Native Foods Blog

2011: Year of the GMO

by Christopher Arnett 

Native Foods Cafe 

USA Today released an article this past Wednesday describing how U.S. farmers and those in developing countries were largely responsible for the planting of large numbers of GMO crops around the globe in 2011. This is despite resistance from Europe and those that think such crops should bear special labels informing consumers that they are GMO products. 2011 marked the first time that 50% of biotech crops were grown in the developing world, rather than the industrialized world.

395 million acres of farmland were planted with biotech crops in 2011. This sounds like a staggering number. According to the International Service for the Acquisition of Agri-biotech Applications report released Tuesday of this week, that is 30 million more acres than 2010. The U.S. still leads the world in the planting of GM crops, currently with 170 million acres. It is this biotech acreage that produces 95% of the nation’s sugar beets, 94% of our soybeans, 90% of our cotton, and 88% of the feed corn. Whether you’re pro or anti GMO, I do want to point out that Native Foods Café does not currently endorse the use of GMO products in our food.

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So why GMOs?  

At its core, the issue is drive by economics.As written in the article, “Genetic engineering seeks to boost crop production or lower costs.  The plants are often genetically modified to resist week killers or to generate their own insect repellent.” Generate their own insect repellant? This raises an eyebrow. It is precisely fear of side effects on health that make many wary of consuming GMO products, but I suppose if there are no harmful side effects to the consumer, then there’s no problem.

 

In light of the boom of GMO plantings worldwide and especially the U.S., an old controversy is returning to the spotlight: genetically engineered alfalfa. GM alfalfa had been banned after a law suit in 2007, but the ban was overturned by the U.S. Supreme Court in 2010. Organic farmers were one sector of the initial opposition, fearing that genetically modified alfalfa pollen could contaminate organic alfalfa fields. This would’ve made it impossible for the alfalfa to be sold as organic, and marketed as organic cow feed. In turn, this would have threatened the production of organic cow’s milk.

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For better or for worse, GMO crops are here, and they are here in force. Only time will tell if people’s misgivings are misplaced, and if GMO crops might somehow be a healthy and more efficient way to engage in agriculture. 

 

 

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Give Your Heart a Helping Hand... All Month Long!

by Chef Kendall Huff

Native Foods Cafe

The month of February is American Heart Month. To support, wear red. To fight, EAT RED!! Here are my top five foods to help the heart!!!

Red Wine

The alcohol contained in wine, in moderate amounts may protect against cardiovascular disease by boosting HDL (“the good”) cholesterol, preventing LDL (the “bad”) cholesterol from forming and preventing blood platelets that cause heart attacks and strokes from clotting

What to do: Keep in mind that moderation is key!

Tomatoes

These foods contain lycopene, vitamin C and potassium.  It also appears to have strong antioxidant capabilities. Lycopene is not produced in the body, so you can only obtain its benefits by eating lycopene-rich foods. 

** Neat fact: Cooked tomato products provide more health benefits than eating raw tomatoes.

When to eat these: You can add tomatoes in your salad, top pasta with marinara sauce, make a roasted tomato hummus for a snack, or eat sun dried tomatoes while waiting for the bus!

 

 

Quick Recipe My Grams use to feed us using the tomatoes from her garden:

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Avocado Tomato Black Beans Granny Huff Style

• 16 oz. of cook black beans (1 can of organic black beans)
• 1 red onion, ½ inch chopped
• 4 Roma tomatoes (picked by grandkids), chopped
• 1 red pepper, ½ inch chopped (Good for the Heart)
• 12 oz. canned corn kernels or 3 fresh ears grilled and clean from the husk
• 1 bunch of cilantro, chopped
• 2 avocados, peeled and chopped
• 1 mango, peeled and chopped
• 8 oz. of arugula or spinach

 

Dressing:

• 1 clove garlic, minced
• 1 small habanero
• 2 tab fresh lime juice
• 1/4 cup olive oil

 

1. Place all dressing ingredients in a large bowl and whisk.
2. Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and lettuce of your choosing, into the bowl and toss to combine.

