Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry.Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 You seem to be havin a lot of bad days lately, Karma? You must be due a lot of good days soon? Hows the paw now? The Valley Vegan............ fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hey, if it will cheer you up, I`ve got a pretty shity day tomorrow, I gotta take cat to vets ( more money ), go to doctors again ( on going problems ), just realised car aint MOT`d, so gotta try and find a garage to do that - probably need at least 1 tyre, handbrake fixing and a wiper blade ( more money ), then gotta try and find time to pick up parcel, do some washing/ironing, collect kids from schools, feed them, pick up cat ( sign house over to vet ) collapse in heap. Then the wife will probably come home and moan about me havin the car all day and her having to catch a train home from work, and how untidy the house is! I`m sure your day will be better? The Valley Vegan.............fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 a tad edema..... peter..my entire life is filled with bad days..... one gets use to it peter hurd Jan 25, 2006 12:16 PM Re: V for Vegetarian ( Article from CA ) You seem to be havin a lot of bad days lately, Karma? You must be due a lot of good days soon? Hows the paw now? The Valley Vegan............ fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 MOT'd? i have no idea wot my life will be day to day...sooooodunno peter hurd Jan 25, 2006 12:24 PM Re: V for Vegetarian ( Article from CA ) Hey, if it will cheer you up, I`ve got a pretty shity day tomorrow, I gotta take cat to vets ( more money ), go to doctors again ( on going problems ), just realised car aint MOT`d, so gotta try and find a garage to do that - probably need at least 1 tyre, handbrake fixing and a wiper blade ( more money ), then gotta try and find time to pick up parcel, do some washing/ironing, collect kids from schools, feed them, pick up cat ( sign house over to vet ) collapse in heap. Then the wife will probably come home and moan about me havin the car all day and her having to catch a train home from work, and how untidy the house is! I`m sure your day will be better? The Valley Vegan.............fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hi Fraggle MOT stands for Ministry of Transport... in the UK all cars have to have a roadworthiness / safety test every year, and it's called an MOT test... BB Peter - fraggle Wednesday, January 25, 2006 9:35 PM Re: V for Vegetarian ( Article from CA ) MOT'd? i have no idea wot my life will be day to day...sooooodunno peter hurd Jan 25, 2006 12:24 PM Re: V for Vegetarian ( Article from CA ) Hey, if it will cheer you up, I`ve got a pretty shity day tomorrow, I gotta take cat to vets ( more money ), go to doctors again ( on going problems ), just realised car aint MOT`d, so gotta try and find a garage to do that - probably need at least 1 tyre, handbrake fixing and a wiper blade ( more money ), then gotta try and find time to pick up parcel, do some washing/ironing, collect kids from schools, feed them, pick up cat ( sign house over to vet ) collapse in heap. Then the wife will probably come home and moan about me havin the car all day and her having to catch a train home from work, and how untidy the house is! I`m sure your day will be better? The Valley Vegan.............fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 oh admit it it stands for Ministry of the Tardis! Peter Jan 25, 2006 1:50 PM Re: V for Vegetarian ( Article from CA ) Hi Fraggle MOT stands for Ministry of Transport... in the UK all cars have to have a roadworthiness / safety test every year, and it's called an MOT test... BB Peter - fraggle Wednesday, January 25, 2006 9:35 PM Re: V for Vegetarian ( Article from CA ) MOT'd? i have no idea wot my life will be day to day...sooooodunno peter hurd Jan 25, 2006 12:24 PM Re: V for Vegetarian ( Article from CA ) Hey, if it will cheer you up, I`ve got a pretty shity day tomorrow, I gotta take cat to vets ( more money ), go to doctors again ( on going problems ), just realised car aint MOT`d, so gotta try and find a garage to do that - probably need at least 1 tyre, handbrake fixing and a wiper blade ( more money ), then gotta try and find time to pick up parcel, do some washing/ironing, collect kids from schools, feed them, pick up cat ( sign house over to vet ) collapse in heap. Then the wife will probably come home and moan about me havin the car all day and her having to catch a train home from work, and how untidy the house is! I`m sure your day will be better? The Valley Vegan.............fraggle <EBbrewpunx wrote: wasn't after you dear sir besides..had a bad day yesterday..i'm allowed to bark every once in awhile.. grrrrrrrrrrrrrrrr peter hurd Jan 25, 2006 10:52 AM Re: V for Vegetarian ( Article from CA ) Hey down big Frag, I did say this guy totally missed the point! The Valley Vegan..............fraggle <EBbrewpunx wrote: "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." personally i find that repulsive a. i am living my life..thanx...and allowing something to live its life as well b. saying "go ahead, give up all yer beliefs in anything you care about" is akin to saying "hey, yer granny luvs you, so, whip her slave a view times for her" c. if you loved granny maybe you'd convince her not to slowly kill herself by eating meat peter hurd Jan 24, 2006 12:46 PM Re: V for Vegetarian ( Article from CA ) I only put this on for the