If you’re an Indianapolis resident and one of those dirty hippie types, you might remember the annual Meatout that the Indianapolis Vegetarian Society put on, most recently at City Market downtown. This year the Meatout has become Savor the Summer Garden, a hefty new title for basically the same event. It’s happening this Saturday and it’s at the Chef’s Academy now, so excellent food is guaranteed. Details:
Tickets are available at Whole Foods or online at www.brownpapertickets.com/event/73842 ($12 per seat, kids are less). Please lend support by buying in advance! Tickets will be sold at the door also, as in years past, but seating is limited and it’ll be first come, first served on the day of the event.
The Chef’s Academy
644 E. Washington Street
Indianapolis, Indiana 46204
Oven roasted cauliflower
The slow roasting of this vegetable brings out the unique nuttiness and earthy flavors that often go unnoticed when steaming or boiling the product. The cauliflower is rinsed and dried clean cut into quarters and rubbed with EVOO, S&P, smoked paprika, onion powder, pinch of cayenne pepper, ginger powder, cinnamon, whole garlic cloves, golden raisins, red currents, and dried dates.
Vegetables in curry sauce
Eggplant, potatoes, red, yellow, and green bell peppers, yellow and green summer squash , yellow or white onions, green beans, purple Thai basil, light coconut milk, lemon grass with a spicy red curry and a savory mild green curry.
Large Black eggplants, green and red bell peppers, portabella mushrooms, yellow onions, tomatoes, green and yellow zucchini squash, garlic cloves, fresh flat leaf parsley, and fresh sweet basil served on on a bed of whole wheat rigatoni pasta.
Quinoa with dessert fruit and legumes
Red quinoa cooked in vegetable stock and tossed with assorted dried fruits – apricots, cherries, golden raisins, dates, figs. Minced garlic, lemon and orange zest, ginger root, cumin, cardamom, cinnamon, cayenne pepper, chick peas, kidney beans, fresh basil leaf, diced carrots, celery, onions, and blanched broccoli. Garnish with cilantro leaf and lime wedges
French Green Lentils with summer mushroom salad
Green Lentils cooked in vegetable stock and shocked to keep a bit firm. Sautee minced celery, and garlic lightly in olive oil with assorted summer greens – sorrel, frisae, arugula, spinach, lemon juice S&P. For the mushroom sauté assorted – crimini, portabella, shitake, oyster, and button mushrooms. Mushrooms are sautéed lightly in assorted minced fresh herbs –tarragon, flat leaf parsley, and basil
Smashed chick peas and medium soft tofu seasoned with S&P, garlic, minced onion, and A1 steak sauce, served on mini buns with crispy fried onions, and spicy whole grain mustard.
Assorted cold salads
Fennel and orange salad
Fennel bulb thinly sliced with orange segments, diced red onion, dill and mint, EVOO, S&P. Served on a bed of mixed greens. Marinate the fennel and oranges over night and emulsify the juices with EVOO and use as dressing.
Greek potato salad
Oven roasted fingerling potatoes, EVOO, balsamic vinegar, minced fresh basil and oregano, the pulp of roasted garlic, minced sundried tomatoes, grape tomato, cucumbers, celery, olives, banana peppers, and S&P.
Roasted root vegetable salad with almond pesto
Vegetables are oven roasted & partially steam to prevent drying – baby carrots, turnips, kohlrabi, yellow beets, celery root, baby radishes area allowed to cool. For the pesto puree almonds, garlic, walnut oil, lemon juice, S&P, and caramelized sweet onions.
Dips and spreads
Cubed yellow and red melons, cilantro, red onion, lime juice, and jalapeño, serve with freshly made corn chips.
roasted red bell pepper humus
Sun Dried tomato Tapenade
Cold melon, cucumber, and mint soup with grilled pineapple relish
Miso soup with cubed firm tofu, chives, and mushrooms
Brown miso, firm tofu, chives and thin sliced button mushrooms.
V8 spicy flavor as base, cucumber, red onion, carrots, celery, red and yellow bell peppers, parsley, chives, garlic, red wine vinegar, EVOO, lemon juice, S&P, spicy pepper sauce, chives, and tomatoes