Shake Ya Basil - Health(ier) Pesto

 Shake ya basil, don't you be hurtin' nobody. Dip ya pesto, work ya pesto. This is what I would serve Jay-Z, R. Kelly and Lil' Kim for appetizers. If R. Kelly wants to pee on his, so be it. I don't know his life! But seriously folks, you can use the strong flavors of basil and garlic to sneak in extra nutrients.

• 1 large bunch basil - roughly 3 cups
• 4-6 kale leaves, stemmed
• 1 avocado
• 6 tablespoons walnuts
•  2- 4 garlic cloves
• 1 - 6 tablespoons extra virgin olive oil*
• 1 tablespoon salt
• 1 squeeze lemon 
• A liquid such as: vegetable stock (low sodium); plain soy, almond or rice milk; water
• 1 tablespoon chia seeds (optional - added omega 3!)

*for a lower calorie version replace some of the olive oil with vegetable stock, plain soy milk or water in a pinch.

Put all of the ingredients in a food processor. Pulse, occasionally wiping down edges until desired texture is achieved. Taste and adjust as needed. For a dip, thicker is better; for a pasta sauce you may want to add a liquid to make it runnier. The water you boiled the pasta in is good for this in a pinch - but vegetable stock is my first choice.

Notes: I just made this up on the fly so the ingredient amounts are really flexible. Taste frequently and adjust! Basil and garlic - I add about 4 or 5 large cloves - completely mask the kale and avocado so you can be pretty liberal in adding them. The squeeze of lemon keeps the pesto from turning brown and helps you absorb the nutrients in the kale. I've made this with as little as 1 tablespoon olive oil, so if you want to cut some fat, try subbing one of the other liquids listed - again, veggie stock is my first choice.

Mock Chopped Liver/Cashew and Green Bean Pate

Here's another appetizer I made for my BFFZ Tonya's (above, right) closing art reception. Shockingly, I didn't get a photo of the actual food - so here are some event pics instead. Not as good - I know!

I discovered this recipe on the Veg Kitchen website. It was posted by a user named Nava - who is a genius by my account.
http://www.vegkitchen.com/recipes/savor-and-flavor/snacks-and-dips/mock-chopped-liver-cashew-onion-and-green-bean-pate/

Mock Chopped Liver (Cashew and Green Bean Pate)
Makes: About 2 cups

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2/3 cup toasted cashews*
• 1 cup steamed green beans, cut into 1" lengths, or 1 cup thawed frozen cut green beans
• 1 tablespoon lemon juice
• Salt and freshly ground pepper to taste

Heat the oil in a medium skillet. Saute the onions slowly over medium-low heat, stirring frequently, until nicely browned.

Combine the onions with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving.

*I like the added flavor given by the toasted cashews, but if you're into raw cashews, by all means, use them.

Notes: For serving, I used Mary's Gone Crackers crackers original flavor. This was the most popular appetizer at the art reception. Little babies loved it, omnis loved it, and vegans loved it! Guests wanted to scoop it up and gobble it down as is without the cracker. I have never tasted liver but I am sure this is 100% healthier and maybe tastier? I can say this pate was DAMN good!

 Tonya Kehoe-Anderson (left), the artist and Cortnie Widen (right) the hostess and owner of White Rabbit. There are no flies on these girls!

Me, setting up the appetizer table in my farm apron!

Recipe Review: Get It Ripe: Sesame Kale Soba

Sesame Kale Soba 
from the Get It Ripe cookbook by Jae Steele.

• 1 large bunch green or black kale (about 8-oz/227 g) -
• 1 (8-oz/227 g) pckg soba noodles (or spaghetti noodles if unavailable - preferably wheat free)
• 3 tbsp tamari or shoyu soy sauce
• 3 tbsp toasted sesame oil
• 1 large clove garlic, *grated or pressed
• 1/2 tsp dulse powder (optional)
• freshly ground pepper* to taste (a few generous twists)
• 1/4 cup arame (a dark sea veggie), soaked for 5 minutes until soft, then drained (optional)
• 3 tbsp unhulled sesame seeds

*You can mix it up a little by using 1 tsp grated fresh ginger in lieu of garlic or replace a touch of wasabi paste for black pepper.

Place a large pot of water on high heat to boil. Meanwhile, wash the kale thoroughly, remove the ends of the stems and discard, then chop kale to preferred size.

