Native Foods Blog

Simply Organic: Gluten-Free Devil's Food Cake

by Holladay Allen

Native Foods Cafe

 

The folks at Simply Organic are doing a dang good job with their boxed cake mixes.  A while back I tried their Gluten-Free Carrot Cake mix.... and it was delicious.  Almost like a bread pudding.  This time around I tried the Devil's Food Cake.... also gluten-free.  And it is also quite delicious!  

There is no frosting in the box!

 

And all you add to it is applesauce, water and vegan butter!  Brillant.  The Devil's Food Cake is moist and super chocolately.... and I added some vegan chocolate chips to make it even more so.  Since it is gluten-free, they use rice flour instead of wheat and you can slightly taste a toasted rice flavor, which I found pleasant.  Anywho, you should definitely check it out.  Makes a great and easy dessert for a dinner party, especially if you are serving to gluten intolerants.

 

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Country Ham... Seitan Style!

by Chef Kendall Huff

Native Foods Cafe

 

Oddly enough, October is National Eat Country Ham Month.  Country ham is a salty, cured ham that is popular in the South, i.e. the Carolinas, Georgia, Tennessee, Virginia, etc.  It is often a deep pink color, due to the smoking process.  Since we praise the intelligent and loving pig here at Native Foods Café, we’d like to offer a cholesterol-free, plant-based option of country ham…. Seitanic Country Ham!

All you have to do is take your favorite seitan recipe (you can find one in the Native Food Restaurant Cookbook, or by clicking HERE), slice it real thin and marinate it in this sweet and savory recipe right here:

 

2 oz yellow onion, diced in ½ inch pieces

1 clove garlic

¾ cup soy sauce

1/3 cup + 1 TBSP maple syrup

¼ cup olive oil

1 tsp black pepper

¾ cup water

1 # thinly-sliced seitan

 

1.  Place onions, garlic, soy sauce and maple syrup in a blender and blend until smooth.

 

2.  Add black pepper and water and continue to blend for 30 more seconds.

 

3. Pour over sliced seitan and let marinate for at least 6 hours.

 

4.  Once marinated to desired taste, strain and keep refrigerated.

 

We used this taste recipe to make a Cuban sandwich…. And it was awesome!

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Pumpkin Carving Contest this Sunday!

by Native Foods Cafe

 

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Pumpkin Carving Contest this Sunday at all locations!*

We'll supply the pumpkins (free!)... bring your own tools!

Carve it... Name it.... Enter it!

Scariest, Funniest, Most Creative...

Prizes will be awarded and the pumpkins will be displayed til' All Hallows' Eve!

Bring your friends and family!

Sunday, October 28th 12pm-4pm 

*All open locations. Chicago's Loop location is closed on Sunday.

Homemade Vegan Tortellini with Roasted Red Pepper Cream Sauce

by Holladay Allen

Native Foods Cafe

Yesterday, October 25^th, was World Pasta Day.  And I am hoping that all of you pasta freaks out there celebrated in a grand ol’ fashion…. by making homemade pasta!  If not, there is always this weekend to roll up your shirt sleeves and start kneading some dough. And here is the perfect recipe to get you started.... homemade vegan tortellini!

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But first let’s look at this brief timeline of the history of pasta:

 

1^st Century BC: The first writings of pasta document sheets of dough that were fried.

 

2^nd Century BC: The first type of “lagana” is made of sheets of dough, crushed lettuce, and spices…. Then deep-fried!

 

5^th Century BC: Another “lagana” recipe pops up, this time with layers of dough and a meat “stuffing.”

 

2-9 Centuries AD: Recorded instances of “boiled dough,” string-like shapes of semolina,” and “homogenous compounds of flour and water” in Palestine, Greece and Sicily.

 

5^th Century AD: In order to prepare for long journeys abroad, Arabs created the first dried pasta.

 

13^th Century: Rumor has it that Marco Polo was importing pasta from China.

 

14^th & 15^th Centuries: Dried pasta becomes a hit!  Easy to store and ship.

 

18^th Century: Pasta is served with tomato sauce…. and the rest is history!  Before tomato sauce, pasta was eaten plain and with the hands…. As only the wealthy could afford eating utensils.

