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RECIPE: Creamy Avocado & Pepper Potato Salad

3rd Sep 12 (Mon) Leave a comment

A perfect adaptation for a barbecue side-dish this Labor Day…

Creamy Avocado and
.

Pepper Potato Salad

Ingredients:
serves 8+

Adapted from Isa Chandra Moskowitz’s Vegan Brunch

  • 2 lbs fingerling potatoes, cut into 3/4 inch chunks
  • 1-2 peppers, diced (jalapeno, anaheim, etc)
  • 1 small red onion, diced small
  • 1 Tbl olive oil
    —-
  • 3 ripe avocados
  • 2 Tbl lime juice
  • 1/2 tsp salt
    —-
  • 1 plum tomato, chopped
  • 1 smallish cucumber, diced very small
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Scallions for garnish (optional)

Steps:

  1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
  2. Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
  3. Once potatoes have cooled, prepare the dressing. Split the avocados in half, remove the seeds and scoop into food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato, peppers and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
  4. Put the potatoes, peppers, and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if desired.

Prep time: 15 minutes (active) / 1 hour (total)… serve soon!

This recipe is easy to make and it combines both guacamole and potato salad. Yum!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornRimbaud

The GREAT Holiday Recipe Collection

22nd Nov 11 (Tue) Leave a comment

Re-runs are on TV.  Re-runs are on this blog… it’s a “slow news day” as it were, and since Thanksgiving is coming up, why not create a “best of” recipes blog?  It’ll be your one stop shop!

An all vegetarian, mostly vegan recipes list for your holiday get-togethers.  Great for Thanksgiving, Diwali, Hanukkah‎, Kwanzaa‎, Festivus, Eid ul-Fitr عيد الفطر, Christmas, or the also popular Xmas…

Here are some of my favorite recipe creations (dreamt up here)…

  • S’mores Pouches – super fun, not too difficult, I’m really proud of this creation…
  • Chantrelle & Gruyere Quiche – I also made it with a Cheetos crust, but don’t feel as if you have to follow suit…
  • Jalapeno Brie Poppers – Great served with a blueberry compote!
  • Taco Scones – How could something so easy and so delicious never have been conceived of before?  These are flippin’ brilliant (and versatile for substitutions).  Have some salsa, guacamole or sour cream on hand for dippin’…
  • Savory Feta & Kalamata Pound Cake – I took an olive oil poundcake recipe and “Greek’d” it up.  It’s a fave!
  • Peanut Butter & Jelly Cocktail paired with…
    Grilled Mac & Cheese Sandwiches
    – This was one of my favorite, unique recipes.  It took some time to test (oh no, I have to taste test vodka again!?).  The pairing with the grilled mac & cheese sandwiches worked really well.  The peanut vodka is too late to start for Thanksgiving, but I’d recommend trying it!

Here are some classics… they’d go great for your holiday noshing…

Desserts

Back to the normal music blogging shortly… have a great Thanksgiving holiday!

~Dan – np: Peter MulveyLetters From A Flying Machine

RECIPE: Blueberry Muffin Bread Pudding

15th Nov 11 (Tue) 4 comments

A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.”  We were to pick a cartoon and design a dish that represented it in some manner.  I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs.  I used blueberries and one lone strawberry (aka “Papa Smurf“)…

Blueberry Muffin Bread Pudding


Makes 10-12 servings

Ingredients:

  • 10 blueberry muffins (your favorite recipe or box mix)
  • 1 cup fresh or thawed frozen blueberries
  • 2 cups soy/rice/almond milk
  • 1/2 cup sugar
  • 4 eggs or vegan egg replacer
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • optional: whipped cream and fresh berries

Steps:

  1. Crumble ½ of the muffins into a buttered baking dish.
  2. Add 1 cup blueberries in a layer.
  3. Crumble remaining ½ of the muffins over the top.
  4. Beat together milk, eggs, sugar, cinnamon and vanilla.
  5. Pour mixture over crumbled muffins.
  6. Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
  7. Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Chali 2Na – Fish Outta Water


RECIPE: Easy Pumpkin Cheesecake

5th Nov 11 (Sat) 2 comments

A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

Makes 6-8 servings

Ingredients:

  • 2 (8 ounce) cream cheese containers
    there are good vegan options, like Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
  • 1 graham cracker crust – prepared or homemade
  • optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese until soft. Add in sugar, and continue mixing.
  3. Add in pumpkin and pumpkin pie spice.
  4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
  5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David GoodrichNine Days Wonder


RECIPE: Pumpkin Vodka Cocktail (repost)

4th Nov 11 (Fri) 2 comments

Since Thanksgiving is coming up soon… this weekend, you should start infusing some pumpkin vodka.  Seriously, it’s easy… and yummy!  Here’s my old post for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!

