Give your guests an "I can't
believe it's vegan!" moment by serving flavorful, elegant, cruelty-free
food on your special day. Are you an experienced vegan chef who loves to cook? Many
dishes are easy to make yourself if you'd prefer to wow your guests with some
If cooking isn't your specialty, hire a caterer to do all the work so that you can just sit back and enjoy the food! If you have a favorite local vegan restaurant, check to see if it caters events. The following are a few directories that list vegan-friendly restaurants and caterers:
Most caterers are more than happy to customize a
menu to address your needs, so feel free to contact those available in your area and see if they're willing to come up with an animal-free menu.
Another unique and fun idea is to have a food truck! Vegan food trucks are popping up in a number of big cities and are experts at cooking up delicious food for large crowds. They're a great option for rehearsal dinners, too.
Remember: This is your opportunity to show your guests how tasty vegan food is, so don't settle. If the first recipe or caterer you try isn't exactly what you had in mind, keep looking! The time and energy that you put into finding the perfect food for your reception will pay off in the end. The wife of one PETA staffer said that the effort she put into finding the perfect caterer was worth it. As she explained, "We actually had a number of nonvegan guests comment that the food opened their eyes to how good vegan cuisine can be." You couldn't ask for a better reaction!
Check out the following fabulous
menu ideas from special events and nutritional food consultant Susan Baker:
Looking for light fare that would be perfect for an early afternoon wedding reception? Then let's do lunch with these easy, breezy menus:
Menu 1: For a meal that is guaranteed to be faux pas-free, toss together a Grilled Faux-Chicken Caesar Salad and add fresh fruit and rolls with Sun-Dried Tomato Tapenade.
This salad is perfect for plated service.For the Dressing:16 oz. soft tofu, drained1/2 cup lemon juice12-16 garlic cloves, crushed4 Tbsp. tahiniSalt and pepper, to taste1 tsp. Dijon mustard4 Tbsp. capers1 cup olive oil2 Tbsp. fresh parsleyCombine the tofu, lemon juice, garlic, tahini, salt and pepper, mustard, and capers in a blender. Blend until smooth.Empty into a jar with a lid. Add the olive oil and shake until blended. Add the parsley. Refrigerate at least 1 hour before serving on a tossed green salad.For the Croutons:2 loaves of French bread, cut into 1 1/2-inch cubes8 Tbsp. olive oil2 Tbsp. dried thyme2-4 Tbsp. garlic saltBrush the bread cubes with the olive oil. Sprinkle on the thyme and the garlic salt.Broil for 6 to 8 minutes, or until the croutons are golden brown, turning halfway through the cooking time.For the Salad:9 heads romaine lettuce, cleaned and trimmed12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*4-8 Tbsp. olive oil8 Tbsp. Italian seasoningSalt and pepper, to taste3/4 cup chopped parsley (optional)1 large red onion, thinly sliced (optional)2 cups grated soy white cheese (optional)Cut the lettuce into strips.Brush both sides of the “chicken” with the olive oil. Season with the Italian seasoning, salt, and pepper. Grill until hot and grill marks appear. Remove from the heat and slice into long strips.Toss the lettuce with the salad dressing.Evenly divide the salad among 12 10-inch plates. Top with the parsley, onion, and soy cheese. Arrange the grilled “chicken” on top with the croutons.Makes 25 servings*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.
2-lb. jar sun-dried tomatoes packed in oil2 cups pitted olives1/2 cup capers3 Tbsp. Basil Pesto (see recipe)1 cup pine nuts1/2 cup olive oilIn a food processor, combine the sun-dried tomatoes, olives, capers, pesto, and pine nuts.Add the olive oil, 1 Tbsp. at a time, until a smooth consistency is achieved.Place in a crock or on an oval platter. Serve with croûtes or crackers.Makes 4 cups
3 garlic gloves, peeled1/3 cup pine nuts3 cups firmly packed fresh basil leaves1/2-3/4 tsp. salt1/8 tsp. freshly ground black pepper1/2 cup extra-virgin olive oil1/4 cup soy parmesan cheesePlace 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
Menu 2: To create an afternoon delight, invite pesto to your nuptials! This menu packs a punch with flavorful Pasta Pesto, refreshing Lemon Fruit Cups, and oh-so-good Garlic Bread or warm baguettes dripping with vegan garlic margarine.
2 cups Basil Pesto (see recipe) 2 cups vegetable broth12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*3 cups toasted pine nuts3 cups jarred sun-dried tomatoes, julienned4 bunches green onions, chopped8 whole roasted red peppers, cut into strips8 cans artichoke hearts, drained and halved4 cups olives (optional)Salt and pepper, to taste4 lbs. linguine or thin spaghetti, cooked and drainedChevrons of fresh basil for garnish (optional)Mix the pesto and the broth together.Marinate the faux-chicken patties in the pesto mixture for 30 minutes.Add the next 7 ingredients to the pesto mixture and stir to combine. Add the pasta and toss to coat.Garnish with the basil.Makes 25 servings*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.
3 garlic gloves, peeled1/3 cup pine nuts3 cups firmly packed fresh basil leaves1/2-3/4 tsp. salt1/8 tsp. freshly ground black pepper1/2 cup extra-virgin olive oil1/4 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
25 fresh lemons (somewhat hard)2 honeydew melons2 cantaloupes 1/2 watermelon 3 pkgs. fresh raspberries3 pkgs. blueberries3 pkgs. blackberriesFresh sprigs of mintRaspberries to garnish Use a sharp knife to cut the lemons in half in a zigzag pattern, creating cups. Remove the pulp and dry the lemon shells with paper towels. Using a melon baller, scoop balls out of the melons. Alternate layers of melon balls and paper towels in a container. Keep cold. (This can be done 3 to 4 hours before serving.) Fill the lemon cups with the melon balls and the berries. Top with 1 mint sprig and place a raspberry in the center. Keep chilled until ready to serve.Makes 25 servings
2 cups vegan margarine (try Earth Balance brand)Garlic salt, to taste6-8 garlic cloves, finely minced4 Tbsp. parsley, chopped4 vegan baguettesIn a small bowl, mix the vegan margarine, garlic salt, garlic, and parsley until thoroughly combined.Cut the baguettes in half and spread with the garlic margarine.Wrap in aluminum foil and bake at 350°F for 20 minutes, or until warmed and brown.Makes 25 servings
Perfect for a wedding rehearsal or a casual reception, the following menus are must-haves when the occasion calls for simple, great-tasting cuisine:
Menu 1: 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, Grilled "Chicken" Patties With Mango Salsa, and Brownies or “Sundaes.”
