Native Foods Blog

Summertime Mints

by Chef Kendall Huff

Native Foods Cafe 

There is nothing better than chugging down a 16 ounce of iced tea with a little lemon and mint on a HOT June day….or is there? Last July I had the pleasure of enjoying my first glass of Watermelon Fresca.  After spending 45 minutes on the blue line, I walked the ¼ mile to our Wicker Park location, covered in sweat, and chugged.   It was the most refreshing moment of my life.  Humid, sticky... Chicago in the summer needs more frescas... On every corner if you will!  Not only is it the season for fresh, juicy fruits, but the mint,  oh my!! Check out this summer refresher recipe:

 

Peach Blossom Fresca

1 ½ to 2 lbs White Peaches, cut in small pieces

1 TBSP Agave                                                          

¼ oz (4 sprigs) Orange Blossom Mint

7 cups Water and Ice Cubes

Put everything into the blender and Buzzzzzzz!! Yummmm

 

Instead of using mint is your recipes this summer, switch it up and try that same recipe but with one of these easy to find mint species!! It’s fun what new creations you can come up with!

 

Peppermint

-has a deep purple-blue tint to the stem, leaves are larger and rounder

*Great in ice creams and candies

Spearmint

-has a mild, sweet flavor

*Great in soup and tabbouleh salad

Orange Mint

-has small, oval lavender blossoms that are edible, boosts citrus flavor

*Great with peaches, plums and apricots

 

Dry it out:

Have an over abundance if fresh mint? No worries.  Dry it out for later!

Cut the steams, tie them together in a bunch, and hang them in a shady place, out of direct sunlight. Let them hand for 7 to 10 days. When the leaves begin the crackle when they are touched, store them in an airtight jar and out of the sun. 1 Tb of Dry Mint is equivalent to 3 Tb of fresh mint.

Mint good for your health? You bet!! Would I be blogging about it if it weren’t? While it promotes digestion by getting the saliva glands going, it’s also a quick remedy for nausea.  The aroma alone will ease that pain. For your headaches, rub some mint oil on those temples. Get stung by a bee on your hike yesterday? Rub a mint leaf on their and those oils will get that thing healing faster.

This refreshing herb is super easy to grow as well. Here are a few tips for those green thumbs out there.

 

1-    Mint appreciates evenly moist soil. Don’t be afraid to give it a good drenching now and then!! Check to soil before watering. If it’s dry, don’t be shy! With that, make sure that it is set up in well draining potting material or pot.

2-    Mint grows best in full sunlight, but does enjoy the shade every now and again.

3-    When it’s cooking time, pick one leaf at a time. Don’t pull an entire branch, this will make it SUPER difficult to regrow.  Be gentle and make sure not to bruise the leaves. Rub them and the essential oils will release themselves!

 

Do we remember the Chocolate Whoopie Mint Pies a few Native Days ago?

Tune in Tuesday for the recipe....

 

 

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

A Day in the Life of an Avid Tea Drinker

by Alana Schachtel

Native Foods Cafe

Hello everyone!  I’m Alana Schachtel, the newest member of the Native Foods blog team.   I’m excited to share with you all of my tips and opinions on living a healthy, vegan lifestyle. 

My challenge right now: where to begin?  I’m going to step back from the temptation of revealing all of my favorite healthy foods, products, places, and things to do to offer you something to contemplate. Having a healthy existence extends beyond simply eating healthy.  However, we experience the world via our bodies: our 5 senses.  Thus, a question emerges; can you be healthy in the mind without being healthy in the body?

Native Foods Photo Credit: www.123rf.com

Whichever stance you take, you can probably agree there is merit in taking good care of your body.  Taking care of the body is simple!  Single handedly, one woman yields the greatest medicine on earth.  Can I please get a round of applause for Mother Nature everyone?  Whether you have a cold, stress, stomach ache, headache, etc, there is something in nature to soothe you.  “Let food be thy medicine, thy medicine shall be thy food!” - Hippocrates

Native Foods Cafe: Shen Nong, another avid tea drinker!

The first cup of tea ever created was an accident.  Shen Nong (depicted above), an ancient Chinese emperor, required all his drinking water be boiled.  One day, as a servant boiled his water, dried leaves from a nearby bush fell into the pot, infusing brown liquid into the water.  Curious, Shen Nong took a sip and found it very refreshing.  I first discovered tea when my mother, not accidentally, dropped a bag of Sleepytime tea into hot boiling water as my hyper five year old self refused to sleep.  The liquid coated my throat with a comforting heat while minty undertones cooled… It was love at first sip.  Today, I drink tea in the morning to feel energized, I enjoy a few cups at lunch and dinner, and I end the day with a fragrant bedside cup.  Join me, as I take you through a day in the life of an avid tea drinker!

