Friday, January 29, 2010
Sublime will present the cash prize of $1,000 to Gordon, as well as another $1,000 to Nova High School, on Sunday, February 21, 2010, at 5:30 p.m. during an award ceremony at Sublime. The pizza dish will be added to Sublime's menu for a limited time and named after Gordon.
The It's Vegalicious! contest, officially approved by the School Board of Broward County for the 2009-2010 school year, is open to all Broward High School Students. Students may submit their 100% vegan recipes, for 4-6 servings, under the three remaining categories by the following deadlines: Pasta - 3/1/10; Entree - 4/1/10; and Dessert - 5/1/10.
Winning dishes will be chosen based on their creativity and "vegalicious" factor. 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 for a limited time and named after the student. (For complete contest guidelines, students should contact their principal's office.)
Previous contest winners were West Broward High's Jack Naidus for the soup category and Western High's John McKeever for the salad category.
"Sublime is excited to increase student awareness of healthy, plant-based foods, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious recipe contest" says Sublime owner Nanci Alexander. "Congratulations to Alexander Gordon and Nova High School for a sublime recipe!"
Tuesday, January 26, 2010
What do the following all have in common?
- Mad Cow Disease
- Bird Flu
- Swine Flu
- Heart Disease
- Global Warming
Cows, Chickens and Pigs.
Our appetite for meat, dairy and eggs is not only killing 10 billion animals each year, but also ourselves and our planet. A change is in order.
Sunday, January 31, 2010
from 5:30-6:30 p.m.
1431 N. Federal Highway
The Animal Rights Foundation of Florida (ARFF) is offering FREE presentations on the ethical solutions and health benefits of veganism every last Sunday of the month at Sublime.
ARFF’s Why Veg? presentation is designed to initiate critical thinking about what you eat in relation to your sense of compassion and biological anatomy, empowering you to make conscious, healthy choices.
If you love yourself, your family, and animals, you’ll want to attend.
Please RSVP with ARFF’s Humane Educator, James Wildman, at 954-727-ARFF or firstname.lastname@example.org by 1/29.
For more information, please visit: http://www.arff.org/
Monday, January 25, 2010
Sublime is offering an über-romantic tasting menu in celebration of Valentine's Day on Sunday, February 14th, 2010. The eight-course vegan Valentine's menu, inspired by the elegance of classical music, is a journey into a rhapsodic dining experience.
The table d'hote menu begins with the Cupid Salad (local heirloom tomato, parsnip, celery root, green apple, mixed greens, raspberry vinaigrette) followed by the Stuffed Mushroom (mushroom-herb stuffing, white wine).
Next is the Beet Romanza (red wine reduction, horseradish root “crème fraiche”) followed by the Amore Agnolotti (house-made pasta, “ricotta,” spinach, Alfredo sauce).
An intermezzo of the Venus Sorbet (fresh blood orange) as a palate cleanser paves the way for the Macadamia-Crusted Gardein.
Celestial Strawberry “Cheesecake” makes a grand finale to the luxuriant meal with an encore of Rose Ice “Cream” (with heart-shaped sugar cookie). Coffee and tea are included.
Sublime's Valentine's Day dinner is exclusively available on February 14, 2010 for $79 per person (tax/tip not incl.). An optional wine flight supplement, featuring the chef’s wine pairings for each course, is $25/pp. Seating is available from 5:30 p.m.-10:00 p.m. and reservations are required.
Sublime's house-made chocolate macaroons will be also available for purchase ($12 for a half-dozen and $20 for a dozen).
Wednesday, January 13, 2010
1 3/4 cup raw almonds
2 oz brown sugar
pinch of cinnamon
pinch of ground ginger
melted non-dairy butter
Ground first 4 ingredients in a food processor. Transfer to bowl and add enough melted butter to bind. Grease a 9" springform pan and spread the crust mixture evenly across the bottom. Set aside.
1 lb non-dairy cream cheese
1 1/2 lb (2 12 oz packages) firm ( or extra firm) silken tofu
1 cup sugar (or agave nectar: same amount)
4 tbs cornstarch
1 tsp vanilla extract
2 cups pumpkin puree
1/4 cup brown sugar
1 tbs cinnamon
1 tsp ginger
1 tsp nutmeg
In a food processor or a high-powered blender (e.g., Vitamix) combine the first set of ingredients until smooth (there should be no lumps). Evenly smooth 2 cups of this mixture over the nut crust to create the double-layer effect of this cheesecake. Place in refrigerator. Now add the second set of ingredients to the mix remaining in the food processor. Remove from refrigerator and carefully fill the springform pan with remaining pumpkin mixture. Bake in 350 oven for about 60 minutes, until the center is almost set. Remove from oven and cool. Refrigerate for at least 3 hours before serving.