The Natural Epicurean Blog

Internship Opportunity

2009-08-02T00:43:00.000-05:00

Hello Dear Friends,

Tina Brackins is leading up the kitchen at the Amala Foundation's Global Youth Peace Summit and would love some some macro company! This is a great opportunity to gain internship hours, work with a service-oriented community, international youth, and to enjoy a natural setting as well.

About Global Youth Peace Summit:GYPS is a week long camp for international and American youth. Teens are taught community, leadership, and non-violent communication skills at a rural camp outside of Wimberly, TX.

More info on the summit:http://www.amalafoundation.org/gyps.html...and the Amala Foundation: http://www.amalafoundation.org/amala.html

NE Internship hours or Assisting Hours Credit:

Hours are available August 1-6 helping coordinate food donationsand/or in the kitchen August 7-16. Shifts available are breakfast (for 100), or dinner (for about 60). Meals will be vegan and macro-based (good minerals!) You would be in the kitchen with Tina Brackins and at least 2 other volunteers. You are welcome to come for anywhere from 1 or 2 days to all week. Volunteers housed in a community cabin, are fed 3 meals daily and have access to the camp for swimming, hiking, etc.

Please call Tina if you have questions or would like to help out. Amala is having an informational meeting next week also.

Many thanks,
Tina Brackins

Need Inspiration for your Internship?

2009-07-17T15:51:00.005-05:00

Senior student Naomi Perryman is set to graduate this fall. I would like to share a written account of her community involvement these past two years while attending The Natural Epicurean. Naomi is a true inspiration! She is preparing to take a tour of the Northeast and hopefully she will keep us posted on new projects. We will miss you!

Internship at Hands of the Earth Farm
www.handsoftheearth.com
My internship began May 1, 2008 and will end on August 5, 2009. Throughout the internship I camped on the farm and received a small weekly stipend in exchange for an average of 40 hours of work a week. Working at HOTE gave me the firsthand experience of growing organic vegetables, maintaining a CSA program, and selling homegrown produce at the Sustainable Food Center’s farmer’s markets. During the extent of my internship I also got lots of experience teaching different skills involved with organic hand farming to volunteers and fellow employees, which further cemented my knowledge. HOTE also introduced me to many amazing people and the Urban Roots program.

If you have the desire to work at an organic farm it is not hard to do. I started by googling “organic farm internships” which pulled up a very helpful website- http://attra.ncat.org/attra-pub/internships/ - in which I was able to sort through farms by geographic region. It is possible to work on farms all over the world by joining WWOOF or by directly contacting farms. I would recommend choosing a place according to your preferred climate, especially if you’re considering becoming a full time farmer yourself. Marysol Valle, my friend and employer at HOTE, may possibly be seeking interns in the future. Her website is www.handsoftheearth.com, where you can find her contact info and updates on the farm.

Another cool thing that I’ve learned about while farming is CSA, which stands for Community Supported Agriculture. Many small organic farmers choose to do CSA, in which a person can become a member by purchasing a season’s worth of produce up front, thus providing the farmer with the capital to buy seeds and supplies for the vegetables in which the member will soon partake. Joining a CSA ensures that you get the freshest and most local food available and that you have a connection to the source of your food. Eating according to what is available seasonally and locally challenges your cooking creativity and is very rewarding. If you’re interested in becoming a CSA member you can search the Internet for available farms or talk directly to farmers at the Austin farmer’s markets.

The SFC Farmer’s Market at the Triangle
www.sustainablefoodcenter.org
While working at HOTE I have worked this farmer’s market, which is sponsored and run by the Sustainable Food Center, probably 40-50 times. This involves transporting all of the goods from the farm to The Triangle, setting up the farm booth and creating an appetizing display of vegetables, helping customers and answering questions, and then packing everything back up into the truck and heading home.

This market is held on Wednesdays the whole year round except during extreme weather. It is located in the park at the center of a triangle shaped group of condos and businesses where Guadalupe St. meets Lamar Blvd. In summer the market runs from 4pm to 8pm, and at some point in the fall it switches to 3pm-7pm to account for the shorter, colder days. There are a variety of vendors selling vegetables, prepared food and snacks, bread, honey, meat, milk, cheese, eggs, coffee, tea, and fruit, and usually there’s live music. This is a major hot spot for families, kids, and dogs. Farmer’s markets are a great way to meet local farmers and artisans and ask questions about their arts. You can get the low down on all the SFC Farmer’s Markets and check out volunteer opportunities at www.sustainablefoodcenter.org. They’ve got lots of great stuff going on throughout the Austin area.

SFC Farmer’s Market at Republic Square Park
This market is similar to the Triangle market except much bigger and more bustling. It is held every Saturday from 8am-12pm, weather permitting. In spring, winter, and fall it runs from 9am-1pm. I’ve worked around 10-15 of these markets all told. Vendors include the usual suspects times ten, plus those selling pastries, t-shirts, potted plants and ceramics. This is another great way to revel in the Austin community of farmers and small business owners.

WIC Farmer’s Market by the SFC
www.dshs.state.tx.us/wichd/default.shtm
Another program that the SFC set up is weekly farmer’s markets that are held at various WIC offices and recreation centers throughout Austin. WIC stands for “Women Infants Children” and is a state-funded non-profit organization that offers financial assistance with the purchase of certain WIC approved foods and various services to low-income women who are pregnant or have children. Only one farmer is present at each market because there is such a limited amount of customers. The SFC organizes when and where and who. Farmers accept WIC vouchers, food stamps, checks, or cash at these markets, and are often known to mark down their prices to accommodate their customers. Personally I’ve only worked one of these markets, which was 2 hours long. It was cool to talk to the employees at WIC who drifted by and I got to practice speaking Spanish. If you’re interested in WIC check out www.dshs.state.tx.us/wichd/default.shtm

Urban Roots Volunteer Crew Leader
www.youthlaunch.org/programs/urbanroots.php
An offshoot of Youth Launch, Urban Roots is a non-profit organization that teaches leadership skills, community involvement and social justice to high school aged folks through the medium of organic farm internship, activities, field trips and community service. Mike Evans and Max Elliot, the two main supervisors, are both immensely talented in the fields of teaching and farming. Participants must apply, do an interview, and be specially selected to become involved. Each year there are more applicants than there are spaces available. Interns are paid for all of their work and receive a bi-weekly paycheck. This year 18 interns were hired, including 3 that were rehired from the previous year (also the first year of the program) to expand their individual leadership skills by each directing a team of new interns. Urban Roots’ garden occupies a portion of Hands of the Earth Farm while in session from February to mid-August. There are plans for U.R. to expand their operation over the entire farm starting in January of 2010.

As a VCL with Urban Roots I volunteered for 11 weeks of the spring on Saturdays from 8:30am to 12:30 pm. My job was to work with Vivian, one of the ACLs, and her crew of interns, to support her while she stretched her leadership muscles. This gave me the opportunity to be more closely connected with the Urban Roots program and people, which was an immense pleasure. UR brings so much laughter, enthusiasm, and inspiration to the farm, and the transformation that each intern undergoes as they become more confident with the tasks of farming and the less tangible skills imparted by Mike and Max is amazing and moving to witness.

Urban Roots Community Volunteer Days
These are held on various Saturdays throughout the summer season, and usually involve a group of people who may or may not know each other coming out to the farm from within a particular community, such as Whole Foods employees or paralegals. During Community Volunteer Days, first year interns take turns testing their public speaking and leadership skills by directing a team of volunteers, demonstrating farming techniques and guiding them through fieldwork all morning. Volunteers and Interns play team-building games together and are encouraged to discuss their ideas and experiences with each other while they work. By lunch time the farm is much improved from all the extra care and everyone is tired and satisfied. I volunteered at two of these Community Days and would recommend them to anyone who craves a firsthand experience with farming and/or is excited by the amazing things UR is accomplishing. To learn about volunteer opportunities and read more about the program check out www.youthlaunch.org/programs/urbanroots.php. You can also request to be placed on a mailing list to receive notices about Community Volunteer Days or other UR events. You can also check out Urban Roots at their booth at the Farmer’s Market on Saturdays at Republic Square Park throughout the summer until mid-August.

By Naomi Perryman

Graduate Maria Rios presents Enchiladas Potosinas

2009-07-07T10:07:00.008-05:00

Join us every second Wednesday of the month for a free cooking demonstration and lecture at Casa de Luz.
Culinary Program students are required to take a favorite recipe or dish, analyze it based on the Five Transformation Theory, make it healthier, and then present their converted dish to the public. This demonstration is a timed test and the physical culmination of their Culinary Program experience.

Congratualtions Maria and best wishes on more delicious creations!

Enchiladas Potosinas
By Maria Elena Rios
Natural Epicurean Graduate 2009
Red Sauce
Step 1
1 medium organic Kabocha Squash
1 medium organic rutabaga, quartered
1 small organic red beet
2 organic carrots, peeled and cut in large chunks
1 TBS unrefined sea salt, SI recommended

Step 2
1 large organic onion, diced
1 tsp unrefined sea salt
4-6 cloves organic garlic, minced
1 TBS organic expeller pressed sesame oil
2 tsp of cumin
4 tsp Mexican Oregano
4 TBS of umeboshi vinegar

Directions
Step 1
Place the vegetables in the pressure cooker and add water to half the height of the vegetables.

Add salt and cover pressure cooker, bring up to pressure, and cook for 15, minutes.

Remove from heat and let pressure come down. Pour cooked vegetables and broth into a large bowl to cool. When cool, puree vegetables and broth in a food processor or blender. (Do not blend when the vegetables are hot.) Add salt to taste.

Step 2
Warm the sesame oil over a low flame in a large pot. Saute garlic to season the oil. Add the onion. Add enough salt to season the onions well. Keep in mind the overall saltiness of the puree and onions combined. (If too salty, you can adjust later.) Add the herbs to the onion and saute briefly over a medium flame. Add the vegetable puree to the onions and herbs. Cover and bring to a simmer. Do not overcook or the red color will disappear. Add umeboshi vinegar and stir. (If the sauce is too salty, you can use less umeboshi vinegar or substitute rice vinegar.) Set aside.