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 sliced14 roasted garlic cloves, sliced2 cups chopped tomatoes7 Tbsp. finely chopped jalapeño peppers2 cans artichoke hearts, coarsely chopped32 oz. vegan mozzarella cheesePreheat 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
3 garlic gloves, peeled1/3 cup pine nuts3 cups firmly packed fresh basil leaves1/2-3/4 tsp. salt1/8 tsp. freshly ground black pepper1/2 cup extra-virgin olive oil1/4 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
2 cans spicy vegetarian refried beans2 cups guacamole 3 cups pico de gallo or salsa2-4 cups grated soy cheddar cheese 2 cups vegan sour cream (try Tofutti Sour Supreme), mixed with 1 pkg. taco seasoning2 cups lettuce, finely shredded12 green onions, chopped2 cans black olives, finely chopped1 tomato, cut into a rose (optional)1 green pepper, seeded and cut into leaves or parsley to garnish (optional)In a 9- or 10-inch pie plate or dish, spread and layer the beans, guacamole, pico de gallo, soy cheese, and vegan sour cream mix.Top with the lettuce, green onions, and black olives.Garnish with the tomato and the green pepper or parsley.Serve with tortilla chips.Makes 25 servings
For the Dressing:1 cup Italian dressing1 cup red wine vinegar1 cup olive oil Combine all the ingredients. Set aside.For the Salad:4 heads bib lettuce, trimmed and cleaned2 heads Boson lettuce, trimmed and cleaned2 heads romaine lettuce, trimmed and cleaned2 heads red leaf lettuce, trimmed and cleaned2 cups dried cherries2 cups toasted almonds1 1/4 cups chopped green onions2 jicamas, cut with 1-inch aspic cutter into hearts or flowers4 cups mandarin oranges, sectionedToss together all the ingredients. Combine with the dressing. Makes 25 servings
25-30 ears of corn, husks on2 cups vegan margarine (try Earth Balance brand)2 tsp. cayenne pepper 2 Tbsp. finely chopped cilantro or parsleySoak 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
40 medium red skin potatoes, cleaned and quartered8 large cloves garlic, chopped3/4 cup olive oil2 tsp. sea salt 2 tsp. ground black pepper2-4 tsp. Hungarian paprika1 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
16 oz. soft tofu, drained 1/2 cup lemon juice 12-16 garlic cloves, crushed 4 Tbsp. tahini Salt and pepper, to taste1 tsp. Dijon mustard4 Tbsp. capers1 cup olive oil2 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
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 blanchedRed 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 cookedFor the Marinade:1/2 cup Italian dressing 1/4 cup soy sauce 1/4 cup balsamic vinegarCombine 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 cilantro3-4 Tbsp. olive oil Combine all the ingredients. Add more olive oil to thin if necessary.For Assembly:12 presoaked wooden skewers or 12 metal skewersArrange 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
8 oz. soft tofu, drained1/4 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
For the Fried Plantain Chips:Vegetable oil for frying15 green plantains2 cups heavily salted waterHeat 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 diced2 limes, juiced1 red pepper, seeded and finely diced1-2 jalapeño peppers, seeded and finely diced1/4 cup olive oil or macadamia nut oil 1 cup finely chopped cilantro 1 cup finely chopped green onion 1/4 cup red wine vinegarSalt and pepper, to tasteCombine 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 powder1/2 tsp. cumin 1/2 tsp. salt 1/2 tsp. pepper2 Tbsp. olive oil1 1/2 cups chopped onion4 large garlic cloves, peeled 1/4 cup green chilies from a jar, drained 3/4 cup grated soy cheddar or mozzarella cheeseBlue- or yellow-corn tortilla chipsBlend 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
For the Brownies:2 boxes vegan brownie mixStrong coffee sufficient to replace the water in the package directions4 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 chips1/2 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 flavorsIce2 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
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!”
For the Tempeh:Olive oil for frying5 6-oz. pkgs. smokey-flavored tempeh strips, cut in half to form 4-inch stripsHeat 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 ketchup2 tsp. chopped capers1/2 tsp. dried cayenne pepper 1 tsp. lemon juice 2 tsp. sweet relish Combine all the ingredients. Makes 15 to 20 servings
For the Salad:1 cup waterJuice of 1 lemon2 ripe avocados, peeled and sliced1 head Boston lettuce, cleaned and torn into bite-size pieces1 head bib lettuce, cleaned and torn into bite-size pieces1 head red leaf lettuce, cleaned and torn into bite-size pieces1 cup fresh sliced strawberries 1 red onion, thinly sliced2 grapefruits, peeled and sectionedMix 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. saltCombine 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
For the Sauce:1 cup vegan margarine (try Earth Balance brand)1 cup white flour1 cup white wine1 1/2 Tbsp. mild miso4 Tbsp. tahini8 cups faux-chicken or vegetable broth4 cups plain soy milk1 1/2 tsp. salt1 1/2 tsp. pepperIn 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 florets2 10-oz. pkgs. frozen spinach, squeezed (optional)3 lbs. mushrooms, sautéed until golden brown2 cups grated soy mozzarella cheese1/2 cup seasoned breadcrumbs 1/2 cup slivered blanched almondsIn 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
For the Dough*:1 oz. yeast 2 cups warm water 1 1/2 oz. salt 3 1/2 cups flour 1 oz. olive oilDissolve 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 sautéed1 1/2 tsp. fresh rosemary3/4 cup crushed, pitted Kalamata olives1 cup julienne sun-dried tomatoes10 garlic cloves, minced1/2 cup olive oilToss 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 oil1 tsp. garlic salt1 tsp. black pepper1/2 tsp. paprikaCombine 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
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 consistency40 Mini phyllo shells (found in the frozen-foods section) 5 or 6 pts. raspberries 40 mint leaves for garnishPrepare 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
This pleasing-to-the-eye and pleasing-to-the-palate meal is perfect for any formal wedding. 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.
