The Vegetarian Guy
read… eat… live…
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Jul 13
Oh, be still my heart: Vegetable Almond Quesadilla, Portabella Romescu, Benares Rice Pudding and the cherry on top–Hazelnut Torte with Hot Fudge Sauce–and all recipes are dairy-free! If there is a heaven, it is inside the covers of this gorgeous, easy-to-follow cookbook of legendary recipes–Vegetarian Traditions. Or perhaps even more heavenly, a kitchen full of cooks preparing these delicious dishes for you and your guests, so that all you have to do is think dreamy thoughts and treat your palate to a party. Vegetarian Traditions makes a gorgeous present that will be enjoyed for a lifetime. I was mightily impressed and felt immediate food cravings!~Ingrid Newkirk, PETA president and co-founder
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Jul 2
Quotes from Amazon.com reviews:
All “secrets” are shared in this book. I believe this based on the quality of his recipes and the thoroughness of his descriptions. Also, if you get to meet him in person, you’ll get a sense that George is down to earth and one of those sincere, full of integrity, and patient individuals we don’t get to meet often enough. He poured everything he has in this book and it shows.
~CM
He’s holding up a beautiful fresh vegetable for you to admire, inspiring you to make the most of it in the recipe. He’s sharing memories, history, and wonderful photographs, all so engaging that you’ll read through it like a novel! The layout of one recipe per page with the ingredients listed on the side, makes it user-friendly. The recipes are cleary written and simple to follow. The seasonings perfect. Move over Moosewood!
~JB
This has become one of my favorite cookbooks and I’m not even vegetarian. The recipes are written in such a way that they are very easy to follow, and the author has included a brief description of each recipe that is both interesting and informative.
~JG
It is a crowd pleaser for sure and i have even turned some self defined die hard meat eaters onto it at dinner parties. Highly recommended!!!
~NB
As Detroit natives, my family and I had been Inn Season Cafe fans for years. Needless to say, we were ecstatic when a friend informed us that the cookbook had just come out. This is not just a book for Inn Season fans, it’s a great cookbook for anyone who is vegan or looking to eat healthier — or just looking to expand their culinary horizons, for that matter (many of the recipes feature international cuisines and flavors). I am also gluten-free and many of the recipes are gluten-free or easily adaptable. The brown rice salad (p. 73) was a huge hit with the whole fam (veg and non-veg alike). This is a wonderful all-around cookbook, and one that I’m sure I will cherish for years to come.~Beth
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Jul 23
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Jul 20
My book signing and homecoming tour in Michigan was a great success. After the dry desert air of California, it was nice to be back in verdant land with the soft, humid Midwestern breezes. It was also inspiring to reunite with old friends and see many of them working to make Michigan a better place.
I’ve known “Cousin Don” Hobson since he began selling at the Royak Oak Farmers Market. For the last 10 years Cousin Don, the founder of Birmingham Farmers Market, has been the market master. He invited me into his booth to sign, sell and discuss the book with shoppers. The last Sunday of our tour, I rejoined him to pass out samples of Blue Water Farm’s organic strawberries with my organic vegan hot fudge sauce on top. Needless to say, the chocolate added a bit of excited frenzy to the event.
As farmers markets go, Birmingham is a great mix of fresh vegetables (with a good organic presence), prepared foods, craft items and music. My friend Bill Loizon grills franks on his vintage Volkswagen surfer bus, known as Franks-Anatra. What many don’t know is that he also serves a tasty vegan or vegetarian sandwich called The Veg-Anatra, prepared separately of course.
During the market hours, Cousin Don makes the rounds socializing, answering questions and making sure all is well. Click on the picture of Don and me for a video tour. -
Jun 26
My current favorite market in San Diego is the Sunday Hillcrest Farmers Market. Each week it is a new adventure where I explore the bounty of San Diego produce. In addition, there are the many farmers, vendors and market goers who share a similar vision of food, the makings for beautiful friendships.
One minute I will be waxing poetic with Barry Koral about his avocados, passion fruit and loquats; the next, I am discussing 10,000 year old farming practices with Barry Logan of La Milpa Organica.
This day I also spend time with Phil Noble of Sage Mountain Farm and Colin Archipley of Archi’s Acres VSAT program. These friends teach me a lot about the produce as they handle it, use it and eat it every day themselves. This helps to remove degrees of separation between the land and me.
This week, the early summer harvest is in full force. Before the hot, arid and rainless summer reduces quantities, it is a phantasmagoria of greens, reds, oranges, yellows and blues–as in blueberries.
With my bags overflowing, I return home to prepare a lunch with the day’s haul. The meal is simple, just a vegetable plate served with whole grain bread. Overall I spend about 30 minutes preparing.
I start by grilling citrus-herb marinate asparagus (with lemons from Koral Tropical Fruit Farm) and Eight Ball globe zucchini from Sage Mountain Farm with tomatoes from JR Rodriguez farm.
