You Can Win in Animal Times' Veggie Cook-Off Contest!
PETA's "Chef Pat" is always cooking up blue-ribbon recipes for his friends and fellow staffers. Now it's your turn! We want your best vegan recipes for PETA's first-ever Animal Times Veggie Cook-Off Contest.The winners will receive a case of fabulous faux Chic-Ketts (in the U.S. and Canada) or Cheatin' Chicken Bites (in the U.K.)—and we'll feature your recipes in a future issue! Submit your recipes by June 15, 2003, to Animal Times Veggie Cook-Off Contest, 501 Front St., Norfolk,VA 23510; RecipeContest@peta.org. To help inspire your awardwinning creations, here are a few of our prize picks.
"Beef" and Orzo Stuffed Peppers
1 cup (225 g) orzo pasta
2/3 cup (25 g) fresh parsley
1/4 cup (4 Tbsp.) soy parmesan "cheese"
2 Tbsp. chopped walnuts
1 1/2 tsp. dried basil
1 tsp. salt, divided
1 clove garlic
1/4 cup olive oil
12 oz. (350 g) faux ground beef
1 medium tomato, seeded and chopped
4 bell peppers
12-oz. (350 g) jar tomato sauce
- Preheat the oven to 350°F/180°C/Gas Mark 4.
- Cook the orzo according to the package directions. Drain.
- Place the parsley, soy parmesan, walnuts, basil, 1 /2 tsp. salt and garlic in a food processor and pulse until blended. With the food processor running, slowly add the olive oil and process until smooth, to form a pesto.
- In a large bowl, combine the faux ground beef, pesto, 1 /2 tsp. salt and the chopped tomato.
- Cut the tops off the peppers and scrape out the insides, removing the seeds. Fill the peppers with the "beef " mixture and put the tops back on them.
- Pour the tomato sauce into an 8-inch glass baking dish. Place the peppers upright in the dish and bake for 20 minutes.
Makes 4 servings
Aunt Yvonne's Rhubarb Bread
11/2 cups (225 g) light brown sugar
2/3 cup (10 Tbsp. plus 2 tsp.) vegetable oil
1/4 cup (4 Tbsp.) silken tofu
1 cup (200 ml) soy milk mixed with 1 Tbsp. lemon juice (let stand 10 minutes)
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla 21/2 cups (350 g) flour
11/2 cups (350 g) diced rhubarb
1/2 cup (75 g) chopped pecans
1/3 cup (50 g) white sugar
1 Tbsp. margarine, melted
Preheat the oven to 350°F/180°C/Gas Mark 4.
- In a large bowl, combine the brown sugar, vegetable oil and tofu and mix with an electric mixer until smooth. In another bowl, combine the soy milk, baking soda, salt and vanilla.
- Alternate adding the soy milk mixture and the flour to the sugar mixture, beating well after each addition. Fold in the rhubarb and pecans.
- Turn the batter into a lightly greased and floured loaf pan (8"x 4"x 3").
- Stir together the white sugar and melted margarine, then sprinkle over the top of the loaf. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Makes one loaf
Asparagus With Asian Vinaigrette
2 Tbsp. soy sauce
1 Tbsp. Dijon mustard
2 tsp. sesame oil
2 tsp. white wine vinegar
2 Tbsp. minced chives
12 stalks of asparagus
1/2 cup (50 g) toasted sesame seeds
- In a small bowl, whisk together the soy sauce, mustard, sesame oil, vinegar and chives to form a vinaigrette.
- Steam the asparagus until tender (3-5 minutes), drain, then toss to coat in the vinaigrette. Sprinkle with the sesame seeds and serve immediately.
Makes 2 servings
Cyber Shopping
If finding the perfect mock meat, moo-less milks or other animalfriendly food is hard in your town, try cyberspace. Here are a few of our favorite online shopping sites (and be sure to visit PETAMall.com for other vegan-friendly vendors):
NoMeat.com (770-234-6931)
NoMeat.com offers mock meats, faux fish, egg replacers, gravy mixes, soy milk, heat-'n-eat chilis and stews and more.
VegeCyber.com
Visit Vege Cyber for frozen faux meat and fish, from salmon and shrimp to sausage and steak. This company even sells eggless fried eggs!
Healthy-Eating.com (1-800-695-2241)
The Mail Order Catalog is your one-stop shopping site, with tons of meat substitutes, baking mixes, gelatin alternatives, cookbooks, lotions, potions and more.
U.K. readers, check out the Redwood Wholefood Company for cheatin' meats, pâtés, roasts and delicious dairy-free cheese.
