vegan kitchen

Let them eat QUICHE!

2011-06-30T16:34:00.000-07:00

And yes, it's vegan!

This Soap I Like

2011-06-27T19:44:00.000-07:00

Just wanted to let you readers know about a very basic and essential product that every body needs...TrueBody produces two no-nonsense soaps. One is a body soap that has just five ingredients! The other is a facial soap, super gentle and mild with a few more added natural emmoliants for extra skin softening. Found out about this soap when we attended the last Natural Products Expo in Los Angeles, the largest trade show event featuring thousands of familiar and the latest, new products for everything in the natural products industry. We grabbed a few samples of this fabulous soap and now that we're down to the last bar, I have to track down where to get some more. And yes, it's great for the whole family. Anyway, check it out for yourself at www.truebodyproducts.com. I'm requesting it at our local store.

The skin is the largest organ of our bodies. Not only does it serve to protect us against environmental elements and excretes toxins through the fine pores for elimination, but it also can absorb things. Be careful about what you use on your skin. Those lotions, perfumes, deodorants, cosmetics and such, may have ingredients that could do you more harm than good. (Remember, simple is better in this case as well). Beware of chemical ingredients and products that can plug up the pores of your skin and build up toxins in your blood and organs. Also, keep the pores open and clean by using good cleansers such as the soap I have recommended above. I'm not paid or compensated in any way to endorse any products (except our cookbooks!). Instead, I find it important to help YOU be aware of things that could interfere with your good health.

Beloved I wish that thou mayest prosper and be in good health, even as thy soul prospereth. III John 2

HEALTH TIP OF THE WEEK

2011-06-27T07:07:00.000-07:00

You can make a powerful natural antibiotic called Russian Penicillin using the following recipe. Put a 1/2 gallon of water in pot, add 1 grapefruit, peeled (use a potato peeler) exposing white skin that is high in bioflavonoids. Slice the grapefruit like you would a pie. Add 1 full bulb of garlic. Smash the cloves with the side of lg. knife. You don't have to peel the garlic, just smash each clove. Add garlic to pot & bring to boil, cover, & simmer for 20 minutes. Strain and drink 6 oz. 3 X day. A strong natural antibiotic that can kill about anything but the good bacteria.

Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org

Modern Manna Health & Healing Crusade 2011

2011-06-23T15:40:00.000-07:00

Another great event has come and gone...but the memories are not soon to be forgotten.
The Maui Vegetarian just got back from this inspiring event with photos to share. If you didn't make it there, plan for next year. The speakers were great, inspiring their listeners to better health through improved lifestyle. If you are interested in obtaining a DVD or CD copy of any of the speakers, visit WWW.MODERNMANNA.ORG to order. As for us, we dished up good food to the guests but cannot take credit for all the hard work. Special thanks go to Ruth, Cathy, Mike, Marv, Paula, Casey, Frank, the Vierra girls, Jonathan, and to everyone who volunteered some of their time to working the kitchen and serving lines. Now for photos...

Chef Brian and Rhonda, a friend from the islands.

Mia will always serve up those delicious smoothies and juices with a big smile!

You'll never meet anyone get as excited about doing dishes as Frank.

What kind of party is going on here?

Wow Lauren, that's a lot of salsa!

Marv and Paula--you guys are great!

These kids worked hard at the smoothie bar.

Chris and others on the serving line. Who knew hairnets could be so fashionable?

Gi! You are so busted!

This is a funny picture. What is Ruth pointing to and laughing at?

So now let me ask you, who in their right mind would want to miss all this fun?! See you there next year!!!

Portobello Sandwich

2011-06-23T15:11:00.000-07:00

Check this out! Getting creative in the kitchen has its rewards. Chef Brian thinly sliced roasted garlic herb seasoned portobello and placed it atop our homemade gluten-free bread with a little Vegenaise, tomato slices and shredded lettuce. I'm sure you can do one better by adding some other ingredients or varying the dressing. It was delicious and so satisfying! Nothing like vegan steak!

Garlic Herb Roasted Portobello

Fresh Portobello, one medium size per person
1 Tbsp. minced fresh garlic
1 Tbsp. fresh herbs(rosemary, basil, thyme, oregano) or use 1 tsp. dried herbs like Italian Seasoning
1 Tbsp. olive oil
1/4 tsp. sea salt, or to taste

Rinse portobello and pat dry with clean paper towel. Mix remaining ingredients and then use your fingers to gently rub the marinade on the top and bottom of mushroom. Sprinkle more salt if needed. Place on a sheet pan and roast at 450 degrees until oil is bubbling and mushroom has darkened in color. Mushroom should be tender. Slice on the bias thinly and garnish, or serve as a vegan steak. Enjoy!

Sunday Brunch...

2011-04-24T09:46:00.000-07:00

Our Chef Daddy sometimes makes us a hearty brunch. Organic corn tortillas fried in a pan and filled with seasoned pinto beans, caramelized onions and garlic, roasted red bell pepper, fresh cilantro leaves, and a splash of hot sauce. On the side we have roasted Crimini mushrooms, roasted aparagus, and roasted grape tomatoes. Potato wedges round out the deal. The nice thing about this meal is that we always keep these staple on hand, and it's easy to throw in other things we might have in the fridge or pantry. It makes for a nice, satisfying meal.

When Life Gives You Kale...Make Kale Chips!

2011-04-06T11:05:00.000-07:00

With the cold weather winding down and spring just peeking around the corner, we found ourselves with an abundance of fresh, organic kale from our fabulous friends over at Big Lick Farm in Myrtle Creek. Just wanted to share with you a small briefing of how I set about keeping all this lovely kale from going bad and not having to eat kale day in and day out. I turned it into Cheezy Kale Chips, and if you try this recipe out, you'll find it is a delicious way to enjoy them.

In a blender, combine and blend until creamy:
1 cup raw cashews; soaked for at least two hours then drained and rinsed
1 organic red bell pepper; stem, seeds and inner membrane removed, then cut in chunks
2 Tbsp. fresh organic lemon juice
1/2 tsp. agave, opt.
1 Tbsp. nutritional yeast
1/2 tsp. Celtic sea salt

Place about 1/2 of the sauce mixture into a large bowl. Add to the bowl clean, rinsed and torn curly kale leaves with the stem removed. Gently massage the cream onto the leaves, coating each piece. You will want a light layer on the leaves, too much cream will overpower the flavor and it will take much longer to dehydrate. Repeat with remaining kale and sauce.

Lay the kale onto the flexible sheets of the dehydrator trays. Spread it out as much as possible. Don't worry if it's piled on a little, you'll be able to separate them when they've dried out some.

Dehydrate at 105 degrees for about 4 1/2 hours or so. Check to see that they have dried out sufficiently to separate easily and replace them to the screen. Dehydrate another 4 1/2 hours more. Check for crunchiness and no bit of moisture. Dehydrate as long as is needed to achieve this texture.

If you are familiar with dehydrating foods, you know that once done, they have a tendency to become limp or stale when exposed to the air. It helps to preserve the quality by packing them in thick plastic pouches such as the ones for vacuum-sealing. Also place an oxygen absorber packet if you really want these to last. However, they are so good, they may not last very long anyway! Enjoy!

Nutritional Yeast: Friend or Foe?

2011-04-04T11:37:00.000-07:00

Nutritional Yeast
Yeast is considered by many to be one of the most valuable nutrients available. It is a complete protein and contains more protein than meat. Yeast is an excellent source of B-vitamins including B-12 and it contains the glucose tolerance factor that has been reported to help in the regulation of blood sugar. It is a single-celled fungi present in the air around us and on fruits and grains - it converts various types of sugar to alcohol. The earliest recorded use was in 1550 BC in Egypt. But it is only during the last few decades that the outstanding health benefits of nutritional yeast have been researched.

Nutritional yeast is grown on mineral enriched molasses and used as a food ingredient. At the end of the growth period, the culture is pasteurized to kill the yeast. Live yeast is very different because it continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply.

Nutritional yeast contains 18 amino acids (forming the complete proten) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12. One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.

Information taken from Wholefood Farmacy. For information on ordering any of their great products, visit my webpage at: www.crystals.wholefoodfarmacy.org.

Earth Alert!

2011-03-28T10:42:00.000-07:00

Tensions rise as we West Coast North Americans are waking up to the fact that what is happening half-way across the world can affect us. I'm talking about the radiation fall-out that is a result of the March 11 earthquake/tsunami that happenened in Japan, badly damaging nuclear reactors at the power plant. As of today's date, readings across North America from Portland, Oregon to Massachusetts are finding low levels of radiation.
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Now more than ever we need to be responsible for our own health and the health of our families. We at The Maui Vegetarian have always encouraged a healthy lifestyle through obedience to God's eight laws of health to be the most fit in mind, body and spirit. The signs of the times are ever-indicating that the approach of our Savior's footsteps are very near and it is more important than ever to practice and be prepared for the increasing difficulties ahead.
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Check out this article on how you can protect yourself NATURALLY from radiation fall-out. http://www.activistpost.com/2011/03/3-ways-to-protect-yourself-from.html

Restaurant Review: Green Leaves Vegan

2011-03-21T19:37:00.000-07:00

We love real food. For us, this can be a challenge when we are out on the road. Being on the road means eating simply by grabbing some fresh fruits at a local market, packing easy foods that can be heated up easily on our portable burner, and a whole lot of chips and hummus. Or chips and salsa. Or chips and...you get the picture. We were happy while in the Los Angeles area recently to find that there are a TON of places to eat there for vegan vegetarians. Quite a change from recent trips where it was really hard to find a decent place to eat. Well, we still have to narrow it down to a select few because of our food allergens. But I just want to tell you about one place that we went back to a second time because we could eat there and actually enjoy the food. Check this place out if you're in the area. We visited the Los Feliz restaurant where it was a relaxed atmosphere and the servers are most hospitable. The menu is a mix of American traditional and Thai. You can find gluten-free pancakes served anytime of the day with Earth Balance butter and real maple syrup, hash brown potatoes, tofu served a bunch of ways, rice and noodle dishes. We had the fried rice--most delicious! They use a black rice in all the rice dishes. They're specialty is the Rock 'n Roll Noodles. Rice noodles with stir-fry veggies and a signature sauce. They have lots on their menu, so you may just want to go and visit next time you're in the area. Sorry we didn't get pictures of our meals. By the time we thought about the camera, most of the food was gone! I do have to mention that it's not the absolute healthiest kind of food, more like vegan homestyle food--comfort food. We don't eat like this all the time, but we sure do enjoy it once in a while!!

Curry Spice Flatbread- Gluten Free and Vegan

2011-01-02T20:52:00.000-08:00

The hardest part about being gluten free to the majority of those folks recently afflicted is learning to do without the bread products. When you've been used to the texture of wheat bread in all its forms, it makes this diet change a challenge. And not a pleasant one at that. Commercial gluten free vegan breads such as EnerG's Brown Rice Bread or Tapioca Bread, has a texture that takes a lot of getting used to, very dry and crumbly, lacking much of a flavor. Food for Life's breads such as Brown Rice Pecan Bread or Millet Bread is just the opposite, very dense and moist, not the way you'd want a bread to be and the taste is, well, different. For a long time I gave up eating any kind of gluten free vegan bread. Especially since some of the ingredients in these products were questionable. So, I felt like it wasn't worth eating. It was time to challenge the change.
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Our goal has been to simplify our plant-based diet, even eliminating the great majority of processed foods. Foods full of fat and salt, demineralized, devitalized, loaded with artificial food colorings, preservatives, free glutamates (brain cell killers), artificial flavorings, GMO's, etc, etc. Just because we are vegan and we are health conscious doesn't mean that we didn't enjoy the convenience foods. But upon learning that even so-called "health foods" on the market are processed as well and contain some hidden and not so hidden bad ingredients, though maybe not to the extent of conventional processed foods, we made a conscious decision to "clean up" our plates and our diets. Now, our version of convenience meals is heating up foods that we have prepared ourselves and frozen ahead of time, or just grabbing some fresh fruits, or throwing together a smoothie. It's nice to have some bread to eat for a fast meal along with other nutritious foods, and really, you couldn't get any simpler than this for a fresh bread recipe that tastes good and is very quick to prepare without any nasty stuff 'cause you're in control of what you put in. Good-tasting gluten free and vegan bread with some almond butter and fruit jam, or some hummus, or some...
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Our good friend Zewdie is from Eritrea where they really know how to do things simple. She showed us how to make flatbread. Really, I don't have measurements because you don't measure. You just throw things in a bowl and voila! Actually, I'll explain, and then you get to work in the kitchen and get creative. In time and practice, you'll figure out what the consistency of the dough should be, how much salt to add, how thin to spread it on the pan, etc. Just get to work!
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Buckwheat-use flour or just grind some in a clean coffee grinder or blender

sunflower seed, ground

1/4 cup cooked short grain brown rice

sea salt

water

That's all the ingredients you need for your first lesson in flatbread. Mix up the buckwheat flour, sunflower seeds and add a bit of salt, start with 1/4 tsp. Add in some water until all the flour is just moistened then go ahead and add the cooked rice. (Taste to see if enough salt). It will be very sticky, but now you will want to add in a bit more water. Not too much, you don't want it too runny, we're not making pancake batter here, it needs to be thicker than that.

