White Pepper Leek Tart

Spring is here and that means one of my favorite Michigan events–VegFest–a wonderful opportunity to discover a world of plant-based food and associated lifestyles.  There will be cooking demonstrations by chefs from all over the country, free food samples, lectures and lots more.

So, join me on Sunday, April 29, 11am to 5pm, at the Suburban Showplace in Novi. I will be there demonstrating a recipe from my private collection, Pistachio Quinoa & Kale Croquettes–simple, delicious and served with Garden Fresh Black Bean and Corn Salsa–one of my favorites.  See you there!

A new recipe by Chef George Vutetakis, author of:

Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe

Pistachio Quinoa & Kale Croquettes

Article and recipe in the Oakland Press

Article in the Detroit Free Press and Quesadilla Recipe

The Vegetarian Guy and VegFest are sponsored by

Garden Fresh Gourmet founder and CEO, Jack Aronson, recently invited me to participate in the first annual Motown Macdown in Ferndale, Michigan.  This macaroni ‘n cheese competition is a benefit for Justin’s Vision, a non-profit organization which sends children with severe illnesses and their families to the Give Kids The World Village in Kissemee, Florida.  The Macdown was to be a fierce battle of accomplished and well known chefs in Southeast Michigan:  Brian Polcyn of Forest Grill & Cinco Lagos, Brian Perrone of Slows BarBQ, Chris Franz of The Rattlesnake Club, Matt Baldridge of Cliff Bell’s, The Hungry Dudes bloggers and me–The Vegetarian Guy.

I got to work creating what I do best, delicious plant-based dishes, with a goal of showing vegans and non-vegans alike that a dairy free mac ‘n cheese can be as satisfying as its counterpart.  My entry was not only 100% plant-based, but also gluten-free–emulating the classic American macaroni and cheese many of us grew up on.  I drew inspiration from  my grandmother’s Greek pastitsio, a noodle and cheese dish, which I frequently enjoyed during childhood visits to her home.

Super Mac ‘N Cheese: MyFoxDETROIT.com

The recipe includes some ancient whole grains (quinoa, teff and amaranth), cashews, almonds and extra virgin olive oil–all healthy and energizing ingredients. This dish feels and tastes like the traditional mac ‘n cheese, without the simple carbohydrates or cholesterol laden fats.  It thrives on the synergy between flavor, texture, healthy ingredients and comfort. The coup d’etat is my chive and extra virgin olive oil puree, which adds a zesty “zing”–mostly appreciated by us grown up kids.

Although my entry did not win the competition, it was the surprise of the event.  After the blind tasting, many were asked if they knew one of the dishes was vegan and gluten-free.  Most tasters had no idea and were pleasantly surprised!  Proving that this dish can stand on its own in flavor and texture no matter what one’s dietary preference is.

The Macdown was a huge success.  Not only was it a great time with music and song–but it sold-out!  Justin’s Vision not only gained a lot of recognition and press through this fundraiser, but it raised enough funds to send a family to the Give Kids The World Village and helped to pave the way for the next exciting fundraiser!

Super Mac N Cheese

Super-food, Vegan and Gluten Free

Serves 6

10 cups water

½ teaspoon sea salt

1 teaspoon extra virgin olive oil

8 ounces Ancient Harvest quinoa macaroni

½ teaspoon sea salt

2 teaspoons extra virgin olive oil

Preheat oven to 350 F.  In a large saucepan, bring water, ½ teaspoon sea salt and 1 teaspoon olive oil to a boil.  Add macaroni and stir to remove clumping.  Cook until the pasta is tender around the edges, but firmer than Al Dente.  Strain, rinse with cool water, drain well and place in a bowl with ½ teaspoon salt and 2 teaspoons olive oil.   Mix well and reserve.

Blend A

½ cup raw cashews

1 tablespoon dijon mustard

1 ½ cups soy milk or other non-dairy milk

Puree all ingredients in a blender until very smooth and transfer to a bowl.  Reserve.

Blend B

3 tablespoons nutritional yeast flakes

25% of Blend A

¾ cup soy milk

1 cup Daiya cheddar style shreds

Puree all ingredients in a blender until very smooth. Reserve.

