In November, our documentary hour had a viewing of “Tapped.” What is more vital to life than water?
This film takes a look at the bottled water industry, and how they have repackaged tap water, even essentially stealing from local municipalities, and through extensive PR campaigns have convinced us to drink it at great cost to the environment, our health and the health of our neighbors, and our wallets.
“This government’s for sale. So everything is ready to be auctioned off, including the public’s right to water.” - Dennis Kucinich
To accompany our Breakfast Burritos, The Blackened Brvnch’s amazing bartender, Kyle Bullen, made us some of the best margartias our brvnchers had ever had. There were plenty of “wow’s” and “omg’s” as the first sips were taken.
Kyle doesn’t work much off of recipes, but this is a close approximation:
During the Super Bowl last year, I was still working as a producer on the sports desk. My co-workers and I decided to have a Super Bowl potluck, since we were all stuck there, working. I decided to bring in homemade guacamole and chips. I had never made my own before, but I turned to my good friend, Liz Gray, who is a total foodie (for real, she works at the Food Network), and she sent me this gem. There will never be a reason to eat store-bought guac again!
1/4 C onion, finely chopped
2 cloves garlic, finely chopped
1 tomato, seeded and chopped
1/2 t chili sauce (like Srirachi) OR 1 jalapeno, seeded and chopped
Combine the onion/garlic in a bowl and sprinkle with about 1/2 t of salt. Mash together with a fork until it’s almost a paste
Add diced avocado and mash with fork until it is at prime chunkiness for your taste
Add tomato and mix in 1/2 of the lime juice, a little more salt, and the chili/jalapeno, and adjust accordingly.
As Isa says, tofu was totally meant to be scrambled. This dish is a popular staple at 244 Roebling. So much so that we’ve started making up the spice blend in bulk. This is also why it was an easy choice to use at the main ingredient at our Breakfast Burrito Bar*
1 lb. extra firm tofu, drained and pressed
1 T olive oil
1 medium chopped white onion (about a cup)
2 C cremini mushrooms, thinly sliced **
2-3 cloves garlic, minced
1/4 C nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
2 t cumin
1 t thyme, crushed with your fingers
1 t paprika
1/2 t tumeric
1 t salt
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened.
Add mushrooms, saute 5 minutes more.
Add garlic, saute 2 minutes more.
Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking.
Add lime juice.
Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot over it.
**Rika and I like to use avocado instead of mushrooms, but that’s a totally random alteration based on the fact that we always have extra avocados lying around.
SERVES: 4 (6 if you use in a burrito) CREDIT: “Vegan With A Vengeance” by Isa Chandra Moskowitz
*These are the ingredients for a successful breakfast burrito:
I don’t remember exactly when my parents started making these, but for the longest time one of my favorite holiday treats has been pumpkin chocolate-chip muffins. My parents weren’t the type to send care packages in college, but every once in a while my dad would make a batch of muffins and mail them down to me. Which is why I so happy to stumble upon this recipe shortly after I made the jump into veganism.
1 1/3 C all-purpose flour
1 1/4 C sugar
1 T baking powder
1/4 t salt
1 t ground cinnamon
1/2 t ground or freshly grated nutmeg
1/2 t ground ginger
1/4 t ground allspice
1/8 t ground cloves
1 C pureed pumpkin (fresh or canned, not pumpkin pie mix)
1/2 C soy milk
1/2 C vegetable oil
2 T molasses
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
*Fold in a cup of either chopped fresh cranberries or chopped walnuts or vegan chocolate chips - or a combination of!
SERVES: 12 CREDIT: “Vegan With A Vengeance” by Isa Chandra Moskowitz