Going Cheese Mad! A Workshop. An event - A Cheese & Wine Tour June 2013 [with gorgeous photos!]

Last month I was so excited to visit Peta's offices in Oakland, California, to attend a cheese making class with chef and cookbook author Miyoko Schinner.  The room was packed with eager home cooks. Miyoko was so fun, giving us great tips and being very generous with the samples the Peta staff handed out to the hungry crowd.  She demonstrated how to make her signature nut cheeses.  We got to see how to make mozzarella, the taste so close to the dairy version! Sure to fool anyone.  A cashew cream cheese, with a few flavour combo's; 'salmon', garlic etc.     At the end of her demonstration, she had even more aged cheeses for us to try.  The murmurs around the room told me I wasn't the only one who loved them.  
Miyoko mingled with the audience afterwards, happy to sign books and answer questions.  I'd already reviewed her book (click here) of aged, air dried, almost instant and sauces and fondues so I knew her work well.  After seeing how fit she is and how effervescent I wanted to know how she kept in amazing shape.  She said, 'I have cheese as an occasional treat, I eat greens everyday and surround myself with loving family and friends'.  Well it is certainly working for her!

I am excited to let you know of an event I was invited to, coming up in June, 22nd. 2013, where you can go on a tour with Miyoko.  It saddens me I'm not in the country to be able to go.  But perhaps you can?  If you would like to have the opportunity to go on a vegan Cheese & Wine Tour, in the beautiful Sonoma County, California, with Miyoko. And join a bunch of folk eager to spend the day with one of America's artisan cheese makers..you can.  The details below.

p.s  If you go, please come back and let us know in the comments box below this post, how it went!  Make us all green with envy!

Click here for Facebook Event Page

Let's Get Fermenting

As the last days of my latest jaunt to San Francisco were folding down, I was eager to gather as much cooking, or this this case, uncooking, knowledge that I possibly could.  I loathe being without any of the food stuffs I love so much in the US.  When I arrive, eager off the plane to my beloved California, I rush to the store to purchase my edible loot.  Kombucha is up there with my 'top 5 most craved for prouducts' that make me want to flash-dance  up the street with glee.  This visit  I was determind to take control, and learn to make it myself.  A quick Google search threw me a list of classes and..bingo..I found one across the Bay in Oakland.  Raw Bay Area  The anticipation of gaining a whole new knowledge skillset got me fizzing...just like my dear old fermented beverage.

Heather Haxo-Phillips runs Raw East Bay. Heather,a raw food chef, not only runs these courses privately, but also teaches for Whole Foods Market and the highly praised Cafe Gratitude.   Her years of experience were evident in her course delivery.  Executed with professionalism, she commanded rapt attention and stuffed so much information into the class. I felt relieved that we had an info packet to take home with us, so I could fill in the gaps my camera and notebook may not have captured. 

A table full of kombucha mothers, or scobys' as they are known (the mold starter for the fermentation process), kefir grains, nut mylk bags and a range of glossy books on the subject,  were available to buy so our experiments in the world of fermentation could begin as soon as we got home.  A vital service, as some humans these days have the attention span of a fickle butterfly!

Focus on Fermentation was a demonstration class.  I learned all about probiotics, and how to make coconut yogurt, seed cheeses and even a short demo on the art of rolling your own 'sushi'.

A row of flavoured kimchi.

Heather set one of the delegates to work, massaging cabbage for sauerkraut

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coconut yogurt - thick and unctuous, topped with a generous, fragrant strawberry.  A granola cracker at the bottom offered a lovely crunch.

At the end of the demonstration we were handed a silver platter of about 7 different types of fermented foods.   Consuming them delivered all the vim I needed to cycle like fury back to the Bart, and the imminent arrival of my train to deliver me back to San Francisco.

I am very, very keen to begin experimenting. When I've come up with a few adapted recipes of my own, you will be the first to know! Mason jars have been sourced.  Starters have been ordered.  Coconut yogurt and kombucha is on its way! 

Have you made any fermented foods? Do you have any tips for me? I'd love for you to share your experiences.

House Kombucha - Yelp Field Trip

As the sun was saying cheerio to the skies in Oakland, California.  A gaggle of eager Yelpers gathered outside a small factory on a dead end street in the industrial quarter of the city.

We were greeted by a blond dude in designer shades.  Ruggy.     Then came a bright welcome from Rana, the owner of House Kombucha and Aaron her right hand man.  Finally Walt, the BrewMaster.  He was as effervescent about his craft as the bubbles being kicked off by trillions of bacteria, feasting on their favourite treat....sugar.

Yelp.com San Francisco had just launched their new Yelp's Field Trips, and I'd signed up to get a chance to peek inside the House Kombucha kitchen.  For those not acquainted with Kombucha, it is a fermented tea that has copious amounts of reported health benefits (apparently very alkalising and a good digestion aid to name just two) and is fizzy, slightly tart and delicious.  Many flavours are lined up in bright rows on supermarket shelves and health food stores in the USA.  I am hooked on the stuff.

