Dinner at Pangaea in Sac. December 11th- Reserve Now!

I'm back to cook again at Pangaea on Friday, December 11th. Please enjoy this nice menu and reserve if you can- as usual it appears to be $35 for the five courses, non-alcoholic drinks and a special present (tis the season). A flight of fancy beers can also be purchased if you want to splurge and enjoy some of the recent additions to Rob's menu! Please forward if you know anyone that would be interested.
RSVP to me, or to Pangaea: pangaeajava@gmail.com
phone there is: 916 454 4942
2743 Franklin Blvd. is the address and the dinner begins at 7pm
we present:

SIMPLE GIFTS AT PANGAEA CAFE
Each of these tasty seasonal morsels will be cleverly designed to look like cute little presents, see what we can do! You also get a special little gift from Chef Joshua to take home!
* Breaded Turnip-Greens-Chickpea Cakes with Apple Ginger Chutney and Light Watercress Salad
* Rich Potato and Onion (several varieties and cooking methods of both) Chowder with Strawberry Salsa and Toasted Seasoned Almonds
* Baby Spinach Salad with Tempeh Unbacon, Marinated Sweet Red Onions, Carrots, Roasted Beets, Apples and Olives in a Red Currant Russian Dressing
* Mince Pie with Walnuts, Pecans, Variety of Mushrooms, Garlic, Herbs, Peppers and Onions in a Rich Pastry with Cabarnet-Carob Gravy (one of my signature sauces here, so you know it is fantastic!), served with a side of Roasted Seasonal Vegetables and Red Cabbage Cole Slaw with Tangerine and Toasted Caraway Seeds (another sleeper, the coleslaw is goooood!)
* for dessert, my dears... Fig Pudding with Gingerbread, Orange Spice Sauce, Almond Cream and Candied Hazelnuts
as usual- all vegan, no added transfats, no refined white sugar and all of that.
I have a couple of fun non-alchy beverages as well and Rob has those crazy beers I mentioned earlier for you to buy!
Please join us!

Special Vegan Pumpkin Pie

VEGAN PUMPKIN PIE AMARETTO RECIPE FOR THANKSGIVING

For your pie crust, add 1 Tbsp. sugar, ½ tsp. almond extract and replace ¼ C. of your flour with blanched almond meal in your favorite pie crust recipe. Prepare as you normally would, press into 9” lightly greased pie pan and set aside.

2 C. cooked mashed pumpkin
1 C. almond milk (there’s a trick to this- take 1 1/3 C. almond milk and gently
simmer until becomes 1 C.)
1 tsp. almond extract
2 tsp. cornstarch
¼ C. flour
2/3 C. to 1 C. sugar (depends on how sweet you like it)
1 tsp. finely grated ginger
1 tsp. cinnamon
¼ tsp. each nutmeg and ground clove
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
¼ C. vanilla creamer (Silk french vanilla is great)
A little Amaretto or Whiskey for a kick
¼ C. blanched slivered almonds

Mix together these ingredients except for the blanched slivered almonds. Pour into pie shell. Bake at 425 degrees for 15 minutes then lower temperature to 350 degrees and bake for another half hour or so. Chill. Decorate with slivered almonds, another method would be to candy or caramelize sliced or whole almonds and use those.
For whipped cream, mix tofutti cream cheese with ½ tsp. vanilla extract, 1/3 C. superfine sugar, 1 tsp. oil, 1 tsp. lemon juice, 1 Tbsp. vanilla soymilk or almond milk and chill.
* other suggestions- a hazelnut version could be made using hazelnuts and Silk Hazelnut Creamer in place of the almonds, I would leave out the ginger in that case.

Tasty Soup!

Here's a nice vegan soup for you, with an empanada in the picture as well. Anyone looking for vegan empanadas or catering in the LA area? Email me!

WHEAT BERRY VEGETABLE SOUP
1 C. dry wheat berries
8 C. water (more if it becomes too thick on down the line)
1-2 tsp. salt (more or less to taste)
1 tsp. curry powder
1 tsp. mixed dried herbs (fines herbes are good)
¼- ½ tsp. black pepper
1 chopped onion
3 minced garlic cloves
2 C. diced sweet potatoes
3 diced carrots
1-2 Tbsp. vegan “chikn” powder
1 tsp. dried oregano
½ tsp. onion powder
½ tsp. chili powder
2 Tbsp. extra virgin olive oil
½ C. chopped bell peppers (any color)
1 C. cooked Cannellini (white beans)
1 C. chopped celery
1 C. sliced mushrooms
1 C. chopped spinach leaves

Simmer the first 6 ingredients, covered, for 1 hour (you can cock the lid slightly to release steam if you like). Add onion thru bell peppers. Cook for half an hour (partially covered), add the other ingredients and simmer for 20 minutes (lid off or partially on). Reseason to taste. Add a bit of liquid aminos after it’s done. Remember to stir it occasionally