Sunday, September 21, 2014

A fun and dramatic looking recipe!

A few months back I did a dinner party where the dishes
followed a theme of interpreting the music and persona
of various classical composers. The Mussorgsky dish was neat
looking and is cheerful for a fall and winter meal, so here's
the recipe. Dramatic, dark and colorful and not a little Russian.
Photo by Margarat Nee, who also hosted the event.


Beet Stew-
4 C. mushroom broth
2 C. diced beets
1/4 C. red onion, sliced
1 diced potato
2 minced garlic cloves
1/2 C. chopped cabbage
salt to taste
cumin and caraway seed as you like
a pinch or two of dill
1 Tbsp. cider vinegar
(a little red wine wouldn't kill it either)

Cook all of this for about 30 minutes or until all veg are cooked and it is thickened.

Black Rice-
Cook black rice to make 1 C., add salt to taste, mix with a handful of toasted
chopped walnuts

Sour Kreem-
blend 1/2 C. cashews with 3 Tbsp. lemon juice, salt to taste, 1 tsp. mustard,
2 Tbsp. favorite oil and slowly add a little bit of favorite vegan milk until
smooth and creamy (probably only a couple of tablespoons)

rice or tapioca wrappers
thinly sliced cooked white potato
thinly sliced oyster mushroom
julienne red, yellow, orange bell pepper
salt and white pepper to taste
- wet a wrapper with cold water (completely, then shake off any water on it)
Lay it on a flat surface and strew the center with pepper strips, then place potato
and mushroom on top and salt lightly. Fold the edges over to make a square pocket.
The idea is the colours will be visible thru the flat, unseamed side.
Repeat until you have enough dumplings, you only need one per bowl.

To serve, place beet soup in shallow white bowls. Add a scoop of black rice, a dollop
of the sour kreem, and a dumpling- artistically.
Sprinkle with scallions or other garnish as desired.

And Don't Forget...

A few months ago, we came out with
"This Ain't No Picnic: Your Punk Rock Vegan Cookbook" (thanks to the Minutemen for writing such a great song!)
A lot of fun, and doing pretty good, thanks to you all!
Of course, the more the better- so check it out.
And here's a recipe from it...
cut it down if your coffee pot is small

(you can make this one in your hotel room)

1 C. sliced mushrooms
1 head chopped grens
1/2 C. chopped onions
2 minced garlic cloves
2 diced carrots
1 chopped red bell pepper (or mix with green)
1 C. coconut milk
2 tsp. curry powder
salt to taste
1/2 lb. diced tofu or other such thing
a handful of chopped cilantro
1 C. broth or water

Place everything but the water/broth and coconut milk in a coffee pot. Put the pot on the burner.
Add 1 C. water to the tank and turn the bugger on.
After the water has sprayed into the pot, give everything a stir and let it sit for a few minutes.
Add coconut milk and stir and season again.
Leave it on the burner, stiring occasionally until heated through and somewhat cooked (this is good
for veg texture fans). 20 minutes max, less for crunchier.

Or you can our boiling water and coconut milk over it all in a french press, wait 5 minutes and give it
a few pumps, then serve. The veg will be par cooked, which is goode enough!

And of course this fabulous fashion, food and photography cook book
which includes comedy, commentary, quotes and playlists,
photography by Vice Cooler and Dalton Blanco,
contributions from Jesse Luscious, Eric Ingrate, Monica Sklar,
Ilsa Hess (the Nacheez Lady!), Joe Biel, Zack Carlson, Stiff Leggings,
and so much more!
Is available here:

And it looks amazing...see...

Recipe from Our Chocolate Book!

The chocolate cookbook by Matt Ruscigno and myself is quite good and the recipes are fabulous!
I have to say, you should buy it
Available here...
among other places.

Here's a recipe from it to warm you up as it (hopefully) begins to get chilly out there.
A nice, robust CACAO MISO SOUP!!

5 C. mushroom or vegetable broth
1/3 to 1/2 C. raw cacao powder (the red color this adds is pretty luxurious)
1 tsp. minced red chili
1 tsp. grated ginger
1 minced garlic clove
1/4 C. miso paste (red is great, use more or less as desired)
8 oz. firm tofu, cut into small cubes
1/2 C. sliced scallions
1 or 2 tsp. agave or other coconut sugar (if you like)
lemon wedges

Bring the broth, cacao powder, chile, ginger and garlic to a simmer in a large pot.
Cook for 10 minutes, stirring occasionally. Stir in the miso, combining well.
Add tofu and scallions and simmer for 3-4 more minutes. Add sweeteneer if you are using it.
Remove from heat. Serve with lemon.