Vegan Wedding Food

This salad is perfect for plated service.

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 taste
1 tsp. Dijon mustard
4 Tbsp. capers
1 cup olive oil
2 Tbsp. fresh parsley

Combine 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 cubes
8 Tbsp. olive oil
2 Tbsp. dried thyme
2-4 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, or until the croutons are golden brown, turning halfway through the cooking time.

For the Salad:

9 heads romaine lettuce, cleaned and trimmed
12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*
4-8 Tbsp. olive oil
8 Tbsp. Italian seasoning
Salt and pepper, to taste
3/4 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 cups Basil Pesto (see recipe)
2 cups vegetable broth
12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*
3 cups toasted pine nuts
3 cups jarred sun-dried tomatoes, julienned
4 bunches green onions, chopped
8 whole roasted red peppers, cut into strips
8 cans artichoke hearts, drained and halved
4 cups olives (optional)
Salt and pepper, to taste
4 lbs. linguine or thin spaghetti, cooked and drained
Chevrons 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, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 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 melons
2 cantaloupes
1/2 watermelon
3 pkgs. fresh raspberries
3 pkgs. blueberries
3 pkgs. blackberries
Fresh sprigs of mint
Raspberries 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 taste
6-8 garlic cloves, finely minced
4 Tbsp. parsley, chopped
4 vegan baguettes

In 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

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 sliced
14 roasted garlic cloves, sliced
2 cups chopped tomatoes
7 Tbsp. finely chopped jalapeño peppers
2 cans artichoke hearts, coarsely chopped
32 oz. vegan mozzarella cheese

Preheat 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, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 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 beans
2 cups guacamole
3 cups pico de gallo or salsa
2-4 cups grated soy cheddar cheese
2 cups vegan sour cream (try Tofutti Sour Supreme), mixed with 1 pkg. taco seasoning
2 cups lettuce, finely shredded
12 green onions, chopped
2 cans black olives, finely chopped
1 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 dressing
1 cup red wine vinegar
1 cup olive oil

Combine all the ingredients. Set aside.

For the Salad:
4 heads bib lettuce, trimmed and cleaned
2 heads Boson lettuce, trimmed and cleaned
2 heads romaine lettuce, trimmed and cleaned
2 heads red leaf lettuce, trimmed and cleaned
2 cups dried cherries
2 cups toasted almonds
1 1/4 cups chopped green onions
2 jicamas, cut with 1-inch aspic cutter into hearts or flowers
4 cups mandarin oranges, sectioned

Toss together all the ingredients. Combine with the dressing.

Makes 25 servings

25-30 ears of corn, husks on
2 cups vegan margarine (try Earth Balance brand)
2 tsp. cayenne pepper
2 Tbsp. finely chopped cilantro or parsley

Soak 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 quartered
8 large cloves garlic, chopped
3/4 cup olive oil
2 tsp. sea salt
2 tsp. ground black pepper
2-4 tsp. Hungarian paprika
1 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 taste
1 tsp. Dijon mustard
4 Tbsp. capers
1 cup olive oil
2 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 blanched
Red 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 cooked

For the Marinade:
1/2 cup Italian dressing
1/4 cup soy sauce
1/4 cup balsamic vinegar

Combine 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 cilantro
3-4 Tbsp. olive oil

Combine all the ingredients. Add more olive oil to thin if necessary.

For Assembly:
12 presoaked wooden skewers or 12 metal skewers

Arrange 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, drained
1/4 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 frying
15 green plantains
2 cups heavily salted water

Heat 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 diced
2 limes, juiced
1 red pepper, seeded and finely diced
1-2 jalapeño peppers, seeded and finely diced
1/4 cup olive oil or macadamia nut oil
1 cup finely chopped cilantro
1 cup finely chopped green onion
1/4 cup red wine vinegar
Salt and pepper, to taste

Combine 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 powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
1 1/2 cups chopped onion
4 large garlic cloves, peeled
1/4 cup green chilies from a jar, drained
3/4 cup grated soy cheddar or mozzarella cheese
Blue- or yellow-corn tortilla chips

Blend 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 mix
Strong coffee sufficient to replace the water in the package directions
4 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 chips
1/2 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 flavors
Ice
2 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