Enchilada Stuffing
Step 1
Tofu Mayonnaise Recipe
12 ounces organic firm tofu, Mori Nu Brand
½ tsp organic prepared mustard (whole grain or Dijon)
1 tsp organic brown rice vinegar
1 tsp organic lemon juice
¼ cup organic cold-pressed, extra virgin olive oil, or less to reach desired consistency
1 TBS umeboshi vinegar
¾ cup safflower oil or less to reach desired consistency

Step 2
1 ½ lb organic firm tofu, pressed
2 TBS organic unpasteurized white miso
½ cup Tofu Mayonnaise
Juice of 1 lemon (about 2 TBS)
3 leaves of organic kale
4 organic scallions, cut into diamond shape

Directions
Step 1
In a blender, puree tofu until smooth. Add seasoning and puree. Leave the food processor running slowly and pour oil down shoot until thoroughly incorporated. Adjust seasonings to taste. Set aside.

Step 2
Remove stems from kale and cut into small pieces. Soak the leaves in water to remove dirt. Shred leaves finely.

Bring small pot of water to a rolling boil. Quickly blanch kale. Allow to cool. Squeeze out excess water.

Mash tofu in bowl. Add miso, tofu mayonnaise, and lemon juice. Add kale stems, leaves, and scallions. Set aside.

Garnish for Enchiladas
Step 1
½ lb of organic green beans, ends trimmed
2 lb of organic carrots, cut into thick matchsticks
1 organic cauliflower, cut into floret size
3 leaves of lettuce, cut into rings
1 daikon, finely grated or cut

Step 2
Cilantro Green Goddess Dressing
½ pkg Silken firm tofu
2 scallions, chopped
2 tsp rinsed capers
2 TBS organic fresh lemon juice
½ cup of organic fresh parsley, chopped
¼ cup of organic fresh cilantro, chopped
1 TBS of agave nectar
¼ cup of apple cider vinegar
1 clove
1 tsp of vegetarian worsthershire sauce
1 tsp prepared mustard
1 TBS daikon, minced

Directions
Step 1
In boiling water, quickly blanch the beans, carrots, and cauliflower. Be sure not to overcook the vegetables. Set aside to cool.

Cut the lettuce in ring and place in cool water. Set aside.

Pickle the daikon in a little bit of salt. Massage salt until water is released. Set aside.

Step 2
In a blender, combine all the dressing ingredients and blend until smooth and creamy. Set aside.

Assembly of the Enchiladas Potosinas

24 organic corn tortillas
Prepared Red Sauce
Prepared Filling
Blanched Vegetables
Lettuce Rings
Pickled Daikon
Cilantro Green Goddess Dressing

Brush all the tortillas with the safflower oil. In a hot frying pan, place 3 at a time to heat and soften. Dip the tortilla in the red sauce. Fill the tortilla with the prepared stuffing. Do this with all tortillas. Place in the oven to keep warm.

When ready to serve, place 2 at a time on a plate. Cover the lettuce, blanched vegetables, and drizzle cilantro green goddess dressing on top of the vegetables. Serve immediately and enjoy.

Macrobiotics and Miso

2009-04-08T07:04:00.011-05:00

Miso Miso Miso!

Why does the Macrobiotic Diet seem to emphasis miso so much?

spent many years treating atomic bomb victims and Ito at Hiroshima University's Atomic Radioactivity Medical Laboratory. Dr. Ito found that when he fed Miso's health/medicinal benefits are vast. Perhaps one of the most famous miso stories is about a doctor named Shinichiro Akizuki at St. Francis Hospital in Nagasaki during WWII. Dr. Akizukideveloped a theory as to why he and the other medical staff never suffered from the radiation they were exposed to. Miso soup. The staff of the hospital drank it everyday. In 1989 this "miso soup" theory was supported by Dr. Akihiromiso to rats they were 100 to 200 percent less likely to become ill.

Some other healthy qualities of miso include:

It's high in iron, calcium, protein, potassium and B vitamins
Miso aids in digestion. A well-prepared miso soup will also enrich the intestinal flora of healthy bacteria and hence support immunity. You MUST NOT BOIL the miso to obtain these benefits. Simply simmer for a few minutes. This stops the fermentation process so that the miso will not produce gas in your stomach but keeps the healthy bacteria intact
Certain types of cancer (including prostate and breast) are less likely to occur in people who eat miso on a regular basis
It lowers both total blood cholesterol and heart friendly
Miso contains many powerful antioxidants
Since it's high in calcium, miso is a great dairy-free way to prevent osteoporosis

Note: To obtain these health benefits you must be sure you're buying high quality, traditionally made (not chemically produced) miso. When shopping be sure to look for phrases such as organic, traditionally made, naturally aged and be sure that sea salt listed as an ingredient instead of table salt.

Miso can be more than soup! Here are some sites that provide new ways to try out your miso:

Veggies with miso
Dressings, Dips
Even Miso Desserts!

To promote miso and The Natural Epicurean, we recently hosted a miso tasting here in Austin.

Samples included a brown rice, cucumber, avocado, spring onion sushi rolls that were dabbed with miso instead dipping them in soy sauce.

Our quaint but appetizing set up for the miso tasting.

Zucchini and summer squash steamed and grilled with miso.

We hope these health benefits and recipes will help you incorporate miso in your diet but if you should have any additional questions please feel free to email us!

Valentines Bake Sale Pictures

2009-02-16T09:41:00.008-06:00

Thanks to everyone who came out for our Bake Sale and Valentines class this weekend. For those who couldn't make up I've got some pictures worth DROOLING over.

Chocolate Raspberry Crush Love Bites

Mint French Kissed Love Bites

Choco-coconut Bliss Love Bites

Carrot Pecan Love Muffins

Hope to see everyone at our next event!

Valentines Bake Sale!

2009-02-09T21:19:00.007-06:00

I mentioned last post that we're having our annual bake sale this weekend. The menu is set and ready to be doled out unto the masses. Here we go!

Baklava
Petits fours (gluten free) 3 flavors: Chocolate Raspberry, Chocolate Cashew/Coconut, Chocolate Mint

Preview of the petits fours from a school potluck

Hello Dolly Bars
Carrot Pecan Cupcakes with a Cashew Cream Frosting (gluten free)
Cheesecake (gluten free) with your choice of 4 toppings: Chocolate Hazelnut, Blood Orange, Ginger Pineapple, and Blueberry

We're also adding a new savory item:
Spanakopita

As always all items are VEGAN and handmade by students of the school. The sale is at our school located HERE.

Please feel free to stop by, say hi and pick up some treats on Saturday Feb 14th from 10am to 2pm or until we sell out!

Hope to see you there.

Valentines Aphrodisiacs Class

2009-02-05T08:56:00.009-06:00

The Natural Epicurean is holding a speciality cooking class and bake sale on Saturday February the 14th!

APHRODISIACS - COOK TO LOVE, LOVE TO COOK
When: February 14th, 9:00 am - 12:00 pm
Where: Casa de Luz - Cielo Room
Cost: $55.00 for a single attendee and only $27.50 for a friend or family member who enrolls and attends with you. $82.50 per couple.

According to The American Heritage Dictionary, "aphrodisiac" is defined as: adj: Arousing or intensifying sexual desire. noun: Something, such as a drug or food, having such an effect. [Greek aphrodisiakos, from aphrodisia, sexual pleasures, from Aphrodite.]

In this vegan and macrobiotic cooking class, we'll talk in detail about foods that are considered aphrodisiacs, but we'll also explain how presentation, ambiance, good health, and serving our partners affect our ability to arouse, to become aroused, and to fully enjoy this most delightful and precious part of our humanity. And then we'll cook and eat some delightful and sensual food.We explain that "love foods" can be divided into two categories: biochemical aphrodisiacs that have a direct physiological effect on our sex organs and the more important psychophysical group. (After all, there is no sexual organ more important than the mind.)You'll learn to cook a complete meal to delight your Valentine's Day sweetheart and then have the opportunity to taste this exceptional food.

The menu:

Artichokes with Lemon Butter
Porcini Mushroom Soup with Chestnuts
Tempeh Italiano and Toasted Pine Nuts over Seasonal Greens
Risotto Milanese (this is made with saffron)
Maple Roasted Winter Squash with Apples and Fennel
Chocolate Amaretto Mousse with Almond Tuile and Kumquats

After the class you can step outside and purchase some delightful vegan baked goods from our annual bake sale. More on what we'll be serving soon!

free cooking demo, lecture and open house - oh my!

2008-06-09T15:50:00.002-05:00

on the second wednesday of each month, the natural epicurean (located at 1701 toomey road, at casa de luz) hosts a free cooking demonstration from a senior student and a lecture entitled 'how food affects your health and emotions'. past cooking demonstrations have included saag paneer spanakopita, picture perfect pecan pie, the ultimate birthday cake and mochi-rella sticks. it's all vegan, it's all natural and it's usually mindblowingly delicious. recipes are given out during the demo... and did i mention that it's all FREE?

this month's is june 11th and marissa castello, a senior student at the school will be presenting her recipe conversion for 'edamame succotash'. if neither of those words mean anything to you, it's all the more reason to come down and try it out!

you can register/sign up on eventbrite:

http://www.eventbrite.com/org/58452322?s=1

also, rosa, our wonderful student coordinator is starting regular open houses for prospective students interested in checking out the school and getting more information. these open houses will also be on the second wednesday of each month and rosa will be available to answer any of your questions, give you a tour of the campus, introduce you to current students and help you with filling out your application! ;)

austin is wonderful

2008-05-27T12:16:00.002-05:00

... and those of you who aren't blessed enough to live in this amazing city may not realize just how wonderful it is. i've heard time and time again from people who live here how austin is a very 'green' city and virtually 'recession-proof' and well, there's actual data backing up these claims.

in a recent survey/study conducted by popular science magazine, ranking cities on criteria including electricity, transportation, green living and recycling/green perspective, austin ranked in the top ten greenest cities in the united states and the greenest city in texas. austin ranks highest in the recycling/green perspective category with nearly a perfect score. surely, there's room for improvement in other areas, but these issues are actively being addressed by capital metro's efforts for increased ridership and austin energy's greenchoice program.

us news and world reports has also called austin one of the top ten green cities to retire in. these polls put austin in the company of such great cities as portland, chicago, and albuquerque.

austin is also considered by forbes magazine to be one of the top ten most 'recession-proof' cities in the country with its low unemployment rates, affordable housing prices and a growing tech sector.

with all these factors, i couldn't imagine that you'd want to live anywhere else. :)

Register Online for Classes!

