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Category: Crusty Collectivist Cooking Project

Recipes by the punks, for the punks!

0 Brussels sprouts w/ cranberries

November 22, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

While I realize that many folks dislike these delicious mini cabbage bombs, I decided to post this since it was a random craving that unfolded into this simple little side dish. Hopefully trying them other ways than just bioled will change a few minds.

1/2 C chopped walnuts

4 C water

1 tsp sea salt

10-15 large Brussels sprouts, washed, stemmed and halved

1 TBSP olive oil

5 cloves garlic, smashed

1/2 cup fresh cranberries

1 generous TBSP vegan margarine

1 TBSP maple syrup

Start by heating up a heavy bottom skillet (I only use steel or cast iron, non-stick skeeves me out) on medium to hi heat and dry roasting the walnuts until they become aromatic and start to darken. Remove from heat and set aside. In a larger pan, boil 4 cups of water and a tsp of sea salt and cook the Brussels sprouts for about 5 minutes to soften them up. Drain and set aside. Dry the pan and put on medium heat with olive oil. When the oil is nice and hot, add the sprouts and toss to coat in the oil. Throw in the garlic and toss every so often so the garlic doesn’t burn. When the sprouts start to brown, add the cranberries, turn the heat down a little and cover. You’ll probably notice the cranberries might make little popping sounds. Stir every minute or so and cook for about 5-7 minutes. Be gentile or the cranberries will turn to mush. Stir in the margarine and the maple syrup, remove from heat and add toasted walnuts. Plate this alone side anything. I served this side with mashed sweet potatoes and a stuffed Gardein turk’y with gravy. Now to listen to te D.I.S. 12″

0 DIY Ramen

November 15, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

As with most everything I cook, this was sort of spontaneous. The local Asian grocer had a sale on ramen style noodles making 10 pounds of noodles for 6 dollars. No sane person can pass up a deal like that. And since Fall is soup season, this seemed perfect. This is basically how it went:

Ingredients:

1 pound ramen or similar noodles, boiled until just about soft

Soup base:

1/2 block extra firm tofu, water pressed out and cut into 1/2″ cubes

2 TBSP sesame oil, divided

2 TBSP vegetable oil, divided

2 medium red onions, sliced thin

6-8 cloves garlic, peeled and smashed

3 inch piece of ginger, julienned (peel if you like, but I never do)

6-8 Cups vegetable broth

salt to taste

Garnish:

chopped scallions

shredded carrots

pickled cabbage

chopped cilantro

baby arugula or any other greens. I chose arugula for the bitter contrast

lime slices

Heat 1 TBSP of each oil in a large wok over med to high heat and fry tofu until brown. Remove tofu and add remaining oil. Turn heat to medium and fry onion, garlic and ginger for a few minutes until soft and pour in broth. Simmer for 30 minutes and adjust flavor with salt. Place noodles in a bowl, ladle hot broth on top and pile on fresh garnish. This doesn’t take very long or contain all te crap that store bought ramen packets have. Best of all, the ingredients can be changed in endless combinations!

0 Sunchoke Soup

November 1, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

As the warm weather leaves us on the East Coast and the grey season settles in, less and less local fresh produce is available. Sunchokes and sage are the last things growing in our garden and it just so happens that they go really well with the last of the acorn squash we have laying around.

1 acorn squash, halved, baked and scooped out

10 leaves fresh sage, chopped

2 TBSP olive oil

1/2 red onion, chopped

3-4 cloves garlic, chopped

15 sunchokes (approx 2″ pieces), chopped

4 cups of water or vegetable broth

1/4 cup non dairy milk(hazelnut, almond, hemp, etc.)

salt and pepper to taste

Preheat oven to 400F. Cut acorn squash in half and place face down in a 2″ deep baking dish with 1/2″ or so of water, 1/2 tsp salt and chopped sage leaves. Bake for about 20 minutes or until soft. While this is baking, heat olive oil in a medium pot on medium heat. Add onions and saute until translucent. Toss in garlic, saute for another minute and then add the sunchokes. Cook for another 5 or so minutes and add water/broth. Adjust to high heat, cover and bring to a boil, then lower to medium and simmer for 15 minutes. By this time the squash should be ready. Take the tray out of the oven, remove seeds and scoop out center with a spoon, being careful not to burn yourself. Put all of your ingredients in a food processor and blend until smooth. At this point you can add some non dairy milk to make it creamier. Pour back into pot, add salt and pepper to taste and serve.

0 Curried Butternut Squash Soup

October 25, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

Fall in New York is one of my all time favorite things and soups like this one submitted by the very creative Janine are part of the reason. Enjoy.