~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious. If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

RECIPE: Pumpkin Cinnamon Rolls

10th Oct 11 (Mon) 1 comment

For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

Makes 12 servings

Ingredients:

Dough~

  • 1 package dry yeast (about 2 1/4 tsp)
  • 1/4 cup warm water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup soy, rice, or almond milk
  • 1/4 cup margarine, melted
  • 1 Tbl granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup all-purpose flour
  • 1 Tbl vegetable oil

Filling~

  • 3 Tbl granulated sugar
  • 3 Tbl brown sugar
  • 2 Tbl all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 Tbl chilled margarine, cut into small pieces

Glaze~

  • 3/4 cup sifted powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
  2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  4. Punch the dough down; cover and let rest for 5 minutes.
  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – ToolÆnima


Vegan Black Metal Chef #2 – All-Star Medley

7th Jun 11 (Tue) Leave a comment

If you came here for the U2 Seattle review, GO HERE.

New today, the second episode of Vegan Black Metal Chef… making an “all-star redneck medley”… three recipes:

  • mashed potatoes, corn & baked beans
  • brussels sprouts, mushrooms, and red pepper sauteed in truffle oil, and
  • vegetable pasta upon the throne of the apocalypse

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Did you miss VBMC episode 1: Pad Thai?

~Dan – np: Remy ZeroVilla Elaine

RECIPE: Taco Scones

31st May 11 (Tue) 5 comments

I had been thinking of making this for a while.  I had never seen “taco scones.”  I quick search on google & food.com‘s recipes came up with nothing outside of something called a Navajo Scone, which looked like taco stuff on navajo bread.  Mexican scones came up, but were usually chocolate/cinnamon or apple-somethings.  Anyway, I’m considering this a fairly novel concept, but I don’t know why.  They’re super easy, all of the ingredients are pretty basic, and it’s a classic combination of flavors.  For a Memorial Day / birthday party, I made…

Taco Scones

photo by emobiephotography

Makes 8-12 large scones

Ingredients:

  • 3 cups all-purpose unbleached flour
  • 1 Tbl baking powder
  • 1 tsp salt
  • ½ Tbl black pepper
  • 1 Tbl taco seasoning (plus add’l to top sconesI buy in the bulk section)
  • 1 stick chilled unsalted butter (or Earth Balance, etc), cut into cubes
    freeze butter for 15 minutes for “chilled” butter
  • 1 ½ cups grated medium/sharp cheddar cheese (or vegan substitute)
  • 1 red bell pepper, diced small
  • 2 jalapeno peppers, diced small
  • 1 small can of sliced olives
  • 1 lb soy crumbles, warmed & sautéed with taco seasoning
  • ¾ to 1 cups buttermilk (or soy creamer / coconut milk / vegan buttermilk)
  • ¼ to ½ cup cheddar cheese to top scones (or vegan substitute)
  • 1 large egg for top glaze (optional)
  • 2 tsp water for top glaze (optional)
  • salsa, sour cream, guacamole (for dipping)

Preheat oven to 400°

Steps:

  1. Using a mixer fitted with a paddle attachment (or do by hand), combine flour, baking powder, salt, black pepper & taco seasoning in a large bowl on low speed.
  2. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
  3. Add 1 ½ cups grated cheese and mix just until blended.
  4. Add peppers, soy crumbles, olives and 3/4 cup buttermilk to flour and cheese mixture.  Mix by hand just until all ingredients are incorporated.  If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.  Stir as lightly and as little as possible to ensure a lighter-textured scone.
  5. Remove dough from bowl and place it on a lightly floured flat surface.  Pat dough into a ball.  Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick.  Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
  6. Whisk egg and water in a small mixing bowl to combine.  Brush each wedge with egg wash.  Top with taco seasoning and the remaining ¼ to ½ cup cheddar cheese.
  7. Place scones on a lined baking sheet and bake for 18 to 22 minutes or until golden brown and no longer sticky in the middle.  Serve warm with salsa, sour cream and/or guacamole for dipping.

