RedGage

Carrot-Ginger Soup
Fragrant dill and ginger bring out the mild sweetness
of the carrots in this delicious dish.
1 onion, chopped
1 Tbsp. margarine
11⁄2 lbs. diced carrots
1 tsp. grated fresh ginger
2 tsp. crushed coriander seeds
4 cups vegetable stock or water
Salt and pepper, to taste
• Fry the onion over medium-high heat in the
margarine for approximately 5 minutes, until
transparent. Add the carrots, ginger, and coriander
seeds and cook for 5 minutes more.
• Add the stock or water and bring to a boil.
Cover and cook until the carrots are tender.
• Purée in a blender, then strain through a sieve.
• Reheat and season with the salt and pepper.
Serve hot with bread.
Makes 4 servings

Grilled Tofu With Tamarind Glaze
Tamarind and cayenne pepper give this grilled dish a
delicious Indian flavor.
2 pkgs. extra-firm tofu
Salt and pepper, to taste
2 Tbsp. margarine
2 shallots, minced
2 garlic cloves, minced
3 tomatoes, chopped
1⁄4 cup ketchup
1⁄4 cup water

Creamy Pasta Salad With
Artichoke Hearts
This is no ordinary pasta salad. It’s got (artichoke)
heart and soul and will add zest to any luncheon.
1⁄4 cup vegan mayonnaise
2 Tbsp. lemon juice
2 cups cooked whole wheat pasta, such as elbow
macaroni, rotini, or small shells
4 green onions, chopped
1 6-oz. jar artichoke hearts, drained and sliced
11⁄2 Tbsp. fresh or 1⁄2 Tbsp. dried basil
1⁄2 tsp. salt
• Combine the vegan mayonnaise and the lemon
juice with the pasta. Add the green onions,
artichoke hearts, basil, and salt and mix well.
• If the salad is too dry, add more vegan mayonnaise
and/or lemon juice.