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September 22, 2008

September 2008 Your Vegetarian Kitchen Newsletter


Early Fall 2008
Issue 6

What's Cookin?

Thank you all for your continued support and feedback. Your Vegetarian Kitchen is better for it

 What’s inside this issue:
  1. Chef Bette's article on Veggie Fest, published in the Napervill Sun
  2. New Picks for the YVK Book Club
  3. Awesome New Vegan Faux Meat Recipes
  4. World Vegetarian Day!

Veggie Fest 08: A Personal Reflection

 By Bette Drew

As published in the Naperville Sun:

White tents were spread across the grounds of the Science of Spirituality Center on Naperville Road, here in Naperville, IL where thousands of people from all over the world as well as from all over Chicago-land had gathered. They were enjoying the beautiful weather of the August weekend and the fabulous offerings of Veggie Fest 2008, experiencing the excitement and exploring the new products and information available everywhere you looked. The food demonstrations focused on kids, ethnic cookery, and raw foods. Medical and Holistic Health Doctors offered important information, and body workers offered massage. A meditation tent was available, and the Keynote Speaker, Sant Rajinder Singh Ji Maharaj spoke about Vegetarianism, Food for the Body - Meditation, Food for the Soul on Saturday, and on Sunday he spoke about Spiritual Secrets of the Vegetarian Diet. 

My task? The joy of sharing how to prepare gourmet vegetarian faux meats with all those people who are curious about, and those who are in transition to, as well as those committed to, a vegetarian way of life. As I looked at the 150 people crowded into the Demo tent where I was stationed, I thought about those incredible foods I was about to prepare: products of the Buddhists in Taiwan who have had thousands of years to perfect them and sent a huge “thank you” to them for making my job so easy. And then I was being introduced. 

“Please give a warm welcome to Bette Drew, a Vegetarian Chef who has cooked professionally for more than thirty years. She is the previous owner of several East Coast vegetarian restaurants, and presently offers free cooking classes at the Science of Spirituality Meditation Center and is the author and co-founder of which provides her recipes free for download.”  

“I am not here to tell you why I am vegetarian or why you should be.” I said, “I am here to show you how to prepare delicious vegetarian meals that will satisfy everyone at your table, vegetarian and non-vegetarian alike. However, if in the process you enjoy these delightful vegetarian foods and if you happen to adopt a more compassionate lifestyle, if your health improves, if your family, the animals, the environment and the planet also benefit – you probably won’t complain about it. I certainly won’t.” And then I added, “At the turn of the last century, my great aunt, Fannie Brines, wrote an introduction to her cookbook in which she said: ‘Now that you have your Bachelor’s Degree, your M. R. S. and Phi Beta Kappa key, what will you do with your poetry? Put it in the food.’ To which I can only add that this is also a perfect place for an extra cup of love. After all, food is love, only the ingredients change,” I told the people as I showed them how to prepare a tender Baked Lemon Tofu Fish with a Clear Spiced Lemon Sauce, a Coconut Rice and Shish-K-Bob of Organic Vegetables and Vegetarian Mutton Chunk grilled on an electric grill slathered with my original Bar-B-Q Sauce.  

Did the people at my demonstration enjoy it? If their comments and standing ovation are any indication, I would say so. I am simply grateful for the opportunity to share my passion with such a receptive, appreciative audience. I am also glad to have contributed to their understanding that vegetarian food can be satisfying, delicious, protein packed and isn’t just rabbit food. 

During the two day event, I had the pleasure of meeting several of you. You told me about the recipes you have used and loved and the one ones you plan to use for those special occasions, weddings, birthdays, anniversaries. It made me happy to know that is providing such a useful service. Thank you for your feedback and support. I really appreciate each and every one of you.   

In case you missed the Food Demonstrations at Veggie Fest 2008, here are the recipes for the foods I prepared.  I know that you too will enjoy them.  

