Native Foods Blog

Impromptu Potato Gratin with Broccoli & Melted Leeks

by Holladay Allen

Native Foods Cafe

 

So I had an extra jar of my favorite cashew cream sauce in my fridge, and I wanted to use it before it went the way of the kitchen sink, or down the kitchen drain rather.  I noticed some good-looking leeks at the farmers market and I had some broccoli and Yukon golds at home… so I thought, “good grief, I need to make a gratin.”  And this amazing Broccoli, Potato and Leek Gratin emerged all warm and bubbly and creamy from my oven.  So I would like to share it with you.

 

Creamy Potato Gratin with Broccoli & Melted Leeks

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3-4 Yukon gold potatoes, peeled & sliced thin… real thin

1 heaping cup of broccoli, sliced thin lengthwise

2 leeks, sliced in thin rings

3 cloves garlic, minced

2 cups cashew cream sauce*, (use the recipe for the liquid part here)

1 cup shredded vegan cheese of your choosing

½ cup brad crumbs

salt and pepper to taste

 

Make sure to give your leek rings a nice bath first! Place in a bowl of cool water.  The dirt will fall to the botoom, then just scoop the leeks out with a slotted spoon or your hands.

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Boil sliced potatoes until just tender, but still really firm.  Just keep checking them.

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Drain, rinse with cool water and set aside.

Saute leeks & garlic in a little bit of water until softened and light brown.  Add salt and pepper.

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Preheat oven to 350.

Prepare cashew cream sauce  (use the recipe for the liquid part here).

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

 

Place a layer of potatoes in bottom of 9x13 baking dish.  Coat with a layer of cashew cream sauce.Top with broccoli, then leeks, then some more cream.  And repeat layering till you’re all out!  Sprinkle cheese & bread crumbs on top and bake for 40-50 minutes.

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Remove from oven and let cool.  I served with a delicious spinach salad.  Enjoy!

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* The cashew cream sauce, or liquid part of the chowder, makes a great sauce for lots of dishes, like vegan alfredo or carbonara, lasagna and gratins too!

Cardamom Rose Face Mask and Rosewater Toner

by Mandi Meek

Native Foods Cafe

 

I love walking into Native Foods, telling our baker good morning and breathing in the aromas of our delicious desserts -- yum!

 

After experimenting with some new beauty recipes, I crafted a dreamy facemask honoring the beloved Cardamom Rose cupcake. I don’t know what it is about cardamom and rose but the two together are irresistible!

 

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The ingredients list includes cardamom, organic pure rose essential oil, and oatmeal. Here’s why:

 

Cardamom: Primarily used for its therapeutic scent, it also has antiseptic and anti-inflammatory benefits.

 

Organic Pure Rose essential oil: It offers a therapeutic scent, anti-inflammatory benefits, hydration, astringent properties, antioxidants and Vitamins A &C. I splurge and buy only organic to ensure that the pesticides stay away from my delicate skin! Flowers are heavily treated with pesticides even more so than foods because they are not intended for human consumption. Also, it is important to get pure oil in order to avoid getting a product that is diluted.

 

Oatmeal: It absorbs dirt and oils, soothes, exfoliates, and restores skins pH balance.

 

Sounds amazing, right? So, now let’s put it all together!

 

Cardamom Rose Face Mask

 

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¾ cup of plain oatmeal

1 cup of water

1-3 drops of rose essential oil

a pinch of ground cardamom

 

Mix your oatmeal, cardamom and water together in a pot and bring it to a boil.  Let it cook for about 2 minutes and then allow it to cool off until it can be handled. Stir in 1-3 drops of rose essential oil. Apply the mask and allow it to sit for about 15-20 minutes. Splash your face with water and give it a nice, gentle scrub before washing it all off with warm water. Pat dry and follow up with a spritz of rosewater toner.

