NE takes over Casa de Luz Sunday, July 8

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

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

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

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.

Free Demo and Free Lecture 6-13-2007

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

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.