The faux meats featured here are made in Taiwan and are found in the frozen food sections of better ethnic Chinese Grocery Stores.  For more information check out

4257 East Live Oak Avenue
Arcadia, California, 91006

Telephone: (626) 821-0228
Toll-Free: (888) 772-8343
Fax:(626) 821-6089


Your Vegetarian Kitchen Book Club

This month we are focused on greening the fall. There great finds are terrific reads; loaded with info and ideas to make your life better.

Simply click on the image to learn more about each one.



In your vegetarian kitchen nothing is easier to prepare or more delicious than this Lemon Baked Tofu Fish with Lemon Sauce. It is a tender, simply scrumptious main dish with a minimum of preparation and a maximum of texture and flavor.


1 Package Tofu Fish - Vegetarian Plus Fish Fillets
1 Organic Vidalia Onion
2 Organic Lemons
1 Bottle Trader Joe's Seafood Grill and Broil
Splash Extra Virgin Olive Oil


Defrost product and place in a baking dish.
Cut a large Vidalia or Spanish Onion into 8 equal wedges.
Nestle them around the Tofu Fish to wedge it in place.
Heavily coat the Tofu Fish with Trader Joe's Seafood Grill and Broil spice blend.
Slice thinly one Lemon.
Place an overlapping series of Lemon slices down the length of the Tofu Fish.
Sprinkle additional Seafood Grill and Broil over the Lemon slices
Drizzle with Extra Virgin Olive Oil
Bake for 25 – 30 minutes at 350°
Plate, Sauce and Garnish

Lemon Mirin Sauce

Your Vegetarian Kitchen’s Lemon Mirin Sauce accompanies our Lemon Tofu Fish and finishes it with the flavor profile and glazing that makes this recipe a premier gourmet delight to grace your dining room table and delight your family and guests.


1 Tbs. Frontier Vegetarian 'Chicken Stock' Powder dissolved in
1½ Cup RO Water
1 Tbs. Extra Virgin Olive Oil
1 Tbs. Arrowroot
1 Splash Mirin
1 Splash Shoyu or Tamari
Juice of ½ Lemon
Sprinkle Sea Food Grill and Broil spice mix


Add each in sequence in a frying pan stirring constantly with a wooden spoon until the semi-opaque sauce clears.
Pour over the TofuFish.
Garnish and Serve.

Vegetarian Coconut Rice

Vegetarian Coconut Rice is an amazingly delicious dish which is easily put together in your vegetarian kitchen.


2 Tbs. Extra Virgin Organic Coconut Oil
1 Tbs. Garlic Minced
1 Tbs. Ginger Minced
1 Small Onion Minced
½ tsp. Whole Black Mustard Seeds
6 Whole Crushed Green Cardamom Pods
4 Whole Coriander Seeds
2 Cups Jasmine or Basmati Rice, uncooked
Pinch Crushed Red Pepper Flakes
1 Can Coconut Milk
1½ Cups RO Water or Vegetable Stock
2 tsp. Organic Vegan Sugar
1 Cups chopped Fresh Coconut or Unsweetened Dried Coconut
3-4 Curry Leaves
1 tsp. Sea Salt
Black Pepper to taste
Cilantro Leaves, Green Chili and Tomato Rose for Garnish


Gently roast the spice and herbs in the Canola Oil.
Add the Onion and Coconut, and finally the Rice stirring well until everything is nicely incorporated.
Heat the Stock or RO Water in a pan.
Pour the hot liquid over the hot rice, standing back to avoid the spatter.
Add the Coconut Milk, Sugar and Curry Leaves.
Reduce heat and cover. Cooking until all of the liquid has been absorbed. About 20 minutes.
Fluff with a fork.
Cover with a clean tea towel and replace the lid for ten minutes.
Plate and garnish with Tomato Roses, Cilantro Leaves and Green Chilies.

