Native Foods Blog

The Great Frittata Experiment

by Holladay Allen

Native Foods Cafe

 

Frittata is fun to say... and delicious to eat.  The frittata is traditionally an egg-based dish, similar to an omelette or quiche, whose name basically means "cooking eggs in a skillet."   You can add all sorts of things to a frittata, and it can be enjoyed for breakfast, lunch or dinner.  In Italy they have several eggless frittatas throughout the various regions of Italy which originally were considered more of a crepe.  Normally, the dish is called "farinata" or 'made of flour', which orginated in Genoa. In Nice and the Côte d'Azur, it is called "socca", and in Tuscany, "cecina" or 'made of chickpeas'. In Tuscany,  it sort of evolved into a frittata type dish that is served warm with fresh foccacia or bread.  I stumbled upon a packaged chick pea frittata mix in Whole Foods and decided it was time to do a freakin' frittata experiment. 

So I bought some fresh asparagus and Spring onions from the farmer's market to jazz it up...

Then I sauteed them in some coconut oil and salt... so I could add to the frittata:

Now basically this mix is just pure chick pea flour with some seasonings, or just plain salt, so you could also use this recipe instead of buying the mix:

2 cups chickpea flour

3 cups cold water

3 tablespoons olive oil

2 teaspoons salt

 

Preheat your oven to 500° 

Lightly oil a 9” cast iron pan, or an 8x8 (or similarly sized) glass pan.

Put the pan in the oven for 5 minutes.

In a bowl, whisk together the chickpea flour, water, oil and salt until there are no lumps.

Remove the frying pan from the oven carefully.

Pour the chickpea mixture into the hot pan and put it back in the oven ( I added my sauteed veggies here).  Note that the batter will be very thin, strange, but don't worry it will turn out great.

Bake for 12-15 minutes.

Open the oven door a little and bake for anothr 8 to 10 minutes (I wedged a dish towel in there)

Remove from oven and let cool a bit.

Then top with your favorite savory sauce, I used a Mustard Cream Sauce from Your Vegan Mom, and served with haricot verts.  Bon appetit!

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Win a Trip to Boulder Facebook Contest Winners!

by the Native Foods Contest Fairy

 

So we just had a wham-bam Win a Trip to Boulder Contest on our Facebook Page... and we received so many great entries, it was almost impossible to choose!  So we decided to choose 2 Grand Prize Winners instead of just one.  Each winner won airfare for two to Colorado this weekend, along with hotel, spending cash, a white water rafting trip and tickets to our VIP Grand Opening Party this Saturday night in Boulder... whew!

So the Grand Prize went to both Josephine Leffner (Check out her video HERE) and Jordan Harp (check his video below)!

  

Next we have 25 Runners up!  Holy moly... here are the winners:

 

 Winners please email contest@nativefoods.com so we can get in touch!

 

Weekly Lunch at Native Foods Café for an Entire Year!

Dario Ecks 

 

 

Native Foods Party Platter for Ten People!

Kate Cahnmann  

 

 

$25 Native Foods Gift Card!

Adam Winter (Click here to watch the video!)

Madalyn Parker  (Click here to watch the video!)

Lindsey Olson  (Click here to watch the video!)

Anne Wallem

Debra Poneman

Tony Durborow

 

$10 Native Foods Gift Card!

Chris Kadow-Dougherty  

 Phillip Ferguson

Paul Chasnoff

Cam Liebrand

Erika Vogt

Tim Kash

Jennifer LaVille Marino

Adrian Moran

 

Native Foods Cookbook!

Maris Serrano Marion  (Click here to watch the video!)

Elle Stern (Click here to watch the video!)

Hayley Smith  (Click here to watch the video!)

Larry Wilson

 

Native Foods Artist Series Tote Grab Bag (filled with goodies)!

Kelly Cotreau  (Click here to watch the video!)

Bonnie Joy Sludikoff  (Click here to watch the video!)

La Dama de Troyer (Click here to watch the video!)

