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A Bit of Vegan Heaven; 24 Carrots

Once in a great while, I come across food that doesn’t just speak to my mouth, or just hums for me, it sings in my soul. On the quest for great quality vegan food that holds the flavors I’m looking for, I have been disappointed. Yes, there is great food out there, and the partner and I frequent the places where we can eat without too much hassle. Me; no corn, no peanuts, Her; no gluten, no dairy (in case we are in vegetarian places). But they’ve all seemed to miss one or two notes.

Along came 24 Carrots, in Chandler, Arizona. I got excited when I heard about them, but life kept getting in the way. It is a bit of a trek from our house. I knew I wanted to try it, and I keep an eye on the social media, and the specials were starting to make me drool. We were able to visit the other day, and found a relaxing, yet vibrant atmosphere, coupled with a knowledgeable counter person, and good smells.

Nestled between a Subway, and a Caribbean house, 24 Carrots is a strip mall slice of vegan heaven. The juice bar is prominent, and there are small dining tables up front. In coffee house tradition, there is a lounge area with couches, and comfy chairs, and a large flat screen t.v. on the quote board. There is a small library, and you can read while waiting for food, unless you want to take advantage of the wi-fi on your mobile device.

There is so much to choose from. They have an extensive menu with a variety of vegan cuisines represented. I was interested in their specials, and the veggie burger. I’ve been disappointed so far with most of the grain burgers I come across. It was Taco Tuesday, with Soyrizo Tacos on the special board, so the partner ordered two of those. I went for the Roasted Tomato Burger. We decided on the Raw Jalapeno Popper appetizer. After having a nice chat with Marcus, the counter guy, we ordered juices and food, and sat and waited.

The wait was a little long, and that could have been for several different reasons, but once the food came, we were not disappointed. The Raw Jalapeno Poppers looked exquisite. Almond cheese stuffed into baby bell peppers, laid out on a bed of mixed greens, with what looked like a bit of cilantro pesto. Then there was the Soyrizo Tacos. Soyrizo smothered with avocado puree, purple cabbage, onions and mushrooms, all wrapped up in a warm corn tortilla. An optional side of chips with a pineapple salsa fresca completed the plate. Then came the Roasted Tomato Burger, the ever present LTO, an oat bran bun, served with a refreshing mixed green salad with not only sunflower seeds, but pumpkin seeds as well. I love pepitas!

Eye to stomach is what I’ve been taught as a chef, and 24 Carrots applied the rule. I wanted to eat everything as they set the plates down. But first, pictures! Can’t forget the pictures. Then we dug in. I’ve found my home for vegan Sonoran flavors. This is what I’ve been looking for. One other place came close to pleasing my chili/lime/cilantro craving palate, and that was Native Foods Cafe in Southern CA. Glad to know the flavors exist closer to home. The first bite into the Popper caused a bit of ecstasy in my mouth. A burst of flavors, and my mouth was singing. Then I tried the burger. Satisfying, and it did not squish or fall apart. It was warmed all the way through, and the basil aioli came through all the way. The salad was dressed perfectly, not too much, not too little. And I ate it all. We took a couple of the poppers home, and as I was writing the first draft of this review, I had to go eat one, I got so hungry just remembering how good they were.

The report on the Tacos were excellent. I could only take a little bite due to the corn tortillas. I tried the salsa, and it was very pleasing. We had fresh juices to wash everything down with, Apple-Ginger, and Ginger lemonade. When I tried the ginger lemonade my mouth puckered. Thanks, I’ll stick to apple-ginger. But the partner really enjoyed it.

We will definitely return to explore the rest of the menu, enjoy the specials of the day (posted daily on their Facebook page– great use of social media by a vegan restaurant), the decor, and the fresh atmosphere at 24 Carrots. I hope you do too, if you are in the area. Support independent, and support local.

Fresh and Lively Herb Vinaigrette

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Want something to do with all those fresh herbs that are available now that springtime is here? I’m a fan of vinaigrettes. They make great salad dressings, and awesome marinades. I love the play between the tang of a good vinegar, and the earthiness of herbs, or sweetness of citrus.

