Jason's Sweet Potato Vichyssoise
From Didi Emmon's Vegetarian Planet 

                                                                                                           Ben Droz

Ingredients
2 tablespoons olive oil
4 shallots, chopped
2 inner celery stalks, chopped
2 garlic cloves, minced
1 large sweet potato (3/4 lb.), peeled and chopped into 1-inch chunks
2 small white potatoes (3/4 lb. total), peeled and chopped into 1-inch chunks
1 quart water
1/2 cup white wine
5 tablespoons whole, low-fat, or nonfat sour cream
1/2 teaspoon salt, or more, to taste
fresh-ground black pepper to taste
chopped chives

Directions
    1. In a heavy pot, heat the olive oil over medium heat.

    2. Add the shallots and celery, and saute them, stirring often, for about 5 minutes or until the shallots soften.

    3. Add the garlic, sweet potato, and white potatoes, and stir.

    4. Add the water and wine, and simmer the soup until the potatoes are tender, about 15 to 20 minutes.

    5. With a blender or food processor, blend the soup (in 2 batches if necessary) until it is almost but not quite smooth.

    6. Transfer the soup to a container with a tight-fitting lid.

    7. Whisk in the sour cream, salt, and pepper (over season the soup a bit because the flavors will dull when the soup is chilled).

    8. Chill the soup for at least 2 hours.

    9. Before serving it, check the seasonings; add more salt and pepper, if you like.

    10. Serve the soup chilled, sprinkled with chopped chives.

EDITOR'S NOTE: Serves 4


Jason McCool is an award winning actor and musician. He's currently performing in 'Ramayana' at the Constellation Theater Company. There's more about Jason on his Web site.

Rupen's Matar Paneer 

Original Recipe

Ingredients
1 cup green peas
1 lb Indian paneer cheese, cut into 1 inch cubes
1 tbsp tomato paste
2 T oil
1 medium sized onion, finely chopped
1/2 tbsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 T ginger garlic paste
2 T scraped coconut
½ tsp cayenne powder
Salt to taste

Directions
    1) Heat oil in a thick bottomed pan.

    2) Fry the onion until light pink in color.

    3) Add ginger-garlic paste, sauté for 4-5 minutes.

    4) Add the rest of the spices and sauté for 1-2 minutes.

    5) Add tomato paste and mix.

    6) Add 1 cup water and paneer cheese, boil and cook for 10 minutes.

    7) If needed, add more water.

Rupen Rao is one of the DC Vegetarian Cooking Group's resident chefs. If you like Rupen's original recipe, you can find many more on his Web site!

Ilya's Herb-crusted Tofu
From Deborah Madison's 'Vegetarian Cooking for Everyone'

Ingredients

1 1 lb package silken tofu

1 cup fine bread crumbs

1/2 cup freshly grated Parmesan, Asiago, or other hard cheese

1 tbsp chopped parsley

1 tsp dried basil or marjoram

1/2 tsp dried thyme

1/2 teaspoon dried savory

1 egg, beaten with 2 tbsp milk

olive oil for frying

Directions

    1) Slice the tofu into slabs about 1/3 inch thick and set on paper towels to drain.

    2) Meanwhile, combine the bread crumbs, cheese, and herbs in a flat dish.

    3) Dip each piece of tofu into the egg mixture, then the bread crumbs.

    4) Heat oil in the skillet.

    5) When the oil is hot, add the tofu and fry over medium heat on both sides until golden.

EDITOR'S NOTE: Serve over jasmine rice with dill.

Ilya Khazanov is the DC Vegetarian Cooking Group's resident beer sommeleir. He's also a jazz musician; playing the organ, piano, guitar and drums. He lives in Maryland.

Kim's Grains and Goat Cheese Salad
Adapted from Epicurious

 















Ingredients
1/2 cup semi-pearled farro or spelt berries or barley

2 tablespoons extra-virgin olive oil

12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

Directions
    1) Cook farro, until tender, in a medium saucepan of boiling salted water. About 20 to 25 minutes.

    2) Drain; cool.

    3) Cook green beans, until crisp-tender, in a large saucepan of boiling salted water. About 4 minutes.

    4) Rinse under cold water to cool; drain.

    5) Transfer beans to kitchen towel; pat dry.

    6) Mix farro and green beans in large bowl; add corn and green onions.