 

So that was interesting…. now on to Vegan Tortellini with a Roasted Red Pepper Cream Sauce!  So this was my first foray into the world of homemade pasta… and I am not going to lie…. It took a reallllllyyyyy long time to shape those tortellini.  But it was worth the work.  I used a recipe from Vegan Explosion (Crystal, one of the owners of Food for Lovers Vegan Queso…. So delicious) for the tortellini and made up my own for the red pepper cream sauce.  So here we go….

 

Vegan Tortellini with a Roasted Red Pepper Cream Sauce

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Tortellini Ingredients:

3 cups unbleached flour


½ tsp salt


1 ½ tsp olive oil


4 Ener-G Egg Replacer "Eggs"


6 TBSP water

 

1. Sift flour and salt into a large bowl.

2. In a separate cup: mix water, oil and "eggs" together. 


3. Make a well in the middle of the flour/salt mixture.

4. Pour egg/water/oil mix into the well. 


5. With your fingers, knead until the dough pulls away from the sides of the bowl. 


6. Cover with plastic wrap and let rise for 1 hour on counter

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Now you can prepare the ricotta.  I followed Crystal’s Ricotta Recipe, but I think next time I will make a Sausage Ricotta, folding in crumbled sausage seitan into the ricotta instead of mushroom and olives.  Mix together the following in a bowl, making sure to really mash up the tofu so it has a creamy ricotta-like texture:

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2 TBSP olive oil

1- 14 oz pk firm or extra firm tofu (not silken), drained and pressed

1 small can sliced mushrooms

1 small can sliced black olives

3 TBSP tahini

3 TBSP nutritional yeast  (I increased the amount here)

½ tsp salt

1/8 tsp pepper

1 tsp sage (I did not have, so I used poultry seasoning instead)

 

Then, mix in ½ cup of shredded vegan mozzarella.  I used Teese, and I do not have a cheese grater, so I chopped up like so:

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Back to the dough!  After an hour, either put it through your pasta roller OR separate it into 4 parts and roll out each part flat with a rolling pin (I used a glass bottle). Roll as thin as possible, use a knife to cut a rectangle and put the scraps to the side. The scraps later became the fifth rectangle.

Roll in to 8x6 rectangles, and then cut 2x2 squares.  Brush them with a light coating of olive oil.

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In the center of each square, drop about 1/2 - 1 teaspoon ricotta filling.  Don’t put too much… I kept doing this and the innards were squeezing out.

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To form a triangle, take one end and press it into the opposite end of the square.

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Press all sides firmly. You can even stretch out the corners so they are easier to fold. Pick up the triangle, so the top is facing you. 

Fold the top corner of the triangle over the opposite side of the triangle, leaving a flap.

Pick it up and wrap the bottom corners around your fingertip.  Press and seal the corners together.

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Boil the tortellini in lightly salted water for about 3 minutes. They will float to the top like little pillows when almost ready. Remove them from the water once al dente.

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Roasted Red Pepper Cream Sauce

1 cup raw cashews, soaked overnight*

12 oz jar roasted peppers, in brine, not oil

½ cup tomato sauce

1 yellow onion, chopped

5 cloves garlic, chopped

dried oregano, to taste

salt, to taste

pepper, to taste

(*if you do not have time to soak the cashews overnight, our boiling water on top and let sit for a couple of hours)

In a very small amount of oil, sauté the onion and garlic until translucent.

Add in the spices then sauté a minute more.

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Place onion mix, cashews, roasted peppers, and tomato sauce in a blender or food processor and puree.  Adjust salt and pepper if needed.  This sauce was so delicious, we were dipping bread into before dinner was even served...

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A Month Filled with Cookies!

by Chef Kendall Huff

Native Foods Cafe

 

For I did not know that October was National Cookie Month... thank you Holladay for informing me and allowing me to bake such wondrous goodies! I couldn’t decide on what cookie I felt like making/eating….  So I made 4!  Please enjoy!

