Oakland’s Cheap Vegan Friendly Eats: Cam Huong

Standard

Situated in the ever claustrophobic China Town in Downtown Oakland lies the textbook definition of a hole in the wall.  As a self proclaimed foodie I nerd out on food next to my boyfriend who nerds out on Ebay car parts.  He half listens to me as I tell him of the various eats I want to try, and I half listen to his banter about all of the cup holders we have to buy for our new car.  Eventually I will find a jackpot and insist we leave the house within 10 minutes to drive to a new spot I have been researching.  Brendon begrudgingly gets away from his Ipad and begins to get ready for our excursion.  Though this is not to say he doesn’ love food as much as I do, in fact he is probably the only person that could stand to listen to me talk about food the amount I do!

Today it was Cam Huong, a Vietnamese Sandwich (Banh Mi) place.  When we pulled up we got a parking space right out front, which was soon blocked by the extreme double parking people we doing specifically for Cam Huong sandwiches.  We ordered 2 sandwiches (I got the Curried Tofu), some sort of eggplant dish one way, Brendon got the pork sandwich, fish patty, and egg fried noodles, ALL for:

photo 4

We went to the lake in Oakland and ate our lunch with the sun shinning and the wind blowing.  The food was incredible and we will surely be going back for prices from $2.50-$3 per sandwich.  I only wish there would have been more sauce and fresher bread, but for $3 I wasn’t complaining.  A new staple in my diet Cam Huong has a line out the door for a reason and many options to choose from.

photo 1photo 2photo 2

Advertisements

In the News: UN urges us to go dairy and meat free

Standard

We all come to veganism in a different ways.  Some of us are trying to get healthier, while others have a moral reason. For years it was only extreme PETA spouting a message of equality for animals, which I admire and though have issues with their method. (perhaps in another post) This week however the silence of international collaboration at the United Nations ended. For the United Nations it came down to the effects that factory farming for meat and dairy are having on our climate.  I have read different reports and articles all stating that our livestock is one of the top three big hitters on our global warming.  In fact it is actually worse than all the transportation emissions in the world COMBINED.  The article was written up in the Guardian and can be found here.

This article coincided with an article I read in the Washington Post reviewing the ever growing frozen vegetarian burgers.  As you can see the reviewers found that each and every single brand of “meat free” burger actually tasted synthesized.  For me, eating is a pleasure that if we are lucky we get to do several times a day (sometimes I must admit I over indulge).  But just as the vegetarian market has already been commodified into the same processed foods as meat eaters, I am worried about the direction the vegan market is moving.  Every week I see new vegan frozen foods on the market processed to a pulp.  As we move into this new era where meat will become more expensive, I mean look at Chipotle’s new Northern California addition to their menu: Sofritas. They are using local Oakland based tofu company Hodo Soy, which is actually quite amazing. They stated that due to their rising meat costs it only made sense to put this on the menu (not to mention the huge vegan market in the bay area).  But as this idea spreads and companies like Starbucks, McDonalds, etc begin to commodify the vegan market it may be time to take a stand.  As someone who has dealt with vegan weight gain I know that not all vegan food is healthy, our butter substitutes are pure oil, and we still need to eat the correct food groups leaving the unhealthy stuff in moderation.

So with that, go eat more kale.

Image

Strawberry Jam without added Pectin

Standard

When it comes to spring and the beginning of summer there is nothing like strawberries.  The farmers market is sparse with them at first only coming from Santa Cruz.  As it warms up the markets fill up with people and the strawberries multiply.  Prices drop as competition rises, and I make jam.

My first batch of jam this year turned out OK, but as I continue my apprenticeship under the most incredible pastry chef I am learning techniques and this is one of them.  Strawberries have barely any pectin as compared with citrus so you have to get creative.  I pan fry these in essentially a single layer and sprinkle a handful of sugar on them, tasting until you get your desired sweetness.  Let’s be honest, there are loads of recipes out there that say they use an 1/8th of the sugar that the balls jars recipes use, and while balls jars recipes do use more sugar than I do, those peoples recipes taste awful.  Jam is supposed to be sweet, and yes, that involves some sugar!

