tag:blogger.com,1999:blog-151982262024-03-07T00:02:19.511-08:00Cafe Drake HRVDRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.comBlogger2183125tag:blogger.com,1999:blog-15198226.post-48838592940098992842017-01-17T12:43:00.004-08:002017-01-17T12:43:50.027-08:00Enough Already with Tacos and Quesadillas. Never!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A batch of slow-cooker lentils, seasoned with <i>ancho </i>chilies and Latin spices, can be extended over several meals without ever getting boring. Above, we <span style="font-family: "verdana" , sans-serif;">combined </span>a few of the legumes with vegan cheddar and corn tortillas for a <span style="font-family: "verdana" , sans-serif;">quick quesadilla <span style="font-family: "verdana" , sans-serif;">dinner.</span></span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The quesadillas, hot from the frying pan, are topped with roasted broccoli, tofu sour cream and guacamole. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PvG2NQgL8Y29S7sOc499kG7PoD6MbMn6EBE3ipeCc4KWAJlmqrNzXvWWeaD8Guo0Dp_G541iMlux8KN1Wtpfdsb8I0gR0Snga4BOWT0GW5Ceat1m7lxFqYD23iccJedhVeo0TQ/s1600/DSC03368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PvG2NQgL8Y29S7sOc499kG7PoD6MbMn6EBE3ipeCc4KWAJlmqrNzXvWWeaD8Guo0Dp_G541iMlux8KN1Wtpfdsb8I0gR0Snga4BOWT0GW5Ceat1m7lxFqYD23iccJedhVeo0TQ/s1600/DSC03368.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">(above): Portobello and Pepper Tacos are sided with leftover <i>ancho </i>lentils, salad and <i>pico de gallo</i>. Make your own time-saving, ultra-economical batch of slow cooker lentils and eat with ease this week. </span><span style="font-family: Verdana,sans-serif;">Our rudimentary <b>Crock Pot Lentils </b>recipe (with multiple adaptations anticipated) begins with rinsing 2 cups (1 16-oz. bag) of <b>brown lentils</b> in water, draining and placing them in a crock-pot. Add a couple of peeled and chopped <b>carrots</b>, 2 diced <b>onions </b>and 1 can of <b>tomatoes</b> (14 oz. size and use all the juice). Stir in 2 cups of <b>veggie or chicken stock</b> along with at least 3/4 t. <b>salt</b>, a couple of grinds of <b>black pepper</b>, 1 t. <b>ground cumin, 1 heaping t. <i>ancho </i>chile powder</b> and <b>smoked</b> <b>paprika </b>to your taste. Cover and cook on HIGH setting for 3 hours or on LOW for 6-7. Add more salt if needed at the end of cooking.</span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-35642368154435170702017-01-15T08:26:00.006-08:002017-01-15T08:26:35.726-08:00Sesame Tofu Loaf + Smothered Vegan Burritos and Borracho Beans<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Don't be put off by the murky photography or overwhelming beige-ness of the <b>Sesame Tofu Loaves</b> pictured above. Light and airy, beneath a crispy crust lies a moist interior loaded with veggies and protein-rich tofu. Brighten your plate's palette by topping slices with a colorful apricot glaze and serving alongside a green salad.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">O<span style="font-family: "verdana" , sans-serif;">ur recipe will make one regular sized loaf or two smaller. If using mini loaf pans it's generally a good idea to bake at 25 degrees lower<span style="font-family: "verdana" , sans-serif;">. Begin by <span style="font-family: "verdana" , sans-serif;">spray<span style="font-family: "verdana" , sans-serif;">ing with <b>cooking oil</b> <span style="font-family: "verdana" , sans-serif;">loaf </span>pan (or pans). Preheat the oven to 350 degrees F.<span style="font-family: "verdana" , sans-serif;"> <span style="font-family: "verdana" , sans-serif;">In a large mixing bowl mash 1 14-oz. package of <b>firm or extra-f</b><span style="font-family: "verdana" , sans-serif;"><b>irm</b> with a fork or your clean hands. The final texture should resemble ricotta cheese. Stir in and combine well with the tofu: 1/2 cup <b>wheat germ or </b><span style="font-family: "verdana" , sans-serif;"><b>ground rolled oats</b>, a heading handful of chopped <b>par</b><span style="font-family: "verdana" , sans-serif;"><b>sley</b>, 1 T. <b>onion powder</b>, 2 T.<b> soy sauce, tamari or Braggs Liqui</b><span style="font-family: "verdana" , sans-serif;"><b>d Am</b><span style="font-family: "verdana" , sans-serif;"><b>inos</b>, 2 T. <b>nutritional yeast</b> (optional), 1 T. <span style="font-family: "verdana" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;">who<span style="font-family: "verdana" , sans-serif;">le-seed </span></span>mustard</b>, 2 cloves minced <b>garlic </b>and lots of <b>black pepper</b>. <span style="font-family: "verdana" , sans-serif;">Transfer the fully mixed ingredients to the prepared pan and bake for 50 minutes. <span style="font-family: "verdana" , sans-serif;">Remove the loaf from the oven and brush with <b>olive </b><span style="font-family: "verdana" , sans-serif;"><b>oil</b>. Sprinkl<span style="font-family: "verdana" , sans-serif;">e at least 3 T. <b>sesame seeds</b> evenly over the surface. Return to the oven for an additional 10 minutes. Allow the loaf to cool for 15 minutes before removing from the pan. Serve in slices with your favorite topping or condiment. The loaf pairs exceptionally well with a dollop of hot <span style="font-family: "verdana" , sans-serif;">Chinese mustard.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Burritos become the ultimate comfort food when dressed with a warm tomato and <i>chile </i>salsa. Above, a <b>Sweet Potato and (No) Carne Asada Burrito</b> with <b>Romaine and Radish Salad</b> and <b>Borracho Beans</b>. You'll find the recipes in the <b>Cafe Drake HRV</b> archives by clicking on the links: <a href="http://diningwithdrake.blogspot.com/2016/02/no-carne-asada-flautas-chayote-salad.html" target="_blank"><b>Seitan (No) Carne Asada</b></a>; <b><a href="http://diningwithdrake.blogspot.com/2016/07/three-months-of-vegetarianvegan-meals.html" target="_blank"><i>Borracho </i>Beans</a>; <a href="http://diningwithdrake.blogspot.com/2015/09/late-summer-dining-straight-from-garden.html" target="_blank">Yucatan-Style Habanero and Tomato Salsa</a></b> </span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">The icing on the burrito is a healthy dollop of homemade Tofu Sour Cream, a vital ingredient to keep handy in vegan kitchens. Grab the recipe <a href="http://diningwithdrake.blogspot.com/2016/09/sour-cream-enchiladas-vegan.html" target="_blank">HERE</a>.</span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com1tag:blogger.com,1999:blog-15198226.post-84991997999768832212017-01-05T08:52:00.002-08:002017-01-05T08:52:44.082-08:00Speedy and Simple: More Weeknight Vegan Meals at Cafe Drake HRV<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBZoKSRcNXr4q3b7JPkcLykK609swu3jAoyRC3Qflkp2NWp9agjlV7kPM7hWR4i6k3F3Ea8xHD8N01hXjM1jSFcSdlgQ-jvmdG8tVOgHxcYcfVhKmJBwWBzlmKySWRfZbyBDvxQ/s1600/DSC03505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBZoKSRcNXr4q3b7JPkcLykK609swu3jAoyRC3Qflkp2NWp9agjlV7kPM7hWR4i6k3F3Ea8xHD8N01hXjM1jSFcSdlgQ-jvmdG8tVOgHxcYcfVhKmJBwWBzlmKySWRfZbyBDvxQ/s1600/DSC03505.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pita Pizza with Spinach, Jerusalem Artichokes and Cashew Cheese</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Another Roasted Cabbage Wedge Salad, this one topped by fried tofu, <i>ancho</i> chile salsa and toasted pumpkin seeds.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMvI_xj-Z2KZVD7czCDT_w_QTClAbMe4tGWfmCJlflmuE-5d-wJVdlK-K1QoMiH8TBGNvKQgqspZlFjzBTspPobYP45-V0vqTroob7x-gOU0ZSpGnnBSH0ptyMciuW29tw_1rug/s1600/DSC03438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMvI_xj-Z2KZVD7czCDT_w_QTClAbMe4tGWfmCJlflmuE-5d-wJVdlK-K1QoMiH8TBGNvKQgqspZlFjzBTspPobYP45-V0vqTroob7x-gOU0ZSpGnnBSH0ptyMciuW29tw_1rug/s1600/DSC03438.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">From the freezer to the frying pan, homemade vegetarian kielbasa served with jarred sauerkraut, hot mustard and delicata squash.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4wOe6qCOjnwoR14_KM89tze02sJhUt8eOgiJGT7UNCjQiBESW4P1ralyUAis-8Sf3TzlRc0j2Qlf__RPlS8_Ukvx4-PVsJNdLYklbYEdYWI6ZSyWE-n3MrU1BAn0MA41l8tq2A/s1600/DSC03447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4wOe6qCOjnwoR14_KM89tze02sJhUt8eOgiJGT7UNCjQiBESW4P1ralyUAis-8Sf3TzlRc0j2Qlf__RPlS8_Ukvx4-PVsJNdLYklbYEdYWI6ZSyWE-n3MrU1BAn0MA41l8tq2A/s1600/DSC03447.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A frequent go-to quick meal at <b>Cafe Drake HRV</b>: Tostados with Refried Beans (again, canned), vegan cheddar, two salsas and pickled jalapenos.</span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-83830277381981834782016-11-29T09:01:00.002-08:002016-11-29T09:01:34.283-08:00A New Go-To Salad Plan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9xshnyPPBF4Fe0bx9z1BNXdWapEdBSBNCrEDatIJ00s5dIQNsTL4uWPY7yeEm_hYoEACZjHgkb3dEDXZ5_mR2KHJL2CNNp02Z6It6IHTW7tgz_KsUd1PQy84m8bD43txBh6htA/s1600/DSC03269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9xshnyPPBF4Fe0bx9z1BNXdWapEdBSBNCrEDatIJ00s5dIQNsTL4uWPY7yeEm_hYoEACZjHgkb3dEDXZ5_mR2KHJL2CNNp02Z6It6IHTW7tgz_KsUd1PQy84m8bD43txBh6htA/s1600/DSC03269.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This isn't a recipe but rather a set of instructions for building a dynamite "base" for salad. The finished dish will look (and taste) differently on every table, dependent entirely upon your creativity and the veggies available. First, start with 1 small-medium <b>red onion</b>. Slice thickly. You'll want around one cup total. Now pit and tear apart into halves 3/4 cup <b>Kalamata olives</b>. Add both to to a large mixing bowl.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pQNbv0yR3apn-2_Kar5tOHJ_f49C12eGodqcCdrwkGMFs6TCcGhkF_rGK8aISkUyXo7Zjh6v3iuMe74K0kN7Gwe7gnv3V6w0G2JuftCwaog2vRyiyYOAAw1V_OUluFinWdUjaQ/s1600/DSC03272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pQNbv0yR3apn-2_Kar5tOHJ_f49C12eGodqcCdrwkGMFs6TCcGhkF_rGK8aISkUyXo7Zjh6v3iuMe74K0kN7Gwe7gnv3V6w0G2JuftCwaog2vRyiyYOAAw1V_OUluFinWdUjaQ/s1600/DSC03272.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add to the bowl and mix with onions and olives: 3 T. <b>olive oil</b>, 1 T. <b>balsamic</b> <b>vinegar</b>, 1 t. <b>apple cider vinegar</b> and chopped <b>red or green chilies</b> to taste. Whisk together before adding the primary salad components. Finish by seasoning further with <b>salt </b>and <b>black pepper</b>.</span></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b><span style="font-family: Verdana,sans-serif;">Option One</span></b></div>
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<span style="font-family: Verdana,sans-serif;">Add to the above salad base: 3 cups lightly steamed broccoli florets, 1/2 bunch flat-leaf parsley (very roughly chopped), 1-2 sliced roasted red bell peppers</span></div>
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<b><span style="font-family: Verdana,sans-serif;">Option Two</span></b></div>
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<span style="font-family: Verdana,sans-serif;">2 cups thickly sliced cucumber, a handful of halved cherry tomatoes and chopped romaine lettuce</span></div>
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<b><span style="font-family: Verdana,sans-serif;">Option Three</span></b></div>
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<span style="font-family: Verdana,sans-serif;">1/2 lb. lightly steamed green beans (left whole but ends trimmed), 2 cups very roughly chopped cilantro, 1 avocado (sliced thinly or cubed) and toasted pumpkin seeds</span></div>
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<b><span style="font-family: Verdana,sans-serif;">Option Four</span></b></div>
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<span style="font-family: Verdana,sans-serif;">Whatever you want. Whatever you have. </span></div>
DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-62996722745041738892016-11-29T08:45:00.000-08:002016-11-29T08:45:08.109-08:00The Best Bean Burger for Your Freezer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocGfWN6UYCi6zpozmcy9VmI8xZFMTcWxPv7m1lLzE6o17ZfWQToK-8ov0MjpHADON-SX9o6H3clhceHOTTRSlHYMOzGfHDvvkFHNf_aLTpMOAhlbDHBLWmvJypJvaB8FO877z8g/s1600/DSC03556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocGfWN6UYCi6zpozmcy9VmI8xZFMTcWxPv7m1lLzE6o17ZfWQToK-8ov0MjpHADON-SX9o6H3clhceHOTTRSlHYMOzGfHDvvkFHNf_aLTpMOAhlbDHBLWmvJypJvaB8FO877z8g/s1600/DSC03556.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Our Pinto Bean BBQ Burger, thawed and warmed in the microwave, rests atop a skillet-toasted <i>gordito</i> (thick corn tortillas found at Latin markets). Vegan Jack cheese, sauteed peppers and onions and snipped micro-greens grown in the kitchen window add extra panache.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOv_seewJU3C1TA2mg3KfRHVGVtUcjESQtaAFyHwnOzIrOeYgoKbhnQGBldDKys30zw0es8cEWNULf46wle-kY8mpqdJbmwdG2XLekD3DABTZzM91Z4aTzGoaXigk2RaIPeGCTlA/s1600/DSC03558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOv_seewJU3C1TA2mg3KfRHVGVtUcjESQtaAFyHwnOzIrOeYgoKbhnQGBldDKys30zw0es8cEWNULf46wle-kY8mpqdJbmwdG2XLekD3DABTZzM91Z4aTzGoaXigk2RaIPeGCTlA/s1600/DSC03558.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">This super simple meal is completed with another warmed <i>gordito</i>, roasted sweet potato wedges, salad, cranberry chutney and a pickled jalapeno.</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">A freezer stocked with homemade veggie burgers isn't just a good idea; it's almost a necessity for fast, high-protein weeknight meals. At <b>Cafe Drake HRV</b> right now we have Black Bean and Wild Rice Burgers, Sunflower Millet Burgers (grab recipe <a href="http://diningwithdrake.blogspot.com/2011/12/millet-sunflower-burgers.html" target="_blank">HERE from the 2011<b> Cafe Drake</b> archives</a>) and the Pinto Bean BBQ patties featured here all frozen in zip-lock bags, ready at a moment's notice when the mood strikes. For optimal texture frozen burgers should be thawed overnight in the fridge, but they can also be cooked directly from the freezer in a microwave or lightly oiled skillet.</span><br />
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<span style="font-family: Verdana,sans-serif;">This recipe from Terry Hope Romero's <a href="https://www.amazon.com/Protein-Ninja-through-Plant-Based-Recipes/dp/0738218499" target="_blank"><u><i><b>Protein Ninja</b></i></u></a> cookbook is a current favorite because it's chewy and hefty and boasts the universally loved flavors of BBQ sauce.</span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-56494541583199405452016-11-11T09:03:00.003-08:002016-11-11T09:03:24.434-08:00Very Easy, Very Vegan Dinners: Sweet Potato Nachos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3gqdKGguGZd-H82SSi6Xb0Y8yhHULgQGbZ91yHLZ6vF-MN0OSU5-3GkP7hWgl_8slQdZYBMtl22zNdB838kp1QDrQdghmyRtwMa2VHnFxA5mXgkgJe0hxZCKkwj-ljiHWKmsyQ/s1600/DSC03338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3gqdKGguGZd-H82SSi6Xb0Y8yhHULgQGbZ91yHLZ6vF-MN0OSU5-3GkP7hWgl_8slQdZYBMtl22zNdB838kp1QDrQdghmyRtwMa2VHnFxA5mXgkgJe0hxZCKkwj-ljiHWKmsyQ/s1600/DSC03338.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Garden Salad and naked Roasted Sweet Potato Wedges</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">And now . . . Roasted Sweet Potato Nachos! Don't worry, the sweet potatoes are under there somewhere.</span></td></tr>
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<span style="font-family: Verdana,sans-serif;"> Because now more than ever we need Comfort Food . . .</span><br />
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<span style="font-family: Verdana,sans-serif;">It's been a long day. You really just want to <i>drink </i>your dinner. Or maybe get immediately prone with Lifetime Movie Network. Or just go to bed without eating. Don't do it. You deserve a healthy and soul-satisfying dinner, one that nourishes and fulfills those indulgent cravings.</span><br />
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<span style="font-family: Verdana,sans-serif;">It's <b>Cafe Drake HRV </b>and our Sweet Potato Nachos to the rescue. You're gonna love these so trust us, add any ingredients you don't have to your next shopping list. Opening the door to a carefully-stocked pantry and fridge is key to making fast, easy meals a real possibility.</span><br />
