Native Foods Blog

Weekend Summer Picnic Recipe #3: Orzo Stuffed Sweet Peppers

by Chef Kendall Huff

Native Foods Cafe

 

The third recipe in the Weekend of Summer Picnic Recipes is Orzo Stuffed Sweet Peppers... which are so delicious!  Sometimes I like to just eat the filling, it's like lasagna in a pepper. 

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Orzo Stuffed Sweet Peppers:

Yield: 6 peppers or 16 mini sweets

 

16 each mini sweet peppers OR 6 each red, yellow, orange peppers                                   

16 oz diced tomatoes

2 each zucchini, grated

1/2 cup mint leaves, chopped

½ cup basil leaves, chopped

¼ cup vegan sour cream

1/2 cup vegan mozzarella cheese, shredded

1/4 cup olive oil

5 cloves garlic, minced

2 tsp garlic powder

2 tsp salt

2 tsp black pepper

6 cups water

2  cups orzo (rice-shaped pasta)

 

1- Preheat the oven to 400 degrees.

2- Pour the tomatoes into a large bowl and break apart. Add the zucchini, mint, basil, sour cream,  cheese, olive oil, garlic, salt, and pepper. Stir to combine.

3- Bring the water to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked.

4- Strain the orzo. Stir the orzo into the vegetable mix to combine. Transfer the warm water to a 3-quart baking dish.

5- Slice the tops off the peppers. On the regular sized peppers, cut a very thin slice from the base to help the peppers stand up.

6- Place the peppers in the baking dish. Spoon the orzo mixture into the peppers, or use a piping bag.

7- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 10 minutes.

8- Allow to cool....if you can!

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, vegan stuffed peppers 

 

Weekend Summer Picnic Recipe #2: BBQ'ed Baked Beans

by Chef Kendall Huff

Native Foods Cafe

 

So we are continuing on our Weekend Summer Picnic Recipes with some BBQ'ed Baked Beans with three different kinds of beans... and a whole lotta love!

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BBQ’ed Baked Beans

Yield: About 10 servings o’ fun

1 cup dry pinto beans, soaked overnight

1 cup dry kidney beans, soaked overnight

1 cup dry black beans, soaked overnight

2 cup chopped onion

1 TBSP safflower oil

2 tsp salt

1 TBSP chili powder

1 TBSP cumin

1 tsp mustard

4 large cloves garlic, minced

6 TBSP apple cider vinegar

4 TBSP molasses

1 1/2 tsp liquid smoke (optional)

Black pepper and crushed red pepper to taste

4 C diced tomatoes (about 7 each)

 

To Do:

Cook beans in water while preparing the other ingredients.  Fill pot up with water till 2″ above the beans and simmer till tender.

Sauté the onions in oil for a few minutes, then add the salt, chili powder, cumin, and dry mustard.  Continue to cook over medium heat for 6-8 minutes. 

Add garlic and cook for 5 more minutes.  Add the vinegar, molasses, tomatoes, liquid smoke (if using) and pepper, and mix well.   Add in the cooked and drained beans and mix.  Preheat the oven to 350 degrees.  Pour the mixture into a baking dish and cover with foil. 

Bake for 60 minutes then remove the foil and cook for another 10-20 minutes if you would like it thicker

 

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

 

Weekend Summer Picnic Recipe #1: Cheddar Broccoli Salad

by Chef Kendall Huff

Native Foods Cafe

 

So today marks the beginning of the weekend of Summer Picnic Cooking Demo Recipes!  I created these recipes for our Summer Picnic Cooking Demos in June... and they turned out fantastic!  They are nice alternatives to the traditional picnic menu... so you can jazz it up a bit!  This Cheddar Broccoli Salad is a nice replacement for cole slaw, as it is a little bit sweet, a little tangy and a bit smoky with the tofu bacon.  

