Native Foods Blog

Wild Mushroom Freak-uh-say, or Fricassee

by Chef Kendall Huff

Native Foods Cafe

Here is the final recipe from our last round of super fun cooking demos last month. Fricassee is a broad term used to describe a stewed dish.  So I guess this is like a stewed appetizer that I like to put on crackers or bread.  And I love shrooms.... so I REALLY love this recipe.  If you can't find all the mushrooms I listed in the recipe, feel free to substitute with other mushrooms... and enjoy!

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Wild Mushroom Fricassee on Garlic Toasted Crostini

Serves: 12 to 16 bites

Prep Time: 10 minutes

Smiles: TONS

 

1 # Shitakes (cleaned and steams removed)

1 # Portabellas (cleaned, diced ¼ inch)                       

1# Maitake Mushrooms           

½ # King or Oyster Mushrooms

½ # Chanterelles or Lobster Mushrooms

2 cloves Garlic (minced)

2 each Shallots (minced)

¼ cup Garlic Oil                                                                       

1 each Mini Baguette (6 in long)                                   

2 tsp Sea Salt

½ tsp Cracked Black Pepper

1 to 1.5 oz non-dairy sour cream

 

 

1. Preheat oven for 350 degrees.

2. Slice baguette into 12 to 16 ¼ inch slices. Brush with garlic oil and season with salt and pepper.

3. Toast for 9 to 11 minutes or until golden brown.

4. Clean all mushrooms accordingly (all are different). And trim/dice into ½ in or so pieces.

5. Heat sauté pan up on medium high heat. Add 2 tablespoons garlic oil.

6. Add garlic and shallots and cook until transparent.

7. Add larger mushrooms first (lobster, portabella and king).

8. Sauté for 3 minutes then add all other mushrooms.

9. Season with salt and pepper. Add more oil if mushrooms start to “dry” out. Cook for another 5 minutes.

10. Remove from the heat and allow the mushrooms to cool down until you can handle them. Rough chop the mixture and transfer it to a bowl.

11. Add the sour cream, mix well and taste. Need more seasoning? DO IT!

12. Scoop or spread the goodies onto the crostini or Dip IT!

 

 

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Purrrrfect Pear Tarts

by Chef Kendall Huff

Native Foods Cafe

Something sweet to get your weekend going.... these Pear Tarts first started out as Persimmon Tarts at the most recent cooking demos.  But as persimmons fell out of season, I switched to pears, and they were just as delicious!  Make sure the tartlette shells you buy are vegan, as there are some different ones out there.... and you are good to go!

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Pear Tarts

Makes: 24 mini tarts

Prep Time: 10 minutes

 

6 each  pears

1TBSP Earth Balance non-dairy butter

4 oz organic sugar

1 to 1 1/2 cups  soy milk (or other non-dairy milk)                       

1 tsp xanthan gum           

24 each Tart Shells

12 each Raspberries, cut in half

 

1. Pre heat oven to 375 degrees.

2. Par bake mini shells for 7 to 9 minutes and cool.

3. Clean pear and dice into ½ inch cubes.

4. In a sauté pan on medium heat, melt the butter and then add the pears.

5. Allow it to cook for 4 to 5 minutes in the butter. The butter will begin to brown slightly.

6. Sprinkle the sugar over the fruit and allow the sugar and butter to caramelize slightly in the heat, 6 to 9 minutes more.

7. Add the soymilk and allow it to reduce by almost half.

8. Transfer the hot mixture into a vitamix and puree on low until smooth and creamy.

9. Add the Xanthan Gum and continue to puree for another 30 seconds.

10. Pour an equal amount of fruit cream into each tart shell. Place the tarts back into the oven for another 13 to 16 minutes or until the mixture is firm.

11. Allow the tarts to cool before placing the raspberry garnish on. Or garnish with mint, chocolate shavings….anything you want really!!                               