So try this out the next time you are at your local Farmer’s Market salivating over parsley, basil, and thyme.

This is an all-around salad dressing and marinade that is made in your blender. (Or with an Immersion Blender). Using fresh herbs ensures a taste that will awaken the palate, and bring salads to new heights. As a marinade it will add that special essence you need to grilled vegetables, or tofu and seitan.

Tools

A Blender or Immersion blender
A knife
A clean 1 quart jar

Ingredients

2 tbsp fresh Oregano, cleaned, stems removed
2 tbsp fresh Thyme, cleaned, stems removed
1/3 cup Basil leaves, packed
1/4 cup Parsley, chopped, stems removed
1 tbsp lemon juice
3 tbsp White or Red Vinegar
1 cup Olive Oil
S & P to taste
2 tbsp water to blend herbs

Process

Place the first six ingredients into the blender, and puree on the liquefy setting. If using an immersion wand, place in a tall container (at least an 2 inches taller than the ingredients to prevent splash) and start blending. Add a bit of water to get the herbs going. The onions/shallots will add liquid as they break down. Slowly add the olive oil into the blender, a few drops at a time, this will emulsify* the two liquids. Adding a bit more water helps to stabilize the vinaigrette so that it doesn’t separate over time.

After adding a quarter cup, stream the rest of the oil into the blender. Be careful not to “cook” the ingredients. Some blenders have a tendency to run hot, and if the vinaigrette heats up it will break. You can fix this by refrigerating the vinaigrette for a little while, and then remixing it.

If you are using an Immersion Blender there is less risk of this happening. Just keep blending to a consistency you like.

Use on your favorite salads or to marinade veggies for the grill.

*emulsion is a process in which you are blending two disparate ingredients. The beginning of the process is slow as you add a few drops at a time of the one (oil) to the other (vinegar). After the mixture stablizes, you can add more of the oil at a time, checking to make sure it is blending properly.

Is Gluten-free, Dairy-free Pastry Worth It?

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The First in a series of Restaurant Reviews on my trip to Orange County, and Los Angeles, California

A Trip to Babycakes Bakery

Los Angeles, Downtown, Sunday, mid-morning. The streets are crowded, and we are driving in circles, looking for a parking place. Around, and around. I’m seriously getting dizzy. I didn’t know there would be that much foot traffic in Downtown L.A. on a Sunday morning, blocking my ability to make a right turn before the light changes and the oncoming traffic starts. Half an hour of this.

Waiting for lights, waiting for cars. I wonder, is a gluten-free, dairy-free pastry worth this much trouble? Apparently I used my out-loud voice without realizing it. The partner glares at me. “Yes.” She growls.

I continue, in circles. Until, two blocks down and one block over, there is a parking space. We are in the Garment district. I know so because the signs say so. It’s a working class section of town, thus all the foot traffic.

We park and lock, feed the meter, and hike it up to Baby Cakes. Once upon a time just a New York City operation, Baby Cakes has opened a bakery in LA. A small, tiny, 32 by 54 square foot bakery. We walk in and look around at the one table with two chairs, an ordering counter, a cash register, three display cases, and a window with shutters that are opened, facing into the “bakery.” And there’s a board to hang up cards and other miscellaneous flyers and event information.

The bakery consists of two ovens, a counter for processing dough and cake-like substances, and a mixer. My trained culinary eye takes it all in. I look down the hallway and see stacks of flour and other chemist-like products that bakers dare use to coax dough and batter into lovely, yummy sweet-tasting food.

The smell is well, heavenly. It’s a bakers haven. The one girl who takes our order multiplies into three as we sit eating our agave-sweetened goodies. The girls stand at the “Icing” station, icing cookies, and idly chatting about their lives, terribly unaware that two total strangers are listening in. When you work in an environment like Baby Cakes, who cares what strangers think. The bakers change shifts. The short but slender, long-haired boy turns into an older, smiling woman with slightly greying hair.

I’ll have to say that Baby Cakes wasn’t quite as small as the Wine bar next door, which was closed until 5 p.m., and looked to be half the size of the bakery.

