The Sublime Restaurant Blog

Mother's Day Vegan Brunch Buffet

2010-04-19T10:58:00.000-07:00

On Sunday, May 9, 2010, Sublime Restaurant will offer a special brunch buffet, featuring a melange of traditional favorites and innovative creations, to commemorate Mother’s Day.

The buffet will feature a bevy of tempting specialties including: Belgian Waffles with Strawberry Compote and Fresh Whipped "Cream," Smoked Tempeh, Sublime Scramble, Linguine Bolognese, Sushi, Quinoa Tabbouleh, Baked Mac 'n' "Cheese," Country Potatoes, Fresh Fruits, Apple Cobbler, Carrot Cake Muffins and many more unique selections.

Beverages will include custom-made Bloody Marys at the Build-Your-Own Bloody Mary Station, Mimosas, Coffee and Tea.

Sublime’s Mother’s Day hours are 11:30 a.m. – 2 p.m. (Sublime will not be open for regular dinner hours). The price is $35.00 per person (not including tax and gratuity) and $20 for kids under 12. Reservations are required and can be made by calling (954) 615-1431 or visiting www.SublimeRestaurant.com.

Fourth Winner of Sublime's Vegalicious Contest

2010-04-19T10:54:00.000-07:00

Sublime has announced the fourth winner of the It's Vegalicious! recipe contest for Broward High School students. Sydney Phillips, of McFatter Technical High School, has won the pasta category with her Cajun Tomato Pasta recipe.

Sublime presented the cash prize of $1,000 to Phillips, as well as another $1,000 to McFatter Technical High (accepted by Director Mark Thomas), last night during an award ceremony at Sublime Restaurant. The pasta dish has been added to Sublime's menu for a limited time and named after Phillips.

The multi-category 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. The final remaining category is dessert and students may submit their vegan recipes by 5/1/10.

Winning dishes are chosen based on their creativity and "vegalicious" factor. Sublime awards $1,000 each to the winning student per category and to their respective school. Each winning dish is 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, Western High's John McKeever for the salad category, and Nova High's Alexander Gordon for the pizza category. The entree category is now closed and a winner will be announced shortly.

Earth Day Cooking Class at Sublime

2010-04-02T07:16:00.000-07:00

Sublime will host an all-new cooking class this Earth Day, Thursday, April 22, 2010, at 6:30 p.m. Sublime’s culinary team leader, Chef John Lenhard, and Sublime's pastry chef, David Kalas, will lead an intensive two-hour class on preparing an environmentally friendly, cholesterol-free appetizer, entree, and dessert, demonstrating both basic and advanced techniques.

Class attendees will enjoy a three-course meal including Maryland-Style Mock Crabcakes with Whole-Grain Mustard Sauce; Spinach Ravioli with Tofu and Herb Ricotta, Slow-Roasted Tomatoes and Garlic Confit; and dairy-free Key Lime Cheesecake with Almond Nut Crust, all while learning how to prepare each dish step-by-step. An organic wine flight will accompany the meal.

"Sublime's Earth Day Cooking Class makes it accessible as well as enjoyable to reduce your carbon footprint," says Sublime proprietress Nanci Alexander. The price for Sublime's Earth Day Cooking Class is $75 (plus tax and tip) and includes a deluxe goody bag. Attendees can register online at www.sublimerestaurant.com.

About the chefs: Lenhard has been with Sublime for three years. As culinary team leader, he is the creative force behind Sublime. A vegetarian for 20 years and a 25-year veteran of the hospitality industry, Lenhard specializes in fine-dining preparation and presentation. But his love for cooking started at an early age when his grandmother taught him how to create the perfect meal. Today, Lenhard enjoys reinventing those childhood favorites with all-vegan ingredients. Since reading John Robbin's Diet for a New America, Lenhard has chosen a vegetarian lifestyle to benefit his health and to reduce animal suffering and environmental damage. Kalas received his culinary degree from Le Cordon Bleu in Sydney, Australia. He specializes in vegan cuisine, vegan desserts, and raw dishes. In addition to his culinary education, David holds a B.A. from Occidental College and a Master's from Yale University.

Broward Judge Honored with "Sublime" Fundraiser

2010-03-26T14:43:00.000-07:00

Sublime Restaurant owner Nanci Alexander hosted a fundraiser reception at Sublime last night (3/24) to support the retention of Circuit Judge Lisa Porter. Over 50 guests from all over Broward County attended the reception to show their support. Sublime treated attendees to champagne and sea vegetable caviar hors d'oeuvres.

