In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, longer lives, animal rights, food safety, public health, frugal living, global food crisis and the staggeringly huge impact of meat/livestock production on climate change/resource depletion (pdf).
One simple choice you make has the power to significantly reduce greenhouse gas pollution, save water and land resources, combat world hunger, improve your health and create a kinder world. Want to know how? Watch this brilliant message illustrating the advantages of eliminating/reducing meat consumption..
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the advantages of a less meat diet; we also do some cooking, share recipes and listen to great Beatle music!
Note: This is re/dux of one of my favorite MMM's. Enjoy!. I have an extraordinarily busy summer this year and could use some help with MM. If you would like to write your own MM please send me a kosmail!
I love heading down to Miami and no, I don't really fly there, we usually drive or I take a bus or train down. I have family and friends there so I'm there often and always have a great time. There's so much to do and some very beautiful areas. The area where my family lives is a little village outside Miami proper built in the 1920's with beautifully maintained and restored homes. It has a charming little Main St. with a tiny post office, a beautiful library built in the 1920's and a lovely French restaurant run by a French family and all within walking distance!
Of course, it's surrounded by mega Miami so it's close to lots of action and there is access to some fantastic world class recreation and entertainment areas. But today I'm going to focus on one of my favorite reasons for visiting and that is Southeast Florida's incredible food culture.
Southeast Florida is one of the most ethnically diverse areas in the US and you can expect to find the best of most cuisines. That holds true for vegetarian/vegan cuisine. Southeast Florida vegetarian/vegan cuisine compares favorably to other major world metropolitan areas. Tonight I'm going to highlight my favorite Florida restaurant; Sublime which is in Fort Lauderdale north of Miami. Sublime is an internationally recognized vegan restaurant frequented by the likes of Paul McCartney, Pamela Anderson, Alec Baldwin, Alicia Silverstone and many others.
Sublime was opened in 1999 by Nanci Alexander and since its opening all the profits have gone toward animal welfare organizations. How cool is that? If you go, and I hope you do make sure you call first and ask them to hold a table just so you won't be disappointed.
Now on to the food! I was able to get some of their recipes for you. If you would like more recipes I highly recommend their award winning cookbook which you can purchase here.
MOJITO
Oh yeah baby, best way to start is definitely with a Mojito! So refreshing and complements South Florida food and weather.
4 mint leaves
1 lime (for juicing)
1 teaspoon powdered sugar
2 ounces flor de cana 7 year dark rum (or use your favorite)
2 ounces club soda
1 sprig of mint (for garnishing)
crushed ice
1. Put the mint leaves into a Collins glass and squeeze the lime juice over them.
2. Add the powdered sugar and then muddle the mint, lime juice and sugar together. Add crushed ice.
3. Stir in the rum and top off with the club soda.
4. Garnish with a mint sprig.
Vegan Aide
SUBLIMES CAULIFLOWER FRITO MISTO
An incredible starter but really I could make a meal of this! Makes 8 appetizer servings.
Sweet Chili Sauce:
• 1/3 cup water
• 4 teaspoons minced garlic
• 2 teaspoons crushed red chili flakes
• 1/3 cup white wine vinegar
• 1/3 cup sugar
• 1 teaspoon paprika
Tempura batter:
• 1 cup all-purpose flour
• 1 cup rice flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 to 3 cups ice-cold soda water
• 2 heads cauliflower (about 4 pounds total), florets only
• 4 cups vegetable oil, for deep frying
For the garnish
• 1 teaspoon white sesame seeds
• 2 tablespoons chopped thinly sliced scallions
To make the chili sauce: Combine water, garlic and chili flakes in a small saucepan and bring to a boil. Add the vinegar, sugar and paprika. Reduce heat and simmer over low heat for about 15 minutes, until the mixture thickens slightly and is the consistency of syrup.
To make the batter: Combine all-purpose flour, rice flour, baking powder and baking soda in a large mixing bowl. Add 2 cups of the soda water and mix just until it is incorporated. Do not over mix; batter may be lumpy. If the mixture is too thick, gradually add the remaining soda water until the batter is the consistency of syrup.
