Vegan Spring Recipes from The Leaf and Seed

“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.”

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.”

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.

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.

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.

Lemon Bundt Cake with Buttercream and Berries

Let's Make Burritos!

In honor of National Burrito Day on April 4, let’s make burritos! The beloved hand-held food originates from Mexico and generally consists of meat and refried beans enveloped in a large flour tortilla. Americanized versions can include other fillings such as cheese, guacamole, rice, salsa, sour cream or vegetables. And then there’s the wet burrito, a burrito which is smothered in chile or enchilada sauce, requiring a fork to consume.

The beauty of making burritos is that you can use these traditional ingredients or experiment with your own combinations. 

Here are three of my favorite go-to recipes for easy-to-prepare weeknight or anytime meals.

The Taco Burrito

The Taco Burrito
The name says it all. The mixture of spicy, seasoned ground beef, Mexican cheeses, tomatoes, shredded lettuce and sour cream is wrapped in a warm flour tortilla versus the crunchy taco shell. Set out bowls of salsa, guacamole and green onions for topping. Serves 4.
 
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground round
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 ounces chopped roasted green chiles
2 tablespoons chili powder
1/2 teaspoon cumin
2 tablespoons water
Four 10-inch flour tortillas
1 cup Mexican blend shredded cheese
Diced tomatoes

Shredded lettuce
Sour cream

In a skillet over medium, heat oil. Add onion and sauté about 10 minutes. Add the garlic and cook 1 minute more. Add ground beef and cook until no longer pink. Drain.

Return mixture to pan and add spices and 2 tablespoons water. Stir well and cook over medium for about 10 minutes.

Wrap tortillas in paper towels and microwave for 20 seconds.

Fill tortillas with layers of beef, cheese, sour cream, lettuce and tomatoes. Fold ends of tortillas in and roll up.

The Santa Fe Breakfast Burrito

The Santa Fe Breakfast Burrito
Our version of the breakfast burritos my husband and I fell in love with at the Santa Fe Farmers Market in New Mexico. At the market, the insanely popular burritos are ladled with your choice of fresh green chile sauce or red chile sauce. We prefer green chile sauce, so I’ve included the recipe for it below. Serves 6.

1 tablespoon vegetable oil
12 ounces frozen roasted potatoes, onions and peppers mixture
such as Trader Joe’s brand, thawed
Six 8-inch flour tortillas
6 eggs
1/4 cup milk
Salt and freshly ground pepper to taste
4 ounces chopped roasted green chiles
1 ½ cups shredded Mexican cheese blend
Chopped cilantro

Heat oven to 350 F. In a skillet over medium, heat oil. Add potato mixture and cook potato over medium heat until the potatoes begin to brown, and the onions and peppers are soft. Reduce temperature to low.

In a medium mixing bowl, whisk together eggs, milk, chiles, salt and pepper. Pour the egg mixture into the potato mixture and cook over low heat, stirring with a wooden spatula, until eggs are done.

Wrap tortillas in paper towels and microwave for 20 seconds. 

Fill each tortilla with egg and potato mixture and 1/4 cup of cheese. 

Wrap burritos and serve.

The Green Chile Chicken Burrito

The Green Chile Chicken Burrito
A true wet burrito. These rich and creamy burritos get an extra kick from smoky and mildly spicy green chile sauce. Serves 4

3 cups cooked shredded chicken
1 cup sour cream
1 1/2 cups shredded Mexican cheese blend
4 ounces chopped roasted green chiles
Salt and pepper to taste
Four 10-inch flour tortillas

Heat oven to 350 F. Coat a baking pan with cooking spray.

In a bowl, combine chicken, sour cream, 1 cup of cheese, green chiles and salt and pepper.

Add 1/4 of the mixture to the middle of each tortilla. Tuck ends in and roll up. Place burritos in pan, seam side down. Cover with green chile sauce.

Cover the pan with foil and bake for 20 minutes. Uncover, add 1/2 cup cheese and bake for 10 minutes more or until hot and bubbly.

Green Chile Sauce
A classic sauce of New Mexico which is used for topping burritos or just about anything.

