22.5.17

untitled.























Vegan recipes: occasionally difficult to title appetizingly. Title aside, this Anna Jones thing was delicious, fluffy like a Spanish tortilla, creamily starchy like french fries with mayo, and spicy and herbal like a falafel. OK I guess it was really truly only like a tortilla. Served with a spicy mayo, which you'd almost never do, egg on egg crime and whatnot. Wait what am I talking about you'd totally do that. I myself used to do that all the time, toasted bread, egg over-easy, mayo and sambal badjak, it's called the Sjako. That's a good sandwich. Chomp.

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carrot and chickpea flour pancake with lemon-herb mayo. 

150g chickpea flour
230ml homemade oat milk or other non-animal milk of your choice
2 tbsp EVOO
2 medium carrots, grated...I decided that I hate grating carrots enough to buy pre-grated
1 or 2 tbsp olive oil or coconut oil for frying

4 normal gherkins or 8 cornichons
1 fresh green chile
a few sprigs of fresh parsley
4 or 5 tbsp homemade vegan mayo (this recipe, is, in fact, nearly indistinguishable from trad mayo if you bump up the lemon and the mustard a little)
2 tsp Worcestershire sauce
the zest of 1⁄2 an unwaxed lemon, or 1 tsp of Moroccan preserved lemon rind

a handful of mesclun for serving.

Serves 2, which is important to note. Also important to note: in order to get this looking awesome like the picture in the book you've got to have your tortilla/frittata-flipping skills happening as well as two cooperative skillets. Somehow mine worked.


15.5.17

cheesish.


















This is not cheese, it's cashews and tapioca starch and a bunch of other stuff designed to emulate Camembert. OK, don't think of it like that, but goshdarnit if it isn't kind of cheesish.

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14.5.17

falafel taco.



























Serendipity? I didn't invent this unholy bastard mess but I should have. Above: storebought taco shell filled with: avocado and shredded iceberg dressed with lime and salt; momofuku cukes, tomatoes and red onions; zhoug; amba; beet hummus; soy tzatziki; sriracha. And homemade falafel. After a week of pretty awful cooking by me it was time to go for what you know.

Below, the next day's non-taco version.
























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11.5.17

powermad.

Always thought that was a good band name. So there's been a thankfully uncharacteristic series of kitchen failures this week, probably related in an either cause or effect way to an also uncharacteristically persistent shitty mood.

This is the first unreservedly successful thing I've made in days.

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nutballz.

1/2 cup pumpkin seeds
1 tsp cacao
50g dried coconut (the cheap kind)
2 tbsp chia seeds
50g dried fruit (i used half dates and half raisins)
1 tsp maca powder
1 tsp cinnamon
1 tsp cacao

1 tbsp nut butter (i used pumpkinseed)
1 tbsp date syrup (or agave or maple)
pinch salt

2 tbsp sesame seeds
1 tsp cinnamon
1 tbsp cacao

Combine first things in a food processor until they're a coarse crumble that's beginning to stick together. Add the nut butter, date syrup and salt, then process again for ten seconds or so, you're trying to get something you can roll into a ball.

Then: shape into balls and roll them in a mixture of sesame seeds, cinnamon and cacao.

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9.5.17

unintelligible.























Such an uninformative photo. But this was really delicious, a total surprise, veganized by Nelson, original recipe by someone that I have been onstage with more than once, another total surprise. Official adaptation to follow.

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