By Robert Cohen Executive Director Text Only


------------------------- Forum post 727

A FIRST TIME FOR EVERYTHING

Dear Friends,

It's nearly 4:30 AM, and I'm off to Buffalo, NY.

Today begins my first of four talks, culminating with a
guest lecture at Cornell University.

On Sunday night, I'll be speaking to the Rochester Area
Vegetarians. I've agreed to do all of the cooking for their
pre-Thanksgiving dinner benefit. Don't even think about
attending...thr event is sold out!

Here's what I'll be preparing for over 100 vegetarians:

Sweet potatoes with maple syrup
Potatoes/roasted garlic/red onions
Buckwheat and pasta
Cranberry sauce with walnuts
Barley and mushrooms
String beans in soy/oyster sauce
Bok choy in black bean sauce
Tofu & shitake mushroom salad
Vichyssoise
Lemon eggplant
Tabouli salad
Lentil curry
Biryani vegetables
Roasted peppers
Marinated mushrooms
Ratatouille
Cauliflower
Pesto pasta salad
Sushi
Salsa/corn relish
Kalamata humus with pita bread
Moros y christianos

Maybe I'll take this gourmet cooking and eating experience
on a road tour.

Coming soon to a city near you?
_______________________________

COMPLIMENTS TO THE CHEF

Dear Friends,

On Sunday, I cooked a meal for 130 people (I got by with a
little help from my friends). Twenty-two dishes, twenty-two
hours of preparation, at least twenty-two aches and pains,
but it was all worth it!

The most amazing part of that meal was that, from soup
(potato and leek) to nuts (walnuts and cashews in the fresh
cranberry sauce), the cost of food averaged to just a few
pennies over $3 per person.

Chefs are appreciative of compliments, and I am no
exception. Here are a few comments that were posted to my
NOTMILK.com guestbook:

Ellie wrote:

"An amazing vegan buffet was thoroughly enjoyed by over 100
people. The vichyssoise, lemon eggplant,salsa and corn
relish, cranberry sauce with walnuts, baby bok choy in black
bean sauce to mention just a few of the 22 dishes prepared."

Nathan wrote:

"In addition to being an impassioned and informative speaker
and outspoken critic of the dairy industry, Robert Cohen is
an amazing chef! Last night he whipped up a gourmet vegan
extravaganza for over a hundred people. The food was
outstanding and representative of multiple ethnic cuisines.
When Cohen defeats the dairy industry, he should go on to
develop a chain of vegan restaurants.

Sharon wrote:

"Dinner was absolutely wonderful! In fact if you were not
already married, I would marry you simply for the lemon
battered eggplant.

The cranberries would make Nantucket Nectars thirst for more
as their cruncy sweetness makes my mouth pucker just
thinking of them.

Eggplant and Cranberries, undoubtedly my favorite dishes
last night."
_______________________________

APPETEASING THANKSGIVING RECIPES

Dear Friends,

Each time I write a column, I get dozens of replies and
comments from readers. Never before has there been such a
response to a column, and the hundreds of you who have
written to me are requesting one thing:

RECIPES

Last Sunday, I prepared the mother-of-all vegan feasts for
130 very hungry Rochester area vegetarians. I will do my
best to share a few of those recipes with you, just in time
for Thanksgiving. In each case, the recipe will be enough
for eight people. Let there be leftovers! Here are six of
the dishes I prepared:

Marinated Mushrooms
Cranberry Nut Relish
Vichyssoise
Mashed Potatoes w/Roasted Garlic & Red Onions
Sweet Potatoes with Maple Syrup
Lemon Eggplant

When I go to the market, I rarely know what I am going to
make for dinner. My meals are opportunistic, meaning that I
buy the freshest raw ingredients, and spread them before me
when cooking. I then merge colors and tastes into dishes.

I sometimes go to 3 or 4 different markets for provisions.

First stop is at my local Oriental market. We have an
enormous store (in River Edge, NJ) that combines Chinese,
Japanese, and Korean fruits, vegetables, and canned goods.
There are dozens of variations of exotic Chinese vegetables
to select from.

Here is where I buy my baby bok choy. I also pick up a vegan
version of oyster sauce and a jar of fermented black beans
in garlic paste. There is a brand of cold-pressed sesame oil
that I can find nowhere else and dozens of brands of
naturally fermented soy sauces and tamari.

I then head to the Korean grocer whose store (on Rt. 17
South in Rutherford, NJ) does such tremendous volume that
there are always the freshest fruits and vegetables at their
prime (in contrast to supermarket veggies that are often
stored for a few days or a week or longer).

