My Life As "Chef Erik"

Veg Head Carnival

noreply@blogger.com (Chef Erik) — Sat, 28 Jun 2008 19:00:00 +0000

So without further ado, here we have it. A collection of vegetarian related articles from some of my favorite blog authors. Make sure to leave comments on websites visited from this carnival. ENJOY!

Jasmine presents European style pickled eggplants ready in two days posted at Skill Clue.

valereee presents Strawberry Preserves (no-pectin recipe) posted at Cincinnati Locavore.

ilana eck presents Quinoa Salad with Orange, Cilantro & Golden Raisins posted at The Hip Hostess.

Lovelyn presents Raw Lasagna posted at The Art of Balanced Living.

Chef Tom presents Tomatoes… Scare Me Not! posted at Chef Tom Cooks - Recipe Blog.

Vera & Serge presents Eastern Zen Noodle Soup posted at Vegetarian Frugal Housewife.

Geoffrey presents The Philosophy of Vegetarianism posted at We Op-Ed - A Community for Political News and Civilized Debate.

Bobby presents Pineapple Salsa Recipe posted at Free Online Recipes.

Jen Carlile presents Hot and Spicy Pickled Eggs posted at Modern Beet.

My Epikorean presents Bebop for Kimbap... California Style (닭고기김밥) posted at My Epikorean - A Korean Recipe Journal.

vegoftheweek presents Mock Egg Salad Recipe: Look ma, no eggs! posted at vegoftheweek.

Libby presents Blueberry Muffins posted at The Allergic Kid.

Kalva presents Sweet Potato and Coconut Parathas / Flat Breads -- Gensigadda/ Chilakada dumpa Kobbari Roti and an Award!! posted at Curry In Kadai.

Alison presents Living la vida local: organic strawberry preserves by Green Me! posted at Green Me.

Sala presents Demystified! Lotus Root Fritters posted at Veggie Belly's Food Blog.

Spaghetti Squash Puttanesca

noreply@blogger.com (Chef Erik) — Sun, 08 Jun 2008 15:57:00 +0000

Spaghetti Squash Puttanesca

1 spaghetti squash baked
2 cups marinara
1/2 cup Kalamata olives
1 tbs capers
1 tsp rep pepper flakes
1 tbs dried basil
1 tbs dried parsley
1/2 tbs dried oregano
salt and pepper to taste

Heat up the marinara, stir in the basil, parsley, and oregano. Let cook for 3 minutes. Stir in the olives, capers, and pepper flakes, season with salt and pepper. Using a fork scoop out the squash gently, season with salt and pepper. Plate the squash topped with the sauce. Garnish with fresh parsley. Go a little lite on the salt due to the capers and olives. I like it a little spicy, you can double up on the flakes if you want more kick. This is a great dish for anyone looking to have that pasta satisfaction without the guilt. Also great for any gluten free diets.

VEG HEAD CARNIVAL

noreply@blogger.com (Chef Erik) — Sat, 31 May 2008 10:31:00 +0000

It's finally here! My very first Veg Head Carnival. I must admit, I was very nervous when I first decided to do a blog carnival. My main concern was if there would be enough substance to keep my readers satisfied. Well let me tell you something, the response has been amazing. Day after day the submissions kept pouring in. I could not be happier with the outcome.

So without further ado, here we have it. A collection of vegetarian related articles from some of my favorite blog authors. Make sure to leave comments on websites visited from this carnival. ENJOY!

Jade presents Very Best Vegetarian Lasagna posted at (cup)caketastrophe!. It's a must if you like lasagna. Jade's lasagna is a great way to fill the belly with some healthy ingredients. I made a double batch and froze the rest. Don't let this one pass you by.

Victoria presents Impress Your Friends with Mushroom Pate posted at feed yourself. This would make a great treat for your next party. The only thing I would change is the quantity, double the recipe, it'll go fast!

VeggieGirl presents Smooth Sailing posted at VeggieGirl. I could drink these smoothies every day for the rest of my life.

Khunying presents Spinach and Sun dried Tomatoes Quiche without Pie Shell posted at Gretchen's Pantry. This recipe looks outstanding. Now a days there's so many people with gluten diets, this recipe is a gem.

Jen Carlile presents Homemade Tofu posted at Modern Beet. Now this is what I call super cool. Now we can all make our own tofu at home. Home made tofu always taste better!

