Native Foods Blog

C Fair and Steve Wynn Vegan it up!

Well it's happening folks. From the corners of a county fair to the bright lights of the Vegas Strip. The Vegans are coming. Not the schlocky mushy gushy squeezed out of a machine protein burger type, but the real deal. Gourmet, good, clean, fun and deliciousa. "Outrageously good" is another expression often used, as it was used recently by the judges at the Orange County Fair in Costa Mesa.

Our favorite customer (I'll tell you why in a minute), Susan Asato won BEST OF SHOW! The recipe was the a vegan double layer Coconut Lime Cake.

 Last year Susan won best pie for her incredible French Apple Pie and best cookie  too. The reason everyone at Native Foods loves her sooo much is because she brings in samples as she experiments and after she wins we get a whole cake! I was fortunate enough after my cooking demo in Aliso Viejo to be presented with a whole Coconut Lime Cake to share with the Aliso staff.

 

 I'm writing this far away from all other locations today as I choose not to witness the other NFC staff's sadness at not being at the right place at the right time. :-( :-)This winning news is perfect timing for all those wondering how to bake without eggs since all eggs in the world have been recalled. Ah, Pie-in-the-sky thinking you say? Well...

 

Right after I chow down a melt-a-way piece for breakfast, eschewing my Macrobiotic counselors miso soup recommendation, an AOL news flash arrives and text messages and emails come to me from all over the country. Another Pie-in-the-sky alert or is it true? Steve Wynn adds vegan meals to all his restaurants in Las Vegas. It's true! I love when the smart people get it. It also proves my belief that pie-in-the-sky theories work. Hey remember everyone told me I needed to add chicken and fish to be a successful restaurant and to not care about animals so much because in the real world that's not how business is done and you need business in the world so people can eat. Huh?

Well back to practicing some more new recipes and opening some more locations..... 

EAT PEACE!!

--
Eat Peace,

Tanya Petrovna
Executive Chef/Founder
Native Foods Cafe

Back to ......September!

Native Foods Cafe has a monthly newsletter written by Chef Tanya....please stop by any location to pick one up and learn about Lorri Houston (a cool lady) who started Animal Acres.   She rocks.  Join Chef Tanya Petrovna and Lorri as they host Compassionate Cuisine on Friday, October 1 at Cal State Long Beach in the Japanese Gardens...It's truly a party for the palate!

 

Veganism 101

What is a vegan? 

A vegan is an individual who abstains from consuming any type of animal-derived products, including animal by-products such as whey, casein, etc.

Where did the term vegan come from?

Donald Watson, founder of the very first Vegan Society, coined the term vegan in 1944.  Watson founded the Vegan Society in order to differentiate vegetarians who ate dairy and egg products from those who did not.  He took the first three and last two letters of the word vegetarian and formed the word vegan, which he referred to as “the beginning and the end of vegetarian”( http://en.wikipedia.org/wiki/Veganism).

 

Why did you decide to become a vegan?

Well, the long and short of it is simple: music.  In high school and college I listened to a lot of punk and hardcore music.  A lot of the bands were either promoting veganism in their music and/or overtly identifying themselves as vegans in public.  Veganism was always kind of dancing around in the back of my head.  In high school, I got a copy of Propagandhi’s Less Talk More Rock album, which sent my brain spinning!  Track 2 “Nailing Descartes to the Wall” is an intense two minutes of head pounding, factory farm hating, calling-it-like-we-see-it amazingness.  When I was nineteen, I remember very clearly, having a lavish dinner at one of Atlanta’s poshest chophouses with friends and family.  I had the Surf and Turf and left dinner feeling so full and just kinda gross.  On the way home, for some reason, I pondered the idea of becoming vegan.  At least I could give it a whirl for one week and see how I feel?  So the next day, I did it!  It was difficult at first.  I bought some books and looked a few things up on the Internet.  I started reading and analyzing labels.

