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

I love spring in Michigan. During the first warm days, it seems that all of us are happy and celebrating the arrival of the earth’s transition as it awakes from its long winter slumber. Delicate flowering buds suddenly appear on trees which looked dormant only days earlier and bright green shoots begin to push through the soil as they reach for the sunlight.

For those of us who love to cook, these signs of spring let us know that soon the farmers are beginning to show up at the markets with the first of many tender harvests.

Like precious gems, the first baby greens, sweet and succulent, are quickly snatched up by those of us who treasure the flavors and textures which only occur this time of year.

Certified Organic Farmer Don Cinzori of Cinzori Farms in Ceresco, Michigan, has become a good friend over the years. This Spring Equinox week, his booth is my first stop at the Royal Oak Farmers Market, where I quickly survey his stall which is full of baby greens and a variety of potatoes, radishes and onions from the root cellar.

He directs me toward his wheat grass and soil-grown sweet pea sprouts–a sign that Michigan pea season is almost here

There are three kinds of peas commonly found in the local markets:  Sugar Snaps, Snow Peas and English Sweet Peas.  Sadly, the English peas are grown less because it is inconvenient to shell them and it seems to take forever to get enough for one or two people.  Thus, most of our experiences are canned, frozen or dried split peas.  To add insult to injury, when we finely muster up the courage to shell some peas, they come from a grocery store and were harvested at least a week or two before.

To appreciate the magnificience of fresh peas, grow your own or buy them from a local farmer, like Don Cinzori (Know your farmer, know your food!), who has brought them ripe and fresh to market that morning.  Cook as soon as possible, as the the sugars in peas turn into starch only hours after they have been picked.

This versatile legume can be prepared in so many ways that there is no possibility for boredom: fresh pea soups, in salads, sauteed with other vegetables, in whole grain pilafs and pulaos as well as in pasta dishes.  The recipe below is a little different and highlights the green flavor of the peas with fresh Indian spices and rich flavor of Lacinato kale.  Easy to prepare with simple spicing, a sure crowd pleaser!

Kale Wrapped English Peas

Serves 4

1 teaspoon coconut oil

½  teaspoon cumin seeds

2 teaspoons ginger root, minced

1 teaspoon green chile, minced

1 tablespoon cilantro, minced

½ cup sweet onions, minced

½ teaspoon curry powder

1 tablespoon lime juice

2 tablespoons water

1 ¼ cups English peas, podded

¼ teaspoon sea salt

8 large Lacinato kale leaves, stemmed

½ teaspoon ume plum vinegar

In a small sauce pan, heat the coconut oil on medium high and cook the cumin seeds until they start to brown,  Add ginger, chile, cilantro, onions and curry powder.  Turn down to a simmer, add the lime juice, water, peas and sea salt.  Cover and cook for 10 minutes, stirring periodically then check to see if the peas are soft.  When soft, mash the peas and onions.  Separate into eight portions, place a portion on a kale leaf and roll until the entire leaf is wrapped around.  Carefully place in a steamer and cook for 5 minutes, or until the kale is tender.   Place 2 to 3 drops ume vinegar on top of each. Serve hot.

With the computer revolution, things have changed.  A new generation stores many of their books and recipes on their hard-drives, not their shelves.  Tens of thousands of recipes can be found online with the click of a mouse.  I have a Twitter Feed which allows me to share vegan recipes from the world-wide-web with my followers on a daily basis.

Many individual online recipes stand alone, without connection to their cultural background or the inspirations which influenced the chefs who created them.  It is different with an ebook, which is the entire book presented the way the author intended it.  I now offer my cookbook, Vegetarian Traditions, in an Ebook edition allowing me to share the most popular dishes from Inn Season Cafe anywhere in the world.  Some of the available formats are below.

Vegetarian Traditions Kindle Edition

Barnes & Noble Nook Edition

iTunes iBook Edition

Adobe Digital Editions/Sony Reader

One of the timeless Inn Season Cafe recipes was Carrot Cashew Soup–still a favorite at the Royal Oak, Michigan cafe.  Warm root-vegetable soups in the winter can be a transcending experience, lifting us into a place of healing comfort.

