Photo credit: Flickr

Now that you’ve decided to tie the knot, it’s time to plan for the Big Day. Most couples work with a budget, so you need to decide where you want to economize and where you’re willing to spend more money. As a foodie and vegetarian wedding caterer, my bias runs toward opting for a fabulous meal – whether it’s family style or formal – and understanding that the special meal does not have to break the bank.

There are some considerations to take into account when deciding between sit-down and buffet food. For some couples, the concern is that a buffet meal is too casual, and they find that they ultimately prefer the more formal ambiance of a plated meal. When everything runs smoothly, a plated meal is a beautiful thing, and guests can linger at the table and continue their conversations instead of getting up for the buffet. If you have a large group of elderly or less mobile guests, a plated meal offers obvious advantages.

Logistically, a plated meal is more complicated to execute gracefully, as it requires a bigger service staff than a buffet. Needless to say, the need for additional staffing can easily become one of the big expenses at a catered event. Plated meal service also requires that guests state their meal preference in advance, often several weeks in advance. Typically, they choose from a small number of main courses, which are then paired with sides and vegetables designed to complement the main course. In other words, the guest does not always have a choice of accompaniments. And if someone wants an extra helping of a favorite dish, that is generally not an option.

When I go to an event as a guest, I love buffet food because it offers many options. It’s more casual, for sure, but it gives guests an opportunity to create a meal to their own liking. Like plated meal service, efficiency is of the essence. Wait staff members need to be proactive to ensure that empty platters are replenished efficiently and that the buffet line keeps moving along smoothly. To that end, I usually have some members of my staff serving the buffet food while others direct the line of guests, with an MC announcing which tables go to the buffet next. A large wedding often requires more than one buffet line.

Another consideration for a buffet at a wedding is any potential food allergies. Many of your guests will appreciate being able to control what ends up on their plate. A couple can easily choose to label which foods at the buffet are vegetarian, which are gluten-free, which are dairy-free, and so on to allow guests to easily determine what is acceptable to eat without having to ask a staff member. A buffet gives guests an opportunity to speak directly to the staff about the food being served, to pick and choose the contents of their plate to their individual liking and to try a little of everything.

Whether a couple ultimately decides on a sit down meal or buffet food, when designing menus for a vegetarian wedding, I always make sure that there’s variety and a balance of different types of foods to offer something for everyone. Every milestone event in a person’s life is celebrated with the sharing of food; you want to make sure that the food is delicious and memorable.

Photo credit: Flickr

One of life’s great pleasures is eating wonderful food. Whether you’re a vegetarian or trying your hand at meatless Mondays, a gourmet vegetarian meal is always a treat. The difference between ho-hum and fabulous is often a choice of seasonings. The beauty of creating your meal from scratch with high quality, fresh ingredients is the fact that your raw materials already have a lot of natural flavor, and the right seasonings enhance and exalt the flavors of those primary ingredients.

There’s a saying that “too many cooks spoil the broth.” In other words, less is more. There are no hard and fast rules for seasoning vegetarian foods, and experimentation is always encouraged. Start out with just one or two flavors and taste as you go along. For most dishes, I prefer fresh herbs over dried ones. Stay away from spice “blends;” they tend to have a lot of ingredients and often mask the natural flavors of foods.

Seasonings and herbs are often associated with specific cuisines: Mediterranean cuisines may feature olives, garlic, lemon and basil while Mexican dishes are enhanced with cumin, chilies, lime and cilantro. Fusion cuisines combine several different styles of seasoning – sometimes successfully, sometimes not. Many foods, like soups and rice dishes, become more flavorful when you add a squeeze of lemon juice and fresh garlic right before serving. I personally love adding finely chopped mint or cilantro to a salad dressing for a little extra zing. Make sure to go easy on the salt throughout the cooking process and add some freshly ground sea salt as a final touch.

My favorite vegetarian staple foods include grains and legumes. They’re hearty, filling and nutritious, and they lend themselves well to a variety of seasonings. I buy many of my raw materials at Bay Area Farmers Markets, Berkeley Bowl and Alameda Marketplace. Grains and dried beans are best bought in bulk, and they’re cheaper than their packaged equivalents. Beans need to be soaked, preferably overnight, in fresh water with a pinch of baking soda. Before cooking them, rinse them well and put them on the stove in a pot of fresh water and a couple bay leaves – no salt!