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<span style="font-family: Verdana,sans-serif;">More a suggestion than an actual recipe, here's how to do it: Clean but do not peel 2-3 medium size<b> sweet potatoes</b>. Slice each sweet potato into 8 wedges. If some are much larger than others, slice horizontally. You want all of the wedges to be as close as possible to the same size. Toss very well with 2 T. <b>olive, vegetable or coconut oil</b> and sprinkle with <b>salt</b>, <b>black pepper</b> and <b>chipotle or ancho chile powder</b>. Place the sweet potatoes in a single layer on a parchment paper-lined baking sheet, using two if needed. Roast for 15 minutes in a preheated 400 degrees F. oven. Flip the wedges and continue to cook for another 15 minutes or until browned and crispy on the outside and soft on the inside.</span><br />
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<span style="font-family: Verdana,sans-serif;">While the sweet potatoes are roasting, simmer 1-2 cups of <b>pre-made vegetarian chili </b>for about 5 minutes. Since ease is our goal tonight, you can also microwave the chili until piping hot; a good quality canned chili is fine here. (Our favorite brands are <i>Health Valley</i> and <i>Fantastic Foods</i> and we always grab one without kidney beans. Another stand-by here is a cache of zip-lock bags of homemade chili in the freezer.)</span><br />
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<span style="font-family: Verdana,sans-serif;">When the sweet potatoes are roasted, transfer to a platter or individual plates and immediately top with the hot chili. Drizzle <b>vegan or dairy sour cream or plain yogurt </b>over all and then festoon freely with sliced <b>jalapeno peppers</b>, chopped <b>cilantro </b>and diced <b>red onions</b>. Sprinkle your favorite <b>hot sauce</b> over all and sit down and enjoy your guilt-less guilty pleasure.</span><br />
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-81838214426332671382016-11-06T07:53:00.001-08:002016-11-06T07:53:10.241-08:00Ramen, the Real Deal<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">(above two photos) For dinner at <b>Cafe Drake HRV</b> our ramen bowl included broiled tofu, red chilies, chives and sorrel from the garden and pickled mushrooms.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">A less spicy lunch the following day was reheated ramen and broth with the addition of stir-fried bok choy minus the chilies.</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">In case you didn't already know, the success of any ramen bowl is dependent upon the flavorful broth that plays the starring role. In Japan traditional broths would be made from pork; the lengthy process involves roasting bones and fatty cuts of meat along with aromatic veggies. You can create complex and earthy flavors however from a vegetarian broth based around mushrooms and umami-enhancing <i>kombu </i>seaweed. So let's begin there.</span><br />
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<span style="font-family: Verdana,sans-serif;">In a large pot bring to a boil 8 cups <b>low-sodium vegetable broth</b>, a three-inch piece of <b><i>kombu </i>seaweed</b> and a handful of <b>dried shitake mushrooms</b>. <i>Kombu </i>is a dried seaweed available at all Asian markets and natural foods stores, valued for boosting the flavor of many broth-based Japanese dishes, but you can leave it out if you wish. Once the broth is boiling, reduce heat and gently simmer for about 15 minutes. Set aside for an hour or two and allow the mushrooms and <i>kombu </i>(if using) to infuse the stock.</span><br />
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<span style="font-family: Verdana,sans-serif;">With a slotted spoon remove and discard the kombu. Remove as well the mushrooms. Chop finely the soft bits, tossing away the tough, woody stems. (They've done their job of enriching the broth by now.) Place the chopped reserved mushrooms in a blender with 1 cup of the broth and puree until silky smooth. Return the puree to the stock pot along with 1 thinly sliced <b>onion</b>, 1-2 T. grated <b>ginger </b>and 3-4 T. <b>tamari or soy sauce</b>. Simmer over a low flame for 15 minutes or until the onions are soft and translucent. Now stir in 1 heaping T. of <b>white miso paste</b>, mixing well to dissolve.</span><br />
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<span style="font-family: Verdana,sans-serif;">The recipe pretty much ends here. As we said earlier, it's AATB, or All About The Broth. How you complete the ramen bowl is a wide universe of opportunity. Let your creativity and on-hand ingredients dictate the final result. Every bowl will be different we predict. Basically, assembly involves: </span><br />
<span style="font-family: Verdana,sans-serif;">1) heating or re-heating the ramen broth and lading about 2 cups each into wide or deep bowls </span><br />
<span style="font-family: Verdana,sans-serif;">2) placing cooked ramen noodles, prepared according to package directions, in each bowl (</span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Allow around 3-4 oz. <b>dried ramen noodles</b> per serving.)</span> </span><br />
<span style="font-family: Verdana,sans-serif;">3) adding toppings of choice. </span><br />
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<span style="font-family: Verdana,sans-serif;">Tried and true garnishes might include slivered scallions, minced chives, a dollop of horseradish or Chinese mustard, shredded shiso leaves, diced radishes or toasted sesame seeds.</span><br />
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<span style="font-family: Verdana,sans-serif;">Leftover noodles and broth should be stores separately in the refrigerator. Rub any cooked noodles with a drop of vegetable oil to prevent sticking. </span><br />
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<span style="font-family: Verdana,sans-serif;">Note: If you'd like to crown your own ramen bowl with <i><b>broiled tofu</b></i>, as seen above, scoop our recipe from the <b>Cafe Drake HRV</b> archives <a href="http://diningwithdrake.blogspot.com/2014/12/and-now-we-return-to-recipes.html" target="_blank"><b>RIGHT HERE</b></a>.</span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-31199735131868272292016-10-29T09:15:00.003-07:002016-10-29T09:15:23.308-07:00Postcards From Our Meat-Free Kitchen<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv89bxabpvX3n9wJF8NFPv7aUsJB_MmDqVD8qkEFRYBre3bVaw3WsXJXWCJGf6jKwKLmZ9BPFUQEtNFGJM2Fvbx6omgGb6_8m3yFSOa_RYgJa32rnRNhpQ34msOC66UIF4e2Rig/s1600/2016-08-22+22.05.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYv89bxabpvX3n9wJF8NFPv7aUsJB_MmDqVD8qkEFRYBre3bVaw3WsXJXWCJGf6jKwKLmZ9BPFUQEtNFGJM2Fvbx6omgGb6_8m3yFSOa_RYgJa32rnRNhpQ34msOC66UIF4e2Rig/s1600/2016-08-22+22.05.00.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><b>Whole Wheat Gnocchi with Vegan <span style="font-family: "verdana" , sans-serif;">Mozzarella</span></b> is one of the quickest suppers to assemble, ideal for weeknights or <i>any </i>night you get a late start on dinner. <span style="font-family: "verdana" , sans-serif;">Boil packaged gnocchi for a few minutes, just until they bubble <span style="font-family: "verdana" , sans-serif;">to the surface. <span style="font-family: "verdana" , sans-serif;">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. </span></span></span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwU1Usnd-b-KNUWVw-NSq1cRLSCtxFrCLSKUuhxDEOs2k-KGNes-3WnyWXyLrcDcs07Mw9Q8V_OCLRxUAJObBkbp9ty6qiuBR_vujJjmh_Via8nI_RQEVGipAFYR66x2JU0V3JQg/s1600/2016-09-04+12.52.58.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwU1Usnd-b-KNUWVw-NSq1cRLSCtxFrCLSKUuhxDEOs2k-KGNes-3WnyWXyLrcDcs07Mw9Q8V_OCLRxUAJObBkbp9ty6qiuBR_vujJjmh_Via8nI_RQEVGipAFYR66x2JU0V3JQg/s1600/2016-09-04+12.52.58.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Reheated pizza for lunch is never a bad idea.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnsHGkZo8m3nHnXz01gPD2-_y-foqw-XMcKg0b6CfHoBPWnhzwLIODE45A3nxGNJKY2EEGUB4fIOp-Fp_W77ovb67B6ZmMaWsQhP60zHEamxgg8cLkScwSFg4MOQlhqIutjQpuA/s1600/DSC03026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnsHGkZo8m3nHnXz01gPD2-_y-foqw-XMcKg0b6CfHoBPWnhzwLIODE45A3nxGNJKY2EEGUB4fIOp-Fp_W77ovb67B6ZmMaWsQhP60zHEamxgg8cLkScwSFg4MOQlhqIutjQpuA/s1600/DSC03026.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Whole Wheat Pizza with Pesto, Garden Tomatoes and Sliced Red Chilies</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SoPPVbQ40Wc8_H6Yf3z3nhuWKT7lzedK4oDGvAtzoZ8TVR42tpE840wmdXziSqL5GyA9IZGYLABOo2SsBu43FjaSWzRe1Xf28DG9i6YaF9SbtT0ctrQzd4VyM_NfKZcFMWQgzQ/s1600/DSC03131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SoPPVbQ40Wc8_H6Yf3z3nhuWKT7lzedK4oDGvAtzoZ8TVR42tpE840wmdXziSqL5GyA9IZGYLABOo2SsBu43FjaSWzRe1Xf28DG9i6YaF9SbtT0ctrQzd4VyM_NfKZcFMWQgzQ/s1600/DSC03131.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><b>Homemade Pizza in 20 Minutes!</b> 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. <b>olive oil</b> to a skillet. Add 2 cups thinly sliced <b>Cremini</b> <b>mushrooms </b>and a healthy pinch of <b>salt</b>. Stir-fry until the mushrooms are soft and most of the released liquid has been absorbed. Season with <b>thyme </b>leaves and <b>oregano</b>. Remove from heat and stir in 1 large <b>garlic </b>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 <b>whole wheat flat breads or wraps</b>. We generally use whole wheat lavash bread at <b>Cafe Drake HRV</b> but even a large whole grain tortilla will suffice. Lightly cover the pizza crust of your choice with shredded <b>mozzarella (dairy or vegan)</b>. 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 <b>crushed red</b> <b>chilies </b>and minced <b>chives</b>. Finish with a swirl of your best <b>olive oil</b>.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwjiYMmCuGqpMsUkAd2yLhsR99UGT_A95QUzAl23E5mI4RZO260JpNzC6QIj4kCNSqEvlK0StAhHi6kmhcYrg3U-8ZbJWG-d0TuFt8PD8YcWWMQLPJSSKBvO-qltYlpdF9-vZUA/s1600/DSC03135.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwjiYMmCuGqpMsUkAd2yLhsR99UGT_A95QUzAl23E5mI4RZO260JpNzC6QIj4kCNSqEvlK0StAhHi6kmhcYrg3U-8ZbJWG-d0TuFt8PD8YcWWMQLPJSSKBvO-qltYlpdF9-vZUA/s1600/DSC03135.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Mushroom Flat Bread Pizza with Heirloom Tomato Salad and Steamed Veggies</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCL62MJ6dvFl0ikeGgWD4K-YTOgoAdpk5pP4oJ3CF9Dg0C-0oTmr-SvDgsZWD0BPXm6DgiYxr4f_uTED4XNmBBH6LmcItPIfBu0k7fcPpdZi4OXM4kLCtg7oz-95ZriQAyRRr_A/s1600/DSC03004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCL62MJ6dvFl0ikeGgWD4K-YTOgoAdpk5pP4oJ3CF9Dg0C-0oTmr-SvDgsZWD0BPXm6DgiYxr4f_uTED4XNmBBH6LmcItPIfBu0k7fcPpdZi4OXM4kLCtg7oz-95ZriQAyRRr_A/s1600/DSC03004.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Will we ever stop making <i>tostados </i>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 <i>tomatillo </i>salsa, cilantro sprigs and roasted broccoli. If you're curious, even a tad dubious, about our <b>Tofu Salad</b>, don't be; just try it. The recipe is <a href="http://diningwithdrake.blogspot.com/2015/08/soup-and-sandwich-protein-packed-vegan.html" target="_blank"><b>HERE </b></a>in the <b>Cafe Drake HRV</b> archives and has become a favorite of many visitors, including those with a previous tofu aversion.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4XFRiW5VL2NYW6M8tpvvTszmIxp_ljNTxHDAGK-ZAqBn8H9hD6hYap0MsAH0MHlNeTogKwO6bS80mQmZ4SONnAp_oNZXTc9Nk2_F6zuj00U8joux2-GZ_UFvi9ncuBikfhLMQQ/s1600/2016-08-28+12.39.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4XFRiW5VL2NYW6M8tpvvTszmIxp_ljNTxHDAGK-ZAqBn8H9hD6hYap0MsAH0MHlNeTogKwO6bS80mQmZ4SONnAp_oNZXTc9Nk2_F6zuj00U8joux2-GZ_UFvi9ncuBikfhLMQQ/s1600/2016-08-28+12.39.24.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">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 </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlFBI-2nhIbLcvFgbuhN293VVEDX1viPMOnzyxxMFm_o7JiEolft6LOHgam7deJTVg7dZADkWXjWPX3mwUqswO8oluiFyT0M_KDdMtuun5iSgF_BnWVkfjwZM4jGvbmyMRmA4Kw/s1600/DSC02573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlFBI-2nhIbLcvFgbuhN293VVEDX1viPMOnzyxxMFm_o7JiEolft6LOHgam7deJTVg7dZADkWXjWPX3mwUqswO8oluiFyT0M_KDdMtuun5iSgF_BnWVkfjwZM4jGvbmyMRmA4Kw/s1600/DSC02573.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Spring, Summer, Fall and Winter, we're always in the mood for roasted cabbage at <b>Cafe Drake HRV</b>. You'll find our basic recipe and instructions <a href="http://diningwithdrake.blogspot.com/2012/02/roasted-cabbage-wedges.html" target="_blank">HERE </a>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.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9jJ3ZLWe9TS7BPibpRZmAmF1_MpNp06OnVjR14DCO1qaJ1gEi0AvyrkGnZKOKP7E75Qob1AIvDF2kPRjgRuFy_ldOrLZ4XqBSDi1dQPhsHX_Hio4crk83RDP8txSYDYCl94M-A/s1600/DSC02627.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9jJ3ZLWe9TS7BPibpRZmAmF1_MpNp06OnVjR14DCO1qaJ1gEi0AvyrkGnZKOKP7E75Qob1AIvDF2kPRjgRuFy_ldOrLZ4XqBSDi1dQPhsHX_Hio4crk83RDP8txSYDYCl94M-A/s1600/DSC02627.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A verdant summer meal of Whole Wheat Linguine with Pumpkin Seed and Parsley Pesto, Roasted Broccoli, Romaine Salad and Guacamole.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfcQ9osUweQ5D2GJ-OLTAvsH5VW1DkOqYSFZ9YyTZGPMkkaMDV5PeKOghWnHaN4nghZjg2AoCTFlk7xgynSb6uBrb5Beqnpf1JPH9XEnRIWm8PP6csoY1PM1jx3bl8FJdJtsLog/s1600/DSC02786.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfcQ9osUweQ5D2GJ-OLTAvsH5VW1DkOqYSFZ9YyTZGPMkkaMDV5PeKOghWnHaN4nghZjg2AoCTFlk7xgynSb6uBrb5Beqnpf1JPH9XEnRIWm8PP6csoY1PM1jx3bl8FJdJtsLog/s1600/DSC02786.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Arabella isn't fooling anyone at <b>Cafe Drake HRV</b> with that seemingly nonchalant expression. This pit bull is a veggie lover!!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJipvU_VRuO5OuDFxcAsztKzuu8e9QftweM345AdU8lvXu7kbAbxpW5Zo7clYDU5t6kzAVmZf71L7dAEwoN3JLv6XaINP7Qc4p1x3APWszS-hD4JS2uQyAp6JFTNmPJxOZeuvX8Q/s1600/DSC02803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJipvU_VRuO5OuDFxcAsztKzuu8e9QftweM345AdU8lvXu7kbAbxpW5Zo7clYDU5t6kzAVmZf71L7dAEwoN3JLv6XaINP7Qc4p1x3APWszS-hD4JS2uQyAp6JFTNmPJxOZeuvX8Q/s1600/DSC02803.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">This summer stir-fry is a staple at <b>Cafe Drake HRV</b>. 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.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibz0eaoFN97v9JovbsyLb3z6nDdQbUBhxqh_HgtZqhGiXlglXzu1anap9Rcv-qmooza-tBmzs-ooOE3sMHrS1LUR9Hz0tgCiOnTQ7RFDXaXPBdk5881RjAOiUchArFpxTD1rwTA/s1600/DSC02813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibz0eaoFN97v9JovbsyLb3z6nDdQbUBhxqh_HgtZqhGiXlglXzu1anap9Rcv-qmooza-tBmzs-ooOE3sMHrS1LUR9Hz0tgCiOnTQ7RFDXaXPBdk5881RjAOiUchArFpxTD1rwTA/s1600/DSC02813.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Light, bright flavors and nutritious combinations characterize our Japanese "small bites" dinners. Above, <span style="font-family: "verdana" , sans-serif;">B</span>rown <span style="font-family: "verdana" , sans-serif;">R</span>ice, <span style="font-family: "verdana" , sans-serif;">S</span>teamed <span style="font-family: "verdana" , sans-serif;">Broccoli</span> with <span style="font-family: "verdana" , sans-serif;">C</span>arrot <span style="font-family: "verdana" , sans-serif;">D</span>ressing, Broiled Peppers with Miso, Tofu<i> En Brodo</i><span style="font-family: "verdana" , sans-serif;">, S<span style="font-family: "verdana" , sans-serif;">a</span>ke-Braised <span style="font-family: "verdana" , sans-serif;">Green Beans and Hot Mustard</span></span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sRloOzQIR1FL9iXW7w5XOmFqJ4I2u_NTrHFyCQrd-I6PKEmK2noJlHattw6LnWpMGJkfCU_VTV6xBxWIOgnEjfibnuDM1MQBCP5DuD41hv8ulZJlNAd0rX1WTzDP6lmLljTlEQ/s1600/DSC02814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sRloOzQIR1FL9iXW7w5XOmFqJ4I2u_NTrHFyCQrd-I6PKEmK2noJlHattw6LnWpMGJkfCU_VTV6xBxWIOgnEjfibnuDM1MQBCP5DuD41hv8ulZJlNAd0rX1WTzDP6lmLljTlEQ/s1600/DSC02814.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Tofu <i>En Brodo</i>, 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.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfp7DzzECx0pEQBA3qj34KPstDoNM6e0xRTI_rC9DST0kI-MXJK962HkGFUO9cT4roUP8Ul8xm1hqQ62aLpR6LGKObIrEbK91uhAje9S1vh4vGTlWt-h6SMCYNGLH7Y6OD2w4zw/s1600/DSC02815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfp7DzzECx0pEQBA3qj34KPstDoNM6e0xRTI_rC9DST0kI-MXJK962HkGFUO9cT4roUP8Ul8xm1hqQ62aLpR6LGKObIrEbK91uhAje9S1vh4vGTlWt-h6SMCYNGLH7Y6OD2w4zw/s1600/DSC02815.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">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</span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-29875127629729858812016-10-17T12:43:00.002-07:002016-10-17T12:43:31.225-07:00Tomato Bulgur Pilaf with Eggplant Salad and Carrots Casablanca<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "verdana" , sans-serif;">TOMATO-BULGUR PILAF</span></b></div>