 

Red Apples

Red apples contain fiber and potassium. A medium-sized apple contains about 80 calories, provides about four grams of fiber (15% of the recommended daily amount) and is a good source of potassium. The fiber in apples is a mix of soluble and insoluble fiber, providing heart health prevention benefits at the same time. A good deal! So an apple a day really does keep the doctor away! Who knew?

 

How to eat em': Be sure to eat the skin!! It is loaded nutrients, which helps promote heart health. Try apples in salads, for breakfast, desserts and afternoon snacks! Cut them up and enjoy them as a snack and for variety, and please try different types of apples Galas, Fuji and Pink Lady and many many more!!

 

 

Pomegranates

This fruit contains polyphenols (a phytochemical), vitamin C and B6. Pomegranates may also help maintain blood flow, keeping your blood vessels healthy.

 

Pomegranate contains hundreds of ruby-colored seeds encased in translucent red pulp that is both sweet and tart. To enjoy, cut a pomegranate in half and place in bowl of water. Leave the fruit in the water for 10 minutes. Come back to the bowl and squeeze the seeds out.

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Broccoli, Pomegranate and Orange Salad

1 head broccoli, cut into florets, blanched

4 oz. fresh basil

1 bunch of fresh parsley, chopped
1 bunch of fresh cilantro, chopped
1 orange, peeled and chopped
1 tbsp. Toasted Almonds (chopped or slivered)

1 tbsp. Currants or Raisins
1 tbsp. olive oil
1 tbsp. balsamic vinegar
 The Seeds of one pomegranate (or 2 if you like!!)

Place the broccoli, herbs and orange pieces into a bowl. Scatter over the almonds and currents, drizzle over the oil and vinegar and mix well. To serve, sprinkle the pomegranate seeds over the salad.

 

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Red Peppers

Health Benefits: Red peppers contain capsaicin, a phytochemical, and vitamin C. Peppers are also rich in phytochemicals that appear to provide anti-inflammatory benefits. Red bell peppers also contain more than twice the amount of vitamin C as an orange. WHAT???

 

What To Do: Add red peppers to a salad for a splash of color or slice and enjoy with your favorite dip. Roast them up, add some roasted garlic and use it as a pasta sauce!!

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Butternut Ravioli with Parsnip-Leek Béchamel and Bacon

 

by Holladay Allen

Native Foods Cafe

So lately I have been food-dreaming about pasta carbonara… you know, a creamy pasta sauce with bacon and peas… goes really good with cold weather.  Two options for the sauce base popped into my mind: tofu or nuts (such as cashews or almonds).  But I kind of wanted something a bit lighter and lower in fat.  So why not parsnips?  I love the flavor of parsnips and decided to combine them with leeks to layer the flavor profile a bit. 

So here are the goods I used… notice the Rising Moon Organics Butternut Squash Ravioli: delicious, low in fat and calories and available at almost every Whole Foods I have ever been to.

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What You'll Need

1 lb parsnips, peeled and cut into 1” pieces

2 leeks, washed, green parts removed, and white parts sliced into rings (see below for how to really clean your leeks*)

1 Herbs and Sea Salt vegetable bouillon cube

3 cups unsweetened almond milk

10 cloves garlic, roughly chopped

Large pinch of freshly grated nutmeg

1 TBSP olive oil

1 cup frozen organic peas

5 strips tempeh bacon, cooked till slightly crispy, then crumbled

1 pk Rising Moon Organics Butternut Squash Ravioli

Salt and pepper to taste

Vegan Parmesan (optional)

 