Native Foods Cafe, vegan, vegan food, vegan recipe, cheddar broccoli salad

 

Cheddar Broccoli Salad

Makes: 3 cups

 

1 lb broccoli crowns, with stems           

1 cup vegan cheddar cubes, ¼ “ (Try Daiya or Teese)                                   

1 cup raisins or currants                                               

½ cup red onions, diced                                               

½ cup carrots, shredded                                               

1 lb. tofu bacon, diced                                               

 

Dressing:

¾ cup Vegenaise                                                           

2 TBSP olive oil                                                           

3 TBSP apple cider vinegar                                               

2 TBSP organic brown sugar                                   

salt and pepper, to taste                                               

 

Garnish:

green onions, chopped           

 

 

1.  Whisk all dressing ingredients together and set aside.

2.  Clean all broccoli crowns from the stem and julienne stems ¼ inch in size.

3.  Mix cheese, broccoli, raisins and carrots together. Toss in the dressing and chill for at least 30 minutes before serving.

4.  Garnish with green onions and a crunch… like chopped almonds!                        

 

 

Native Foods Cafe, vegan, vegan food, vegan recipe, cheddar broccoli salad

The Lettuce Lowdown

by Chef Kendall Huff

Native Foods Cafe

 

The world of lettuces is expanding like CRAZY. When I went to culinary school, I remember 7 maybe 8 main lettuce species that we worked with. Now, there are hundreds of lettuce types that are broken down into 6 smaller categories. 

 

Butterhead Lettuce

**Examples Boston, Bibb, Buttercrunch, Cassandra, Fatima, Tom Thumb, Sangria.

These are loose heads of soft, tender, almost floppy leaves. The Boston variety looks a bit like a rose, while Bibb has a smaller head that looks a bit like a cup. The leaves have a buttery texture, which accounts for the name, and come in green, red, and bronze. The flavor tends to be sweet. 

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Crisphead Lettuce

**Examples Krachsalat, Iceberg, Great Lakes, Saladin, Webb's Wonderful, Crispsalat.

The guys with the crunch. Iceberg is by far the most common member of this group, and it dominates lettuce production in the U.S. Their leaves grow together in tight balls, while being very high in water, meaning you get a lot of green in a small growing space. The high water content also means that they're the lowest in calories of any of the types of lettuce. 

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Looseleaf Lettuce

**Examples Oak leaf, Grand Rapids, Ruby, Salad Bowl, Deer Tongue. 

 These are the polar opposite of crisphead. Looseleaf lettuce does not form a head, but just a loose bunch of leaves. The many varieties range dramatically in color and shape.
The leaves can be short, long, indented, and the plant itself can stick low to the ground like a short grass or be more bushy and upright. Looseleaf is also the best type for "incremental harvesting". Instead of harvesting the whole plant, you can pluck leaves off at the stem and they'll grow back fairly quickly. 

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Romaine Lettuce

**Example Little Gem, Winter Density, Bubbles, Lobjoits Green, Valmaine.  

These lettuces have long cylindrical leaves based upon a firm, juicy rib, the romaine types of lettuce are excellent for use as wraps. The leaves are generally green, but can be found in red as well.  Romaine types of lettuce are also unique in that they're fairly heat tolerant, meaning they can thrive even in summer when other types are wilting.  

 

Summer Crisp Lettuce

**Example Cherokee, Barbados, Nevada, Anuenue, Magenta

The Summer Crisp types of lettuce are, as their name implies, fairly resistant to summer heat. In appearance the heads are a bit like crinkly versions of the butterhead types, but the leaves have more of a romaine-like crunch to them.

  Native Foods Cafe, vegan, vegan food, vegan restaurant, lettuces

 

Chinese Lettuce  

**Examples Zulu, New Yu Mai, Yu Mai Tsai.

All the varieties of Chinese lettuce tend to be quite bitter. They are usually not eaten raw, but sautéed and cooked Most types seem to have long, sword-like leaves. 

 

 

 

 

Purchasing Tips:

 

Wash-Rinse-Store-Wrap in cloth

 

*Store away from apples, pears, and bananas. They release a ripening agent that will speed up decaying. Because of the water content, all lettuce cannot be frozen or canned for a long period of time. Once purchased or harvested, all lettuce should be eaten within 10 days.

 

Nutrients:

 

Lettuce is filled with Vitamin A, potassium, dietary fiber, calcium, iron, copper and all but iceberg are a great soured of Vitamin C.

 

Lettuce Mixology Suggestions:

 

1-     Use a mild green as the base- Boston, Bibb or endive

2-     Next lettuce should be crisp-like romaine or cabbage

3-     Final addition should be tart, peppery or bitter- like arugula or radicchio.

