There’s more good news from New York! New York City has the largest public school system in the country with a million students. We’ve written about several New York City public schools going all vegetarian. Students, parents and teachers have been very happy at the results – they’re seeing healthier kids and better grades. Read more
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It’s summertime. Time to light up the grill. Yes, there are endless possibilities for grilling without using meat or fish. One option is to check out this wonderful cookbook from the Book Publishing Company, which captures a wide variety of possibilities in one easy-to-use book.
Grills Gone Vegan is the latest cookbook from Tamasin Noyes. Tamasin has been vegetarian for over thirty years, and vegan for much of that time. She and her husband, Jim, live in northeastern Ohio with their two cats. Along the way, Tamasin has baked for a vegan café, worked in restaurants, created a nonprofit group that sent handmade cards to children with life-threatening illnesses, and had a vegan soap company for ten years.
Passionate about cooking, Tamasin spent several years as a cookbook tester for some of the leading vegan authors. She is also the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save the Day.
Here are a couple of delicious recipes:
Portobello Burgers with Mango Chutney Marinade
All recipes are reprinted with permission from www.nutritionmd.org
Hoppin’ John Salad
Makes about 10 1/2 cup servings
2 cups cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1 – 2 garlic cloves, crushed
Combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl. In a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.
Homestyle Squash and Pinto Beans
Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. Serve with a salad and fruit wedges. Makes 4 servings.
1/4 cup Vegetable Broth
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2 -inch thick)
1 cup sliced zucchini (1/2-inch thick)
1/2 cup fresh corn kernels
1 16-ounce can pinto beans, drained
1 14.5-ounce can diced tomatoes, undrained
3 fresh thyme sprigs
2 cups cooked brown rice
Heat broth in a large skillet over medium-high heat. Add onion, jalapeno, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes. Discard thyme. Serve over rice.
Italian Chickpea Spread
Enjoy this delicious, low-fat spread in sandwiches or on crackers. It’s satisfying and light.
Makes about 1 1/2 cups.
2 cups drained cooked or canned chickpeas (1 15-ounce can)
2 tablespoons water
2 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 – 1/2 teaspoon crushed garlic
1 black pepper
Combine all ingredients in food processor and process into a smooth paste, stopping to scrape down sides of work bowl as necessary. Chill several hours or overnight before serving to allow flavors to blend. Keeps 5 to 7 days in the refrigerator.
Here’s another delicious alternative to using eggs. Silken tofu can be used in many ways, such as for a breakfast scramble, a chocolate pudding, or as in this recipe, a quiche. This recipe is from our own Veg-Feasting Cookbook, which is packed with delicious recipes from around the world, all provided by local restaurants and Vegfest chefs.
Provençal Vegetable Quiche
By Chef Robin Robertson, Author, Presenter at Vegfest
Silken tofu is used instead of eggs and cream in this light and luscious quiche. Mediterranean spiced vegetables and a flaky crust make it a good choice for a light lunch or supper entrée served with a crisp green salad.
Serves 4 to 6
1 cup unbleached all-purpose flour
¼ cup chilled corn oil
¼ teaspoon salt
1 tablespoon cold water, or more as needed
1 tablespoon olive oil
1 leek, white part only, washed well and chopped
1½ cups chopped zucchini
1 cup chopped white mushrooms
1 cup finely chopped fresh or canned tomatoes, well drained
1 garlic clove, minced
¼ cup pitted black olives, chopped
1 teaspoon minced fresh marjoram leaves
1 teaspoon minced fresh basil leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon minced fresh parsley leaves
Salt and freshly ground black pepper
2 cups drained and crumbled firm silken tofu
1 cup soymilk or other dairy-free milk
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
½ cup grated Parmesan-style nondairy cheese (optional)
To make the crust, combine the flour, corn oil and salt in a food processor and pulse until crumbly. With the machine running, add the water and process until the mixture forms a ball. Flatten the dough, wrap in plastic and refrigerate for at least 30 minutes. On a lightly floured work surface, roll out the dough to fit into a 10-inch quiche pan or pie plate. Line the pan or plate with the dough and trim the edges.
Preheat the oven to 375°F. To make the filling, heat the olive oil in a large skillet over medium heat. Add the leek, zucchini, mushrooms, tomatoes and garlic, and cook, stirring occasionally, until the vegetables soften and the liquid evaporates, about 7 minutes. Stir in the olives, herbs and salt and pepper to taste. Set aside.
In a food processor or blender, combine the tofu, soymilk, mustard, cayenne and salt to taste. Blend well. Spoon the vegetable mixture into the crust and sprinkle with the Parmesan-style cheese, if using. Pour the tofu mixture over all, distributing it evenly.
Bake until the filling is set and the top is golden brown, about 45 minutes. Let it rest for 5 minutes before cutting.