What You'll Do

1. Place parsnips, leeks and bouillon cube in a stockpot, fill with a good amount of water (but not too much!) and bring to a boil.  Boil for about 20 minutes or until parsnips are nice and soft, but not turning into mush.
2. Remove from boiling stock with a slotted spoon and place in a bowl.  Set to the side.  Save broth.
3. In a sauté pan, add olive oil and garlic and cook on a low heat till garlic is slightly brown.  Remove from heat.
4. Bring the leftover stock to a boil for your ravioli.  Follow directions on ravioli package.  2 minutes into the ravioli cooking, add peas in.  Remove peas and ravioli with slotted spoon and place in a colander to drain.  Save stock once again.
5. Place parsnips and leeks in a blender with 1 cup almond milk and ½ cup stock.  Blend.  Keep blending and adding almond milk and stock until desired consistency is reached.  Should be creamy and thick, but not stiff.  Add in garlic and nutmeg. 
6. Once desired consistency is reached, return to stockpot and heat.  Salt and pepper to taste.  Add in ravioli and peas to warm.
7. Place on plates and top with bacon crumbles.  Serve with a green vegetable (I made haricot vert with almonds) and garlic bread.  And a glass of red wine.

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*To really clean your leeks, slice white part into rings and place in a bowl of water.  The dirt that gets trapped in the layers of rings will loosen and fall to the bottom of the bowl.  Then gently scoop the leeks out with your hands or a slotted spoon.

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Purrrrfect Pear Tarts

by Chef Kendall Huff

Native Foods Cafe

Something sweet to get your weekend going.... these Pear Tarts first started out as Persimmon Tarts at the most recent cooking demos.  But as persimmons fell out of season, I switched to pears, and they were just as delicious!  Make sure the tartlette shells you buy are vegan, as there are some different ones out there.... and you are good to go!

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Pear Tarts

Makes: 24 mini tarts

Prep Time: 10 minutes

 

6 each  pears

1TBSP Earth Balance non-dairy butter

4 oz organic sugar

1 to 1 1/2 cups  soy milk (or other non-dairy milk)                       

1 tsp xanthan gum           

24 each Tart Shells

12 each Raspberries, cut in half

 

1. Pre heat oven to 375 degrees.

2. Par bake mini shells for 7 to 9 minutes and cool.

3. Clean pear and dice into ½ inch cubes.

4. In a sauté pan on medium heat, melt the butter and then add the pears.

5. Allow it to cook for 4 to 5 minutes in the butter. The butter will begin to brown slightly.

6. Sprinkle the sugar over the fruit and allow the sugar and butter to caramelize slightly in the heat, 6 to 9 minutes more.

7. Add the soymilk and allow it to reduce by almost half.

8. Transfer the hot mixture into a vitamix and puree on low until smooth and creamy.

9. Add the Xanthan Gum and continue to puree for another 30 seconds.

10. Pour an equal amount of fruit cream into each tart shell. Place the tarts back into the oven for another 13 to 16 minutes or until the mixture is firm.

11. Allow the tarts to cool before placing the raspberry garnish on. Or garnish with mint, chocolate shavings….anything you want really!!                               

 

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Best Baked Tofu... Ever!

by Holladay Allen

Native Foods Cafe

I love tofu.  I love the texture, the flavor (even plain), the way it looks... tofu is just wonderful.  I prepare it alot of different ways, but my hands-down-favorite tofu prep is the following baked tofu recipe... it is soooooo easy and crazy delicious.  

• 1 block tofu (I use the 10oz Wildwood, their tofu is my favorite), cut however you'd like
• 3 Tablespoons Liquid Aminos
• 3 Tablespoons Nutritional Yeast
• 1 tsp coconut oil

Toss all ingredients together in a shallow baking dish like so:

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Now you can omit the coconut oil for a lower fat version, but the tofu might stick to the baking dish and break apart.  Also, feel free to adjust the quantities of aminos and nutritional yeast.  Once the cubes are nicely coated in the aminos, nutritional yeast and oil (if using) pop in the oven (pre-heated to 400) and let bake for at least 20 minutes stirring occasionally.  I bake mine for around 45-50 minutes because I like the outside to get a little crispy and chewy, with the inside all soft and hot and full of flavor.  The nutritional yeast adds a nice coating to the finished product like pan sauteed breaded tofu, but not as oily.  Try it out and let me know what you think!