1 medium/large butternut squash
3 small A.P.P.L.E.S (tart ones would work best)
2 shallots
2 cups brussel sprouts
1 tablespoon curry powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground fenugreek seeds
10 curry leaves (optional), and a few for garnish
olive oil
sea salt to taste

This one is pretty easy… wash and slice the shallots, and brussel sprouts, toss in olive oil, spices and sea salt, roast at 375 in the oven until crispy on the outside, soft on the inside. While this is happening, cut, core, de-seed, de-skin, and defile the apples and squash (you may leave them in relatively big pieces, they go soft easily). Boil until easily pierced with a fork, then transfer, liquid and all, into a blender (do not do this drunk). Return to pot, add your roasted sprouts/shallots, stir and serve. You may want to add more sea salt, depending on your taste. Serve to a grindcore singer.

0 Seitan (wheat meat)

October 18, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

Hey folks! This week’s recipe is for a very basic seitan. It’s a good starting point for many different flavors and styles and can be used in a variety of ways. Plus, the liquid left over can be used as a soup broth!

2 medium onions, chopped

5 cloves of garlic, chopped

3 large carrots, chopped into 1/2 pieces

In a large pot, boil 5 quarts of water, add onions, garlic and carrots(feel free to add additional flavors like celery, parsley, etc.) and continue to boil. While this is cooking, prepare seitan.

2 Cups vital wheat gluten

2 TBSP ground cumin

2 tsp ground black pepper

2 tsp sea salt

2 tsp onion powder

2 tsp garlic powder

1 Cup water or broth

1/2 soy sauce

Mix dry ingredients together and wet ingredients in a separate bowl. Slowly add wet to dry while mixing with a large spoon. When dough is too tough to mix, squeeze together with hands. Once it becomes a solid mass, kneed for five minutes and roll into a log and slice into medallions. Immediately submerge in boiling broth for 45 minutes. Place a colander in a large bowl and drain liquid. This can later be used as a soup or gravy base. Though you’ll have to separate te seitan from the boiled carrots, onions and garlic, it’s worth it. The veggies can also be used further in soup or pot pies or whatever. Once the seitan cools it can be stored in freezer bags and frozen for a fairly long time. Remember to add different herbs and spices to suit the dish you are using it for. Since it’s close to Halloween, we’ll call this mock zombie. Cheers! And remember, if you have to eat zombie, avoid eating the brain!!!

Jake

1 Pad Thai

October 11, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

This week’s recipe comes from Joe Fisher at http://dachaproject.com/ in Western New York. He’s a baker, a lover of sustainability and all things doom metal. Oh, and an all around good guy. We don’t have a picture this week so you’ll just have to make this dish to have a look at it. Enjoy!

Easy Vegan Pad Thai (aka, you can make this from a average grocery store!)

This is a two serving receipe that starts with:

6 oz. rice noodles, (the thick wide ones)

Sauce
3 T. fresh lime juice
3 T. catsup
1 T. brown sugar
1/4 T. soy sauce

—-
3/4 lb. mung bean sprouts

3 T. peanut or vegetable oil
3-4 garlic cloves, minced and pressed
1 T. minced fresh chile or 1 1/2 teaspoons crushed red pepper flakes
2 cups thinly sliced carrots
1 block tofu cubed and lightly browned,
2/3 cup chopped peanuts
6-8 scallions, chopped, about 1 cup
Small peice of ginger minced very fine
Small handful of Cilanro or fresh Lemongrass

After bringing water to boil in a covered pot, blanch the mung bean
spouts by dipping in the boiling water for 30 seconds. Set aside to
drain.

When the water returns to a boil, stir in the rice noodles and cook
for 3-5 minutes until tender but firm. Drain, then rinse in cool water
and set aside to drain again.

In a small bowl mix the sauce ingredients.

Prepare the other ingredients. Then heat oil for stir fry in a wok or
large skillet, add the garlic and chile and swirl in the oil for a
moment before adding the carrots and stir frying them for a
minute. Push the carrots to the side and add the tofu tofu. Then pour
in the sauce and stir everything together. Add the
drained noodles and mung sprouts and toss, then stir in peanuts and
scallions. Flip a couple more times under high-heat and you are done!

0 Sweet Potato Squash Soup

October 4, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

This soup is one of the things that makes me love Autumn so much.

1 Butternut squash, cut in half

1 Acorn squash, cut in half

2 TBSP olive oil

2 small onions, diced

4 cloves garlic, chopped

4 small sweet potatoes, cubed

3 medium red apples

8 cups vegetable broth or water

2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground clove

1/8 cup fresh sage, chopped

salt and pepper to taste

Preheat oven to 375F. Place all squash halves face down in deep baking pan with just under an inch of water and bake until tender(about 30-40 minutes). Saute onion in olive oil on medium heat for 3 minutes, add garlic and saute for another minute. Pour in broth/water and sweet potatoes, apples, spices and sage. Turn flame up to high and boil until sweet potatoes are tender. When squash is done, use a spoon to scrape out flesh and add to sweet potatoes. Transfer soup to a food processor in small batches and puree. Pour mixture back into a pot and adjust seasoning. This goes really well with corn bread.

