Vegan Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume XI, Number 3 and Number 4
          Summer and Fall 2003

Vegetarian Quantity Recipes

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Recipe Index

• Banana Split Salad
• Walnut and Wild Rice Salad
• Basic Pilaf

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Banana Split Salad

Serves 6       Copyright: Nancy Berkoff

Here’s a creative way to use tofu in a salad. This recipe can easily be multiplied.

Ingredients	Measure
Firm tofu, crumbled	1-1/2 pounds
Pineapple tidbits, drained	1-1/2 cups
Chopped strawberries    or maraschino cherries	1/4 cup
Chopped walnuts	1/4 cup
Bananas	6 small

Method

Combine all ingredients, except bananas, in a bowl and toss well. Peel and split bananas lengthwise. Line six salad plates with banana halves (2 per plate). Top with tofu mixture and garnish with raisins, dates, or pineapple.

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Walnut and Wild Rice Salad

Serves 12       Copyright: Nancy Berkoff

Ingredients	Measure
Salad:
Uncooked wild rice	2 cups
Chopped dark raisins	1 cup
Chopped toasted walnuts	1 cup
Chopped toasted cashews	1/2 cup
Chopped green onion	1/2 cup
Chopped celery	2 ounces
Chopped onion	1 ounce
Dressing:
Red wine vinegar	2 ounces
Lemon juice	2 Tablespoons
Fresh or frozen, thawed    raspberries	2 Tablespoons
Minced garlic	2 cloves
Maple syrup	1 teaspoon
Olive oil	1/4 cup

Method

Combine rice and 6 cups water in a pot. Bring to a fast boil. Reduce heat, cover, and allow to simmer until the rice is tender, about 40 minutes. Drain and allow to cool. Combine cooled rice with raisins, walnuts, cashews, green onion, celery, and onion in a bowl. Pour vinegar, lemon juice, raspberries, garlic, and maple syrup into a blender or food processor canister. With blender or food processor on low, slowly pour in oil. Allow to combine. Toss dressing with rice. Serve at room temperature or chilled.

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Basic Pilaf

Serves 12       Copyright: Nancy Berkoff

Ingredients	Measure
Basmati or long grain rice	3 cups
Water	7 cups
Vegetable oil	3 Tablespoons
Finely diced onion	1 cup

Method

Wash the rice thoroughly under cold water. Drain and place in a nonreactive bowl. Add water, cover, and allow to soak for 20 minutes. Heat oil in sauté pan. Sauté onions until soft, but not golden. Add rice and soaking water. Bring to a fast boil, stirring constantly. Reduce heat and allow to simmer uncovered for 10 minutes or until the mixture is soupy. Cover and allow to cook until all the liquid is absorbed, about 10 minutes. Fluff with a fork and serve hot.

Variations:

Parsley Pilaf: use vegetable or mushroom broth rather than water. Add 1/2 cup chopped Italian parsley or fresh cilantro when sautéing onions.

Red Pepper-Tomato Pilaf: use vegetable or mushroom broth rather than water. Add 1/4 cup chopped red bell pepper and 1 teaspoon red pepper flakes while sautéing onions. When ready to cover partially cooked rice, stir in 1/2 cup tomato purée.

Green Pilaf (Spinach-Mint): add 1/4 cup frozen thawed finely diced spinach and 3 Tablespoons minced fresh mint when combining sautéed onions and soaked rice.

Orange-Raisin Pilaf: omit onions and oil. In a medium saucepan, combine 1 cup orange juice, 1 Tablespoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/4 cup raisins. Add rice and soaking water. Bring to a fast boil, reduce heat, cover, and allow to simmer until all water is absorbed, about 15 minutes.

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Excerpts from the Summer and Fall 2003 Issue:

How to Feed Just a Few Vegetarians at Weddings, Parties, Restaurants...

By Nancy Berkoff, EdD, RD, CCE

Vegan Food Products

Food Service Hotline

Vegetarian Quantity Recipes

Spice and Rice

- Risotto

- Pilaf

- Pilaf Tips

- Spice It Up

- Make Your Own Rice Spice Blends

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

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Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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