We at Vogue believe in the instinctual ability of the "inner cook". Therefore, the following recipes may be adjusted to taste with a little intuition for equally delicious results.
THANKSGIVING DAY TOFU
- (from Brother Ron at Eco-Cuisine)
This is a superb substitute for the traditional Thanksgiving turkey.
Yield: 1 medium loaf;4 servings
Time: 90 minutes
1 and 1/2 pounds tofu (1 pound adjustable)
2 tablespoons arrowroot
3 tablespoons VOGUE VEGEBASE
1 tablespoon VOGUE ONION BASE
¾ Teaspoons Sea salt
¼ teaspoon white pepper
1 and 1/2 teaspoons agar flakes or 1-teaspoon agar powder
Sage Dressing (see recipe below)
2 tablespoons barley malt syrup, dissolved with 2 tablespoons water
SAGE DRESSING
2 tablespoons unrefined corn oil
A good pinch of dried basil, sage, black pepper
1 cup water
2 cups dry whole wheat bread
3 TABLESOONS VOGUE VEGEBASE
1 teaspoon sea salt
2 cloves garlic, minced.
2 TABLESPOONS VOGUE ONION BASE
½ cup diced celery
½ cup diced carrots
2 cloves garlic, minced
Cut the tofu into small pieces and pat dry. Put the tofu, arrowroot, VOGUE VEGE and ONION soup base, salt, pepper and agar flakes on a food processor and blend to a paste. Oil and flour the loaf pan (or line it with baking paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a think layer on the ends.) Use all but a cup of paste. Press the dressing into the pan, on top of the tofu paste "liner." Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making sure the foil doesn't come in contact with the tofu. Bake in a preheated over at 350 degrees for 30-40 minuets. Remove the foil, glaze the top of the loaf with the dissolved barley malt syrup, turn the up to 450 and continue baking for 10 minutes. Remove from oven and cool for 10 minutes. Unmold, slice and serve hot with Vogue Onion yogurt Cream Sauce.
VOGUE ONION YOGURT CREAM SAUCE
1 cup plain yogurt
5 tablespoons VOGUE ONION BASE
1 cup water
Mix onion base and water and place in shallow sauce pan on a medium flame. Allow to lightly boil, stirring occasionally. Add yogurt, as mixture thickens and heats, remove from stove and serve. Do not allow to boil after yogurt has been added. Low fat milk may also be substituted for either water or yogurt depending on thickness desired.
RED PEPPER SOUP
4 roasted red peppers, pureed
3 tablespoons VOGUE CHICKEN base
2 tablespoons VOGUE ONION base
1 and ½ cup water
1-cup cream or 1 cup yogurt and milk blend
Blend mixture in blender or food processor till pink. Then pour into medium sized saucepan. Heat cold mixture slowly on low flame for about 5 minutes, stirring occasionally. Serve immediately. You may garnish with fresh parsley or cucumber wedges.
VOGUE QUICK TOFU BAKE
Cut a pound of tofu into 1 to 1 and ½ inch thick slices.
Sprinkle heavily ( from 3-6 tablespoons) with VOGUE vege, chicken, onion or beef base.
Place in oven on rack or on lightly greased pan and bake at 350 for 15-20 minutes.
Serves 4.
VOGUE SPINACH AND LENTIL SOUP
5 cups VOGUE REDUCED SODIUM BEEF BASE
( 5 cups of water to 4 tablespoons base)
1 cup lentils
1 tablespoon VOGUE LOW SODIUM ONION BASE
3 tablespoons virgin olive oil
1 large onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
a pinch chili powder
1 8 ounce can organic tomato sauce or 4 cooking tomatoes
1 bunch fresh spinach or 1 10 oz package chopped frozen, drained and thawed.
Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are tender. About 30 minutes.
Add onion, bell pepper, celery and onion base to heated olive oil in a large skillet over medium heat and saute about 10 minutes until tender.
Add onion mixture to lentils. Stir in tomato sauce and chili powder. Simmer over low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until totally limp. If desired, season soup with sea salt or soy sauce and pepper.
Serves 6.
VOGUE CHILLED ZUCCHINI-CUMIN SOUP
1 teaspoon olive oil
1 large onion, chopped
1 ½ teaspoons ground cumin
1 ½ pounds zucchini, trimmed , cut into ¾ inch pieces
3 heaping tablespoons of VOGUE LOW SODIUM chicken base
2/3 cup chopped fresh basil
4 tablespoons plain nonfat yogurt
Blend mixture in blender or food processor till pink. Then pour into medium sized saucepan. Heat cold mixture slowly on low flame for about 5 minutes, stirring occasionally. Serve immediately. You may garnish with fresh parsley or cucumber wedges.
VOGUE EAST INDIAN ONION PASTE
Blend 1 tablespoon VOGUE LOW SODIUM ONION with 3 tablespoons olive oil.
Add a pinch chili powder, and serve on toast or use as condiment.
VOGUE TOFU LOAF
8oz tofu
2 tablespoons dijon mustard
2 tablespoons VOGUE LOW SODIUM ONION BASE
2 tablespoons VOGUE CHICKEN BASE
4 tablespoons oat bran
1 egg or equivalent egg substitute
1 grated carrot
1 grated clove garlic
Mix throughly, place in oiled loaf pan at 350 degrees for 30 minutes and serve .
Vogue Popcorn
Sprinkle on popped popcorn using any flavor to taste.
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Quick and Easy: Soup and Seasoning
For extra flavor use any Vogue Base in your favorite soup recipe calling for stock.
Stock
1 tablespoon to one cup boiling water.
Substitute
1 cup of any Vogue broth for liquid called for in your soup or stew recipe.
Sprinkle on
Grains, pasta, broiled, steamed or sautéed veggies potatoes, carrots, broccoli, string beans, cauliflower.
Also great on chicken, fish and tofu.
Use as salt substitute only
Sprinkle according to taste.
Sauces & Gravy
Use Vogue VegeBase as a sauce by adding 3 tablespoons of any soup base to 1 cup hot water. Simmer and reduce until thickened.
For grains
Add 1 heaping tablespoon to 2 or 3 cups of boiling water.
For sauces and gravies
Add 2 tablespoons of any flavor ( chicken , beef , onion or veggie ) to 1 cup water, stir and simmer till thickened ( Aprox 10 min).
"Vogue VegeBase is one of my favorite seasoning bases because it has a robust flavor similar to chicken, is a natural vegetarian product and above all, it is low in sodium."
- Ron Pickarski, CEC
"Eco-Cuisine" and "Friendly Foods"
VOGUE SEASONING BASES are also featured in these fine cook books:
"Curing the Incurable"
- Jacque C. Rigg
"Great Vegetarian Cooking Under Pressure"
"'Lorna Sass' Short-cut Vegetarian"
- Lorna Sass
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