Bechamel

2 tablespoons extra virgin olive oil

¼ cup yellow onions, minced

1 teaspoon garlic powder

2 tablespoons teff flour

2 tablespoons amaranth flour

2 tablespoons almond flour

1 teaspoon black pepper

½ teaspoon smoked paprika

1 ½ teaspoons sea salt

¼ teaspoon turmeric powder

½ cup soy milk

75% (the rest of) of Blend A

½ cup water

1 ½ teaspoons lemon juice

½ cup grated Daiya cheddar style shreds

Lightly oil a 6×9 baking dish, set aside.  In a medium saucepan on medium-low heat, slowly cook the onions until clear around the edges, then add the garlic, teff and amaranth.  After 1 minute, add the almond flour, black pepper, smoked paprika, sea salt and turmeric.  After another minute, stir in soy milk and the remaining Blend A.  Simmer and stir until a thick gravy consistency, about 2 to 3 minutes. Stir in water, lemon juice and Blend B.  Transfer to baking dish and fold in the noodles and ½ cup Daiya.  Spread out evenly.

Topping

½ cup Daiya cheddar style shreds

¼ cup almond flour

2 teaspoons extra virgin olive oil

½ teaspoon mild paprika

Evenly sprinkle Daiya on top, then almond flour, oil and paprika evenly.  Bake for 30 minutes.  Allow to cool for 10 minutes before serving.

Note:  All ingredients were found at my local Whole Foods Market.  Many groceries now carry most of the ingredients.

Some years after George Washington chopped down the cherry tree, Thomas Jefferson gave him a gift of pecan trees to plant at his Mount Vernon estate.  First grafted commercially in 1846, pecans became integral to Southern hospitality and lifestyle.  Most of the world’s production is still grown in the Southern states.  Pecan pie was created in the 17th century by French settlers who were introduced to pecans by the native tribes in the area around New Orleans. The familiar version made with corn syrup does not show up until the beginning of the 20th century.

Thanksgiving 2008, our family held the first vegan versus traditional pecan pie throw-down.  My dairy-free, maple syrup-sweetened recipe has won the contest every year.  It is not full of fat, like most pecan pies, so you can help yourself to a second or third guilt-free piece.

Of course, the key to a good recipe is the freshness and quality of ingredients.  Pecans are harvested from September through December; there is nothing quite like the taste of a fresh pecan, toasted and dressed with maple syrup.  This is Americana at its best.

On our most recent journey from Detroit to San Diego, Sara and I took the southern route down to Nashville and then west through Tennessee, Louisiana, Texas, New Mexico and Arizona.  While we found the plant-based culinary options to be limited, we discovered a few treasures –one of them being freshly harvested pecans.

We first started seeing pecans in New Orleans and then found the organic and unshelled ones at Whole Foods in Austin.  Our surprise discovery was just outside of Bowie, Arizona, between the New Mexico border and Tucson, where the climate is very dry.  Local olives, honey, pistachios and pecans were being sold at a reinvented Stuckeys, just off the highway, with the unlikely name of Dwayne’s Fresh Jerky. Dwayne is a colorful character who described the local bounty with humor and warmth.  He agreed with me that the freshness of pecans is paramount and can make the difference between a hum-drum recipe and a culinary all-star.  It is even better when you have a direct connection with the farmer, adding an unspoken magic to the dish.

Maple Pecan Pie

Pecans
2 ½ cups pecan halves
Preheat oven to 350 F.  Spread pecans evenly on a baking sheet and toast for 11 minutes.  Remove and reserve.

Crust
1 cup unbleached wheat flour
½ cup whole wheat pastry flour
½ cup blanched almond flour
3 tablespoons canola oil
3 tablespoons maple syrup
¼ teaspoon sea salt
¼ plain soy milk or almond milk

In a food processor, pulse all crust ingredients until a dough-like consistency is formed, do not over mix.  Hand form dough into a patty and place into a lightly oiled 9 inch glass pie dish.  Gently press the dough evenly onto the bottom and sides of the dish.  Crimp the edges for a decorative look, if desired.

