Mulberry & Vine
“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.”
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
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.
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
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.