2008-05-20T19:35:00.003-05:00

Coming soon, you'll be able to register and pay for Natural Epicurean classes online! I'm working on getting the schedule for the rest of the year up on our Eventbrite site, which you can check out here.

There will be a small fee for signing up for classes through the website, but it's quicker and easier than calling in the office and you can do it 24 hours a day, 7 days a week!

Enjoy!

Student Demo: Saag Paneer Phyllo Bites

2008-05-11T16:23:00.003-05:00

This Wednesday at 6pm, I'll be doing a demonstration before the free lecture on my Saag Paneer Phyllo Bites. This recipe combines the flaky, light pastry of spanakopita with a classic hearty North India saag paneer. Everything will be vegan and everything will be delicious!

Join us and learn how to make this impressive and incredibly easy party appetizer. If the group is small enough, we may even do some hands on work! ;)

For more information on our monthly free cooking demonstration and lectures, visit our website and click on the 'Events' link.

Vacation!

2008-05-01T19:41:00.001-05:00

Rosa (student coordinator) and Winnie (marketing coordinator) will be out of town this week. If you need anything, please contact Karen (outreach and operations coordinator) in the store - (512) 476-2276.

Karen's Promotion

2008-04-15T10:59:00.002-05:00

As of today, Karen Gifford, our wonderful and always helpful store clerk, is now the Operations and Outreach Coordinator. She will be using her years of organizational and community building skills to manage the Natural Epicurean stores (both Casa de Luz and Seton Williamson Good Health Commons locations), develop new community-based volunteer opportunities and in general, do awesome things for the school. Thank you, Karen for all your hard work and we all hope you flourish in this position!

New Website is Up!

2008-04-08T00:34:00.002-05:00

After a recent and unfortunately timed computer crash (are they ever fortunately timed?), I'm back up and running and have made some huge strides. The Natural Epicurean now has a brand spanking new website, complete with an events and class calendar, a cleaner navigation system and a lovely carrot flower banner. Check us out!

www.naturalepicurean.com

Also, please do let me know if there are any errors on the site or if you have a suggestion!

winnie at naturalepicurean dot com

the natural epicurean flickr group

2008-03-24T17:20:00.002-05:00

for more pictures of the lovely foods we make and the lovely people we call students, check out our flickr pool...

http://www.flickr.com/groups/naturalepicurean/

contact me (user name: angelinger) if you'd like to join and contribute some pictures!

Natural Epicurean Tee Shirts!

2008-03-07T10:48:00.006-06:00

They're finally in!

100% Organic Cotton American Apparel tees in both men's and women's sizes! The front sports our lovely "The Natural Epicurean Academy of Culinary Arts" flower logo and the back has our motto - "Better Food for a Better Life".

All current students of the Natural Epicurean receive one for free and can get additional ones for the low low price of $10. They are available to the general public for only $16.

Stop by the store and pick up yours today!

New Cooking with the Five Elements Class

2008-02-26T08:55:00.004-06:00

Dawn and Tina Brackins have developed a new series for the Cooking with the Five Elements Series. Any student who has taken the 5 Elements class, as well as teachers are invited. This class starts this Thursday, February 28th, so if you would like to add your name to the roster call the office or e-mail me at culinary@naturalepicurean.com.

Check out the class descriptions below:

Five Transformation Theory Applied to Your Cooking
This series provides an in-depth review of the 5 Transformations and their movements. We will learn how to harness that energy for your everyday life. Through discussion and group activities, we will cover cooking for each season, cooking for condition, pulling out past accumulations, menu planning, and how to make a smooth transition from season to season. We will incorporate a bit of feng shui and ki gong, too.

French Meadows Summer Camp Work Exchange Program

2008-02-20T17:57:00.002-06:00

Receive internship credit! There are many positions available, please contact Rosa for the application.
For more information about the event, http://www.gomf.macrobiotic.net/gomfcamp/fmsc/index_ns6.html.

The George Ohsawa Macrobiotic Foundation cordially invites you to the 39th Annual French Meadows Summer Camp to be held in the majestic Tahoe National Forest, July 11 - 20, 2008.

The major emphasis of French Meadows Summer Camp is education.
Each day, three sessions--one in the morning and two in the afternoon--are set aside for a lecture, cooking class, or workshop. All sessions encourage participation, dialogue, and questions. At least one session each day is designed specifically for beginners. Join teachers and students from around the world for an exhilarating, outdoor experience like no other:
So far, teachers who have committed to the 2007 camp include Bob Carr, Patrick McCarty (in the photo), Hugh Tinling, Dawn Pallavi, Carl and Julia Ferré, Mike and Maria Chen, Laura Stec, Barb Jurecki-Humphrey, Bhumi Russell, Mary Lore Simmons, Kerry Loeb, Shirley Tung, Bob Ruggles, Patricia Murray, Kaare Bursell, and Lenny Rubin.

Health Spa to Go

2008-02-20T17:46:00.002-06:00

Help Vanessa Vaughan facilitate a “health spa to go” class for a Girl Scouts Program book called "Possibilities" which is given out to over 1,500 girls in the Austin area. This opportunity would involve planning before events and working the day of the event. It would be best if you were available for both dates.

Event Dates Session 1: Sunday, 3/1/08 9am-1pm
Session 2: Sunday, 4/13/08 9am-1pm

Cadette & Senior Girl Scouts
Casa De Luz invites you to discover ways to care for your body and mind with help from students from the Natural Epicurean Academy. Take an introductory yoga class and try out basic stretches and positions. Experiment with unique home remedies and make a facial mask from natural ingredients found in your own home and backyard. Learn to make healthy vegetarian snacks and then chow down on your yummy creations!

Please contact Rosa or Vanessa to get involved.
Vanessa can be reached at travelingnecha@yahoo.com.

Celebrate Green Living at Hostelling International-Austin!

2008-02-14T17:39:00.008-06:00

Vanessa Vaughan is not only a student at the Natural Epicurean but she is also the director of the Hostelling International-Austin. Vanessa has a lot of great projects going on and she has invited the Natural Epicurean to be a part of the Hostel's celebration of green living on Saturday, February 23rd. (See invite below)

We need a couple of students to help represent The Natural Epicurean and promote green living at this local event. Winnie Hsia is organizing this project as part of her internship and she needs help from a couple of students. Travel Foods is on the menu and students who assist will receive Techniques Credit. These are the shifts we need filled:

prep on Friday night, February 22nd, 6-9pm
Demo and represent school at the event on February 23rd from 12:30-3:30

Please contact Winnie at winnie@naturalepicurean.com or Rosa at rosa@naturalepicurean.com for more information.

We hope to see you there!

Several Local Organizations to Join Hostel in Celebration of Environmentally Conscious Lifestyles
Austin, Texas, February 15: For more than 20 years, the Southwest Texas Council of Hostelling International-USA (HI-USA) has provided an economically and environmentally conscious home for tens of thousands of travelers from around the world.

On Saturday, February 23rd from 1 p.m. to 3 p.m., the Southwest Texas Council's HI-Austin hostel will team up with several environmentally-friendly organizations from around the city to celebrate another successful year of green living.

The celebration will be an afternoon filled with delicious organic foods, homegrown music and exhibits extolling sustainable living from organizations like Ecology-Action, TreeFolks, Ten Thousand Villages, Austin CarShare, Austin EcoNetwork and The Natural Epicurean Academy.

Food donated by White Mountain Foods
Music performed by local favorite band "The Lennings".

WHO: Hostelling International-USA, Southwest Texas Council and

local environmental organizations

WHAT: A Celebration of Green Living

WHEN: February 23rd, 1 p.m. to 3 p.m.

WHERE: Hostelling International-Austin, 2200 S. Lakeshore Blvd., Austin

For more information, contact Vanessa Vaughan, Director of HI-Austin, director@hiaustin.org, (512) 444-2294.

ATX Vegan Knitters

2008-02-14T14:38:00.003-06:00

ATX Vegan Knitters

The wonderful employees of Dhaba Joy/Toy Joy have put together a vegan knitting circle right here in Austin! Join the MySpace group and come to the first February meet-up this weekend.

Sunday February 17, 2008
7-9 pm ish
Dhaba Joy
2900 Guadalupe

Bring a friend! We'll have extra needles and yarn if you are a beginner!

What-a-Bake Sale!

2008-02-11T07:45:00.003-06:00

Okay, I have to brag, this Bake Sale was fantastic and excellent. It was truly decadent and rich with Strawberry and Blueberry Tofu Cheesecake and Fluffy Chocolate Cake with Creamy Orange Icing or Chocolate Coconut Mint Icing! Gooey Hello Dolly bars and if you don't know what a hello dolly bar is - you missed out. We had beautiful strawberry tarts, brownies, and cookies too.

I have to give many praises to the students who participated and thank you to Christina Terriquez for her delicious recipes and to be honest, big thanks to myself for organizing it.

Julie Danehy, Maria Rios, Winnie Hsia, Christopher Jolley, Andrea Alchin, Tina Brackins, and Naomi Perryman whipped it up on Friday night at the Kitchen Space. Tina Brackins decorated and garnished on Saturday giving our baked yummies an elegant, beautiful, and enticing presentation to lure in our unsuspecting clients. Winnie and Christopher helped out and boxed it up and sold it to happy customers.

And it worked! This bake sale was very successful and we will be donating a percentage to The Sustainable Food Center and the rest goes towards a movie night for all students of The Natural Epicurean. I will post more info on the date, time, and location of this event.

If you haven't had enough sweets don't forget about the demo on Wednesday, February 13th. Brooke Northcutt will be demonstrating The Ultimate Birthday Cake. Give your fellow student some support and get a free taste and recipe.

