Native Foods Blog

5 “Q”uite Delicious Reasons to Vegan Your Week

by Holladay Allen

Native Foods Cafe 

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

Native Foods Cafe, vegan food, vegan, vegan restaurants, vegan quesadillas

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

Native Foods Cafe, vegan food, vegan, vegan restaurants, vegan mac and cheese

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

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

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

Native Foods Cafe, vegan food, vegan, vegan restaurants, vegan quiche

La Quiche

Serves 6-8

Crust:

¼ cup millet

1 ½ cups flour (unbleached or whole wheat pastry)

¾ tsp sea salt

½ tsp baking powder

1/3 cup water

1/3 cup olive oil

Filling:

½ cup cashews

½ cup water

1-12 oz. box silken tofu

3 Tbsp. nutritional yeast

2 Tbsp. Dijon mustard

2 Tbsp. lemon juice

1 ½ tsp. sea salt

14 oz. firm tofu

4 ea. Red chard leaves

3 Tbsp. olive oil

2 ea. Shallots, finely chopped

2 ea. Garlic cloves, thinly sliced

8 oz. mushrooms, thinly sliced

1 Tbsp. balsamic vinegar

2 slices Fakin’ Bakin

2 Tbsp. olive oil

1 tsp. paprika*

 

Preheat oven to 350

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

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

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

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

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

Chop the chard leaves in ½ in pieces.

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

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

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

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

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

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

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

 

Le Benedict du Jour

by Holladay Allen

Native Foods Cafe

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

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

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

English Muffin

Baked Tofu

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

Tomato

Spinach

Hollandaise

 

First lets start with the baked tofu:

Cut a 16oz block of extra firm tofu in half

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

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

Bake at 450 for about 20 minutes.

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

 

Next the Hollandaise:

1 Tbsp olive oil

1 shallot, finely chopped

1 cup non-dairy milk

1 1/2 TBSP fresh lemon juice

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

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

1/2 tsp sea salt

1/8 tsp turmeric

pinch white pepper

pinch cayenne pepper

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

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

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

 

 

 

 

 

 

 

 

 

 

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

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

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

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

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

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

 

 

The Slow, Oozing Fall of Pink Slime

by Christopher Arnett

Native Foods Cafe

 

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

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

 

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

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

 

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

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

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

 

 

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

 

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

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

 

 

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

 

Saffron, the Gold of the Spice World

by Holladay Allen

Native Foods Cafe

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

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

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

 

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

 

Ingredients

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

2 TBSP extra virgin olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

1 cup uncooked jasmine rice

¼ tsp saffron strands

¼ tsp cayenne, or more if you like it picante

1 (14-ounce) can whole tomatoes, drained

1 small green bell pepper, cored, seeded and chopped

1 small yellow bell pepper, cored, seeded and chopped

1 cup frozen lima beans

2 cups vegetable broth

1 cup frozen peas

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

Lime wedges for garnish

 

La Preparacion

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

 

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

 

 

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

5 Green Fruits & Veggies to Help Veganize Your Week!

by Holladay Allen

Native Foods Cafe

 

1. Kiwifruit  Originating in Southern China, the kiwifruit is also known as the Chinese gooseberry.  It is a sweet, and sometimes slightly tart delicious green fruit with black seeds dotting its center and a brown furry skin.  Delicious on their own, or try blending 2 kiwifruit with a whole frozen banana for a fresh frozen yogurt like treat.

2.  Limes  Taken for granted, this cousin of the lemon is a wonderful addition to salad dressings, sauces and just a squeeze livens up black beans and rice and raw veggie snacks.

 

 

And fresh cherry limemade on a hot day is one of the best things ever!

2 cups sparkling water, or still if you prefer

1/2 cup lime juice

2 cups cherries, rinsed and pitted (frozen works too)

1/3 cup agave

1 lime, sliced 

In a blender combine lime juice, cherries and agave.  Pulse until blended, but there are still some cherry pieces.  Pour into sparkling water and then over ice and serve with slices of lime on top.

