Native Foods Blog

5 Reasons to Vegan Your Travel Snacks

by Chef Kendall Huff

Native Foods Cafe 

I’ve been spending a lot of time in airports lately, and I’ve noticed that the food is starting to get…. wait for it…HEALTHIER! It’s about freaking time. I would have to practically pack an extra bag with just food and snacks every time I was leaving home because I’d be stuck.with nothing. But now, check out these 5 new treasures I’ve recently picked up at an airport.

 

1.  Rise Bars  This Rise Energy+ Bar is made with blended super fruit and nuts and is full of fiber and antioxidants to fuel you through the rest of the day. I’m a fan of the Apricot Goji Energy Bar that is made from cashews, dates, almonds, apricots, brown rice and tapioca syrup, and amaranth! Gluten Free and full of protein! Just my style!

  Native Foods Cafe, vegan, vegan restaurants, vegan travel snacks

2.  Go Raw Carrot Cake SUPER Cookies   As much as I love me some carrot cake (or cupcake like at NFC), I really enjoyed these Go Raw cookies. After eating the Spirulina Energy Bar, I immediately became a fan of these products.  And my girl Angela over in Westwood would LOVE these.

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3.  Blue Diamond Nut Chips   These Blue Diamond snacks are AWESOME! They are made from brown rice and almonds…ummm what else could a girl ask for?  Wheat Free and Gluten Free are good qualities also, but dang these bad boys are tasty with some red pepper hummus!!

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4.  The Liz Lovely Cookies  I don’t even know how to talk about these. There’s a sprinkle in my eye and a flitter in my stomach when I think of these cookies. I have, and will again eat a record-breaking amount of these. From flavors from Peanut Butter, Snicker Dudes to the Gluten Free Ginger Molasses. I LOVE Liz Lovely Cookies! Liz and Dan are baking up these creations in the Green Mountains in Vermont, and they aren’t messing around.

  Native Foods Cafe, vegan, vegan restaurants, vegan travel snacks

5.  Kind Cinnamon Oat Clusters with Flax Seed  Kind Granola is packed with nutrients and flavor. The organic oats are gluten free-score. And the clusters are perfect for a snack and just tossing them in your mouth.

  Native Foods Cafe, vegan, vegan restaurants, vegan travel snacks

 

Native Foods Cafe, vegan, vegan restaurants, vegan travel snacks

Chocolate Covered Pretzel Pie!

by Holladay Allen

Native Foods Cafe

Today is National Pretzel Day… yes!  Which means we need a darn good pretzel recipe to celebrate.  What is not to love about pretzels?  They can be soft or crunchy, almost always salty, and they can be dipped in chocolate too.  The history of the pretzel is not  for certain, but several sources point to an Italian monk who folded the strips of baked dough to resemble arms crossing the chest, and used the doughy snack to reward children who learned their prayers.  He called them “pretiola” or little rewards.  Hmmmm….  Well however they came to be, I am glad because now I can make this very decadent Crunchy Chocolate Truffle Pie.  I found this recipe in a Vegetarian Times magazine many years ago and have just gotten around to making it.  It is a crowd pleaser for sure.

 

Cunchy Chocolate Truffle Pie

1 cup semi-sweet chocolate chips

1 12-oz. container firm silken tofu

½ cup pure maple syrup

1 cup creamy peanut butter

1 9-inch premade graham cracker crust

½ cup chopped chocolate-covered pretzels

1. Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.

2. Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.

 

 

 

 

 

 

 

 

3. Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. 

 

4. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.

 Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan pretzel recipe, chocolate covered pretzel pie

Pigs in a Blanket

by Holladay Allen

Native Foods Cafe

National Pigs in a Blanket Day occurred this past Tuesday.  Yep, that's right.  An entire day dedicated to pigs in a blanket... and I am not talking:

Pig in a Blanket photo via Cute Overload!

