ORGANIC REVOLUTION:
California Light and Space … and Food

Menu & Recipes

STARTERS

  • Guacamole and Home-Fried Tortilla Chips

  • Hummus with Veggie Sticks

  • Fresh Greens with Lemon Tamari Dressing

  • Lentil Soup

MAINS

  • Tabbouli 

  • Baked Barley

  • Brown Rice with Almonds and Tamari  

  • Curried Veggies

  • Veggie Tacos  

SWEETS

  • Carrot Cake

  • “Happy Hippie” Brownies

  • Rhubarb Custard Pie

GUACAMOLE AND HOME-FRIED TORTILLA CHIP

Spanish conquistadores encountered a number of unusual foods when hosted by the Aztecs in the 16th century, including “avocado fruit mashed with onion, chili and salt”, and corn tortillas. These native American plants were then brought back to Europe, along with tomatoes, potatoes and cocoa beans, altering European cuisine in the following centuries. The avocado was introduced to California for cultivation in the 19th century and has since become a common ingredient in California cuisine.

The Aztec avocado dish of course survives today as guacamole, a staple in the Sonoran-style Mexican restaurants so popular in Los Angeles, commonly offered alongside a basket of freshly fried and salted tortilla chips at the beginning of the meal.  TOUCH artist Ed Ruscha is known to love Mexican food, referring to this classic dish in the title of his 1980 book of drawings, Guacamole Airlines.  Our opening appetizer is therefore dedicated to him.  (As is the COLD BEER.)

INGREDIENTS:

4 ripe avocados

¼ cup onion, finely minced

1 jalapeño pepper, finely chopped

¼ cup fresh squeezed lime juice

1 teaspoon salt, or to taste

1 dozen fresh corn tortillas, cut into wedges

4 cups corn oil, or sufficient for deep frying

1 six pack chilled Mexican beer (such as Dos Equis, Corona, Modelo)

PROCEDURE:

1.  Remove avocado flesh from skins and place into a mixing bowl; set the pits aside.

2.  Add onion, pepper, lime juice and salt and mix well; add a couple of pits, cover and set aside.

3.  Heat oil in heavy pot until thermometer reads 400F; immediately add a handful of tortilla wedges.

4.  Temperature should drop to 365F; if not, add more tortilla wedges until the temperature lowers.

5.  Continue frying until temperature rises to 375F and the chips are crispy and beginning to brown.

6.  Remove chips from oil with slotted spoon; drain on paper towels, salt while still very hot.  Repeat. 

7.  Serve basket of tortilla chips with bowl of guacamole as appetizer, and cold beer ~ olé!

BROWN RICE WITH ALMONDS AND TAMARI

Brown rice is considered by many to be one of nature’s most complete foods.  According to the macrobiotic philosophy, brown rice is the one whole grain that most successfully attains a good balance of yin and yang.  Brown rice fasts became popular as 20th century yogis revived the ancient practice as a discipline to achieve bodily health and spiritual enlightenment.

The conscious eating movement suggested a diet with whole grains and legumes as staples, adding seasonal, organic fruits and vegetables and occasionally fish or dairy.  A pot of cooked brown rice was a common sight on many the stove of hippies and artists in the 1970s, including that of Topanga Canyon-based, TOUCH artist Mary Corse, whose work still reflects the Zen-like qualities of balance and transcendence.

Sun and Earth’s recipe for brown rice called for the addition of almonds and tamari, an organic, gluten-free form of soy sauce, to create of that singular dish an even more perfect balance of yin and yang.  A scoop of this rice accompanied many of the garden café’s offerings, such as Steamed Vegetables With Shredded Monterey Jack Cheese, Curried Veggies, and Veggie Tacos.

INGREDIENTS

2 cups whole grain brown rice

3 cups water

¼ cup tamari

1 cup almonds, roughly chopped

PROCEDURE

1.  Rinse and strain rice in fresh water until the water is clear, not cloudy.

2.  Combine all ingredients in pot with tight fitting lid; bring to boil, then lower heat and cover pot.

3. Simmer rice for 45 minutes, with the lid tightly on

4.  Remove from heat and allow to steam 5 minutes before serving

CURRIED VEGGIES

Along with a big pot of homemade soup and another of brown rice, Curried Veggies was a Sun and Earth staple that was made in large batches every morning before opening.  Often it went quickly, and another batch was needed before day’s end.  This really was a crowd favorite.

The homemade curry powder adds flavorful zing to the dish, especially if made with fresh spices in seeds that have been lightly toasted before ground in a mortar and pestle.  If you wish to skip this step, just use pre-ground spices, or easier still, any good quality, fresh tin of curry powder.

INGREDIENTS FOR CURRY POWDER*

1 tablespoon each: ground turmeric, cumin, coriander

2 teaspoons each: ground ginger, black pepper

1 teaspoon each: ground cardamom, mace

½ teaspoon each: ground mustard, cloves                                  

INGREDIENTS FOR CURRIED VEGGIES

2 tablespoons olive oil

2 cups onion, chopped

1 tablespoon flour

1 teaspoon salt

2 tablespoons curry powder*

3 cups water

2½ cups carrots, sliced

2½ cups white potatoes, diced

2 cups apples, diced

¾ cup raisins

PROCEDURE

1. Prepare curry powder; if using seeds, lightly toast them in a pan, then grind in mortar and pestle.

2.  Combine all ground spices in a small mixing bowl; set aside.  (Store excess powder in spice jar)

3.  Rinse and dry carrots, potatoes and apples but do not peel; slice and dice them, then set aside.

4.  Heat olive oil in a large pan over medium heat; add onions, stir and sauté until slightly translucent.

5.  Stir in flour, curry powder and water; bring to a boil, then stir in carrots and potatoes.

6.  Cover the pan, lower the heat, and simmer about 10 minutes.  Taste and add salt if needed.

7.  Add apples and raisins when potatoes and carrots begin to soften; cook another 5-6 minutes.

8.  Serve with brown rice ~ SO delicious!

Serves 6-8

“HAPPY HIPPIE” BROWNIES

Alice B. Toklas didn’t invent marijuana-laced sweets, she just brought them to everyone’s attention.  The original recipe from her 1954 cookbook was actually a description of a classic Moroccan hashish confection known to ease anxiety (and bring on the giggles), typically washed down with hot mint tea for additional effectiveness.  Soon marijuana was finding its way into traditional brownie recipes, and a trend was born, many people experiencing the effects of weed for the first time by eating it in this manner.

This hybrid offering combines some of the original Moroccan ingredients (dates, figs and exotic spices) with Esalen’s Big Sur Brownies recipe, minus the active ingredient.  Dried mint makes a good stand-in without legal implications.  Feel free to substitute any herbs you like.

INGREDIENTS

2 ounces (2 squares) baker’s chocolate

1/3 cup butter

½ cup sugar

2 eggs, beaten

½ cup almonds, chopped

½ cup pitted dates, chopped

½ cup dried figs, chopped

1 teaspoon vanilla

½ teaspoon each: ground black pepper, cinnamon, nutmeg, coriander

2 tablespoons dried mint

¼ teaspoon salt

½ cup flour

½ teaspoon baking powder

PROCEDURE

1.  Melt butter and chocolate together in a small saucepan over low heat until well blended.

2.  Place in mixing bowl and add remaining ingredients, mixing well.

3.  Spread into a buttered baking pan and bake at 350F degrees for 25-30 minutes.

4.  Cut into squares and serve.  Goes really well with hot mint tea.