For the Tempeh:
Olive oil for frying
5 6-oz. pkgs. smokey-flavored tempeh strips, cut in half to form 4-inch strips

Heat 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 ketchup
2 tsp. chopped capers
1/2 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 water
Juice of 1 lemon
2 ripe avocados, peeled and sliced
1 head Boston lettuce, cleaned and torn into bite-size pieces
1 head bib lettuce, cleaned and torn into bite-size pieces
1 head red leaf lettuce, cleaned and torn into bite-size pieces
1 cup fresh sliced strawberries
1 red onion, thinly sliced
2 grapefruits, peeled and sectioned

Mix 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. salt

Combine 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 flour
1 cup white wine
1 1/2 Tbsp. mild miso
4 Tbsp. tahini
8 cups faux-chicken or vegetable broth
4 cups plain soy milk
1 1/2 tsp. salt
1 1/2 tsp. pepper

In 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 florets
2 10-oz. pkgs. frozen spinach, squeezed (optional)
3 lbs. mushrooms, sautéed until golden brown
2 cups grated soy mozzarella cheese
1/2 cup seasoned breadcrumbs
1/2 cup slivered blanched almonds

In 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 oil

Dissolve 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 sautéed
1 1/2 tsp. fresh rosemary
3/4 cup crushed, pitted Kalamata olives
1 cup julienne sun-dried tomatoes
10 garlic cloves, minced
1/2 cup olive oil

Toss 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 oil
1 tsp. garlic salt
1 tsp. black pepper
1/2 tsp. paprika

Combine 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 consistency
40 Mini phyllo shells (found in the frozen-foods section)
5 or 6 pts. raspberries
40 mint leaves for garnish

Prepare 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

For the Dressing:
1 cup Italian dressing
1 cup red wine vinegar
1 cup olive oil

Combine all the ingredients. Set aside.

For the Salad:
4 heads bib lettuce, trimmed and cleaned
2 heads Boson lettuce, trimmed and cleaned
2 heads romaine lettuce, trimmed and cleaned
2 heads red leaf lettuce, trimmed and cleaned
2 cups dried cherries
2 cups toasted almonds
1 1/4 cups chopped green onions
2 jicamas, cut with 1-inch aspic cutter into hearts or flowers
4 cups mandarin oranges, sectioned

Toss together all the ingredients. Combine with the dressing.

Makes 25 servings

1 lb. shiitake mushrooms
1 lb. button, straw, or other cooking mushrooms
2 onions
2 large garlic cloves
2 Tbsp. vegan margarine (try Earth Balance brand)
1/2 tsp. thyme
1/4 cup red wine
2 8-oz. pkgs. vegan cream cheese
1 pkg. frozen phyllo dough, cut into 2-inch squares
Olive oil

In 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 oil
4 cups finely diced onions
4 cups sliced mushrooms
1 tsp. sea salt
1 tsp. nutmeg
1 1/2 cups white flour
8 tsp. nutritional yeast
2 cups chopped, pimento-stuffed green olives
1 cup cashews
4 cups soy milk
10 cups broccoli florets
4 cups sliced faux bacon (try Yves Canadian Bacon)
4 cups cooked kidney beans, pinto beans, or black-eyed peas
24 3-inch phyllo cups

Heat 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 broth
1 tsp. sea salt
1 tsp. black pepper
2 tsp. saffron threads or 2 tsp. turmeric
1 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 Plate

4 oz. seitan
1 Tbsp. olive oil
1 tsp. rosemary
Salt and pepper, to taste
1/4-1/2 cup mashed potatoes with herbs
1 cup blanched or grilled long green beans, trimmed to a uniform size
Sprigs of rosemary for garnish
1/4 cup roasted corn
4 Tbsp. chopped cilantro
1/4 cup roasted red pepper purée

Brush 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 serving

Italian Plate

For the Garlic Toast:
1/2 cup vegan margarine (try Earth Balance brand)
Garlic salt, to taste
2 garlic cloves, finely minced
1 Tbsp. parsley, chopped
1 vegan baguette

