|An eclectic lunch of leftovers and kale salad: from top, clockwise, red pepper hummus, shredded Vietnamese herb and chive omelet and tofu salad, all on toasted corn tortillas. Our recipe for Tofu Salad can be found here. Also in our recent archives are instructions for making the omelet - click here.|
Sunday, August 30, 2015
Thursday, August 20, 2015
|Maple and White Pepper Tempeh, Turmeric Rice, Roasted Onions, Yellow Pear Tomatoes from the garden and Broccoli and String Bean Salad with Tahini Sauce|
|The baked tempeh is an adaptation of Isa Moskowitz's original recipe for Smokey Tempeh in her comprehensive and essential cookbook Veganomicon. We roast the tempeh in the oven along with thick-cut rings of sweet onion.|
|Cafe Drake HRV's Ensalada de Cocinero (Chef's Salad) is assembled from Side Yard Garden Greens, Radishes, Cucumbers, Yellow Pear and Honey Drop Tomatoes, Spiced Tostados, Chipotle Deviled Eggs and Potatoes in a Vinaigrette.|
|Raiding the garden for dinner is an early evening summertime ritual at Cafe Drake HRV.|
|Tofu with a Soy Chili Sauce, Millet, Baby Lettuces, Cashews and Cucumbers|
|Blessed blessed leftovers for lunch!|
|Homemade seitan, in this version, is steamed, not simmered in broth. The texture is a bit denser and ideal for hardier meals.|
|Cauliflower Cheese, Rye Toast and Tossed Salad seems like a quintessential Nursery Meal. So comforting.|
|Cold Soba Noodles tossed with Sesame Dressing, Micro-Greens, Chickpeas, Baked Tofu, Roasted Sweet Potatoes and Onions and Shiso Leaves|
|A torta, or Mexican-style sandwich, is a lifesaver for lazy cooks who happen to be hungry right now.|
|Ah, summer. Salad, torta and guacamole.|
|At Cafe Drake HRV sauces, salsas, relishes and chutneys enliven most meals. Above, pan-toasted pecans and garlic were pureed with toasted chiles de arbol to make a nutty sauce that enhanced quesadillas, rice and steamed veggies.|
|Another salsa, and one we make almost every week during the warm months, is just broiled tomatillos, serrano chilies, garlic and onion. Again, it all goes in a blender (with cilantro, salt and lime juice) to be whirled into a spicy, tangy salsa.|
|A Southwestern, chile-flecked spoon bread before baking.|
|Puffed, hot and ready to dive into.|
|Spoon Bread with salad, coleslaw and the two salsas mentioned above.|
|Both of those salsas, along with a traditional tomato version, brought excitement to an otherwise subtly flavored dinner of rice, black beans and steamed vegetables.|
|Pecan and Chile de Arbol Salsa. Get this recipe + the one for the tomatillo salsa HERE.|
|Chickpea Cutlets, Chimichurri Sauce, Salad and Greek Potatoes|
|The Eclecticism of Leftovers.|
Saturday, August 15, 2015
|We load our savory scones with snipped chives because we have an abundance at Cafe Drake HRV. Scallions however make a splendid substitute.|
|These scones are the perfect partner to a bowl of soup. They're also welcome beside scrambled eggs, omelets and leafy green salads. Split in half and stuffed with hummus and grilled veggies? Yup, a fave sandwich at Cafe Drake HRV.|
As (almost) always we'll be using whole wheat pastry flour here. Start with 2 cups of it in a large mixing bowl. Reach over and preheat the oven to 400 degrees F. Add to the flour 2 t. baking powder and 1/2 t. salt and stir to combine. Now, quickly in succession, dump in 2 T. vegetable oil, 1 cup plain yogurt (regular dairy or non-dairy), 1/2 cup minced chives or scallions, 2-3 T. chopped fresh dill (less if using dried) and a few grindings of black pepper.
Blend to make a soft dough but don't overwork.
On a floured surface, just pat and shape the dough into a circle, 3/4" thick. Cut into 8 wedges. Place the wedges on a baking sheet - either oiled or covered w/ a silicone mat - and bake for 18-20 minutes. The scones shouldn't be too browned. If you're not sure, stick a knife in the cente rof one and if it comes out relatively clean, they're done.