In a heated skillet, I flash a little extra virgin olive oil with fresh Sage Mountain crooked neck garlic and crushed red pepper. I quickly added red amaranth and Magenta Spreen lamb’s quarters from La Milpa Organica, then cover and simmer until tender. In a smaller covered skillet I slowly cook slivered sweet spring torpedo onions from Sage Mountain with squash blossoms from La Milpa Organica and a small amount of aged balsamic vinegar and Celtic sea salt. Finally, I make a roasted tomato salsa with fresh basil from Archi’s Acres.
It all comes together into a colorful vegetable plate highlighting the regenerative energy of the food in combination with the vibrant natural colors inherent in vegetables straight from the field. A fitting culmination to another rewarding journey to the farmers market.
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Jun 26
The Vegetarian Guy is on Tour!Vegetarian Traditions is about connecting the dots with our food. Knowing what we are eating, respecting where the food comes from and incorporating it into our daily routine are three important elements in the book. More than a cookbook, this is a master-key to unlock the secrets of the cuisine which has made Inn Season Cafe the go-to source for delicious and healthy food in the Metropolitan Detroit area. The restaurant was at the forefront of a culinary revival and still stands out with their dedication to using the best local and organic ingredients. Without microwave ovens and other modern shortcuts, we cooked using only traditional methods of preparation, respecting the story behind each dish and using only fresh ingredients. Health is much more than just a recipe, it is a lifestyle.______________________________________________________________
Life is good in San Diego, especially for those who participate in the local farmers market communities. Every day of the week there is a market to attend where I immerse my thoughts in the wonderfully creative possibilities of food. I make it a point getting to know each farmer I shop with and they rarely disappoint. Phil Noble of Sage Mountain Farms is one of those hard-working farmers whose dedication to the community he services is apparent in everything he does. Over the last few weeks he has invited me into his stall at the Hillcrest Farmers Market to present and sell my book and share cooking expertise with his customers. This coming Sunday, May 30th, will be a special event where I share samples of my organic Hot Fudge Sauce over Phil’s certified organic strawberries (you will never know it’s vegan!) . If you are in San Diego, join me as we decadently enjoy the bounty in one of the best markets in San Diego!______________________________________________________________
I will be back in Michigan for one week only between June 5th and the 13th. I am looking forward to seeing and speaking with the people I shared so many years with conversing in the beautiful language of food. In addition to the bookstore events where I sign books and then talk about the food and the journey, I am especially excited at being in Inn Season Cafe, at the Royal Oak Farmers Market (with Don Cinzori of Cinzori Farms) and at the Birmingham Farmers Market (with Donny Hobson, market-master and farmer.)
______________________________________________________________Here is the Michigan event schedule:Saturday, June 5Royal Oak Farmers Market 8 to 12Sunday, June 6Birmingham Farmers Market 9 to 11:30Inn Season Cafe 12 to 3Friday June 11Inn Season Cafe 4-8Saturday, June 12Royal Oak Farmers Market 8 to 12Sunday, June 13Birmingham Farmers Market 9 to 1Bookbeat Bookstore Oakpark 2pm -
Jun 20
In one of his daily shows, Dr. Mehmet Oz talked about super foods and explained the benefits. One of the super foods he mentioned was “Greek greens,” otherwise known as horta. On the island of Crete, the tradition of foraging for wild greens can be traced back to Neolithic times. It is one of the nutritional secrets of the Mediterranean diet.
The weed-like greens are hardy and have extra-potent sources of vitamins and minerals. In San Diego, we have the benefit of having local seasonal Greek greens always available, such as spinach, Swiss chard, curly endive, lacinato kale, mustard greens and beet, turnip and radish tops. Often some of the greens such as Lamb’s Quarters show up at farmer’s markets because they sprout like weeds amongst other crops and the farmers have learned there is a market for them.According to Dr. Oz, Greek greens are a superfood and should be consumed as much as possible, if not daily.Traditionally they are prepared by boiling in a small amount of water until they are tender, then dressed with a little extra virgin olive oil, lemon juice and sea salt. In Crete, they serve horta with the nutrient-rich broth which then becomes “salsa” for dipping bread into. It is a common lunch item or side dish for dinner and features whatever edible green item is available from the fields or gardens.
As a child visiting my Greek grandparent’s house in Ohio, I remember seeing the horta on the table at almost every meal.
In the Spring, they would frequently enlist the whole family to gather dandelion greens, sometimes walking miles to an undeveloped field with the coveted weeds jutting up from the nutrient-rich soil.
Their search for Greek greens served as a link to the old country and culture of Crete while providing their family a highly nutritious super food. -
Jun 15
Fallbrook, a charming and historic town nestled among avocado orchards, is in the heart of North County San Diego. In a small storefront off the beaten path is Guanni Chocolates, a chocolate store full of confections which defy modern commercial definitions.
