Cafe Flora Cookbook
Format: PDF / Kindle (mobi) / ePub
For more than a decade, Seattle’s award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes, which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Their modern, sophisticated approach to vegetarian cooking is inspired by international culinary traditions and informed by a decade of chefs working toward a goal of common good and uncommonly good food.
For the enterprising home cook, the chefs at Cafe Flora are the perfect guides for an incomparable culinary adventure. Their dedication to discovery has led them to develop unique ways to transform classic favorite recipes into meat-free dishes, often with greater flair than the original. And now they are sharing their flavor-enhancing tricks and preparation techniques that make every dish at Cafe Flora memorable.
From beverages and brunch dishes to appetizers and main courses to sides, salads, and condiments, the 250 original recipes are given with easy-to-follow, detailed instructions, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, The Cafe Flora Cookbook embodies the true genius of this inventive restaurant.
maintain the heat just below a simmer, adjusting the flame as necessary. (You may also need a heat diffuser.) Reduce the vinegar slowly until it’s half its original volume and the figs are very soft, about 1 one hour. Remove the bay leaves and cool slightly. PURÉE THE BALSAMIC. Put the cooled mixture in a blender, and purée until smooth. Strain the mixture if you want, although the tiny fig seeds are not unpleasant. Sweet Chili Dipping Sauce [v] This sauce is a vegetarian variation on nuac
tablespoon chopped garlic 1 ⁄4 teaspoon cumin, toasted and ground (see page 52) ⅛ teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil, plus some for garnish � teaspoon paprika, for garnish Salt COOK THE CHICKPEAS. If you are using dried chickpeas, drain them and, put in a pot with enough fresh water to cover by 2 inches. Cook the chickpeas, uncovered, until they are tender, about an hour. Drain them, and chill. If you’re using canned chickpeas, rinse them under cold water, and
minutes more. SIMMER THE SOUP. Add the vegetable stock and lentils, and bring the pot to a boil. Lower the heat, and simmer until the lentils are tender, 25 to 30 minutes. STIR IN THE ROASTED-GARLIC PASTE, and simmer for 10 minutes. Add a pinch or two of ground pepper, add salt to taste, and serve. TIP This soup will thicken as it sits, so you may need to add water or vegetable stock to get the consistency you want. Mushroom Madeira Stew [v] This chunky soup was inspired by the flavor of
salad heaven, take a bit on your fork along with a bite of roasted pear and perfectly dressed salad greens. We use sherry vinegar in the dressing for its slightly honeyed and nutty taste. Its sweetness is a delicious alternative to more acidic red or white wine vinegars, and it’s more subtle than balsamic. I encourage you to keep a bottle of good sherry vinegar on hand and try it on all types of salads. Serves 4 TIMING To make this jewel of a salad, you have to work fast. Dress and plate the
burgers in the pan, leaving enough room to flip them easily. Cook on each side until browned and heated through, 3 to 4 minutes per side. Add 1 tablespoon of oil to the skillet for each pan of burgers you fry. TOAST THE BREAD. Lay the buns on a baking sheet, cut side up. Bake until lightly toasted, 2 or 3 minutes. SERVE THE NUTBURGERS. Spread Tomato Jam on the cut side of each bun, add a nutburger, and top with your favorite burger fixin’s: lettuce, tomato, onion slices, and a pickle. TIPS •