Here is a hearty winter recipe for black beans; serve with a simple green salad and some crusty bread.

Cuban Black Bean Soup
1.5 lb. dried black beans
2 medium onions, chopped
1 carrot, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 jalapeños, seeded and chopped
¼ c white wine
3 quarts bouillon
1 c whipping cream
1 Tb. lime juice
½ sprig fresh thyme
1 c dry Sherry
1 Tb. olive oil
6 small tomatoes, chopped
½ Tb. ground cumin
Fresh tomato salsa, for serving
Sour cream, for serving

Pick over beans and place them in a pot of cold water and soak for several hours. Drain and rinse.

Sauté onions in olive oil, then add carrots, celery, garlic, chilies and cook until tender. Add wine, drained beans and stock. Bring to a boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.

Add cream, lime juice, thyme, sherry and oil. Return to boil. Add tomatoes and cumin. Puree soup with hand-held blender, leaving some beans whole. Adjust seasonings, and serve with fresh tomato salsa, cilantro and sour cream.

Makes 10-12 servings.

Flourless Chocolate Cake

Thinking of booking a dinner for two on Valentine’s Day? Think again. Dining out on Valentine’s Day may not be your best bet for a romantic evening with your sweetie for a few reasons.

According to the National Restaurant Association, Valentine’s Day is the second busiest day of the year for dining out, typically drawing a younger demographic to the fine dining experience. On the positive side, many chefs take this opportunity to be innovative and create one-of-a-kind dishes for adventurous diners. On the downside, it can be an expensive expenditure for somewhat average food, not to mention turn into a staffing nightmare for restaurants that are not accustomed to serving large crowds expecting an intimate and personal dining experience.

Why not instead reserve a special table at your favorite “local” restaurant and enjoy a romantic, home-cooked meal on Valentine’s Day? You can choose the menu, ambiance, lighting, music and pace of the evening. Opt for a delicious yet simple meal like poached salmon, a mixed salad, a side of polenta, your favorite wine and fresh bread. For appetizers and dessert, here are a couple ideas that are delicious and fun (and as an added bonus, dairy and gluten-free).

Enjoy!

Red Beet Hummus
2-3 medium size red beets
½ cup or more sesame tahini sauce
1-2 cloves crushed garlic
Juice of ½ lemon
Salt & pepper to taste

Wash the beets, scrape the skin and cut into ½ inch rings. Lightly brush on both sides with olive oil and place into a pre-heated 400°F oven, turning them once, until soft enough to pierce with a fork. Allow to cool, then place in food processor with the tahini, garlic, lemon juice, salt and pepper. You may need to add a little water if the paste is too thick. Place in a serving bowl and top with finely chopped chives. Serve with spears of endive. Makes about 1 cup.

Torta Caprese – Italian Flourless Chocolate Cake
1.5 cup almonds or hazelnuts (or mixture of both)
1 cup sugar
8 oz. bittersweet chocolate, chopped
5 large eggs, separated
½ tsp. almond extract
½ tsp. grated lemon peel
1 stick unsalted butter, melted and cooled
¼ tsp. salt
Powdered sugar

Preheat oven to 350°F. Butter a 10-inch spring-form pan with 2.75″ sides.

Combine nuts and one third of the sugar in the food processor and blend until nuts are very fine and transfer mixture to a bowl.

Combine the chocolate pieces and one third of the sugar in the food processor and chop until chocolate is finely ground but does not begin to clump (about 45 seconds); combine with nut mixture.

Beat together egg yolks and remaining one third of the sugar until it forms a heavy ribbon, about 5 minutes. Beat in almond extract and lemon peel. Fold in the chocolate mixture, then the melted butter.

Using clean beaters, beat the egg whites and salt until firm but not dry. Carefully fold whites into chocolate mixture and pour into prepared pan. Bake for about 40 minutes – tester should come out with crumbs attached.

Cool, sprinkle with powdered sugar, and slice. Makes 12-16 thin slices.

Non-vegetarians tend to worry about not getting enough protein in an all-vegetarian meal. For many people in today’s busy world, building a meal around a piece of meat has become a habit and an easy way of assuring that you’re getting a “complete” protein. With the abundance of meat substitutes now available in most markets, creating a well-balanced, all vegetarian meal that can appease even the most carniverous of souls is easier than ever.

