tsainola

a vegetarian pop-up for New Orleans

Tag: feta

Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots

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Coffee

Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

Menu for Saturday

Cinnamon Sugar Pretzel

Sourdough Pretzel with Mustard Dip

Lima Bean Salad with Cilantro Dressing

Green Salad with Stawberries and Feta

Creamy Spring Vegetables with Arugula and Polenta

Tomato Congee with Fried Onions and Greens

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Cucumber Lemonade

Herbal Iced Tea

Cappucino/Latte

Coffee

Two Recipes: Leek Cabbage Stew and Seared Cabbage with Gogi Berries and Shiitake Mushrooms

Cabbage is one of our favorite vegetables. It has a texture somewhere between raw bell pepper and lettuce, and it is as good stewed and tender as it is raw and crunchy. It is a substantial vegetable, filling and distinct in flavor, but it also combines well with other ingredients. Also, cabbage is cheap. So here are two recipes in honor of cabbage and contemporary economics, one a leek and cabbage stew, and the other a dish we served back in the first week of August.     

Leek and Cabbage Stew

Ingredients: leeks, hot peppers, cabbage, celery, carrots, mushrooms, lemon juice, feta cheese

1. Add finely chopped leeks and hot peppers to hot oil, and cook on medium heat for 6-8 minutes, or until the leeks are fragrant and translucent.

2. Add chopped cabbage, chopped carrots, and minced celery, and a little more than enough water and vegetable stock to cover. Bring to a boil, cover, and cook on low heat for thirty minutes, or until the cabbage and carrots are tender.

3. Add chopped mushrooms and any chopped herbs you might like to use at this point, and cook for an additional three to five minutes. (We prefer the spring of just-cooked mushrooms, which is why we wait to add them.) Once the mushrooms are cooked through, add salt and pepper to taste, and serve the stew with a squeeze of lemon juice and a sprinkling of feta cheese with each bowl.

Seared Cabbage with Goji Berries and Shiitake Mushrooms

Ingredients: cabbage, hot pepper flakes, goji berries, radishes, shiitake mushrooms, rice wine, kosher salt

1. Reconstitute a handful of goji berries and shiitake mushrooms by soaking them in water at least 30 minutes prior to cooking. Approximate proportions: 1 tablespoon of dried berries and two to three mushrooms to one cup of uncooked cabbage.

2. In a wok or large frying pan, bring oil to as high of a temperature as possible before the oil starts to smoke and burn. Add chopped cabbage (we prefer 1 inch square pieces for this recipe) and cook on the highest heat possible for two to three minutes, stirring only occasionally so that the cabbage is allowed to brown in spots.

3. Add sliced shiitake mushrooms, sliced radishes, and goji berries, and continue cooking on high heat for one to two minutes. Add rice wine to deglaze the pan, and continue cooking on high heat for another minute or two, until all of the ingredients are fully cooked and sizzling hot. Serve immediately with rice, with kosher salt sprinkled on top.

Salad and Compost

We made a cucumber orange salad to take to a picnic on Saturday: cucumbers, oranges, red onions, radishes, kalamata olives, celery, feta cheese, olive oil, lemon juice, salt and pepper.

cucumber orange salad

Our compost is sometimes as beautiful as our dishes, and it’s also a big part of our philosophy here at TSAI. As each of our events wrap up, we take all of our compost from the evening to Aron’s backyard and add it to the pile there so that all of the detritus we produce is on its way to becoming soil again by the next day.

cucumber peels