11.16.2010

greens (MoFo 10)



Greens is a renowned San Francisco fixture, on the bayside in Fort Mason. It is a vegetarian restaurant that has been patronized since 1979. Although it is vegetarian, vegans can find something to eat, albeit not as easily as their more frequent customers.

The restaurant boasts Chef Annie Sommerville, who daily chooses her menu based on the local offerings. The food is fresh, vibrant, local and delicious. It is time some of those wonderful dishes were veganized.

My first choice is a squash soup. I had given up on making any sort of squash soup, but since my CSA brought me squash and it has been almost a year since I've thrown in my squash towel, I figured I could give it another try; especially using a recipe from Greens. The soup is Kabocha Squash and Chestnut Soup. Outstanding. Finally a squash soup we liked. Maybe the secret was in the chestnuts or the stock the squash was cooked in or just because it was a kobacha squash...regardless, a winner.

Tarts and Filo pastries are a signature of Greens so I made their Red Onion, Goat Cheese and Walnut Tart. Goat cheese I had none of, but I did need to simulate the tartness, sharpness, and creaminess that it affords. I used a combination of Better Than Sour Cream and B.T. Cream Cheese with a splash of lemon juice. Nice crunch from the nuts, sweetness from the onions and creaminess from the nondairy sour cream and cream cheese. The tart dough was easy to make and turned out crispy and light.

I decided to make another dessert, since they use eggs and dairy. Another signature item on the menu is the Ginger Cake. The original recipe is a pound cake and calls for 6 eggs. I replaced the eggs with well whipped ener-G egg replacer and increased the bake time by about a half hour - it needed it. I also made poached cherries using dried cherries in a simple syrup that was decadent with the cake. 

My hubby worked almost next door to Greens in San Fran and while difficult to find something vegan right off the menu, what we did have was delicious. It was great to have now some of the dishes we couldn't have then.


And now for the cookbook, Sinfully Vegan, winner. I removed me from the count and the few who did not want to be entered in the contest for a total of 10 entrees. According to random.org, the comment from Tender Branson is the winner. 
Thanks everyone for participating. Another contest on Friday or Saturday. 

Cost Breakdown:

soup:
squash, chestnuts: $6
stock, herbs: $1.50
Total to make 7 servings;
$7.50

tarts:
dough: $1.50
onion, nuts, spices: $2.50
Better Than sour cream and cream cheese: $3
Total to make 8 tarts:
  $7.00

cake:
Earth Balance: $2.50
flour, baking powder: $1.50
sugar: $2
cherries, vanilla, lemon: $3
Total to make 8 servings:
$9.00



Squash and Chestnut Soup

Tart


Ginger Cake





























6 comments:

  1. I will definitely be trying the soup recipe. The last couple of squash soups I have tried have been big flops - even my husband wouldn't eat them, and that's really saying something! This one sounds really good, and easy, which I love. :)

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  2. Thanks, Meltingbutter.

    Lizzie, I wish you all the best with your squash adventure! Make sure to use a really good veg broth since I think that makes a huge difference. I really liked this soup and, just like for your husband, that is saying something.

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  3. Hooray! I can't wait for the chance to work from this cookbook.

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