Meat substitutes have been around for a long time, but never in today’s abundance and variety. You’ll find products made from soy or wheat gluten (seitan), or a combination of the two, as well as products like Quorn, which is made from a mushroom and contains egg white. So what should you look for?

My advice is this. Look for products that don’t have a ton of ingredients. Seitan is one of those products, it is made from wheat gluten (which is wheat protein) and comes with different seasonings. It usually comes in a strip and can be substituted for beef or chicken. Add it to a stir-fry, a hearty stew or rice dish (e.g. jambalaya or paella).

Soy products have been around for a long time and include tofu and tempeh. Tempeh is a fermented product and easier to digest than tofu. It comes in a firm cake, which can be steamed for a few minutes, then chopped and mixed with Bragg’s Liquid Aminos and chopped garlic, and included in a stir-fry or rice dish. Look for organic soy products, which do not contain GMOs.

Quorn is a favorite of mine, and is very versatile and adaptable. You’ll find it in the frozen section of upscale markets, and it comes in “chicken” strips and tenders. The consistency and texture are very convincing and provide a great substitute for chicken. My all-time favorite recipes for Quorn are Mexican dishes, such as enchiladas or posole, as well as Spanish paella or jambalaya. Just make sure you don’t sear the strips – none of the faux meats taste good when seared.

Here is a recipe for Red “Chicken” Posole – enjoy!

Red “Chicken” Posole

2.5 – 3 lb. Quorn (tenders or strips), cut into strips
3 c water or bouillon
½ soy chorizo (optional)
1 c chopped onions
3 cloves garlic
2 lb. hominy, cooked & drained (canned or made from dried hominy)
3 Tb. fresh oregano
1 bunch fresh cilantro, chopped
Salt, water, oil
10-12 chilies guajillos (long red), seeds & membranes removed

Sauté the onion and garlic, then add the Quorn, water (or bouillon) and cilantro; let simmer for 10 minutes. Add the cooked hominy into the broth with the chorizo and simmer for about 30 minutes. Add the red sauce and simmer another 20 minutes. Correct seasonings and serve. Serves 10-12.

Make the red sauce by soaking the chilies in hot water for 20 minutes. Drain, put in the blender with 1 small onion, soaking water and 4 cloves garlic. Heat oil in skillet and sauté chili purée for 5 minutes, then turn down heat and cook for another 10 minutes. Add this red sauce to the posole.

Moroccan Lentil and Rice Soup

A friend once asked me: “If you’re a vegetarian, what do you eat at Thanksgiving dinner if you don’t eat turkey?” “Everything else,” I replied. Meat eaters are quick to inquire about adequate protein in a vegetarian meal. The fact is this: all plants contain some amount of protein, some very little and others a great deal. Knowing how to combine ingredients will provide all essential amino acids needed by our bodies, e.g. the combination of whole grains with legumes, a staple ubiquitous to many cultures.

Until recently, meat has traditionally been used more as a condiment rather than the main theme. In many parts of the world, that still holds true. It wasn’t until the advent of cheap, subsidized meats in this part of the world that people began viewing meat as the main attraction.  Today, the standard American diet is limited in variety, especially in the variety of vegetables.

You don’t have to be a vegetarian or a “health nut” to enjoy an all-vegetarian meal. With a little know-how and imagination, a varied menu of mostly plant-based foods can make for an elegant vegetarian dinner party. With the advent of fall and cooler weather, the notion of a cozy evening with friends or family, a crackling fire, and a warm meal holds much appeal.

A simple, quick meal might be a hearty soup, a mixed salad, some crusty bread, cheese, fruit, and a good wine. My favorite hearty soups include those made with a combination of beans or lentils, vegetables, and occasionally fruit. Olla Gitana is a hearty mix of garbanzos, pumpkin, pear, chard, onion, and tomato, seasoned with almond, garlic and saffron. Or try a Mediterranean stew combining garbanzos, lentils, tomato, and caramelized onion, with a fragrant seasoning of saffron, cinnamon, ginger, garlic, and cilantro.

