Monday, May 31, 2004
Yankee BBQ Ribs and Limey Potato Salad, A Memorial Day Reunion 60 Years Ago Today
Ingredients
1/2 lb small red potatoes, boiled, cubed and cut into 1/4" cubes
1/2 cup diced red onion
2 Tbls soy mayo
1 Tbls vegetable oil
1 Tbls soy yogurt
1 Tbls chopped green chilies
1 tsp raw sugar
1 tsp fresh lime zest
1 tsp fresh lime juice
cumin, cayenne and salt to taste
Preparation
Sauté the cooked potatoes in 1 Tbls of vegetable oil until browned. Add the chopped green chilies and onion, turn off the heat, mix and allow to cool.
Add the rest of the ingredients to the potato mixture and refrigerate, covered for 1 hour.
Serve with corn on the cobb, asparagus tips, and Gardenburger® "Barbecued Meatless Riblets" on toasted 7 grain bread.
serves 2
vegan
|
|
|
|
|
Saturday, May 29, 2004
Animal Rights Legislation Prevails in Austrian National Assembly
Austrian lawmakers this week enacted legislation that would effectively ban all forms of pet and farm animal cruelty with harsh penalties imposed of up to $18,160 per incident. Long known for their care and regard for animals Austrians by a vast majority acknowledge the law, in the words of Chancellor Wolfgang Schuessel as sending a stern message to the rest of Europe and the world about respecting animals.
Chancellor Schuessel, sending a stern message
The new law primarily targets pet owners or breeders who bob tails or clip ears for style of breed such as Dobermans, but it also addresses the plight of hen house chickens banning brooder cages and mandates that the chickens are to be allowed free range.
Other farm animals are included in the revisions as well as circus animals. Invisible shock fences and choke chains are out.
The Austrian animal rights advocacy group Four Paws was instrumental in garnering support for the revisions and all four main parties in the National Assembly backed the measures.
Opposition from some farm groups and special interests was largely ineffective in moderating or blocking passage of the laws but there are some concessions, mainly those that integrate the laws over a period of time.
The general consensus remains, however, that this legislation, now law is the strongest animal welfare act to date and should set the high mark. It is widely anticipated that other nations will follow suit.
Chancellor Schuessel, sending a stern message
The new law primarily targets pet owners or breeders who bob tails or clip ears for style of breed such as Dobermans, but it also addresses the plight of hen house chickens banning brooder cages and mandates that the chickens are to be allowed free range.
Other farm animals are included in the revisions as well as circus animals. Invisible shock fences and choke chains are out.
The Austrian animal rights advocacy group Four Paws was instrumental in garnering support for the revisions and all four main parties in the National Assembly backed the measures.
Opposition from some farm groups and special interests was largely ineffective in moderating or blocking passage of the laws but there are some concessions, mainly those that integrate the laws over a period of time.
The general consensus remains, however, that this legislation, now law is the strongest animal welfare act to date and should set the high mark. It is widely anticipated that other nations will follow suit.
|
|
|
|
|
Friday, May 28, 2004
It's Friday, Memorial Day weekend eve, time to lock n' load. Light em up guys, "Barbie" ain't no doll, let Mattel ya.
Last but not the least of our veg treats courtesy Cordon Vert all for Vegetarian Week.
Lentil Shepherd's Pie
recipe by: Cordon Vert
A Traditional Favourite
(Catering quantities) Read that, "Have a Party and invite all your carnivorous friends", but be sure to tell everyone it's no meat; we don't surprise them and they don't surprise us.
A herby blend of lentils and potatoes baked into a savoury casserole that's sure to satisfy.
20 medium servings
Ingredients
14 oz tinned green lentils or cooked and drained green lentils
1 tsp of oil
2 large onions, peeled and finely chopped
1/2 tsp dried sage
1/2 tsp dried oregano
2 cloves garlic, crushed
dash cayenne pepper (optional - well, not really)
1 tsp salt
4 lbs potatoes peeled and boiled
1/2 pint hot milk (soy milk if vegan)
Margarine or soy spread to taste
7 oz vegetarian cheese (optional)
Method
Pre heat the oven to 400°F
Gently fry the onions in oil in a large pan for 5 minutes.
Add the lentils and continue to cook for a further 5 minutes.
Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.
Mash the potatoes with the hot milk and margarine.
Lightly oil a large ovenproof dish. (25in x 25in). Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
As an optional extra, top with vegetarian cheese and finish off under the grill.
Serve with seasonal vegetables
(Catering quantities) Read that, "Have a Party and invite all your carnivorous friends", but be sure to tell everyone it's no meat; we don't surprise them and they don't surprise us.
A herby blend of lentils and potatoes baked into a savoury casserole that's sure to satisfy.
20 medium servings
Ingredients
14 oz tinned green lentils or cooked and drained green lentils
1 tsp of oil
2 large onions, peeled and finely chopped
1/2 tsp dried sage
1/2 tsp dried oregano
2 cloves garlic, crushed
dash cayenne pepper (optional - well, not really)
1 tsp salt
4 lbs potatoes peeled and boiled
1/2 pint hot milk (soy milk if vegan)
Margarine or soy spread to taste
7 oz vegetarian cheese (optional)
Method
Pre heat the oven to 400°F
Gently fry the onions in oil in a large pan for 5 minutes.
Add the lentils and continue to cook for a further 5 minutes.
Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.
Mash the potatoes with the hot milk and margarine.
Lightly oil a large ovenproof dish. (25in x 25in). Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
As an optional extra, top with vegetarian cheese and finish off under the grill.
Serve with seasonal vegetables
|
|
|
|
|
Thursday, May 27, 2004
You have 30 minutes...starting, Now
Fourth recipe from the Vegetarian Society to celebrate Vegetarian Week. How are you doing so far?
TORTILLA BEANY BAKE
recipe by:Cordon Vert
Store cupboard (for those of us in the "states" who don't speak English - this means "pantry")
Ingredients
5 - Herb flavoured wraps (large)
2 - medium Red onion, thinly sliced
6 oz - Frozen spinach (will defrost to 3 oz)
12 oz - Tinned Flageolet beans (drained weight)
10 oz - Half fat crème fraiche (or natural yoghurt)
14 oz jar - Ready made tomato pasta sauce
4 oz - Vegetarian cheddar cheese, grated
You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers.
