30) Fusion Challenge!
In Kittee Bern’s awesome Papa Tofu zine there’s a recipe called Bakela Dinich W’et or soy curls and potatoes in a spicy gravy. I had bought a bag of soy curls from Food Fight last year when I was in Portland for the HPLFF. I also opened her latest cookbook Teff Love and made Quick Teff Crepes. Teff Love is a book I want to work through from start to finish. Everything I’ve made so far are total winners.
In Papa Tofu she suggests adding avocado. I threw on some cherry tomatoes and ate this folded like a taco. I don’t know if this really counts as fusion: Ethiopian+ sort of Mexican?
Huh, I guess it’s the end. The prompts encouraged me to post more than I did last year and try out heaps of recipes from my cookbook shelves. Given that I hadn’t prepared anything all summer long -save for overnight oats- thanks to Kate & Jason’s kitchen magic, MoFo really mustered back my cooking strength.
It’s been fun. I’m on route to a vegan/horror holiday -vegan and horror not vegan horrors, that wouldn’t be a holiday unless it was a Dead Kennedy’s song.Thanks to all the other MoFo’s who stopped by and said ‘Hi’, it was a real pleasure. I hope to see you next year. Take care and DSV – don’t stop at vegan.
29) What would you bring on a vegan road trip?
I happen to be getting on a bus tomorrow bound for the city. I pack light. I’ll have coffee and soaked oats before heading out. The first leg of the trip is eight hours and gratefully my brother filled my ipod with music for the road. I can or can’t read on the bus depending on motion sickness, sometimes staring out the window is the best I can do. Fortunately, it’s a gorgeous mountainous route.
I’m packing one of Hedy’s leaf wrapped multi-grain zongzis, a honeycrisp apple, a handful of dates and a handful of sunflower and pumpkin seeds. I always have lip balm on me otherwise I’ll go crazy. A bottle of water. Sometimes I’ll bring packaged bars but I wanted a bar with loads of chia seeds in it. I made the Out-the-door Power Chia Seed Doughnuts from Oh She Glows. I don’t have a doughnut pan so I baked them in a glass dish. I used date syrup Jesse brought back from Abu Dhabi instead of maple syrup.
I’ll use half the amount of syrup next time, they ended up too sweet but the mass amounts of chia seeds will keep my system happy. Now I just need to pack.
28) Taco VS Burritos. Where do you stand on this important issue?
I love both but taco offers more feasting for the eyes where as burrito, depending on the circumstance is more convenient. With blue corn on the brain since the ‘Something blue’ prompt I eventually found a bag of blue cornmeal -though not masa- I mixed it with boiled water and flour. It was a bit stiff but held together for the most part. Tempeh, sweet potato, red pepper, avocado, fresh corn, kale, radish, lemon and sea salt.
The winter my fellow vegan friend Mathew was cooking solo on the farm he had just gotten back from Mexico with a bag full of peppers & spices and was raving about all the tacos he ate. He said eating tacos everyday felt akin to what he imagines enlightenment would be like. I said I could easily eat tacos everyday. He asked if I wanted to join him on the ‘Taco Diet to Enlightenment’? I shook his hand and said ‘Yes!”
Six weeks of tacos lunch and dinner. He made fresh tortillas with a press he bought in Mexico. It was a deep, snowy winter show and some days I would just want hot soup but hot soup is not taco. While the rest of the company warmed their faces over a steaming bowl, I warmed mine over a fresh plate. If I couldn’t finish dinner, I finished it for breakfast. Each meal was a variation and I never grew tired of the medium. By the end of the run I did feel that sense of calm and peace with the world that Matt described. He went on to open two successful taquerias in the city.
27) Favorite herb or spice.
Shiso! One of my favorite herbs. I’ve only had it at the Japanese restaurant in town. When I asked the owner what it was we shuttled back and forth through the language barrier. Eventually she said ‘it’s like Japanese basil’ and from that I was able to google search it and see if I could grow my own. A project I never got around to but thankfully Lisa had a pot bursting with it a month back and sent me home with a hand full of shiso also called perilla or beefsteak.
It’s considered part of the mint family but the flavor profile can range from citrus to basil. It is definitely unique and hard to define but the first time I tasted it I loved it. I hear it’s similar to cilantro in that people either recoil or relish it. This bushel went into salads and wraps. Some people chop it on to pasta or make pesto from it. It gets used in onigiri. The red leaf shiso is what give umeboshi plums their hue. I sometimes just tore off a leaf for the taste. It’s like a palate cleanser maybe because of it’s alleged antibacterial properties. Growing my own shiso is a must next season.
MoFo 26: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?
Tomato soup with bread is full bore comfort food for me. If it’s storming as all shit outside then I want warm feelings inside. I usually have a few jars of my sister’s preserved tomatoes in the pantry. Add onions, garlic, a yukon gold potato and sun dried tomato to make it richer. I also found a jar of roasted red peppers hidden in the back of the cupboard. In the freezer I had chia seed bread and blended up some cashews with lots of lemon juice, miso and nutritional yeast. Let it storm, I’m all good in here.