 

 This was one of the most eye-opening changes in my daily food routine.  I rarely looked at labels before this.  I was stunned, appalled, and saddened by the unbelievable amount of crap that is sold to the public as food safe for consumption.  After the first week, I felt FANTASTIC!  I knew there was no way I could go back.  One piece of advice that I would like to give those who have tried consuming a strictly vegan diet and felt sluggish, constantly hungry, and or unsatisfied (I hear these reasons the most for giving up on the vegan diet):  EAT MORE!  I increased my daily food consumption to about five meals per day.  I was always hungry when I first became vegan.  Despite eating more, I was still losing weight and feeling great.  Eventually, my ravenous appetite tapered off and I began consuming a more moderate quantity of food each day.

But I still eat A LOT!  I love food, for real!

The real deal cincher was when I read John Robbins Diet for a New America.  I finally got it. What in the heck are we doing to our food supply?!?!  And this is legal?!?!?  No way.  I will not be a part of this. 

 

I am lucky enough to have made my way across the country to Native Foods Café, where I am constantly inspired by our customers, new and old, vegan and omnivorous, who are really getting into the food movement.  We have customers who have eliminated life-threatening diseases, lost significant amounts of weight, and improved their lives as a whole solely by changing the way they eat.  Once you make that connection, it is almost impossible to disassociate yourself from what you eat ever again.  I really cannot say it enough, WE ARE WHAT WE EAT.

By Holladay Allen

Native Foods Tribe Member

Pack Your Bags! Cause This Train is Leaving!

 

Okay, let’s see here…. Bathing suit, check.  Running shoes, check. 

 

Pajamas, check.  Toothbrush, check.   iPod charger, check.

 

“Honey, do you have the flight information and itinerary?” 

 

“No babe, you’ve got it.” 

 

“Oh, right, right.  Here it is.  Okay, okay.  Flight is in three hours.  Hotel is booked.  We have a car picking us up.”

 

 “What about food?  Did you look up restaurants or grocery stores?” 

“No time babe.  I am sure it will be fine though.  Let’s bring a case of Cliff bars with us just in case.” 

 

 

Hold on a minute… before you blow your  lid and lose it with him, take a step back.  I know, I know.  You are already spending a good chunk of you yearly income on these, your only two weeks off of work, and you planned everything to perfection, save for the food portion, because he said he would handle that!  There is no way you are going to be afloat in the Indian Ocean subsisting on Cliff Bars alone!  You still have time to prepare, and chances are you will be fine, more than fine in fact. 

 

 

First, if you are traveling to another country, where English is their fifth language, pick up a small dictionary that will fit into your pocket or handbag. 

 

Memorize key words and phrases that will help you navigate yourself into vegan paradise:

 

Vegetarian

Vegan

Meat (chicken, beef, fish, etc)

Dairy (milk, cheese, butter, etc)

Eggs

No and Yes

 

Allergy (in countries where the practice of veganism or vegetarianism as a choice does not compute with the local folk, it is often easier to claim an allergy to foods)

 

 

“Does this contain...?”

 

“Can you prepare this without…?”

 

Don’t be afraid to ask the locals for suggestions either!  Some of the best spots are off the beaten path.

 

Another good idea is to become familiar with local vegetation so you will know what to expect upon arrival.  If you are short on time, this is something you can research on plane, or boat, or train, or however you are being transported to your dream vacation!  Just pick up a good guide to the country, such as Fodor’s, and remember to keep an open mind!  Vegetation greatly varies over this amazing Earth we inhabit.

 

 For instance, in Spain (where I lived for a brief stint), some of the varieties of mushrooms and lettuce are very different than here in America, but completely delicious. 

 

 

Traveling through America, Europe, and Australia should be fairly easy for any vegan.  A great reference point for any vacation, or even to discover new haunts in your own neighborhood is HappyCow.net.  Eric and Diana, long time Native Foods Café customers, started this database thirteen years ago!  It is a wonderful collaborative effort from people all over the world giving reviews of veg-friendly places. 

 

 

If you are planning on traveling to a third world country or more uninhabited parts of the world, just remember that food is often a luxury not afforded to everyone.  If beans and rice is a staple, be prepared to dine on just a few items during your stay.  This could be where the Cliff bars come into play!  Also, remember to investigate the drinking water situation and bottled water availability.  And always keep a positive outlook!  This is the most important key to ensuring a fabulous vacation.