For the Dressing:1 cup Italian dressing1 cup red wine vinegar1 cup olive oilCombine all the ingredients. Set aside.For the Salad:4 heads bib lettuce, trimmed and cleaned2 heads Boson lettuce, trimmed and cleaned2 heads romaine lettuce, trimmed and cleaned2 heads red leaf lettuce, trimmed and cleaned2 cups dried cherries2 cups toasted almonds1 1/4 cups chopped green onions2 jicamas, cut with 1-inch aspic cutter into hearts or flowers4 cups mandarin oranges, sectionedToss together all the ingredients. Combine with the dressing.Makes 25 servings
1 lb. shiitake mushrooms1 lb. button, straw, or other cooking mushrooms2 onions2 large garlic cloves2 Tbsp. vegan margarine (try Earth Balance brand)1/2 tsp. thyme1/4 cup red wine2 8-oz. pkgs. vegan cream cheese1 pkg. frozen phyllo dough, cut into 2-inch squaresOlive oilIn 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
5 Tbsp. olive oil4 cups finely diced onions4 cups sliced mushrooms1 tsp. sea salt1 tsp. nutmeg1 1/2 cups white flour8 tsp. nutritional yeast2 cups chopped, pimento-stuffed green olives1 cup cashews4 cups soy milk10 cups broccoli florets4 cups sliced faux bacon (try Yves Canadian Bacon)4 cups cooked kidney beans, pinto beans, or black-eyed peas24 3-inch phyllo cupsHeat 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
4 boxes couscous (try Near East brand)8 cups vegetable broth1 tsp. sea salt1 tsp. black pepper2 tsp. saffron threads or 2 tsp. turmeric1 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
Traditional Plate4 oz. seitan1 Tbsp. olive oil1 tsp. rosemarySalt and pepper, to taste1/4-1/2 cup mashed potatoes with herbs1 cup blanched or grilled long green beans, trimmed to a uniform sizeSprigs of rosemary for garnish1/4 cup roasted corn4 Tbsp. chopped cilantro1/4 cup roasted red pepper puréeBrush 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 servingItalian PlateFor the Garlic Toast:1/2 cup vegan margarine (try Earth Balance brand)Garlic salt, to taste2 garlic cloves, finely minced1 Tbsp. parsley, chopped1 vegan baguetteIn 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, peeled1/3 cup pine nuts3 cups firmly packed fresh basil leaves1/2-3/4 tsp. salt1/8 tsp. freshly ground black pepper2 1/2 cups extra-virgin olive oil1/4 cup soy parmesan cheesePlace 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 squares2 1 1/2-inch strips roasted red peppers2 Tbsp. caponata, warmedFresh chive sprigs for garnishBaby yellow tomatoes, roasted, for garnishBaby red tomatoes, roasted, for garnishPlace 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’ PlateFor the Tomatillo Sauce:8 tomatillos3 jalapeño peppers, stems removed1/2 bunch cilantroGarlic salt, to taste1 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 cake1/2-3/4 cup cooked sticky, spicy rice1 tomato, halved and roasted1/4 cup guacamole1 jalapeño pepper, seeded and dicedPolenta, cut into wedgesVegan sour cream (try Tofutti Sour Supreme)1 red pepper, seeded and roughly choppedCover 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
Phyllo dough1 potato, peeled and sliced into ovals1 beet, steamed, peeled, and sliced into ovals1 zucchini, sliced into ovals1 sweet potato, peeled and sliced into ovals1 cup pearl onions1 large carrot, peeled and sliced into ovals1 eggplant, sliced into ovals2 cloves garlic, roughly chopped1 1/2 cups balsamic vinaigretteBasil for garnishGrease 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
You can assemble these the day before serving to save time.12 5-inch green zucchinis6 large sweet potatoes, peeled and cut into large piecesVegetable broth, enough to cover potatoes1 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
For the Fruit Sauce:2 12-oz. pkgs. frozen sweetened raspberries2 Tbsp. sugar1 Tbsp. lemon juicePurée 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, orAsian pears will work)2 cups red or white wine2 cups pear or apple juice1 cup sugar2 sticks cinnamon1/4 cup lemon juice2-inch piece of vanilla bean, split in half, pods and seeds removed4-8 cups waterCore 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 garnishFresh mint sprigs for garnishSpoon the fruit sauce onto a plate, top with a pear half, and garnish with the fresh raspberries and mint sprigs.Makes 25 servings
For the Cake:1/2 cup vegan margarine (try Earth Balance brand)1/2 cup sugar (try Florida Crystals)Egg replacer equivalent of 3 eggs7 oz. vegan semisweet chocolate chips, gently melted and cooled slightly2 Tbsp. finely ground almonds2 Tbsp. Kahlúa1/4 tsp. almond extract2/3 cup flour1 tsp. baking powderGenerous pinch of saltPreheat 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 chips1/2 cup vegan margarine1 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 raspberries1 lemon, juiced2 Tbsp. sugarPurée 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
For a savory and satisfying sit-down dinner without the white gloves, these traditional menus are a perfect fit:
Menu 1: An elegant dinner of Caesar Salad, Cream of Asparagus Soup, “Beef” in Puff Pastry With Madeira Wine Sauce, Twice-Baked Potatoes, and Garlic Green Beans or Broccoli will have all your guests saying “I do” when asked if they want seconds.
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 taste1 tsp. Dijon mustard4 Tbsp. capers1 cup olive oil2 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 cubes6 Tbsp. olive oil2 Tbsp. dried thyme2 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 oil8 Tbsp. Italian seasoningSalt 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
For the Mushroom Mixture: 10 shallots, finely chopped4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand) 8 garlic cloves, finely minced12 cups finely chopped button mushrooms1 cup Madeira wine6-8 tsp. finely chopped parsley4 tsp. minced fresh thymeSalt and pepper, to tasteIn 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 Pastry6 puff pastry sheets6 cups Mushroom Mixture7 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 oil1 Tbsp. finely chopped shallots1 cup Madeira wine1 sprig thyme2 bay leaves3 cups “beef”-flavored broth 1 tsp. crushed black peppercorns1 Tbsp. arrowroot or cornstarch1/4 cup cold water2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand) Salt and pepper, to tasteIn 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.
2 1/2 cups vegetable broth or water 1 lb. fresh asparagus, cut into 1/2-inch pieces1 large potato, thinly sliced1 medium-sized onion, chopped1/2 cup celery, chopped2 Tbsp. unbleached all-purpose flour2 cups soy milk1/4 tsp. salt1/4 tsp. pepper1/4 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
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 onionsSalt and pepper, to tastePaprika, 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
5 lbs. fresh green beans, stems removed and cut diagonally into large piecesOR10 bunches broccoli, cut into florets 1/2 cup olive oil 8 garlic cloves2 tsp. oreganoSalt and pepper, to tasteFill 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
Menu 2: Whether or not you’re hosting a “big fat Greek wedding,” make a meal with Mediterranean flair by dishing out Stuffed Grape Leaves, Roasted Eggplant Dip served with raw vegetables, Vegan Greek Salad, Vegan Moussaka, Vegan Lemon Chicken, Rice Pilaf, pita bread with Tahini Dipping Sauce and Vegan Tzatziki, and Spinach Pie.
