Sublime Announces Second Winner of Broward High School Recipe Contest

Sublime has announced the second winner of the It's Vegalicious! recipe contest for Broward High School students. Student John McKeever, of Western High School in Davie, has won the salad category with his Sunshine Slaw recipe.

Sublime will present the cash prize of $1,000 to the student, as well as another $1,000 to Western High School, on Sunday, December 20, 2009, at 5:30 p.m., during an award ceremony at Sublime Restaurant. The salad will be added to Sublime's menu, for a limited time, and named after the student.

The It's Vegalicious! contest, officially approved by the School Board of Broward County for the 2009-2010 school year, is open to all Broward High School Students. Students may submit their 100% vegan recipes, for 4-6 servings, under the four remaining categories by the following deadlines: Pizza - 1/15/10; Pasta - 3/1/10; Entree - 4/1/10; and Dessert - 5/1/10.

Winning dishes will be chosen based on their creativity and "vegalicious" factor. Sublime will reward $1,000 each to the winning student per category and to their respective school. Each winning dish will be added to Sublime's menu and named after the student. (For complete contest guidelines, students should contact their principal's office.)

Last month, West Broward High School student Jack Naidus won the soup category.

"Sublime is glad to create student awareness of plant-based foods and healthy eating habits, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious! recipe contest" says owner Nanci Alexander. "Congratulations to John McKeever and Western High School for a truly sublime recipe!

A Zen Meal

Sublime's Nori-Crusted Tofu and Rice Ball
Serves 4

2 lb extra firm tofu, divided into four portions
2 sheets nori, toasted and chopped in a spice grinder
1 recipe sushi rice (see below)
2 oz rice wine vinegar
1 oz mixed sesame seeds
3 oz scallion, sliced

1 oz pickled ginger, chopped
Panko bread crumbs (for dredging)
64 oz soybean oil
Kosher salt
3 oz canola oil
1 recipe wasabi sauce
4 oz sweet soy sauce
1 pack (12 oz ) alfalfa sprouts

Press the nori into the pieces of tofu; reserve. Mix the rice, vinegar, sesame seeds, scallions and ginger. Form four baseball-sized balls and roll them in the breadcrumbs. Deep-fry at 350 degrees for 3-4 minutes until golden brown. Season with salt and keep in a warm place until ready to serve. In a sauté pan, heat the canola oil over high heat until it begins to shimmer (about 1 min.). Brown the crusted tofu, about 1-2 min. each side. Assemble the plates with wasabi sauce and sweet soy sauce, then add the sliced tofu. Serve with a rice ball and sprouts.

Sushi Rice
2 cups sushi rice
2 ¼ cups water
2 oz rice wine vinegar
1 tbsp sugar
1 tsp salt

Wash the sushi rice in a colander under cold water until the rice drains clear liquid instead of milky liquid. Place the rice and the water in a pot and bring to a boil. Meanwhile, mix the rice wine vinegar, salt and sugar together and reserve. When the rice comes to a boil, cover, turn the heat to low and let finish cooking, about 15 minutes. Uncover the rice, turn it out on a cookie sheet, pour the vinegar mixture over it, and stir (taking care to not mash up the rice). Cool to room temperature and use immediately.