Mariella Balbi is not just a chocolatier, but a talented chef and visionary. She gives us a tour, beginning with the story of Peruvian Criollo chocolate and the connections she has with the cooperative which produces what is considered the best chocolate in South America. In addition to supplying pure high grade cacao and cacao butter to Guanni chocolates, the cooperative uses Mariella as a consultant to help bring Peruvian goods to the forefront of the world market.
Mariella has woven together her expertise with the native ingredients from her home country of Peru to create super-food infused confections which actually enhance one’s health. Her Wari bar has become my favorite chocolate snack, a rare gem to be savored.
Each bar is 100% vegan and free of any filler additives, such as soy lecithin. She also makes a delicious raw food energy bar and sells Yacon Syrup and Maca, a root powder; both are reported to have rejuvenating qualities.
Mariella’s chocolates and her approach to business stand out in the urban bustle of San Diego. She is adamant about maintaining the highest quality ingredients and does not cut corners as competitors so often do. Her kind and generous persona shines through in everything she sets out to accomplish. Like Vianne in the movie “Chocolat,” she inspires her clients with her chocolate creations, stopping just short of prescribing the chocolate for various afflictions as Vianne does.The visit to the Guanni chocolate works was inspiring and rejuvenating. In addition to the store in Fallbrook, she sells her delectable confections at nine markets in Southern California including the Hillcrest Farmers Market every Sunday. Wari Bars are also available at Venissimo Cheese shops around San Diego County. Guanni ships everywhere, to order online go to guannichocolates.com -
May 29
La Milpa Organica Farm in Escondido, CA is modeled after ancient Meso-American agricultural practices and is a shining example of modern sustainability. Farmer Barry Logan speaks about life-giving microbes in the soil and how they create health. Music by Santiago Orozco and Todo Mundo.
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May 21
May at the Hillcrest Farmers Market in San Diego is a wonderful immersion into the world of produce, fresh food and warm community spirit. This week I did my usual tour of farmer’s booths and before long, I was carrying 4 canvas bags overflowing with the organic bounty of the day.
La Milpa Organica is my first stop. There, Barry Logan sells my Ayurvedic vanilla beans while I find culinary inspiration in his abundant selection of greens, herbs, root vegetables and edible florals. He also sells organic California olives and sauerkraut made from the purest ingredients.
On either side of La Milpa Organica are two organic farmers: Nicolina of Terra Bella Ranch and Christie of Cahuilla Mountain Farm. I filled one bag with Nicolina’s luscious ripe loquats in addition to red Livermore walnuts, Chandler walnuts, dried apricots and Haas avocados.Christie’s artistically decorated booth features organic herbals and medicinals and her custom floral arrangements and wreaths. Every week her booth has new items and I always enjoy viewing the provocative display and sniffing the
therapeutic aromas.Barry Koral of Koral’s Tropical Fruit Farms is one of the more vibrant booths at the market. It’s not only Barry’s striking personality, but also the colorful displays of his locally grown rare and tropical fruit.
Many varieties of lemons and limes are surrounded by chermoyas, loquats, avocados, passion fruit and mulberries, both white and black. In addition, he has local organic macadamia nuts and dried persimmons to die for. His booth is a feast for the senses and a source of vitalizing foods.For chocolate I go to Mariella Balbi’s booth. She is the talent behind Guanni Chocolates, which I think is the best chocolate in San Diego.
Her vegan Wari bars are made with 100% crillo cacao from Peru and are unparalleled in taste and quality. It is truly world-class and worth every super-food nibble.
My next stop is Archi’s Acres Sustainable Agriculture. There I find live basil, lettuces, avocados and tomato plants. Colin and Karen Archipley have created a program which directly aids combat veterans through their organic and sustainable farm in Escondido, California where veterans are able to work. Their website is Archisacres.com-their program is a worthy cause and they happily accept donations of time or money.
With a little more room in my bags, I top them off at Suzies Farm and Sun Grown Organics, two different operations from the same farm. Suzies Farm is ambrosial organic produce and Sun Grown is micro-greens, edible flowers and sprouts. I always purchase an assortment of micro greens such as beet, fenugreek and red perilla. I enthuse over the sweet popcorn shoots, sunflower and buckwheat sprouts.
I finally wound up back at Sage Mountain Farm where I donned my chef’s coat and presented my book Vegetarian Traditions to the passers-by. It was a great time as I was able to talk to Phil’s customers about his produce and share ideas on what to do with it. Some of the vegetables that stood out were a variety of freshly harvested potatoes, baby Russian kale, tat soi, baby bok choi and baby arugula.As I drove away with a trunk full of energizing and outstanding produce, I anticipated the most exciting part of the day–cooking my fabulous bounty!
I encourage you to join me at thevegetarianguy.com. The membership is free and in addition to member-only updates, you will receive some of my recently created recipes. Hope to see you there!
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