MARINATED MUSHROOMS

Ingredients

2 12-oz. packages mushrooms
1 lemon
Progresso Red Wine Vinegar
Salt, pepper, basil, oregano to taste
3 cloves finely minced garlic

Method

Empty mushrooms into large bowl with enough water to cover.
Soak for about 30 seconds, turning until dirt and fertilizer
are removed. Rinse mushrooms.

Bring 2 quarts of water to a boil. Cook the mushrooms for 5
minutes and drain. (The liquid can be stored for later use
as a starter for a rich veggie bouilluion). Put mushrooms
into bowl and add 1 cup red wine vinegar, 1 tbl. fresh lemon
juice, salt, pepper, and herbs to taste. Let marinated
mushrooms sit in refrigerator so that all the flavors merge.

CRANBERRY NUT RELISH

Ingredients

2 bags raw cranberries
2 cups sugar
2 cups water
¾ cup raw whole cashews
¾ cup raw whole walnuts

Method

Mix sugar and water well and bring to a boil in a 5-quart
pot. When mixture boils, add cranberries and cook for 10
minutes, stirring frequently. When cranberries begin to
burst, remove from heat, stir in nuts (they will soften from
the heat to the most remarkable texture). Pour relish into
your fanciest serving dish and refrigerate.

VICCHYSOISSE

Ingredients

2 quarts homemade soymilk (you can reconstitute
soymilk from unflavored soymilk powder)
4 medium size potatoes
1 medium size leek
6-8 vegetarian bouillon cubes (to taste)

Method

Bring soymilk to boil in 5-quart soup pot. Peel potatoes and
cut into 1/8" thin slices. Cut leek in half lengthwise and
wash each piece well (leeks are grown in sand so they must
be carefully cleaned). Finely dice leeks. Add potatoes and
leeks to boiling soymilk and cook until potatoes are soft.
Add bouillon cubes. Remove from heat and puree in a blender
until smooth. Adjust seasoning by adding salt and freshly
ground pepper. Can be served hot or cold.

TWO POTATO DISHES

The white potatoes and sweet potatoes are cooked at the same
time – you'll see why.

Method

Preheat oven to 400 degrees. Wrap 8 large baking potatoes
and 3 large sweet potatoes individually in aluminum foil.
Bake for 90 minutes. Test the potatoes for doneness by
inserting a fork or knife (they will be soft to the touch).

Unwrap and remove skin from sweet potatoes and place in a
large bowl. Mash with maple syrup to taste (½ cup or more)
and mix well. Set aside.

Remove aluminum foil and slice baked white potatoes in half.
Scoop out the white part of potato, taking care not to break
the shells. Spoon the sweet potato mixture into the empty
shells.

Sauté 5 cloves of whole peeled garlic and one medium chopped
red onion in one stick of soy-based margarine until the
onions and garlic begin to carmelize (turn brown). Mash
garlic and onion mixture into the potatoes. Add salt and
pepper to taste.

Heat both potato dishes before serving.

LEMON EGGPLANT

This dish is unique! It is guaranteed to become one of your
favorite recipes. Any liquid can be used to flavor eggplant.
For this dish I chose lemon sauce. You can substitute equal
amounts of marinara sauce of fermented black bean with
garlic sauce, etc. There are a thousands of variations.

Ingredients

two large Eggplants
three cups of flour
four cups of breadcrumbs
oil for frying
6-8 veggie bouillion cubes
3 cups of water
1 cup of white wine
lemon

Method

First cook the lemon sauce. Add 6-8 bouillion cubes (to
taste) to 3 cups of boiling water. Add the wine and 1-2 tbs.
of freshly squeezed lemon juice. Cook until reduced by 1/2.
Taste and add more lemon or bouillion cube to your taste.

Now for the eggplant. Instead of using a traditional "egg-
wash" use flour and water. Prepare three bowls. In the
first, put in two cups of flour. In the second, add one cup
of flour to a quart of water and stir well. In the third,
add the bread crumbs.

Heat the oil in a large saute pan until ready for frying.

Peel and cut the eggplant into1/4 inch slices. Dredge in
flour. Then, dip the floured eggplant slices in the "eggless
wash." Coat with breadcrumbs and fry in hot oil until golden
brown. Turn once or twice to see that each side is cooked.
Remove each piece from the oil and drain well.

Now for the magic.