My earliest memories of carrots are of my father helping me to grasp scraggly green tops jutting out of the ground and pulling them to discover the bright orange tuber.  As a toddler, my father’s assistance was necessary, but I soon perfected the technique and all the carrots were harvested whether ready or not. This didn’t bother him at all; perhaps he sensed the budding of my life-long relationship to vegetables.

Carrots are quite versatile, but often under-rated. They can be eaten raw or juiced for a vitalizing drink. They can be used in salads, soups and desserts, in addition to adding sweetness and substance to a multitude of vegetable dishes. I even use pureed carrots as a base for salad dressings, sauces and in a number of dessert dishes, not the least of which is carrot cake.

Carrot Cashew Soup reveals the venerable carrot as an excellent base for a soup. When mixed with cashews and blended, it becomes a melt-in-your-mouth cream soup. Best of all–it is so easy to prepare!

Carrot Cashew Soup

Serves 6

3 cups carrots, peeled and coarsely chopped

1 teaspoon garlic, minced

1 cup celery, chopped

1/2 cup red onions,chopped

1 bay leaf

2 tablespoons Dijon mustard

1 tablespoon dill weed, chopped

1/4 teaspoon fresh ground black pepper

1/4 teaspoon fresh ground white pepper

1 tablespoon tamari

1 teaspoon sea salt

1/2 cup red bell peppers, chopped

1/4 teaspoon ground nutmeg

1 cup raw cashews

5 cups water

1/2 cup parsley leaves, finely chopped

Preheat oven to 400 F. Mix all ingredients, except water and parsley. Transfer to a large casserole or roasting dish. Cover and bake for one hour. Allow to cool, add 1 cup water and puree in a blender until smooth. Transfer to a soup pot, add remaining 4 cups of water, stir, reheat and simmer for 10 minutes uncovered. Serve hot and top with a sprinkle of chopped parsley in each bowl.

Recipe from the cookbook: Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe

By George Vutetakis

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.

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!

On Monday, October 17, Inn Season Cafe owners, Nick Raftis and Thomas Lasher, will host an open house to celebrate  30 years of providing the Detroit area with fresh, unadulterated, farm to table, fine vegetarian cuisine.

I will join founding owners, Maggie O’Meara and John Armstrong, at the cafe between 6pm and 10pm for this free, festive event with food, wine and song.

As part of the month-long anniversary celebration, the cafe will give away cupcakes and other goodies.

For more information check out www.theinnseasoncafe.com.

You will also be able to purchase my cookbook Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe

…and I will be there to sign your book!

Read The Inn Season Cafe Story

Click Here!

30 Years Of Inn Season Cafe In Pictures

Click Here!

Photo gallery from the 30th Anniversary open house

October 17, 2011

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.

Traveling east, through amber waves of grain, to Lincoln, Nebraska, on our San Diego to Detroit restaurant tour, my wife Sara and I marveled as the Rocky Mountains disappeared into the ground and flattened into the Great Plains of the mid-west.

We pulled into the historic Haymarket District of Lincoln, where the old rail and distribution system has been largely bypassed by 21st century modernization.

Over a century ago, way stations for the railroad system, which distributed grains, produce and farm products, were set up from coast to coast. These stations became distribution centers and agricultural hubs, standing out like sparkling jewels in corn and wheat fields when there was little else around.  Eventually, these became the urban centers, which were integral components for the westward expansion of America’s commodity food system. Thanks to local efforts, many of the magnificent edifices from the late 19th and early 20th century are preserved and now function as cultural centers of the community.

In one of those old warehouse structures stands Maggie’s Vegetarian Cafe–an all-natural, from-scratch cafe using local and organic ingredients whenever possible.   It is very casual and charming with down-to-earth sensibility.

Owner Maggie Pleskac was in the kitchen and made our Spicy Hummus Wrap and Unfried Falafel Wrap, which we found to be filling and delicious with noticeably fresh ingredients.