Add the noodles to boiling water and cook for 4 minutes.

Stir in the kale, and continue cooking until noodles are al dente, then drain and transfer noodles and kale to a large bowl and set aside.


Combine the tamari or shoyu, oil, garlic, dulse, and pepper in a small bowl, mix well, then pour on top of noodles and kale.


Toss gently with the arame ans sesame seeds, and serve.


Makes about 3 servings. GF, NF

Notes: Fascinating food fact about little old me - I love soba noodles. I love to eat with chopsticks (it makes me feel dexterous). I love kale. I love starting sentences with "I". Try adding shiitake mushrooms and/or extra firm tofu for some extra protein and heartiness. You can use the sauce topping as a marinade for the mushrooms and/or tofu. Dulse powder and arame can be difficult to find, so I have thus far made it without and it is still very good and healthful. This is fantastic served cold for lunch too. In addition to a bunch of tasty recipes this book contains very useful information regarding a vegan lifestyle - a good read in every respect!

 Shootin' the shiitake while the mushrooms marinate in the sauce.

Recipe Review: BIG VEGAN: Tortilla Soup with Mock Duck & Chipotles

This recipe is from my favorite new cookbook: BIG VEGAN by Robin Asbell published by Chronicle Books.

Tortilla Soup with Mock Duck and Chipotles

• 1  tbsp extra virgin olive oil
• 1 large onion, chopped
• 8 oz/225 g Mock Duck (page 38) or chicken style seitan, chopped
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1 pinch ground cloves
• 1 qt/960 ml Basic Vegetable Stock (page 49) or mock chicken stock
• 1 small sweet potato, cubed
• 1/4 cup/45 g quinoa, rinsed
• 1 tbsp chopped chipotle chile in adobe sauce
• 1 tsp dried oregano
• 3/4 tsp salt
• Six 6-in/15cm corn tortillas
• 1 tbsp canola oil
• 1/2 cup/15 g cilantro/fresh coriander
• 1 large lime, cut into wedges, for serving

  1. In a large pot, heat the olive oil over high heat. Add the onion and stir for 5 minutes or so, lowering the heat to medium. When the onion is soft, add the mock duck, garlic, cumin, and cloves. Stir for a few minutes.

2. Add the stock, sweet potato, quinoa, chipotle, and oregano and bring to a boil. Add 1/2 tsp of the salt. Reduce the soup to a simmer and cook for about 15 minutes. When the quinoa is throwing off its tiny white halos and the sweet potato is tender, reduce the heat to low.


3. Preheat the oven to 375 degrees F/190 degrees C/gas 5. Stack the tortillas and slice them into strips 1/4in/6 mm wide. Place them on a baking sheet/tray and drizzle with the canola oil and the remaining 1/4 tsp salt. Bake, stirring every 5 minutes until the strips are crisp, 20 to 25 minutes.

4. Serve the soup topped with the cilantro/fresh coriander and tortilla strips, with lime wedges for squeezing over the soup. 

NOTES:    
  Working with mock duck for the first time was a little unsettling. It is almost too like poultry - pimply goose skin and all - and it sort of plops meat-like out of the can. I gagged a few times, to be honest. It is delicious if you can get past that resemblance!
Out of my four taste testers, two thought there was too much clove flavor in my soup. I suggest a very conservative, small pinch. 
   I took the lazy route and used store bought, tortilla chips for the crispy topping. Next time I will set aside more time to make the lower fat homemade version detailed in the recipe.
This was a fun recipe to make and I think meat eaters would like the mock duck, so it would be good for a mixed crowd meal.
   This cookbook has been my go-to for the past few weeks. I really like the recipe page set-up, with ingredients on the left in a green box and instructions to the middle/right. The recipes I've made thus far have been quick, easy and tasty. In my opinion, it  would be a good cookbook for any vegan to have in their arsenal.

Vegan On The Road: TC: The Barbary Fig & Spoonriver

BLERGH! I don't have any food pron photos from these last two restaurants, so please enjoy some touristy shots of the Twin Cities - Walker Art Center and the Minneapolis Institute of Arts museums from our trip. I *photo of Spoon Bridge and Cherry* Minneapolis. I really should have gotten one of these tee shirts at the Walker!

