Native Foods Blog

Vegan Product of the Week: Living Intentions Salad Booster

by Holladay Allen

Native Foods Cafe

 

Living Intentions Salad Booster is insanely delicious.  It is a vegan seasoning mix (which is also raw) that you can sprinkle on salads, popcorn, guacamole.... and I like to mix it into hummus too.  It comes in two different flavors: Zesty Original and Vegan Cheesy. Everybody should be sprinkling this on practically everything.

We have affectionately nicknamed it "crack" here at Native Foods due to its highly addictive qualitites. And thanks to Angela for getting us all hooked on this green powdered wonderful stuff.

The ingredients are simple:

Sprouted Organic Pumpkin Seeds, Sprouted Organic Sunflower Seeds, White Chia Seeds, Spirulina, Himalayan Crystal Salt, Chlorella, Organic Dulse, Organic Kelp, Organic Herbs and Spices (including garlic, onion and chilies), and Organic Lemon Peel.  (the Vegan Cheesy also has Nutritional Yeast)

 

This a typical salad I will douse with Living Intentions... eat lots of colors!

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Native Foods Cafe Open in Palm Springs!

by Native Foods Cafe

 

Native Foods Cafe in Palm Springs is open!  Same location, brand new, awesome space!  Check out our super-fun pre-opening parties here:

   

Thanks to VegSource for the awesome video!

Visit us before December 24^th, 2012, and buy $100 in Gift Cards and receive a $20 Gift Card FREE!

 

Come visit us soon in Palm Springs:

Native Foods Cafe

1775 E Palm Canyon Dr.

‪Palm Springs, California 92264

 

 

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In the Spotlight: Anupy Singla

by Native Foods Cafe

 

Anupy Singla is an award-winning journalist turned foodie turned author, and her newest cookbook Vegan Indian Cooking is a must-have for every kitchen!  We caught up with this longtime friend of Native Foods and got the low down for our September Newsletter... here is the full interview!

Where are you from? I was born in India and raised outside of Philadelphia in a town called King of Prussia. It has one of the largest malls in the United States. I lived across the street. I learned English from watching Sesame Street on a little black and white fuzzy television set. My life goal is to appear on that show. I love it.

 

What is your sign? The scales – Libra. I am always trying to balance things – which often means I drive myself pretty crazy.

 

What inspired you to write Vegan Indian Cooking? I have been Vegan since I was in grad school back in the early 1990s. I’ve managed to maintain this way of eating because I’ve been raised on Indian cuisine, which is the only cuisine in the world that highlights vegetables on your plate. You don’t need meats and fillers when you eat Indian foods because the diet is so varied. I wanted to share my knowledge of delicious, wholesome Vegan Indian foods with the non-Indian world and with the Indian show them that you can make Indian easily Vegan by swapping out a few key ingredients. For example, instead of ghee (clarified butter) I use grapeseed oil. Instead of paneer (homemade cheese) I use baked tofu. But, that being said, I don’t judge how others eat. I just urge folks to eat real food, and to consider swapping out meals and dishes for Vegan-inspired options.

 

Do you have a favorite vegetable? If so, why is it your favorite? Hands down, it’s okra. I grew up visiting my grandmother’s garden in Chandigarh, India, and would pick okra from the plants outside and eat it raw. A well-spiced okra dish, like my crackling okra, is pure heaven.  Even my husband, who does not like okra, loves the way I prep it.

 

Why did you decide to transition from journalist to chef and cookbook author? I made the switch because of my young girls, who are now 9 and 7. I had the job of a lifetime. But, they were suffering with packaged, bland foods. I really believe that every child’s legacy should be healthy, good food. My mother did that for me. I had to ask myself why I thought it was okay not to do that for my own children. And then the decision essentially made itself.

 

Do you think you will return to journalism at some point? I am forever still a journalist. I have created a business around selling products that I not only believe in, but also write about after extensive research. So, our spice line was developed after ‘interviewing’ several spice suppliers and learning about the industry. My prices were set after understanding that spices are indeed a commodity and that they cannot be exorbitantly priced. I hope to go back to television with my own show. Very few TV chefs have actual television experience – and it often shows. I want to develop a show that teaches people about food but also practices good TV skills.

