Reasons to go Vegan

A new leaf: Tofu boursin lavash
Tuesday, July 17, 2007

A NEW LEAF

Vegetarian recipes from recently released cookbooks:

"The Complete Vegan Kitchen," by Jannequin Bennett (Thomas Nelson Publishers, 2007)

When they say complete, they mean it. Not only does Jannequin Bennett teach you how to eat complete proteins, she also provides a comprehensive how-to guide for starting a vegan lifestyle. The book doesn't have many photos, but the ideas are garden fresh. Who said that the only vegetarian sandwiches were hummus and cheese? Bennett challenges this and other misconceptions about vegan cuisine.

-- Evelyn Shih


# Tofu boursin lavash

1 cup cashews, soaked (see note)
4 cloves garlic, minced
½ teaspoon salt or ½ teaspoon miso
ground black pepper to taste
1 pound medium tofu
2 tablespoons lemon juice
2 teaspoons each of chopped tarragon, basil and parsley
1 teaspoon fresh dill
2 lavash (Armenian flatbread) loaves, 12 inches each
1 English cucumber or 2 salad cucumbers
4 medium carrots, peeled
2 medium zucchinis
6 green onions, thinly sliced
4 small radishes, cut into paper-thin slices

Combine the cashews, garlic, salt and pepper in the bowl of a food processor and pulse until the cashews are pasty. Crumble the tofu into the processor and add the lemon juice. Pulse until the mixture is blended well. Add the herbs and pulse until mixed well. Taste and adjust the seasonings with salt, pepper and lemon juice.

Spread the tofu mixture evenly over the lavash. If you are using salad cucumbers, peel them and scoop out the seeds. Cut long, thin ribbons of cucumber, carrots and zucchini. Soak the vegetables in salted water for 10 minutes. Drain and pat dry.

Layer the vegetables on the lavash, alternating colors. [Lavash, above, courtesy of rentcar.com] Roll the lavash into a tight cylinder and wrap securely with plastic wrap. Cut each loaf into 3 pieces and serve immediately or refrigerate up to 4 hours.

Servings: 6.

Note: Put cashews in a large container. Cover with hot water and let the nuts soak for 1 hour. Drain and rinse the cashews. Cover with hot water and let the nuts soak for 6 hours or more. Drain and rinse the cashews.

Copyright © 2007 North Jersey Media Group Inc.