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The ViVa Center is dedicated to providing access to vegetarian and natural foods restaurants and markets across the country, but we'd also like to share some tidbits about special chefs and recipes you can find within these establishments. Bookmark this page and visit again to find out about the latest in vegetarian and natural foods cuisine!

A Tribute to Chefs!
We want to thank all of the wonderful chefs who make our dining experiences enjoyable and memorable. In an effort to recognize their hard work, creativity, talent, and dedication, we'd like to share the profile of a special chef who has taken "Old World" Mediterranean cuisine and adapted it into innovative, vegetarian recipes, that keep loyal patrons coming back to enjoy his delicious and healthy cooking.

Our Featured Chef
Sal Andriano, a self-taught vegetarian chef for almost ten years, has been developing delicious vegetarian dishes for the past six years at Antipasto's Restaurant in Clifton Park, New York.

Sal's family was in the restaurant business for over 50 years. He was influenced and inspired by his Grandmother, who loved all kinds of fruits and vegetables. "My family gave me the passion I have for cooking. While I have followed their Mediterranean style, my recipes are designed for a healthy vegetarian alternative to meat."

Traditional meat dishes can easily be prepared with some of the new soy products that are now available, according to Sal. At Antipasto's, Sal takes this to the next level, with just the right amount of seasonings, olive oil, wine, and his own vegetable stock.

Sal also has a passion for gardening. He grows a wide variety of herbs and flowers, while working to develop a trail for the bluebirds in the area.

You can learn more about Sal, Antipasto's Restaurant and their extensive wine selection by visiting the website at www.antipastos.com.

Our sincere thanks to Sal for sharing with us the fabulous recipes that follow. We hope you enjoy them!

The Linda McCartney (Stir Fry Soy Sampler)
This is a perfect recipe for using fresh seasonal vegetables that are available at your local market. It is high in protein as well with the addition of tofu and tempeh.

2 Tbs. olive oil
1 Tbs. chopped garlic
1 tsp. dry fennel
½ cup unseasoned rice vinegar
2 Tbs. toasted sesame oil
2 Tbs. soy sauce
1 cup diced tempeh (1/2" squares)
1 cup extra firm tofu (1/2" squares)
¾ cup vegetable stock (see recipe for Sal's vegetable stock that follows)
½ cup diced zucchini
½ cup diced red pepper
½ cup diced red onion
½ cup asparagus, snow peas or other seasonal vegetable
sea salt & pepper to taste
½ cup dry white wine

Pour olive oil into stir fry pan or sauté pan over medium to high heat; add garlic, dry fennel, tempeh and red onions. Sauté about 2 minutes. Add all vegetables, lower heat to medium and cook until semi-soft. Add rice vinegar, wine and vegetable stock. Bring back to high heat stirring often; add soy sauce and tofu. Just before boil, splash toasted sesame oil over vegetables. Add sea salt and crack pepper to taste.

Serve over your favorite pasta, or a jasmine/wild rice combination works well.

Time to eat!
Chef Sal

Vegetable Stock Recipe
This is the building block for most of Sal's recipes. Use it to replace any meat stock or for the base in soups. The stock will keep for 1 week in the refrigerator or up to 2 months frozen.

1 Tbs. olive oil
1 Tbs. each: cloves, peppercorns, dry fennel, chopped fresh garlic and sea salt
4-5 bay leaves
4 onions chopped
1 celery head chopped
4-5 carrots chopped
2 cups dry lentils
2 cups dry white wine
1 bunch asparagus bottoms, if not available try fresh fennel and/or a whole artichoke cut in half
3-4 quarts water
1 apple sliced
½ fresh lemon
3-6 fresh sprigs rosemary

In a large stockpot, heat the oil with the garlic, carrots, celery, onions and asparagus for 5 minutes. Add bay leaves, peppercorns, dry fennel and sea salt. Simmer 5 more minutes; add the wine, water and lentils. Bring to a boil and lower to let pot simmer for 45 minutes. Then add the apple, lemon and fresh rosemary. Simmer for 15 minutes and let cool before straining, pressing hard with the back of a spoon to extract all of the liquid. Discard the pulp and let the stock cool before refrigerating.

Enjoy!

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Do you know of a great vegetarian, ethnic food, or health conscious chef? How about an unusual or irresistible recipe you'd like to share with us? Please submit your ideas and contact info so we can share your enjoyment!

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