 

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That's So Weird: An Interview with Weird Al Yankovic

by Native Foods Cafe

Weird Al Yankovic is one cool, albeit weird, dude with good taste.... he loves Native Foods Cafe!  So we threw some questions his way to find out how weird he is anyways.  I think we got our answer...  

Here is the full interview we did with Weird Al for the January 2012 Native Newsletter:

Where are you from?

 I grew up in beautiful, scenic Lynwood, California.

 

What is your sign?

I’m on the cusp, so either Scorpio or Libra… actually, they totally revamped all those astrology signs a while ago, didn’t they?  I don’t know… I was born on Oct. 23 – YOU figure it out.

 

What motivated/ inspired you to go veg?

I read Diet For a New America 20 years ago, and I thought it made a very compelling case for vegetarianism.

 

Who is your favoritest musician or musical act of all time? 

It’s impossible to pick a favorite. I usually name Spike Jones, Allan Sherman, Stan Freberg and Tom Lehrer.

 

Why?

They were my musical influences – they were the kings of musical comedy in previous generations.

 

What is your favorite menu item at Native Foods Café?

I have to admit, I’m kind of partial to the Weird Al Tamale Pie.

 

What is your favorite dessert at Native Foods Café?

Love it all, but I’m going to go with the blueberry cheesecake.

 

If you were to write a song about any dish at Native Foods Café, which would it be?

The Baja Surf Tacos, of course.

 

Could you give us the first few lines of how you think it might go?

No, I’m afraid that’ll cost you.

 

Taco Grande is one of the best songs EVER!  Did you write it because you sincerely love tacos that much?

No, I just figured that if anybody was going to do a Gerardo parody, it was going to be me.

 

If not tacos specifically, what is your favorite Mexican food?

I appreciate a good tostada.  Burritos come in a very close second.

 

Do you need frequent naps?

Hey, if I don’t get 20 hours of sleep in my hyperbaric chamber, I’m just no good for the rest of the day.

 

Do you enjoy cooking?

I don’t really cook that much, but I really enjoy opening cans.

 

Do you have a signature dish you make?

Yes.  Soup out of a can.

 

If aliens landed in your backyard, what is the first dish you would prepare for them to welcome them to Planet Earth?

That’s a really tough question.  There are so many things I could share with them from our civilization – I think I’d have to go with soup out of a can.

 

What is the first song you would play for them?

“You Light Up My Life” by Debbie Boone.

 

What is the weirdest food you have ever eaten and where did you eat it?

I guess that would be the Twinkie-wiener sandwich that I famously consumed in my movie UHF.

 

If you were granted the ability to snap your fingers and change one thing in the world immediately (and only this one time!), what would it be?

I wish the battery in my laptop lasted longer.

 

Do you have any pets or animal companions?  If so, what kind and what are their names?

We have a green cheek conure named Dinah. I also consider the bacteria living on my body to be my pets, but I haven’t bothered to name them.

 

If you were offered the ability to be invisible OR be able to fly, which would you choose? And why?

I would choose to be invisible.  Because I can already fly.

 

 

 

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Facebook Contest Winners Announced!

by Native Foods Cafe

 

Congratulations to the winners of our latest Facebook contest!  The grand prize winner is Meghan Anderson!  Meghan is the winner of Dinner for Ten at our Community table for our VIP pre-opening party in Newport Beach this Saturday, January 28th!  Congrats!  We look forward to seeing you and your girls this weekend.

ALL Winners please e-mail contest@nativefoods.com to claim your prize!

 

And congrats to the fabulous 15 runners-up!

Native Foods Cookbook

Patti Savage

Anne Hielle

Leigh Vincent Sonneborn

 

2 Tickets to the VIP Pre-Opening Party

Jason Cohen

Chelsea Coleman

Alejandra Esl

Scott Sheckman

Sara Nishikawa

$25 Native Foods Gift Card

Jen Sopchockchai Bankard

Velma Fritz

Regina Leeds

$10 Native Foods Gift Card

Ali Suter

Dylan De Vei

Native Foods Party Platter

Megan Maher Gray

Sandi Yanagi-Dalog

Best Baked Tofu... Ever!

by Holladay Allen

Native Foods Cafe

I love tofu.  I love the texture, the flavor (even plain), the way it looks... tofu is just wonderful.  I prepare it alot of different ways, but my hands-down-favorite tofu prep is the following baked tofu recipe... it is soooooo easy and crazy delicious.  

