Tuesday, December 2, 2014

December and January events

Several events coming up...

In San Diego this Friday, December 5th, a chocolate-themed, mostly savory dinner party with discussion featuring vegan dietician Matt Ruscigno to celebrate the release of our Cacao cookbook. There's also an afterparty with some treats... you can RSVP for one or both at Meetup or email truelovehealth@gmail.com to make a reservation

Saturday, December 6th I will be at the Peace Bazaar in San Diego with some pies and Joshpockets at the Grrl Zines A Gogo table. All sorts of gifts, crafts, books, decorations, food and art will be available...

Tuesday, December 9th and Wednesday, December 10th I have a raw popup dinner party at Sustain Juicery in downtown Los Angeles featuring several courses of entertaining raw food with amusing presentation, interesting keepsakes and some good hand-crafted fermented elements. Email me for details on that or to make reservations, space is very limited. thetravelingchef@gmail.com

December 31st at Camp Pollock in Sacramento the Sacramento Vegetarian Society and the Vegetarian Grange are hosting a soiree with a rich comfort/southern/country menu, party favors and lite entertainment. It will be an evening event so you can go to something afterwards if you still want to party. Details soon.

January 1st is High Tea and High Spirits at Cafe Colonial in Sacramento during the afternoon, a variety of tea cakes and sandwiches and tea. And other intriguing beverages. A little history, a little theater, a little strange spiritism and esotericism and a lot of food. Details soon.

Monday, October 27, 2014

Golden Harvest Soup


4 C. veggie broth (more as needed)
1 1/2 tsp. turmeric
a few saffron threads
salt to taste
a little dried, crumbled sage
1 Tbsp. oil
2 C. chopped sweet potatoes
2 C. diced rutabagas or turnips
1 C. diced golden beets
1 C. chopped parsley root (or parsnip)
1/4 C. peeled minced burdock root
1/2 C. diced onion
2 minced garlic cloves
1/2 C. diced carrot
a little lemon juice

Begin by sauteing the vegetables and garlic in oil in a nice soup pot with a little salt. After 3 minutes add sage, turmeric and saffron and stir. When you smell a fancy fragrance add the broth and the rest (haha, just add all of that after 1 minute). Bring to simmer and cook, adding more liquid as necessary for 25-40 minutes (depending on how soft you like your roots to be). Adjust seasoning to taste.

Serve with Cranberry Relish...

Cook 1 C. cranberries in 1/2 C. pomegranate juice with salt and pepper to taste, 1/4 C. chopped red onion, a little carrot and ginger,  1/2 tsp. garam masala, a little sugar to taste, 2 tsp. oil, 1 Tbsp. chopped parsley, a little lemon juice and a pinch each of cloves, cardamom and curry powder. You can also add red or orange bell pepper, orange, chilies or what have you. When the cranberries are cooked give the whole thing a quick coarse blend and adjust seasonings to taste. It won't take long, about 10 minutes. Serve with soup.

Wednesday, October 15, 2014

Onion Rye Pretzels and Vegan Fondue for Oktoberfest, October and pretty much anytime!

Yes I am well aware that Oktoberfest parties oft happen in September or early in October so don't bother pointing it out (thanks Sideshow Bob!).

I like a pretzel with a little pizzazz so here is the delicious
which I am currently eating all six of right now personally.

you will need:
2 C. flour (+ some for rolling)
1 C. rye flour
2 Tbsp. potato or corn starch
1 envelope dry active yeast
2 Tbsp. olive oil
 2 tsp. brown sugar or molasses
1/2 C. chopped onion
1 tsp. onion powder
1/4 to 1/2 tsp. salt (depends on your tastes, keep in mind you will be salting them)
1 1/4 C. warm water
optional: sprinkling of caraway seeds

and also
oil for brushing (or margarine or coconut oil)
salt for sprinkling (coarse is popular)
3 C. water
2 Tbsp. baking soda

Mix yeast, brown sugar, 2 Tbsp. oil and warm water and allow the yeast to activate, about 10 minutes. Add the flours, starch, onion, salt and onion powder. You can add caraway seeds if you like. Incorporate to make a workable dough, add more flour if necessary, and knead for a little under 10 minutes. Divide the dough into six equal parts and lightly grease them. Let them rise in a warm place for about an hour.
When about ready, boil 3 C. water and baking soda in a saucepan.
Grease a big baking sheet (might want to use parchment or a cooky pad, to keep the buggers from sticking) and preheat oven to 450 degrees.
Turn off the boiling water. Roll out the 6 dough balls into 6 ropes of 24" length on a floured board. Form into fabulous pretzel shapes of your choosing.
Soak each for about 30 seconds on both sides in the soda water (will probably need to do them one or two at a time). Shake a little water off gently if you can, place on baking sheet (you will probably need to re-pretzelfy the shape after abusing them so), brush with oil and sprinkle with salt. Bake for about 10 minutes or until browned and delicious and serve hot/warm with the fondue.

For the fondue:

1 C. chopped potato
1/2 C. sauerkraut
1/4 C. cooked white beans
2 or 3 smashed garlic cloves
1/4 C. oil
salt to taste (a lot)
2 Tbsp. cider vinegar
2 Tbsp. nutritional yeast (optional)
1 tsp. turnmeric
1/4 C. onion
wine (not sweet white) or beer (golden, brown or white and not overly hoppy or sour although a rye might actually be splendid with the pretzel) as needed
a little mustard won't kill ya

Begin by boiling the potato with water to cover. Cook until soft, mix with the other ingredients and puree until smooth, adding a little beer/wine at a time until it reaches a nice consistency. Season to taste and heat over low/med-low heat, adding liquid if need be, until mildly bubbling.
Usually there is a bit of potato water in there with the boiled potato and I use that in the initial puree, I also throw the onion and garlic in the pot toward the end of the boil, and I usually use more garlic than I tell you to because I really really love it. The starch in the potato and the beans will give it an interesting slightly stringy melty texture and  the sauerkraut and wine make it taste like something somewhere actually fermented. Bon apetit
You can add a little flour if you want but it really is not necessary.