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<i><span style="font-family: "verdana" , sans-serif;">Either as a side or main dish, this moist, tangy pilaf steals the show. For an entree, stir in 1 1/2 cups cooked chickpeas or black-eyed peas before serving.</span></i></div>
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<span style="font-family: "verdana" , sans-serif;">To begin: heat 1 T. <b>olive oil</b> in a deep skillet over medium-low heat. Add one small <b>onion </b>(diced), 2 cloves of <b>garlic </b>(minced) and 1 large <b>cinnamon stick </b>(broken in at least three pieces). Stir fry until the onion darkens a shade or two. Add a little more oil if the onions or garlic begin to burn.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Stir in 1 t. <b>smoked paprika</b>, 1/4 - 1/2 t. <b>cayenne pepper</b> and 2 heaping T. tomato paste. Cook for a minute, stirring constantly, before adding 2 1/2 cups <b>vegetable broth</b>, 1 cup chopped <b>tomatoes </b>and 1 cup <b>coarse-ground bulgur</b>. (Wherever you purchase your bulgur it will be designated as coarse, medium or fine.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bring everything to a boil and sprinkle in 1/2 t. <b>salt </b>and plenty of <b>black pepper</b> to taste. 1/2 t. <b>turmeric </b>added to the pot is entirely optional but lends the pilaf a lovely orange tint and add increased nutritional value. Once boiling, reduce the heat to low, cover the skillet and cook for around 15 minutes or until all the liquid has been absorbed. Remove from the heat and let rest, still covered, for 5-10 minutes. Fluff the pilaf with a fork and then stir in a handful each of roughly chopped <b>mint </b>and <b>parsley </b>leaves. The bulgur should be soft but still retain a bit of chewiness. Season with more salt and pepper as desired before serving warm. When this pilaf is the focal part of a meal at <b>Cafe Drake HRV</b>, such as a light luncheon, we present the pilaf heaped on plates and surrounded with condiments - lemon wedges, slivered onions and a variety of pickles.</span></div>
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<b><span style="font-family: Verdana,sans-serif;">CARROTS CASABLANCA</span></b><br />
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<span style="font-family: Verdana,sans-serif;">Peel and cut into 2" pieces 1 lb. of <b>carrots</b>. If the carrots are thick, slice horizontally as well to create batons. Place the carrots in a skillet along with 1 T. <b>olive oil</b>, 1 t. <b>agave nectar or maple syrup or honey</b>, 1/4 t. <b>salt </b>and 2/3 cup <b>water</b>. Cover the skillet and cook the carrots over high heat until the water is mostly absorbed and the carrots have a glossy, glazed look. This should take about 10 minutes or just less.</span><br />
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<span style="font-family: Verdana,sans-serif;">Stir in 1/3 - 1/2 cup pitted and torn <b>oil-cured black olives</b>. Cook for one more minute, stirring constantly. Remove from heat and sprinkle with chopped <b>chives</b>. Serve warm or at room temperature. </span><br />
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<span style="font-family: Verdana,sans-serif;">At <b>Cafe Drake HRV</b> we sometimes follow the same recipe but swap out the carrots for beets. If making this version, the peeled beets should be cut into julienne slices, very thin. Increase the water to 1 cup and adjust salt and sugar according to personal tastes. Beets Casablanca truly sing when garnished with minced tarragon leaves.</span></div>
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<b><span style="font-family: Verdana,sans-serif;">MOROCCAN EGGPLANT SALAD</span></b></div>
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<span style="font-family: Verdana,sans-serif;">In a large mixing bowl combine well 1 small<b> preserved lemon</b> (sold in brine, jarred), 1 T. <b>lemon juice</b>, 1 clove of <b>garlic </b>(very finely minced or pressed), red chili flakes to taste and 2 T. <b>sultanas or dried currants</b>. Set aside while you slice 1 large eggplant (about 1 1/2 lbs.) into rounds, no thicker than 1/2".</span></div>
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<span style="font-family: Verdana,sans-serif;">Transfer the eggplant slices to a large baking sheet (or two smaller ones if needed) and toss lightly with <b>olive oil</b>. Roast in a single layer in a preheated 400 degree F. oven for about 15 minutes. Flip the slices after about 10 minutes to ensure even cooking. The eggplant is done when very soft in the middle.</span></div>
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<span style="font-family: Verdana,sans-serif;">Add roasted eggplant to the mixing bowl and stir gently to combine with other ingredients. This is best done with your clean hands to avoid breaking up the eggplant too much. Season to taste with <b>salt </b>and <b>black pepper</b>. Serve either at room temperature or slightly chilled, on its own or atop lettuce leaves.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">A hardy, vegetable-based dinner at <b>Cafe Drake HRV</b> - Tomato Bulgur Pilaf, Chickpea Flatbreads, Stewed Fava Beans, Eggplant Salad and Carrots Casablanca.</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-78405415679592924652016-10-03T12:31:00.003-07:002016-10-03T12:31:36.578-07:00We Get By With Little Visits From Our Friends!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">above two photos: Susan and Sloane spend some Quality Sofa Time with Arabella Page</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">above four photos: Sharon and Pete stopped by Saugerties this summer and we got the thrill of meeting young Gabriel!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">On a visit to the Hudson Valley, all the way from Ann Arbor, Mae Skidmore finally got to meet Arabella in person. A long-distance admirer of our daughter, Mae found the fondness equally returned by Arabella.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">above two photos: Arabella always enjoys a weekend with Reiner Lang, Esther Lok and Lola. This time Lola brought her a new friend named Pablo!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">(above photos) It was a packed house at our 4th of July Vegan BBQ 2016!</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-14522744287407778132016-09-30T13:56:00.005-07:002016-09-30T13:56:57.654-07:00Sour Cream Enchiladas (VEGAN)<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><b>Enchiladas with all the Trimmings: Yellow Rice and Peas, Charred Broccoli, Sauteed Yellow Summer Squash, Black Olives and Serrano Chilies</b></span></td></tr>
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<span style="font-family: "verdana" , sans-serif;">The Sour Cream Enchiladas above were made with a red salsa of tomatoes and dried <i>guajillo </i>chilies, but are equally gratifying prepared with a green tomatillo salsa. Mole sauce can also be substituted for the salsa in the recipe below. For potlucks or large buffet meals, why not make one of each? If you're pressed for time use store-bought jarred salsas.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkixQNMuncsv5Q5aHJ0c-36ZjtNKgaoNmoI8PRMavnVK0ziNWugVARB352vVCqw0SBPPC2LbfFY-hXyroGh-oPDELFOSUPBBwn0ibw2_cXxYWJpHZV-P7KXUfCH8DNYx4vrI8rQ/s1600/DSC02683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkixQNMuncsv5Q5aHJ0c-36ZjtNKgaoNmoI8PRMavnVK0ziNWugVARB352vVCqw0SBPPC2LbfFY-hXyroGh-oPDELFOSUPBBwn0ibw2_cXxYWJpHZV-P7KXUfCH8DNYx4vrI8rQ/s1600/DSC02683.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">After removing from the oven, we scatter the hot enchiladas with slivered green chilies and chopped cilantro. Thinly shaved red onions and diced radishes also good options</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Silky and smooth tofu sour cream, whipped together in less than 5 minutes, lends the enchiladas a luxurious richness in taste and texture. Dairy sour cream of course may be used as well.</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">Begin the enchiladas by making the tofu sour cream. Store-bought vegan or dairy sour cream are both options but in our opinion less flavorful. Add to a blender and process until smooth as velvet: 3 T. <b>raw cashews</b> (soaked for 6-8 hours), 1 12-oz. package of <b>silken firm tofu</b> ( i.e. the <a href="http://www.morinu.com/" target="_blank">Mori-Nu</a> brand ), 3 T. <b>lemon juice</b>, 2 t. <b>apple cider vinegar</b>, 2 t. <b>white miso </b>and 1 t. <b>agave nectar</b>.</span><br />
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<span style="font-family: Verdana,sans-serif;">Transfer the sour cream to a mixing bowl and stir in 4 T. chopped <b>chives </b>(or 1/3 cup thinly slivered scallions) and a small handful of finely chopped <b>cilantro</b>. Taste for seasoning and adjust as desired. Often we prefer a tarter taste and add up to another tablespoon of lemon juice.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now preheat the oven to 375 degrees F. In a saucepan gently heat - do not allow to boil - 1 cup of your <b>sauce of choice (green, red, mole)</b>. One at a time, place 6 <b>corn tortillas</b> on a cutting board and brush both sides of each with a bit of the warm sauce. Put about 3 T. of sour cream in the middle of each tortilla, sprinkle with grated <b>vegan mozzarella or Jack-style cheese</b> and roll up. Repeat with the remaining tortillas and place them all, seam-side down in a lightly oiled baking dish. Cover the enchiladas with the remaining sour cream and bake, uncovered, for 20-25 minutes.</span><br />
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<span style="font-family: Verdana,sans-serif;">Remove from the oven and scatter across the perfectly browned enchiladas any of the following: diced red onions, sliced scallions, chopped cilantro, diced radishes or black olives. </span><br />
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<span style="font-family: Verdana,sans-serif;">Serve with extra warm sauce on the side or your favorite salsa.</span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-29154717543393991672016-09-11T09:21:00.002-07:002016-09-11T09:21:10.755-07:00Tunisian Chickpea and Rice Casserole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Our Tunisian Chickpea and Brown Rice Casserole is a spicier riff on the original recipe in Julie Hasson's excellent cookbook <u><i>Vegan Casseroles</i></u>. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Here's how we do it: preheat the oven to 400 degrees F. and spray with <b>oil </b>an 8" square casserole dish or another close in size. Heat 1 T. <b>olive oil</b> in a skillet over a medium flame. When the oil is hot, add 1 cup minced <b>onion </b>and 4-5 cloves minced <b>garlic</b>; saute for 3 minutes or until the onion is soft and translucent. Sprinkle in 1 t. <b>ground cumin</b> and 1 t. <b>caraway seeds</b>. Saute for another minute or two and then remove from heat.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Add the onions, garlic and spices to a large bowl along with 1 15-oz. can <b>chickpeas </b>(rinsed well and drained), 1 1/2 - 2 cups <b>cooked brown rice</b> (short or long grain, it matters not), 1/2 cup chopped <b>dill</b>, a handful of chopped <b>parsley </b>and 1 cup halved <b>cherry or grape tomatoes</b>.Stir to just combine the ingredients and flavors and set aside while you whisk together in a smaller bowl 1/3 cup <b>tahini</b>, 2/3 cup <b>hot water</b>, the juice of half a <b>lemon</b>, 1/2 t. <b>cayenne</b> <b>pepper </b>and 3/4 t. <b>smoked or regular paprika</b>. Season to taste with <b>salt</b>.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Now, pour the tahini sauce into the other ingredients and stir, this time very well, before adding <b>salt and black pepper</b> to your taste. Transfer everything to the prepared casserole dish and bake, covered with foil or a lid, for 10 minutes. Remove the covering and bake an additional 15 minutes or until very hot throughout.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Allow the casserole to rest at room temperature for at least 10 minutes before serving. If the casserole appears too runny let it sit for an additional 15 minutes, in which time the rice will absorb any excess liquid.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A very compatible casserole that can be served with just about any non-starchy side you can imagine, at <b>Cafe Drake HRV </b>we like it with a crunchy contrast, usually a parsley and onion salad or marinated cucumbers and olives. Also excellent with pickles or roasted or grilled long hot peppers.</span></span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-88113740615504624852016-09-04T12:00:00.002-07:002016-09-22T11:25:45.364-07:00Garden Glimpses<span style="font-family: "verdana" , sans-serif;">September has arrived, the light is changing, the nights turning cooler and already here in the Hudson River Valley, the growing season is waning. Soon we'll be harvesting the final tomatoes and string beans and chili peppers from the <b>Cafe Drake HRV</b> gardens, while the zinnias, asters, lettuces and other salad greens should thrive for another month or so. We just wanted to share a few pics of Summer 2016's bounty, less abundant than previous years due to persistent heatwaves and scarce rainfall, but satisfying in the way that only comes from nurturing a plant from seed through harvest.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Micro-Harvest #1 - Venetian Purple String Beans, Yellow Wax Beans, Black Raspberries, Tiny Tom Tomatoes and Matchbox Chili Peppers</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirYy0KVsadMiXp5qonC6whyphenhyphenWvAYngARmYwhpR8of3CYuVIzsP3vUjE-lvzKTzK93DxbxcmlikC2BYDAgo-jiTbvhmoXYWdrYv3EyxQ8TOJKdyrOJZG6GkgMSph88GS18r4o5bGQ/s1600/2016-08-02+14.28.47.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirYy0KVsadMiXp5qonC6whyphenhyphenWvAYngARmYwhpR8of3CYuVIzsP3vUjE-lvzKTzK93DxbxcmlikC2BYDAgo-jiTbvhmoXYWdrYv3EyxQ8TOJKdyrOJZG6GkgMSph88GS18r4o5bGQ/s1600/2016-08-02+14.28.47.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">The zinnias and bachelor buttons are always the first to bloom in the cutting garden. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5by_tkrmQkTabrrVIqXXsmpM1Y6sJWvZ6JkZFMKIV_jkJ_o07Pw1kY2MOxNhiMDFgtXlnyaM4MtrpkNZgeX5W_aVJQQ8yjE35ENLqmyfrdfjXHEP8w9YGlOjCSZkg5j3-amEh1w/s1600/2016-08-04+10.29.30.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5by_tkrmQkTabrrVIqXXsmpM1Y6sJWvZ6JkZFMKIV_jkJ_o07Pw1kY2MOxNhiMDFgtXlnyaM4MtrpkNZgeX5W_aVJQQ8yjE35ENLqmyfrdfjXHEP8w9YGlOjCSZkg5j3-amEh1w/s1600/2016-08-04+10.29.30.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Lloyd poses with blue flowers of the borage plants, an always reliable perennial. </span></span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus6xve0HtNDwGTCPxlpAct3YYRoWPW9oWpI3xzCI2qBRtJZurSMJp_XkeDFdBFoYdEPZYOcFEek0oLxrSszGv-ivftIE1R8GfggVNfzxO0MyIW3LW-HfoO52mCw-CIHuLxodsww/s1600/2016-08-05+14.45.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus6xve0HtNDwGTCPxlpAct3YYRoWPW9oWpI3xzCI2qBRtJZurSMJp_XkeDFdBFoYdEPZYOcFEek0oLxrSszGv-ivftIE1R8GfggVNfzxO0MyIW3LW-HfoO52mCw-CIHuLxodsww/s1600/2016-08-05+14.45.27.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Although not a favorite at <b>Cafe Drake HRV</b>, Black-eyed Susans are certainly prolific. A few sprawled in a vase makes a colorful and adequate arrangement in late Summer.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJFEuUaAEfRy1aQoNySS6eW2TwMbPgQlAGKKkRjU4k_V2iIm0lAjw563zKLXxbu7Ur61Gw0kcQRC-sDvOIXG5G5lbX3K77CLbgt5OOntWqf6-lhkTPwPXCHXrUsuaira1ji8NFw/s1600/2016-08-07+10.36.23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJFEuUaAEfRy1aQoNySS6eW2TwMbPgQlAGKKkRjU4k_V2iIm0lAjw563zKLXxbu7Ur61Gw0kcQRC-sDvOIXG5G5lbX3K77CLbgt5OOntWqf6-lhkTPwPXCHXrUsuaira1ji8NFw/s400/2016-08-07+10.36.23.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A quirky bouquet!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8mRHLzMnY5sYEK8IB2nFGQIF-CKCumMUYVv7gCd3gu49ZnMyBbLcagVj-V4ApEb0J_Lz4bRT60pLkgJGYsMBheOff5NnzjgnQt_xWluH0cnXeUDvCepOc-N5UljO7uFAbG7wPw/s1600/2016-08-09+13.58.52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8mRHLzMnY5sYEK8IB2nFGQIF-CKCumMUYVv7gCd3gu49ZnMyBbLcagVj-V4ApEb0J_Lz4bRT60pLkgJGYsMBheOff5NnzjgnQt_xWluH0cnXeUDvCepOc-N5UljO7uFAbG7wPw/s1600/2016-08-09+13.58.52.