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MIKE, TEFFI, EMILY AND THEO’S VEGAN DINNER

Mike and Teffi are Vegan, and so are their children. They do not eat any animal products. This is one several menus I’ve created for them. These are some of their faves…

Lasagna:
Organic Sauteed Greens with freshly picked Garden Herbs, Layered between Gluten Free Lasagna Noodles, Roasted Tomato Basil Sauce, and topped with a homemade Cashew Cheese. DIVINE! (Can be made with Semolina Pasta for Gluten eaters)
Side: Mixed Green Salad with a fruity Balsamic, Herb, and Olive Oil Dressing

Quinoa, Black Bean and Vegetable Burgers:
(Theo’s favorite) served “Hamburger style” with Sprouted Wheat Buns, Tomatoes, Sprouts or Lettuces, Avocado Slices, Vegan Cheese Slices, Herb Mustard or Garlic Aioli or with Shoshana’s Trademark Chimichurri Spread

Corn and/or Flour Enchiladas:
Tortillas filled with Seasonal Vegetables, Spiced Tofu or Tempeh, topped with a Homemade, Oaxacan Red Chili-Mole sauce and served with Avocado Slices and Salsa Picadillo (topped with a Seed Cheese, optional)
Side: Mexican Style Red Rice

Spicy Thai Green or Red Curry:
Homemade Vegan Thai Green Curry simmered with Organic Coconut Milk, Vegetables of the Season, (Tofu optional), Scented with Kefir Lime Leaf, topped with Thai Basil and Cilantro
Side: Fragrant Jasmine Rice

Thursday’s Indian Dinner:
Red Lentil Dal, Curried Potatoes and Cauliflower, Spiced Basmati Rice,
Subji: Vegetables Simmered with fresh Ground Spices, Ginger, Tomatoes and Chilis
Dessert:
Bengali Kheer (traditional Rice Pudding) made with Soy Milk or Fresh Almond Milk, Cardamom, and Coconut Sugar or Agave Nectar

MORE VEGAN CUSTOMER FAVORITES

Quinoa Tabbouleh with Cherry Tomatoes, Persian Cucumbers, Mint, Lemon, Parsley, Fruity Olive Oil and Shoshana’s Special Herb Blend.

Multigrain Vegetable Loaf with Cashew Gravy:
Mixture of Rye, Rice and Millet or Quinoa or Barley…. whatever works best for one’s dietary needs/preferences, mixed with sautéed vegetables and topped with a savory Cashew Gravy, a Shoshana’s Kitchen Trademark.

Thanksgiving Special:
Tofu “Roast” filled with Wild Rice, Herbs, Shallots and chopped sautéed Greens, served with a Wild Mushroom Gravy

Roasted Vegetables served over Pasta
Vegan Basil Pesto to be served over Pasta or on top a Homemade Pizza (yum!)
Black Bean Chili with Cilantro-Pesto
Ginger – Sesame Tofu and Broccoli
Vietnamese Lemon Grass Tofu with Rice Noodles and Vegetables
Vegan Pad Thai Noodles with Carrots, Tomato, Broccoli, and Tofu (optional) tossed in a Sweet Tamarind Sauce

Sula is from India. Haneesh is Moroccan. They both work full time and have 3 children. Sula prefers dishes prepared from her native India, while Haneesh likes Middle Eastern style dishes, preferably Moroccan. They like the way I prepare Lamb and Chicken….
Here are some of their favorites.

Lamb Korma:
Cubed Leg of Lamb simmered/baked in a combination of mixed Spices and Yogurt

Chicken Tagine:
(oftentimes made with Lamb) Chicken, Vegetables, Onion, Garlic and Chickpeas cooked in a Tagine with Golden Raisins, Apricots and Preserved Lemon, Ginger, Cinnamon, Cilantro and Saffron
Side: Traditional Moroccan Cous-Cous

Fish Chermoula:
Grilled or Baked “Catch of The Day”, served with a homemade Spicy Herb Chermoula sauce

Chicken Bastilla:
Spiced Chicken and Vegetables baked in Filo Pastry Dough, with Almonds and
Cinnamon and Saffron

Chicken Vindaloo:
Chicken simmered in a super spicy homemade, Vindaloo, Masala Paste, simmered with Onions and Garlic and Cilantro
Suggested side: Basmati Rice (Brown or White)

Leg of Lamb, Moroccan and Indian Style:
This is where Sula and Haneesh compromise… A wonderful savory Lamb baked with a dry rub of Chopped Mint, Garlic and Curry Spices, baked medium rare, as they like it

SIENNA’S GLUTEN FREE (GF) FAVORITES:

Sienna is my daughter. She is on a Gluten Free diet. She is my “go to” person when it comes to testing out new dishes for clients. These are some of the dishes she likes best.