On the walls were pictures of the local farmers who supply the cafe–Maggie told us which one provided each part of the sandwiches.  We left with renewed energy from a simple, yet satiating, meal and felt good about supporting a business that reveres the local farmers, who I view as the true heroes of the modern food revolution.

Omaha was our next stop.  This city still has many of the mansions and magnificent structures from the early 20th century.  Reminiscent of the elegant neighborhoods populated by the auto-barons of Detroit, these were the homes of cattle barons.  Omaha was one of the capitals of the early factory farming industry in America.

Ironically, McFosters Natural Kind Cafe is at the edge of this neighborhood.  The building looks like an old Tudor-style home, but was originally Skip’s Skelly Gas Station, one of the original service stations on the old Lincoln Highway.  Now re-incarnated as a natural foods restaurant, it fuels visitors with freshly-prepared food.  Although they serve seafood and free-range chicken, it reminded me of the old-school vegetarian cafes–down to earth, funky and colorful, with an expansive, but uncomplicated, menu.  Unfortunately, we had filled ourselves in Lincoln, so a salad and carrot juice were all we could manage–both were fresh and flavorful.  We hope to travel through Omaha again–this time with empty stomachs.

Our appetites returned that evening as we pulled into Iowa City, Iowa, a college town with a number of veg choices.  We chose The Red Avocado, an upscale, yet cozy, vegan restaurant in the lower level of a house near the university.  We began with a Cilantro-White Bean Dip garnished with toasted pepitas and fresh baked flatbread (check out my version of the recipe below).

This was followed by a Corn-Mushroom Soup which was creamy and savory.  Our first entree was Corn Cakes with Shiitake Mushrooms and Tofu, a beautifully prepared dish with excellent flavors and textures.

Second was Gnocchi, properly light and fluffy–unfortunately, it was swimming in tomato sauce. Dessert was a chocolate truffle which we took to go because the restaurant was closing. Later, we discovered this to be the weak-link in the meal; however, the rest of the experience, including the great service, overcame any disappointment.  This was one of our favorite meals of the entire trip.

Click Here For Video!

The heartlands of Nebraska and Iowa were a pleasant surprise.  We were heartened  to see the passion and commitment for local and organic foods as well as a relative abundance of plant-based options.

Next, in our quest to discover the state of the veg union, we visit a raw, culinary treasure in Downer’s Grove, Illinois.

Inspired by the Cilantro-White Bean appetizer at The Red Avocado in Iowa City, I created my own version to celebrate the heartlands of America and those good people who are making a difference.

White Bean Cilantro Dip

Click here for the recipe!

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

In May, 2010, I released my cookbook, Vegetarian Traditions. The following 10 months, I traveled from San Diego to Michigan a number of times for events, book signings and cooking demonstrations–short trips which barely gave me time to catch my breath.  My wife, Sara, and I decided to spend the summer of 2011 in the Detroit area, allowing us to do events every week, catch up with old friends and take part in community activities.  What I discovered was exciting!

Michigan, as a whole, is in a heavy state–consistently near the top of the charts for the most overweight, even though it is one of the top agriculture producers with farming being the second largest industry.  I was always troubled by the obesity since there is so much fresh produce available in the numerous farmers markets, road side stands, grocery and produce stores, all carrying the amazing Michigan bounty.  However, this summer, I felt change in the air.

We kicked off our Michigan summer with a cooking class on Mackinac Island during their Lilac Festival.  Although the natural beauty of Mackinac Island is dazzling, the tourists always seemed to be disconnected with what they ate. Food on the island is solely for entertainment purposes–fudge, candy and restaurant cuisine prepared for taste and presentation.  This trip was different.  Not only did they invite me, a vegan, health-oriented chef, to do a demonstration in the community center, but the local chefs and residents seemed to be yearning for change towards a better and healthier cuisine.  This was evident, not only through what I was told, but also on the restaurant menus.  Mackinac Island has not lost its status of being the fudge capital of Michigan, continuing to use more sugar than anywhere else in the state—but, Rome was not built in a day.

