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Jan 22, 2018
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Posts Tagged ‘dairy-free’

The Scoop: Gluten-free A2 Cafe closes downtown

Thursday, October 13th, 2016

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After less than a year in business, A2 Cafe has closed its doors downtown. Its last day of business was Monday, Oct. 10, as reported by the St. Louis Post Dispatch.

Owner Audrey Faulstich posted notice of the closure online on Monday, Oct. 9. Faulstich said while she had a solid customer base, the cost of doing business downtown was too high. “We would have done well had I been in a suburb like Webster Groves where rent was a lot lower, and we didn’t do such a big build out,” she said.

Faulstich and Audra Angelique opened A2 Cafe in April with the goal of providing healthy alternatives to those with gluten and dairy intolerances. Faulstich took over operations after Angelique left the business in June.

Faulstich said she intends to pursue her doctorate in nursing practice. She hopes to work in health policy using what she has learned from her time in the restaurant industry. “I had no business background or really any restaurant experience. I learned how to be a leader. I gained business skills, marketing skills, cooking skills,” she said. “I feel a lot brighter.”

 

 

-photo by Michelle Volansky  

First Look: A2 The GFCF Cafe & Restaurant in downtown St. Louis

Wednesday, April 20th, 2016

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Audra Angelique and Audrey Faulstich are on a mission to provide downtown St. Louis healthy alternatives for those with food allergies and intolerances. Their experiences with specialty diets inspired them to launch A2 The GFCF Cafe and Restaurant, which opened doors on April 11 at 1330 Washington Ave.

As The Scoop reported in September 2015, co-owners Angelique, who serves as head chef, and Faulstich, a registered nurse, wanted to provide healthy food and to educate others about the potential health benefits of removing foods containing gluten and casein (a protein found in mammal milk).

At first glance, the 35-seat dining room feels like a coffee shop, complete with an espresso bar and bakery case, but the restaurant has a gluten-free lunch and dinner menu featuring sandwiches, salads and pizzas with casein-free options.

A2 worked with Wildwood-based Think.Eat.Live. to develop a variety of breads and the pizza crust made with the company’s sunflower seed-based flour blend. They also brew Mississippi Mud coffee and offer tea from London Tea Room. A2 also strives to use recyclable and compostable carryout boxes, utensils, cups and straws.

A2 is open Tuesdays though Sundays from 11 a.m. to 9 p.m. with plans to add a weekend brunch service. Here’s a first look at what to expect at downtown’s newest eatery.

 

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-photos by Michelle Volansky 

 

Wheatless Wednesdays: Mung Bean Pancakes with Coconut-Cilantro Sauce

Wednesday, September 10th, 2014

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Pancakes are generally synonymous with sweet, syrupy indulgent breakfast fare. They’re also synonymous with bloated bellies and near catatonic energy levels. For me, those moments of instant gratification never seem worth the following hours of a sluggish mind and body.

Thankfully, there are ways to indulge in this breakfast treat without blood sugar crashes. I recently spent time with Goyo Fawley, an Ayurvedic chef at Satyam Healing Arts in California. (Click here to read more about my experiences with an Ayruvedic diet and lifestyle.) He showed me how to griddle up delicious, protein-packed, colorful pancakes that left me feeling balanced and ready to take on the day, not take a nap. These healthy, bean-filled flapjacks adapt to plenty of dietary restrictions; they’re gluten-free and can be dairy-free and vegan, too.

Fawley taught me that regularly balancing my body, mind and spirit leads to more energy and vigor, and that is the key to balance and living a full, vital life. Here’s to your health!

 

Mung Bean Pancakes with Coconut-Cilantro Sauce
4 servings

½ cup shredded, unsweetened dried coconut
1½ cups hot water
2 Tbsp. ghee or coconut oil, plus more for frying, divided
Half of a small serrano pepper, chopped
2 ½-inch pieces of ginger, peeled, divided
½ tsp. cumin seed
1/8 tsp. asafetida*, plus more to taste (optional)
1/3 cup coarsely chopped cilantro
Juice of 1 lime
Sea salt to taste
1 cup raw mung beans, soaked overnight in water, drained and rinsed
½ large onion, coarsely chopped
2 to 3 cups tap water
½ cup shredded beet or carrot, plus more for garnish
Sliced green onion for garnish

• In a medium bowl, soak the dried coconut in the hot water 30 to 45 minutes, until softened.
• Meanwhile, in a heavy-bottomed skillet, warm 2 tablespoons ghee over medium heat. Saute the serrano pepper, 1 piece of ginger and the cumin seeds about 5 minutes, until they begin to soften. Add a dash of asafetida to taste, if desired.
• In a high-powered blender or the bowl of a food processor, combine the rehydrated coconut, its soaking liquid and the sauteed pepper mixture and pulse. Add the cilantro, lime juice and sea salt to taste and purée until smooth. Set the sauce aside.
• In a high-powered blender or the bowl of a food processor, add the mung beans, onion, ginger, 1/8 teaspoon asafetida (if desired) and 2 cups water and pulse. Add more water as needed until the mixture reaches a pancake batter-like consistency.
• Coat the bottom of a heavy skillet or griddle with ghee over medium-high heat. Pour the batter into the skillet in batches to form desired size pancakes. Sprinkle the surface of each pancake with shredded beet or carrot. Cook 2 to 3 minutes, until underside is lightly browned. Flip and cook another 2 to 3 minutes, utnil the pancake is browned and cooked though. Repeat until all batter is used.
• Serve the pancakes with the sauce and garnish with sliced green onions and shredded beet or carrot.

*Asafetida, also called hing, is an herb cultivated in India. It can be found at Jay International Food Co., and other international markets.

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