Bake and Destroy!

by Kelly Behr

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A blogger reached out to us inquiring if we had a good eggs benedict (sans eggs of course!) recipe. And we sure do, in fact it is one of the many recipes in our Celebrations Cookbook. (this is my plug to get everyone to pick one up, and you can thank me later after you fall in love with the shroom burgers) But back to the egg-less benedicts. I wanted to give a shout out to the Bake and Destroy blog which not only has a sweet design behind it but is full of vegan recipes, animal facts and little tid-bits everyone should know to help make our planet a more sustainable place to live.

I invite you to click here to enter the rad world of Bake and Destroy and to see our recipe in all its eggless glory.

V-Lish is Delish

Farm Sanctuary offers a great resource for even more delicious plant-based meals! Try this Mushroom Burger and many more.

Mushroom-Nut-Burgers

Native Foods uses this image courtesy of v-lish.com.

When you choose to go meat-free for lunch, you will soon discover the incredible variety of meat-free foods out there, from standbys like stir-fry to fun new favorites like Southwest Black Bean and Corn Mini Burgers (yes, we have a recipe for that!). Plus, you are taking an important step toward a more vibrant you and a better world for farm animals. Try one of these recipes for lunch today! Click here for the entire recipe!

Frijoles Borrachos (Drunken Beans!)

by Chef Kendall Huff

Native Foods Cafe

 

Looking for a new taco filling?  Or a new topper for your brown rice?  Well, I would like to suggest Drunken Beans!  They are super easy and delicious.  Sometimes I make homemade chipotle seitan sausages and top with drunken beans… kind of like a Mexican Chili Dog…. soooo delicious.  And they go great with the Jicama Salsa I posted yesterday.  So warm up those tortillas, and let's get borracho!

 

Frijoles Borrachos (Drunken Beans!)


D Beans 2Native Foods Cafe vegan restaurant, vegan recipe, vegan drunken beans

 

Makes 4 to 5 servings

15 oz pinto beans

15 oz kidney beans

12 oz dark beer*, or low-sodium veggie stock

1 cup white onion, diced

¼ cup jalapeno, diced with seeds    

1 ½ TBSP dried oregano

2 cups diced organic tomatoes

1 cup chopped cilantro

1 tsp sea salt

1 TBSP lime zest

 

1. Sauté the onions and diced jalapeno in 2 TBSP of water
for about 1 minute.

2. Add both beans and cook for 1 more minute.

3. Add the beer (or stock) and allow the alcohol to cook
out, will take about 8-10 minutes on medium heat.

4. When the beer/stock has reduce by half, add the diced
tomatoes, dried oregano and sea salt. Cook for 10 to 12 minutes. The
ingredients should be getting thick.

5. Remove the pan for the heat and finish with the cilantro
and lime zest.

 

*Dark Vegan Beer- Dark beers include porters and stouts.  Check out Barnivore.com for a FULL list
of vegan beverages from all over the world!

 


Drunken beans
Native Foods Cafe vegan restaurant, vegan recipe, vegan drunken beans

 

 

Cool and Crunchy Jicama Salsa

by Chef Kendall Huff

Native Foods Cafe

 

This cool and crunchy salsa goes great in warm corn tortillas with avocado slices, as a topper for your favorite tacos, and even as a soup garnish for a little extra crunch!  If you are not familiar with the jicama, it is a species
in the bean family. 


400px-SingkamasNative Foods Cafe vegan restaurant uses this image courtesy Wikipedia.

 

The outside texture is almost like sand paper, but the inside is crisp and creamy, similar to a pear or a raw potato.  It is great on its own or sprinkled with a little chile con limon spice.  We love it in our Ensalada Azteca and in this salsa!

 

 

Jicama Salsa

Makes 2 cups


JicamaNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, jicama salsa

1 ½ lb. jicama,
peeled and diced

½ cup Granny Smith apple, diced

½ cup red onion, diced

3 TBSP fresh lime juice

2 TBSP safflower oil

1 TBSP organic sugar or agave

2 tsp hot sauce of your choice

1 TBSP chopped cilantro, stems also

1 TBSP chopped mint

¼ cup sliced green onion

1 tsp sea salt

½ tsp ground black pepper

 

1. Combine everything together in a mixing bowl and toss
well. Be sure to evenly distribute all the spices and liquid over the diced
goodies.

2. Allow the salsa to sit in the refrigerator for 30 minutes
before serving.

 

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

Hey Hey Elote!

by Chef Kendall Huff

Native Foods Cafe

 

Elote is the Mexican name for corn on the cob, a very
popular street food that is grilled and served with the husk on. If the kernels
are removed from the husk and served in a bowl with a spoon, it’s called
esquites.  I made this for the
Cinco de Mayo Cooking Demos this year, and I am sharing it now because it is a
perfect summertime dish for snacking… and sharing!