Rise, shine, and put the kettle on the stove. My favorite morning teas:

Green tea is like the kale of the tea world.  Its health benefits are tremendous, the Chinese have been using it to treat everything from headaches to depression since ancient times.  Today, there is extensive research that a compound in green tea inhibits the growth of cancer cells.  Rich in antioxidants, green tea energizes and detoxes.  If you are like me, and stay wired until 5am from the slightest bit of caffeine, rest assured (no pun intended) there are caffeine free varieties!

 

My favorite caffeine-free green tea is Pure Green Decaf from Yogi Tea

 

 

Native Foods Cafe Photo Credit:  ikindof.com


 

For you caffeine lovers out there, try Yogi tea’s Super Antioxidant Green Tea.

 

Native Foods Cafe Photo Credit: goodsilike.com

Yogi tea is one of my favorite tea brands.  The herbs are top quality and each tea bag has an inspirational quote to ponder while you sit and relax.

 

Native Foods Photo Credit:  farm6.static.flickr.com

When enjoying a cup of tea in the afternoon, I want a blast of flavor!  Depending on the season, I have a few go-to lunchtime blends.  In the fall, I crave the comfort of earthy flavors such as cinnamon, nutmeg, clove, and vanilla.  My fall tea of choice is Celestial Seasoning’s Bengal Spice.

 

Native Foods Photo Credit: detoxinista.com

According to the box this tea is “ like a trip to an exotic spice market in a faraway land.”  Along with being delicious, it can quell many ailments.  In Chinese Medicine cinnamon is used for colds, nausea, improving circulation, improving energy levels, and soothing menstrual cramps.

In the wintertime, while many crave candy canes, I crave mint tea!  The hot mentholated beverage is always warming my hands as I walk along the snowy Chicago streets.  If you like a pure and simple mint tea, I recommend Numi’s Moroccan Mint. 

If you want to spice up (again, no pun intended) your mint tea, try Starry Night from Liquid Planet. (Available at Native Foods Café!)  Mint is used to treat indigestion, nausea, colds, headaches, and cramps.

In spring I love to enjoy the fruity flavors of lemon and ginger in Tazo’s Lemon Mate tea.

Native Foods Cafe Photo Credit: steepster.com

Lemon is used medicinally to aid constipation, stomach upset, mouth ulcers, and throat infections.

In the summer I like to put a fruity tea over ice.  My choice is Celestial Seasoning’s Red Zinger.  The light lemongrass, orange, and spearmint flavors blend smoothly with rich hibiscus.

Native Foods Cafe Photo Credit: steepster.com

Hibiscus is rich in antioxidants and vitamin C.  It is used to boost the immune system, help high cholesterol, and high blood pressure.

Nighttime: before you sleep make sure you steep!  When choosing your nighttime cup, make sure you skip the caffeine.  I’m all about crawling into bed with some of Traditional Medicinal’s Lavender Chamomile and a good book. 

Native Foods Cafe Photo Credit: traditionalmedicinals.com

Or, if you can’t sleep, take my mothers advice and try Celestial Seasoning’s Sleepytime tea.  This tea has Tilia flowers and Valerian root which both have natural sedative effects.

  Native Foods Cafe Photo Credit: teabagsonline.com 

I hope you are inspired to boil up some water and enjoy a cup of delicious, healthy tea!

 

Until next time,

Alana

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

The Eternally Hip Chocolate Chip

by Holladay Allen

Native Foods Cafe

First off, Happy National Chocolate Chip Day!  Secondly, long live the chocolate chip.   It has certainly become a staple in households across the world, and for good reason.   You can add chocolate chips to pancakes, granola bars, ice cream sundaes, muffins, scones, cakes, shakes, and many, many more.  Did you know that the chocolate chip was invented in 1937 by Ruth Graves Wakefield in Whitman, Massachusetts?  She took a Nestle bar and cut it up, then added it to a batch of cookies. And guess where she did this?  The Toll House Inn.  Yep, it is all coming together now. Well, these cookies became so wildly popular that Nestle worked out a deal with Wakefield: in exchange for the recipe, they gave her a lifetime supply of chocolate. Then they began to sell their chocolate bars with the recipe on the label a chopping tool, until 1941, when they began to sell them in actual chip form. 