 

Rosewater Toner

½ c of filtered water

6 drops of rose essential oil

4 fluid oz spray bottle (glass or high quality plastic)

 

First pour filtered water into container leaving some room for oil and the spritzer cap. Add oil. Shake before every use. (tip: I use an old perfume bottle that I washed with vinegar to remove the remaining perfume)

 

There you have it: a great gentle toner and one of the most delicious masks. Plus, it’s easy as cake – cupcake that is!

 

A quick lesson about roses:

 

 

Although organic, responsibly and sustainably grown roses may not be easy to come by it is important to buy only this variety. The standard rose is coated in pesticides and dyes, which run-off into water sources. As one can imagine, the run-off is extremely harmful to wildlife. Even rose products such as essential oils or rosewater, should be organic because the roses used to create these products are heavily sprayed as well. When creating beauty recipes, I always use organic because ingredients that were sprayed with pesticides could have an adverse effect on the skin.

 

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The Mediterranean Diet Break Down

by Holladay Allen

Native Foods Cafe

 

The Mediterranean diet has long been heralded as wonderful means to health and longevity.  So much so that Wikipedia refers to is as “a modern nutritional recommendation.”  So what exactly comprises the Mediterranean diet?  Well the staples are:

• legumes
• grains
• fruits
• vegetables
• olive oil

 

Then pepper in some fish, a bit of dairy, a glass or two of wine and meat in small amounts.  So pretty much a vegan diet…. with small amounts of non-vegan foods.  This diet is based on the traditional diets of Italy, Greece and Spain…. and Morocco too.  And of course, there is a nice amount of exercise worked in there too.  And I’m not talking going to the gym and doing an hour of intense physical activity on a machine… but rather walking instead of driving, swimming and other mild, “regular” everyday activities. 

Here is the Vegan Mediterranean Diet Chart I found on One Green Planet: 

So you know someone did a study to measure the effects of this: A 10-year study found that adherence to a Mediterranean diet and healthful lifestyle was associated with more than a 50% lowering of early death rates.  A 5-year study of 7,447 people reported that the Mediterranean diet reduced the risk of heart disease in people at high risk by "about 30 percent" when compared with individuals on just a low fat diet. (Wikipedia)  Wow, that is pretty impressive!  And imagine the increased positive results if you eliminated the meat, dairy and fish.  And it isn’t really that hard.  For instance, when I think Mediterranean diet, I imagine sitting in Greece eating delicious tomatoes, cucumbers, fresh baked bread, maybe some hummus… and I know a lot of folks would be envisioning feta cheese thrown in that mix.  And guess what?  It is super easy to make vegan feta…. Yes!  Vegan feta! 

Herbed Vegan Feta 

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1 pk firm tofu (not silken, I love Wildwood)

¼ cup olive oil

¼ cup lemon juice

½ cup red wine vinegar

1 TBSP dried oregano

1 tsp dried basil

salt and fresh cracked pepper to taste

 

Crumble tofu in to small pieces and place in bowl.  (Sometimes I let the tofu sit in a some vinegar or lemon juice for a few hours, then drain and add the marinade.... I think it helps curdle it a bit more... for a cheesy effect... and sometimes I just marinate it with the dressing below.  Depends on my mood.)

Place remainder of ingredients in blender and buzz.  Add more salt, pepper and oregano if needed.  Pour over tofu and let marinate at least overnight…. But the longer the better! Should keep nicely for up to 2 weeks.

 

Update:  A guest shared with us an article by Dr. Dean Ornish that refutes some of the findings in the study mentioned on Wikipedia.  Here is the link: http://www.huffingtonpost.com/dr-dean-ornish/mediterranean-diet_b_2755940.html

 

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Homemade Avocado Mask

by Cassie Younger

Native Foods Cafe

 

The Great Avocado Crunch Wrap of 2013 has officially started the avocado craze here at Native Foods! And with Cinco de Mayo just behind us, there are sure to be some of those ol’ “Alligator Pears” sitting around your kitchen the next few weeks.

Native Foods Cafe vegan restaurant uses this image courtesy of Hair Geekly.