Elote


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

5 each corn cobs, shucked

2 tsp lime juice

2 tsp lime zest

¼ cup vegan mayo*

2 TBSP vegan Parmesan cheese*

½ tsp chili powder

½ tsp ground cumin

¼ tsp sea salt

 

1. Grill/broil/BBQ the corn husks until tender and even on
all sides, about 10 minutes.

2. Combine the lime juice, zest and mayo in a bowl.

3.  Combine the
Vegan Parm, chili powder, ground cumin and salt in a different bowl.

4.  Once the
corn is ready and hot, dip/roll or brush all sides with the lime mayo.

5.  Then
sprinkle/dust with the spicy cheese blend and ENJOY!

 

 

*Vegan Mayo- Similar to regular mayo (but taste even
better!), vegan mayo is often made with soy or grapeseed oil instead of eggs or
dairy.  Some brands you can find at
Whole Foods are Nayonaise, Vegenaise
(our favorite at Native Foods!) and Earth Balance.

 

*Vegan Parmesan Cheese- Often made with nuts, seeds or soy
and nutritional yeast to get that rich cheese flavor and texture. Some great
brands are Galaxy Foods and Parma!

 

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

Cherry Bomb Brownies

by Chef Kendall Huff

Native Foods Cafe

 

For the latest Cooking Demos in June, we did a Rock ‘n’ Roll
theme… and it was freakin’ awesome! 
For the dessert, I decided to make a super a delicious chocolatey
brownie in honor of the Runaways Cherry Bomb!

 

 

Cherry Bomb Brownies        


Cherry Bomb
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan cherry brownie recipe
    

Makes plenty…

¾ cup organic, unbleached flour

½ cup vegan chocolate chips,
melted                   

½ cup organic cocoa powder

½ cup organic cane sugar

½ cup chopped walnuts

1/3 cup vegan butter

3 TBSP non-dairy milk

1 cup chopped cherries
(fresh- pitted or canned-rinsed)

4 tsp cherry juice                

1 tsp vanilla extract

½ tsp baking powder

¼ tsp sea salt

3 tsp Ener-G Egg Replacer

2 oz warm water

 

Frosting…

2 ½ cups organic powdered sugar

½ cup vegan butter

3 TBSP cherry juice (for
color)

 

1. Preheat the oven to 350
degrees.

2. Is a small bowl, whisk the
Egg replacer and the water together until fluffy, about 1 minute.

3. Place the butter and sugar
in the mixer. Using the whisk attachment beat them together until light and
fluffy. Then add the “egg” mix, vanilla extract, melted chocolate and cherry
juice.

4. In a large mixing bowl,
sift the flour, cocoa powder, salt, and baking soda. Then add ½ cup at a time
of the dry mix to the wet mix. The batter will be thick!

5. Fold in the cherries and
the walnuts. Also mix in the milk. This will help thin it out.

6. Transfer the batter into a
greased pan and bake for 35 to 40 minutes or until the brownies set. Allow them
to cool completely before frosting.



6739_10151657530615909_1372336560_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan cherry brownie recipe

 

7. Place the butter in the
mixer with a whisk and beat until fluffy. Add the cherry juice and powdered
sugar and continue to beat until the frosting is lump free. Or you can beat by hand…


7753_10151657531140909_1805347290_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan cherry brownie recipe

 

8. Frost the brownies and enjoy!


249082_10151657529780909_62059101_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan cherry brownie recipe

 

 

 

Vietnamese Banh Mi Salad

by Chef Kendall Huff

Native Foods Cafe

 

I decided to do a little deconstruction on a delicious sandwich,
which also happens to be a favorite of mine: the Vietnamese Banh Mi.  Although Banh Mi is the Vietnamese term
for all kinds of bread, it has become known as a popular type of Vietnamese
sandwich. We did the Banh Mi Special last July at Native Foods Cafe and it was a hit!


IMG_0063Native Foods Cafe, vegan, vegan restaurant, vegan food, vegan recipe, vegan banh mi

The classic version is
made with various Vietnamese cold cuts, liver pâté and vegetables. The
sandwich is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté
and mayonnaise) with native Vietnamese ingredients, such as cilantro, chili
peppers, and pickled carrots.  So for the Tour of Asia cooking demos in
May, I decided to remove the bread and add some fresh crisp lettuce and savory
tofu… resulting in a dish perfect for hot summer days, when you want something
lighter, but still satisfying.

 

Vietnamese Banh Mi
Salad


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

Serves 3 or 4 

Marinade:

1 lb firm tofu,
cubed

½ cup soy sauce

¼ cup lime juice

¼ cup organic cane sugar

5 cloves garlic,
chopped

½ cup sweet chili sauce

¼ cup Sriracha hot sauce

1 whole jalapeno,
diced

1 ½ tsp sea salt

 

In a Pickle:

1 cup hot water

½ cup rice vinegar

¼ cup organic cane sugar

¼ tsp crushed red
chili flakes

1 tsp salt

1 cup carrots,
shredded

1 cup daikon,
shredded

1 cup seedless cucumber,
sliced

 

For the Salad:

1 cup scallions,
sliced

1 cup carrots ,
shredded

1 cup cilantro, chopped

¼ cup Thai basil*, chopped

4 cups romaine lettuce,
chopped

 

Dressing:

½ cup reserved marinade
from above

¼ cup vegan mayo

sea salt to taste

ground black pepper
to taste

 

1. Combine all the
marinade ingredients together in a bowl and add in the tofu. Cover and
refrigerate for at least 45 minutes to an hour.