    7) Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in a small bowl.

    8) Press with back of spoon to release flavor.

    9) Whisk in vinegar, shallots, and mustard.

    10) Pour over salad in bowl; toss to coat.

    11) Season to taste with salt and pepper.

    12) Chill.

    13) Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

EDITOR'S NOTE: Salad can be made 1 day ahead.

Kim Kahnhauser is the Women’s Foreign Policy Group's director of operations. She oversees programs, membership, mentoring activities, board relations, and overall office operations. There's more about Kim at the WFPG Web site.

Kim's Lentil Salad with Tomato and Dill
Adapted from Epicurious

















Ingredients
1 cup dried lentils (preferably small French lentils)
3 large garlic cloves, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
9 tablespoons red-wine vinegar, or to taste
1/8 cup extra-virgin olive oil
1/2 teaspoon black pepper or to taste

Directions
   1) Add lentils, garlic and 1/2 teaspoon of salt to 4 cups of water in a heavy saucepan.

   2) Bring water to a boil.

   3) Reduce heat and simmer, uncovered, until lentils are just tender. About 15 to 25 minutes.

   4) Drain in a large sieve, then transfer to a large bowl.

   5) Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

Kim Kahnhauser is the Women’s Foreign Policy Group's director of operations. She oversees programs, membership, mentoring activities, board relations, and overall office operations. There's more about Kim at the WFPG Web site. 

Megan's Raw Vegan Truffles
Original Recipe

Jack Zahora

Ingredients

¾ cup raw cacao powder (available at health stores)

2 cups ground raw almonds

¾ cup raw agave nectar

1 Tbs. organic coconut butter (sometimes called oil)

Pinch of Celtic sea salt

1 cup shredded, dried unsweetened coconut flakes

Directions

    1) Combine all the ingredients except for the coconut flakes in a large bowl and mix thoroughly.

    2) Roll up your sleeves, take a small amount of the mixture, and roll small balls between your palms.

    3) Dip each ball in a separate smaller bowl containing the coconut flakes.

    4) Freeze overnight to harden the truffles.

EDITOR'S NOTE: Keep truffles frozen until they are ready to serve.


Megan McCloud is a graphic designer based in Washington, DC. She's also the DC Vegetarian Cooking Group's resident pâtissier. 

Ilya's Marinated Grilled Tofu

With Hoisin Sauce
From Vegetarian Cooking for Everyone

Jack Zahora

  






 

Ingredients

1 1-lb package firm tofu    
1/3 cup hoisin sauce

2 tsp lemon thyme, chopped, or regular thyme

1 tsp marjoram, chopped, or 2 pinches dried

1/4 cup dry sherry

2 tbsp olive oil

1 large garlic clove, crushed

1 tsp freshly milled pepper
1 tbsp toasted black or white sesame seeds
2 scallions, including the greens, sliced into rounds

Directions

To marinate
  
1) Cut the tofu into rectangles or triangles 1/2 inch thick.

2) Set on paper towels to drain.

3) Combine the hoisin sauce with the herbs, sherry, olive oil, garlic, and pepper.

4) Place the drained tofu in a baking dish and score the tops, making diagonal cuts about halfway through each piece.

5) Brush the marinade generously over the tofu, cover, and refrigerate until ready to cook.

To broil

1) Place the tofu 4 or 5 inches under the heat and broil until the top is bubbling and the tofu is heated through. About 7-10 minutes.

2) Serve with the sesame seeds and scallions over the top.

Or to grill

1) brush both sides with the marinate and grill on both sides, about 15 minutes in all.

2) Serve with the sesame seeds and scallions over the top.

Ilya Kazanov is the DC Vegetarian Cooking Group's resident beer sommelier. He's also a jazz musician, playing the piano, organ, guitar and drums. He lives in Maryland. 

Tom n' Heather's Veggie Party 

Big thanks to Tom n Heather for hosting on Capitol Hill. There was close to 70 guests and at least 40 dishes. 

Jack Zahora

Just when you couldn't eat another morsel, someone new to the party would show up carrying a big plate of  "Oh my God I have to try some of that."

By the way, let us know if you have a house, apartment, or a party room in your condo that hosts 50 people.

Believe us, you would be surprised how many people can comfortably fit in a living room.

And we need spots for upcoming dinner parties!