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">New to the garden this year was the Indigo Rose tomato. All the fruits have the characteristic swath of deep purple but otherwise ripen in a variety of shades along the red color spectrum. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV70Yvoy1v4414NmCzmr0chZh0_DEBIXLU2-QbSDBFYKBLYkN4bVpz3-vixffnlZTe-T_AuhrdfYUSX1pW7xojFvd6VUN6jxdSNZwUzWXN5PH201UFBoY99JQYcZq2rxYytAT5w/s1600/2016-08-11+19.59.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV70Yvoy1v4414NmCzmr0chZh0_DEBIXLU2-QbSDBFYKBLYkN4bVpz3-vixffnlZTe-T_AuhrdfYUSX1pW7xojFvd6VUN6jxdSNZwUzWXN5PH201UFBoY99JQYcZq2rxYytAT5w/s1600/2016-08-11+19.59.37.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Green suits Arabella, wouldn't you agree?</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk5suDy0b9Y1zrQG4qalkoKy3zh98A_HLUPvGmGE1ARgGNBy0CRagj8peeCAeAuMK6cW79G2t-HsOFib3QNOXKRlfWdNDvfx31RK4B0noPQ3HEx30Z2N1lV0NJZzRJX32bvz3Ww/s1600/2016-08-11+20.00.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk5suDy0b9Y1zrQG4qalkoKy3zh98A_HLUPvGmGE1ARgGNBy0CRagj8peeCAeAuMK6cW79G2t-HsOFib3QNOXKRlfWdNDvfx31RK4B0noPQ3HEx30Z2N1lV0NJZzRJX32bvz3Ww/s1600/2016-08-11+20.00.00.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A booming bed of Russian kale and flourishing herbs (from lower left, counter clockwise: salad burnett, thyme, marjoram, oregano, chives and yellow sage).</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0UvntwZQcIoecLaCdsH6NL-T0MTRQWoqu4fWfVAwrYIneA6bRHIkhB-JNYK58H9R0Qkujxx4xmJHTLdpTvEzg4n1f0PXWBb9aFb68_pRZWyGcuZvRDqDGJdCIZ1tuKV2RdxBGg/s1600/2016-08-11+20.00.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0UvntwZQcIoecLaCdsH6NL-T0MTRQWoqu4fWfVAwrYIneA6bRHIkhB-JNYK58H9R0Qkujxx4xmJHTLdpTvEzg4n1f0PXWBb9aFb68_pRZWyGcuZvRDqDGJdCIZ1tuKV2RdxBGg/s1600/2016-08-11+20.00.11.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Another bed of robust herbs. From lower center, counter-clockwise: pineapple sage, tarragon, lemon balm, anise hyssop and Thai basil.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtfVALeN6FHPt0h8wRfVI3MBGkkNDlSaB2OZeFritgBqRBqyid0_CeLtmJATe1GoB3kAo8KIv6hbmtamLcpVqswx9_JVDHrfULY0kNK6RZt-6FJ9GCpv_XkEIXnfIcvKxdmj_3A/s1600/2016-08-11+20.00.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtfVALeN6FHPt0h8wRfVI3MBGkkNDlSaB2OZeFritgBqRBqyid0_CeLtmJATe1GoB3kAo8KIv6hbmtamLcpVqswx9_JVDHrfULY0kNK6RZt-6FJ9GCpv_XkEIXnfIcvKxdmj_3A/s1600/2016-08-11+20.00.31.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">The garden's security guard, Lloyd Page, stands alert and ready to remove any trespassers.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtD4vmjsVPYNiA-TXkk_zBIoH2QnY2wI7XD9McQ2dB6_zpOag2Zumf5FOBPukhefvKi-G9SzAdwIapgHCIWnEbi6xhi0kkuLslsR4PiGemuFZjJh5V8QoFyUyKHz2t9Rak_cAC_Q/s1600/2016-08-11+20.00.43.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtD4vmjsVPYNiA-TXkk_zBIoH2QnY2wI7XD9McQ2dB6_zpOag2Zumf5FOBPukhefvKi-G9SzAdwIapgHCIWnEbi6xhi0kkuLslsR4PiGemuFZjJh5V8QoFyUyKHz2t9Rak_cAC_Q/s1600/2016-08-11+20.00.43.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A veritable field of shiso. Blessed with surplus, we sell bunches of the Japanese herb to a nearby sushi restaurant whose chef strives for local ingredients.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJN0KmC9zSnLbLI1gORXIdcMRi3LaEsRnvN9kFfeuc03z2sHrvAKcTCqSdo_8kvOTHcCgacEoV4o8vgU8Zje0gr_B0SvJaE6zWRdTWY-fh-GvXqCTmy3HaVGkuPP4zKKnc_nhGg/s1600/2016-08-11+20.01.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJN0KmC9zSnLbLI1gORXIdcMRi3LaEsRnvN9kFfeuc03z2sHrvAKcTCqSdo_8kvOTHcCgacEoV4o8vgU8Zje0gr_B0SvJaE6zWRdTWY-fh-GvXqCTmy3HaVGkuPP4zKKnc_nhGg/s1600/2016-08-11+20.01.00.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Still on security detail, Lloyd often pulls long shifts.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7TZubM_9f7x649I0SLCHQ6dPAic-uMH5HPVy3bZ84lVGinFF0Ez8g2HM_PduQGJFEHIJZZjuz73sDA2KJ66k4gYr-3CMKo9oHpTySW28okY8EOR6i8rTj7K0izoCUjNmnBdbRA/s1600/2016-08-13+21.50.49.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7TZubM_9f7x649I0SLCHQ6dPAic-uMH5HPVy3bZ84lVGinFF0Ez8g2HM_PduQGJFEHIJZZjuz73sDA2KJ66k4gYr-3CMKo9oHpTySW28okY8EOR6i8rTj7K0izoCUjNmnBdbRA/s1600/2016-08-13+21.50.49.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">The coveted and revered Green Zebra tomato was one of our bumper crops this year.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08iU60MWCQ8g9cHRNBJQh_ZDLB6t1Zbcl6G3tut5Gx9TNbMamk4wGwGi7JA2ZZ-ZbXg9u0hSk00gDFO9NKCTMIgS9FqdN85WoCiGipUwdXsrNXePlguLaffMJLANWzpd4TINscw/s1600/2016-08-17+19.02.45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08iU60MWCQ8g9cHRNBJQh_ZDLB6t1Zbcl6G3tut5Gx9TNbMamk4wGwGi7JA2ZZ-ZbXg9u0hSk00gDFO9NKCTMIgS9FqdN85WoCiGipUwdXsrNXePlguLaffMJLANWzpd4TINscw/s1600/2016-08-17+19.02.45.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">As big as a saucer, Goldie tomatoes, when fully ripe, are more of a deep orange; their creamy flesh is akin in color and texture to a cantaloupe. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOixiYfUuhEoNwuPky1ZjejG1D_XtrHKTiWr0wdRwlXMprF-2pRzn12wTr-3VdsHwCi8tfAOlcfhhzvnmtZa2fUdiRdO878wVDuR6rnJYz7MhzBkQ2XxBxH3YWGK1ZzZSdkINrbg/s1600/2016-08-19+12.38.03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOixiYfUuhEoNwuPky1ZjejG1D_XtrHKTiWr0wdRwlXMprF-2pRzn12wTr-3VdsHwCi8tfAOlcfhhzvnmtZa2fUdiRdO878wVDuR6rnJYz7MhzBkQ2XxBxH3YWGK1ZzZSdkINrbg/s1600/2016-08-19+12.38.03.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Petite arrangements are perfect for bathrooms and bedside tables.</span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuF-UJJdUr1EB8qh9YVJKESbET-rD-8mpUs7I5TliIpaQE1GEZCskJ_hKnXLOi9xQ0LCXrnSd0MWzFac-tROxJbIiKgIxz1616dA2CvjIlJiwIUZF73WqCosXezR_kuv-WAA2xw/s1600/2016-08-19+12.38.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuF-UJJdUr1EB8qh9YVJKESbET-rD-8mpUs7I5TliIpaQE1GEZCskJ_hKnXLOi9xQ0LCXrnSd0MWzFac-tROxJbIiKgIxz1616dA2CvjIlJiwIUZF73WqCosXezR_kuv-WAA2xw/s1600/2016-08-19+12.38.19.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8VEXwBqZqdIm7Vxqje0-C1IVS3h62S43EoJnCVRs6qhUPPVsmxKSCWXSkoYPwZLpU3lGNHHYl84YW0f8SEwhA216-Vo0L9hZxPp7T3AzGfxUeqK_vXiRBLvgZ6rUOBv4sdt4Mw/s1600/2016-08-19+12.38.35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8VEXwBqZqdIm7Vxqje0-C1IVS3h62S43EoJnCVRs6qhUPPVsmxKSCWXSkoYPwZLpU3lGNHHYl84YW0f8SEwhA216-Vo0L9hZxPp7T3AzGfxUeqK_vXiRBLvgZ6rUOBv4sdt4Mw/s1600/2016-08-19+12.38.35.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">above two photos: In the height of the season, flowers are tucked in open table spaces throughout the house.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvEFw41Sw3I17XY5PGjCtj0QsPkdyX9UzdS1jdoE2RGTFzUO8yzDzB-LTNujopmXueCFNZL1bcWQPKwnOHi6oiAGnFJwgt7PiKwfbEqtyo51ynoSjEWZ-HDdbAexQYU1W_IzraA/s1600/2016-08-22+14.05.09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvEFw41Sw3I17XY5PGjCtj0QsPkdyX9UzdS1jdoE2RGTFzUO8yzDzB-LTNujopmXueCFNZL1bcWQPKwnOHi6oiAGnFJwgt7PiKwfbEqtyo51ynoSjEWZ-HDdbAexQYU1W_IzraA/s1600/2016-08-22+14.05.09.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Assorted fruits from the Tomato Patch including Green Zebra, Black Krim, Honey Drop and Bumble Bee Cherry.</span></span></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9XTGQZHgHr01WX1tlriWWNzmiijjNh5sY1lgAkECFzhOMBAcS7OWCBowqTSqQJ51c17xqzhZYwOFR4Lcadg5CBjAZzcW1Ka3kXAgnxUg8ddCh2arwsEi3yo4cFyB_7i8IaZSbw/s1600/2016-08-23+11.21.51.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Lloyd takes a break in the shade of the shiso plants.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">above and below: the biggest and the smallest of the tomatoes grown at <b>Cafe Drake HRV</b>.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldbQjiCOzYj5Yv856l_HqMI5h5UGlbjoZn1RIM65P-JLLZpeV4BXFCejm-iPAQDHzO-XsIaBjjy4gxv-NgWRqNJcUVd4_QxmobTTmym7YAfxZF_8HlkNu1eMTklv6QjDigehhgw/s1600/2016-09-01+14.14.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldbQjiCOzYj5Yv856l_HqMI5h5UGlbjoZn1RIM65P-JLLZpeV4BXFCejm-iPAQDHzO-XsIaBjjy4gxv-NgWRqNJcUVd4_QxmobTTmym7YAfxZF_8HlkNu1eMTklv6QjDigehhgw/s400/2016-09-01+14.14.19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">No shortage of berries this summer.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdZISCOPZfL5cCHDUSCj5oSMOEY3dm2qLnOQYYev3OBNPLnF6FZoNvMVRel83QZVg8Rx2FG3fzwgrcUmkV8QjwvMkxV01K24bMIGiwZud0I9d34qlQ0MnDeOOGmhUQry1K3kkIA/s1600/2016-09-01+14.14.48.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdZISCOPZfL5cCHDUSCj5oSMOEY3dm2qLnOQYYev3OBNPLnF6FZoNvMVRel83QZVg8Rx2FG3fzwgrcUmkV8QjwvMkxV01K24bMIGiwZud0I9d34qlQ0MnDeOOGmhUQry1K3kkIA/s1600/2016-09-01+14.14.48.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">A few potted plants.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gT5Wy73PCebc_bqMyzRg7ugyspWtxaie7rNvvOQeX8CxN8nMlb7YifwMCbGmIpe_PMdE_gxCGhc_TL6TB3OdrrrhwmYGpPH2IcNsx5LYpSeujDHNUoSu0SrX1_fGWiO5iDk9QA/s1600/2016-09-01+14.14.59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gT5Wy73PCebc_bqMyzRg7ugyspWtxaie7rNvvOQeX8CxN8nMlb7YifwMCbGmIpe_PMdE_gxCGhc_TL6TB3OdrrrhwmYGpPH2IcNsx5LYpSeujDHNUoSu0SrX1_fGWiO5iDk9QA/s1600/2016-09-01+14.14.59.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">This pink begonia has grown as large as an exercise ball!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt0qnnPGRcqpz4wnOt2tGJQLozvMfnq-cXUliV_F3pQpCQOKpPee4hsQan5C7tCyU8dmpz3EACA7ibXedcBgdapbDxiP0OOZT918cKInzWl7348niaFUeUF1Ym-EukUl8NlzFcw/s1600/2016-09-01+14.15.50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt0qnnPGRcqpz4wnOt2tGJQLozvMfnq-cXUliV_F3pQpCQOKpPee4hsQan5C7tCyU8dmpz3EACA7ibXedcBgdapbDxiP0OOZT918cKInzWl7348niaFUeUF1Ym-EukUl8NlzFcw/s1600/2016-09-01+14.15.50.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Thai basil is an herb that can be both dried and frozen successfully. Lucky for us since we're inundated with it.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNXKXEz3SqTuF5rkk0W2R1cbdqPyms1E_LlHEIy0LAKMkU4n2sSDbZkEJIJU1ZdhL3LtjUFtn42cQHPG7gT943Kvbi9OnW43g12wDjLTe5sb4y5RUsnVIGOVAOshoMkB63ooQ-A/s1600/2016-09-01+14.16.17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNXKXEz3SqTuF5rkk0W2R1cbdqPyms1E_LlHEIy0LAKMkU4n2sSDbZkEJIJU1ZdhL3LtjUFtn42cQHPG7gT943Kvbi9OnW43g12wDjLTe5sb4y5RUsnVIGOVAOshoMkB63ooQ-A/s1600/2016-09-01+14.16.17.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">These four perennial herbs - marjoram, oregano, tarragon and chives - seem to grow back stronger and larger every Spring.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR7udZvHwMJnfHg8Bd3lnndMFSDFZrPoAwJIyMwN4XbAyiUJzKUBEvSpfWV85_wB3AEypRs8P2bjEiR6Yms9iRDIJzGvyPDDeJ_woI2Yw3o-RJMO5A3pkZJ-ROrmasl7kaRqP-Q/s1600/2016-09-01+14.16.38.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR7udZvHwMJnfHg8Bd3lnndMFSDFZrPoAwJIyMwN4XbAyiUJzKUBEvSpfWV85_wB3AEypRs8P2bjEiR6Yms9iRDIJzGvyPDDeJ_woI2Yw3o-RJMO5A3pkZJ-ROrmasl7kaRqP-Q/s1600/2016-09-01+14.16.38.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Gorgeous, deep violet flower petals are an added bonus to our Venetian purple string bean vines.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBXBVH741qg4PejE32ma0SVdTyPzqW9dZuUibqwUCupzSdUZxbDg84dNTXuI6Vf0j4LpcxZMsszirQ1j27e2bgUuYEYqdbKXKcLg3Zw0CXNsoHD573rsjpdqKvhPmTLEjF8RsSA/s1600/2016-09-01+14.16.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBXBVH741qg4PejE32ma0SVdTyPzqW9dZuUibqwUCupzSdUZxbDg84dNTXuI6Vf0j4LpcxZMsszirQ1j27e2bgUuYEYqdbKXKcLg3Zw0CXNsoHD573rsjpdqKvhPmTLEjF8RsSA/s400/2016-09-01+14.16.51.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Prickly, sprawling and tall, cardoon is sort of a garden bully if you ask us.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraINa6VTJbwDJomIq9Ge4csQtJqAt_XUZA2MEklATZvTQXcYQuy8O_mioz4qYT-Z71ku5Y33is-yjD3n89aIaQa1-vV0qCruUaa4fOf28luPX_FgfHnSvynhtxuQPQnNUwkyviw/s1600/2016-09-01+14.26.04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraINa6VTJbwDJomIq9Ge4csQtJqAt_XUZA2MEklATZvTQXcYQuy8O_mioz4qYT-Z71ku5Y33is-yjD3n89aIaQa1-vV0qCruUaa4fOf28luPX_FgfHnSvynhtxuQPQnNUwkyviw/s400/2016-09-01+14.26.04.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Raspberries and more raspberries.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcLj99KW6IdqSCcjAz5YrVXYp7Sukt436xrw7syWCZ-lXtgw-4zluRZyBbWYHcdaP_iCTyF4DyWUZYJMbUevJIK8QX1iBzqWsxMOiu75GLVX24gXXJX0o6rg4pZ_b8CQX95t0Cg/s1600/2016-09-01+14.26.16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcLj99KW6IdqSCcjAz5YrVXYp7Sukt436xrw7syWCZ-lXtgw-4zluRZyBbWYHcdaP_iCTyF4DyWUZYJMbUevJIK8QX1iBzqWsxMOiu75GLVX24gXXJX0o6rg4pZ_b8CQX95t0Cg/s1600/2016-09-01+14.26.16.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">So very many raspberries. </span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-37280802362800758122016-08-29T11:09:00.000-07:002016-08-30T10:40:23.180-07:00Quick Fixes: Fast Vegan Snacks and Suppers <div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;">I. Wasabi Edamame Hummus with Watercress</span></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Get your protein and leafy greens in one creamy, piquant bite with a dollop of our ultra-healthy, verdant hummus. At <b>Cafe Drake HRV</b> we enjoy as a dip with chips and raw veggies, spread thickly on toasted bread for open-faced sandwiches and even tossed with cold noodles for an unexpected pasta salad. Honestly, we just devour it with a spoon sometimes. Dump all of this in a blender: 12 oz. of <b>shelled edamame</b> (briefly cooked according to package directions), juice of 1 large <b>lemon</b>, 1-2 t. <b>powdered wasabi</b>, 1-2 T. <b>hot Chinese mustard</b> (the prepared kind, not the powder), 1/4 cup <b>tahini</b>, 1/4 cup <b>vegetable broth</b>, 1 t. <b>salt </b>and a large handful of rinsed and roughly chopped <b>watercress</b>. Blend until very smooth, scraping down the sides of the blender container as needed. If absolutely necessary add more vegetable stock to aid in blending, only one tablespoon at a time. Taste for seasoning and adjust as desired; you can toss in more salt, mustard, wasabi powder, whatever you like and just re-blend for a few seconds.</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>II. Eggplant Parmesan Stacks</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOI8epLtOev4xWg6eGfvz2haUcOVhqp-v1OBWV0ufyvKAECSDQZp397WlFLRdJEHkXu7tB-5Da-ZfN_RwZIGVqjBuKpcrLz31ElYNjnXWTUgWnN-Yz8Dw_Fa4MXJgAMxcjKTKug/s1600/DSC02904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOI8epLtOev4xWg6eGfvz2haUcOVhqp-v1OBWV0ufyvKAECSDQZp397WlFLRdJEHkXu7tB-5Da-ZfN_RwZIGVqjBuKpcrLz31ElYNjnXWTUgWnN-Yz8Dw_Fa4MXJgAMxcjKTKug/s1600/DSC02904.JPG" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">So what happens when we're desperately craving Eggplant Parmesan at <b>Cafe</b> <b>Drake HRV </b>but can't even contemplate the multi-step process making it requires? The answer is a whopping plate of nearly as satisfying Eggplant Stacks. Preheat the oven to 400 degrees F. while slicing crosswise 1 large or 2 smaller regular <b>eggplants</b>. Brush a baking sheet with <b>oil </b>and place the sliced eggplant on it. Bake for 10 minutes, flip the eggplant and bake 10 more. Remove from the oven and allow to cool for a few minutes. Arrange a few of the eggplant slices in a wide circle in the middle of the same baking sheet. Sprinkle with <b>vegan or regular grated mozzarella</b> and a few roughly chopped <b>cherry tomatoes</b>. Festively strew some <b>basil </b>leaves and a few chopped <b>oil-cured black olives</b> on top. Season with <b>salt </b>and <b>crushed red pepper</b> <b>flakes</b>. Repeat until all of the eggplant has been stacked and finish with more grated cheese. Return to the oven and bake for about 15 more minutes or until the tomatoes are just breaking up and the cheese is fully melted. Run under a hot broiler for 1 minute to brown the cheese. Remove from the oven and allow to rest for 5 minutes before serving hot with garlic bread or spaghetti marinara. Optional garnishes include more basil leaves and a few rinsed capers.</span></span></td></tr>