Filling
1 ¼ cup maple syrup
1 teaspoon unsulphured molasses
¼ teaspoon sea salt
2 tablespoons arrowroot flour
3 tablespoons almond meal/flour
1 vanilla bean scraped or 1 teaspoon vanilla extract
2 tablespoons Grand Marnier

Using a food processor, grind 1 cup of the toasted pecans into a fine meal.  In a large mixing bowl, whisk together all filling ingredients and the pecan flour.  Pour into pie shell and evenly place the remaining 1 ½ cups of toasted pecans on top.  Bake for 20 minutes.  Remove and cover with aluminum foil, shiny side up.  Bake for 30 minutes.  Remove foil and allow to air cool before refrigerating for 8 hours.  Serve cold or at room temperature.

Notes
-For this recipe, I use Bob’s Red Mill flours and almond meal.
-For a gluten-free recipe, use Bob’s Red Mill gluten-free baking flour instead of the wheat flours in the crust.

The last segment of our San Diego to Detroit veg restaurant tour took us to the town of Downers Grove, a southern suburb of Chicago, where our destination,The Borrowed Earth Cafe, awaited.  This turned out to be a little gem–an oasis of delicious raw cuisine, with all the food prepared on-site and served with an efficiency that rivals fast food restaurants.

Owners Danny and Kathy Living’s passion for the raw cuisine they serve is evident through beautiful presentations, a magical environment and great humor–Danny had Sara in stitches the entire two hours we were there.

We began our meal with a wonderful creamy coconut and corn soup,

followed with a colorful sweet potato quesadilla exploding with vibrant flavors–each morsel felt like an indulgence.

Kathy recommended the special walnut-crusted green beans, her version of  “fried” green beans–raw and unfried.  She explained that she loves to experiment with comfort foods from her childhood to create raw, living versions which are then served at the cafe.  The dish was very satisfying and provocative with a nutty flavor and delicate crunch.

The finale was Out of this World Cheesecake and has made it to the top of our raw dessert list–Sara and I were practically fighting over the crumbs!

At the Borrowed Earth Cafe, we discovered the passion, talent and presentation we had been yearning for in our veg restaurant tour.  We left Downer’s Grove feeling great about the state of the veg union–not to mention, fully satiated and thoroughly entertained.

The last stop was our home turf of Detroit–a city in the budding stages of a veg renaissance with pockets of culinary passion and  a surprisingly large collection of veg cafes and farmers markets.

As we stuck our forks into the incomparable Inn Season Cafe salad, piled high with fresh, organic produce, nuts seeds, avocados and marinated onions, we couldn’t help but feel that there’s no place like home!

Staying healthy sometimes can be a challenge.  Aside from taking common sense precautions, there is a lot we can do to keep ourselves healthy with food–colorful foods, that is.

The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients.  For example:  red and yellow beets, carrots, radishes and red peppers–which all happen to be in my Harvest Vegetable Salad recipe.  Local farmers markets should have plenty of these vegetables in stock!

Harvest Vegetable Salad Recipe

Serves 6

Vegetables

1 ½ cups golden beets, peeled and grated

2 cups carrots, peeled and grated

2 cups parsnips, peeled and grated

½ cup red radishes, sliced into 1 inch long matchsticks

½ cup celery, finely diced

¼ cup sweet red pepper, finely diced

½ cup green onions, angle sliced thin

In a large bowl, mix all ingredients.

Dressing

2 tablespoons olive oil

2 teaspoons Dijon mustard

¼ cup dried currants

½  teaspoon sea salt

¼ cup brown rice vinegar

1 teaspoon ume plum vinegar

¼ cup lemon juice

In a medium bowl, whisk together all dressing ingredients and fold into the vegetable mix at least 30 minutes before serving.

Tip:  Use a food processor with a grating blade to grate beets, carrots and parsnips.

State of the Veg Union Part 3

with Anasazi Bean Enchilada Recipe

Day three of our veg restaurant tour from San Diego to Detroit began in beautiful Santa Fe, New Mexico, the oldest capital in the United States. It was Memorial Day and this unique city of all adobe-style buildings was full of tourists, musicians and artists enjoying the cloudless day.  Not far from the festive atmosphere of the old town center, was our destination, Body–a one-stop-shop with an organic restaurant, spa, yoga studio and clothing boutique.