Pigs in a Blanket are small sausages wrapped in bacon that are served as a traditional side dish to roast turkey on Christmas.  Here in the US, instead of bacon, the mini-sausages are rolled in a dough, either biscuit or pancake batter will work... or some sort of a pastry-type dough.  Here is the deal, they are very easy to make and sure crowd pleaser at every cocktail party.... also a vegan version is just as easy too.  Pilsbury Crescent Rolls are vegan.  They are not incredibly healthy, but they are vegan.

Photo courtesy of the Peta2 Blog!

 

So grab a tube of crescent rolls & some Field Roast Frankfurters and you are good to go.  Simply roll out the crescent rolls and separate into the triangles that are already cut into the dough.  Cut the frankfurters up into 3 pieces each then starting with the point of the dough triangle, roll the franks up in the cresent rolls.  Follow the instructions on the cresent roll label and voila!  You now have vegan pigs in a blanket... the way the pigs would want it to be!  You can make them any size really, that part is up to you.

 

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Who Says Air Fresheners Need Aerosol?

by Christopher Arnett

Native Foods Cafe

 

As many of you know, the Environment Protection Agency has stated that chemicals from building materials, furniture, and air fresheners can make indoor air toxic. But not to fear, because the house plants you thought were just nice to have around for decoration can actually clean the air in your house! In his book, How to Grow Fresh Air, B.C. Wolverton, PhD and former NASA research scientist explains how.

 

 He says “Houseplants give off oxygen and help remove formaldehyde, a common indoor vapor that can cause respiratory and neurological problems, as well as cancer.” Neurological problems??? Maybe this helps explain why I’m so crazy. I need more houseplants! I currently have one in my bathroom, and used to have one in my bedroom, but it passed away last year (rest in peace, Señor Planta—you were a worthy companion).

Common pollutants are formaldehyde, ammonia, and benzene. Breathing in these chemicals over time in closed ventilation systems can lead to respiratory issues and allergic reactions.

  Don’t let this happen to you.

 

Let’s take a closer look at some of the culprits:

Formaldehyde: Used extensively in the woodworking and cabinet-making industry. It’s an ingredient in the glue that bonds particle board together. Particle board is used in cabinets, bank counters, and veneered and laminated woodwork. This chemical is highly toxic to animals (and that includes humans!), and the resins used the construction materials already noted amount to the one of the most common indoor air pollutants.

Ammonia: Heavily used in fertilizers, household cleaners, and as an antimicrobial agent for food products ( pink slime, anyone?) Though mammals have a natural mechanism to prevent its buildup in the blood stream, exposure to high concentrations of ammonia can lead to serious lung problems or worse.

Benzene: Commonly used in the production of polymers and plastics. It’s also used in the production of pesticides, detergents, drugs, and rubber. Benzene is no good because it can interfere with proper function of cells in our bodies.

Acetone: Probably best known for its use as nail polish remover and superglue remover, it is also used by make-up artists, and even in food packaging and as a food additive (yuck!). Though regarded as having a low toxicity, it can be very irritating to the eyes and throat, especially when under chronic exposure. And it’s highly volatile and flammable, so don’t multitask by cooking over an open flame while removing nail polish ;)

Now let’s meet our flora friends:

English ivy is great for eliminating formaldehyde. It is also quite versatile, as you can hang it in a basket or let it lay around in a low planter.

 

 

Bamboo palm is another great formaldehyde reducer, while requiring little maintenance and adding a bit of serene elegance to any room.

 

 

Peace lily is a powerhouse toxin eliminator, removing such harmful chemicals from the air including acetone, benzene, alcohols, and ammonia. And the delicate white flowers it produces are a charming bonus.

 

 

The hardy rubber plant is another one for getting rid of formaldehyde. And its extreme low maintenance makes it ideal for even the least plant-savvy owner.

 

Spring is the perfect time of year to renew yourself and your living space, and bringing air-cleansing plants into your home is a good place to start. Breathe easy and healthfully, my friends!

 

 

Based on an article from Yahoo! Health, courtesy of Health.com

 

 

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Glazin' Nuts

by Native Foods Cafe

Pecans are considered to be a staple in the Southern pantry, and maybe you should make them one in yours.  The pecan is not only a good source of protein, but also rich in omega-6 fatty acids.  They can also lower the risk of gallstones in women, and a handful of pecans a day has been proven to lower cholesterol. 

