Saturday, February 14, 2009

Friday, February 13, 2009

Drunk broccoli

3 cloves garlic
1" pice ginger
2 T coconut oil
1 stalk broccoli
handful cashews

Heat oil in pan over medium low. Remove sprouts from garlic, slice and add to heated oil. Brown aprox. 3 minutes. Peel and slice ginger. Add to pan. Peel and slice broccoli stalk and chop broccoli crown into bite sized pieces. Add to pan with a splash of water. Meanwhile toast cashews in seperate pan. Add to broccoli just before at the point you like to eat your broccoli. Salt to taste.

Drunk broccoli? This is what I like to eat when I get home from stellar shows that I wasn't expecting. Uke of Space Corners is in town, haven't seen them in a very, very long time. Doric opened for them. I've been watching these kids in Doric since they were literally kids- 15, 16 years old. It's amazing to see what talent they've accrued. Eliot plays the drums with such force they had to get a concrete block to keep the bass drum from sliding across the room. They've got a sonic youth by way of white stripes feel to them. This is early sonic youth mind you, with all sorts of loudness. Alberta adds a softening presence to the duo. Rounding off the hard edges with her sweet voice and piano. They are good. Doric got me through 2 beers.

Uke of Space Corners. Wow. First off Dan and Amy have got more chemistry in their eyetooths than most people can muster up on the best day of their life. So good these two. Not to mention the absolute love of what they are doing. Completely brillz. Indefinably delicious, one of those rare treats like when you eat some weird foreign food for the first time and have no idea what it is but you most certainly want more.

So beer three and a definitely not sober walk home. To eat Drunk broccoli, which is very good and will make you wake up feeling delightful. Yum!

Wednesday, February 11, 2009

easy chole

1 medium onion
3 cloves garlic
1" piece ginger
2 T good curry powder
1 lg can diced tomato
1 lg can chickpeas, drained and rinsed
4 T olive oil
salt and pepper

Heat oil over med-low. Slice onion thinly, add to heated oil, saute til slightly brown and very limp- about 10 minutes. Remove green sprouts from garlic and slice thinly, add to pan. Cook aprox 3 minutes. Grate ginger add along with curry power- saute 1 min. Add chickpeas, stirring to cover with flavor mix. cook 30 seconds and add tomatoes. Simmer 20 minutes. Salt and pepper to taste. Serve over basmati rice.

What do I mean by good curry powder? Check the ingredients, there's lots of weird fillers like aluminum in some of the ones you get at the indian grocery. Of all the curry powders I've ever tried (including painstakingly making my own which I still do in the case of sambhar masala) by far my most favorite is the Balti style from penzey's spice. It includes coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf. It's not that expensive and really good. Shop around though, don't be afraid to experiment, if you find something better, tell me.

Tuesday, February 10, 2009

Collard Greens

1 bunch collard greens
1/8 c. goji berries
1/8 c. walnuts, chopped
1 T maple syrup
1 small onion
4 large cloves garlic
1/8 c. olive oil
salt and pepper to taste

Heat olive oil over medium-low heat. slice onion thinly. Add to oil. Cook until onions start to caramelize about 10 minutes. Remove green sprouts from garlic cloves and slice. Add to onions. cook about 3-5 minutes until garlic starts to brown. Add goji berries. Unzip collard greens from stems and chop leaves. Add to pan and cover. Add a couple T water. let wilt significantly- about 7 minutes, add more water if needed. Add maple syrup and chopped walnuts. salt and pepper to taste.

This is great with biscuits and creamy white lima beans, recipes and PICTURES! coming soon. This recipe blog thing is fun but coming along slow.

while eating your southern delights watch this amazing film called glory at sea. It's about half hour and stunningly, achingly beautiful.

Monday, February 9, 2009


Chai, vegan, authentic like in India complete with skin

2 c. water
1" piece ginger
2 c. almond milk
3 T coconut creme
1/4 c. sugar
2 T chai blend (I use Rishi, you can also make your own blend, recipe follows)

Bring water to a boil with ginger. Add chai blend, almond milk, coconut creme, and sugar. Turn heat down and bring to simmer. Let simmer aprox, 1 min. pour through strainer. voila.