By the way, before you do all this, because it's so quick to do that part, make sure you have heated up a cast iron pan. Coat the pan with oil and heat it over medium-high. Once you have made your dough, the pan should be ready and you can spread the dough across the surface of the pan with the back of a flat spoon, if necessary.

We love using our cast iron pans, they are the best. Of course we also like our stainless steel cookware too, but since we have decided that we go through too many non-stick pans and the fact that using them isn't good for our health, we decided to forego the non-stick and opted for cast iron instead. Culinary-wise, the flavor you get off of these pans is excellent, and we have found that in it's simple care, they beat the best non-stick cookware out there.

OK, so if you're using cast iron, you'll know it's ready to turn over 'cause you'll be able to slide the bread around, and it won't stick. Depending on the heat, maybe give it about 5-7 minutes. You can turn it over now. It won't take as long to cook on the second side. Hey, make sure you adjust your heat as necessary to avoid burnt bread. That's it!

Some basic tips to remember in gluten free baking/breads:
Vary the types of flours you use to change the texture and flavor of your finished product. Just remember: these are flours you should use in small quantities because they have a "sticky, chewy" texture- tapioca flour, arrowroot powder, potato flour or starch, cornstarch. They give "hold" to your product, but if you use too much you end up with a sticky, gooey mess. And it won't taste good.
Always use xanthan gum, this helps in the texture of your product and adds some elasticity that gluten free breads/baked goods lack.
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All right. Are you ready for your next lesson in gluten free breads? Well first let me ask you if you've tried any of the gluten free pizza crust mixes out there. What did you think? What did I think? Yuck! Let's make our own. It's cheaper and tastes WAY better. This recipe makes a great pizza crust, or bread sticks, or flatbread, as in the above photograph. Or just plain bread to eat as in the old days.
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1 cup all-purpose gluten free flour--or-- use a combination of 1/2 cup brown rice flour, 1/4 sorghum flour, and 1/4 cup potato starch (again, you should play around with the types of flours to find your preference).
1/2 cup fine corn flour--substitute another flour or increase amt. of sunflower seeds, if on an allergen-free diet.
1/2 cup sunflower seeds, ground fine
1 tsp. natural cane sugar or agave or other sweetener
1 tsp. EnerG brand baking powder
1/2 tsp. sea salt
1/4 tsp. xanthan gum
1/4 tsp. Italian seasoning, opt.
1 cup water
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Mix all dry ingredients together in a bowl. Add water and stir until completely moistened. If needed, add more water. You want a thick, yet spreadable consistency. At this point, you can cook it in a cast iron pan as in the method mentioned in the previous recipe, or spread it on an oiled pan and bake at 400 degrees for 15-20 minutes. Do this before proceeding on to the following:
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For pizza: add sauce and toppings. Bake for another 10-15 minutes.
For Breadsticks: cut into long sticks or wedges, drizzle with or brush on olive oil and sprinkle garlic powder, sea salt and paprika. Bake until browned.
For Curry Spice Flatbread: Spread very thin before cooking. Then drizzle or brush on olive oil and sprinkle with your favorite curry spice seasoning, garlic powder and sea salt. Bake for about 5 minutes, then sprinkle chopped cilantro on top and bake 5 more minutes.
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Have fun!

Ummmmmmami...........

2010-12-19T19:32:00.000-08:00

Asian Dumplings--Allergen-Free!

(NO soy, corn, dairy, or gluten; vegan and delicious!)

Bitter, Sweet, Sour, and Salty- the four taste senses. And then there's Umami...some say it's a taste sense all by itself. But we say it's what happens when when there's a flavor explosion in your mouth, setting off all the taste senses at once. Umami gets you first when the savory scent hits your nostrils immediately setting off the digestion process-salivation.

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We always get a hankering for our daddy chef's Oriental Shumai. It's one of our favorite comfort foods. Little Girl and I can no longer have anything with gluten anymore, and not only that, but our favorite umami has to be dispensed with as well because we have found that we're not reacting well to soy sauce. Even soy sauce that is wheat-free. So our favorite comfort food is no longer. Bummer. But wait....

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In order to make the girls happy, the Chef gets to work. Using the basic dough recipe for Asian Dumplings in Crystal DuBoyce's Easy Gourmet for Gluten Free Vegans cookbook, he starts off first with the wrappers. Taking care of that part, he sets to work next making a simple vegetable filling of Nappa cabbage, carrots, green onions, onions, cilantro, and garlic, all chopped very fine. He sautes this in a little sesame oil and adds a dash of salt until it's soft and wilted. Drain off the excess liquid before stuffing the wrappers. That's what happens next.

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Once the dumplings are made, a little bit of pure sesame oil is added to a clean pan and heated over medium-high. The dumplings are browned off on each side. About a quarter cup of water is added to the dumplings and then quickly covered to steam them. After a moment, the dumplings are placed in a serving dish.

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Here is where things are different for us. Usually Brian hits the pan with the dumplings in them with lemon juice, soy sauce, and some kind of spice like hot sauce, chili oil, or whatever spice we have on hand. That's pretty much it. Well, as I mentioned earlier, no more soy sauce for us. Let's pick it up from the last step, and then let me explain how he made this super-delicious soy-less umami sauce for the dumplings: Mince garlic and ginger and place in a clean saute pan with a touch of sesame oil. Soften them up a bit over medium heat, and then add a little water. Pour in some tamarind sauce. Or if your tamarind sauce is thick, then just go ahead and mix the water with the tamarind. (You can find Tamarind sauce or paste in Asian markets, and some large grocers also will carry this type of item.) Throw in a splash of lemon juice, and some agave nectar to sweeten it up and balance the taste--think umami! Finish it off by adding in some chopped cilantro and green onion. Pour over your dumplings and serve. Don't forget the chopsticks. Enjoy!

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Fresh sauteed mung bean sprouts go so well with dumplings. Just brown off a ton of garlic in sesame oil. Add finely shredded vegetable (if you so desire) such as carrots or Nappa cabbage or green onions or whatever and saute. Add in the mung bean sprouts and continue to saute until all veggies are soft. Add sea salt and serve.

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Don't be afraid to get creative in the kitchen! Plant foods are the basis for good, healthy vegan meals providing a vast assortment for the palate. We never need be bored with our food! Have fun and experiment.

Roseburg Health Fair Sept. 26 '10

2010-10-14T20:34:00.000-07:00

Roseburg Seventh-Day Adventist Church's Health Fair was a grand success. Many visitors came to check out the many booths featuring different areas of health information. We enjoyed our time there as well and had a nice turnout for the two cooking demonstrations we presented featuring delicious healthy food preparation. Brian showed the guests how to prepare his signature appetizer from his second book entitled The Maui Vegetarian Hana Hou, the Glazed Onion Stuffed with Curried Vegetables. Something you can make when you want to 'wow' your guests without having to slave in the kitchen. He also showed how to do a simple and delicious dessert, the Coconut Carob Pudding. Crystal explained a little about gluten intolerance and showed how we can prepare a healthful and filling meal that is also gluten free. She made Polenta with Wild Mushroom Creme Sauce. And also showed a very easy dessert, Strawberry Cheezecake.

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We always enjoy presenting our cooking demonstrations where we focus on showing folks how easy it is to prepare delicious vegan meals. Many thanks to our friends at the Roseburg Seventh Day Adventist Church for having us again to be a part of a good thing and all the hard work put on by the nice people there so that those in the community can know something of God's goodness by providing us with information on how we can all be healthier.

Take care and Be Well!

Roseburg SDA Kitchen Crew serving up burgers.

Friendly folks here to help. Thanks to our good friend David!!

Crystal's cooking demo.

Sept. 2010: Upcoming Venues...

2010-09-02T08:12:00.001-07:00

We are on the road again! Coming up next, we plan to be at the Olive East Seventh-Day Adventist Church on Sunday September 19 in Merced, California. We'll be having a cooking presentation at 5:30. The public is invited to attend.
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The following Sunday, one can find us back near our hometown at the Roseburg SDA Church. The Church will be having a Health Fair on Sunday September 26 from 1:00 to 5:00 pm. We'll conduct a cooking demonstration, and also have a booth there where folks can try out some samples of our food as well as purchase our books.
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Be in good health!

June 20 '10

2010-06-20T19:44:00.000-07:00

Aloha!

We are finally home in Oregon after a month and a half on the road. 4 weeks were spent in Holbrook, Arizona where we conducted cooking classes, busily sending out cookbook orders to various locations, including Hawaii. Brian and I had an awesome (and busy) time at the Modern Manna Health and Healing Crusade. It was truly a success with over a thousand attendees at its peak listening to inspiring messages from speakers such as Danny Vierra, Dave Westbrook, Charlotte Gerson, and more! They have already sceduled next years' Crusade for July 17-19, 2011. If you've never attended one of these, make it a point to go!

For now, we have a couple more things on the schedule. We'll be conductings a cooking class for the NW Vegetarian Society in Portland on August 15, 2010. We're looking forward to seeing our friends that are part of this fantastic group of health-concious, eco-friendly, and compassionate people.

Also on the schedule, you can find us at the Beaverton Seventh-Day Adventist Church the following day on August 16,2010. Lots of people come out to learn more about our style of vegan cooking and have a lot of fun in the meantime.

On September 19, 2010, we'll be a part of the Roseburg Seventh-Day Adventist Health Fair, holding a booth where you can sample some of our goodies and have the opportunity to purchase our cookbooks. We'll also be conducting a couple of cooking demonstrations throughout the day. It is an all-day affair from 10 a.m. to 4 p.m. and there will be lots of good information you can get for free! More details later.

Until next time, A hui hou and have a happy, healthy life!

New Cookbooks are Here! May 2010

2010-05-24T11:12:00.000-07:00

We are happy to say that our cookbooks have finally arrived, and they look great! We are currently in Arizona conducting cooking classes with various groups and will be in California at the Modern Manna Health Crusade on June 11-13. We'll be opening up this awesome health program with a cooking demonstration on Friday June 11 at 1:00 p.m. If you can make it there, stick around, for there will be some very engaging speakers all weekend to educate us all. Admittance is FREE, camping is FREE and meals are FREE. For more information: http://www.modernmanna.org/.

Vegetable Patty from The Maui Vegetarian Hana Hou

Check out our two new cookbooks online at http://www.themauivegetarian.com/, The Maui Vegetarian Hana Hou and Easy Gourmet for Gluten Free Vegans.

Have a happy and healthy day!

Breaded Eggplant from Easy Gourmet for Gluten Free Vegans

Update: More Cookbooks...03-24-10

2010-03-24T10:51:00.000-07:00

We will be releasing two new cookbooks in The Maui Vegetarian line soon. You can expect to see them by the beginning of May 2010. We are also setting up a schedule to present cooking demonstrations, classes, and health lectures. If you are interested in our presentations featuring vegetarian recipes from our cookbooks, raw food preparation, information on health and healing, or your suggestions, please contact us through our web site at www.themauivegetarian.com. We hope many will be blessed by our books and presentations. Mahalo!