Method
1. Heat the oven to 375°.
2. Grill the wraps on both sides until beginning to crisp.
3. Sauté the onion in a little oil.
4. Mix the spinach, beans and creame fraiche together.
5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, 1/2 an onion, wrap, 1/2 the bean mixture, wrap, 1/3 tomato sauce, 1/2 an onion, wrap 1/2 the bean mixture, wrap 1/3 tomato sauce and cheese.
6. Bake for 15-20 minutes.
Store cupboard (for those of us in the "states" who don't speak English - this means "pantry")
Ingredients
5 - Herb flavoured wraps (large)
2 - medium Red onion, thinly sliced
6 oz - Frozen spinach (will defrost to 3 oz)
12 oz - Tinned Flageolet beans (drained weight)
10 oz - Half fat crème fraiche (or natural yoghurt)
14 oz jar - Ready made tomato pasta sauce
4 oz - Vegetarian cheddar cheese, grated
You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers.
Method
1. Heat the oven to 375°.
2. Grill the wraps on both sides until beginning to crisp.
3. Sauté the onion in a little oil.
4. Mix the spinach, beans and creame fraiche together.
5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, 1/2 an onion, wrap, 1/2 the bean mixture, wrap, 1/3 tomato sauce, 1/2 an onion, wrap 1/2 the bean mixture, wrap 1/3 tomato sauce and cheese.
6. Bake for 15-20 minutes.
|
|
|
|
|
Wednesday, May 26, 2004
Carbohydrates? Alright, Who's your Protein?
Considering the current trend to lo-carb diets we began to wonder if, in fact, a great meal could be prepared which actually balanced carbs, greens and healthy nutrients without the excess pile-on of meat protein.
White Spanish Casserole con Grigio
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board, 2004
Ingredients
1/3 large head of cauliflower (separate the floret’s)
2 medium potatoes cut into stew sized chunks
6 pearl onions peeled and halved
8 medium button mushrooms halved
7 ounces canned asparagus spears (reserve the liquid)
1/3 cup Pinot Grigio (or your favorite white wine)
2 Tbls soy spread
1 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp dried tarragon
Preparation
Boil the potato and cauliflower for about 20 minutes uncovered until semi cooked and drain.
Place the cooked potato and cauliflower in a baking dish. Add the mushrooms, soy spread, reserved asparagus liquid, wine, red pepper flakes, cumin and tarragon. Top with the asparagus and cook uncovered on a stovetop until the liquid is reduced by half.
Cover the casserole and place in a 350º oven for 1/2 hour.
Serve with a fresh garden salad and the Pinot Grigio
Serves 2
vegan
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board, 2004
Ingredients
1/3 large head of cauliflower (separate the floret’s)
2 medium potatoes cut into stew sized chunks
6 pearl onions peeled and halved
8 medium button mushrooms halved
7 ounces canned asparagus spears (reserve the liquid)
1/3 cup Pinot Grigio (or your favorite white wine)
2 Tbls soy spread
1 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp dried tarragon
Preparation
Boil the potato and cauliflower for about 20 minutes uncovered until semi cooked and drain.
Place the cooked potato and cauliflower in a baking dish. Add the mushrooms, soy spread, reserved asparagus liquid, wine, red pepper flakes, cumin and tarragon. Top with the asparagus and cook uncovered on a stovetop until the liquid is reduced by half.
Cover the casserole and place in a 350º oven for 1/2 hour.
Serve with a fresh garden salad and the Pinot Grigio
Serves 2
vegan
|
|
|
|
|
Oh go ahead, start with desert... I think that's a tradition somewhere in the world, I do, really.
Cordon Verte School's recipe number 3 in our celebration of Vegetarian Week on The Green Cutting Board.
CARAMEL BANANA & BERRY BRIOCHE WITH ZESTED MASCARPONE
recipe by Cordon Vert
Gourmet Dinner – Dessert
Serves 4
Prep Time:15 mins
Cooking Time: 7 mins
Ingredients
5 oz - vegetarian mascarpone cheese
1/2 - lime, juice and grated rind
4 - vegetarian brioche finger rolls, halved (or use slices of cinnamon/raisin bread)
1 oz - unsalted butter
1 oz - light muscovado sugar (raw, unrefined sugar that retains the dark molassas color and flavor)
1/4 tsp - cinnamon powder
2 tbsp - dark rum
4 - small bananas, thickly sliced on the diagonal
4 oz - strawberries, raspberries and/or blueberries (in Florida kiwi, strawberries and guava do very well in this dish, with green pistachios)
1 oz - pistachios, peeled and roughly chopped
Method
1. Mix the lime juice and zest with the mascarpone cheese.
2. Grill the brioche lightly on both sides.
3. Melt the butter gently in a frying pan, then add the brown sugar. Once it begins to bubble add the rum and cinnamon and cook the bananas lightly, turning once.
4. Place two slices of the brioche brushetta on each plate and top with the bananas and sauce.
5. Surround with fresh fruit and top with a quenelle of mascarpone. (Not the usual meaning of quenelle: a dumpling of meat or veg mixture bound with egg. Here they mean the shape rather than the ingredient. This refers to a cigar shaped dolop of fresh marscapone cheese formed by transfering the dolop between two spoons until the desired shape, its an aesthetic thing.)
6. Garnish with the chopped pistachios.
Gourmet Dinner – Dessert
Serves 4
Prep Time:15 mins
Cooking Time: 7 mins
Ingredients
5 oz - vegetarian mascarpone cheese
1/2 - lime, juice and grated rind
4 - vegetarian brioche finger rolls, halved (or use slices of cinnamon/raisin bread)
1 oz - unsalted butter
1 oz - light muscovado sugar (raw, unrefined sugar that retains the dark molassas color and flavor)
1/4 tsp - cinnamon powder
2 tbsp - dark rum
4 - small bananas, thickly sliced on the diagonal
4 oz - strawberries, raspberries and/or blueberries (in Florida kiwi, strawberries and guava do very well in this dish, with green pistachios)
1 oz - pistachios, peeled and roughly chopped
Method
1. Mix the lime juice and zest with the mascarpone cheese.
2. Grill the brioche lightly on both sides.
3. Melt the butter gently in a frying pan, then add the brown sugar. Once it begins to bubble add the rum and cinnamon and cook the bananas lightly, turning once.
