The Touring Vegan Chef

Arizona and Minnesota

2012-01-11T11:42:00.001-08:00

Hey Kids
I have Arizona dates coming up very soon, from the 14 Jan. thru 20 or so,
Phoenix, Tempe and maybe Tucson. Let me know if ya want to host something.
Also, winter follies in Minneapolis!
Feb. 8-15, includes a benefit dinner at the Seward on Valentine's Day, I'll post a link to that once the details are ironed out.
March is California month, if you want to book something in Sacramento/Davis, the Bay, Fresno, Arcata, Santa Cruz or San Jose let me know. Although I probably have it covered! Haha!
Cheers and Happy New Year

early 2012 trips

2011-12-04T10:52:00.000-08:00

I'll be in Arizona and New Mexico in mid-January
and just for fun in Minneapolis around Valentine's Day in February, I thought it would be neat to go cheer people up when it's miserable
Some scattered California in March I think- Sac, Pt. Reyes, Arcata, San Jo, Fresno all look good to me
cooky cooky cook cook let me know if you want to book something
blah blah blah and...
that's all to report for now.
A rash of recipes will soon be unleashed upon the blog. Not today, but soon

A great fall side dish

2011-10-18T14:08:00.000-07:00

TOMATILLO APPLESAUCE

6 apples, diced (half sour like Granny Smith, half something like Braeburn or Jonogold or Gala)- use more if they are small
1 lb. tomatillos, peeled and chopped (more if you wish)
1 Tbsp. minced ginger
1 or 2 Tbsp. olive oil
juice of 1 lemon (more to taste, lime is also good), a little zest may be added as well
apple cider vinegar to taste
a few Tbsp. agave, maple syrup, brown or palm sugar (more to taste)
1/2 tsp. chili powder (more to taste)
1 tsp. minced lemongrass
1/2 tsp. cinnamon (more to taste)
pinch nutmeg
1/4 to 1/2 tsp. allspice
1/2 tsp. crushed fennel seed
pinch or two chili flakes or a minced hot pepper (or both!)
salt and black pepper to taste
ground cumin and coriander to taste
1 or 2 minced sage leaves or a little rosemary
2 chopped green onions
chopped cilantro or flat parsley (optional)
* other possible additions: juniper berries, pears, chopped cactus, oranges, dried fruit (particularly cranberries, gold raisins or currants)

Place 4 of the chopped apples, ginger, oil and half of the spices in a large saucepan and saute for two minutes. Add water to cover and simmer for 5 minutes. Add tomatillos, lemon juice and the rest of the herbs and spices, except for scallions and parsly/cilantro. Simmer for 15 minutes, adjusting taste with lemon juice, cider vinegar, sweetener, salt and pepper. Mash with a whisk or masher, taste/season again, add water if necessary and cook for 10 more minutes. Add the rest of the apples, even more if you like, and the scallions and cook for 10-20 minutes more or until done to your satisfaction, add cilantro or parsley and season to taste. I like adding the apples for a bit more texture and visual appeal. Serve warm or chilled, it doesn't really matter.
You will want to determine how watery you want it to be. Add more or less water depending on this. Of course, apple juice or fruit juice can be used instead of water and the result will be that far less sugar is needed, if any. Also, this was designed as a sour/savory applesauce so keep that in mind (you'll notice at least 5 sour items on the ingredients list, a depth of sourness will be achieved).
A great side dish to most fall and winter meals.
It was a hit at the LACBC event last month.

Cold weather approaches, pea soup time!

2011-10-15T12:22:00.000-07:00

I meant to post this very simple pea soup recipe during World Cup but I guess I never did. There are different and more elaborate variations on this in like every single one of my cookbooks it almost seems but whatevah, I love it!

VEGAN DUTCH PEA SOUP (Erwtensoep)

1 1/2 C. split green peas
2 quarts water
2 onions, chopped
1 C. chopped celery
2 diced potatoes
2 diced carrots
1 Tbsp. minced sage
1 tsp. hickory salt
1 tsp. cumin
1 bay leaf
salt and black pepper to taste
a little lemon juice
1/2 lb. chopped vegan "ham", smoked tofu, tempeh "bacon" or other such thing
add a Tbsp. earth balance just for the hell of it!

Wash and sort the peas, drain. Boil in the water for an hour, then add everything else and cook for another hour or more, making sure it doesn't stick to the bottom of your pot. Adjust seasonings. Should be pretty thick, although you can add more liquid if you see fit. To brighten it up at the very end, add a bit of minced flat parsley, chives or herbs and serve with a lemon wedge that people can squeeze on there.