So that's the update, we will definitely do it again.

Let there be rice!

2008-02-06T00:09:00.001-06:00

After a whirlwind weekend with Warren Kramer, our little store was depleted of many of our key selling items including, of all things, brown rice! I'm happy to report that we are now fully stocked with your favorites: Field Ripened, Pearl Short Grain, Akitakomachi Short Grain, Rose Medium Grain and Jasmine Long Grain. Stop on by and buy some rice!

Also, our supplier has finally come through with the much requested Dried Lotus Root! I know some of you still have lingering colds, so come on in. We're also fully stocked again in Hokkaido black soybeans and azuki beans, zeni-fu, hato mugi, mochi and your other favorite macrobiotic staples.

1701 Toomey Road
Austin, TX 78705
(512) 476-2276

Casa seeks Volunteers!

2008-01-18T11:27:00.000-06:00

Volunteer Opportunity at Casa on Fridays, 3-9 pm

Friday is India night and the volunteer would be working with Rachel Hedrick. Rachel is a wonderfully creative cook who is more than happy to answer questions and share her knowledge.

We are in need of someone who is friendly, outgoing and able to think on their feet. This volunteer will also have a lot of customer interaction as a Runner (person who delivers plates), Kitchen Prep, and dishwashing, so patience, kindness and ability to take direction (from customers and kitchen staff) is very important. This opportunity to develop into more responsiblilty and a paid position as you gain experience.

If anyone should need further information, please call Natalia at 476-2535 x4.

This could count towards internship hours for Natural Epicurean students and you get free meals at Casa!

Saturday's Potluck

2008-01-14T12:57:00.000-06:00

Thanks to everyone who came to Dawn's place on Saturday! All the food was awesome and the company wasn't so bad either. ;) A couple of people asked me for the recipe for my Butternut Squash phyllo triangles. I'll have to take pictures of the rolling process, but the filling was a simple mix of:

1 medium butternut squash
1/4 cup of thompson raisins
1/4 cup of rice syrup
1 tsp. cinnamon
1 tsp. vanilla extract
1 pinch of dried orange peel
1 pinch of salt

I roasted the butternut squash - cut into large pieces, skin on and after about an hour at 375, they were soft enough to just pull the skin off and mash. Mashed in with all the other ingredients and let cooled before assembling the phyllo triangles. Let me know if you have any questions or want to see how to make phyllo triangles!

Environmental Film Series

2008-01-11T16:14:00.002-06:00

As a new community outreach activity, CLEAN is hosting an environmental film series to educate the public on an array of environmental issues. In 2008 we are partnering with Rice University's Center for the Study of Environment and Society. Through our partnership at Rice, the series stands to bring out students, faculty, and the general public to raise awareness and facilitate discussion about environmental issues.
The purpose of the Environmental Film Festival is to educate Houstonians on environmental issues and what they can do in their day-to-day life to make a difference. Following each screening, a special guest speaker will join us for a for a discussion on topics related to each film.
The environmental problems we face are global, but it only takes a little effort, some thoughtful action and a lot of care to make our community a healthier place for us, our children and future generations.
Click here for our film series brochure.

Slow and Steady Web Improvements

2008-01-09T16:45:00.000-06:00

I don't know how I did it - but I managed to find some free time to work on the Natural Epicurean website. Work is coming along, as the title of this post indicates, slow and steady. I'm changing key pages one at a time to a better navigation, updating calenders, moving around content and cleaning up some formatting issues. If there are any major site glitches, please do let me know so I can resolve them. In the meanwhile, you'll probably see the site change little by little each day over the next couple of weeks. I'm planning to do a major overhaul of the site at the end of this trimester (April) so stay tuned!

NPR and Food Trends for 2008

2008-01-09T15:06:00.003-06:00

Since moving to Austin, I find myself listening to NPR on a daily basis - feeling a bit 'off' if I don't hear Terry Gross promptly at 3pm CST each day. If you live in the area and don't already listen to NPR, tune into 90.5FM from time to time. You won't be disappointed.

Over the past week, there seems to have been a huge surge in news stories and interviews about natural foods, veganism and the cultural movement behind 'real foods'. I was happy to hear a mention of this year being the year that 'vegetarian and locally produced foods will grace more tables' and people would embrace 'exotic grains such as amaranth and quinoa' in Food Trends for 2008.

There was also a fantastic interview with vegan chef power team Isa Chandra Moskowitz and Terry Hope Romero, hosts of the TV cooking show, The Post Punk Kitchen. They've just come out with a new book, Veganomicon: The Ultimate Vegan Cookbook and interviewed with NPR's Liane Hanson over the weekend.

Also, Michael Pollan, one of my favorite writers was on talking about his new book, In Defense of Food. When asked for advise on how to improve health, he offered the sage advice:

Eat food. Not too much. Mostly plants.

Vegetable Orchestra

2008-01-09T09:58:00.002-06:00

... and you thought vegetables were only for eating.

... and we're back!

2008-01-03T10:12:00.001-06:00

The Natural Epicurean store is open again! And the first class of the trimester is tonight at The Kitchen Space! Yay!

Warren Kramer and the January 2008 Schedule

2007-12-19T14:22:00.003-06:00

It's been hectic this holiday season, but the January 2008 schedule is finally up on the website! New updates to the website will happen throughout 2008, so please check it out on a regular basis.

Also, for all you Warren Kramer fans out there, he will be back in Austin from Thursday January 24rd to Tuesday January 29th. If you'd like to schedule a personal consultation, please call the office at 512.476.2276.

He will also be hosting a weekend seminar. Details below...

Planning Your Personal Path to Health
Teacher: Warren Kramer
Location: Casa De Luz, Cielo Room
Date and Time: Friday January 25 7pm - 9pm, Saturday January 26 8am - 9:30pm, Sunday January 27 8am - 7:30pm

It’s all about YOU this weekend. Each participant works on understanding and treating their own condition. It includes a group consultation and action plan for every participant as well as cooking classes on the basic dishes you need to know how to prepare and a lot of general information on how to see and understand your health. Put all of this together for your own wellness plan.

Store Holiday Hours

2007-12-13T16:57:00.001-06:00

Dear Friends,

The Natural Epicurean Macrobiotic Specialty Store will be closed from Monday December 24th until Tuesday January 1st.

We will resume normal business hours on Wednesday January 2nd.

We will be open regular business hours Monday - Friday 12am-7pm and Saturday - Sunday 10am - 7pm from now until Monday December 24th, so please stop by if you need anything.

We wish you and all your loved ones a happy and healthy holiday season!

Cheers,
Winnie

Vegan Networking

2007-12-13T15:02:00.000-06:00

I moved to Austin from New York City about five months ago and I am constantly amazed by the strong sense of community that I feel here. Austin always has a million things going on, but here are a few vegan-specific ones you may enjoy:

Sunday Potluck: a weekly themed vegan potluck, past themes have included gourmet cafeteria foods, fancy hors d'oeuvres and pies!
Vegans Rock Austin!: an excellent resource for all things vegan and vegetarian, they hold their own monthly potlucks and meetups too.
Veggie Speed Dating: having trouble finding a partner that shares your penchant for vegetables? try vegan speed dating! it's a new event they've just started at dhaba joy on guadalupe. a seven course meal and seven single potential partners or new friends to meet? sounds awesome to me.

vegansexuality

2007-12-10T14:34:00.001-06:00

some food for thought: do you choose your romantic partners based on their eating habits? if so, you may be part of a newly named group known as the 'vegansexuals'.

Potts, who coined the term vegansexuality, says the “negative response of omnivores” to her study has surprised her. Even some fellow animal lovers question the wisdom of vegansexuality. A blog for People for the Ethical Treatment of Animals noted that sleeping with only fellow vegans means forgoing the opportunity to turn carnivores into vegans by the most powerful recruiting tool available — sex.
PETA’s founder and president, Ingrid Newkirk, agrees that vegans smell fresher. (“There’s science to prove it,” she says.) But Newkirk is all about the recruiting, even if it means one convert at a time. “When my staff members come to me and say: ‘Guess what? My boyfriend, now he’s a vegan,’ I say, half-jokingly: ‘Well, it is time to ditch him and get another. You’ve done your work; move on.’ ”

Paul Pitchford in Austin!

2007-12-07T10:19:00.002-06:00

We just got a call yesterday from our friends at the Academy of Oriental Medicine at Austin (AOMA) and are thrilled to have learned that Paul Pitchford will be in Austin this March, speaking at an event called "Bringing Balance Back to Health". The symposium will be held March 28-30th and more details can be found here.

TCM & Nutrition – Healing with Whole Foods Paul Pitchford
Paul Pitchford is the author of Healing with Whole Foods, Asian Traditions and Modern Nutrition. This book is used as a reference by students of acupuncture as a comprehensive guide to the theory and healing power of Chinese medicine. This program will take an integrative approach to bringing together authentic traditions of Chinese medicine with current Western research on health and nutrition. Paul inspires us to incorporate a balanced diet along with a peaceful lifestyle to achieve optimum health.

Regenerating Your Liver Qi with Springtime Foods (SPECIAL LUNCH EVENT) Paul Pitchford
Join us for this special lunch event. Spring is the ideal time for cleansing and rejuvenation for overall health and well-being. As spring is represented by the wood element and includes the liver and its complementary organ, the gallbladder, these two organs are usually the primary targets for springtime cleansing and health regimens. Paul Pitchford will take lunch guests through a unique tour of their specially prepared Spring meal which focuses on regenerating your liver qi. This meal was created in collaboration with the Hyatt Regency Chef.

New Store Hours and Le Creuset Sale!

2007-12-07T09:50:00.001-06:00

Hello Everyone!

My name is Winnie and I am the new store manager for the Natural Epicurean Macrobiotic Specialty Store and current student at the Natural Epicurean. I'm just writing to let you all know that our little store will now be open more hours each day to serve your macrobiotic specialty needs!

Monday - Friday 10am - 7pm
Saturday - Sunday 10am - 3pm

Stop in and say hi! We are located at 1701 Toomey Street in the Casa de Luz campus. Our store is just to the left as you are walking up to the restaurant.

