This project of the CCCP is to take a region, cook what they cook and make it vegan, using ingredients available to the CCCP in their locales and when possible from scratch.
The CCCP is presently made up of four gentle souls (and our partners) we are spread throughout the U.S. and Canada.We eat local and we eat NO KILL.
For our first project, the CCCP took on French inspired recipes to celebrate spring time. The first submission from the crew comes from Jake and Dawn. Try these recipes and see what you think. Please comment with any changes you make to the recipes and any ideas YOU have to play with and make these recipes fun.
French onion soup
4 tablespoons vegan margarine
2-3 large of onions, thinly sliced
1 TBSP of Flour
6 Cups of water
1 tsp of Salt
1/4 tsp of pepper
4 slices bread(baguette, herbed focaccia or whatever you have around) toasted
Vegan cheese sliced or shredded
This is the simplest soup in the world and also makes a good base for
other dishes if you have some left over. In a medium pot, melt margarine
over low-medium heat and add onions. Cover and cook until they start to
brown, stirring occasionally. Add flour and thoroughly mix, cover and let
brown for another 7-10 minutes. Pour in water, bring to a boil and then
turn heat down and simmer for 20 minutes. Adjust salt and pepper to taste.
Pour into bowls, top with toasted bread and melt cheese on top.
Peas and lettuce
1 TBSP extra-virgin olive oil
2-3 cups fresh or frozen peas
4 cups thinly sliced1 small head Boston lettuce, thinly sliced (or get
creative with 3 cups chopped kale, spinach or what ever you have around)
½ vegetable broth
1 tablespoon finely chopped fresh mint
1/2 tsp sea salt
Freshly ground pepper to taste
Heat oil in a saucepan on low-medium heat then add peas and toss to fully
coat in oil cooking until peas begin to brown. Toss in greens and let them
fully wilt. Pour in broth, mint, salt and pepper and simmer until broth is
Steamed Artichokes and Mustard Vinaigrette
1 small shallot, minced
1 TBSP red wine vinegar
1 TBSP mustard (Dijon, stone ground[ used ½ Dijon, ½ horseradish])
TBSP chopped fresh flat
2-3 TBSP finely chopped fresh tarragon
2 TBSP chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
For the artichokes
4-6 cups water
2 TBSP lemon zest
1 TBSP black peppercorns
2-3 dried bay leaves
2 thyme sprigs
A few sprigs of fresh tarragon
1 tsp sea salt
4 large artichokes, trimmed
It’s best to start the vinaigrette first to give it plenty on time to rest
and absorb all the flavors. Combine shallot, vinegar, sea salt and
mustard. Mix thoroughly. Slowly pour in olive oil while quickly whisking
to fully emulsify then add tarragon and parsley. While that rests, trim
the stem and ends of the artichokes. Pour water in large pot along with
rest of ingredients and bring to a boil. Turn down to med-low and place
steamer basket and artichokes in pot and cover. Steam for approx. 45
minutes or until tender. When done, peel leaves off, dip in vinaigrette
and eat the soft inner flesh. Don’t forget to eat the heart!
Next Week, Profane Existence Distribution’s Cave Wizard Matthew shares his French inspired springtime recipes.
UP THE PUNKS oh and Bon Appetite!