Rockin’ Raw: Williamsburg’s First Raw Restaurant

by Joshua Katcher

Rockin’ Raw is a vegan raw-food restaurant serving organic-Peruvian-New-Orleanian-creole-inspired cuisine. It’s located very close to the Bedford L-train, in Williamsburg, Brooklyn, and has a great outdoor, backyard garden area. It is a refreshing and innovative addition to the Willaimsburg restaurant scene, which tends to be very uncreatively meat-centric.

The first thing I tried was the Raw Boy “Tuna” Sandwich, which had a satisfying, seafood flavor. I was blown away by the raw bread. It was tender, chewy, and not too dense or heavy. It’s the sort of bread I could eat every day and not be aware that it’s raw! I don’t even know how they make raw bread. This dish is perfect for anyone new to, or skeptical of raw foods because it’s just like an artisan sandwich.

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The Tallarines Verdes de La Lala was a live pesto-pasta dish. Thin strips of zucchini replace traditional semolina pasta. As a hardcore Italian food and pasta-lover, I was surprised at how much I enjoyed this. The pesto was rich and garlicky, and it was sprinkled with cheesy nutritional yeast. The best part was that it didn’t leave me feeling bloated and sick. .

My friend got the Louisiana Gumbo. If you like Okra, you will enjoy this dish. The “sausage” in it was smokey and savory, and the gumbo-base was spicy and very complex.

An Appetizer we shared was the “Crab Cakes” with Creamy Dill Sauce. I believe there was horseradish in the dipping sauce, which matched the cakes nicely. I have never had traditional Crab Cakes, so I can not make the comparison, but they were like little veggie burgers, and quite enjoyable.

I had a refreshing and delicious Cucumber Mojito, and also tried the gingery Watermelon Cooler. I would definitely recommend those drinks, as well as the Strawberry Milk Shake, which was out of this world.

Believe it or not, we made room for dessert! The nut-based Lucuma ice-cream was a new flavor experience for my palate. It’s made from a Peruvian fruit, the lucuma, which has hints of maple, caramel and coffee. The chocolate sauce was outstanding, and the ice-cream itself was creamier than the vanilla (on the Peach Cobbler), which I found to be tasty, but a bit on the chalky-icy side.

Overall, it’s a great spot with a chill outdoor seating area, and a very welcoming vibe. It’s laid-back, relaxed, delicious, and the staff is very friendly! Now go check it out!

Click HERE for menu, directions, and reservations.

4CV’s French Lentil Roulade w/ Macadamia ‘Salata’ and Herb Vinaigrette

by featured contributor, Chef Matteo of 4CV

I had the pleasure of attending and documenting one of Chef Matteo’s 4 Course Vegan dinner-events recently. The events have been taking place in Williamsburg, Brooklyn since 2003, tucked away in an inconspicuous loft beneath the Williamsburg Bridge.

Matteo’s food and presentation are meticulous, sophisticated, and delicious – focusing on healthy, local, organic, vegan cuisine. The candle-lit, communal tables are a great way to meet people. Typically, this weekly event sells-out, so you must make reservations if you’d like to attend. I asked Matteo to share the recipe of my favorite dish from that evening. Enjoy!  – DB

French Lentil Roulade w/ Macadamia ‘Salata’ and Herb Vinaigrette (serves 6)

Macadamia ‘Salata’:
2 cups raw macadamias, soaked 12 hours
¼-½ cup rejuvelac
¼ tsp sea salt
Soak macadamias overnight for 12 hours. Drain and place in food processor fitted s-blade. Pulse to gently chop macadamias before adding ¼ cup rejuvelac. Process until macadamias are smooth. Place processed macadamias in a nut milk bag or cheesecloth and inside a colander. Put a 1 or 2 lb weight on top of macadamias and allow to ferment 12-24 hours. In a bowl, combine macadamia ‘salata’ and sea salt. Mix and refrigerate.

Lentils:
½ cup French lentils, sorted and rinsed
2 cups water
2 tbsp wheat-free tamari
pinch of sea salt
1 tbsp extra virgin olive oil
2 shallots, diced small
pinch of black pepper and sea salt
1 tbsp minced cilantro
In small sauce pan, combine lentils, water, tamari, and sea salt. Over high heat, bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20-25 minutes. Drain lentils and set aside. Meanwhile, heat extra virgin olive oil over medium heat. Add shallots, salt and pepper and cook until shallots are soft, about 4-5 minutes. Remove from heat and add cilantro and lentils. Stir to combine flavors and set aside until ready to assemble roulades.

Crepes:
¼ cup buckwheat flour
2 tbsp brown rice flour
2 tbsp tapioca flour
½ tbsp arrowroot powder
pinch of sea salt
1 cup nut milk
½ tbsp minced chives
grapeseed oil for coking crepes
Combine buckwheat flour, brown rice flour, tapioca flour, arrowroot powder and sea salt in bowl. Stir to mix. Add nut milk and whisk until smooth. Stir in the minced chives and refrigerate for at least 20 minutes. Over medium-low heat, lightly grease a non-stick 6” sauté pan with grapeseed oil. Pour ¼ cup batter into pan and cook until golden brown, about 1 minute. Flip crepe and cook on other side for an additional minute until cooked through. Repeat with remaining batter. Cover crepes with kitchen towel until ready to use.

Vinaigrette:
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp prepared mustard
2 tsp agave nectar
¼ tsp minced garlic
pinch of black pepper and sea salt
1 tsp minced oregano
½ tsp minced thyme
Blend extra virgin olive oil, apple cider vinegar, mustard, agave, garlic, salt and pepper until smooth and creamy. Whisk in oregano and thyme.

