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Category: Recipes Section

Like to cook? Need to know HOW to cook? Well…welcome, you’ll learn all you need to know about vegetarian and vegan cookery here.
There is no space for cruelty or death, and so we stick to vegetarian and vegan cooking.
Cheers and fire up those veggies!
Omnivorous? Well, you can take your meat and beat it.

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

0 Southern Goodness

September 6, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

Well folks, after a bit of shifting things around, the recipe section is up and running again! This round comes from Cece down in Texas. Enjoy, try the recipes and please leave comments!

Southern Buttermylk Ranch

Use this as a dressing or a dip!! Use FRESH herbs for great flavor.

1 box Firm Tofu

1/4 cup Apple Cider Vinegar

1/4 cup fresh chopped Parsley

2 tsp. Onion Powder

1 1/2 tsp. granulated Garlic

2 tsp. Dill Weed (fresh is the best!)

3/4 tsp. Salt

3/4 tsp. Black Pepper

1/4 cup Olive Oil

Drain your tofu. Use a food processor to combine your tofu and apple cider vinegar. Process until creamy and lump free. Add all of your spices and process again until thoroughly combined. Then, while processing on low, slowly add your olive oil, and continue to process until it’s as creamy as you like it! Refrigerate and use up to 5 days.

Texas Colelsaw Massacre

Tex -Mex slaw that’s crisp and refreshing in the Texas summer.

In a large mixing bowl combine:

1/2 head shredded Purple Cabbage

1/2 cup chopped Red Onion

1 cup shredded Carrots

1/2 cup chopped Bell Peppers (assorted colors preferred)

1/2 cup chopped Poblano Pepper

1/4 cup chopped Cilantro

1 tsp. Salt

1/2 tsp. Black Pepper

(1 fresh serrano optional)

In a smaller mixing bowl, whisk together:

1 TBSP. Apple Cider Vinegar

1/4 cup freshly squeezed Lime Juice

1/4 cup Olive Oil

Pour dressing over vegetables and stir and mix well. Serve fresh. Serve cold.

Versatile Cashew Cheeze

This recipe is great to store in your fridge and use as a spread for all kinds of meals. Goes great on cold or hot sandwiches, wheat wraps, raw collard wraps, in lasagna, or as a dip.

2 1/2 cups soaked Cashews

1 TBSP. Red Pepper Flakes

1/2 cup Red Onion

1 cup Nutritional Yeast

4 cloves crushed Garlic

Juice of 3 Lemons

1 TBSP. Liquid Aminos

4 TBSP. Olive Oil

1 tsp. Sea Salt

1/2 cup Water (as needed)

Soak cashews overnight. Drain cashews and combine all ingredients in a blender or food processor. Process until thick and creamy, and serve right away. Store in refrigerator up to 2 weeks.

0 NEW SECTION!

May 11, 2012
by stinkbot
· PE Web Zine · Recipes Section

Hello cooks and chefs and mad scientists alike!!

We are taking the time to compile recipes for those who enjoy cooking and eating. We can’t live on veggie burgers and nachos. Not well anyway. If you don’t know how to make your own food, this may be a place for you to learn to cook, for those of you well heeled in the kitchen, please share your recipes.

Send inquiries to us at zine (AT) profaneexistence (DOT) org

We will not post meat based recipes, the core of the recipe crew is vegan, but realized that many of you are not vegan…(yet)…and so will post lacto-vegetarian recipes as well. If you are of the omnivorous sort and do not like this policy…well you can take your meat and beat it.

Cheers!!

-the crew

0 CCCP invades Wales!!

April 13, 2012
by stinkbot
· Crusty Collectivist Cooking Project · PE Web Zine

Wales. A land known for…Tom Jones and excessive use of consonants, almost Finnish really and though not renowned, hella good foods. The CCCP spurred on by comrade Jake has decided that the Welsh cuisine needed punk rock veganizing and so here you have the first batch of recipes from the Welsh isles!

Enjoy and please let us knowhow you enjoyed them, send recipes and post photos of your creations!!…

This was totally new for us, but it was fun veganizing traditional recipes
from a region that doesn’t get much coverage. I hope you enjoy them! (Jake)

Picau Ar Y Maen(Welsh Cakes)

These are like a cross between a scone and a biscuit that are cooked on a
griddle instead of being baked.