 

Punxsutawney Pistachio Thumbprints with jam

½ cup rolled oats                                               

½ cup pistachios                                               

1 cup unbleached flour                                   

½ cup whole wheat flour                                   

1 tsp baking powder                                   

¼ tsp sea salt                                               

½ cup maple syrup                                               

¼ cup coconut oil                                               

1 tsp vanilla extract                                   

15 tsp (1 per cookie) jam of choice           

 

1. In a food processor, grind the oats and pistachios together to make flour.

2. Sift together the flours, Oat/nut flour, powder and salt.

3. Slowly add the liquid ingredients to form a ball.

4. Preheat oven to 350 degrees.

5. Roll the dough into 1 Tb balls and press your thumb into the center. Repeat for all the dough.

 

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 6. Place 1 tsp of your favorite jam into the thumbprint.

7. Refrigerate the cookies for 30 minutes before cooking.

8. Bake for 13 to 15 minutes. Let them cool for 5 to 7 minutes.

 

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Poncho’s Peanut Butter Cookies

1 ¾ cup unbleached flour                                                           

¾ tsp baking soda                                                           

¾ tsp sea salt                                                           

1 ¼ cup brown sugar                                                           

¾ cup peanut butter                                                           

3 TBSP nondairy milk (I used Oat)                                   

½ cup vegan butter                       

1 TBSP vanilla extract                                               

½ cup unsalted peanuts                                               

 

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What to do:

1.  Preheat oven to 375 degrees.

2.  Sift together the flour, baking soda, salt and brown sugar.

3.  In a separate bowl, mix together the peanut butter, oat milk and vanilla.

4.  On low speed, add the butter to the dry mix 1 TBSP at a time.

5.  Then slowly add the liquid. Mix together until well incorporated.

6.  Finally fold in the peanuts.

7.  Scoop out or form 1-inch dough balls. Place them on a cookie sheet leaving 1 ½ inch between each other. Press down the top of each cookie with a fork.

 

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8. Bake for 10 to 12 minutes. Allow 3 to 5 minutes to cool before your fiesta!!

 

 

AA Oat Cookies or Biscuits... Almond and Apricot that is!

**Taking the healthier route on this one.

½ cup safflower oil                                               

½ cup almond butter                                   

½ cup agave                                                           

½ tsp almond extract                                   

¾ cup whole wheat pastry flour                       

½ tsp ground cinnamon                                   

2 TBSP chickpea flour                                   

¼ tsp baking soda                                               

¼ tsp sea salt                                               

1 cup rolled oats                                               

½ cup dried, chopped Apricots                       

½ cup sliced almonds (or chopped)

 

The Drill:

 

1.  Preheat the oven to 350 degrees.

2.  In a bowl, combine the safflower oil, almond butter, agave and almond extract.

3.  In another bowl, sift together all the dry ingredients (not including the oats/almond/apricots).

4.  Pour the wet mix into the dry bowl and mix together well.

5.  Fold in the oats, almonds and diced apricots.

 

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6.  Measure the dough into 2 oz (1/4 cup) balls and lightly press the top down.

7.  Bake for 7 minutes, Rotate, then 8 minutes more. Remove from the oven and cool for 6 to 7 minutes.

 

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South of the Boarder Wedding Cookies

Makes- Tons (or 2.5 dozen)

1 cup vegan butter                                               

¼ cup organic sugar                                                           

2 cups unbleached flour                                               

2 cups raw pecans, chopped                                   

2 cups powdered sugar                                               

 

1.  Preheat the oven to 300 degrees.

2.  Using a hand mixer or Kitchen Aid paddle attachment, cream the butter, sugar and vanilla for 1 to 2 minutes, or until its light and fluffy.

3.  Add the flour and mix well.

4.  Fold in the chopped pecans (can switch it up for almonds, macadamia or walnuts).

 

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5.  Portion and roll the dough into about 1 teaspoon or so balls. Make sure to leave some same between each cookie.

6.  Bake for 27 to 30 minutes.

7.  Remove the cookies fro the oven and allow them to sit for 5 minutes, or until you can touch them.

8.  When they are manageable, toss the warm cookie in the powdered sugar.

 

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So… who’s coming over with the Soymilk?