Was it worth the trip into Downtown L.A. for those wheat free, dairy free pastries? You betcha. How ever the originators of Babycakes figured out the chemistry behind the cupcake, they are geniuses. It was worth it just to see the frosting smile on the Partner’s face. Is it worth another 7 hour drive just to get that smile again. Oh, hell yes.

Now, can we have a Babycakes in Phoenix, Arizona, please.

Base Squash Soup Recipe

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As a final tribute to the Squash we’ve been discussing this month, here’s a base recipe that several squash will take to. Remember adjust as you see fit for your own tastes. Stay warm, and I hope these recipes help warm your holiday season.

Base Squash Soup Recipe

Ingredients

2 cups Squash, pureed (pumpkin, acorn, butternut)
2 tbsp grated ginger or ginger paste
2 cups coconut milk (1 15 oz can)
2 cinnamon sticks, whole
5-6 whole cloves
1/2 nutmeg grated
2-3 whole star anise, broken
1/2 tsp whole peppercorn (four pepper blend)
1 cup vegetable stock
2 cups Squash, pureed (pumpkin, acorn, butternut)
S & P to taste

Process

Roast the squash in the oven using this process.

Grate the ginger with a microplane. Heat up the coconut milk in the stock pot, and add all the ingredients except for stock and squash. In a food processor, puree squash with 1 cup vegetable stock. Add to the coconut milk and spices. Add more vegetable stock to thin out soup. As the soup thickens during the cooking process, thin it out now and then with vegetable stock.

Cook for 20-25 minutes, allowing time for all the flavors to blend. Strain through a sieve, and serve hot with a dollop of tofutti cream.

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Spaghetti Squash Saute

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We’ve been talking about Squash, and all their delightful ways to make our mouths and tummies happy. Here’s a simple saute recipe that’s sure to please a crowd.

Spaghetti Squash Saute

Serves 3-4

Tools

Large saute pan
knife

Ingredients

1 spaghetti squash, cleaned and roasted
3 tbsp margarine or olive oil
1/4 cup onions, diced small
1/4 cup tomatoes, diced small
1 tbsp basil, minced
1 tsp oregano, minced
1 tsp thyme, minced
S & P to taste

Process

Heat the saute pan and add the margarine, add onions and saute until soft and translucent (use a lower heat for this), add squash, and saute until the squash takes on some color (5-7 minutes). Add the tomatoes, herbs and s & p. Stir, and serve with your favorite entree.

Next week, a base soup recipe for acorn, pumpkin or butternut squash.

How to cut a green pepper

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Here’s the latest video from the Kitchen Shaman. I hope you like it, and please leave me comments about the video.

Cooking Squash, it’s a hard life

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Spaghetti Squash

Winter is the time for hard squash, and Spaghetti Squash is fun to cook. It’s called spaghetti because when you cook it and then scoop the guts, it looks like spaghetti.

This particular squash is very hard and difficult to cut open, but will reward you with taste and flavor.

It is usually 10 to 12 inches long, and approximately 20 inches in diameter.

Be careful when cutting it open. Use a long and sharp knife. I’ve watched banquet cooks open these babies up, and it is nothing less then a miracle. They process several cases at a time, with hardly any blood shed.

So cut that squash open, scoop out the seeds, but not the edible guts. Place on a roasting pan in a 375 degree oven, and cook for an hour to an hour and a half, or until the squash flesh is soft.

Take it out and cool the squash. I utilize my freezer if I want to do a fast cooling down. If you aren’t pressed for time, into the refrigerator it goes.

After it’s cooled, remove the flesh and prepare it in any number of ways. Here’s a recipe for Sauteed Spaghetti Squash. Or, you can bake it like a Casserole. Serve with an entree like Tofu Cutlets or Portabella Mushroom Steak.

Butternut Squash

This is probably one of the more perplexing squashes. How do I even peel this thing? That’s what I first thought when starting out as a banquet cook. Eventually I figured it out.
Cut the long part of the squash from the base. Using a sharp knife, very carefully peel the outer skin. Place the long part vertically on your cutting board and using a downward motion, peel the skin.