 

From reading your blog, we can tell cooking for your family is a constant source of inspiration and a great way to experiment with recipes… what is their favorite dish?  Indian Punjabi Red Beans and Rice. I love Rajmah. It’s on page 74 of my first book, The Indian Slow Cooker. Love, love, love it. My kids adore eating Rajmah.

Native Foods Cafe uses this photo courtesy of the Chicago Tribune.
 

How does Punjabi-style cooking differ from other Indian cuisine?  Are there specific key differences? It’s a spicy cuisine known for its extensive sauces. It’s the type of Indian food most represented in Indian restaurants in the West. Because Punjab is the state in India that grows wheat, it also has a strong tradition of breads like roti and naan.

 

If you could only have 5 spices on your kitchen, what would they be? Cumin seeds, turmeric, coriander seeds, mustard seeds, and coarse sea salt. I could make virtually any Indian meal out of these key spices.

 

Do you have any pets? If so, what kind and what are their names? My daughter has fish. The goldfish she won in a fair is now so big that we have had to purchase 3 fish tanks as it grows. My daughter named it Squirmy.

 

If you could live anywhere, where would it be and why? That’s a tough one. I can’t say I want to live anywhere permanently. I love to travel and suck in culture wherever I go. I’ve lived in Washington, D.C., Hawaii, Chicago, Philadelphia, Japan, and Princeton/New York. I love them all. I would like to live in India rather than just be a visitor.

 

What is your favorite current menu item at Native Foods Café?  May I just say anything and everything? If I had to pick, I would say the Scorpion Burger most of all.

 

Favorite Native Foods’ dessert? The cupcakes are to die for.

 

What is you favorite type of music?  Any favorite musicians? I love hardcore Indian Bhangra. I also adore Reggae. I have always been a big fan of Bob Marley.

  

 

Do you like to dance? I love to dance and when I lived in Hawaii even danced Hula competitively. If I could do something else with my life I would love to be a dancer.

 

What do you do in your free time? These days between promoting two books, building a business, and my family, I have no free time. But, I do love to scrapbook. I would love to get back to it and plan to over the next year.

 

If you were to come back as an animal what would you like it to be? A giraffe. They seem so elegant and above all the politics of the animal world.

 

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Durian Durian

 

by Chef Kendall Huff

Native Foods Cafe 

 

No no…not these guys…

  

 

I’m talking about the ”King of Fruits” from South East Asia.  The Durian Fruit.

 

Photo by: Michael Hermann  http://www.cropsforthefuture.org/

 

I had the pleasure of working with this unique fruit a few years back. And yes, this is the smelly one!

 

 

This thorny-skinned, egg-shaped fruit happens to be in the same family as hibiscus and okra.  I came across a vegan Durian Coconut ice cream that was absolutely amazing. It was a mix between coconut, sweet cream and a hint smokiness. It would definitely be my choice of dessert for my last meal on Earth.

 

 

For those of you that have never had the pleasure of enjoying this crazy fruit, here of some fun facts for you to incise and intrigue you.

 

-There are 30 species of the Durian fruit, but only 9 have been identified

-The plants bear fruit after 4 to 5 years of plantation

-Durian is only in season from June through August (similar to the jackfruit and mango)

-Like the banana, avocado and jackfruit, it is rich in energy, mineral and vitamins (100 grams=147 calories)

- The fruit is free from saturated fats and cholesterol

 

 

-Good source of antioxidants- Vitamin C (which fights against infectious agents and harmful radicals)

- Durian is an excellent source of B-complex Vitamins (B5, B6, and B1).

-Contains a good amount of copper, iron, and magnesium.

-Great source of potassium, which helps control heart rate and blood pressure.

-Durian also contains high levels of the amino acid, tryptophan (“nature's sleeping pill”).

 

 

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Chicago Public School Day

by Chef Kendall Huff 

Native Foods Cafe

 

Recently I had the pleasure to work with 4 little new friends on spreading the plant- based love.  I was invited to be the mascot and assistant for one of Native Foods biggest fans! A few local schools in the city planned a healthy cook-off against each other to express the importance of eating healthier.  It was right up my alley!

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After a few meetings of eating and getting to know what each team member liked to eat/cook and why, we decided to rock out a Seitan Chili served over a bed of warm quinoa noodles.  And they made the recipe!

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We tested and sampled a few chilies before we could all decide on our flavor and consistency. And yes, these little Chefs’ knew exactly what they wanted.  No garlic and lots of beans!!

