Welcome to The Red Avocado
The Red Avocado has been serving locally-inspired, organic meals since 1999. Our plant-based menu is designed to reflect the seasons and the fabulous richness of this land. We are a full-service restaurant with a variety of other services available.
News
Many thanks to those who found their way to The Red Avocado for the Artsfest Gallery Walk . The work of Sandy Dyas will be up thru June. Shumpei Yamaki’s ceramics will be available for viewing and purchase thru the summer.
Now that summer is here, a reminder to join us for Happy Hour, Friday and Saturday 2pm-5pm. Discounts on sangria, selected wines and draught beer.
Thanks also to all who came for the Farmer’s Market Chef’s Demo on July 3rd. As promised Dave is putting together recipes of the dishes he prepared a couple of Saturdays ago. Following is the noodle dish. Look for the Kohlrabi-basil relish and Spiced Cabbage with Sugar Snap Peas to come later in the week. Enjoy!
Sesame-Shiitake Rice Noodles
1/4 cup tamari soy sauce
1/2 cup filtered water
1 tbs grapeseed oil (sunflower or safflower is fine, but a variety of oils adds flavor and body)
1/4 tsp toasted sesame oil
1/4 tsp umeboshi vinegar
1/4 turn fresh black pepper
1-2 green onions
1 small zucchini
1/4 lb shiitake mushroom
1 Tbs sunflower or safflower oil
1/2 clove garlic
1/2 of a 14 oz package rice noodles – wider ones if you can find them
First bring a large covered pot of water to a boil. While that is heating, prepare the vegetables. Cut the stem end of the green onion(s) and trim any dried green ends. Slice thinly. Mix the 1/4 cup tamari, 1/2 cup water, 1T grapeseed oil, 1/2 tsp sesame oil, 1 tsp umeboshi vinegar and fresh ground black pepper and add the sliced green onion. Set aside.
Using your finger gently pry the stem of the mushroom away from the flesh. Trim soiled ends and save for stock. Gently rub the mushrooms over with a paper towel. Slice into 1/4 inch slices. Set aside.
Rinse zucchini and pat dry with a clean towel. Trim both ends with a sharp knife. Cut each zucchini in half lengthwise and cut these halves lengthwise again into 2 or 3 long slices, about a ½ inch wide. Slice these crosswise into 2 inch pieces. Set aside.
Peel garlic and dice, then mince very finely. Heat saute pan to medium-high and add 2 tbs sunflower or safflower oil, then add the minced garlic and stir constantly to avoid it burning and to ensure even cooking. It should be sizzling. Fairly quickly it should turn a golden brown. Add the zucchini and toss and stir for a minute or so. Zucchini should have a little browning. Add shiitakes all at once and stir to coat everything evenly with oil. Turn heat down a little (it should still be sizzling). Let this cook for a few minutes, stirring regularly. Look for the oil to begin seeping out of the mushrooms after 3-5 minutes. When this happens add the tamari soy sauce mixture. Turn off heat, stir thoroughly and set aside.
If you are still preparing the vegetables when the pot of water begins to boil, turn heat to low and keep lid on the pot until all vegetables are prepped. You can, however, begin cooking the rice noodles while the vegetables are cooking. Turn heat under the pot of water to high and cover until the water is boiling furiously. With noodles ready in one hand, take lid off using a hot pad. Drop the noodles into the boiling water and TURN HEAT OFF. Stir noodles with a large, preferably wooden fork, and let sit uncovered for about 7 minutes. Taste the noodle. It should be firm but not crunchy. If after checking, it’s a little crunchy, keep checking every 30 seconds or so, stirring the noodles a little between tastes. It shouldn’t take more than 8 minutes or so. When they’re ready, drain the noodles. Toss them a little under cold running water. This prevents the noodles sticking. When the shiitake-zucchini mix is done, add the noodles. Stir or toss to mix the vegetables, mushrooms and juices. Top with toasted sesame seeds or cashews.
• Noodles can be prepared ahead of time and kept refrigerated. Prepare them as above and after running them under water, toss them in a little sunflower oil. You will also need to heat them for a couple or three minutes with the shiitake mixture. Add an extra ½ cup of water to the tamari mixture in this case.
• If you like the noodles saucier, double the amounts of tamari and water in the mixture.
• In the winter, try adding ¼ tsp of grated ginger to the tamari mix.
• Cilantro is another great option. Finely chop it and add to the tamari mixture.
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Services
We provide both in-house and off-site catering, from office parties to weddings.
Weekly Meal Plans are available. Standard plan is 4 meals for 2 people.
Dinner is available year-round.
We serve lunch/brunch Tuesday-Saturday, 11-2 from the first day of Spring (March 21st-ish) – Hallowe’en (Oct 31st).
We host a Friday & Saturday Happy Hour from 2-5 pm with Drinks Specials, soups, salads, desserts & a full drinks menu.
Location
521 E Washington [map]
Iowa City, IA 52240
319-351-6088
Hours
Dinner: Tues – Sat, 5-9-ish
Lunch/Brunch (Current): Tuesday – Saturday, 11-2-ish
Happy Hour: Friday & Saturday, 2-5pm
Lunch/Brunch (Winter): Fri – Sun, 11-2-ish
