Global Vegetarian Bistro
322 E. Santa Clara Street
San Jose, CA
408-288-6788

The Tofoo Com Chay folks have expanded, taking over the old Kimba Bistro location. They have a to-go deli window (cash only) much like Tofoo Com Chay and a regular restaurant area with mostly vegan food with the exception of some ‘chicken’ items. Good news is, if you’re cash shy, they’ll take credit cards on the restaurant side. I had the Summer Rolls, Eggplant Tofu and a vermacelli, shredded pork and meatball dish…all really good. Make sure to check it out They have some dim sum items too.

Vanilla Pudding Recipe
INGREDIENTS:

* 1/3 cup sugar
* 3 tbsp cornstarch
* 1/8 tsp salt
* 2 cups soy milk
* 1 tsp vanilla

PREPARATION:
Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the soy milk, stirring constantly to avoid lumps.

Cook the mixture over low heat, stirring constantly until thickened. Cook for an additional 2 to 3 minutes, stirring now and then.

Remove the pudding from the heat and add the vanilla. Let cool for ten minutes, stirring now and then. Pour the pudding into a large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

Recipe thanks to Jolinda Hackett and Compassionate Cook Cookbook

Vegan Lasagna

12 lasagna noodles (estimate)
1 onion
1 garlic clove, chopped
2 tablespoons olive oil
1 (19 ounce) can of worthington veggie burgers (you can also use another vegemeat like crumblers or gluten)
1 (26 ounce) can spaghetti sauce (I like Hunt’s Garlic and Herb Spaghetti Sauce)
1/4 cup chopped parsley
1 lb firm tofu
1 (300 g) package frozen chopped spinach (or you can substitute fresh asia eggplant our personal favorite, or another type of eggplant)
3/4 cup shredded soy cheese
1 tablespoon nutritional yeast flakes (optional)

1. Cook lasagna noodles according to the package directions.
2. Saute onion and garlic in oil until tender. Add vegeburger or gluten.
3. Stir in speggetti sauce and parsley; simmer for 5 minutes.
4. Combine tofu and spinach and yeast flakes (if using eggplant instead, don’t combine with tofu. Instead slice eggplant into thin pieces and set aside).
5. Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish.
6. Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of cheese and now is when you would add some sliced eggplant if you are using it).
7. Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
8. In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
9. The top layer should be covered in sauce with the Soy Cheese sprinkled on top.
10. Bake for 1 hour at 350 degrees F or 180 degrees Celsius.

Recipe from Enjolinfam on Recipezaar

Avocado and Cream Chilled Summer Soup
INGREDIENTS:

* 4 ripe avocados
* juice from one lemon
* 2 1/2 cups vegetable broth, chilled
* dash cayenne pepper, to taste
* 1 1/2 cups cream
* 2 tbsp chopped fresh parsley
* dash salt and pepper, to taste

PREPARATION:
In a blender or food processor, process the avocados with the lemon juice until smooth.

Add the vegetable broth and cayenne pepper, and blend to mix well. Chill for at least one hour.

In a large bowl whip the cream until frothy and almost firm. its best to use an electric mixer for this.

Add the avocado mixture to the cream, gently stirring by hand. Add the parsley and a dash of salt and pepper to taste.

Recipe from Jolinda Hackett

I’ve been craving french toast without much luck in finding something tempting enough to eat. Just my luck, PETA put out a great looking recipe. Can’t wait to try it

Vegan French Toast

1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread

• Mix all the ingredients (except the bread slices) in a shallow bowl.
• Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

Makes 3 servings

Courtesy of PETA