Vegetarian/Vegan Shish-K-Bob

Vegetarian/Vegan Shish-K-Bob is an updated traditional Turkish food which has become a Summer-time staple to prepare in your vegetarian kitchen and grill on the patio. It is a great idea to prepare the ingredients ahead of time, allowing them to marinate in the refrigerator. You can even skewer them at home and grill them at the beach or a picnic site. The flavor of the vegetables and vegetarian Mutton Chunk is enhanced by the length of time the ingredients are allowed to marinate in the sauce.

To prepare the equipment you need, pre-soak the bamboo sewers in pure RO Water for half an hour so that they do not char and burn on the grill.
An hour ahead of time, prepare your charcoal grill allowing the coals to reach a good steady cooking temperature before you begin to char-broil your Shish-K-Babs. If you are using an electric grill allow it ten to fifteen minutes to heat thoroughly.

1 Package Frozen Vegetarian Soy ‘Mutton’ Chunks or ‘Beef’ Chunk – thawed
2 each Red, Green and Yellow Bell Pepper cut into chunks
3 Zucchini cut into ½” rounds
4 Red Onion Cut into wedges
3 packages Cherry Tomatoes
3 packages Button Mushrooms
3 Cups Fresh Pineapple Chunks
Add 1 Package Vegetarian Soy Mutton Chunk
1 Bottle Prepared Bar-B-Que Sauce or the following recipe:

Bar-B-Que Sauce:
1/2 Cup Ketchup
2 Tbs. Vegan Brown Sugar
2 Tbs. Vegetarian Worcestershire Sauce
2 Tbs. Mango Chili Vinegar
¼ Cup Pineapple Juice
Juice of 1 Valencia Orange
1 Dash Hot Pepper Sauce to taste
1 tsp. Granulated Garlic
¼ tsp. Dijon Mustard
¼ tsp. Sea Salt


In a stainless steel saucepan, stir together all of the ingredients. Bring to a simmer, stirring constantly, until the Vegan Brown Sugar has dissolved. Remove from heat and pour over the cut vegetables and Veggie Mutton Chunk.

Prepare the vegetables and fruit, cutting them in equal sizes for even cooking. Marinate the cut vegetables least half an hour before assembling them on the skewers.

Place all ingredients into a bowl. Cover with prepared Vegetarian Bar-B-Que Sauce or, for a large gathering place each ingredient in its own bowl covered with the Bar-B-Que Sauce for ease of skewering each onto the bamboo skewer in turn.

Allow the veggies to marinate for a while – at least half an hour or up to overnight in the refrigerator. Maintaining the pattern you set, skewer each vegetable and Vege-Mutton Chunk in turn onto the soaked bamboo skewers, beginning and ending with Bell Pepper wedges and skewering the Zucchini through the diameter of the circle. Grill over hot coals until seared – about 2 – 3 minutes on each side. Serve hot on the skewers or remove to a serving platter. Yum!

These Faux Meats are foods which are imported from Taiwan and are available from Chinese Grocery Stores and also on-line at There are many other varieties of these vegetarian foods including, but not limited to the following:

VegeUSA's Vege Shrimp with Cocktail Sauce

Simplicity itself, for a superb appetizer, here is a quick and easy treat to prepare in your vegetarian kitchen that is perfect for special family dinners and celebrations as well.


2 packages of VegeUSA Veggie Shrimp or Prawns
Bay Leaf
½ Lemon
3 Cloves
RO Water

Cocktail Sauce:

Prepared Ketchup
Horseradish to taste
Lemon Juice to taste


Place VegeUSA's Vege Shrimp in RO Water with 3 Bay leaves, 3 Whole Cloves and half a Fresh Organic Lemon. Simmer for 3-5 minutes in your vegetarian kitchen. Serve with a Cocktail Sauce. Chill, plate, garnish and serve. Yum!

Veggie Crab Salad

Exceptional Summer Suppers or Luncheons are so easy and festive when we pack an Organic Heritage Tomato with our Veggie Crab Salad, placed on a leaf of crisp Boston Lettuce in your vegetarian kitchen.