Judge Porter, a South Florida native and resident of Ft. Lauderdale, is currently serving as Circuit Court Judge of Broward County in the Dependency Division, where she presides over cases involving families with children who have been abused, abandoned or neglected. She has served over 22 years both as prosecutor for the people of the State of Florida as well as Circuit Court Judge of Broward.

"I urge Broward residents to get out and vote for Judge Porter on August 24th because it's important that we keep professional, experienced and dedicated judges," said Alexander.

Marilu Henner and Elizabeth Kucinich's Sublime Evening

2010-03-24T07:46:00.000-07:00

Marilu Henner and Elizabeth Kucinich, Director of Public Affairs for the Physicians' Committee for Responsible Medicine (PCRM), attended the Bon Voyage Party for the Holistic Holiday at Sea Cruise at Sublime Restaurant on Saturday (3/20). All proceeds of the reception benefited PCRM.

Golden-Globe-nominated actress Henner and Kucinich, wife of Congressman Dennis Kucinich, enjoyed vegan hors d'oeuvres and champagne as they hobnobbed with guests, including Sublime owner Nanci Alexander, PCRM president Dr. Neal Barnard, and vegan celebrity chef Christina Pirello.

Afterward, the distinguished group stayed for dinner and experienced Sublime's one-of-a-kind gourmet vegan cuisine.

“Elizabeth is a well-known advocate of healthy living and it was an honor to welcome her to Sublime, especially for such a good cause,” remarks owner Nanci Alexander.

Sublime's Chocolate Nirvana Cake Recipe

2010-03-10T08:20:00.001-08:00

Sublime has served up thousands of slices of this chocolate-and-coffee-laced dessert to delighted patrons. Enjoy this recipe at home and be prepared to hear from your friends and family that this 100% vegan cake outshines any other chocolate cake out there!

1 Whole Cake (9 servings)

2/3 lb all-purpose flour
1/2 tbsp salt
1/2 tbsp baking soda
1/2 tbsp baking powder
4 oz cocoa (pref. dutch process)
2 cups non-dairy milk
1 tbsp apple cider vinegar
1 1/2 tbsp vanilla extract

Before mixing the dry ingredients above, mix separately the dairy-free milk with the apple cider vinegar and vanilla extract. Let the wet ingredients rest for at least 5 minutes. Then after sifting the dry ingredients combine with the milk and mix. Pour cake mixture into a 9" greased cake pan and bake approx. 45 mins at 325. Remove from oven and allow to cool before removing cake from pan.

Mocha Frosting

3/4 lb vegetable shortening
1/4 lb non-dairy butter
1 lb powdered sugar
1/2 cup chilled espresso
1/8 cup coffee liqueur
1/8 lb melted couverture chocolate

Mix the shortening and butter in food processor until creamy. Add sugar and continue mixing until texture is somewhat fluffy. Combine chilled espresso and coffee liquor. Gradually add to processor. Lastly, add melted chocolate to processor and blend in.

Simple Syrup

Place about 1/4 cup sugar and 1/4 cup espresso on stove top and bring to boiling point.

Chocolate Ganache

1 cup couverture chocolate
1 cup non-dairy milk

Melt chocolate in double boiler. Heat milk. Combine.

Torte the cake into three. Apply a coating of simple syrup over top of each layer of cake. Frost the cake with mocha frosting one layer at a time, finishing with the sides. Place cake in the freezer for a few minutes only. Remove cake from freezer and pour the chocolate ganache over top and sides. Optional: If you have a block of chocolate, make chocolate shavings and dust the bottom edge of the cake with the shavings. Refrigerate. Ready to serve in about 15 mins.

Sublime Announces Third Winner of Student Recipe Contest

2010-01-29T07:57:00.000-08:00

Sublime has announced the third winner of the It's Vegalicious! recipe contest for Broward High School students. Eleventh-grade student Alexander Gordon, of Nova High School in Davie, has won the pizza category with his Pineapple Pepper Pizza recipe.

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!"

Valentine's Day Commercial

2010-01-26T15:40:00.001-08:00

Watch our ad for Valentine's Day. Be prepared to be tempted!

ARFF Presents "Why Veg?" at Sublime

2010-01-26T13:14:00.000-08:00

Question:
What do the following all have in common?