 

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

So I was going to do a really delicious vegan chocolate chip cookie recipe in honor of Ms. Wakefield and her ab-fab creation of the chip, but then I decided to do something a little different... like Seven-Layer Bars!  The is what I called them when I was little, but I am not sure why, as they really only have 5 layers.  Seven sounds more magical I suppose.  Well, I found an amazing recipe on the PPK website, and Isa Chandra calls them Magical Coconut Bars... so I guess they are realllllly magical.  And utterly delicious.  So I pretty much followed her recipe to a T:

14 oz can (regular or lite) coconut milk ( I used lite)
2/3 cup dark brown sugar  (I think I used light)
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar  (I used 1 1/2 TBSP)
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut  ( I used unsweetened)
1 cup walnuts or pecans, chopped

Over medium-high heat,  whisk together coconut milk and brown sugar. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.  ( I did not do this!  I poured it boiling hot right on the crust!  Not sure if this had an effect or not)

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

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

 

 

 

 

 

 

Win A Trip to Boulder Next Weekend for Native Foods Boulder Opening...

by Native Foods Cafe

 

Have you entered our Win a Trip to Boulder Facebook Contest yet ?

 

All you have to do is post on our Facebook Wall why you want to come to Boulder and eat, drink and go white water rafting with us... you can do it via video, photo, poems, however you'd like! Remember, creativity counts!

Grand Prize winner receives a trip to Boulder (May 25th-28th) for two including:

• Airfare
• Hotel
• Spending Cash
• A wet & wild white water rafting trip (beginner or advanced!)
• Tickets to the Grand Pre-Opening VIP Party Saturday, May 26th
• A ton of fun

25 runners-up will win one of the following:

• Weekly Lunch at Native Foods Café for an entire year
• Native Foods Party Platter for 10
• $25 gift card
• $10 gift card
• Native Foods Cookbook
• Native Foods Artist Series Tote Grab Bag

Contest ends Monday, May 21st at 12pm CST.

Check the our Facebook Events Page for full details!

And if you have friends in Boulder...

Native Foods Cafe Vegan Restaurant is opening in Boulder, Co

Native Foods Cafe, vegan food, vegan, vegan restaurant, facebook contest, win a trip to boulder

 

 

Going Bananas

by Chef Kendall Huff

Native Foods Cafe

 

I have been eating a lot of oranges lately. Not sure why, but I would eat one before I passed out on the couch (watching Futurama – just discovered…YES) every night. After about 2 weeks of this, I realized that I have been waking up a lot during the night. Odd I thought. So, I called the old herbal doc. She told me that the acid in the fruit was keeping me up, so eat a banana instead. Odd thoughts again began a brewing. I also noticed that my left leg was cramping up a lot. She also said, “Hey! Aren’t you a Chef? Don’t you know that the potassium in bananas helps fools like you that work on your feet all day?” So I starting looking into these yellow elongated fruit, since my health care advisor called me out on my own job!

 

12 Fun Banana Facts:

1. Bananas are high in iron for those anemic folks like myself!!

2. Have a hangover after your M83 concert? Try a banana soy milkshake. Bananas not only calm the stomach down, but they also reboots your system after the impressive amounts of toxins you put in there!

3. Bananas are a natural anti-acid and contain a soothing property.

4. Bananas are full of Vitamin B…and Vitamin B calms the nerves. Hey nervous Nelly…eat a nanner!

5. Avoid Leg craps? Are you a runner perhaps? Bananas are full of potassium, which helps normalize heartbeat after runs by sending oxygen to the brain! AND help regulate muscle contraction and prevent cramping. 

6. The word banana means finger.

7- It is the only fruit that gets better when it’s picked before it’s ripe.

8- Comes in different colors (red, orange, yellow, green, and even pink).

9- The banana plant is not a tree. It is actually the world's largest herb!

10- If you peel them from the bottom, you won’t get stringy things.

11- You can use the inside of the peel to polish your shoe.

12- The average American eats 27# of bananas a year.

 

And of course there Day-O (Banana Boat) by Harry Belafonte:

 

 

Banana Co. – Radiohead

 

 

Bananas and... Whoa! - Ween

 

 

Top 4 Banana Cultures:

 

Manazano Banana

-Mild, strawberry apple flavor

 

Baby/Nino

-Sweet, creamy flavor, smallest

 

Red Banana

-Heartier and slightly sweeter than yellow, hint of raspberry

Cavendish (Chiquita)

-Largest seller in US

 

Pink Banana

-Very seedy and small, beautiful tropical plant look

And now a delicious recipe....