4. Place two slices of the brioche brushetta on each plate and top with the bananas and sauce.
5. Surround with fresh fruit and top with a quenelle of mascarpone. (Not the usual meaning of quenelle: a dumpling of meat or veg mixture bound with egg. Here they mean the shape rather than the ingredient. This refers to a cigar shaped dolop of fresh marscapone cheese formed by transfering the dolop between two spoons until the desired shape, its an aesthetic thing.)
6. Garnish with the chopped pistachios.
|
|
|
|
|
Tuesday, May 25, 2004
Aubergine? What...courgette
This is the second in our series of original gourmet recipes celebrating Vegetarian Week from the talented chefs at Cordon Vert School. We actually had this today for lunch and what can we say... "magnifique, s'wonderful, marvelous that they should do this for you." Do try this at home, just please give it another name, maybe "The Green Plate Special."
MEDITERRANEAN TIAN OF ASPARAGUS AND AROMATIC ALMOND QUINOA WITH PIQUANT POMEGRANATE AND ORANGE DRESSING
recipe by Cordon Vert School
Gourmet Dinner – Main
Vegan
Serves 4
Prep Time: 20 mins. Cooking Time: 45 mins.
Ingredients
4 - large red peppers
3 ½ fl oz - olive oil
1- clove garlic, crushed
1 - medium aubergine (small,red South American... EGGPLANT)
1 - large courgette (French for zucchini)
7 oz - thin asparagus (trimmed) (English for asparagus)
3 oz - blanched almonds (whole)
1 tsp - All Spice
2 oz - quinoa (uncooked and rinsed)
1/2 tbsp - flat leaf parsley, finely chopped
1/2 tbsp - dill, finely chopped
1/2 - small orange, zest and juice
1/3 tbsp - pomegranate molasses (OK, so this isn't in my cupboard either, improvise)
Equipment
Griddle Pan
Small Frying Pan
Medium sized saucepan
4 - 3 1/8” dia, x 2 3/8” high, bottomless cooking rings
Method
1. Heat the oven to 400°F
2. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.
3. Heat the griddle pan. Mix the garlic with 3 fl oz of the oil. Thinly slice the aubergine and courgette (no more than ¼" on a diagonal if thin.)
4. Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.
5. Heat 1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.
6. Bring 6 ½ fl oz water to boil in a medium sized saucepan. Add quinoa and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with nuts and herbs. Add seasoning if required.
7. Mix orange juice, zest and pomegranate molasses together and add 1/3 of the dressing into the quinoa mixture.
8. To assemble the tian place a ring on each serving plate. Start with 4 slices of aubergine, then a layer (1 tbsp) quinoa, followed by ½ a red pepper, 1 oz asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red pepper. When ready to serve, remove the ring and balance another asparagus on top of the tian. Serve with the rest of the dressing, roasted sweet potato wedges and a green salad.
Gourmet Dinner – Main
Vegan
Serves 4
Prep Time: 20 mins. Cooking Time: 45 mins.
Ingredients
4 - large red peppers
3 ½ fl oz - olive oil
1- clove garlic, crushed
1 - medium aubergine (small,red South American... EGGPLANT)
1 - large courgette (French for zucchini)
7 oz - thin asparagus (trimmed) (English for asparagus)
3 oz - blanched almonds (whole)
1 tsp - All Spice
2 oz - quinoa (uncooked and rinsed)
1/2 tbsp - flat leaf parsley, finely chopped
1/2 tbsp - dill, finely chopped
1/2 - small orange, zest and juice
1/3 tbsp - pomegranate molasses (OK, so this isn't in my cupboard either, improvise)
Equipment
Griddle Pan
Small Frying Pan
Medium sized saucepan
4 - 3 1/8” dia, x 2 3/8” high, bottomless cooking rings
Method
1. Heat the oven to 400°F
2. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.
3. Heat the griddle pan. Mix the garlic with 3 fl oz of the oil. Thinly slice the aubergine and courgette (no more than ¼" on a diagonal if thin.)
4. Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.
5. Heat 1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.
6. Bring 6 ½ fl oz water to boil in a medium sized saucepan. Add quinoa and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with nuts and herbs. Add seasoning if required.
7. Mix orange juice, zest and pomegranate molasses together and add 1/3 of the dressing into the quinoa mixture.
8. To assemble the tian place a ring on each serving plate. Start with 4 slices of aubergine, then a layer (1 tbsp) quinoa, followed by ½ a red pepper, 1 oz asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red pepper. When ready to serve, remove the ring and balance another asparagus on top of the tian. Serve with the rest of the dressing, roasted sweet potato wedges and a green salad.
|
|
|
|
|
One Tortoise, One Man and a few Possibilities
The animals in Florida like animals everywhere are under increasing pressure; overcrowded, overrun by progress and burdened with the ominous prospect of extinction.
Today was remarkable in that one got away, saved by a man who did the right thing and intervened to save not just a member of an endangered species, but a life in danger.
Traveling north on Florida's infamous coast road, Alternate 19, we were startled to see a man dash out in front of south bound traffic, scoop something up and return with it to his car pulled onto the shoulder by the Pinellas Trail. We stopped ahead on the north bound shoulder and after traffic cleared I had a chance to talk with him. Turns out he is an employee of Florida Fish and Wildlife who, while driving, had spotted the predicament of the tortoise and pulled over to lend a hand. More than just doing his job, he made a difference and that's remarkable.
The Gopher Tortoise is indigenous to north and central Florida and though once numerous it has been driven to endangered/read that protected, status by over development. These creatures are losing habitat at an alarming rate. Many are killed outright by motorists
and many more, unbelievably are buried in their tunnels when bulldozers flatten a site for construction and die.
The Gopher Tortoise is protected under Florida law and provision is made to remove them to safe habitats before construction begins. Unfortunately the law provides an alternative to removal which is more time consuming than costly, that is to pay a fee, sort of a fine in advance, so the developer can simply ignore the protected status of the Gopher Tortoise and start construction without removal; the toll is a terrible one, the fee isn't much.