Also, we are having a holiday sale on Le Creuset - 15% off all Le Creuset enamel, cast iron and stainless steel cookware and a free Cool Tools silicon trivet/pot holder with a Le Creuset purchase of $200 or more.

Thanks all!

NE takes over Casa de Luz Sunday, October 14

2007-10-03T14:57:00.001-05:00

Join us on the second Sunday of every month, when five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz.

We're planning a Persian Feast for October:
Advieh Spiced Butternut Squash Soup
Tempeh in Walnut Pomegranate Sauce
Brown Basmati Rice
Blanched Greens
Golden Cauliflower
Fresh Green Salad with Mint-Lime Dressing
Mint Carrot Pickle

As always we strive for as much seasonal, organic produce as possible. Although our menus are planned in regard to the seasons, sometimes the produce just isn't available and substitutions are required.

NE Takes Over Casa de Luz
Sunday, October 14
6:00 pm-8:30 pm
$12 for adults includes meal, hot or cool tea and filtered water
1701 Toomey Rd.
Austin, TX 78704

How To - Zesting

2007-09-21T15:25:00.000-05:00

Clockwise from top: a tangerine with its zest removed, a Microplane Zester, a whole tangerine and some tangerine zest.

Citrus zest is the highly flavorful, aromatic and pigmented part of citrus peel. It is where most of the fruit's oils are held. It is just the top, outer layer of the peel, the thick white part of the peel is called the pith and it is very bitter. Zest can add a bright, tangy flavor and is a natural addition to cranberry sauce and baked goods, but it can depth of flavor and zing to everything from barbeque sauce, deli salads and drinks to casseroles and stir fries.

If you're unconvinced about the power of zest, think back to the last time someone peeled an orange around you. You could smell the rich, light, almost floral scent of the orange, possibly before you even saw the fruit. Or maybe it's been a while, and you need a refresher. If that's the case, pick up an orange the next time you see one and lightly scrape the peel. First, you'll see bursts of oil explode from the surface of the orange, then you'll be surrounded by the strong aroma.

Using a traditional zester is a great way to get beautiful long strands of zest which are perfect for garnishes or making candied zest, however, if you 're adding the zest to recipes, Microplane zesters are an invaluable tool.

Since the Microplane Zester is so sharp, you need only lightly run it over the surface of a clean, organic citrus fruit. You're aiming to remove only the brightest part of the skin. I've seen some people go back and forth over the same spot, but that is unnecessary and if you do that, you may end up with bitter, pithy zest.

At the Natural Epicurean, we have a great tip for keeping fresh zest on hand all year long. The two tools that make this possible are a Microplane zester and a glass jar with an air-tight seal (old baby food jars are perfect for this). We zest all organic citrus fruits that cross our paths, and any time we have zest left over, we simply place it in the glass jar and freeze it immediately. We often have at least three separeate jars for lime zest, lemon zest and orange zest, respectively. If you often have organic grapefruits, blood oranges, tangerines, citron, etc. you can make separate jars for each of those, but make sure to lable them. The most important steps for making sure your zest stays fresh is to keep the jars in the coldest part of your freezer(not the door), make sure the lid is always closed securely, and only take the jar out long enough to remove the amount of zest you need. These steps all go hand in hand to keep your zest from thawing or getting freezer burn. If your zest does get freezer burn, wash out the jar and start again.

The wonderous zester rests triumphantly on a plate of zest.

NE Take Over of Casa de Luz Review - September 9, 2007

2007-09-21T12:10:00.001-05:00

Our menu at Casa de Luz, on Sunday, September 9, was vibrant, light, and delicious. Joining teacher Christina Terriquez in the kitchen were Naomi, Melissa, Tina and Maria.

Maria and Tina smile for the camera during a break between plating.

Clockwise from top: Polenta, Roasted Yellow Summer Squash and Roasted Beet Napoleans with Basil Sunflower Seed Pesto, Radish and Red Onion Umeboshi Pickles, Hijiki Olive Tapanade, Sautéed Green Beans and Carrots, Seasoned Chickpeas, and Blanched Greens.

Our menu for the evening:
Light and Velvety Corn Soup
Fresh Green Salad with Spicy Orange Ginger Dressing
Polenta, Roasted Yellow Summer Squash and Roasted Beet Napoleans with Basil Sunflower Seed Pesto and Hijiki Olive Tapanade

Seasoned Chickpeas
Blanched Greens

Sautéed Green Beans and Carrots
Radish and Red Onion Umeboshi Pickles

Close up of the napoleon.

One last parting shot of those gorgeous greens and the napoleon.

Party!

2007-08-24T15:21:00.001-05:00

Claudia Castro and Christina Terriquez are throwing a party! The Party Foods Class. They'll be teaching dishes like Vegan Ceviche, Stuffed Mushrooms, Tempeh Paté, Vegan "Cheese" Balls, (No Egg) Eggrolls with Sweet and Sour Sauce, Cranberry Walnut Tamales, and Sweet Potato Samosas .

Join us Tuesday, August 28 for this can't-miss class!

Party Foods Class
Tuesday, August 28
7:00 - 9:00 pm
$45 for the first person, $22.50 for a partner
Cielo Room of Casa de Luz Center for Integral Studies
1701 Toomey Rd.
Austin, TX 78704

Don't forget to call the office at 476-2276 and register so we have enough food for everyone.

NE Take Over of Casa Review - August 12

2007-08-22T12:29:00.001-05:00

Cheryl, slicing radishes.

Our menu at Casa de Luz, on Sunday, August 12 was French/Italian Fusion . Joining teacher Christina Terriquez in the kitchen were Cheryl, Chris, Melissa, Tina and Vanessa.

Clockwise from top: Polenta, Roasted Summer Squash and Roasted Mushroom Napoleon with Mama Mia Red Sauce, French Lentils with Miripoix, Garlic and Bay Leaves, Blanched Greens with Pumpkin Seed Pesto, and Carrot Umeboshi Pickles

Our menu for the evening:

Italian Herbed Onion Soup

Fresh Green Salad with Cucumbers, Red Radishes and Raspberry Poppyseed Viniagrette

Polenta, Roasted Zucchini and Roasted Mushroom Napoleans with Mama Mia Red Sauce

French Lentils with Miripoix, Garlic and Bay Leaves

Blanched Greens with Pumpkin Seed Pesto

Carrot Umeboshi Pickles

Tina, showing off her plate, says, "You know you want it."

NE Take Over of Casa Review - July 8

2007-08-22T12:03:00.001-05:00

We had a spicy, healthy Tex Mex meal at Casa de Luz, on Sunday, July 8. Joining teacher Christina Terriquez in the kitchen were Betty, Brooke, Chris, Maria, and Melissa.

Clockwise from top: Parsley-Cilantro Brown Rice and Black Bean Salad with Lime, Cilanto, Corn and Red Onion Timbal with Avocado and Fresh Mango Salsa, Ruby Sauerkraut, Cumin Sautéed Cabbage and Calabcita Style Summer Squash with Mexican Oregano and Coriander

Our menu for the evening:

Spiced Kabocha and Sweet Potato Soup

Fresh Green Salad with Lime Vinagrette

Parsley-Cilantro Brown Rice and Black Bean Salad with Lime, Cilanto, Corn and Red Onion Timbal with Avocado and Fresh Mango Salsa

Calabasita Style Summer Squash with Mexican Oregano and Coriander

Cumin Sautéed Cabbage

Ruby Sauerkraut

NE takes over Casa de Luz Sunday, July 8

2007-07-06T13:17:00.001-05:00

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. This month, Natural Epicurean teacher Christina will be leading the kitchen.

This month we’ve got a light, summery Tex-Mex menu planned:

Spiced Sweet Potato Soup
Black Bean Salad
Cilantro Lime Rice
Fresh Greens with Cucumber and Lime Vinaigrette
Cabbage Sautéed with Cumin Seeds
Summer Squash
Fresh Fruit Salsa

As always we strive for as much seasonal, organic produce as possible. Although our menus are planned in regard to the seasons, sometimes the produce just isn't available and substitutions are required.

NE Takes Over Casa de Luz
Sunday, July 8
6:00-8:30
$12 for adults includes meal, hot or cool tea and filtered water
1701 Toomey Rd.
Austin, TX 78704

2007-06-29T16:15:00.001-05:00

The Alamo is finally having an all vegan event! From their website:

Alamo Drafthouse Lake Creek is proud to present: Super Size Me Vegan Feast
Due to many requests at our previous feasts for vegetarian options, we have decided to go one up and offer an ALL VEGAN FEAST. That’s right, on Thursday, July 12th we will be screening the Morgan Spurlock documentary "Super Size Me" with a gourmet 5 course vegan meal to accompany the film. You can watch Morgan Spurlock’s liver begin to fail at the hand’s of the Big Mac while you thumb your nose at all of the meat eaters that don’t know what’s up. Also, each course will be paired with an organic wheat beer (no edible gelatins, isinglass, animal albumin, or even casein and potassium caseinate here).
The menu will include:
Stuffed Mushrooms - Crimini
mushroom caps with spiced vegetable protein, kalamata olives, and bulgur wheat
stuffing, oven roasted and drizzled with Oregano infused oil.
Golden Black Bean Salad - Black beans, rice, fresh sweet corn, and cilantro tossed with a spicy chile vinaigrette and fresh salad greens.
Lebanese Lentil Soup - Rich lentil soup with spinach and lemon.
Coconut Curry Delight - Fried tofu, sauteed red
bell pepper, and onion in a rich coconut milk curry sauce, with mint jasmine
rice and sauteed green beans with almonds and soy sauce.
Silken Chocolate Pudding - Made with silken tofu and Agave nectar.
Admission is $55.00 per person. Please purchase your movie admission online to reserve your seat. By doing so you are also agreeing to purchase the dinner for $47.00 due the day of the event.
(Please note: Cost does not include tax or gratuity. Menu substitutions will not be provided.)
Thursday, July 12
Super Size Me All Vegan Feast
100 mins
7:30 pm
$55.00 per person
Rated PG

NE Community Potluck

2007-06-27T15:05:00.001-05:00

June's Community Potluck is being hosted by Amanda and John McGibbon. It will be Saturday, June, 30. Amanda and John have welcomed us to their home for a day of friends and good food! Bring a dish to share, with ingredients clearly labled, and a serving utensil. This month's theme is Americana, so if you'd like to participate in the theme, bring anything that says "Summer in Texas" to you. For more information, contact Amanda McGibbon at amandamcgibbon@yahoo.com. Hope to see you there!

