Ro Raggy! Scooby Doo Blueberry Burger

IMG_5168
I was sitting around imagining what Scooby Doo would do if he knew what was actually in his Scooby Snacks. I mean, he’s a nice dog, right?

IMG_2887
So I decided to imagine a kinder gentler burger for him and Shaggy.  It’s turned out so good I’m posting it right away, but I haven’t tested it extensively, so move forward at your own foodie peril.

Ro Raggy Blueberry Burger
Combine
2 cups cooked brown lentils
1 1/2 cups cooked whole grain mix* (could just use a sticky sort of brown rice). I used leftovers from this rice blend that I purchased at Costco
1/2 cup onion, grated fine
1/2 cup whole grain bread crumbs (or g/f if you like)

Toast
1/2 cup pepitas, hulled (don’t make the mistake I did once and use unhulled–very prickly)
In a food processor, blitz
1/2 cup fresh blueberries
2 tsp umi plum paste (use 1 T soy sauce as substitute)
toasted pepitas

Add to lentil mixture. Stir to combine.

Dust top of bowl with brown rice flour. Using as much flour as you need to handle the burger mixture, form into balls–somewhere between tennis and ping-pong. Put on a lightly oiled nonstick pan over medium heat and press down into patty shape with a flat turner. There should be some sizzling when you set them on. Cook patties 3-4 minutes per side, until well brown. They should hold together well, but they are still fragile. Flip and do the same on the other side.

They should look like this–nice and Shaggy
IMG_5165

It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce
IMG_5160

Refrigerator pickles
IMG_5161

And Mazi’s piri piri sauce
IMG_5164

Ro Raggy! This was so good I don’t think Scooby’s ever going back.
IMG_5167

* Here’s the mix I used
IMG_5163
 

 

Advertisements

Vegan Gruyere and Beet Carpaccio

Below, find the fun sort of things I do in my classes

Oh, Miyoko! Our supper club guests were swooning over your version of vegan gruyere… I demoed it, but all the credit goes to you. I will add that if you want to make this exactly like what you tasted at Thought-Design, folks, use 2 T of South River Chickpea miso and you’ll need to learn to make rejuvelac, too. It’s not so pretty, but it is tasty!

image2

So if you want something really pretty and really delicious, try the roasted beet carpaccio I brought. I garnished it with beluga lentils (you can use du puy!) and an almond ricotta. I put the overlapping flower shapes on squares of wax paper and then composed the salad on site. Voila!

February 2014 Supper Club 192

Here’s how you do it…
Salt-roasted Beet Carpaccio with horseradish ricotta and French lentils
(serves 4-6)

Beets
Ingredients:
1 box Kosher salt
3 medium beets, rinsed

Method:
Preheat oven to 350 degrees
Put a layer of salt, ¼ inch deep in a loaf pan. Place clean beets on salt. Do not let them touch.
Pour salt over beets until covered.
Roast in oven for about an hour. Remove pan from oven and let sit until cool.
Peel off skins and slice beets thin with a mandoline. Place them in an overlapping flower pattern on wax paper to keep until ready to assemble.

Lentils
Ingredients:
2 cups water
1 cup du puy lentils, rinsed and drained
1 veggie
bouillon cube (preferably no MSG)

Method:
Put all ingredients into a small, heavy-bottomed saucepan. Bring to a boil and quickly lower to barely a simmer. Cook for 20 minutes and remove from heat. Let cool 15 minutes.

Horseradish Ricotta
Ingredients:
1 cup whole, blanched almonds, soaked for 4-6 hours or overnight
2 T lemon juice
1 tsp. horseradish, or to taste
¼ cup plain yogurt
½ tsp. sea salt
Several grinds fresh pepper

Place all ingredients in food processor and run until it has reached a consistency you like. You will probably have to stop and clean the sides with a spatula a few times.

To assemble:
Lay each beet ‘flower’ on a salad plate. Spread ¼ cup ricotta in the center and sprinkle with drained lentils. Garnish with sunflower shoots of flat-leaf Italian parsley.

Morgan’s maple-roasted almond butter

Morgan Doane shared a quick and easy–and delicious–way to make maple-roasted almond butter at our February supper club. Check out the directions below!

???????????????????????????????

Maple-roasted Almond Butter
16 oz. raw almonds
2-3 T maple syrup
½ tsp. cinnamon
½ tsp. salt

Preheat oven to 375 degrees. Mix raw almonds together with maple syrup and pour onto a cookie sheet lined with parchment paper. Bake for 15 minutes, pulling the sheet our every five minutes to stir. Allow to cool slightly—not too cool or they will be hard to handle. Pour almonds into the food processor and begin to process. This can take a long time (10-20 minutes) depending on the size of your processor and your motor. Stop every so often to scrape down the sides with a spatula. The almonds will go through many stages, including coarse sand, sticky dry mass, clumping mass and finally smooth butter. When is begins to move from clumping together to smooth butter, add the cinnamon and salt. Process until fully incorporated.

February 2014 Supper Club 204

Geoff Fields’ Mushroom Poblano Gumbo

Well, I was tempted to call it ‘Yumbo,’ but that’s so corny and Geoff is so serious!

February 2014 Supper Club 235

Seriously. This was delicious! Thank you, Geoff. Here is a man who takes his recipes very seriously. Recently, he wrote to us–

Disclaimer: I have always known enthusiasm is my strong suit, maybe to the point of excess. You have been warned…

So permit me to say that I have been working on a recipe for the PBSC next month that is, appropriately, fitting for St. Patrick’s Day. I made the second test batch tonight, and I can say beyond a moral certainty that I would eat this stuff every week. It’s the best vegan recipe in my playbook – at least judged by originality and taste – and I cannot wait to have you guys try it.