However with the help of his rescuer one got out and is now in a reserve far away from traffic, construction and hopefully the Florida State Legislature.
|
|
|
|
|
Monday, May 24, 2004
Five thousand years ago during an inconspicuous weekend not dissimilar to this coming Memorial Day weekend Nan and I decided to make a change that would forever alter our lives together, our health and, as it turned out, our destiny; we became vegetarians. It was not easy at first and there were plenty of pitfalls; knowing what not to eat is easy, knowing what to eat, that's another matter.
We have always shared our home with animals the question before us was how do we create a healthy home for animals and ourselves without putting a burden on the creatures with whom we share a common environment.
At first we ate about 400 dozen eggs, lots of vegetables and experimented with cheeses the names of which we could not begin to pronounce. Then slowly but surely we were able to discover the richest cuisine in the world, flavorful, satisfying and healthy; vegetarian food for life.
I wrote this little epistle today because it is the start of "Vegetarian Week" on "The Green Cutting Board" and, as we posted the Vegetarian Society's first of a weeks' worth of amazing gourmet recipes, I was reminded of the uncertainties Nancy and I faced when choosing a veggie life style. Food and life are inextricably bound in concept and reality and so for today's article we've chosen two upcoming events that illustrate and benefit both; one: a life long hunger among the world's most innocent and two: a life of suffering by the world's most innocent.
Upcoming Events:
Eating for Peace
A 21-Day Veg-A-Thon for the Children of War
June 1 - June 21, 2004
various
Animal Rights 2004 DC
National Conference on Animal Rights
July 8-12, 2004
Washington,DC
|
|
|
|
|
They say Starter, We say Dinner. Anyway You Slice it this Vegetarian Recipe is a Show Stopper.
recipe by Cordon Vert School
Gourmet Dinner Starter
Makes 4 individual tarts (or one large tart)
Prep Time: 25 mins.
Cooking Time: 15 mins
Ingredients
8 oz - can Pillsbury original puff pastry (vegan)
4 oz - quark (a soft, spreadable German cream cheese (slightly tangy) (for vegan version use dairy free soft cheese)
1-9 oz - canned artichoke hearts in brine (rinsed and drained)
2 tsp - sun dried tomato paste
1 - medium egg yolk, beaten*
3 oz - tomatoes
4 - pitted black olives
Salad
1 oz - wild rocket, or mixed herb leaves
1 tsp - balsamic vinegar
1 tsp - capers, rinsed
1 tsp - extra virgin olive oil
1 tbsp - fresh mint
* for Vegan version omit and brush with a little olive oil
Method
1. Heat the oven to 200°C (392º F)
2. Cut out four circles from the pastry (approximately 4 ½" dia.) and place on a lightly greased baking sheet, or in a 4 portion Yorkshire pudding tray. Using a pastry brush, brush the edges of pastry with the beaten egg yolk.
3. Mix together in a food processor, quark, 1/2 artichoke hearts and the sun dried tomato paste into a smooth paté. Spread over the pastry base up to the egg washed border.
4. Cut the remaining artichoke hearts into quarters and arrange in a fan on the paté, alternating with the tomatoes. Add an olive into the centre and bake for 15 minutes until pastry is golden.
5. Finely chop the mint, leaving several leaves in thin slices for garnish. Combine with the balsamic vinegar, capers and olive oil and toss with the rocket.
6. To serve, divide salad between four plates and place tarts on top while still warm.
|
|
|
|
|
Sunday, May 23, 2004
Not to Crow but this Muffoletta Rules the Roost-er
A southern tradition from New Orleans introduced in the early 1900s the muffoletta which translates from Sicilian as "small mitten" is kin to Philly's "Cheese Steak", Tampa's "Cuban" and everybody's "Po'Boy." This is a GCB classic revised, our vegetarian version of the Muffoletta Sandwich. It's all about the olives, cher.
Our chefs'
Muffoletta Sandwich
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Preparation
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
serves 4
vegan
Olive Salad
Ingredients
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Preparation
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold cajun macaroni salad and a good cabernet sauvignon, we recommend Rex Goliath
it has great leg and we're not talk'n drumsticks. This Monterery County spawn is "free range" but it's not vegan. It has good Cabernet wood and holds up well to this classic Louisiana/Sicilian muffoletta. But, read for yourself.
Our chefs'
Muffoletta Sandwich
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Preparation
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
serves 4
vegan
Olive Salad
Ingredients
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Preparation
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold cajun macaroni salad and a good cabernet sauvignon, we recommend Rex Goliath
it has great leg and we're not talk'n drumsticks. This Monterery County spawn is "free range" but it's not vegan. It has good Cabernet wood and holds up well to this classic Louisiana/Sicilian muffoletta. But, read for yourself.
|
|
|
|
|
Vegetarian Week Recipes...Take a Taste Drive
Monday May 24th begins "Vegetarian Week" a week long celebration of vegetarian cuisine, life style, healthy eating and community around the world. In a special week long feature The Green Cutting Board will, beginning tomorrow, publish an original gourmet vegetarian recipe along with news, updates and links to vegetarian events around the globe.
The chefs at "Cordon Vert" school in Manchester, UK, home of the Vegetarian Society, sponsors of Vegetarian Week have created seven original recipes and with permission we present them to you.
Please give a look and try each one for yourselves and send us your comments. If you are not vegetarian/vegan then we can't think of an easier or more delicious way to take a "taste drive."
If you need to get the kids from underfoot while your chefing away in the kitchen this Vegetarian Week here's a sure fire link bound to amuse and build a healthy appetite.
|
|
|
|
|
Friday, May 21, 2004
Green Pizza for Two
While Nancy was outside lovingly watering her garden, supper was left in my less than capable hands, the solution: pizza from leftovers.
Ingredients
2 "Mission" brand tortillas (wraps) / Mission, because they use no lard (good on them)
1 sliced ripe avocado
1/2 green pepper, sliced
several button mushrooms, sliced
1/2 tomato, again, sliced
olives
spinach
olive oil
chopped garlic
cheese if you have it, soy cheese if you want
Preparation
Preheat the oven to 350 degrees or the equivalent in whatever measure you use. Turn on the evening news. Set everything in the center of the food prep place and wait patiently with a cocktail until she comes in from watering her garden.
