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ARFF Presents "Why Veg?" at Sublime

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/

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"

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

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

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

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.