Banana Crumble

Crust:

3 cups flour

3 cups oats                                                                       

2 cups brown sugar                                                            

1 1/2 cups vegan butter (soft)                                                            

1 tsp baking soda                                              

1/2 tsp salt                                                                       

 

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

1. Combine the dry ingredients together in the mixer and swift together on low for 1 to 2 minutes.
2. Add the butter in ½ cup at a time and mix well.
3. Reserve 1 cup of the crust. With the rest, butter and flour a pie pan. Evenly distribute the crust on the bottom of the pan.
4. Preheat oven to 350 degrees.

 

Filling:

4 each bananas                                              

16 oz vegan cream cheese                                 

3 oz non-dairy milk                                           

2 oz agave                                                         

1 TBSP vanilla extract                                           

1. Place all ingredients together in a blender/food processor and mixing for 3 to 4 minutes or until all blended together.

 2. Slice 2 bananas and layer them over the crust in the bottom of the pan.

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

 

3. Pour the banana crème over the piecrust in the pan.

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

 

4. Take the reminding crust mix that is set aside, and spread that across the top of the banana crème.

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

 

5. Bake at 350 degrees for 30 to 35 minutes. The crust will get golden and delicious! Try to wait until it cools before eating…if you can!

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

 

 

 

 

 

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

 

Time to Enter the Twilight Zone....

by Holladay Allen

Native Foods Cafe

So today is Twilight Zone Day... yay!  I loved this show growing up and set mind to write a blog all about a Twilight Zone themed dinner party today.... so I started watching clips from episodes to get some ideas and start planning.  Then I realized, this idea is a bit more difficult than I had planned.  But I have not all togther given up on it, I just need a bit more time to rewatch ALL of the episodes and formulate the best dinner party EVER.... in the Twilight Zone that is.  But for now I recommend cancelling your hot Friday night plans, building a fort right in front of your television (so it is like your own personal cinema) and watch a Twilight Zone Marathon!

Native Foods Cafe uses this photo coutesy of Style Umbrella, who has some other great examples of forts for your to check out!

 

And don't forget about snacks!  I recommend the following:

• Freshly popped popcorn with a few sprays of Liquid aminos and a sprinkle of nutritional yeast
• Sparkling water with a blood orange squeezed in
• Go Max Go Twilight Vegan Candy Bars, available at Whole Foods!

 

And here is a clip to whet your Twilight palate...

 

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, twilight zone, vegan candy bars, twilight zone day 

Vegan Product Review: Trader Joe's Vegetable Panang Curry

by Holladay Allen

Native Foods Cafe

So my uncle slipped me one of these True Thai Vegetable Panang Curry cups from Trader Joe's a few weeks ago, and I must say.... they are delicious!  All vegan and 100% pure ingredients, no additives or fillers.  I added some tofu and broccoli to mine and poured over soba noodles.  But it is great as is too.  I can't wait to try the green curry version next!  

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan Trader Joe's

5 Nutty Reasons to Vegan this Week

by Holladay Allen

Native Foods Cafe 

1.  Walnuts are the only nuts that offer a solid amount of the omega-3 fat that helps prevent plaque buildup in the arteries that results when "bad" LDL cholesterol is oxidized.   And it has been reported that they can also help strengthen bones and increase brain function.   Walnuts are delicious too, in salads, cookies, & sprinkled in wraps for texture or mixed into dried fruits.

 

2.  Pistachios are soooooo awesome.  You know, cause you can eat a thousand of them in 20 minutes.  But they also are lutein, which plays a role in healthy vision, and they have a decent amount of potassium compared to other nuts.  I love pistachios in my salads.

3.  Brazil Nuts are very interesting nuts.  One single Brazil nut contains your daily dose of selenium, which helps prevent cellular damage from free radicals, like cancer.  They are large and kind of light in density.  But you can taste that nutty fatty kind of taste still, which makes them great for cheeses.  I like Dr. Cow’s Brazil nut cheese.

4.  Cedar Nuts, or pine nuts contain iron, protein and magnesium.  And they make a helluva pesto too.  There are about 20 different species that come from all over the world. 

 

5.  Cashews make for great sauces and cheese, especially after you soak them a bit first.  They have pretty much all of the vitamins and minerals and other health benefits listed above, but they have a bit more fat.  But not to fear, it is a “good fat.”  Check this amazing cashew horseradish cheese recipe that pairs well with wine...