Katelynn Quinn

Ashley Robinson

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan contest, Native Foods Facebook contest

Chocolate Mint Whoooooooopie Pies!!!

by Kendall Huff    

Native Foods Cafe

So I promised you this recipe on Saturday in my Summertime Mints blog... so here you go!

Chocolate Mint Whoopie Pies

32 pieces (aka 16 total pies) 

 

1 ¾ cup AP Flour

¾ cup Cocoa Powder

½ tsp Baking Soda

½ tsp Salt

4 TBSP Vegan Butter  (Soft)

¼ cup Vegan Shortening (Soft)

1 cup Brown Sugar

2 TBSP Egg Replacer (no water)

1 cup Soy milk

½ tsp Vanilla Extract

 

1-    Sift all dry ingredients together. Then transfer over to the mixer.

2-    On medium speed, add the butter and mix for 30 seconds.

3-    Then add the shortening and mix for 30 seconds.

4-    Add all liquid ingredients and mix until well incorporated.

5-    Using a spoon or ice cream scoop (big or small), scoop or drop cookie portions onto an oiled sheet pan.

6-    Bake at 350 degrees for 13 to 15 minutes. Allow them to cool completely before frosting!!

 

Frosting:

1 cup Vegan shortening

1 cup Vegan  Butter

4 cups Powdered Sugar

½ oz Fresh Mint

2 oz Water

 

7-    Blend the mint with the water until smooth.

8-    In a mixer, on medium speed, mixer the shortening and butter together until smooth, about 2 minutes.

9-    Turn the speed down to low, and slowly add the sugar ½ cup at a time. Once the powdered sugar in mixed, add another. Once all sugar in added, add the mint puree. (If you want it greener, you can use food coloring, but PLEASE read the label and make sure it’s safe!!)

10-Frost in between cookies, on top or both... then eat.... and yell whoooooopppppppeeeee!!!

 

 

Native Foods Cafe, vegan, vegan food, vegan recipes, vegan restaurant, vegan dessert

 

 

 

 

 

 

 

 

 

 

 

 

5 Reasons to Get Yourself in a Vegan Pickle this Week!

by Holladay Allen

Native Foods Cafe

 

1. Pickled Crispy Carrots from Tillen Farms.  These crunchy carrots make a great side dish to sandwiches and wraps.  I love everything that Tillen Farms pickles... that I have tried so far that is.

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2.  Spicy Pickled Asparagus from River Valley Kitchens.  River Valley makes a whole slew of jarred delights that I like to pick up at the Chicago farmer's markets including Portobello Chili and Dill & Garlic Pickled Mushrooms... and they are seriously known for their shrooms, and for good reason.

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3. Pickled Tofu   Yes, you heard me right.  I know several people who love this stuff, comparing it to dreamy things like port wine cheese, which is pretty vegan dreamy in my world.  I have these two jars sitting in my cabinet because, well, I am kind of afraid to open them.  They look a little scary.  But I will report back when I do.

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4.  Claussen Kosher Dills  Hands down THE BEST pickled cucumber available to the masses.  From vine to jar in 8 days....

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5.  Make your own pickles!  Try this Bread & Butter Pickled Radish Recipe that is on each and every table in Native Foods Cafe right now, you know, stuck in those cool rocks.

Bread & Butter Radishes

Spring is a great time to enjoy the crisp, spicy radish.  Try pickling them for an amazing snack, sandwich booster or garnish for grilled veggies.

1 bunch red radishes

1 small white onion, thinly sliced

1/2 cup vinegar, red wine or white

1/4 cup organic sugar

1/4 cup water

2 tsp salt

1/2 tsp mustard seed

1/4 teaspoon whole coriander seed

1/2 teaspoon whole black peppercorns

INSTRUCTIONS

Rinse radishes and trim off their leafy tops (Save the tops for a sauté later).  Thinly slice radishes and set aside.

Place remainder of ingredients(except the onion & radish) in a small saucepan and bring to a simmer for about 5-7 minutes.

Remove from heat and let cool for about 5 minutes.

Place radishes and onions in a glass container and pour brine on top.  Let sit for a bit, half hour or so, then refrigerate.    Makes a great gift packed in an old mason jar!