 

3. Nopales  Traditionally used in Mexican cuisine, nopales are the fleshy segments of the prickly pear plant, which is a type of cactus.  Don't this scare you, because they are quite delicious, but they remind me of slimy green peppers... but I swear.... they're great!  

4.  Green Grapes   One of the best snacks ever.  Try freezing them slightly too... like small sweet bite-size popsicles.

5. Brussel Sprouts  Tiny cabbages rule.  Steamed or halved and caramelized in a pan with thinly-sliced shallots... or better yet in the amazing Fresh and Lively Brussel Sprout Hazelnut Salad... stay tuned for the recipe later this week!

 

native foods, native foods cafe, vegan, vegan food, vegan restaurant

If I won the lottery….

by Chef Kendall Huff

Native Foods Cafe

 

(I'd start a magical micro greens farm!)

I have NEVER said that statement out loud until last week. I have no idea what lottery, how much was involved, or even where to purchase them, but last week I heard loads of people tossing around their “If I won” wishes. I heard an island, a house, get out of debt, and land in Costa Rica. All very lovely ideas indeed. When a cook asked me this question in our Chicago Wicker Park Native Foods, I could not come up with an answer. Of course something food related it would be, but what? So…. days later, I came up with my answer. If I won the lottery, I would buy acres of land and grow…Wait for it…. MICRO GREENS! I would be the Queen the Greens!!

 

Micro greens are tiny edible plants, usually vegetable garden plants that are grown in quantity and harvested while they are still juvenile plants.  They are grown in a medium like soil or a hydroponic grow pad, and are usually grown and harvested at about 10 days, which is usually 7 or 8 days past the sprout stage. They are grown in trays and can be grown right on your kitchen countertop or outdoors on a porch or patio, but if the lottery ticket is involved here, I’d go all out!!

 

Micro History

Micro greens have been produced in the United States since about the mid 1990′s beginning in Southern California. Initially, there were very few varieties offered. The basic varieties are Arugula, Basil, Beets, Kale, Cilantro and a mixture called Rainbow Mix. They are now being grown in most areas of the country with an increasing number of varieties being produced.

Commonly grown varieties of microgreens include: Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, and Sorrel.

 

 

How to Grow Micros

Microgreens can be planted outside in mild climates all year. In colder regions, these seeds can grow outdoors, except during winter. Raised beds are a good idea to use when planting, especially in climates where soil slowly warms. Plant seeds in full sun with soil that is kept moist and well draining, fertilize lightly.

 

Indoors, microgreen plants should be placed in bright light. The container size should be wider than deep and filled with a loose planting medium such as vermiculite or perlite. In both situations, plant seeds approximately 1/8 inch deep and make sure the soil is moist. For harvesting acres, plant the seeds every seven days. Soon after sprouting, from 6 – 10 days old, plants can be harvested with a small cutter. Grab small clusters of the crop and cut just above the soil line. Some seed instructions suggest harvesting before the true leaves develop; follow specific seed packet instructions for each type of micro green crop.

 My dream!

 

You can get at home micro green grow kits that are pretty cheap and are super fun.

  http://www.sproutpeople.com/seed/kit/microgreens.html

 

Micros VS Sprouts

Micro greens are not the same as sprouts. Sprouts are simply germinated seeds. What is eaten consists of the seed, root, stem and pale, underdeveloped leaves. Sprouts are produced entirely in water. The seed is not actually planted. A high density of seed is placed inside of sprouting equipment or enclosed containers. The seed germinates rapidly due to the high moisture and humidity levels. Seeds can also be sprouted in cloth bags that are repeatedly soaked in water. The sprouting process occurs in dark or very low light conditions.

Micro greens are not grown in water. The seeds are planted and grown in soil or a soil substitute such as peat moss, or other fibrous materials. They are generally grown in high light conditions with low humidity and good air circulation. The seed density is a fraction of what is used in sprout processing so each individual plant has space in which to grow and develop. Most varieties require 1-2 weeks growing time, some 4-6 weeks.  Some micro greens are sold while still growing, rooted in soil or other growing medium, so that the end user can cut them. If the stem is cut leaving root behind, and it is not produced in water, it is a micro green, not a sprout.