Community Potluck

Saturday, June 30

6:00 pm

Amanda and John McGibbon's home

Last month's potluck was held at Christina Terriquez's home and the theme was Persian Cuisine.

Home Processing 3: Making Masa

2007-06-26T14:11:00.001-05:00

Carnival Arepas, unadorned.

At the Natural Epicurean, we offer classes for two kinds of students; students taking recreational classes and students in the Natural Chef Training Program. Some of our classes are ONLY open to students in the Natural Chef Training Program, including our three Home Processing Series, and both Home Remedies Series.

Vegan Menudo before garnishing.

We are currently teaching the Home Processing 3 - Pickles, Mochi, Masa Milks & Creams series, which has been a lot fun, a great bonding expeience, and a nice chance to be creative. Last week, we had Home Processing 3: Making Masa , which was a stellar class. We made hominy from dent corn, masa from dent corn, menudo, and both tamales and arepas from fresh masa(nixtamalized masa) and dried masa (masa harina).

Carnival Arepas with Creamy Tofu Dip and Cilantro.

Natural Chef Training program student Cheryl Resor enjoyed the class so much that she wrote the following note:

Hello!
Every once and a while you have one of those classes that remind you that you are living the "Big Life"... Masa class was great! We learned to make tamales, which has up to this point been a far away and unachievable goal (northeast-coster that I am with a German heritage and all). Christina also showed us the painfully delicious difference between homemade hominy and masa flour. Can I really find time to make masa from scratch? Or am I willing to settle for the vague shadow of its likeness in the convenience of masa flour? Only time will tell. We jumped in and made tamales and arepas together like a group of old friends or family. Tina made some fresh ice tea with barley, kukicha, lemon and a dribble of agave. Yum. We finished with a beautiful stew that Christina whipped up (and almost took my finger off for sampling before it was ready). What was the name of that dish? Savory Goodness? Hangover Stew? Dang Delicious? Marie stopped by as she is apt to do...I think she must have followed her nose. And to top it all off Amanda (aka sweets and flowers) graciously offered fresh beautiful flower bouquets to all.
Happy Solstice to All as we welcome the long hot summer! May it be full of friends, laughter, fun in the sun, great delicious food and love!
XOXOXO to all!
Cheryl

The stew Cheryl mentioned is Vegan Menudo. Learn more about it here.

Vegan Menudo with all the fixin's.

NE Take Over of Casa Review - Mother's Day

2007-06-19T12:58:00.001-05:00

Sautéed Carrot, Yellow and Green Summer Squash, and Red Onion with Coriander and Mustard Seeds

This post is a little late, but the pictures were just too gorgeous to not post. We prepared a lovely Mother's Day meal with a middle eastern slant. Marie, Brooke, and Naomi were in the kitchen with Christina Terriquez leading.

Clockwise from top left: Millet Tabbouleh, Carrot Garlic Mint Pickle, Curried Chickpeas, Blanched Greens with Walnut Pomegranate Sauce and Sautéed Carrot, Summer Squash, and Red Onion with Coriander and Mustard Seeds

Our menu for the evening:
Red Lentil Dahl
Millet Tabbouleh
Curried Chickpeas
Blanched Greens with Walnut Pomegranate Sauce
Fresh Salad with Lemon Dill Vinaigrette
Sautéed Carrot, Summer Squash, and Red Onion with Coriander and Mustard Seeds
Carrot Garlic Mint Pickle

Up close and personal with the Millet Tabbouleh

This photo's a bit dark, but I think it kind of highlights the sensuality and textural variety of the tangy, creamy, pomegranate walnut sauce, the sautéed vegetables, and the spiced chickpeas.

Free Demo and Free Lecture 6-13-2007

2007-06-12T15:33:00.001-05:00

Join us at 6:00 PM Wednesday, June 13, when Brooke Northcutt will give a free demonstration and sample of Spring Rolls. Spring Rolls are a beautiful, light, warm-weather dish that be served as an appetizer or entree. Come learn just how easy they are to make!

After the demonstration, stay for our monthly free lecture, How Foods Affect Your Health and Emotions by Dawn Pallavi.

Wednesday, June 13, 2007
Demo: 6:00 PM, Lecture: 7:00 PM
Free
Casa de Luz Center for Integral Studies, Cielo Room
1701 Toomey Rd
Austin, Tx 78704

NE Take Over of Casa Review

2007-06-12T12:27:00.002-05:00

Grating ginger for the Orange Gingered Carrots.

We had a great time cooking at Casa de Luz, on Sunday, June 10. Joining teacher Christina Terriquez in the kitchen were Amanda, Chris, Maria, Vanessa, Cheryl, and Melissa.

Clockwise from top left: Quinoa, Amaranth and Corn Timbal with Apple Braised Beets, Tempeh Stuffed Spelt Crepes with Kabocha Sauce, Orange Gingered Carrots, Umeboshi Lemon and Onion Pickles, and Sautéed Greens with Lemon and Poppyseeds.

Our menu for the evening:
Herbed Onion Soup
Fresh Green Salad with Cucumbers, Red Radishes and Herbed Green Goddess Dressing
Orange Gingered Carrots
Umeboshi Lemon and Onion Pickles
Sautéed Greens with Lemon and Poppyseeds
Quinoa, Amaranth and Corn Timbal with Apple Braised Beets
Tempeh Stuffed Spelt Crepes with Kabocha Sauce

Students wash and cut vegetables.

Apples take on the rich color of beets, while the beets are sweetened by the apples as they braise together.
Browning tempeh in a giant cast iron skillet.
Sample plate at the end of the night, before it reaches a customer.

NE Takes Over Casa de Luz June 10

2007-06-08T14:46:00.001-05:00

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. This month, Natural Epicurean teacher Christina will be leading the kitchen.

June's (tentative) Menu is:
Herbed Onion Soup
Fresh Green Salad
Orange Gingered Carrots
Sautéed Greens with Lemon and Poppy Seeds
Quinoa, Amaranth and Corn with Braised Apples and Beets
Tempeh with Bechamel Sauce

As always we strive for as much seasonal, organic produce as possible. Although our menus are planned in regard to the seasons, sometimes the produce just isn't available and substitutions are required.

NE Takes Over Casa de Luz
Sunday, June 10th
6:00-8:30
$12 for adults includes meal, hot or cool tea and filtered water
1701 Toomey Rd.
Austin, TX 78704

Quick and Simple Handroll Tutorial

2007-05-23T16:17:00.001-05:00

Tempeh Veggie Rolls and Rueben Rolls

Ingredients:

1--1 1/2 cups boiled or pressure cooked brown rice or brown rice combination

2 or 3 sheets of toasted nori

filling ingredients such as blanched carrot matchsticks, cucumber matchsticks, green onion, fried tofu or tempeh, mustard, sauerkraut, radish, avocado, pickled shiso leaves, pickled ginger, etc.

Instructions:

Cut or tear each sheet of nori in half, so that you have 4 or 6 sheets of nori that are approximately 4"x6".
Lay one sheet of nori down on your work surface with the shiny side down and the long side facing you.
Take about 1/4 cup of rice and using your hands, press into a 4 inch long log shape.
Lay the rice log on the nori diagonally starting at the top left corner and ending at the bottom center point.
Lay ingredients on top of rice, being careful not to overfill handroll.
Gently fold the lower left corner of the nori over the handroll filling.
Continue rolling the handroll until only 1/4 of an inch is left unrolled. Wet this edge to seal it and finish rolling.

Admire your beautiful work and enjoy!

Notes:

This is a perfect opportunity to use up your leftover grain in a fun, delicious way.

The soybeans in tempeh are only partially cooked during tempeh production, so it is important to always cook your tempeh for at least 20 minutes to ensure proper digestability. Steaming tempeh for 10 minutes prior to marinating it (for frying or grilling) also opens up the pores in it, making it a flavor sponge.

For a Tempeh Rueben Roll, use sauerkraut, green onions, mustard, and tempeh simmered in a water/shoyu mixute for twenty minutes.

Using avocado or a small amount of seed or nut butter in your sushi will create a creamy richness and make your sushi more satisfying.

Handrolls can be dipped in sauces like shoyu wasabi, ginger shoyu, tahini sauce, etc.

Natural Epicurean Takes over Casa de Luz!

2007-05-11T12:56:00.001-05:00

Celebrate Mother's Day with us!

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. Christina Terriquez will be leading the kitchen and creating delicious dishes in Casa's kitchen.

May's (tentative) Menu is:
Red Lentil Dahl
Millet Tabbouleh
Curried Chickpeas
Blanched Greens with Walnut Pomegranate Sauce
Fresh Salad with Lemon Dill Vinaigrette
Golden Cauliflower and Sweet Potatoes OR Spiced Summer Squash

As always we strive for as much seasonal, organic produce as possible. Although our menus are planned in regard to the seasons, sometimes the produce just isn't available and substitutions are required.

NE Takes Over Casa de Luz
Sunday, May 13th
6:00-8:30
$12 for adults includes meal, hot or cool tea and filtered water
1701 Toomey Rd. Austin, TX 78704

Spring Festival, Saturday, April 14

2007-04-13T13:35:00.000-05:00

The Natural Epicurean will be partnering with Casa de Luz for a booth at White Mountain Foods Annual Spring Festival. Come say "Hello!" to our current students and graduates. The event is free and there will be free food, free drinks and free entertainment.

From the White Mountain Foods Website:

White Mountain Foods “Spring Festival”
A Community event
Saturday, April 14th,
12 Noon – 6PM
3301 East 5th Street

White Mountain Foods is pleased to
announce
this years “Spring Festival” to benefit all White Mountain Foods
customers
and Austin Community-Based & Non-Profit
Organizations.

