Tuesday, August 25, 2009

Sublime's Lentil Loaf Recipe

Some of you have asked for the loaf recipe that is currently served at Sublime. Although The Sublime Restaurant Cookbook includes the recipe for our original soy-based loaf, the lentil loaf is ideal for soy and gluten free diets (as well as for those who simply prefer this version over the one in the cookbook!). Accompany this hearty entree with seasonal vegetables and couscous, if desired.

Sublime Lentil Loaf
Yield: 8 servings

Marsala Wine Sauce
Extra virgin olive oil
4 chopped shallots
3 diced portobello mushrooms
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon oregano
1/4 cup marsala wine
1/4 cup red wine
2 cups water
2 ounces soaked porcini mushrooms
1 tablespoon agave nectar
Sea salt and black pepper

1 cup french green lentils
1 cup short grain brown rice
2 whole shallots, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons tomato paste
1 tablespoon vegan worcestershire sauce
4 celery stalks, chopped and pureed
3 carrots, chopped and pureed
1 cup rough chopped canned water chestnuts
1 tablespoon powdered vegan egg replacer
3 tablespoons nutritional yeast
Extra virgin olive oil
Sea salt and black pepper

To make the sauce: Saute the shallots and portobello mushrooms until shallots are translucent. Add herbs and saute an additional 30 seconds. Add all of the wine and simmer over low heat for ten minutes. Add the water and porcini mushrooms and simmer for an additional 45 minutes. Pour mixture into blender and puree until smooth. Place mixture back into a saucepan and simmer for about fifteen minutes, until it reaches a gravy-like consistency. Add agave and salt and pepper to taste.

To make the loaf: Cook the lentils and brown rice separately until done. Saute the shallots in olive oil until translucent. Add the garlic and sauté for about a minute, until golden. Add the herbs and saute for an additional 30 seconds. Add the tomato paste, worcestershire, pureed celery and pureed carrots and simmer for 15-20 minutes. Combine this mixture with the cooked and drained rice and lentils, the water chestnuts, the egg replacer, and the nutritional yeast; mix thoroughly. Season with salt and pepper to taste. Cool the mixture, then form eight individual loaves. Bake in a sheet pan at 350 degrees for 20 minutes. Serve each loaf sliced, topped with the wine sauce.

Thursday, August 20, 2009

Sublime Participating in Ann Storck's Celebrity Chef Tasting

On Friday, September 25, 2009 at the Seminole Hard Rock Hotel and Casino in Hollywood, Sublime will be one of a handful of gourmet restaurants serving up delicacies for the 16th Annual Ann Storck Center Celebrity Chefs Food Tasting & Auction.

Proceeds from the event will benefit the children, adults, and families served by the Ann Storck Center. For over fifty years, the Center has gone beyond the boundaries of advanced medical and therapeutic care to foster learning, independence and self-worth for children and adults with special needs as well as provide support and guidance for their families.

For more information on this upcoming event, please contact Daniela Bitshman at (954) 584-8000 x372 or via email at dbitshman@ascfl.org. (Pictured: Sublime's David Kalas with other participating chefs and families.)

Tuesday, August 11, 2009

Sublime's Tuscan Quiche Recipe

Sublime serves up its rich, indulgent Tuscan Quiche, replete with a flaky, pastry crust, nightly in its dining room. For homebodies, oven-ready whole quiches are also available to-go. But for those wanting to make it from scratch, here's the recipe straight from Sublime's kitchen. Bon appetit!

Tuscan Quiche
(serves 6)

1 ½ pounds extra firm tofu
½ pound vegan soy mozzarella
1 pound blanched chopped spinach
Olive oil
1 can (16 oz.) quartered artichoke hearts (in water)
½ cup chopped fine garlic
½ cup chopped fine shallots
2 tablespoons nutritional yeast
1 tablespoon granulated onion
1 tablespoon granulated garlic

1 cup whole wheat pastry flour
2 tablespoons soy margarine
Kosher salt
4 tablespoons ice cold water

To make the filling: Chop tofu and mozzarella into cubes, place in a food processor, and mix until smooth. Place the mixture in a bowl and chill. Meanwhile, add 2 tablespoons olive oil, garlic, and shallots in a sauté pan. Sauté until ingredients are translucent. Add the artichoke hearts and spinach to the pan and mix well. Season with salt and pepper to taste. Allow this mixture to cool and then add it to the tofu mixture. Add in the dry spices and stir well. Check for seasoning. Place the mixture in the fridge until ready to use.

To make the crust: On a cutting board, chop in margarine into flour and salt. Quickly add in the ice water, one tablespoon-at-a-time, until the mixture forms into a solid mass. Roll this out to a half-inch thick pancake, and then drape it over an oiled nine-inch pie pan, tucking in all the corners. Bake at 350 degrees for 15 minutes or until golden brown. Remove from the oven, cool, and then layer in all of the tofu mixture. Smooth out the mixture and return to a 350-degree oven for 25 minutes. Remove from the oven, cool until the center is firm, slice and serve. Serve with a fresh, green salad or roasted potatoes.

Tuesday, August 4, 2009

Broward High Schools Get Sublime Opportunity with New Recipe Contest

Sublime has announced a brand-new, multi-category recipe contest for Broward High School students, grades 9-12, for the 2009-2010 school year. The contest, aptly titled "It's Vegalicious!," has been officially approved by the School Board of Broward County.

Sublime will reward $1,000 each to the winning student per category and to their respective school. Each winning dish will be added to Sublime's menu and named after the student.

"It's Vegalicious! is intended to help encourage children to explore plant-based foods and incorporate healthy eating habits into their lifestyle, as well as to inspire creativity and entrepreneurship," says Sublime owner Nanci Alexander. "Getting your dish on Sublime's menu is an incredible accomplishment for aspiring chefs: here's their chance."

Students may send their 100% vegan recipes, for 4-6 servings, to Sublime by the following deadlines:

· Soup - 9/30/09
· Salad – 11/15/09
· Pizza – 1/15/10
· Pasta – 3/1/10
· Entrée – 4/1/10
· Dessert – 5/1/10

Winning dishes will be chosen based on their creativity and "vegalicious" factor. For complete contest guidelines, students should contact their principal's office.