April is National Pecan Month, so celebrate this member of the ol’ hickory family with a sweet treat of maple glazed pecans.  These are great for snacking, salads, as a gift, or on top of coconut ice cream with homemade vegan caramel.

Martha’s Glazed Nuts  from the Native Foods Restaurant Cookbook

2 cups pecan halves

2 TBSP non-dairy butter or margarine

¼ cup maple syrup

2 TBSP molasses sugar or brown sugar

¼ tsp sea salt

Place nuts in a heated skillet and stir until they are toasted and lightly browned.  Add butter and toss nuts to coat and brown a bit more.  Stir in maple syrup, sugar and salt.  Reduce flame and stir until nuts are coated and liquid is gone.  Let cool.  They are best eaten within 3 weeks… store in an airtight container.

 

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5 “Q”uite Delicious Reasons to Vegan Your Week

by Holladay Allen

Native Foods Cafe 

1. Quesadillas  This simple dish in colonial Mexico and has become a common dish throughout North America.  It’s simplicity, variety and dippability is why I love the Quesadilla.  I like to fill my flour tortilla with vegan cheese and grilled veggies, or Upton’s chorizo-style seitan.  This one is a fancypants quesadilla with Uptons Chorizo, sauteed spinach with almonds and garlic, and a the new garlic-jalapeno havarti style cheese from Daiya... and homemade guacamole too!

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2. Quinoa  There is a reason this super seed has exploded in the culinary world.  It is uber nutritious and delicious.  And it is available in pasta form, cookies, breads and so much more.  We use quinoa pasta for Freddie’s Mac and Cheese at Native Foods Café, and it is sooooo freakin’good.

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3. Queensland Nut  a.k.a. the macadamia nut…. I used to down these things whenever my mom brought them home as a special treat… in those jars with the blue lids, remember?  I don’t eat them that much anymore, but I do like to add them to pancakes with fresh banana slices every now and again.

4. Quorn They’re first vegan product is now available!  I have heard about how delicious Quorn meat substitutes are for so long, but have never been able to try them because they have egg whites.  The Quorn Vegan Burger is a great start to a long line of vegan products I have a feeling…

5. Quiche  Vegan of course!  Chef Tanya created this dish for the Tanya & Julia Cooking Demos, and I think I ate about 100 samples at the Westwood Cooking Demo. 

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La Quiche

Serves 6-8

Crust:

¼ cup millet

1 ½ cups flour (unbleached or whole wheat pastry)

¾ tsp sea salt

½ tsp baking powder

1/3 cup water

1/3 cup olive oil

Filling:

½ cup cashews

½ cup water

1-12 oz. box silken tofu

3 Tbsp. nutritional yeast

2 Tbsp. Dijon mustard

2 Tbsp. lemon juice

1 ½ tsp. sea salt

14 oz. firm tofu

4 ea. Red chard leaves

3 Tbsp. olive oil

2 ea. Shallots, finely chopped

2 ea. Garlic cloves, thinly sliced

8 oz. mushrooms, thinly sliced

1 Tbsp. balsamic vinegar

2 slices Fakin’ Bakin

2 Tbsp. olive oil

1 tsp. paprika*

 

Preheat oven to 350

Toast the millet by putting it in a skillet and heat over a medium flame stirring or shaking until millet starts to brown, smell great and slightly pop. Remove from heat and let cool.

In a mixing bowl combine flour, toasted millet, baking powder and salt. Add water and oil and mix well with a spoon until becomes a dough. Wrap it in plastic and store in refrigerator while you make the filling.

Combine water, cashews, silken tofu, nutritional yeast, Dijon mustard, lemon juice, and salt in a blender until smooth and transfer to a mixing bowl.

Drain water from firm tofu and using hands crumble tofu mixture finely into blended tofu mixture.

Prepare chard leaves by cutting out stem from the green leafy part. Cut the stems in ¼ inch slices on a bias.

Chop the chard leaves in ½ in pieces.

