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Favorite Recipes from Our Chefs at the July 2006 Celebrity Chef Weekend Strawberry Radish Salad By Kevin Dunn, chef instructor, Grand Rapids Community College Yield: 6 salads 1 pint
Strawberries, stemmed and quartered Method: 1. Combine the
strawberries, orange supremes, radishes, lemon juice, scallions and
sugar. Allow this salad to marinate for 10 to 15 minutes. No Fat Lemon Vinaigrette: Yield: ½ Cup ¼ Cup Fresh Lemon
Juice, approximately 3 lemons, zest 1 of them first and reserve Instructions: 1. Blanch the
lemon zest in hot water to remove the bitterness. Roasted or Grilled Portobello Mushroom over a Spelt Berry and Black Bean Salad with an Orange – Basil Cream By Eric Tucker, chef, Millennium Restaurant Serves 6 6 Portobello
mushrooms, caps removed Black Bean – Spelt Salad: 2 cups cooked
black beans, drained Basil Cream: ½ package Mori-nu
silken tofu For the Portobello Mushrooms: Place the
mushrooms cap side up on a sheet pan. For the Salad: Combine all of the ingredients in a mixing bowl and toss together. For the Basil Cream: Blend all of the ingredients in a food processor until smooth. To Serve:
Place a mound of the salad toward the back of a dinner plate. Tangy Tempeh Salad By Colleen Patrick-Goudreau, the Compassionate Cook Tempeh is a delicious, versatile soy-based food that is wonderful grilled, baked, fried, or steamed. It has a great nutty flavor and a satisfying chewy texture. Forget about chicken, which is loaded with saturated fat and cholesterol, not to mention the misery of the animal whose life was ended for such an unhealthy product. This salad is packed with nutrition, flavor, and joy – and fewer calories! 8 ounces tempeh,
cubed Directions: 1. Steam the cubes of tempeh for 10 minutes in a steamer basket placed in a pot filled with a small amount of water. Let cool when done. 2. Combine the lime/lemon juice, yogurt, soy sauce, mustard, and ginger in a small bowl. 2. Add the veggies, tempeh, and dressing ingredients to a large bowl and combine. Serving suggestions and variations *Stuff the tempeh
salad into a pita along with tomatoes and sliced avocado. What is tempeh? Tempeh is an Indonesian soy-based product where the soy beans are fermented with some kind of grain, usually rice. Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. You can find it in the refrigerated section of your grocery store where tofu and other soy products are sold. How else can I cook with tempeh? * I prefer to
steam tempeh before I use it at all, since steaming tends to make
the tempeh more tender and less bitter. It is delicious on the
grill. First steam cubes or slices of tempeh and marinate them in an
herb marinade or a zesty barbecue sauce. Grill until browned on each
side. Mushroom Stroganoff By Roberta Joiner, accomplished home cook 2 Sweet Onions
(Vidalia, Walla Walla, etc.), chopped 1 lb crimini
mushrooms Add: 2 Tbsp **Veggie
Glace (see below) dissolved in 1 cup boiling water; add 1 tsp Miso Finish with: 1 cup tofu sour
cream (see recipe below) Mix with: 1 package of cooked noodles or a left-over mild grain **Veggie Glace is a very thick demi-glace reduction of roasted vegetables; available at some Gourmet shops, and Viking/Home Chef stores or on-line at http://www.clubsauce.com/html/Vegetable-Demi-Glace.html Tofu Sour Cream Adapted from The Almost No Fat Cookbook By Bryanna Clark Grogan Blend in a food processor/blender until very smooth: 1 (10.5 oz) pkg
reduced-fat, extra-firm or firm silken tofu Optional: ½ tsp granulated
garlic Butternut Squash Soup By Nawar Lahham, chef-owner East-West Cafe 10-15 servings 8 cups water Cook onions celery and leeks till soft, add carrots, squash and sweet potatoes bring to boil, add soy and coconut milk and spices (leave out lemon grass), blend then add lemon grass. Turn off and allow an hour to develop. Grilled Stone Fruit with Spiced Blueberry Zinfandel Reduction and Orange Blossom Cashew Cream By Emily Barth Webber, cooking instructor, Whole Foods Market Serves 6 Grilled Stone Fruit: 9 pieces of fruit
- peaches, nectarines, plums, apricots or an assortment (about 1-2
pieces of fruit per person) Mix together a solution of lemon juice and agave nectar to prevent fruit from turning brown, while still keeping it sweet. Cut each piece of fruit in half and brush cut side with lemon-agave mixture and grill 3-5 minutes cut side down or until grill marks appear. Spiced Blueberry Zinfandel Reduction: 2 cups
blueberries (fresh or frozen), pureed in blender or food processor Heat wine in a medium saucepan over high heat. Reduce heat and cook until wine is reduced by half. Add blueberry puree, agave nectar and Chinese 5 spice and continue to cook until thick and syrupy; about 5 minutes. Serve warm. Orange Blossom Cashew Cream: 1 cup whole raw
cashews, soaked 4-8 hours in 3 cups purified water, drained and
rinsed Puree cashews, dates and vanilla and orange blossom water in a blender or food processor with just enough orange juice to make a smooth and creamy topping. Serve chilled. Note: Cashew cream makes a decadent substitute for whipped cream or frosting. To serve, drizzle reduction on plate, top with grilled fruit and top with a dollop of Orange Blossom Cashew Cream. Alternately, serve a dollop of the cashew cream on the side. For a special presentation, serve in a martini glass and use a piping bag to serve the cashew cream. <<< Return to Newsletter Home Page
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