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We kept our flavors simple and our ingredients fresh, the best way to cook. Not only were the kids excited about the great recipe they had created, but they also got to individually talk about the nutritional value and vitamins in each piece of the recipe.

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They made quinoa so exciting it was inspirational. Not only was I super proud and thrilled to be apart of this, but I also got to hang out with the most creative and inspiring little Chefs I have ever met!

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Thank you Team Alcott!!  

 

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And here is the recipe:

 

Chili

1 each small onion, diced

1 (28oz) can diced tomatoes with juice

1 (15oz) can white beans, drained

1 (15oz) can red beans (kidney beans), with liquid

1 (15 oz) can black beans, drained

1-Tablespoon garlic powder

1-Tablespoon chili powder

½ Tablespoon onion powder                       

3 cups ground seitan

 

2 boxes quinoa elbow noodles

 

Toppings:

Tofutti Sour cream (optional)

 

 

Here’s what the team did:

 

1- In a larger soup pot, on medium heat, add oil, onions. Cook for 3 to   4 minutes. It will start to smell yummy!!

2- Add white, red, black beans, diced tomatoes, seitan and spices. Stir all goodies together.

 3- Cook for 10 minutes on medium heat, then turn the heat down to low and cover. Cook for 20 to 25 minutes.  Don’t forget to set a timer!!

4-  When the time goes off, remove the lid, CAREFULLY!! Watch out for that steam!

**If you like your Chili a little thicker, add ¼ cup of flour or Tapioca Starch (For those Gluten Free Kids out there) and stir it in.  Continue to cook for 5 more minutes and delicious!! It’s time to eat!!

 

Health Points to Note:

 

Fresh Garlic-

The ‘Stinky Rose”- It is a natural antibiotic and helps protect the body. A free and tasty bodyguard!

 

 

Black Beans-

Are high in fiber, protein, minerals and vitamins.  When eaten with brown rice, they are a complete protein!!

 

 

Kidney Beans-

Are packed with Vitamin K, which is used to feed and strengthen our nervous system, heart and bones! They also help prevent those after school sugar rushes…Hint hint Moms!!

 

Quinoa-

The Power Protein!!  1 cup contains 9 grams of protein. Great substitute for eggs, meat and dairy!  Try it in noodle forms, in granola bars or steamed. Any way and you’ll feel like a Power House!!

 

Seitan-

“Wheat Meat”

Speaking of Power House, seitan will supply you with the same amount of protein per oz as a sirloin steak. But comes without the saturated fats and cholesterol! And has WAY less the calories!

 

Tofutti Cream Cheese-

Made from soybean oil and tofu. This sour cream has less fat and still contains that creaminess needed for chili!!

 

Quinoa Noodles-

All GMO Free!! And they are gluten free!!! Who could ask for anything more??

 

 

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Buy $100 in Gift Cards, Receive $20 Free!

by Native Foods Cafe

 

It is that time of year again.... where you can buy $100 in Native Foods Cafe Gift Cards, and receive a $20 Gift Card absolutely FREE!  This opportunity is only available through December 24th, 2012... so hurry!

Whether you are looking for a fabulous gift of delicious food for a friend or a great investment for yourself (as a frequent diner of Native Foods Cafe)... we have got you covered!

So stop into any Native Foods Cafe or order online... and load up on Native Foods Gift Cards for all your peeps... and yourself!

 

FREE $20 Gift Card!  Buy $100 in Gift Cards (available in any denomination) and receive and Free $20 Gift Card!

Order online at www.nativefoods.com and ship anywhere!

*Offer valid through 12/24/2102

 

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Happy Thanksgiving!

by Native Foods Cafe

 

Happy Thanksgiving to all of you from the Native Foods Family!  We hope you are all having a peaceful day with friends and family... enjoying a plant-based meal, or perhaps a Native Wellington.  The turkeys thank you too!

Check out this wonderful video from Farm Sanctuary:

 

 

 

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Last Minute Thanksgiving Side: Vegan Green Bean Casserole

by Native Foods Cafe

 

Need a last minute fabulous Thanksgiving Side to go with your Native Wellington?  You should definitely make this amazing Vegan Green Bean Casserole Recipe… it is so delicious, and quick too!  Grandma would be proud…

 

Grandma's Favorite Vegan Green Bean Casserole

Ingredients in order of use...

