- "Chicken Seasoning:" I use Frontier brand Vegetarian Chicken Flavor Broth Powder whenever one of these recipes calls for "Chicken Seasoning," or I use Edward & Sons' Not-Chick'n Bouillon Cubes.
- Tamari = wheat-free soy sauce; I use whichever I have on hand.
- Fructose: I have substituted both agave nectar and organic cane sugar with good results.
- "Meat of Wheat" was the brand of seitan made by the Park Ivy folks. It used to be available frozen at New Frontiers/Wild Oats, but I haven't seen it in a looooooong time. I have recently begun making my own seitan, and it is awesome-tasting as well as being significantly less expensive. See my other blog, The Accidental Barista (www.accidentalbarista.com) for details.
The Dream of the 90's at Park Ivy?
But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.
And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.
So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!
Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!
Friday, September 28, 2012
Blueberry Lime Bundt Cake
1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Lime Juice
1/2 cup Canola Oil
1 teaspoon Vanilla
2 cups Unbleached Flour
1 3/4 cup Sugar
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Blueberries
Preheat oven to 325 degrees.
Blend tofu, water, lime juice, oil, and vanilla in a blender; transfer to a large bowl.
In another bowl mix flour, sugar, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in blueberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Lime Icing---
2 2/3 cups Powdered Sugar
2 tablespoons Lime Juice
1/2 Lime (juice and zest)
With a hand mixer, combine all ingredients and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon. You are not trying to frost the cake from head to toe, just drizzle across the top.
3/4 cup Water
1/2 cup Lime Juice
1/2 cup Canola Oil
1 teaspoon Vanilla
2 cups Unbleached Flour
1 3/4 cup Sugar
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Blueberries
Preheat oven to 325 degrees.
Blend tofu, water, lime juice, oil, and vanilla in a blender; transfer to a large bowl.
In another bowl mix flour, sugar, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in blueberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Lime Icing---
2 2/3 cups Powdered Sugar
2 tablespoons Lime Juice
1/2 Lime (juice and zest)
With a hand mixer, combine all ingredients and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon. You are not trying to frost the cake from head to toe, just drizzle across the top.
Raspberry Chocolate Bundt Cake
1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Canola Oil
1/2 cup Soymilk
1 teaspoon Vanilla
2 cups Unbleached Flour
1/3 cup Whole Wheat Flour
1 3/4 cups Sugar
2/3 cup Cocoa Powder
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Raspberry Crumbles, Frozen
Preheat oven to 325 degrees.
Blend tofu, water, soymilk, oil, and vanilla; transfer to a large bowl.
In another bowl mix flour, sugar, cocoa, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in raspberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Chocolate Frosting---
5 1/3 tablespoons Margarine
4 tablespoons Soymilk
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar
1/2 cup Cocoa
Combine margarine, soymilk, and vanilla and microwave until margarine is soft.
Combine with sugar and cocoa in a cuisinart and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon.
3/4 cup Water
1/2 cup Canola Oil
1/2 cup Soymilk
1 teaspoon Vanilla
2 cups Unbleached Flour
1/3 cup Whole Wheat Flour
1 3/4 cups Sugar
2/3 cup Cocoa Powder
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Raspberry Crumbles, Frozen
Preheat oven to 325 degrees.
Blend tofu, water, soymilk, oil, and vanilla; transfer to a large bowl.
In another bowl mix flour, sugar, cocoa, soda, and salt.
Mix dry ingredients into wet, and mix well. Fold in raspberries.
Pour into an oiled bundt pan and bake for 35 to 40 minutes.
Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.
---Chocolate Frosting---
5 1/3 tablespoons Margarine
4 tablespoons Soymilk
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar
1/2 cup Cocoa
Combine margarine, soymilk, and vanilla and microwave until margarine is soft.
Combine with sugar and cocoa in a cuisinart and blend until smooth.
Make sure icing is of the right consistency. It should drizzle off your spoon.
Oatmeal Chocolate Chip Cookies
1 1/3 cup Brown Sugar
1/2 cup Canola Oil
1/8 cup Applesauce
1/3 cup Soymilk
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 tablespoons Egg Replacer
1 1/3 cups Rolled Oats
1 cup Whole Wheat Flour
1 2/3 cups Rolled Oats
1/2 cup Chocolate Chips
1/3 cup Walnuts
Combine sugar, oil, applesauce, soymilk, baking powder, salt, and egg replacer in a mixer, and mix until smooth.