The Maui Vegetarian-Hana Hou- Brian's second book featuring more of his fantastic recipes. In Hawaii, the phrase "hana hou" is the equivalent of "encore" here in the States. And so he once again brings an array of deliciously creative dishes from diverse ethnicities to the table from appetizers like his Glazed Onion Stuffed with Curried Vegetables, to entrees such as the Rice Noodle Cake with Thai Sweet Sour Sauce, and all the way to desserts like his Banana Bread Napoleon and much more in between. Full of colorful photographs, Hana Hou will continue to inspire masterful culinary creations in your kitchen. $18.95

Easy Gourmet for Gluten-Free Vegans- Crystal's cookbook addresses the growing need for satisfying fare when gluten must be excluded from the vegan diet. She brings a collection of deliciously simple every-day recipes that can make every meal a gourmet meal as well as information on gluten-intolerance and Celiac disease. A gluten-free vegan herself, she brings her Asian/American and multi-cultural influence into the recipes presented, featuring lots of colorful photographs. $14.95

Gluten-Free Ravioli? More fun in the kitchen...Dec. 09 '09

2009-12-09T17:18:00.000-08:00

Haven't been good about being timely in posting stuff up. I'm supposed to be working on a project for which I have two weeks to finish. Something is always coming up. Here's one of the things that keeps coming up. I neglect to admit that I just keep getting distracted and my project is stressing me out and I just can't focus when I'm under pressure, and....

So I went a little too overboard on amazon.com but couldn't help pass this up...a real, authentic ravioli maker! It wasn't that cheap, but it all worked out and I'm a happy camper 'cause when I got it in the mail today, I found it to be an Italian product (sick of buying things made in P.R.O.C) and well-constructed.

Well, I don't get too excited about gluten-free foods anymore because what I'm savoring in my mind is often disappointed by my tastebuds. If you recently had to go gluten-free, then you will surely understand. But I do get excited for challenges in the kitchen. Turned out that the end result exceeded my (non)expectations.

The above photo represents the finished product with our Garlic Cashew Creme Sauce, some Marinara we canned from Big Lick Farm's delicious organic and heirloom tomatoes, and fresh parsley. How do I get these pictures bigger? Here's one last try...

Hope that photo helps a bit. Anyway, Brian made a Mushroom and Spinach Duxelle for the filling. So after formulating a recipe for the dough, I rolled it out on my handy-dandy ravioli maker to be quite thin. A bit hard to work with because there's no elasticity as with wheat flour, so it does need to be handled gently so that it doesn't tear. Filled the pockets with the Duxelle and put the second layer over. Also tricky to try to seal it with the roller. I think I might have over-filled them, so I'll keep practicing to get it right.

The raviolis held up very well in the pot of boiling water. I really was expecting them to explode but they didn't. After initially dropping them in the water that was at a rolling boil, I turned down the heat a bit so that the bubbles weren't so violent in the pot, just a low rolling boil. Continued that for about 5 minutes and then gently lifted each one out with a spoon-type strainer. I still wasn't taking any chances at having an explosion happen.

My tastebuds are happy, but I'll keep experimenting and having fun with my ravioli maker. I'm thinking of making a Butternut squash filling on the next try. Also, I'll try replacing the white rice flour with brown rice flour to make it healthier. Hope you try it out too and have fun while you're at it!

Gluten-Free and Vegan Pasta Dough

2/3 cup tapioca flour
2/3 cup cornstarch
1/3 cup white rice flour
¼ cup potato starch
1 tsp. sea salt
1 tsp. xanthan gum
2 Tbsp. olive oil
1 cup water

Combine flours and starches, sea salt and xanthan gum. Add the olive oil and water, a little at a time. Mix with a spoon. You will want to have a pliable dough that is not sticky. If it is sticky, add white rice flour a little at a time, or if too dry add water a tablespoon at a time.

Lunch Today: Patties, Potatoes and Greens Oct. 02 '09

2009-11-02T21:57:00.000-08:00

My heading didn't sound so appetizing did it? But for lunch in a hurry, it was really very good, so I thought I'd better share this one for you time-challenged people trying to get a healthy meal on the table. This was an under-30-minutes-meal... Sorry picture is not so good, I didn't know the camera was on low resolution.

Ingredients for the patty:

1 onion, quartered

1/2 cup walnuts

2 cups rolled oats (doesn't matter what kind)

1 tsp. sea salt

1 tsp. sage

1 Tbsp. soy sauce or tamari (wheat-free)

1 can garbanzo beans, drained

1/4 cup plain milk- almond milk or rice milk

A food processor helps make prep pretty easy. So that's what I used to make the patties. Into the processor bowl went the onion. Pulse the machine and get that chopped up a bit smaller and then add walnuts, rolled oats, salt and sage. Process until it's all mixed together good. Add in the garbanzo beans and then soy sauce or tamari and milk. Process away until it's all blended up and gooey-looking, takes a minute or two.

I like to use various sized ice cream scoopers to do the dirty work. Plus, me being me, I like all my patties uniform in size and shape. But go ahead and do what works for you and what you have available. (I can't help it I'm a kitchen gadget girl). Taking a medium-sized scooper for medium-sized patties, I scooped the mix into a nonstick pan that had a little olive oil in it over medium-high heat and flattened them down with the back of a shamoji-you know, the rice scooper that comes with the new rice cooker. It doesn't stick! Let it cook until golden brown and then turn over with a spatula and brown the other side.

While my patties were cooking, I thought "Ooh, I need a starch." Brown rice takes too long to cook for last minute. I had some dehydrated potatoes, the kind for making scalloped potatoes. So I put them in a pot with water and cooked them, thinking I'd make mashed potatoes. That didn't happen because they wouldn't break down. I ended up putting them in a pan with olive oil, fresh rosemary, garlic, and salt and browning them off. Not bad.

We had some kale and Swiss chard out in the yard. Those are always easy and tasty and you know their full of powerful stuff like Vitamins K, A and C, manganese and high in fiber. This translates into building good blood for a healthier you and keeping your colon clean. Rinse them good and chop or tear into bite-sized pieces. If the stem is large, I'd suggest removing the rib by folding the leaf in half and running a knife blade down alongside the rib. (Save the stems for juicing!) Then chop or tear. In a pan heat some pure sesame oil and saute a few cloves of sliced or chopped garlic. Once that has browned, add in the kale and saute lightly, turning with tongs. Don't overcook. Drizzle on some soy sauce or tamari at the last moment then remove from heat. Sprinkle on vitamin B-rich nutritional yeast and calcium-rich sesame seeds and you're done.

If I had just another minute more I would have added a sauce to go with my patties. My thought would have been to blend some pimientos or roasted red bell peppers with pepperoncini peppers, and mixing that into a bit of Vegenaise. I know this makes a great sandwich spread because Brian did it recently for an event we catered. That would have been good on those patties. Oh well, next time. Anyway, a fresh green salad rounded out this meal. Try this dressing we had on our salad today. Everybody in our family liked it a lot. Found it on this web site: http://www.foodmatters.tv/_webapp_265455/Golden_Elixir_Salad_Dressing_Recipe

Happy cooking, happy eating, happy health!

Mmmmm...Ono Food in Portland Oct. '09

2009-10-26T13:51:00.000-07:00

Road tripping is fun right? Of course, but for us vegan foodies it can be a bit challenging, especially when there a more restrictions such as my gluten-intolerance. We made it through just fine, and here are some highlights from this road trip...

Arizona landscape.

Just got back after two weeks starting at home in Myrtle Creek, Oregon. An 18-hour drive (not including stops) down to Holbrook, Arizona where we spent a few days with our close family friends Arnie and Susan. They have a health ministry called The Rational Christian, also with a book by the same title. You can check it out here- http://www.therationalchristianministies.com/. We have always talked about working together to teach others about health, food, and cooking, but somehow time and distance would separate us. Now that they have relocated back to the Mainland from Hawaii, it may become a real possibility to do what we have so longed to do. We are hoping to travel to various places to conduct health and cooking seminars. I'll keep you posted as thing develop.

From Arizona we drove up to Utah. Ended up stopping over at Bryce Canyon. I couldn't resist as we were passing by. We spent a freezing night in the van, thankfully with sleeping bags and blankets. It was all worth it the next day when we took a horseback ride into the Canyon. Our little girl was ecstatic as she loves horses. And the Canyon was in all its majestic splendor the way I remember it some years ago. What a nice and unexpected side trip we took!

On to Northern Idaho. Beautiful, but freezing cold. Literally. Spent a couple of days there with family friends, the Wohlberg's. Steve runs a ministry called White Horse Media, seeking to enlighten the world about common misconceptions and educating on Biblical truth. Find out more about it here- http://www.whitehorsemedia.com/.

The drive from Idaho through Washington and then through the northeast end of Oregon led us to a scenic feast for the senses. Cool, crisp autumn air and the beauty of the changing colors of nature along the Columbia Gorge was absolutely stunning. We stopped over in Portland to visit more friends. Our good friends, Jay and Julie have set up a business serving ono (means 'delicious' in Hawaiian) vegan food out of a food trailer. It is called Native Bowl. They have bowls named for such local Portlander icons such as the "Alberta" which I tried. Rice with veggies and greens served with Vietnamese sweet/spicy sauce all mixied in. It was ono! They have quite a selection of bowls and sandwiches available as well as a weekly special. We happened to be there when they had Macaroni and Cheeze. The absolute BEST I have ever tasted. If you, dear reader happen to be in Portland, make it a point to stop by Native Bowl and say hi to Jay and Julie and try out their delicious vegan food. By the way, Julie is what I have termed, THE Vegan Dessert Queen, and she always has a selection of goodies on the trailer. Check out more on their website- http://www.everydaydish.tv/ where you can also see Brian's food videos, Julie's cookbooks for sale, and more. Location: Mississippi Marketplace- at the corner of Mississippi and Skidmore on the NE side of Portland. Call Julie at 818-264-9733.

Now we are glad to be home, loving the rain and how it made the grass go from brown to green. Sad that most of the garden is gone now, but looking forward to warm woodstove fires on the many cold nights to come. A hui hou---Until next time---aloha!

Country Living Seminars October 7 & 8, 2009

2009-09-27T16:48:00.000-07:00

Our friends, Craig, Nancy, and Nick Meissner will be here on October 7th and 8th conducting a Country Living Seminar. It will be held at the Roseburg Seventh-day Adventist Church Better Living Center at 1109 NW Garden Valley Blvd., Roseburg. Please join us for a COMPLIMENTARY light supper (provided by The Maui Vegetarian) each evening at 6:00 p.m. followed by these important topics:

-"Preparation of Presumption" --why we should live as independantly as possible.

-"Providing for Life's Basic Necessities" --don't get caught unprepared.

-"Equipping for Country Living" --gettin' it all together.

-"Alternative Energy Systems" --off the grid

-"What to Look for in a Land or a Homestead" --

Each family guest will receive a FREE DVD "Ready or Not." And more DVD's and Books are available for purchase each evening. Practical information we can all use. See you there!

More information at www.mountainmediaministries.org. Any questions, just call me:

Crystal 541-863-9706

August 20 '09

2009-08-20T22:41:00.000-07:00

The Half Shell is (finally) over. Yes, yes, it was fun working. And it certainly was fabulous seeing familiar faces again, that really was the best part about it all. But I have to say, we were all so exhausted and by the time we recuperated from a night at the Half Shell, we had to do it all over again. All in all, the experience was a good one.

Now what? Well, Brian decided that he would return to work at the Academy. He will still help me with food prep and deliveries to the Natural Foods Stores. That, by the way is going well, but I have had to cut it down to two days a week. Fresh wraps, sandwiches, sushi, hummus dips, and frozen dumplings are delivered on Tuesdays and Fridays to New Day in Roseburg, Harvest in Winston, and Promise in Canyonville. OOO!! If you haven't stopped by New Day lately, you better go 'cause they have VEGAN donuts and other VEGAN baked treats including some vegan + gluten-free varieties. Holy Donuts in Eugene provides them with the delectables.

