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 Mulberry & Vine

Mulberry & Vine

4 July 2013

“Eat Local, Cook Global” is the mantra of this recently opened TriBeCa restaurant and café. Mulberry & Vine’s light-filled, bi-level space adds to the clean feel of its fresh-ingredient-packed menu items. Co-founder (and longtime Rebecca Minkoff fan!) Michelle Gauthier provided us with the recipe for her special “Skinny Soup,” as well as the restaurant’s heartier “Tofu Sliders.”

Skinny Soup

Ingredients:

1 large onion, diced

1 med cauliflower, divided in florets

1/2 small cabbage, chopped

1 large red pepper, diced

6 – 8 celery sticks, diced

2 – 3 carrots, sliced

1 – 2 teas each cumin and coriander

6 cups chicken or vegetable stock

3 large ripe tomatoes, diced

Juice of 1/2 lemon

1 small handful of cilantro, coarse chop

1/4 – 1/2 teaspoon cayenne pepper

Instructions:

1. Put all vegetables except tomatoes into a large saucepan and cover with stock. Heat until nearly boiling, then add tomatoes and lemon juice. Add herbs, season to taste, and simmer for 20 to 30 minutes.

Tofu Sliders

Ingredients:

2 1# blocks firm tofu, water pressed out, mashed

2 tablespoons peanut butter

3 tablespoons Bragg’s liquid aminos (available in stores or online)

8 scallions, chopped

1 green pepper, diced

1 1/2 cups mushrooms, chopped finely

1/4 cup water chestnuts, diced

Instructions:

1. Preheat oven to 375°F.

2. In a large bowl, mix all ingredients.

3. With an ice-cream scoop, scoop the mixture onto an oiled baking sheet. Bake for 45 minutes or until golden and firm.