Vegan Bacon Lovers Brunch: February 9th

ANNOUNCING...
Greenhouse Brunch
Vegan Bacon Lovers Brunch
Sunday, February 9th, 2014
12 noon and 2:30 PM

White Gazpacho

Gazpacho sounds fancy and intimidating, but it is actually as easy as making a smoothie. While the classic tomato gazpacho or the herbaceous gazpacho verde are delicioso, the creamy white gazpacho has a charm of its own. Traditionally, it evolved as a way for peasants to use their leftover bread, mixed with fruits and vegetables from the fields. Blanched almonds (almonds without their skins) make it feel substantial, with a supple, creamy texture. But the body of this chilled soup is cucumber and green grapes, juicy and refreshing.

Herbed Couscous Salad

The short, chilly days of winter are upon us. But as the days begin to lengthen and the sun begins to shine, we can feel the promise of spring and summer on the horizon. Here in Northern California, the cold rainy winters may not be good for tomatoes and stone fruits and other summer delights, but even in the dead of winter, we can get fantastic greens. Greens seem brighter and more alert in the winter, and our bodies are even more eager for the chlorophyll and nutrients that includes! Herbs like mint and parsley are widely available year-round, and full of fresh, clean flavors. Baby wild arugula, peppery and intense, mixes nicely with the herbal notes. This recipe uses the three herbs like greens rather than seasoning, leaving the leaves whole and tossing them with whole wheat couscous for a hearty and refreshing dish. If you are as lucky as we are and you have a mom who preserves her bountiful summer crop of serrano chiles by making a flavorful sambal (chile paste), then by all means, make it as spicy as you like.


Herbed Couscous Salad
Feel free to use any combination of your favorite herbs, also try substituting quinoa, millet or another grain for the couscous.

INGREDIENTS:
about 4 cups cooked whole wheat couscous, chilled or at room temperature
about 1 cup packed baby arugula leaves
1 bunch mint, whole leaves removed from stems
1 bunch parsley, whole leaves removed from stems
3 tablespoons extra virgin olive oil
juice of 1 lemon
1 tablespoon apple cider vinegar
salt, to taste
sambal or chile paste, 2 tablespoons or to taste

METHOD:
Combine couscous, arugula, mint and parsley in mixing bowl. Stir to incorporate. Whisk together all remaining ingredients to make a dressing. Stir in dressing and taste couscous for seasoning.

New York City Adventure!

New York City in the last week of June. Glittering, steamy city... full of beautiful people and intoxicating energy. We traveled across the country to our old stronghold for our friend's wedding, and ending up spending a few days high on the summertime bliss of the frantic, unstoppable Big Apple. In terms of just about everything, New York is a machine of unparalleled size and efficiency. Anything you could ever want... there is lots to choose from, and lots of people there. Vegan food is no exception. The number of places has even grown since I left the city over a year ago, and following my stomach around Manhattan and Brooklyn led me to many delicious adventures.