1 oz baby mustard greens, washed and dried
2 tsp toasted sesame seeds

Assembly:
Lay one crepe flat on a clean surface. Evenly spread 2½ tbsp macadamia ‘salata’ on the crepe. Sprinkle 2 tbsp French lentils over the macadamia ‘salata’. Take the nearest edge of the crepe and roll it up using the macadamia ‘salata’ to seal the overlapping edges together. Trim the ends to make it uniform and neat. Slice crepe in half on bias. Set in the middle of a plate with the bias’ opposing each other. Repeat with remaining crepes.

Toss mustard greens with 2 tbsp herb vinaigrette. Evenly divide the greens amongst the plates placing them on top of the crepe. On each plate, sprinkle 1 tbsp of French lentils over the greens and drizzle with 1 tbsp herb vinaigrette. Garnish with toasted sesame seeds. Serve immediately.

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Chef Matteo aims to bridge communities through organic, gourmet, vegan fare, in hopes of facilitating increased mindfulness and compassion in and of the living.

Lula’s Sweet Apothecary

Lula’s Sweet Apothecary is a small, cabinet of curiosities and Ice Cream parlor tucked away in the Lower East Side of Manhattan. I’ve been frequenting their shop, which has given the other vegan-friendly dessert joints (what’s their names again?) a serious run for their money. Lula’s is 100% vegan owned and operated, and will rocky-road your world!

The re-emergence of early 1900s decor is exemplified in this adorable, vintage-drug-store-inspired wonder-room where handmade, artisan, vegan delights line the walls in candy-shop jars, and rare vegan toppings (white chocolate, malt powder, peanut butter cups!) reside in card-catalogue drawers, neatly labeled. Even the friendly owners seem to have been plucked from a 1920′s photograph and the music should be coming out of a gramophone.

With nutmilk, coconut cream, and soymilk-based ice cream creations like the hugely popular cake batter and brownie batter or the traditional rocky road (complete with Sweet & Sara marshmallows), maple walnut, and even chocolate-vanilla-swirl soft-serve – Lula’s blows my mind. Last night, I enjoyed a brownie sundae with hot fudge, soy whipped cream, and a cherry on top. They have a rotating array of innovative flavors and confections. I have yet to try the New York Egg Cream (no egg, no cream), or a malted milk shake, but the hot cocoa, which was topped with fresh-shaved dark-chocolate, was brilliant, and the menu is extensive. One thing I know is that this place will have a line out the door come summer-time.

*The Discerning Brute readers get one free topping through June 1st, when you go in and say “The Discerning Brute sent me!”

DB Gets Naked in Time Out New York!

Seitan made me do it! I was recently featured in Time Out New York’s ‘Horny Issue‘. I got down and dirty about eating local, vegan, and choosing good food over mediocre sex. Yes, that’s a local, organic beet leaf on my balls.

The amazingly talented (and friend of DB) Ryan Pfluger took the pictures, and we used the gorgeous home of Pablo & Veronica of Dr. Cow.

“It was a philosophical struggle for me to pose naked, but you do what you have to do to get your message out there. All forms of oppression are connected: mainstream-media sex, violence, social justice, environmental issues, animal exploitation. When you perpetuate one of them, you perpetuate all of them. But I believe you can live ethically and fabulously.”

“I’ve been vegan for 12 years. For the shoot, I went to the Union Square farmers’ market and bought a bunch of local, organic veggies, fruits and roots. The green movement is finally becoming sexy—and it’s because of food. Food is like sex: You interact with it physically, you put it in your body. I’d rather have an amazing meal than mediocre sex.”

Check me out and the other hot-blooded New Yorkers, on stands tomorrow!

UPDATE: New York Magazine Bloggers go at me! Get the New York Magazine dirt here.

Local, Organic Farmers’ Market Meal

Marinated Portobello-Steak with Sautéed Purple-Scallions & Steamed Baby Bok Choy with Beets

I prepared this dish with all local, organic farm produce and bread from the Union Square Farmer’s Market in New York City. The farmers markets in New York are amazing – there is no reason not to buy ALL your produce locally. If you live in the northeast, this is a great vegan meal that’s fresh, local, and organic!

What you’ll need for dinner for 2:

• 2 large potobello mushroom caps
• 2 cups of baby bok choy
• 4 purple scallion
• 2 medium beets
• 2 pieces of whole wheat sourdough bread
• Oil & Vinegar
• 2 Tablespoons of Tahini
• 2 Tablespoons of Balsamic Vinegar
• pinch of sea salt
• pinch of pepper

Directions:

1. Gently remove the stem, and rinse the dirt from the mushroom caps.
2. In a shallow bowl, marinate the mushroom caps in the balsamic, tahini, salt & pepper while you prepare the veggies (about 15 minutes).
3. Rinse the beets thoroughly, and cut off any undesired parts, but leave the skin (it’s full of nutrients).
4. Chop Beets into medium cubes. Steam for about 20 minutes (or until fork penetrates it easily).
5. Rinse the bok choy, and steam for about 8-10 minutes. These should stay somewhat crisp and sweet. If you steam too long they will get mushy.
6. Sauté the scallions and mushroom caps on medium heat until caps have become flat and throughly cooked, and scallions have caramelized – about 10 minutes. Flip the caps twice.
7. Serve the mushrooms on a ripped piece of organic, local bread. Top it off with the caramelized scallions.
8. Serve the beets and bok choy beside the mushrooms, and drizzle with a touch of olive oil and balsamic vinegar. Add salt and pepper to taste

DB’s Etiquette Recommendation: I recommend serving this with a local, dry white wine. Be sure to tell you guest(s) about how your meal was prepared and where it came from. It makes for a more enjoyable food experience if people can understand how the food got from farm to table. Here is a list of all Greenmarkets in NYC