Recipes from Vegetarian Vegan Cooking Classes

Mock Turkey Soup Here is another one of the Cooking School demo soups.  If you are feeling the lack of a turkey soup the day-after the festive occasion, this is fast and easy to throw together!  And tasty, of course.  And healthier than the real bird (see this video by Dr. Michael Greger about eating poultry) IN SOUP POT: 3 Qts. Water 1 C. slivered or chopped Celery 1/2 to 1 C. chopped Carrots 1/2 C. Onion Flakes 2 cubes Organic Herbal Bouillon or 4 T. Homemade Broth/Bouillion Other veggies , as desired, such as sliced mushroom, green peas, green beans, etc. BRING TO BOIL TURN DOWN HEAT TO SIMMER for 5 Minutes ADD: 2 C. diced Firm Organic Tofu 2 T.  Chicken-style Seasoning  (No MSG) Other seasoning and salt/pepper to your taste Approximately 4 C. cooked Pasta

This is a purist, classical tofu mayo recipe-- something perhaps your Mom whipped up back in the day (and I mean, "whipped" in that perhaps she used a beater instead of a blender?)  It is creamy, rich, thick, and stick-to-your vegan sandwich content (tomato? tempeh? burger?) Once you have the ingredients and have mixed it up a few times, you can embellish in the way you might want it to taste (with relish? garlic? pepper?) (See some ideas below the recipe) If you have some kind of trendy take on tofu-- that it is not the great high nutrient food that it is-- you might want to check out the Tofu topics by Dr. Michael Greger , the much-esteemed M.D./Science Researcher and founder of NutritionFacts.org .    Just a sample of the great work he does to keep us motivated to keep eating healthy can be found in this video TOFU MAYO RECIPE: INGREDIENTS 350 g/ 12 oz. medium/firm Organic Tofu (broken in chunks) Juice squeezed from 1 fresh organic Lemon 1 teaspoon Di...