Where: The Barbary Fig

http://www.thebarbaryfig.com/

What We Ordered:
Appetizer: Hummus with warm pita bread
Entrees: Special order by the owner! When we told our server that we had two vegans and two vegetarians in the group she spoke to the owner/chef and he made us a delicious special lunch. The falafel was just mouth watering and their pitas were so thin and flavorful - I wanted the recipe. The hummus was a taste treat and had some different subtle flavors I wanted to figure out to add to my own. It was a real treat having a customized meal made with such care - I didn't see The Barbary Fig on many veg dining sites, so it might be a well kept secret. Vegans do NOT shy away - we were completely accommodated in every way!

What is happening to this young woman's face? I do not know. She appears to be a half pig/half girl "Animal Farm" hybrid (but a nice, sweet piglet, not a Nazi boar!) and I could not get enough of her.

Where: Spoonriver

http://spoonriver.com/

What We Ordered: My fellow vegan, Big D and I both got the Chicken Udon Salad with Mock Duck subbed for the chicken.

Notes: In all fairness to Spoonriver, I must divulge that we met friends for dinner here and I was pretty busy jabbering away at my beloved college gal pal rather than paying attention to the menu. Bitches be triflin'! This restaurant was in an amazing location, had a lovely space and after dinner we walked over and toured the Guthrie Theatre (http://www.guthrietheater.org/) which offered stunning views of the river and city. As a place to meet for a nice dinner and to accommodate vegans, vegetarians, an omnivore and a gluten-free diner; Spoonriver did an excellent job of making us all happy.

Why are dudes dressed as chicks almost always better looking than me? This painting also had me singing Tone Loc's well loved line from Funky Cold Medina "Sheena was a man..." under my breath.

I tripped over this hobo camp sculpture about fifty times and may have lost a toenail to bruising in the process. Who leaves a lead hobo in the middle of a gallery? Again, my mind wandered to my version of "improving" the art by adding an old can of pork and beans and a spork.

I do not see why the flattering, practical and comfortable neck ruff ever went out of style? I'm sure plenty of bed bugs bug, lice and sores could be daintily covered under so much white starched lace.

And that's a wrap for the Twin Cities May, 2012 visit! I can't week to return in November for my big Scorpio birthday bash with Cindy Sherman!

Vegan On The Road: TC: Ecopolitan

Where: Ecopolitan
http://www.ecopolitan.com/healthyfood/the-restaurant

What We Ordered: 

Appetizer: Trio Sampler - pesto, hummus + olive tapenade served with flax crackers (first image below); Chilled Celery Soup (no image)

Entrees: Rawvioli (top image), Pesto Pasta (second image below, Pesto Pizza (not shown)

Desserts: Sadly, my memory failed and I don't recall exactly what the three desserts were. (third image below)

Notes: Ecopolitan is a 100% organic, vegan, raw food restaurant (exterior, fourth image below). This was my first time eating raw food and it was educational, and tasty too. It was fun trying all the menu offerings and learning more about the raw food diet. The Rawvioli was my main course and it was heavenly - I would eat that any day of the week. The appetizer sampler was amazing and I would love to serve it at a party - very filling and a flavorful explosion in the mouth! We sat on the charming porch and read about colon hydrotherapy. 

Apparently colon hydrotherapists love a pun, for example eCOLONogical - only they take it dead serious. These are some hardcore butt water practitioners - so do not make fun! Well, you may make fun later - it's called manners!

The Ecopolitan building does NOT have air conditioning - so be aware of that if you were planning to go in the high heat of Summer. 

Vegan On the Road: TC: Cafe Luce

Where: Pizza Luce

http://pizzaluce.com/

What We Ordered: Appetizer Sampler - VR (above) Rinotta, bruschetta, sun-dried tomato and Greek olive tapenade, red sauce, with toasted focaccia.

Entree: Mock Muffeletta - VR (below) Their website says it best: Not to be mocked or ducked, this vegan version of our Muffuletta comes toasted with tangy BBQ sauce and seasoned mock duck, our Muffeletta olive mixture and Rinotta*—our homemade 'uncheese' made from tofu and cashews. Served with 'the fixings'."

 

Entree: Specialty Pizzas! 

Lil’ Gracie - VR (below right): vegan veggie ball crumbles, house Muffuletta olive mixture, mushrooms, green peppers, onions, and Notcotta on red sauce.

