A break from food...for MUSIC!

I know, I know, the name of this blog is JUSTTHEFOOD...but I just had to take a break and hook you guys up with a crazy good CD. It was written, produced, performed, and recorded ALL BY ONE CRAZY TALENTED DUDE!

You know how us vegan bloggers have VeganMoFo in October in response to Nanowrimo? Well musicians took up the challenge in February to complete an entire album in 28 days!

Here is Cha Meeno's completed album, Toki. Named after his ridiculously cute cat, it is filled with amazing music and entertaining "enterlubes". Go check it out...there's lots of free music on his myspace page, or you can download some stuff off of itunes.

SUPPORT INDIE MUSIC!

You want some of this?

You know you do. Come down and see us tomorrow in front of Locali for the Worldwide Vegan Bakesale!

I will be bringing the following:

Recipe HERE


Recipe HERE


Recipe BELOW! (A teaser from 500 Vegan Recipes)

Garlic Flatbread Rounds

1 (1/4 ounce, 7 g) packet active dry yeast
1 tablespoon (13 g) granulated sugar or 1 tablespoon (21 g) agave
1 cup (235 ml) warm water
3 cups (375 g) all-purpose flour
1/4 teaspoon salt
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon (15 g) minced garlic
1 tablespoon (2 g) dried parsley or 3 tablespoons (12 g) fresh, chopped

Mix together yeast, sugar and warm water. Let stand ten minutes. In a mixing bowl, add the flour and salt. Add the olive oil, garlic and parsley to the yeast mixture. Add the wet to the dry and knead until a nice dough ball is formed. Lightly oil and cover loosely with plastic wrap and let rise for one hour. Punch down dough and divide into 16 equal pieces. Heat a dry, nonstick frying pan or skillet to high heat. Roll out each piece of dough to 1/8 inch-thick (3 mm) rounds. Place in frying pan, 2 to 3 at a time, and cook for about 2 to 3 minutes per side.

Yield: 16 pieces

Vegetable Curry Pockets

I admit I have been in a bit of a cooking rut lately. I haven't been motivated. The weather has been wierd, and work stressful. I have recently been a big fan of a bowl of rice or pasta for dinner. I told myself, "SNAP OUT OF IT! You've got a pantry, freezer and fridge full of ingredients that you need to use before they go bad!"

So, was born, the Vegetable Curry Pocket.

Frozen puff pastry makes these pockets a snap!

Fill these yummy pockets with any of your favorite veggies!

Vegetable Curry Pockets
A simple pocket of puff pastry, filled with peas, carrots, broccoli and curry sauce. Simple and delicious.

For the filling
1/2 stick nondairy butter or Margarine (I use Earth Balance buttery sticks)
1/2 cup all purpose flour
1/2 cup soy creamer or soy milk (or other nondairy milk)
1 cup vegetable broth
1 tablespoon curry powder
1 cup broccoli florets
1 cup sliced carrots
1 cup peas

You will also need
Puff pastry, 10, 6" squares, thawed according to package instructions. You can cut full size sheets into squares, or purchase packages of small sheets which is much easier.
2 baking sheets lined with parchment or a silicone baking mat such as Silpat.
A small dish of water handy to dip your fingers in.
All purpose seasoning, like Spike, optional

Preheat oven to 375 degrees F.
In a saucepan, melt butter over medium high heat.
Once butter is melted, whisk in flour until a thick paste is formed, continue to stir as you pour in the creamer.
Continue to cook as the roux will begin to darken quickly. Add in the vegetable broth when the roux is a nice golden yellow.
Deglaze, and continue to stir until a nice thick gravy-like sauce is formed.
Stir in curry powder.
Remove from heat.
Stir in vegetables.
Set aside.
Place one square of puff pastry flat.
Add about 1/3 cup (or 1/10 of the entire mixture) of the curry vegetable filling into the center of the square.
Dip your finger tips in water, and run them along the edges of the dough.
Bring one corner of the dough diagonally across to met the other corner, to form a triangle.
Seal the edges by pressing together with the tines of a fork.
Repeat with remaining squares.
I like to sprinkle my triangles with a little all purpose seasoning, like Spike, before baking.
Bake for 25 to 30 minutes, or until golden brown and puffy.

Yield: 10 triangles

Woot! Zevia!

I am the first to admit that I love soda, but I had to give up diet soda several years ago, because of adverse reactions my body was having to artificial sweeteners. And, regular soda, well at an average of 180 calories a can, is a luxury I had to cut way back on. So, it was Iced Tea and water for me for the last few years...but today, I found this treat on the shelves at Whole Foods. I nearly peed my pants with joy...

ALL NATURAL DIET SODA! I give to you...Zevia!



So far I've tried the Orange and Cola flavors...SO GOOD!

(Just so y'all know, I was not paid, or given free samples for this purely unsolicited review...if I like something, I'm gonna spread the word!)

Bake Me Up LA!

Celine and I will be participating in the Bake Me Up LA vegan bakesale, as part of the Worldwide Vegan Bakesale on June 28th. The wonderful Afsoon not only designed this fantastic poster, but she also organized this entire sale!

If you are in the LA area, please stop by, get some vegan yumminess, and support Earthlings, Animal Acres, and Little Big Dog in the process!

For more info visit: www.Bakemeupla.blogspot.com or www.twitter.com/bakemeup!

And the winner is...

And the winner is: #10! Krista! Looks like we'll be hitting up the Flavor Spot, for sure! I'll send you an email to get your address so I can send you your trifecta!

Thanks for playing everyone, now we have some great ideas for where to stop on our drive north!