|International Vegetarian Union (IVU)|
Cooking with Ken Bergeron
This delicious tofu salad was a big hit at the recent World Vegetarian Congress in Toronto. It is one of my favorites too and very simple to prepare.
Savory Tofu Salad
Note: Toasted sunflower seeds in place of almond garnish. Add a few drops of liquid.
Professional Vegetarian Cooking
Vegetarian Cuisine is now more popular than ever. Increasing health and ehtical concerns - and an appetite for adventure - have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hodl their own with any meat choice on the menu.
This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for bulding flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate - complete with instructions that are clearly written and easy to follow.