 3-inch squares
2 1 1/2-inch strips roasted red peppers
2 Tbsp. caponata, warmed
Fresh chive sprigs for garnish
Baby yellow tomatoes, roasted, for garnish
Baby red tomatoes, roasted, for garnish
Place the garlic toast in the center of the plate.
Create a second layer by placing the roasted tempeh square on top of the garlic toast.
Create a third layer by placing the roasted red pepper strips on top of the tempeh.
Create a fourth layer by spooning on the caponata. Garnish with the chives, oil-infused pesto sauce, and roasted baby yellow and red tomatoes.
Makes 1 serving
‘South of the Border’ Plate
For the Tomatillo Sauce:
8 tomatillos
3 jalapeño peppers, stems removed
1/2 bunch cilantro
Garlic salt, to taste
1 ripe Hass avocado (optional)
Remove the wrappers from the tomatillos.
Immerse the tomatillos and the peppers in boiling water until soft. Place in a blender with the remaining ingredients and purée until smooth.
To Assemble:
Black bean cake
1/2-3/4 cup cooked sticky, spicy rice
1 tomato, halved and roasted
1/4 cup guacamole
1 jalapeño pepper, seeded and diced
Polenta, cut into wedges
Vegan sour cream (try Tofutti Sour Supreme)
1 red pepper, seeded and roughly chopped
Cover the plate, excluding the rim, with the tomatillo sauce.
Place the black bean cake in the center of the plate. Using a stainless steel ring the same size as the cake, press the rice on top of the patty to 1 1/2-inch thickness. Press in the roasted tomato halves. Top with an even layer of the guacamole. Carefully remove the ring.
Decorate with the jalapeño, polenta, vegan sour cream, and the red peppers.
Makes 1 serving
Roasted Vegetable Cup
Phyllo dough
1 potato, peeled and sliced into ovals
1 beet, steamed, peeled, and sliced into ovals
1 zucchini, sliced into ovals
1 sweet potato, peeled and sliced into ovals
1 cup pearl onions
1 large carrot, peeled and sliced into ovals
1 eggplant, sliced into ovals
2 cloves garlic, roughly chopped
1 1/2 cups balsamic vinaigrette
Basil for garnish
Grease an oversized muffin pan. Place the phyllo dough in the muffin cups.
Bake at 350°F for 10 minutes, or until crisp and lightly browned.
Combine the vegetables with the garlic and the balsamic vinaigrette. Roast for 15 to 20 minutes, or until the vegetables are soft.
To serve, prop the cup on the plate at an angle. Cascade the vegetables from the cup onto the plate. Garnish with the balsamic vinaigrette and the basil.
Makes 1 serving
Stuffed Zucchini Boats
You can assemble these the day before serving to save time.
12 5-inch green zucchinis
6 large sweet potatoes, peeled and cut into large pieces
Vegetable broth, enough to cover potatoes
1 cup vegan margarine (try Earth Balance brand)
1/2 tsp. cinnamon (optional)
Pinch of nutmeg (optional)
Cut the zucchini in half lengthwise.
Using a melon baller, scoop out 1/2 of the pulp, or 3 inches going lengthwise. Be careful not to scoop too deep or tear the bottom.
Blanch the zucchini in boiling salted water for 1 to 2 minutes. Remove from the hot water and immerse in ice-cold water immediately. Drain. Pat dry with a paper towel.
Meanwhile, cook the sweet potatoes in the broth until tender but not mushy. Drain and immerse in cold water. Pat dry. Mash.
Melt the margarine in the microwave and add the spices. Add to the mashed sweet potato. Make sure that the mixture is not too thin.
Put into a pastry bag and use a large leaf tip or star tip to pipe into the zucchini boats.
Bake at 350°F until the potatoes begin to brown and are hot, about 20 to 25 minutes.
Makes 25 servings
Poached Pears
For the Fruit Sauce:
2 12-oz. pkgs. frozen sweetened raspberries
2 Tbsp. sugar
1 Tbsp. lemon juice
Purée all the ingredients in a blender until smooth. Pour through a fine sieve to remove the seeds.
For the Pears:
13 whole firm pears, peeled and cored, stems attached (Bosc, Bartlett, Anjou, Comice, or
Asian pears will work)
2 cups red or white wine
2 cups pear or apple juice
1 cup sugar
2 sticks cinnamon
1/4 cup lemon juice
2-inch piece of vanilla bean, split in half, pods and seeds removed
4-8 cups water
Core the pears from the bottom using a melon baller. Slice off 1/4 inch from the bottom so that they will stand up.
Place in a pan at least a few inches deeper than the pears.
In a large pot, combine the wine, juice, sugar, cinnamon, lemon juice, vanilla bean, and water. Bring to a boil.
Pour over the pears. Cover and bake at 350ºF for about 15 to 25 minutes, or until just tender. Remove to a serving dish. Cool in the refrigerator.
To Assemble:
Fresh raspberries for garnish
Fresh mint sprigs for garnish
Spoon the fruit sauce onto a plate, top with a pear half, and garnish with the fresh raspberries and mint sprigs.
Makes 25 servings
Queen of Sheba Cake
For the Cake:
1/2 cup vegan margarine (try Earth Balance brand)
1/2 cup sugar (try Florida Crystals)
Egg replacer equivalent of 3 eggs
7 oz. vegan semisweet chocolate chips, gently melted and cooled slightly
2 Tbsp. finely ground almonds
2 Tbsp. Kahlúa
1/4 tsp. almond extract
2/3 cup flour
1 tsp. baking powder
Generous pinch of salt
Preheat the oven to 400°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. Set aside.
Beat the margarine in a large mixing bowl until fluffy. Gradually add the sugar and beat on high speed for 7 to 8 minutes. Add the egg replacer and beat well. Stir in the chocolate, almonds, Kahlúa, and almond extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold 1/3 of the flour mixture into the batter until completely mixed. Repeat until all the flour mixture is incorporated into the chocolate batter. Turn into the prepared cake pan.
Bake in the middle of the oven for 15 to 18 minutes, or until 1 1/2 inches along the outer edge of the cake is done and the batter does not move in the center when shaken. Set aside for 1 hour. Chill for 6 hours before removing from the pan.
For the Glaze:
8 oz. vegan semisweet chocolate chips
1/2 cup vegan margarine
1 Tbsp. light corn syrup (optional)
Melt the ingredients in a double boiler until combined. Gently pour over the cake while warm. Cool in the refrigerator overnight.
For the Raspberry Coulis:
1 cup raspberries
1 lemon, juiced
2 Tbsp. sugar
Purée the raspberries, lemon juice, and sugar until smooth. Press the mixture through a fine sieve to remove any seeds. Serve with a slice of the cake.
Makes 12 servings
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