I like my jam a bit chunky and it also allows you to make it without any added pectin!

photo 5

photo 4

 

Strawberry Jam:

3 pints of strawberries

2-3 handfuls of sugar

1. First wash the strawberries in a colander to remove any dirt etc that might be sticking to the strawberries.  If like me you left yours in the fridge then pick through and remove any of the spoiled strawberries.

photo 2

2. Hull the strawberries using a pairing knife by removing the leaves and as little of the strawberry itself.

photo 5

3. Line up the hulled strawberries into rows of three, and using a chefs knife cut each strawberry into 3rd or 4ths depending on their size.

photo 5

4. In a healthy “single” layer place the strawberries in the pan and sprinkle sugar on them over medium heat.

photo 3photo 4photo 3

5. Pan fry the strawberries adding sugar if you need to sweeten it any further cook stirring to make sure the bottom doesn’t begin to burn.  Cook until the liquid starts to gels and becomes thick and the strawberries are soft.

photo 4

 

6.  If you have anymore strawberries continue to pan fry in single layers until all of them have gelled! Place in a cute jar you have just for strawberry jam and enjoy daily.

 

 

Peppermint Patties

Standard

 

After my friend Alice from smokin’ tofu posted “How to make vegan cream cheese suck less” I began to think how vegan cream cheese could be applied in other ways.  When we were still living together in Norwich, England I once ate 11 chocolate bars at once…somehow I maintained a figured back then! So when looking to incorporate cream cheese I wanted Chocolate to play a huge role.

I must admit I am someone who opens 3,000 tabs at once all related to vegan baking.  I get lost and come out the other end with a million ideas but I always take one and make it.  I was inspired to use cream cheese as a base after reading a post about peppermint patties.  Being vegan can be hard when it comes to sweets, especially those of us who miss peanut butter cups and peppermint patties.  The original recipe called for vegetable shortening which I am assuming is not available in most places as an organic entity. Besides, I would rather use something a bit more natural and less processed so I substituted it with coconut oil. Add a small amount of coconut flakes on top of the patty and we are in business.

Some notes on what I learned doing this the first time:

1.Using a pyrex measuring cup to pour the chocolate works well.

2. Flattening the peppermint filling allows you to use less chocolate and have the filling actually fill the whole patty.

photo 1

photo 3photo 4photo 3photo 4

Peppermint Patties:

Makes 9

For the Peppermint Filling:

1 1/2 T vegan cream cheese such as Tofutti or Vegan Gourmet

1 1/2 tsp coconut oil

1/4 tsp mint extract

splash of vanilla extract

1/8 cup coconut flakes

1 cup powdered sugar

For the Chocolate:

2-  12 oz of your favorite dark chocolate (avoid chips like I used as they have other additives to help them hold their shape in high temperatures)

9 parchment muffin cups

 

1. First mix all the ingredients except the powdered sugar and coconut flakes for the filling in a stand mixer or using a hand mixer.  Once the ingredients are homogenized slowly incorporated the powdered sugar until combined, add the coconut flakes and turn off the mixer.

2. Roll tablespoon sized pieces of filling into balls and flatten.  Place all of these in the freezer, you will have some left over peppermint filling depending on your balls and the size of your muffin liners.

3.  Temper/melt the chocolate over a double broiler.  I rig one by using a stainless steel bowl over a pot filled with an inch of water.  Turn the heat on low and using a rubber spatula fold the chocolate pieces continuously.  When about 2/3rds of the chocolate has melted turn off the heat and take the bowl out from on top of the pot.  Continue to fold until all the chocolate has melted, if you keep the chocolate over the heat you will over temper the chocolate.