1 cup long-grain rice, washed4 cups chopped onions 1 cup olive oil1/2-3/4 cup fresh parsley, chopped2 1/2 Tbsp. dried dill1 lemon, juiced1/4 cup pine nutsSalt and pepper, to taste50 grape leaves, canned/jarred in brineCombine all the ingredients except the grape leaves. Mix well. Taste and adjust the seasonings if necessary.Rinse the grape leaves in warm water. Drain. Cut off any woody stems. Pat dry.Spread a leaf open underside-up. Place 1 to 2 tsp. of the rice filling near the stem end of the leaf. Fold the stem end over the filling and then fold the sides toward the filling in the center. Roll the leaf up into a small cylindrical package, being careful not to fold too tightly because the rice will expand during cooking. If rolled too loosely, the package will fall apart. Repeat until all the leaves are rolled.Place with seams facing down in a large Dutch oven or a wide sauté pan. Cover with a heavy plate or baking dish to prevent the leaves from shifting and add water to cover to the level of the plate. Bring to a boil, lower the heat, and simmer for 1 hour, or until the rice is tender. Add more water if necessary. Refrigerate. Serve with Tahini Dipping Sauce or Tzatziki (see recipes).Note: This can be made 2 days before serving. Makes 50 dolmades
3 medium eggplants, peeled and cut into 1/2-inch cubesSalt4 Tbsp. olive oil2 Tbsp. tahini 1 Tbsp. fresh lemon juice 3-4 Tbsp. olive oil or sesame oil 3 large garlic cloves1/4 tsp. cayenne pepper (optional)2-3 Tbsp. vegetable broth3 cups hummus Salt and freshly ground black pepper, to tastePut the eggplant in a colander and toss with a generous amount of salt. Let stand for 30 minutes. Rinse and pat dry, then toss with the olive oil.Preheat the oven to 400°F. Place the eggplant on a baking sheet and roast for 40 minutes, turning occasionally, or until softened but not dry. Cool. In a medium bowl, mix the tahini, lemon juice, oil, garlic, cayenne pepper, broth, and hummus together to form a medium consistency. Add more broth if necessary.Transfer the eggplant to a bowl. Mash with a potato masher. Mix in the tahini sauce and season with the salt and pepper. Serve chilled or at room temperature with pita wedges, croûtes, or vegetables.Makes 25 servings
For the Greek Salad Dressing:1 cup olive oil1 cup red wine vinegarJuice of 1/2 of a lemon 2 tsp. dried oregano1 tsp. basil2 tsp. sea salt1 tsp. ground black pepperMix all the ingredients until combined.For the ‘Feta Cheese’:3 tsp. salt2 tsp. tahini2 lbs. extra-firm tofu, frozen for 4 hours, thawed, and crumbled1 tsp. oregano Combine 1 cup of the salad dressing with the salt, tahini, and oregano. Add the tofu and marinate for at least 1 hour.For the Salad:4 heads Boston lettuce4 heads romaine lettuce, sliced into strips8 medium-size firm tomatoes, cut into 1/2-inch cubes 4 small red onions, thinly sliced3 cups Kalamata olives, pitted2 red peppers, cut into 1/2-inch pieces3 cucumbers, peeled and cut into 1/2-inch pieces3 cans beets, sliced into strips 15 whole pepperoncini peppers (optional)1 cup garbanzo beans (optional)Arrange the lettuces in a large bowl and top with the remaining ingredients and the “feta cheese.”Serve with the Greek dressing.Makes 25 servings
For the Eggplant: 7-8 eggplants*, peeled and cut into 1/4-inch slicesOlive oilIn a large bowl, soak the eggplant slices in heavily salted water for 20 minutes. Drain and rinse for 10 to 15 minutes. Pat dry. Cover the bottom 1/2 inch of a large sauté pan with the oil and heat over medium heat. Sauté the eggplant for a couple of minutes on each side. *Note: Large, cooked potatoes that are sliced with the skin left on can replace the eggplant. Follow the same directions but do not soak the potatoes in salted water.For the ‘Beef’ Sauce:3 large onions, finely chopped4 large garlic cloves2 lbs. mushrooms, sliced1 cup red wine1 cup vegetable broth4 lbs. vegan beef crumbles1 tsp. dried rosemary 1 tsp. allspice 4 tsp. cinnamon 4 tsp. oregano1-2 tsp. salt2 tsp. black pepper3 cups tomato sauceIn a large saucepan over medium heat, cook the onions, garlic, mushrooms, and wine for 15 minutes.Add the remaining ingredients and cook for 5 minutes. Set aside.For the Custard: 32 oz. silken tofu2 heads roasted garlic3/8 cup light miso2 Tbsp. nutritional yeast2 Tbsp. egg replacement powder12 tsp. nutmeg1 tsp. salt3/8 cup soy milkIn a food processor, blend all the ingredients until smooth. Set aside. To Assemble: 2 cups spaghetti sauceSeasoned bread crumbs Preheat the oven to 350°F. In an oiled 24-inch casserole dish, layer 1 cup of the spaghetti sauce, half of the eggplant, and half of the “beef” sauce. Repeat the layers. Top with the custard. Bake for 30 minutes. Top with the bread crumbs and bake for 15 minutes.Makes 25 servings
For the Kebabs:13 lbs. Sysco MoonRose Beef Strips (product number 7222516)* 1/4 cup olive oil Vegan steak seasoning, to taste (try Montreal Steak Seasoning)6 red peppers, cut into 1-inch chunks 6 yellow zucchinis, sliced into thick rounds 6 red onions, cut into 1-inch chunks 90-100 dried apricots25-30 skewers Preheat a grill or broiler to medium-high. Toss the “beef” strips in the olive oil and flavor with the seasoning. Soak the skewers in water and thread, alternating the “beef” strips, peppers, zucchini, onions, and apricots.Broil or grill for 2 to 4 minutes per side.For the Olive Relish: 2 medium tomatoes, finely diced 1/2 cup roughly chopped green olives4 Tbsp. capers, rinsed, dried, and chopped3 Tbsp. olive oil Zest and juice of 3 lemons 2 tsp. minced fresh garlic 1/3 cup chopped fresh basil Salt and pepper, to tasteIn a medium bowl, combine all the ingredients. Serve with the kebabs.Makes 25 servings*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.
5 boxes rice pilaf (try Near East brand) Olive oil 1 tsp. saffron, yellow curry, or turmeric (optional)1 green pepper, seeded and chopped (optional)1 red pepper, seeded and chopped (optional)1 cup chopped parsley or cilantro (optional)2 cups green baby peas (optional)1 cup golden raisins or dried cherries (optional)1 cup sliced toasted almonds 1 cup chopped green onionsCook the rice according to the directions. Stir in the olive oil.Add any or all of the optional ingredients to the cooked rice. Mix well and transfer to a serving dish or chafer. Top with the toasted almonds and the green onions.Makes 20 servings
1/4 cup tahini1/4 cup water1/8 cup soy sauce1/8 cup fresh lemon juice1/8 cup olive or sesame oilWhisk together all the ingredients until combined. Serve with falafel or grape leaves.Makes 3/4 cup
1 cucumber, peeled and shredded1/2 onion, peeled and shredded1 12-oz. container vegan sour cream (try Tofutti Sour Supreme)1/8 cup olive oil1/8 cup fresh lemon juice 2 tsp. dried dill* 1/4 cup chopped parsley or mint leaves (optional) 1/2 tsp. tahini (optional)1/8 tsp. cayenne pepper (optional)Combine all the ingredients in a blender until smooth. Serve with pita bread.*Note: If using fresh dill, use 1/3 cup.Makes 3 to 4 cups
4 cartons frozen, chopped spinach, defrosted and squeezed1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance brand)4 Tbsp. grated onion1 1/4 cups chopped cooked potato, chopped 1 tsp. salt 1 tsp. pepper1/3 tsp. allspice4 Tbsp. vegan seasoned breadcrumbsGrated soy cheese (optional) 1 pkg. phyllo dough, defrostedToss together all the ingredients except the phyllo dough and the extra margarine. Remove the phyllo dough from the package. Place on a dry towel and cover with a damp cloth, working quickly to keep the dough moist but not wet. Cut into 1 1/2-inch-wide strips. Brush with the remaining margarine and place 1 layer of the strips in a casserole dish. Top with 1/4 cup of the spinach mixture. Continue layering, making 6 to 8 layers.Cook at 350°F for 20 minutes, or until golden brown.Makes 25 servings
Let your guests help themselves to a buffet loaded with a garden variety of delicious vegetarian dishes, such as California Tossed Salad, Shepherd’s Pie, fresh baguettes with assorted flavors of hummus, Spanish Paella, and “Chicken” Casserole.