We do have a few events happening in the next few weeks. Mostly private catering, but I do want to invite you all to a Country Living seminar hosted by my friends from Georgia. This will be October 7 and 8 at the Better Living Center of the Roseburg Seventh-day Adventist Church. We (The Maui Vegetarian-Vegan Kitchen) will be providing a FREE vegan supper each evening to our guests. I'll have more details posted up later and hopefully get invitations out to all of you. So keep your eyes open for that and mark your calenders. You'll get a good meal and lots of good information.

Still on the subject of food...Do you struggle with the eternal question "What's for dinner?" I do every day. We all know being vegetarian/vegan is not always the easiest. Meals often need to be planned out, and if possible, have a well-stocked fridge with just the right ingredients to put something decent together or at least a stash of frozen meals ready to pop in the oven . But we are a picky bunch, aren't we? Even though we cherish leftovers. And who has time nowadays anyway? So I thought that I'd try to share the kinds of meals we have in our professional chef's home kitchen. But don't be surprised, because Chef Brian rarely cooks at home. But once in a while he does get pretty creative in the kitchen. Well anyway, I've gotten much better at "throwing" things together, and hey! they're actually tasting pretty good. This is the best season for doing just that, with all the great produce around, but it helps to have ideas doesn't it?

There is so much beautiful produce going on right now all I can say is WOW! I am loving it. Here's a recipe my friend Marjorie gave me for "Ratatouille." It came out superb and a great way to use those succulent summer vegetables. I'll try to remember to take pictures of the stuff I make. Note: You'll probably never see an original recipe, I always change things around to suit my taste, and depending on what I have available. So the recipes I post usually reflect the changes I made.

Ratatouille

1 cup pasta sauce, your preference

1/2 medium onion

1 Tbsp. minced garlic

1 eggplant

1 zucchini

1 yellow crookneck squash

1 red bell pepper

several sprigs fresh thyme

sea salt

Pour the pasta sauce into the bottom of a medium-sized baking dish. Chop the onions and spread it on the sauce, do the same with the garlic. A mandoline slicer is a great help for this next part. I peeled the skin off of the eggplant and then used my Benriner (brand) slicer to make thin 1/8" slices. Layer the eggplant over the sauce with the onions and garlic. Repeat with the zucchini and squash (No you don't need to peel the skin off of those). Slice the stem end off the red bell pepper and scoop out the white membrane and seeds with your fingers, you can discard that part. Slice on your mandoline to make rings.

So now it's all layered nicely in the dish, throw the thyme sprigs on top. Don't worry about taking off the tiny little leaves right now, just let it bake on there and then it will be easier to remove after it's all dried out. You can also sprinkle on some already dried thyme if you don't have the fresh available. And don't forget a generous sprinkle of sea salt. I prefer Celtic Sea Salt, best for nutrition and flavor.

Cover with a piece of parchment paper. Bake at 350 degrees for 45-55 minutes or until veggies are tender and the red sauce is bubbling around the edges. We had this over linguine noodles. Perfect for a summer evening supper!

July 10 '09: Now Available...

2009-07-09T15:19:00.000-07:00

Roseburg- New Day Quality Grocery
Canyonville- Promise Natural Foods and Bakery
Winston- Harvest Natural Foods
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You can find wraps, like the Hummus Wrap or Roasted Veggie Wrap with Galic Creme Sauce, or try the Arnie Wrap (named so after our good friend that inspired this wrap) which has curried lentils and leeks, all of them bursting with fresh garden vegetables. Or try a Mock Tuna Sandwich or Veggie Roll Sushi. Happy and Healthy Eating! Aloha from your friends at The Maui Vegetarian.

Good Eats

2009-07-03T11:54:00.000-07:00

Sometimes it's nice to go out and eat...We enjoyed a nice VEGAN lunch the other day and wanted to share with you about it. If you haven't stopped in for a meal at LOS NOPALITOS, be sure to visit them for some traditional home-cooked Mexican cuisine. They have the freshest and most unique salsas. These are courteously served with tortilla chips when you sit down to dine. Skye especially likes the Nopalitos or cactus salsa with fresh tomatoes, onion, and cilantro. Not spicy at all, but full of flavor. Of course, Brian and I love the spicy and that's why the Fire-roasted Japanese pepper and tomatillo salsa was perfect. Not too spicy to overwhelm. You can also pick up a container or two to take home. They have lots on the menu to choose from with many vegetarian/vegan selections (and even for those who are gluten-sensitive, like me), and prices are right too. They are located near the intersection of Jackson and Cass in historic downtown Rosebug at 719 SE Jackson Street. Open Sunday thru Thursdays from 9 am to 8 pm and Fridays from 9 am to 5 pm. Aloha!

June 21 '09

2009-06-21T21:13:00.000-07:00

Hope you all enjoyed this summer solstice, longest day of the year. Sorry have not posted an update sooner... We weren't able to work it out to be at the Winston Farmer's Market there on Tuesdays, so I do apologize for those of you who may have stopped by expecting to see us there. And if you haven't stopped by there, do so anyway. There's a bunch of nice folks there who have some really nice plants, produce and baked goods. Be sure to say hi to our friends Anthony and Sandee at Oh My Gato! Farms. (www.ohmygato.com) They have beautiful produce grown organically. They are all working hard to start something great there, and we must support our local farmers!

We have been enjoying the farmer's market in Drain, NUFARM. So many nice people and wow! all the beautiful produce coming out. I've been introduced to garlic scape for the first time in my life just last week by Suzie and Asinete from BIG LICK FARM. Brian sauteed it with some olive oil until tender, and just a sprinkle of salt, and oh, heaven! I found out that one can only get this for about two weeks in June when the stalks come out of the garlic. Rich and Kate from HAYHURST FARM had some today at NUFARM, and I couldn't resist. Not only that, but big beautiful lettuces, baby artichokes, fennel, peas.... Oregon living is fun.

Okay, okay, back to work, -sigh-. THIS Tuesday June 23 officially starts the MUSIC ON THE HALF SHELL season. Get details at www.halfshell.org. We'll be there. See you there!

June 10 '09 Update

2009-06-10T09:18:00.000-07:00

Thanks for your advice regarding my finger. I am happy to say that I got through that ordeal just fine and it's healed up very nicely so I'm ready to roll sushi again! And just in time. Last Sunday we did a trial run at NUFARM, which stands for North Umpqua Farmers' and Artisans' Regional Market. A bit of a drive to Drain, but we had a nice time there meeting new people and even seeing one couple that used to visit us when we were operating our trailer in Roseburg, what a nice surprise! We plan to be there most every Sunday throughtout the season till the end of October. NUFARM is located in the little town of Drain, just follow the signs, it's not hard to find. Open from 11 a.m. to 4 p.m. As a side note, they are still accepting vendors. Just needs to be made or grown by the vendor. Contact Shirley Russell at 836-7032, she's the market manager. If you're passing through, stop by for a visit.

WINSTON FARMERS' MARKET has begun as of Tuesday June 9 and will run every Tuesday thru the season. It's a humble beginning for them, but I know it will turn out to be a great success! We are working on being there starting next Tuesday, please keep updated for that.

MUSIC ON THE HALF SHELL starts really soon, and by speaking with some of you, I can tell that people are really excited about this event. Things are underway for us to be there. Check out www.halfshell.org for more info on the event.

That's it for now. Hope your summer is going great. See you soon!

Crystal- 541.863.9706 Brian-808.264.5959

May 25 '09

2009-05-25T23:21:00.000-07:00

As some of you already know, Brian and I have been working at Canyonville Christian Academy in the cafeteria kitchen for the past six weeks. That job has been keeping us real busy. Though I am happy to say that this is our last week there (whew!). No new updates to post as yet since I have not heard from the people who are running farmer's market. I'll be sure to let you know as I get the information.

Still planning on being at Music on the Half Shell and looking forward to it. Season begins Tuesday June 23 and runs every Tuesday except August 4, with the final program on August 11. Keep posted for times.

Well, yesterday was a very busy day preparing food for the kid's annual luau party at the school. I was slicing sushi and accidently sliced off a good-sized chunk of my finger. OUCH! I managed the pain, I managed the bleeding, but THIS I cannot handle! Today I went to replace the bandage and now a layer of gauze is stuck on the wound. The last time this happened was when I hurt my toe in a bicycle accident some 30 years ago and my grandma ripped off my toenail right along with the gauze. I don't want to remember that pain. SO, if anyone has any recent experience with removing stuck gauze from already painful wounds without inflicting any more pain, PLEASE email me! Thank you in advance.

Other than that, no other news to report. Just wanted to let you know that we're still around.... Aloha! The Maui Vegetarian

Tentative Upcoming Venues

2009-04-23T21:02:00.000-07:00

Aloha! Keep posted...we're planning to be at two ongoing events for the summer. You'll be able to visit us at the Winston Farmers' Market beginning Tuesday June 9th and running every Tuesday during the growing season. Stay tuned for more information as it gets closer. This is their first year in Winston and we are praying for good success for all the local growers and artisans that are planning to be there.
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Also on Tuesdays, we will be at the Music on the Half Shell event in Roseburg. Check back for more details in the near future.
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A hui hou!--until we meet again, The Maui Vegetarian

Upcoming Venue - - Sterken Farm April 22

2009-04-11T23:24:00.000-07:00

We will be at Sterken Farm dishing out some good vegan food on April 22 for their Earth Day Celebration. Hours are 11 a.m. to 7 p.m. Sterken Farm is located at 342 Lower Garden Valley Road. From Garden Valley Blvd (Exit 125), head west for 8 miles then turn left onto Lower Garden Valley Road.

Come look for us in the familiar white trailer. Besides our healthy, delicious, compassionate, and earth-friendly food, there will be fun, music, local produce and artisans for you to enjoy. AND you get 10% off all Sterken Farm purchases PLUS a free iris plant along with that. Isn't that cool? Hope to see you there!

April 5 '09

2009-04-05T15:48:00.000-07:00

We are currently offering three gourmet shumai flavors available by order only--- our shumai do not contain fillers (like cardboard) or other added junk like the ones you get from China-- We put the same care into our cooking as we did on the trailer (of course!), and always try our best to use all organic grains and vegetables when available. We do not use any soy fillers, just delicious spices, vegetables, herbs, and seasonings, and whole grains.

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TSUNAMI- bulgur wheat, ginger, onion, napa cabbage, carrots, water chestnuts, green onion, clantro, garlic, sesame oil , soy sauce, and raw sugar.
SAUCE- a spicy ponzu citrus soy sauce. Soy sauce, lemon juice, and chili flakes.
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SHAOLIN- millet, shitake and black mushrooms, bamboo shoots, onion, garlic, ginger, green onion, and water chestnuts.
SAUCE--red teriyaki-- similar to a sweet sour sauce.
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MALAY-- creamed potato, garlic, saffron, macadamia nut, cashew milk, and olive oil.
SAUCE-- Thai-Indian type curry and coconut milk.

Filled Dumplings.

Keep frozen until ready to use.

From the freezer-requires 5 to 7 minutes of steaming time.

Dumplings in steam basket.

Oil the steamer a little to prevent the dumplings from sticking. Place them in the steamer not touching one another. This way you can just slide it out once its done.
Cover and steam for recommended cooking time.
In a small saucpan, warm up your sauce and set aside.

Dumplings ready to serve.

Place steamed dumplings in a dish, and pour your sauce over (or dip). Garnish with cilantro or chopped green onions and enjoy!

Stay Tuned...April 5 '09

2009-04-05T09:23:00.000-07:00

Greetings!---- Thanks for staying tuned...

As most of you know, the drive down Stephens Street looks a little different without that white wagon that served the bestest, and gooderest, tasting vegan food. We still mourn the loss of that exciting adventure as do our customers who still call from time to time to see what's happening.

