It’s Party Time.

There are only 10 days left until our Plant Based Parties Launch! We sure are excited to share our new menu items with all of our friends and clients. We are at capacity with up to 103 RSVPs! Not only will we be having three themed tasting stations, there will also be both alcoholic (and non-alcoholic) drinks to compliment the delicious samplings. Drum roll please….

VA VA VA Vegan Tasting Menu

A Summer Celebration of all Good Things

Farmer’s Market Table

Paired with Minted Verde Potion and Prosecco

A Magical Green Salad

Corn Pudding Cups with Fruit Chutney

Double Stuffed Weiser Potatoes

Asparagus Tarts

Grilled Vegetable Plate

Fritters and Bitters

Bitter Lemon Bibidas & Beer from The Eagle Rock Brewery

Zucchini and Walnut Fritters with Avocado Crema

Onion Badgi with Chutney

Quinoa Cakes with Special Sauce

Beet Burgers in the Slider Style

Italian Time

With Wine Selections from Our Friends at Silverlake Wine

Old School Julia Childs Ratatouille

Zucchini Cannelloni

Seitan Francese with Capers and Lemon

Stuffed Mushrooms

Basil Scented Polenta Bites

Caponata and Crostini

We will also be featuring a dessert station compliments of our newest baker, Vallerie Gonzalez.

So please, come ready to eat and socialize (word on the street is that there will be some pretty cool foodie/vegan/green bloggers in attendance). Live music will also be provided by our very own Nora Lang.

See you next week!

– miranda

Squash Blossom Beauties

We received such great feedback about our Stuffed Squashed Blossoms that I thought I’d share our top secret recipe with everyone. With Fourth of July weekend coming up, you don’t want to miss an opportunity to impress your friends and family.

This recipe is compliments of our very own Chef Oscar’s Head. It has 3 parts: stuff the blossoms,  make the tempura batter, fry those suckers.

Stuffed Squash Blossoms

Ingredients:

-16- 20 squash blossoms                                   – 2 cups of beer (nothing too fancy)

-1/2 lb of chevre and queso fresco                    – 1/2 c corn starch

-3-4 chopped button mushrooms                     – 2 cups of flower

-1 clove of minced garlic                                       – 1-2 cups of canola or veggie oil

-1 TBSP chopped basil                                           -salt & pepper

1. Wash the blossoms, make sure you are both gentle and thorough, there are bound to be little critters in there.

2. In a bowl, mix the cheese, mushrooms, garlic, basil. Add salt and pepper to taste.

3. Gently open the blossoms and stuff with the mixture. Refrigerate for 15 minutes.

4. While the mix is in the fridge, make the tempura batter by combining the beer, corn starch, flour, salt and pepper. Then add one or two ice cubes. The batter shouldn’t spread, it shouldn’t be too runny or too thick.

5. Heat the oil to 350 in a frying pan, if it’s any hotter than this, the blossoms will burn too quickly and not cook all the way through.

6. Take the blossoms out the fridge and dip into the tempura batter so that it is completely coated.

7. Fry them up for 3-4 minutes, but no more than 5 minutes. Let them dry on a plate lined with a paper towel to help soak up some of the oil.

8. You’re done! Now eat, drink and enjoy the wonderful company of your family and friends.

Nothing screams I-love-America like fried cheesy goodness, and beer of course. Luckily, our recipe includes both.

Now that you have the recipe you are probably wondering, where do I get these beautiful delectable treats?  Well,  Squash Blossoms are in full bloom at  farmers markets everywhere. We especially enjoy the colors and tastes of those that come out of the South Central Farmers Cooperative. If you happen upon their booth, pick up some of these un-edible (I had to ask) artichoke flowers for table decor.

They are stunning and last for up to 10 days!

Have a safe and happy holiday weekend everyone! Whether you love or just luke-warmly like the good ol’ US of A, we all can at least be thankful for the abundance of fresh and delicious food we enjoy!

– Miranda