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Archives: August 2014

There are 3 posts in this month.

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Sunday Staff Profiles: The People of Perelandra

This week we’re profiling Keith, Perelandra’s Front End Manager. He’s worked just about everywhere in our store, so chances are you’ve had the good fortune to interact with him at some point! He has a wonderfully calm and easy-going demeanor which has endeared him to many of our customers and our staff, too. Get to know Keith in this week’s staff profile!

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Keith, mid-laugh.

Name:

Keith

Hometown:

I spent a significant amount of time in Santa Rosa and the Bay area of California, and also lived in Washington state.

How long have you lived in NYC?

6 years

How long have you worked at Perelandra?

5.5 years

What are some of your favorite products?

The mixed vegetable juice with beet and lemon at the juice bar. It’s got everything!

Organic active greens bar – it’s got everything EXCEPT for soy, which I like!

Jyoti Paneer Peas and Cheese – It’s so delicious.

What is your favorite thing about working at Perelandra?

Pretty much everything, but the people are #1.

What’s the most important thing you’ve learned since you started working at Perelandra?

I have learned to appreciate people much more, and than nothing should be taken at face value. The more I learn that, the more I see greatness in other people.

Favorite book?

To Kill a Mockingbird by Harper Lee.

Favorite Musician/Album/Genre?

I have been into Valerie June’s Pushing Against a Stone, and also really into David Byrne lately.

What are some interesting facts about you?

I was on the diving team when I was in college at UC Davis, I even won a few trophies. For about a year, right after I finished high school, I was part of a theatre group that wrote, produced and performed shows in Nottingham, England.

Editors note: Keith is also an accomplished musician! Check him out at KeithAbbott.Bandcamp.com

What we love about Keith:

“He is one of the most reliably calm, stable people I have ever met. He also has a great sense of humor and I think he’s fun to work with.” – Allison

“Keith is so personable. There are a lot of customers that only want to talk to Keith, and I think that says a lot about him. He also has integrity, is comical and down to earth.” -Yahsef

“Keith is a thoughtful and kind individual, and always lends an air of positivity to the store” – James

Categories: Staff Profiles

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Recipe: Vegan Chickpea-Vegetable Mini Quiches

Who knew that chickpea flour would make such a mean substitute for the eggy batter of a classic quiche? Apparently, they’re well aware of this in Italy where you can easily find quiche and crepe-like dishes made with chickpea flour that are called Cinque e Cinque, Farinata de Ceci or Socca. In this recipe, chickpea flour brings the fiber and protein, the veggies add delicious depth, micro-nutrients and more fiber and the nutritional yeast adds a healthy dose of b-vitamins and savory flavor.

And, can we talk about umeboshi vinegar for a moment here? I have been in love with this somewhat obscure vinegar for years. It’s salty and deeply tangy in a way that is different from traditional vinegars. I put a few drops in any recipe that needs a little extra something. I use it most often in dips, dressings and cashew cheese, and it’s a real game changer.

This recipe is pretty straightforward and is ready for the oven in about 20 minutes (depending on your vegetable chopping skills!). It’s also vegan, soy-free and gluten-free, so it makes a great dish to bring to a brunch gathering because EVERYONE will be thrilled with it, regardless of their dietary preferences. Make them on a lazy Sunday and you’ll have a super portable, filling and very healthy breakfast all week. I made them in a jumbo muffin pan (called ‘Texas-sized muffin pans’ when I ordered them- I guess they like their muffins big in Texas, too?) but you can, of course, use a mini muffin tin or regular muffin tin as well. This recipe makes 9 jumbo muffin-sized quiches or 13-15 regular muffin-sized quiches.

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A single chickpea quiche, in all it’s glory!

For the batter:

2 c. chickpea flour (like Bob’s Red Mill)

2  t. sea salt

1 T. nutritional yeast

1 t. dried thyme

a few grinds of black pepper

3 c. water

1 T. olive oil

1 t. umeboshi plum vinegar (can substitute lemon juice but the ume vinegar is highly recommended)

For the vegetable saute:

1 T. olive oil

1 small yellow onion, diced

1 clove garlic, minced/microplaned

1 medium sized zucchini, diced

1 carrot, diced into half-moons

6 crimini mushrooms, diced

1 cup of diced boiled sweet potato (about half a regular sized sweet potato)

5 oz baby spinach

Directions:

Preheat the oven to 400 degrees. Combine all of the dry batter ingredients in a large bowl. Mix well, add water, olive oil and vinegar and whisk until well combined. The batter will be relatively thin. For the vegetable saute, put the olive oil in a large non-stick pan. Add the onion, zucchini and carrot, and cook on medium for about 5 minutes until the onions are translucent. Add the garlic, mushrooms and par-boiled sweet potato. Add a pinch of sea salt and cook for another 6-8 minutes until vegetables are softened, beginning to brown and smell wonderful. Put the baby spinach leaves on top of the saute, add about 1 T of water and cover for 2-3 minutes, until the spinach is wilted. Mix in with of the vegetables.

Add vegetable saute into batter and mix well. Scoop batter into well-oiled muffin tins. I used measuring cups for the scooping and Spectrum Coconut Oil Spray for this, and it worked wonderfully. Place in oven and bake at 400 degrees for about 20 minutes, turning once after 10 minutes. You’ll know they’re done with the tops are starting to crack and bit and the centers are set. Place on cooling rack and let cool for about 30 minutes. You can easily remove them from the muffin tin by separating the edge of quiche from the muffin tin by running a butter knife around the interior edge. Don’t try to remove them when they’re still hot to the touch because they’ll crumble.

Enjoy!

Categories: Recipes

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August Dessert Menu

This month’s vegan dessert menu is effective August 1st-29th. Everything is made in house daily with organic ingredients by our talented bakers!

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Strawberry-Peanut Butter “Cheese”cake

Monday

Thai Iced Tea Cupcakes (gf, sf)
Cinnamon-Chocolate Truffle (gf)
Strawberry Shortbread Cookies (sf)
Raw Fruit and Nut Bars (gf, sf)
Chocolate Chip Bars

Tuesday

Brownies (gf)
Cinnamon-Chocolate Truffle (gf)
Strawberry Shortbread Cookies (sf)
Mini Layer Cakes with Seasonal Fruit (sf)
Chocolate Chip Bars

Wednesday

Chocolate Coconut Cupcakes (gf, sf)
Cinnamon-Chocolate Truffle (gf)
Peanut Butter Cookies
Seasonal Fruit Galettes (sf)
Chocolate Chip Bars

Thursday

Brownies (gf)
Jasmine Green Tea-Chocolate Truffles
Peanut Butter Cookies
Seasonal Fruit Tarts
Seasonal Foccaccia
Chocolate Chip Bars

Friday

Peach Cobbler Cupcakes (gf, sf)
Jasmine Green Tea-Chocolate Truffles
Chocolate Mint Thin Cookies
Seasonal Fruit Cheesecake
Chocolate Chip Bars

Categories: Kitchen Menu

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