If ever you find yourself sick of guacamole (!!!!!) or your x-ray vision wasn’t working properly at the store and your little Haas turned out to be a not as pretty inside as you’d imagined, do not fret. You can easily turn that less-than-perfect  avocado of yours into a nourishing , moisturizing hair or face mask. Or maybe both, if you wanna get super guac'ed up!

Avocados are rich in vitamin D, A, E and fatty oils that are great for deep conditioning dry or damaged hair and skin. Vegetables really can make you beautiful inside and out.

So bust out your granny’s shower cap and dump that guac on your head!

Native Foods Cafe vegan restaurant uses this photo courtesy of The Beauty Edition.

 

 

Avocado Hair Mask (for all hair types )

Stir up 1 avocado and 2 tablespoons olive OR almond oil.

Depending on your hair type, leave on 15-30 minutes  (30 for dry/damaged hair)

Rinse WELL.

 

If you have dry skin, I would also recommend this face mask for the same reasons. Moisturize! Bonus points if you do both at the same time.

 

Avocado Fair Mask (for dry skin)

Mix 1/2 ripe avocado and 1/3 cup oatmeal.

Apply the paste to your skin and leave on for 10-15 minutes. Rinse.

 

Now…go celebrate with your luminous new locks and glowing complexion! 

 

 

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Vegan Perogies for you!

by Alison Vellas

Native Foods Cafe

 

This vegan version of a Polish dumpling is filled with creamy potatoes, onions, seitan, and sauerkraut….which might not be very traditional, but is certainly tasty! These perogies are adapted from a very trusted source…Isa Chandra of the Post Punk Kitchen. This recipe takes some time and skill, so be patient. The result is sooo worth it! Makes…a lot.

Vegan Perogies

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For the filling:

3-4 large potatoes, peeled and chopped

1 medium onion, diced

4 TBSP canola oil

8 oz. of seitan crumbles (I used Italian-Style Upton’s Naturals)

2/3 cup sauerkraut

1 tsp salt + more to taste

freshly ground pepper to taste

 

For the dough:

unbleached flour

canola oil

warm water (NOT HOT)

salt

 

To serve (choose any combination)

• Applesauce
• Vegan sour cream (Tofutti isn’t too hard to find)
• More sauerkraut

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Bring a large pot of water to a boil while you prep your ingredients. Boil the potatoes for about 10-12 minutes, until soft and easily punctured with a fork. While the potatoes are boiling, heat the canola oil in a separate pan on medium-high heat, and add the diced onion. After 2 minutes, add the seitan crumbles and stir so everything is coated with oil. Let the onions cook until they are translucent, about 5 minutes. Drain the potatoes when they are finished boiling, and transfer them back to their pot (off heat). Add the seitan/onion mixture and the sauerkraut to the pot. Using a potato masher, make the mixture as smooth as possible. Add in salt and pepper to taste, and mix in thoroughly.

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Make the dough while the filling mixture cools. In a large bowl, stir water and oil together. Add 2 cups of flour (reserving 1 cup) and the salt, and mix with a fork. The mixture will probably be sticky, but you can being to work it with your hands to start forming a dough ball. Sprinkle a clean counter with flour, and start kneading the dough, gradually adding in the rest of the cup of flour. You might need to add more flour if your dough is too sticky (if it sticks to your hands it’s too sticky). Knead for 10 minutes, until smooth and elastic.

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Divide the dough into 2 pieces. Dust more flour on your countertop and start rolling out one of the pieces with a rolling pin. Don’t be a sissy—use some force! You want to get this dough pretty darn thin. Not too thin though! It’s going to be stretched out more when we fold the perogies. Using a round cookie cutter or edge of a round glass, start cutting out circles of dough. Set them aside on a cookie sheet for convenience.

Put a large bot of water on to boil. To fill the perogies, take 1 generous tablespoon of filling and place in the center of the dough circle.