Micro greens can be used as a full salad, or garnishes on aps, salads or entrees. Check out this recipe of a basic risotto spruced up with some beautiful micros!!

 

Asian Mix Micro Greens, Native Foods Cafe, vegan food, vegan restaurant

Heirloom Carrot Risotto:

For the Veggie Stock:

4 ounces dried shitake mushrooms

1/2 cup boiling water

2½ cups vegetable broth

¼ cup lemon juice

1 t. Sea Salt

 

For the Rice:

2 T. olive oil

2 large cloves garlic, finely chopped

½ cup finely chopped onions

8 ounces heirloom carrots, blanched, shocked and sliced

1 t. dried thyme

1 cup uncooked Arborio rice

½ cup dry white wine

1 T. dairy-free soy margarine

 

Garnish:

Cherry Tomatoes, halved

Basil/green oil

Asian Micro green Mix

 

1-In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and toss the mushrooms in the bin. Transfer vegetable broth to the saucepan, bring the mixture to a simmer and cover.

2- In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil.

3. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the carrots, thyme, and cook until the carrots are soft, about 4 minutes.

4. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and translucent about 4 minutes.

5. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

6. Ladle ¾ cup of the simmering stock into the rice and cook, continuing to stir, until most of the liquid is absorbed.

7. Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

 

 

 

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

Caesar Solo

by Holladay Allen

Native Foods Cafe

Caesar Salad for one with homemade dressing.... is easier than you think.  All you need is a blender, a knife, a bowl, and saute pan or a cast iron skillet and a fork.  And some ingredients.  This is my favorite quick meal to make for dinner.  Legend has it that Caesar Cardini, an Italian immigrant living in San Diego but running restaurants in Mexico, invented this marvelous salad when he was at one of his restaurants in Tijuana and there were very few ingredients in the kitchen to use.  So he took what was there and then prepared the salad tableside to make it seem ooh-la-la.  And the Caesar salad was born.

Caesar Salad for One

Prepare the Blackened Tofu first.  You'll need 3oz tofu, oil, and blackening spice try the one in the Native Foods Restaurant Cookbook.  It's my favorite.

Slice tofu into thin strips.

Place a small amount of coconut or olive oil in a pan on medium heat.  

Once melted, place strips in pan.  Lightly coat each side of the tofu with the blackening spice and allow each side to cook for about 4 minutes each.  You can lower the heat if it starts to smoke.  Once finished remove pan from heat and set aside.

Prepare the Dressing next.

3 Tbsp Vegenaise (or 4 oz silken tofu for a lower fat option)

1 clove of garlic, 2 if you love garlic

juice from 1/2 of a lemon 

1 tsp Vegan Worstershire Sauce

A good amount of freshly ground black pepper

1 heaping tsp capers with a little bit of brine

1/4 tsp mustard powder (optional)

Place all ingredients in a blender and go high speed until a nice creamy dressing appears.

Prepare the Salad last.

4-5 leaves romaine, torn into bite size pieces

1 medium carrot, shaved into thin ribbons with a peeler

1/4 cup croutons

Toss all together with dressing and top with blackened tofu and Parmesan.

 

My salad varies throughout the week.  Sometimes I add extra capers, other times I top with sliced avocado.  Sometimes I replace the worstershire with miso paste.  You never know what is going into my Caesar salad.  But this is my basic recipe I work off of... and I hope you enjoy it.

5 Reasons to Vegan this Week

by Holladay Allen

Native Foods Cafe

 

1.  Chipotle Cayenne Parma  So usually when I need parmesan for a recipe or a topping I just make it fresh, by hand chopping some walnuts and adding in nutritional yeast and sea salt.  But one evening I was feeling kinda lazy and just wanted a quick pasta with the fresh tomato sauce I had in the fridge and parmesan on top.  So on my way home from work I swung by the store and picked up some pasta.... and some Chipotle Cayenne Parma, and my world changed for ever.  I am being dramatic, but I LOVE this stuff.  I put it on everything that I would parmesan and the chipotle flavor is just downright awesome.