Same thing with the base. Place it upside down on your cutting board, and starting from the top, skin that puppy. Then scoop out the guts. From there, you can cube these vitamin packed goodies, and then steam them. After they are steamed, toss them in some margarine, and “sweet” spices, cinnamon, cloves, allspice, cardamom. Serve with any number of entrees. Eat em like snacks. Just be careful on that final saute that you don’t over-cook them. Or you can make a winter soup that will warm the body and spirit.

Butternut squash is packed with beta carotene, fiber, potassium and magnesium, it is also an excellent source of vitamins A and C.

Acorn Squash

These little jewels are much easier to handle. Cut them in half, scoop out the seeds, place in a roasting pan, stick them in a 375 degree oven for an hour or two (depending on how well you like your squash cooked). Cool off using the method mentioned in Spaghetti Squash. Clean out the flesh, and puree, adding the “sweet” spices, or the savory. Again, use coconut milk to add flavor.

These squash, and pumpkin make excellent soups for the winter, especially when combined with “warming” spices. Watch for the base soup recipe I’ll be posting later this month.

I encourage you to experiment. There are many more varieties of squash, try them and see which ones you like. The ones listed here are just a few of my favorites.

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Holiday Cooking with Celebrities

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It’s the holiday season, and this vegan chef does not normally celebrate Thanksgiving or Christmas. There’s politics behind why, and let it just rest there. I cook for a living which means I’m knee deep in roasting turkeys and hams, sweet potatoes and lots and lots of veggies. Our Chef has a southwest themed part of the menu that looks very enticing.

On this blog you aren’t going to find holiday vegan recipes, but you can check out the list of vegan blogs on my links and see who is cooking the goods.
I was very excited the other day when I turned on “Ellen”. She introduced her chef, Roberto Martin, who showed us how to make “tofurkey”, that includes vital wheat gluten and thyme. It looks delicious. You can find the recipes on Ellen Degeneres’ website.
Have a great Holiday Season, and cook your little hearts out!

Winter or Summer? Choose Your Squash

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Have you ever faced the produce section in the grocery store and wondered about all that squash? The different varieties, how to cook them, what they even are?

And what about that pumpkin you carved a few weeks ago for Halloween? Was that actually edible?

Zucchini and yellow squash come in abundance, and I cook with them all the time. It’s a great addition to soups, as a side dish, just sauteed in a little oil and salt, or hollowed out and the insides mixed up with other ingredients to make a baked squash entree.

But what about winter squash? There are many more varieties. The cooking method remains the same. Bust them open– carefully! — with a very sharp knife. Clean out all the seeds, chunk them up and then roast or bake them in an oven. You can then transform the squash into soups, purees, pies, and other delicious dishes for meals. Continue reading →

Taking Stock

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A good soup or sauce, and even some dressings have a solid stock base to them. I like to cook beans in a vegetable stock because it adds a certain depth of flavor. Yes, you can make the stock in the pan when making the soup, but sometimes time constraints demand that a prepared stock is used.

Here’s my most basic vegetable stock. Feel free to embellish in any way you want. Let me know the results.

Tools: A good stock pot

Vegetable Stock

Ingredients

2-4 tbsp Sunflower or Safflower oil
2 stalks Celery, medium dice
3-4 Carrots, medium dice
2 Yellow onions, medium dice
Sachet of herbs (Bouquet Garni)
1 tsp Thyme
1 tsp Oregano
1 tsp Basil
1 tsp Marjoram
1 tsp Chervil
4 quarts Water
1-2 tbsp Salt

Process

Dice up all the vegetables, and prepare the Sachet.

Heat up your pot and add the oil, get that heated up, then add all the vegetables. Stir and let cook on a medium low heat until the vegetables soften (onions will start to look translucent).

Add the water and bring the stock up to a boil. Once boiling, drop the heat down to a simmer, add salt. Cook for about an hour and a half to 2 hours. Remove from heat, strain out the vegetables, and cool down (see: cooling procedures). Place in appropriate containers, and freeze if not used right away.

Notes

Tip: Use an ice tray to freeze cubes of vegetable stock for when you only want to add just a little bit.

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