Pizza:
Homemade Pizza Crust with all types of toppings
Chorizo and Manchego
Pesto Chicken
Margherita Pizza
Four Cheese with Vegetables
Potato, Rosemary and Fontina Cheese

Chicken Parmesan:
GF Breaded Chicken Cutlets, topped with a Roasted Tomato Sauce and topped with Parmesan and Mozzarella Cheeses

Chicken and Dumplings:
Stewed Chicken with Vegetables and Gravy, Herbs and Garlic, with GF Dumplings

Chicken Pot Pie:
Seasoned Chicken cooked with Mushrooms, Onions, Garlic, Bouquet Garni, White Wine, baked in a GF crust.

Gourmet Macaroni and Cheese:
GF Noodles, Baked in a Superb Blend of Gruyere, Cheddar and Parmesan Cheeses. Sometimes with Broccoli, Tomatoes, or other non-traditional Mac n’ Cheese ingredients.

Chicken Tortilla Casserole: (also made Vegetarian)
Corn Tortillas layered with Peppers, Corn, Beans, Tofu or Chicken (Vegetarian or not), Tomatoes, Cilantro, topped with Jack Cheese, and Baked.

Stuffed Baked Empanadas:
Traditionally made with Pastry Flour and Corn Masa, these Empanadas are GF and are stuffed with all kinds of fillings; Seasoned Meat, Turkey, Chicken or Vegetables, you name it!

Sienna’s Favorite Gluten Free Desserts:
Double Chocolate Chip Cookies
Chocolate Fudge Cake with Buttercream Frosting
Ice Cream Sandwiches with Chocolate Cookie Crust
New York Cheese Cake with a Traditional Graham Cracker Crust
GF Oatmeal Cookies with Raisins
Lemon Bars
German Chocolate Cake

KYLE AND MAYA’S PALEO DIET

Kyle and Maya nourish themselves on a Paleo Diet. They are both endurance athletes. They do not have time to cook because they are busy with both work and working out. A LOT!! They train for Ironman Competitions and need a lot of specific foods to keep them energized. Here are some of their requests.

BREAKFAST:
Baked Egg and Vegetable Frittata:
Lightly Steamed Vegetables Broccoli, Greens and Herbs drizzled with Flax Seed Oil to be baked in an Egg Batter, topped with Sunflower Seeds

Chopped Strawberries, and Blueberries

PALEO LUNCH:
Protein Powered Salad:
Locally Cultivated Greens tossed with sliced Cucumbers, Peppers, Carrots, Spinach, Kale and Onions (whatever is in season is best), with a side of Baked Wild Salmon topped with a Dry Farmed Tomato and Basil Chutney
Salad Dressing: Balsamic Vinaigrette with Garlic

PALEO MID DAY SNACKS:
Snacks are a BIG PART of Kyle and Maya’s daily regimen, as they need the calories and Protein throughout the day for their workouts

Beef Tenderloin Jerky:
Oven Cured strips of Beef Tenderloin topped with a Gomasio of ground sesame and sunflower seeds

Trail Mix:
Soaked, Sprouted and Dried Cashews, Almonds, and Sunflower Seeds mixed with Raw Dried Coconut

Turkey Roll ups:
Organic Wild Willie Bird Turkey, baked and sliced thin, wrapped in Steamed Collard Greens with Garlic, Mushrooms, and Raw Goat’s Milk Cheese (these are made ahead of time to be warmed up as needed)

Stuffed Avocadoes:
Halved Avocadoes stuffed with Sardines and Parsley mashed in Avocado Oil

Pan Fried Shishito and Padron Peppers
Sliced Apples
Hardboiled Eggs

PALEO DINNER MAIN COURSE IDEAS:
For Kyle and Maya, I prepare main dishes to be reheated, and chop vegetables for them to steam during the week.

