A whole chicken breast tops Good to Go's Grilled Chicken Caesar.
Besides preparing some of their own creations, including Vegan Black Bean Soup with Lime-Tofu Cream and Vegan Fried Rice, the chefs will offer some of the latest, most flavorful vegetarian dishes from some of the best eateries across the United States.
12 ounces black beansSoak beans overnight in enough water to cover by 3 inches. The following day, drain and rinse beans. In an appropriate-sized pot, put in vegetable stock, rinsed beans, bay leaves, oregano, cilantro and lemon. Simmer until beans are tender, about 90 minutes.
7 cups vegetable stock
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon cilantro
1 lemon
1 tablespoon canola oil
1 medium onion, minced
1 celery stalk, minced
1 carrot, minced
2 teaspoon garlic, minced
1 teaspoon cumin
1/4 cup tomato paste
1 teaspoon chili pepper water or Tabasco
1 teaspoon kosher salt
Lime Tofu Cream (recipe follows)
Green onions, sliced (for garnish)
Heat a second heavy gauge pot, add canola oil, then add the onion, garlic, carrot, celery and cumin. Saute until the vegetables are tender, about 5 minutes. Add tomato paste and brown without burning.
Remove and discard the lemons and bay leaves form the beans, add the beans and hot stock to the above onion mixture. Simmer for an additional 15 minutes, puree half of the soup in a blender and add back to the remaining half.
Adjust seasonings with salt and chili pepper water or Tabasco, To serve, top each 12-ounce serving of hot soup with 2 tablespoons of cold Lime Tofu Cream and sliced green onions.
Makes 6 servings (approximately 12-ounces each).
1/2 block firm tofu (7 ounces)In a blender, puree tofu, rice milk, oil, lime juice and brown rice until smooth. Adjust seasonings with salt and white pepper. Refrigerate.
1/4 cup brown rice milk
1 tablespoon canola oil
1 lime
1/4 cup cooked brown rice
1 teaspoon Kosher salt
Pinch white pepper
Approximate nutritional analysis per serving: 239 calories, 7 grams total fat (25 percent of total calories from fat), no cholesterol, 472 milligrams sodium.
Nonfat cooking sprayHeat large saucepan (preferably nonstick). Lightly spray with nonfat cooking spray. Add canola and sesame oil and saute onions, carrots, mushrooms and sun-dried tomatoes. Cook until onions are translucent and carrots and mushrooms are soft.
1 tablespoon canola oil
1 tablespoon sesame seed oil
1/2 cup yellow onion, minced
1/4 cup carrots, julienne
1/4 cup sun-dried tomatoes, diced
1/4 cup mushrooms, sliced
3 cups cooked white rice
3 cups cooked brown rice
3 tablespoon low-sodium soy sauce
1/4 cup green peas
1 recipe Scrambled Tofu (below)
3 stalks green onions, sliced
Salt and pepper, to taste
Add white rice, brown rice, and soy sauce. Continue to cook until mixture is fully incorporated and heated through.
Mix in peas, Scrambled Tofu, and green onions. Season with salt and pepper.
Makes 4 2-cup servings.
Nonfat cooking spray, as neededHeat large saute pan (preferably nonstick); lightly spray with cooking spray. Add drained tofu and turmeric, break tofu into small pieces to resemble scrambled eggs. Cook until all liquid is evaporated. Season with salt and pepper.
1/2 block firm tofu (7 ounces)
1/8 teaspoon turmeric
Salt and pepper, to taste
Approximate nutritional analysis per serving: 630 calories, 13 grams total fat (20 percent of total calories from fat), no cholesterol, 484 milligrams sodium
International Vegetarian Food Festival