In 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, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 1/2 cups extra-virgin olive oil
1/4 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 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 squares
2 1 1/2-inch strips roasted red peppers
2 Tbsp. caponata, warmed
Fresh chive sprigs for garnish
Baby yellow tomatoes, roasted, for garnish
Baby red tomatoes, roasted, for garnish

Place 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’ Plate

For the Tomatillo Sauce:
8 tomatillos
3 jalapeño peppers, stems removed
1/2 bunch cilantro
Garlic salt, to taste
1 ripe 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 cake
1/2-3/4 cup cooked sticky, spicy rice
1 tomato, halved and roasted
1/4 cup guacamole
1 jalapeño pepper, seeded and diced
Polenta, cut into wedges
Vegan sour cream (try Tofutti Sour Supreme)
1 red pepper, seeded and roughly chopped

Cover 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 dough
1 potato, peeled and sliced into ovals
1 beet, steamed, peeled, and sliced into ovals
1 zucchini, sliced into ovals
1 sweet potato, peeled and sliced into ovals
1 cup pearl onions
1 large carrot, peeled and sliced into ovals
1 eggplant, sliced into ovals
2 cloves garlic, roughly chopped
1 1/2 cups balsamic vinaigrette
Basil for garnish

Grease 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 zucchinis
6 large sweet potatoes, peeled and cut into large pieces
Vegetable broth, enough to cover potatoes
1 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 raspberries
2 Tbsp. sugar
1 Tbsp. lemon juice

Purée 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, or
Asian pears will work)
2 cups red or white wine
2 cups pear or apple juice
1 cup sugar
2 sticks cinnamon
1/4 cup lemon juice
2-inch piece of vanilla bean, split in half, pods and seeds removed
4-8 cups water

Core 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 garnish
Fresh mint sprigs for garnish

Spoon 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 eggs
7 oz. vegan semisweet chocolate chips, gently melted and cooled slightly
2 Tbsp. finely ground almonds
2 Tbsp. Kahlúa
1/4 tsp. almond extract
2/3 cup flour
1 tsp. baking powder
Generous pinch of salt

Preheat 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 chips
1/2 cup vegan margarine
1 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 raspberries
1 lemon, juiced
2 Tbsp. sugar

Purée 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 the Dressing:
16 oz. soft tofu, drained
1/2 cup lemon juice
12-16 garlic cloves, crushed
4 Tbsp. tahini
Salt and pepper, to taste
1 tsp. Dijon mustard
4 Tbsp. capers
1 cup olive oil
2 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 cubes
6 Tbsp. olive oil
2 Tbsp. dried thyme
2 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 oil
8 Tbsp. Italian seasoning
Salt 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 chopped
4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
8 garlic cloves, finely minced
12 cups finely chopped button mushrooms
1 cup Madeira wine
6-8 tsp. finely chopped parsley
4 tsp. minced fresh thyme
Salt and pepper, to taste

In 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 Pastry
6 puff pastry sheets
6 cups Mushroom Mixture
7 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 oil
1 Tbsp. finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups “beef”-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste

In 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 pieces
1 large potato, thinly sliced
1 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 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 onions
Salt and pepper, to taste
Paprika, 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 pieces
OR
10 bunches broccoli, cut into florets
1/2 cup olive oil
8 garlic cloves
2 tsp. oregano
Salt and pepper, to taste

Fill 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

1 cup long-grain rice, washed
4 cups chopped onions
1 cup olive oil
1/2-3/4 cup fresh parsley, chopped
2 1/2 Tbsp. dried dill
1 lemon, juiced
1/4 cup pine nuts
Salt and pepper, to taste
50 grape leaves, canned/jarred in brine

Combine 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 cubes
Salt
4 Tbsp. olive oil
2 Tbsp. tahini
1 Tbsp. fresh lemon juice
3-4 Tbsp. olive oil or sesame oil
3 large garlic cloves
1/4 tsp. cayenne pepper (optional)
2-3 Tbsp. vegetable broth
3 cups hummus
Salt and freshly ground black pepper, to taste

Put 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 oil
1 cup red wine vinegar
Juice of 1/2 of a lemon
2 tsp. dried oregano
1 tsp. basil
2 tsp. sea salt
1 tsp. ground black pepper

Mix all the ingredients until combined.