Black Pepper & Horseradish Cashew Cheese

 

¾ cup cashews

6 TBSP olive oil

¼ cup lemon juice

1 TBSP tahini

1 ¾ tsp sea salt

2 TBSP prepared horseradish (non-dairy)

4 sheets cheesecloth

1 tsp cracked black peppercorns (you might want more….)

 

1. Put cashews in a stainless steel or glass bowl and cover with 3 inches of water.  Soak at room temperature overnight.

2.  Drain and rinse with coldwater.

3.  In a blender, puree cashews, olive oil, lemon juice, tahini, salt and horseradish.

4.  Get a strainer and place over the bowl.  Line strainer with 3 layers of cheesecloth.

5.  Spoon cashew mix over cheesecloth forming a loaf.

6.  Fold sides of cheesecloth around cashew mix and twist ends and secure with rubber bands.

7.  Place in strainer over bowl again and let stand another 12 hours or overnight at room temperature.

8.  Then let chill for 2 hours or longer.

9.  Preheat oven to 200 and ready a baking sheet with parchment or a silicon mat.

10.  Unwrap cashew mixture and rewrap in a clean piece of cheesecloth to form a tight log.

11.  Bake 35 minutes turning occasionally.

12.  Cool, chill, wrap and sprinkle and push in the peppercorns.

 

Serve with your favorite crackers or spread on fresh cucumber slices, or layer all three!

 

Native Foods Cafe, vegan, vegan food, vegan restaurants, nut recipes, nut cheeses, vegan cheese, vegan cheese recipe

 

Banh Mi for Me

by Chef Kendall Huff

Native Foods Cafe

My recent obsession has been with this delicious masterpiece of a sandwich. Finding the correct bread is the key here.  Banh Mi is a Vietnamese term for all kinds of bread. The bread most commonly found in Vietnam is single serve and resembles a torpedo and is usually more airy and has a thinner crust.  Commonly made with rice and wheat flour, the Vietnamese baguette makes for an airy crumb. Traditionally these sandwiches come with meat fillings and tofu, and these days you can find them with vegan pate, seitan and much much more!!  Here is the traditional Banh Mi line-up… but we are going to turn this on its head and make a vegan Banh Mi!

Native Foods uses this photo courtesy of the New York Times

 

The Banh Mi accompaniments are never ending. For example, pickled carrots and daikon, pickled jalapenos, cilantro, basil, fried shallots, shredded lettuce, and hey…why not toss in some kimchi? No rules here!  They are so stupid good that there is a web site focused on battling them! Check it out! 

 

So of course I skipped into a Native Foods kitchen with a HUGE grin and went to work…  here she is…

The Native Banh Mi

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

 

Pickled Carrots and Daikon

 

• 1 cup rice vinegar
• 1 cup water
• 1 cup sugar
• 1/4 teaspoon turmeric
• 1 pound daikon radish
• 1 pound peeled carrots
• 1/4 cup sea salt

 

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric.

Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon and carrots and Julianne them.

Place in a colander with salt and mix well.

Place the colander over a bowl and let drain for 1 hour.

Rinse the salt off with a couple of changes of water and dry the veggies well. Put into a clean glass jar. Pour the cooled brine through a cheesecloth into the jar to just cover the veggies.

Refrigerate at least 4 hours, preferably overnight

 

Marinated Tofu:

• 1# Firm tofu                                                                                                                  
• 2 Tbsp. soy sauce  
• 1 Tbsp. Mirin 
• 1 Tbsp. Rice vinegar
• 1/2 Tbsp. Coconut Nectar
• 1 Tbsp. ginger
• 1 tsp. toasted sesame oil
• 2 cloves garlic
• ¼ cups chopped, sweet onion
• Sriracha to taste

 

Press tofu to get rid of excess moisture.

Cut into 1/2 inch slices.

Combine marinade ingredients in a blender or food processor.

Put tofu and half of mixture in a plastic baggie and smooch around to coat each piece and marinate for 1 hour.

Bake in 350-degree oven for 13 to 15 minutes or smells delicious!

 

The final steps are quite easy and fun. Layer as much tofu on the bread as you’d like. Same with the pickled veggies. Add some fresh alfalfa sprouts, basil, cilantro, fresh jalapenos, pickled ginger, and sesame seed! You won’t be disappointed.