 

1/4 cup vegetable oil
1 cup chopped onion
2-3 garlic cloves, minced
2-3 tablespoon all-purpose flour or Masa Harina
1 1/2 cups chopped roasted green chiles
1/3 teaspoon ground coriander seed
1 1/2 cups chicken stock
Salt

In a saucepan, heat the oil over medium heat. Sauté the onion until softened, about 3 to 4 minutes.

Add the garlic and sauté for 1 minute. Stir in the flour. Add the green chilies and coriander and slowly stir in the chicken stock.

Bring the mixture to a boil then reduce heat and simmer uncovered for about 15 minutes.

Season with salt to taste. (Recipe adapted from the Santa Fe School of Cooking)

Celebrate Mardi Gras with New Orleans comfort foods

From its colorful parades and strands of gold, green, and purple beads to its jovial music and fabulous foods, the celebration of Mardi Gras is in full swing throughout New Orleans.

Remoulade Sauce

Mardi Gras is the French term for Fat Tuesday and signifies the last day to eat rich foods before the fast of Lent begins. Fat Tuesday, always the day before Ash Wednesday, is approaching quickly on March 5. So, whether you’re planning to revel in the festivities on the streets of The French Quarter or just want to experience some of the ambiance in your own kitchen with family and friends, here are a handful of classic NOLA dishes to get you in the celebration mood.

  

Sauces for Shrimp
To get the party started, whip up these tangy sauces from the iconic New Orleans restaurant The Court of Two Sisters. Remoulade gets its kick from horseradish and Creole mustard, and the cocktail sauce is a classic. Both are perfect as a dip for boiled shrimp.

Remoulade Sauce
Makes 3 cups
2 cups Creole mustard
4 tablespoons celery, diced
4 stalks green onions, chopped
2 tablespoons parsley, chopped
1 tablespoon paprika
⅓ cup salad oil
¼ cup white wine vinegar
4 tablespoons garlic, pureed
1 dash salt
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce

In a mixer or blender, combine all ingredients and blend until smooth. Chill completely.(Recipe from The Court of Two Sisters Cookbook, Pelican Publishing Company, 2000)

Classic Cocktail Sauce
Makes 1 ¼ cups
1 cup catsup
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon pepper
1 dash salt

In a large bowl, whisk all ingredients together and refrigerate well.
(Recipe from The Court of Two Sisters Cookbook, Pelican Publishing Company, 2000)

Muffuleta

Muffuletta
Originating among Italian immigrants in New Orleans, the hearty muffuletta is built on a round loaf of bread. Look for bread that is crusty on the outside and soft in the middle, good for soaking in the oil of the olive mixture. 

Makes 8 servings
16-ounce jar giardiniera, drained and finely chopped
1 cup pitted Kalamata olives, finely chopped
1 cup pimiento-stuffed green olives, finely chopped
¼ cup capers, drained
½ cup extra-virgin olive oil
1 tablespoon Italian seasoning
2 round loaves Portuguese or Italian bread
⅔ pound sliced smoked deli ham
½ pound sliced mortadella
½ pound sliced Genoa salami
½ pound sliced provolone cheese
½ pound sliced Monterey Jack cheese

In a medium bowl, combine giardiniera, olives, green olives, capers, olive oil, and Italian seasoning. Cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before using.

Slice bread in half horizontally. Layer ham, mortadella, salami, provolone, and Monterey Jack on bottom half of cut side of bread. Spread 1 cup olive mixture on top of each sandwich.

Top with remaining bread half. Cut each sandwich onto 4 wedges.

(Recipe from Phyllis Hoffman Celebrate)

Chicken and Andouille Gumbo

The Big Easy Chicken and Andouille Gumbo

And I do mean easy. If you’ve never made gumbo before, this is a great recipe to learn from. The trickiest part is preparing the roux – just keep your eyes on it the entire cooking time and whisk it often. 

  

Serves 4
½ cup unsalted butter
½ cup all-purpose flour
2 tablespoons canola oil
1 cup chopped red bell pepper
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
½ pound andouille sausage, chopped
3-4 cups chicken broth
2 cups shredded rotisserie chicken
1 tablespoon Cajun seasoning
2 teaspoons filé powder, if you can find it
Chopped fresh thyme for garnish

In a small pan over medium heat, melt butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a brown roux forms, about 15 minutes. Remove from heat, and set aside.