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Brush a small amount of water around the edges of the dough, take one side, and fold over. Press the edges together firmly. If you feel fancy you can “wave” the edges by pinching them together. This part takes some patience. When all your perogies are filling and your pot of water is boiling rapidly, you can start dropping those babies in! They only take about 2 minutes to cook, and you will know they are done because the float up to the top of the water. Scoop them out one by one with a slotted spoon onto a plate.

This step is optional, but worth the extra time: heat up a generous amount of oil in a saucepan and fry the perogies until golden brown on both sides. Some people like simply boiled perogies, but I love that extra crunch that frying provides.

Phew! You’re done! Take a second and congratulate yourself. Now go eat all those yummy perogies.

 

 

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Spicy Taco Pizza

by Alison Vellas

Native Foods Cafe

 

Vegans can have “fusion” food too. Indulge in this spicy pizza loaded with classic taco fillings. It may be…unconventional, but it is definitely delicious!

Spicy Taco Pizza

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You will need:

1 store bought or home made thin pizza crust

Can of refried pinto beans (Goya brand is vegan, check the ingredients!)

1 ½ cups Chipotle-Butternut nacho cheese (recipe below)

1 ½ cups vegan taco meat substitute, such as Smart Ground (Mexican Style)

¼ cup of your favorite salsa

4 green onions, chopped

1-2 tablespoons of chopped pickled jalapenos

1 avocado, diced

1 bunch of romaine lettuce, washed and shredded

 

Recipe for Chipotle-butternut nacho cheese (adapted from Artisan Vegan Cheese):

½ cup of cooked butternut squash

2 tbsp raw cashews

1/3 cup plain, unsweetened non-dairy yogurt

1/3 cup water

¼ onion, diced

2 ½ TBSP nutritional yeast flakes

1 ½ TBSP tapioca flour

¼- ½  of a chipotle chili (the canned kind in adobo sauce)

½ tsp. salt

 

Blend all ingredients until smooth, then transfer to a medium saucepan and cook on medium heat, stirring frequently for 2-5 minutes. The consistency should be thick and a little gooey.

 

Preheat the oven to 375 degrees farenheight

Place your pizza crust on a lightly oiled baking sheet. First, spread on your can of refried beans, using a spatula to coat the crust evenly. Top the beans with ¾ of the butternut nacho cheese, and then sprinkle on your “taco meat.” Pour on the remaining nacho cheese and the salsa. Bake for 10-15 minutes, until the crust is crispy (this might take longer with a homemade crust).

Add your green onions, jalapenos, avocado and shredded lettuce to the top, cut, and enjoy!

 

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Vegan Shrimp Scampi

by Holladay Allen

Native Foods Cafe

 

Another National Food Day!  Today is officially Shrimp Scampi Day.  Now it seems that “Scampi” has become known almost exclusively as a dish, or method of preparation, where shrimp is sautéed in garlic butter, white wine and a little bit of parsley.  But in actuality, “scampi is a culinary name for a kind of small lobster known as Nephrops norvegicus, Norway lobster, Dublin Bay prawn, langoustine or "true scampi".” (Wikipedia). 

Native Foods Cafe vegan restaurant uses this photo courtesy of Wikipedia.

So scampi has nothing to do with garlic, or butter, or wine…. or even shrimp?  Sorry Nephrops & co, as the shrimp have stolen your scene, and your namesake… but at least a lot of you will be spared your lives, as culinary huntsman mercilessly execute shrimp to complete their scampi masterpieces.  So anyway… shrimp scampi can be done vegan…  so let’s leave the Nephrops and the Shrimps alone, and get our konjac on!  I know, you guys are like, what is she even talking about anymore?  Konjac root, or devils’s tongue, is similar to a yam and is used to make vegan seafood substitutes.  I know it is weird, but it is a nice alternative for those on a plant-based diet.

Native Foods Cafe vegan restaurant uses this photo courtesy of Riceplex.

One of the easier to find brands is Sophie’s Kitchen.

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And the nice thing about konjac is it is fat free and very low in calories.

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And it looks A LOT like shrimp….