1 package of VegeUSA's Veggie Shredded Crab
2 Tbs. Nayonaise
1 tsp. Dill Pickle Juice
⅛ Cup Minced Organic Celery
⅛ Cup Minced Organic Red Onion
½ tsp. each Minced Fresh Dill, Minced Fresh Parsley
Sea Salt and Freshly Crushed Black Pepper to taste
Heritage Tomato
Boston Lettuce


Whisk the Nayonaise and Dill Pickle Juice in a bowl.
Add 1 package of VegUSA's Veggie Crab along with minced Organic Celery and Minced Organic Red Onion.
Add Minced Fresh Dill, Minced Fresh Parsley.
Season with Sea Salt and Black Pepper to taste.
Hollow out an Heirloom or Heritage Tomato and fill with the Crab Salad, plate on Boston Lettuce and serve with one of our Rustic Breads.

Coconut Fried VeriSoy 'Chicken' Nuggets

In Your Vegetarian Kitchen Coconut Fried VeriSoy 'Chicken' Nuggets quickly become a mainstay. Packed with protein and fun to work with, these toothsome chunks take to this preparation like a duck to water.


2 packages Verisoy Chicken Nuggets
4 Tbs. Extra Virgin Olive or Canola Oil
1½ Cups Silk Soy Milk
1 Tbs. Ener-G Egg Replacer
½ tsp Sea Salt
½ tsp Zartar (A Middle Eastern Spice available at Penzy’s )
Sprinkle Cayenne Pepper
Powdered Coconut Method:

Mix the Egg Replacer, Sea Salt, Cayenne and Zatar with the Silk Soy Milk.
Bathe the Verisoy Chicken Nuggets in the batter.
Dredge the Verisoy Chicken Nuggets in the Powdered Coconut.
Fry until golden in the Olive or Canola Oil.

Pineapple Baked "Chicken Flavored Veggie Ham"

Preparing our Pineapple Baked "Chicken Flavored Veggie Ham" is an incredibly easy and very tasty main dish. VegeUSA has produced a succulent soy based ham-like product that is simply perfect when baked with Sliced Pineapple studded with Cloves until just heated through in Your Vegetarian Kitchen.

Please Note: VegeUSA has changed the ingredients to include egg white in its Vege Ham; however, the Vege ‘Chicken’ Ham is still manufactured without the egg white. As always, reading ingredient labels is a good idea as some companies do change their formulation from time to time.


VegeUSA Chicken Flavored Veggie Ham Sliced into rounds about ½ inch thick
Canned Pineapple Slices


Line a baking pan with parchment.
Slice the product into half inch rounds.
Top with sliced Pineapple.
Stud each with three whole cloves.
Spoon ¼ Cup of Pineapple Juice over the top, and bake at 400° for 10 - 15 minutes.
Plate, garnish and serve with pride.
Great with our Macaroni and Cheese, or Potato Salad and RI Baked Beans. Enjoy!

New Your Vegetarian Kitchen Mall (online)

Speaking of products and resources that are available to support your diet and lifestyle.  Our online mall is loaded with specific hand picked items that we feel will benefit you the most.

Featured Items:

Click HERE to view the online mall

Celebrate OCTOBER 1 with great food prepared from recipes you have found on – Its World Vegetarian Day!


If you enjoyed this newsletter and found it to be valuable, please forward it on to your family, friends and associates. If you received this newsletter from someone you know and would like to subscribe to receive our next issue Click Here.

Thank you! For your kind attention and support.
At Your Vegetarian Kitchen we know that you have very busy lives and that your plates are full. It is our mission to help fill those plates with excellent foods prepared from our ever growing store of taste tempting, nutritionally sound vegetarian recipes and choices.

I hope you have ENJOYED this issue! 

Chef Bette
Vegetarian Chef ~ Wellness Coach 

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