Roasted Lamb:
Leg of Lamb, Spit Roasted, with a Pesto Rub of Garlic, Lemon, Herb Infused Olive Oil and Chopped Herbs.

Chicken Caesar Salad:
Roasted Chicken tossed in a bed of Mache Lettuces and Mustard Greens drizzled with Herbs and Mashed Avocados with Olive Oil and Lemon for a creamy Caesar Dressing

Salmon:
Spinach Salad with Salmon, topped with Arugula and Green Olive Pesto

Pork Butt:
BBQ’d Pulled Pork in a Bone Broth and Ancho Chili Sauce

Skirt Steak:
Brine Marinated Beef Skirt Steak, grilled and topped with a Balsamic Glaze OR a Lemon Herb Chimichurri Spread

SEAN AND DANIELLA’S RAW FOOD DIET

After having been certified through Alissa Cohen’s Raw food Preparation beginner’s course, I felt that I could meet the challenge of providing healthy, tasty and very satisfying Raw Food dishes to those with these specifics. There are SO many options for this diet. Sean and Daniella have lost nearly 100 lbs (combined) after going RAW. They are full of energy and smiles. It has been an amazing transformation to see. Here are some of their favorites to date.
NOTE: Sean and Daniella have a food dehydrator which is used for “cooking” raw foods at 110 degrees or less. Some of their dishes take up to 12-24 hours to “cook.” I basically come in and prepare everything, while they finish the “cooking,” themselves.

Burgers:
Almond and Portobello Patties with Sweet Relish Pepper and Sun Seed Mayo, Sundried Tomato Ketchup and Avocadoes

Quesadillas:
Raw Ground Corn, made into Tortillas, stuffed with a Spiced Sunflower Seed Pate’, Tomato Salsa, Guacamole and Sprouts and Salsa Verde

Linguini:
Zucchini or Spaghetti Squash “Linguini” topped with a choice of Sun-Seed Alfredo Cream Sauce, Sundried Tomato Marinara sauce or Hemp Seed- Almond Pesto

Pizza:
Sunseed, Flaxseed and Mixed Vegetable Pizza-Cracker Crusts served with a multitude of different toppings:
Spicy Sesame Tahini Cheese, Sprouts and Carrots
OR:
Tomato and Olive Pate with mixed Greens and Basil
OR:
Portobello Mushroom and Spinach with a Seed Ricotta Cheese

Sushi:
Nori Seaweed rolled with a variety of different Vegetables and Seeds or Nuts. Cauliflower “Rice”, Daikon Radish “Rice”, rolled with Carrots, Beets, Wasabi, Nama Shoyu, Ginger, Micro-Greens, Kale, Cucumbers, Mint, Parsley, with a Ginger Dipping Sauce, or a Sesame-Miso Sauce, etc. These are so versatile. They never come out the same.

NOTE: Sean and Daniella love dessert. They don’t miss traditional desserts as they now have these wonderful treats which are quite satisfying
Desserts:
Raw Chocolate Mousse
Stone Fruit and Berry Cobblers
Creamy Coconut Pie
Cacao Crisp Cookies

These are my favorites to prepare because everything is so fresh here in the Bay Area. With local Farmer’s Markets happening all throughout the calendar year, and local grocers stocking their shelves with all kinds of Organic ingredients, we have an abundance to be thankful for. Here are some customer favorites.

SOUPS IN ABUNDANCE:
Roasted Tomato, Basil (GF, Vegetarian and Vegan)
Butternut Squash with Toasted Sage and Roasted Garlic (GF, Vegan or Vegetarian)
Minestrone with Pesto (GF and Vegetarian)
Mulligatawny with Lentils with Coconut Milk (GF. Vegan)
Cuban Black Bean and Vegetables (GF. Vegan)
Pasta e Fagioli (Vegetarian)
Creamy Roasted Red Pepper Soup (Vegetarian)
Spiced Red Lentil Soup with Lemon and Cumin (Vegan)
Summer Corn Chowder (Vegetarian)
Creamy Cauliflower and Caraway (Vegan)
Puree of Roasted Vegetable and Wild Herbs (Vegan or Vegetarian)
Chicken Noodle
Chicken, Matzo Ball
Chicken Tortilla Soup with Mexican Oregano, Tortilla Strips, Avocado and Cheese
Seafood and /or Fish Cioppino (can be made with or without Seafood)
Asian Style Beef and Noodle Soup

