Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VIII, Number 3 Summer 2000  

VEGETARIAN QUANTITY RECIPIES


ROASTED CHILE AND CORN CHOWDER

Copyright: Nancy Berkoff
Yield: 15 six-ounce servings
INGREDIENTS                      MEASURE

Fresh jalape�o or fresh chili    8
Red rose or Yukon gold potatoes, 3 pounds
     peeled and cubed
Vegan margarine                  2 ounces
Onion, chopped                   14 ounces
Red or yellow bell pepper,       12 ounces
     chopped
Celery, chopped                  3 ounces
Fresh or frozen corn kernels,    2 pounds
     thawed
Plain soy milk                   1-1/2 pints
Fresh tomatoes, seeded and       1 pound
     chopped
White pepper                     1 ounce
Fresh cilantro, chopped          4 ounces
Vegan soy cheese, shredded       3 ounces
     (optional)
METHOD
Place jalape�o on a baking sheet. Place sheet under the broiler and broil for 10 minutes or until blackened. (Alternative method: place chili on a long-handled fork and blacken over an open flame.) Place in a plastic bag (to make peeling easier) for 10 minutes. Peel chilies, cut in half, and remove seeds and membranes.

In a small stock pot, place potatoes and sufficient water to cover them. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain and mash slightly with a fork.

Melt margarine in a small stock pot. Add onions, peppers, and celery. Saut� for 5 minutes, stirring constantly. Add chilies, potatoes, corn, soy milk, tomatoes, and pepper and cook until thick (about 25 minutes.

Serve hot, garnished with cilantro and soy cheese.


DAN DAN NOODLES

Copyright: Nancy Berkoff
Yield: 10 four-ounce servings
INGREDIENTS                       MEASURE

Fresh Chinese or Soba noodles     2 pounds
Sesame oil                        1/2 ounce
Sesame seeds                      8 ounces
Fresh ginger, minced              2 ounces
Garlic, minced                    4 cloves
Green onions, white part minced   6
     and green part sliced
Peanut butter                     8 ounces
Sesame oil                        1 ounce
Soy sauce                         1 ounce
Vinegar                           1 ounce
Apple juice concentrate           1/2 ounce
Hot chili paste                   2 teaspoons
Ground black pepper               1 teaspoon
METHOD
Bring 5 quarts of water to a boil and rapidly cook noodles until tender, about 4 minutes. Drain, rinse with cold water, and toss with 1/2 ounce sesame oil. Refrigerate to chill.

In a dry saut� pan, toast sesame seeds. Set aside. In a food processor, combine 5 ounces sesame seeds, ginger, garlic, white parts of green onions, peanut butter, oil, soy sauce, vinegar, apple juice concentrate, chili paste, black pepper, and 6 ounces of water. Process until smooth. Refrigerate to chill.

In a large bowl, toss noodles with sauce and garnish with remaining sesame seeds and green parts of green onions.


Excerpts from the Summer 2000 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


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