Menu 2

Want to serve a dinner that’s colorful and creative? Then relax and chill with your guests over Grilled Tempeh With Dipping Sauce, Tropical Tossed Salad, Vegan Tetrazini, and Raspberry Phyllo Cups. Add some Sun-Dried Tomato Foccacia, and you’ll have a meal that’ll make your guests say, “Oh, my gosha!”

Grilled Tempeh With Dipping Sauce

For the Tempeh:
Olive oil for frying
5 6-oz. pkgs. smokey-flavored tempeh strips, cut in half to form 4-inch strips

Heat the olive oil in a sauté pan. Cook the tempeh for 4 minutes per side, or until lightly browned.
Serve with Dipping Sauce.

For the Dipping Sauce:
1 cup vegan sour cream (try Tofutti Sour Supreme)
3/8 cup ketchup
2 tsp. chopped capers
1/2 tsp. dried cayenne pepper
1 tsp. lemon juice
2 tsp. sweet relish

Combine all the ingredients.

Makes 15 to 20 servings

Tropical Tossed Salad

For the Salad:
1 cup water
Juice of 1 lemon
2 ripe avocados, peeled and sliced
1 head Boston lettuce, cleaned and torn into bite-size pieces
1 head bib lettuce, cleaned and torn into bite-size pieces
1 head red leaf lettuce, cleaned and torn into bite-size pieces
1 cup fresh sliced strawberries
1 red onion, thinly sliced
2 grapefruits, peeled and sectioned

Mix the water and the lemon juice.
Dip the avocados in the lemon water.
Arrange the fruits and vegetables on a wide platter and serve with Strawberry Dressing on the side.

For the Strawberry Dressing:
16 oz. vegan sour cream (try Tofutti Sour Supreme)
10 oz. frozen sweetened strawberries
1/2 tsp. salt

Combine all the ingredients.

Note: In the fall, try using 1 pomegranate and 2 fresh pears instead of the strawberries and avocados. Top with hulled salted pumpkin seeds and sweet balsamic vinaigrette.

Makes 20 servings

Vegan Tetrazini

For the Sauce:
1 cup vegan margarine (try Earth Balance brand)
1 cup white flour
1 cup white wine
1 1/2 Tbsp. mild miso
4 Tbsp. tahini
8 cups faux-chicken or vegetable broth
4 cups plain soy milk
1 1/2 tsp. salt
1 1/2 tsp. pepper

In a large saucepan over medium heat, melt the margarine.
Stir in the flour to form a paste. Add the wine and cook for 1 minute. Add the remaining ingredients.

For the Casserole:
21 lbs. uncooked pasta (spaghetti, fettuccini, or linguini)
4 cups cooked broccoli florets
2 10-oz. pkgs. frozen spinach, squeezed (optional)
3 lbs. mushrooms, sautéed until golden brown
2 cups grated soy mozzarella cheese
1/2 cup seasoned breadcrumbs
1/2 cup slivered blanched almonds

In an oiled 11- x 6-inch casserole dish, spread 1/2 cup of the prepared sauce. Add 1/2 of the pasta and all the broccoli, spinach, mushrooms, and soy cheese. Layer more sauce to cover, and then the remaining pasta and the remaining sauce. Top with the breadcrumbs and the almonds. Cover.*
Bake, covered, in a 350°F oven for 20 minutes. Uncover and continue baking for 20 minutes, or until golden brown on top.

*Note: The recipe can be prepared 1 day ahead up to this point.

Makes 25 servings

Sun-Dried Tomato Focaccia

For the Dough*:
1 oz. yeast
2 cups warm water
1 1/2 oz. salt
3 1/2 cups flour
1 oz. olive oil

Dissolve the yeast in the warm water.
Mix the salt, flour, and oil in a nonreactive bowl and add the yeast mixture. Turn out onto a floured surface and knead for 8 to 10 minutes.
Transfer to a lightly oiled bowl and roll the dough around to lightly coat with oil. Cover the bowl loosely with plastic wrap. Let rest for 40 to 60 minutes, or until doubled in size.

*Note: This recipe calls for two batches of dough.

For the Toppings:
1 red onion, sliced and sautéed
1 1/2 tsp. fresh rosemary
3/4 cup crushed, pitted Kalamata olives
1 cup julienne sun-dried tomatoes
10 garlic cloves, minced
1/2 cup olive oil

Toss all the ingredients together until coated in the olive oil. Add more oil as needed. Set aside.

For the Dipping Oil:
1/2 cup olive oil
1 tsp. garlic salt
1 tsp. black pepper
1/2 tsp. paprika

Combine all the ingredients. Set aside.

To Assemble:
Preheat the oven to 375°F.
Remove the dough from the bowls, dividing each into 2 balls. On a floured surface, roll each ball out to form 4 disks.
Place the dough on an oiled baking pan and make dimples by poking your finger around the surface.
Add the toppings and bake for 25 to 35 minutes, or until golden around the edges. Serve with the dipping oil.

Makes 25 servings

Raspberry Phyllo Cups

1 pkg. low-fat vegan pudding mix (try Mori-Nu brand in chocolate, vanilla, or lemon)
1-2 Tbsp. Kahlúa (optional for chocolate pudding)
Soy creamer in French vanilla flavor (optional for any pudding flavor)
1 pkg. silken extra-firm tofu (Try Mori Nu brand)
Water as needed for consistency
40 Mini phyllo shells (found in the frozen-foods section)
5 or 6 pts. raspberries
40 mint leaves for garnish

Prepare the pudding according to the package directions, using the Kahlúa, soy creamer, or tofu instead of water or milk. Be careful not to make too thin. Add water as needed for consistency.
Fill the phyllo shells halfway with the pudding. Top with 3 large fresh raspberries. Refrigerate. Serve within 4 to 5 hours. Garnish with a mint leaf.

Makes 40 servings

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