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For a hearty dinner that has something to tempt everybody’s taste buds, you can’t go wrong with simple fare, including favorites such as “Sausage” Pizza, Mexican Layer Dip, Tossed Salad, Grilled Corn on the Cob, Grilled Red Skin Potatoes, Grilled Vegetable Kebabs, Fried Plantain Chips With Dipping Sauces, and Brownies and “Sundae” Bar.

‘Sausage’ Pizza

This recipe can be made ahead of time and frozen prior to baking.

5 vegan frozen pizza doughs (store-bought)
8 cups tomato pizza sauce or 5 cups Basil Pesto (see recipe)
32 oz. faux sausage, crumbled (try Lightlife Gimme Lean Sausage Style)
2 red onions, thinly sliced
14 roasted garlic cloves, sliced
2 cups chopped tomatoes
7 Tbsp. finely chopped jalapeño peppers
2 cans artichoke hearts, coarsely chopped
32 oz. vegan mozzarella cheese

Preheat the oven to 475°F.
Spray olive oil or nonstick cooking spray on a rectangular baking sheet with 1/2-inch high sides.
Stretch the dough out evenly on the baking sheet to within 1/4 inch of the sides.
Evenly spread the sauce and the toppings on the dough, sprinkling the vegan mozzarella cheese on top. Bake until golden brown, approximately 10 to 15 minutes. Cut into squares.

Variation: Brush both sides of the dough with olive oil and grill. Once the bottom is lightly browned, flip and top with the sauce, toppings, and soy cheese. Grill until heated through and the soy cheese is bubbling.

Makes 25 servings

Basil 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
1/2 cup 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 a paste forms.
With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.
Cover and refrigerate until ready to serve.

Makes 2 cups

Mexican Layer Dip

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

Grilled Corn on the Cob

25-30 ears of corn, husks on
2 cups vegan margarine (try Earth Balance brand)
2 tsp. cayenne pepper
2 Tbsp. finely chopped cilantro or parsley

Soak the corn in a large tub or sink full of water for at least 1 hour.
Cook over a large grill for 30 to 40 minutes, or until the kernels are soft.
While the corn is cooking, mix together the margarine, cayenne pepper, and cilantro. Set aside.
Serve the corn with the herb margarine.

Makes 25 servings

Grilled Red Skin Potatoes

40 medium red skin potatoes, cleaned and quartered
8 large cloves garlic, chopped
3/4 cup olive oil
2 tsp. sea salt
2 tsp. ground black pepper
2-4 tsp. Hungarian paprika
1 tsp. dill (optional)

In a large bowl, combine all the ingredients. Toss until the potatoes are completely covered with the oil and the seasonings.
Transfer to a baking dish with sides that are at least 2 to 3 inches high.* Bake, covered, at 350ºF for 25 minutes. Remove the lid and bake for 30 minutes, or until golden brown, stirring every 10 minutes.
Serve with ‘Caesar Dressing’ (see recipe).

*Note: This recipe can be made the day before up to this point, then wrapped in foil with more olive oil. Reheat the potatoes on the grill, turning 3 or 4 times.

Makes 25 servings

‘Caesar Dressing’

16 oz. soft tofu, drained
1/2 cup lemon juice
12-16 garlic cloves, crushed
4 Tbsp. tahini
Salt and pepper, to taste
1 tsp. Dijon mustard
4 Tbsp. capers
1 cup olive oil
2 Tbsp. fresh parsley

Combine the tofu, lemon juice, garlic, tahini, salt and pepper, mustard, and capers in a blender. Blend until smooth.
Place in a jar with a lid. Add the olive oil and shake until blended. Add the parsley. Refrigerate for at least 1 hour before serving.

Makes 25 servings

Grilled Vegetable Kebabs

For the Kebabs:
25 pieces each of any of the following:
Carrot, sliced into 1-inch-thick rounds and blanched
Parsnip, sliced into 1-inch-thick pieces and blanched
Red pepper, cut into 1-inch squares
Red or Vidalia onion, cut into wedges
Portobello mushrooms, cleaned and quartered
Green zucchini, cut into 1-inch pieces
Cherry tomatoes
Pineapple chunks
Small red skin potatoes, partially cooked

For the Marinade:
1/2 cup Italian dressing
1/4 cup soy sauce
1/4 cup balsamic vinegar

Combine all the ingredients until smooth.

For the Louis Sauce:
1 1/2 cups Garlic Dressing (see recipe)
1/2 cup ketchup
3-4 Tbsp. sweet relish
2 Tbsp. capers
2 Tbsp. lemon juice

Mix all the ingredients together.