My next surprise was when I was invited to teach a class in Wyandotte.  This is in the “down-river” area of Michigan’s very industrial community with hard working, blue collar folks.  Imagine my surprise when I discovered the class was sold out.  In a charming health food store, Total Health Foods in Wyandotte’s historic downtown area, the impressive crowd was eager to learn and discover as much as they could about healthy food and cooking. The down-river experience didn’t stop there.  I was invited to pass out Inn Season Cafe’s Brown Rice Salad and sell my book in three areas which are not synonymous with vegetarian lifestyles:  Allen Park, Shelby Township and Warren.  All of these events were organized and run by the optimistic and high energy Mary Ann Demo.

Allen Park, a down-river community where the Detroit Lions practice in the summer months, is a wholesome, unassuming town and, much like Wyandotte, many of the residents worked for the auto industry or one of the other numerous plants in the area.  The farmers market was set up in a parking lot close to the downtown area.  It was quiet and may take a while to catch on, but at least Mary Ann and the Allen Park residents are making the effort and it is a good place to spend a Friday afternnoon.

The relatively new Warren Farmers Market is housed in the Warren Town Center, a wonderful facility with pavilions, a wading pool and an interactive fountain located near the GM Tech Center.  This busy market had farmers selling Indian lauki (calabash) squash, purslane and amaranth in addition to a robust presentation of the usual Michigan bounty.

The Shelby Township Farmers Market is located on the historic Packard Automotive Proving Grounds, a beautiful property with buildings designed by famed architect Albert Kahn.

Although the day I participated was unusually hot, many local residents braved the heat to purchase fresh, local produce.  One of the farmers was selling a succulent and very sweet watermelon in addition to an impressive selection of Michigan produce–the perfect antidote for the heat.

I was really excited to see several Detroit urban farmers at the historic Eastern Market, the nurturing core of Detroit’s urban expansion since 1841. Brother Nature and Grown in Detroit, just to name a couple, feature an impressive variety of fresh-picked produce from local gardens. In addition, Randy Hampshire of Hampshire Farms, is still the certified organic anchor here, selling grains, beans and breads–not to mention his fresh ground cornmeal.

The Royal Oak Farmers Market and the Birmingham Farmers Market, the two I frequent the most, were busier than I ever remember.  The Royal Oak Market is located within blocks of my former restaurant, Inn Season Cafe, where we sponsored the first organic farmers back in 1990.  Today, certified organic farms, such as Cinzori Farms, Hampshire Farms and Maple Creek Farm, anchor the organic presence, providing some of the best produce in the area and often feature unique heirloom varieties.

Cousin Don Hobson has worked tirelessly to make the Birmingham Market a success.  A wonderful addition to a beautiful city, it has become a must-do on Sunday for many of the local residents.  In addition to a wonderful organic presence, including Nature’s Pace Organics and Blue Water Organics, the market highlights numerous vendors with local hand-crafted products.  These two markets are great for finding vegetable treasures to make everyday meals an event!

So, as my summer trip comes to a close, I leave feeling that Michiganders are now riding the crest of the modern food revolution–actively incorporating healthy changes into their lives.  I am pleased that my book is now in the kitchens of so many on that path to change.  Sara and I feel an even stronger connection to our home state as we have come to appreciate how rich Michigan is with the incredible farmers markets, wonderful restaurants like Inn Season Cafe and The Cacao Tree and the best corn, cherries, blueberries, peaches, heirloom tomatoes, potatoes, kale–just to mention a few!

Our last Summer hurrah will be the Food Is Medicine event at the Wellness Training Institute with Dr. Michael Dangovian, an integrative cardiologist who combines modern cardiology with a Yoga-based stress-reducing program.  Late September is the peak of the Michigan harvest and I will showcase foods from local farmers while demonstrating how easy it is to add these gastronomical treasures to any home repertoire.

Book update:  Vegetarian Traditions is now available to purchase at the Birmingham Wellness Institute in their new location in the Birmingham Triangle District  and Essence On Main in Clarkston.

