Monthly Archives: September 2014

Sacramento – Noble Vegetarian

My favorite part about traveling the west coast, well after the trees, the ocean, the flowers, and abundant avocados, is that there are tons of Asian restaurants seemingly everywhere you go. Vietnamese, Thai, Japanese, Indian and every cuisine in between are all over the place. Every time I come to Sacramento I get to check out a new place and this time my mom brought me to another Vietnamese themed all vegetarian spot called Noble Vegetarian. They have every kind of vegan meat on the menu so I wanted to try every one! We started with the vegeham paste wontons. My mom was very wary but she ended up loving them as did I. 

We were also very impressed with the vegeprawn spring rolls. I was a bit nervous since I’m allergic to eating the animal shrimp but I’m happy to report that they were indeed vegan and I had no ill effects. God, that would be the worst! 

Next, we tried the Vegebeef Vegetable Medley and it, unfortunately, reminded me of a Beef Vegetable Medley you could get at any shopping mall. No, I take it back, the vegetables had more bite than you’d find at the mall. It just wasn’t anything special. 

Finally the soup came. I had a hard time deciding which one to try, there was a whole page of the menu dedicated to vegan soups and this NEVER happens in Austin. In the end we went with Au-Lac Sweet and Sour because I just couldn’t decide and I saw it had rice paddy herbs.

I was excited when it came out to see that it was completely loaded with vegetables, tofu, more shrimp, pineapple, tomatoes, okra, and who knows what else. It was delicious. I was sad I didn’t have room in my belly for vegan flan. That’s twice now on this trip I’ve been too full to try it. URGH!

And that ends 2014 VeganMofo for me, I am super proud of myself for pulling it together after my dismal start. There is plenty more to come.

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San Francisco – Gracias Madre

I decided that I’d had about enough of Austin and headed out to California to spend some quality time with my mom this week. It’s been gorgeous. Yesterday we went to San Francisco to visit some friends and stop at one of my all time favorite restaurants Gracias Madre which I hadn’t been to in a few years. I saw that they opened up a beautiful location in LA and I sure hope Austin is next. California Mexican food is so different from in Texas. I love it. We started with the potato and masa gorditas.

They were fried perfectly crisp and soft inside and served with a cashew cream and the ubiquitous avocado. We also got the mole empanada. The last time I was here I wasn’t a fan of their mole but with the sweetness of the fried plantain in the empanada it was more balanced and delicious.

For my entrée I chose the pozole because I’d heard it was delicious and also I had in my mind all day that it would be cold and foggy in SF. It was sunny and warm but, whatever, I was set for some soup.

It was yummy and chock-full of avocado but it wasn’t as good as the recipe make at home all the time. I was hoping after this to try the flan but by the time our waitress came back all that food had hit my belly and there was no way. For dinner we went to Dosa on FIlmore and I’m still recovering from all the delicious cocktails, Uttapam, potato and basil spicy dosa and every kind of chutney. If you go, and you should, make sure you ask for the vegan menu because it’s very clear and even mentions if cashews are used which I know many are allergic too. It was magical, highly recommended. Now I’m going to lie down.

Ahhh, vacation.

Secret Ingredients: Miso

I don’t know what I would do without miso. It’s a key element to almost everything I make. I read that in Japan miso is as important as cheese is in France and you can go to specialty stores and seek out whatever miso you like from hundreds of different kinds. There are similarities to the two victuals. Both are craft foods that have been around for hundreds of years and, since they are fermented, vary greatly depending on the ingredients used, the weather, and even the processing. According to Japanese mythology, miso itself is a gift to mankind from the gods to assure lasting health, longevity, and happiness. Basically, it is made by cooking soy beans, mixing them with salt and a culturing agent called koji which is a fermented grain and then it’s aged in wooden vats. I became very interested in making my own after reading Wild Fermentation years back but, with the intense heat in Texas, I’m always a bit leery of trying my luck at fermenting. I’m excited, because later this year in November the author of that book Sandor Ellix Katz is coming to Austin for the fermentation festival so I really want to go and learn more about our unique issues.

