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RECIPE: Creamy Avocado & Pepper Potato Salad
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:
- 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.
- Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
- 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.
- 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 Zorn – Rimbaud
The GREAT Holiday Recipe Collection
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…
- Mushroom Dumpling Stew – brilliant for the cold rainy fall!
- Vegan Biscuits & Mushroom Gravy – I could eat this year ’round, any meal!
- Framboise Cranberry Relish – Easy, but almost a waste of beer. Delightful – no lie!
- Cute Olive Penguins – I wish I had thought of this… I did make ’em though… super cute…
- Easy Pumpkin Cheesecake – super easy, and pretty quick (outside of the chill time).
- Pumpkin-infused Vodka Cocktail – A little too late to start for this year, but outside of time letting it sit, it’s pretty easy.
- Pumpkin Cinnamon Rolls – Very time consuming, but oh-so-delicious!
- Bleu Cheese Buttermilk Biscuits – Sort of my own creation, but enough of a staple to include down here. I took a biscuit recipe and added about a cup of bleu cheese to the dough. I’m making these again for Thanksgiving 2011…
- Avocado Fries – I heard about these from Punchy, bassist from one of my favorite bands. They’re super decadent. The avocado fries are, too.
Desserts…
- Vegan Chocolate Pudding – I couldn’t believe how smooth & rich it was…
- Spiced Biscotti – with or without fruit – a really flexible recipe.
- Blueberry Muffin Bread Pudding – I don’t really like bread pudding. But I looooove blueberry muffins.
Raw Vegan Pies – apple & strawberry pies from Jónsi & Alex’s raw cookbook. The crusts are the big takeaway here… super awesome raw pie crusts!- Raw Vegan Blueberry Cheesecake – The secret ingredient is elementary school kids’ hopes & dreams. Tastes as expected… awesome!
- Carl Sagan’s Simple Apple Pie – you must first create the universe…
Back to the normal music blogging shortly… have a great Thanksgiving holiday!
~Dan – np: Peter Mulvey – Letters From A Flying Machine
RECIPE: Blueberry Muffin Bread Pudding
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:
- Crumble ½ of the muffins into a buttered baking dish.
- Add 1 cup blueberries in a layer.
- Crumble remaining ½ of the muffins over the top.
- Beat together milk, eggs, sugar, cinnamon and vanilla.
- Pour mixture over crumbled muffins.
- Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
- 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
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
- Preheat oven to 350 degrees F.
- Beat cream cheese until soft. Add in sugar, and continue mixing.
- Add in pumpkin and pumpkin pie spice.
- Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
- 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 Goodrich – Nine Days Wonder
RECIPE: Pumpkin Vodka Cocktail (repost)
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 Cinnamon Rolls
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
- 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.
- 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.
- 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.
- Punch the dough down; cover and let rest for 5 minutes.
- Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
- 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.
- Preheat oven to 375°.
- Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- 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 – Tool – Ænima
Vegan Black Metal Chef #2 – All-Star Medley
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 Zero – Villa Elaine 
RECIPE: Taco Scones
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 scones – I 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:
- 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.
- 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.
- Add 1 ½ cups grated cheese and mix just until blended.
- 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.
- 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.
- 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.
- 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 Bazan – Strange Negotiations
Vegan Black Metal Chef #1 – Pad Thai
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: Poundhound – Massive Grooves from the Electric Church of Psychofunkadelic Grungelism Rock Music
RECIPE: Bleu Cheese Buttermilk Biscuits
I’m late on posting this… too busy at work. For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable. I opted for…
Bleu Cheese Buttermilk Biscuits
(click for larger)
makes about 8 biscuits
Ingredients:
- 2 1/2 cups unbleached all purpose flour
- 2 tsp baking powder
- 3/4 tsp coarse salt
- 1/2 tsp baking soda
- 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
- 1 cup crumbled bleu cheese
(you could possibly find a vegan blue cheese variety, but that might be tough) - 1 Tbl chopped fresh rosemary
- 1 Tbl chopped fresh thyme
- 1 cup buttermilk (for vegan… see comments section)
- 1 Tbl milk/soy milk/rice milk/etc
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Whisk first 4 ingredients in medium bowl to blend.
- Add shortening. using fingertips, rub in until coarse crumbs form.
- Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
- Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
- Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
- Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper. The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
- Bake biscuits until golden, about 20 minutes.
- Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.
(click for larger)
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 Bazan – Live at Electrical Audio
RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches
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
- Add peanuts and vodka in an air-tight jar. Place in cool, dark place for 1-2 weeks.
- 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…
- 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:
- Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
- Add butter, milk, and cheese. Stir until pasta is equally covered in cheesiness.
- 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.
- 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.
- 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 Tiger – Acoustic Sessions
RECIPE: “Go Ducks” Guacamole
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:
- Cut up onion, pepper & garlic. Saute in 1-2 Tbl of oil until soft, slightly browned. Add taco seasoning, stir.
- Cut up avocados, add to large mixing bowl. Mash avocados with a fork or large wooden spoon.
- 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: Reptet – Chicken or Beef?
RECIPE: Avocado Fries
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:
- Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
- 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.
- 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 Rhine – Darkest Night of the Year
merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too
RECIPE: Vegan Biscuits & Gravy (from Sept 2008)
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: Framboise Cranberry Relish
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:
- In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
- Add the cranberries, blueberries, ginger, sugar, and salt. Adjust the heat so the mixture simmers and stir to dissolve the sugar.
- 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.
- Remove from the heat and cool to room temperature.
- 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 Klein – Rockets on the Balcony
RECIPE: Pumpkin Vodka Cocktail (via last November)
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: Raw Vegan Pies
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.
RECIPE: Raw Cheesecake with Blueberry Topping
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.
RECIPE: Creamy Vegan Chocolate Pudding
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:
- Whisk together 1/2 cup soymilk and cornstarch in a small bowl. Set aside.
- 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.
- Whisk in cornstarch mixture and cook for 10 minutes over medium-low heat or until pudding thickens* and begins to boil.
- Remove from heat and stir in vanilla.
- Divide pudding among 4 custard cups and chill well before serving.
- 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 Gould – Adonai in Dub
RECIPE: Coconut Rum Grilled Pineapple
On Sunday, we hosted July’s Veggie Supper Club in Eugene and set the theme to a BBQ. I made amazing bbq sauce’d tofu & tempeh, brie/craisin/pistachio quesodillas, and the shockingly easy coconut-rum soaked grilled pineapple…
pina colada on a stick
Coconut-rum Grilled Pineapple
serves 4
Ingredients:
- 1 pineapple, cored and sliced
- 1/2 cup coconut rum
- 1/2 cup dark brown sugar
- 1 Tbl lime juice
- also needed: grill or cast iron pan
- also needed: wooden or metal skewers
Directions:
- Cut pineapple into long slices.
- Mix rum, sugar and lime juice together, slightly warming (60-90 seconds in microwave) to allow sugar to dissolve.
- Soak in mixture for 1 to 4 hours.
- Skewer up and put on grill. Rotate and cook all sides. Enjoy!
We are totally making these again. Soooo easy, and sooo delicious… it’s like a piña colada on a stick.
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, and fruit spring rolls at THIS LINK.
~Dan – np: John Zorn – O’o [with the Dreamers, Electric Masada, The Gift crew of musicians]
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