Vegan Antipasti

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Vegan Antipasti

Recipe courtesy Chamberlins, Orlando

 

Dressing:

1/4 cup red wine vinegar

1 tablespoon chopped fresh basil

1 tablespoon minced garlic

2 teaspoons chopped fresh oregano

Spike seasoning, to taste, available in health food stores

Freshly ground black pepper, to taste

1/4 cup olive oil

For the dressing: Place vinegar in a bowl. Add oil slowly while whisking,

then season to taste.

 

Marinade:

1/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon garlic, minced

1 tablespoon fresh basil, chopped

1 teaspoon sea salt

1 teaspoon pepper

 

For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil,

sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill

the mushrooms, then cut them in quarters. Grill the tofu, then cut into

1-inch pieces.

 

Salad:

2 portobello mushrooms, peeled, bottom part of stem removed

1 pound tofu, firm, sliced into 1/2-inch pieces

1 large red bell pepper, seeded and cut into 1-inch cubes

1 large yellow bell pepper, seeded and cut into 1-inch cubes

1 large green bell pepper, seeded and cut into 1-inch cubes

1 bunch asparagus, cut into 1-inch pieces

1 large red onion, peeled and cut into 1-inch cubes

15 slices veggie pepperoni, halved

1/4 cup black olives, pitted and cut in half

1/4 cup pepperoncini, seeded and cut in half

1/2 cup sun-dried tomatoes, soaked in warm water and halved

1 tablespoon capers, whole

1 tablespoon garlic, minced

2 tablespoons fresh basil, chiffonade

1/2 tablespoon fresh oregano, chopped

 

To prepare the salad, place all the ingredients into a mixing bowl. Pour

dressing onto vegetables and stir gently. Chill salad before serving.

 

Yield: 6 servings

Prep Time: 30 minutes

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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