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A few good things came out of that-- God always seems to have an ace for us that he's always holding, so we never worry, just learn to be patient--

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An opportunity came up that we had to go for and see where it would take us. A lounge in Portland needed some good and healthful dumplings, I answered the ad and the result is that they will start serving them on their menu as soon as we can get it to them. We will begin making it available locally as well. For now we have three different types and will be expanding the selection in the future. The shumai dumplings will be frozen and ready to cook. All you do is steam or pan fry/steam. The sauce is included. Minimum order is a pack of 20 pieces for $10. Orders will be taken by email ( brian@themauivegetarian.com )and phone (808-264-5959 or 541-863-9706). At this time we will deliver your order until we are able to secure a location that will carry our products. This is great for all those who have enjoyed our dumplings so much and could never get enough. Please keep posted and have a happy day! Aloha, Chef Brian

We're finished...for now. March 21 '09

2009-03-20T11:44:00.000-07:00

I went to see about obtaining a county permit in order to work outside the city limits and just got word this morning that they will NOT okay the permit. It has to do with the Building Dept. as this is where our problems began with our city permit. We'll just move on and keep pushing forward.

In the meantime, we will be able to do special events, farmer's markets, those sort of things. We do have a couple of things lined up and so I will post them up as soon as things are confirmed. Thanks for all your patience and support. Keep posted. Aloha, Crystal

News Flash- March 12 '09

2009-03-12T20:22:00.000-07:00

We spoke to the city and we are definitely forbidden to work within the city limits of Roseburg due to the trailer not being licensed (it can only be utilized to do temporary events).-- Brian wants to pack it up and move to Oahu and go back to work for the Marriott -- where he will make more money and do less work--- Crystal loves it here and continues to tell Brian she's not moving no-where--- Brian is still trying to get the commercial hood/vent installed (the equipment the city told us we needed to get in order to work in the city, then told us we can't install it =@#$%^()_)?><), but its like trying to install a piece of da vinci or a picasso in a subway toilet.. so here we plug away each day trying to make it happen....
On the lighter side-- life could be a whole lot harder if we were in Africa-- Chef Brian

p.s. Looking at the possibility of obtaining a county permit and work outside city limits. Anyone have any suggestions as to where? Give a call. If no answer, press star when you hear the voicemail and leave your name and number, we'll call you back. Brian-808 264 5959 or Crystal 863-9706. Mahalo and Aloha!

Vegan Kitchen Update March 10 '09

2009-03-10T14:18:00.000-07:00

No good news to report as of yet. We are waiting to speak with City Hall regarding the last meeting they had about us. With that information we will be able to make a better decision. So far, we have a couple of options.

I had been reluctant to explain the situation because of the length and complexity of the issue, but I'll try my best to explain so you know...

Fire Dept. states "No cooking with grease (oil) without a commercial hood, vent system and fire suppression system." We had tried to comply with this and invested in the costly equipment (on borrowed money). When the Building Dept. got involved to issue a permit for the installation of this onto the trailer, they placed codes upon us that were unrealistic for the trailer, using guidelines for a "permanent" restaurant. So there the problem lay and never got beyond that. Between city hall, fire dept., and building dept., their "hands are tied" as was explained to me.

So we could possibly relocate outside of the city. We have to weigh the fact that it may not be profitable for us as the majority of our traffic would be located in Roseburg.

We may possibly be operating just seasonally and do the fairs, farmer's markets, etc. In this case, please keep updated for a schedule of where we will appear.

As to obtaining a permanent restaurant location, it is not an option for us. We like the flexibility of being able to close down to do cooking classes, health education, lectures, etc. Also, cost and time would be too much to handle! Thank you for all your suggestions and help in trying to figure this situation out.

I'll let you know what we figure out. It's leaning toward operating seasonally, and leaving the winter season open for return to Hawaii to resume our lecture/demo work. Aloha and God bless, if you'd like to read about our Expo experience, read on...

Expo West 2009 Natural Foods Show

2009-03-10T13:04:00.000-07:00

We're finally back from our trip to Sacramento and Los Angeles. It was a long drive but well worth it. We missed our family in Sacramento and had a nice time there with them and it was a good break from driving.

Our stay in sunny Los Angeles was great. The Expo was held at the Anaheim Convention Center and is the largest one of it's kind on the West coast. Products ranged from every kind of bottled drinks and teas to natural foods to a dizzying array of nutraceuticals and more. Well, you know we're mainly interested in the food stuff and it was exciting to see so much out there for us veggie foodies who are on-the-go!

We saw lots more hitting the market in the way of gluten-free foods. Sadly, most were not vegan but did usually include eggs or dairy of some sort. For those who are sensitive to the most common allergens, but not vegan, satisfy that sweet tooth and visit http://www.cinderellasweets.com/ Wow! They got some treats that are truly eye candy too. My absolute favorite vegan and gluten-free treat has got to be Glenny's Brown Rice Marshmallow Treats. Yes, I said MARSHMALLOW! Better than the real thing. Check them out at http://www.glennys.com/

Everyone's favorite addiction...Sugar in one form or another was everywhere to be found. Our favorite vendor was there with Sweetleaf brand stevia. Many other brands of stevia are hitting the market and you could also find many, many products sweetened with stevia, most notoriously, packaged drinks. If you don't know much about stevia for use as a sweetener, please look up information about it. While you're at it, look up agave too. Both are excellent alternatives to traditional sugar with good health benefits.

Some of our other favorite sweets that need to be mentioned...

Smooze Fruit Ice http://www.smoozeusa.com/ made with real fruit purees and juices and fresh pressed coconut milk!

Certified Organic Cotton Candy http://www.bernodspuncity.com/ no yucky stuff, especiall high fructose corn syrup!

Luna and Larry's Coconut Bliss http://www.coconutbliss.com/ ...drool...need I say more?

Okay, nevermind dessert before the meal. (We see that all the time at the trailer). After looking at product after product and package after package of soups, pizzas, wraps and burritos, soy this and soy that, etc. etc. etc. I have to conclude that cooking at home preparing fresh food for you and your families is the absolute best. Make the effort! I did see products that do help to make home cooking a little easier. And I'll be realistic because not everybody has the time to plan, organize, shop, and fix good, wholesome foods each day. So make use of what you can. Just don't eat out of the box or can or whatever as much as possible when you don't have to.

Superfruits are big. Acai superfruit has not faded out of the picture when it made it's big intro in the past couple of years. Still big are the other superfruits: Mangosteen and Goji and you can find these or combinations of these as main ingredient in drinks, nutritional bars, and supplements. Taste good, and good for you.

There is so much to mention but not enough time or energy to do it so I'll just mention a couple of other products that I think every self-sufficient person who takes their own health and their families health seriously and into their own hands where it should be. One new/old product is one that I have mentioned before is Chia Seed. Now that the word is really getting out about this ancient superfood, you'll see the applications for Chia explode. When I went to Mom's house, she made these dessert balls out of dates and nuts and rolled them in chia seed. It was delicious! At the Expo, I sampled a Salba Whole Food Bar. (Chia Seeds are black, the white Chia, or Salba, have that outer covering removed which make the nutrients more asimilable to the system when ingested). Yummy food on-the-go.

Besides Activated Charcoal in your home first aid kit, don't forget to include Colloidal Silver. One company we met up with there clearly has the best product called ASAP. See their web site- http://www.silverbiotics.com/ with all the clinical studies to back up its claims. Our family has long been using it for little owees like cuts and bruises, cold sores, infections like colds, and for pretty much everything else. ASAP comes in gel form making it easy to apply topically. Of course we still use the spray or dropper in liquid form for taking internally. Heal and protect yourself and your family with good knowledge and the right products.

That's all for now, praying for renewed and continued life and vitality for all of you. God bless and in good health, your friends, Brian, Crystal, and Skye from The Maui Vegetarian.

Closed Until Furthur Notice

2009-02-25T12:30:00.000-08:00

Due to technicalities with our city permit, we can no longer operate within the city limits except on a temporary basis. This Friday February 27 will be our last day of operation at our current location of 715 NE Stephens Street. It's not the end of us yet however. We are looking at our options, so please continue to log on to this blog for more updates. Or give us a call at 541-863-9706 or 808-264-5959. Thank you all you wonderful people for all your support and encouragement, it means so much to us. Sometimes God's plans are not our plans, but we know He will always lead the way.

Specials for the Week of: Feb. 23-27 '09

2009-02-22T11:06:00.000-08:00

Happy to take your phone orders....541-863-9706 or 808-264-5959.
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Soup this Week: Split Pea Soup
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Monday:
Chow Funn Mini-Plate $6.00
Pumpkin Pie $1.50/slice
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Tuesday:
Veggie Fajitas, Spanish Rice, and Organic Green Salad with Ranch or French Tomato dressing. $7.95
Berry Trifle-layers of vanilla cake chunks, whip creme, strawberries and blueberries. $2.75
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Wednesday:
Indian Curry, Brown Jasmine Rice, and Organic Green Salad with Ranch or French Tomato dressing. $7.95
Coconut Tapioca $2.25
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Thursday:
Spinach, Mushroom & Walnut Tortelloni with Provencal Sauce, Garlic Bread, and Organic Green Salad with Ranch or French Tomato dressing. $7.95
Chai-Spiced Cheezecake with Ginger Crust $2.85/slice
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Friday:
'da Healthy Hawaiian Luau Plate $7.95-roasted sweet potato drizzled with coconut creme, brown rice, luau-style long rice, macaroni salad, and traditional haupia dessert.

A note for all you sweet-toothed people...I will be making desserts, just won't have them listed down as each day it changes and I never know what I'll make for that day. Sooooo, you'll just have to stop by, or give a call. Have a happy Hawaiian week!

Save $$$ on Natural Foods

2009-02-15T21:35:00.000-08:00

Some of our customers have expressed and interest in some of the products we use, and the fact that some products are so hard to find in this little town of Roseburg. Therefore, I have made some of our favorite products available at a discounted price for anyone interested while supplies last. Below is the list. If there is anything you'd like, please email us at brian@themauivegetarian.com and tell us what you want and when you would like to pick it up at the trailer. Aloha!

Mediterranean Organic Sundried Tomatoes- no sulfur dioxide added, lycopene-rich- 3 oz. $3.99

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RYZA- Whole grain brown rice beverage. Half gallon- $4.19
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Newman's Own Organic Raisins- 7 oz./14 mini-boxes- $2.89
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Bob's Red Mill Wheat Germ- 16 oz. pkg.- $2.15
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Bob's Red Mill Med. Coarse Organic Cornmeal- .95/lb. -specify how many lbs. you would like.
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Rapunzel Organic Vegetable Bouillon with Herbs- $2.99
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Crofter's Organic Grape Jelly- 18 oz. - $3.45
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Shumai Wrappers-no egg, no food coloring, approx. 75 pcs. in each pkg. - $2.00
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Dried Mango Slices- organic, no sulfites, from Mexico, delicious!- $9.50/lb.
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Woodstock Farms Organic Applesauce- 6/4oz. pack- $4.69

Specials for the Week of: Feb. 16-20 '09

2009-02-15T21:21:00.000-08:00

Note: We will be closed on March 4 Wednesday and return on March 11 the following Wednesday.

Soup this week: French Lentil Vegetable -- small $3.00 large $4.50

Monday:

Gnocchi- Potato pasta dumplings with a saffron creme sauce and tomato concasse. Served with garlic bread and organic green salad with ranch or sweet dijon-tarragon dressing. $7.95

Tuesday:

Enchiladas- Black bean and diced potatoes rolled in flour tortilla and smothered in enchilada sauce. Served with mango salsa and tortilla chips, organic green salad with ranch or sweet dijon-tarragon dressing. $7.95

Wednesday:

Curry- Vegetables in rich brown curry sauce served with brown rice and organic green salad with ranch or sweet dijon-tarragon dressing. $7.75

Thursday:

Hong Kong Noodles with Stir-Fry Vegetables only as a mini-plate. $6.00

Friday:

Taco Salad- Organic Romaine lettuce, brown rice, pinto beans, guacamole, tomato salsa, olives with ranch dressing and tortilla chips. $7.95

Specials for the Week of: Feb. 9-13 '09

2009-02-08T15:02:00.000-08:00

Soup special this week: Creamy Tomato Soup small $3.00 large $4.50
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Monday:
Plate: Whole Wheat Penne Pasta with Dijon-Tarragon Sauce with Fresh Tomatoes, Garlic Multigrain Bread, Green Salad with Ranch or Sesame Ginger dressing. $7.95
Sweets: Oatmeal Cookies $1, Coconut Tapioca $2.25
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Tuesday:
Mini-Plate: Chow Funn Noodles $6.00
Sweets: I'm sorry I have to cancel dessert for today. Ran out of time.
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Wednesday:
Plate: Thai Vegetable Curry, Brown Jasmine Rice, Green Salad with Ranch or Sesame Ginger dressing. $7.95
Sweets: Lemon Pie $1.50/slice
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Thursday:
Plate: Bulgur Tacos, Chips and Pineapple Salsa, Green Salad with Ranch or Sesame Ginger dressing. $7.95
Sweets: Coconut Tapioca $2.25
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Friday:
Mini-Plate- Stir Fry Asian Vegetables with Chinese Black Bean Sauce on Chow Mein Noodles. $6.50

Location, Current Business Hours, Standard Menu

2009-02-07T23:19:00.000-08:00

Aloha! We are The Maui Vegetarian's Vegan Kitchen located at 715 NE Stephens Street in the lovely town of Roseburg, Oregon. Some of the best vegan food can be found at this cafe on wheels.

