BAKED POTATO FRIES WITH HERBS

• 1 1/2 pounds organic Russet potatoes (8 cups of spears)
• 1 – 2 Tabs. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. sea salt
• 1/2 tsp. pepper

1. Scrub potatoes until clean.  Cut each potato in half and then cut each half into spears.

2. Place spears into a large mixing bowl and toss with the olive oil.  Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.

3. Arrange in a single layer on a baking sheet.  Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.

SPICED PUMPKIN SOUP

Spiced Pumpkin Soup

• 1 Tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• ¼ teaspoon turmeric 
• ½ teaspoon ginger
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 teaspoon salt
• 2 cups vegetable broth
• 1 15-ounce can organic pumpkin puree
• 3 Tablespoons maple syrup
• 1 Tablespoon lemon juice
• 2 cups coconut milk

Om Cafe

An Interview with Om Cafe

By Renee Ratliff

Anyone who thinks vegan food consists of only granola and salad has never been to Om Café. Nestled in the heart of Ferndale, the restaurant was started in 1985 with the idea and hopes of bringing healthy tasting food to the community, healing from the inside out. Om Café offers many vegan menu items, including beloved standards like the el mexicano entrée salad with tofu and option of seitan, and ever-changing specials like vegan mac-n-cheese.

Right now we are witnessing a transition period in which people are becoming more aware of the benifits of good nutrition. Om Café believes in the importance of continuing to push the envelope to offer cuisine that is both nutritious and delicious. They believe that it is a blessing to be able to serve meals based on whole natural foods, minimizing processed foods so that customers are able to know the exact ingredients that were put into their order.  Om Café has also been offering macrobiotic menu selections from the start.

The key to their delicious menu is to knowing every ingredient, and its source.

“It’s about the people; if nobody here cared then no one would come.” Said Jessica Norwood, General Manager  “We are here and waiting for people to try the delicious food, answer any questions, and meet any dietary concerns.”

For the employees it’s more than just a job. Everyone that works there has the inspiration and fire in them, it is part of their life and they want to share that. The manager also acts as the hostess when you enter the restaurant, thrilled to answer any question that you might have.  Any of the employees are happy to stop what they are doing to connect with someone in a special way. Even if that person never comes back, they just want to share that energy with them. 

Much of the food is organic, from markets including Westborn and Eastern Market. Specials are seasonal, focusing on salads and fruits in the summer, and soups and stews in the fall and winter. The buddhist priest stir fry is a menu favorite that has been around for 30 years, with rice or noodles sautéed with with a colorful assortment of six fresh vegetables, topped with basil, tamari and scallions. The Nori Rolls have been on the menu since the beginning, and are the perfect start to a meal or filling enough for the main feature. A more recent favorite is the house made cremini mushroom burger, a blend of mushrooms, walnuts and brown rice.   The soups are excellent, with one or two offerings that change daily. Finish off any meal with a selection of desserts, made special in house and practically impossible to pass on. New to the restaurant are the vegan pancakes which are featured on the Saturday breakfast menu. With so many options it is hard to choose.

Baked Acorn Squash Wedges

Baked Acorn Squash Wedges

• 2 medium acorn squashes
• 1/2 cup brown sugar
• 1/2 tsp. cinnamon
• 4 tsps. vegan butter spread

Using a sharp knife, cut each squash lengthwise in half and remove seeds and stringly membrane. Cut these in half for a total of 8 wedges. Sprinkle flesh side lightly with salt and pepper. Combine the brown sugar and cinnamon in a small bowl. Place squash wedges, flesh side up, in a large roasting pan. Spoon a tablespoon of the brown sugar mixture, followed by 1/2 teaspoon of vegan butter into the cavities of each. Cover the roasting pan with foil and bake at 400 degrees for 1 hour. Remove foil and serve.

Thanks-Living Stuffing Casserole

Thanks-Living Stuffing Casserole

• 1/4 cup olive oil
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups cooked brown rice
• 1/2 cup cashews, finely chopped
• 1 cup vegetable broth
• 1/2 cup unsweetened almond or soy milk
• 2 cups seasoning dry stuffing (Pepperidge Farm brand is fine)
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme
• 1/4 tsp. sea salt
• 1/2 tsp. black pepper

Heat the olive oil in a large skillet and saute’ celery and onion until softened. Pour into a large mixing bowl along with the rest of the ingredients and combine well. Spread evenly into an oiled 9″ x 13″ baking dish. Bake at 350 degrees for 45 minutes.

Jazzy Veggie gets creative without the meat

Jazzy Veggie gets creative without the meat

by Renee Ratliff

Since the restaurant opened in November 2010 Jazzy Veggie has offered Ann Arbor typical American favorites without the meat. The goal was to open a restaurant that appeals to vegetarians, vegans and meat-eaters alike. A casual family place that offers typical favorites you grew up with, without having to worry what it is made from.

With a unique collection of items that are main-stream, the restaurant provides many options at an affordable price. “I wanted to jazz up the food,” said Ananth

Pullela, Jazzy Veggie owner, “Life is too short for bland food!” It is the comfort food you crave, without meat, that doesn’t look or sound “weird.”

More of a café, this is the place to go if you are looking for somewhere to have a quick bite with burgers and sandwiches.  The restaurant provides a variety of vegan soups, salads, pizza, burgers, sandwiches and more. Place an order at the counter, then find a seat and the food is brought to you at your table. Menu favorites include vegan krab cakes, black bean burgers, sweet potato fries and a variety of pasta, grain and bean entrees.  Everything is cooked to order and never fried. What’s next for the restaurant… gluten free pizza!

Jazzy veggie is a unique option for the veggie community. Even better, VegMichigan members get 10% off with their membership card.

Jazzy Veggie is located at 108 S. Main Street, Ann Arbor, Michigan.