2. Navel Oranges  So underrated, and often skipped over for a seasonal, and therefore, more trendy fruit.  We use orange zest in the Native Foods Cornbread... and often those poor, zested oranges get left in the fridge to shrivel up... but luckily I have taken to eating several of them a day when I am in the restaurants.  It is like all natural candy loaded with vitamin c.  win win win.  And did you know they are called navel oranges because the growth of a second fruit at the apex, which sticks out and resembles a human navel... far out!

Native Foods Cafe uses this photo courtesy of Elizabeth Dorney's blog.

3.  The Super Italian Meatball Sub at Native Foods Cafe  This and the Sesame Kale Macro Bowl are my two favorites... and I eat there all the time.  I have eaten three Meatball Subs this week.... just thought you guys should know.

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan meatball sub

4. Bok Choy  The baby bok choy is nice because is small and does not need to be chopped up... but the full grown bok choy is mighty nice too.  Leafy greens with the nice white cruciferous crunch of the cabbage family in the stem.... try sauteeing with garlic, pickled ginger, soy sauce and sesame oil for a nice side dish or toss with soba noodles.  BUT not for too long, it gets over-cooked and soggy pretty quick... a 2 to 3 minute saute on high heat is your best bet.

Native Foods Cafe uses this picture courtesy of 30 Pounds of Apples.

 

5.  Homemade Caesar Salads  Quick, easy and so wonderful.  I am a Caesar Salad aficionado, self-proclaimed.  I have eaten many vegan Caesar salads across America, and I am partial to the one I whip up at home.  I get home, throw some thinly sliced tofu in a pan with blackening season.... let that blacken while I change clothes.  Throw like 5 ingredients into the Vita-mix (it varies), tear up some romaine in a bowl, shred some carrots on top and add in my croutons.  Top with the blackened tofu and Chipotle Parma and I am super stoked.  Stay tuned for a cobbled together recipe later this week...

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan Caesar salad

Almighty Pineapple

by Chef Kendall Huff

Native Foods Cafe

From the months on March to June, there are many things to be excited about. Winter is over and Spring begins to peak its head above the ground. We begin to smell a change in the air. The smell of fresh grass, new tulips and many more. We also begin to see the fresh fruit season begin.  My oh my, am I excited! We begin to see ripe mangoes (This is HUGE in Chicago!), papayas and kiwi fruit. Soon we will roll straight into star fruit, plums, strawberries and peaches!! The key guy here is….The Almighty Pineapple.

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

Of course you can get pineapple in your local grocery year long, but is it really ripe and in season?  The best time to get pineapples is from March to June. This is when the cone shaped fruit is the sweetest and juiciest! Don’t be fooled by the size. The bigger ones don’t mean they taste better. Stay away from the ones with soft spots, dark “eyes” (different from bags), bruises and mold. If you want to use the tapping method to see if you have chosen wisely, listen for a dull, solid sound, not an unripen thud sound.

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

The health factors of this fruit are endless.  The fruit is low in calories, contains no saturated fats or cholesterol; but is a rich source of soluble and insoluble dietary fiber like pectin. Eaten raw, it’s a great source of  Vitamin C, copper, manganese and potassium. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure. Pineapple also contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have shown that consumption of pineapple regularly helps fight against arthritis and indigestion. Take that Uncle Art!

So let's make some salsa, shall we?

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

Enjoy this recipe as a side salad with eating tacos or place a scoop of it on grilled tofu! Any way you please, this refreshing mix of pineapple and papaya will get you ready for the Spring.