For the Salad:2 heads bib lettuce, cleaned 2 heads Boston lettuce, cleaned 2 heads red leaf lettuce, cleaned 2 heads romaine lettuce, cleaned 4 cups or cans mandarin oranges, drained2 jicamas, julienned or cut into shapes with aspic cutter 12 green onions, choppedTear the lettuces into bite-size pieces. Evenly combine with the mandarin oranges, jicamas, and green onions. Save 1/3 cup of the jicama for garnish.For the Sweet-and-Sour Dressing: 16 oz. Italian dressing1/2 cup apple cider vinegar 1/2 cup sugar (try Florida Crystals) Combine all the ingredients.To Assemble:3 cups toasted walnuts 2 avocados, slicedToss the lettuce mixture with the dressing until thoroughly coated.Garnish with the toasted walnuts and the avocados.Makes 30 servings
4 onions, chopped32-oz. pkg. fresh mushrooms, sliced4 Tbsp. vegan margarine8 garlic cloves, minced1 cup sherry2 cups medium-size barley8 cups mushroom broth2 cups finely chopped carrots1/2 tsp. thyme2 cups canned corn, drained 2 cups baby peas8 cups mashed potatoesSalt and pepper, to taste1 cup vegan cheddar cheese, gratedSauté the onions and the mushrooms in the vegan margarine until golden brown. Add the garlic and the sherry. Cook for 2 minutes. Add the barley, mushroom broth, carrots, and thyme. Make sure that there is plenty of liquid while cooking and add water if necessary. Cook until very thick. In a small bowl, combine the corn and the baby peas. Set aside.In a medium bowl, mix the mashed potatoes with the salt and pepper. Set aside.Spread the barley mixture in the bottom of a pie plate. Add the corn-and-peas mixture. Top with the mashed potatoes and the vegan cheese. Bake in a 375°F oven for 20 minutes, or until golden brown.Makes 25 servings
2 large onions, chopped6 garlic cloves, roughly chopped1/2 cup olive oil20 grilled vegan chicken patties, sliced2 pkgs. vegan chorizo, sliced (try Melissa’s brand)4 cups vegan sausage crumbles6 large tomatoes, chopped2 green peppers, chopped1 roasted red pepper, sliced, or 1 4-oz. jar pimiento strips4 cups raw white rice10 cups vegetable broth1 1/2 tsp. oregano1 1/2 tsp. sea salt1 tsp. black pepper1 tsp. saffron20 oz. frozen peas4 cans quartered artichoke hearts 40 asparagus tips, blanched or grilled for garnishFlat parsley for garnishKalamata olives for garnishGreen olives for garnish1 large lemon, sliced into wedges, for garnishBottle of hot sauce (optional)In a large sauté pan, cook the onion and the garlic in the olive oil over medium heat until transparent.Add the “chicken” strips, “chorizo,” “sausage,” tomatoes, peppers, and pimientos. Cook for 5 minutes. Add the rice, broth, oregano, salt, pepper, and saffron. Bring to a boil and cook for 15 minutes. Transfer to a paella dish or a large baking dish. Add the peas and the artichoke hearts. Bake at 325°F for about 30 minutes. Garnish with the asparagus, parsley, Kalamata and green olives, and lemon wedges. Serve with a bottle of hot sauce.Makes 25 to 30 servings
12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*1 cup vegetable stock 3/4 cup rice vinegar1/2 cup soy sauce3 tsp. sweetener (try Florida Crystals or Splenda brands)2-4 tsp. dried red pepper flakes 1/3 cup olive oil4 large onions, thinly sliced lengthwise5 cans artichoke hearts, halved or quartered 3 lbs. freshly sliced shitake or common mushrooms 40 oz. frozen peas 1 cup toasted pine nutsBake the “chicken” patties according to the directions. Cool slightly and cut into strips. Meanwhile, stir together the stock, vinegar, soy sauce, sweetener, and red pepper flakes. Heat the oil in a large skillet over medium heat. Add the onions and the artichoke hearts. Sauté for 2 to 4 minutes, or until golden brown.Add the mushrooms and peas and cook for 3 to 4 minutes. Add the soy sauce mixture, the pine nuts, and the “chicken” strips. Cook for 1 to 2 minutes, or until heated. Serve.Makes 25 servings *Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.
Grab a drink and mix and mingle as trays of hot and cold treats, such as Maple-Pecan Pâté on Apple Slices, Cucumber Sandwiches, Spinach Pie, Potato Samosas, Mini Open-Faced Vegan Reubens, and Asian Turnovers, make their rounds at the reception. Then graciously accept compliments near a buffet table full of “Chicken” Nuggets With Mango Chutney, Bruschetta, Shiitake Mushroom Pâté, Sun-Dried Tomato Tapenade With Croûtes, barbecue “riblets” (that you can purchase at the grocery store), “meatballs” with Sweet-and-Sour Sauce, and caponata.
3 green apples, cored and sliced2 Tbsp. lemon juice2 Tbsp. water1 cup pecans 3 8-oz. pkgs. vegan cream cheese1/2 cup plus 1 Tbsp. sugar (try Florida Crystals brand)3 Tbsp. maple extract1/4 cup pecan halves (optional)1 bunch fresh parsley, roughly chopped (optional)1 bunch fresh mint (optional)Toss the apples with the lemon juice and the water. Set aside.In a food processor, process the pecans until finely ground. Add the vegan cream cheese, sugar, and maple extract. Process until smooth. Shape into a mound on a platter and smooth with warm water and a spoon.* Fanning the apple slices out, insert 1/4 to 1/2 inch into the pâté. Decorate with the pecan halves, the parsley, and the mint. *Note: At this point, you can refrigerate the pâté until you’re ready to serve it.Additional Note: For a bolder taste, add more maple extract and sugar. To make individual servings, pipe the pâté onto the apple slices and top with a pecan, fresh parsley, or a mint leaf. These can be made 1 hour before serving and kept cold.Makes 25 servings
There are two variations of this cold sandwich—open- or closed-faced. The open-faced version is more time-consuming to make but is beautifully presented. The closed-faced version is simpler and very British.For the Open-Faced Version:1 tsp. wasabi2 tsp. water 1 cup vegan sour cream (try Tofutti Sour Supreme) 1/3 cup white horseradish2 Tbsp. fresh minced dillSalt and pepper, to taste52 pieces soft white or wheat bread2 English cucumbers (at least 1 1/2 inch in diameter)Fresh parsley to garnish Combine the wasabi with the water until smooth. Add the vegan sour cream, white horseradish, dill, salt, and pepper. Mix until combined. Set aside.Using a 1 1/2-inch cookie cutter (try using a flower- or star-shape cutter), cut out the center portion of each piece of the bread, avoiding the crust. Put a dab of the horseradish sauce on each. Set aside.Cut the cucumber into 52 1/4-inch slices, then cut into shapes with the same cutter used for the bread. Set on paper towels.Place a cucumber slice on top of each sandwich. Top with a dollop of the horseradish sauce. Garnish with a fresh dill or parsley sprig.For the Closed-Faced Version:26 pieces soft white or wheat bread 1/4 cup vegan margarine (try Earth Balance brand)2 English cucumbers, sliced into 52 1/4-inch thick slicesSalt, to taste Spread half of the bread slices with the margarine.Top with the cucumbers. Sprinkle with the salt and top with the remaining bread. Using a sharp knife, remove the crusts. Cut into 4 triangles. Makes 25 to 40 servings