Try our succulent Oriental Shumai... Bulgur (cracked wheat) and Asian vegetables, ginger, and sweet seasonings fill these wonton skins which are then seared and steamed with Chef Brian's tangy-spicy ponzu sauce. It's an explosion of flavors in the mouth and has received rave after rave by loyal customers and friends.

Our famous Artichoke Dip is sure to please. Our signature garlic cashew creme sauce combines with artichokes, sweet red peppers, onions, and green chiles to make one outstanding dip served with toasted slices of bread.

Something more traditional, but say, a little more different than the standard? Of course! Sunshine Burgers are made with organic sunflower seeds, rice, and vegetables. It's a most delicious and healthy combination ever to provide for this burger patty. We serve it up on a sprouted grain bun with sliced pickles, tomato, and lettuce with Vegenaise and ketchup and mustard on the side.

The Grilled Mushroom Millet Burger has fast become a favorite too. We make our own millet patties. Sandwiched between two slices of grilled wheat sourdough bread and dressed with Vegenaise, mustard, alfalfa sprouts, tomato, and lettuce. Don't forget the mushrooms!

Hummus Sandwiches are back on the menu due to popular demand. Chef Brian makes his own fresh hummus to layer with sprouts, tomatoes, lettuce and Vegenaise on 100% whole wheat bread.

R.B.G.- as we affectionately call it. It's the Rice, Beans, and Greens Bowl. Brown rice, black beans, and steamed Kale with your choice of Garlic, Chipotle, or Curry sauce to complement this healthful, simple and simply delicious meal-in-one.

We also serve fresh, organic salads with a choice of Ranch dressing and another that changes weekly. Soup is made fresh daily though we run the same type for the week (saves me mental power having to think of a new soup each day, which was what we were doing in the past). And we have a "plate lunch" special that changes daily. Plate lunches are standard fare in Hawaii. It is usually a complete meal consisting of a main dish (some kind of meat), a starch (which is usually white rice), and most times, macaroni salad for the side dish. Hawaii people love it. But unfortunately, not so healthy. Naturally, we took the concept of it, but vegan-ized it. So don't be afraid to order the "plate lunch."

So stop on by the Vegan Kitchen. But only Mondays thru Thursdays from 10 a.m. to 6 p.m. and Fridays from 10 a.m. to 3 p.m. Get good health now!

Specials for the Week of Feb. 2-6 '09

2009-02-01T20:58:00.000-08:00

*Photo of Chef Brian's Chow Funn dish.

Greetings everybody, hope you all had a healthy and happy week. Sorry for taking so long to get the specials up, it's been a busy week! Just would like to get an early enough advance notice to let you know that we will be gone for a week coming up soon. We'll be taking off for L.A. to attend a Natural Foods Expo and will be closed from Wednesday, March 5 - and reopen on Wednesday, March 11. We're looking forward to a small respite as we have been working so hard. Though it's satisfying work, seeing as everyone is very happy with the food we produce, thank you! But it'll be fun to find out what's new and exciting in the Natural Foods and Health industry as well as find out about new products. So, well, we won't really be having a vacation... Now for the specials, have a great week!

This week's soup is Hawaiian-Style Hot and Sour Soup

small $3.00 large $4.50

Monday February 2

Mini-Plate: Chow Funn Noodles with Vegetable- Chinese wide noodles served up with stir-fry Asian vegetables and lightly seasoned with soy sauce. $6.00

Sweets: Oatmeal Cookies $1.00

Tuesday February 3

Plate: Vegan Burrito-Black beans, Red Rice, Avocado, Salsa, Olives, and Green Onions in a Sprouted Wheat Tortilla --- served with Cole Slaw, and Spicy Cajun Tortilla Chips $7.95

Sweets: Coconut Tapioca $2.25

Wednesday February 4

Plate: Indian Curry, Garlic-Cilantro Flatbread, and Organic Green Salad (with Ranch or Mango-Cilantro dressing) $7.95

Sweets: Hazelnut Torte $1.95

Thursday February 5

Plate: Roasted Vegetable Lasagne, Garlic Bread, and Organic Green Salad (with Ranch or Mango-Cilantro dressing) $7.95

Sweets: Vanilla Cake with Vanilla-Coconut Frosting $2.25/slice

Friday February 6

Plate: Artichoke Chickpea Patties with Chassuer Sauce, Scalloped Potatoes, and Organic Green Salad (with Ranch or Mango-Cilantro dressing) $7.95

Sweets: To be announced.

Specials for the Week of: Jan. 26- 30 '09

2009-01-25T20:27:00.000-08:00

Soup of the Week: Red Pepper-Mushroom Soup

sm. $3.00 lg. $4.50

Monday:

Mini-Plate- Chinese Black Bean Stir Fry Vegetables on Brown Rice $6.00

Sorry no dessert today! The baker is taking the day off.

Tuesday:

Plate: Spinach, Mushroom & Walnut Tortelloni with Provencal Sauce, Garlic Bread, and Organic Green Salad with Ranch or Lemon Poppyseed Dressing $7.95

Sweets: Coconut Tapioca $2.25

Wednesday:

Plate: Thai Vegetable Curry, Brown Jasmine Rice, and Organic Green Salad with Ranch or Lemon Poppyseed dressing $7.95

Sweets: Cheezecake $2.75/slice

Thursday:

Plate: Black Bean Enchilada, Tortilla Chips with Pineapple Salsa, and Organic Green Salad with Ranch or Lemon Poppyseed dressing $7.95

Sweets: Oatmeal Cookies $1.00

Friday:

Plate: 'da Healthy Hawaiian Luau Plate-Roasted Sweet Potato drizzled with Coconut Cream, Brown Rice, No-Chicken Long Rice, Macaroni Salad on Lettuce, and Traditional Haupia dessert. $7.95

Sweets: Mango Haupia $1.00

*Haupia-Hawaiian dessert made with coconut milk, sweetened with raw sugar, thickened and chilled. Delicious!

Specials for the Week of: Jan. 19-23 '09

2009-01-18T00:49:00.000-08:00

Monday:
Soup-Tomato Spinach Stew small $3.00 large $4.50
Mini Plate- Chow Funn Noodles with Vegetables $6.00

Tuesday:
No soup today.
Plate- Veggie-stuffed Calzone with Marinara and Creamy Garlic Sauce, Pasta Salad, Green Salad with Ranch or Sesame Ginger dressing. $7.95

Wednesday:
No soup today.
Plate- Indian Vegetable Curry, Jasmine Rice, Green Salad with Ranch or Sesame Ginger dressing. $7.95

Thursday:
No soup today.
Plate- Black Bean Tamales, Brown Rice, Green Salad with Ranch or Sesame Ginger dressing. $7.95

Friday:
Soup- Split Pea small $3.00 large $4.50
Plate- Asian Salad-Crisp organic romaine and fresh spinach with shredded won bok cabbage, carrots, green onions, wonton noodles and teriyaki grilled Bahama rice burger. $7.50

Specials for the Week of: Jan. 12-16 '09

2009-01-11T12:36:00.000-08:00

Monday:

Soup: Papa's Soup- Puerto Rican-style soup seasoned with onion, garlic, green bell pepper, celery, cilantro and annatto-infused olive oil with potatoes and pasta. Our favorite.

No plate special today.
Sweets: Cheezecake $2.75/slice, Carob Chip-Almond Biscookie $1.65
Tuesday:
No soup today.

Plate: Meat-free loaf- flavorful protein-rich lentils seasoned with savory herbs, vegetables, and breadcrumbs with glazed BBQ sauce topping, served with Roasted Garlic Mashed Potatoes and Brown Gravy, and Green Salad. Ranch or Sweet Mustard dressing. $6.95

Sweets: Coconut Tapioca $2.25

Wednesday:

No soup today.

Plate: Vietnamese-style Curry Vegetables, Jasmine Rice, and Green Salad. Ranch or Sweet Mustard dressing. $7.95

Sweets: Carob Ganache Cake $2.50/slice, Oatmeal Cookies $1.00

Thursday:

No soup today.

Plate: Summer Vegetable and Polenta Lasagne, Garlic Multigrain Bread, and Green Salad. Ranch or Sweet Mustard dressing. $7.95

Sweets: Coconut Tapioca $2.25

Friday:

Mini-Plate: Chow Funn Noodles with Asian Vegetables. $6.00

Healthy Tips: Just got turned on to this amazing "ancient grain," the food of the future...Chia Seed. No, not Chia Pets! I just got my order of Chia seed and Brian and I were excited to try it out. I mixed 2 Tbsp. of the Chia seed with about 1/2 cup water and let it sit for about a half hour. The seeds had absorbed all the water and looked a lot like fish eggs. Thankfully, it didn't taste like it. They were rather tasteless when we mixed it in with our oatmeal the next morning. Brian noticed a more sustained endurance level as far as his energy was concerned. I noticed not getting hungry so quick as I usually do. I won't get into what it's all good for, you can do the research yourself. Check out these websites for more information:

http://www.annieappleseedproject.org/chia.html

http://hubpages.com/hub/Chia_Seed_Its_Health_Benefits

http://en.wikipedia.org/wiki/Chia_seed

Oh, and let me know if you come up with some good ways to incorporate Chia seed into your diet. Note: Someone told me they sell it at New Day. Have a happy, healthful week!

Upcoming Health Lecture and Cooking Classes

2009-01-10T22:00:00.000-08:00

WHAT: Nutrigenomics: Interaction of Food with our Genes in Relation to Health
Cooking Demonstration & Lecture

WHO: Featuring Chef / Cookbook Author Brian Igarta of the Maui Vegetarian
& Ramona Lee, Registered Dietician

WHEN: Sunday, January 18 and 25 afternoon 2:30 p.m. till 5 p.m.

WHERE: Better Living Center, 1129 NW Garden Valley Blvd., Roseburg

COST: $10.00 per person per session covers
samples & lecture materials

REGISTRATION: Deadline January 12, limited seating – call NOW!

CONTACT: Roseburg Adventist Church office
672-1542 Monday thru Thursday 8 a.m. till 1 p.m.

Specials for the week of: Jan. 05-09 '09

2009-01-04T21:17:00.000-08:00

No soup planned for this week, sorry!

Monday:
Mini-plate: Chow Funn Noodles and Vegetables $6.00

Tuesday:
Roasted Vegetable Lasagne, Garlic Multigrain Bread, Organic Green Salad $7.95
Sweets: Coconut Tapioca $2.25

Wednesday:
Thai Vegetable Curry, Brown Jasmine Rice, Organic Green Salad $7.95
Sweets: Lemon Pie $1.50/slice

Thursday:
Whole Wheat Penne Pasta Puttanesca, Red Potato Salad, Organic Green Salad $7.25
Sweets: Coconut Tapioca $2.25

Friday:

Siesta Salad-organic romaine lettuce topped with brown rice, seasoned black beans, guacamole, salsa, tomatoes, olives, green onions, and vegan ranch dressing with a crown of crispy tortilla chips. A meal in itself. $7.50

Specials for the week of Dec. 29- Jan. 2 '08

2008-12-27T23:03:00.000-08:00

Choice of salad dressings this week--French Tomato or Ranch.