 

Tropical Delight:

Pineapple,cleaned and small diced 1 each

Papaya, cleaned and thinly sliced ½ each

Lime, Zest and Juice 1 each

Lemon, Zest and Juice 1 each

Jicama, small diced 1 cup

Red onion, small diced ½ cup

Cilantro, chopped ½ cup

Olive oil 2 oz

Sea Salt 1 tsp

Cumin 2 tsp

Chili con Limon 1 tsp

 

1. Peel, dice, and chop all ingredients as listed above.
2. Combine all goodies in a bowl and mix well.
3. Allow the mix to chill and marinate together for at least 30 minutes. The longer it marinates, the better it will taste!!

 

**Enjoy this on plantain chips, a bed of romaine lettuce, or just straight out of the bowl like I did**

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

Seitan's Favorite Pie, Oh My...

by Holladay Allen    

Native Foods Cafe

For some reason, I feel the need to get this Shepherd's pie up on the blog before March is over.  Not sure why?  Because March has taken on an Irish theme because of St. Patrick's Day?  But from what I could find on the internerd, Shepherd's Pie isn't even Irish in origin... it is most likely British or Scottish.  Also, Shepherd's Pie is the name for a pie prepared with minced lamb, while Cottage Pie is the name given to one made with beef.  And for the vegetarian option.... Shepherdess Pie!  So in honor of Thursday, here is a delicious Shepherdess Pie, originally from the Veganomicon cookbook.  

For authenticity, I always include my thumb in my food photos.  Native Foods Cafe, vegan, vegan food, vegan recipe

 

I was going to use seitan as stated in the recipe, but i had a couple packs of the Field Roast Apple Sausages in my fridge, so I opted to use a pack and a half of those in lieu of the seitan.  I probably would not do this again as the sausages imparted a subtle sweetness into the pie that I was not crazy about... but it was still delicious and everyone loved it.

Seitan's Favorite Shepherdess Pie

1 18-oz package of seitan, pulled apart or chopped

1/3 cup soy sauce

2 cups water

2 tbsp + 1 tsp olive oil

1 lare onion, diced

3 cloves garlic, minced

8 oz cremini mushrooms, sliced (approx 3 cups)

1 tsp thyme

1 tsp coriander

salt, pepper

1 cup frozen peas

1 cup frozen corn

2 cups vegetable broth

1/4 cup flour

1/4 cup fresh parsley, plus extra for garnish

3 lb yukon gold potatoes, peeled, and cut into 1″ chunks

1/3 cup non-dairy milk

2 -3 tbsp vegan butter

salt, pepper

Step One: Mash the Potatoes

 Combine potatoes and water in a large soup pot and bring to boil. Cover and let boil approx 20 minutes. Drain, and return them to pot or mixer. Add milk, butter, salt & pepper. i add in a few dashes of onion powder too.  Mash very well until creamy. (Add more milk to adjust texture.) Cover to keep warm until ready to use.

Step Two: Make the Innards

1. In a large skillet, combine seitan, water, soy sauce, and 1 tsp oil. Cover and let boil for approx 10 minutes.
2. Remove lid from seitan and continue to boil until most of the water has evaporated. Drain seitan in a colander and return the pan to the stove.
3. Saute onions in remaining oil over med-high heat. Add garlic. Stir in the seitan, along with mushrooms and spices. Cook approx 10 more minutes.
4. Preheat oven to 375 degrees. Add corn and peas to skillet and cook until heated through.
5. In a separate bowl, mix veg broth and flour until dissolved. Add to seitan/veggie mixture, along with parsley, and stir. Let thicken for approx 3 minutes. (If it is a little liquidy, that’s ok- it thickens as it bakes in the oven.)

Native Foods Cafe, vegan, vegan food, vegan recipe, vegan shepherd's pie


 

Step Three: Assemble the Pie in the Sky

1. Place seitan/veggie filling in a large casserole dish. Lay mashed potatoes over filling.
2. Place in preheated oven and bake for 30 minutes. Place under broiler for an additional 2-3 minutes or until potatoes are browned on top. Remove from oven and garnish with fresh parsley.

Native Foods Cafe, vegan, vegan food, vegan recipe, vegan shepherd's pie