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Tag: Vegan

0 Sunchoke (Jerusalem Artichoke) Biscuits

December 17, 2012
by backwoodsvegan
· Crusty Collectivist Cooking Project · Recipes Section

After an amazing crop of sunchokes in our garden this year, we are still exploring new ways to use them. Hopefully we find a few we like, because I planted twice as many at the end of the season! Here’s my latest experiment.

Preheat oven to 350F.

Sift together 2 cups flour, 1 TBSP baking powder and 1.5 tsp sea salt. Add 1 cup boiled and mashed sunchokes, 1 TBSP olive oil and 1 TBSP non dairy milk. Mix until dough forms, shape into biscuits and bake for 20 minutes. There you have it. The chokes give the bread an interesting flavor and a potato bread like texture.

0 Espresso Chocolate Chip Cookies

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

1 C earth balance
2T egg replacer
1/2 C water
2 C brown sugar
1T vanilla
3 1/8C flour
1 tsp baking soda
1 tsp salt
5 tsp finely ground espresso

1 bag dairy free chocolate chips

Pre heat oven to 350F. Let the margarine sit out and get a little soft. While that is going on, mix the egg replacer and water together and let sit for about 10 minutes to get nice and thick. Cream together margarine, sugar, egg replacer and vanilla. Add salt and baking soda and espresso and mix thoroughly. Mix in flour. Start with ha little less flour and feel it out. Some flour is tougher to work than others, so you may not need all of it. If you haven’t snacked on all the chips, mix those in. Shape into 2″ balls and flatten out to about half an inch thick and bake for 15-20 minutes depending on how well your oven works. When they come out, give the pan a good smack on the counter. Trust me, it’s good for the texture.

10 Fuck Your Mustache! Fuck Movember!

November 13, 2012
by Comrade Black
· Columns · PE Web Zine

Fuck Your Mustache! Fuck Movember! – by Comrade Black

Movember- the time of the year, where men try to show they have testicles by growing an ugly flap of hair over their top lip. On top of looking like a greasy douchebag-hipster, pedophile, and/or cop – you are helping to raise funds for a multi-billion dollar black hole of an industry that is notorious for cruel animal testing.

Straight up, it pisses me off to have to watch every year as well intentioned people help pave the golden road to the hell that is vivisection. The fact that these people are raising funds for a cause shows me they are probably not psychopaths, they are clearly able to have empathy for others. Now if we are to give the benefit of the doubt to these folks that the majority are unaware that the cancer industry is a cancer, that the money they raise will help torture animals for so called ‘science’, than perhaps we need to do more work in the direction of making those connections more explicit, and showing what is wrong with animals testing.

If people truly are concerned with stopping cancer, we should be encouraging people to make healthier lifestyle choices such as; quitting smoking, cutting meat, dairy, and processed foods out of their diet, as well as avoiding pharmasuiticals as much as possible (At least 50 drugs on the market cause cancer in lab animals. They are allowed because it is admitted that animal tests are not relevant.¹), and being more active. As well as working to stop the industrial pollutants and other known cancer causing agents from being produced in the first place. Fighting against industries like the Tar Sands, cell phone towers, or Monsanto’s monocropped franken-foods, is fighting against the spread of cancer (in more ways than one). Stopping corporations from dumping chemicals in our water supply, foods, and soil would do more towards stopping tumors than growing a fucking mustache. Of course that would involve actually doing work, organizing, and taking risks. Growing hair under your lips is far easier, and trendier.

Perhaps in response what those of us who care about animals could do is make this the month we dedicate to anti-vivisection work. Turn Movember into No-Vember, as in No to Vivisection! Increase our presence in the community; set up info-tables on the streets, at malls, universities, airports, or wherever. Organize demonstrations, including home demos, table at more events with explicitly anti-vivisection information, set up film screenings of Maximum Tolerated Dose², organize anti-vivisection teach ins or workshops, hand out leaflets, put up posters, graffiti, drop banners, make art, or whatever it is that you do to raise awareness. Or organize a fundraiser for anti-vivisection groups in your community. And of course for those able bodied warriors willing to truly risk their privilege there is the actions that make the most direct impact to the lives of lab animals, physically freeing them from cages under the cover of night.

There is so much more we can do than growing a patch of fucking hair.

Footnotes
1) ALF Animal Testing fact sheet:
http://www.animalliberationfront.com/Philosophy/Animal%20Testing/Vivisection/vivisectionfacts.htm

2) Maximum Tolerated Dose is the first feature length documentary on animal testing:
http://maximumtolerateddose.org/

Resources:
Intro to Vivisection by Stop Huntington Animals Cruelty (SHAC)
http://www.shac.net/science/vivi_intro.html

Dying For A Cigarette
http://www.impactpress.com/articles/febmar02/cigs2302.html

Healing Cancer Naturally
http://www.healingcancernaturally.com/why_alternatives17.html

for a more extensive list of anti-vivisection resources check out http://maximumtolerateddose.org/resources

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.

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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”