**Great example of this is in the Spring Mix at most groceries**

 

Here are a few little ideas to play around with…

 

Here is a picture of our Mini Green Salad that is a mix of baby Swiss chard, spinach, red oak,  mizuna, red leaf lettuce and dandelion leaves in one salad!! Then add some sprouts, herbs, a light vinaigrette and enjoy!!

 

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Freaky Catfish Folk

by Holladay Allen

Native Foods Cafe

 

Yesterday, June 25th, was National Catfish Day.  So I would like to share some strange facts about the catfish, in hopes you won't want to eat them in anymore AND admire what a bizarrely fascinating species they are.

1.  Catfish are nocturnal, like cats!

 

2.  In the United States, catfish species may be known by a variety of slang names, just as mud cat, polliwogs, or chuckleheads.

 

3.  The Plotosus lineatus,  or Striped eel-catfish, possess a strong, hollow, bonified leading spine-like ray on their dorsal and pectoral fins. As a defense, these spines may be locked into place so that they stick outwards, which can inflict severe wounds.and also deliver a stinging protein if the fish is irritated, which is so strong it may hospitalize and even kill humans. 

 

4.  Extant catfish species live in inland or coastal waters of every continent except Antarctica.

5.  In general, they are negatively buoyant, which means that they will usually sink rather than float due to a reduced gas bladder (which also allows for better hearing and sound production) and a heavy, bony head.

6.  The largest catfish is the giant Mekong catfish.

Native foods Cafe uses this photo courtesy of National Geographic.

 

7.  Catfish have no scales.  Some species have just a mucus covered skin, which they breathe through.  And others are covered in bony plates called scutes.

 

8.  The walking catfish, Clarias batrachus, is a species of freshwater airbreathing catfish found primarily in Southeast Asia, so named for its ability to "walk" across dry land, to find food or suitable environments. While it does not truly walk as most bipeds or quadrupeds do, it has the ability to use its pectoral fins to keep it upright as it makes a sort of wiggling motion with snakelike movements.

 

‎9.  The Candiru catfish, also known as cañero, toothpick fish, or vampire fish, is a parasitic freshwater catfish native to the Amazon River. These smaller species are known for an alleged tendency to invade and parasitise the human urethra.

 

 

Native Foods Cafe, vegan, vegan restaurant, national catfish day, catfish, candiru, mekong catfish

Win Dinner for 10 at our Newest Location in Santa Monica!

by Native Foods Cafe

 

Who will win the Dinner for 10?

It could be you!

Win Dinner for 10 at our Santa Monica Pre-Opening Party Saturday, June 30th!

That's right you and 9 friends will be feasting at our newest location in Santa Monica, and we're reserving the community table just for you.

All you have to do is tell us who you would like to invite and why?

Do it in an action-packed video, a song, a drawing, a poem, or however you'd like! 

Just post right on our Facebook Wall!

And each of you will leave dinner with a Native Swag Bag!

Contest ends Thursday, June 28th at 7pm PST, so get to it!

 

 

Native Foods Cafe, vegan food, vegan, vegan restaurant, Facebook contest, vegan contest

Food Fight! @ the Whole Foods Wellness Center in Chicago

by Chef Kendall Huff

Native Foods Cafe

 

I had the pleasure of being one of the three judges at the first ever Food Fight in the Whole Foods Wellness Center here in Chicago… and needless to say, it was awesome!  There are only 5 Wellness Centers in the Nation: Dedham, MA, Oakland, CA, New York, NY, Princeton, NJ and luckily one here in Chicago.

 

The judges licking the bowls, well one judge at least.  Native Foods Cafe, vegan, vegan food, vegan restaurant

 

The Wellness Center is designed to help those who want to make lifestyle changes in a positive direction and those who want assistance and support for the journey. Not only do members get coaching, cooking classes and nutritional classes, they also receive unlimited access to core classes and discounts on the supper club!

 

It’s a great program that is set up and run by the coolest cats, especially the location in Chicago!