"We're having pizza," you announce. "It's make your own, I'll cook!"
Now the zen aspect of all this, if you think about it, is that you have cleaned out the frig, allowed for the watering of the garden, had a drink, caught the news and created very little mess which,is of course a good thing... my zen gift to you, green pizza for two.
Ingredients
2 "Mission" brand tortillas (wraps) / Mission, because they use no lard (good on them)
1 sliced ripe avocado
1/2 green pepper, sliced
several button mushrooms, sliced
1/2 tomato, again, sliced
olives
spinach
olive oil
chopped garlic
cheese if you have it, soy cheese if you want
Preparation
Preheat the oven to 350 degrees or the equivalent in whatever measure you use. Turn on the evening news. Set everything in the center of the food prep place and wait patiently with a cocktail until she comes in from watering her garden.
"We're having pizza," you announce. "It's make your own, I'll cook!"
Now the zen aspect of all this, if you think about it, is that you have cleaned out the frig, allowed for the watering of the garden, had a drink, caught the news and created very little mess which,is of course a good thing... my zen gift to you, green pizza for two.
|
|
|
|
|
Thursday, May 20, 2004
Sunshine On My Shoulders Makes Me Happy...
What do pedestrians, equestrians, cyclists, skate borders, astronomers and NASA have in common; answer, the East Coast Greenway trail. Today we received the first pictures from the ECGA trail folks of the newly installed "Art on the Greenway” in Maryland along the Baltimore & Annapolis (B&A) Railway Road.
NASA/Goddard Space Flight Center, Anne Arundel County, Maryland and the ECGA have teamed up to create this first “Art on the Trail” scale model of the solar system. Trail enthusiasts can now hike through the solar system in real scale, talk about A Hitchhiker’s Guide to the Universe, this is something that Carl would love.
|
|
|
|
|
Tuesday, May 18, 2004
More Spice! Interview continued with Tina Avila owner of Casa Tina Grill...hola mole that's hot.
Aussies, its midnight here so meet our guest, Tina Avila owner of Casa Tina Mexican Grill, Main Street Dunedin, Florida. In yesterday's story we introduced Tina on webRadio InstantFM.com. Today we have more of that interview and give our readers a recipe or two to boot.
Casa Tina's is a mix Gourmet Mexican and vegetarian grill which Tina explains is the philosophy behind their successful restaurant. When Tina met her future husband and partner,Javier, he was one partner in "Senior Frogs" restaurant in Miami. Soon their interest in healthy and traditional cuisine merged into the concept for a family restaurant that offered traditional as well as vegetarian fare. The lucky benefactors of this partnership are the residents of Tampa Bay and downtown Dunedin.
Voted best Mexican and Vegetarian Restaurant by both the Weekly Planet and Tampa Bay Magazine Casa Tina Grill glows in the family friendly tradition of serving great meals for vegetarians and non-vegetarians alike.
Prior to the broadcast we asked our listeners to send us their hot or spicy traditional family recipes. Karen from Sarasota, Florida sent us this recipe for dirty rice, a traditional Creole dish often served with ground beef or spiced sausage, Karen veganized the recipe and we've reprinted it here.
Ingredients
1 1/2 Cups cooked white rice
1/2 Cup diced onion
1/2 Cup diced green bell pepper
1/2 Cup chopped portabella mushrooms
1/4 Cup water
1 Tbls vegetable bouillon paste
1 Tbls dried parsley
2 tsp minced garlic
2 tsp olive oil
1 tsp Cajun spice blend Emeril's Bamm
Preparation
Prepare the rice according to instructions in advance and set aside.
Sauté the onion, bell pepper and garlic in olive oil until soft, add the mushrooms and parsley. Cook uncovered until the mixture dries slightly and the flavors blend. Now add the cooked rice, water and bouillon. Cook an additional 10 minutes or until medium dry, this is "Dirty Rice" after all.
Garnish with fresh green onion.
serves 2
vegan
Our guest restauranteur Tina quickly pointed out the vegan virtues of this traditional recipe and remarked especially on the use of Portabella mushrooms which she said have a distinct smoky/dense flavor and texture when added to any dish. Vegetarian cooking is a matter of combining spice texture and taste in ways that satisfy the pallet and refresh the spirit both traditional and unexpected. Casa Tina's Grill does both very well.
Casa Tina's is a mix Gourmet Mexican and vegetarian grill which Tina explains is the philosophy behind their successful restaurant. When Tina met her future husband and partner,Javier, he was one partner in "Senior Frogs" restaurant in Miami. Soon their interest in healthy and traditional cuisine merged into the concept for a family restaurant that offered traditional as well as vegetarian fare. The lucky benefactors of this partnership are the residents of Tampa Bay and downtown Dunedin.
Voted best Mexican and Vegetarian Restaurant by both the Weekly Planet and Tampa Bay Magazine Casa Tina Grill glows in the family friendly tradition of serving great meals for vegetarians and non-vegetarians alike.
Prior to the broadcast we asked our listeners to send us their hot or spicy traditional family recipes. Karen from Sarasota, Florida sent us this recipe for dirty rice, a traditional Creole dish often served with ground beef or spiced sausage, Karen veganized the recipe and we've reprinted it here.
Dirty Rice
Ingredients
1 1/2 Cups cooked white rice
1/2 Cup diced onion
1/2 Cup diced green bell pepper
1/2 Cup chopped portabella mushrooms
1/4 Cup water
1 Tbls vegetable bouillon paste
1 Tbls dried parsley
2 tsp minced garlic
2 tsp olive oil
1 tsp Cajun spice blend Emeril's Bamm
Preparation
Prepare the rice according to instructions in advance and set aside.
Sauté the onion, bell pepper and garlic in olive oil until soft, add the mushrooms and parsley. Cook uncovered until the mixture dries slightly and the flavors blend. Now add the cooked rice, water and bouillon. Cook an additional 10 minutes or until medium dry, this is "Dirty Rice" after all.