Lisa presents Lisa's Kitchen Vegetarian Recipes Cooking Hints Food & Nutrition Articles posted at Lisa's Vegetarian Kitchen.

Courtney Lind presents Spicy Thai Peanut Noodles « Pip’s Plate posted at Pip's Plate.

Sangeeth Raghunathan presents Mango Lassi posted at Art of Cooking Indian Food.

Siri presents Recipe Marathon: Day 9 - Baked Home Fries posted at Siri's Corner.

Mansi presents Fun and Food Blog Recipes: Vegetarian Pad Thai with Paneer or Tofu posted at Fun and Food Blog Recipes.

Manjula Jain presents Aloo Gobi » Manjula’s Kitchen Indian Vegetarian Recipes posted at Manjula's Kitchen. Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices.

Ashley presents It's Animal-Friendly!: The Muffins that Took 3 Months to Make posted at It's Animal-Friendly!.

Courtney aka Glamah presents Red Pepper, Spinach,Mushroom and Asparagus Terrine posted at Coco Cooks.

Jennifer Cote presents Hawaiian Rice Medley posted at PC Cuisine. This is an easy recipe that tastes awesome!

Melanie Rimmer presents Roasted Vegetables and Goats' Cheese Pasta posted at Bean Sprouts.

Maybelles Mom presents feeding maybelle: A Potato for Every Man, Woman and Child: Rosti Sliders posted at feeding maybelle.

Katerina presents Spanakopita posted at Daily Unadventures in Cooking.

J.F. presents Vegan Nacho Cheese Dip Recipe: Ah? Those Festival And Sports Arena Memories posted at vegoftheweek.

Kitchenetta presents Italian chock full of veggies tomato sauce « got no milk posted at got no milk.

Lalaine Y. Manalo presents Deep-Fried Tofu posted at thecookmobile.com.
Tofu blocks are a great and economical source of protein...here is a delicious recipe showcasing tofu all on its own!

Jenny B(aka Mother Hen) presents Squash Eatin? Squid posted at Ship Full O' Pirates.

Ken Jones presents How to cook Quinoa in a Microwave - Video posted at Quinoa Health Tips.

Muse presents The Potato Temptation posted at me-ander.

Deeba presents MANGOLICIOUS MORNINGS with FRUITY BEGINNINGS!! posted at Passionate About Baking....

Lokendra Rathore presents A Rajasthani Curry Made With Aloe Vera posted at Karan's Guest House.

Surfer Sam presents The Secret Lives of Bees. Honey, Health and Harvests ! Surfer Sam posted at Surfer Sam and Friends.

Naomi Stevens presents CRUNCH TIME FOR ALZHEIMER'S SUFFERERS posted at Diary From England.

Lovelyn presents Avocado and Tomato Salad posted at The Art of Balanced Living.

Veg Head Activism

Jessica Donnovan presents Freeganism - Living the Freegan Lifestyle posted at Sensible Self-Improvement.

Lane Wright presents More Reasons Not To Eat Meat posted at Vegan Bits.

Randy Powell presents Blue and Purple Food posted at Eating-Veggies.com: Alkaline Diet blog.

Valereee presents How to shop at a farmers' market posted at Cincinnati Locavore.

Vihar Sheth presents Rethinking the Meat-Guzzler posted at green rising.

So that's all for this addition of the Veg Head Carnival. Thanks once again to everyone who submitted an article. You all made this very special.

If you have a vegetarian related article make sure to submit for the next addition of Veg Head Carnival.

Forbidden Rice Stir Fry

noreply@blogger.com (Chef Erik) — Fri, 23 May 2008 00:01:00 +0000

Forbidden Rice Stir Fry

1 cup day old forbidden rice
1/4 cup broccoli florets
1/4 cup peas
1/4 cup carrots diced
1/4 cup red bell pepper diced
1/4 cup fresh corn
1 tbs fresh grated ginger
1 tbs scallion chopped
1 tsp garlic minced
2 tbs toasted sesame oil
salt and pepper to taste

Heat up your wok on super high. Add sesame oil, saute garlic, ginger, and scallion for 30 seconds. Toss in all the veggies, and saute for 3 minutes. Add rice and cook for 3 more minutes. Nice and simple. Using forbidden rice gives your meal that extra little wow factor. Try adding some soy sauce, sriracha (for some heat), tofu, tempeh, or edamame.