 

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Easy Peasy Peanut & Broccoli Noodles

by Holladay Allen

Native Foods Café

 

Peanut sauce is delicious… and so is broccoli.  So it’s technically “double-delicious” to pair them together for a super snack…. or light dinner.  This serves one… so double up if you're cooking for deux.

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Ingredients:

1/8 cup peanut butter

¼ red onion, thinly sliced

1 clove garlic, minced

1 TBSP vegan worcestershire sauce

1 tsp liquid aminos or soy sauce

1 to 2 TBSP pickled ginger, chopped (I LOVE ginger, so I use a lot)

1 cup steamed broccoli

some soba noodles

hot water

 

 

1.  Sautee the onion, garlic and pickled ginger in a little bit of water over medium heat until they start to soften… add more water if necessary.

2.  Mix the peanut butter with 1/8 cup of piping hot water.  Stir until peanut butter is saucy!

3.  Add the peanut butter to the pan of onions, garlic and ginger along with the worcestershire and liquid aminos.  Reduce heat to medium low and simmer for a few minutes.

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4.  While simmering, prepare your broccoli and soba noodles, should take no more than 5 minutes, you can even cook them in the same pot….. broccoli will probably need to cook a few minutes longer.  This is how many soba noodles I used:

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5.  After straining the noodles and broccoli, add to peanut sauce pan and toss to combine.  Sprinkle with sesame seeds or green onions, and dig in.

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Today is the Greatest.... Day for Pumpkin Cheesecake

by Holladay Allen

Native Foods Cafe

Were you looking for a really good reason to celebrate today and eat some amazing pumpkin cheesecake?  Well, I have got one for you.  It is National Pumpkin Cheesecake Day!  Ahem, National VEGAN Pumpkin Cheesecake Day!  So in honor, let’s prepare then share and enjoy a vegan pumpkin cheesecake… all together now.  This delicious recipe is from Isa Chandra and the mighty Post Punk Kitchen, which is an amazing wealth of recipes, forums and other cool stuff.  Thank you Isa!

Crust:

1 ¼ cups ginger snaps, finely ground (I used Anna's Ginger Thins, one box is it!)

3 TBSP sugar

3 TBSP vegan butter

1 TBSP plain almond milk

 

Filling:

½ cup raw cashews, soaked in water till very soft, about 8 hours

¼ cup mashed banana

1 12 oz pack silken tofu, firm or extra firm

½ cup sugar

1/3 cup brown sugar

3 TBSP cocnut oil, room temperature

2 TBSP cornstarch

2 TBSP lemon juice

2 ½ tsp vanilla extract

1 tsp orange zest

¼ tsp salt

1 ¾ cups pumpkin puree (about 1 can)

¾ tsp cinnamon, ground

¼ tsp ginger, ground

¼ tsp nutmeg, ground

 

Topping:

1/3 cup brown sugar

1 TBSP vegan butter

dash of salt

1 cup pecans, roughly chopped

 

Make the crust:
Preheat oven to 350F and lightly spray a 9 inch springform pan with nonstick cooking spray.

In a mixing bowl, combine the crumbs and sugar. Drizzle in the oil or melted margarine.

Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.

Pour the crumbs into the pan. Press firmly into the bottom.  Pre-baked crust:

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Bake for 8 to 12 minutes until firm. Let the crust cool a bit before filling. Keep oven on 350 to bake the cheesecake.

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Make the topping:
In a mixing bowl use a fork to mash together brown sugar, margarine, and salt until crumbly, then fold in the chopped nuts and stir to coat the mixture. Set aside until ready to use.

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Make the filling:
Drain the cashews and place in a blender with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla, orange zest, and sea salt. Blend until completely smooth and no bits of cashew remain, a food processor or strong blender should be able to get the job done.

Set aside 1/2 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it into the crust. Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining dollops.

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Bake the cheesecake for 45 to 50 minutes. Remove cheesecake halfway through baking and sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for about 20 minutes...

My super-sophisticated cooling rack:

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Then transfer to the refrigerator to complete cooling, at least 3 hours or even better if overnight.

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To serve, slice the cake using a thin, sharp knife dipped in cold water. 