For the Cilantro Sauce:
2 cups Garlic Dressing (see recipe)
1 cup finely chopped cilantro
3-4 Tbsp. olive oil

Combine all the ingredients. Add more olive oil to thin if necessary.

For Assembly:
12 presoaked wooden skewers or 12 metal skewers

Arrange the vegetables of choice on the skewers and marinate for 30 minutes.
Grill until softened, turning every few minutes.
Serve with the Louis Sauce and the Cilantro Sauce.

Makes 25 servings

Garlic Dressing

8 oz. soft tofu, drained
1/4 cup lemon juice
6-8 garlic cloves, crushed
Salt and pepper, to taste
2 Tbsp. tahini
1/2 cup olive oil
1 Tbsp. fresh parsley

Combine the tofu, lemon juice, garlic, salt and pepper, and tahini in a blender. Blend until smooth.
Place in a jar with a lid. Add the olive oil and shake until blended. Add the parsley. Refrigerate for at least 1 hour before serving on a tossed green salad.

Makes 25 servings

Fried Plantain Chips With Dipping Sauces

For the Fried Plantain Chips:
Vegetable oil for frying
15 green plantains
2 cups heavily salted water

Heat the oil in a deep fryer.
Using a vegetable peeler, peel the plantains. Slice on a bias into 1-inch-thick pieces.
Fry until lightly browned. Immediately remove from the oil and place in a paper bag. Gently press with a rolling pin until the plantains are approximately 1/2-inch thick.
Remove from the bag. Quickly dip into the salted water and fry again until brown and crisp. Drain on paper towels.

For the Mango Salsa:
2 fresh mangoes or papayas, peeled, seeded, and diced
2 limes, juiced
1 red pepper, seeded and finely diced
1-2 jalapeño peppers, seeded and finely diced
1/4 cup olive oil or macadamia nut oil
1 cup finely chopped cilantro
1 cup finely chopped green onion
1/4 cup red wine vinegar
Salt and pepper, to taste

Combine all the ingredients. Chill for at least 1 hour before serving.

For the Hot Black-Bean Dip:
2 15-oz. cans black beans, liquid reserved
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
1 1/2 cups chopped onion
4 large garlic cloves, peeled
1/4 cup green chilies from a jar, drained
3/4 cup grated soy cheddar or mozzarella cheese
Blue- or yellow-corn tortilla chips

Blend the first 9 ingredients in a blender until smooth.
Transfer to an oiled baking crock or a chafing dish insert. Top with the soy cheese.
Bake at 350°F for 10 minutes, until hot and the “cheese” is melted.
Serve with the Fried Plantain Chips and tortilla chips.

Makes 25 servings

Brownies and ‘Sundae’ Bar

For the Brownies:
2 boxes vegan brownie mix
Strong coffee sufficient to replace the water in the package directions
4 Tbsp. Kahlúa
1 1/2 cups walnuts or pecans (optional)

Prepare the brownies according to the package directions, replacing the water with the coffee and the Kahlúa. Add the nuts.

For the Glaze:
8 oz. vegan semisweet chocolate chips
1/2 cup vegan margarine (try Earth Balance brand)
1 Tbsp. light corn syrup (optional)

Melt the vegan chocolate chips with the vegan margarine and the corn syrup in a double boiler until combined. Gently pour over the brownies while warm. Cool in the refrigerator.

For the ‘Sundae’ Bar:
6 pts. soy ice cream in 3 different flavors
Ice
2 cups toasted almonds (optional)
2 cups toasted pecans or walnuts (optional)
2 cups toasted macadamia nuts (optional)
2 cups roasted peanuts, skinned (optional)
2 cups blueberries (optional)
2 cups sliced strawberries (optional)
2 cups raspberries (optional)
3 sliced bananas (optional)
2 cups diced pineapple (optional)
Hershey’s Syrup (optional)
Strawberry topping (optional)
Raspberry purée (optional)
Nondairy whipped cream topping (optional, try Rich’s brand)

Place the containers of soy ice cream in a large decorative bowl filled halfway with the ice. Place 3 ice-cream scoops next to the bowl.
Place the remaining ingredients in matching bowls with spoons. (These can be prepared and put in the refrigerator on a tray several hours before serving. The bananas should be cut at the last minute.)
Serve the soy ice cream on the brownies with the desired toppings.

Variation: Try heating the chocolate sauce.

Makes 25 servings

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