Heat the olive oil in skillet and add the shallots and chard stems and sauté until shallots get translucent, then add mushrooms and sauté another 2-3 minutes until they are lightly browned.

At end of sauté add balsamic vinegar to remove particles and flavor off bottom of pan and put chard mushroom mixture into tofu mixture and mix well.

In another skillet heat 2 Tbsp. of olive oil and when hot add Fakin’ Bakin slices and sauté until both sides are brown and slightly crispy.

Cut into ¼ inch slices and fold in to tofu filling.

In a 10” pie tin or fluted quiche baking dish place crust dough in center. Push and spread to fit bottom of pie tin, using the plastic wrap beneath your fingers.

Pour filling into crust, sprinkle top with paprika and bake for 50-60 min.

*If you can find a sweet Spanish smoked paprika, this adds a nice touch.

 

Cheeseball!

by Holladay Allen

Native Foods Cafe

Today is National Cheeseball Day!  Yes, this day does exist.  So I typically think of a cheeseball as a person, or as Urban Dictionary so defines “someone who says things or behaves in silly, goofy or corny ways repeatedly.”  But there is a whole ‘nother world out there where a Cheeseball is a delicacy… a finely crafted appetizer made up of, you guessed it…. cheese!  I have a feeling that this is something near and dear to Paula Deen’s heart.  Actually, Paula takes it up a notch and on her website, you can find a “Beefy Cheese Ball.”  Eek!  So on Urban Dictionary this would translate to: someone of an athletic and stocky build who says things or behaves in silly, goofy or corny ways repeatedly.  Alright, alright.  Since dairy is scary, and cows have feelings, here is a vegan cheeseball recipe I found on My Vegan Cookbook, modified just a tad.  Thanks Josh!

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Cheeseball!

1 Cup slivered & blanched almonds

¼ cup pine nuts, unsalted

¼ tsp salt

1/2 tsp sugar

4.5 oz Firm Tofu, drained (not silken & not extra firm)

1 TBSP mellow white miso paste

1 tsp red wine vinegar

1 tsp lemon juice

1 tsp safflower oil

½ tsp onion powder

1 tsp fresh chives, chopped

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3/4 cup of finely chopped Walnuts (to coat outside)

 

Place almonds and pine nuts into a food processor with the salt and sugar and blend until it's ground up for about 2 minutes or until clumps start to form.  I used a VitaMix blender, and it took a bit longer and did not get as smooth, but still a great consistency.

Now add the tofu and miso paste to the almond and pine nut mixture that's already in the food processor along with the red wine vinegar, lemon juice, safflower oil and onion powder and blend about 2 minutes.

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Gently fold the chives in with a fork or spoon.

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My Vegan Cookbook says the consistency should resemble "extra thick mashed potatoes."

Spray a bowl and a square of plastic wrap with no stick spray. Pile mixture into the bowl and cover with plastic wrap. Place in fridge chill for couple of hours or overnight. It will get very firm and can now be shaped into a ball and rolled in chopped walnuts to coat. Lightly oil your hands so it will not stick when rolling…. Then serve with crackers and wine.

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Le Benedict du Jour

by Holladay Allen

Native Foods Cafe

So today is National Eggs Benedict Day.... which I would be so ecstatic about if the name was officially changed to Tofu Benedict Day, Vegan Benedict Day, or something pretty and French, like Le Florentine Benedict Day.  Well, I am going to go ahead and change it officially in my brain, and mark all the calendars in my house, cause I have like 50 calendars in my house.  Just kidding.  But in all seriousness, benedict my favoritest breakfast meal.  And it is versatile, so you can change it up while sill maintaining it's Benedict-ness.  So let me share with you the Benedict "norm" in mi casa, and feel free to change it up as you please.  The Holandaise sauce from the Native Foods Restaurant Cookbook is by far my favorite, plus you can freeze it if you do not use it all up in one go round.

Le Benedict d'Holladay  (I know, Benedict isn't even French, but who cares!)