Separate the cauliflower florets by breaking them apart by hand; a small stem portion is OK. (Save the core and stem portions of the cauliflower for soup.) Dip the cauliflower florets into the batter until they are evenly coated. Heat oil to 350 degrees in heavy-bottomed saucepan. Deep-fry them in batches so as not to crowd pan, until brown and crispy. Drain well on paper towels.
Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet and heat in the oven for 2 to 3 minutes, just until golden brown.
Toss the cauliflower with the sweet chili sauce, and garnish with the sesame seeds and chopped scallions. Serve at once.
Dan Fimm
SUBLIME'S SEVEN LAYER PIZZA
Now why didn't I think of this? This is truly awesome and is a great way to enjoy Sublime's casual cuisine. If you want, do what I do and that is to take as many shortcuts as you need with pre-prepared salsa, beans etc. But if you order this at Sublime you will get maxed out perfection.
Salsa:
1 pound ripe tomatoes, diced
6 tablespoons finely diced red onion
6 tablespoons extra virgin olive oil
6 tablespoons freshly squeezed lime juice
2 tablespoons finely diced jalapeno chile
2 tablespoons chopped fresh cilantro
Salt
Freshly ground black pepper
Chili Sauce:
1/2 cup roasted garlic
1/2 cup brown sugar
1/4 cup sambal oelek
1/4 cup freshly squeezed lemon juice
Salt
Guacamole
2 ripe avocados, halved, pitted, and peeled
3 tablespoons finely diced red onions
3 tablespoons chopped ripe tomato
3 tablespoons chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon thinly sliced scallion
Salt
Freshly ground black pepper
Refried Beans
2 cups dried red beans, soaked in water to cover for 8 to 12 hours
6 cups water
Salt
Freshly ground black pepper
6 tablespoons extra virgin olive oil
Crust:
1/2 cup water
1 teaspoon sugar
1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 cup soy sour cream
3/4 cup thinly sliced romaine lettuce
To make the salsa, toss all of the ingredients together in a large bowl.
To make the chili sauce, comine all of the ingredients in a blender and process on high speed until smooth.
To make the guacamole, combine all of the ingredients in a large bowl and mash the together using a potato masher.
To make the refried beans, rinse and drain the beans and place them in a large pot. Add the water and bring to a boil over high heat. Lower the heat, cover, and simmer for about 25 minutes, or until tender. Thoroughly drain the beans and deep-fry them for 3 minutes in vegetable oil. Remove the beans from the vegetable oil, season with salt and pepper to taste, and process them through a food mill or mash them with a potato masher. Heat the olive oil in a saute pan, add the beans, and cook and stir for 5 to 6 minutes over medium heat, until the beans are creamy.
To make the dough, mix the water, sugar, and yeast with an electric stand mixer for about 1 minute. Let the mixture rise for about 15 minutes. Add the flour, oil, and salt and mix until it forms a dough. Divide the dough into 2 equal balls and let rest for 15 minutes.
Place 2 large, round pizza stones in the oven and preheat to 500 degrees, Roll out each ball of dough into a 15 inch circle.
Spread the chili sauce in a thin later to cover the dough, leaving a 1/4 inch margin. Spread a later of the refried beans over the chili sauce, still leaving the 1/4 inch margin.
Using a pizza peel, move the pizzas to the stones in the oven. Bake for 7 to 8 minutes, until the crust is golden brown. Remove from the oven and top with layers of the guacamole, salsa, sour cream, and romaine lettuce.
Dan Fimm
SUBLIME PICCATA with OLIVE OIL MASHED POTATOES
3 Gardein Chick'n Scallopini breasts
Sea Salt to taste
Black Pepper to taste
1 to 2 cups of all purpose unbleached flour
6 tablespoons of Earth Balance (or any non-hydrogenated vegan butter)
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup vegetable stock
1/2 cup dry white wine
1/4 cup capers, rinsed and drained
1/2 teaspoon minced garlic (or more if you desire)
1/2 teaspoon shallot
1/3 cup chopped fresh parsley
Take the Gardein breasts out of the packet and season on both sides with some salt and pepper. I just sprinkle a little of each on both sides and kind of pat the Gardein to make sure it sticks.