Monday:
Creamy Tomato Soup sm. $3.00 lg. $4.50
No plate special today.
Sweets: Oatmeal Raisin Cookies $1.00
To-Go:
Maki Sushi-carrots, cucumber, avocado, and seasoned shiitake rolled in brown rice. $4.50
Inari Sushi-seasoned brown rice in bean curd wrapper. $4.50

Tuesday:
No soup today.
Plate: Black beans and vegetables layered with a mildly spiced red sauce make this enchilada a popular favorite here at Vegan Kitchen. It's topped with Garlic Cashew Creme sauce and served with Spanish Rice and an organic Green Salad. $7.95
Sweets: Coconut Tapioca $2.25

Wednesday:
No soup today.
Plate: Indian Vegetable Curry with Brown Rice and an organic Green Salad. $7.75
Sweets: Pumpkin Pie $1.50/slice

Thursday: Yes, we are open today. May close early. Call to be sure--863-9706.
No soup or plate special today.
Sweets: Raw, Vegan Cheezecake $2.75/slice

Friday:
No soup today.
Mini-Plate: Chinese Black Bean Stir-fry Vegetables on Asian Garlic Noodles. $6.50
Pre-made: Summer Rolls-rice noodles, carrot, cucumber, mung bean sprouts, mint and lettuce leaf rolled in rice wrapper and served with spicy-orange garlic sauce. $5.00 This item not available today due to unavailability of products. Sorry!

This Week's Specials: Dec. 22- 26 '08

2008-12-21T20:06:00.000-08:00

Soup: sm. $3.00 lg. $4.50
Choice of Dressings: Ranch or Lemon-Poppyseed

Monday:
Soup- Three -Mushroom Barley Soup
No plate special today.

Tuesday:
Soup- Minestrone
No plate special today.
Sweets: Coconut Tapioca $2.25

Wednesday:
No soup today.
Plate: Tamarind Chickpea and Potatoes Curry- Garbanzos and potatoes simmered in a mild tamarind curry spice sauce. Served over Brown Rice, with Garlic-Cilantro Naan Bread and Green Salad. $ 6.25
Sweets: Pumpkin Pie $1.50/slice

Thursday:
Yes, we will be OPEN. Please note: 11:00 am - 3:00 pm. No specials today, just our regular menu items.
Sweets: Oatmeal Cookies $1.00

Friday:
No soup today.
Plate: Vegan Tamales- Mild guajillo chile peppers spike this black bean and vegetable-filled tamale hand-rolled in corn masa and topped with a mild red and white sauce, served with Spanish Rice and Green Salad $7.95

This Week's Specials: Week of December 14 '08

2008-12-14T14:03:00.000-08:00

No plate specials on Monday and Tuesday.

Soup are sm. $3.00 lg. $4.50
Choice of Dressing: Ranch or Sesame-Ginger

Monday Dec. 15
-Soup: Red Lentil
-Baked Goodies: Oatmeal Raisin Cookies $1.00

Tuesday Dec. 16
-Soup: Black Bean
-Sweet Treats: Coconut Tapioca $2.25

Wednesday Dec. 17
-Soup: No soup today.
-Plate: Thai Vegetable Curry, Jasmine Rice, Green Salad $ 6.95

Thursday Dec. 18
-Soup: Split Pea
-Plate: Roasted Vegetable Lasagne, Garlic Multigrain Toast, Green Salad $ 7.50
Sweets: Coconut Tapioca $2.25, Oatmeal Raisin Cookie $1.00

Friday Dec. 19
-Soup: No soup today.
-Plate: Herb Grilled Portabella Steak on Polenta Cakes with Red Teriyaki Sauce, Sauteed Garden Vegetables, Green Salad $ 7.50

Updates...

2008-12-10T20:35:00.000-08:00

We will be open this Sunday for lunch 11 am to 2 pm.

Beginning next week, we will be having plate specials Wednesday thru Friday until further notice. No plate specials on Mondays and Tuesdays for now. Thanks for your patience while we work out "the kinks." We'll still have our normal menu items minus the Hummus Sandwich and including the two new bowls: Noodle Soup Bowl and Rice, Beans, and Greens Bowl. I call it the "R.B.G." and we have two sauces to choose from--Chipotle or Curry. Skye and I (Crystal) have been having this for at least one meal each day for the past week or so. We don't get tired of it, and I'm thankful for multi-vitamins in the Kale (or other dark, leafy greens), high protein and fiber-rich Black Beans, and high in B vitamins and mineral-rich Brown Rice. I know it's helping Skye to grow strong, and keeping me healthy!

In health and happiness, Aloha!

See entry below for the specials this week.

This Week's Specials: December 8-12 '08

2008-12-07T14:30:00.000-08:00

Soups--small (12 oz.) $3.00 or large (16 oz.) $4.50
Choice of Dressing: Ranch or Sweet Dijon
As always, menu items and prices are subject to change without notice, but we'll do our best!

December 8, Monday

Soup: Bean & Wild Rice

Plate: Bulgur Taco -Bulgur, aka Cracked Wheat. We like to use it in place of hamburger for the texture, while taking on the flavor of whatever seasonings are added to it. Tacos include shredded lettuce, sliced tomatoes, and Brian's special sauce, Spanish Rice, Green Salad $6.75

Baked Goodies: Oatmeal Raisin Cookies $1.00, Apple Scones $2.25

December 9, Tuesday
Soup: Golden Potato

Plate: Penne Puttanesca-fresh tomatoes, garlic, capers, with chili peppers and herbs in a red sauce base over whole wheat penne. On the side- Sautéed Garden Vegetables and Green Salad. $6.95

Sweet Treats: Cheezecake $3.85

December 10, Wednesday
Soup: Vegetable Stew

Plate: Thai Vegetable Curry, Jasmine Rice, Green Salad $6.95

December 11, Thursday
Soup: No Soup Today.

Plate: Black Bean Enchilada--mildly-spiced with roasted chilies, enchilada sauce smothers layers of corn tortilla, black beans, potatoes, corn, and vegetables. Served with tortilla Chips and Brian’s own Pineapple Salsa, Green Salad $ 6.95

December 12, Friday
Soup: Papa’s Soup-Puerto Rican-style soup seasoned with onion, garlic, green bell pepper, celery, cilantro and annatto-infused olive oil with potatoes and pasta. Our favorite.

Mini-Plate: Stir-fry Vegetables with Chinese Black Bean Sauce on Noodles $5.95

Updates....

2008-11-30T20:20:00.000-08:00

Aloha! We would like to inform you that starting this coming Sunday December 7, we will be open from 11 a.m. to 7 p.m. Also, beginning this week, we'll be at the same location at 715 NE Stephens Street, but you'll find us on the inside of the parking lot, right next to Blue Mountain Computers. So don't panic if you don't see the trailer next to the street, just turn in the parking lot and you'll see us there.

The weather has prompted us to make a few changes on our menu. For the time being, we will no longer serve Hummus Sandwiches, at least until the weather starts to warm up again. Instead we are offering two new bowls. The Noodle Soup Bowl is just the thing to warm you up. Brian makes a broth from scratch to flavor these oriental-style noodles and garnishes it with fresh vegetables such as napa cabbage, shredded carrots, sliced mushrooms, and green onion. It's just $6.25. Also, the Rice, Beans, 'n Greens Bowl is available at just $5.75. Brown rice, black beans, and steamed kale or chard (depending on what's available) are topped with Brian's signature Garlic Cashew Creme Sauce. Pure comfort food!

See this week's menu at the post just below. Have a great week and see you at the Vegan Kitchen!

This Week's Specials: Dec. 1- Dec. 5 '08

2008-11-30T20:03:00.000-08:00

Call in your order-- 808-264-5959 or 541-863-9706

Soups are small $3.00 and large $4.50. Dressings are choice of Ranch or Lemon Poppyseed

Monday Dec. 1:
Soup: Creamy Tomato
Plate: Stir-Fry Vegetables with Pad Thai Sauce, Jasmine Rice, and Green Salad $ 6.95

Tuesday Dec. 2:
Soup: Black Bean Soup
Plate: Veggie Tamales, Spanish Rice, and Green Salad $7.95

Wednesday Dec. 3:
Soup: Pumpkin-Butternut Bisque
Plate: Indian Chickpea and Potatoes-garbanzo beans and potatoes simmered in a mild tamarind curry spice served over brown rice, Garlic-Cilantro Naan, Green Salad $6.25

Thursday Dec. 4:
Soup: Vegetable Chili with Cornbread
Plate: Homemade Ravioli stuffed with Butternut Squash topped with Porcini Mushroom Sauce, Garlic Bread, and Green Salad $7.95

Friday Dec. 5:
Soup: French Lentil Vegetable
Plate: Roasted Vegetable Lasagne, Garlic Bread, and Green Salad $7.50

Today's Specials: Friday Nov. 28 '08

2008-11-27T21:30:00.000-08:00

Soup: Three-Mushroom Barley Soup sm. $3.00 lg. $4.50

Plate: Bulgur Tacos, Spanish Rice, and Seasoned Black Beans. $6.95

Baked Goodies: Spiced Apple Muffin Cake $1.00, Oatmeal-Raisin Cookies $1.00, Gluten-Free Snickerdoodles $1.00

Today's Specials: Wednesday Nov. 26 '08

2008-11-25T23:30:00.000-08:00

Soup: Cream of Tomato sm. $3.00 lg. 4.50

Plate: Vegetable Curry, Jasmine Rice, and Green Salad. Ranch or Sesame-Ginger dressing $6.95

Baked Goodies: Mini-Pumpkin Pie $3.25 or By The Slice $1.50, Cheezecake By The Slice $3.75, Carob Chip Almond Bis-cookie (Biscotti, but more like a cookie. It's yummy and you can still dip it in your Teecino!) $1.65

Closed for Thanksgiving-Open on Friday 9 a.m. -3 p.m. Happy Thanksgiving!

Today's Specials: Tuesday Nov. 25 '08

2008-11-25T06:33:00.000-08:00

Soup: Pumpkin Butternut Bisque

Plate: Grilled Portabella on Polenta with Red Teriyaki Sauce, Haricots Verte, and Green Salad with Sesame-Ginger dressing. $7.25

Baked Goodies: Mini-Pumpkin Pie $3.25 or by the slice $1.50, Carob Chip Almond Bis-cookie $1.65

We'll be closed for Thanksgiving, open on Friday. Have a wonderful Thanksgiving!

Today's Specials: Monday Nov. 24 '08

2008-11-24T08:01:00.000-08:00

Soup: Golden Potato Soup sm. $3.00 lg. $4.50

Plate: Whole Wheat Penne Pasta with our signature sauce, Garlic Cashew Creme and red sauce, Garlic Bread, and Green Salad. Ranch or Sesame-Ginger Dressing $6.95

Baked Goodies: Mini-Pumpkin Pie $3.25 or by the slice-$1.50

We'll be closed on Thanksgiving, open on the day after, Friday. Have a great week!

Good News For Those Who Are Gluten-Intolerant

2008-11-22T21:10:00.000-08:00

Here at Vegan Kitchen, Chef Brian and I try our very best to bring you deliciously, healthful culinary creations. We are glad that people are enjoying the food, and keep coming back for more. We are pleased to be able to offer a few more options for those who are gluten-intolerant. Our yummy sunshine burgers and grilled mushroom millet patties are available on Tapioca Buns, making it a completely gluten-free sandwich. And, as usual, our soups and specials are often naturally gluten-free as well. On certain dishes, we are also able to substitute ingredients to make it completely gluten-free, just ask. Thank you for all the encouragement and support, you are what make us a success!

