the natural epicurean flickr group

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!

What-a-Bake Sale!

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.

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

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!

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

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

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

Home Processing 3: Making Masa

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

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.

NE Take Over of Casa Review

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.

Quick and Simple Handroll Tutorial

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:

1. Cut or tear each sheet of nori in half, so that you have 4 or 6 sheets of nori that are approximately 4"x6".
2. Lay one sheet of nori down on your work surface with the shiny side down and the long side facing you.
3. Take about 1/4 cup of rice and using your hands, press into a 4 inch long log shape.
4. Lay the rice log on the nori diagonally starting at the top left corner and ending at the bottom center point.
5. Lay ingredients on top of rice, being careful not to overfill handroll.
6. Gently fold the lower left corner of the nori over the handroll filling.
7. 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.

Aphrodisiacs--Cook to Love, Love to Cook

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

Vegan Pecan Pie Tutorial Part 2: Pie Filling

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

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.

September Potluck

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!

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

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.