Edamame with Hemp Seed Gomasio

  EDAMAME W/ HEMP SEED GOMASIO

This healthful snack appeals to children and adults and is a popular shared appetizer. Edamame are whole soybean pods. Eat by placing in mouth and use teeth to pop out the beans. Don’t eat the pods- only the beans inside! Find Edamame in the frozen section, usually in the “health food” zone. Make sure to get the whole pods, not unshelled edamame. Look for the GMO free and/or Organic label before purchasing, as soy is widely genetically modified. Recipe makes 2 cups.

Steam according to package directions:

2 cups frozen edamame

Finished edamame pods are spring green in color. Place in serving bowl. 

Sprinkle:

 2-3t hemp seed gomasio, recipe follows, on top, to taste

HEMP SEED GOMASIO SEASONING

Gomasio is a Japanese seasoning featuring toasted sesame seeds. Its’ a low sodium alternative to salt, full of micronutrients and food energetics that only seeds can give. I put this on everything. Encrust pan-fried tofu, sprinkle over steamed veggies, or add to your next stir fry. Its’ delicious on Edamame and surprisingly compatible with Mexican food dishes. Make it, experiment with it, love it.

Recipe makes 1.5 cups.

Toast till dry in skillet, and then place in medium bowl:

2t unrefined Himalayan, sea, or Utah red salt*

Toast till popping/crackling:

3/4c brown sesame seeds

Put ½ of seeds in bowl with salt and the other half in food processor.

Add the following to the seeds in food processor:

¼ c shelled hemp seeds (aka hemp hearts)

¼ sheet of Nori seaweed, tore into bite size pieces

Pulse until the seaweed is broken down. Add this mixture to sesame seed/salt mixture and mix together. Let cool completely then store in spice containers or mason jar.

 *A note about salt: Standard refined iodized salt has no place in a high vibe diet. It has been proven to deplete and have a negative effect on our bodies at a cellular electromagnetic level. Unrefined salts such as Himalayan and sea salt enhance our cellular energetics. Himalayan salt is from the biggest mountain ranges on Earth – that’s’ the kind of energy I want in my body! There is an ancient sea salt that comes from Utah sold as Utah red salt. I use this salt often as well. It is my salt go to for making Gomasio.

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information visit www.revolutioninthe.kitchen

Sputnik Brunch | Vegan in the City | Denver Restaurant Reviews

Sputnik
3 South Broadway, Denver Colorado

THE FOOD ORDER:
Stacks of Vegan Power- Quinoa cakes, potatoes, veggies, greens, avocado, roasted garlic sauce

Chilaquiles, veganized- Corn tortillas, pinto beans, pickled nopales, pico de gallo, green chili, and scrambled tofu

Side of Home Fries

Oh Sputnik! Somedays you perform beautifully with creative food, great service, and perfectly executed dishes. I leave happy and satisfied. I rant about your abilities, your food, and send friends your way. Then there are the other days...
Sadly, these are becoming more commonplace. A change in staff perhaps? An unhappy kitchen? Possibly, Sputnik is now relying on their well deserved reputation from the past and not continuing to improve or maintain those standards. Thank you for giving us vegan options. Yet don't just throw mindlessly prepared food our way, call it vegan, and expect us to be happy and keep coming back. A vegan menu needs more than creative dish titles and unique ingredients. It needs consistent execution and a well trained staff. It needs thoughtful food preparation and trained knowledge of vegetables. 

As can be divulged from the opening paragraph, the brunch was incredibly disappointing. It was some of the most mediocre and sloppily prepared food I have ever had in Denver. It tasted like a hungover cook who should have taken the day off instead of gracing us all with his thoughtless cooking. To begin, I do not want to listen to full blast Sirius XM Classic Rock music at 11:00 in the morning. That overplayed Journey song does not excite my taste buds and only added to the annoyance. Does anyone want to hear Classic Rock full blast while eating brunch? We asked our server to turn down the music, but our requests were ignored.