 

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So let’s give this “scampi” dish a whirl.  I opted for a lower fat version, with minimal oil (usually it is alot of butter)… and it came out delicious.  If you are weary of the vegan shrimp… try using oyster mushrooms instead.

 

Vegan Shrimp Scampi

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Ingredients

2 teaspoons olive oil

1 pk Sophie’s Kitchen Vegan Prawns, or 1 lb oyster mushrooms with stems trimmed

3 cloves garlic, minced

1/3 cup dry white wine

½ tsp salt

¼ tsp fresh ground black pepper

¼ cup fresh flat-leaf parsley, chopped

2 TBSP fresh lemon juice

1 TBSP capers, optional

 

Directions

Heat oil in a large skillet over medium-high heat.

Add shrimp, saute 5 minute, until lightly golden

Add garlic, saute 2 minute.

Stir in wine, salt, and pepper, bring mixture to a boil.

Reduce heat to medium, cook 30 seconds.

Add parsley and lemon juice, toss well to coat.

Cook a couple more minutes to let flavors absorb, and a bit of the liquid cook off.

Toss with pasta, serve over rice or with a warm baguette.

 

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Vegan Steak… it’s what’s for dinner!

by Holladay Allen

Native Foods Cafe

 

Today is National Prime Rib Day, so I thought it would be nice to share a nice vegan steak recipe… so we can enjoy a “classic American” meal with the cows.  I think the cows will enjoy this recipe just as much as we do.  I modified this fabulous recipe just a bit… Thanks Vegan Brew!

 

Vegan Steak!

 

Dry ingredients:

1 cup vital wheat gluten


¼ cup nutritional yeast


2 TBSP. corn meal


1 TSP. onion powder


½ tsp Krazy Salt, or other seasoning

 

Wet ingredients:

¼ cup rehydrated mushrooms (I used a mix, and placed in 2 cups hot water), reserve mushroom soaking liquid

¾ cup water


2 TBSP vegan Worcestershire sauce

1 TBSP tahini


½ tsp Dijon mustard


½ tsp truffle oil

¼ tsp smoked salt, or regular sea salt

 

These are the mushrooms... they look strange, but are uber delicious!

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Basting Sauce:

½ cup reserved mushroom liquid

2 cloves garlic

3 TBSP vegan Worcestershire sauce

fresh ground black pepper

Blend all ingredients together.

(I placed in blender without cleaning the previous “wet ingredients” so there was still a bit of that in there)

 

Steak Makin': 

Preheat oven to 350.

Mix together the dry ingredients.

Blend all liquid ingredients in a blender.  It is going to resemble a creamy mushroom soup.

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Mix the liquid ingredients into the dry. Knead for 30 seconds to a minute.

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Slice or pull off pieces and flatten into steak-shaped rounds.

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Place steaks on a non-stick or lightly greased baking dish.

Bake for 10 minutes, then flip and baste with some of the basting sauce.

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Return to the oven for another 20-25 minutes or so, until most of the basting liquid is gone.

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Once ready to serve, quickly sear in a pan with a touch of vegan butter and vegan Worcestershire sauce to finish it off.

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I served with mashed potatoes, broccoli and Miso Gravy from Happy Herbivore with added onions and mushrooms.... and I used the reserved mushroom liquid for the gravy... delicious!

 

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Vegans from Down Under

by Chef Kendall Huff

Native Foods Cafe

 

Today is Hug an Australian Day and as an early 80’s baby, I started liking Australia after Mick Dundee showed me what was going on.  I would definitely give Mick a hug today!

 

 

 

I have never been to the continent, but I have heard that vegetarians and vegans are a huge population over there.  So this sheila starting doing a little research on the vegan cuisine and found a few trends. I noticed a lot of recipes using capsicums (red peppers), sweet potatoes and bean burgers. So in honor of this intriguing place, I have made a pretty ace lunch for myself!

