Seafood and Vegetarian
by Brenda Langton and
of Minnesota Press, 2004
strongly in eating seafood
and vegetarian foods," explains Brenda Langton, founder of her namesake
Cafe Brenda natural foods restaurant in
generally agree that a diet
of whole grains, beans, fruit, vegetables and seafood is healthier than
one high in fat, salt and sugar. Yet, adopting a healthier diet can be
difficult in a culture dominated by meals focused on fried meats and
filled with the most requested
dishes at Cafe Brenda over a decade of dining, is aimed at easing the
to a healthier diet by expanding one's repertoire of home-cooked meals.
It includes appetizers like miso and herb pate, savory soups,
croquettes, stews, and entrees like poached rainbow trout served with
Cafe Brenda Cookbook tempts
you with 'sinfully healthy' desserts, sweetened with only natural
and containing reduced amounts of dairy products," Langton points out.
"We hope you
come to believe, as we do,
that our kitchens are the hearts of our homes. Be happy and
in them, and enjoy preparing your food as well as eating it."
published as The
Cafe Brenda Cookbook: Redefining Seafood and Vegetarian Cuisine
1992, this new trade paperback edition of The
Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine
from the University
of Minnesota Press is dubbed the "Twenty-Fifth Anniversary Edition" in
recognition of Langton's 25-year career as a natural foods restaurateur
in the Twin Cities area of Minneapolis and St. Paul.
chapters according to the type
of dish, here's a small representative sampling of the recipes included
in the text:
Soba Noodle Salad With Spicy Tahini-Ginger
Seafood and Fish Entrees
Potato & Garlic
Rainbow Trout with Berry Vinaigrette
Rice, Red Bean & Vegetable
Back to the Book
Cafe Brenda Cookbook
Snapper Fillets with Cranberry-Ginger
Cranberries can usually be found
during fall and winter. Get them when they are available, and freeze a
bag for the summer months.
Cranberry-Ginger Sauce is good all
year long. Ginger adds a spicy touch to the fruit glaze. New potatoes
a potato-parsnip purée and steamed snow peas go well with
1 cup cleaned, whole cranberries
1/3 cups black cherry or other
tablespoon orange rind
tablespoons mirin or sake sweetened
with 2 to 3 teaspoons of honey
tablespoon ginger juice (see
Combine cranberries, fruit juice,
orange rind, and mirin or sake in a saucepan. Bring to a hard boil for
5 minutes to reduce the liquid.
Remove from the heat and add ginger
juice. Cool slightly, and purée in blender until very
aside, keeping the sauce warm.
2 to 2 1/2 pounds snapper
for dredging fillets
tablespoons vegetable oil or
Cut snapper fillets into six 5-
to 7-ounce portions.
Dredge the fillets in flour, and
sauté in a skillet with 2 tablespoons of hot vegetable oil
Serve with warm Cranberry-Ginger
Sauce. Serves 6.
Fresh Ginger Juice
2 inch piece of ginger
Grate peeled fresh ginger very finely.
Place the grated ginger in your hand and squeeze it over a bowl to
the juice. Approximately 1 tablespoon of juice will come from a 2-inch
piece of ginger.
You can freeze fresh ginger: Leave
its peel on and wrap it well in plastic. The quality is not that of
ginger, but it is better than powdered ginger, which is not a good
for fresh ginger.
Reprinted by permission of the publisher.