4.  Once the chocolate is melted pour a small bit to cover the bottom of your liners (see above photo), it will be a messy process but it just allows you to lick your fingers ;).  After that is complete take the flattened pieces of filling out of the freezer and place one in each of the 9 liners.  Fill the liners up with more chocolate until the filling is completely incased.

Enjoy!

 

Dairy Free Babies

Standard

My good friend Tara messaged me yesterday that her family was going dairy free for awhile.  She is a nutritionist and knows many good recipes but asked my advice for blogs that would have recipes her child could eat.  I took this message as a challenge and in my kitchen began to create for the first time since I lost myself at my current job. This week is all about vegan friendly child food that adults can eat as well! The best part about these are that they can be whipped up and cleaned up in 30 minutes flat. So all you busy moms out there make these and enjoy your child a bit more 😉

This message coincided with me attending my local farmers market for the first time to discover the many fruits and vegetables that are now in season! I love spring/ summer and the bounty of variety it offers and being trained at Chez I love to stick with what is in season.  Hence this recipe for zucchini fritters, they not only are baby friendly, but you can spice your adult ones up with some hot sauce, mustard, or your favorite dairy free mayonnaise.

photo 1photo 2photo 4photo 3photo 4photo 1photo 4

Zucchini Fritters:

Makes 12-15

Ingredients:

3-4 small summer squash (I like to use a combo of colors) grated

1 Cup Whole Wheat Flour

3 Tbsp Flax Seed mixed with 9 Tbsp Water

1 Onion grated

3 garlic cloves minced

1/8 cup fresh parsley

1/2- 1 tsp smoked paprika

1 tsp salt

fresh ground black pepper

olive oil for frying

1. Grate the Zucchini and onion either by hand or with the grater attachment on the food processor. Put the grated vegetables into a nut milk bag or cheese cloth and squeeze out the excess water (see above photo).

2. Add all ingredients to a large bowl and mix well.

3. Heat a cast iron skillet over high heat for 5 minutes.  Then spoonful by spoonful (I used an ice cream scoop) add the zucchini mixture to the pan and spread out to a thin layer.  Fry each side for 3-5 minutes or until a deep golden brown. Top with your favorite non dairy spread and enjoy!

Cinnamon Beignet-Muffin-Doughnut.

Standard

As you know from my previous posts, I LOVE cinnamon.  Cinnamon and sugar are one of the classic food combinations that bring me back over and over again to desserts.  I found a recipe on Food 52, a food community focused on recipe contests and creative food education.  The problem is that even though I get a lot of ideas, most of these recipes are not vegan.  Part of me loves this as it allows me to be creative in the kitchen and create a veganized version of these dairy packed desserts and dishes.

I am not usually one to use commercial egg replacers, but in various recipes I do end up using Energy Egg Replacer.  Most of the recipes I use it in use a strong spice like cinnamon, all-spice, etc.  I also find in various cakes like my cinnamon crumble cake, the commercial egg replacer gives a great crumb and a light airy texture.

These melt in your mouth Cinnamon Beignet-Muffin-Doughnuts are perhaps my new morning coffee ritual.  Make sure to eat these warm fresh out of the oven with your morning tea or coffee, and take care not to eat all twelve…no just eat all twelve I know we did this morning! I mean, come on, who doesn’t love dessert for breakfast? I gave these three names as they are a fusion of these three delicious desserts!

photo 1photo 2photo 4

Cinnamon Beignet-Muffin-Doughnuts:

Makes 12

1/3 C Vegan Butter (like Earth Balance, the sticks allow for a more precise measurement)

1/2 C granulated sugar

1 1/2 tsp Energy Egg Replacer + 2 Tbsp water mixed well

1 1/2 C  sifted all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ground allspice

pinch ground cloves

pinch ground ginger

1 tsp orange zest

1/2 C + 2 Tbsp soy milk at room temp

For the coating/glaze:

6 Tbsp melted vegan butter

1/2 C sugar

1 1/4 tsp cinnamon

Method:

1. Preheat oven to 350 degrees F. Measure out milk and allow to sit out so it will be ready to use.  Grease a muffin tin well for baking, no need to line with parchment or liners.

