Saturday, October 29, 2016

Postcards From Our Meat-Free Kitchen


Whole Wheat Gnocchi with Vegan Mozzarella is one of the quickest suppers to assemble, ideal for weeknights or any night you get a late start on dinner. Boil packaged gnocchi for a few minutes, just until they bubble to the surface. Place the gnocchi in a single layer and sprinkle with grated cheese and a pinch or two of nutmeg. Bake briefly at 375 degrees F., uncovered, to allow the cheese to melt and become bubbly. Serve hot ot warm drizzled with olive oil and crushed red chilies.


Reheated pizza for lunch is never a bad idea.

Whole Wheat Pizza with Pesto, Garden Tomatoes and Sliced Red Chilies

Homemade Pizza in 20 Minutes! First, preheat the oven to 450 degrees F. and place inside a large baking sheet, turned upside down. Over a medium flame, add 2 T. olive oil to a skillet. Add 2 cups thinly sliced Cremini mushrooms and a healthy pinch of salt. Stir-fry until the mushrooms are soft and most of the released liquid has been absorbed. Season with thyme leaves and oregano. Remove from heat and stir in 1 large garlic clove (finely minced or pressed). Remove the baking sheet from the oven - be careful as it will be scalding hot - and still keeping the baking sheet overturned, place atop 1-2 whole wheat flat breads or wraps. We generally use whole wheat lavash bread at Cafe Drake HRV but even a large whole grain tortilla will suffice. Lightly cover the pizza crust of your choice with shredded mozzarella (dairy or vegan). Spread the mushroom mixture evenly over the cheese and return to the oven for 6-12 minutes, depending on the type of pizza base used. Transfer the pizzas underneath a hot broiler and cook for 30 seconds, being careful not to burn. Serve the pizza piping hot and festooned with crushed red chilies and minced chives. Finish with a swirl of your best olive oil.

Mushroom Flat Bread Pizza with Heirloom Tomato Salad and Steamed Veggies

Will we ever stop making tostados you might ask? Unlikely. The three pictured above are packed with serious heft and a boatload of protein from refried beans and tofu salad. Looks like we got our greens in for the day as well with a tomatillo salsa, cilantro sprigs and roasted broccoli. If you're curious, even a tad dubious, about our Tofu Salad, don't be; just try it. The recipe is HERE in the Cafe Drake HRV archives and has become a favorite of many visitors, including those with a previous tofu aversion.

Sometimes lunch is just a big old delicious mess! Leftover Rotini with Lentil Bolognese and Tomato and Romaine Salad with Homemade Vegan Ranch Dressing and Chia Seeds

Spring, Summer, Fall and Winter, we're always in the mood for roasted cabbage at Cafe Drake HRV. You'll find our basic recipe and instructions HERE in the archives, but don't stop there. Try topping the blackened, smokey cabbage with diced tomatoes, red onions, croutons and your favorite creamy dressing for a nifty, nutritious take on the classic Iceberg Wedge Salad.

A verdant summer meal of Whole Wheat Linguine with Pumpkin Seed and Parsley Pesto, Roasted Broccoli, Romaine Salad and Guacamole.



Arabella isn't fooling anyone at Cafe Drake HRV with that seemingly nonchalant expression. This pit bull is a veggie lover!!


This summer stir-fry is a staple at Cafe Drake HRV. Onions, thin slices of seitan, fresh corn and slivered green chilies are pan-fried briefly over a high flame, then finished with a squeeze of lime juice and a handful of mint leaves.

Light, bright flavors and nutritious combinations characterize our Japanese "small bites" dinners. Above, Brown Rice, Steamed Broccoli with Carrot Dressing, Broiled Peppers with Miso, Tofu En Brodo, Sake-Braised Green Beans and Hot Mustard

Tofu En Brodo, as we call this mash-up of Italian cooking technique and Asian ingredients, is made by very gently simmering extra-firm silken tofu in a rich broth of dried mushrooms and soy sauce.

Roasting any vegetable with a miso dressing adds tons of complex umami flavors but bell peppers respond especially well. Try it yourself by mixing 1 T. miso paste to 3 T. olive oil and tossing with 1 lb. of seeded and halved green, red, yellow or orange bell peppers. Roast at 400 degrees F.  for 15 minutes or so until the peppers are soft and beginning to blacken at the edges

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