1 C of whole wheat pastry flour
4 oz non-dairy margarine like Earth Balance
1 tsp mixed cinnamon
3 oz unbleached cane sugar
3 oz currants
pinch of sea salt
zest of half a lemon
2 TBSP ground flaxseed, blended with 4 TBSP water
a small amount of non-dairy milk to blend if necessary
Sift the flour, salt and cinnamon into a mixing bowl and use your fingers
to combine the margarine until the mixture makes a fine crumb. Add the
sugar, lemon rind and currents. Pour in the flax/water mixture and stir
to make a firm dough, add a tiny dash of milk a little bit at a time if
the dough is too dry. Don’t add too much or it will become gooey.
On a floured board, roll or press the dough to approximately
1/4″/thick and cut into 2” or 3” discs.
Places cakes on a medium hot griddle for about 3-4 minutes per side
turning once, until golden brown on both sides but still a little soft in
the middle. Dust with sugar (optional) and serve hot. They go well with
fruit spreads or just by themselves. I like them with tea or coffee in
the morning.

0 CCCP Takes on the French The final chapter…

March 30, 2012
by stinkbot
· Crusty Collectivist Cooking Project · PE Web Zine

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 final in the series of French inspired dishes is from Jeremy Stinkbot. 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.

0 CCCP TAKES ON THE FRENCH III with Chef Damien Inbred

March 24, 2012
by stinkbot
· Crusty Collectivist Cooking Project · PE Web Zine

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. Our third submission comes from Damien Inbred. A man who’s proximity to the Quebecois makes him a perfect match for this challenge.

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.

Creepin’ Asparagus Crepes with Hell All Day

INGREDIENTS:
Crepes:
1 cup flour (you can experiment with different flours, but I recommend standard unbleached whole flour) 4 tablespoons corn starch 1 1/8 cup unsweetened original almond milk  1/4 teaspoon sea salt  Coconut oil (for cooking)
Filling:
Half- bunch asparagus
Coconut oil (for cooking)
A pinch of freshly ground black pepper

Hell-All-Day Sauce:
1 stick (1/2 cup) vegan margarine  Juice of 1 lemon (go organic if possible!)  2/3 cup vegan sour cream   1 teaspoon cayenne (or you can add more if you like it hot)  1 teaspoon turmeric

METHOD TO THE MADNESS:
SAUCE:
1. Melt the margarine in a small pot on low-medium heat. Don’t let it burn, otherwise you’ll have to start from scratch. And that sucks.
2. When it’s all melted, add the rest of the ingredients. Stir the madness up with a fork.
3. Is it all smooth and saucy? Good. Put a lid on the pot and set the heat to the lowest temperature possible to keep it warm.

FILLING:
1. Cut off the shitty ends of the asparagus spears. You should compost them, or save them to build a vegetable broth. (Just because they’re crappy for this recipe, doesn’t mean they’re devoid of nutrition! Reuse, dammit!)
2. In a frying pan on low-medium heat, melt your coconut oil.
3. Throw your asparagus on in there. Let the heat work its magic for a couple of minutes. In my experience, every stove is different, so use your judgement. Turn the asparagus every minute or so, to let it fully cook.
4. At the last possible minute, add your black pepper and toss a bit in the pan.
5. When the asparagus is a lovely, dark emerald shade (and slightly soft to bite into), then you’re good to go. Turn off the stove and set aside.

CREPES:  1. Put all the ingredients (except coconut oil) into a blender or food processor and blend until completely smooth. Smooth like John Shaft.  2. In a nonstick pan over medium heat, melt enough coconut oil to cover the bottom of the pan. After oil has melted, pour about 1/4 cup of crepe batter into the pan and use a spatula to spread it into a thin layer that covers the entire pan. Work quickly, otherwise the batter will cook into a thick pancake before it has a chance to cover the pan… that will render this whole recipe painfully pointless.  3. Cook for about 1 1/2 minutes or until the crepe begins to curl up and brown a little at the edges. Use a spatula to flip the crepe and cook the other side for about 30 seconds more.  4. Remove crepe from pan, add the asparagus. Wrap it on up, and smother with Hell All Day sauce.

This will make six large crepes.

Page 3 of 4

The legendary crust classic is now available once again!

We are happy to announce our next new release

WILT – “Self Titled”

Here is a track from the upcoming LP

“Sermon for the Bootlickers”