Thursday, August 13, 2015
Preheat the oven to 350 degrees F., pour yourself a cup of good, strong coffee and prepare for a delectable start to your day. In a large bowl beat 2 free-running hen eggs with 1/2 cup vegetable or melted coconut oil, 1 cup brown sugar and 1/2 t. vanilla extract. Add 2 mashed ripe bananas and stir to combine.
In another bowl mix 2 cups whole wheat pastry flour, 1 t. baking powder and 1/2 t. salt. Stir these dry ingredients into the wet ones. Stir just to blend. Don't over mix. Now, add 1/2 cup chopped raw cashews. Again, stir just enough, not too much.
Scoop the batter into an oiled loaf pan and bake for around 30-40 minutes. A toothpick inserted in the middle should come out just barely clean. Cool for 10 minutes, then remove from pan and cool on a rack.
Leftover bread is superb, sliced and toasted, topped with butter or raisin-walnut cream cheese.
|Only the easiest pastry "dough" ever. No rolling. No need to knead.|
|At Cafe Drake HRV we almost always substitute whole wheat pastry flour for white flour in every recipe.|
|The dough is patted down in a baking dish. That's it, really.|
|The fruit filling is equally a breeze. It cooks, all in one pan, in about 10 minutes.|
Preheat oven to 350 degrees F.
First, make the crust by mixing together in a bowl 1 cup whole wheat flour, 1 cup rolled oats, 1/2 t. baking soda and a large pinch of salt. Stir in 1/4 cup maple syrup and 1/3 cup vegetable or melted coconut oil. Set aside.
Combine 1 cup diced dried apricots, 1/2 cup dried cranberries, 1/4 cup water, 1/2 t. cinnamon, a dash of ground cloves and 1/4 cup maple syrup, honey or brown sugar in a saucepan over medium heat. Simmer for 10 minutes or until the mixture is thick.
Grease an 8-inch square baking dish. Press half of the crust on the bottom, patting it down firmly and evenly. Spread the stewed fruit over all. Don't forget the corners. Pat the remaining crust on top, covering completely and again, pressing down firmly.
Bake for about 25 minutes. Everything should be firm to the touch. Cool in the pan and then cut into smallish squares, rectangles, whatever you want.
Wednesday, August 12, 2015
|Mushrooms make for a meaty, rich wonton filling but any vegetable, finely diced and cooked, will work. In the autumn we stuff the wrappers with diced parsnip and onions, after sauteing the root veggies with soy sauce and Chinese 5-Spice powder.|
|You're going to the love the results from baking, not frying, the wontons. They come out of the oven juicy and chewy, with crisp, perfectly browned edges!|
|Baked wontons are not only quick to make, they save you the mess (and calories) of deep-frying. Above, with a sesame dipping sauce and leftover Green Pea Soup. Grab the recipe for the soup from the post below.|
Chances are, after just perusing these pics, you've decided to swing by the grocery store on the way home, pick up a pack of wonton wrappers and make these for dinner tonight. Smart decision. We love the fierce good taste of our visitors here at Cafe Drake HRV.
First, figure out what you're doing for a dipping sauce. Your favorite peanut or satay sauce would be an excellent choice, as would just the ponzu or sweet chili sauce in the fridge. An ideal dipping sauce is as simple as combining 2 parts rice vinegar to one part tamari or soy sauce. You can then add, if so inclined, a bit of grated ginger, a minced green chile if you're seeking heat or a spoonful of brown sugar if tastes are running sweet. Set it aside and prepare the mushrooms.
In a skillet over medium heat, saute 2 cups minced mushrooms (cremini or white button are good) and 2 sliced scallions in 1 T. of coconut or vegetable oil. Sprinkle with just a pinch or two of salt to help the mushrooms release their liquid. Once the mushrooms are almost dry - about 6 to 8 minutes usually - season with 2 t. tamari or soy sauce, 1/2 t. powdered ginger, a splash of sake or dry sherry and a few pinches of white pepper. Stir and cook for another minute then set aside to cool slightly. Adjust seasonings as needed - the mushrooms should be boldly flavored as you'll only be using a small bit per wonton.
Preheat the oven to 400 degrees F.
Spray a large baking sheet with cooking oil.
