Café Manna
3815 N. Brookfield Rd. Suite 100
Brookfield, WI 53045
(262) 790-2340
http://www.cafemanna.com/

Café Manna owner Robin Kasch, Chef Sandor Csiki and Pastry Chef Cassie Comerford appeared on Saturday Morning Brunch October 25th, 2008.

Café Manna is one of the only 100 percent vegetarian restaurants in the area.

On the segment, they made the following recipes:

Raw Mushroom Extraordinaire

Marinated Portobello mushroom slices plated with a creamy corn polenta and surrounded by a vegetable ragout. Served with baby greens, tossed with herbal vinaigrette.

Falafel Platter

Three crispy falafel medallions served with a hearty relish of tomato, onion, cucumber and kalamata olives with lemon tahini sauce nestled in fresh lettuce leaves. Accompanied by tabbouleh, baba ghanouj and whole wheat pita bread.

Stuffed Acorn Squash

Hearty acorn squash baked to a golden brown and stuffed with sweet red pepper, broccoli, cauliflower and scallion risotto. Surrounded by baby spinach sautéed with a touch of lemon and garlic.

They also had desserts for display: Ginger Macadamia Nut Carrot Cake and Chocolate Vegan Cake.

Mixed Vegetable Risotto

¼ cup cauliflower (rough chopped)
¼ cup broccoli (rough chopped)
2 teaspoons sweet red pepper (diced)
2 teaspoons scallions (chopped)
2 cups Arborio rice (cooked)
¼ cup heavy cream
½ cup (loosely packed) white cheddar cheese
Salt and pepper to taste

Heat heavy cream. Add 2 cups pre-cooked risotto; add cauliflower and broccoli (heat); salt and pepper to taste; add 2 teaspoons each of sweet red pepper and scallions. After cream has absorbed, add shredded cheddar cheese and stir. Allow risotto to rest for approximately 1 minute, giving all ingredients a chance to marry. Serve immediately.