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Tempeh Crab Cakes Are Taking Over!

by Chef Kendall Huff

Native Foods Cafe

 

By far one of the most popular recipes at the most recent cooking demos, the Tempeh Cakes with Chili Remoulade can be made bite-sized for a ab-fab appetizer or larger for the base of an entree or a patty for a sandwich with some fresh slaw and crispy onions... there are alot of possibilities here folks!  I used the fresh tempeh made in house at Native Foods Cafe... but not to fear!  Store bought tempeh works great too! Try them out and let me know whatcha think!

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Tempeh Cakes with Chili Remoulade

Makes: 12 bites

Prep Time: 15 minutes

 

1 lb.  Tempeh (Patties)                                   

3oz  Diced Red Onions                                   

3 each  Scallions (sliced)                                   

2oz  Diced Red Peppers                       

2 oz  Chopped Parsley                       

2 oz  Chopped Cilantro                       

1 each  Zest of a Lemon (juice too)           

1 tsp  Sea Salt                                               

1 tsp  Cayenne Pepper                       

½  Garlic Powder                                   

¾   tsp  Cumin                                   

2 oz  Olive oil                       

 

Remoulade:           

1 cup  Vegeniase                                   

1 oz  Diced Red Onion                       

1 oz  Capers (drained)                                   

1 oz  Diced Red Peppers                       

½ TBSP  Chipotle Chili Puree            

 

1. Place tempeh patties (at room temperature) in food processor  or a similar device & process until fine and sticky. Should only take 30 to 45 seconds.

2. Transfer into a bowl and add the peppers, onions, scallion, herbs and seasonings. Well very well.

3. Form mixture by using a scoop (whatever size you like) or just make little patties in your hands. Round out the sides and flatten the top and bottom for searing.

4. heat olive oil in a sauté pan and medium high heat. Add patties, flat side down and allow to get a nice sear and great golden color. Flip over the patty and repeat of the other side.

5. To make Remoulade, place all ingredients in a bowl and mix well.

6. Serve each patty warm, with a dollop of remi on top!!

 

 

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Native Escalivada

by Chef Kendall Huff

Native Foods Cafe

 

Escalivada is a typical Spanish (Catalan) dish of grilled veggies, that are cut into strips and seasoned with olive oil, salt and garlic.  

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Traditionally it is served with grilled meats, BUT let me recommend seitan, warm crusty bread or crostini!  In this recipe, I actually serve the grilled eggplant escalivada atop roasted eggplant rounds.  Delicious!

 

Native Escalivada

Serves: 12 to 16 bites

Prep Time: 20 to 25 minutes

 

Ingredients

1 each Eggplant (peeled, sliced ½ in thick)

1 each Red Pepper (Roasted)

1 each Onions (caramelized)

½ oz Balsamic Vinegar 

1 oz Olive Oil

1 oz Chopped Parsley

½ oz Chopped Thyme 

1 oz Capers

½ cup Cashews (soaked)

¼ cup Capers (soaked) 

1 tsp Sea Salt

¼ cup Olive Oil

 

1. Brush pepper with oil olive and roasted either on the grill or in the oven until the outer skin is charred. Remove form the heat. Cool and remove the outer skin. Slice ¼ in thick.

2. Julienne the onion thin. Place in a pan on low heat with little oil. Slowly caramelize the onions so it realizes all of its sugars and juices. LOW AND SLOW IS THE TRICK!!

3. Peel and slice the eggplant, lengthwise, about ¼ in thick. Lay all slices out and brush both sides with oil. Season with salt and pepper on both sides. Grill each side for 1-½ minutes. Making sure that the eggplant isn’t burnt but also not raw. Set aside to cool.

4. Mix the caramelized onions, sliced peppers, vinegar, oil, parsley, thyme and capers together. 

5. In a blender, add the drained cashews and capers, salt and oil. Puree until smooth. Should turn out to be a smooth spreadable mix.

6. Cut the Eggplant into rounds or squares (your preference), spread 1 tsp of the Cashew cream on the top of each eggplant piece. Then add a dollop of the onion pepper mix. Garnish with chopped parsley!!