 

As for the FOOD FIGHT, 3 employees, Kevin Fitchuk, Megan Lentine, and Alex Anderson, fought their way to the last round of judging. They had to create, cook and present their dishes to 3 judges along with 20 Members of the Wellness Center. All three contestants did a fantastic job, and here are some of the goodies I got the eat…

 

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Kevin:

1-Mango Cilantro Spring Rolls

2- Veggie Stir Fry with brown Rice

3- Mixed Berry Sorbet

 

Kevin is getting his Spring Roll on!  Native Foods Cafe, vegan, vegan food, vegan restaurant 

 

Megan:

1-Kamut Apple Salad

2- Mushroom Farro Burger

3- Sweet Apples and Puffs (Yummmmm…)

 

 

 

 

Kamut Apple Salad

Sweet Apples and Puffs

 

Alex:

1-    Papa Tim Allen’s Classic Bruschetta

2-    Papa Paul Krugman’s Classic Sweet Pepper Potato Sauce and Pasta

3-    Mama Twiggy’s Classic Raw Banana Pistachio Treat (pictured below)

(This was AMAZING!!)

 

Whole Foods Wellness Center Food Fight, Native Foods Cafe, vegan, vegan food, vegan restaurant 

 

And the Winner……ALEX and that delicious Raw dessert! Man was that good!

 

Whole Foods Wellness Center Food Fight, Native Foods Cafe, vegan, vegan food, vegan restaurant 

 

Thanks for a great time and delicious food Whole Foods and the Wellness Center Team!

How Lovely... It is National Chocolate Eclair Day!

by Chef Kendall Huff

Native Foods Cafe

 

Vegan Chocolate Eclairs can be all yours... National (Vegan) Chocolate Eclair Day!

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

 

An éclair is a pastry made with Pate a choux (butter, water/milk, and egg….we will be using egg replacer) dough filled with a cream and topped with icing. An easy recipe to veganize my friends!

The dough, which is the same as that used for profiteroles, is traditionally piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. But of course, I did different shapes and sizes.  NO RULEs!!  Once cool, the pastry then is filled with a custard filling of your choice or a fruit filling, then dipped in a glaze.  Oh chocolate glaze how I love thee….

The word éclair is French and means “flash of lightning”. Not sure really why, perhaps it’s because that’s how fast they disappear!  Here is a picture of my last one going down at our Lakeview location…within 3.25 minutes.  Entire batch gone like a flash of lightning!

 

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Éclair vs. The Long John

 

Do not be confused friends, Long Johns and Éclairs are NOT the same. Some places here in the states classify them together. We won’t see that in France that’s for sure!  Long Johns use a dough pastry (check out donut blog for that recipes) and a pudding in side, which makes in simpler and less expensive to make then the éclair.

 

The Pate a Choux Recipe

1 cup unbleached flour                               

2 tsp organic sugar                          

¼ tsp sea salt                        

¼ tsp baking powder                      

2 TBSP vegan butter                                   

1 cup soy/almond Milk                   

2 TBSP Egg Replacer, whipped with 1/3 cup water

 

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-First get that over rolling at 400 degrees. Preheat it so it’s ready to go when the dough is.

-Place the whipped Egg Replacer aside so it’s ready to roll also.

-Sift the flour, sugar, salt and baking powder together in a bowl.

-In a small sauce pot, bring the milk and butter to a boil.

-Add all the dry ingredient into the pot and reduce the low.

-Stir with a spoon or spatula until a bowl forms (this happens quickly)

 

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-Remove the pan form the heat, add the whipped replace in quarters, mixing well between each batch. The dough will have a shine to it

-Prep up a cookie/baking sheet with wax paper cause they stick….BAD!!

-Place the dough in a piping bag or zip lock bag with a tip cut off and form away!

 

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

 

-Bake for 7 to 11 minutes, keep an eye on them! Allow them to cool completely before stuffing with your filling!

 

Custard Recipe

1 ½ cups soy/almond milk                                     

¼ cup organic sugar                                                

2 Tbl  cornstarch OR tapioca starch                                   

 

Other Flavors:

Cocoa Powder                                                4 tbl

Espresso/Coffee Shots                                 2 oz

Almond Extract                                             2 tsp

Peanut Butter                                                 ½ cup

Orange Extract                                              2 tsp

 

-In the sauce pot over medium high heat, place very thing in the pot and allow it to come to a full on boil. Be sure to stir constantly to avoid lumps. The picture below is what you DON'T want you cream to look like.