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<b><span style="font-family: "verdana" , sans-serif;">III. Pizza, Ridiculously Fast</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcW_PSy1aQsG1Th-Zgl3JF-8s9q1JlPs-dbE9wbuC0c5O8lAl9oR-hH3wcD1mSqxCBMQ8LKk5sE8GVKm3aWd-5fziYaauBJ5a9Ut-22qcapylXg9Y3fCnnDLZmvA539iFwR9qDYg/s1600/DSC02869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcW_PSy1aQsG1Th-Zgl3JF-8s9q1JlPs-dbE9wbuC0c5O8lAl9oR-hH3wcD1mSqxCBMQ8LKk5sE8GVKm3aWd-5fziYaauBJ5a9Ut-22qcapylXg9Y3fCnnDLZmvA539iFwR9qDYg/s1600/DSC02869.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">(above photos) It doesn't get much faster or simpler than Pizza <i>Margherita</i>, and yet the minimalist creation always satisfies on a deep, primal level. The best tomatoes and freshest, most fragrant basil you can find are the true keys to success. At <b>Cafe Drake HRV </b>we roll out prepared whole wheat pizza dough and bake it for a few minutes, unadorned, before proceeding with toppings. This prevents a soggy crust and lends extra crispiness to the browned edges. Yum. Vegan mozzarella is shredded over the crust and layered with sliced, ripe tomatoes. After baking, the pie is finished with fresh basil leaves from the garden, a drizzle of olive oil and some crushed red chilies.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu7FSFpG06LnqJZT2npizeZAGzQcSTFsNpl_YmxS6hbOTPDcx4c2U0xeto-NT3Y4jvTJulJrBKvXK1gv4u3B22ufMHRHtnUfl9hHh_bPUQlKCbWXdJ85dwQi7v7PQljNHUo1-Aw/s1600/pizzapizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu7FSFpG06LnqJZT2npizeZAGzQcSTFsNpl_YmxS6hbOTPDcx4c2U0xeto-NT3Y4jvTJulJrBKvXK1gv4u3B22ufMHRHtnUfl9hHh_bPUQlKCbWXdJ85dwQi7v7PQljNHUo1-Aw/s1600/pizzapizza.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">This darker, denser pizza is actually perfect for fall meals, evoking the forest floor with dense, meaty portobello mushrooms and woodsy herbs like rosemary and thyme. Tofu <i>chevre</i>, basil pesto and sliced red chilies add flavor, freshness and heat!</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>IV. <span style="font-family: "verdana" , sans-serif;">Falafel From the Box Mix!</span></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Falafel mix from the supermarket is one of the easiest quick fixes for a hungry but tired home cook IF you skip the laborious and messy deep frying finale. Instead, spray a baking sheet with cooking oil, prepare your falafels and spray them well with more oil. Bake for about 25 minutes in a 375 degree F. oven until brown and crisp around the edges. Flip halfway through the cooking process. Cooking time may vary depending on the consistency of the mix so check frequently to make sure the patties aren't burning or drying out too much.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">While the falafel patties are baking, you'll have the time - and free hands - to whip up a salad and tahini sauce.</span></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-20346203336019816322016-08-29T10:45:00.001-07:002016-08-29T10:45:21.270-07:00Peanut and Red Chile Tofu with Peppers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE3GqY9t7ubex8_uBB0wdRNQjrc7HdySYVZE3229-NTjXpkgjgTQT1gCw7-sTCHvGMDOi_SGmVWfsnYIB8WgfP0oRHiXkqR77a7kfb_upLuVIazSXr4P8O18gIYbfOmfBjMXApQ/s1600/DSC02840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE3GqY9t7ubex8_uBB0wdRNQjrc7HdySYVZE3229-NTjXpkgjgTQT1gCw7-sTCHvGMDOi_SGmVWfsnYIB8WgfP0oRHiXkqR77a7kfb_upLuVIazSXr4P8O18gIYbfOmfBjMXApQ/s1600/DSC02840.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Extra-firm tofu is sliced and skillet-fried until golden and crisp.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwydCICvk7gMgTlJzut46Xm96lRGFeg-kMjV8al-2CHPZkt06mHcgATAPq9aWaNV0RUo0xMsVXFo0Y-4AH8xInjMCGPAsMz5NXqGhs36i-4h8nZjAeOSmw4p7vqRMrrodJXAW9Q/s1600/DSC02845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwydCICvk7gMgTlJzut46Xm96lRGFeg-kMjV8al-2CHPZkt06mHcgATAPq9aWaNV0RUo0xMsVXFo0Y-4AH8xInjMCGPAsMz5NXqGhs36i-4h8nZjAeOSmw4p7vqRMrrodJXAW9Q/s1600/DSC02845.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">After sauteing peppers and onions and chilies, the tofu returns to the pan along with a sweet finishing sauce.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44dNvxi9G_JHo8pCeQJGnvM04obmcKvWkXAhZT-SyxN5Bu-pSjHDgRGhbWbopoBMQNpEQA3RFO3l-BMhmqEPie-LDIkXCTtawVizs985v1G_QfeQV3QuqWfXPHVkFuAGP6VvwXg/s1600/DSC02848.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44dNvxi9G_JHo8pCeQJGnvM04obmcKvWkXAhZT-SyxN5Bu-pSjHDgRGhbWbopoBMQNpEQA3RFO3l-BMhmqEPie-LDIkXCTtawVizs985v1G_QfeQV3QuqWfXPHVkFuAGP6VvwXg/s1600/DSC02848.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Trust us, that spicy, sweet tofu is in there somewhere, buried beneath pea shoots and sliced, dressed radishes. A bowl of rice is all you need <span style="font-family: "verdana" , sans-serif;">to </span>complete this quick, weeknight-friendly meal.</span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Let's begin my mixing our sauce in bowl. Simply whisk together and then set aside: 1/2 cup <b>maple syrup or brown sugar</b>, 3 T. <b>hoisin sauce</b>, 2 T. <b>ketchup</b>, 2 T. <b>rice or white vinegar</b>, 1/2 cup <b>water</b>, 2 T. <b>tamari or soy sauce</b>, 2 t. <b>sesame oil</b>, 1 t. <b>cayenne pepper</b> and 1 heaping t. <b>ground ginger</b>.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif;">Next<span style="font-family: "verdana" , sans-serif;">, </span></span>by pat<span style="font-family: "verdana" , sans-serif;"> </span>dry one <span style="font-family: "verdana" , sans-serif;">14-16 oz. block of <b>extra</b><span style="font-family: "verdana" , sans-serif;"><b>-f</b><span style="font-family: "verdana" , sans-serif;"><b>irm tofu</b>. The f<span style="font-family: "verdana" , sans-serif;">irmer the better here so the sprouted variety, sold at all natural food st<span style="font-family: "verdana" , sans-serif;">ores and most supermarkets, is an ideal choice. If you can't find it just go with regular extra-firm<span style="font-family: "verdana" , sans-serif;">; tofu labeled <span style="font-family: "verdana" , sans-serif;">simply as "firm" won't hold up well when pan fried.</span></span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Slice the tofu into triangles (as seen above) or cubes or rectangles. Try to get around 12-16 pieces, all similar in size. If you need lessons in tofu butchery there are plenty of online tutorials!</span></span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Heat 2 T. <b>coconut, grapeseed or </b><span style="font-family: "verdana" , sans-serif;"><b>peanut oil</b> in a wide non-stick <span style="font-family: "verdana" , sans-serif;">skillet. A well-seasoned iron <span style="font-family: "verdana" , sans-serif;">skillet is another excellent option.</span></span></span> When the oil is very hot add the tofu and cook, without flipping, for a couple of minutes. Keep the <span style="font-family: "verdana" , sans-serif;">heat steady and at medium. Flip the tofu pieces and brown on at least two sides until <span style="font-family: "verdana" , sans-serif;">golden and crispy on the outside. This should take about 10 minutes total. Remove the tofu to <span style="font-family: "verdana" , sans-serif;">a plate lined with <span style="font-family: "verdana" , sans-serif;">paper <span style="font-family: "verdana" , sans-serif;">towels and set aside.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Return the skillet to the stove and add 1 more T. of <b>oil</b>. Increase the heat to medium-high. Toss in <span style="font-family: "verdana" , sans-serif;">6-8 <span style="font-family: "verdana" , sans-serif;"><b>whol</b><span style="font-family: "verdana" , sans-serif;"><b>e dried red chilies</b> and sti<span style="font-family: "verdana" , sans-serif;">r for 30 seconds or until they begin to darken. Quickly add 1 <b>onion </b>(thinly sliced) and 1 <b>green or red bell pepper</b> (also thinly sliced.) Stir often until the veg<span style="font-family: "verdana" , sans-serif;">gies are just <span style="font-family: "verdana" , sans-serif;">softening. Return the tofu to the skillet along with the pre-mixed sauce. Cook for a minute or two. The sauce should become glossy and thick<span style="font-family: "verdana" , sans-serif;">. Throw in a large handful of <b>roasted, unsalted peanuts</b> and stir to combine.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Remove from heat and serve hot with rice. Garnish if you like with sliced scallions or snipped chives<span style="font-family: "verdana" , sans-serif;"> and, if available, fresh young pea shoots.</span> </span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span> </span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-36075067896436833962016-08-12T13:54:00.002-07:002016-08-12T13:54:24.562-07:00Parippu (South Indian Lentil, Veggie and Coconut Stew)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BaQUaaShBVDV1GuU_MV4T7jtEUPISIO3aAVpAUsnoNsDljuxJSypoFKWxAPFCb58TwwX8lgnqwQ-BL34G7DKh4om5BGb2yX0jB7QY9lfioKOqLtpaGI_7F2E48iM-MfBjyJOrg/s1600/DSC02877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BaQUaaShBVDV1GuU_MV4T7jtEUPISIO3aAVpAUsnoNsDljuxJSypoFKWxAPFCb58TwwX8lgnqwQ-BL34G7DKh4om5BGb2yX0jB7QY9lfioKOqLtpaGI_7F2E48iM-MfBjyJOrg/s1600/DSC02877.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Veggies, ground spices and coconut milk add depth of flavor to the simmering lentils.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Onions sauteed with whole spices and curry leaves are added to the stew just before serving. This last-minute embellishment, typical to almost all <i>dal </i>recipes, is known as a <i>tarka</i>.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><i>Dal </i>is the ubiquitous side dish of seasoned lentils served with virtually all Indian meals throughout the subcontinent. Of the hundreds of varieties this particular <i>dal</i> is a favorite at <b>Cafe Drake HRV</b>; we add fresh vegetables to make it even more substantial, and when eaten with rice and a salad, our thick, hardy stew is a complete meal. Successful substitutions for the yellow squash include zucchini, kohlrabi, chayote squash or cubed daikon. In the absence of any of these, just make something else tonight.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Begin by rinsing very well 1 cup <b><i>masoor dal</i> (red lentils)</b>, available at all supermarkets in the dried bean section. Transfer the lentils to a medium saucepan ans cover with 2 cups <b>water </b>and 1 1/2 cups <b>coconut milk</b> (the thick canned variety). Bring to a boil over high heat and skim off any foam that accumulates on top. You'll need to do this at least a couple of times so keep that slotted spoon near the stove!</span><br />
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<span style="font-family: Verdana, sans-serif;">Now add 1/2 - 3/4 t. <b>turmeric powder</b>, 1 roughly chopped <b>onion</b>, 1 small <b>tomato </b>(also roughly chopped), 2 sliced <b>hot green chilies</b>, 1 roughly chopped <b>yellow summer squash</b>, 1 t. <b>ground cumin</b> and 1 t. <b>ground coriander</b>. Reduce the heat, cover the saucepan partially and simmer until the lentils are very soft and falling apart. Stir frequently to avoid burning and add a bit more water if needed. The lentils should reach the desired consistency in about 35-40 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Remove the lentils from the heat and season with <b>salt </b>to taste, at least 3/4 t. and probably more. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a small skillet or saucepan, heat 2 T. <b>coconut or vegetable oil</b> over a medium flame. When the oil is hot toss in 1 t. <b>black mustard seeds</b>. Cover immediately and allow the seeds to pop. Once they've just stopped popping, add 1 t. <b>cumin seeds</b> and let them sizzle for a few seconds, darkening at least a shade or two. Add to the skillet 10 fresh or frozen <b>curry leaves</b> and cover again. Be careful as the moisture from the curry leaves will cause the oil to splatter. Finally, add 1 finely chopped <b>onion </b>to the pan and saute until golden, lowering the heat as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">Dump the contents of the skillet into the pot of lentils, stir to combine and heat gently over a very low flame for a few minutes. Check for seasoning, adding more salt if desired.</span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-67168962388011109902016-08-03T08:42:00.004-07:002016-08-03T08:42:55.236-07:00The Necessity of Our Favorite Comfort Foods<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><i>Ed. Note: An older post from March 2016, shelved before our 3-month break from publishing.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>I. Burger, Fries and Salad</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhRJkzXqmFPxmc9hcMxUyPDj6FqE8mPEATv4qR4dW7AQTE0MOSiABRqbCt6vqO5cndbAxd4-TsAfiBVy7XfpbfyxGyF55V2693-xVmJp3l6ntvBzpq5RNgupMbCyuV0Uzo7bx9g/s1600/DSC02516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhRJkzXqmFPxmc9hcMxUyPDj6FqE8mPEATv4qR4dW7AQTE0MOSiABRqbCt6vqO5cndbAxd4-TsAfiBVy7XfpbfyxGyF55V2693-xVmJp3l6ntvBzpq5RNgupMbCyuV0Uzo7bx9g/s1600/DSC02516.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Green Leaf Lettuce, Cherry Tomato and Kirby Cucumber Salad with Miso-Ginger Dressing</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZEKOUd1o8xbyS28FSKo8ENMj52llqO4SR8KQYMBO2eibr3R_ZjIqt22bwxG5vqLQd8l9VbSLy_Xtdh2YVo6govxqrCOWOWhAvBIYxk5zju0GeV4s8DP53HCSbJ2p8yH9fux8_w/s1600/DSC02520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZEKOUd1o8xbyS28FSKo8ENMj52llqO4SR8KQYMBO2eibr3R_ZjIqt22bwxG5vqLQd8l9VbSLy_Xtdh2YVo6govxqrCOWOWhAvBIYxk5zju0GeV4s8DP53HCSbJ2p8yH9fux8_w/s1600/DSC02520.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Some of the best dressed veggie burgers this Spring are accessorized with only a dab of vegan mayo and sweet onions. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWL74Bm3Di1vz2eph78c3FBUhacvViX38CN7NLl7EaGraAW4irIMAej3bw8VOofmHas6aX73xLDpb0HkOp3ZfEXHTBXc9Ooj9HzXWPM5sFH7PiSiX3kAcZkdna4HDjbfVnZqZPQ/s1600/DSC02526.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWL74Bm3Di1vz2eph78c3FBUhacvViX38CN7NLl7EaGraAW4irIMAej3bw8VOofmHas6aX73xLDpb0HkOp3ZfEXHTBXc9Ooj9HzXWPM5sFH7PiSiX3kAcZkdna4HDjbfVnZqZPQ/s1600/DSC02526.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">At home you're not forced to choose between fries or a salad; you can have both! Healthier fries for this dinner were oven-baked and made from rutabagas. Here's how to do it: preheat the oven to 425 degrees F. while you peel 1-2 medium-size <b>rutabagas</b>. Slice the rutabaga into rounds, stack the rounds and then cut into thin batons (1/4" wide). Toss with <b>olive oil</b> (around 2-3 T.), <b>salt</b>, <b>black pepper</b> and <b>garlic powder</b>. Roast in a single layer on a baking sheet for 15 minutes. Be sure to flip the fries now and then to ensure even browning. Serve hot with additional salt if needed.</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>II. Cassoulet for Chilly Spring Nights</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYoz4npqNQTjI5tJ8j3VJtN5D5zJUnVitVywCr4MyZmri0C1GeCU-T5tBIU5cSySjvQv9_zkhrMKhAR8SpmZ1JSnjd4hz7VGmGKMsgWwRADCPG5A9CPi5FvKfNfTBGG3BenISeg/s1600/DSC02390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYoz4npqNQTjI5tJ8j3VJtN5D5zJUnVitVywCr4MyZmri0C1GeCU-T5tBIU5cSySjvQv9_zkhrMKhAR8SpmZ1JSnjd4hz7VGmGKMsgWwRADCPG5A9CPi5FvKfNfTBGG3BenISeg/s1600/DSC02390.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Cafe Drake HRV</b> loads our "alternative" <i>cassoulet </i>with root veggies and ditches the sausage, duck and organ meats common in traditional versions without stinting on flavor or richness. We draw from a wide variety of vegetables when customizing each casserole - onions, parsnips, rutabagas, celery root, parsley root, turnips, carrots, sunchokes, sweet potatoes and butternut squash. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlYNWGO61w-K72UqT56YV3wlK8u0IWJDa5VAiExazVxSdOS2DDbNFHm3JZEDLL7FymgPYvg4yOWCuHcB3GYGH5tKgorTdfsGMHyJeio_g7JWw_2rTu2zvyKoraJcDaJiHltbk9Q/s1600/DSC02392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlYNWGO61w-K72UqT56YV3wlK8u0IWJDa5VAiExazVxSdOS2DDbNFHm3JZEDLL7FymgPYvg4yOWCuHcB3GYGH5tKgorTdfsGMHyJeio_g7JWw_2rTu2zvyKoraJcDaJiHltbk9Q/s1600/DSC02392.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">After the vegetables and beans have cooked until tender, the <i>cassoulet </i>is topped with bread crumbs, minced herbs and olive oil and browned under the broiler. You'll find <a href="http://diningwithdrake.blogspot.com/2016/01/dinner-in-flash-more-mid-week-meals.html" target="_blank">our original post with the full recipe HERE</a>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJLSGV5mbsFmGODwMWXzzvE_LfdDF0LzrMhb-Ma5e7BkB3TQF-Drf7inC6X1fpT9OQ_UN2KHTUJiXs2G-eBOhfcMdaSB9Pv3lB2dMnDZsj_aotdGfW8sd9vREIEEJrtl9IQ27iQ/s1600/DSC02393.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJLSGV5mbsFmGODwMWXzzvE_LfdDF0LzrMhb-Ma5e7BkB3TQF-Drf7inC6X1fpT9OQ_UN2KHTUJiXs2G-eBOhfcMdaSB9Pv3lB2dMnDZsj_aotdGfW8sd9vREIEEJrtl9IQ27iQ/s1600/DSC02393.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Leftover <i>cassoulet </i>with salad, quinoa and grilled bread</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>III. When In Doubt, Make <i>Tostados</i>. Everything will be Fine.</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN0cxlIpB1d0xMu7MMVV-1JIl94-f_UlA4SFx2gsYwl40DSlmNWW1qybnbg21OZ7QCt1O6E2lL69xTow82KpTcM6kz99or2XF_0zsVDzkUs5RAg2KNDx8kUSv7II9F4_rGRAeLw/s1600/DSC02468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN0cxlIpB1d0xMu7MMVV-1JIl94-f_UlA4SFx2gsYwl40DSlmNWW1qybnbg21OZ7QCt1O6E2lL69xTow82KpTcM6kz99or2XF_0zsVDzkUs5RAg2KNDx8kUSv7II9F4_rGRAeLw/s1600/DSC02468.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">For all you carb addicts out there, we present Jerusalem Artichoke Tostados.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOUJov-GTyXRPmvDyiOjBdultcDkt62YvmkdGhSZ_bOc2GJ8bkx8E7iUBDIvg_PrBIPB4975SuVqurdLuFUiqaQWAUgVYeiPeXhycYFzx1OeAkdlfoNStAziLwVkjQbs2za5clg/s1600/DSC02471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOUJov-GTyXRPmvDyiOjBdultcDkt62YvmkdGhSZ_bOc2GJ8bkx8E7iUBDIvg_PrBIPB4975SuVqurdLuFUiqaQWAUgVYeiPeXhycYFzx1OeAkdlfoNStAziLwVkjQbs2za5clg/s1600/DSC02471.JPG" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjuqhZ_MpOP3pZHCuYJZLOxC4FJrgGlEb3BgJGZ9NlefY21ftJo4BesYXhZ16yXSkAgAL1c5TNIQ-c_-iDVh_nXtAT8KZ-UlXwJgqK060ia6TTs_P_7wdNDruWfwIIl87N5O3wQ/s1600/DSC02473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjuqhZ_MpOP3pZHCuYJZLOxC4FJrgGlEb3BgJGZ9NlefY21ftJo4BesYXhZ16yXSkAgAL1c5TNIQ-c_-iDVh_nXtAT8KZ-UlXwJgqK060ia6TTs_P_7wdNDruWfwIIl87N5O3wQ/s1600/DSC02473.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Black Bean and Vegetarian Sausage Tostados with tangy Avocado and Peanut Salsa. The salsa recipe can be found <a href="http://www.rickbayless.com/recipe/tangy-peanut-avocado-salsa/" target="_blank"><b>HERE </b>on Rick Bayless' online treasure trove</a> of authentic Mexican recipes.</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>IV. Any Sandwich Topped with Creamy Coleslaw and Sided with More Carbs Is OK with Us.</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp3UcQvSC-O-B-27QimoyNmzea2h8Ki9qbsChDqnBWHE_bArKF_C1YhZpCjrJVaUpOJM1wAr89QYUNAXWIyCNzBZiAv3rw1mpb8sTeAOvoGIeIS1IMq3tgUiQpQooHYjXLs6C1A/s1600/DSC02501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp3UcQvSC-O-B-27QimoyNmzea2h8Ki9qbsChDqnBWHE_bArKF_C1YhZpCjrJVaUpOJM1wAr89QYUNAXWIyCNzBZiAv3rw1mpb8sTeAOvoGIeIS1IMq3tgUiQpQooHYjXLs6C1A/s1600/DSC02501.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Tempeh Reuben Sandwiches with sides of salad and leftover baked ziti.</span></td></tr>
