Restaurant Vegetarian Starter Kit

Step 3: Try These Can't-Go-Wrong Recipes

Millenium Tofu Spread | Persimmon Sorbet | Big Miso Soup | Ratatouille | Carrot Soup with North African Spices | Pecan Pie | Summer Vegetable Casserole with Basil and Black Olives | Pasta with Mint and Cumin Cream, Smoked Eggplant, and Tomatoes | Apple Crisp with Applesauce | Curry Braised Tofu with Basmati Rice, Lentils, Dried Cherries, and Pickle Masala | Tomato Soup Perfumed with Fennel | Millennium Pasta Carbonara | Millennium Braised Garlic | Vegetable Stock

Millennium Tofu Spread
Makes about 2-1/2 cups
Recipe from the Millennium Restaurant, San Francisco, Calif.

• 1 yellow onion, cut lengthwise into thin crescents
• 3 cloves garlic, peeled but left whole
• 1 teaspoon sea salt
• 1/4 cup dry white wine, nonalcoholic white wine, sherry, or vegetable stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3/4 teaspoon ground pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup light vegetable stock or water
• 12 ounces firm tofu, drained
• 1/2 cup light miso

In a large sauté pan or skillet, cook the onions, garlic, salt, and wine over medium heat until the onions just start to soften, about 5 minutes. Add the thyme, sage, rosemary, basil, oregano, pepper, nutmeg, and vegetable stock. Cover and cook until liquid evaporates and the onion and garlic are very soft and light brown, about 20 minutes. Remove from heat and let cool to room temperature.

Crumble the tofu into a medium bowl. Add the miso and the onion mixture and blend well. In a food processor, process this mixture, in batches if necessary, until smooth. Serve at room temperature or chilled.

Persimmon Sorbet
Makes 4 cups
Recipe from the Millennium Restaurant, San Francisco, Calif.

• 7 Fuyu persimmons (about 3 pounds), chopped
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1/2 cup fructose
• pinch of sea salt

In a blender, combine all the ingredients and purée until completely smooth, about 3 minutes.

Freeze in an ice cream make according to the manufacturer’s instructions.

For granita-style, pour the mixture into a large shallow baking dish and place in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days. After 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen.

Big Miso Soup
Serves 2
Recipe from La Grenouille, New York, N.Y.

• 4 cups vegetable stock or water
• 1 tablespoon minced fresh ginger
• 1 clove garlic, chopped
• 1/2 acorn squash, seeded, peeled, washed, and cut into bite-sized pieces
• 2 ears fresh or frozen corn, shucked, silk removed, and quartered
• 1 medium onion, peeled and cut into eighths
• 2 carrots, peeled and cut into 1/2-inch wedges
• 1/2 head Savoy cabbage, cut into 1/2-inch wedges
• 8 large mushrooms
• 1/2 pound spinach, washed, tough stems removed
• 1 pound firm tofu, cut into 1-inch squares
• 2 scallions, cut into 1-inch pieces
• 2 tablespoons red miso
• 1 tablespoon tamari or soy sauce
• 5 drops hot pepper sauce such as Tabasco
• juice of 1/2 lemon
• 1/4 tablespoon sesame oil
• salt
• freshly ground pepper

In a large pot, ring the stock to a boil and add the giner and garlic.

Add the squash, corn, onion, carrots, cabbage, and mushrooms and return to a boil. Cook at a low boil until the cabbage and onions are three-quarters cooked, about 5 to 7 minutes.

Add the spinach, tofu, and scallions, and return the soup to a boil. Cook until the tofu is heated through and the spinach is wilted, about 2 to 3 minutes.

Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl, and keep it in a warm place.

Add the miso, tamari, hot pepper sauce, lemon juice, and sesame oil to the broth. Season to taste with salt and pepper.

Pour the broth over the vegetables and serve at once.

Ratatouille
Serves 4
Recipe from the Greens Restaurant, San Francisco, Calif.