 

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Summertime Mints

by Chef Kendall Huff

Native Foods Cafe 

There is nothing better than chugging down a 16 ounce of iced tea with a little lemon and mint on a HOT June day….or is there? Last July I had the pleasure of enjoying my first glass of Watermelon Fresca.  After spending 45 minutes on the blue line, I walked the ¼ mile to our Wicker Park location, covered in sweat, and chugged.   It was the most refreshing moment of my life.  Humid, sticky... Chicago in the summer needs more frescas... On every corner if you will!  Not only is it the season for fresh, juicy fruits, but the mint,  oh my!! Check out this summer refresher recipe:

 

Peach Blossom Fresca

1 ½ to 2 lbs White Peaches, cut in small pieces

1 TBSP Agave                                                          

¼ oz (4 sprigs) Orange Blossom Mint

7 cups Water and Ice Cubes

Put everything into the blender and Buzzzzzzz!! Yummmm

 

Instead of using mint is your recipes this summer, switch it up and try that same recipe but with one of these easy to find mint species!! It’s fun what new creations you can come up with!

 

Peppermint

-has a deep purple-blue tint to the stem, leaves are larger and rounder

*Great in ice creams and candies

Spearmint

-has a mild, sweet flavor

*Great in soup and tabbouleh salad

Orange Mint

-has small, oval lavender blossoms that are edible, boosts citrus flavor

*Great with peaches, plums and apricots

 

Dry it out:

Have an over abundance if fresh mint? No worries.  Dry it out for later!

Cut the steams, tie them together in a bunch, and hang them in a shady place, out of direct sunlight. Let them hand for 7 to 10 days. When the leaves begin the crackle when they are touched, store them in an airtight jar and out of the sun. 1 Tb of Dry Mint is equivalent to 3 Tb of fresh mint.

Mint good for your health? You bet!! Would I be blogging about it if it weren’t? While it promotes digestion by getting the saliva glands going, it’s also a quick remedy for nausea.  The aroma alone will ease that pain. For your headaches, rub some mint oil on those temples. Get stung by a bee on your hike yesterday? Rub a mint leaf on their and those oils will get that thing healing faster.

This refreshing herb is super easy to grow as well. Here are a few tips for those green thumbs out there.

 

1-    Mint appreciates evenly moist soil. Don’t be afraid to give it a good drenching now and then!! Check to soil before watering. If it’s dry, don’t be shy! With that, make sure that it is set up in well draining potting material or pot.

2-    Mint grows best in full sunlight, but does enjoy the shade every now and again.

3-    When it’s cooking time, pick one leaf at a time. Don’t pull an entire branch, this will make it SUPER difficult to regrow.  Be gentle and make sure not to bruise the leaves. Rub them and the essential oils will release themselves!

 

Do we remember the Chocolate Whoopie Mint Pies a few Native Days ago?

Tune in Tuesday for the recipe....

 

 

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A Day in the Life of an Avid Tea Drinker

by Alana Schachtel

Native Foods Cafe

Hello everyone!  I’m Alana Schachtel, the newest member of the Native Foods blog team.   I’m excited to share with you all of my tips and opinions on living a healthy, vegan lifestyle. 

My challenge right now: where to begin?  I’m going to step back from the temptation of revealing all of my favorite healthy foods, products, places, and things to do to offer you something to contemplate. Having a healthy existence extends beyond simply eating healthy.  However, we experience the world via our bodies: our 5 senses.  Thus, a question emerges; can you be healthy in the mind without being healthy in the body?

Native Foods Photo Credit: www.123rf.com

Whichever stance you take, you can probably agree there is merit in taking good care of your body.  Taking care of the body is simple!  Single handedly, one woman yields the greatest medicine on earth.  Can I please get a round of applause for Mother Nature everyone?  Whether you have a cold, stress, stomach ache, headache, etc, there is something in nature to soothe you.  “Let food be thy medicine, thy medicine shall be thy food!” - Hippocrates

Native Foods Cafe: Shen Nong, another avid tea drinker!