Mad Cow Disease
Bird Flu
Swine Flu
Heart Disease
Cancer
Diabetes
Obesity
Global Warming

Answer:
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.

When:
Sunday, January 31, 2010
from 5:30-6:30 p.m.

Where:
Sublime Restaurant
1431 N. Federal Highway
Fort Lauderdale

What:
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 james@arff.org by 1/29.

For more information, please visit: http://www.arff.org/

2010-01-25T09:26:00.000-08:00

A SUBLIME VALENTINE'S DAY

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).

Vegan Pumpkin "Cheesecake"

2010-01-13T12:42:00.000-08:00

Many of you have asked for the recipe of Sublime's limited-edition Pumpkin "Cheesecake." Delight your friends and family with this dreamy dessert!

Serves 8-10

Almond Nut Crust:

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.

Filling:

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.

Sublime's Third Anniversary

2009-12-15T09:10:00.000-08:00

Starting this Friday, guests dining at Sublime will have plenty of reasons to rejoice as the restaurant completes its third year as Florida's ultimate destination in vegan dining since re-opening in 2006. (Sublime originally opened in 2003, but was closed after Hurricane Wilma and later after it was restructured from a partnership to a sole proprietorship.)

Sublime will celebrate its third year with an enhanced anniversary menu featuring the addition of multiple new items.

Those new dishes include: Barbecue Tartlets; Chik'n Caesar Wrap with Sunshine Slaw; Sublime Portobello; and Pumpkin "Cheesecake." Sublime's chef will also unveil a surprise dish on Friday evening.

Sublime's anniversary menu will be offered for a limited time, beginning Friday, December 18. Sublime will be open during regular hours this month except on December 25, when it will be closed. For reservations or more information, please call 954-615-1431.

"Here's to another sublime year!," says owner Nanci Alexander.

Sublime Announces Second Winner of Broward High School Recipe Contest

2009-11-23T08:15:00.000-08:00

Sublime has announced the second winner of the It's Vegalicious! recipe contest for Broward High School students. Student John McKeever, of Western High School in Davie, has won the salad category with his Sunshine Slaw recipe.

Sublime will present the cash prize of $1,000 to the student, as well as another $1,000 to Western High School, on Sunday, December 20, 2009, at 5:30 p.m., during an award ceremony at Sublime Restaurant. The salad will be added to Sublime's menu, for a limited time, and named after the student.

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 four remaining categories by the following deadlines: Pizza - 1/15/10; 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 and named after the student. (For complete contest guidelines, students should contact their principal's office.)

Last month, West Broward High School student Jack Naidus won the soup category.

"Sublime is glad to create student awareness of plant-based foods and healthy eating habits, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious! recipe contest" says owner Nanci Alexander. "Congratulations to John McKeever and Western High School for a truly sublime recipe!

A Zen Meal

2009-11-11T10:00:00.001-08:00

Sublime's Nori-Crusted Tofu and Rice Ball
Serves 4

2 lb extra firm tofu, divided into four portions
2 sheets nori, toasted and chopped in a spice grinder
1 recipe sushi rice (see below)
2 oz rice wine vinegar
1 oz mixed sesame seeds
3 oz scallion, sliced

1 oz pickled ginger, chopped
Panko bread crumbs (for dredging)
64 oz soybean oil
Kosher salt
3 oz canola oil
1 recipe wasabi sauce
4 oz sweet soy sauce
1 pack (12 oz ) alfalfa sprouts

Press the nori into the pieces of tofu; reserve. Mix the rice, vinegar, sesame seeds, scallions and ginger. Form four baseball-sized balls and roll them in the breadcrumbs. Deep-fry at 350 degrees for 3-4 minutes until golden brown. Season with salt and keep in a warm place until ready to serve. In a sauté pan, heat the canola oil over high heat until it begins to shimmer (about 1 min.). Brown the crusted tofu, about 1-2 min. each side. Assemble the plates with wasabi sauce and sweet soy sauce, then add the sliced tofu. Serve with a rice ball and sprouts.

Sushi Rice
2 cups sushi rice
2 ¼ cups water
2 oz rice wine vinegar
1 tbsp sugar
1 tsp salt

Wash the sushi rice in a colander under cold water until the rice drains clear liquid instead of milky liquid. Place the rice and the water in a pot and bring to a boil. Meanwhile, mix the rice wine vinegar, salt and sugar together and reserve. When the rice comes to a boil, cover, turn the heat to low and let finish cooking, about 15 minutes. Uncover the rice, turn it out on a cookie sheet, pour the vinegar mixture over it, and stir (taking care to not mash up the rice). Cool to room temperature and use immediately.

