An Update on Gelatin Top Restaurant Chains for Vegetarians

Vegan Cooking TipsBlender MealsBy Chef Nancy Berkoff, RD, EdD, CCEARE YOU EVER IN SUCH A RUSH THAT YOU DON’Thave time to chew your food? Then, yourblender may hold the answer to fast but tastydining options.BREAKFASTEveryone should start the day off with a healthy meal,but you have better things to do than open cans, chopveggies, or measure in the midst of the morning rush!Instead, build a meal-in-a-cup the night before. Loadthe blender or food processor canister with fresh orfrozen fruit, tofu, plain or fruit soy yogurt, applesauce,fruit juice,…. You get the picture. Combine in theblender canister, and leave it in the refrigerator overnight.Then, just blend away in the morning for arefreshing start to your day.LUNCH OR DINNERHow about a hearty soup? Here are some ideas formix-and-match soups made with ingredients from thepantry and/or refrigerator:• Split Pea and Lentil — Add canned or leftovercooked lentils to canned vegan split pea soup anddilute according to package directions, using softsilken tofu for a really thick soup or soymilk fora slightly thinner soup. For a really creamy soup,purée all the ingredients. If you like, toss in somesoy crumbles or chopped onions.• Fast Tomato-Potato Chowder — Scoop leftovermashed potatoes into a blender. Add somepre-made vegan tomato soup, such as the asceptic‘boxed’ vegan soups from Imagine and Pacificbrands, and blend until smooth. Pour into a containeror mug and add your ingredients of choice.For a spicy flavor, stir in salsa. If you like your soupchewy, add drained, canned mixed vegetables orsliced mushrooms. You can season with onion,garlic, or curry powder; white pepper; parsley flakes;or nutritional yeast.To make a tomato-potato-corn chowder, addsome canned creamed corn (which is non-dairywhen it consists of smashed corn thickened withcornstarch) and some drained canned or leftovercooked corn to your tomato-potato chowder.• Purée Mongole — This is a classic soup madefrom tomatoes and split peas. Combine cannedvegan tomato soup and canned vegan split pea soupin a blender, and add soft silken tofu or soymilkfor desired texture. If taking on the go, pour intoa travel mug or canister. Otherwise, non-reactiveserving bowls will work just fine. Then, add drained,canned diced tomatoes or some diced fresh tomatoes,and voilà!• Five-Bean Soup — A great way to use up thoseleftover beans! Add five types of cooked beans—your choice—to canned or thawed frozen vegetablesor vegan minestrone soup and blend until themixture is still just a bit chunky. If you like, addleftover cooked pasta to the soup after puréeing.Dilute with carrot juice or tomato juice.• Black Bean Soup — Combine canned blackbeans with canned or thawed frozen vegetable soup.Add a small amount of soft silken tofu or vegansour cream to start. (You can always add more asyou go on!) Purée some of the soup and recombinewith the portion that hasn’t been puréed. Or puréethe entire pot to achieve a smooth texture.• Hot Gazpacho — Combine canned vegan tomatosoup with prepared salsa. Dilute with tomato juiceor vegetable cocktail juice. For seasoning, you canadd lemon or lime juice, a small amount of vinegar,and onion and garlic powder for flavor.12 Issue Four 2008 VEGETARIAN JOURNAL