Garnish with fresh green onion.
serves 2
vegan
Our guest restauranteur Tina quickly pointed out the vegan virtues of this traditional recipe and remarked especially on the use of Portabella mushrooms which she said have a distinct smoky/dense flavor and texture when added to any dish. Vegetarian cooking is a matter of combining spice texture and taste in ways that satisfy the pallet and refresh the spirit both traditional and unexpected. Casa Tina's Grill does both very well.
|
|
|
|
|
Monday, May 17, 2004
The Naked Vegetarian Cooks on Instant FM
The Naked Vegetarian webRadio show on Instant FM Talk Radio aired its second edition today with guest restauranteur, Tina Avila. Tina, a cyclist and vegetarian, who, along with husband Javier, owns Casa Tina Grill on the Gulf Coast of Florida. She reveals her take on traditional Mexican cuisine prepared with fresh ingredients and a view to creating a family friendy dining experience for veggies and non-veggies alike. We'll have more of Tina's interview in The Green Cutting Board tomorrow with recipes and photos. Stay tuned!
Meanwhile this week The Tampabay Business Journal published a story about Instant Fm and "The Naked Vegetarian", read the entire article here.
Meanwhile this week The Tampabay Business Journal published a story about Instant Fm and "The Naked Vegetarian", read the entire article here.
|
|
|
|
|
Saturday, May 15, 2004
Wraps of a Different Sort
Asparagus In a Blanket
excerpt from: A Vegetarians Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 15 oz can of asparagus spears
1 roll of 8 refrigerated crescent rolls (Pillsbury* brand original, made without lard)
1 tsp soy spread
Savory Sauce
3 oz silken tofu
1 1/2 Tbls Dijon mustard
1 1/2 Tbls soy Veganais
2 Tbls white wine
2 Tbls olive oil
pinch sea salt
pinch sugar
Tabasco and cumin to taste
Preparation
Drain asparagus, cut in half crosswise and set aside. Separate crescent dough slices and roll equal bundles of the asparagus into the 8 crescent slices. Place into a lightly buttered (soy spread) casserole dish and heat uncovered at 300 degrees for 30 minutes or until browned on top.
Blend sauce ingredients over slow heat until smooth and creamy.
Combine tofu and the next 7 ingredients in a small sauce pan over low heat, heat and blend until smooth and warm.
Remove the Asparagus rolls to individual plates and cover with savory sauce.
Serve with sautéed baby carrots and a great spinach salad
serves 2
vegan
*One of the few brands we will purposefully name. Most commercial crescent rolls contain lard – we’ll have to send them a note of appreciation one day.
excerpt from: A Vegetarians Cooks’ Book, The Green Cutting Board Press, 2004
Ingredients
1 15 oz can of asparagus spears
1 roll of 8 refrigerated crescent rolls (Pillsbury* brand original, made without lard)
1 tsp soy spread
Savory Sauce
3 oz silken tofu
1 1/2 Tbls Dijon mustard
1 1/2 Tbls soy Veganais
2 Tbls white wine
2 Tbls olive oil
pinch sea salt
pinch sugar
Tabasco and cumin to taste
Preparation
Drain asparagus, cut in half crosswise and set aside. Separate crescent dough slices and roll equal bundles of the asparagus into the 8 crescent slices. Place into a lightly buttered (soy spread) casserole dish and heat uncovered at 300 degrees for 30 minutes or until browned on top.
Blend sauce ingredients over slow heat until smooth and creamy.
Combine tofu and the next 7 ingredients in a small sauce pan over low heat, heat and blend until smooth and warm.
Remove the Asparagus rolls to individual plates and cover with savory sauce.
Serve with sautéed baby carrots and a great spinach salad
serves 2
vegan
*One of the few brands we will purposefully name. Most commercial crescent rolls contain lard – we’ll have to send them a note of appreciation one day.
|
|
|
|
|
Saturday, May 08, 2004
"S" Stands for Shishkabob and Sauce...
The essence of growth I have found is to accept criticism with studied perseverance or perhaps said more succinctly; if at first you don’t succeed, try, try again. Nancy and I had a wonderful day at our private beach (that’s not what it sounds like, but more on that later) and when it came time for supper we decided to keep it simple, perhaps too simple!
We made barbecued shishkabobs of cherry tomato, pearl onion, sliced zucchini, and mushrooms, with a basting sauce of tomato, onion, diced red pepper, mushrooms, a descent California Merlot, cumin and some extra virgin olive oil
The grilled vegetable shishkabob was transferred to a toasted Cuban bread roll (remember classic Cuban bread is vegan if you substitute for the lard) We served it hot dog style, and that, as the saying goes, was that, easy peazy vegan easy. The trouble is that grilled veggies on a stick can lose some of their succulence, they tend to dry out in other words and rather than a simple basting they would like a nice rich coating of sauce.
When you try this recipe reserve at least half of the basting sauce as a topping, you’re best friends can sauce away to their hearts content and you’ll have the satisfaction of knowing that you made it their way. More importantly, you made it for them.
vegan
serves as many as you like
We made barbecued shishkabobs of cherry tomato, pearl onion, sliced zucchini, and mushrooms, with a basting sauce of tomato, onion, diced red pepper, mushrooms, a descent California Merlot, cumin and some extra virgin olive oil
The grilled vegetable shishkabob was transferred to a toasted Cuban bread roll (remember classic Cuban bread is vegan if you substitute for the lard) We served it hot dog style, and that, as the saying goes, was that, easy peazy vegan easy. The trouble is that grilled veggies on a stick can lose some of their succulence, they tend to dry out in other words and rather than a simple basting they would like a nice rich coating of sauce.
When you try this recipe reserve at least half of the basting sauce as a topping, you’re best friends can sauce away to their hearts content and you’ll have the satisfaction of knowing that you made it their way. More importantly, you made it for them.
vegan
serves as many as you like
And oh, by the way... Cover your ears and listen at lunch to the "The Naked Vegetarian" on
|
|
|
|
|
Friday, May 07, 2004
Time creates friends, friends create time
It was my birthday today and so my beautiful wife and my best friend (they're the same person by the way) took the day off to spend it with me. We started by going out for breakfast and ended... well, that's not really your business.
