Showing posts with label sprouts. Show all posts
Showing posts with label sprouts. Show all posts

Nov 13, 2010

mother's cafe and garden (MoFo 7)

Mother's Cafe and Garden is located in Austin, TX. Anyone who has traveled through the great beef state knows that Austin is the haven for vegetarians in a sea of meat-aholics. I even think they have their burgers with a side of beef.

Anyway, that is what it was like back a decade ago when we lived there. As with all places things change and there were some unfortunate turn of events concerning the veg establishments there. One was that Mother's Cafe burned down. Since then they have rebuilt, but after being open since 1985, they had to keep their doors closed for eight months during the refurbishment. Boy, we're gone for a few years and the whole place falls apart!

This was the very first place we frequented as newly indoctrinated vegans. Although the place is vegetarian, they have very strict sanitary practices regarding segregating vegetarian instruments and cooking vessels with vegan ones. Looking back now, I realize we were the 'vegan police,' and such vigilance is best reserved for omni restaurants, but for what we were looking for then, they certainly fit the bill.

They are not high end, have reasonable prices and pretty good food. So if in Texas, you know what city to aim to get to.

Starting with a drink, the Iced Hibiscus-Mint tea is a must. Hibiscus not only is reported to lower blood pressure, but tastes refreshing with the mint. No sweetener was ever required by me - the complimentary flavors of the tea were enough without having to mask it with sugar.

On to the Garden Patch Salad. This was my first taste of sunflower sprouts and it made me try to grow them myself. Not as easy to grow as alfalfa sprouts, they are worth the extra effort. Let me tell you about the Cashew Tamari dressing! I must have spent at least a pound of cashews trying to get the flavor just right so we can have it at home (we weren't exactly next to Mother's, you see). 

The Chili Rellenos alas were filled with cheese and we never got to try them, but that is only extra impetus to make them vegan. Rellenos are poblano peppers (usually) that have been roasted, skinned and seeded. They are then stuffed with cheese, covered in an egg batter and fried. I stuffed mine with Native Chi's that I made for Native Foods menu mixed with black beans. The Native Chi's melted (yay!), but you can use Daiya or Follow Your Heart or any cheese from the Uncheese Cookbook. They will melt. I advise against using only cheese (even dairy) since it is just too much. 

The batter is really the most challenging part. It has fry light and not leave the relleno oily. My version was very good and I was very happy that we could have a relleno again. I think it does need more testing since the authentic version uses whipped eggs and just like flan or sunny side up eggs, eggs are eggs and I am not mother nature. Although, I certainly pretend to be sometimes!

Lastly, I couldn't omit my oldest daughter's favorite dish at Mother's: Sage Mashed Potatoes. Go light on the sage since it can be overpowering, but make sure not to add so little that the flavor is not evident.

Cost Breakdown:

hibiscus tea, mint: $1

carrot, cuke, tomato, onion: $2
lettuce, purple cabbage: $3
tamari, cashew, balsamic, oil: $2
sprouts: $2
Total to make 4 servings:

poblano: $4
cheese: $1
tomato, onion, garlic: $2
black beans: $2
ener-G, cashew, flour: $1.50
Total to make 4 servings:

Potatoes, milk, sage: $4

Hibiscus-Mint Tea

Garden Patch Salad

Chili Relleno

Sage Mashed Potatoes

Jul 22, 2010

california club

Usually, I insist that when the kids cook, they actually cook something.  Once every 10 weeks I ask each of them to come up with 10 meal ideas. That way they don't have to worry over it weekly. Once every 10 weeks or so I also allow to assemble a meal. Cat made this sandwich, one of her all time favorites, with tomato, Veganaise, Follow your Heart, Tofurkey, lettuce, and avocado. I add sprouts onto mine, as well. These little babies were hand raised by me. If you haven't grown sprouts, yet, you should.

Three easy steps:
In a wide mouth quart mason jar with a 'sprout lid'
1) Soak 2-4 T seeds for 8 hours in filtered water to cover.
2) Drain and flip upside down in the dish draining rack
3) In the morning and evening, rinse seeds with a little water.

Keep them upside down to drain always. They are ready when their tails are 1/4-1/2 inch, 3-5 days.When they are ready, put them in a big bowl of water. The seed shells will float to the top where you can skim them off. Drain very well and store them in the same jar they sprouted in.

Cost Breakdown:
sprouts: $.50
bread: $3
avocado and veganaise: $3
tomato, lettuce: $1.50
Tofurkey and Follow your Heart: $5
Total to make 5 sandwiches: