“It was the health benefits that made me give up dairy,”
said Susan Herhold, chef and owner of The Leaf and Seed, a vegan food truck
which will be making its Sylvania Farmers Market debut on June 4.
Six years
ago, Herhold became a vegetarian and shortly after that stopped eating dairy. "My health improved almost immediately. My asthma and
migraines were not as bad, my cholesterol improved, and my skin cleared up. I
have more energy too,” she explained.
To get started on a plant-based diet, Herhold bought
cookbooks and began experimenting with recipes. “I have kids, so I needed to
figure out how to make vegan versions of the things they wanted like tacos,”
she said. “Soon after that, I had neighbors and friends asking me to make plant-based
dishes for them, so I started a food service business.”
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| Leaf and Seed Chef and Owner Susan Herhold |
Herhold took her cooking one step further when she and her
husband decided to participate in a local VegBash event. “I wasn’t
sure if this was for us, but I said, ‘We’re here; let’s see what happens.’ When
I finally looked up from cooking, I saw that the line was out the door for my
food,” she recalled. “That’s when I decided it was time to buy a food truck.”
In May of 2018, Herhold purchased a truck and began serving
her scratch made, vegan comfort food throughout the area.
Herhold’s advice to those who want to convert some of their
recipes to vegan versions is, “Think of something you really love, like lasagna.
Think about the parts you can’t have like the meat and cheese, then find
plant-based substitutes for them such as using tofu for ricotta cheese,” she
explained.
Here’s what we can look forward to from The Leaf and Seed
this summer. “We always offer our nachos which are organic tortilla chips
topped with black beans, cashew-based nacho cheese, local micro greens,
lettuce, tomatoes, onion, salsa, guacamole and cashew-based sour cream. We
usually offer a sandwich such as a burger or jackfruit sandwich. Our Rueben is really
popular, and we usually make some type of burrito,” said Herhold. “We try to
have a vegan dessert available as well such as lemon cake with lavender
blueberry sauce, chocolate chip cookies, brownies or strawberry shortcake.
The Leaf and Seed’s weekly food truck schedule can be found
on Facebook and Instagram. “We will be at the Sylvania Farmers Market on
Tuesdays and at First Fridays in Sylvania,” said Herhold.
A special thank you to Susan for sharing three of her
popular recipes which would make a delicious spring brunch. “I
encourage people to give up animal products for one day a week,” she said. “You’ll
start to feel better.”
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| Tropical Fruit Compote and Veggie Tofu Quiche |
Veggie
Tofu Quiche
1 pre-made vegan pie
crust, or your favorite recipe crust
1 tablespoon olive oil
1 red onion, diced
1 green bell pepper, diced
1 cup broccoli, chopped
1 cup fresh mushrooms, sliced
1 pound firm tofu, pressed dry
1 teaspoon nutritional yeast
1/2 teaspoon turmeric
1 tablespoon dried basil
1/2 teaspoon salt
½ teaspoon pepper
1/2 non-dairy unsweetened, unflavored milk (Herhold prefers cashew milk)
Heat oven to 350 F. Add olive oil to large skillet, sauté all
vegetables for about five minutes.
In a blender or food processor, blend tofu, milk and seasonings.
Add tofu mixture and veggies to a large bowl and mix well.
Pour mixture into crust and bake for 30 minutes or until firm. Let sit for 5 minutes before serving.
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| Tropical Fruit Compote |
Tropical
Fruit Compote
1 can pineapple chunks
½ cup coconut sugar or white sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can mandarin oranges, drained
3 medium apples, chopped
3 medium bananas, sliced
1 cup shredded coconut
Drain pineapple, reserving juice.
In a large saucepan, combine
sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until
smooth. Cook and stir over medium heat until thickened and bubbly; cook and
stir 1 minute longer. Remove from heat; set aside.
In a large bowl, combine the fruits. Pour warm sauce over fruit;
stir gently to coat. Cover and refrigerate.
Top with shredded coconut.
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| Lemon Bundt Cake with Buttercream and Berries |
Lemon
Bundt Cake with Buttercream and Berries
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 teaspoons lemon zest
½ cup vegan butter, softened
1 1/3 cups sugar
2/3 cup non-dairy milk, unsweetened
1 ½ teaspoons lemon extract
1 teaspoon vanilla extract
¾ cup non-dairy vanilla yogurt
For the Buttercream and Berries
1 cup organic powdered sugar
2 tablespoons lemon juice
5 tablespoons vegan butter
Blackberries and raspberries
Heat oven to 350 F. Grease a Bundt pan.
In a large bowl, combine flour, baking powder, salt and lemon
zest. Stir to combine and set aside.
In a separate bowl, beat together vegan butter and sugar until
well combined. Stir in non-dairy milk, extracts and non-dairy yogurt. Add the liquid mixture to flour mixture. Thoroughly combine.
Pour batter into pan. Bake for 50-55 minutes, until cake is golden
brown, and a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes. Remove cake from pan and let it cool
completely.
While the cake cools, make the buttercream.
In a mixing bowl, mix
softened butter with lemon juice. Add powdered sugar while mixing with hand
mixer. Mix until light and fluffy.
Pipe frosting onto top of cake in decorative
pattern. Arrange berries on top of the buttercream. Refrigerate if not serving
immediately.
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| Lemon Bundt Cake with Buttercream and Berries |