4 cartons frozen, chopped spinach, defrosted and squeezed1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance brand)4 Tbsp. grated onion1 1/4 cups chopped cooked potato 1 tsp. salt 1 tsp. pepper1/3 tsp. allspice4 Tbsp. vegan seasoned breadcrumbsGrated soy cheese (optional) 1 pkg. phyllo dough, defrostedToss together all the ingredients except the phyllo dough and the extra margarine. Remove the phyllo dough from the package. Place on a dry towel and cover with a damp cloth, working quickly to keep the dough moist but not wet. Cut into 1 1/2-inch-wide strips. Brush with the remaining margarine and place 1 layer of the strips in a casserole dish. Top with 1/4 cup of the spinach mixture. Continue layering, making 6 to 8 layers.Cook at 350°F for 20 minutes, or until golden brown.Makes 25 servings
1 cup shredded carrots1 bunch green onions, chopped1/2 tsp. olive oil, plus extra for brushing the dough1/2 tsp. vegan margarine, plus extra for brushing the dough (try Earth Balance brand)4 garlic cloves10 cups mashed potatoes2 cups baby green peas2 Tbsp. green curry paste1 tsp. garam masala (optional) Salt and pepper, to taste3 1-lb. boxes phyllo dough 1/2 cup raw sesame seedsMango chutney, pani-puri masala, or mint-and-coriander sauce (optional) Sauté the carrots and the onions in the oil and the margarine until beginning to brown. Add the garlic, mashed potatoes, peas, curry paste, and garam masala, cooking until lightly browned. Add more oil if necessary. Add the salt and pepper.Lay out 2 sheets of the phyllo dough and brush with the extra margarine. Put the sheets together and add the potato mixture to the center. Roll into logs. Repeat with the remaining dough and potato mixture. Brush with the extra oil and sprinkle with the sesame seeds.* Bake at 375°F for 20 to 25 minutes, or until golden brown. Serve with the mango chutney, pani-puri masala, or mint-and-coriander sauce if desired. *Note: You can freeze the samosas at this point.Additional note: For individual samosas, roll the dough out to a 2 1/2-inch diameter. Spoon approximately 1 Tbsp. of the potato mixture into the center of the circle and seal the top edge with your fingers.Makes 90 to 100 individual appetizers
Marinade for the Tempeh:1 cup vegetable broth1/4 cup extra-virgin olive oil1 Tbsp. soy sauce1 Tbsp. maple syrup1 Tbsp. balsamic vinegar1 Tbsp. fresh minced cilantro2 tsp. hot sauce1 tsp. dry mustard (optional)1 tsp. turmeric powder (optional)1 tsp. fresh minced garlic (optional)Combine all the ingredients until smooth. For the Louis Sauce:2/3 cup vegan mayonnaise2/3 cup ketchup1/3 cup sweet relish2 Tbsp. lemon juice2 Tbsp. capersMix all the ingredients until combined. To Assemble:1 pkg. rye bread, cut into 2- by 2-inch slices12 oz. tempehOil sufficient for cooking the tempeh 1 can sauerkraut, drainedWhite vegan cheese, cut into 2- by 2-inch slicesLay out the rye bread slices on a large cookie sheet. Cover with about 1 1/2 tsp. of the Louis Sauce, adding more if needed. Set aside.While the tempeh is very cold, slice in thin strips and cut into 2- by 2-inch pieces. Marinate for 10 minutes, flipping halfway through.In a skillet over medium heat, cook one side of the tempeh in the oil for a few minutes. Place the tempeh cooked-side down on the rye bread. Add 1 tsp. of the sauerkraut to the center and spread out slightly. Top with the vegan cheese. Cut in half diagonally.* Repeat with the remaining bread, tempeh, sauerkraut, and “cheese.” Bake in a 375°F oven for 5 to 10 minutes, or until the “cheese” is melted and the bread is toasted on both sides.*Note: The sandwiches can be frozen at this point.Makes 24 to 48 pieces
For the Turnovers:2-3 Tbsp. sesame oil1/2 lb. Napa cabbage or bok choy, sliced into thin strips about 1/2-inch long 1/2 cup peapods, sliced diagonally into small pieces1 bunch green onions, chopped 8 oz. shiitake mushrooms, thinly sliced 1 Tbsp. sesame seeds1 Tbsp. fresh minced garlic 1 Tbsp. fresh minced ginger 1 Tbsp. soy sauce 1 Tbsp. dry sherrySalt and pepper, to taste2 boxes puff pastryHeat the oil in a frying pan. Add the cabbage, peapods, onions, and mushrooms. Stirring occasionally, sauté for 3 to 4 minutes, or until the cabbage begins to wilt. Add the soy mixture and cook for 4 to 5 minutes. Cool. Open the pastry sheets and cut into 2-inch circles. Roll out slightly. Fill with the cabbage mixture. Seal the edges with water and press to close.Bake at 375°F for 15 minutes, or until golden brown. Serve with the dipping sauce.For the Dipping Sauce:1 cup soy sauce1/2 cup rice wine vinegar1 1/2 tsp. Florida Crystals sugar1/2 tsp. red pepper flakes1 cup finely chopped cilantroCombine all the ingredients 60 minutes before serving.Make approximately 30-35 turnovers
For the Tofu:10 lbs. extra-firm tofuSalt and pepper, to taste4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)4 shallots, minced3 garlic cloves, minced 6 tomatoes, chopped 1/2 cup ketchup 1/2 cup water 3-4 Tbsp. Dijon mustard 4 Tbsp. dark brown sugar 4 Tbsp. brown rice syrup or molasses 4 Tbsp. tamarind concentrate 2 tsp. cayenne 2 Tbsp. ancho chili powder 2 Tbsp. paprika 2 Tbsp. soy sauce Cut each block of tofu into 1-inch cubes and season with salt and pepper. Set aside.Heat the vegan margarine in a large saucepan over medium-high heat. Add the shallots and garlic and sauté for 2 minutes. Add the rest of the ingredients, except for the tofu, and cook for 15 minutes. Place the mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 minutes.Let cool and pour over the tofu. Let marinate in the refrigerator for at least 2 hours.For the Skewers:25-30 skewers6 red peppers, cut into 1-inch squares5 lbs. button mushrooms, stems removed6 red onions, cut into 1-inch chunksSoak the skewers in water.Thread the skewers, alternating the tofu, peppers, mushrooms, and onions. Heat the grill and grill each side of the skewer until grill marks appear. While grilling, reheat the marinade in a saucepan. Remove the skewers from the grill and brush each side with the tamarind sauce. Serve immediately.Makes 25 servings
5 ripe tomatoes, finely chopped4 green onions, minced20 Kalamata or green olives, chopped4 Tbsp. Basil Pesto Sauce (see recipe) 4 large garlic cloves, minced6 Tbsp. olive oil4 Tbsp. capers1/3 cup fresh cilantro (optional)Salt and pepper, to taste3 French baguettes, sliced in 1/2-inch slicesToss together the tomatoes, onions, olives, Basil Pesto Sauce, garlic, olive oil, capers, cilantro, and salt and pepper. Serve with the baguette slices or croûtes. Makes 25 servings
4 cups finely chopped white onion 3 Tbsp. finely chopped garlic4 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties) 1 tsp. fresh thyme or 1/2 tsp. dry thyme1/4 cup plus 1 Tbsp. olive oil2 cups toasted almonds, finely ground 1/4 cup balsamic vinegarSauté the onion, garlic, mushrooms, and thyme in 1 Tbsp. of the olive oil until the liquids evaporate. Set aside.In a separate bowl, combine the almonds and the remaining olive oil.In a food processor, combine the mushroom mixture and the almond mixture until smooth.Fold in the balsamic vinegar.Chill and serve with crackers or vegetables or pipe into mushroom caps.Makes 4 cups