2- Next, whisk all
ingredients together for the pickling liquid. 

*Make sure
the water isn’t boiling hot when you add the veggies. They will go limp
*

4. Pour the pickling
liquid over the veggies and allow them to sit, at room temperature for at least
45 minutes.

5. Chop all the
components for the salad and place them in a large mixing bowl. Toss them well.

5. Heat 2 oz of
water in a sauté pan and add the marinated tofu, with about ½ cup of the
marinade, to the pan (but reserving ½ cup of the marinade for the dressing).

6. Allow the tofu to
cook for 4 to 5 minutes.

7. In a separate
bowl, whisk together the vegan mayo and the marinade liquid. Pour the dressing
over the chopped salad mix in the large bowl.

8. Plate the dressed
salad on a large serving platter and arrange the seared tofu around the sides.

9. Top the salad
with the pickled veggies.

 

*Thai Basil is a
type of sweet basil native to Southeast Asia that has been cultivated to prove
specific flavors. It has small leaves with purple stems. It has a slight sweet
licorice scent.

 
Ttar_basil_02_h_launch

 Native Foods Cafe vegan restaurant uses this image courtesy of Bon Appetit.

 

Kung Pao Lotus Root

by Chef Kendall Huff

Native Foods Cafe

 

Ahhh the lotus flower. 
It has been a divine symbol in Asian traditions representing the virtues
of sexual purity, and most of the plant is completely edible too!

654px-Sacred_lotus_Nelumbo_nuciferaNative Foods Cafe vegan restaurant uses this photo courtesy of Wikipedia.

The root
itself is rich in fiber, Vitamin C, Vitamin B6, potassium and manganese.  I created this dish for the Tour of
Asia Cooking Demos in May.  The
lotus root stands in for the traditional chicken or beef, and does a mighty
fine job.   


Lotus_rootNative Foods Cafe vegan restaurant uses this photo courtesy of Joy Harari.

Note that
this recipe calls for Sichuan peppercorns, which is one of the main spices used
in Szechuan cuisine and making five-spice powder. Unlike other peppercorns,
this one has a slight lemony overtone, and pairs well with star anise and
ginger. They all mesh nicely. From 1968 until 2005, it was illegal to import
Sichuan peppercorns into the United States. They were viewed as carriers of a
tree disease that can potentially harm citrus crops. The ban has now been
lifted in light of new processing methods. However, the 37-year ban resulted in
a distinct American version of the Kung Pao recipe that does not incorporate
Sichuan peppercorns.  But we are
going to utilize them now!


 
450px-Sechuan_pepperNative Foods Cafe vegan restaurant uses this photo courtesy of Wikipedia.


Kung Pao is believed
to be named after Ding Baozhen, a late Qing Dynasty official, a one-time
governor of Sichuan. His title was Gong Bao, which literally means "palatial guardian".  The name "Kung Pao" is
derived from this title.

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

 

 

Kung Pao Lotus Root

431863_10151637067100909_319913906_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan kung pao, kung pao lotus root

 

Serves 3 to 4

 

2 TBSP safflower oil

1 lb lotus root   

1 each dry chili peppers (soaked and halved)

½ tsp Sichuan peppercorns  

2 TBSP chopped ginger

8 each scallions, chopped, white and green separated

1 cup red pepper, large dice

2 TBSP soy sauce

2 TBSP dark (black) vinegar or rice vinegar

1 TBSP organic cane sugar or agave

2 TBSP sweet chili sauce

1 tsp sea salt

1 TBSP organic cornstarch mixed with 2 oz cold water

3 TBSP roasted peanuts

 

1. Soak the red chili pepper in hot water for 30 minutes. If
you like it HOT…use more than one.

2. Peel the lotus root, cut into ½ inch thick rounds and
soak in water for 15 minutes.

**If you see them already cut and packaged…GET THOSE!

3. Drain the lotus root from the water.

4. Heat the oil up in a saucepan on high heat. Add the chili
pepper and Sichuan peppercorn and sauté for about 1 to 2 minutes.

5- Add the chopped ginger, red pepper pieces, and the white
scallion pieces. Sauté for another 1 minute.

6- Add the lotus root and sauté for about 3 to 4 minutes.
Add the soy sauce, vinegar, sweet chili sauce, sugar, and salt.  Mix everything together well, but
sautéing & flipping…no utensils!

7- Add is the cornstarch slurry and allow it to boil and
coat the veggies.

**Garnish with peanuts and the green scallions.

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan kung pao, kung pao lotus root