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If you are strapped for time, you can always pick up a piece of vegan pumpkin cheesecake from your nearest Native Foods Cafe as well:

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Today is the Greatest....

 

 

The Bone Chilling Chili-Cheeseburger Special!

by Native Foods Cafe

 

It's so good, it's bone chilling.  And it's only available this weekend.... So what are you waiting for?  Don't believe us?  Scroll down to see how much the cats love it... they can't contain themselves.

 

Cat fight:  Don't touch my Chili-Cheese Burger!

 

The Bone Chilling Chili-Cheeseburger Special! Our original Native Seitan, thinly-sliced and blackened, oozing with homemade chili and gooey cashew cheese then splattered with catsup. Served with fresh garlic fries, guaranteed to ward off vampires and other ghoulish fiends. $9.95

October 19th-21st

 

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I Want Candy

by Holladay Allen

Native Foods Cafe

Candy has become a serious problem in this country.  This sweet treat, along with soda and processed and fast food, is a major contributing factor to the growing health crisis in this country today; namely, diabetes & obesity, which lead to coronary heart disease and other fatal diseases.  I hope you are still reading!  I am not trying to ruin anyone’s Halloween extravaganza… just make you a little bit more aware. 

The irony of candy is that it was first invented “a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the most wealthy at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of ‘candies’ at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar.”  (Wikipedia)

Photo of Ancient Egyptian Candy from Food.com

 

But candy has now become an “afternoon snack” or worse yet, “breakfast” for kids as they walk to school.  Well what are the best choices if I am going to buy candy for Halloween?  Truth is, there really aren’t any good choices available in most candy aisles.  You can certainly find vegan candy if you are trying to avoid animal products.  PETA updates it’s vegan candy list annually and you can find it here.  But these products are still full of sugar, high fructose corn syrup and artificial colors (which have been linked to several diseases and disorders).

 

 

 

Instead of candy, I think we should give out organic seeds for vegetable and fruit plants.  A project that turns into food!  Delicious, nutritious, and colorful food.

 

 

But if you must buy Halloween Candy this year, I would recommend the following two options…

 

1) For a fruity sweet treat, Yummy Earth Lollipops hit the spot.  They are available online and you can find them at Whole Foods as well.  They also provide a wealth of information concerning the ingredients they use on their website.

 

2) Small dark chocolate squares like these Organic Dark Chocolate Bug Bites.  Again, you can find them online or in Whole Foods.

 

 

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Vegan Lasagna – Best of Show! 2012 OC Fair Taste of Home Competition

By Ryan Takakawa

Native Foods Cafe Guest Blogger 

My love Susan Asato started entering cooking and baking contests a few years back, after we became vegans.  Her goal was to do her part to help show that vegan food wasn't somehow weird or bland or otherwise unappetizing.  To that end, she competes in open competitions against "normal" (that is, non-vegan) food.  She wants to show that vegan food can compete and win on the merits of taste and presentation alone.

I'm very proud to say that she's had great success so far.  As some people may have heard, in 2010, she won Best of Show at the Orange County California Fair, for her Vegan Coconut Lime Cake.  This meant she won the two-layer Cake Category, then the overall Cake Division, then Best of Show against the Cookie, Pie, Bread, and other Division Winners.  She beat out perhaps three hundred entries in all to win Best of Show.

As this year’s OC Fair approached, I gently suggested to her that perhaps she had nothing left to prove about the validity of vegan food – she’d already won Best of Show (not to mention two dozen or so other ribbons over the past few years); where could she go from there?

Silly me.

This year, she won ANOTHER Best of Show at the Orange County Fair!  This time it was in the “Taste of Home” competition, for her Vegan Lasagna.  She won not only the Entrée Division, but beat out a bunch of (non-vegan) desserts and other dishes as well.

Susan’s reason for continuing to enter these competitions, which makes total sense to me now, is that she feels it’s important to keep vegan food visible in settings where it may not be very common.  She knows she can’t win or place every time, and she’s okay with that -- but for vegan food to have a consistent showing every year helps to show how “normal” (and good!) it really is.

  Assembly goes quickly once the ingredients are prepped.

  In the display case after the competition.

 

 

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