V for vegetarian

January 17, 2006

V for vegetarianFlavorful meatless fare begins with the right ingredients By Natalie Haughton, Daily News Food Editor Over the years,

vegans and vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 - offers dishes free of animals products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes - including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce - are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," points out Gentry. GO DO IT Here's a list of Ann Gentry's top 20 foods to have in your kitchen. • Brown rice• Ginger• Maple syrup or maple crystals• Mirin• Miso• Nuts and seeds• Oats• Olive oil• Pasta• Quinoa• Sea salt• Soy milk• Tahini• Tamari• Tempeh• Tofu• Umeboshi• Vegetables, green leafy• Vegetables, ground• Vegetables, root "Our restaurant (and the cookbook) doesn't exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of

natural-food restaurants - and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late '70s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted - and for a few years she cooked and delivered vegan and vegetarian meals to 35 people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant.

The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners - and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain- and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely Advertisement 100 percent believe in the benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan

restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," notes Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one perfect way to eat," says Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food

as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving - love her and eat it." Gentry, the mother of two young children, 6 1/2 and 2 1/2 - and both vegetarians - is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top 20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advises. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the '70s and '80s, while she was in her '20s, says recipes in her book - most of which appear fairly simple to execute - are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some

dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still consumes lots of organic vegetables purchased at farmers markets. ---Natalie Haughton, (818) 713-3692 natalie.haughtonPeter H

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February 8, 2006

V for vegetarianFlavorful meatless fare begins with the right ingredients Natalie Haughton, Staff Writer Over the years, vegans and

vegetarians have had difficulty finding recipes and restaurants that fit their lifestyle. But it's easier these days. Ann Gentry, owner of Real Food Daily, a restaurant that opened in Santa Monica 12 years ago and has had a West Hollywood location since 1998 --- offers dishes free of animal products and featuring certified organic produce, along with baked goods devoid of white sugar and dairy fat. Now she's touting the restaurant's fare in her recently released "The Real Food Daily Cookbook" (Ten Speed Press; $24.95). More than 150 recipes --- including popular offerings like Tofu Quiche With Leeks and Asparagus, Country-Style Miso Soup, Tempeh Meat Loaf and Coconut Cream Pie With Chocolate Sauce --- are included. "The Real Food Daily approach is an innovative and life-enhancing blend of world cuisines, and this book is about living in harmony with our environment and reaping the delicious rewards," pointed out Gentry. "Our restaurant (and the cookbook) doesn't

exclude anyone and is not limited to die-hard vegans." When the Memphis, Tenn., transplant, who grew up on a standard American diet, Southern style, moved to this area 20 years ago to work as an actress, "I thought Los Angeles was going to be the mecca of natural-food restaurants --- and to my great disappointment and great surprise there were (only) two." Gentry became a vegetarian in her early 20s while waitressing at a vegetarian restaurant in New York's Greenwich Village and pursuing her acting career. "It was my introduction into eating another way and a whole lifestyle I embraced (starting in the late 1970s and early '80s)." She then became interested in macrobiotics, learned to cook and took her food on the road. When people started to "ooh" and "aah," and learned she made the food, they requested she make it for them. A daily food-service business sprouted --- and for a few years she cooked and delivered vegan and vegetarian meals to 35

people in this area, all while still auditioning for acting roles. "Cooking for people and making a difference in their lives brought me great pleasure." After taking stock of an acting career that wasn't exactly blossoming, she decided to open a vegan restaurant. The man she ended up marrying tried to talk her out of it. But she wrote a business plan and found partners --- and the restaurant opened in June 1993. She serves no meat, fish, chicken or dairy and has made a grain-and vegetable-based diet accessible to the mainstream, she says, adding that she now considers herself a vegetarian (not a hard-core vegan) who eats fish and dairy on rare occasions. Gentry encourages people to have an open mind, to be curious and adventuresome when it comes to dining vegan and vegetarian style. "People think they are not going to be satisfied and that something is going to be missing when they cook or eat this way. I absolutely 100 percent believe in the

benefits of a vegan diet, and my mission has been to move the ball forward in terms of raising the standards and expectations of vegan restaurants. "Veganism, from a food point of view, means no animal products or animal byproducts." It's stricter than vegetarianism, which excludes eating animal flesh but allows consumption of animal byproducts like honey, eggs, cheese, butter and other dairy products, says Gentry. "Vegetarians think differently than omnivores: Limitation creates inspiration," noted Janice Cook Knight, author of the recently released "Follow Your Heart Cookbook" (Wiley; $18.95), which includes 140 recipes, more than three-quarters of them from the Follow Your Heart vegetarian restaurant and natural foods store in Canoga Park that opened in 1970. Among them are customer favorites like Kathy's Breakfast Tofu, Buttermilk Pancakes, Carob or Chocolate Chip Mint Shake, Cream of Broccoli Soup and Pad Thai. "I don't think there is one

