Great places to eat and buy food in the
Sedona-Verde Valley...and new recipes
The restaurant… a raw food humdinger!
Raw Gourmet Café
1595 W. Hwy 89A
Sedona, AZ 86336
Phone: (928) 282-2997
Website:
www.sedonarawcafe.com
Email:
rawcafe@esedona.net
Raw Gourmet Café, a little wooden house with flags above the door. Inside is
small, inviting, friendly and earthy.
I sat by the flowering vine covered window
and perused the menu. As the name suggests, everything is raw, organic vegan
gourmet. This was my first raw food experience so I wanted to try something
familiar… yet different.
I chose Zucchini Fettuccini with Marinara… cold and
crunchy, savory, smooth and piquant. The nut balls were flavorsome chewy and
spicy with overtones of licorice and the seed bread sticks crispy, light and
wildly intense. Wow and wow again… yummers!
For desert - coconut cashew cream pie sweetened with
agave nectar with a
macadamia nut crust... sweet, tart, creamy, crunchy…simply scrumptious! My
energized body thanks me for this wonderful fresh healthy food.Lunch or dinner prices range from $7.00 to $13.50. I whole-heartedly recommend
the Zucchini Fettuccini with Marinara, Coconut Cream Pie and raw chocolate Magic
Healing Bar.
Be prepared for an unusual, delicious eating
experience.
Hours: 7 days, 11am to 8pm. Close 6pm Sundays.
Recipe… sweet and savory.Roasted root vegetables with
rosemary and polenta
This easy delicious recipe comes from
epicurious.com. It is a wonderful meal all
by itself or you can replace polenta with rosemary-roasted lamb, grilled rib eye
steak or a hearty pan-seared salmon. Makes 8 servings.1 pound red-skinned potatoes, (unpeeled) scrubbed and cut into 1-inch pieces
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
1 pound rutabagas, peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
2 onions, peeled and cut into 1-inch pieces
10 cloves of garlic, peeled
2
tablespoons chopped fresh rosemary
½ cup extra virgin olive oil
Preheat oven to 400° F and position rack in bottom third of oven. Spray 2 heavy
large baking sheets with non-stick spray. Combine all remaining ingredients
except garlic in very large bowl; toss to coat. Season generously with salt and
pepper. Divide vegetables between prepared sheets. Place 1 sheet on each oven
rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking
sheets. Add 5 cloves of garlic to each sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring
and turning occasionally. About 45 minutes longer.
While Veggies are roasting make polenta.For
polenta
6 tablespoons butter
1 cup finely chopped onion
6 cups water or 3 cups water 3 cups stock (vegetable or chicken stock)
2 cups polenta coarse ground or corn meal
2 more cups water or stock
salt (1 to 2 tsp.) and pepper to taste
4
tablespoons to 1 cup grated Parmesan cheese
In top double boiler over direct heat melt butter, add onion and sauté until
translucent, about 5 minutes. Add 6 cups liquid, bring to a boil. Combine
remaining liquid and polenta or cornmeal. Gradually stir this mixture into the
boiling liquid. Put on top of a double boiler containing boiling water and cook
stirring often with a wooden spoon until thick. About 30 to 45 minutes. Sprinkle
with Parmesan, salt and pepper. Taste and correct seasoning if needed.
Serve roasted veggies over the polenta with a
leafy green salad on the side. Amazingly sweet and
savory!
A Great Find…
If you enjoy wine and are looking for something fun to do one afternoon, Page
Springs road just off 89A outside of Sedona offers 3 different vineyards &
wineries with wine tasting.
Coming from Sedona first on the left is Javelina Leap Vineyard & Winery,
which offers non-certified organic Syrah, Merlot, and 2 Zinfandels. Wine tasting
open daily 12pm – 4pm weekdays and 11am – 5pm weekends. 4 tastes for $7. Phone:
(928) 649-2681 Email:
winemaker@commspeed.net and website:
www.javelinaleapwinery.com
Next door is Oak Creek Vineyards offering non-certified organic
Chardonnay, Sauvignon Blanc, Petit Verdot, Zinfandel, Syrah, Rose, Sherry and
Port. 5 tastes for $5. Gourmet cheese plates and snacks are also available.
Wine tasting open daily: 11am – 5pm. Phone: (928) 649-0290. Website:
www.oakcreekvineyards.net.
Down the road on the right is Page Springs Cellars offering 16
non-certified organic wines including a Gewurztraminer, Sauvignon Blanc,
Grenache, Grand River Syrah, and Vino del Barrio. 6 tastes for $8. A gourmet
cheese plate is also available. Wine tasting open daily: 11am – 6pm. Phone:
(928) 639-3004 Email:
clawlor@pagespringscellars.com
and website:
www.pagespringscellars.com.
Check out
past editions of Bonnee's Food Corner!
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