Add one cup of that magnificent lemon sauce to your largest
saute pan. Heat until the sauce bubbles. Add the eggplant,
and cook until most of the liquid evaporates. Turn the
eggplant over so that the remainder of the sauce is absorbed
into each eggplant piece.

You would imagine that eggplant cooked in liquid would turn
soft, but just the opposite happens. If the pieces are not
eaten for dinner, count your blessings. This is the best
leftover in vegan cuisine.

Serve between two slices of bread or make the best vegan
sub/hero/hoagie the following day.

Have a wonderful Thanksgiving!

------------------------- Forum post 728

COMPLIMENTS TO THE CHEF

Dear Friends,

On Sunday, I cooked a meal for 130 people (I got by with a
little help from my friends). Twenty-two dishes, twenty-two
hours of preparation, at least twenty-two aches and pains,
but it was all worth it!

The most amazing part of that meal was that, from soup
(potato and leek) to nuts (walnuts and cashews in the fresh
cranberry sauce), the cost of food averaged to just a few
pennies over $3 per person.

Chefs are appreciative of compliments, and I am no
exception. Here are a few comments that were posted to my
NOTMILK.com guestbook:

Ellie wrote:

"An amazing vegan buffet was thoroughly enjoyed by over 100
people. The vichyssoise, lemon eggplant,salsa and corn
relish, cranberry sauce with walnuts, baby bok choy in black
bean sauce to mention just a few of the 22 dishes prepared."

Nathan wrote:

"In addition to being an impassioned and informative speaker
and outspoken critic of the dairy industry, Robert Cohen is
an amazing chef! Last night he whipped up a gourmet vegan
extravaganza for over a hundred people. The food was
outstanding and representative of multiple ethnic cuisines.
When Cohen defeats the dairy industry, he should go on to
develop a chain of vegan restaurants.

Sharon wrote:

"Dinner was absolutely wonderful! In fact if you were not
already married, I would marry you simply for the lemon
battered eggplant.

The cranberries would make Nantucket Nectars thirst for more
as their cruncy sweetness makes my mouth pucker just
thinking of them.

Eggplant and Cranberries, undoubtedly my favorite dishes
last night."

------------------------- Forum post 730

APPETEASING THANKSGIVING RECIPES

Dear Friends,

Each time I write a column, I get dozens of replies and
comments from readers. Never before has there been such a
response to a column, and the hundreds of you who have
written to me are requesting one thing:

RECIPES

Last Sunday, I prepared the mother-of-all vegan feasts for
130 very hungry Rochester area vegetarians. I will do my
best to share a few of those recipes with you, just in time
for Thanksgiving. In each case, the recipe will be enough
for eight people. Let there be leftovers! Here are six of
the dishes I prepared:

Marinated Mushrooms
Cranberry Nut Relish
Vichyssoise
Mashed Potatoes w/Roasted Garlic & Red Onions
Sweet Potatoes with Maple Syrup
Lemon Eggplant

When I go to the market, I rarely know what I am going to
make for dinner. My meals are opportunistic, meaning that I
buy the freshest raw ingredients, and spread them before me
when cooking. I then merge colors and tastes into dishes.

I sometimes go to 3 or 4 different markets for provisions.

First stop is at my local Oriental market. We have an
enormous store (in River Edge, NJ) that combines Chinese,
Japanese, and Korean fruits, vegetables, and canned goods.
There are dozens of variations of exotic Chinese vegetables
to select from.

Here is where I buy my baby bok choy. I also pick up a vegan
version of oyster sauce and a jar of fermented black beans
in garlic paste. There is a brand of cold-pressed sesame oil
that I can find nowhere else and dozens of brands of
naturally fermented soy sauces and tamari.

I then head to the Korean grocer whose store (on Rt. 17
South in Rutherford, NJ) does such tremendous volume that
there are always the freshest fruits and vegetables at their
prime (in contrast to supermarket veggies that are often
stored for a few days or a week or longer).

MARINATED MUSHROOMS

Ingredients

2 12-oz. packages mushrooms
1 lemon
Progresso Red Wine Vinegar
Salt, pepper, basil, oregano to taste
3 cloves finely minced garlic

Method

Empty mushrooms into large bowl with enough water to cover.
Soak for about 30 seconds, turning until dirt and fertilizer
are removed. Rinse mushrooms.

Bring 2 quarts of water to a boil. Cook the mushrooms for 5
minutes and drain. (The liquid can be stored for later use
as a starter for a rich veggie bouilluion). Put mushrooms
into bowl and add 1 cup red wine vinegar, 1 tbl. fresh lemon
juice, salt, pepper, and herbs to taste. Let marinated
mushrooms sit in refrigerator so that all the flavors merge.