• 2 tablespoons extra virgin olive oil
• 1 medium red onion, cut into quarters and thickly sliced
• salt and pepper
• 6 garlic cloves, finely chopped
• 3 medium Japanese eggplants, cut in half lengthwise, then sliced 3/4-inch thick on a diagonal, about 3 cups
• 2 medium bell peppers, cut into thick strips and then triangles, about 2 cups
• 1 pound summer squash, cut into thick slices or wedges
• 2 pounds vine-ripened tomatoes, peeled, seeded, and chopped, about 3 cups
• 1 bay leaf
• 3 tablespoons chopped fresh basil
• 1/2 tablespoon chopped fresh marjoram or Greek oregano

Heat the olive oil in a large skillet and add the onion, 1/2 teaspoon salt, and a few pinches of pepper. Sauté over medium heat until soft, about 5 minutes. Add the garlic, eggplant, peppers, 1/4 teaspoon salt, and a few pinches of pepper; sauté for 8 to 10 minutes, until the eggplant and peppers are just tender. Add the summer squash, tomatoes, bay leaf, 1/2 teaspoon salt, and a few pinches of pepper. Stew over low heat for about 20 minutes, until everything is tender. Add the basil and marjoram just before serving. Season with salt and pepper to taste.

Carrot Soup with North African Spices
Serves 4
Recipe from the Greens Restaurant, San Francisco, Calif.

• 5 cups vegetable stock; add 10 thin coins of ginger
• 1 tablespoon light olive oil
• 1 medium yellow onion, thinly sliced, about 1-1/2 cups
• salt
• 2 garlic cloves, finely chopped
• 1-1/2 teaspoons cumin seed, toasted and ground
• 1 teaspoon coriander seed, toasted and ground
• 2 teaspoons grated fresh ginger
• cayenne pepper
• 2 pounds carrots, thinly sliced, about 7 cups
• 1 medium which potato or sweet potato, peeled and thinly sliced, about 1 cup
• 1/2 cup fresh orange juice
• 2 tablespoons coarsely chopped cilantro

Keep stock warm over low heat.

Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt. Sauté over medium heat until it begins to release its juices, about 5 minutes, then add the garlic, cumin, coriander, ginger, and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.

Add the carrots, potato or sweet potato, 1 teaspoon salt, and 4 cups of stock. Bring to a gentle boil, reduce the heat, cover, and simmer until the carrots are very tender, about 15 minutes. Purée the soup in a blender or food processor until smooth, using a little extra stock if needed. Return to the pot, add the orange juice, and thin with stock to the desired consistency. Season with salt to taste and, for additional heat, a pinch or two of cayenne.

Pecan Pie
Recipe from the Millennium Restaurant, San Francisco, Calif.

• 2-1/2 cups pecans, toasted and coarsely chopped
• 3/4 cup maple syrup
• 1/3 cup brown rice syrup
• 1 tablespoon vanilla extract
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon sea salt
• 3 tablespoons flax seeds
• 1-1/2 teaspoons arrowroot
• 1/3 cup soymilk
• prebaked pie crust

To make the filling: Place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soymilk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into a prebaked pie shell. Bake at 350° F for 30 minutes, or until the filling has firmed up. Let cool.

Summer Vegetable Casserole with Basil and Black Olives
Serves 4
Recipe from Restaurant Daniel, New York, N.Y.

• 1/4 cup olive oil
• salt
• freshly ground black pepper
• 1 sweet red pepper, quartered lengthwise, steam and seeds removed
• 1 small zucchini, thinly sliced
• 1 small eggplant, peeled and cut widthwise into thin slices
• 16 to 20 yellow wax beans, ends trimmed and cut into 1/2-inch segments
• 3 ears fresh corn, husks and silk removed
• 1/4 cup small black olives (Niçoise)
• 1 celery heart, cut into 1/4-inch slices, the small yellow leaves reserved for garnish
• 2 medium tomatoes, split, cored, seeded, in 1/8-inch dice
• 3 scallions, white part only, finely sliced
• 1 small European hothouse cucumber, peeled, split lengthwise, seeded, in 1/4-inch dice
• 1 bunch watercress, leaves only
• 3 sprigs basil, leaves only, coarsely chopped
• juice of 2 lemons
• 6 to 8 drops Tabasco
• 1 bunch arugula, leaves only
• 6 rounded red radishes, stems and rootlets trimmed, very thinly sliced, reserved in ice water

Preheat broiler. Brush a baking sheet with 1 teaspoon olive oil and sprinkle with salt and pepper. Place the red pepper skin side up in the broiler and broil until the skin turns black, about 8 to 10 minutes. Transfer the red pepper to a plate and cool. When cool, rub off the burned skin with a paper towel and set the pepper slices aside.

Wipe off the baking sheet with a paper towel. Brush it with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Place the zucchini and eggplant slices tightly side by side on the sheet. Brush the top of the slices with 1 tablespoon of olive oil and season with a pinch each of salt and pepper. Broil for 7 to 8 minutes or until lightly brown. Turn the slices over and broil for another 5 to 7 minutes. When done, remove the pan and set aside to cool.