For the ‘Feta Cheese’:
3 tsp. salt
2 tsp. tahini
2 lbs. extra-firm tofu, frozen for 4 hours, thawed, and crumbled
1 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 lettuce
4 heads romaine lettuce, sliced into strips
8 medium-size firm tomatoes, cut into 1/2-inch cubes
4 small red onions, thinly sliced
3 cups Kalamata olives, pitted
2 red peppers, cut into 1/2-inch pieces
3 cucumbers, peeled and cut into 1/2-inch pieces
3 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 slices
Olive oil

In 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 chopped
4 large garlic cloves
2 lbs. mushrooms, sliced
1 cup red wine
1 cup vegetable broth
4 lbs. vegan beef crumbles
1 tsp. dried rosemary
1 tsp. allspice
4 tsp. cinnamon
4 tsp. oregano
1-2 tsp. salt
2 tsp. black pepper
3 cups tomato sauce

In 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 tofu
2 heads roasted garlic
3/8 cup light miso
2 Tbsp. nutritional yeast
2 Tbsp. egg replacement powder
12 tsp. nutmeg
1 tsp. salt
3/8 cup soy milk

In a food processor, blend all the ingredients until smooth. Set aside.

To Assemble:
2 cups spaghetti sauce
Seasoned 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 apricots
25-30 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 olives
4 Tbsp. capers, rinsed, dried, and chopped
3 Tbsp. olive oil
Zest and juice of 3 lemons
2 tsp. minced fresh garlic
1/3 cup chopped fresh basil
Salt and pepper, to taste

In 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 onions

Cook 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 tahini
1/4 cup water
1/8 cup soy sauce
1/8 cup fresh lemon juice
1/8 cup olive or sesame oil

Whisk together all the ingredients until combined.
Serve with falafel or grape leaves.

Makes 3/4 cup

1 cucumber, peeled and shredded
1/2 onion, peeled and shredded
1 12-oz. container vegan sour cream (try Tofutti Sour Supreme)
1/8 cup olive oil
1/8 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 squeezed
1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance
brand)
4 Tbsp. grated onion
1 1/4 cups chopped cooked potato, chopped
1 tsp. salt
1 tsp. pepper
1/3 tsp. allspice
4 Tbsp. vegan seasoned breadcrumbs
Grated soy cheese (optional)
1 pkg. phyllo dough, defrosted

Toss 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

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, drained
2 jicamas, julienned or cut into shapes with aspic cutter
12 green onions, chopped

Tear 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 dressing
1/2 cup apple cider vinegar
1/2 cup sugar (try Florida Crystals)

Combine all the ingredients.

To Assemble:
3 cups toasted walnuts
2 avocados, sliced

Toss the lettuce mixture with the dressing until thoroughly coated.
Garnish with the toasted walnuts and the avocados.

Makes 30 servings

4 onions, chopped
32-oz. pkg. fresh mushrooms, sliced
4 Tbsp. vegan margarine
8 garlic cloves, minced
1 cup sherry
2 cups medium-size barley
8 cups mushroom broth
2 cups finely chopped carrots
1/2 tsp. thyme
2 cups canned corn, drained
2 cups baby peas
8 cups mashed potatoes
Salt and pepper, to taste
1 cup vegan cheddar cheese, grated

Sauté 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, chopped
6 garlic cloves, roughly chopped
1/2 cup olive oil
20 grilled vegan chicken patties, sliced
2 pkgs. vegan chorizo, sliced (try Melissa’s brand)
4 cups vegan sausage crumbles
6 large tomatoes, chopped
2 green peppers, chopped
1 roasted red pepper, sliced, or 1 4-oz. jar pimiento strips
4 cups raw white rice
10 cups vegetable broth
1 1/2 tsp. oregano
1 1/2 tsp. sea salt
1 tsp. black pepper
1 tsp. saffron
20 oz. frozen peas
4 cans quartered artichoke hearts
40 asparagus tips, blanched or grilled for garnish
Flat parsley for garnish
Kalamata olives for garnish
Green olives for garnish
1 large lemon, sliced into wedges, for garnish
Bottle 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 vinegar
1/2 cup soy sauce
3 tsp. sweetener (try Florida Crystals or Splenda brands)
2-4 tsp. dried red pepper flakes
1/3 cup olive oil
4 large onions, thinly sliced lengthwise
5 cans artichoke hearts, halved or quartered
3 lbs. freshly sliced shitake or common mushrooms
40 oz. frozen peas
1 cup toasted pine nuts

Bake 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.