A Market Inspired Recipe:

Big smiles and bright faces greeted me as I approached the Green Tops booth at the Birmingham Farmers Market.  This is what the high school students participating in the farmers market program at the Baldwin Center in Pontiac call their self-grown produce business.  I was pleasantly surprised to find Asian long beans on their table and bought all of them.  My first experience with this type of bean was in India, but soon discovered this is a favorite type of green bean throughout Asia.  They have a nutty flavor, are tender when cooked and only need trimming every foot or so–a real prep bonus!

Asian Long Beans in Tahini Sauce

Serves 4
2 teaspoons extra virgin olive oil

½ teaspoon garlic, minced

1 cup sweet onions, thinly sliced

3 cups Asian long beans, trimmed into 4 inch long sections and steamed

1 ½ cups cooked garbanzo beans¼ cup tahini (sesame butter)

2 tablespoons lemon juice

1 ½ cups water

½ teaspoon sea salt
In a skillet on medium heat, cook olive oil, garlic and onions until clear.  Add long beans, garbanzos, tahini, lemon juice, water and sea salt. Turn down to low heat, cover and simmer for 10 minutes.  Serve hot.
Note:  Green beans may be substituted if long beans are not available.

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!

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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

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The atmosphere, although intimidating to a young man, was fascinating.   I was entranced by this labyrinthine food system and wanted to learn more about it.  Eastern Market has been the culinary soul of Detroit since it began in 1841 on Cadillac Square.  It was moved to its current location in 1891, the former Civil War parade grounds where General Grant and Colonel Custer marched their armies.  This was also part of an Indian burial site and one of the avenues to Canada for the Underground Railroad.

Over the decades, markets evolve.  In the 70’s, Eastern Market was very different than it is today–a meat packing center with wholesale produce surrounding the public sheds and rough and tumble workers barking out orders, often in Italian.

Warehouse carts (like the ones Restoration Hardware sells today as period coffee tables) stacked with wood crates full of produce, were noisily pushed down the streets.  It was an era before pre-packaging, shrink-wrapping and frozen foods; orders and receipts were hand-written; all telephones had the same ring and chains rattled on manual warehouse door-lifts.

Wafting through the air were the intoxicating smells of spices from Rafal Spice Company, nuts roasting at Germack Pistachio Company and Rocky Peanut Company intermingled with hops cooking in the Stroh’s Brewery nearby.  Farmers came from all over the Midwest to sell in the public stalls and most commercial business had been conducted by 7 am.

For 170 years,  Eastern Market has nourished millions of people while maintaining its status as a cultural treasure.  Until recently, the surrounding neighborhoods were full of homes mixed in with industrial sites.  Since the decline of manufacturing, many residential neighborhoods of Detroit, especially around the Eastern Market, have suffered from decades of abandonment and dilapidation.  Open fields are dotted with worn structures where bustling neighborhoods once stood, making the entrance to the market somewhat dramatic.

In the last few years, the market has embraced the modern food revolution and is redefining what a market means to a city.  Once again, it has become the heart of Detroit, pulsing with nourishing energy and showcasing urban farming, certified organic farms, such as Hampshire Farms as well as the usual commercial farms.  The meat packing and wholesale vegetable houses have mostly given way to warehouse operations of dried and frozen goods, restaurants, urban living and public markets–a vibrant community, revitalizing the market for a new generation.

Every Saturday, year round, an estimated 40,000 people flock to the market and the farmers market in the sheds is also open on Tuesdays.

Recently, I recorded much of what makes Eastern Market unique.  It is a must-stop destination when visiting or living in the Metro Detroit area.  Join the party!