Happy Halloween from Sublime and ARFF

2009-10-31T08:04:00.001-07:00

Ghouls, goblins and animal friends took over Sublime's private room earlier this week for the Animal Rights Foundation of Florida's (ARFF) first-ever Halloween bash.

Revelers enjoyed devilish drinks, tricky treats and eerie entertainment while sporting cool, and in some cases creepy, costumes. Enchanted raffle items, including a champagne and "caviar" party at Sublime and an autographed copy of The Sublime Restaurant Cookbook, and a best costume competition rounded out the freaky, frightful evening.

All proceeds benefited ARFF.

Sublime on WTVJ NBC-6

2009-10-26T17:10:00.001-07:00

Sublime's Culinary Director, John Lenhard, appeared on South Florida Today and prepared Sublime's signature Picatta, featuring Gardein cutlets in a delicate lemon-caper sauce, accompanied by Olive Oil Whipped Potatoes and Grilled Asparagus. Anchors Bob Mayer, Roxanne Vargas and Trina Robinson enjoyed the vegan dish afterward.

The delicious Picatta is part of the Dine Out menu, along with Sublime's "Caviar" and Chocolate Nirvana. The three-course prix-fixe menu is available for $35 until November 12. For more information, please visit: www.sunny.org/dineout. (Special thanks to Jessica Taylor of GFLCVB.)

Dan Mathews Gets "Committed" at Sublime

2009-10-14T11:21:00.001-07:00

People for the Ethical Treatment of Animals' (PETA) Senior VP Dan Mathews celebrated the paperback release of his bestselling autobiography, Committed: A Rabble Rouser's Memoir, at Sublime last night.

Attendees sipped wine while Mathews read an electrifying excerpt from his book. Mathews signed copies of the tome for his appreciative audience before heading to Sublime's dining room for a memorable meal.

Committed is available for purchase in Sublime's retail area.

A Vegan Thanksgiving Feast

2009-10-09T10:15:00.000-07:00

On Thursday, November 26, 2009, Sublime Restaurant will offer a traditional Thanksgiving sit-down dinner with all the trimmings. The prix-fixe menu begins with Roasted Acorn Squash Bisque (with pumpkin pesto croutons), followed by Waldorf Salad (with apples, celery, raisins and walnuts).

The main course is a choice of Gardein "Turkey" (accompanied by fresh string beans with crispy onions, cornbread stuffing, herb gravy and cranberry sauce) or Wild Mushroom Stroganoff (with sour "cream," gluten-free noodles, and a side of fresh string beans with crispy onions). Sublime's Pumpkin "Cheesecake" (with almond nut crust) rounds out the hearty meal.

Sublime's special Thanksgiving Day hours are from 4–6 p.m. Only Sublime's prix-fixe menu will be available. The price is $45 per person. A kid's portion is available for children under 12 for $25. (Tax and gratuity not included.) For reservations, please call (954) 615-1431 or visit http://www.sublimerestaurant.com/.

Sublime Announces First Winner of Broward High School Recipe Contest

2009-10-06T08:09:00.000-07:00

Sublime has announced the first winner of the It's Vegalicious! recipe contest for Broward High School students. Student Jack Naidus, of West Broward High School, has won the soup category with his recipe for Savory Spinach and Chickpea Soup.

Sublime will present the cash prize of $1,000 to the student, as well as another $1,000 to West Broward High School, on Sunday, October 18 at 5:30 p.m., during an award ceremony at Sublime Restaurant. Additionally, the soup will be added to Sublime's menu and named after the winning student.

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 five remaining categories by the following deadlines: Salad - 11/15/09; Pizza - 1/15/10; 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 and named after the student. (For complete contest guidelines, students should contact their principal's office.)

"Sublime is delighted to be able to create awareness among students of plant-based foods and healthy eating habits, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious recipe contest" says Sublime owner Nanci Alexander. "Congratulations to Jack Naidus and West Broward High School for a truly sublime recipe!"