As a seasoned traveller to Mexico, I was excited to see a veganized version of Chilaquiles being offered. This is the ultimate comfort food breakfast south of the border. Sputniks' version compared on some levels with a flavorful tomatillo sauce perfectly saucing crispy tortilla chips. The scrambled tofu was excellent and accompanied the Chilaquiles well. However, the beans looked inedible and they were frigid cold. They appeared as if they had been on the food line for a few days resulting in dried out beans with a thick, unappetizing texture. Canned beans would have had more appeal. It is obvious these beans came from a can. Just how many days ago was the mystery at hand. 'Pickled Nopales' are served with this entree. Sputnik's version, or the hungover cook's version, is canned nopal cactus strips mixed with chile powder and raw onions. It is served cold. It is the weirdest preparation of nopal cactus I have ever encountered. It makes no sense on a foodie level. It has no place on the menu. The flavor of canned nopales is dramatically different than freshly prepared nopales. It might sound cool and creative on the menu description, but don't bother bringing me the cheap canned version. It is a sad reflection on this central mexican dish.

Lets' move on to the side of home fries I ordered. They were cut up french fries. I was served chopped up french fries and told it was 'home fries'. I am still speechless, even as I write this review.

Stacks of Vegan Power is quite a menu item name. The description sounds amazing and I am sure when this dish is prepared correctly, it is a great creation. At first glance, all I could see was a huge pile of kale and veggies as the server set this down for us to eat. The presentation was sloppy and looked thrown together in a hurry. Kale is a food trend that many restaurants are getting on board with these days. It is a superfood that needs to be treated with respect by chefs and cooks. When properly prepared, depth and complexity is instantly added to any dish it is featured in. The most basic rule with kale is to remove the huge, chewy center ribs. The second rule is to make sure it gets enough moisture through sauteeing and/or steaming so that the kale isn't chewy and can be eaten easily. Oh Sputnik! I expected you to know how these rules. A plate of undercooked, chewy, chunky, and ribbed kale pieces epitomized a health food meets dive bar food nightmare. So we have a tasteless vegetable pile of kale combined with raw onions and undercooked carrots. There was absolutely no seasoning detected on these vegetables. My taste buds screamed '"MEH"! Thankfully, the Quinoa cakes hidden underneath were flavorful, however, deep fried. I enjoyed the garlic sauce and wished there was twice as much of it. This dish needs work, but has potential.

In summary, I will go back to Sputnik and give this place another chance. I have had great food experiences in the past and am hopeful to have more. This review is harsh. But a restaurant needs to have pride in what it serves and this should be reflected in each dish given to customers. The mediocrity and poor execution of the brunch was inexcusable. I eat vegan, but expect the same amount of attention to be paid to my food as well.

Gluten Free Holiday Catering | Vegan Holiday Catering | Denver | Boulder

Revolution in the Kitchen offers innovative holiday catering. Choose from specialty platters that can be ordered separately or a whole spread of food. We focus on gluten free and plant foods based offerings that people of all dietary backgrounds enjoy. Our catering uses only GMO free ingredients and a minimum %75 organic ingredients in all of our food. 
Contact us:
revolutioninthekitchen@hotmail.com  
P 970.317.4009
visit our website:
http://www.vegfreshmex.com/#!services/c1u9e

RAW PISTACIO MIMOSA STUFFED DATES

orange zested himalayan sea salt gremolata

SPRING ROLL PLATTER with THAI PEANUT SAUCE

GREEN CHILE POLENTA

with Palisade Peach Salsa

RAW OYSTER MUSHROOM CEVICHE in ENDIVE

ASIAN PLATTER

shitake tofu lettuce tacos, forbidden rice sushi, veg california roll, organic edamame with Utah salt gomasio, wasabi tamari