Body’s calming atmosphere and enchanting decor set our expectations high. After exploring the various rooms, the popular yoga studio and the spa, we took our seats in the large, yet surprising empty, dining room.  Although there are numerous items for omnivores, there is a substantial vegan and raw offering. We ordered all raw and the food began to arrive shortly thereafter.

The coconut lemongrass soup, fresh and beautiful in color, was light and flavorful; unfortunately, the rest of our meal was not as exciting.  The wrap lacked flavor and was mushy, the pizza was too salty and had far too much tomato sauce and the dessert was simply passionless.  We were a bit surprised, considering the care the owners had taken to provide such a comprehensive facility to the residents of Santa Fe.

To be fair, our visit was a snapshot, only a glimpse at what was obviously a well-thought-out concept. It may be that they over-extended themselves to the point of having gaps in the details of the food.  It certainly deserves another try the next time I’m driving through Santa Fe.

We continued north to Taos, another remarkable old Spanish town and artist colony.  Entering this city made us feel as though we had stepped back in time.  It is located in a tributary valley off the Rio Grande and on its north side is the famous Taos Pueblo, said to have been built between 1000 and 1450 A.D..  Nearly 1900 people occupy the pueblo community today.

Surprisingly, as far as vegetarian offerings, Taos is a one horse town and that horse is called El Gamal--a very casual and artistic vegetarian cafe serving traditional Middle Eastern fare.  We ordered babaganoush, tabouli, falafels, salad and hummus–unfortunately, they had run out of chick peas and couldn’t prepare the hummus.  The food was fresh and flavorful and we were grateful for their effort.

Our meals in Santa Fe and Taos did not come close to our amazing experiences in Sedona and Scottsdale, but still were a marked improvement from our last trip a few years ago and good enough to get us through the Cimarron pass and north to Colorado.

Our next destination was in the foothills of the Rocky Mountains in one of the most liberal cities in Colorado–Boulder.  Known for its stunning setting and “hippie” appeal, it constantly acquires top rankings in health and quality of life. Leaf Vegetarian Restaurant is a small, upscale, jewel of a place located in the charming downtown area.  As we walked in, we were immediately taken with its beautiful decor, cleanliness and organization.

We began with a raw beet ravioli–a really stunning presentation, but, rather flavorless, relying entirely on the taste of the raw beets. Sara chose a delicious looking Mizuna salad with sea vegetables and I ordered Jamaican Jerk, tempeh over black rice with plantain chips, which was truly a work of art.

Although we appreciated the freshness and quality of the ingredients, the salad lacked pizazz. The Jamaican Jerk was heavy on tempeh, but was nicely balanced with black rice and good flavors.  We finished the meal with a peanut butter and chocolate vegan cheesecake, presented with impressive artistic flair, but it didn’t knock our socks off.

Leaf deserves another shot. They have worked hard to earn their wonderful reputation and are extremely conscientious about presentation, as well as providing a positive restaurant experience.  It would require several more visits for a proper review. Still, when a restaurant strives to achieve levels of gastronomic perfection, any misstep is unfortunate. Consistent culinary home-runs are a difficult thing to achieve, but a chef or owner’s personal attention increases the odds tremendously.

It was becoming apparent that veg restaurants in this country become great through vision and passion. With the heartland of the Midwest ahead of us, we continued to search for restaurants which define culinary perceptions in their local communities with dedication to quality of food and life through good ingredients, working with local farmers and using high quality organic products. This is especially true for plant-based restaurants where customers expect healing and life-enhancing characteristics on their plates. This attention-to-detail enables an everyday dining experience to be life changing.

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Next time, we visit the heartland of America in Nebraska and Iowa to continue the discovery of the State of the Veg Union!

Click Here For Recipe

Inspired by our journey through the ancient desert lands of cliff-dwellers, pueblos and conquistadors, I created this Anasazi Bean Enchilada recipe to honor the rich traditions and sun-drenched history of the American Southwest.

Feeling rather full after stopping at two delightful veg restaurants in Scottsdale, we headed north toward ChocolaTree Cafe in Sedona, Arizona, a mostly raw cafe with an awesome reputation.  The journey through the mountains was breathtaking.