I planned my current book tour in Michigan to span most of the summer,  so my wife, Sara, and I made the decision to drive from San Diego to Detroit–stopping in veg restaurants the entire distance.  Every chef fantasizes about doing this, but most of us don’t get the opportunity because we’re so busy.  Because of time limitations, we had to pick and choose restaurant destinations, sacrificing key veg cities, such as Los Angeles, Portland, Seattle and New York–but this was not to be a contest. It was also a chance to experience how veg awareness has been developing outside of the big cities… Read entire intro

First Leg in Arizona

The departure day arrived and, with the SUV packed to the brim with everything needed for a book tour and food demonstrations, we headed east on US 8. Our first stop was Natures Express in Yuma, Arizona. This is vegan fast food in a Mexican border town, an area full of desert ranches and meat eaters. While their focus is fast food variations on meat dishes, it was a positive experience. We ordered two sandwiches, first the lentil burger with mushrooms, which had good texture, but a plain flavor–it could benefit from some Mediterranean or Middle Eastern spicing. Second was the “South of the Border” burger with their Chick-un patty. This sandwich had all the flavor and spiciness one would expect from a town near the border and we really enjoyed it. We were very grateful for this vegan sustenance in the middle of vegetarian nowhere, which propelled us all the way to Phoenix.

The next day we headed to Fresh Mint in Scottsdale, an unassuming cafe in a tidy little strip mall. Knowing we were to eat at two restaurants in Scottsdale, we ordered lightly and shared both dishes. We ordered the Cucumber Rolls filled with tofu, raw matchstick vegetables and fresh mint leaves. This was presented with a flavorful peanut dipping sauce. The beautiful presentation and bright flavors of the raw vegetables and mint were perfectly complimented by the peanut sauce.

We followed it with Kung Pao Soy Chicken, a traditionally flavored dish nicely supported by brown rice and assorted steamed vegetables. According to owner Mai Ly, the beautiful presentations and delicious flavors were inspired by Buddhist vegetarian traditions. The entire experience was wonderful and Mai Ly and her husband Michael Beck, impressed us with their charm and wit.

Still in Scottsdale, our veg quest led us to Chakra4 Organic Herb & Tea House.

As soon as we entered, the smell of herbs enveloped us and the serene and healing atmosphere immediately put us at ease–I half expected a shoulder massage as I perused the menu. We started the meal with their refreshing herbal iced tea of the day, followed by a Raw-vacado plate–a delicious nut-based avocado guacamole served with raw marinated crudite vegetables.

Next came the Veggie-Dilla, a vegan vegetable quesadilla with fresh vegetables, pinto beans and raw underpinnings of sun dried tomato-nut cheese. This was accompanied by a Chipotle salsa and a green salad–our favorite dish of the journey so far. The fresh-local-organic connection was obvious and the vitality of the dishes exploded on the palate in waves of delicious flavors. To top it off, we ordered a slice of Chocolate Ganache Pie for the road. Sara was so taken with its rich flavor and creamy texture, I barely had a chance to start the car before it was gone. The food at Chakra4 was provocative and satiated all the senses. If I were within a hundred miles, this would be a worthy detour. We breathed a sigh of relief, knowing we had several hours to muster up an appetite for our next culinary stop in Sedona.

This first leg of the tour was inspiring. We were beginning to see that a shift had occurred in public perceptions and awareness. On a small scale, vegan restaurants are gaining mainstream acceptance and adding new dimensions of flavor and health to local restaurant scenes.

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Please check out the next installment where we experience the best of Sedona, Arizona.

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

For the entire travelblog click here…

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

My first  encounter with lamb’s quarters was in 1971 during a trip to Crete where my aunt was using it in place of spinach in Spanikoptia and in her delicious horta (boiled greens).  I immediately fell in love with the buttery texture of the leaves and looked for it in markets for years afterward.  The next time it was on my plate, a banana leaf plate at that, was in rural India at my friends Pranava and Vanamali’s home.  She had made an unforgettable spinach-style dish using it.  Eventually, I began seeing it in farm stalls at local markets and began using it extensively in rice, sags, shaks, palaks, savories, raitas, breads and dahls.