SALADS IN ABUNDANCE: (Customer Favorites)
Massaged Kale Salad with Lemon, Olive Oil and Nama Shoyu
Massaged Kale Salad tossed in a Creamy Caesar Dressing (Vegan available)
Cilantro-Lime Cole Slaw (goes great with Fish Tacos, Chicken Fajitas, Beef Fajitas)
Mixed Greens tossed with a Lemon Poppyseed Dressing (goes well with Chicken Picatta)
Salad Nicoise with Seared Wild Ahi Tuna, Olives, New Potatoes, Red Onion and Beans
Rustic Greek Salad with Tomatoes, Cucumbers, Feta Cheese, Olives, Lettuces and Lemon
Arugula and Mache Tossed with a Ginger and Miso Dressing
Roasted Golden and Red Beets Tossed in a Balsamic Dressing with Goat Cheese and Roasted Walnuts (nuts optional)
Southwestern Style Caesar with Romaine lettuces, Jicama, Carrots, and Tomatoes in a Creamy Chipotle Caesar Dressing. Topped with Croutons and Pecorino Cheese
Thai Green Papaya Salad with Grated Green Papaya with Greens, Sprouts and Chilis in a Lime, and Tamarind Dressing
Thai Beef Salad with Strips of Beef Tenderloin Steak, Cucumbers tossed in a Piquant Chili and Lime Dressing over a bed of Lettuces
Dragon Chopped Vegetable Salad tossed in a Ginger and Garlic and Apple Cider Dressing
Famous Anchovy Caesar with Crispy Romaine Lettuces, tossed with a Light, Caesar Dressing, homemade Garlic and Herb Croutons, and topped with Asiago, or Parmesan Cheeses
Mediterranean Chopped Salad tossed with a Lemon-Tahini Dressing

Fish Tacos with Red Snapper, Tilapia or Catch of the Day, served with a Cilantro Lime Coleslaw, Avocadoes, Sour Cream and Salsa
Salmon Cakes with Wild Salmon and Sweet Potato OR Celery, flash seared with a Creamy Chipotle Sauce
Tilapia Tapenade with Seared Tilapia, topped with an Olive and Tri Colored Pepper Relish
Late Fall-Winter Cioppino made with Wine, Dried Herbs, Tomatoes, and simmered in a Fish Broth
Miso Glazed Salmon with a Side of Wild Salmon Seared till Blackened and topped with a Teriyaki-Miso Glaze
Steamed Halibut with Ginger and Shallot and Red Onion Relish

Turkey Vegetable Chili with Sustainably Farmed Turkey, ground and sautéed with Cilantro, Fresh Ground New Mexican Chili, Tomatoes, Mexican Oregano and Herbs
Chicken Paprikah Chicken Stewed with Peppers, Paprikah Chilis and Sour Cream
Coq Au Vin with Chicken Roasted in a Wine Reduction with Bouquet Garni and Vegetables
Chicken Fajitas Estilo Mexicano Baja Bound with Roasted Peppers, Mushrooms, and Onions served with Tortillas
Thai Green or Red or Yellow Curry Chicken with Kefir Lime, Mushrooms, Broccoli, Potatoes (opt) and Peppers

Daube Provencal Beef Chuck roasted for hours with Vegetables, Salted Pork (opt), Red Wine and Herbs
Beef Bourgunion (Beef Burgundy) A complex Beef Stew made with Red Wine, Herbs, Earthy Mushrooms, and Pearl Onions
Beef Carbonnade with Stewed Beef in a deep Golden Ale Sauce with Vegetables
Short Ribs Braised in Wine and Bacon
Beef Stroganoff– Stewed Beef with Onions, Mushrooms, White Wine and Sour Cream
Nana Yolanda’s Brisket – Most Nanas make Brisket. This one is Yolanda’s. Baked Brisket Simmered with Dried Prunes, Caramelized Onions and Garlic
Ginger Beef and Broccoli OR Ginger Beef and Peppers

Chili Verde with Pork and Hominy
BBQ’d Pulled Pork for Sandwiches or for Tortillas
Pork Tenderloin topped with a Balsamic-Shallot Glaze
Pork Vindaloo
Carne Adovada with Chunks of Pork stewed in a Red Chili Sauce with hints or Oregano, Cilantro, Corn Broth, Onion and Garlic