3 green apples, cored and sliced
2 Tbsp. lemon juice
2 Tbsp. water
1 cup pecans
3 8-oz. pkgs. vegan cream cheese
1/2 cup plus 1 Tbsp. sugar (try Florida Crystals brand)
3 Tbsp. maple extract
1/4 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. wasabi
2 tsp. water
1 cup vegan sour cream (try Tofutti Sour Supreme)
1/3 cup white horseradish
2 Tbsp. fresh minced dill
Salt and pepper, to taste
52 pieces soft white or wheat bread
2 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 slices
Salt, 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 squeezed
1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance
brand)
4 Tbsp. grated onion
1 1/4 cups chopped cooked potato
1 tsp. salt
1 tsp. pepper
1/3 tsp. allspice
4 Tbsp. vegan seasoned breadcrumbs
Grated soy cheese (optional)
1 pkg. phyllo dough, defrosted

Toss 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 carrots
1 bunch green onions, chopped
1/2 tsp. olive oil, plus extra for brushing the dough
1/2 tsp. vegan margarine, plus extra for brushing the dough (try Earth Balance brand)
4 garlic cloves
10 cups mashed potatoes
2 cups baby green peas
2 Tbsp. green curry paste
1 tsp. garam masala (optional)
Salt and pepper, to taste
3 1-lb. boxes phyllo dough
1/2 cup raw sesame seeds
Mango 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 broth
1/4 cup extra-virgin olive oil
1 Tbsp. soy sauce
1 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
1 Tbsp. fresh minced cilantro
2 tsp. hot sauce
1 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 mayonnaise
2/3 cup ketchup
1/3 cup sweet relish
2 Tbsp. lemon juice
2 Tbsp. capers

Mix all the ingredients until combined.

To Assemble:
1 pkg. rye bread, cut into 2- by 2-inch slices
12 oz. tempeh
Oil sufficient for cooking the tempeh
1 can sauerkraut, drained
White vegan cheese, cut into 2- by 2-inch slices

Lay 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 oil
1/2 lb. Napa cabbage or bok choy, sliced into thin strips about 1/2-inch long
1/2 cup peapods, sliced diagonally into small pieces
1 bunch green onions, chopped
8 oz. shiitake mushrooms, thinly sliced
1 Tbsp. sesame seeds
1 Tbsp. fresh minced garlic
1 Tbsp. fresh minced ginger
1 Tbsp. soy sauce
1 Tbsp. dry sherry
Salt and pepper, to taste
2 boxes puff pastry

Heat 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 sauce
1/2 cup rice wine vinegar
1 1/2 tsp. Florida Crystals sugar
1/2 tsp. red pepper flakes
1 cup finely chopped cilantro

Combine all the ingredients 60 minutes before serving.

Make approximately 30-35 turnovers

For the Tofu:
10 lbs. extra-firm tofu
Salt and pepper, to taste
4 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
4 shallots, minced
3 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 skewers
6 red peppers, cut into 1-inch squares
5 lbs. button mushrooms, stems removed
6 red onions, cut into 1-inch chunks

Soak 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 chopped
4 green onions, minced
20 Kalamata or green olives, chopped
4 Tbsp. Basil Pesto Sauce (see recipe)
4 large garlic cloves, minced
6 Tbsp. olive oil
4 Tbsp. capers
1/3 cup fresh cilantro (optional)
Salt and pepper, to taste
3 French baguettes, sliced in 1/2-inch slices

Toss 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 garlic
4 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties)
1 tsp. fresh thyme or 1/2 tsp. dry thyme
1/4 cup plus 1 Tbsp. olive oil
2 cups toasted almonds, finely ground
1/4 cup balsamic vinegar

Sauté 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 oil
2 cups olives, pitted
1/2 cup capers
3 Tbsp. Basil Pesto Sauce (see recipe)
1 cup pine nuts
1/2 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, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 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. cornstarch
1/2 cup cider vinegar
1 1/2 cups pineapple juice
2 Tbsp. soy sauce

In 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

Arrange the fruit so that it covers the entire table.