Breakfast at Kelly's, Kelly's in Dunedin on the coast is two blocks from the Gulf of Mexico and miles from ordinary. We had not been there in a while, our mistake, but the return visit was all the more gratifying when we discovered their wonderful outdoor patio redux. Under the ancient shade of sea oaks, and surrounded by a mirror festooned martini bar, we had brunch.
Nan ordered a grilled Brie, tomato and spinach sandwich on sourdough and I had something, not on the menu, called "Robin's Omelet" which manifested itself as sauteed red pepper, onion, mushroom, zucchini and yellow squash smothered with melted Swiss cheese. My god, so good.
We passed a spendid hour under the breakfast sun at Kelly's and the rest of the day was ours.
Breakfast at Kelly's, Kelly's in Dunedin on the coast is two blocks from the Gulf of Mexico and miles from ordinary. We had not been there in a while, our mistake, but the return visit was all the more gratifying when we discovered their wonderful outdoor patio redux. Under the ancient shade of sea oaks, and surrounded by a mirror festooned martini bar, we had brunch.
Nan ordered a grilled Brie, tomato and spinach sandwich on sourdough and I had something, not on the menu, called "Robin's Omelet" which manifested itself as sauteed red pepper, onion, mushroom, zucchini and yellow squash smothered with melted Swiss cheese. My god, so good.
We passed a spendid hour under the breakfast sun at Kelly's and the rest of the day was ours.
|
|
|
|
|
Thursday, May 06, 2004
Walnuts to that Neat Loaf, Let's Cook...
OK, enough of self-promoting, egoistic, brazen "Come-on-along and sing with me, the lullaby of Broadway." Enough of that!
"The Naked Vegetarian" web radio show not withstanding this publication is, after all, about "vegetarian community news, recipes, comment, editorial and... did someone say recipes.
We got this from those wonderful folks at the "Food Network", we just veganized it a little... well a lot actually. GCB Press
Walnut Neat Loaf
Ingredients
5 slices of sunflower seed bread
1 cup walnuts
1 medium onion, sliced
1/2 small green pepper, chopped
1 celery stalk, chopped
fresh or dried parsley
1 medium tomato, chopped
2 Tbls ketchup
2 Tbls "Egg Replacer"
3/4 Tbls canola oil
1/2 tsp concentrated vegetable bouillon paste
sea salt and pepper to taste
Preparation
Toast the bread and allow to cool, tear, place in a food processor and make crumbs, set aside. Process the walnuts until finely ground and mix with the bread crumbs.
Combine the onion, celery, pepper, parsley, tomato, vegetable bouillon and oil in the processor and blend only until some course texture remains.
Add the vegetable mix to the dry walnut/bread crumb mix, refrigerate 20 minutes.
Add the Egg Replacer, sea salt, pepper and combine well. Turn the mixture into a small, lightly oiled, oven ready bread pan and pack moderately tight. Coat the loaf with ketchup and bake it covered at 375 degrees F for 1 hour, uncover and continue baking for 15 minutes.
Remove the walnut neat loaf and allow it to cool for 10-15 minutes before serving.
Serve with mushroom gravy, mashed potatoes and, of course, a vegetable.
serves 2
vegan
"The Naked Vegetarian" web radio show not withstanding this publication is, after all, about "vegetarian community news, recipes, comment, editorial and... did someone say recipes.
We got this from those wonderful folks at the "Food Network", we just veganized it a little... well a lot actually. GCB Press
Walnut Neat Loaf
Ingredients
5 slices of sunflower seed bread
1 cup walnuts
1 medium onion, sliced
1/2 small green pepper, chopped
1 celery stalk, chopped
fresh or dried parsley
1 medium tomato, chopped
2 Tbls ketchup
2 Tbls "Egg Replacer"
3/4 Tbls canola oil
1/2 tsp concentrated vegetable bouillon paste
sea salt and pepper to taste
Preparation
Toast the bread and allow to cool, tear, place in a food processor and make crumbs, set aside. Process the walnuts until finely ground and mix with the bread crumbs.
Combine the onion, celery, pepper, parsley, tomato, vegetable bouillon and oil in the processor and blend only until some course texture remains.
Add the vegetable mix to the dry walnut/bread crumb mix, refrigerate 20 minutes.
Add the Egg Replacer, sea salt, pepper and combine well. Turn the mixture into a small, lightly oiled, oven ready bread pan and pack moderately tight. Coat the loaf with ketchup and bake it covered at 375 degrees F for 1 hour, uncover and continue baking for 15 minutes.
Remove the walnut neat loaf and allow it to cool for 10-15 minutes before serving.
Serve with mushroom gravy, mashed potatoes and, of course, a vegetable.
serves 2
vegan
|
|
|
|
|
Wednesday, May 05, 2004
The Naked Vegetarian to Broadcast Web Talk Show
Would you tune in to listen to a Naked Vegetarian host a Talk Radio Show?
Of course you would... beginning Monday, May 10th at 12 noon East Coast Time The Green Cutting Board will be on the air at InstantFM.com web radio. You can follow this link to hear
The Naked Vegetarian will be hosting an hour of Vegetarian talk radio, news, comment and interviews with Guest Celebrities, "food heads" of all types and
He'll even throw in an occasional recipe for good measure, after all going naked with vegetarian talk can be hungry work.
You can email questions to The Naked Vegetarian or send in your recipes for him to try live on the air (there's a full kitchen at the studio so don't be shy, he's not!)
|
|
|
|
|
Tuesday, May 04, 2004
What'da ya mean he don't eat no spice?
Something that all vegetarians and vegans have in common, other than food preference is the common question we all receive from someone who is just plain baffled by the thought of never eating meat; well, they ask, what do you eat? Anything I want is the fast answer, the key word being want. I have always liked spicy food and I understand the draw. For centuries mankind has used the natural chemistry of spices to preserve food, especially meat which has a nasty habit of losing its appeal after a few hours in the sun. At least since the last ice age; you can't always count on a handy local glacier to provide convenient cold storage.
No, humans have always had to do something extraordinary to keep dinner fresh and spices are great for that. Sugar and salt are the two substances that top the preservation hit list but other spices; spices with natural heat do a very nice job of forestalling the premature demise of well, dead stuff. The chemicals in spice that make it hot or sweet or salty also create an environment that is extremely hostile even deadly to the tiny microbes which exist everywhere and make a living by beginning the process of rot.