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan banh mi, vegan sandwiches

In the Spotlight: Chicago Vegan Foods

by Holladay Allen

Native Foods Cafe

 

I love Temptation Ice Cream.  I mean, I love it alot.  So I was super stoked when recently got a chance to catch up with two very awesome guys from Chicago Vegan Foods, Dan Ziegler and Ryan Howard.  These guys have full-time jobs making vegan cheeses, marshmallows and ice cream.  Quite possibly one of the coolest jobs ever? Here is the full interview from our April Native Newsletter:

 

Where are you from?

DZ: Fond du Lac, WI. Home of cheese, brats, and the Green Bay Packers (I’m an NFL owner too…one share!)   

RH: Indianapolis, IN.  You know, the center of the vegan universe.

 

What is your sign?

Our true sign can only be revealed to the chosen one.

 

What inspired you to become vegan/ vegetarian?

DZ: Long story short – It was a John Robbins video. I can’t stand animal cruelty or abuse.   20 year vegan.

RH: Some people are lactose intolerant. I don’t tolerate lactose. John Robbins is the reason for me...  19 year vegan.

 

When did you start Chicago Vegan Foods?

DZ: Ryan called me sometime late in 2001 and asked if I wanted to start a business later that afternoon. I had nothing better to do.

RH: After dropping out of my biochemical engineering masters program and working for a major food manufacturer for several years. Sounded like fun.

 

 

What gave you the idea to start cranking out vegan cheese, ice cream and marshmallows?

DZ: I’m not primarily a health food eater. I would rather eat ice cream than salad. Ryan is the same way.  Vegan “ice cream” and vegan marshmallows seem more reasonable to me than organic non-GMO goji berry infused hydrated raw coconut bars.

RH: We looked for fun things that no one really had done right. Niche market...

Native Foods uses this photo of the delicious melted Teese courtesy of Chicago Vegan Foods!

 

Will you ever make a vegan twinkie?  

RH & DZ:  Only if Tim Tebow, Jeremy Lin, or any other sports media sweetheart wants one.

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

RH & DZ: Clearly it would be our Twitter and Facebook page. That’s pretty much ground zero for everything cool in the movement. Clearly.

 

If you were to come back as an animal what would you like it to be?

DZ: Whatever animal is currently dating Brooklyn Decker.

RH: That, or a cheetah. They can run up to 75mph. And, as everyone knows, “I can’t drive 55.”

Native Foods uses this photo courtesy of Kewl Wallpapers.

 

Do you have any pets? If so, what kind and what are their names?

DZ: I have a few rescued cats. Stumpy, Sharon, and Bane.  

RH: I do, but look forward to the day I’m able to sleep past daybreak (dogs & cats).

 

What do you want to be when you “grow-up”?

DZ: Now that Teese can be found in Southern California Whole Foods, I think Ryan and I have enough money to start our band!  

RH: Ditto. Rock n’ Roll Superstar.

 

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

DZ: Anywhere? The Shire! I would rule those stupid hobbits.

RH: Right here in my sweet home, Chicago. It’s a great home and stepping-off point for vacations to anywhere in the world.

 

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

DZ: Just had the Meatball Sub. That was pretty tasty.

RH: I keep it healthy. Fried ‘chicken wings’ and sweet potato fries. Healthy.

 

Favorite dessert? 

DZ: Do you have any Temptation?

RH: Yea, like Temptation Fat-Free soft serve!

 

Do you have a signature dish you make at home?  

DZ: Mac’n’Teese. Super easy and quick to make and the Teese is free for me!

RH: Thai pizza. Teese mozzarella, shredded veggies, thai basil and peanut sauce instead of tomato pizza sauce. Amazing!

  Native Foods uses this photo of Mac'n'Teese courtesy of Chicago Vegan Foods.

What are your favorite bands?

DZ: Van Halen, Slayer, Iron Maiden, Earth Crisis.

RH: Earth Crisis, Iron Maiden, Slayer, Van Halen.

 

What was your first concert ever?

DZ: Sad to say it was Ted Nugent at the local fair grounds.

RH: LOVERBOY at the Indianapolis State Fairgrounds. “Everybody’s workin’ for the weekend!”

 

Do you like to dance?

DZ: Did you see the bands I like? I can't get enough raves.

RH: Yes... and although I don’t drink, people usually think I’m trashed. What does that say about my dancing?

 

What do you do in your free time?

DZ: I spend most free time at the gym and gun range preparing for the end of the Mayan calendar.

RH: I spend my free time with my family and, well.... working (I love it!)

 

This is Jude, Ryan's son helping Chef Kendall make scones at a Native Foods Cafe Cooking Demo!

 

 Native Foods Cafe, Chicago Vegan Foods, vegan food, vegan, vegan restaurant