0 Autumn Salad

September 27, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

And here we are with another mouth watering recipe! This time from Janine in NYC. This time of year produces such beautiful food on the East Coast. GO!!!

2 cups cooked brown rice, 1 can (or equivalent) drained and rinsed black soybeans or French lentils, 1 cup sunflower or pumpkin seeds, toasted, 1/2 cup dried cranberries, 1/2 cup golden raisins 1 large sweet potato, baked, cooled and cubed.
Dressing; 1/2 cup rice wine vinegar, 2/5 or less cup of non hydrogenated oil, such as grapeseed, 2 Tbs blackstrap molasses, 2 Tbs Dijon mustard, 2-3 Tbs real maple syrup, pinch of cinnamon, sweet paprika for color, sea salt to taste.
Autumn equinox has come, and so our summer crops have gone. (Nevermind that red pepper in there, that’s just for flair) Serve this as a side, transportable lunch that needs no reheating, or in case of pumpkin overdose.
Mix all liquid ingredients, pour over solid ingredients, not rocket science. Refrigerate overnight or longer for optimum flavor sensation.

0 Gluten Free Date Bars

September 20, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

I wasn’t planning on using this recipe, but at the last minute it seemed like a good idea. Last week I did a 100 mile bike ride as part of a fundraiser for a local AIDS awareness organization and figured that I might want something a little healthier than the free bits that are available at the different rest stops. These date bars worked really well and have lots of nutrition dense ingredients, which might be why I finished the 100 miles in just six hours.

3 Cups pitted dates (I used deglet since they are a bit cheaper)
2 TBSP water
1 TBSP coconut oil
1/2 tsp spirulina
1 TBSP ground flax seeds
3 TBSP chia seeds
2 CUPS buckwheat groats
1/4 Cup hemp seeds (I used toasted, but would have preferred raw)
1/4 CUP cacao nibs
1/4 CUP dried goji berries

Put the dates in a food processor and chop for about 15 seconds and then pour in water and coconut oil until it becomes a paste. Then add the spirulina, ground flax seeds and chia seeds and process until well mixed. Use a rubber spatula to scrape the sides of the mixer. Add everything else and pulse the mixture together. If it’s too thick to blend, add a little more water. Scrape mixture into a bowl and finish mixing with a wooden spoon(or your hands). Press this into a glass loaf pan(or whatever shape you like) and refrigerate for at least an hour. At this point it should be ready to slice and enjoy.

0 Backwoods Chili and Biscuits

September 12, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

I love this time of year! There is so much food available 50 feet from our front door, making meals convenient, cheaper and tastier. There’s something about knowing how your food was grown every step of the way, from tilling in compost through harvesting. Here’s a chili recipe that came mostly from our garden(marked with an *). Enjoy!

Black Bean Chili

2 cups black beans* boiled

1 TBSP olive oil

1 medium yellow onion*, minced

2 large cloves garlic*, minced

1 medium pepperoncini*, chopped

4 Thai hot peppers*, chopped

1 green bell pepper*, chopped

1 3″x3″ square of tempeh, cut into 1/4″ cubes

1/2 TBSP ground cumin

1 tsp ground corriander

2 tsp ground paprika

1 tsp fresh oregano* chopped

2 tsp dried oregano

20 assorted tomatoes ranging from cherry* to large heirloom*, roughly chopped

1 small yellow squash*, chopped

1/4 cup zucchini*,grated

1 ear of corn*, kernels cut off

sea salt and pepper to taste

Boil the black beans in about 6 cups of water until just tender, 45minutes to an hour depending on your bean. While the beans are cooking, heat up olive oil in a separate large pot. Saute the onion for a few minutes until they start to become tender. Add garlic and saute for another minute. Then stir in hot and green peppers and tempeh, mixing thoroughly. At this point, mix in cumin, coriander and paprika, coating everything. Turn the heat up slightly, stir in tomatoes and cover pot, cooking for about 20 minutes. The beans should be ready a this point. Add beans, yellow squash, zucchini and corn, cover and simmer over low heat for an hour. Adjust the flavor with salt and pepper and serve. We chose to serve over oat/corn waffles (see photo), but the recipe wasn’t stellar so I’m not including it. A cornmeal waffle would be perfect, so maybe I’ll post one at a later date. In the meantime, try biscuits!

Quick and Simple Biscuits

preheat oven to 350F

2 cups unbleached flour

1 TBSP non aluminum baking soda

1 1/2 tsp sea salt

1/3 cup olive oil

2/3 non-dairy milk

1 tsp lemon juice or apple cider vinegar

Stir together milk, oil and lemon juice or vinegar, set aside to curdle. Sift flour baking powder and salt together, then add curdled mixture to the dry ingredients. Mix into doughy ball and then kneed for a few minutes adding more flour if it’s too sticky. Divide into six equal balls and press flat onto baking tray and bake for 20 minutes.

Sift flour, baking powder an

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WILT – “Self Titled”

Here is a track from the upcoming LP

“Sermon for the Bootlickers”