In a large Dutch oven over medium-high heat, add canola oil. Add bell pepper, onion, celery, and carrot, and cook stirring frequently, until tender, about 5 minutes.

Add sausage, and cook until lightly browned. Add roux, and stir to combine. Slowly whisk in 3 cups of broth, and cook, stirring occasionally, until mixture begins to boil.

Stir in chicken, Cajun seasoning, and filé powder. An optional 1 cup of broth can be added for a slightly thinner gumbo. 

Garnish with chopped thyme.
(Recipe adapted from louisianacookin.com)

Remoulade Sauce

Plates & Places: Holey Toledough

The wait is over! Fans of Holey Toledough, Handcrafted Doughnuts can now purchase their favorite varieties at the company’s new storefront, located at 3812 W. Alexis Rd. The grand opening and ribbon cutting ceremony, held on Feb. 20, was met with a huge crowd of dedicated fans as well as first timers who came to scope out the new digs and pick up a dozen or so of owner Chris Ritter’s gourmet creations.

   

Since 2015, Holey Toledough has been operating from a food truck, a popular spot at area festivals and farmers markets. As the company’s home base, the new storefront boasts colorful graphics that coordinate with the food truck and lots of stainless steel. At 500 square feet, the cozy bakery serves as a take-out location only.

Cynthia Rae purchases an assortment of the bakery’s doughnuts from Michael McGeorge.

Holey Toledough offers a set menu of 10-12 flavors throughout the year.  In addition, specialty varieties will be created for each season and holidays. The current menu includes unique flavors such as Chocolate ‘N’ Sprinkles, Maple Bacon, PB&J (vegan), Pecan Toffee, Raspberry Lemonade, French Toast and Cannoli Paczki. 

Owner Chris Ritter is pleased with the customer turnout for the opening of his shop. 

Ritter also makes to-die-for cinnamon rolls and cronuts, a buttery, glazed pastry which is a cross between a croissant and doughnut. Check their Facebook page to find out when they are available.

Holey Toledough offers creative and unique gourmet doughnuts. 

Holey Toledough is open Monday through Friday from 6 a.m. to 3 p.m. and Saturday from 
7 a.m. to 2 p.m. My advice is to get there as early in the day as possible to avoid the “Sold Out” sign. They’re that good.

Emily field assists doughnut aficionados with doughnut orders during the grand opening celebration. 

For Your Sweetheart: Strawberry Cupcakes

Love is in the air! How will you and your sweetheart spend Valentine’s Day? Whether you’ll be enjoying a night on the town or a cozy evening at home, you’ll need a batch of these Strawberry Cupcakes for the finale.

When I first encountered this recipe, it was for a strawberry cake topped with strawberry frosting. I converted it to cupcakes, so I could share them more easily. I also used cream cheese frosting instead of the strawberry because well, everything is better with cream cheese frosting.

On another note, my cupcakes took a bit longer to bake, about 22 minutes, because I filled the liners almost to the top. I like big cupcakes and I cannot lie. This resulted in 15 generously sized cupcakes.

Here’s to a deliciously sweet Valentine’s Day!

Strawberry Cupcakes

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

3 large eggs

1 cup vegetable oil

1 cup sugar

3-ounce package strawberry gelatin

½ cup buttermilk

10-ounce package frozen strawberries, thawed

Strawberry frosting

¼ cup butter, softened

1 pound of confectioners sugar

⅓ to ½ cup juice drained from strawberries

Heat oven to 350 F. Add cupcake liners to a cupcake pan.

In a medium mixing bowl, combine flour, salt and baking soda. Set aside.

In a large mixing bowl, beat eggs. Add oil, sugar, gelatin and buttermilk. Stir vigorously until well blended. Add the flour mixture and blend.

Drain ⅓ to ½ cup of juice from strawberries and reserve for frosting.

Fold strawberries into batter. Pour batter into cupcake liners almost to the top.

Bake 20 to 22 minutes or until a toothpick inserted into the centers comes out clean.

Allow cupcakes to rest in pan for 5 to 10 minutes. Transfer to a wire rack and cool completely before frosting.

For the frosting, combine butter and confectioners sugar and strawberry juice. Beat until creamy.

(Recipe adapted from cooks.com)