DIVINE FELINE GALA MENU

PUMPKIN BARS

lemon buttercream, himalayan salted caramel, gluten free and vegan

SHITAKE TOFU LETTUCE TACOS

pea sprouts, siracha cream, organic edamame with Utah salt gomasio

DEVILED YUKON GOLD POTATOES

RAW NUT CULTURED HOLIDAY CHEESEBALL

pomegranate and pistacio encrusted, candied ginger and orange zest

Upcoming Cooking Class: Tamale Making 101

When: November 15th, 2014 @ 10am-1pm

Where: 1939 South Monroe, Denver, Co. 80219, 

inside the Rocky Mountain Miracle Institute

Students will learn all the tamale making basics. We will make masa dough, 2 different tamale fillings (both vegan), and roll tamales. Students will be taught how to assemble tamales and how to steam them. A tamale lunch will be served and all students will take home a 1/2 dozen of tamales made in class.

Please register at the following event link: 

http://www.brownpapertickets.com/event/878535

For further information:
http://www.veganseatwhat.com/#!vegan-tamale-making-101/c1alm

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German Plum Cake | vegan baking | PVflaumenkuchen

VEGAN GERMAN PLUM CAKE | PFLAUMENKUCHEN

Ripe plums, bursting with flavor are dripping all over local fruit trees in Colorado right now. I was recently gifted with some locally grown Italian plums, perfectly ripened. Excitedly, I searched my recipe archives for a German Plum Cake recipe adaptation I created many years ago. My roommate at the time used to be a German exchange student and she brought a Pflaumenkuchen recipe back with her from Germany. I quickly veganized it and we ate many plum cakes that harvest season! My version showcases plums beautifully within a lemon zested oat flour cake sprinkled with cane sugar. The plums turn a gorgeous deep magenta while baking and offer a unique sweet and sour contrast to the cake. Enjoy for breakfast, during afternoon tea, or served with coconut ice cream for dessert. This recipe makes 1 8inch round or square cake. Recipe can be doubled easily for a 9x13inch pan. This recipe is adjusted for high altitude baking.

WET INGREDIENTS:

1/2c melted coconut oil

1/3c organic cane sugar

1/8c flax seed gel*

1/2c coconut milk or nondairy milk of choice

juice and zest of one medium sized lemon, preferably organic

1t vanilla

1t apple cider vinegar

DRY INGREDIENTS:

1c organic unbleached white flour

1c oat flour*

1/4t xantham gum

1t cardamom

Opt. fresh grated nutmeg, just a touch

1t baking soda

8-10 Plums, pitted and cut into halves

2-3T organic cane sugar

*to make flax seed gel: combine 1T milled flax seed with 3T hot water

*purchase oat flour or make your own by blending 1 cup oats till they become a flour

Preheat oven to 375 degrees. Grease and lightly flour an 8inch round or square pan. Whisk wet ingredients together in small bowl. Stir all dry ingredients together is large bowl. Add wet to dry and stir until incorporated. Batter will be thicker than normal cake batter. Spread batter into prepared pan. Top with plum halves, cut side down. Sprinkle with cane sugar to taste. Bake for 20-25 minutes, until cake sides are lightly browned and a crust has formed on cake. Serve warm or let cool.

Organic Caterer Denver | Natural Foods Caterer Denver

Revolution in the Kitchen offers full service catering specializing in meatless, yet satisfying and flavorful food preparation. We incorporate raw foods, dairy free, and gluten free options within all of our menus. Organic and/or locally sourced ingredients are featured as well. Through the use of texture, contrast, global flavor, and practiced technique our culinary style combines phenomenal taste with life infused nourishment.