Pictured (L-R): Jack Naidus, Nanci Alexander, Principal Daniel Traeger

Sublime at Hard Rock Hotel & Casino

2009-09-28T08:49:00.000-07:00

Guests at last Friday's Ann Storck Celebrity Chef Tasting in the Hard Rock Hotel Ballroom enjoyed deliciacies from South Florida's top restaurants while helping a worthy cause. Sublime provided its signature Pesto Polenta with Red Pepper. (Pictured from left to right: Lori Kirby and Colleen Ferro.)

Sublime at Humane Society Social

2009-09-23T10:12:00.001-07:00

Animal lovers at last night's Humane Society Wine Social were treated to Sublime's pesto polenta hors d'oeuvres, enjoyed with gourmet wines and beers. The event, held at The Grape Merchant in Coconut Creek, created awareness and raised much-needed funds for the Florida Humane Society.

(Pictured left to right: Humane Society volunteers Chris Dominick, Marla Gross, and Helga Moya.)

A Sublime Evening: Pairings at Broward Center

2009-09-18T11:56:00.001-07:00

Yesterday evening, Sublime served up some of its sensational hors d'oeuvres to gourmands at the New Times' Pairings food+drink event held at the Broward Center for the Performing Arts.

Guests munched on Sublime's posh "Upper Crust" flatbread (featuring sea vegetable caviar, "creme fraiche," and chives) while enjoying organic cocktails and live music.

(Pictured left to right: Colleen Ferro, Marla Gross and Lori Kirby.)

Vegan Poetry Reading

2009-09-09T07:41:00.000-07:00

M. "Butterflies" Katz, a.k.a. Vegan Poet, shared uplifting poetry from her new tome, Metamorphosis: Poems to Inspire Transformation, during an enchanting poetry reading in Sublime's private room this past Sunday. Guests enjoyed vegan wine and pesto polenta and took home a signed copy of Metamorphosis, which includes 50 stunning color photos and 50 poems on animal and environmental rights.

Ms. Katz (pictured) also co-authored Incredibly Delicious: Recipes for a New Paradigm by Gentle World and was a head chef at The Vegan Restaurant (when in existence) on Maui. "Butterflies" (born an American) resides in a remote area of New Zealand. She is a vegan-organic gardener, writes and publishes vegan-related articles, and a vegan dog innovator. She has been vegan for 32 years.

Sublime Hosts Human Rights Campaign Social

2009-09-09T07:22:00.000-07:00

Human Rights Campaign (HRC), America’s largest civil rights organization working to achieve lesbian, gay, bisexual and transgender equality, held their monthly "Club Blue" social event at Sublime's scintillating bar this past Thursday. Members mixed and mingled with like-minded folks while munching on crispy cauliflower and sipping organic cocktails. A fabulous evening for a worthy cause . . . .

Sublime's Lentil Loaf Recipe

2009-08-25T08:20:00.001-07:00

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

Loaf

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.

Sublime Participating in Ann Storck's Celebrity Chef Tasting

2009-08-20T09:29:00.000-07:00

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.)

Sublime's Tuscan Quiche Recipe

2009-08-11T09:38:00.001-07:00

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)

Filling

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

Salt

Pepper

Crust
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.

Broward High Schools Get Sublime Opportunity with New Recipe Contest

2009-08-04T09:05:00.000-07:00

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.

Cool Off With Sublime's Watermelon Gazpacho Recipe

2009-07-21T07:02:00.001-07:00

Try this completely raw, chilled soup for a refreshing respite from the summer heat.

Watermelon Tomato Gazpacho
(serves 4-6)

6 cups seedless watermelon, rind removed and diced
2 cups sun-dried tomato, rough chopped
1 red pepper, cored, seeded and rough chopped
1 jalapeno, seeded, ribbed and rough chopped
½ bunch cilantro, picked and washed
2 tablespoons agave nectar
1 teaspoon light grey Celtic sea salt
1 English cucumber, peeled, seeded and finely diced

In a blender, preferably a Vita-Mix, combine: half of the watermelon; the tomatoes, red pepper, and jalapeno; half of the cilantro; and the agave and salt. Blend until smooth and pour into a mixing bowl. Add the remainder of the watermelon and the cucumber to the mixing bowl. Stir and taste for seasoning. Pour the mixture into chilled bowls and garnish with cilantro sprigs.

PETA President Launches Latest Book at Sublime

2009-07-14T11:03:00.000-07:00

People for the Ethical Treatment of Animals (PETA) president and co-founder Ingrid Newkirk launched her latest tome, The PETA Practical Guide to Animal Rights, at Sublime this past Sunday.