perfect way to eat," said Gentry. "I'm a big believer of eating with awareness, consciousness and low on the food chain, and choosing as much vegan food as you can but occasionally living your life. If you go to granny's house, and she serves turkey on Thanksgiving --- love her and eat it." Gentry, the mother of two young children, 6 1/2 and 2 1/2 --- and both vegetarians --- is more tolerant and accepting of things at this time in her life. Although some of Gentry's recipes are lengthy, more complex and contain unusual ingredients, if you stock your kitchen with her top-20 foods (see accompanying list), you'll be on your way to whipping up an inspired, contemporary meal. "Stay the course and follow the recipe the first time around," she advised. Only after mastering it, feel free to experiment. Knight, who cooked at Follow Your Heart for seven years in the 1970s and '80s, while she was in her 20s, says recipes in her book ---most of which appear

fairly simple to execute --- are designed to inspire vegetarian home cooking. Although many are lacto-vegetarian (made without meat, poultry, fish or eggs but with some dairy products and honey), several vegan recipes are included as well, notes Knight, who grew up in Canoga Park and is no longer a vegetarian but still Advertisement consumes lots of organic vegetables purchased at farmers markets. What's in itDefining the ingredients in vegan and vegetarian cooking, as shared by cookbook authors Ann Gentry and Janice Cook Knight: * Soybean -- a vegetable that provides complete protein and contains lots of vitamins, iron, calcium and fiber, is versatile and can be used in many ways. * Tempeh -- a fermented soy food with a nutty or smoky flavor, can be cut into patties or cakes and steamed, baked, fried

or broiled. A good source of vegetarian protein, tempeh, like tofu, takes to marinades and flavorings well. Uncooked tempeh, tightly wrapped, can be kept refrigerated up to three weeks. Marinated or cooked, it will keep in an airtight container in the refrigerator up to 10 days. Red, green or orange coloring is a sign of spoilage. * Tofu -- a concentrated protein soy food that, depending on the variety, can be high in calcium, iron and B vitamins, is available in soft, firm or extra-firm textures. You'll find tofu water-packed in blocks or in a creamier variety known as silken tofu, which comes vacuum-packed, both in the refrigerated section (sometimes grouped with Asian foods) of supermarkets. Some tofu is packed in aseptic boxes and needs no refrigeration until after opening. Tofu take on the flavors of the ingredients it is cooked with. The different styles are used in different ways when making smoothies, stir-fries, lasagna, soups, sauces, puddings, mousses, salads,

dressings and much more. After opening water-packed tofu, rinse in cold, fresh water, then refrigerate in water (changing every other day) up to two weeks. It's spoiled if it has an offensive smell. Store the silken type in an airtight container. * Miso -- a fermented soybean paste, available both unpasteurized and pasteurized, is sold in containers in the supermarket refrigerator section. It can be used like bouillon or soy sauce and as a flavorful salt substitute. Add to dishes just prior to removing from heat to avoid killing beneficial microorganisms that activate healthy enzymes in the body. A tsp. of sea salt equals about 1 tbsp. dark miso and 1 1/2 tbsps. lighter miso. Store miso refrigerated in a tightly closed glass jar up to two years. * Tamari -- a wheat-free version of soy sauce, can be substituted for soy sauce or used to replace table salt, adding a less salty but complex taste to soups, sauces and stir-fries. * Soy milk -- a

nondairy, lactose-free alternative to cow's milk, comes flavored or plain, and sweetened or unsweetened. Substitute it for cow's milk in recipes. * Gomasio -- a table condiment essential in macrobiotic cuisine, is made by blending sesame seeds and sea salt. Look for it in the spice aisle at supermarkets or natural food stores. * Seitan -- often referred to as "wheat meat" due to its chewy texture, is made from the gluten (protein) in wheat flour. You can buy seasoned or plain seitan (in the refrigerator or freezer section) or make your own. It can be oven-braised, baked, pressure-cooked or deep-fried and is used generally in place of meat in casseroles, sandwiches, stir-fries, etc. * Nutritional yeast -- often found in the vitamin/supplement aisle of natural food stores, is used as a seasoning and has a nutty, cheeselike flavor. Don't confuse it with brewer's or active yeast. * Nondairy chocolate -- does not contain milk solids and has a deep, rich

flavor. * Agar -- a sea vegetable derivative that's tasteless, is used in place of gelatin. Available in blocks, flakes (or strands) or powder form, it gels (sets) at room temperature (unlike gelatin, which requires chilling). * Mirin -- is a Japanese cooking wine that is made from whole-grain rice and is mildly sweet. * Umeboshi -- a salty and tart Japanese condiment made from pickled plums (picked before ripe), is available as a paste (in jars and cans), as whole plums or vinegar. * Maple syrup -- is the primary sweetener Gentry uses in baking, as she uses no refined white sugar. Maple crystals or maple sugar -- dehydrated maple granules, which are twice as sweet as white sugar and more flavorful -- are also used. * Brown rice vinegar -- made from brown rice is light, amber-colored and has a mellow taste. * Wakame -- a long, thin, green sea vegetable, has a sweet taste and delicate texture and is high in protein, magnesium and iron. * Shiso -- an aromatic leaf with flavor between mint and basil, is popular in Japan and adds flavor and color to foods. - Natalie Haughton Sources: "The Real Food Daily Cookbook,Follow Your Heart CookbookPeter H

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