Next, you want to coat the Gardein with flour, but Instead of dredging the Gardein, I grab some of the flour with my hands and coat on the breasts, and then shake off excess. Then, turn then over and do the same on the other side. That way, I am not wasting a bunch of flour. I really don't go crazy with the flour... I just use enough to coat each side of the Gardein.
In a large saute pan, over medium high heat, melt 3 tablespoons of the earth balance with 3 tablespoons of the oil. When the butter is melted and it starts to sizzle, then add 3 breasts and cook for 3 minutes, until browned on the bottom. Then, flip over and cook for another 3 minutes to brown on the other side. Remove the breasts to a plate.
Reduce the heat to medium low, and add the lemon juice, stock, wine, capers, garlic, and shallot. Bring to a boil, scraping up the browned bits from the bottom of the pan for extra flavor.
Return the breasts to the pan and simmer for 3 to 5 minutes. They should be heated through and the sauce should start to thicken. Plate the breasts, and add the remaining 3 tablespoons of earth balance and 2 tablespoons of oil to the sauce and whisk until smooth. Pour the sauce over the breasts.. garnish with parsley... and serve immediately.
Olive Oil Mashed Potatoes
2 pounds Yukon Gold potatoes, cut into 2-inch chunks
1/3 cup extra-virgin olive oil
2 tbs chopped flat leaf parsley
Equipment:
a potato ricer or food mill or use hand masher
Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 1 cup cooking water and drain potatoes.
Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoon pepper, and salt to taste.
Vegan Aide
SUBLIME PORTOBELLO TENDERLOIN
Tomato Filling:
water for boiling tomatoes (salted)
2 pounds, tomatoes, ripe
½ c sugar
½ c apple cider vinegar
4 T fresh thyme
Porcini Sauce:
4 c water
6 T dried porcini mushrooms
2 c brandy
5 shallots, chopped
1 c cashew cream ( ⅔ c water with ½ c cashews) run through food processor (Strain through a nut bag if possible. The sauce will be smoother.)
3 -oz can of green peppercorns or 1 T capers, drained
½ c vegan butter
salt to taste
Mushroom:
1 c olive oil
salt and fresh pepper
8 portobello caps, stems and gills removed
4 T garlic, chopped
Special equipment:
4 2 ½ inch tall, 2.5 inch diameter molds OR 4 regular sized cans (beans or tomatoes, etc) with paper and both ends removed
Make the Tomato Filling:
Bring the water to a boil, add the salt. Make X’s on the bottom of the tomatoes and cook them in the boiling water for 2-3 minutes. Remove them and plunge them into ice water. This helps to peel them. Peel and seed the tomatoes.
Put the tomatoes in a saucepan with the sugar, vinegar and thyme. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. You may bring up the temp if needed. The water needs to be evaporated and tomato should have the consistency of jam - thick.
Make the Porcini Sauce:
Bring the water to a boil. Drop in the mushrooms and turn off the heat. Allow the mushrooms to rehydrate for 30 minutes. Strain the mushrooms and the liquid through a coffee filter. Reserve the mushrooms to add back to the sauce if you wish, but make sure to rinse them first of the grit.
In the meantime, combine the brandy and the shallots and cook until almost all of the brandy has evaporated - about 2 minutes. Add the mushroom stock, cashew cream and peppercorns or capers. Cook for about 15 minutes, or until thickened. It should easily coat the back of a spoon. Blend very well until very smooth. Add salt and pepper to taste and the reserved porcini, if desired.
Make the Portobello:
Preheat oven to 350.
Season the oil with salt and pepper. Dunk each portobello cap into the oil and place it on a baking sheet. Bake the mushrooms for 15 minutes. Allow them to cool before proceeding.
Take your mold cutter or your can and a sharp knife and cut each cap into a circle. Save the remnants of the mushrooms.
Taking one cap, place it gill-part down and put the mold on it. Flip it upside down carefully and fill in the next layer with the mushroom remnants, leaving enough room for ¼ of the tomato filling to fit. Fill with the tomato filling and add ¼ of the garlic. Place another cap on the bottom and put the mold on the baking sheet. So you have a mold with a cap, the tomato filling and remnant mushrooms, and another cap. Bake for 10 minutes. Slide a spatula under the mold, put on a plate and carefully lift off the mold.
Top with the Porcini Sauce and serve with Whipped Potatoes or olive oil mashers above.