Sit down, relax, and enjoy this delightful video on the beginning of the kali yuga.

chai tea blend

2 cups indian black tea (assam is a good choice)
4 T cardamom pods
3 T cloves
1 T whole black pepper
2 T dried ginger
1 T dried orange peel

mix well

Saturday, February 7, 2009

abhirami battar

So devoted to the goddess abhirami was this tamil saint that when on a new moon someone asked him what day it was he responded that it was a full moon, as he was absorbed in her radiant face.

The king asked again and when he responded the same they set to burn him alive if his prediction was untrue. The goddess was so pleased with his slokas (praise poems) that she appeared in the sky in all her radiance. Beautiful classic indian singing.

Friday, February 6, 2009

enough said.

but really. checkcheckcheck it out.

Wednesday, February 4, 2009

what is it about love?

That is so thoroughly psychedelic? That moment of intimacy and merging that is indefinable in time and space. Why does this continue to drive us? Scientists, to put it lamely, will conclude the Dopamine produced by particularly good sex overloads the system causing a brief lapse in normal conscious states, or some such oversimplification.

Yeah. Scientists say things like that.



Me on the more esoteric side of things will conclude. It's all in the breathing. The moment of the first delicious kiss, first you hear the others breath, and begin to try to equal, you absorb the same air. You become wrapped up from that first minute of closely staring in the others eyes with all that air that's already been in them (aproximately a 1/4 of a cubic foot a minute to be precise),
The other begins to become you.

Vegan Pho

I still remember the first time I finally admitted the vegetarian pho at my favorite pho joint was actually in a beef broth. It was the same time I found pork fat in my sprouts. Needless to say I spent a long time attempting to perfect this recipe. Is it exactly the same? Nope, It doesn't taste like dead animals. It's lighter and fluffier and many a little baby cow thanks you. Plus it's super duper awesome.

Vegan Pho

1 bulb, yes bulb garlic
1 bunch green onions
1 stalk broccoli equal amount cauliflower
1 can mock dock
rice noodles
3+ T palm oil

Bean sprouts, thai basil, jalapeno or thai dragon peppers

Remove the skin and inner green sprouty thing from the garlic. thinly slice. Heat the oil in a cast iron skillet over medium, add garlic. Chop green onions into 1-1/2 inch pieces add to garlic when garlic is very lightly browned (about 3-4 min). Saute aprox. 2 more min. Chop Broccoli and Cauliflower into bite sized bits. Drain and Rinse mock dock. Add mock dock to skillet saute aprox 3 min- add more oil if needed, I use a ton of oil. Add broccoli and cauliflower, cover.

MEanwhile, in a seperate pot Boil water and prepare rice noodles as per package instructions. When done drain and rinse to prevent the noodles from sticking together and continuing to cook. Set aside.

Boil more water in a the same pan and add the soup base to it. Salt to taste. (I am a giant salt addict, I will not give my recommendations) Seperate into as many bowls as wanted, add noodles. Serve with bean sprouts, thai basil and peppers. Yumbo.

Sunday, February 1, 2009

this lawn is your lawn

Roger Doiron created this video and I say hurray! Let's make our president have a garden, seriously there's few easier ways to practice ahimsa then to grow your own food, to walk downstairs or around the block and pick you own lettuce and cherry tomatoes for that dinner salad. I'm super excited about the prospects.

Lest we all forget this organic food movement has swiftly come to the forefront of the food industry in general, from a few tattered hippies in the 60s to Alice Waters lobbying in DC for the past several years. Why has this happened? I'll venture a guess. People didn't want poison in their food. Wild huh?

Pesticide use is ancient- people want to eat the food they grow, makes sense. It wasn't until the dawn of massive "scientific warfare" that "synthetic organic (in the carbon based sense) compounds" were used. Well known companies such as bayer and Dow brought us both mustard gas and aspirin, Agent Orange and well, a myriad of delightful pesticides.

The good news is this has all happened in less than 100 years and the pendulum is indeed swinging back. There's tons of information out there. If you haven't read Silent Spring by Rachel Carson, do. It is essential. Most importantly, less than 100 countries have strict bans on DDT. That means that your food grown far away may still contain it. It's nearly impossible for you to know.

The lettuce just down the street though...

har har mahadev

I adore old movies with shabby sets, where the idea is not so much the millions but the adoration of the subject. Har har mahadev is an adorable film on the relationship of shiva, parvati and their sons (namely ganesha)