• 1 block tofu (I use the 10oz Wildwood, their tofu is my favorite), cut however you'd like
• 3 Tablespoons Liquid Aminos
• 3 Tablespoons Nutritional Yeast
• 1 tsp coconut oil

Toss all ingredients together in a shallow baking dish like so:

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Now you can omit the coconut oil for a lower fat version, but the tofu might stick to the baking dish and break apart.  Also, feel free to adjust the quantities of aminos and nutritional yeast.  Once the cubes are nicely coated in the aminos, nutritional yeast and oil (if using) pop in the oven (pre-heated to 400) and let bake for at least 20 minutes stirring occasionally.  I bake mine for around 45-50 minutes because I like the outside to get a little crispy and chewy, with the inside all soft and hot and full of flavor.  The nutritional yeast adds a nice coating to the finished product like pan sauteed breaded tofu, but not as oily.  Try it out and let me know what you think!

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2012: Let it Be the Year In Which Species Begin to No Longer Be Endangered

by Christopher Arnett

Native Foods Cafe

In Indonesia, scientists have recently “rediscovered” a species of monkey that was long thought to be extinct: Miller’s Grizzled Langur (now that’s a name).  The cute critters are distinguished by their black faces and collars of fluffy white hair.  Initially, the team of scientists was unsure of the monkeys’ identity, since almost no photographs exist of them, only museum sketches. The monkeys once inhabited northeastern Borneo, Java, Sumatra, and the Thai-Malay peninsula. Sadly, their habitat was destroyed by human activity (settlement, agriculture, and mining). A field survey conducted in 2005 failed to confirm their existence, and the animals were at thought point thought extinct. Scientists are currently in the process of confirming the size of the population. Though numerous images of the monkeys were captured over a two-month period, scientists need to determine if it was just a few families returning over and over, or a truly large and diverse population.

This is a hopeful story, considering that as the world has now entered the year 2012, innumerable species are still threatened. The International Union for Conservation of Nature and Natural Resources (IUCN) is the main organization responsible for rating which species (animals and plants) are most threatened, compiled in their Red List. This List uses the term “endangered” as one of several levels of imperilment, including “critically endangered” and “vulnerable” (though in the U.S. under the Endangered Species Act, “endangered” describes the highest level of threat). Let’s take a look at some of the animal species on the Red List as presented by allaboutwildlife.com:

 

The Amur leopard: The world’s rarest cat, it is a leopard subspecies that only lives in the snowy regions of eastern Russia. It used to inhabit Korea and northern China, but has become extinct in those countries. A 2007 census counted only 14- 20 adults, and 5-6 cubs!

 

 

Javan rhinoceros: With only 50-60 individuals remaining, it is the most endangered of the world’s five rhinoceros species. Formerly ranging across Southeast Asia and Indonesia, it now only inhabits the western tip of Java.

 

 

Leatherback sea turtle: This reptile is the earth’s biggest turtle. It also has the largest range of any species, swimming the globe from the tropics to sub-polar regions. Among the threats to the leatherback are theft of its eggs by humans, and hunting (also by humans).

 

 

Kakapo parrot: There are three characteristics that make this endangered bird so unique. First, it is the world’s heaviest parrot coming in at nine pounds. Second, it is the only nocturnal parrot. And lastly, it is the world’s only flightless parrot. Wow! Once common on both of New Zealand’s main islands, it is now only found on remote isles. There are now fewer than 150 in the wild, and almost all of them have names given by conservationists. These birds are too cute!

h 

 

Chinese giant salamander: This fascinating creature is the world’s largest amphibian, reaching lengths of up to 6 feet! Whoa, there! It was once common throughout central, southwestern, and southern China. However, overexploitation as a food source has pushed it the brink of extinction.