Through the years, necessity, culinary inspiration and some daring have contrived to produce a number of spice blends that are labeled regional or "ethnic": Chile, Cajun, Curry, Chinese Five Spice and Jerk (I used to marinate steaks in a combination of Coke, Tabasco and Worcestershire Sauce, don't ask) to name a few.
The variety of tastes that spice and herbs can render to food is the basis for all great cuisine; otherwise we'd all just eat mac-and-cheese and forget about it. I like to cook, I like spicy food and I do not plan to give up spice just because I don't have pork, beef or wings on the menu.
At the magazine we've been testing this recipe for some time, trying to get the right heat to our barbeque sauce and just when you least expect it, another country heard from. Nick emailed us an announcement of their groups new site Sweat n Spice- SPICY!
Nick generously provided us with this explanation of the heat from pepper along with a quick history of the Scoville Index plus a couple of recipes: one for "Papaya-Habanero Salsa" and another, "Garlic Lover's Hot Sauce" which we decided to use for The Green Cutting Board's*GARLIC LOVER'S HOT SAUCE RECIPE
SWEET N SPICE.COM
No, humans have always had to do something extraordinary to keep dinner fresh and spices are great for that. Sugar and salt are the two substances that top the preservation hit list but other spices; spices with natural heat do a very nice job of forestalling the premature demise of well, dead stuff. The chemicals in spice that make it hot or sweet or salty also create an environment that is extremely hostile even deadly to the tiny microbes which exist everywhere and make a living by beginning the process of rot.
Through the years, necessity, culinary inspiration and some daring have contrived to produce a number of spice blends that are labeled regional or "ethnic": Chile, Cajun, Curry, Chinese Five Spice and Jerk (I used to marinate steaks in a combination of Coke, Tabasco and Worcestershire Sauce, don't ask) to name a few.
The variety of tastes that spice and herbs can render to food is the basis for all great cuisine; otherwise we'd all just eat mac-and-cheese and forget about it. I like to cook, I like spicy food and I do not plan to give up spice just because I don't have pork, beef or wings on the menu.
At the magazine we've been testing this recipe for some time, trying to get the right heat to our barbeque sauce and just when you least expect it, another country heard from. Nick emailed us an announcement of their groups new site Sweat n Spice- SPICY!
Nick generously provided us with this explanation of the heat from pepper along with a quick history of the Scoville Index plus a couple of recipes: one for "Papaya-Habanero Salsa" and another, "Garlic Lover's Hot Sauce" which we decided to use for The Green Cutting Board's
Hot Garlic Barbequed Rib Sandwich
Ingredients
8 ounces seitan
1/4 cup sliced mushrooms
4 slices 5 grain sour dough bread
1 cup Garlic Lover's Hot Sauce*
2 Tbls soy spread
Preparation
Slice the seitan into 2 4 ounce portions and marinate refrigerated for30 minutes in 1/2 the hot sauce. Sauté the sliced mushrooms until tender and heat the seitan through over medium heat in the same pan. Heat the remaining sauce, butter 1 side of each slice of bread with the soy spread and broil until lightly browned.
When you're ready to serve top each rib sandwich with mushrooms and 1/2 of the remaining garlic hot sauce.
Suggested sides: barbequed vegetarian baked beans, grilled corn on the cob, cold kosher dill pickles and slaw.
vegan
serves 2
6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Plum Tomato
1 tsp. Black Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt
Seed and blanch peppers.
Stem and seed tomato.
Place all ingredients into a food processor and puree until smooth.
Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
Microwave until mixture starts to steam.
Remove from oven and mix well.
Return to oven and heat again.
Stir mixture and bottle – Enjoy!
|
|
|
|
|
Monday, May 03, 2004
The Deli News
In our on going series of 'Veg Friendly' restaurant reviews we visited the Deli News Cafe in Dunedin, a prominent bistro on Main Street.
The Deli News Cafe is singular in that it was created from the shell of a Shell or some sort of abandoned service station within biking, skating or walking distance of the Pinellas Trail (see our story "A Trail Runs Through It," April 14). "The Deli News" is an open, sunlit eatery with bright colors, a Florida sky ceiling and an inviting, awning covered patio that takes full advantage of our Sun Coast location. The decor is campy, clever and, for this reviewer, a trip back in time to the days of 25¢ 'Superman' comics featuring Kent Clark, Lois Lane, Jimmy Olson and my personal favorite, the indefatigable Editor of the Daily Planet, Perry White.
We asked owners Eleni and George Pavlakos to contribute to this review; they and their talented staff are constantly adding to and enhancing the Deli's fresh, flavorful distinguished cuisine. They sent us their most recent vegetarian menu additions highlighting some traditional American Deli done veggie.
For ourselves we absolutely recommend the 'Black Bean Soup' which is picante with a touch of sweetness and the 'Veggie Cuban', the rest, you'll have to try for yourselves.
You can reach the Deli at 727 735-0505 and when you're on the trail, starvin' you'll find them a short few blocks east at 680 Main Street, Dunedin, FL 34698.
|
|
|
|
|
Sunday, May 02, 2004
Aussie Barbary Burger
A great burger is always welcome especially when it comes from an AU reader. Scott from Tin Can Bay, Queensland sent us this recipe for a tall barbie burger with an ingredient we've not heard of before, "Mountain Pepper Leaf", we did our best Scott, thanks. Presenting The Green Cutting Board's version of Scott's "Barbary Burger", Dunk Island, Queensland.
Ingredients
2 soy burgers
2 hard rolls toasted
sliced sweet onion
sliced crimini mushrooms
sliced fresh tomato
sliced kosher dill pickle
soy jack cheese
soy sour cream
course mustard
mountain pepper leaf
sea salt
garlic
olive oil
Preparation
Make a paste with the pepper leaf, sea salt, garlic and olive oil. Coat the burgers and grill (its a barbecue after all) along with the onion, mushroom, tomato and dill. Toast the hard rolls. Build the burgers, very high.
Serve with roasted corn on the cob and fresh potato salad.
vegan
|
|
|
|
|
