Cutting Edge Cuisine

Vegetarian Times, June, 2001

Place water and all stock ingredients in a FAGOR PRESSURE COOKER. Following manufacturer's instructions, bring to recommended pressure and cook for 20 minutes. Place colander in large bowl and drain; discard vegetables or save for another use. Just before serving, dissolve miso in 2 tablespoons water. Stir into hot stock, season with ponzu sauce and salt to taste.

Tempura Lotus Root Slices

18 EDEN DRIED LOTUS ROOT SLICES
1 egg, beaten
1/2 cup cool water
1/2 cup flour
1 Tbs. EDEN WASABI POWDER, mixed
  with enough water to make a paste
2 cups SPECTRUM ORGANIC SHORTENING

Soak lotus root according to instructions on package. Mix egg, water, flour and wasabi paste. Heat shortening to 350 [degrees] F. Dip lotus root into batter, allowing excess batter to drip off. Deep-fry lotus root, 3 pieces at a time, until they're a pale golden color. Allow to drain on paper towels. When ready to serve, float 3 fried lotus root slices in each bowl of miso. Serve soup hot.

Wine Recommendation: FREY ZINFANDEL - 1999

Hot and Spicy Tofu with Ginger

--Derrick Davis, International Culinary Academy

Serves 4

Marinade

4 Tbs. finely chopped ginger
12 cloves garlic, finely chopped
8 Tbs. lime juice
2 Tbs. chopped red peppers
2 tsp. crushed chiles
2 tsp. fresh cilantro
2 tsp. brown sugar
1 cup COLAVITA EXTRA VIRGIN
  OLIVE OIL

In a small bowl, mix all marinade ingredients together. Set aside 1/4 cup.

4 oz. NASOYA EXTRA-FIRM TOFU,
  drained
8 oz. EDEN ORGANIC SOBA PASTA
1 cup snow peas, blanched and drained
1/4 cup DRSOY ORIGINAL SOY NUTS
2 Tbs. chopped fresh cilantro
2 Tbs. COLAVITA EXTRA VIRGIN
  OLIVE OIL

To drain tofu, place between two plates lined with paper towels and press firmly until all excess water has been removed. Cut tofu into 1/4-inch strips and set aside. (If using half of an 8-oz. package of tofu, place in bowl with enough water to cover; refrigerate and save for another use.) Toss tofu strips in marinade. Allow to set 30 minutes in covered bowl.

Meanwhile, prepare pasta according to package instructions. Drain; transfer pasta to large serving plate. Toss pasta lightly with snow peas, soy nuts, cilantro and reserved 1/4 cup of marinade.

Heat oil in large skillet or wok over high heat. Quickly saute tofu strips until lightly browned. Spoon over prepared noodles and serve hot.

Wine Recommendation: FREY BIODYNAMIC PETITE SYRAH - 1998

Creme Brulee

--Lisa Romanowski, International Culinary Academy

Serves 6

Custard

1/2 cup sugar
2 cups VITASOY SOY MILK
8 egg yolks, beaten
6 (4- to 5-oz.) ramekins or custard cups

Preheat oven to 325 [degrees] F. Dissolve sugar in milk. Stir in beaten egg yolks. Do not whip or milk will foam. Pour into ramekins, skimming off any bubbles with a spoon. Place filled ramekins or custard cups in an baking pan. Pour in enough water to reach halfway up sides of ramekins. Bake on center rack of oven until custard is set, about 1 hour. Remove from oven and cool.

Topping

1 cup brown sugar (see Note)
1/4 cup granulated sugar (see Note)

Topping: Preheat broiler: In a small bowl, mix together both sugars. Sprinkle 1 tablespoon sugar mixture on top of each custard. Place under a hot broiler until sugar is caramelized. It will appear brown and bubbly. Serve warm.