Sesame Soba Noodles with Seabeans

noreply@blogger.com (Chef Erik) — Tue, 13 May 2008 01:04:00 +0000

Sesame Soba Noodles with Sea beans

1 lb soba noodles cooked
1 cup blanched sea beans
1/2 cup shredded carrots
1/4 cup chopped scallion
1/2 cup sliced red bell pepper
1 tbs minced ginger
1/4 cup toasted sesame oil
2 tbs tamari

In a large bowl toss all the ingredients. Season with extra tamari if needed. I like to eat this salad cold. You can definitely warm it up. Try snow peas, tofu, peanuts, or shitake mushrooms.

Thai Peanut Tofu

noreply@blogger.com (Chef Erik) — Sun, 11 May 2008 01:40:00 +0000

Thai Peanut Tofu

1 block tofu diced
1 cup flour
1 cup arrowroot
1 cup of chunky peanut butter
1/4 cup teriyaki sauce
1/3 cup sweet chili ginger sauce
1/4 cup scallions chopped
enough oil to fry tofu
salt and pepper to taste
2 tbs black sesame seeds for garnish
Preheat oven to 350. In a large bowl mix flour, arrowroot, and a pinch of salt. Toss tofu with flour mixture being careful not to break up tofu. Let sit for 5 minutes and give it another toss. Add oil to frying pan and carefully place tofu in the pan. Once tofu is golden brown remove from pan and place on oven sheet pan. Bake tofu for 20 minutes or until crispy. Mix the peanut, teriyaki, and chili sauce in a food processor. Add hot water until mixture smooths out. Remove tofu from oven and drain excess oil. Toss with Thai peanut sauce, garnish with sesame seeds. Try this with soba noodles, and snow peas.

Kicked Up Texas Fries

noreply@blogger.com (Chef Erik) — Sat, 10 May 2008 01:18:00 +0000

Kicked Up Texas Fries

2 lbs Yukon gold potatoes large fry cut
2 tbs extra virgin olive oil
2 tbs Hungarian paprika
1 tbs chili powder
1 tsp garlic powder
1 tbs brown sugar
salt and pepper to taste
Preheat oven to 350. Toss potatoes with oil, salt, and pepper. In separate bowl mix paprika, chili powder, garlic, and sugar. Toss potatoes with spice mixture. Roast for 35 minutes or until soft to the touch. These fries are my absolute favorite. Try the recipe with sweet potatoes as well.

Tex Asian BBQ Tofu

noreply@blogger.com (Chef Erik) — Wed, 07 May 2008 22:04:00 +0000

Tex Asian BBQ Tofu

1 block tofu diced
1 cup flour
1 cup arrowroot
1 cup of your favorite BBQ sauce
1 cup teriyaki sauce
1/4 cup scallions chopped
enough oil to fry tofu
salt and pepper to taste

Preheat oven to 350. In a large bowl mix flour, arrowroot, and a pinch of salt. Toss tofu with flour mixture being careful not to break up tofu. Let sit for 5 minutes and give it another toss. Add oil to frying pan and carefully place tofu in the pan. Once tofu is golden brown remove from pan and place on oven sheet pan. Bake tofu for 20 minutes or until crispy. Mix BBQ, teriyaki, scallion, salt, and pepper. Remove tofu from oven and drain excess oil. Toss with sauce mixture. Even those who do not like tofu will love this recipe. I like to make it with jasmine rice and grilled asparagus. Try it and let me know what you think.

Roasted Parsnip Fries

noreply@blogger.com (Chef Erik) — Tue, 06 May 2008 00:29:00 +0000

Roasted Parsnip Fries

5 lg parsnips fry cut
2 tbs extra virgin olive oil
1 tbs minces rosemary
salt and pepper to taste
Preheat oven to 350. Toss parsnips with oil, rosemary, salt, and pepper. Roast on top rack for 25 minutes or until golden brown. This has to be one of my favorite recipes. I came up with this recipe for health reasons. Roasting, as we all know, is so much healthier for us than frying. Trust me when I tell you, you will not notice the difference. Your kids will love them as well.

Veg Head Carnival

noreply@blogger.com (Chef Erik) — Sat, 03 May 2008 20:07:00 +0000

I will be hosting the Veg Head Carnival on May 31st. A blog carnival is a collection of articles with a theme. I choose to host a vegetarian carnival because I see so many of us popping up everyday. Even if your not a vegetarian but have a great post on the subject make sure to submit it. Feel free to submit your best vegetarian recipes, or anything to do with vegetarianism. I look forward to posting all of your posts. Click here to submit your article for review. Make sure to stop by on May 31st and check out all the great articles. Thanks in advance.