For a more upscale, elegant vegetarian dinner party, here are some ideas. To start, try a selection of artisanal cheeses and fruit, and a couple vegan relishes, like baba ganouj and a hummus. Both relishes are made with sesame tahini, basically ground up sesame seeds, which are high in protein and calcium. Perhaps include a small bowl of vichyssoise, served hot or cold, or a gazpacho (if you can find decent tomatoes).

A main course could be spanakopita, Tortilla Española, or an adaptation of any meat-based recipe, made with some form of faux meat. For example, I make a fabulous Mexican Posole with Quorn “chicken” strips, fire roasted chilies and dried hominy. Similarly, dishes like lasagna and Shepherd’s Pie are delicious prepared with any number of vegetarian “beef” products.

Side dishes should complement the main course. Try a bulgur and lentil pilaf, seasoned with caramelized onion, saffron, dried cherries, and topped with finely chopped fresh herbs, or any number of interesting salads combining fresh or cooked vegetables, grains or nuts, hard-boiled eggs, or fruit.

Experiment, have fun, find inspiration online, and enjoy! I’ve included a recipe for a North African inspired soup/stew. Not only is it vegetarian and extremely flavorful, but if you use rice instead of orzo it is gluten-free as well.

Moroccan Lemony Bean & Rice Soup

1.5 cup small lentils (French or beluga), rinsed and cooked in enough water to cover, no salt. Separately cook 1 cup dried garbanzo beans (soak garbanzos overnight in plenty of water with a pinch of baking soda, drain, rinse and place in pot of fresh water, no salt); cook until soft. Mix together the garbanzos and lentils.

In a separate pan, sauté 2 chopped onions in some olive oil, then add 4 stalks chopped celery and 4 tomatoes (pref. peeled). Add to the bean mixture, and season with 1 tsp ground cinnamon, ½ tsp each turmeric and fresh ginger, 1 bunch fresh cilantro (stemmed and chopped), 1/2 cup rice or orzo, 1/4 tsp saffron threads (crushed and steeped in 2 Tb hot water). Allow stew to simmer, 20 or 30 minutes, until rice or orzo is cooked. Adjust seasonings, and add fresh cilantro and juice of 1 lemon before serving. Serves 8-10.

Photo credit: Flickr

If you’ve ever been to a Chinese restaurant and sampled one of the vegetarian “meat” dishes, you were probably amazed at both the texture and the flavor. Most likely you were eating a version of seitan, or “wheat meat”, a protein made from wheat gluten.

Originally developed in China, where it was popular in Buddhist missions, seitan can be a substitute for just about any meat. Those who have soy allergies are safe to use seitan (provided they do not have any sensitivity to gluten), and unlike many soy products, seitan retains its texture in cooking and has that meaty chewiness.

With the rising interest in tasty vegetarian meals, consumers have a great variety of “faux meats” to choose from.  As a meat substitute, seitan is a favorite because of its texture and ability to take on just about any flavor you choose. Ready-made seitan “meats” are usually found in health food stores and green markets. Brands include West Soy, White Wave foods, Lightlife Foods, or smaller regional manufacturers, which are found in the refrigerated or frozen section, shrink-wrapped or in a marinade. In Asian markets, look for Mi-Tan in the frozen section.

Gluten is the protein portion of the wheat kernel after removal of the starch and bran. Seitan is high in protein and low in sodium and fat. Traditionally seasoned with tamari, there is no limit to the flavor options now available. Commercial products tend to be higher in sodium, and many people have tried their hand at making their own seitan, which allows you control over those kinds of variables and gives you unlimited options.

Seitan is easy to make at home, although it may take a couple tries to get the desired result.  Most importantly, you want to be sure you start out with the right product, not merely “wheat gluten.” You need to look for “vital wheat gluten” in your favorite health food store. The two main brands are Bob’s Red Mill and Arrowhead Mills.

Basically, the vital wheat gluten is combined with liquid and spices, kneaded to a firm consistency, and then cooked. Consistency depends on a variety of variables, and help is available online, where there’s an abundance of recipes, videos and discussion groups. Great resources include www.vrg.org, www.vegweb.com and www.vegetariantimes.com.

The Vegetarian Gourmet offers a number of seitan dishes upon request for events both large and small. What is your favorite seitan dish?

