--- title: "Sabina Fund Grants - IVU - International Vegetarian Union" description: "Sabina Fund Grants: Cooking with Ken Bergeron from IVU News Oct 2000 This delicious tofu salad was a big hit at the recent World Vegetarian Congress in Toronto. It is one of my favorites too and very simple to prepare." url: "https://ivu.org/history-of-ivu.html?view=article&id=5689:news-oct2000-bergeron&catid=241" date: "2026-11-06T00:19:04+00:00" language: "en-GB" --- # Sabina Fund Grants **Cooking with Ken Bergeron** *from IVU News Oct 2000* This delicious tofu salad was a big hit at the recent World Vegetarian Congress in Toronto. It is one of my favorites too and very simple to prepare. ***Savory Tofu Salad*** ***Ingredients** 2lb Seasoned Baked Tofu 4 tsp Soy Sauce 2 Cups finely diced Celery 1 1/3 Cup of Soy Based (eggless) Mayonaise 1/2 Cup of finely diced Dill Pickles 1/4 Cup of Minced Parsley 4 tsp prepared Mustard (Country Style) Pinch of Black Pepper 1 tap. Lemon Juice* ***Garnish** 1/2 Cup Sliced Cranberries 1/2 Cup dried Cranberries 10 Lettuce leaves* ***Method:*** *Combine all salad ingredients. Season to taste. Serve on a bed of lettuce and garnish with toasted almonds and dried cranberries.* *Note: Toasted sunflower seeds in place of almond garnish. Add a few drops of liquid.* --- Book Review: ***![](https://ivu.org/images/legacy/history/news/oct2000/professional-vegetarian-cooking.jpg)*** (with 15% to IVU!) ***Professional Vegetarian Cooking*** by Ken Bergeron Vegetarian Cuisine is now more popular than ever. Increasing health and ehtical concerns - and an appetite for adventure - have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hodl their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads and desserts, *Professional Vegetarian Cooking* is filled with dynamic ideas for bulding flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate - complete with instructions that are clearly written and easy to follow. - Explains how to integrate vegetarian dishes into every phase of a meal - Includes 200 ready to use recipes - Lists best sources of purveyors and mail-order products A note on this archive. The history section of this website is drawn from a body of legacy content originally compiled by John Davis, former manager of the International Vegetarian Union. It represents his curation of historical material, and in places includes passages written by him directly. Over the years, the IVU website has migrated between several different hosting servers. In the course of these migrations, a number of PDF files were unfortunately lost, and **some links to PDF documents may no longer function**. Where this is the case, we have chosen to leave the original link text in place, as it may itself carry information of historical value. - Hits: 745 ## Schema ```json {"@context":"https://schema.org","@graph":[{"@type":"WebPage","@id":"https://ivu.org/hv-congress-2000-congress-2000-index.html?view=article&id=5689:news-oct2000-bergeron&catid=241","url":"https://ivu.org/hv-congress-2000-congress-2000-index.html?view=article&id=5689:news-oct2000-bergeron&catid=241","name":"Sabina Fund Grants","inLanguage":"en","isPartOf":[{"@id":"https://ivu.org/history-of-ivu.html#archive"},{"@id":"https://ivu.org/hv-congress-2000-congress-2000-index.html"}],"publisher":{"@id":"https://ivu.org/#organization"},"description":"Cooking with Ken Bergeron from IVU News Oct 2000 This delicious tofu salad was a big hit at the recent World Vegetarian Congress in Toronto. 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