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DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-88582925878839056202016-07-28T13:34:00.002-07:002016-07-28T13:34:52.413-07:00School's Out!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq9szr8IFWTAFCLpOP4Z4sBIWM2NHGWrkth-pBc_1etRC1oCfge4bFVDBAs5KnNErEi3KzQJK9WdlXpNJ4gt2gMSpbojI8hKL2hiELNF0yaymnzuBg8roGiiOfK1Fc0CSxoo9Xg/s1600/2016-07-10+17.12.10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq9szr8IFWTAFCLpOP4Z4sBIWM2NHGWrkth-pBc_1etRC1oCfge4bFVDBAs5KnNErEi3KzQJK9WdlXpNJ4gt2gMSpbojI8hKL2hiELNF0yaymnzuBg8roGiiOfK1Fc0CSxoo9Xg/s1600/2016-07-10+17.12.10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">There's always something to check out in the cove behind<b> Cafe Drake HRV</b>. For example, this log. Which has been washed up on the beach since last autumn. Still never gets old to Arabella.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1Ju5mYfO9r-6Tw1oK29SWf4ZiXg7w8L83ndnxG-VAzgmM0FIRsT98aKZqhxOcXoLLHrPDNpTHXzCB1I4dCOP9lx2XX3P5QLuXiVd7DqyvsMtE6LVHIQ8f9VZnx-LuzwIryoKcw/s1600/2016-07-10+17.12.50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1Ju5mYfO9r-6Tw1oK29SWf4ZiXg7w8L83ndnxG-VAzgmM0FIRsT98aKZqhxOcXoLLHrPDNpTHXzCB1I4dCOP9lx2XX3P5QLuXiVd7DqyvsMtE6LVHIQ8f9VZnx-LuzwIryoKcw/s1600/2016-07-10+17.12.50.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Summer is a great time to hang out with friends. Above, Arabella's BFF Hans.</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI08bdw2erZw9WBLaxl-p0T6Ag1-y65poDI-VKyQQb8G7395NFzFKs9sF4AVZIOQEc8J_9zKtkqYEvuyuuZLcVaT82GZlYxolX4iT3Ztwlr6H36cuW7JoYoR3teUMyqziMwyDPg/s1600/2016-07-13+10.55.29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI08bdw2erZw9WBLaxl-p0T6Ag1-y65poDI-VKyQQb8G7395NFzFKs9sF4AVZIOQEc8J_9zKtkqYEvuyuuZLcVaT82GZlYxolX4iT3Ztwlr6H36cuW7JoYoR3teUMyqziMwyDPg/s1600/2016-07-13+10.55.29.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Arabella found a new, secret watering hole nearby this summer.<br /><b>#ASummerPlace</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvHGKiLpdOx9SKA-EsVyCitHsDNZXMppPxKoSrUP4hUnHSag1AqLsL1-O3Oo_XIQPVhJcHvqzouEBe4ZOV_8d4D-aGBV0z2cpUyIs3sKqZDlyTpGERGY6pIINUGxtjQQbvcsbzQ/s1600/2016-07-15+10.49.39.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvHGKiLpdOx9SKA-EsVyCitHsDNZXMppPxKoSrUP4hUnHSag1AqLsL1-O3Oo_XIQPVhJcHvqzouEBe4ZOV_8d4D-aGBV0z2cpUyIs3sKqZDlyTpGERGY6pIINUGxtjQQbvcsbzQ/s1600/2016-07-15+10.49.39.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">A late afternoon swim guarantees that Arabella and Hans will stay cool for the short remainder of the day.</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLI768vItlhWwvSion_QW3wqpyya7dIA252seX7sX-9x9EUWzChHwvIhh-cygZaOMPcwURSAWV4vHZqucoEyeZj4TBFhyphenhyphenSmY_XxJzUDzJWAR1vHvMCs2I2buoEoYmCuUAoXpLYw/s1600/2016-07-15+16.51.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLI768vItlhWwvSion_QW3wqpyya7dIA252seX7sX-9x9EUWzChHwvIhh-cygZaOMPcwURSAWV4vHZqucoEyeZj4TBFhyphenhyphenSmY_XxJzUDzJWAR1vHvMCs2I2buoEoYmCuUAoXpLYw/s1600/2016-07-15+16.51.19.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">We also like to catch up with Travis and his mom during the warm months.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m3W_dJgEq0fD_csGEboghuZedUA43qpmDE2yhuIzc4HQQU9ktxWoPoog_HfIcOhJmBuoRaj1ho3W-dPQTIt31r67Mpp1pFL75qT1eCkWxEDE933e_ktPGQpe056E_a24aW51ew/s1600/2016-07-15+16.52.52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m3W_dJgEq0fD_csGEboghuZedUA43qpmDE2yhuIzc4HQQU9ktxWoPoog_HfIcOhJmBuoRaj1ho3W-dPQTIt31r67Mpp1pFL75qT1eCkWxEDE933e_ktPGQpe056E_a24aW51ew/s1600/2016-07-15+16.52.52.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">In the summer, Arabella's been known to swim over to the neighbor's dock to pay a social call.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bDSFRLLDNV2CuLMQ4X7rg_kwLuPTzTHjmY0fDHAtOKMLKU1grKJdDsYxjnFWy_-URsgKfDBqYmevVn04FZR-EUAfMptKtEsvNIYsoVMJtuSrQTcF6v8yGGq1dRkhTye__6zd6w/s1600/2016-07-18+10.07.12+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bDSFRLLDNV2CuLMQ4X7rg_kwLuPTzTHjmY0fDHAtOKMLKU1grKJdDsYxjnFWy_-URsgKfDBqYmevVn04FZR-EUAfMptKtEsvNIYsoVMJtuSrQTcF6v8yGGq1dRkhTye__6zd6w/s1600/2016-07-18+10.07.12+%25281%2529.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Then again, the air conditioning inside feels good too.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnLez0-_jOgeWb2s4Yo44Idt8L9Sxd-9FjMkpwa-e6z5U0TOrrvsucLd4s2Pk5uPsa_ZnITr91nYD2cacucwkO_0TB5ebzYTa2l0b1LlqElAjgARS21f2N6d2vhbdoSzgSGGu6Q/s1600/2016-07-27+16.42.40.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnLez0-_jOgeWb2s4Yo44Idt8L9Sxd-9FjMkpwa-e6z5U0TOrrvsucLd4s2Pk5uPsa_ZnITr91nYD2cacucwkO_0TB5ebzYTa2l0b1LlqElAjgARS21f2N6d2vhbdoSzgSGGu6Q/s1600/2016-07-27+16.42.40.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">And wood floors are the coolest spots for summer naps.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7bRXvmh7BQ59sM1_ONgHCyvncPm5ovTdaOAp4vMeJBjKnJ4As-y4RgmgDW2Xz_UjhKoX2TwmKvcPGjpnOrxCt2EfMGuDyv1Mvpt4oY7gBU2ENMjl4xcEpLw52tiUHZ1D1tyNEA/s1600/2016-07-27+16.43.08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7bRXvmh7BQ59sM1_ONgHCyvncPm5ovTdaOAp4vMeJBjKnJ4As-y4RgmgDW2Xz_UjhKoX2TwmKvcPGjpnOrxCt2EfMGuDyv1Mvpt4oY7gBU2ENMjl4xcEpLw52tiUHZ1D1tyNEA/s1600/2016-07-27+16.43.08.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Lloyd and Arabella contemplate plans for a lazy afternoon.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u9u3-ChTUZ_b4q67yw3kFKJ9-MQ5Gk9KbHAaoq3DbY9FSknYA9UaP7vsU9JYLhyAWD2lkKbI4uCXYNM2QWUw7dCzzl6zEvDPlZpAzOphYW193MyjMMpT5Zbcm5vi5csPvadtDw/s1600/13680850_10154240142262012_2211253085485123113_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u9u3-ChTUZ_b4q67yw3kFKJ9-MQ5Gk9KbHAaoq3DbY9FSknYA9UaP7vsU9JYLhyAWD2lkKbI4uCXYNM2QWUw7dCzzl6zEvDPlZpAzOphYW193MyjMMpT5Zbcm5vi5csPvadtDw/s1600/13680850_10154240142262012_2211253085485123113_n.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">If it's under 90 degrees though, you'll find Lloyd Page patrolling the perimeter. He takes his job as Head Security of <b>Cafe Drake HRV</b> very, very seriously.</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-90788712133630277092016-07-28T09:19:00.004-07:002016-07-28T09:19:33.563-07:00Three Months of Vegetarian/Vegan Meals, Part Two: Mad About Tortillas<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b>I. Tempeh Bacon <i>Lardon Tostados </i>with Fiery Pecan Salsa</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMayWu0hpsVwfGbkFa6Y2MEd5wZS5aMn1pQDw_hSnQ0nFbDs3zA-w6tUImsO9ScTqzPvPGc0HkTZS8b4JKhAggj-sWgjOp5GP8Wu5objINrE93EQpWHhlJg7NExJ5rwzDhhA16w/s1600/DSC02556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMayWu0hpsVwfGbkFa6Y2MEd5wZS5aMn1pQDw_hSnQ0nFbDs3zA-w6tUImsO9ScTqzPvPGc0HkTZS8b4JKhAggj-sWgjOp5GP8Wu5objINrE93EQpWHhlJg7NExJ5rwzDhhA16w/s1600/DSC02556.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Oven-roasted tortillas serve as a <i>tostado </i>"shell" for cubes of smokey tempeh bacon, shredded oak leaf lettuce, radishes, cilantro and a creamy salsa made from pureed pecans and roasted<i> chiles de Arbol</i>. Intrigued? So stop hunting Pokemons and follow these links to our recipes, all found online in the <b>Cafe Drake HRV </b>archives.<br /><a href="http://diningwithdrake.blogspot.com/2015/07/mid-summer-meals-quick-easy-at-cafe.html" style="font-weight: bold;" target="_blank">How To Make Baked Tostado Shells</a><br /><a href="http://diningwithdrake.blogspot.com/2015/09/spaghetti-with-tempeh-lardons-cherry.html" style="font-weight: bold;" target="_blank">Tempeh Bacon Lardons</a><br /><a href="http://diningwithdrake.blogspot.com/2014/01/dos-salsas-we-love-in-2014.html" style="font-weight: bold;" target="_blank">Pecan and Chile de Arbol Salsa</a><br />(For the salsa, simply replace the sunflower seeds in the posted recipe with pecans.)</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>II. Black Bean <i>Tostados </i>with Shredded Cabbage and Chipotle Sauce </b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigINZ3DVIbu-tApFbOLia2scch_BvLlERt1u0g2MosPm95jhdKPNd6-GxpN1YEtkOaDGY6uGn94dPyTv2T6_b7U5irBVh7VVqEWyA4N8P2xefOyG34kHNddZEDAu8GjEZz_hvrRg/s1600/DSC02639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigINZ3DVIbu-tApFbOLia2scch_BvLlERt1u0g2MosPm95jhdKPNd6-GxpN1YEtkOaDGY6uGn94dPyTv2T6_b7U5irBVh7VVqEWyA4N8P2xefOyG34kHNddZEDAu8GjEZz_hvrRg/s1600/DSC02639.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Roasted veggies (plum tomatoes, string beans and long green chilies) are all you need to to construct an entire meal around a simple <i>tostado</i>. The slow-simmered black beans may be buried beneath raw cabbage (for textural contrast) and chipotle sauce, but when well-seasoned become the star of the show.</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>III. Tempeh <i>Chalupas </i>with Roasted Peppers and Tomatillo Salsa</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAOUcv24MLpuHgxQVdWChPO65tjga7gSP3SP38rWWcpZ4uMKxMiwVFy9oUGeQ56mbKXucGfv9m1UUBdKfTTse7NT82_4AdUJfV7MLHNhZ7KG8ZFWaTVBym37V0tF0eKT4Y9Voqg/s1600/DSC02660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAOUcv24MLpuHgxQVdWChPO65tjga7gSP3SP38rWWcpZ4uMKxMiwVFy9oUGeQ56mbKXucGfv9m1UUBdKfTTse7NT82_4AdUJfV7MLHNhZ7KG8ZFWaTVBym37V0tF0eKT4Y9Voqg/s1600/DSC02660.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Tempeh is finely chopped and crumbled before being fried with onions, garlic and chili powder.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05yX6dDvY5242IxDMveHVYyi00tObGyfWQ2gjJn3biwEqBBQa6tKIIcnQpcyu89lTyK2pGtU9MnMjcJR6noM3V43PtdP8vZYk-1DLOjc5v2kvARl-AI8KXnB9AwehaYT3Ag1oOg/s1600/DSC02664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05yX6dDvY5242IxDMveHVYyi00tObGyfWQ2gjJn3biwEqBBQa6tKIIcnQpcyu89lTyK2pGtU9MnMjcJR6noM3V43PtdP8vZYk-1DLOjc5v2kvARl-AI8KXnB9AwehaYT3Ag1oOg/s1600/DSC02664.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Thick corn tortillas, found at most Mexican and Latin food markets, are substantial enough to guarantee you won't be hungry after a couple of well-dressed <i>chalupas</i>. Prepping the hefty tortillas is as easy as heating in a dry iron skillet, about 30 seconds per side, until softened and blackened in a few spots only.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJN711Zn4kulRAPJTQj1bMxpk8gZhtekTy8yK1y9d-FuvndWII-9q3i3GcL1-KueIVWjQZjHSNzw2skGD8JuIufCMVI3Gmxpy8W9VoyWm4m_qm9lYa6R331c_H9nVZ_Q6Q-zbwg/s1600/DSC02663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJN711Zn4kulRAPJTQj1bMxpk8gZhtekTy8yK1y9d-FuvndWII-9q3i3GcL1-KueIVWjQZjHSNzw2skGD8JuIufCMVI3Gmxpy8W9VoyWm4m_qm9lYa6R331c_H9nVZ_Q6Q-zbwg/s1600/DSC02663.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">After topping with the fried tempeh, the <i>chalupas </i>were draped with a melange of roasted peppers (red and orange bell peppers and sliced <i>poblanos) </i>and finished with tomatillo salsa.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgeB9U8y8AW_IuEA3TxL3jv6aLH7RPMfkSc0J_B_BftU1mDygEnMBFLYym9hYCbzlygnu0ugoUEF8LLkngHHZvN4XK8ufTBNnV9WSEfaGbU4LqTGLx70LZ9rorYatSVWYH_wkqw/s1600/DSC02666.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgeB9U8y8AW_IuEA3TxL3jv6aLH7RPMfkSc0J_B_BftU1mDygEnMBFLYym9hYCbzlygnu0ugoUEF8LLkngHHZvN4XK8ufTBNnV9WSEfaGbU4LqTGLx70LZ9rorYatSVWYH_wkqw/s1600/DSC02666.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Leftovers are embellished with marinated cucumbers and onions.</span></td></tr>
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<b><span style="font-family: "verdana" , sans-serif;">IV. Vegging Out: Broccoli <i>Tostados </i>with Tofu Sour Cream, Salsa Verde and Pickled Red Cabbage Salad</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXtg3h6xDeI4Erce50kK4sdcV13QpYpu4pGj77Ev6Xcp5D__LapkDtXreTYAnzYg9X9zXB8D8Oy2PRaFbgKMamZenIB7M22P7fzdUcTQcCaB2aDVNCnx-uJI0wIAJC-CM7YmjLA/s1600/DSC02731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXtg3h6xDeI4Erce50kK4sdcV13QpYpu4pGj77Ev6Xcp5D__LapkDtXreTYAnzYg9X9zXB8D8Oy2PRaFbgKMamZenIB7M22P7fzdUcTQcCaB2aDVNCnx-uJI0wIAJC-CM7YmjLA/s1600/DSC02731.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Even eaters finicky toward veggies will adore this fresh and healthy take on <i>tostados</i>. The combination of warm, crisp corn tortillas and rich, smooth tofu sour cream is made even more irresistible with a double dose of green salsa and hot sauce.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejY4165Vo5f-ReUkcdmY2uBif5Ocr53_QZg_9PCDgQGHTrRdosxsPiGUBHU0vZQFiIzwIJpN0UDWBuGs4E03lnuiR1B7qaA93ylHQwi0LeAiHk2IoQtNaovYgWi9jZ2YcEPxjiw/s1600/DSC02733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejY4165Vo5f-ReUkcdmY2uBif5Ocr53_QZg_9PCDgQGHTrRdosxsPiGUBHU0vZQFiIzwIJpN0UDWBuGs4E03lnuiR1B7qaA93ylHQwi0LeAiHk2IoQtNaovYgWi9jZ2YcEPxjiw/s1600/DSC02733.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Our lighter version of tostados was rounded out with a generous helping of hearty <i>borracho </i>beans. Borracho means "drunk" in Spanish, and although you won't catch a buzz from the small amount of beer in our recipe, it does add a depth of flavor to the simmered beans. Here's how we do it at <b>Cafe Drake</b> <b>HRV</b>: Soak 2 cups of <b>dried <i>Santa Maria Pinquito</i> or pinto beans</b> in <b>water </b>to cover for 8 hours. If you can find them, <i>Santa Maria Pinquito</i> beans are best, producing a thick, rich broth while remaining small and tender, but pinto beans are just as traditional and still delicious. Drain and rinse the soaked beans and place in a large saucepan with 4 cups of <b>water</b>, 1 1/2 cups of <b>beer </b>(light or dark, whatever you're drinking), a heaping handful of chopped <b>onions</b>, 2-3 cloves of <b>garlic</b>, peeled but left whole, 1 large <b>tomato</b>, peeled and chopped, 1 t. each <b>smoked paprika</b> and <b><i>ancho </i>chile powder</b>, 1 t. of <b>cumin powder</b>, 1 T. <b>olive oil</b> and 2 or 3 pinches of <b>dried <i>epazote</i></b>. (If you don't have the <i>epazote </i>handy, substitute dried oregano. Or run to the closest Mexican food market and pick some up up already!) Bring everything to a boil, reduce to a simmer and cook over low heat until the beans are very tender. This may take awhile, as long as 90 minutes or more, but you only need to stir occasionally. Be sure the liquid is always an inch or so above the beans; if not, add more water or beer as needed. Season to taste with <b>salt </b>and <b>black pepper</b>. Serve in bowls with some of the broth and topped with <b>slivered scallions or chopped onions</b>.