The team were so welcoming!  They showed us around and handed out samples of their 7 flavours.  Their passion for the 'bucha was as clear as their sterilised bottles.
They showed us the kombucha mold, or scoby/mother/bucha baby as it is known.  Some of the more seasoned ones where huge...and it has to be said a bit ugly!

Rana and the Brew master

Rows of kombucha being born!

Rana Chang, upon graduating in Law and deciding it was a career not for her.  She was hooked on Kombucha and times where hard.  The industrious Rana started tinkering with making the beverage she had memories of her mother making. The stores had rows of Kombucha in the chiller, but the high cost made it an expensive tipple. Rana started out with no ideas for big business but to satisfy her need for the fizzy drink.  But news of her Kombucha making grew as steadily as her 'bucha babies' and House Kombucha was born. She started out at a farmers market. Now HK has it's own brewing factory and a team of 5. Harking back to a bygone age, House Kombucha re-use all of their bottles and give a monetary incentive on every single empty bottle returned to the store. House Kombucha is unique as it is the lowest in calories on the market (10 calories per 8oz), they add no additional sugar or flavours to their finished brews, it's probiotic and you can get it 'to go', on tap or delivered to you in your CSA Box.

I learned so much in such a short time.  What a fun trip!  I got back on my bicycle to peddle to the Bart, my carriage back to San Francisco, with a zippy buzz and a heart full of Kombucha love.

Thank you Yelp.  Thank you Rana, Ruggy, Aaron, and Walt the BrewMaster.

Last word from House Kombucha - 'Make House Kombucha a healthy and delicious part of your day'!

Sheba - Eritrean Queen of the injera

Don't you love it when you go into a store and they are handing out free morsels of food..AND IT'S VEGAN!  Right now, as I gather ideas for recipes in my beloved San Francisco, I have so much 'incoming' that I'm having difficulty stringing a meal together myself.  My 'at home' meals have been bowls of spicy dahl with chunky ginger and 'vampire slaying' amounts of garlic, or just simple kale and tomato salads with avocado and lime.  Honestly, the organic food here is so good, it's fabulous in it's birthday suit.  But yesterday, as I wandered up and down ailes in Rainbow Grocery (with a stupid happy grin on my face...I've got to stop that..but it just makes me so happy!) an exotic woman handed me some fresh injera bread with hummus at its core.  It was creamy and complimented the fermented 'tang' of the bread well.  I must say, I am rather partial to my homemade batches of chickpea pate and her Eritrean version of making it from chickpea flour instead of the whole little yella fella, failed to turn me.  BUT, when she slathered some bright yellow WAT (split pea sauce) on some more GLUTEN FREE teff injera I practically begged her to come and be my chef.  She refused but told me I can get tubs of the stuff and big beautiful Frisbees of the injera bread at any time in Rainbow in San Francisco.  In March 2012, she's going to be serving up the stuff in Oakland for all you Bay beauties (JEALOUS!).

The website is still waiting to be kick started but it will be functioning soon.  Sheba   I hear that Oakland is a bit of an Eritrean Mecca (which I'm yet to investigate) but she is fully vegan, gluten free and lovely so that, in my book, is a winning combo.

I probably will have left San Francisco before she opens (boo!) so, if you go, I'd love to know how you enjoy it.

Soul Food and Good People

I cannot believe I am posting this crappy picture (it hardly gives kudos to how it tasted...or my photography skills), but I wanted to tell you about the San Francisco Vegetarian MeetUp Group.  What an awesome bunch.  I signed up to meet them in Oakland (in the US of A) at www.souleyvegan.com.  I took a friend along but I was still a bit nervous about meeting up with 10 strangers..why?  I don't know, they were hardly going to bite me - I'm made of meat!  I need not of worried.  They were all so nice.  A real mix of characters.  I'd been to Souley before, a year ago (read about it here) and had enjoyed the food. Last time the restuarant had long been in business, and only a few people were sitting around getting busy with their monster slabs of deep fried tofu.  This time the place was totally packed.  Fun atmosphere, though the volume of the music made it hard for me to hear what people were saying.   I totally recommend you looking up the group if you are in town.  Lovely, lovely people.

I chose 4 items from the menu - collard greens (healthy greens with a kick), lentils (earthy and comforting), sweet yams (ooh, so good) and two MASSIVE mounds of tofu (definitely not for the faint hearted).  I was beaten into submission and even I couldn't manage dessert!

I didn't snap the group.  The room was so dark and it felt a bit weird asking strangers if I could photograph them.  I hope I get to meet up with them again.  Check out Meet Up and see if they have a group in your area.  Such a good way to get insider knowledge and meet with other people who also get the warm and fuzzies when looking back over pics of food they've eaten!

I feel like I’m reminiscing a holiday romance.  Heart longing, stomach rumbling.  Recalling that first bite...first thrilling taste that got my heart beating faster..rendered me a little breathless.  I find myself doing the ...head to on side.... goon smile, as I pour over slide-shows of entrees I’ve set on ‘continuous’..  I jealously wonder who is enjoying you now?  SAN FRANCISCO.  Five weeks were not long enough......so many VEGAN options...so little time..