 

A Proper Australian Vegan Lunch

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Roasted Sweet Potato Salad

 

2 each sweet potatoes

1 TBSP safflower oil

2 cups chopped romaine lettuce

4 each cherry tomatoes, halved, or 1 Roma tomato diced

¼ cup chopped, raw almonds

1/8 tsp sea salt

a drizzle of balsamic glaze

a pinch chopped parsley

 

1. First preheat your oven to 350 degrees.

2. Rub the sweet potatoes with the safflower oil and place then on  baking sheet.

 

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3. Roast for 30 to 40 minutes. The larger sweet potatoes will take longer. Use the toothpick method to make sure they are done. Once they are, allow them to cool before peeling.

4. Once the potatoes are cool, peel off the “wilted” /roasted skin and dice into cubes.

 

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5. Arrange the romaine on the plate, add the tomatoes, cubes potatoes and chopped almonds. Drizzle with a little olive oil and the balsamic glaze.

 

 

Bonzer Bean Burger :

Makes 2 burgers

 

1.5 cups cooked and cooled beans (kidney or adzuki work best)

½ cup red onions, diced

1 clove garlic, minced

¼ cup scallions, sliced

1 tsp soy sauce

1 cup breadcrumbs

1 tsp poultry spice

1 TBSP unbleached flour (any flour will work)

1 TBSP safflower oil

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1. After the beans are cooked (you can used organic canned also- I like Eden’s brand), place the beans in a bowl and mash them with a potato masher or whisk. Set them aside.

 

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2. Heat the oil in a sauté pan and add the red onions and garlic. Sauté for about 2 minutes are until the are translucent. Add them to the beans bowl.

 

3. Add the scallions, soy sauce, breadcrumbs, poultry spice and flour. Mix well with clean hands.

 

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4. Form patties using your hands or ring mold. Heat up another sauté pan with 1 TBSP of safflower oil. Place the patty in the pan and sear on both sides.

 

5. Dress up your bun with whatever you like. I used arugula (for my bitter), vegenaise and avocado (for my creaminess) and alfalfa sprouts for a crunch. And serve it with the Sweet Potato Salad.

 

 

 

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Zuperb Zucchini Bread

by Holladay Allen

Native Foods Cafe

 

Someone must realllly like Zucchini Bread…. So much so that they created a whole day to celebrate it.  Now that is some zucchini bread passion.  Well if they were using this recipe, I really can’t blame them…. It is incredibly delicious and moist, and well, practically perfect.  People sometimes complain that they have too much zucchini growing in their gardens, or under their porch… So get out your graters friends, and let’s make some zucchini bread!  I modified this recipe just a tad from this recipe here on Dairy Free Cooking.  Happy National Zucchini Bread Day!

 

Zuperb Zucchini Bread

 

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

¾ tsp baking powder

2 tsp ground cinnamon

2 cups organic sugar

¼ cups safflower oil

½ cup non-dairy creamer (I used MimiCreme)

¼ cup almond milk

2 tsp vanilla extract

3 ½ cups grated zucchini

1 Recipe Crumble Topping (recipe below)

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1. Preheat the oven to 350F. Lightly grease 2 loaf pans, or 4 mini-loaf pans, or muffin tins, or whatever you would like….

2. Prepare the batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside.

3.  In another mixing bowl whisk together the sugar, oil, cream, milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.) Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini.

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4. Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full. If using the option crumble topping (recipe below): sprinkle the topping evenly over the surface of the batter.  Now, in the this recipe fell slightly short of 2 loaf pans, so I used a mini muffin tin and one loaf pan.

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5. Bake at mini loaves and muffins 350 F for about 35-45 minutes, or until the loaves are golden brown and a toothpick or knife inserted into the center of a loaf emerges clean. For regular loaves, bake at 325 F. for 70-80 minutes, or until a toothpick/ knife comes out clean.

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Crumble Topping

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 t. ground cinnamon

1/4 cup vegan butter

 

1.In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed. Use your fingers to cut in the butter until the mixture resembles large crumbs. Use to top vegan zucchini loaves before baking!

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