Garden Vegetable Orzo Salad

noreply@blogger.com (Chef Erik) — Fri, 02 May 2008 21:47:00 +0000

Garden Vegetable Orzo Salad

2 cups cooked orzo
1 cup sweet cherry tomatoes
1/3 cup sliced celery
1/3 cup chopped scallion
1/4 cup chopped cilantro
1/3 cup diced cucumber
1/3 cup fresh corn
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste

In a large bowl toss all the ingredients. Season with salt and pepper. Simple as it gets. I'm a big fan of orzo. Make sure to cook it with vegetable stock. Try diced red bell pepper, jalapeno, avocado, or black beans. Great as a side for some grilled tofu.

Thank You!

noreply@blogger.com (Chef Erik) — Thu, 01 May 2008 20:18:00 +0000

Thank You

1 cups recipe
2 cups blog
2 cups Chef Erik
10 cups visitors

Mix all ingredients in large bowl and serve immediately. Ha ha! I just want to take a moment and thank everyone who has visited my blog. I started blogging March 1st, 2008. As of today I have 60 subscribers, and 14 email subscribers. I'm so glad my site has helped everyone cook up some healthy vegetarian recipes. The response I am receiving has been great. I love coming home, from a long day of cooking, and reading my comments. So to everyone who visits and comments on my blog I bid you a HUGE THANK YOU!!!

Roasted Brussels Sprouts with Asparagus

noreply@blogger.com (Chef Erik) — Sun, 27 Apr 2008 18:26:00 +0000

Roasted Brussels Sprouts with Asparagus

2 cups Brussels sprouts cut in half and quick blanch
2 cups asparagus cut into 3 inch pieces
1 red bell pepper sliced
1 zucchini large julienne cut
1/4 cup extra virgin olive oil
salt and pepper to taste

Preheat oven to 350. Toss Brussels sprouts, asparagus, bell pepper, and zucchini with olive oil. Season with salt and pepper. Roast on top shelf of oven for 25 minutes or until golden in colour. Make sure to blanch Brussels sprouts, this will make sure they cook evenly with the other vegetables. Try adding parsnips, carrots, pearl onions or shallots to kick it up a notch. Let me know how they come out.

Vegetarian Jade Pearl Sushi Rice

noreply@blogger.com (Chef Erik) — Fri, 25 Apr 2008 23:14:00 +0000

Vegetarian Jade Pearl Sushi Rice

2 cups cooked jade pearl rice
1/2 cup edamame
1/3 cup dulse flakes
1/4 cup chopped scallion
1 tbs toasted sesame seeds
1 tbs toasted sesame oil
2 tbs minced pickled gari (ginger)
1 tbs tamari

Cook the rice according to the directions. While still warm, mix rice with oil, dulse, tamari, and ginger. Let sit for 10 minutes. Fold in the edamame, sesame seeds and scallion. Serve it with your best teriyaki tofu or spicy chili ginger tofu. You must try it. All my customers went crazy for it today, I hope you do too.

Vegetarian Blog Carnival

noreply@blogger.com (Chef Erik) — Tue, 22 Apr 2008 20:49:00 +0000

Welcome to the April 23rd addition of the Vegetarian Blog Carnival. My name is Erik, and I will be hosting on behalf of Veggie Chic. Go to the Veggie Chic Carnival to submit an article for the next addition.

Lets get started with some great recipes!

Theo @ Organic Test Kitchen submits Make your own Organic Signature Seasoning, great ideas for making your own spice seasoning mix. Now we can all cook like the pros!

Laksh @ A Reluctant Chef submits Melange of Vegetables in Creamy Coconut Sauce. A must try, talk about making something out of nothing. Laksh took some leftovers and created quite a dish.

Jen Carlile @ Modern Beet submits Potato Gratin with Caramelized Fennel and Leek. I'm a huge fan of potatoes cooked this way, this recipe lives up to it.

Naomi Stevens @ Diary From England submits BRITISH KIDS SAY NO TO VEGETABLES. Great way to get your kids to try vegetables.

Vera Nadine @ Vegetarian Frugal Housewife submits Tasty Thai Butternut Soup. I love making soups with butternut squash! Vera's recipe looks absolutely incredible.

