Rosetta’s Kitchen is an extension of my childhood home in which the door was always open and it led directly into the kitchen. The faces came and went as did the groceries but some things were constant: lots of love and laughter mixed in with down to earth home cooking, served up to nurture the minds and bodies of lots of folk. Years later, searching for a career path, I realized that this was what my life boiled down to. I wanted to open those kitchen doors even wider, so I went downtown. The idea translated into a veritable community center. So many hands came together to create a casual, friendly place to relax, visit friends and satisfy a healthy, vegan or vegetarian, appetite. The intention we put into the way our food is grown, prepared, and shared all contributes to the quality of nourishment we will be able to receive from it. All of our grains, legumes, eggs, and coffees are organically grown. Our coffee is grown and fairly-traded from a Zapatista co-operative in Chiapas, Mexico. Our relationships with local farmers have been gathering strength, and this spring is sure to bring a cornucopia of fresh, local produce. Our evolving seasonal menu reflects the unique character of our region, and allows us to be more flexible with small-scale farmers. The open kitchen allows anyone to observe the fun-spirited, dedicated staff that makes it all possible.

Braised Kale
2 bunches chopped kale
4 or 5 cloves fresh garlic, minced
Half an onion, sliced thin
2 tablespoons olive oil
1-tablespoon Bragg’s liquid aminos (unfermented soy sauce)
Black pepper to taste

Heat olive oil in a large pot add onion, black pepper, and garlic. Stir in kale and add Bragg’s. Cover with a tight-fitting lid, and cook for about 10 minutes, stirring occasionally until tender.

Korean BBQ Sauce
1 1/2 cup Shoyu
1 tbs crushed red pepper
1 1/3 cup organic sugar
1 1/3 cup sesame oil
2 cups tahini
1 small onion minced
1/2 cup minced garlic

Mix all ingredients to gather, works best with a blender mix until smooth. Goes great on anything, sautéed veggies, fried tempeh, and tofu.

Vegan Chocolate Chip Cake with Fudge Frosting
Cake
1/2 cup Earth Balance (TM) or butter
1 1/3 cup organic sugar
3 cups organic unbleached flour
3 tsp baking powder
3/4 tsp sea salt
2 cups organic soymilk
1 Tbs vanilla extract
1/2 cup semi-sweet chocolate chips
Frosting
3 tablespoons earth balance
3 oz unsweetened chocolate, chopped
3 cups powdered sugar
1/2 cup organic soymilk
1 tsp vanilla extract
1/8 tsp sea salt

Cake
Cream together sugar and earth balance.
Sift together flour, baking powder and salt.
Mix dry ingredients into creamed mixture alternately with soymilk beat for about 12 minutes. Stir in vanilla and chocolate chips.
Pour into a well-greased bunted cake pan bake at 350 for about 30 minutes or until toothpick comes out clean. Allow to cool well.
Frosting
In a sauce pan over low heat melt, Earth Balance and chocolate stirring constantly until mixture is smooth. Pour into a large bowl and beat in powdered sugar, soymilk, vanilla and salt until smooth.
Turn the cake onto a plate and pour the frosting over the top.

Rosetta Rzany owns Rosetta’s Kitchen, located on Lexington Avenue in Asheville, NC. Contact her at 828-232-0738.

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