How cool is it that friends come up with this idea like “Plant Based Supper Club” so that people like me, and others, can spend a cold winter night imagining a recipe for the next get-together? My compliments to you both.

Peace, GF

So here’s the recipe in all its earthy glory…Geoffs Gumbo Recipe

image

Jeremy’s Super Delicious Raw Chocolate Cake

February 2014 Supper Club 195

Behold! Jeremy Kuhn of Deliciosity frosting his raw chocolate cake. During our February Supper Club, Jeremy talked us through how to make the cake and demoed his lovely frosting…

February 2014 Supper Club 224

Raw Chocolate Cake
3 c. almonds
5 c. walnuts
2 c. dates
1 tsp. vanilla powder
1 ½ c. cacao powder
2 T. coconut sugar
1 tsp. cinnamon

Grind the almonds into a fine powder using a food processor. Transfer almond flour to another container. Coarsely grind walnuts. Overprocessing will release too much of the oils and eventually create a butter. Combine all ingredients in food processor, reserving the dates for last. The mixture should start to hold together. If it’s too crumbly still, add a few more dates.

Press the mixture into a 9×13 pan, lightly greased with coconut oil.
Refrigerate until ready to add frosting.

Chocolate Frosting
1 c. dates, soaked for at least an hour
2 avocados
½ c. date soak water
2/3 c. coconut sugar
¼ c. grapefruit juice
½ c. coconut oil
8oz. cacao butter ( ½ c. melted)
½ c. cacao powder
¼ c. carob powder
½ tsp. vanilla powder

Dissolve coconut sugar in grapefruit juice to create a syrup. Place jar of coconut oil in pot of hot water to melt the oil. Chop cacao butter and melt over double boiler. Combine all ingredients in a blender and blend until smooth. Frosting will need to be placed in a refrigerator or freezer until set. This can be done before putting it on the cake, or after.

Detroit Vegan Soul (Yes!)

Morgan and Sue 002

Last Thursday, fellow foodie Morgan Doane and I, after listening to our friend Angela Topp rave about Detroit Vegan Soul, decided to head to the Motor City to check it out for ourselves. Morgan goes to Detroit for ball games all the time and has previously been limited to Subway. This all-vegan restaurant, begun from the heart by life and business partners Kirsten Ussery (1) and Erika Boyd (r), is such an exciting new add to Detroit’s food scene. Let’s cut to the food!

Morgan and Sue 005

That wasn’t as easy as we thought. So many options to choose from. We began with okra stew, a thick and hearty veggie-filled gumbo-like dish that we both loved and made Morgan swoon, since she’s a dedicated okra groupie.

Morgan and Sue 010

The sesame-kale salad was both crunchy and savory and we loved the bits of sun-dried tomato mixed in.
Morgan and Sue 008

Angela recommended the soul platter with it’s beans and rice, stewed collards, mac and cheese, sweet potatoes and corn muffin. Delicious and filling.
Morgan and Sue 012

I think my favorite was the to-fish sandwich. I’m such a sucker for this kind of comfort food. A great bun and breaded briny tofu with lettuce and tomato. Comes with sweet potato fries and cole slaw.

Morgan and Sue 015

We managed to find a tiny extra bit of space to split a red devil cupcake and we recommend you do the same. There’s something indefinable about it. I felt like there was taste of ground graham crackers, kinda toasty. Really good.

Morgan and Sue 016

Everyone is so friendly and restaurant itself with it’s luscious green walls and polished wood interior was an antidote to the dreary rain we experienced all day. Please visit Kirsten and Erika when you are in Detroit and try their food. You’ll be glad you did. Morgan and Sue 006

Morgan and Sue 019

photo 1

 

photo 2

photo 3

 

photo 4

 

Y’all come back now!

 

photo 5

Pepita Pesto Dip

food and supper club 010

You asked for it, you got it! This rather unassuming looking dip was a major hit at our supper club and many of you asked for the recipe. The pesto recipe is mine, developed for my class on pumpkin and squash at Meijer Gardens. It becomes swoon-worthy when paired with Miyoko Schinner’s Cashew Cream Cheese, which I found the recipe for here. Miyoko is one of my favorite plant-based cheesemakers. She’s brilliant. Please buy her book “Artisan Vegan Cheese.” If you like, you could also pair this with goat cheese or cream cheese.

Pepita Pesto
Ingredients:
1 cup pepita pumpkin seeds (these are hulled seeds)
10 fresh sage leaves (big ones if you can)
1 cup fresh Italian flat leaf parsley leaves
1 head roasted garlic
¼ cup almond parmesan (this is a decent recipe, but do yourself a favor and use almond meal and maybe 1/2 the amount of nutritional yeast)
1/4 tsp salt to taste
1 cup cashew cream cheese

Directions:
Roast the pumpkin seeds in a cast iron pan over medium heat. Continue to stir the seeds until they start to pop. You want to smell a nutty aroma and see the seeds begin to brown. Keep shaking and stirring while this is happening. You will get a feel for this. You do not want smoking and burning. Move seeds to a food processor. Add the sage, parsley, roasted garlic, parmesan and salt to taste. Process until it is a coarse puree, and all ingredients are evenly distributed, stopping the processor and scraping the ingredients back toward the blades if you need to.

Mix pesto with 6-8 ounces of your choice of cheese until fully combined. Serve with crackers. Practice humility when people swoon over it.