 

 

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The Native Crash Course in Macrobiotics

by Chef Kendall Huff

Native Foods Cafe

 

What is Macrobiotics?

You have probably heard this term before, but how many of us really understand what it is?  What the diet is?  How is it beneficial?  Where it came from?

For starters, let's break down the word.

Macro- means “large”

Bio- means “life”

A macrobiotic diet (or macrobiotics), a dietary regimen which involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables avoiding the use of highly processed or refined foods and animal products. Macrobiotics also addresses the manner of eating by recommending against overeating and requiring that food be chewed thoroughly before swallowing.

How many chews per spoonful? Minimum of 100 is the recommendation.

Why so many chews?

Food's contact with saliva is not just important because it helps to lubricate the food, making it easier for foods (notably dried ones) to pass easier through the esophagus, but because saliva contains enzymes that contribute to the chemical process of digestion. Carbohydrate digestion begins with salivary alpha-amylase as it breaks down some of the chemical bonds that connect the simple sugars that comprise starches. Additionally, the first stage of fat digestion also occurs in the mouth with the secretion of the enzyme lingual lipase by glands that are located under the tongue.

What makes up a Macrobiotic Diet?

Some general guidelines for the Japanese style macrobiotic diet are the following (it is also said that a macrobiotic diet varies greatly, depending on geographical and overall wellness).

• Well chewed whole cereal grains, especially brown rice: 40–60%
• Vegetables: 25–30%
• Beans and legumes: 5–10%
• Miso soup: 5%
• Sea vegetables: 5%
• Traditionally or naturally processed foods: 5–10%

Macrobiotic Meals are based around the seasons, just like most restaurants. There are just a few more guidelines to follow. Check it…

Springtime

• Food with a lighter quality: wild plants, greens, lightly fermented food, grain species, fresh greens
• Light cooking style: steaming, cooking for a short time, etc.

Summer

• Food with a lighter quality: large-leaved greens, sweet corn, fruit, summer pumpkins
• Light cooking style: steaming, quick cooking, etc.
• More raw foods
• Lighter grains, such as barley, and bulgur wheat

Fall, once the leaves start to turn...

• Food with a more concentrated quality: root vegetables, (winter) pumpkins, beans, cereals, etc.  
• Heavier grains such as sweet rice, mochi and millet

 

Winter, the chilling season...

• Food with a stronger, more concentrated quality: round vegetables, pickles, root vegetables, etc.  
• More miso, soy sauce, oil, and salt  
• Heavier grains such as millet, buckwheat, fried rice, etc.

 

Learn the to Balance the Yin and Yang

Japanese style Macrobiotics holds that some foods are over stimulating and can exhaust the body and mind. These are classified as extreme Yin (stimulating) in their effects:

• Sugar  
• Alcohol
• Coffee  
• Chocolate  
• Refined flour products
• Very hot spices
• Drugs  
• "Chemicals" and preservatives  
• Poor quality vegetable oils

 

Foods that are considered to be concentrated, heavy and dense create stagnation have Yang (strengthening, but stagnating effects if over-consumed).

• Refined salt

Whole grains, vegetables, beans, sea vegetables, fruit, nuts, and seeds are thought to create balance. Foods such as these are used in a macrobiotic way of eating.

Our version of yin and yang dining at Native Foods Cafe: The Sesame Kale Macro Bowl.  We borrowed this fantastic pic from       Eat, Learn, Discover!  Native Foods Cafe, vegan food, vegan restaurant, macrobiotics 

 

Here are some great books to explain more and share awesome recipes to get started:

The Hip Chick's Guide to Macrobiotics by Jessica Porter

Macrobiotic Diet By Michio Kushi & Aveline Kushi

Other Super Fun activities that will make the learning experience more enjoyable:

http://www.atasteofhealth.org/macrobiotics.htm,  a cruise vacation that has cooking classes, gourmet macro food and fun!!

The Kushi Institute has one week, Two week, One Month and Leadership Programs to help you get certified in Macrobiotics!!