How do I whittle it all down?...   WRITE A LIST!?

This is by no means an extensive list of ALL the vegan places or vegan friendly joints in SF, that would take a lifetime.  Though I would be very happy to make it my life's work!   Here is my 'buffet' list. Mostly from eateries in the Mission District...


BEST SALAD...Persimmon with chipotle vinaigrette from Gracias Madre.  So amazing, the flavours and textures are fresh...triumphant almost.  Like a party where everyone gets on well.
BEST FRENCH FRY...........Pica Pica.  Garlicky, salty, with a happy crunch and a little oozie oiliness.

Garlicky yucca fries and crispy, salty plantains...Oh sweet Jesus these were DELIGHTFUL

BEST TAMALE - (I obsessively, sampled a few)...One in the Sunshine Cafe, the Tamales de los dias served up at Gracias Madre, Amy’s Kitchen (frozen but not to be sniffed at), I’d made a promise to sample one in Sugarlump, a retro cafe in the Mission...this was not to be.   They were good, but all them were beaten hands down, by a fling with a perfectly spiced and spongy, sweet bean tamale, handmade, organic and delivered STEAMING to your door by La Guera Tamalera.  I know, I know, it is not from San Francisco but Silverlake, Los Angeles.  But I'd moved on..I needed a hit...It isn't cheating!

PICA PICA -

Yes...I ate the WHOLE LOT!  The arepas were stuffed with deep fried plantains, avocado, perfectly seasoned black beans and a warm tomato salsa

BEST VENEZUELAN  - Pica Pica Maize Kitchen.  Pica, meaning a little bit of this..a little bit of that...Their menu is gluten free and VEGAN friendly.  Their arepas are corn flour cakes.  Soft on the inside but crispy on the outside. 
BEST MEXICAN - Gracia's Madre

VEGAN FROZEN DINNER!  WOW!

 BEST 'GRAB IT FROM THE FREEZER' ENTREE....Joint first listing goes to...

GRAB IT FROM THE FREEZER

 MOST FRIENDLY & PASSIONATE RESTAURANTERS - Souley Vegan

The EVERYTHING plate from Souley Vegan in Oakland.  The deep fried tofu and herby cornbread are FABULOUS!

 MOST OVERPRICED (they should be ashamed of themselves) 'concept' restaurant - Cafe Gratitude!

No calories...fizzy, spices...catch the back of your throat loveliness.  Made in the Bay by a passionate brewer!

 

BEST SODA  - ~Taylor’s tonic. 

BEST GROCERS - ~Rainbow foods - THIS PLACE IS VEGAN UTOPIA...I spent hours wandering around in here, marvelling at the inventiveness of VEGAN BEINGS.

Oh so moreish...they make chocolate flavour too....One for my 'to try' list..

BEST SNACK - KALE CHIPS!  Blue Mountain Organics.  AN EXPENSIVE ADDICTION!  But SO  blooming good!
BEST RAW - Lydia’s Kitchen.  The Varta Plate .  I enjoyed this TASTE SENSATIONAL raw entree at a Green Fayre in the Bay and the drove all the way to Fairfax..across the Bridge, to have Varta, The sequel.

Not very photogenic but filling and DELICIOUS.  Vegan sourcream, nacho cheese, creamy avocados and curried cashew cheese.

MOST INNOVATIVE VEGAN CREATORS - Gracias Madre.  Hands down...Their quesos blancos, nachos cheese and guac, partnered with their home-grown, heirloom corn is nothing short of hands in the air, praise be, gorgeousness.

Quesadillas de Calabaza - RAMJAM PACKED with butternut squash, topped with Nacho cheese made from cashews and a sunflower salsa.  HEAVEN!

UDUPI - Indian food extraordinaire!

BEST INDIAN - UDUPI PALACE - I went to this place on Valencia Street 4 times, just to make sure the quality prevailed.. The DOSA's where so good they induced, in me, fits of giggling!  Highly embarrassing when dining solo! The sambal pasted on the crispy pancake, greeting the perfectly spiced potato curry inside was MANNA!

BEST SOUP - Whole Foods Market hot counter - Moroccan lentil - these fellas know how to use those Middle Eastern spices.  Comfort food on a spoon!

BEST ICE-CREAM - Coconut Bliss  ANY FLAVOUR

How can i sum up VEGAN San Francisco, when I feel I only scratched off the first layer...the crust?  How about entrees I wished I’d tried?  Like the Tamales at the Ferry building or Sugar Lump Coffee Lounge, Potato Pie at Herbivore (instead of ordering the sugar laden carrot cake....regrets I have a few..) or the tofu scramble at the Sunshine cafe.  Millennium.how about Millennium?  How could I have missed that?!  No, NO, I will have to go back.  San Francisco, this is not the end....

Carrot cake at Herbivore... Too much sugar!

THE BEST TAMALE...SO GOOD THEY SHOULD NAME IT TWICE!  La Guera Tamalera

My late night writing haven in the Misson...Sugar Lump Coffee Lounge



Tamale and tea at the Sunrise Restaurant