As it is now, I buy all kinds of miso and usually have a couple of different ones in the fridge. For a while I was hooked on the Dandelion Leek one from South River pictured above but I always have a white on hand and keep trying different kinds. Anywhere where mustard is called for I sub in miso. I love love love simple creamy tahini miso dressing on roasted vegetables, bowls, or even salads. I think miso gravy is amazing. To make any sort of cheesy vegan recipe miso is a must. Of course, most people think of miso soup when they think of miso and I do enjoy the simple Japanese version in the winter but I’ve also learned you can add miso to just about any soup and it will improve it. It’s basically salty fermented goodness packed with protein and probiotics which makes it a perfect vegan food.

Miso Glazed Brussels Sprouts

Secret Ingredients: Coconut Butter

Windy-City-Organics-Dastony-Coconut-Butter-608819794600I think I first became aware of Coconut Butter years ago when I decided to go on a raw foods diet. One of my favorite recipes from that time was from Raw Food/Real World’s Macaroons which are basically coconut butter and almond flour dehydrated. During this experiment with raw food I learned a lot about myself, mainly that I prefer cooked food. I did continue to make the macaroons for Christmas and occasionally used the coconut butter when called for in recipes for other desserts.

It wasn’t until a few years ago when I learned to saute savory foods in coconut butter that I started to realize it makes almost everything taste good. I am not really a fan of quinoa, for example, but if I wash it and then saute the seeds for a minute in coconut butter before adding the water they become both aromatic and buttery rich. It works even better with rice. I love re-frying beans in a bit of the coconut butter or starting curry in the oil, or even finishing some off with a dollop if it’s missing that something.

Coconuts are one of the oldest foods in recorded history. There are all sorts of uses beyond making coconut cream pie and coconut radios. The butter itself is a great moisturizer and you can even remove eye make-up with it. If you were ever trapped on a tropical island they would be the first thing you’d probably start eating since they are delicious and full of fat. Don’t fall asleep under the coconut tree though, I learned on a trip to Costa Rica that more people die from getting whacked on the head from a falling coconut then by shark attacks. It’s made me wary of the beach ever since.

We humans get our revenge of coconuts though. In order to make the butter one must first create an emulsion of the raw coconut meat and water. “Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them.” YIKES!

I think in most of the raw coconut butters you find at the co-op are just ground up, perhaps using elephant labor as is depicted on the jar above. BUT if elephants are laboring over our coconut butter aren’t we exploiting them and therefore making the product less vegan? I am hoping it’s just a cute picture but it really raises some questions that we, as a community, will have to someday face.

Secret Ingredients: Aji Amarillo

Yesterday, I did a post about how much the use of Mojo de Ajo has improved my cooking and so I thought I would talk about some other “secret ingredients” that have improved my cooking over the years.

In Terry Hope Romero’s cookbook Viva Vegan I learned about Aji Amarillo peppers, I soon found it at Fiesta and it’s been a staple ever since. Fiesta has both the paste and the peppers but I have stuck with the paste because it’s just so dang easy to use. Aji amarillo is a pepper that is mostly used in Peruvian food where, as I understand, they use it in just about everything. It’s from the family Capsicum baccatum which is full of peppers we don’t use a lot here in the states. The only one I’m familiar with is the Peppadew. I have heard that this family is easier to grow here because we don’t have the same pests, ours go after bell peppers and jalapeno, but I didn’t have much luck this summer. Actually, none of my peppers grew so it probably had something to do with me and my inherent laziness.

The pepper paste is good in all sorts of things, one of my early favorites was coating tempeh in it and then grilling with it as I learned in Viva Vegan. But, adding a bit to anything that could use a bit of fruity, delicious, spiciness like corn chowder and salsas is great too. I learned that in Peru they use it in cheesy sauce and, truly, that is where it really shines. One of my all time favorite recipes is the Mac Daddy from Veganomicon and when I added some Aji to the sauce it really took the dish to the next level. Like, best thing I ever had level. Like, I can hardly even look at this picture because I can’t stand to remember how good it was. Other changes we made to the Mac Daddy is using miso instead of mustard, a bit of lime instead of lemon, adding more flour, and using panko on top in the final baking. In the picture below I actually used some old flour tortillas and it was just wonderful. 

So if you see some around grab it and start experimenting. I bet it would be just wonderful in homemade queso.

Secret Ingredients: Mojo de Ajo

Roasted garlic, fruity olive oil, salt, and a bit of acid are the most important and simplest ways to add tons of flavor to any recipe. I learned about Mojo de Ajo in the new book Vegan Tacos and it has quickly become my secret ingredient superstar.

