Vegan fare: Organica Garden in Maraoneck, N.Y., serves up eclectic gourmet cuisine

Vegetarian Times, Jan, 1998 by Cristin Marandino

Finding something to satisfy your every whim is easy at Organica Garden in Mamaroneck, N.Y. This small vegan restaurant is sparsely decorated with windowpane mirrors and decorative plates that project minimalist charm. But take note: The food is anything but minimalist. Chef and owner Marcellus Edwards serves up a wide variety of vegan dishes and enough of them to ensure nobody leaves hungry.

Edwards opened the restaurant last July and has found that the residents of this waterfront town are catching on to the idea of meat-, dairy- and egg-free dishes. Perhaps it's because Edwardst culinary experience as personal chef, caterer and sous chef at Pomegranates, a vegetarian restaurant in Ardsley, N.Y., has enabled him to create a menu that combines wholesomeness with wonderfully exotic flavors.

Among the appetizers, the baked portobello mushrooms stuffed with peppers, onions and herbs top my list of favorites, with the smoky grilled eggplant and tofu in balsamic tomato vinaigrette running a close second. If your appetizers leave you feeling a bit guilty, not to mention full, you can follow it with a salad entree. The choices include a sea vegetable medley, a simple arugula salad or the kidney beans with shiitake mushrooms. Can't decide? Order the salad sampler and experience the flavors of each.

If, however, you're in the mood for something a bit heartier--and more daring--try the cilantro adobo tempeh with sauteed Swiss chard topped with pineapple mango sauce, or the grilled tofu with black rice risotto, crispy shallots and seared spinach in a light, fragrant yellow squash and ginger sauce. Whether you choose a salad or entree, leave room for the sorbet cake, a tempting vanilla confection, layered with seasonal fruit sorbet. It's all-natural, it's vegan and it's worth it.

Stuffed Portobello Mushrooms

6 SERVINGS

VEGAN

Once exotic, portobello mushrooms are now farmed in the United States and are easy to find in most supermarkets. Their large, meaty caps and woodsy flavor make them ideal for stuffing. Serve as a first course, side dish or entree.

3 Tbs. olive oil
2 Tbs. tamari or soy sauce
6 large portobello mushrooms, stems
  removed (finely chop 1/2 cup
  stems and reserve)
1 to 2 Tbs. white wine
2 medium onions, diced
  cloves garlic, minced
2 Tbs. chopped fresh rosemary or
  2 tsp. dried
2 Tbs. chopped fresh thyme or
  2 tsp. dried
1 medium yellow bell pepper, diced
1 medium red bell pepper, diced
1 Tbs. white wine vinegar
Salt to taste

Preheat oven to 350 degrees.

In small bowl, mix 2 tablespoons oil and soy sauce. Rub mushroom caps with mixture. Place on baking sheet and bake for 15 minutes. Set aside. Reduce oven temperature to 300 degree;

In large skillet, heat remaining tablespoon oil over medium-high heat. Add wine, onions, garlic, rosemary and thyme. Cook, stirring often, until onions are soft, about 5 minutes. Add bell peppers and reserved chopped mushroom stems and cook, stirring often, 5 minutes. Stir in vinegar and salt. Reduce heat to low and cook, stirring occasionally, 10 minutes. Remove from heat and let cool slightly.

Fill mushroom caps with mixture and place on baking sheet. Just before serving, bake until heated through, about 10 minutes. Serve warm.

PER MUSHROOM: 105 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 340MG SOD.; 2G FIBER.

Address: 136 Mamaroneck Ave., Mamaroneck, NY 10453

Telephone: (914) 77t-3450

Hours: Monday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; Sunday, 4 p.m. to 9 p.m.

Menu: Vegan

Prices: $3.75 to $12.25

Dress: Casual

Alcohol: No

Smoking: No

Seats: 26 indoors; during the summer an outdoor patio seats 26

Credit Cards: All major

Wheelchair accessible: For indoor dining

Reservations: Accepted