½ cup olive oil

10 shallots, sliced

2 cloves garlic, chopped

2 cups panko breadcrumbs

2 tsp olive oil

1 ½  cup sliced mushrooms

salt and pepper to taste

2 cloves garlic, chopped

2 tsp flour

1 cup vegetable broth

¾ cup Vegenaise

½ lb. green beans

 

Get Cookin!

Heat ½ cup olive oil in sauté pan.

Add shallots.

Sauté until nice and brown and crispy, but not burnt.

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Remove the shallots from pan, leaving the oil.

Add chopped garlic and breadcrumbs to oil.

Stir and sauté over medium heat for 2 about minutes.

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Remove from pan.

Add 2 tsp oil to pan and heat over medium/ medium high heat.

Add mushrooms so they are lying flat and even.

Sprinkle with salt and pepper.

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Let sear on each side for a couple of minutes until they start to get nice and brown.

Add chopped garlic, sauté for about a minute with mushrooms.

Add 2tsp flour, and incorporate into mushroom/ garlic sauté.

Stir for about a minute until the flour starts to brown and absorb mushroom juices.

Add broth and Vegenaise and stir together.

Stir together over medium heat for about 2 minutes, then add green beans.  Sauté for about 1 minute.

Add ½ of breadcrumb mixture and ½ of the crispy shallots.

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Then place on serving platter and garnish with more of the breadcrumb mixture and more of the shallots.

  Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan Thanksgiving, vegan green bean casserole

 

Thanksgiving Dinner at Native Foods Cafe!

by Native Foods Cafe

 

Join us for our 8th Annual Vegan Thanksgiving Buffet!  

Available at select locations.... and we have some reservations left....

Call today to reserve!  (Scroll down for phone numbers....)

The Thanksgiving Menu:

The Native Wellington
Mushroom Gravy
Mashed Potatoes
Native Stuffing
Cranberry Compote
Green Bean Casserole
Green Salad with Maple Glazed Pecans
and Pomegranate Pearls
Polenta Butternut Squash Terrine
Wheatberry Waldorf
Cornbread with Butter
Double Chocolate Brownies
Pumpkin Cheesecake
Pumpkin Pie

Thursday, November 22nd • $24.95
Children under 12, $14.95

Seatings available:

Costa Mesa • 11:30 am - 6:30 pm • (714) 751-2151
Tustin • 11:30 am - 6 pm • (714) 259-0400
Westwood • 11:30am - 7 pm • (310) 209-1055
Wicker Park • 11:30 am - 6:30 pm • (773) 489-8480
Portland • 12 - 6 pm • (503) 968-9999
Boulder • 12 - 6 pm • (303) 442-0213

Call for your reservations today!

 

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A Week in the Desert: The Creosote Bush

by Native Foods Cafe

The Desert Facts continue with the creosote bush, also known as Larrea tridentata or chaparral...  there is an 11,700-year-old creosote bush in the Mojave Desert!

• Creosote is known as "gobernadora" in Mexico, Spanish for "governess," due to its ability to secure more water by inhibiting the growth of nearby plants. 
• In the Sonora desert, Creosote is called hediondilla, which means "little stinker."
• The Creosote Bush has branches that live up to 90 years!  And there is one living creosote bush that is estimated to be nearly 12,000 years old!
• The  FDA  has issued warnings about the health hazards of ingesting chaparral or using it as an internal medicine, and discourages its use. Health Canada issued a warning to consumers to avoid using the leaves of Creosote species because of the risk of damage to the liver and kidneys. But many holistic doctors praise chaparral for its detoxification capabilities in small doses.
• Creosote emanates a very unique odor when it rains... Almost a smoky smell, very unique. Also, if you rub it's leaves together in your palms, it will release the same odor as well.
• The leaves of the creosote bush are coated with a resin to prevent water loss in the hot desert. The resin of the creosote bush also protects the plant from being eaten by most mammals and insects. 
• Creosote was used by Native Americans in the Southwest as a treatment for many maladies, including sexually transmitted diseases, tuberculosis, chicken pox, dysmenorrhea, and snakebite. The shrub is still widely used as a medicine in Mexico in the form of a medicinal tea to cure such ailments as flu, stomach cramps, cancer, colds, and others.  

 

Native Foods Cafe Palm Springs re-opens on Tuesday, November 20th!  See you guys in the desert soon!

 

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