recipes. The quote I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." totally misses th eboat as far as I am concerned. The Valley Vegan.............V for vegetarian'Real Food Daily Cookbook' make it simple to savorFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff writer Over the years, vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving love her and eat it." Gentry, the mother of two young children, 6 and 2 and both vegetarians is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the'70s and '80s, while she was in her 20s, says recipes in her book most of which appear fairly simple to execute are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ASIAN SLAW WITH WASABI VINAIGRETTE For the wasabi vinaigrette: 1/4 cup brown rice vinegar 3 tablespoons mirin 2 tablespoons tamari 1 tablespoon maple crystals 2 teaspoons wasabi powder 1 clove garlic 1/2 cup canola oil For the slaw: 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 (2 1/2-inch) piece daikon radish, peeled and julienned 1/2 red bell pepper, julienned Sea salt and freshly ground black pepper To make Wasabi Vinaigrette: Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil. To make Slaw: Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately, and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ATHENA BARLEY WITH KALAMATA OLIVES AND TOMATOES 3 cups water 2 cups pearl barley Sea salt 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup Kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions (white and green parts) 3 tablespoons chopped fresh dill Freshly ground black pepper Combine water, barley and 1 1/2 teaspoons salt in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate barley while preparing remaining ingredients. Whisk lemon juice, olive oil and oregano in a bowl to blend. Pour vinaigrette over barley and toss to coat. Add tomatoes, olives, red onion, parsley, green onions and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature. The salad will keep 2 days, covered and refrigerated. Toss again before serving. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU QUICHE WITH LEEKS AND ASPARAGUS For the crust: 3/4 cup unbleached all-purpose flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup canola oil 3 to 5 tablespoons water For the filling: 12 ounces asparagus, trimmed 4 tablespoons olive oil 3 leeks (white and pale green parts only), thinly sliced 2 tablespoons minced garlic 4 teaspoons chopped fresh oregano 4 teaspoons chopped fresh thyme 1 3/4 pounds water-packed firm tofu, drained 3 tablespoons umeboshi paste 3/4 teaspoon sea salt To make Crust: Position rack in bottom third of oven. Blend all-purpose flour, pastry flour, baking powder and salt in a food processor. Pulse in oil until mixture resembles coarse meal, then mix in enough water to form moist clumps. Gather dough into a ball, then flatten it into a disk. Press dough into a 9-inch-diameter tart pan with a removable bottom. To make Filling: Cut off top 3 1/2 inches of asparagus tips and set aside. Cut lower portion of asparagus stalks into thin slices. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme. Saute 8 minutes or until leeks are tender. Meanwhile, bring a large pot of salted water to a boil. Add asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further. Blend tofu, umeboshi paste, salt and remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy. Advertisement GetAd('tile','box','/entertainment_article','','www.presstelegram.com','','null','null'); Transfer to a large bowl and stir in leek mixture. To assemble quiche: Spread tofu mixture over prepared crust, mounding slightly in center. Arrange asparagus tips like the spokes of a wheel atop filling, with tips pointing toward the edge. Bake in a preheated 375-degree oven 45 minutes, or until filling is set and golden. Let stand 10 minutes. Cut into wedges and serve. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. ACORN SQUASH STUFFED WITH SWEET RICE, CURRANTS AND VEGETABLES 4 small acorn squash (EACH about 12 to 14 ounces), halved lengthwise and seeded 3 tablespoons canola oil Sea salt and freshly ground black pepper 3 cups water 2 cups uncooked short-grain brown rice, rinsed well 1 large onion, finely chopped 6 stalks celery, chopped 3 carrots, peeled and chopped 2 tablespoons chopped fresh oregano 2 tablespoons tamari 1 cup currants 3/4 cup chopped fresh basil 1 cup pepitas, toasted and coarsely crumbled Cut a very thin slice off rounded side of squash halves to help them stand firmly on plates and not topple over. Brush inside of squash with 1 tablespoon oil and sprinkle with salt and pepper. Arrange squash bowls, hollow side up, on a large, heavy baking sheet. Roast in a preheated 400-degree oven 45 minutes, or until flesh is just tender. Keep squash warm. Meanwhile, combine water, rice and 1/2 teaspoon salt in a 4 1/4-quart pressure cooker. Lock lid into place. Bring pressure to high over high heat. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and let stand until pressure reduces, about 10 minutes. Carefully remove lid. While rice is cooking, heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Add onion, celery, carrots and oregano. Saute 12 minutes, or until vegetables are tender. Stir in tamari, then currants and basil. Stir in cooked rice and season to taste with salt and pepper. Divide rice mixture among hot baked squash. Sprinkle pepitas over stuffing and serve. The stuffed squash will keep 1 day, covered and refrigerated. Makes 8 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. PEANUT BUTTER AND JAM COOKIES 2 1/2 cups barley flour 2 1/4 cups oat flour 3/4 teaspoon baking soda 1/2 teaspoon sea salt 2 1/2 cups creamy peanut butter 1 3/4 cups maple syrup 1/4 cup canola oil 1/4 cup plain soy milk 1/2 cup raspberry preserves Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2 inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off 1 bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie. Bake in a preheated 325-degree oven 22 minutes or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature. Makes about 2 dozen. --From "The Real Food Daily Cookbook," by Ann Gentry. TOFU SALAD (EGGLESS EGG SALAD) 10 ounces firm OR extra-firm fresh tofu 1 cup diced celery (about 2 large stalks) 1/4 cup Vegenaise OR eggless mayonnaise 1 tablespoon sweet pickle juice (from jar of sweet pickles) 2 teaspoons Dijon mustard 1 teaspoon celery salt 1 teaspoon freshly squeezed lemon juice Using your hands, crumble tofu into a bowl. Add celery, Vegenaise, pickle juice, mustard, celery salt and lemon juice and mix thoroughly but gently. Adjust seasonings to taste. Serve as a sandwich filling or on a bed of greens. Makes 3 to 4 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. TEMPEH TACOS 2 tablespoons olive oil 1 large onion, chopped 12 ounces plain tempeh, crumbled into large pieces (Surata Soyfoods Co-op Original Tempeh, available at natural food stores, is preferred) 1 tablespoon tamari 1 teaspoon ground cumin 12 corn tortillas, wrapped in foil 1/2 to 1 cup coarsely chopped fresh cilantro 2 cups crisp shredded lettuce, such as romaine 1/4 cup (about) red OR green salsa In a large skillet, heat oil and saute onion over medium-high heat, stirring often, about 5 minutes or until onion is browned around edges and fragrant. Add tempeh, tamari and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm. Meanwhile, warm tortillas in a preheated 350-degree oven until they are soft and pliable. Fold each tortilla in half and spoon in the tempeh mixture; top with cilantro, lettuce and salsa and serve immediately. Makes 12 tacos or 4 to 6 servings. --From "Follow Your Heart Cookbook," by Janice Cook Knight. SOUTHERN-STYLE SKILLET CORN BREAD 2 cups yellow cornmeal 1 cup unbleached white flour 1 cup whole wheat pastry flour 2 tablespoons baking powder 2 cups unsweetened plain soy milk 1/3 cup maple syrup 1/3 cup plus 2 tablespoons canola oil 1 teaspoon sea salt Sift cornmeal, white flour, pastry flour and baking powder into a large bowl. In a separate bowl, whisk soy milk, maple syrup, 1/3 cup oil and salt to blend. Stir wet ingredients into cornmeal mixture. Set aside. Add remaining 2 tablespoons oil to a 12-inch-diameter cast-iron skillet and swirl to coat bottom and sides of skillet. Heat skillet over high heat until it begins to smoke. Pour batter into hot skillet and spread evenly. Transfer skillet to a preheated 400-degree oven and bake 25 minutes or until corn bread is firm to touch and golden brown on top, and a toothpick inserted into center comes out clean. Cool slightly. Cut corn bread into wedges and serve warm. Makes 6 servings. --From "The Real Food Daily Cookbook," by Ann Gentry. COUNTRY-STYLE MISO SOUP 10 cups water 4 dried shiitake mushrooms 1/2 ounce wakame leaves (use broad leaves, available at Japanese OR Asian markets) 1/4 head napa cabbage, cut crosswise into 1/2-inch-thick strips 1 (5-inch) piece daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 4 stalks celery, cut crosswise into 1/4-inch-thick slices 4 large carrots, peeled halved lengthwise, and cut crosswise into 1/4-inch-thick slices 1 small yellow OR white onion, halved and cut crosswise into 1/4/-inch-thick slices 1 1/4 cups white OR yellow miso 3 green onions (white and green parts), thinly sliced diagonally Combine 5 cups water and mushrooms in a bowl. Combine remaining 5 cups water and wakame in another bowl. Let each stand 1 hour, or until each is tender. Using a slotted spoon, transfer mushrooms to a work surface and thinly slice. Using slotted spoon, transfer wakame to work surface. Cut away and discard center veins, then cut leaves into bite-size squares. Using a coffee filter or lining a sieve with several layers of cheesecloth, strain mushroom and wakame soaking liquids into a heavy stockpot. Add mushrooms, wakame, cabbage, radish, celery, carrots and yellow onion. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes, or until vegetables are very tender. Remove from heat. Prepared up to this point, soup will keep 1 day, covered and refrigerated. Before continuing, bring soup to a simmer over medium-high heat, stirring occasionally. Just before serving, rest a sieve atop the pot of hot soup, submerging the bottom of the sieve into soup. Stir miso in the sieve, dissolving it into the soup. Stir soup to fully blend in miso. Don't allow soup to boil vigorously once miso has been added, since doing so destroys some of the nutrients in the miso. Ladle soup into individual bowls. Sprinkle with green onions and serve. Makes 8 to 10 servings. - From "The Real Food Daily Cookbook," by Ann Gentry. Peter H Cars NEW - sell your car and browse thousands of new and used cars online search now To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hi Fraggle >oh admit it >it stands for Ministry of the Tardis! Well that would certainly be more entertaining ;-) BB Peter Quote Link to comment Share on other sites More sharing options...
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