Basically, you roast a cup and a half of peeled garlic cloves in 2 cups of oil in the oven with some salt for almost an hour. Then, you add half a cup of lime juice and roast for another 20 minutes and the “gravy” turns golden. After that you let it cool, pour it into a jar, and use it in every single thing you make. Add some on roasted potatoes! Cook your fat-free refried beans in it and laugh at the fat-free label! Start your tofu scramble with some mojo! Add some of the garlic to your pizza! Here is the recipe from Rick Bayless.

It’s the most wonderful short cut ever and I wish someone had told me about it years ago. The hardest part was finding already peeled garlic cloves but they were in a back refrigerator at Sam’s Club which means Walmart and Costco probably have them too. Of course, you could peel the heads yourself too but for me it made more sense to drive around to every store in town. I also got some fancy tequilla at the Spec’s next door after talking to a wonderful sales associate from Guadalajara for quite some time so it was actually a very fruitful trip to the strip mall center of South Austin. Maybe I should do a post on tequilla before I forget everything he told me.

In my travels I also learned that while mojo means “sauce” in Spanish (pronounced Mo Ho) when we are talking about “working that mojo” (pronounced Mo Jo like the helper monkey in that episode of the Simpson’s) we are actually referring to a magical charm bag used in hoodoo. I had no idea. That’s three kinds of mojo! 

Super Natural Foods – a new raw vegan meal delivery service in Austin

A few weeks ago I was contacted by Super Natural Foods to let you all know about their new meal delivery service here in Austin. Normally, I wouldn’t be too excited about another raw cleanse program but this one really caught my eye because they are using local, organic, vegan products, they deliver, and along with some raw food experts, the executive chef from Beets is involved. I thought Beets had really delicious raw foods and I was sorry to see them close down. Also, I’ve been eating tons of tacos and ice cream lately (but not yet ice cream tacos) so I thought it would be a good idea to get some raw veggies into my diet. They deliver a big bag of all the food that you will need for the next day at around 7pm, right after they make it, so that you will be all ready for the next day. When I got my bag I couldn’t believe how much food was in it. 

I was actually feeling really ill the next day so it couldn’t have come at a better time, although my pictures did suffer from my lack of attention to detail! I assure you that all the food was amazingly fresh and vibrant. In fact, that is what I was most impressed with overall, everything from the vegetables to the containers, to the details of the diet seemed very high quality.

The day started with Strawberry Banana Malt Smoothie which I really adored. I usually don’t like smoothies that aren’t fresh out of the blender but this one was still delicious even though it was made the day before. Maybe it’s a high-powered blender thing? Their Signature Green Juice was still fantastic too, I was worried from looking at it that it might be to grassy but it was really tasty with a nice mix of greens and other vegetables like cucumber. Included with the food is a days worth of supplements including a pro-biotic,  a blood purifying herb called manjistha, and a colon cleansing herb called triphala. They also packed in some shots made with lemon juice, ginger juice and cayenne pepper and are meant to optimize your digestion. 

For lunch a beautiful Eggless Egg Salad Bagel with crudite was included. As a flour bagel lover I was a bit wary of this but it was tasty and healthy and the portion was quite large. In fact I wasn’t even hungry for dinner!

Don’t worry, I still ate the snack which was Maca Energy Nuggets. They didn’t sound too enticing but I absolutely loved them. I wouldn’t even let Dan try them (Shh it’s a good thing he just looks at the pictures). I ate them with the zucchini soup  which I wasn’t a big fan of but I think they are going to work on.

This was served with a salad of petite Greens with shaved root vegetables, sweet 100 tomatoes and fennel vinaigrette. which was still beautiful by the time I got to it the next day. 

It’s a lot of food for one person! I think this would be a great option for someone with a healthy appetite that wants to get more healthy things into their body. Since it’s delivered and all the meals are ready to go it would be great for anyone that doesn’t have time or interest in dealing with preparing raw food. It would be perfect, too, for somebody who is dealing with an illness. I know from experiance that it can be impossible to aquire healthy food like this when you are too sick to drive anywhere. It’s much easier to do a taco cleanse 🙂

Good luck to Super Natural Food, I hope that you all are super succesful.