 

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

 

Easy fix…place the lumpy clumpy cream in the blender and buzz away.  See…nice and smooth.  Place the cream in a bowl on ice and lay a piece of plastic over the top. This will prevent a “skin” forming.

Once the cream and choux are cooler and ready, you can slice them in half or create a crave for the filling fun.

Then glaze away!  Chocolate, White Chocolate, Sugar Glaze, Sprinkles, you name it. Get crazy!  Like they did….

 

Native Foods Cafe uses the photo courtesy of The Hedonista. 

 

 

 

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

 

 

 

 

 

 

 

Steve-O! Skateboarding, Stunts and Stand-Up

by Native Foods Cafe

 

So in honor of Go Skateboarding Day, we thought it fitting to post our full interview (from our In the Spotlight section of the May Native Newsletter) with Steve-O, who got his start doing stunts for the skateboarding magazine Big Brother.  We asked him some questions.... and he gave us some answers.  After you read this, go get on your skateboard! And head to Native Foods...  

Where are you from?

I was born in England and grew up in five different countries (Brazil, Venezuela, America, Canada, and England).

 

What is your sign?

Gemini.

 

What inspired you to become vegan/ vegetarian?

I was doing so much drugs that I started hearing voices, and some of the voices warned me that I will "have to answer" for my actions. I wound up becoming afraid of being punished for causing animals to suffer. That was the very beginning of my journey, it wasn't long before it stopped being about fear and started being about the feeling of being rewarded by doing the right thing.

 

How did you come to be part of the Jackass family?

I did stunts and made videos that made me a regular character in a skateboard magazine. The people in charge of that magazine went on to create jackass.

Who or what do you think has had the most impact on the growing vegan/ vegetarian movement?

Becoming vegan has benefitted every area of my life, it's that simple. I'm physically healthier, and happier both mentally and emotionally.

 

Do you have any pets?

I have two rescue dogs, Walter and Bernie.

 

What do you want to be when you "grow-up"?

Happy.

 

If you could live anywhere, where would it be and why?

California for now, thinking of winding up in Canada before too long.

 

What is your favorite current menu item at Native Foods Cafe?

Sesame Kale Macro Bowl.

  Native Foods Cafe uses this photo courtesy of Tamara S. on Yelp.

 

Favorite Native Foods' dessert?

I love all desserts.

 

Do you have a signature dish you make at home?

I just swore off the microwave. F those things. I know that didn't answer t=

he question, and I don't mind.

 

What are your favorite bands?

I don't even know how to begin answering that question.

 

What was your first concert ever?

Twisted Sister.

Do you like to dance?

Not particularly.

 

What do you do in your free time?

Surf. Play with my dogs.

 

Do aliens exist? 

Sure. I've lived with plenty of them, and I'm sure I still do.

 

Check out Steve-O on his stand-up tours HERE!

 

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, Steve-O, Jackass, Go Skateboarding Day

Cookies & Milk

by Holladay Allen

Native Foods Cafe

 

Sometimes there is nothing better than chocolate chip cookies right out of the oven with an ice cold glass of almond milk.  I use this recipe alot, but I have a few others I am a big fan of as well.  The flax helps with the binding, as an egg would traditionally, and my friend Gina in Chicago taught me about adding a touch of almond extract to layer the flavor profile a bit.... enjoy!

 

Very, Very Good Chocolate Chip Cookies

 

2 TBSP flax seeds, ground

3 TBSP warm water

1 ¼ cup unbleached flour

¼ tsp baking soda

¼ tsp sea salt

½ cup brown sugar

¼ cup regular (not brown) sugar

½ cup coconut oil or coconut butter

1 TBSP vanilla extract

1 tsp almond extract (optional)

1 cup vegan chocolate chips

 

Preheat your oven to 300 degrees.

Mix flax with warm water and let sit for 2 minutes.

Sift the flour, baking soda and salt together.

Combine both sugars, coconut oil/ butter, and vanilla.

Gently whisk in the flax mixture.

Combine wet mixture with flour, baking soda and salt mixture with a spatula or large spoon.

Add the vegan chocolate chips (easiest to do with your hands).

Add teaspoonfuls of the cookie dough to a greased cookie sheet.

Bake for about 20 minutes until golden brown. 

Depending on your oven, it may take longer.

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan chocolate chip cookie, vegan recipe