Adapted from Margaret Riesen’s “Food for Thought” column in MALIBU MONTHLY MAGAZINE

In ancient Greece, the olive tree was a symbol of peace, glory and abundance, and the oil of its fruit not just food, but sacrament and sacred ointment. The cultivation of olive trees in Crete began as early as 5000 B.C., with evidence of ancient groves all over the Mediterranean rim. Engravings of olive branches can be found on the bas-reliefs of the temple of Ramses II in Egypt (built in the 13th century B.C.).

The cultivation of oil producing plants is intimately connected with the evolution of human societies, for whom the harvesting of plant oils provided food, medicine and fuel for lamps.  Much is known about the early peoples inhabiting the Fertile Crescent, where ideal conditions existed for the domestication of animals and the cultivation of various crops, and whose sophisticated culture and traditions spread throughout the Mediterranean region and beyond.

It is no coincidence that the oil of olives has been considered an elixir of good health for thousands of years. Easy to digest, olive oil has a beneficial effect on the stomach and digestive system, and its high content of simple, unsaturated fats (“monounsaturated”) and antioxidant properties is believed to protect against numerous health challenges, among them circulatory problems and heart disease.

Top quality olive oils – also the most expensive – come from hand-picked olives. “Extra virgin” denotes oils of the first pressing of the olives, with strict regulations regarding acidity (which must be less than one percent). The price of extra virgin oils varies according to where the olives are grown and how they are harvested. Olive trees planted near the sea (e.g. regions in southern Italy) can yield up to 20 times more fruit than those planted inland, making their oil less expensive. Extra virgin oils are ideal for dressings and are best used raw, adding that characteristic olive flavor.

Oils of the second and third pressings are labeled “virgin” and can be used for cooking at moderate temperature; I do not recommend buying olive oils of lower quality (those not designated “virgin” or “extra virgin”). Because olive oil is sensitive to heat, light, air and moisture, it should be kept in dark glass bottles and stored in a cool place. Stay away from olive oils in plastic containers, as they often absorb the carcinogenic polymers found in plastics.

Not sure where to start? Look for local olive oil sampling events, or organize your own. Enjoy!

Please post comments below.

Adapted from Margaret Riesen’s “Food for Thought” column in MALIBU MONTHLY MAGAZINE

After a bad rap – and the disastrous low fat/high carbohydrate movement that preceded our unprecedented obesity rates – dietary fats and oils are reclaiming their rightful place at our tables. They are essential to our health. Because of their different properties, different oils are suited to different uses. High quality cooking and salad oils are available in a great variety in local markets and specialty shops – here is a thumbnail sketch of what to look for.

Salad oils come in a great variety of flavors. They can be used to add a distinctive flavor to your creation, e.g. olive oils, toasted sesame oil, nut oils, or stay discreetly in the background. Blander oils include safflower oil, corn oil, grape seed oil, canola oil. Stay away from “vegetable oil” in plastic bottles!

Most oils can be used for cooking at low temperatures, but oils used for sautéing and frying need to have a high “smoking” point. When heated too high, oils and fats’ chemical structures are altered, creating unhealthy substances, e.g. trans-fats. Refined oils (oils which have been processed and filtered) generally have higher smoking points than unrefined oils and lend themselves well to frying at moderately high temperatures. Examples include refined safflower oil, peanut oil and light sesame oil.

Saturated fats are solid at room temperature and can also be used for frying. They should be used sparingly, but by no means avoided; examples are coconut oil, lard and butter. If frying with butter for frying, use clarified butter or “Ghee” (found in Asian markets).

There is no such thing as a canola plant. Canola oil comes from rape seed, a member of the mustard family. Rape seed oil is an excellent lubricant for moving machine parts and has also been used for heating. The majority of edible rape seed crops consist of genetically modified plants. I personally avoid canola oils, along with corn oil and soybean oil.

Olive oil is versatile and healthy. Olive oils can be used for cooking at low temperatures, they  come in a huge variety, and hail from all over the world, including California. Check out our blog on olive oils.

What now? Like any other food, oils are to be explored and experimented with. Enrich your diet and your mind, and enjoy the journey!

Please post comments below.

Take a trip to your typical supermarket. In the produce section, choices are labeled “organic” and “conventional”. Does this really mean conventional, the way it’s always been done? In this context, “conventional” means CHEMICAL. But if labeling were consistent with what you’re really buying — “conventional” (meaning organic) and “chemical” (meaning grown with toxic chemicals) – would that be helpful?

