Natural Chef in San Francisco Area

Trudy Schafer - Natural Chef in San Francisco Area

Menu Offerings...

Appetizer/Snacks

Hijiki Caviar, Tofu Sour Cream and Sesame Crackers

Chicken Lettuce Wraps with Hoisin Dipping Sauce

Tangy Roasted Vegetable Dip & Quinoa Crackers

Smoked Salmon and Goat Cheese Roll-ups

Raw Cashew Cheese with Sprouts and Whole Grain Chips

Sunflower Seed Pate with Pita Chips

Salads

Shaved Fennel with Lemon-Dijon Vinaigrette

Asian Cabbage Crunch

Baby Greens with Roasted Beets and New Potatoes

Mediterranean Tofu Salad

Watercress & Pear Salad with Sesame Dressing

Arugula Salad with Parmesan & Raspberry Balsamic Vinaigrette

Vegetarian

Smoked Tofu Noodle Casserole

Skillet Tempeh Reuben with Sauerkraut

Curry Coconut Pumpkin Stew

Black Bean Burgers with Avocado Cream

Pecan Loaf with Tomato Maple Glaze

Red Curry with Eggplant and Peppers

Spinach and Mushroom Galette

Pumpkin and Amaretti Ravioli with Sage Brown Butter Sauce

Yellow-fin Potato Gnocchi with Roasted Beets in a Mushroom Wine Reduction

Fish/Chicken

Coconut Ginger Salmon

Miso-Sesame Tilapia

Grilled Halibut with Puttanesca Sauce

Mediterranean Fish baked in Parchment

Lemon Chicken with Capers & Olives

Dijon Chicken with White Beans & Kale

Cilantro Scented Chicken Burgers

Roasted Tarragon Chicken

Beef/Pork/Lamb

Shepard’s Pie

Beef Stew

Chipotle Meatballs

Gingered Beef with Leeks & Asparagus

Szechwan Pork and Green Beans

Braised Short Ribs

Pork Tenderloin Medallions with Roasted Fennel

Cumin-Mint-Yogurt Marinated Lamb Chops

Gyro Meat with Tzatziki Sauce

Whole Grain Dishes

Asian Japonica Rice Salad with Edamame

Quinoa and Wild Mushroom Cabbage Rolls

Lemon scented Millet served over Kale

Three Grain Salad Primavera with Lemon Vinaigrette

Savory Farro Tart

Wild Rice, Shitake Mushroom and Hazelnut Pilaf

Stuffed Baby Squash with Seasoned Forbidden Rice, Cranberries and Pistachios

Vegetable Accompaniments

Roasted Brussel Sprouts with Balsamic Glaze

Artichoke and Olive Gratin

Roasted Butternut Squash and Honey Butter

Portabella Mushroom stuffed with Dijon-Balsamic Vegetables

Twice-Baked Sweet Potatoes with Citrus and Mascarpone

Zucchini Ribbons with Miso Vinaigrette

Soups

Split Pea with Shitake Mushroom Crisps

Carrot Ginger Soup and Almond Cream

Mushroom Cauliflower Soup with Roasted Shitake and Nori

Tomato Miso Soup

Flageolet & Leek Soup

Lemongrass and Coconut Milk Soup

Miso-Ginger Soup with Udon Noodles

Desserts

Vegan Chocolate Pots de Crème with Cashew Cream

Poached Pears with Roasted Grapes

Persimmon Bread Pudding

Strawberry Mousse with Cashew Cream

Sweet Herb Sorbet