Beatrice@ Ginger Beat submits Sandwich With Provolone, Olives and Roasted Red Pepper Sauce. Who doesn't love ciabatta bread. Great sandwich!

Vegalicious submits Three-bean salad with spicy salsa verde dressing. Looks like a great BBQ salad, vibrant and healthy. Make sure you try it!

Andrea @ Kitchen Elixr submits AeroGarden The Latest in Plant Technology. A great way to grow your fresh herbs indoors, no matter how cold it is outside. Small and compact, this herb garden is a great idea.

Alex @ Home Life Weekly submits Free Weekly Menu Planner. Now we can plan weeks in advance. Helpful to plan and eat healthy, stay one step ahead.

Monique Sharp @ Veggie Recipes & Meal Plans submits How To Maintain Your Perfect Weight & Health And Still Eat You Favorite Foods. Great tips! Eating organic is the way to go.

Eccentric Vegan @ Vegan Soapbox submits Truth In Advertising: What The Meat, Dairy, And Egg Industry Doesn’t Want You To See. Exposing some hardcore truths. Honest transparency of the meat, dairy, and egg industry would probably do more damage to the industry than any animal advocacy group could ever do.

Marilyn Terrell @ Intelligent Travel submits Veg Out in New York City. A great guide for vegetarian dining in The Big Apple. Marilyn's making it easy for us to just get in a cab and get a great meal. I have to get to Angelica's Kitchen again, they have the best vegan dishes.

I hope you all enjoyed this episode of the Vegetarian Carnival. Make sure to leave comments on the recipes you visit. I had a great time putting this together, and I hope it gets you in the kitchen cooking it up!

Southwest Style Quinoa Salad

noreply@blogger.com (Chef Erik) — Sat, 19 Apr 2008 19:46:00 +0000

Southwest Style Quinoa Salad

2 cups cooked quinoa
1/2 cup black beans
1/2 cup fresh corn (frozen will do)
1/4 cup diced red bell pepper
1/4 cup chopped scallion
1/4 cup fresh cilantro
1/4 cup extra virgin olive oil
1/4 cup lemon juice (Meyer lemon is possible)
salt and pepper to taste
Mix all ingredients together, season with salt and pepper. It doesn't get any easier than that! There's so many options for this salad. Try jalapeno, cumin, mango, or tomatillo.

Sunburst Salad with Sea beans

noreply@blogger.com (Chef Erik) — Thu, 17 Apr 2008 22:13:00 +0000

Sunburst Salad with Sea beans

1 golden beet grated
1 cup sea bean
1 cup carrots shredded
1/4 cup red onion
2 tbs ginger grated
1/3 cup key lime juice
1 tbs apple cider vinegar
1/3 cup toasted sesame oil
2 tbs honey
pepper to taste

Soak sea beans over night to remove some of it's salt taste. Mix onion, sesame oil, vinegar, and key lime juice. Let marinade for 10 minutes. In a large bowl toss sea beans, carrots, beets, and dressing. Season with pepper. The dressing is one of my all time favorites. Sea beans tend to be on the salty side so make sure to soak them overnight. Your going to absolutely love this salad! What do you think of it's cool name I came up with?

Snow Peas with Ginger and Garlic

noreply@blogger.com (Chef Erik) — Mon, 14 Apr 2008 23:16:00 +0000

Snow Peas with Ginger and Garlic

1 lb snow peas
1 inch ginger minced
2 cloves garlic minced
2 scallions chopped
2 tbs toasted sesame oil
1 tbs sesame seeds
salt and pepper to taste

Heat sesame oil, add ginger, garlic, and scallion. Saute for 5 minutes, add snow peas, season with salt and pepper. I like my snow peas al dente, if you like them softer cook for 5 minutes longer. Garnish with sesame seeds. I love snow peas with Asian style tofu, and jasmine rice.

GREENS BEAN ALMONDINE

noreply@blogger.com (Chef Erik) — Mon, 14 Apr 2008 22:51:00 +0000

GREENS BEAN ALMONDINE

1 lb green beans
1 cup almond slivers
1/3 cup extra virgin olive oil
salt and pepper to taste

Bring water to boil in a large pot. Make sure to salt your water. Blanch to green beans to your liking, I like them al dente. Heat the oil with almonds until they become golden in colour, set aside. Drain your beans, toss with oil and almonds. Season with salt and pepper. I love green beans with almost ant meal. Try it and let me know what you think!

