Avanti Cafe Musings: Chef Mark Cleveland :: Vintage Post :: Whole Life Times

Long before everything was blogged, print ruled the sentences. Here’s the culinary history of Avanti & the musing of Chef Mark Cleveland in culinary fun stuff from before any #face had been #book-ed

Whole Life Times, June ‘99

Root Vegetables & Multigrains Nurture The Body & Soul

As the weather heats up, it’s a great time to invigorate the body and strengthen the immune system with this light and satisfying soup of root vegetables and sun-dried tomato and multigrain wontons.

In addition to the energy powerhouses of roots, this soup allows us to incorporate a selection of herbal teas to target any specific health hot spots. We all know about the healing properties of herbal teas. New information seems to come out daily. And yet who has the time or the desire to drink cup after cup of grassey flavored tea. Here we put them to good use providing background flavor and healthful properties all in a single bowl of richly flavored soup!

With this soup and these wontons we celebrate the many stimulating root vegetables that Mother Earth nurtures for us under the soil; the healthful herbs that she offers for our healing; the nutritious grains that she created to sustain us; and her partnership with the sun to energize and give us life. Create and enjoy!

To round out the meal serve a side of roasted tofu to complete the protein strand and a tossed green with a living miso and citrus dressing to tickle your intestines.

If you whip up all of these creations on one day, you may have enough for several days of lunch and dinner treats. Left over tofu and salad (wash and dry your greens, but only dress enough for each day’s salad) make a great pita sandwich. And believe it or not, the root soup is an energizing way to break the fast in the morning!

Herbal Soup w/ Root Veggies

Recipe By: Mark Cleveland

Serving Size: 10

Preparation Time: 1:00

Categories: Soups

Amount Measure Ingredient Preparation Method

2 whole leeks

1 small daikon

1 small jicama

1 whole rutabaga

1 whole turnip

2 small lotus roots

1 medium parsnip

2 medium onions

2 whole carrots

3 inches ginger to taste

1 gallon water

7 herbal tea bags vary type & number

1 cup sherry

3 tablespoons miso your chosen flavor

2 oranges juiced

Add all ingredients except miso to cold water. Bring to a simmer. Mix miso with 1/2 cup water and set aside. When soup begins to boil and veggies begin to get tender add tea bags and simmer until veggies are done. Remove tea bags and serve.

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Notes: Today we used Burdock Root, Horsetail Grass, Dandelion Leaf, Passion Flower, Fenugreek, Ginger-Peppermint & Cornsilk tea

Per serving: 120 Calories; 1g Fat (6% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 234mg Sodium

Sun-Dried Tomato & Multi-Grain Won Tons

Recipe By: Mark Cleveland

Serving Size: 20

Preparation Time: 1:00

Categories: Gyoza

Amount Measure Ingredient Preparation Method

6 ounces sun-dried tomatoes minced

3 cups brown and wild rice cooked

2 cups rye berries "

2 cups quinoa "

2 cups millet "

5 whole shallot minced & sautéd w/

2 tablespoons pure olive oil and

1/3 cup shaoshing wine or sherry

3 cloves garlic minced

3 tablespoons red miso

1/2 cup toasted sesame seeds

black pepper

2 tablespoons extra virgin olive oil

2 packages won-ton wrappers

Saute shallot in oil til soft, then add shaoshing wine or sherry. When slightly carmelized and golden add garlic and saute just until garlic is fragrant (about three minutes). Mix all ingredients together. Prepare wontons by spooning scant teaspoon full of filling into wonton skin. Wet edges of skin and seal attractively. Boil wontons in salted water for 3 to 5 minutes until tender and hot. Serve four or five wontons in a bowl topped with Root Vegetable Soup.

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Notes: I usually cook all the grains separately. But you can cook them all together -- they will be a little softer that way. I also cook the millet and quinoa in a mixture of the soaking liquid from the sun-dried tomatoes.

Per serving: 297 Calories; 7g Fat (21% calories from fat); 10g Protein; 50g Carbohydrate; 0mg Cholesterol; 382mg Sodium

Basic Roasted Tofu

Recipe By: Mark Cleveland

Serving Size: 16

Preparation Time: 1:00

Categories: tofu

Amount Measure Ingredient Preparation Method

1 pound extra firm tofu

1 pound firm tofu

1 whole onion minced

1 head garlic "

5 inches ginger "

2 whole jalapeno "

3 bunches fresh herbs "

3 cups vegetable broth

1 cup sake, sherry or wine

3 tablespoons miso

1 tablespoon sesame oil

2 tablespoons olive oil

wisk together oils, sake and miso. Add veggies and broth and stir. Slice tofu and layer in a rectangular baking pan. Pour marinade over tofu. Bake at 375 for 30 mins or until liquid has reduced by at least half. Cool and transfer to serving platter or storage contianer. Top with remaining sauce.

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Per serving: 174 Calories; 9g Fat (46% calories from fat); 11g Protein; 12g Carbohydrate; 0mg Cholesterol; 243mg Sodium

Miso mustard citrus dressing

Recipe By: Mark Cleveland

Serving Size: 8

Preparation Time: 0:30

Categories: Dressings

Amount Measure Ingredient Preparation Method

2 tablespoons white miso

2 tablespoons mustard

1 clove garlic minced

2 tablespoons chives "

3 whole nasturtium leaves "

1 tablespoon chopped fresh thyme or other herbs

sea salt

black pepper

3 whole oranges juiced

1 whole lemon "

2 whole limes "

2 tablespoons olive oil

Blend miso with citrus juice. Pour all remaining ingredients into jar with a tight fitting lid. Shake well. Adjust seasonings. Enjoy over salad, steamed or raw veggies. Also great over cold cooked beans or with pasta salad. The possibilities are endless!

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Notes: There is no reason that dressings must have 60% oil. This one should enlighten even the most severe French chef.

Per serving: 71 Calories; 4g Fat (43% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 210mg Sodium

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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