Bring 3 quarts of water with 1/2 tablespoon salt to a boil in a large pot over medium heat. Add the wax beans and boil for 8 to 10 minutes or until very tender. Remove the beans with a slotted spoon to a colander and cool.

Add the corn on the cob to the same boiling water used for the beans and boil for 4 to 5 minutes. Drain and set aside to cool. When cool, remove the kernels from the cob by running a blade under each row of kernels along the length of the cob. Discard the cobs and set the corn kernels aside.

Place the Niçoise olives in a zip-lock plastic bag and seal. Lightly pound with a mallet or rolling pin. Remove the olives and pit them. Cut the pitted olives into small pieces and set aside.

When ready to serve, in a large bowl, combine the wax beans, corn kernels, sliced celery heart, tomato dice, scallions, cucumber, 1/2 of the Niçoise olives, watercress, basil, juice of 1 lemon, 2 tablespoons olive oil, salt, and Tabasco. Toss well and taste for seasoning

Presentation: Form a ring around the edge of a plate by alternating the zucchini and eggplant slices. Fill the center of the ring with the corn mixture. Place a tight bunch of arugula leaves in the center of the corn mixture. Arrange the red pepper strips around the arugula on top of the corn mixture and place the radish slices over and around the arugula. Sprinkle the whole dish with the remaining chopped Niçoise olives, celery leaves, and a pinch of salt and pepper. Drizzle the remaining lemon juice and olive oil over the top and serve at room temperature.

Pasta with Mint and Cumin Cream, Smoked Eggplant, and Tomatoes
Serves 6
Recipe from the Millennium Restaurant, San Francisco, Calif.

Mint and Cumin Cream:

• 1/4 cup fresh mint leaves
• 2 teaspoons ground cumin
• cayenne to taste
• freshly ground pepper to taste
• Braised Garlic Cream
• 1 globe eggplant, smoked and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1/2 cup vegetable stock or water
• 3/4 pound fusilli
• 2 tomatoes, finely diced
• 1 tablespoon fresh whole oregano leaves
• chopped green olives and fresh mint leaves for garnish

To make the cream sauce: In a blender, combine the mint leaves, cumin, cayenne, pepper, and Braised Garlic Cream. Blend until smooth. In a large sauté pan or skillet, combine the eggplant, garlic, and stock. Cook over medium-high heat until the eggplant is softened, about 10 minutes. Add the cream sauce and heat. Set aside and keep warm.

In a large pot of salted boiling water, cook the fusilli until al dente. Drain. Add the fusilli to the sauce in the pan and toss to coat. Toss with the tomatoes and oregano. Serve garnished with the olives and mint.

Braised Garlic Cream:

• 3 cups light soymilk
• 1-1/2 cups Millennium Braised Garlic
• 2 tablespoons nutritional yeast
• 2 tablespoons white miso
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt

In a blender, combine all ingredients and blend until smooth. Set aside and keep warm.

Apple Crisp with Applesauce
Recipe from the Thyme Square Café, Bethesda, Md.

• 4 Granny Smith apples, cored and diced
• lemon juice as needed
• 1/2 cup soy margarine, divided
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 cup golden raisins
• 1/4 cup walnuts, chopped and toasted
• 1 pound sheets of phyllo pastry

Preheat oven to 350° F.

Toss diced apples with lemon juice. Place 1/4 cup of soy margarine into a sauté pan large enough to accommodate the apples. Melt the margarine until it starts to turn brown and then add the apples. Sauté for 1 minute. Remove apples and place in a stainless steel bowl. Add sugar, cinnamon, raisins, and walnuts to the apples and toss. Adjust seasonings as desired.

Lay 1 sheet of phyllo down on a dry work surface and brush with margarine. If you wish, you can add ground nuts between each layer. Repeat process until all sheets are used.

Place approximately 4 to 6 ounces of the apple filling toward one end of the phyllo. Fold the outer edges toward the center and roll toward the opposite end.

Bake for 12 to 14 minutes or until golden brown.

Curry Braised Tofu with Basmati Rice, Lentils, Dried Cherries, and Pickle Masala
Serves 2
Recipe from La Genouille, New York, N.Y.

• 1 cup French Le Puy lentils or other green lentils
• 1 bay leaf
• 3/4 teaspoon salt
• 3 turns of a pepper mill
• 1 cup basmati rice
• 1 tablespoon olive oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, chopped
• 1 teaspoon minced fresh ginger
• 1 tablespoon tomato paste
• 1 teaspoon curry powder
• 1/4 teaspoon pickle masala
• 1 cup vegetable stock or water
• juice of 1 orange
• 1 teaspoon orange zest brunoise
• 1/4 cup dried cherries
• 1 large tomato, roughly chopped
• 1/4 cup basil, chiffonaded
• 1 pound firm tofu
• salt
• freshly ground pepper
• basil sprigs

Cook the lentils with the bay leaf, salt, and pepper.