 

 

Well, that’s all for now, folks. Here’s hoping that 2012 sees the beginning of the reversal of endangered for all threatened species.

 

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Tempeh Crab Cakes Are Taking Over!

by Chef Kendall Huff

Native Foods Cafe

 

By far one of the most popular recipes at the most recent cooking demos, the Tempeh Cakes with Chili Remoulade can be made bite-sized for a ab-fab appetizer or larger for the base of an entree or a patty for a sandwich with some fresh slaw and crispy onions... there are alot of possibilities here folks!  I used the fresh tempeh made in house at Native Foods Cafe... but not to fear!  Store bought tempeh works great too! Try them out and let me know whatcha think!

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Tempeh Cakes with Chili Remoulade

Makes: 12 bites

Prep Time: 15 minutes

 

1 lb.  Tempeh (Patties)                                   

3oz  Diced Red Onions                                   

3 each  Scallions (sliced)                                   

2oz  Diced Red Peppers                       

2 oz  Chopped Parsley                       

2 oz  Chopped Cilantro                       

1 each  Zest of a Lemon (juice too)           

1 tsp  Sea Salt                                               

1 tsp  Cayenne Pepper                       

½  Garlic Powder                                   

¾   tsp  Cumin                                   

2 oz  Olive oil                       

 

Remoulade:           

1 cup  Vegeniase                                   

1 oz  Diced Red Onion                       

1 oz  Capers (drained)                                   

1 oz  Diced Red Peppers                       

½ TBSP  Chipotle Chili Puree            

 

1. Place tempeh patties (at room temperature) in food processor  or a similar device & process until fine and sticky. Should only take 30 to 45 seconds.

2. Transfer into a bowl and add the peppers, onions, scallion, herbs and seasonings. Well very well.

3. Form mixture by using a scoop (whatever size you like) or just make little patties in your hands. Round out the sides and flatten the top and bottom for searing.

4. heat olive oil in a sauté pan and medium high heat. Add patties, flat side down and allow to get a nice sear and great golden color. Flip over the patty and repeat of the other side.

5. To make Remoulade, place all ingredients in a bowl and mix well.

6. Serve each patty warm, with a dollop of remi on top!!

 

 

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Save Yourselves and the World—Work Less!

by Christopher Arnett

 Native Foods Cafe 

We accept many things as natural and normal in our lives. We get married, pay bills, work five days a week. That’s just how things are done, and that’s what makes the world go round, right? Because if that’s the norm for advanced industrialized nations, then it can only be assumed that this is best way to live and keep our economies and thus our own lives functioning properly, right?

I think we all know how she feels sometimes!

 

 

Well, an article by the progressive New Economic Foundation (NEF) argues against one of the tenets deeply embedded in our modern day economic reality: the 40 hour work week. Michael Coren writing for Fast Company magazine poignantly summarized the thrust of the article by writing that “our behavior is totally out of step with human priorities and today’s economy.”  The article states that advanced nations should reorganize their economies such that a 40-hour work week is no longer necessary (though still optional for those who are willing).  It argues that we are caught in a cycle of work and consumption, futilely working towards material ends that provide transitory satisfaction. By working a 21-hour work week, paid work will be redistributed, in effect equalizing our economy (currently, some work too much while others work too little); and, more time would be available for our personal growth. Not only this, but if everyone on the planet was to achieve a standard of living on par with modern Western societies, it would simply overwhelm our resources. Coren summarizes the NEF’s solution when he writes “Instead of growing the economy, maybe we need to recalibrate society to make everyone happier and more successful with less.”