If you are ready to plan an awesome vegan vacation, there are some great websites that can help you pick a destination suited to your desires and needs:

 

http://www.vegetarianusa.com/vacationmapaz.html

http://www.vrg.org/travel/vegvacation.htm

http://veggie-vacations.com/

http://www.vegiventures.com/

http://greenearthtravel.com/

 

If you are still in the dreaming of your future vacation phase, VegNews magazine always features a hot destination spot with plenty of vegan options.  Their current issue features Summer Vegcation: Fantastic Vegan Getaways.  Yay!  They also have a Travel section on their website:

http://www.vegnews.com/web/articles/page.do?pageId=2358&catId=4

 

So get on it!  No excuses!  Everybody needs some time off to rejuvenate, replenish, and have fun.  And don’t worry; Native Foods Café will soon be everywhere!  So you can get your fix wherever your travels take you!

 

 

Oh! And if you have to leave your furry family members at home, please don’t check them into a kennel.  Consider hiring a pet/ house sitter who can stay at your home to care for them, or even a pet sitter who can come by for a couple of hours a day to feed and play with them.  They are much more comfortable in their home with familiar surroundings.

 

By Holladay Allen

Native Foods Tribe Member

Happy to be a Heirloom Tomato! Recipes

It's catsup time! End of Summer brings tons of tomatoes, even Heirlooms are looming on every corner it seems and they are almost free!

 

Last week at the Farmer’s Market (Tustin at the District) I found big lovely heirlooms fresh picked for $2 per pound!   WHAT……oh my I must buy as many as possible before they zoom to $6 a pound!

 

My friend and business partner Andrea buys 10-15 pounds this time of year and makes a delicious (vegan!) marinara sauce, upon which she freezes and mails to her Dad in Columbus,Ohio! Even her picky 5 year old Dagny loves this sweet red sauce.

 

Ok, she saw them at Whole Foods for $3/lb and Bristol Farms for $2.50/lb.    But what we love are the bargains at the Farmer’s Markets because they were just picked and are certified organic…yep, may be heirloom but we don’t want pesticides, right?   Get thee to the Farmer’s Market!

 

 

 

 

I figure we have 2 weeks left on these sweet fruits that ripened late this season due to weather!

 

While the flavors premium and the prices are great, stock up now for the fall season and have some dip parties or take some to dip with you in your lunch box. Don't forget some good salads and fresh sautés while the catsup's cooking.

 

Heirloom Tomato Catsup

 

6 ea. large Heirloom tomatoes, chopped

1 ea. fennel

1 ea. onion, chopped

4 ea. Garlic cloves

1/4 cup. brown sugar

1/4 cup molasses

1/4 cup red wine

5ea. cloves

2 ea. star anise

1 Tbsp.  salt

 

1. Put tomatoes in saucepan.

2. Trim fennel and slice bulb in 1/4 inch slices and add to sauce pan with the rest of the ingredients.

3. Bring to boil and then reduce heat and simmer on med low heat until thickened.

4. Puree in blender and then put through food mill.

5. Chill, bottle and store.

 

Chinese Ketchup

 

6 large tomatoes, chopped

1 ea. onion, chopped

4 ea. garlic

1/2 cup rice vinegar

1/4 cup molasses

1/4 cup maple syrup

1 Tbsp. chopped ginger

1 Tbsp. toasted sesame oil

5 cloves

2 star anise

1 Tbsp. salt

 

1. Put all ingredients into  stockpot.

2. Bring to boil and then let simmer on medium love heat until thickened.

3. Puree all ingredients and put through food mill.

4. Chill, bottle and store.

 

 

Banana Rum Raisin Ketchup

 

6 ea, tomatoes, chopped

1 ea. onion, chopped

4 ea. garlic

4 ea. ripe bananas, chopped

1 cup apple cider vinegar

1/2 cup brown sugar

1/2 cup raisins

1/4 cup maple syrup

2 tsp. salt

2 tsp. canned chipotle juice

1 tsp. allspice

2 cloves

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 Tbsp. dark rum

 

1. In a saucepan add all the ingredients except the rum.

2. Bring to boil and then let simmer on medium-low heat until thickened.

3. Add dark rum and then remove from heat.

4. Puree in blender and then put through food mill.

5. Chill, bottle and store.

 

BY Chef Tanya Petrovna & Andrea McGinty

Native Foods Tribe Members and Heirloom Happy!