Add in 1 1/3 cups of oats, flour, and walnuts, and mix on medium.
Add 1 2/3 cups of oats and chocolate chips and mix on low.
Form into cookies and bake for 15 minutes or until done at 300 degrees.
1/2 cup Canola Oil
1/8 cup Applesauce
1/3 cup Soymilk
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 tablespoons Egg Replacer
1 1/3 cups Rolled Oats
1 cup Whole Wheat Flour
1 2/3 cups Rolled Oats
1/2 cup Chocolate Chips
1/3 cup Walnuts
Combine sugar, oil, applesauce, soymilk, baking powder, salt, and egg replacer in a mixer, and mix until smooth.
Add in 1 1/3 cups of oats, flour, and walnuts, and mix on medium.
Add 1 2/3 cups of oats and chocolate chips and mix on low.
Form into cookies and bake for 15 minutes or until done at 300 degrees.
Chocolate Mousse
1 package Mori-Nu Lite Tofu
2/3 cups Chocolate Chips
1 teaspoon Vanilla
1/8 teaspoon Orange Extract
Melt chocolate chips.
Blend tofu in a food processor until silky.
Add chocolate, vanilla, and orange extract. Blend in cuisinart until all ingredients are mixed and silky smooth.
2/3 cups Chocolate Chips
1 teaspoon Vanilla
1/8 teaspoon Orange Extract
Melt chocolate chips.
Blend tofu in a food processor until silky.
Add chocolate, vanilla, and orange extract. Blend in cuisinart until all ingredients are mixed and silky smooth.
Vegan Rice Pudding
1 14-oz. can Coconut Milk
1 one liter Soymilk
3/4 cup White Basmati Rice
3/4 cup Fructose
3/8 teaspoon Cinnamon
3/8 teaspoon Nutmeg
1/4 teaspoon Cardamom
1/4 teaspoon Salt
1 tablespoon Vanilla
1 tablespoon Orange Extract
3/4 cup Crushed Pineapple
1 1/2 Ripe Banana
Combine coconut milk, soymilk, and washed Basmati rice. Simmer until most of the liquid is gone and the rice is soft, approximately 30-45 minutes. In the beginning you will have to stir frequently, then occasionally.
When the cooked ingredients are done, turn off heat and add remaining ingredients. Cool and serve with a raspberry puree.
1 one liter Soymilk
3/4 cup White Basmati Rice
3/4 cup Fructose
3/8 teaspoon Cinnamon
3/8 teaspoon Nutmeg
1/4 teaspoon Cardamom
1/4 teaspoon Salt
1 tablespoon Vanilla
1 tablespoon Orange Extract
3/4 cup Crushed Pineapple
1 1/2 Ripe Banana
Combine coconut milk, soymilk, and washed Basmati rice. Simmer until most of the liquid is gone and the rice is soft, approximately 30-45 minutes. In the beginning you will have to stir frequently, then occasionally.
When the cooked ingredients are done, turn off heat and add remaining ingredients. Cool and serve with a raspberry puree.
Rice Pudding
1 quart Milk
1/2 cup Basmati Rice (dry)
1/4 cup Fructose
1 pinch salt
1 pinch Cardamom
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1 1/4 teaspoons Vanilla
1 1/2 teaspoons Orange Extract
1/3 cup Shredded Coconut
1 cup Whipping Cream
3 tablespoons Fructose
Wash rice and combine with milk in saucepan. Stir often and continue simmering until liquid is nearly gone (approximately 1 hour).
Combine 1 1/2 cups of rice mixture with fructose, salt, cardamom, nutmeg, cinnamon, vanilla, orange extract in food processor, and blend.
Stir into remaining rice mixture.
Stir in coconut and cool.
Whip cream and fructose in food processor until thick. Fold into rice mixture.
1/2 cup Basmati Rice (dry)
1/4 cup Fructose
1 pinch salt
1 pinch Cardamom
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1 1/4 teaspoons Vanilla
1 1/2 teaspoons Orange Extract
1/3 cup Shredded Coconut
1 cup Whipping Cream
3 tablespoons Fructose
Wash rice and combine with milk in saucepan. Stir often and continue simmering until liquid is nearly gone (approximately 1 hour).
Combine 1 1/2 cups of rice mixture with fructose, salt, cardamom, nutmeg, cinnamon, vanilla, orange extract in food processor, and blend.
Stir into remaining rice mixture.
Stir in coconut and cool.
Whip cream and fructose in food processor until thick. Fold into rice mixture.
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