Two types of Lamb’s quarters are usually sold at the farmers markets; the first is a green variety which farmers routinely treat as weeds and the second is Magenta Spreen, originally from India and often found in heirloom seed catalogs.  They can be found at the markets near the amaranth, red orach and kale.  I have been buying it in San Diego from Suzies Farm, mostly at the Hillcrest Farmers Market and the Little Italy Mercato.  It is best to purchase certified organic because the lamb’s quarters the normally very positive nutrient absorption in this plant makes it a repository for chemicals and toxins leached from the soil.

 

Last week, I was inspired to create an Indian-style dinner with my Hillcrest Farmers Market bounty of vegetables and grains.  The menu included the  Bolivian Red Quinoa I had purchased from Michelle at Conscious Cookery,  Lamb’s Quarters and Coconut Subji and Asparagus, Carrot and Red Onion Curry–there were no left-overs!

Bolivian Red Quinoa

2 cups water
1 teaspoon coconut oil
1 bay leaf
¼ teaspoon turmeric
1 two-inch cinnamon stick
1 teaspoon sea salt
1 cup Bolivian red quinoa, rinsed

In a 2 quart sauce pan on medium-high heat, cook water, oil, bay leaf, turmeric, cinnamon and sea salt until the water boils. Add the quinoa, bring to a boil, then turn down to a low simmer and cover.  Cook for 15 minutes, turn off the heat and reserve until ready to serve.

I wash the lambsquarters, carefully removing the larger stems.  Then peel the white spring onions assemble the remaining ingredients. One of the secrets for preparing Indian food is to assemble all the ingredients in little bowls and plates in order to cook with proper timing and technique. This subji has a buttery texture which is accentuated with the delicate crunch of cashew nuts.  Its enchanting mild flavor and texture wonderfully compliments the red quinoa.

Lamb’s Quarters and Coconut Subji

2 teaspoons coconut oil
½  teaspoon black mustard seeds
½ teaspoon cumin seeds
1 tablespoon ginger root, minced
1 teaspoon green chile, minced
1 cup spring onions, chopped
1 cup raw whole cashews
4 cups lamb’s quarters, stemmed
1 ½ tablespoons lime juice
½ teaspoon sea salt
½ cup organic coconut milk

Heat oil in saute pan on medium-high heat.   Add mustard and cumin seeds and cook until the mustard seeds start to pop.  Stir in ginger root and chile, then add the onions and cover.  After 30 seconds, stir in the cashews and cook for 30 seconds.  Add the lamb’s quarters, lime juice and salt, cover and turn heat to low.  Cook until the lambs quarters are tender then add the coconut milk and cook for another minute.  Serve hot.

This week, Sage Mountain Farm had beautiful fresh asparagus, heirloom multi-colored carrots and sweet spring onions. Asparagus is another springtime super food.  With so many micro-nutrient infused foods available at this time of year, it is a boost Mother Nature gives us to re-energize the body after the winter dormancy.  This dish is full of color and beautifully enhanced by the energizing spices. Served with the Red Quinoa and Lamb’s quarters and Coconut Subji, it adds color and flavor to the meal.  Both dishes have onions, but they are different, stimulating and very mild this time of year.

Asparagus, Carrot and Red Onion Curry

1 teaspoon coconut oil
½ teaspoon cumin seeds
¼ teaspoon crushed red pepper
1 tablespoon ginger root, minced
¼ teaspoon turmeric powder
1 ½ cups red spring onions, diced
2 cups carrots, sliced into ¼ inch thick rounds
1 teaspoon curry powder
½ cup water
1 tablespoon lemon juice
2 cups asparagus cut into 2 inch sections
½ teaspoon sea salt
½ cup cilantro leaves, coarsely chopped 

In a 12 inch skillet on medium high heat, cook the oil and cumin seeds until they start to brown.  Add the red pepper, ginger root, turmeric, onions, carrots and curry then turn down to low heat and cover.  After 30 seconds, add the water.  Cook for 5 minutes until the water is cooked out.  Add the lemon, asparagus and sea salt then cover and cook for another 5 minutes until the asparagus is tender.   Add cilantro and serve right away.

