Sunday, October 25, 2015

A Week in the Life of our Vegetarian Kitchen + Lots of Recipe Links

Toasted Onion-Rye Scones, Green Zebra Tomato Salad Russe and a Chickpea Curry. Grab our recipe for the scones from an earlier post HERE.


Millet can be a tricky ingredient to cook with; by itself it tends to be dry and chalky. Our Millet-Sunflower Burgers however make the best use of this nutritional grain's texture and flavor. They're a longtime menu favorite at Cafe Drake HRV and the recipe can be found HERE in the 2011 archives.

Millet-Sunflower Burgers, Roasted Veggies, Early Autumn Veggie Soup, Homemade Habanero Hot Sauce and Green Zebra Tomatoes from the garden. You'll find the recipe for the scrumptious, soothing soup RIGHT HERE.

Vegetarian Bigos, Green Apple, Parsley and Red Pepper Salad and Roasted Yellow Finn potatoes.

After leaving our home of 13 years in Greenpoint, Brooklyn, we sorely missed the Polish food served in countless neighborhood restaurants. Long-simmered and seasoned cabbage and sauerkraut, or Bigos, is often translated as Hunter's Stew; traditionally the dish is studded throughout with smoked kielbasa, smoked ham or both. No reason you can't make it vegan. now we not only don't pine for Greenpoint bigos, we actually prefer our lighter version. Here's how we do it at Cafe Drake HRV:In a large saucepan, over a medium flame, heat 2 T. olive oil. Add 2 very large onions (thinly sliced), 5 or 6 cloves of garlic (chopped) and 2 portobello mushrooms (roughly chopped). Cook for about 5 minutes, until the onions begin to turn golden, and then season with 2 heaping t. dried marjoram, 2 t. smoked paprika and 1 t. salt. Stir once or twice and immediately add 1 head of cabbage, thinly sliced. Stir to coat the cabbage with the spices and oil, adding more olive oil if needed. Pour in 4 cups of water or vegetable stock, bring to a boil and then reduce heat to a simmer. Add 10 whole allspice berries and 6-8 whole juniper berries. Cook gently until the cabbage is tender. Stir in about 4 cups of well-drained sauerkraut; any kind will do as long as it's not from a can! Finally, add 4 T. tomato paste, stirring to dissolve, 1/2 cup dry white wine and 1 teaspoon liquid smoke. Partially cover the pot and simmer for at least 1 hour. The liquid should be absorbed almost completely the but the resulting stew moist. Season to taste with salt and black pepper and serve hot or very warm. Leftovers will keep, covered in the refrigerator, for around 3-4 days.

Heirloom Tomato Salad, Braised Tatsoi with Garden Chilies, Chickpea Curry, Creamy Smoked Coleslaw and Basmati Rice

Brunch of leftover Vegetarian Chorizo and Purple Potato Hash, Whole Wheat English Muffins, Farmhouse Cheddar, Fried Eggs with Toasted Red Chili Flakes, Tomatoes and Morello Cherry Preserves. Wanna add Vegetarian Chorizo to your arsenal of meatless recipes? Find it HERE in an earlier October post.

A steamy saute of homemade, sliced seitan, onions and various bell and chili peppers.

After stir-frying the seitan and peppers we seasoned with tamari, mirin and hoisin sauce and plopped atop jasmine rice. Quickly roasted broccoli, carrots and yellow wax beans made for an easy, one-pan only side dish.


Rinsed and drained green jackfruit is an excellent choice for vegetarian pulled pork. When shredded with two forks, or even your nimble fingers, the resulting texture is similar to that of Southern-style bbq. You'll find canned jackfruit at all large Asian markets.

Steamed Kale, Guacamole, Tomatoes from the garden, Carrot & Habanero Hot Sauce, leftover rice, Shredded Jackfruit "Pulled Pork" and Cornbread

Roasted Sweet Potato and Tempeh "Bacon" Tacos with Pico de Gallo and Lime

Easy enough to assemble, pretty self-explanatory really, just swipe the recipe for the tempeh "bacon" lardons in our archives HERE.


A perfectly simple, simply perfect lunch of reheated Chickpea and Mushroom Soup, Olive Bread, leftover Roast Potatoes and our Seed Dip. The latter is assembled weekly and stored in the fridge for sprinkling on salads, plain rice or as a dip for bread with olive oil. Many recipes for dukkah exist but this is our healthiest version. Not that it skimps on flavor! In a mini-processor or spice or coffee grinder combine 1/4 cup of raw pumpkin seeds, 2 T. flax seeds, 2 T. chia seeds and 2 T. toasted sesame seeds. Whirl until you get a powdery consistency. try not to overprocess or you may end up with something too much like a paste. Transfer to a jar and add 1/4 cup nutritional yeast flakes. Season lightly with coarse ground sea salt if you like. Shake well to combine and store in the fridge for at least a month or more.

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