Ok. I'm trying to listen to the debate while doing this. Thank goodness I'm listening on the radio - I don't think I could take seeing Bush's face for that long.
Isosmom - I'm so glad that you enjoyed the pilaf! We had it two nights ago and it was sooooo good! Have you made it with the "chicken" topping? If not, you should because it makes it even better. Actually, I go to Berkely quite often. I live in San Rafael so it's easy to get over the bridge (except when they're doing all that construction...) I just read about Lanesplitter's yesterday and we were talking about going. Have you gone to Cha-Ya yet? We try to go there once a week. The place in the city is called Panhandle Pizza. The following comes from the "Ultimate Guide" to vegan and vegetarian businesses at the Bay Area Vegetarian group at www.bayareaveg.com
Address: 2077 Hayes Street , San Francisco
Neighborhood: Western Addition
Phone: (415) 750-0400
Hours: Lunch:Thu/Fri 11:30am 2:30pm; Dinner: 7 nights 4:30-11:00pm; Weekend: 3:00-11:00pm
Category: Restaurant/Food Vendor (Vegan Friendly)
Restaurant Type: Pizza
Average cost: $$
Accepts credit card: Yes
Notes: Panhandle Pizza is the proverbial "hole in the wall." Occupying a very small storefront in the mainly residential area called the Western Addition. Very cozy (read: small) dining area (three tables plus some seating along one wall).
Now has vegan cheese pizza and offers free delivery.
BAV Review: We did a BAV pizza party. In an informal taste test of (vegan) pies from Panhandle Pizza & Pizza Orgasmica and 2 frozen brands, Panhandle was the overall favorite (and this was without the vegan cheeze).
Here's the recipie for the Pilaf. My mother used to make one like it and I loved it as a child. It's also REALLY CHEAP to make. I buy organic rice and lentils in bulk, which cost almost nothing. One thing is to make sure that you use a good vegetable broth or bullion cube. We use these "chicken" cubes from Australia (www.massel.com.au
) which are amazing. Also, it's best to add a little less water than you think you'll need because you can always add more when you check it but no one (?) likes soupy rice.
Rice and Lentil Pilaf
1/2 C Basmati Rice
1/2 C Green Lentils
1 medium yellow onion chopped
lots of garlic cloves diced
1 1/4 C veggie broth/water with bullion cubes
2 carrots in thick slices
1 celery sliced
1 tsp Paprika
1/2 tsp Cumin
salt and pepper to taste
Optional Veggies (red pepper, dandelion greens, etc.)
Preheat the oven to 350 degrees.
Sautee the garlic (I usually have about 6-8 cloves.) onions, carrots, and celery in olive oil about 10 minutes but stop before it gets actually soft. If using bell pepper, put handful in to sautee as well. Use a 1 qt pot for sauteeing.
While these are sauteeing:
Wash the rice and lentils and any extra veggies you're adding on top. When sautee is done, add rice and lentils and let cook for about 2 minutes on high stirring constantly. Then add veggie stock or water w/ bullion cubes, spices, and any extra veggies. Bring to a boil. Once boiled, turn off stovetop and transfer mixture to an oven-proof 1 qt casserole dish with lid. (or simply put a lid on the pot if it's oven-proof and pop it in the oven.)
Cook for about 25 minutes. Check halfway and stir it, checking to see if it needs more water. It usually doesn't. If it seems done, take it out of the oven and let it sit with the top on for about 5 more minutes.
It's easiest to sautee veggies in a pot that has a top and can be put in the oven. I don't have one, so I transfer the boiled mixture into a 1 Qt Le Creuset ceramic casserole dish that I've left in the oven to heat. I put a little water in it while it heats. That way the hot mixture goes into a hot container in a hot stove!!! But obviously the easier way is just to use an oven-proof pot to begin with.
We like the mixture of carrots and dandelion greens the best. It goes really well with meat substitutes. We like it with fake "fish" slices that we pop into the broiler for the last few minutes the pilaf is cooking. This was a really long description, but it's really quite easy and fast to make.
Rip up one contained of White Wave "chicken style" seitan into small pieces. Chop up several garlic cloves, half of a red pepper, and half a medium yellow onion. Heat up olive oil covering the bottom of a frying pan until it's extremely hot. Add onion and garlic until partially cooked, then add the seitan and red pepper (with some paprika, cayenne pepper, salt, pepper, and tabasco) and cook until very well done, stirring often.
We serve this with the pilaf and it's extremely good.