1/2 watermelon, seeded and cubed
1 honeydew melon, seeded and cubed
2 cantaloupes, seeded and cubed
2 pineapples, cored and cubed
4 kiwi, peeled and cut into 3/4-inch pieces
3 qts. strawberries, washed
1 coconut or seeded papaya, halved
2 pts. raspberries, washed
2 pts. blueberries, washed
1 bunch cherries, washed and stems removed
2 bunches grapes, washed
Fresh mint sprigs to garnish
Raspberry, 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 chopped
1 bunch celery, chopped
4 bunches green onions, chopped
2 red peppers, chopped
4 green peppers, chopped
14 tomatoes, seeded and chopped
3 large cans V-8 Juice
3 large cans tomato juice
4 garlic cloves, crushed
1 1/2 cups olive oil
1 1/2 cups red wine vinegar
Hot sauce, to taste
Salt, to taste
4-5 Tbsp. lemon juice
3/4 cup chopped parsley

Combine 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

A variety of plain and flavored vegan breads, including tortillas, lavash and flat breads, rolls, baguette slices, and/or foccacia
Vegan sliced meats, including “ham,” “turkey,” and “salami”
Vegan sliced cheese
Grilled, 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 sauce

To 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 reserved
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
1 1/2 cups chopped onion
4 large garlic cloves, peeled
1/4 cup green chilies from a jar, drained
3/4 cup grated soy cheddar or mozzarella cheese
Blue or yellow corn tortilla chips

Blend 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, crumbled
1 Tbsp. olive oil
1 bunch green onions, chopped
2 cans chopped green chilies
4 oz. pimento, drained and chopped
1 tomato, chopped
1 Tbsp. taco seasoning
1 16-oz. container Tofutti Sour Supreme
Tortilla chips or croûtes

In 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

25 tart apples, peeled and sliced
2 cups dried cherries
2 cups Florida Crystals sugar
2 Tbsp. cinnamon
2 Tbsp. lemon juice
4 Tbsp. Earth Balance vegan margarine
4 Tbsp. unbleached flour
6 Tbsp. brown sugar
1 cup Earth Balance vegan margarine, melted
2 cups oatmeal

Preheat 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 oil
2 sweet onions, cut into chunks
14 garlic cloves, peeled and minced
2 tsp. ground ginger
2 tsp. chili powder
2 yellow or green bell peppers, seeded and chopped
4 cups sliced mushrooms
10 tomatoes, chopped
4 lb. firm tofu, drained well and cut into bite-size pieces
Tamari sauce, to taste
Freshly ground pepper, to taste
Fresh snipped chives, to taste

Heat 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 oil
30 6-inch soft flour tortillas
2 cans spicy vegetarian refried beans
36 oz. vegan sausage crumbles
6 cooked potatoes, sliced
10 Sautéed yellow, green, or red peppers (optional)
1 white onion, sliced and sautéed (optional)
Tomatillo sauce (see recipe)
2 cups shredded vegan cheddar cheese
1 cup chopped cilantro
2 cups vegan sour cream (Try Tofutti Sour Supreme)
2 cups guacamole
2 cups salsa

Warm 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 tomatillos
3 jalapeño peppers, stems removed
1/2 bunch cilantro
Garlic salt, to taste
1 ripe 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 separated
4 cloves garlic, minced
2 medium potatoes, shredded (or 2 cups frozen shredded potatoes)
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
4 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 slices
2 cucumbers, peeled and sliced into 1/4-inch-thick rounds
2 white onions, thinly sliced
1 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

3 garlic cloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 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 watermelon, seeded and cubed
1 honeydew melon, seeded and cubed
2 cantaloupes, seeded and cubed
2 pineapples, cored and cubed
4 kiwi, peeled and cut into 3/4-inch pieces
3 qts. strawberries, washed
1 coconut or seeded papaya, halved
2 pts. raspberries, washed
2 pts. blueberries, washed
1 bunch cherries, washed and stems removed
2 bunches grapes, washed
Fresh mint sprigs to garnish
Raspberry, 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