This will definitely be a repeat recipe!  Taco scones, “Mexiscones,” or whatever you want to call them – these savory scones are delicious.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanStrange Negotiations

Vegan Black Metal Chef #1 – Pad Thai

13th May 11 (Fri) 3 comments

This was uploaded 4 days ago, and I thought it fitting to post for Friday the 13th.  Behold, the first episode of Vegan Black Metal Chef… making vegan pad thai!

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~Dan – np: PoundhoundMassive Grooves from the Electric Church of Psychofunkadelic Grungelism Rock Music

RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches

24th Jan 11 (Mon) 1 comment

For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS.  I wanted to make something that was a kids’ staple food item, but with an adult twist.  So, I went for…

Peanut Butter & Jelly Cocktail

750mL batch

Ingredients:

  • 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
  • 1 cup of peanuts, unsalted
  • up to 375 mL raspberry liqueur (Chambord, etc)
  • air-tight jar

Steps: super easy

  1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
  2. Strain vodka (remove peanuts).  You’ll end up with slightly less than 750mL.  I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%).  Sidenote: don’t eat the spent peanuts… they’re icky…
  3. The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur.  Serve chilled or on the rocks.  Since it’s all booze… a small pour is usually enough.
    Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches

makes 4 large sandwiches

Ingredients:

  • 1-2 cups dried pasta (macaroni, rotini, etc)
  • boiling water
  • 1 Tbl butter (or vegan substitute)
  • 1/4 cup almond milk (soy, rice or cow milk also fine)
  • 2 cups grated cheese (mix it up, be creative with flavors)
    you could also try vegan cheese… not sure on meltability
  • 8 slices of bread, buttered on one side

Steps:

  1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
  2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
  3. Butter side down, add bread to grill or pan.  Add about 1/4 to 1/2 cup of cheesy pasta.  Add second piece of bread, butter side up.
  4. Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that.  I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
  5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth TigerAcoustic Sessions

RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Avocado Fries

26th Dec 10 (Sun) 2 comments

Another nummy from last night’s Christmas potluck dinner…

Avocado Fries

Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook

appetizer, serves about 6

Ingredients:

  • oil for frying
  • 1/4 cup flour
  • 1/4 teaspoon salt, plus more to taste
  • 2 eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
    note: the # of avocados could vary a lot.  if in doubt, make extra batter/breading just in case.

Steps:

  1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
  2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
  3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch.  That seemed to work out a-OK.  If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe.  I imagine tempura batter would also work.

For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them.  With that being said, they’d be best served immediately.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Festivus!

~Dan – np: Over the RhineDarkest Night of the Year

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too

RECIPE: Vegan Biscuits & Gravy (from Sept 2008)

24th Nov 10 (Wed) Leave a comment

Hint… this mushroom gravy also works great for a vegan option over top of Thanksgiving stuffing and mashed potatoes. That’s what I’m doing for tomorrow’s festivities. Yum!

~Dan

RECIPE: Vegan Biscuits & Gravy Vegan Biscuits & Gravy I made some vegan biscuits and gravy for Veggie Supper Club last night.  Our theme was “Breakfast for Dinner.”  We also brought a vegan version of Amish Baked Oatmeal (with fresh blackberries from our backyard) and sparkling white wine, OJ & grenadine for breakfast cocktails. :)  If you stumbled in here from… Read More

via mainly music meanderings

RECIPE: Framboise Cranberry Relish

24th Nov 10 (Wed) 2 comments

Framboise Cranberry Relish

This recipe is modified from Lisa Morrison’s recipe for “Cranbeer-y Relish” that appears in The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition by Diane Morgan.