Today's Specials: Friday Nov. 21 '08

2008-11-21T08:40:00.000-08:00

Soup: Lentil or Minestrone sm. $3.00 lg. $4.50

Plate: BBQ Neat-loaf-a savory loaf of lentils, brown rice, bread crumbs and seasonings. Not meat-loaf, neat-loaf! With Mashed Potatoes and Mushroom Gravy, Green Salad too. $6.75

Yummy Stuff: I have Cheezecake today! Everybody's lovin' it. By the slice- $ 3.75
5" mini-cake- $8.50

Today's Special: Thursday Nov. 20 '08

2008-11-20T12:37:00.000-08:00

Soup: Minestrone

Plate Special: Roasted Vegetable Lasagne, Garlic Toast, Green Salad, Ranch or Sesame-Garlic dressing. $6.95

Today's Specials: Wednesday 19 '08

2008-11-20T12:32:00.000-08:00

Soup: Pumpkin-Butternut Bisque sm. $3.00 lg. $4.50

Plate Special: Indian Vegetable Curry, Jasmine Rice, Green Salad. Ranch or Sesame-Garlic dressing. $6.75

Now Taking Orders...

2008-11-18T23:08:00.000-08:00

Now accepting orders for your holiday gathering or special occassion. We have a very special cheezecake. Deliciously lemon-y, melt in your mouth, it's-not-your-traditional cheesecake, but very close with definite advantage: much healthier! Our filling has cashews and heart-healthy, immune-boosting (among other benefits) pure unrefined coconut oil. Order with a raw crust of dates and nuts for a completely "raw" dessert, or a baked crust. 9" cake-- $34.95

Also available is our vegan pumpkin pie. We use a traditional recipe with cinnamon, cloves, and ginger. However, instead of dairy, we use a heavy cashew creme. This pumpkin pie is creamy and rich. 8" pie -- $10.95

For Thanksgiving, pick up time will be at 5:00 p.m. on Wednesday 26th, or 10:00 a.m. on Thursday 27th.

Today's Specials: Tuesday Nov. 18, 2008

2008-11-18T09:15:00.000-08:00

Soup- Indian Curry Soup sm. $3.00 lg. $4.50

Plate- Stir-fry Vegetables with Black Bean Sauce, Brown Rice, and Green Salad $ 6.95

Baked Goodies- Cherry Vanilla Scones $1.85 --or-- Carob Almond Biscotti $1.65 ==perfect to go with your hot Teecino! www.teecino.com No caffeine, rich coffee-like flavor. High in potassium for natural energy boost.

Today's Special: Monday Nov. 17, 2008

2008-11-16T22:24:00.000-08:00

MONDAY:
Soup- Black Bean Soup sm. $3.00 lg. $4.50
Plate- Tacos with bulgur-filling, topped with shredded lettuce, tomato and Brian's special spicy sauce, Spanish Rice, and Green Salad $ 6.95

Baked Goodies-
Carob Almond Biscotti $1.65 (whole wheat flour, unbleached flour, almond flour, raw sugar, applesauce, almond milk, grapeseed oil, baking powder, pure vanilla and almond extracts, vegan carob chips, sea salt)
Mini-Pumpkin Pie $3.25 (Filling: fresh pumpkin, cashew creme, raw sugar, egg replacer, cinnamon, cloves, ginger, sea salt. Crust: whole wheat flour, grapeseed oil, almond milk, raw sugar, sea salt)

This Weeks Specials: Mon. Nov. 17- Fri. Nov. 21

2008-11-16T22:04:00.000-08:00

MONDAY:
Soup- Black Bean Soup
Plate- Tacos with bulgur-filling, topped with shredded lettuce, tomato and Brian's special spicy sauce, Spanish Rice, and Green Salad $ 6.95

TUESDAY:
Soup- Indian Curry Soup
Plate- Stir-fry Vegetables with Black Bean Sauce, Brown Rice, and Green Salad $ 6.95

WEDNESDAY:
Soup- Creamy Butternut
Plate- Indian Vegetable & Chickpea Curry, Jasmine Rice, and Green Salad $6.95

THURSDAY:
Soup- Minestrone
Plate- Vegetable Lasagne, Garlic Multigrain Toast, and Green Salad $ 6.95

FRIDAY:
Soup- Golden Potato Soup
Plate- Homestyle Neatloaf, Mac 'n Chee, and Green Salad $ 6.95

Soups are $3.00 for small (12 oz.) or $4.50 for large (16 oz.)

Choice of dressings for salad- Ranch or Sesame Garlic

Menu items and prices may be subject to change without notice, we'll try our best to notify of any changes in advance, thank you.

Today's Specials: Friday Nov. 14 '08

2008-11-14T08:44:00.000-08:00

Good Day! Today we have two soup specials...

Smoky Tomato Corn Chowder
Vegetable Stew

small $3.00 large $4.50

Our plate special is Vegetable Chow Mein Noodles with a Shiitake Mushroom Sauce (this sauce is awesome over noodles!), Cucumber Salad, and Green Salad. $ 6.95

Today we close early...3 p.m. Have a wonderful weekend!

Today's Specials: Thursday Nov. 13, '08

2008-11-13T00:03:00.000-08:00

Soup: Corn Chowder sm. $ 3.00 lg. $4.50

Plate: Breaded Gluten Cutlet,* Mashed Potatoes, Onion and Mushroom Gravy and Macaroni/Potato Salad. $ 6.95
*(Gluten: also called "wheat meat." The protein part of wheat, when mixed with water and seasonings, produces a 'meaty' texture),

Baked Goodies: Today we have Baked Mochi Dessert for $1.89. This is a traditional Japanese dessert made out of water, coconut milk, sweet rice flour, raw sugar. It is sweet, chewy and delicious.

Today's Specials: Wednesday Nov. 12 '08

2008-11-12T07:38:00.000-08:00

Soup: Tomato Spinach Stew

Plate: Thai Vegetable Curry, Jasmine Rice, and Green Salad. Choice of Ranch or Lavender-Mint dressing. $6.50

Have a great day!

Today's Specials/Veteran's Day

2008-11-11T00:02:00.000-08:00

We will be open earlier due to the scheduled Veteran's Day Parade. Visit us between 9 a.m. -5 p.m. Along with our daily specials and normal menu, we will also have two new items on the menu just for a few days, we may decide to keep it on the menu at a future time.

Nowadays it's hard to find much without soy in it (I am intolerant to soy), so I was happy to find a rice-based yogurt. Sweet creaminess with that slight yogurt "bite", due to the live active cultures like in real yogurt (yay! good probiotics!). Ricera is wheat-free, gluten-free, soy-free and casein-free. It's made with organic brown rice. You've just got to know you're getting something good!

Or you might want to try the Onion and Dill Almond Creme Cheese slathered on a whole grain toasted bagel. Simple ingredients make up the creme cheese. Blanched almonds are blended fine and creamy with a little H2O, lemon juice, and sea salt. I add granulated onion and dried or fresh dill for flavor. The result is so much like the "real thing." But even better 'cause it's good for you.

Breakfast Items:

Ricera Vanilla Rice Yogurt with Hemp Seed Granola and Fresh Fruit $ 3.25
Onion & Dill Almond Creme Cheese on Toasted Bagel $ 2.25

Soup: Lentil-Vegetable Soup- a blend of fresh vegetables simmered with green and brown lentils, added a touch of herbs, seasonings, and sea salt to bring out the garden-fresh flavor and the richness of lentils. small $3.00 large $4.50

Plate Special: Whole Wheat Penne Pasta with tomatoes, sundried tomatoes, basil, and capers sauce, served with Toasted Pita/Olive Dip & Green Salad $ 6.25

Baked Goodies: Carob Chip Almond Biscotti $1.65

Today's Specials

2008-11-10T00:05:00.000-08:00

Soup: Pumpkin and Butternut Bisque--creamy and mild flavored with just a hint of curry and ginger, just the thing to warm you up as the days get cooler. small $ 3.00 large $ 4.50

Plate Special: Black Bean Enchilada--mildly-spiced with roasted chilies, this enchilada sauce smothers layers of corn tortilla, black beans, potatoes, corn, and vegetables. Served with Cilantro-Lime Rice and a fresh Garden Salad with your choice of Ranch or Lavender-Mint Dressing. $ 6.95

We are happy to accept your phone orders- 541-863-9706 or 808-264-5959.

We'll be open early tomorrow (Tuesday) because of the Veteran's Day Parade. 9 a.m.-5 p.m

Today's Specials

2008-11-07T08:08:00.000-08:00

Well folks, it's been a long week for us. We are ready for the weekend and the much-needed rest. Reminder: today is the early day, close at 3:00 p.m.

Today's Specials:

Soup: Portuguese Bean Soup small $3.00 large $4.50

Plate Special: Whole Wheat Penne Pasta with Marinara Sauce, Garlic Focaccia (white), Green Salad with Ranch or Lemon Poppyseed dressing. $6.25

Have a great weekend!

Apologies and Today's Specials

2008-11-06T07:53:00.000-08:00

Everybody's wondering what happened to us last week. That's partly why I created this blog, is so that you can be up-to-date informed.

It happened like this... Several months ago, before starting up the food trailer Brian had agreed to return to the Portland/Vancouver area to do a couple of cooking demonstrations. We drove up last Monday so that he could do the demo for the Beaverton SDA Church. There was a nice crowd who came out to see him make the Vegetable Paella with Garlic Cashew Sauce, and he also did a wonderful Butternut Squash soup. We had a couple of days in between to get some errands done and pick up some much needed supplies, then drove up to Vancouver, WA to do a demo for the NW Vegetarian Society. Again, he showed the group of about 25 people, to do the Vegetable Paella and Garlic Cashew Creme Sauce. As well as the popular Oriental Shumai, our most requested item on our menu. We are thankful to the crowd there for their patience, toward the end of the demo, oops! the fire alarm was set off from the cooking. We all had to go outside where Brian finished the cooking, the guests enjoyed the samples, and then the fire department came and turned off the alarm. Phew! We made it through!

And I have to say, we're so very appreciative of that awesome article that came out in the News Review (thank you Adam, for the great article! and Robin for the great pictures!) but were not prepared for success. We ran out of food a couple of times. (Sorry!) So, on Friday, all loaded up with more good vegan food and supplies, we headed home.

Our most sincere apologies for not being there. Now, we're back to work and before I tell you what the specials are, please make it a point to visit our good friend's website some time. Julie Hasson is an awesome vegetarian/vegan chef and she's got video demonstrations of her recipes plus many other chefs in realm of vegetarian/vegan cooking. Brian's got a couple of videos on there too. Best part is being able to see a dish being made, and you can print out the recipe too. www.everydaydish.tv Happy cooking!

Today's Specials:

Plate Special: Stuffed Green Bell Peppers with Penne Pasta and Green Salad $6.00

Soup Special: Black Bean Soup small $3.00 large $4.50

Location, Business Hours, & Today's Specials

2008-11-05T08:19:00.000-08:00

We are located at 715 NE Stephens Street in Roseburg Oregon. Just a little further south of Winchester Street on the east side. Some of our neighboring businesses are Blue Mountain Computers and Bill Tipton's Barber Shop. There's also a community help place where you can find access to all kinds of resources and even receive a free bible. Look for us in the white trailer.

As winter approaches and sun sets earlier each day, not to mention daylight savings time that sneaked up on us (us Hawaiians are still not used to that), we are having to adjust our hours. Please visit us Monday thru Thursday from 11 a.m. to 5:00 p.m. and Fridays from 11 a.m. to 3 p.m.

Today's Specials:

Thai Curry with Nasi Goreng Jasmine Rice and a side of organic green salad. Choice of Lemon Poppyseed or Ranch dressing. $6.50

Or you can just order the Thai Curry as a soup. $3.00 small $4.50 large

vegan kitchen

2008-11-04T22:19:00.000-08:00

Aloha! and welcome to the Vegan Kitchen blog. Here you will have personal insights as to what's going on with veggie chefs Brian and Crystal. As well as information on the Vegan Kitchen trailer site, hours of operation, and what's on the menu. If you are a citizen of the lovely Roseburg community, then you may have already seen this article posted in the News Review on Sunday October 19, 2008. Eatin' vegan The News-Review - NRtoday.com We got lots of people coming and checking us out and trying out our 'ono (delicious) food. Especially the Oriental Shumai which was featured in the article. We have had such positive encouragement from our visitors which only reinforces the fact that we are happy to be here!