2. Melt the butter in a small sauce pan on low heat and let it cook until it begins to brown and smell nutty (about 3-5 minutes). Set aside to cool down to room temperature.

3. Meanwhile mix all the dry ingredients together (flour, baking powder, salt, spices).

4.  In a stand mixer or with a hand mixer cream the butter, sugar, and egg replacer together.  Add slowly alternating between the flour mixture and the milk.  Mix until well combined and then evenly distribute into the twelve muffin molds.  I use an ice cream scoop to do this to ensure equal baking.  Bake for 17-20 minutes or until a tooth pick inserted into the center of a muffin comes out clean!  These won’t brown so you can also feel to see if the top has a crust!

5. Place the melted butter in a small bowl and mix the sugar and cinnamon in another.  With the tip of the knife pop the muffins out right out of the oven, they should come out very easily.  Roll them in butter and then roll them butter covered into the cinnamon sugar. Serve warm and repeat! 😉

The Power of Restaurants

Standard

I finished another day at work and I realized how sad of a place I am working. The head chefs treat me like I am a complete idiot and yell a lot across the room at me and their other employees. I am not the kind of person that works well in a para military kitchen because I question authority.

I thought back today why I don’t feel that way about Chez Panisse and I realized that it all has to do with family. Chez Panisse is incredible because it isn’t just a restaurant it is an institution, a home that aims to teach each generation a simple, local, and delicious revolution. I was never yelled at or made to feel dumb for simply asking a question.

Restaurants have the power to radically change and inspire their employees to greatness or they can keep them down in boxes and make them feel worthless. I wonder how many talents are out there being abused and made to feel less than all because of egos in the restaurant industry. I for one will not be abused or abuse others. I hope to be a great teacher and knowledgeable chef who can teach the next generations just as Alice Waters has done.

It is why I have decided to throw in my butcher apron and replace it with a smaller restaurants waist apron, one with a bit more soul.  Boot and Shoe is located in Oakland and is also a part of the Chez Panisse family, not to mention its only a few blocks from my house!  They even have a vegan pizza on the menu!  This new job will allow me time to work at Chez Panisse again as an intern and regain control of my life and who I am as an individual.

One of the things that is very important to me is food ethics, and it is why I am please to announce the March Against Monsanto coming your way on the 25th of May!  For years Monsanto has sat in the background pulling strings like a puppeteer, and this March means education.  Get involved, it is the most important battle of our generation.  For more on Monsanto click here.

For now its time for a Chez Panisse cake recipe veganized….

photo 5 photo 2 photo 1

Vegan Ginger Cake:

2 1/2 C All Purpose Flour

1 tsp ground cinnamon

1/2 tsp ground cloves

1 C Molasses

1 C Granulated Sugar

1  C Grape seed Oil

1/4 c organic non-gmo soy milk

1/4 c applesauce

2 tsp baking soda

1 c boiling water

4 oz fresh ginger (chopped and then processed, do not grate or you will end up with fibrous strands, see pictures. When you cut it width first before processing or mincing it the fibers will be broken and it won’t feel like you have eaten a hair)

1. Preheat oven to 300 degrees (yes 300)

2. Sift together dry ingredients in a medium bowl (flour, cinnamon, and clove).

3. Whisk or put your wet ingredients into a stand mixer for a few minutes until fully combined.  In a few batches add the flour mixture until fully incorporated.

4. Pour your baking soda into the boiling water and add it along with the ginger to the batter until it is just incorporated.  Pour the batter into a spring form that has been greased and has parchment on the bottom and bake for 50 minutes.  After 40-50 minutes turn the temp up to 350 and bake 10 minutes or until a toothpick inserted in the center comes out clean.

I served mine with a bit of house made blood orange banana sorbet and some candied kumquats…but you can pair it with whatever you want.

Serves 12 🙂