Judging by the cover, the book doesn’t look too vegetarian/vegan friendly, but this Relish recipe is definitely a gem and super easy.  Note: my modification is the addition of blueberries and a pinch of salt.

makes about 2 1/4 cups

Ingredients:

  • 12 ounce bottle Lindemans’ Framboise Lambic beer (or other suitable fruity lambic)
  • 10-12 ounce package fresh or frozen cranberries
  • 1/4 cup fresh or frozen blueberries
  • 1/4 cup finely diced crystallized (candied) ginger
  • 1/4 cup sugar
  • pinch of salt

Steps:

  1. In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
  2. Add the cranberries, blueberries, ginger, sugar, and salt.  Adjust the heat so the mixture simmers and stir to dissolve the sugar.
  3. Cook, stirring occasionally, until most of the cranberries & blueberries have popped open, about 10-15 minutes. You can assist the fruit by pushing against them and the side of the saucepan with a spoon.
  4. Remove from the heat and cool to room temperature.
  5. Refrigerate in a covered jar or container until ready to serve. The relish can be made up to 10 days in advance.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi and Alex’s raw vegan pies at THIS LINK.

~Dan – np: Omer KleinRockets on the Balcony 

RECIPE: Pumpkin Vodka Cocktail (via last November)

7th Nov 10 (Sun) 1 comment

Since Thanksgiving is coming up soon… and there’s still some time to infuse some vodka – here’s my post last year for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!
~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious.  If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

via mainly music meanderings

RECIPE: Raw Vegan Pies

18th Jul 10 (Sun) 2 comments

Raw Strawberry
& Apple Pies

For this month’s Vegetarian Supper Club in Eugene, Oregon, the theme is “RAW Talent“… all food needs to be raw, and then we’re having an unrelated talent show afterward.  I had always wanted to try something from Jónsi & Alex‘s raw cookbook that came as part of their Riceboy Sleeps debut album; so I decided to make two pies from it for this month’s VSC.  I modified the recipes slightly, but they are still quite true to the original.  For more info on Jónsi & Alex, check out after the recipes… on to the food!

Raw Strawberry Pie
makes one pie

Crust

  • 1 cup almonds
  • 1 cup coconut
  • 1 cup dates & 2 Tbl coconut oil (note: oil is solid at room temperature)
  • pinch of salt

Blend items separately and one at a time using a blender or food processor.  Add into separate bowl and kneed with hands.  Scoop into pre-greased pie pan/tin and with hands form into a pie crust.  If the dough is still too dry, you can a little bit of water (1 oz or so).

Note: if allergic to almonds (or pecans below), other nuts can be substituted.  I’ve used Brazil nuts, hazelnuts, macadamia, cashews, et cetera for raw pie crusts.  Measurements are probably the same for substitute nuts, but do some research if you’re worried.

Filling

  • 2 cups coconut
  • 4 cups frozen strawberries (original recipe was 2 cups)
  • 1/2 cup agave nectar
  • 2 Tbl coconut oil
  • pinch of salt
  • also: extra strawberries and coconut for top

Combined all items in blender or food processor and blend until smooth.  Add into pie crust.  Top with extra strawberries and coconut.  Let the pie refrigerate for at least 2 hours (I fridged it overnight).

Here is a video of Jónsi & Alex making it…

And here’s a close-up of my final version…

Next up… pie #2…

Raw Apple Pie (aka Arkansas Apple Pie)
makes one pie

Crust

  • 1 cup coconut
  • 1 cup pecans
  • 1 cup dates
  • 1 tsp ground cinnamon
  • 2 pinches of salt
  • 2 Tbl almond butter
  • also: 4 Tbl almond butter for layering

Blend items separately and one at a time using a blender or food processor.  Add into separate bowl and kneed with hands.  Scoop into pre-greased pie pan/tin and with hands form into a pie crust.  If the dough is still too dry, you can a little bit of water (1 oz or so).  Then spread another layer of almond butter (4 Tbl) over the pie crust.

Filling

  • 4-5 apples (total)
  • 1 cup dates
  • 2 Tbl agave nectar
  • 2 Tbl cinnamon
  • also: extra almond butter or cinnamon for top

Combined half of apples (2 to 2.5 apples) with 1 cup dates and 2 Tbl agave nectar in blender or food processor and blend until smooth.  Add into pie crust.  Cut other half of apples into large chunks and put into pie crust.  Top with extra almond butter or cinnamon.  Serve now or later.