As a consumer, I do want to know what I’m buying. And as a chef and caterer specializing in vegetarian weddings, I buy only high quality ingredients. But many of us do not want to be reminded of what we’re actually choosing. Ignorance, they say, is bliss – especially when that ignorance is due to misleading and unreliable information.

Labeling conventions are not made by groups advocating consumer safety but by the companies making the chemicals and the genetically modified foods. Scary? Consider the case of milk. While many of the fruits and vegetables grown with chemicals can be rendered less toxic – by peeling, for example – milk is a different story. Since 1994, as much as 80- 90% of the “conventional” milk sold in the US has come from cows injected with a hormone designed to increase milk production by 15-25%: Bovine Growth Hormone (rBGH or rBST).

What’s wrong with increasing the efficiency of milk production? There are many problems related to the injection of Bovine Growth Hormone. First of all, the abnormal fullness of the animal’s udder often leads to mastitis, an infection that can add pus to the milk (huh?) and is treated with an extra dose of antibiotics. Hormones are strictly regulated substances and, in very small quantities, affect our metabolism in big ways. Artificial hormones do not belong in anyone’s diet. Bovine Growth Hormone is “grown” by being inserted into the DNA of E.coli bacteria – the ones responsible for the recall of millions of pounds of hamburger meat — and then injected into milk cows to increase their milk production.

Monsanto, the original producer of Bovine Growth Hormone, spent millions of lobbying dollars to get FDA approval for the use of rBST in milk cattle, despite serious health concerns and warnings from nutritional and agricultural experts.

When organic dairy farms began labeling their milk as not containing rBST or rBGH, Monsanto was able to buy another significant victory. Not only were dairies not required to identify the RBST or rBGH in their milk. To further befuddle the U.S. consumer, dairy farms not using the hormone now had to add a disclaimer, stating that “there is no significant difference between milk raised with or without growth hormones.”

That last travesty came to an end in September 2010, when the 6th Circuit Court ruled that prohibiting organic dairy farms from labeling their milk as produced without growth hormones was illegal. Milk from rBGH-treated animals has been legal only in the U.S. and Mexico. All other industrial countries have banned it and its products. A study by Eli Lilly, another producer of rBGH, found that milk produced with growth hormones had the following characteristics: elevated levels of IGF-1 (insulin-like growth factor – linked to certain cancers), lower nutritional value, and a higher count of somatic cells (causing the milk to spoil faster).

It is encouraging that the demand for milk produced without growth hormones is steadily increasing, with many large chain stores refusing to stock rBGH dairy products. Got milk? Go organic — and stay informed!

The recipe offers a couple of interesting twists on the old chicken soup tradition. The first is chayote, a member of the gourd family, and probably not on your radar unless you’re from Mesoamerica. The second is the addition of smoked fish, which adds a marvelous smoky flavor.  Eeew, fish, you say . . . no worries, the fish “disappears” into the soup, and your family will be none the wiser unless you fess up or leave the can in plain view.

Chicken Soup with Tomato and Chayote

 ½ lb chicken breasts, skinless and boneless

1 clove garlic, crushed

Dash of freshly ground nutmeg

2 Tb butter

½ onion, cut into fine half-rings

1 Tb tomato puree

1 14-oz can of tomatoes, pureed

5 c chicken or vegetable stock

1 fresh red or green chili, seeded and finely chopped

1 tsp dried oregano

½ tsp dried thyme

1 chayote, peeled and diced

2 oz smoked herring fillet (canned is ok), drained and chopped

Salt & pepper

Fresh chives for garnish

Dice the chicken and place in a bowl with salt, pepper, garlic, nutmeg and set aside for 30 minutes.

Melt the butter in a large stockpot and braise the chicken over medium heat for 5-6 minutes. Add the onion and sauté for another 5 minutes, until onion is softened.

Add the tomato puree, pureed tomatoes, stock, chili, dried herbs and chayote. Bring to a boil, then reduce heat and simmer gently, covered, for 35 minutes.

Add the smoked fish and simmer for another 5 minutes, then ladle soup into bowls and garnish with fresh chives. Makes 4-6 servings.