There will be numerous Community-Based Organizations and Area Non-Profit Organizations in attendance. Come join in and bring family of all ages and friends for “Live Music” all day. Event sponsors are; Smokey Denmark Meats & Sausages, Maine Root Organic Root Beer & Sodas, Live Oak Brewery adult beverages, Raw Organic Chocolate from Innocent Chocolate, NadaMoo! Organic Non-Dairy Ice Cream and White Mountain Foods natural products.

Throughout the day there will be raffles for White Mountain Foods Gift Packages and many other surprises. Come enjoy the music, food and get to know organizations in your community that are taking action and making a difference. E-mail or call for info 512-385-4711.

Directions: from I35 head East on 7th Street to Pleasant Valley Rd., make a right onto Pleasant Valley Rd., at the next light make a left onto 5th Street. White Mountain Foods is 3 blocks down on the right across the street from Meals on Wheels on the corner of 5th and Allen. Parking in front on 5th Street and in rear on 4th Street. Entrance to party is on 4th Street.

Free Demo and Free Lecture 3-14-2007

2007-03-14T12:06:00.001-05:00

Join us at 6:00 PM Wednesday, March 14, when Joshua Gefroh will give a free demonstration of Gluten Free Pancakes. After the demonstration, stay for our monthly free lecture, How Foods Affect Your Health and Emotions by Dawn Pallavi. This month, we will have an interpreter for our hearing impaired friends.

Wednesday, March 14, 2007

Demo: 6:00 PM, Lecture: 7:00 PM
Free

Casa de Luz Center for Integral Studies, Cielo Room

1701 Toomey Rd

Austin, Tx 78704

NE and Chef Marko Ellinger take over Casa de Luz

2007-03-07T15:19:00.001-06:00

Chef Marko making magic with fresh fennel at Casa de Luz.

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. This month we have a special treat in the form of Chef Marko Ellinger. He will be leading the kitchen and creating delicious dishes in Casa's kitchen.

March's Menu is:
Butternut Bisque
Sprouted Quesadillas with Blue Corn Tortillas
Polenta Cakes with Millet and Garnet Yams
Minted Cucumber Cups on Field Greens
Braised Dinosaur Kale with Pickled Purple Cabbage and Cherry Umeboshi Splash

As always we strive for as much seasonal, organic produce as possible. Although our menus are planned in regard to the seasons, sometimes the produce just isn't available and substitutions are required.

NE Takes Over Casa de Luz
Sunday, March 11th
6:00-8:30
$12 for adults includes meal, hot or cool tea and filtered water
1701 Toomey Rd. Austin, TX 78704

Warren Kramer Was Here

2007-03-07T09:44:00.001-06:00

Miso Soup with Daikon, Bok Choy, Wakame and Shiitake Mushrooms

Sautéed Broccoli with Greens, Pressure Cooked Brown Rice with Gomashio, Adzuki Squash Kombu and

Nishime style Turnips, Cabbage, Carrot and Sqush, (clockwise from left)

Warren Kramer is an internationally recognized macrobiotic counselor, educator and cooking instructor. For the past 19 years, he has studied and lived the macrobiotic way of life. Warren teaches the macrobiotic approach to health and wellness, including principles of food selection and preparation, exercise, work and personal relationships. He recently joined us at the Natural Epicurean Academy of Culinary Arts for an intensive workshop.

Warren Kramer's weekend workshop, Planning your Personal Path to Health kicked off with a lecture Friday evening titled, Optimum Health without Cooking a Thing, then lead into two days study, lecture, cooking demonstrations, visual diagnosis and group consultations. Each participant recieved a health consultation and created an action plan for acheiving their personal health goals. This is the second time we've hosted this weekend. It has proven to be an invaluable experience.

The weekend included breakfast, lunch and dinner on Saturday and Sunday. For dinner, we ate the dishes Warren demonstated in the cooking class. He prepared 10 dishes total, showcasing the 10 Most Important Dishes for Creating Health. A few of the dishes are pictured below.

Carrot and Burdock Kinpira

Sautéed Broccoli with Greens

Blached Salad of Bok Choy, Daikon, and Red Cabbage

Eating condiments and natural, salt-fermented pickles with your grain is essential for proper digestion, and mineral assimilation. One of the most delicious, simple, and universal condiments is gomashio. Gomashio literally means sesame (goma) salt (shio), and while it only contains those two ingredients, it does have multiple steps, but they are worth it. It is important to use high quality sea salt for this condiment. Gomashio can be used on grains, greens, and beans.

Gomashio
Yields: 12 servings
1/3 cup organic sesame seeds
1 teaspoon unrefined sea salt, SI brand recommended

Rinse and strain sesame seeds. If you have time, allow the seeds in the strainer to drain for about 30 minutes. Put the strainer on a folded towel to help absorb water from the seeds.

Heat a skillet and roast the salt until dry and loose. Heating the salt will release chlorine gas and turn the salt slightly gray. Place the roasted salt in a suribachi and grind into a very fine powder.

Unless you have left the seeds to dry overnight, you will need to dry them completely before continuing with the recipe. To do this, heat a stainless steel or le Creuset frying pan (not cast iron) over medium heat. Place the seeds in the skillet and dry roast them, stirring continuously with a wooden spoon for even roasting. Roast the seeds until they no longer stick to the spoon.
When the seeds begin to pop, test them by crushing a few seeds between your thumb and a finger. If they crush easily, the seeds are ready. If the seeds begin to smoke, the heat is too high and you should quickly remove the pan from the heat and lower the flame. Pour the finished seeds in the suribachi. Roast the remaining seeds one layer at a time. After roasting all the seeds, grind them in the suribachi with the sea salt. Continue grinding until about 70-80% of the seeds are ground. (It takes only a light touch to crush the roasted seeds).
Serve a sprinkling on grains as a condiment. Gomasio stored in an airtight jar will retain maximum freshness for about two weeks.
Variations:
Add more sesame seeds for a milder gomashio.

Aphrodisiacs--Cook to Love, Love to Cook

2007-02-09T14:44:00.001-06:00

Saffron Sesame Rice with Pine Nuts Salad, Paté and Tarragon, Onion and Leek Pie

Our Annual Aphrodisiacs class is coming up Saturday, February 10. Our menu this year is:

Smoked Salmon "Appeteaser"

Carrot Coconut Bisque

Winter Salad with Toasted Walnuts, Red Pears, Avocado and Warm Vinaigrette

Saffron Sesame Rice with Pine Nuts

Pan-Grilled Vegetables

and

Flourless Orange and Almond Cake with Orange Blossom Syrup

The class will be held at Cookabilities, formerly called Gina's Kitchen at 12th Lamar. Call 512-476-2276 or 512-675-9191 for more details or to register.

Tarragon Onion Leek Pie

January 14, The Natural Epicurean Takes Over Casa de Luz

2006-12-17T10:56:00.000-06:00

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. This is picture of Lindsey blanching vegetables at Casa in December.

To kick off the new year, we will be serving a slightly more sophisticated menu.

January's menu will include:
Tempeh Marsala with Mushroom Medley
Millet Mash
Tamari Thyme Glazed Sweet Potatoes
Fresh Green Salad with Garlic Dill Vinagrette
Green Beans Almondine
-or-
Blanched Greens with Miso Pecan Sauce (if organic green beans are unavailable)

As always we strive for as much organic produce as possible, and the Marsala will be organic.

NE Takes Over Casa de Luz
Sunday, January 14th
6:00-8:30
$12 all you care to eat for adults includes hot or cool tea and filtered water
1701 Toomey Rd. Austin, TX 78704

Vegan Pecan Pie Tutorial Part 2: Pie Filling

2006-12-08T11:46:00.001-06:00

Courtesy of Christina from Vegan Vanguard, here is a two part vegan pie tutorial.

Christina’s Perfect Vegan Pecan Pie

Yield: One 9-inch pie

Baking time: 50-65 minutes

1 9-inch organic partially baked pie crust
1/4 cup organic unsweetened soymilk
½ cup organic silken or soft tofu
3/4 cup organic steamed or nishimi-style cooked Kabocha (HokaiddoPumpkin) squash
4 teaspoons organic safflower oil
1 ½ cups organic rice syrup, Lundberg Farms Organic recommended
1 pinch of sea salt, SI brand recommended
1 teaspoon organic vanilla extract, optional
1 cup organic pecans toasted and finely chopped, plus
1-1 ½ cups organic whole toasted pecans for topping

1. Preheat oven to 350º.

2. Blend soymilk, tofu and squash until smooth using an immersion blender.

3. Boil safflower oil, rice syrup, and sea salt on medium heat until foamy (about 3-5 minutes).

4. Reserve 1/3 cup of rice syrup mixture.

5. Blend rice syrup mixture and squash mixture together.

6. Add chopped pecans and stir to incorporate.

7. Pour mixture into prepared, baked pie crust.

8. Arrange whole pecans on top of pie.

9. Gently use reserved rice syrup to glaze the pecans.

10. Bake pie for 55-65 minutes, until top is bubbly and pie is very aromatic.

11. Let pie cool thoroughly, about two hours or overnight. Enjoy!

Notes:

Kabocha squash is really the best squash for this recipe since it is sweet and slightly dry but super creamy. I buy organic kabochas, seed and cut off any woody parts of the skin, but leave green skin on for the gorgeous color contrast. The skin melts in your mouth. If you are unable to find kabocha, you can substitute butternut or acorn, but please try kabochas the next time you find them, they are unbelievably good when simply steamed with a pinch of sea salt.

Traditional pecan pies are mostly eggs and dark karo syrup. In my adaptation, I've cut the amount of syrup down a bit, and taken out the eggs altogether. I always found pecan pie to be a bit too sweet for me. The squash and soy make up for the egg's absence and add a creamy richness. If you'll notice in the pictures, the glazing step makes all the difference in making this pie look like a pecan pie, and it also adds a nice crunch to the pecans.

Vegan Pecan Pie Tutorial Part 1: Oil Based Pie Crusts

2006-12-08T11:33:00.001-06:00

Courtesy of Christina from Vegan Vanguard, here is a two part vegan pie tutorial.