Cook the basmati rice.

Braise the tofu.

Heat a large saucepan over medium-high heat. Add the olive oil, then the onions, garlic, ginger, tomato paste, curry powder, and pickle masala. Cook, while stirring, for 5 minutes, then add the vegetable stock, orange juice and zest, and dried cherries. Bring to a boil, then lower the heat and simmer for 5 minutes more. Add the tomato and basil and cook until heated through.

Heat the tofu in the sauce or in a steamer or microwave oven (covered with plastic wrap). Spoon the curried vegetables over the tofu.

Serve the rice, lentils, and tofu in separate bowls and garnish with basil sprigs.

Tomato Soup Perfumed with Fennel
Serves 4
Recipe from La Grenouille, New York, N.Y.

• 5 large, ripe, beefsteak tomatoes
• 5 ripe plum tomatoes
• 1/2 bulb fennel
• 1/2 sweet red pepper
• 5 cloves garlic, peeled
• 5 shallots, peeled
• 1 medium Spanish onion
• 1 quart tomato juice
• 1 bunch tarragon
• 1 sprig thyme
• 2 bay leaves
• 10 turns of a mill with white pepper
• 1/2 teaspoon fennel seeds
• 1 teaspoon salt
• 1 to 2 teaspoons tarragon vinegar
• 1/2 bulb fennel
• salt
• 4 sprigs tarragon

Roughly chop the tomatoes, fennel, red pepper, garlic, shallots, and onion, then place them in a stainless steel saucepan with the tomato juice, herbs, spices, and vinegar. Bring to a boil, lower the heat, and simmer until the vegetables are very soft.

Meanwhile, remove and discard the tough center core of the fennel and slice it into julienne. Bring 1/4 cup lightly salted water to a boil. Add the fennel and cook until tender. Keep warm until ready to use.

Purée the soup in a blender then pass it through a fine sieve, pressing the solids with a ladle to extract the liquid. Taste and add more tarragon vinegar, salt, or white pepper as necessary.

Ladle soup into individual bowls and garnish with tarragon sprigs.

Millennium Pasta Carbonara
Serves 6
Recipe from the Millennium Restaurant, San Francisco, Calif.

• 3 cups light soymilk
• 1 cup Millennium Braised Garlic
• 2 tablespoons nutritional yeast
• 2 tablespoons white miso
• 1 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 1 teaspoon fennel seeds, ground
• 2 teaspoons Spanish paprika
• 1 chipotle chile or 1/3 teaspoon cayenne pepper
• 3/4 pound penne, rotelli, or fettuccini pasta

In a blender, combine all the ingredients, except the pasta, and blend until smooth. Set aside and keep warm.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the sauce. Serve at once.

Millennium Braised Garlic
Makes 1 cup
Recipe from the Millennium Restaurant, San Francisco, Calif.

• 4 large heads of garlic
• 1 cup vegetable stock, dry white wine, or nonalcoholic white wine
• 1/2 teaspoon thyme
• 1 teaspoon minced fresh rosemary

Preheat oven to 350° F.

With a large knife, cut off the top 1/2 inch from each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme, and rosemary. Cover tightly with aluminum foil. Bake for 1-1/2 hours, or until the heads are soft and slightly browned. Let cool to the touch. Squeeze the soft garlic out of the sliced-open top.

Vegetable Stock
Makes about 7 cups
Recipe from the Greens Restaurant, San Francisco, Calif.

• 1 yellow onion, thinly sliced
• 1 leek top, chopped and washed
• 4 garlic cloves, in their skin, crushed with the side of a knife blade
• 1 teaspoon salt
• 2 medium carrots, chopped
• 1 large potato, thinly sliced
• 1/4 pound white mushrooms, sliced
• 2 celery ribs, sliced
• 6 parsley sprigs, coarsely chopped
• 6 fresh thyme sprigs
• 2 fresh marjoram or oregano sprigs
• 3 fresh sage leaves
• 2 bay leaves
• 1/2 teaspoon peppercorns
• 9 cups cold water

Pour just enough water into a stockpot to start the onion cooking. Add the onion, leek top, garlic, and salt. Stir, then cover the pot, and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as possible from the vegetables, then discard them.

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