 

 

When I was in Michigan recently,  I participated in events ranging from cooking demonstrations and classes to lively talks about how food is medicine.  After all the work was done, my favorite past-time was hanging out with the organic farmers in the local farmers markets.

One of my more memorable stops was at the historic Eastern Market in Detroit, which is in the midst of a revival due to recent restorations and an explosion of interest in local, farm grown foods.  On this early spring day in April, the market was teaming with people buying food for the week ahead. 

The chatter between the farmers and shoppers was accompanied by music from talented musicians scattered throughout the market.  It was exciting to see the market still thriving as the heart-center of the Detroit food chain.

While there, I was thrilled to see my old friends Randy and Shirley Hampshire of Hampshire Farms in Kingston, Michigan.  Hampshire Farms was one of the original farms which participated in the Inn Season Organic Growers booth at the Royal Oak Farmers Market in 1990 and 1991.

They have been at the forefront in the push for more certified organic farming in the Midwest region, a breed of farmers who I consider to be the real heroes of the modern food revolution.

Join me as I walk through the market, talk with Randy Hampshire and look at some of the market’s incredible produce.

I encourage you to visit this landmark, which is open every Saturday, and participate in the timeless grandeur of our local fresh food system. Take a look at a video of my visit and hear Randy speak about his extraordinary products.

 

 

 

The Italian word pesto is often used to describe a combination of ground garlic, basil and pine nuts, although the preparation method of grinding ingredients into a paste is universal and cross-cultural.  Ever since man discovered how to grind and pound food products with stone and wood, this method has been employed in traditional cuisines around the world to create sauces, condiments, bases and pastes which enhance flavor profiles. Every culture put their stamp on the method with the common denominator being a mortar and pestle or grinding stone and it is a superb way to add a savory and flavorful edge to a dish without frying or grilling.

A Sicilian version is pesto rosso which substitutes almonds for pine nuts and adds tomatoes with less basil.  In Mediterranean France, a cold sauce made from garlic, basil and olive oil is the base for the much-acclaimed pistou soup in Provence.

In India, I watched cooks deftly handle a flat grindstone with a rectangular pestle to create intensely flavored mint chutneys, robust masala pastes and pesto-like fillings for a variety of breads and savories.  The grinding stones would absorb the right amount of moisture and unique flavors would be developed by the grinding action.  I was so enamored by the amazing quality of these preparations that I carried two of these heavy stones home on a flight.

Central and South American cuisines have a long history of grinding spices, pastes and mole bases using a metate or mealing stone. Chimichurri sauce is one of the well known sauces to use this method.  One can imagine my pesto recipe being made on a metate grindstone in an adobe kitchen a hundred years ago.  Nutty toasted pepitas with crushed garlic, freshly squeezed lime juice, brightly flavored cilantro and smokey fire-roasted poblano chiles provocatively meld together to create an explosion of flavor in any dish that it is served with.  I particularly like it as a foil to corn dishes and often pair it with Quinoa-Corn Arepas and Chocolate Cherry Salsa from my cookbook Vegetarian Traditions.  The bright flavor of the pesto is the perfect companion to the natural sweetness of the corn and deep, dark anti-oxidant-rich salsa.

Today, I often make pesto with a food processor, which is a compromise for the sake of modern efficiency.  However, if you have a metate, or mortar & pestle and a little extra time, I encourage you to use it–not just for the earthly connection and romance of hand-working one’s food, but also for the flavor.

This easy-to-prepare recipe works well in sandwiches, as a mezzes-style dip, a quesadilla filling or a layer in a tortilla casserole.

Pepita & Fire Roasted Poblano Pesto

1/2 cup pepitas, toasted
1 cup cilantro leaves, chopped
1 1/2 tablespoons fresh lime juice
2 teaspoons olive oil
1/2 teaspoon garlic, minced
1/4 teaspoon sea salt
1 poblano chile, fire roasted, stemmed and seeded

In a food processor, grind pepitas to a meal, add all pesto ingredients and pulse to a coarse consistency.  Store in an air-tight container and keep refrigerated.