So basically we are gonna build this Benedict in the following order:

English Muffin

Baked Tofu

Salchicha!  (or sausage in English... salchicha is a way more fun version of the word, I like the Field Roast Apple Sausages for this one, or you can use tempeh bacon)

Tomato

Spinach

Hollandaise

 

First lets start with the baked tofu:

Cut a 16oz block of extra firm tofu in half

Then cut in 1/4 to 1/2 inch slices depending on how thich you like your 'fu', 2 slices per English muffin

Place on oiled aluminum foil or pan and place 1 tsp Liquid Aminos, and 1 tsp Nutritional Yeast per slice of tofu, and coat well

Bake at 450 for about 20 minutes.

Native Foods Cafe, vegan food, vegan restaurant, vegan recipe

 

Next the Hollandaise:

1 Tbsp olive oil

1 shallot, finely chopped

1 cup non-dairy milk

1 1/2 TBSP fresh lemon juice

1 1/2 tsp dried tarragon (I used a handful of chopped fresh tarragon instead)

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1/2 tsp sea salt

1/8 tsp turmeric

pinch white pepper

pinch cayenne pepper

1 1/2 TBSP kuzu, dissolved in 1/4 cup water

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Heat oil in a saucepan and saute shallots until translucent and lightly browned.  Put mixture in a blender with 1/2 cup of the milk and blend well.  Pour back into pot and whisk in other ingredients except the kuzu.  Add kuzu-water mixture and stir until thickened.

 

 

 

 

 

 

 

 

 

 

While the sauce is thickening saute the sausages, steam the spinach, and slice the tomatoes.  A great trick for cleaning spinach bunches is to fill a clean sink with cold water and drop in.  Remove and strain.

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Tofu should be done by now and you can assemble.  On this day, I served my Benedict du Jour with a side of pickled asparagus:

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And later in the week to use up the leftover Hollandaise Sauce, kept it simple with an English muffin, Field Roast Sausage and steamed kale....

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The Slow, Oozing Fall of Pink Slime

by Christopher Arnett

Native Foods Cafe

 

It’s pink. It’s slimy. And it’s what’s for dinner! Well, not anymore. As of last week, ground beef producer AFA Foods filed for bankruptcy protection, signaling the beginning of the end of the meat-filler era.

The term “pink slime” refers to a food additive, called lean finely textured beef (LFTB) by the meat industry. It’s made of finely ground beef scraps that has been processed, heated, and treated with ammonia gas to kill off any bacteria. Delicious! Food activists have worked hard to have the substance banned, even though manufacturers claim it’s perfectly safe to eat. I mean, really; it’s only been sprayed with ammonia. That’s safe, isn’t it? Right.

 

No, I’m afraid that is not vegan strawberry ice cream.

AFA’s announcement is a major victory for the anti-pink slime campaign, given that AFA is one of the larget ground beef producers in the U.S. In fact, they produce more than 500 million pounds of ground beef annually. Wow! That is a lot of flesh! (And a lot of water consumed; and a lot of methane released into the environment; and a lot of water pollution; and probably a lot of torture and mistreatment). The backlash against the pink slime controversy has resulted in some companies (Beef Products Inc) to halt production at some of their plants, as well as the halting of purchasing the slimy product by some major supermarket chains (Safeway Inc and Supervalu Inc). And the restaurant industry followed suit, with Taco Bell, McDonald’s, and Burger King ceasing their use of the additive. Unfortunately this wasn’t enough to stop the U.S. Department of Agriculture from buying a whopping 7 million pounds of the inglorious goo for use in school meals! Yuck!

 

This time, the lunch lady (i.e. USDA) has gone too far.

Industry authorities have commented on how the controversy (thank you Jamie Oliver!) has created a public view of the product that may never be reversed. And this is sure to have a huge economic impact on the meat industry, as jobs will be lost and prices will rise. My heart goes out to the people who will be out of work, but hopefully they can find new jobs in less dubious sectors of the economy.

Jamie Oliver recently gave his take on pink slime on his Food Revolution Show... this clip is kind of graphic.

