Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season Cafe

Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season Cafe

George Vutetakis

Language: English

Pages: 200

ISBN: 0615347673

Format: PDF / Kindle (mobi) / ePub

In Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season cafA, Chef George Vutetakis unveils some of the wildly popular recipes from his trail-blazing years at the award-winning Inn Season Cafe in Royal Oak, Michigan. These innovative vegan dishes, focusing on quality ingredients, freshness, and seasonality, brought rave reviews and appealed to all palates. Each recipe tells the story behind the recipe, with tidbits of food lore from around the world. As the vegetarian and vegan lifestyles become more and more popular, this cookbook could not be more relevant. More than a cookbook, Vegetarian Traditions is a journey of discovery. Meet the hard-working farmers who provided Chef George with the exquisite produce that went into his delectable and healthy dishes. Discover the benefits of using local, organic, and sustainable ingredients while mastering the art of cooking like a chef.











tablespoons ginger root, peeled and minced 1 finger hot green chile, minced 1/4 teaspoon hing (asafoetida powder) 1/4 teaspoon turmeric powder 1 cup cilantro leaves, minced 1 cup ripe tomatoes, diced 1 teaspoon sea salt 1/4 cup fresh lemon juice In Hindi, dahl means bean. The most commonly used dahls are split and washed, meaning halved and husked. Urad dahl is used for South Indian dishes like vada, dosa and idli. They are very high in protein and have a slight viscous texture in soup

fresh jalapeno, seeded and minced (for a milder chile, use 1/2 the amount) 1/2 cup celery, diced 1/2 cup carrots, diced 1/2 cup zucchini, diced 1/2 cup red bell peppers, diced 2 tablespoons balsamic vinegar 2 tablespoons tamari 2 tablespoons raisins 2 tablespoons cider vinegar 2 tablespoons fresh basil, minced 1/4 cup fresh Greek oregano, finely chopped 1 bay leaf 1 teaspoon mild chili powder 1 teaspoon allspice 1 teaspoon sea salt 1 1/2 cups cooked garbanzo beans (page 191) 1 1/2

threesome the best of luck and went back to my cooking. Detroit’s Eastside, January, 1981. The catering business was down to a trickle and I was looking for other things. Out of the blue, I received a phone call from Maggie asking when I wanted to start. The next day we met at the café. As I entered, Maggie’s father was working on the leaded glass front door and others were nailing up the barn wood and installing kitchen equipment. On the wall, a mural was beginning to take shape full of carrot

based cuisine where the hands connect and interact with foods. An evening of Tapas inspires lively discussion and social interaction. The following preparations are suitable for a tapas meal, or as individual snack or cocktail fare. Setting up a tapas dinner with unusual plates and colorful napkins can be fun! Catalan Stuffed Artichokes Serves 8 Artichokes 2 large artichokes, quartered, trimmed and scooped 2 cloves garlic, thinly sliced 2 teaspoons dried oregano 1/2 teaspoon fresh ground

dusting Maple Candied Pecans Mix ingredients in a bowl and spread onto a parchment-lined baking sheet. Bake at 375ºF for 20 minutes. Remove from oven and let cool. Cider Sauce In a saucepan on medium heat, boil 3 cups cider until it is reduced by 1/2. Separately, mix arrowroot with cold cider and whisk into simmering cider. As soon as it thickens, remove from the heat and reserve until ready to serve. Assembly Separate crust from spring form pan, by running a knife around the outside edge

Download sample