 

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Blueberry Thrill

by Holladay Allen

Native Foods Cafe

You can have Blueberry Hill, because I found my thrill in Blueberry Cobbler.  It is pretty cold here in Chicago, but not freezing which I hear is the norm for this time of year.  Still, it is cold enough to have random thoughts of warm fruit cobbler and earl grey lattes throughout the day.  So I embraced my foodie daydreams and made a delicious Blueberry Cobbler this weekend.  Whenever I am making something for the first time and have not quite yet found my favorite recipe, I always Google “best (insert food item here) ever,” and usually some pretty good stuff pops up.  So when I typed in “Best Blueberry Cobbler Ever” I was drawn to a recipe on Allrecipes.com entitled Very Best Blueberry Cobbler Recipe!  The topping was described as a cakey/biscuit… which sounded interesting… and the recipe itself seemed fairly easy… which is always fantastic in my book.  It was super easy to veganize…. And even more delicious to eat.

 

Blueberry Thrill Cake Cobbler

2 pints fresh blueberries

1 tsp vanilla

½ lemon, juiced

¾ cup sugar (or less, depending on how sweet you like it…. The berries I got were super sweet so I cut the sugar down)

½ tsp flour

1 TBSP vegan butter, melted

1 ¾ cup flour

4 tsp baking powder

5 TBSP sugar

5 TBSP vegan butter

1 cup non-dairy milk (I recommend almond or coconut)

2 tsp sugar

1 pinch cinnamon

 

1) Lightly grease an 8-inch square baking dish. (I used a round, and slightly deeper casserole dish).  Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

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2) In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 5 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. If you need to add a splash more milk. Cover, and let batter rest for 10 minutes.

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3) Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

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4) The recipe I followed recommended baking for 20 to 25 minutes in the preheated oven, or until the top is golden brown… BUT I ended up baking it for around 45 minutes. A knife inserted into the topping should come out clean of the batter…. There may be some blueberry on there though!  Let cool until just warm before serving.

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5) Serve warm with Coconut Vanilla Bean Ice Cream.... and feel the thrill!

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Recommended tunes:

Frente: Bizarre Love Triangle

 

 

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Vegan Meal Planner for the Masses!

by Chef Kendall Huff

Native Foods Cafe

Here is a 3-day-planner with suggestions and recipes for those of you that don’t have the time and/or energy to get your healthy creative juices flowing…  Try it Monday thru Wednesday next week!

Quick heads-up…give yourself 30 minutes or so on dinner! Drink a glass of wine and relax with some of your favorite tunes

 

The Recipes

 

Scrambling Scramble

Prep Time: 10 minutes

• 1 Tbsp. vegetable oil
• 1/2 lb. sausage seitan
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 lb. firm tofu, drained and crumbled
• 1 zucchini, diced
• 1 tsp. turmeric
• 1/2 tsp. garlic salt
• 2 green onions, minced

 

• Heat oil in a skillet. 
• Add the sausage seitan, onion, and garlic and fry until browned. 
• Add the tofu, zucchini, turmeric, and garlic salt and sauté for 5 minutes. 
• Add green onions during last minute of cooking. Yummy…

 

Citrus Vinaigrette

Prep Time: 5 minutes

• 1 TBSP white balsamic vinegar
• 1 TBSP orange juice
• 1 TBSP grapefruit juice
• 1 TBSP fresh lime juice
• 1 TBSP fresh lemon juice
• 6 tablespoons olive oil
• 2 tablespoons chopped toasted walnuts
• Sea Salt and Black Pepper to taste

 

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and stir. Season with salt and pepper.

 

Broiled Tofu

Prep Time: 5 minutes

Cook Time: 20 to 25 minutes

• 1 container pressed firm tofu
• 1/3 cup miso
• 3 TBSP rice vinegar
• 3 TBSP sugar
• 2 TBSP soy milk
• 1 tsp ginger, minced
• 1 tsp granulated garlic
• 3 TBSP water
• 2 TBSP soy sauce
• 2 TBSP oil (olive or sesame)
• sesame seeds (optional)

 

• Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil.
• Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy.—Pour mixture into wide bowl or pan. Cut tofu into 1/2 inch thick pieces and dip into mixture of miso until coated with a thin layer, reserving some of the mixture.
• Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
• Remove from oven. Turn the pieces over and “baste” another layer of miso mixture over the pieces with a spoon.
• Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and devour!

