Menu 1

Whether you’re walking down the aisle or just whiling away the evening with a roomful of guests, a dinner of Caesar Salad With Homemade Croutons, Cream of Asparagus Soup, Twice-Baked Potatoes, ‘Beef’ in Puff Pastry With Madeira Wine Sauce, and Garlic Green Beans or Broccoli will have all your guests saying “I do” when asked if they want seconds.

Caesar Salad With Homemade Croutons

For the 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 all the ingredients except the oil and the parsley 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.

For the Croutons:
2 loaves of French bread, cut into 1 1/2-inch cubes
6 Tbsp. olive oil
2 Tbsp. dried thyme
2 Tbsp. garlic salt

Brush the bread cubes with the olive oil. Sprinkle on the thyme and the garlic salt.
Broil for 6 to 8 minutes, turning halfway through, or until golden brown.

For the Salad:
6 Tbsp. olive oil
8 Tbsp. Italian seasoning
Salt and pepper, to taste
8 heads romaine lettuce, cleaned and trimmed
3/4 cup chopped parsley (optional)
1 large red onion, thinly sliced (optional)
1 1/2 cups grated soy white cheese (optional)

Combine the olive oil, Italian seasoning, salt and pepper.
Cut the lettuce into strips and toss with the salad dressing. Grill the faux-chicken patties until warm and grill marks show. Slice into 4 pieces.
Evenly divide the salad among 10 12-inch plates. Top with the faux-chicken patties, parsley, onion, soy cheese, and croutons.

Makes 25 servings

‘Beef’ in Puff Pastry With Madeira Wine Sauce

For the Mushroom Mixture:
10 shallots, finely chopped
4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
8 garlic cloves, finely minced
12 cups finely chopped button mushrooms
1 cup Madeira wine
6-8 tsp. finely chopped parsley
4 tsp. minced fresh thyme
Salt and pepper, to taste

In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
Add the garlic and the button mushrooms. Cook for 5 minutes.
Add the wine and cook until almost evaporated.
Stir in the parsley and thyme and adjust the flavor with the salt and pepper. Set aside.

For ‘Beef’ Puff Pastry
6 puff pastry sheets
6 cups Mushroom Mixture
7 lbs. Sysco MoonRose Beef Strips (product number 7222516)*

Thaw the puff pastry sheets and fill each with the Mushroom Mixture and faux-beef strips. Fold over and crimp.
Place in the refrigerator for 30 minutes.
Bake at 400°F for 15 to 20 minutes, until brown and crisp.
Serve with the Madeira Sauce (see below).

For the Madeira Sauce:
2 Tbsp. olive oil
1 Tbsp. finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups “beef”-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste

In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook for a few minutes.
Add the wine, thyme, and bay leaves. Cook until reduced by 1/2.
Add the broth and the peppercorns and cook for 20 minutes.
Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Makes 25 servings

*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Steak Strips which are available at most grocery stores.

Cream of Asparagus Soup

2 1/2 cups vegetable broth or water
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
1 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon

In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, potato, onion, and celery. Reduce the heat and cook for 25 to 30 minutes.
Pour into a food processor along with the flour and purée until smooth.
Return to the saucepan and add the remaining ingredients. Simmer until thickened and heated throughout. Serve immediately.

Makes 6 servings

Twice-Baked Potatoes

25 medium-large baking potatoes
1 cup vegan margarine (try Earth Balance brand)
1/2 cup vegan sour cream (try Tofutti Sour Supreme)
3/4 cup chopped green onions
Salt and pepper, to taste
Paprika, to taste (optional)
Vegan bacon-flavored bits (optional, try Bac-Os)
Vegan cheddar cheese (optional)

Wash the potatoes and pierce with a fork.
Bake at 350°F for 1 1/2 hours, or until the outside is slightly crisp and the inside is soft. Cool for approximately 20 minutes.
Using a spoon, scoop out the inside of the potatoes, leaving approximately 1/8 inch around the edge.
Place the potato in a large bowl and add the vegan margarine, vegan sour cream, green onions, salt, and pepper. Mash together thoroughly.
Pipe the filling back into the skins. Top with the paprika, vegan bacon-flavored bits, or vegan cheese.*
Bake at 350°F for 15 to 20 minutes or until hot.

*The recipe can be prepared the day before serving at this point.

Makes 25 servings

Garlic Green Beans or Broccoli

5 lbs. fresh green beans, stems removed and cut diagonally into large pieces
OR
10 bunches broccoli, cut into florets
1/2 cup olive oil
8 garlic cloves
2 tsp. oregano
Salt and pepper, to taste

Fill a large pot with water. Add a little salt and bring to a boil. Add the greens, cooking for about 3 to 5 minutes and turning occasionally. Drain.
In a separate pot over medium-high heat, warm the oil. Add the garlic and oregano and sauté for 2 to 3 minutes. Add the greens and sauté for another 2 to 3 minutes. Add the salt and pepper.

Makes 25 to 30 servings

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