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>V. Refried Beans Tostados with Creamy Coleslaw and Salsa <i>Cruda</i></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">The only accompaniment needed for these "complete meal" tostados was a giant heap of arugula from the <b>Cafe Drake HRV</b> gardens, lightly dressed with a coriander vinaigrette.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Smooth and rich refried pinto beans, creamy and crunchy coleslaw and a refreshing salsa <i>cruda </i>are the perfect Tostado Trifecta! This season is the perfect time to go <b><a href="http://diningwithdrake.blogspot.com/2014/02/presidents-day-weekend-visit-from-jen.html" target="_blank">HERE </a></b>and grab our recipe for <b>Salsa <i>Cruda</i></b>. Make it once and watch it become a summer staple in your kitchen as well.</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>VI. Lentil and Wheat Berry Tacos</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6ua-E55RwX6OpTy008XezO7wLSALID8oJXRbcXJy5AycSmIDLEmkSoQzs3MK6wt4lUR4pT5AdmneJmg_cLdutQrA1PjIyH1wAJ7ujjXXu6bsl9UrkD37JbRjyJ-yYMj2pfDy3Q/s1600/DSC02849.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6ua-E55RwX6OpTy008XezO7wLSALID8oJXRbcXJy5AycSmIDLEmkSoQzs3MK6wt4lUR4pT5AdmneJmg_cLdutQrA1PjIyH1wAJ7ujjXXu6bsl9UrkD37JbRjyJ-yYMj2pfDy3Q/s1600/DSC02849.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Sliced radishes add texture, authenticity and a peppery bite to the gently spiced lentil and wheat berry mixture. Armed with legume and grain leftovers, we stir-fried those cooked ingredients with onions, garlic and chili powder for a few minutes, adding a dollop of tomato paste to slightly bind everything together. Other excellent combinations include brown rice and black beans and quinoa and chickpeas.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">The finishing touches were a spoonful of fiery jalapeno relish and dusting of spicy peanut crumble. The crumble is as easy as grinding together roasted peanuts, salt and cayenne pepper.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT-6SLe1w5nyhvfYVCQFjVTdW6eehOXJfW0tBkaLuLfKNfgMjGPsXhb0Sw5Q02CThIIarrx13YvYkzDw4BfN-dH5AostvXx1d3hWPikjmCAseQzw5Ii4_G6Ug_wqnDVsgWxRdrg/s1600/DSC02854.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT-6SLe1w5nyhvfYVCQFjVTdW6eehOXJfW0tBkaLuLfKNfgMjGPsXhb0Sw5Q02CThIIarrx13YvYkzDw4BfN-dH5AostvXx1d3hWPikjmCAseQzw5Ii4_G6Ug_wqnDVsgWxRdrg/s1600/DSC02854.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Leftovers for Lunch, with plenty of jalapeno relish to heat things up. To make our <b>Jalapeno Raw Relish</b> simply combine in a blender and process till smooth: 3-5 large <b>jalapeno peppers</b> (very roughly chopped, seeds and ribs intact), the juice of 1 small <b>lime</b>, 2-3 T. chopped <b>onion</b>, a large dash of <b>salt</b>, 1 T. <b>sugar </b>and a handful of<b> cilantro leaves and thin stems</b>. Taste for seasoning and adjust the saltiness, sweetness or acidity as desired.</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-77732227735626863582016-07-23T12:58:00.004-07:002016-07-23T12:58:52.245-07:00We're Back with THREE MONTHS of Vegetarian and Vegan Meals!!<span style="font-family: "verdana" , sans-serif;">So our sabbatical from the blogosphere stretched out longer than anticipated, but we never stopped cooking and snapping photos of our kitchen adventures. The best have been collected and archived here in an upcoming series of mammoth posts, our first since the end of March.</span><br />
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<span style="font-family: "verdana" , sans-serif;">It's wonderful to be back with all of you. Please take a look at what we've been up to at <b>Cafe Drake HRV</b> and send us your own updates. Especially pretty pics of food!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>I. Some Summer Kitchen Essentials at Cafe Drake HRV</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg1rZpn4wexwrNkU_fgFs4EgHYujFWfvW4HLMmNAbHHvIcfabFviY5n6666gZytUF0UvqkafW6VKUXAqc9Fx7_HIy3eeNYeFblC97OSoOenQ1Op2DcDn1O51MJ7MA8kJKGahbjg/s1600/2016-07-09+16.11.53.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg1rZpn4wexwrNkU_fgFs4EgHYujFWfvW4HLMmNAbHHvIcfabFviY5n6666gZytUF0UvqkafW6VKUXAqc9Fx7_HIy3eeNYeFblC97OSoOenQ1Op2DcDn1O51MJ7MA8kJKGahbjg/s1600/2016-07-09+16.11.53.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br />Kale grows so profusely at <b>Cafe Drake HRV</b> that the towering plants, with green stalks the size of banana leaves, tend to take over their allotted space in the garden bed. A solution to a summer overflowing with these boundless greens was shared by a local librarian and fellow gardener - simply pick the leaves from the cut stalks and toss in a zip-lock bag. Pop in the freezer and the following day, with the bag still sealed, crush the frozen kale with your fingers and store in the freezer for up to 6 months! When you need it, the kale is already broken into small, manageable pieces ideal for adding to soups, stews and stir-fries. Unless the kale is very dirty avoid washing it before freezing; any lingering moisture can turn your garden greens into a soggy, slimy mess when thawed.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCpS-3w4MC1hc34a-G56uJP18PGw5KHn10nT9OtBJXd5W-VoYews7Pt4WtlUE6mf0yEbyioBNHEZI_cXPiuiyPRXmotGmKanV6A-38iyR1kPGb3LKT2JZ3AnT90oWzPtybC29cA/s1600/DSC02546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCpS-3w4MC1hc34a-G56uJP18PGw5KHn10nT9OtBJXd5W-VoYews7Pt4WtlUE6mf0yEbyioBNHEZI_cXPiuiyPRXmotGmKanV6A-38iyR1kPGb3LKT2JZ3AnT90oWzPtybC29cA/s1600/DSC02546.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br />A pitcher of iced tea in the fridge is a <b>Cafe Drake HRV</b> summer requirement. David's Tea's North African Mint, a current passion, is a spicy yet soothing blend of herbs, spices and mellow green tea leaves. The tea doesn't need any embellishment but we always throw in a few sprigs of fresh mint and lemon balm. That's you do when living in a field of delicious but invasive herbs!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlXWykhg2kpelgAwDydJQdE2aENJSi4g3DwHYHG1-fPW1Nal8LESHur00pVMlAVh6WIIUsnVRxY3PC6E6Gqh4nWKviiLRAJkgkMAZOWkI486eiArU4ZbKP0OlVoIoMSJ74WFPnQ/s1600/DSC02883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlXWykhg2kpelgAwDydJQdE2aENJSi4g3DwHYHG1-fPW1Nal8LESHur00pVMlAVh6WIIUsnVRxY3PC6E6Gqh4nWKviiLRAJkgkMAZOWkI486eiArU4ZbKP0OlVoIoMSJ74WFPnQ/s1600/DSC02883.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br />How did it take us so long to discover smoked basmati rice? Imagine the nutty, sweet scent of really really good basmati mixed with a natural whiff of wood smoke and you'll have an idea of the heaven that is this product. It's best to prepare simply with just an ingredient or two to complement the complex flavor and aroma: rinse 1 cup of <b>smoked basmati rice</b> several times, until the drained water runs clear. Add to a saucepan with 1 2/3 cups <b>water</b>, 1 T. <b>coconut oil</b>, 2-3 <b>whole cloves</b> and a few <b>whole black peppercorns</b>. Bring to a boil, reduce heat to lowest possible setting and cook, tightly covered, until all liquid has been absorbed. You can check on that after about 18-20 minutes. Let rest, still covered, off the heat for 10 minutes then fluff with a fork and serve hot or warm alongside any sort of curry.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br />Chive blossoms, rinsed very well and drying, before being infused with white wine vinegar to create <b>Chive Blossom Vinegar</b>. All you need to do is pack 1 pint or half-pint jar with rinsed and dried <b>chive blossoms</b>, top with <b>white wine vinegar </b>and cap the jar. Leave in a shaded spot for 4 weeks, shaking the jar gently now and then. Strain using a fine-mesh sieve and a layer of cheesecloth, discard the spent blossoms and store the gorgeous lavender-hued vinegar away from the sun. We usually add a pinch of <b>salt </b>and <b>sugar </b>each to brighten the already vivacious flavor. Use, not sparingly, for salad dressings and as a general seasoning.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Chamomile seems to prefer sunny but not scorching weather and its delicate, perfumed blossoms are now wilting away during a prolonged heatwave. Not to worry as <b>Cafe Drake HRV</b> wisely plucked and dried bunches of the herb in anticipation of pots of soothing, apple-scented tea all winter long.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToVC7MkUdYDZSRpgmQP3F9V04u4M9ibpB1UWJX0aK7N7SNrieHNZLAkyt1jpGvnmZRJo34LTQ3Rz3dxWtFVYXW3J1EYevew9hjxE3qyK4NQppnAiWBa26LAVCqwcttyfrP_Jy-A/s1600/13516614_825234820910103_3850456542104488208_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToVC7MkUdYDZSRpgmQP3F9V04u4M9ibpB1UWJX0aK7N7SNrieHNZLAkyt1jpGvnmZRJo34LTQ3Rz3dxWtFVYXW3J1EYevew9hjxE3qyK4NQppnAiWBa26LAVCqwcttyfrP_Jy-A/s400/13516614_825234820910103_3850456542104488208_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><br />Herbs and edible flowers add fresh vitality and unexpected flavors to salads. Varieties seen above include borage flowers, red-veined sorrel, lemon balm, micro mustard greens, savory and nasturtium petals. Thanks to Esther Lok for the above photo of <b>Cafe Drake HRV</b> garden goodness!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZsQqjmmtO-xd_5HcY2B4cCBvVRefb6etD66uH7kHzBOWJapNd67VWeUKk5IpTtgyIAezALg_uzFicitVa7eI0lJKrzj3W0UnDS56Zuh6xXEsTuNROCRvFTACy2fJ70Hk65FSwg/s1600/13600168_10154223294452012_3459462867226196630_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZsQqjmmtO-xd_5HcY2B4cCBvVRefb6etD66uH7kHzBOWJapNd67VWeUKk5IpTtgyIAezALg_uzFicitVa7eI0lJKrzj3W0UnDS56Zuh6xXEsTuNROCRvFTACy2fJ70Hk65FSwg/s400/13600168_10154223294452012_3459462867226196630_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">We're blessed here in the country with visits from friends in the city. Doubly blessed when old friends bring treats from Brooklyn. Above, onion bialys from an old favorite hangout, <b><a href="http://peterpandonuts.com/" target="_blank">Peter Pan Donuts</a></b> in Greenpoint.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgTnA3DsVxdJLiIgIMwIiojTNJqMxzjHtjN1X4si0pl7xYmsDPXRKzw5azKK3FmHMpyJy6-NvTlkGSCRbP8YFN01qI5frdfXfFnYAsjnrSBWTC6GNoQ5VQ-AD4gsnmcd48f2qsw/s1600/2016-07-19+13.09.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgTnA3DsVxdJLiIgIMwIiojTNJqMxzjHtjN1X4si0pl7xYmsDPXRKzw5azKK3FmHMpyJy6-NvTlkGSCRbP8YFN01qI5frdfXfFnYAsjnrSBWTC6GNoQ5VQ-AD4gsnmcd48f2qsw/s1600/2016-07-19+13.09.27.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Of course flowers from the cutting garden are Kitchen Essentials.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz7BzfM-bGZ5y-9OdhxDgoEIaeufYmHheD7nklBdJdRDxOajCT8_i7FcDy7UjoHiPnUbzLlzx5LXK7ok3vW_UNHWWunhpRPSd7N-wMUMyrgMogJWFJB5PiMgf8GaEXtuC0Ejp2Q/s1600/2016-07-19+13.09.46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz7BzfM-bGZ5y-9OdhxDgoEIaeufYmHheD7nklBdJdRDxOajCT8_i7FcDy7UjoHiPnUbzLlzx5LXK7ok3vW_UNHWWunhpRPSd7N-wMUMyrgMogJWFJB5PiMgf8GaEXtuC0Ejp2Q/s1600/2016-07-19+13.09.46.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Micro Harvest A: Tiny Tom tomatoes, syrup-sweet Honey Drop cherry tomatoes and ground cherries. The latter are related to tomatillos - note the similar paper lantern-like casings - but taste like candy. Popular in home gardens until the early 20th century, the tiny fruits were made into jams and baked in tarts.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm61Z0JkLT9Hhr-hKg72cvZm7i1YzMVRYdJTMKzEhGk29gEfI8Yo2wFFN1szmO-pSCOkaR0NXQUHDRzza2gWeowyOjvZib3zx1v7ETHnjcpwYn9nrQ8lAVClNA8wBLafffFGU3w/s1600/2016-07-19+18.26.47.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm61Z0JkLT9Hhr-hKg72cvZm7i1YzMVRYdJTMKzEhGk29gEfI8Yo2wFFN1szmO-pSCOkaR0NXQUHDRzza2gWeowyOjvZib3zx1v7ETHnjcpwYn9nrQ8lAVClNA8wBLafffFGU3w/s1600/2016-07-19+18.26.47.jpg" /></a></td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">So-called Wild Arugula and Red Sorrel, when freshly picked, create an assertive salad, both spicy and sour. This is our first season growing the "wild" variety of arugula and we're sold on its peppery flavor and elegant, thinner leaves. Blessed with an abundance of the versatile green, we whipped up a big batch of <b>Arugula Pesto</b> for the freezer and can't wait to thaw it and toss with linguine on some arctic February night, relishing and remembering the taste of Summer. Here's how to make it: soak 1/2 cup <b>raw shelled sunflower seeds</b> in <b>water </b>to cover overnight. Drain and add to a blender of food processor along with 1 clove of <b>garlic </b>(chopped), 2 huge handfuls of <b>arugula leaves</b> (rinsed well), 1/2 cup or so of <b>fresh basil leaves</b>, 1/4 cup of <b>olive oil</b>, a pinch of <b>sugar</b>, a dash of <b>fresh lemon juice</b> and <b>salt </b>and <b>black pepper</b> to taste. Process until relatively smooth. Enjoy immediately, refrigerate for up to three days or freeze for later use, tossed with pasta, dolloped atop soups or spread lavishly on <i>crostini</i>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Agm7qne4k2LYdRvta3WnteYDKlVPO7VdW0t640HHEiRwXwdi-mdW7GrDdO650oP2GaMIduptbsXo2yURCukMt3vcUQrWKj_EWE7T1GT3TZ4qH3Qo_PJembJA5guTi34rOxFwAA/s1600/2016-07-19+18.30.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Agm7qne4k2LYdRvta3WnteYDKlVPO7VdW0t640HHEiRwXwdi-mdW7GrDdO650oP2GaMIduptbsXo2yURCukMt3vcUQrWKj_EWE7T1GT3TZ4qH3Qo_PJembJA5guTi34rOxFwAA/s1600/2016-07-19+18.30.27.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />A beautiful view from the kitchen window isn't absolutely essential, and often not even possible, but it never hurts. While cooking, or just washing dishes, we like to keep a close eye on our tomato patch. This season we're growing several heirloom varieties including Goldie, Green Zebra, Cherokee Purple, Honey Drop, Bumble Bee Cherry, Tiny Tom, Black Krim and others.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ZT0ru4BGJ_vUk6nPFE1SuADG3eQPJcauDLUEnM4qyWuQIIyUft7eIbWUHHRl57aGUQVuupDPFIva6c36Vvoc5IfTUz1oGBxqjrkf3dZ3MAyXOgLfRn2kgxNJ0cylYHdKKgnUQ/s1600/2016-07-20+11.38.09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ZT0ru4BGJ_vUk6nPFE1SuADG3eQPJcauDLUEnM4qyWuQIIyUft7eIbWUHHRl57aGUQVuupDPFIva6c36Vvoc5IfTUz1oGBxqjrkf3dZ3MAyXOgLfRn2kgxNJ0cylYHdKKgnUQ/s1600/2016-07-20+11.38.09.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Indian Limeade</b> - zesty and just a tad sweet - is a more satisfactory alternative to cloying lemonade. At least we think so. Try it by mixing together in a saucepan, over low heat, 4 cups <b>water</b>, 1/3 cup <b>sugar </b>and 1/4 t. <b>salt</b>. Stir just until the sugar dissolves, no more than a minute or two, then remove from heat. Pour the mixture in a pitcher - it shouldn't be really hot at all - and add 1/4 cup <b>lime juice</b>. Add 1/8 t. <b>white pepper</b>, a dash of <b>cumin powder </b>and stir again to combine. Serve cold over ice with a thin slice of <b>lime</b>.</span></td></tr>
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<span style="font-family: "verdana" , sans-serif;"><b>II. Indonesian Dinners Just Feel So Right in the Summer or, We're Ga Ga for <i>Gado Gado</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Gado Gado is one of the very few Indonesian classic dishes fairly well known to Westerners. Basically a melange of fresh, raw vegetables, boiled eggs and (sometimes) fried tempeh, it's also the easiest to prepare. Think of it as a salad platter with a savory peanut-coconut dipping sauce, an antidote to often lackluster crudites plates. Typically the assortment of veggies would include sliced cucumbers, mung bean sprouts, thinly shaved carrots, shredded cabbage and perhaps a few tomato wedges.</span><br />
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<span style="font-family: verdana, sans-serif;">Sometimes we up the Gado Gado game when serving as an entree by embellishing on the basics. Our platter above was assembled from a Roasted Eggplant Salad, pan-fried tempeh, roasted cabbage, marinated cucumbers, hard-boiled eggs, steamed cauliflower and green leaf lettuce.</span><br />
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<span style="font-family: verdana, sans-serif;">Of the many variations on the all-important "dipping" sauce, this is the one we've found to be best, patchwork-assembled from from several others but containing the best elements of each. </span><br />
