CUTTING EDGE Cuisine

Vegetarian Times, Dec, 2000

Our fourth and final edition of "Cutting Edge Cuisine" for 2000 highlights creative healing recipes from The Natural Epicurean Academy of Culinary Arts.

The Natural Epicurean Academy of Culinary Arts offers students the unique opportunity to learn about both food and healing through a macrobiotic "whole life" approach to teaching. The school's Natural Foods Training Program provides students with the means to master skills for careers in the natural foods industry. Students at The Natural Epicurean Academy of Culinary Arts learn how to prepare great tasting vegetarian/vegan cuisine, how food affects the body, how to diagnose and treat basic illness through diet, how to process foods and how to manage a food business. Situated on the campus of macrobiotic community center in Austin, Texas, The Natural Epicurean Academy of Culinary Arts offers an excellent learning environment, consistent with the principles of its "whole life" approach to food. For more information, contact The Natural Epicurean Academy of Culinary Arts at 512-476-2276.

VEGETARIAN TORTILLA SOUP

Katherine Bounds Natural Epicurean Academy of Culinary Arts

Serves 12

12 cups vegetable stock
3 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
1 small onion, diced
1 cup corn, fresh off the cob
2 celery stalks, thinly sliced
1 carrot, cut into half moon shapes
1 2/3 tablespoons cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
2 roasted poblano peppers,
  peeled and diced
3 pinches sea salt
1 bay leaf
Pepper to taste
8 oz. NASOYA FIRM TOFU, cut into small cubes
Tortilla chips

GARNISHES:

Grated mochi Sliced avocado Lime wedges Cilantro sprigs

Simmer vegetable stock in a large pot. Heat one tablespoon of olive oil in a skillet. Add onion and a pinch of salt. Saute for 5 minutes. Add corn, celery and carrots to onions and saute for an additional 10 minutes. When stock is warm, add two tablespoons olive oil, spices, two pinches sea salt, bay leaf, poblano pepper and tofu. Simmer soup stock for 10-15 minutes. Add vegetables and cover pot. Cook over low heat for 30 minutes. Season to taste with pepper. Serve over tortilla chips and top with favorite garnish.

PER SERVING: 257 cal; 8g prot; 14g total fat (2g sat fat); 31g carb; 0 chol; 2,464mg sod; 3g fiber

Wine recommendation: FREY NATURAL RED

EASY FRENCH LENTIL SALAD

Amy Ramm Natural Epicurean Academy of Culinary Arts

Serves 6

2 cups dried French lentils
5 cups spring or filtered water
Additional spring or filtered water
1 medium butternut squash, cubed
1 bunch spinach or chard,
  washed and chopped
1 lemon, zest and juice
3-4 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
1-2 tablespoons balsamic vinegar
Small red onion, thinly sliced
Sea salt and freshly cracked pepper
1 package EARTHBOUND FARM GREENS MIX

Rinse and sort lentils. In a medium pot, boil 5 cups water. Add lentils and simmer, covered, for 20-25 minutes or until cooked but still intact. Strain and rinse until cooled. Place squash in heavy saucepan with 1/8-inch water. Cover and bring to a boil. Reduce heat and cook until soft, about 15-20 minutes. Transfer to a large bowl and let cool. Steam or blanch greens and rinse in cool water. Mix lemon juice, zest, olive oil and vinegar. Add lentils, greens, vinaigrette and onion to the bowl with the squash. Toss to coat with dressing. Add salt and pepper to taste. Serve over greens mix.

PER SERVING: 349 cal; 22g prot; 8g total fat (1g sat fat); 53g carb; 0 chol; 74mg sod; 14g fiber

Wine recommendation: FREY BIODYNAMIC CHARDONNAY

CHESTNUT YAM ROAST WITH WALNUT MISO SAUCE

Christine Lavigna Natural Epicurean Academy of Culinary Arts

Serves 6

FAGOR PRESSURE COOKER

1/3 cup dried chestnuts, soaked overnight
1/2 cup millet
2 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
1 medium onion, diced
1 medium yam, diced
1/2 cup celery, diced
1/2 cup carrot, diced
4 cloves garlic, minced
1 1/2 tablespoons EDEN SHOYU
1/2 teaspoon dried sage
1 tablespoon tahini
1 cup sourdough bread crumbs

Pressure cook soaked chestnuts in 3 cups water for 20 minutes. Drain and set aside. Rinse millet and cook, covered, with water for 20 minutes. Fluff with a fork and set aside, covered. Heat olive oil in a large pan and add onion, yam, celery, carrot and garlic with a generous pinch of sea salt. Cover and cook over low heat, stirring frequently, until vegetables are tender (about 30 minutes). Break up chestnuts with a fork and add to millet and vegetables. Add shoyu, sage, tahini and 3/4 cup bread crumbs. Press into oiled loaf pan and top with remaining bread crumbs. Bake at 350 [degrees] for 30 minutes. Serve with Walnut Miso Sauce. PER SERVING WITHOUT SAUCE: 217 cal; 4g prot; 7g total fat (1g sat fat); 34g carb; 0 chol; 421mg sod; 4g fiber

WALNUT MISO SAUCE

1 tablespoon EDEN TOASTED SESAME OIL
3 cloves garlic, chopped
1 1/4 cup VITASOY CREAMY UNSWEETENED SOYMILK
2 heaping teaspoons EDEN KUZU
2 teaspoons brown rice (or any dark) miso,
dissolved in equal amount of warm water
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries

Heat oil in a medium saucepan. Add garlic and saute briefly. Add soymilk and cook over low heat for 15 minutes, stirring occasionally. Dissolve kuzu in 2 tablespoons cold water. Add to saucepan, increase heat to medium-low and whisk until mixture thickens. Remove from heat. Stir in miso, walnuts and cranberries.