The landscape slowly transitioned from a desert-scape dotted with saguaro cacti to a high mesa semi-desert grassland with clumps of riparian forests and a rocky balsatic plateau of dormant volcano rock.  The road danced around the Agua Fria river creating dramatic landscapes and vistas.

We diverted off the main highway to the old mining town of Jerome, now an artist colony and tourist destination.

Around the corner from a popular biker gathering at the local saloon, we discovered an early 20th century diner which originally served the Chinese mine workers in an era of oppressive segregation. This unfortunate history explained why the diner was tucked away and out of sight from the main street.  Today, the location is appreciated for its spectacular panoramic view and the new owners are committed to working with local farmers to supply fresh produce for the restaurant, which was probably done when it first opened over 100 years ago.  A nice addition to a meat-centric tourist town like Jerome.

As the sun was reaching for the horizon, we meandered down the mountain and continued our journey into Sedona.  Every time I come here, I am in awe of the incredible red rock formations which frame the town. This time, with the intense pre-dusk light, the town looked like it was surrounded by a large, gold picture frame.  Sedona is known for connections to planetary energies–a place to commune with natural forces and to recharge.  I often wondered why the much-touted spiritual connections bypass food as a vehicle of awareness–this culinary adventure turned that around.

We arrived at ChocolaTree just as the setting sun made the red rocks surrounding Sedona glow like burning embers.  The outside of the restaurant building and patio was adorned with handcrafted art pieces and paintings.  Walking in, we were greeted by a four foot tall Shiva Lingam from India, the centerpiece of this warm and cozy restaurant.

We were encouraged to peruse the offerings of both packaged and fresh menu items.  While ChocolaTree puts most of their energy into raw living food, they offer some cooked vegan dishes.  The Curried Spring Roll and the Raw Falafels were recommended as appetizers.  We also ordered the All Raw Wrap and the cooked Ethiopian Collard Greens on Quinoa for entrees.

We walked to the open-air garden courtyard, past the retail displays of crystals, essential oils, talismans and artwork.  Tables surrounded a beautiful old tree strung with delicate lights.  Adjacent to the seating area was a kitchen garden full of borage, amaranth, basil, oregano and many other scented herbs in various states of growth and harvest.   The patio held  magical appeal and gave us something to ponder and discuss.

The food arrived in a timely manner and we applauded the suggested Curried Spring Rolls–we consumed them in a flash.  The Falafels were a good attempt, but had not been dehydrated quite enough.  The All Raw Wrap was more like a salad–leafy greens and vegetables in a seasoned wrap with a light dressing.

The Ethiopian Collard Greens on Quinoa didn’t look appealing on the plate, but once I tasted it, I was hooked. The collard greens, cooked to a buttery perfection, had a touch of fresh ginger and were topped with crumbled kale chips, giving it a slight crunch.  The bed of quinoa was the perfect match, making the dish a delicious and sensuous home run.  After dinner, we met owner Jen Moore and discussed mutual acquaintances and what a cafe like hers can do for a  community.  We polished off the meal with a piece of Pecan Pie–raw and creamy with a fantastic maple-like flavor.  It left us practically speechless.  Wow!  We left with a few packaged food items and, finding all rooms booked in Sedona, proceeded toward Flagstaff.

The meal was not only fulfilling, but, energizing.  We stopped on top of the mountain and gazed at stars so profuse the sky seemed white.  We discussed the power of food, how it can create change in society, the quality of life and spiritual pursuits.  Perfect meal, perfect night…

Please check out our next travels through dust storms and dessert to reach Santa Fe and Taos, New Mexico.

To see the entire Veg Tour as it unfolds, read more here…

If you have suggestions, please email or write me on Facebook or comment here.

Here is my version of The ChocolaTree’s  Ethiopian Collard Greens:

Ethiopian Collard Greens

with Red Quinoa and Kale Chips

Click Here For The Recipe

It all happens so quickly–rain, sun and warmth spawning explosions of green in the garden.  Finnochio begins to form tender bulbs as the deep green fronds of fennel weed thicken-up. Swiss chard leaves seem to double in size after one good rain and young leeks become perfectly tender.  A Midwestern garden in June can be a treasure trove of delicacies–one of the late spring joys which makes winter seem long ago.