CRANBERRY NUT RELISH

Ingredients

2 bags raw cranberries
2 cups sugar
2 cups water
¾ cup raw whole cashews
¾ cup raw whole walnuts

Method

Mix sugar and water well and bring to a boil in a 5-quart
pot. When mixture boils, add cranberries and cook for 10
minutes, stirring frequently. When cranberries begin to
burst, remove from heat, stir in nuts (they will soften from
the heat to the most remarkable texture). Pour relish into
your fanciest serving dish and refrigerate.

VICCHYSOISSE

Ingredients

2 quarts homemade soymilk (you can reconstitute
soymilk from unflavored soymilk powder)
4 medium size potatoes
1 medium size leek
6-8 vegetarian bouillon cubes (to taste)

Method

Bring soymilk to boil in 5-quart soup pot. Peel potatoes and
cut into 1/8" thin slices. Cut leek in half lengthwise and
wash each piece well (leeks are grown in sand so they must
be carefully cleaned). Finely dice leeks. Add potatoes and
leeks to boiling soymilk and cook until potatoes are soft.
Add bouillon cubes. Remove from heat and puree in a blender
until smooth. Adjust seasoning by adding salt and freshly
ground pepper. Can be served hot or cold.

TWO POTATO DISHES

The white potatoes and sweet potatoes are cooked at the same
time – you'll see why.

Method

Preheat oven to 400 degrees. Wrap 8 large baking potatoes
and 3 large sweet potatoes individually in aluminum foil.
Bake for 90 minutes. Test the potatoes for doneness by
inserting a fork or knife (they will be soft to the touch).

Unwrap and remove skin from sweet potatoes and place in a
large bowl. Mash with maple syrup to taste (½ cup or more)
and mix well. Set aside.

Remove aluminum foil and slice baked white potatoes in half.
Scoop out the white part of potato, taking care not to break
the shells. Spoon the sweet potato mixture into the empty
shells.

Sauté 5 cloves of whole peeled garlic and one medium chopped
red onion in one stick of soy-based margarine until the
onions and garlic begin to carmelize (turn brown). Mash
garlic and onion mixture into the potatoes. Add salt and
pepper to taste.

Heat both potato dishes before serving.

LEMON EGGPLANT

This dish is unique! It is guaranteed to become one of your
favorite recipes. Any liquid can be used to flavor eggplant.
For this dish I chose lemon sauce. You can substitute equal
amounts of marinara sauce of fermented black bean with
garlic sauce, etc. There are a thousands of variations.

Ingredients

two large Eggplants
three cups of flour
four cups of breadcrumbs
oil for frying
6-8 veggie bouillion cubes
3 cups of water
1 cup of white wine
lemon

Method

First cook the lemon sauce. Add 6-8 bouillion cubes (to
taste) to 3 cups of boiling water. Add the wine and 1-2 tbs.
of freshly squeezed lemon juice. Cook until reduced by 1/2.
Taste and add more lemon or bouillion cube to your taste.

Now for the eggplant. Instead of using a traditional "egg-
wash" use flour and water. Prepare three bowls. In the
first, put in two cups of flour. In the second, add one cup
of flour to a quart of water and stir well. In the third,
add the bread crumbs.

Heat the oil in a large saute pan until ready for frying.

Peel and cut the eggplant into1/4 inch slices. Dredge in
flour. Then, dip the floured eggplant slices in the "eggless
wash." Coat with breadcrumbs and fry in hot oil until golden
brown. Turn once or twice to see that each side is cooked.
Remove each piece from the oil and drain well.

Now for the magic.

Add one cup of that magnificent lemon sauce to your largest
saute pan. Heat until the sauce bubbles. Add the eggplant,
and cook until most of the liquid evaporates. Turn the
eggplant over so that the remainder of the sauce is absorbed
into each eggplant piece.

You would imagine that eggplant cooked in liquid would turn
soft, but just the opposite happens. If the pieces are not
eaten for dinner, count your blessings. This is the best
leftover in vegan cuisine.

Serve between two slices of bread or make the best vegan
sub/hero/hoagie the following day.

Have a wonderful Thanksgiving!


Robert Cohen author of:   MILK A-Z
(201-871-5871)
Executive Director (notmilkman@notmilk.com)
Dairy Education Board
http://www.notmilk.com


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