SUBLIME LENTIL LOAF
This is the ultimate loaf recipe. Use this to impress your guests. Serves 8
Marsala Wine Sauce
Extra virgin olive oil
4 chopped shallots
3 diced portobello mushrooms
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon oregano
1/4 cup marsala wine
1/4 cup red wine
2 cups water
2 ounces soaked porcini mushrooms
1 tablespoon agave nectar
Sea salt and black pepper
Loaf
1 cup french green lentils
1 cup short grain brown rice
2 whole shallots, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons tomato paste
1 tablespoon vegan worcestershire sauce
4 celery stalks, chopped and pureed
3 carrots, chopped and pureed
1 cup rough chopped canned water chestnuts
1 tablespoon powdered vegan egg replacer
3 tablespoons nutritional yeast
Extra virgin olive oil
Sea salt and black pepper
To make the sauce: Saute the shallots and portobello mushrooms until shallots are translucent. Add herbs and saute an additional 30 seconds. Add all of the wine and simmer over low heat for ten minutes. Add the water and porcini mushrooms and simmer for an additional 45 minutes. Pour mixture into blender and puree until smooth. Place mixture back into a saucepan and simmer for about fifteen minutes, until it reaches a gravy-like consistency. Add agave and salt and pepper to taste.
To make the loaf: Cook the lentils and brown rice separately until done. Saute the shallots in olive oil until translucent. Add the garlic and sauté for about a minute, until golden. Add the herbs and saute for an additional 30 seconds. Add the tomato paste, worcestershire, pureed celery and pureed carrots and simmer for 15-20 minutes. Combine this mixture with the cooked and drained rice and lentils, the water chestnuts, the egg replacer, and the nutritional yeast; mix thoroughly. Season with salt and pepper to taste. Cool the mixture, then form eight individual loaves. Bake in a sheet pan at 350 degrees for 20 minutes. Serve each loaf sliced, topped with the wine sauce.
Dan Fimm
SUBLIME COCONUT CAKE
This is THE world famous Sublime Coconut Cake! 8 BIG servings! Enjoy!
Yellow Cake:
• 2 cups all-purpose flour
• 1 teaspoon powdered vegan egg replacer (see note below)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups sugar
• 10 tablespoons vegan margarine, at room temperature
• 3/4 cup plain soy milk
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup water
Coconut Icing:
• 5 tablespoons vegetable shortening
• 5 tablespoons vegan margarine
• 1 3/4 cups confectioners' sugar
• 1/4 to 1/3 cup plain soy milk
• 2 cups fine-shredded unsweetened coconut
• 1 teaspoon pure vanilla extract
• Almond Cookies to serve
Note: can buy at natural & health food stores and many supermarkets
To make cake: Preheat the oven to 350 degrees. Coat two 9-inch-round cake pans with no-stick cooking spray. Set aside.
In a large bowl, whisk together the flour, egg replacer, salt and baking soda. Transfer to a piece of wax paper.
In the same bowl, combine the sugar and margarine and beat with an electric mixer on high speed
1 minute. Beat in half the flour mixture. Combine the soy milk and vanilla and beat into the sugar mixture. Then beat in the remaining dry ingredients and finally the water.
Divide the batter equally between the prepared pans and bake in the center of the oven 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes to room temperature in the pans before removing them to wire racks to cool completely.
To make icing: In a bowl, combine the shortening, margarine and sugar. Beat on high speed of an electric mixer until smooth. Add 1/4 cup soy milk and beat until smooth. Add the coconut and vanilla and beat about 2 minutes longer. Icing should be of easy spreading consistency. Add additional soy milk, if necessary to adjust consistency.
Place one cake layer on a serving plate and cover with some of the icing. Place the second layer over the filling and frost the top and side with the remaining icing. Garnish with the Almond Cookies by pressing them on their edges (upright) around the side of the cake and/or pressing them on top in a circular pattern.
Don't be concerned if they crumble a bit when slicing the cake; they still taste good.
"Back In The USSR" The Beatles "flew in from miami beach B O A C didn't get to bed last night" Red Square 2003
"Here Comes the Sun" The Beatles
What have you all been cooking? Please share your recipes and fave Beatle music here!