 

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Kalamata Olive Dressing

 Prep Time: 7 minutes

• 1 small shallot chopped (or use 2 T chopped red onion)
• 1 tsp. fresh thyme leaves (or use 1/2 tsp. dried thyme)
• 1/2 cup pitted Kalamata olives
• 1/4 cup White Balsamic vinegar
• 1 T Dijon mustard
• 1 cup extra virgin olive oil

 

•  In the blender, blend shallot and thyme with White Balsamic Vinegar.  Add olives, vinegar, and mustard and pulse until pureed. (There can still be some small pieces of olive but be careful of pits).
• With machine going on low speed, slowly add olive oil through tube and continue to process until dressing is well emulsified.
• This dressing last for a week, but it should be at room temperature for full deliciousness.

 

What is this olive you ask? Well….

The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. They are an almond-shaped, plump, dark purple olive, from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.

 

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Roasted Mediterranean Veggies

Prep Time: 7 minutes

Cook Time: 60 to 75 minutes (Drink another glass of vino or watch a show!!)

 

• 3 red or green sweet large bell peppers
• 3 each eggplants
• 4 medium-sized tomatoes
• 2 each Sweet onions
• Extra virgin olive oil for drizzling **Catalan arbequina olive oil is best, but a mild Greek or Italian variety will do too
• Sea Salt
• 1 clove minced garlic 
• Some black olives – Optional

 

 

• Pierce the eggplants on two opposite sides with a fork to prevent bursting. Preheat the oven at about 375 ºF.
• Arrange the whole and unpeeled vegetables on a baking tray. Remember not to cut off the stems.
• Put the baking tray with the vegetables to be roasted on the lower rack. Roast the vegetables in the oven. After 35 minutes turn them over with tongs. You should begin to see blackened skins.
• Roast the vegetables for 15 more minutes. Now the tomatoes should be ready. Remove them from the oven. Turn the remaining vegetables over.
• Roast them for about 15 more minutes. Remove the eggplants. Turn the peppers and the onions over.
• Continue roasting the peppers and onions for 10 more minutes. Remove the peppers from the oven. They should have blackened on all sides.
• Turn the onions over and roast them 10 to 15 more minutes depending on the size. Remove the onions from the oven.
• Peel the roasted vegetables. Seed the peppers.
• Now cut peppers and eggplants into strips lengthwise or serve them in bigger pieces. Cut the onions in half or in 4 pieces. Leave tomatoes whole or cut them in half.
• Place vegetables in a serving plate. Drizzle the roasted vegetables with olive oil, and salt to taste.
• Optionally, you can scatter minced garlic and add some black olives.

 

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

Chorizo Chili

Prep Time: 12 minutes

Cook Time: 20 minutes

• 1 cup peeled and finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced green bell pepper
• 3 tablespoons minced garlic
• 1 tablespoon olive oil or sesame oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 4 cups fresh tomatoes (blanched, seeded, and chopped)
• 1 1/2 tablespoon barley malt syrup
• 1 cup (or one 15-ounce can) red kidney beans or pinto beans
• 1 cup chopped chorizo seitan***

 

• In a heavy pot, sauté the onion, celery, bell pepper, and garlic in the oil, along with the seasonings, over medium heat. Sauté for about 10 minutes, stirring occasionally to prevent burning.
• Add the tomato paste in the chopped tomatoes to the pot. Add the barley malt syrup and stir well. Finally, stir in the cooked beans and chopped seitan. Cook for about 10 minutes over medium heat.

**Chorizo Seitan that I LOVE, obviously Native Foods, but it’s not for sale, so….  UPTONS!! This is a local ChicagoLand company that was established in 2006 and has great seitan products to purchase for the chef at home either at local supermarkets or online!!

 

 

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