The first cup of tea ever created was an accident.  Shen Nong (depicted above), an ancient Chinese emperor, required all his drinking water be boiled.  One day, as a servant boiled his water, dried leaves from a nearby bush fell into the pot, infusing brown liquid into the water.  Curious, Shen Nong took a sip and found it very refreshing.  I first discovered tea when my mother, not accidentally, dropped a bag of Sleepytime tea into hot boiling water as my hyper five year old self refused to sleep.  The liquid coated my throat with a comforting heat while minty undertones cooled… It was love at first sip.  Today, I drink tea in the morning to feel energized, I enjoy a few cups at lunch and dinner, and I end the day with a fragrant bedside cup.  Join me, as I take you through a day in the life of an avid tea drinker!

Rise, shine, and put the kettle on the stove. My favorite morning teas:

Green tea is like the kale of the tea world.  Its health benefits are tremendous, the Chinese have been using it to treat everything from headaches to depression since ancient times.  Today, there is extensive research that a compound in green tea inhibits the growth of cancer cells.  Rich in antioxidants, green tea energizes and detoxes.  If you are like me, and stay wired until 5am from the slightest bit of caffeine, rest assured (no pun intended) there are caffeine free varieties!

 

My favorite caffeine-free green tea is Pure Green Decaf from Yogi Tea

 

 

Native Foods Cafe Photo Credit:  ikindof.com


 

For you caffeine lovers out there, try Yogi tea’s Super Antioxidant Green Tea.

 

Native Foods Cafe Photo Credit: goodsilike.com

Yogi tea is one of my favorite tea brands.  The herbs are top quality and each tea bag has an inspirational quote to ponder while you sit and relax.

 

Native Foods Photo Credit:  farm6.static.flickr.com

When enjoying a cup of tea in the afternoon, I want a blast of flavor!  Depending on the season, I have a few go-to lunchtime blends.  In the fall, I crave the comfort of earthy flavors such as cinnamon, nutmeg, clove, and vanilla.  My fall tea of choice is Celestial Seasoning’s Bengal Spice.

 

Native Foods Photo Credit: detoxinista.com

According to the box this tea is “ like a trip to an exotic spice market in a faraway land.”  Along with being delicious, it can quell many ailments.  In Chinese Medicine cinnamon is used for colds, nausea, improving circulation, improving energy levels, and soothing menstrual cramps.

In the wintertime, while many crave candy canes, I crave mint tea!  The hot mentholated beverage is always warming my hands as I walk along the snowy Chicago streets.  If you like a pure and simple mint tea, I recommend Numi’s Moroccan Mint. 

If you want to spice up (again, no pun intended) your mint tea, try Starry Night from Liquid Planet. (Available at Native Foods Café!)  Mint is used to treat indigestion, nausea, colds, headaches, and cramps.

In spring I love to enjoy the fruity flavors of lemon and ginger in Tazo’s Lemon Mate tea.

Native Foods Cafe Photo Credit: steepster.com

Lemon is used medicinally to aid constipation, stomach upset, mouth ulcers, and throat infections.

In the summer I like to put a fruity tea over ice.  My choice is Celestial Seasoning’s Red Zinger.  The light lemongrass, orange, and spearmint flavors blend smoothly with rich hibiscus.

Native Foods Cafe Photo Credit: steepster.com

Hibiscus is rich in antioxidants and vitamin C.  It is used to boost the immune system, help high cholesterol, and high blood pressure.

Nighttime: before you sleep make sure you steep!  When choosing your nighttime cup, make sure you skip the caffeine.  I’m all about crawling into bed with some of Traditional Medicinal’s Lavender Chamomile and a good book. 

Native Foods Cafe Photo Credit: traditionalmedicinals.com

Or, if you can’t sleep, take my mothers advice and try Celestial Seasoning’s Sleepytime tea.  This tea has Tilia flowers and Valerian root which both have natural sedative effects.

  Native Foods Cafe Photo Credit: teabagsonline.com 

I hope you are inspired to boil up some water and enjoy a cup of delicious, healthy tea!