Remove the wonton wrappers from their packaging and place on a clean, dry surface. Get a small bowl of water set up next to you. Take one wrapper and turn so it makes a diamond shape. Place a little less than a tablespoon of the mushrooms towards the bottom corner, but not all the way at the bottom. Wet your finger and dampen the top corners of the wrapper. Fold over to make a triangle and press the edges firmly to seal. Place on the oiled baking sheet. Repeat until all of the filling has been used.
Before putting in the oven, check to make sure the edges of the wontons are fully closed. You may have to press and pinch a few to seal completely. Brush all wontons lightly with sesame oil. Bake for 10 minutes. No need to flip.
Remove and serve hot or warm with a dipping sauce.
Leftover wrappers can be tightly sealed and stored in the freezer for up to 3 months. When ready to use, thaw on the counter for 30 minutes or so.
Tuesday, August 11, 2015
Sunday, August 09, 2015
|An herbaceous fresh (or frozen) green pea soup is light and floral on the palette, just the thing for more delicate summer appetites.|
|In hot weather you really only need half a sandwich with your bowl of soup. Both your digestive system AND bathing suit will approve.|
|Tofu Salad Sandwich and Garden Pea Soup with Herbs and Sourdough Crumble|
|Reheated soup for lunch, with leftover tofu salad, hummus, toast and cashews.|
|If properly drained of moisture, the tofu salad should keep well for at least three days, refrigerated and tightly covered.|
|Don't skip the croutons; they add a necessary textural contrast and rich, toasted flavor to an otherwise very light soup.|
|At Cafe Drake HRV we sometimes press tofu with a bottle of gin. Just saying. Other useful weights for the process include a cast iron skillet or a similarly heavy pan.|
GARDEN PEA SOUP WITH SOURDOUGH CRUMBLE
Summer 2015 at Cafe Drake HRV has been a season of voracious cookbook reading. This soup appears, albeit a different version, in Sara Forte's inspirational The Sprouted Kitchen: Bowl + Spoon. Our variation eliminates the dairy, trades leeks for onions and switches up the seasoning. Both ours and the original recipe are excellent!
Begin with a large saucepan over medium heat. Add 2 T. olive oil and 1 large onion, roughly chopped. Cook the onion until it's soft but not too browned. Sprinkle with salt and then pour in 4 cups vegetable broth. Bring the stock to a simmer and then continue to cook for 10 minutes. Add 3 cups frozen or fresh green peas, a good bit of black pepper and 2 T. each fresh marjoram, parsley and chervil. If you don't have chervil, use tarragon instead. If you don't have fresh herbs, dried will do with the exception of the parsley.
Cook for 2-3 minutes then transfer to a blender and puree until very smooth. This may take a couple of minutes or more. Return the soup to the pan and stir in a spritz of lemon juice. Taste for salt and add as much as you like. Cover and keep on the lowest heat possible while you:
preheat the oven to 400 degrees F. Rip a few slices of dark sourdough bread into small pieces. Toss with 2 T. olive oil and toast on a baking sheet for 10 minutes, or until crisp. Halfway through toasting, shake the baking sheet around so the croutons brown evenly.
Serve the soup hot, topped with the crumbled, toasted sourdough bread. Fresh chives make a lovely but not essential garnish.
If you think you won't like it, you're the person who needs to try this recipe most of all. It's summer on a sandwich and surprisingly substantial and filling.
In a large mixing bowl, mash 1 block of firm tofu with a fork. The tofu should be well drained of water. (It's easiest to do this by wrapping the tofu in a clean kitchen towel for 30 minutes, pressing to release as much liquid as possible). Keep the tofu a little chunky and not entirely smooth.
Add 3 scallions (thinly sliced), 2-3 T. minced lovage (or 1/2 t. celery seeds), 1 T. tamari or soy sauce, 1 t. vegetable oil, 1/2 t. turmeric powder, a large pinch or two of sea salt, 1 t. Dijon mustard and 2-3 T. vegan mayonnaise. Mix until everything sticks together.
Serve on sandwiches with sliced cucumber and sprinkled with paprika. Or as we did, seen above, on toasted and mayo-smeared whole wheat rolls, augmented with thin slices of tomato and lettuce.