WEDDING
Introduction
Pictures
The Cast
Invitation
Music
Ceremony
Homily
Oath
Commercial
Skit
Rings
The Food
The Cake |
Joyce Abell was the head chef (and one of the
bridesmaids) for our wedding, and the food was incredible. Here are the
recipes she used for two of the main dishes. We also had a pasta
salad, a green salad, and other party foods like potato chips and corn
chips and salsa.
Mock Chicken Salad
Combine in a bowl:
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1 lb. tofu, cut into 1/4 inch squares (firm, NOT silken)
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2 tbs. Fresh lemon juice
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1/2 tsp. Celery salt
Mix in:
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1 cup diced celery
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1/4 cup minced green onion
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1/2 cup slivered and toasted almonds
Gently mix in 1 cup mock sour cream dressing.
Mock Sour Cream Dressing
(or use Tofutti brand Better Than Sour Cream)
Blend in a food processor or blender until creamy:
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1/2 lb. tofu (silken)
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1/4 cup oil
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2 tbs. lemon juice
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1 tsp. Honey or sugar (optional)
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1/2 tsp salt
Gado-Gado
Peanut Sauce:
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2 tsp. Oil (sesame or other)
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1 cup chopped onion
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2 med. cloves garlic
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3 cups water
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1 cup peanut butter
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1 tbs. Honey
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1/4 tsp. Cayenne pepper
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Juice of one lemon
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1 -2 tsp. grated ginger
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1 bay leaf
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1 tsp. vinegar
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1 tsp. Salt
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Dash tamari
Sauteé onions in oil until almost translucent, add garlic and sauteé
a few more minutes. Add the rest of the ingredients, water first. Cook
about 30 minutes. Meanwhile, steam any or all: cabbage, carrots, broccoli,
tofu, celery, spinach, what-have-you. Serve the vegetables on a bed of
brown rice, with the peanut sauce poured over all. (Don't forget to remove
the bay leaf.) |