All-Purpose Vegan Pie Crust

Yield: One 9-inch pie shell

Baking time: 10 minutes

1 cup organic whole spelt flour or whole wheat flour
1 cup organic white spelt flour or unbleached white flour
½ teaspoon unrefined sea salt
½-3/4 cup cold organic safflower oil
1/4 cup cold organic, unsweetened soymilk

1. Stir flours and salt together in a large bowl with a fork. Add oil, mixing with fork while pouring over dry ingredients. Mixture should resemble pea-sized crumbs when oil has been incorporated.

2. Add 1/4 cup soymilk and gently mix. If dough is too dry, add more soymilk 1 tablespoon at a time until dough comes together. Being careful not to knead, as kneading will develop gluten and make crust tough, form dough into a ball with hands.

3. Flatten dough into a 5-inch disk and place on a large sheet of unbleached parchment paper that measures at least 12 inches in diameter. Center a second sheet of paper of equal size, over the dough. Roll dough into 12-inch circle, pressing rolling pin against center of dough and pushing out towards edges. Turn dough and continue rolling until dough reaches desired size.

4. Remove and discard top sheet of paper. Center an inverted 9-inch pie plate over dough.

Slide hand under remaining sheet of parchment paper and carefully invert paper, dough, and pie plate in one motion.
Remove and discard parchment paper.Press dough into edges of pie plate.

Trim excess dough to within 1/4 inch of rim. Flute edge as desired.

5. The classic pinched flute edge: starting at the 3 o'clock point on the pie, use your right thumb and forefinger to pinch the rim of dough, while using your left thumb to press down the mound created, thus forming a small "v" shape. Rotate pie plate approximately 1 inch and continue until you've reached the end.6. Prick bottom of crust, to keep it from bubbling up during baking, and pre-bake crust in a 350º oven for 10 minutes before adding filling, to keep it from becoming soggy.

Notes:

The amount of liquid varies based on freshness of flour, humidity, and type of flour. Spelt flour does not absorb liquid as well as wheat flour does, so when you bake with spelt, you may need to reduce flour by as much as 1/4.

To ease rolling and avoid dryness, roll crust out as soon as it is made. I recommend making, rolling and partially baking crust all at once to avoid dry, cracked edges.

Parchment (or waxed paper) is essential to making this crust. Parchment enables you to easily roll the dough without adding more flour to keep the dough from sticking to your counter or cutting board, and it enables you to easily flip the crust into your pie plate. I use unbleached parchment.

The classic pinched flute edge is simple but seems impressive. It looks like you spent hours, but takes less than five minutes.

Sustainable Shopper's Ball

2006-12-08T10:45:00.001-06:00

Please join us Saturday, December 9 at the Sunset Valley Farmer's Market for the Sustainable Shopper's Ball Green Holiday Festival. We will be sampling an apple crisp and providing information our upcoming semester. Our friends from Chow Baby, Habitat Suites, Living Arts Bakery and Chomp! will be there as well.

Here's what the Austinist has to say about it:

The Sustainable Shopper's Ball is holding their first ever Green Holiday Festival this weekend. A large number of vendors are signed up to participate in this festival, selling their organic wares. You can do some earth-friendly holiday shopping for your family and friends, or finally buy that leather-alternative bustier that you've always wanted for yourself. The festival will have speakers from Texas Impact and Austin's own green hotel Habitat Suites. There will be a "Share Booth" accepting donations of clothing, food, and winter attire for local non-profits.

In traditional holiday festival fashion, treats will be readily available and there will be live music; at this festival the treats will be organic and the music stage will be solar-powered. It should
be green fun for the entire family.

Green Holiday Festival @ The Sustainable Shopper's Ball
Saturday, Dec. 9
Burger Center
3200 Jones Road [bike/bus/driving maps]
9am - 2pm, FREE

NE takes over Casa de Luz December 9th

2006-12-06T13:13:00.000-06:00

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz. Above is a picture of the lovely ladies who cooked in Casa in November.

This month's menu will be:
Creamy Broccoli Soup
Nishime-Style Cauliflower, Onion, And Daikon with Mochi
Adzuki Beans
Double Sesame Rice
Dandelion Green Salad with Raspberry Poppy Seed Dressing
Steamed Greens with Ume Pumpkin Seed Dressing

NE Takes Over Casa de Luz
Sunday, December 9th
6:00-8:30
$12 all you care to eat for adults includes hot or cool tea and filtered water
1701 Toomey Rd. Austin, TX 78704

NE takes over Casa de Luz November 12

2006-11-03T14:56:00.000-06:00

On the second Sunday of every month, five students from the Natural Epicurean Academy of Arts prepare dinner for the patrons of Casa de Luz.

This month's menu will be:
French Onion Soup with Croutons
Black Soybean Rice

Fresh Salad with Tahini Ginger Dressing

Blanched Hardy Greens with Radicchio and Hemp Dressing
Winter Squash Nishime with Toasted Almonds
Homemade Sauerkraut

Come out and see us!

NE Takes Over Casa de Luz
Sunday, November 12
6:00-8:30
$12 all you care to eat for adults includes hot or cool tea and filtered water
1701 Toomey Rd.
Austin, TX 78704

November Natural Epicurean Community Potluck

2006-11-01T12:06:00.001-06:00

November's Community Potluck is being hosted by Brooke Northcutt and Betty Edmond at a ranch in Fisher, Texas. It will be Saturday, November 11. Betty welcomed us all out to her ranch for a fun filled day of friends and good food! You are welcome to come any time of the day for hiking and outdoor activities. Friends and family are welcome. Bring a dish to share with serving utensil, plates will be provided.

For more information, contact Amanda Mcgibbon at amandamcgibbon@yahoo.com. Hope to see you there!

Healthy Chef Showdown, This Saturday, October 21

2006-10-18T14:29:00.001-05:00

From local online events calandar, the Austinist:

Local Chefs Getting Ready To Rumble This Saturday

Local big name Chefs Tyson Cole of Uchi and David Bull of the Driskill Grill will go head-to-head “Iron Chef” style this Saturday during the Healthy Chef Showdown at the Austin Farmers’ Market. Cole, named one of Food & Wine Magazine's Best New Chefs of 2005 and Bull, who tried to kick Bobby Flay's ass on the real Iron chef and lost (but still kicks ass if you ask us), will get all Celebrity Deathmatch, but in a reduced-calorie no-trans-fats way. Because that's how they roll, people.

Each chef will attempt to create the better healthy meal using a top secret ingredient with groceries provided by H-E-B. Foodies-by-proxy sons of for-real celebrity superstar chef Paula Deen, Jamie and Bobby Deen, will emcee the event. How much would you pay for all this celebrity madness? $10? $20? Even $100? Well mm-mm no way, because this Saturday's event is free - that's right - free!

The Healthy Chef Showdown will benefit The Sustainable Food Center and Meals on Wheels and More. The Austin Farmers' Market is a project of the Sustainable Food Center, which will launch the Farmers’ Market Food Stamp Initiative on October 21.

Healthy Chef Showdown
Saturday, October 21st
Republic Square Park (4th and Guadalupe)
11:30 am
Free!

NE Students Takeover Casa de Luz-October

2006-10-05T09:30:00.001-05:00

This Sunday, October 8th, five Natural Epicurean students will "takeover" the Casa de Luz kitchen for the dinner shift and prepare dinner for the patrons. Join us from 6:00 pm-8:00 pm.

Dawn Pallavi has chosen the menu which will include:
Japanese Noodle Bowl with Tempeh and Carrot Flowers
Vegan Sushi (Nori hand rolls)
Asian Slaw
Kinpira (Japanese Sauteed and Simmered Root Vegetables)

Dawn will be leading the kitchen with Rosa Vera, who recently returned to Austin from traveling, opening restaurants, and hiking in Hawaii and California.

Remember, NE cooks in Casa de Luz's kitchen the second Sunday of every month, so you'll have plently of chances to catch us. October will be our fifth Casa takeover.

For more information about Casa de Luz Restaurant, check out www.casadeluz.org.

September Potluck

2006-09-27T17:53:00.003-05:00

The September potluck was held on Sunday the 24th in northeast Austin. Not only did we celebrate the fall, good food, good company and being alive to enjoy all these things, we also celebrated one of our students who will be venturing off to be a sous chef at a new restaurant in California. Good luck, Rachel!

The photos are of the handrolls I made for the potluck. I used a 2:1 ratio of short grain brown rice to sweet brown rice, which I soaked, then pressure cooked. The filling is homemade tempeh that was simmered in shoyu and water, then panfried, along with fresh cucumber, avocado, blanched carrots, pickled shiso leaf, and green onions. I garnished with edible marigolds, chive flowers, and toasted black sesame seeds. I served with a dipping sauce(not pictured), which I made by diluting shoyu with water and adding ginger juice and toasted sesame oil.

Summer Specialty Classes Recap!

2006-09-01T18:39:00.002-05:00

The Summer Specialty class have ended, and we're gearing up for the Fall Trimester, which will kick off with Fundamentals on Thursday, September 7. Here's a look at some of the dishes we made in the Mediterranean class, which Madeline Pizzo taught. There's a Seitan Slouvaki, three versions of Tzatziki, a Greek Salad, and some beautiful garnishes for the salad including black and red heirloom tomatoes, walnut-tofu feta, and red pepper matchsticks.

This Trimester, we will have Specialty classes like Homemade Pizza and the Very Best Vegan Thanksgiving Feast. I'll post a few pictures from last year's Thanksgiving feast soon.

Very Best Vegan Thanksgiving Feast 2005

2006-09-01T18:38:00.002-05:00

Here are a few pictures from last year's Thanksgiving Feast. We had Seitan Roast with Cornbread Stuffing, Pumpkin Pie with Spelt Crust and Tofu Whipped Cream, Green Bean Casserole, Sweet Potato Casserole with Maple Pecan Topping and a Cranberry Sauce Mold just to name a few items. This year, I'm sure we'll be making some gluten-free versions of a few dishes for our students who are wheat/gluten intolerant.