 

History shows us that when human societies were able reach a level of sustainable food production resulting in a surplus, it allowed other sectors of the population to focus on more intellectual and creative pursuits. Once mere survival was no longer a challenge, a flowering of culture occurred, as seen in the splendor of such ancient societies as those of ancient Mesopotamia, Egypt, India, China, Greece, Rome, etc. And we, their descendents, have inherited this legacy, as evidenced by the current state of advancement of our own cultures. However, is it possible that for all our technological and cultural progress, we have reached a plateau in personal economic freedom that is negatively impacting all other aspects of our lives? Just as with our ancestors, once mere survival becomes less challenging, would it not lead to personal cultural, intellectual, and spiritual enrichment (assuming one takes advantage of the new opportunities for growth)? Imagine being able to work less but still maintaining your standard of living. You could spend more time with you family, cultivating those relationships that tend to get lost in the morass of busy schedules and obligations; you could go back to school, earning the degree you never had to the time for in the past; you could take up that yoga class, start painting again, or write that song you could never get around to, before.

Ah, the good ol’ Fertile Crescent. May our own lives be just as rich and bountiful as the cradle of human civilization one was.

 

Maybe I’m just too much of an optimist, but it seems to me that that the increased personal happiness and fulfillment that would occur from having the time to tend to our own personal spiritual, emotional, intellectual, creative, and physical needs resulting from a shorter work week would cause a rippling effect of exponential magnitude. Yes, there are hurdles to achieving this, but the potential is worth investigating. If I’m happier and more fulfilled, won’t that affect everyone around me? And one can only hope that a happier population will result in less crime, stress-related disease, and hateful thinking. Maybe this really is too much to hope for, but it is 2012, after all. Some groups think this year will see the end of the world, while others believe it will be a time for a massive shift in consciousness. Here’s hoping it’s the latter, and that the shift in consciousness leads to planetary harmony, balance, and the alleviation of suffering for all beings, human and animal alike.

 

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Native Escalivada

by Chef Kendall Huff

Native Foods Cafe

 

Escalivada is a typical Spanish (Catalan) dish of grilled veggies, that are cut into strips and seasoned with olive oil, salt and garlic.  

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Traditionally it is served with grilled meats, BUT let me recommend seitan, warm crusty bread or crostini!  In this recipe, I actually serve the grilled eggplant escalivada atop roasted eggplant rounds.  Delicious!

 

Native Escalivada

Serves: 12 to 16 bites

Prep Time: 20 to 25 minutes

 

Ingredients

1 each Eggplant (peeled, sliced ½ in thick)

1 each Red Pepper (Roasted)

1 each Onions (caramelized)

½ oz Balsamic Vinegar 

1 oz Olive Oil

1 oz Chopped Parsley

½ oz Chopped Thyme 

1 oz Capers

½ cup Cashews (soaked)

¼ cup Capers (soaked) 

1 tsp Sea Salt

¼ cup Olive Oil

 

1. Brush pepper with oil olive and roasted either on the grill or in the oven until the outer skin is charred. Remove form the heat. Cool and remove the outer skin. Slice ¼ in thick.

2. Julienne the onion thin. Place in a pan on low heat with little oil. Slowly caramelize the onions so it realizes all of its sugars and juices. LOW AND SLOW IS THE TRICK!!

3. Peel and slice the eggplant, lengthwise, about ¼ in thick. Lay all slices out and brush both sides with oil. Season with salt and pepper on both sides. Grill each side for 1-½ minutes. Making sure that the eggplant isn’t burnt but also not raw. Set aside to cool.

4. Mix the caramelized onions, sliced peppers, vinegar, oil, parsley, thyme and capers together. 

5. In a blender, add the drained cashews and capers, salt and oil. Puree until smooth. Should turn out to be a smooth spreadable mix.

6. Cut the Eggplant into rounds or squares (your preference), spread 1 tsp of the Cashew cream on the top of each eggplant piece. Then add a dollop of the onion pepper mix. Garnish with chopped parsley!!

 

 

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Pet Photo of the Week!

by Native Foods Cafe

Meet Gweck (on the left) and Beans (on the right).  They are the winners of our Facebook Holiday Pet Photo Contest!  And you can probably see why... besides being very good-looking, they are quite clever too!  As the Grand Prize winners, they get to choose one of our upcoming Native Community Days recipients.  Thanks Gweck and Beans!

 

 

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