 

Until next time,

Alana

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The Eternally Hip Chocolate Chip

by Holladay Allen

Native Foods Cafe

First off, Happy National Chocolate Chip Day!  Secondly, long live the chocolate chip.   It has certainly become a staple in households across the world, and for good reason.   You can add chocolate chips to pancakes, granola bars, ice cream sundaes, muffins, scones, cakes, shakes, and many, many more.  Did you know that the chocolate chip was invented in 1937 by Ruth Graves Wakefield in Whitman, Massachusetts?  She took a Nestle bar and cut it up, then added it to a batch of cookies. And guess where she did this?  The Toll House Inn.  Yep, it is all coming together now. Well, these cookies became so wildly popular that Nestle worked out a deal with Wakefield: in exchange for the recipe, they gave her a lifetime supply of chocolate. Then they began to sell their chocolate bars with the recipe on the label a chopping tool, until 1941, when they began to sell them in actual chip form. 

 

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So I was going to do a really delicious vegan chocolate chip cookie recipe in honor of Ms. Wakefield and her ab-fab creation of the chip, but then I decided to do something a little different... like Seven-Layer Bars!  The is what I called them when I was little, but I am not sure why, as they really only have 5 layers.  Seven sounds more magical I suppose.  Well, I found an amazing recipe on the PPK website, and Isa Chandra calls them Magical Coconut Bars... so I guess they are realllllly magical.  And utterly delicious.  So I pretty much followed her recipe to a T:

14 oz can (regular or lite) coconut milk ( I used lite)
2/3 cup dark brown sugar  (I think I used light)
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar  (I used 1 1/2 TBSP)
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut  ( I used unsweetened)
1 cup walnuts or pecans, chopped

Over medium-high heat,  whisk together coconut milk and brown sugar. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.  ( I did not do this!  I poured it boiling hot right on the crust!  Not sure if this had an effect or not)

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Native Foods Cafe, vegan, vegan food, vegan chocolate chip recipe, vegan recipe

 

 

 

 

 

 

Win A Trip to Boulder Next Weekend for Native Foods Boulder Opening...

by Native Foods Cafe

 

Have you entered our Win a Trip to Boulder Facebook Contest yet ?

 

All you have to do is post on our Facebook Wall why you want to come to Boulder and eat, drink and go white water rafting with us... you can do it via video, photo, poems, however you'd like! Remember, creativity counts!

Grand Prize winner receives a trip to Boulder (May 25th-28th) for two including:

• Airfare
• Hotel
• Spending Cash
• A wet & wild white water rafting trip (beginner or advanced!)
• Tickets to the Grand Pre-Opening VIP Party Saturday, May 26th
• A ton of fun

25 runners-up will win one of the following:

• Weekly Lunch at Native Foods Café for an entire year
• Native Foods Party Platter for 10
• $25 gift card
• $10 gift card
• Native Foods Cookbook
• Native Foods Artist Series Tote Grab Bag

Contest ends Monday, May 21st at 12pm CST.

Check the our Facebook Events Page for full details!

And if you have friends in Boulder...

Native Foods Cafe Vegan Restaurant is opening in Boulder, Co

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Going Bananas

by Chef Kendall Huff

Native Foods Cafe

 

I have been eating a lot of oranges lately. Not sure why, but I would eat one before I passed out on the couch (watching Futurama – just discovered…YES) every night. After about 2 weeks of this, I realized that I have been waking up a lot during the night. Odd I thought. So, I called the old herbal doc. She told me that the acid in the fruit was keeping me up, so eat a banana instead. Odd thoughts again began a brewing. I also noticed that my left leg was cramping up a lot. She also said, “Hey! Aren’t you a Chef? Don’t you know that the potassium in bananas helps fools like you that work on your feet all day?” So I starting looking into these yellow elongated fruit, since my health care advisor called me out on my own job!

 

12 Fun Banana Facts:

1. Bananas are high in iron for those anemic folks like myself!!

2. Have a hangover after your M83 concert? Try a banana soy milkshake. Bananas not only calm the stomach down, but they also reboots your system after the impressive amounts of toxins you put in there!