Please visit our catering website or send an email for more information:
http://www.vegfreshmex.com/#!catering/cfvg
revolutioninthekitchen@hotmail.com

RECENT CATERING EVENTS

ASIAN PLATTER

shitake tofu lettuce tacos, forbidden rice sushi, veg california roll, organic edamame with Utah salt gomasio, wasabi tamari dipping sauce

VEG ANTIPASTI PLATTER

fresh mozzarella and ripe tomato caprese, roasted vegetables, roasted tri colored peppers, mixed olives, olive oil and balsamic drizzle, fresh herbs 

Grilled Tofu Skewers 

organic tofu, sweet potato, zucchini, red onion,

thai peanut sauce, asian chives, toasted sesame

First Snow Chowder Soup Shooters 

kabocha squash, sweet corn, red potatoes, roasted poblanos. fresh herbs, 

artisan sourdough croutons

DEVILED YUKON GOLD POTATOES

Mediterranean Antipasti and Mezze Platters: 

featuring roasted vegetables, mixed olives, fresh cucumber and tomatoes, organic pita, gluten free crackers, from scratch baba ganoush and hummus, goat cheese, cultured cashew cheese, supergreens spanakopita, cashew cream tzatziki

Supergreens Spanakopita: 

Sauteed greens filling of spring onions, dandelion, kale, spinach, and beet

with pine nut ricotta, olive oil brushed organic phyllo

Served with cashew cream tzatziki sauce

Cashew Cream Tzatziki Sauce:

house cultured cashew cream, fresh mint, organic cucumber

       BRUNCH PLATTERS:
      Roasted Root Vegetable Breakfast Tacos with special recipe scrambled tofu, roasted
      root veg home fries, and microgreens, Gluten and Dairy free
      Served with roasted tomato salsa

Mini Breakfast Burritos

organic eggs, Tillamook cheddar, green chile, 

and southwest potatoes in organic tortilla

VEG SUSHI PLATTERS:

Spicy Avocado Roll with roasted poblano, roasted red peppers, 

cucumber, pak choi, siracha cream

served with house made Kim Chi

RAW MEDITTERANEAN CUCUMBER ROUNDS:

sundried tomato pesto, pine nut mousse, basil, microgreens

MINI MEXICAN CHOCOLATE CUPCAKES

fresh organic berries, vegan, gluten free option

BBQ TOFU WRAP | POWER LUNCH BOX

pumpkin bar with lemon buttercream and himalayan salted caramel, Colorado potato salad, gluten free and vegan packaged lunch in eco friendly container

We deliver to your next Corporate / Business meeting

​​

Pop Up Supper Club | Denver

SAVE THE DATE: Sunday, May 4th

ABOUT

Our supper club is an extravagant yet intimate dinner event that "pops up" in various venues/locations throughout the Denver area 8 times per year. Dinners are alligned with the 8 seasonal turns of the year (i.e. Spring Equinox, May Day, Solstice, etc..). Special menus focusing on locally grown and organic ingredients are created for each dinner. Gluten free, raw foods, and plant foods based cuisine take the spotlight. Denver's hottest chefs collaborate to create a 7 course seasonally inspired menu. The supper club format allows for maximum creativity, experimentation, and innovation. It is a fresh and fun dinner experience for all involved. 

WHAT TO EXPECT

Dinner begins with a cocktail mingle hour with passed appetizers. Specialty mixed drinks are offered as well as non alcoholic kombucha cocktails. When the dinner hour comes, guests sit down to a beautifully set table. Dinner is 5 courses. A brief intermission and talk from the events chefs' takes place before dessert is served. The pop up supper club takes about 3 hours from start to finish.

HOW IT WORKS

Location, time, pricing, and menu are announced 2 weeks before event at noon. Announcements are made via Facebook (Revolution in the Kitchen), Twitter (Revolution in the Kitchen), and our email newsletter. Emails are sent out first before social media announcement. Subscribe to our weekly newsletter and/or follow us on twitter and facebook to hear about upcoming dinner details. To help ensure a reservation: send an email to revolutioninthekitchen@hotmail.com with "Pop Up Supper Club" in the subject box and we will send an email to you when dinner details are announced. It is a small dinner with only 20 seats available. Tickets/reservations are given on a first come/first serve basis. 

OUR MISSION

Connecting to the Sacred through Divine Food

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