This recipe is inspired by Michigan and San Diego gardens–not to mention my Cretan grandmother (Yia Yia).  Kypo (kee-poh) is the Greek word for garden.  I have fond memories of Yia Yia picking fennel and other herbs, which she used liberally.  She made several dishes using phyllo, often rolled by hand and devoid of the buttery residue, commonly found with most phyllo recipes.  My Kypo-pita follows this tradition–there is no butter and the phyllo is lightly oiled–the secret to our delicious phyllo dishes at Inn Season Cafe.

Recently, I was asked to demonstrate a Greek-style dish at the Opa Fest in Troy, Michigan. It was exciting for me to share my language of food with my fellow Greeks and discuss its history and my Cretan roots. Particularly gratifying was to reminisce about my father, Spyros, and his passion for our Greek heritage.

When making this recipe, keep in mind that other leafy vegetables from the garden, such as spinach, beet greens, purslane and sorrel, can be incorporated or substituted.

Once you try this technique with phyllo, you will say, as the Greeks do,  “Bravo!”

Please don’t hesitate to write, comment and ask questions below this post, through email, Twitter or my Facebook page.

Garden Roulades (Kypo-Pita)

Serves 8 to 10

Fennel

1 1/2 teaspoons extra virgin olive oil
1 cup leeks, finely diced
1/2 teaspoon garlic, minced
1 1/2 cups fennel root (finocchio), thinly sliced
2 tablespoons fresh lemon juice
1 1/4 cups water
1/2 teaspoon sea salt
1 cup blanched almond flour
3/4 cup fresh fennel weed, stemmed and finely chopped

In a small saucepan on medium heat, cook the oil, leeks and garlic until the leeks begin to turn clear on the edges.  Add the fennel root, lemon and water, cover and simmer until the fennel root is soft.  Stir-in the sea salt, almond flour and fennel weed and turn off the heat. Reserve.

Greens

6 cups Swiss chard leaves, stemmed and chopped (2 cups cooked)
4 cups Lacinato kale, stemmed and chopped (1 cup cooked)
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil, preferably Cretan

Steam Swiss chard and kale for 2 to 3 minutes until well wilted.  In a medium size bowl, mix together all ingredients. Reserve.

Caramelized Onion

1 teaspoon extra virgin olive oil
2 cups sweet onions (Vidalia-style), thinly sliced
1/2 cup water

Simmer all ingredients at low heat in a covered sauce pan until the onions caramelize in their own juices.  Reserve.

Maple Oil

1 cup organic expeller-pressed canola oil
1/4 cup extra virgin olive oil, preferably Cretan
3/4 cup maple syrup
2 tablespoons lemon juice
1/2 teaspoon sea salt

Mix together all ingredients, reserve.

Assembly

1 package organic phyllo dough (preferably whole wheat)
1 cup roasted red bell peppers, sliced into thin strips

Create a clear workspace for working with the phyllo dough.  Preheat the oven to 350 degrees.  Set up a parchment lined baking sheet.  Stir the oil mixture well and, using a pastry brush, lightly brush oil mixture on the parchment, add one sheet of phyllo and lightly brush the phyllo, continually stirring the oil mixture. Repeat until 6 layers have been laid out.

Place a string of red pepper strips along the edge of the long side of the phyllo. Place a ½ inch wide strip of caramelized onion next to the red peppers. Then, lay a 2 inch wide strip of the cooked greens evenly next to the caramelized onion.  Lastly, spread a 3 inch wide strip of the fennel-almond mixture evenly next to the greens.  Roll the phyllo roulade-style and, with a serrated knife, slice the top half of the roulade every inch or so.  Repeat to make a second roulade. Arrange them both on a parchment-lined baking sheet and bake for 25 minutes until lightly browned on the edges.  Remove from the oven, let cool for 10 minutes and slice into individual pieces.  Serve warm.  If refrigerated, they should be re-baked at 300 degrees for 15 minutes before serving to bring back the crispness of the phyllo.

Imperial Beach, A Vegetarian Farmers Market

San Diego County Macadamia Nuts