Now the promised extra info about Jónsi & Alex.  Jónsi Birgisson is the lead singer of the Icelandic post-rock band Sigur Rós.  Within the past year, he released an ambient record with his partner Alex Somers – called Riceboys Sleeps – and his debut solo album, Go.  It’s all quite gorgeous stuff.  Click below for some of my favorites of their albums, and a review of Jónsi’s recent Portland show (April 2010):

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake at THIS LINK.

If you’re only here for the music… well, stay tuned. Concerts from Antibalas, Bill Mallonee, and Toad the Wet Sprocket coming up by the end of the month.

~Dan – np: AntibalasSecurity

RECIPE: Raw Cheesecake with Blueberry Topping

21st Feb 10 (Sun) 4 comments

Raw Cheesecake
with Blueberry Topping


(photo by koko)

For this month’s Vegetarian Supper Club in Eugene, Oregon, we had a challenge.  One of the members has a ton of allergies, and we thought it would be a fun challenge to make only dishes that she can eat.  Her allergies range from soy to dairy to some nuts to citrus to mushroom to eggplant to potatoes and much more… and, yeah, this is a vegetarian supper club.

So, what to make?  Well, every time I thought of something, there was always one thing in the recipe that she couldn’t do.  Until… we came across a raw cheesecake recipe…

Raw Vegan Cheesecake
makes one cheesecake

  • 2 cups macadamia nuts
  • ½ cup pitted medjool dates
  • ¼ cup dried coconut (I used unsweetened)
  • 1½ cups cashews
  • 6 Tbl coconut oil (melted to a liquid)
  • ¼ cup raw agave nectar
  • Seeds from 1 vanilla bean
  • ¼ cup lime juice (or replace with other liquid)

Place macadamia nuts and cashews in two separate bowls. Cover each with cold water and soak for 4 hours. Rinse, drain, set aside.

Pulse the macadamia nuts and dates in the food processor to a sticky, crumb-like consistency. Sprinkle dried coconut on the bottom of an 8” pie plate. Press macadamia nut mixture onto it, to form a crust.

Place cashews, agave nectar, coconut oil, 6 tbs water, and lime juice in the food processor. Scrape seeds from vanilla bean into the food processor. Puree until smooth and then pour onto crust. Freeze 1 to 2 hours, or until firm. Slice while frozen, but defrost on counter or in the fridge. Top with berries and enjoy!

NOTE: The innards came about ½ inch from the top of the shell.  If you want solely a cheesecake without a fruit or other topping, I’d recommend upping all of the inside ingredients by about 33% (i.e.- 2 cups cashews as the base, pull out your algebra skillz for the rest).

Blueberry Sauce
makes 1½ to 2 cups

  • 2 cups blueberries
  • 1 cup water
  • ½ cup sugar
  • ¼ tsp salt
  • 2 Tbl cornstarch
  • 4 Tbl water
  • 1 Tbl butter substitute (I used coconut oil due to my friend’s allergies)

Combine the blueberries, water, sugar, and salt in a medium saucepan. Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a potato masher. Mix the cornstarch into water. With the blueberries still simmering, slowly stir in the cornstarch mixture. Continue to stir for at least two minutes. Remove from heat and stir in butter.

This topping will likely work with other fruit besides blueberries – such as strawberries, raspberries, yourmomberries, et cetera…

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, and cute olive penguins at THIS LINK.

If you’re only here for the music… well, stay tuned.  I have five concerts coming up this week.  Yep, you read that correctly.  Five.

~Dan – np: Medeski Martin & WoodRadiolarians III

RECIPE: Cute Olive Penguins

10th Jan 10 (Sun) 20 comments

Cute Olive Penguins

(click for larger)

I made these olive penguins (with my wife’s help) for this evening’s Vegetarian Supper Club in Eugene, OR, as a fun appetizer when people came in.  Hopefully they’ll be a hit!  They were really fun to make.

Ingredients:
makes as many as desired

  • medium black olives (the head)
  • large black olives (the body)
  • cream cheese or vegan cream cheese spread (for the stomach)
  • narrow carrots, cut into small rounds (feet) with notch (for beak)

Steps:

  1. Cut carrots approximately 1/8 inch (3mm) thick… this will become the feet and beaks (just shy of 1/4 of the carrot slice is beak-size).
  2. Cut large olives down one side (length-wise) and then fill with a small amount of cream cheese.
  3. Assemble penguins with a toothpick like shown in the picture at the top of the page.
  4. Get crazy and start a penguin war with extra toothpicks and ketchup for penguin blood.
  5. OK, step 4 may be optional.  Your call…
  6. Enjoy!

