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

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

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

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

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

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

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

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