How naive of me to think that I’d be able to post pictures and write an entry on Friday night after preparing food for the Compassionate Cuisine! I spent hours whisking Vegan Soft Serve Mix (8 Gallons to be exact), that I seriously thought I wouldn’t be able to move my arms the next day. Then, I was asked to “throw together” a salad for Lee Kum Kee, who couldnt be there at the event. Sure, no problem…
After I saw the ingredients, I had a mini-panic attack. This was no throwing together project. They supplied the recipe, and bought the groceries for me to make the salad. I thought everything was prepped and I literally was just going to toss it in a bowl. She showed me where the ingredients were…17 pounds of tofu, 5 pounds of green onions, gallon of peanuts, 6 quarts of dressing, aaand 20 pounds of coleslaw mix. Since it was already midnight, I figured I better get started on the prep work. I’d marinate the tofu overnight, and then add the remaining ingredients the next day – so I did just that.
We had to clean out the entire fridge to fit everything, and although it was time consuming the day of the event and I was scrambling to finish, it really did go quite smoothly.
All mixed and ready to go:
It was so kind of Lee Kum Kee to be so generous – they really were a bunch of sweethearts and Im so glad I was able to help them out last minute.
The salad was awesome, and everyone loved it. It’s a ridiculously easy recipe too, and perfect for parties/potlucks.
Soy & Chili Garlic Tofu Salad
Serves 4 (but I multiplied this by a billion to serve 250)
16 oz. firm tofu-drained-diced
1/2 cup shredded carrot
1/2 cup red cabbage shredded
(For both of the above ingredients, I used coleslaw mix)
1/2 cup snow peas-trimmed-blanced-cut 1/2 inch thick (they didn’t give me this, so I guess it’s not necessary)
2 tbsp chopped roasted Peanuts
2 stalks green onion chopped
2 tbsp Lee Kum Kee Chili Garlic Sauce
4 tbsp Lee Kum Kee Soy Sauce
1 tbsp Lee Kum Kee Sesame Oil
4 tbsp olive oil
2 tbsp lime juice
1 tbsp sugar
(obviously they don’t have to be Lee Kum Kee, but if you can, please purchase this brand. They’re always helping out for vegetarian/vegan events and generously donate food and cute gifts)
– In a mixing bowl combine dressing ingredients and mix well
– Add diced tofu and marinate for one hour or more under refrigeration (I did overnight)
-Toss all vegetables with the tofu mixture and mix well
-Garnish with chopped green onion and chopped peanuts
That’s it. Totally easy. You can do it, I have faith in you.
So after I prepared the salads, I also had to cook the food that El Burrito donated for the event. El Burrito makes the ever so popular and yummy “Soyrizo”. They donated Soy Taco for the event, along with gallons upon gallons of salsa and guacamole.
5 lbs of Soy Taco:
I had all four burners going on my stove, and just cooked in batches, and kept in a warm oven until the event. People loved it. It was pretty good, but a little too salty for me, as I find with a lot of seasoned meat analogs.
Unfortunately, I didn’t get to take many pictures at the event itself because it was so so busy. The food was awesome, and the vegan soft serve lived up to it’s expectations. I’d like to think that my awesome whisking skills contributed to it being so good. Ok fine, probably not.
Vegetable and Nut loaf Wraps with Avocado and BBQ Sauce from Secret Spot in Sunset Beach (SOOO Good):
Various Middle Eastern Food from Open Sesame in Long Beach (By far best Middle Eastern Food I’ve ever had):
Lemon Pepper Tofu from Whole Foods:
I totally scored by having my table next to the Follow Your Heart table. He made Chicken-Free-Chicken with their amazing, kick ass Balsamic BBQ Sauce:
So all in all, the event was a huge success, and Animal Acres raised tons of money to put towards their farm. Oh, and I also got to take home some leftovers!!!
Look at the Soft Serve!!!!!! I’m freaking out. Although it’s a slightly different consistency when it’s refrozen, it’s still incredibly smooth and really good. That’s five freakin pounds you’re looking at there. And my new BFF from FYH gave me all of his vegetables and enough BBQ Sauce for me to bathe in for th next year.
Any idea on what to do with massive amounts of onions, peppers, cilantro and carrots? Like massive amounts? I think I’m going to just freeze everything instead of be insanely ambitious and cook with all of it.
If you’re ever in the So CA area, please please visit Animal Acres. Whether it’s just to sit and ponder life with the cows, or to work yourself like a dog helping lift hay and clean the stalls, it’s really an amazing experience to have.