VegSource Interactive, Inc. | Healthy Lifestyle Expo 2005

Expo 05 Recipes

Following are the recipes for the dishes prepared during cooking demos at the VegSource Healthy Lifestyle Expo 2005

From Mary McDougall --

Creamy Lemon Dessert

One of the questions that almost always gets repeated over and over at the program is “How can I make delicious, healthier desserts for my family and friends?” This recipe is always a favorite!

Preparation Time: 10 minutes
Chilling Time: optional
Servings: variable

2 12.3 ounce boxes lite silken tofu
1 cup lemon juice
¾ cup agave nectar
¼ cup soy milk
1/8 teaspoon turmeric
¼ teaspoon salt

Place all ingredients into a food processor and process until creamy and smooth.

Serve at once or cover and refrigerate until serving time.

Hints: Agave nectar is sold in most natural food stores. It is a natural mild sugar syrup made from the agave plant. This is delicious served over fresh cut fruit, such as mango, kiwi or strawberries. For a unique presentation, layer the fruit in individual glass serving dishes or tall wine glasses, then pour the lemon cream over the fruit.

To make a chocolate version: Delete the lemon juice and the turmeric and add ½ cup of Wonderslim cocoa powder and 1 teaspoon vanilla.

From Marie Oser --

Edamame in Sesame Marinade

from The Enlightened Kitchen , John Wiley & Sons, Inc.,©Marie Oser 2002

This dish is a winner served as an appetizer, side dish, or over salad.

1 (16 ounce pkg.) shelled edamame
2 cloves garlic, minced
1/2 cup thinly sliced scallions
1/2 red bell pepper, chopped
1 cup sliced mushrooms

One recipe: Savory Sesame Marinade (follows)

Cook edamame according to package directions. Drain well. Place edamame in a non-reactive bowl (not metal). Add garlic, scallions, bell pepper, and mushrooms. Add marinade ingredients in the order listed. Cover and refrigerate at least one hour or best overnight for optimal flavor.

Savory Sesame Marinade

Makes about 2/3 cup

1/2 cup Sesame Shitake Dressing
3 scallions, chopped
1 teaspoon dried onion (or granulated)
2 tablespoons tamari
1/3 cup chopped fresh cilantro

Add to edamame in bowl and mix thoroughly.

Enlightened Edamame in Sesame Marinade

Nutrition Analysis: per 1/3 cup serving

Protein 6g, Carbohydrate: 7g, Fiber 3g, Fat 7g, Sat Fat 1g, Cholesterol 0mg, Calcium 40mg, Sodium 269mg, Calories 120

Notes on Ingredients

Edamame- Shelled edamame are widely available frozen and fresh and are high in protein, fiber, calcium., and potassium. Sweet and delicate in flavor, edamame can be added to salads, soups, or rice dishes. Try substituting for lima beans.

Sesame Shitake Dressing - This dish is made with Annie’s or Whole Foods Markets “365 Brand” Sesame Shitake Dressing, and is recommended here. You may substitute with your favorite fat free or sesame dressing.

Tamari -A wheat-free, natural soy sauce. Tamari is darker and has a richer flavor than soy sauce, and is available in health food stores, Asian markets, and some supermarkets.


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From Tanya of Native Foods --

Hungarian Goulash

6 servings

Serve this at Halloween and call it Transylvanian Ghoulash. Invite the Meaty Boys over for dinner -- they'll be wowed.

1/3 cup olive oil
2 medium onions, finely chopped
4-5 garlic cloves, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 lb. seitan, cut into 1-inch cubes
1/4 cup paprika
1 1/2 tsp sea salt
1/2 tsp black pepper
2 cups water
2 cups canned crushed peeled tomatoes
2 cups canned or bottled sauerkraut, drained
1 lb pasta (fettuccine or rigatoni works well)

soy sour cream
chopped fresh dill

Heat olive oil in a skillet and saute onion, garlic, and red and green bell peppers about 3-4 minutes, until lightly browned. Add seitan and paprika, and saute another 1-2 minutes. Stir in salt and pepper, water, crushed tomatoes, and sauerkraut. Let simmer, partially covered, 25-30 minutes.

Boil the pasta according to package directions. Portion cooked pasta on plates and top with goulash. Garnish each plate with a dollop of soy sour cream and chopped dill.

From Sabrina of --

Willie's Lentil Stew

This recipe requires a pressure cooker.

1 cup green lentils (rinsed)
1/2 cup red lentils (rinsed)
1/4 cup black lentils (rinsed)
1 onion, chopped
2 tsp crushed garlic
2 stalks celery, chopped
2 Red Rose potatoes, chopped (do not peel)
1 lb fresh mushrooms
1/2 lb baby carrots (whole or chopped)
1 tbl curry
1 carton Imagine No Chicken Broth
2 cups water
Splash tamari, add after soup is cooked

Sautee onions and garlic in water until soft. Add all other ingredients.  Bring to high pressure and cook for eight minutes. Allow pressure to come down naturally.