(click for larger)

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, and creamy vegan chocolate pudding at THIS LINK.

~Dan – np: Green DayNimrod

RECIPE: Creamy Vegan Chocolate Pudding

10th Jan 10 (Sun) 3 comments

Vegan Chocolate Pudding

(photo courtesy of foodgawker)

This weekend will be a double-whammy recipe post (cute olive penguins this evening).  Yesterday I made homemade vegan chocolate pudding for today’s Vegetarian Supper Club in Eugene, OR.  It wasn’t too hard… and my taste test last night was delicious.  It is adapted from the January 2007 issue of Vegetarian Times. (They also used instant decaf coffee as an ingredient).

Ingredients:
makes four 6 oz. servings

  • 2 cups plain soy milk/rice milk/coconut milk, divided
  • 2 Tbl cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegan semisweet chocolate chips (or regular chocolate chips if not strictly vegan)
  • 3 Tbl sugar
  • pinch ground nutmeg
  • 1 tsp vanilla extract

Steps:

  1. Whisk together 1/2 cup soymilk and cornstarch in a small bowl.  Set aside.
  2. Combine remaining 1.5 cups soymilk, cocoa, chocolate chips, sugar, and nutmeg into a large saucepan.  Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 10 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Divide pudding among 4 custard cups and chill well before serving.
  6. Enjoy!

*NOTE: If you double the recipe (or quadruple, like I did), you need to heat it longer… it took mine about 40 minutes instead of the above prescribed 10 minutes… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Info for the dieters… each serving is approximately 150 calories, 5 grams of protein, 5 grams fat, and 25 grams carbs.  I kept my version to 5 ingredients (for a challenge imposed by the dinner theme) and used sweetened dark chocolate chips and didn’t add the extra sugar, not much different outcome in flavor or consistency.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, and pumpkin-infused vodka cocktail at THIS LINK.

~Dan – np: David GouldAdonai in Dub

RECIPE: Pumpkin Vodka Cocktail

26th Nov 09 (Thu) 2 comments

Pumpkin-Infused Vodka Cocktail

While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious.  If you’re on the look-out for last minute recipes for Thanksgiving, check out Alisa’s great thanksgiving link page.

This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly and directions expanded upon – plus, who only infuses a 375mL of vodka?). :)

Vodka Ingredients:

  • 750 mL of regular vodka (don’t buy cheap, but don’t buy expensive… mine was in the $15-20 range)
  • 1 cup of roasted pumpkin
  • 1/4 tsp ground nutmeg
  • 2 Tbl real maple syrup

Vodka Steps:

  1. Roast the pumpkin fresh, don’t do canned – that’s gross.  For how to roast a pumpkin, check out this blog (it’s easy).
  2. After the pumpkin has cooled off a little bit, combine all ingredients in an air-tight container.
  3. Place in a cool place for 1 week.  My garage in the middle of November was cool enough.
  4. Strain the infusion.  I used a metal strainer for pass #1 and then a cheese cloth for pass #2.

Cocktail Ingredients:
makes 6 drinks

  • 1.5 cups pumpkin-infused vodka (from above)
  • 1.5 cups creamer (soy or otherwise)
  • 6 Tbl real maple syrup
  • 1/2 tsp vanilla extract or imitation flavoring
  • fresh grated nutmeg (or ground nutmeg if fresh grated is not available)
  • for rim: agave nectar & toasted ground almonds

Cocktail Steps:

  1. Combine first four ingredients in a cocktail shaker with ice.  Shake.
  2. Rim each martini glass with agave nectar and toasted almonds.
  3. Pour mixture in the glasses and top for nutmeg.
  4. Enjoy!

For the calorie counters in the group… the cocktail is about 260 calories, 4g of fat, 21g of carbs, and minimal protein.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, and vegetarian s’mores pouches at THIS LINK.

~Dan – np: Symphony of ScienceA Glorious Dawn featuring Carl Sagan and Stephen Hawking

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