Saturday, March 19, 2016

Whatever's Left In the Fridge Becomes Lunch at Cafe Drake HRV

Homemade whole wheat crackers, Seed Bread, Red Pepper and Walnut Spread, Olives, Chayote Salad, Fresno Chile Hummus and Cream of Rutabaga Soup

The seeded bread happens to be gluten-free as well and is probably the easiest thing you'll make all week. When warm from the oven, the texture is pleasantly chewy and moist, but the bread can turn "gummy" after sitting for a few hours. Leftover slices can be redeemed - and perhaps, improved even -  by toasting. The recipe can be found HERE in the June 2015 archives of Cafe Drake HRV.


Chickpea and Broccoli Vegan "Bisque" with Toasted Whole Rye Bread and Salad of Romaine Lettuce, Orange Bell Peppers and Toasted Pumpkin Seeds

Clear-Out-The-Fridge Nachos

Cafe Drake HRV nachos are topped with vegan Cheddar, crumbled tofu "feta cheese", creamy pinto beans, cubes of roasted sweet potato, minced red onion, sliced jalapenos, guacamole and cilantro. The most effective way we know of recreating the tangy saltiness of feta in a non-dairy "cheese" is simple and economical: Bring a pot of water to a boil and add 8 oz. of extra-firm tofu. Just throw it in in. Cook for 1 minute and drain quickly. Allow the tofu to cool slightly before cutting it into 4 or 5 pieces. In a large mixing bowl add 6 cups water, 3 T. salt and 3 t. lemon juice. Stir briskly to dissolve the salt. Add the tofu and make sure it's covered completely by the brine. If not, cut the tofu into smaller pieces. Cover and refrigerate for 8 hours or overnight. When ready to use, remove from the brine and cut into small pieces or crumble with your fingers. You can store the tofu in the marinade for at least 5 days, refrigerated and covered.

Panko-Breaded Soy Cutlet, Black Rice, Sauteed Mushrooms, Cucumber, Grated Yellow Beet Salad, Roasted Carrots and Vietnamese Dipping Broth. This verdant broth serves at Cafe Drake HRV as dipping liquid for seitan-based French Dip and Banh Mi sandwiches, a spicy base for noodle soups both hot and cold and as an elegant palate-tickler to more formal meals, when we serve it warm in small clear glasses as either a light starter or an intermezzo between courses. You might as well double the recipe and freeze some. It's that good. Begin by running under the broiler until just charred 1 large onion (peeled and halved) and a 2" piece of ginger (peeled). Rinse the veggies for a second only and toss in a medium-sized saucepan. Add 4 cups low-sodium or unsalted vegetable broth, 1 t. coriander seeds (lightly crush with your fingers when adding for best flavor), a 3" cinnamon stick, 2 star anise, 1 peeled and diced carrot and 2-3 t. tamari or soy sauce. Bring to a boil then cover and reduce heat to a low simmer. After 30 minutes, strain the soup; you'll need to discard the spices but save the veggies for another use if you like. Off heat, add to the broth 1/4 packed cup of finely minced cilantro and 1-2 T. chopped mint leaves. We're done now.

Mushroom, Corn and Seitan Stir-Fry, Turmeric Rice, Sesame Noodles, Garden Salad and Steamed Edamame 

Brown Rice with Gomasio, Salad, Roasted Eggplant, Ethiopian Red Lentils and Senegalese Spinach with Peanuts. Rummage through the Cafe Drake HRV archives and snag our recipe for the West African spinach stew HERE.

Did we have lunch one day this week in a Ridley or Tony Scott film?? Bathed in unintentional atmospheric lighting: Bulgar and Lentil Loaf, Escarole Salad and Roasted Cauliflower with Indian Spices

Korean Mung Bean Pancakes (recipe HERE), Rice, Yellow Beets and Chile-Braised Kale


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