Sublime opened its doors early to welcome guests clamoring for Newkirk's newest literary work. Attendees began the evening by sipping organic wine and munching on vegan hors d'oeuvres, including sea caviar flatbread and petit croque monsieurs with barbecue tofu.

Guests then settled into Sublime's private room, where Newkirk--with her signature lighthearted gravity--shared her experiences as an animal activist. She concluded her talk with a short film celebrating the animal kingdom.

Afterward, each lucky guest spoke one-on-one with Newkirk and took home a signed copy of The PETA Practical Guide to Animal Rights (which offers insight on issues such as: eating compassionately; taking a stand against animal testing; making a difference for animals in puppy mills; voting on animal issues; and choosing activities that protect rather than exploit animals). The book is now available at retailers nationwide.

Vegan Baking 101

2009-07-07T11:32:00.000-07:00

Last month's cooking class, Vegan Baking 101, drew a full house, but Sublime's pastry chef, David Kalas, gave personalized attention to every attendee. After giving the lowdown on vegan alternatives to eggs, milk and butter (see below), Chef David prepared traditional English currant scones for everyone! Just in case you missed the class, here's the recipe for the scones:

Sublime Scones
(makes 8-10 pieces)

1 1/2 tsp Ener-G Egg Replacer
2 tbsp water
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-dairy butter
1 cup currants or raisins
1/2 cup nondairy milk
2 to 3 tbsp nondairy milk for brushing tops
Cinnamon and sugar for sprinkling on top

Preheat oven to 425F. Line baking sheet with parchment paper. Whip the egg replacer and water until thick and set aside. Combine flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the dry ingredients; mix till crumbly. Stir in the currants. Add the milk and egg replacer mixture. Mix minimally with a spoon or your fingers just until the dry ingredients are moistened. Gather the dough into a ball. On a lightly floured surface, roll the dough to a 1/2 inch-thick round. Cut into 8 or 10 pieces, triangular in shape. Brush tops with nondairy milk and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, about 12 to 15 minutes. Cool on a rack or serve warm.

Sublime Recommends . . .

Egg Alternatives

(equivalent to one egg unless otherwise noted)

• Soy Milk (1 cup)/Apple Cider Vinegar (1 tsp): cakes, cupcakes

• Ground Flaxseed (1 tbsp/3 tbsp water): waffles, pancakes, muffins, cookies

• Banana - 1/2 pureed banana (equals approximately 1-2 eggs)

• Silken Tofu - 1/4 cup whipped to smooth consistency

• Commercial Egg Replacers - Ener-G: 1 1/2 tsp/2 tbsp water; Bob’s Red Mill: 1 tbsp/3 tbsp water

Milk Alternatives

• Almond, Rice, Hazelnut, Cashew, Soy or Coconut

Ask the Chef

2009-07-07T10:09:00.001-07:00

Q: How do I make a vegan beurre blanc that is rich and creamy?

A: For our lemon-caper sauce (in the Picatta) we make the reduction with pureed shallots (instead of straining them out). This gives the sauce its satisfying fullness.

Ask the Chef

2009-07-07T10:08:00.001-07:00

Q: What's the best way to make a vegan icing?

A: Blend vegan cream cheese with confectioner's sugar. Then let your imagination take over: add orange liqueur, melted chocolate or fresh berries.

Green Is More Than Just Our Color Scheme

2009-07-07T09:57:00.000-07:00

Did you know? Sublime features a bar made with recycled glass, skylights for natural lighting, and an outside deck made of recycled plastic. We purchase produce locally; use bio-degradable corn takeout containers and straws; and our cooking grease gets donated for eco-friendly re-use.

Join us on our green mission with these simple steps:

Carpool with your friends when visiting Sublime (make sure your tires are fully inflated to conserve gas).

When ordering, consider our filtered water as an alternative to bottled.

Get a fabulous, free re-usable Sublime tote with your takeout order.

And of course, go vegan!

Ask the Chef

2009-07-07T09:51:00.000-07:00

Q: What's a Vegan Substitute for Seafood in Sushi?

A: Try tempura-fried avocado chunks, grilled or sauteed mushrooms, or sea vegetables (like nori or sea caviar).

Welcome to the Sublime Restaurant Blog

2009-07-07T09:34:00.000-07:00