The Rustler - VR (side left) Again, defer to the brilliant menu description: "The vegetarian version of the chop-lickin’, chap-wearin’ little doggie. She’s a silent little smoker on the side, without the chirp-chirp. Topped with mock duck, pineapple, banana peppers, red onion, cheddar and mozzarella on our barbecue/red sauce. Cowgirl approved!" (The "VR" vegan version topped with Notcotta in place of mozzarella)

 

Notes: Among our intrepid travelers Cafe Luce was consistently mentioned with drooling mouths and misty-watercolor-memories and longing. This place was a gold mine for a vegan wanting pizza! The choices! The "cheese"! We went full on Piggy a la "Lord of the Flies" on the appetizer sampler. NEXT! The pizza was charmed and only served to fuel our obsession with mock duck. The Muffeletta sandwich was otherworldly in its deliciousness. (PS I have been plotting and planning a deal with the Devil to make my own version their Notcotta - it was so decadent!) Also, our tatted, punk rockin', 9 months preggers waitress went out in the rain to jump a customer's car for them. That is some impressive service.

Vegan On The Road: TC: Fasika Ethiopian Restaurant

Where: Fasika Ethiopian Restaurant
http://www.fasika.com/


What I Ordered: Veg Sampler - Atkilt (curried vegetable stew with carrots, potatoes, cabbage, pepper, onion); Gomen (greens cooked in the Ethiopian style); Kik Alicha Wat (curry spiced split peas); Misir Key Wot (lentils cooked in Berbere sauce); Misir Alicha (lentils cooked in curry + spices); Shiro Wat (spiced chickpea flour cooked in berbere), Fosolia (green beans & carrots cooked in curry + spices). Served with Injera (a flat, spongy bread that resembles a crepe or a pancake. Injera is made of Tef, Ethiopian staple grain or wheat and barley.)


Notes: This was my first time eating authentic Ethiopian food (my one previous experience involved a shady restaurant that may or may not have been a front for drug dealings. Allegedly.) At the suggestion of friends, I ordered the veg sampler to get a taste of all the amazing vegan options - everything was mouth wateringly good. As you can see from my pathetic photo - I was so busy shoving food in my bean hole I didn't even bother to get a "before" food pron image of the plate. My favorite was the Atkilt - Irish girls and their root veggies, amiright? My Southern friends raved about the Gomen (greens) which I have never developed a taste for (totally regional - Midwesterners as a general rule don't make greens) however, I did enjoy a few bites and felt very sophisticated. By all accounts - n00bs and seasoned pros the meal was top notch!


Since I pulled a boner on the food photo op, here are some cute animal photos from the Como Park Zoo and Conservatory (http://www.comozooconservatory.org/)! After reviewing the images, "cute" may be the wrong word - odd and amputated looking is more apt. Enjoy!:

You're in the 'sack!

Welcome to FEEDSACK!

Yes, it is another food blog. If you hate food and fun and hilarity stop reading right now.

Oh, did I mention it is a vegan food blog. Have you punched my image in the face? With love? Please continue...


I forced myself on pain of death to write five goals/aims/statements for my blog. Also, maybe the following will convince you that I serve up pure comedy gold, eat more than twigs and dirt and am not a judgy-wudgy bear.


1. Make and share edible, if not outright delicious, vegan dishes accompanied by witty text and food pron photos.
2. Experiment with new (to me) ingredients, recipes and eateries then review them in a hilarious way. Did I mention I am not a comedy writer? Hilarious!
3. Encourage mingling between humans and apes... wait... what? I mean, encourage all of the peoples who are interested to try vegan food. If they want to - nobody is holding a gun to your head here except R.Kelly and that is completely unrelated. Unless you are allergic to cherries.
4. Offer entertaining ideas, recipes and moral support for vegan hosting. If I can get my dad (who eats hamburger for EVERY MEAL) to attend (and claim to enjoy) vegan holidays then I am basically an all-powerful magician. Trust, y'all - it can be done.
5. Post slightly erotic photos of me and my hot friends eating food thus garnering a wide food fetish base and millions in advertising.

If the spirit moves you, I'd admire you to leave nice comments, ask questions politely and compliment me freely. Rudeness will not be tolerated under any circumstances.