Roasted Yukon Gold Potatoes with Pesto

noreply@blogger.com (Chef Erik) — Fri, 11 Apr 2008 22:02:00 +0000

Roasted Yukon Gold Potatoes with Pesto

1 lb rinsed and diced Yukon potatoes
1/4 cup extra virgin olive oil
salt and pepper to taste
1/2 cup your favorite pesto sauce

Preheat oven to 375. Toss potatoes with olive oil, season with salt and pepper. Place on sheet pan and roast on top rack for 20 minutes or until tender to the touch. Toss with pesto and serve immediately. For a little twist you can add pine nuts, diced Roma tomatoes, or field greens.

Watercress Salad with Blue Cheese

noreply@blogger.com (Chef Erik) — Thu, 10 Apr 2008 22:20:00 +0000

Watercress Salad with Blue Cheese

1 lb watercress
1 granny smith apple
1/2 red onion sliced thin
1 cup your favorite blue cheese
1/2 cup lemon juice
1/2 cup extra virgin olive oil
salt and pepper to taste
In a large bowl mix lemon juice, olive oil, and onion. Let marinade for 10 minutes. Toss watercress, and apple with dressing. Season with salt and pepper. Top with blue cheese. Serve with toasted baguette.

Fresh Fennel and Baby Spinach Salad

noreply@blogger.com (Chef Erik) — Thu, 10 Apr 2008 21:38:00 +0000

Fresh Fennel and Baby Spinach Salad

1 fennel bulb sliced thin
1 lb baby spinach
1/2 red onion sliced thin
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
salt and pepper to taste

In a large bowl mix onion, olive oil, and vinegar. Let marinade for 10 minutes. Mix with spinach, fennel, salt, and pepper. This salad can be served immediately or let it marinade for 24 hours so that the flavors infuse together. Make sure to let the onions sit with dressing. This will mellow out the strong raw onion flavor and also turn onions a bright red color. Great for hot summer BBQ!

Vegetable Fried Rice

noreply@blogger.com (Chef Erik) — Sat, 05 Apr 2008 18:16:00 +0000

Vegetable Fried Rice

2 cups day old short grain brown rice
1/2 cup broccoli
1/4 cup sting beans
1/4 cup diced carrot
1/4 cup garden peas
1/4 cup fresh corn
2 garlic cloves smashed
1 inch fresh ginger minced
1/4 cup chopped scallion
1/4 cup toasted sesame oil
salt and pepper to taste

In a hot frying pan add sesame oil, ginger, garlic, and scallion. Saute for 3 minutes or until garlic begins to brown. Add broccoli, carrot, string beans, corn, and peas, saute for 3 minutes. Add brown rice, saute for 5 minutes. Seson with salt and pepper. You can add 1 tbs of tamari for more traditional flavor. Try scrambling an egg for a little more pizzazz. Make sure you use day old rice. It will be dry, that will make it possible for frying.

Quinoa with Yams and Cranberries

noreply@blogger.com (Chef Erik) — Sat, 05 Apr 2008 17:59:00 +0000

Quinoa with Yams and Cranberries

2 cups cooked quinoa cooled
1/2 cup dried cranberries
1/3 cup chopped scallion
1 cup roasted yams small dice
1 tbs orange zest
1/4 cup extra virgin olive oil
salt and pepper to taste

In a large bowl mix all the ingredients. Season with salt and pepper to taste. This makes a great side dish for a number of meals. For a little twist you can add golden raisins, toasted almonds, or roasted pear. Let me know how it turns out.

"Hey Mom! Look At Me!"

noreply@blogger.com (Chef Erik) — Thu, 03 Apr 2008 20:39:00 +0000

"As a health food store with a fairly large deli, we wanted people to be able to experience many different types of foods and still keep it healthy," Kralyevich said. "Thanks to our chef, Erik, he is the creative genius when it comes to inventing many varieties of foods. And it sure seems like the customers really enjoy it because they keep coming back, so he must be doing something right."
Erik Laracuente, the chef, also has had a hand in the health food business for many years. For seven years he was the chef at Café Metro in Denville. Prior to that he worked as a chef in two different health food places in Ridgewood and had his own business cooking health foods for families.
"All I have ever cooked is health foods since I was 18 years old," Laracuente said. "I love it here, and I have the freedom to be very creative and to create an endless variety of dishes." Click here to read the whole article.