 

 

Despite the public outrage spurred on by celebrity commentary, proponents of LFTB rose in defense of the fleshy filler. Iowa Governor Terry Branstad said on the matter, “This to me is outrageous. I want to expose the people who are behind this. I don’t think Americans need to be misled by a smear campaign.” Well, if the governor feels so strongly on the issue, he’s welcome to sit down to nice big bucket of pink slime and have at it.  “You mean to say that processed, pre-heated, chemically treated tendon and cartilage mixture is not a nutritious part of American meals? Preposterous!”  That is my quote, imagining what the Governor might be saying to himself in the mirror.

 

Perhaps this will be a wake-up call to the agricultural status quo in the U.S. Beef is a very inefficient form of food production, requiring far more acreage and water compared to plant-based food. Not only that, but the environmental impact is a large one with loads of methane being released into the air, along with the ammonia in cow dung that rises into the atmosphere and is returned in the form of acid rain. Perhaps in light of recent events the well-known slogan “Beef. It’s what’s for dinner” should be changed to “Beef. It’s killing everything” (as in people; the planet; and of course, the cows).

And remember, at Native Foods Café, all menu items are certifiably pink-slime free (but they have been loaded with cruelty-free deliciousness!)

 

 

 Native Foods Cafe, Native Foods, vegan food, vegan restaurant, vegan, pink slime, Jamie Oliver

 

Saffron, the Gold of the Spice World

by Holladay Allen

Native Foods Cafe

When I was a kid, my mom used to make the best saffron yellow rice.  It was from a box…. and it was delicious.  When I became vegan, and started really reading ingredients, I stopped eating it as it contained chicken fat, ew.  But that prompted my interest in making a homemade version of saffron yellow rice… and the world of saffron is quite interesting.  Saffron is the dried stigma of the saffron crocus flower, and since each flower only has a few bright crimson stigma each and the stigma have to be collected by hand…. Saffron is the most expensive spice in the world!

What in the world is a stigma anyways, besides a social mark of shame?  Well, the stigma is the part of the flower that receives pollen, and actually germinates the pollen.  The stigma knows what’s up too.  It can reject a certain type of pollen if it knows, you know, that it just isn’t going to work out.  The stigma of the saffron flower is long and slender, and quite lovely.

Native Foods Cafe vegan restaurant, uses this photo courtesy of http://flowerinfo.org/saffron-flowers

 

Saffron has been used for more than three thousand years, and today Iran produces about 90 percent of the world’s saffron.  Depending on what type of saffron you buy and from where you buy it, you are looking at dropping around $5 a gram on average, based on my Internerd findings.  It is well worth the money and a little goes a long way.  Here is one of my favorite saffron rice recipes modified from the Whole Foods Stovetop Vegetarian Paella a bit, as I added the vegan shrimp, some cayenne, and changed the lemon garnish to lime.  Serve with homemade Sangria and the Gipsy Kings playing in the background.

 

Ingredients

(Native Foods borrowed this pic from the Whole Foods website)

2 TBSP extra virgin olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

1 cup uncooked jasmine rice

¼ tsp saffron strands

¼ tsp cayenne, or more if you like it picante

1 (14-ounce) can whole tomatoes, drained

1 small green bell pepper, cored, seeded and chopped

1 small yellow bell pepper, cored, seeded and chopped

1 cup frozen lima beans

2 cups vegetable broth

1 cup frozen peas

1 package vegan shrimp, thawed (they’re good, I promise)

Lime wedges for garnish

 

La Preparacion

Heat oil over medium heat in a large skillet. Add onions, garlic and thawed vegan shrimp and cook for 3 minutes. Add rice and saffron and continue to cook, stirring constantly, for 1 minute more. Add tomatoes and stir to break up with a large spoon. Add peppers and lima beans and cook, stirring, for 1 minute more. Add broth and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed to prevent sticking. If so, add about 1/4 to 1/2 cup water, then cover and cook another 5 minutes.

 

Stir in peas and cook until just tender and liquid is absorbed. The rice should not be over-cooked, but just slightly al dente. (If not tender enough, you may add a bit more water and continue cooking.) Serve garnished with lime wedges.

 

 

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