1 2-lb. jar sun-dried tomatoes packed in oil2 cups olives, pitted1/2 cup capers3 Tbsp. Basil Pesto Sauce (see recipe) 1 cup pine nuts1/2 cup olive oil In food processor, combine the tomatoes, olives, capers, Basil Pesto Sauce, and pine nuts. Add the olive oil, 1 Tbsp. at a time, and process to create a smooth consistency. Add more if needed. Combine with 1 tsp. of olive oil in a flat dish and use as a dipping sauce for fresh crusty bread. Makes 4 cups
3 garlic cloves, peeled1/3 cup pine nuts3 cups firmly packed fresh basil leaves1/2-3/4 tsp. salt1/8 tsp. freshly ground black pepper1/2 cup extra-virgin olive oil1/4 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 is formed.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
1/2 cup brown sugar 2 Tbsp. cornstarch1/2 cup cider vinegar1 1/2 cups pineapple juice2 Tbsp. soy sauceIn saucepan, combine all the ingredients and cook over medium heat until thick and clear, stirring constantly. Serve with veggie meatballs.Makes 2 1/2 cups
If your nuptial forecast is calling for a hitch-up out-of-doors, then arrange some out-of-this-world vegan goodies, such as our Fresh Fruit Platter, Gazpacho, Sandwich Basket, Hot Black-Bean Dip, Spicy "Sausage" Dip, and Hot Artichoke Dip, on three white-linen-dressed round tables:
Arrange the fruit so that it covers the entire table.1/2 watermelon, seeded and cubed1 honeydew melon, seeded and cubed2 cantaloupes, seeded and cubed2 pineapples, cored and cubed4 kiwi, peeled and cut into 3/4-inch pieces3 qts. strawberries, washed1 coconut or seeded papaya, halved2 pts. raspberries, washed2 pts. blueberries, washed1 bunch cherries, washed and stems removed2 bunches grapes, washedFresh mint sprigs to garnishRaspberry, kiwi, or apricot purée (optional)Hot chocolate fondue (optional) In a large square container, alternate layers of the watermelon, honeydew melon, cantaloupe, pineapple, and kiwi with layers of paper towels. Refrigerate until ready to use. (This can be done 4 hours ahead of time.) One hour before serving, assemble the fruit on a large silver platter or on a 40-inch round table, covering the entire surface (pre-wrap the table in plastic wrap). Starting from the left, arrange the fruit in the following order: watermelon, honeydew melon, cantaloupes, pineapples, and strawberries. Place the coconut or papaya halves in the center of the table, cut sides facing out. Fill one coconut or papaya half with the raspberries and the other half with the blueberries, allowing the fruit to cascade out from each side. Arrange the kiwi in a cascade down the front of the table between the coconut or papaya halves. Arrange the cherries in a cascade at the back of the table. Randomly place the grapes among the other fruit. Decorate with the mint sprigs. Serve with the fruit purée or the chocolate fondue.Makes 50 servings.
Arrange with crudities and breads.8 cucumbers, peeled, seeded and chopped1 bunch celery, chopped 4 bunches green onions, chopped2 red peppers, chopped4 green peppers, chopped14 tomatoes, seeded and chopped3 large cans V-8 Juice3 large cans tomato juice 4 garlic cloves, crushed1 1/2 cups olive oil1 1/2 cups red wine vinegarHot sauce, to tasteSalt, to taste4-5 Tbsp. lemon juice3/4 cup chopped parsleyCombine all the ingredients. Refrigerate overnight, then serve in cups. Variation: Add an ice ring to gazpacho served in a punch bowl: Decorate the bottom of an ice mold with green onion slivers and fresh, thin lemon slices. Then, fill the mold with half tomato juice and half water and freeze. Makes 30-40 servings
Choose the items that are most appropriate for your event.
A variety of plain and flavored vegan breads, including tortillas, lavash and flat breads, rolls, baguette slices, and/or foccaciaVegan sliced meats, including “ham,” “turkey,” and “salami”Vegan sliced cheeseGrilled, sliced portobello mushrooms Raw onion slices Tomato slices Sun-dried tomatoes Roasted red or yellow peppers Grilled potatoes Green or red-leaf lettuce Alfalfa sprouts Grilled eggplant or caponata Grilled tofu Tempeh Pickled poblano or jalapeño peppers For the Condiments:Dijon mustard Garlic-aioli sauce Herb-infused olive oils Balsamic vinegar Herb-flavored Nayonaise Mango chutney Chunky salsa Vegan ranch dressing Flavored hummus Baba ghanoush Guacamole Vegan pesto sauce Tapenade Wasabi sauceTo Serve:Assemble the sandwiches with the desired ingredients.Cut sandwiches made with the small rolls in half, slice those made with the bread into 4 small sandwiches, and slice those made with the lavash rolls into 2-inch pieces. Insert a frilly toothpick into the center of each portion.Arrange in a beautiful basket with a 2- to 3-inch rim. (The sandwiches can be made 4 to 5 hours ahead of time, wrapped tightly with plastic wrap, and refrigerated before serving.)
2 15-oz. cans black beans, liquid reserved2 tsp. chili powder1/2 tsp. cumin 1/2 tsp. salt 1/2 tsp. pepper2 Tbsp. olive oil1 1/2 cups chopped onion4 large garlic cloves, peeled 1/4 cup green chilies from a jar, drained 3/4 cup grated soy cheddar or mozzarella cheeseBlue or yellow corn tortilla chipsBlend 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, or until hot and the “cheese” is melted.Serve with the tortilla chips.Makes 3 cups
12 oz. vegan sausage, crumbled1 Tbsp. olive oil 1 bunch green onions, chopped2 cans chopped green chilies4 oz. pimento, drained and chopped1 tomato, chopped1 Tbsp. taco seasoning1 16-oz. container Tofutti Sour SupremeTortilla chips or croûtesIn a large pan, sauté the vegan sausage in the olive oil over medium heat until brown. Add the green onions, chilies, pimento, and tomato. Cook for 3 to 4 minutes. Add the taco seasoning and the vegan sour cream. Transfer to a round baking dish and bake at 350ºF for 10 to 15 minutes, or until brown and bubbly.Serve with croutes or tortilla chips.Makes 25 servings
1 8-oz. pkg. Tofutti Better Than Cream Cheese 1 14-oz. can artichoke hearts, drained and chopped 1/2 cup vegan mayonnaise 1/2 cup vegan Parmesan cheese 1 garlic clove, minced Crostini or bagel chips Preheat the oven to 350°F. Mix all the ingredients with an electric mixer on medium speed until well blended. Spread in the bottom of a 9-inch pie plate or a desired baking dish.Bake for 20 to 25 minutes, or until very lightly browned. Serve on the crostini or bagel chips.Makes 2 1/2 cups
We’ve got a hunch that no post-wedding-day brunch should be without our Apple Crisp, Tofu Scramble, “Sausage”-and-Bean Burritos, “Bacon,” Potato, and Green Onion Frittata, Tomato-Pesto Platter, and Fresh Fruit Platter. Serve these dishes with assorted sweet breads, muffins, bagels, and jams and tofu cream cheese, hummus, and vegan margarine.