3. Bananas are a natural anti-acid and contain a soothing property.

4. Bananas are full of Vitamin B…and Vitamin B calms the nerves. Hey nervous Nelly…eat a nanner!

5. Avoid Leg craps? Are you a runner perhaps? Bananas are full of potassium, which helps normalize heartbeat after runs by sending oxygen to the brain! AND help regulate muscle contraction and prevent cramping. 

6. The word banana means finger.

7- It is the only fruit that gets better when it’s picked before it’s ripe.

8- Comes in different colors (red, orange, yellow, green, and even pink).

9- The banana plant is not a tree. It is actually the world's largest herb!

10- If you peel them from the bottom, you won’t get stringy things.

11- You can use the inside of the peel to polish your shoe.

12- The average American eats 27# of bananas a year.

 

And of course there Day-O (Banana Boat) by Harry Belafonte:

 

 

Banana Co. – Radiohead

 

 

Bananas and... Whoa! - Ween

 

 

Top 4 Banana Cultures:

 

Manazano Banana

-Mild, strawberry apple flavor

 

Baby/Nino

-Sweet, creamy flavor, smallest

 

Red Banana

-Heartier and slightly sweeter than yellow, hint of raspberry

Cavendish (Chiquita)

-Largest seller in US

 

Pink Banana

-Very seedy and small, beautiful tropical plant look

And now a delicious recipe....

Banana Crumble

Crust:

3 cups flour

3 cups oats                                                                       

2 cups brown sugar                                                            

1 1/2 cups vegan butter (soft)                                                            

1 tsp baking soda                                              

1/2 tsp salt                                                                       

 

Native Foods Cafe, vegan food, vegan, vegan restaurant, banana recipe, vegan recipe

1. Combine the dry ingredients together in the mixer and swift together on low for 1 to 2 minutes.
2. Add the butter in ½ cup at a time and mix well.
3. Reserve 1 cup of the crust. With the rest, butter and flour a pie pan. Evenly distribute the crust on the bottom of the pan.
4. Preheat oven to 350 degrees.

 

Filling:

4 each bananas                                              

16 oz vegan cream cheese                                 

3 oz non-dairy milk                                           

2 oz agave                                                         

1 TBSP vanilla extract                                           

1. Place all ingredients together in a blender/food processor and mixing for 3 to 4 minutes or until all blended together.

 2. Slice 2 bananas and layer them over the crust in the bottom of the pan.

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3. Pour the banana crème over the piecrust in the pan.

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4. Take the reminding crust mix that is set aside, and spread that across the top of the banana crème.

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5. Bake at 350 degrees for 30 to 35 minutes. The crust will get golden and delicious! Try to wait until it cools before eating…if you can!

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 Native Foods Cafe, vegan food, vegan, vegan restaurant, banana recipe, vegan recipe

 

Time to Enter the Twilight Zone....

by Holladay Allen

Native Foods Cafe

So today is Twilight Zone Day... yay!  I loved this show growing up and set mind to write a blog all about a Twilight Zone themed dinner party today.... so I started watching clips from episodes to get some ideas and start planning.  Then I realized, this idea is a bit more difficult than I had planned.  But I have not all togther given up on it, I just need a bit more time to rewatch ALL of the episodes and formulate the best dinner party EVER.... in the Twilight Zone that is.  But for now I recommend cancelling your hot Friday night plans, building a fort right in front of your television (so it is like your own personal cinema) and watch a Twilight Zone Marathon!

Native Foods Cafe uses this photo coutesy of Style Umbrella, who has some other great examples of forts for your to check out!

 

And don't forget about snacks!  I recommend the following:

• Freshly popped popcorn with a few sprays of Liquid aminos and a sprinkle of nutritional yeast
• Sparkling water with a blood orange squeezed in
• Go Max Go Twilight Vegan Candy Bars, available at Whole Foods!

 

And here is a clip to whet your Twilight palate...

 

 

 

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