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<span style="font-family: verdana, sans-serif;">Begin by adding to a blender and processing until smooth 1/4 cup <b>coconut water</b>, 1/4 cup chopped <b>onion</b>, 1-2 T. <b>brown sugar or dark agave nectar</b>, 2 t. <b>white vinegar</b>, 1 heaping t. <b>smoked paprika</b>, 1 t. <b>lime juice</b>, 1 clove of <b>garlic </b>and 1-2 small <b>hot green chilies</b>.</span><br />
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<span style="font-family: verdana, sans-serif;">In a medium saucepan, heat 1 T. <b>vegetable or coconut oil</b> over a medium-high flame. Add the paste from the blender and stir-fry, constantly, for one minute. Stir in 1/4 cup <b>peanut butter</b>, 1/2 cup <b>water </b>and 1/2 t. <b>salt</b>. Bring to a boil, reduce heat to low and simmer for about 5-10 minutes, or until the oil rises to the surface. You'll need to stir the mixture often to prevent burning as it will become fairly thick. </span><br />
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<span style="font-family: verdana, sans-serif;">Finally, stir in 1/4 cup <b>coconut milk</b> and heat for another minute or two. Check for seasoning and adjust as desired. Serve the sauce warm with your choice of vegetable accompaniments. Sambal oleak is the ideal table condiment if you prefer a bolder spice level.</span><br />
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<span style="font-family: verdana, sans-serif;">If you like the looks of our version above, you'll find the recipe for our eggplant salad <b><a href="http://diningwithdrake.blogspot.com/2014/03/two-rapid-recipes-we-must-relate.html" target="_blank">HERE </a></b>in the <b>Cafe Drake HRV</b> archives. Vegetarians can simply replace the fish sauce with tamari or soy sauce. Click <b><a href="http://diningwithdrake.blogspot.com/2012/02/roasted-cabbage-wedges.html" target="_blank">HERE </a></b>for our instructions on roasting cabbage wedges and <b><a href="http://diningwithdrake.blogspot.com/2016/02/cooking-from-books-mostly.html" target="_blank">HERE </a></b>for our primer on frying tempeh in the authentic Indonesian manner.</span>DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-66515027055667855462016-03-30T09:37:00.004-07:002016-03-30T09:37:22.269-07:00Tempeh Meatballs with Parmesan (VEGAN. All of It!)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><b>TEMPEH MEATBALLS (adapted from<i><u> Isa Does It</u></i>)</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Begin by crumbling 8 -oz. <b>tempeh </b>into a medium saucepan and adding 1/2 cup <b>vegetable stock</b>, 1/2 T. <b>tamari or soy sauce</b> and just a dash of <b>olive oil</b>. Bring to a boil and then reduce heat to a simmer; cover with a lid left slightly ajar. After 15 minutes or so the liquid should have been absorbed or escaped as steam. Remove from the heat, uncover completely and allow to cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now, in the same saucepan with the tempeh, add 1 t. <b>ground garlic powder</b>, 1 t. <b>onion powder</b>, 1 T. <b>ketchup</b>, 1 T. <b>Dijon mustard</b>, 1/2 t. each <b>dried thyme and dried oregano</b>, around 1/4 t. <b>salt </b>and <b>black pepper</b> to taste. Mix well before adding 1/2 cup <b>whole wheat panko bread crumbs</b>. Regular dried bread crumbs work as well. Mix again and if the mixture isn't holding together properly, slowly add more bread crumbs, bit by bit.</span><br />
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<span style="font-family: Verdana, sans-serif;">With your hands form golf ball-size meatballs that are compact and very firm.</span><br />
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<span style="font-family: Verdana, sans-serif;">Fry the meatballs in a non-stick skillet slicked with a bit of <b>olive oil</b>. Keep the heat to medium and carefully turn the meatballs, browning on all sides as much as possible. The process should take about 8-10 minutes and you may need to add more oil if the meatballs are sticking.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the meatballs have cooked through, cover with <b>your favorite marinara sauce</b> and sprinkle with <b>crushed red chili flakes</b>. Cover the skillet and simmer the meatballs and sauce gently for a couple of minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Serve the meatballs and sauce over pasta, with rice or mashed potatoes or stuffed in a toasted hero roll. Optionally, finish the meatballs and sauce with vegan Parmesan cheese.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">VEGAN PARMESAN</span></b></div>
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<span style="font-family: Verdana, sans-serif;">Briefly grind the following ingredients together in a food processor or coffee grinder until you obtain a powdery consistency similar to grated Parmesan cheese: </span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup <b>raw cashews</b> - unsoaked</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup <b>hemp seeds</b> - sesame seeds can be substituted in a real pinch</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 T. <b>nutritional yeast</b></span><br />
<span style="font-family: Verdana, sans-serif;">a dash of <b>garlic powder</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 t. <b>salt</b></span><br />
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com1tag:blogger.com,1999:blog-15198226.post-45195644810285948732016-03-25T09:26:00.001-07:002016-03-25T09:26:03.218-07:00Vegan Pizza with "Mozzarella", Roasted Peppers and Mushrooms<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Fresh and piping-hot from the ovens of <b>Cafe Drake HRV</b>, our perfectly browned pizza crust, thin and crispy, is every bit as enticing as the toppings. We owe this recent success to the dough recipe found <a href="http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/" target="_blank">here on the brilliant and always reliable <b>Vedged Out </b>blog.</a></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This personal-sized Pizza for One is finished with olive oil, crushed red chilies and dried oregano and marjoram from our Summer 2015 gardens.</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-85411496694178106832016-03-23T09:52:00.007-07:002016-03-23T09:52:50.113-07:00Rice Noodles and Sesame Tofu Bowl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe-6aqFPTXaJNR84RmeTh7MZyV_nwNHz9cvqblVwcgiH5s60C1eyvJiY2ozDZtovJeQEjVaguFmbIFu8xnhZya2R3ybT66_Qi1O5wiR850T2hBYtRYy_TJKi9dsX_Hje24adhLw/s1600/DSC02439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe-6aqFPTXaJNR84RmeTh7MZyV_nwNHz9cvqblVwcgiH5s60C1eyvJiY2ozDZtovJeQEjVaguFmbIFu8xnhZya2R3ybT66_Qi1O5wiR850T2hBYtRYy_TJKi9dsX_Hje24adhLw/s1600/DSC02439.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Step 1</b>: Place rinsed and dried salad greens in a wide bowl.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Step 2</b>: Top generously with soaked, rinsed and well-drained cold rice noodles.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlWr19_xQfRhctWf7m8BR4DWCa-onG4va7N61XTfwBP-USKk-xbPaHZsl7Xzf3J-ybsHZ50YT-xvD5MhBanhORcsvCxnu-UHPiDA6hChgPAIiScwJXLWfr30mstyIgYjRYzmHzg/s1600/DSC02442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlWr19_xQfRhctWf7m8BR4DWCa-onG4va7N61XTfwBP-USKk-xbPaHZsl7Xzf3J-ybsHZ50YT-xvD5MhBanhORcsvCxnu-UHPiDA6hChgPAIiScwJXLWfr30mstyIgYjRYzmHzg/s1600/DSC02442.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Final Steps</b>: Adorn noodles and greens with cold or warm roasted vegetables and sesame tofu. Garnish extravagantly with roasted peanuts, sliced hot green chilies, red onions or scallions and pickled carrots. Finally, drizzle over all some Vietnamese Dipping Sauce. Use remaining sauce for, well, dipping.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">The <b>Sesame Tofu</b> can be prepared in 10 minutes and doesn't require marination. Can you believe it? Just pat dry 1 block of <b>extra-firm tofu</b> and slice into eight thin rectangles. Now carefully dip each slice, both sides, in a mix of 3 T. <b>tamari or soy sauce</b> and 1 T. <b>dark sesame oil</b>. The simplest way to do this, we learned from <b>Isa Moskowitz</b>, is to mix the tamari and oil on a large dinner plate. Pan fry the tofu slices in a lightly oiled skillet for about 5 minutes per side; keep the heat medium throughout. After 5 minutes, before flipping tofu, sprinkle the slices with 1 T. <b>sesame seeds</b>. It helps to press them into the tofu a bit with a spatula or your fingers. Enjoy the tofu hot, warm or cold; as an entree, a side dish or stuffed in a sandwich.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHb9XFdhLVbHJFFS4YkbXXehhtlhzoMIbyuRybjWC3z93gNG0_8NT0BTsoKpjQ6JMLaJWFLQ6yzfW74H1u6tlRrCD1xw8pER7UCOXSkNY4wvqVcucY-psD8doC34Bfi9O3sz61Sg/s1600/DSC02446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHb9XFdhLVbHJFFS4YkbXXehhtlhzoMIbyuRybjWC3z93gNG0_8NT0BTsoKpjQ6JMLaJWFLQ6yzfW74H1u6tlRrCD1xw8pER7UCOXSkNY4wvqVcucY-psD8doC34Bfi9O3sz61Sg/s1600/DSC02446.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Our <b>Vietnamese-style Pickled Carrots</b> are a handy condiment to have in the fridge. Just a few enliven sandwiches, under-dressed salads and even plain brown rice. Peel and slice very thinly 1 lb. of <b>carrots</b> and 1/2 cup <b>red onion</b>; transfer to a mixing bowl. Sprinkle 3-4 T. <b>sugar </b>and just less than 1 T. <b>salt </b>over the vegetables. Massage the sugar and salt into the veggies until mostly absorbed. Place in a clean, quart-sized jar and cover with 1 cup <b>water</b> and 1/2 cup <b>unseasoned rice vinegar</b>. Store in the refrigerator, tightly covered, for up to 1 week. The pickles are best if allowed to sit for 24 hours before sampling. For a more traditional preparation of <i>Do Chua</i>, use half carrots and half daikon (peeled and sliced into thin batons). </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">As usual, Leftovers for Lunch</span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-76160319456544383922016-03-19T14:08:00.002-07:002016-03-19T14:08:42.996-07:00It's 5 PM at Cafe Drake HRV - Dinner Time for the Children.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm1qDYYp4z5nTSqxb8JvMe9FhOXzcJg8u2eLeni4VeNzjXzTfcoM_0Hekf0nUco7k8F01VU38aBjXEM2YI7z5jiFze2rxAcXmQm7-LDC6sS9h58pdnGsY99vfQYA8oS4TdVMQ-g/s1600/DSC02407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm1qDYYp4z5nTSqxb8JvMe9FhOXzcJg8u2eLeni4VeNzjXzTfcoM_0Hekf0nUco7k8F01VU38aBjXEM2YI7z5jiFze2rxAcXmQm7-LDC6sS9h58pdnGsY99vfQYA8oS4TdVMQ-g/s1600/DSC02407.JPG" /></a></div>
<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0tag:blogger.com,1999:blog-15198226.post-45618330957333017092016-03-19T09:06:00.006-07:002016-03-19T09:36:42.253-07:00Whatever's Left In the Fridge Becomes Lunch at Cafe Drake HRV<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s1A6dAv7QA7CCPBh3Z2QIyTrIGAy023PCX1qhE0C5ozGLT0cpJ_10i-0culpIU0ygP2cE59n8hc77v7r0lKXzFFabToLIvWujgp0kRNguZU5TKj_94FLOKO4W6uJVGY6P4ctcA/s1600/DSC02332.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s1A6dAv7QA7CCPBh3Z2QIyTrIGAy023PCX1qhE0C5ozGLT0cpJ_10i-0culpIU0ygP2cE59n8hc77v7r0lKXzFFabToLIvWujgp0kRNguZU5TKj_94FLOKO4W6uJVGY6P4ctcA/s1600/DSC02332.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Homemade whole wheat crackers, Seed Bread, Red Pepper and Walnut Spread, Olives, Chayote Salad, Fresno Chile Hummus and Cream of Rutabaga Soup</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">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. <a href="http://diningwithdrake.blogspot.com/2015/06/seeded-oat-flatbread-healthiest-way.html" target="_blank">The recipe can be found </a><b><a href="http://diningwithdrake.blogspot.com/2015/06/seeded-oat-flatbread-healthiest-way.html" target="_blank">HERE</a> </b>in the June 2015 archives of <b>Cafe Drake HRV</b>.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Chickpea and Broccoli Vegan "Bisque" with Toasted Whole Rye Bread and Salad of Romaine Lettuce, Orange Bell Peppers and Toasted Pumpkin Seeds</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Clear-Out-The-Fridge Nachos</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Cafe Drake HRV</b> nachos are topped with vegan Cheddar, crumbled <b>tofu "feta cheese</b>", 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 <b>water </b>to a boil and add 8 oz. of <b>extra-firm tofu</b>. 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 <b>water</b>, 3 T. <b>salt </b>and 3 t. <b>lemon juice</b>. 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.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MWFD3UoEWItnGS9xLuw8mdSIh0jkijr5Q9VV0-mFsw0PvHyj3m22del9h29kLbU7rL2rhrN89Pvfkv5Uw7_ADI8xmxwlMgxMvn_bdxbd8nzUEqWgzD3egBsaaJNjMkzMuwntbA/s1600/DSC02280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MWFD3UoEWItnGS9xLuw8mdSIh0jkijr5Q9VV0-mFsw0PvHyj3m22del9h29kLbU7rL2rhrN89Pvfkv5Uw7_ADI8xmxwlMgxMvn_bdxbd8nzUEqWgzD3egBsaaJNjMkzMuwntbA/s1600/DSC02280.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Panko-Breaded Soy Cutlet, Black Rice, Sauteed Mushrooms, Cucumber, Grated Yellow Beet Salad, Roasted Carrots and Vietnamese Dipping Broth. </b>This verdant <b>broth </b>serves at <b>Cafe Drake HRV</b> as dipping liquid for seitan-based French Dip and <i>Banh Mi</i> 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 <b>onion </b>(peeled and halved) and a 2" piece of <b>ginger </b>(peeled). Rinse the veggies for a second only and toss in a medium-sized saucepan. Add 4 cups <b>low-sodium or unsalted vegetable broth</b>, 1 t. <b>coriander seeds</b> (lightly crush with your fingers when adding for best flavor), a 3" <b>cinnamon stick</b>, 2 <b>star anise</b>, 1 peeled and diced <b>carrot </b>and 2-3 t. <b>tamari or soy sauce</b>. 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 <b>cilantro </b>and 1-2 T. chopped<b> mint leaves</b>. We're done now.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7HAUADeJeO-8W3Cxh5XRQhsONmXPZ5QBpGY0bk_NzDQ23LjpSPH3CviLfAIu2m_LP-ezRp_txJJcKZ257DbEWKjQ_NdXkFQxAGMo1XahBvGEQrs4T-PqR50KwpgJb73GMsz2Tw/s1600/DSC02466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7HAUADeJeO-8W3Cxh5XRQhsONmXPZ5QBpGY0bk_NzDQ23LjpSPH3CviLfAIu2m_LP-ezRp_txJJcKZ257DbEWKjQ_NdXkFQxAGMo1XahBvGEQrs4T-PqR50KwpgJb73GMsz2Tw/s1600/DSC02466.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"><b>Mushroom, Corn and Seitan Stir-Fry, Turmeric Rice, Sesame Noodles, Garden Salad and Steamed Edamame </b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVU8l1KeROj8u4rR46MgDUTAjCAVKZlh3icHpbEGPbPH4a2Bpnz8QbuELmqwJKvn9XrKfvw0YBq1SgxqFGgPtSoMyOl4c5DU80SI2hyphenhyphendlgeDQKclc9VBZi-EMr6V321fI6Zp0BQ/s1600/DSC02421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVU8l1KeROj8u4rR46MgDUTAjCAVKZlh3icHpbEGPbPH4a2Bpnz8QbuELmqwJKvn9XrKfvw0YBq1SgxqFGgPtSoMyOl4c5DU80SI2hyphenhyphendlgeDQKclc9VBZi-EMr6V321fI6Zp0BQ/s1600/DSC02421.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Brown Rice with <i>Gomasio</i>, Salad, Roasted Eggplant, Ethiopian Red Lentils and Senegalese Spinach with Peanuts. Rummage through the <b>Cafe Drake HRV </b>archives and snag our recipe for the West African spinach stew <a href="http://diningwithdrake.blogspot.com/2015/05/west-african-spinach-and-peanut-stew.html" target="_blank">HERE</a>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjOiVeGI5IqGxbPp_zYa4rFGByH6GYxnr7ZubtYr4gNBz1Sf466gCMncwmVrtCZZGziLQ6T25qY1XirWQ8nNuNt0keCu7dhflyyZ4xuEBHfmADCPot0ER2MZ0wo2k7AO12SjPRw/s1600/DSC02423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjOiVeGI5IqGxbPp_zYa4rFGByH6GYxnr7ZubtYr4gNBz1Sf466gCMncwmVrtCZZGziLQ6T25qY1XirWQ8nNuNt0keCu7dhflyyZ4xuEBHfmADCPot0ER2MZ0wo2k7AO12SjPRw/s1600/DSC02423.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif;">Did we have lunch one day this week in a Ridley or Tony Scott film?? Bathed in unintentional atmospheric lighting: <b>Bulgar and Lentil Loaf, Escarole Salad and Roasted Cauliflower with Indian Spices</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHsOZ-wEXL-yHI6dXo8NoVJyqx-WLbiRbs9apKUrm1T3CJxEQNLv6yP8fR32IA_uO5XBCdVtY1lOPuyUznrt0X0h69LjSkHftU_RODYoYUiXf79ahez7p4u1-3WaOQussekD0nw/s1600/DSC02388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHsOZ-wEXL-yHI6dXo8NoVJyqx-WLbiRbs9apKUrm1T3CJxEQNLv6yP8fR32IA_uO5XBCdVtY1lOPuyUznrt0X0h69LjSkHftU_RODYoYUiXf79ahez7p4u1-3WaOQussekD0nw/s1600/DSC02388.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Korean Mung Bean Pancakes</b> (recipe <b><a href="http://diningwithdrake.blogspot.com/2015/03/korean-mung-bean-pancakes-savory-natch.html" target="_blank">HERE</a></b>), <b>Rice</b>, <b>Yellow Beets</b> and <b>Chile-Braised Kale</b></span></td></tr>
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<br />DRAKEhttp://www.blogger.com/profile/16742081013438721503noreply@blogger.com0