25 tart apples, peeled and sliced2 cups dried cherries2 cups Florida Crystals sugar2 Tbsp. cinnamon2 Tbsp. lemon juice4 Tbsp. Earth Balance vegan margarine4 Tbsp. unbleached flour6 Tbsp. brown sugar1 cup Earth Balance vegan margarine, melted 2 cups oatmealPreheat the oven to 350°F. Toss together the apples, cherries, Florida Crystals, cinnamon, and lemon juice. Place in an 8- x 11-inch glass baking pan. Dot with the unmelted Earth Balance margarine.In a medium bowl, combine the flour, brown sugar, melted Earth Balance margarine, and oatmeal. Sprinkle over the apples. Cover with foil and bake for 45 to 60 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the top is golden.Makes 25 servings
4 Tbsp. extra-virgin olive oil2 sweet onions, cut into chunks14 garlic cloves, peeled and minced 2 tsp. ground ginger2 tsp. chili powder2 yellow or green bell peppers, seeded and chopped4 cups sliced mushrooms10 tomatoes, chopped4 lb. firm tofu, drained well and cut into bite-size piecesTamari sauce, to taste Freshly ground pepper, to tasteFresh snipped chives, to tasteHeat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, or until softened. Add the garlic and the spices, stir, and cook for 1 minute. Add the peppers and the mushrooms, stir-frying until tender-crisp. Add the tomatoes and the tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with the fresh pepper and chives. Makes 16 servings
For the Burritos:1 Tbsp. vegetable oil30 6-inch soft flour tortillas2 cans spicy vegetarian refried beans36 oz. vegan sausage crumbles6 cooked potatoes, sliced10 Sautéed yellow, green, or red peppers (optional) 1 white onion, sliced and sautéed (optional)Tomatillo sauce (see recipe) 2 cups shredded vegan cheddar cheese1 cup chopped cilantro 2 cups vegan sour cream (Try Tofutti Sour Supreme) 2 cups guacamole 2 cups salsaWarm the oil in a sauté pan over medium heat. Quickly heat the tortillas on each side. Immediately fill each tortilla with a small portion of the refried beans, vegan sausage crumbles, potato slices, peppers, and onion and 2 to 4 Tbsp. of the tomatillo sauce, then wrap. Set seam-side down in a large oiled casserole dish. Do not stack the tortillas. Top the entire casserole with 1/2 to 3/4 cup of the tomatillo sauce, leaving a 1/2-inch border sauce-free. Top with the vegan cheese. Bake in a 350°F oven, covered, for 15 minutes. Uncover and cook for 15 minutes, or until hot. Remove from the oven and top with the cilantro. Serve with the vegan sour cream, guacamole, and salsa. For the Tomatillo Sauce:8 tomatillos3 jalapeño peppers, stems removed1/2 bunch cilantroGarlic salt, to taste1 ripe Hass avocado, pitted (optional) Remove the wrappers from the tomatillos. Immerse the tomatillos and the peppers in boiling water until soft. Combine with the remaining ingredients in a blender and purée until smooth.Makes 30 servings
1/4 cup olive oil 1 onion, finely chopped 4-5 green onions, chopped, with the green and white parts separated4 cloves garlic, minced2 medium potatoes, shredded (or 2 cups frozen shredded potatoes)2 tsp. salt, divided1/2 tsp. pepper, divided2 lb. firm tofu2-3 Tbsp. soy sauce, to taste4 Tbsp. nutritional yeast (optional)2-3 Tbsp. faux bacon bits (try Bacos brand)Preheat the oven to 350°F.In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for an additional 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until well-browned.Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until creamy. Fold in the faux bacon bits, the green part of the green onions, and the potato mixture and pour into a large oiled pie or tart pan. Bake for 30 to 40 minutes, or until the center is firm.Cool for 10 minutes, then invert onto a serving plate. Makes 6 servings
2-3 rounded Tbsp. Basil Pesto (see recipe)1 bottle Italian dressing or a combination of olive oil, red wine vinegar, lemon juice, salt, and pepper 15 ripe medium tomatoes, cut into 1/4-inch-thick slices2 cucumbers, peeled and sliced into 1/4-inch-thick rounds2 white onions, thinly sliced1 bunch fresh basil, 1/2 chevron and 1/2 for garnish Mix the Basil Pesto and the dressing. Shake well.Overlap 1/2 of the tomato slices on a platter. Insert a cucumber slice between every 2 tomatoes. Insert 1 or 2 onion slices between each tomato. Repeat. (This can be prepared a few hours ahead of time and refrigerated.)Drizzle the pesto mixture over each tomato 20 minutes before serving. Decorate with the basil sprigs.Makes 30 servings
1/2 watermelon, seeded and cubed1 honeydew melon, seeded and cubed2 cantaloupes, seeded and cubed2 pineapples, cored and cubed4 kiwi, peeled and cut into 3/4-inch pieces3 qts. strawberries, washed1 coconut or seeded papaya, halved2 pts. raspberries, washed2 pts. blueberries, washed1 bunch cherries, washed and stems removed2 bunches grapes, washedFresh mint sprigs to garnishRaspberry, kiwi, or apricot purée (optional)Hot chocolate fondue (optional) In a large square container, alternate layers of the watermelon, honeydew melon, cantaloupe, pineapple, and kiwi with layers of paper towels. Refrigerate until ready to use. (This can be done 4 hours ahead of time.) One hour before serving, assemble the fruit on a large silver platter or on a 40-inch round table, covering the entire surface (pre-wrap the table in plastic wrap). Starting from the left, arrange the fruit in the following order: watermelon, honeydew melon, cantaloupes, pineapples, and strawberries. Place the coconut or papaya halves in the center of the table, cut sides facing out. Fill one coconut or papaya half with the raspberries and the other half with the blueberries, allowing the fruit to cascade out from each side. Arrange the kiwi in a cascade down the front of the table between the coconut or papaya halves. Arrange the cherries in a cascade at the back of the table. Randomly place the grapes among the other fruit. Decorate with the mint sprigs. Serve with the fruit purée or the chocolate fondue.Makes 50 servings
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