Book a SoCal event in Rocktober!

2011-09-29T17:21:00.000-07:00

Hey I'll be back in the LA area in October if anyone wants to throw an event I am hot to cook for you! So let me know, LA/San Diego/Anaheim/Azusa and Cuuuuuucamonga
I do it all
jajajajaja

September tour!

2011-08-22T12:33:00.000-07:00

First, thanks to everyone that participated in the Black Banquet at LA's Got Talent @ Sancho, it went pretty well once it got going!
Now, Elly Blue will be cavorting and presenting bicycle goings on and generally being amazing, Joe will be showing short films and whatnot and I will be making vegan food and feasts on the Dinner & Bikes Tour:
August 30- Ashland
31 Nevada City
September 1- Mill Valley
2 SF
(3 and 4 they will be doing the zine convention in SF I will be galavanting elsewhere)
5- Sacramento
6- Reno
7- San Jose
8- Santa Barbara
9- Las Vegas
10- Santa Monica
11- Riverside
12- LA
13- San Diego
14- Phoenix
15- Tucson
16- Flagstaff
17- Provo
18- Grand Junction
19- Boulder
21- Topeka
22- KC
24/25- Minneapolis
26- Rapid City
27- Spearfish
28- Bozeman
30- Boise
Oct. 1 - Portland

come if you feel like it! If not I'll see y'all soon enough! ;)

PECAN-PESTO STUFFED MUSHROOM CAPS

2011-07-02T11:11:00.000-07:00

Ah it's the well-loved pecan pesto mushrooms. (picture is from DANIMAL/Gay Beast art show at Tom of Finland house in Los Angeles)

20 big button/crimini mushrooms, take the stems out (use them for something else)
1 C. chopped pecans (more maybe)
1/2 C. flat-leafed parsley
1/2 C. basil (fresh, duh)
5 cloves garlic
1/4 C. chopped onion
1 to 2 Tbsp. lemon juice
chilies to taste
salt and pepper to taste
a little sage
a little oil is a great idea or use a nut milk

Blend half of the pecans with the other ingredients except mushrooms. Mix in the rest of
the pecans, adjust flavors and stuff the mushroom caps with this business. Pretty simple.
You could mix half pecans and half hazelnuts and it would be great as well.

RECIPE FROM "SO RAW IT'S DOWNRIGHT FILTHY" by ME!

for non-raw version, drizzle with a little oil and bake at 375 for 15 minutes. Also, this is quite awesome with vegan creme cheez and a little more lemon juice mixed in there. Use the stems for a broth or mix them with lemon juice, salt, oil, herbs, garlic and some vegan creme cheeze to make mushroom crem cheez. Instead of the creme cheez you can blend with sesame seeds or cashews of course and a little lemon juice, salt, garlic and herbs to make a raw spread.

Book a Dinner!

2011-06-21T07:34:00.000-07:00

Hey Folks
Wrapping up this northeast trip here in lovely Pittsburgh today and in Chicago over the weekend, should be grand.
Californians can book dinners for July- 3rd thru 10th and the 24th thru 31st in Sacramento and the Bay Area, July 11th thru 23rd for LA and San Diego
slowly starting to fill in, so get in touch.
August I have Why Not Minot? again 12-14, so before that feel free to book Minneapolis, Milwaukee or other parts of North Dakota. After that, Montana and the Northwest (like Seattle or Portland) and we'll go from there.
Looks like the cantankerous tour is back on for September, which pushes Europe and the next group of east coast dates back to October.
Sounds good to me!
I'll post some new recipes when i get back to Mexico
cheers!
Joshua

My favorite dip/spread these days...

2011-05-13T13:47:00.000-07:00

I'm addicted to this stuff-
DATE-KALAMATA OLIVE SPREAD/ DIP

1/2 C. pitted dates
1/2 C. pitted kalamata olives
2 Tbsp. balsamic vinegar
1 or 2 cloves garlic
2 Tbsp. chopped red onion
a few basil leaves
a little flat leafed italian parsley
2-3 Tbsp. olive oil
salt and pepper to taste
pinches of sumac and red pepper flakes
a little water, as needed

Mix this in a food processor until a tasty puree with a bit of texture is created. Adjust seasonings to taste. Drizzle with a bit more olive oil and balsamic vinegar and sprinkle with a bit of sumac powder and chili flakes.
It's also good with pecans or walnuts added.
Great with crudites, crackers or pita bread (or anything).

Potato "Bacon" the best stuff ever!

2011-05-11T10:44:00.000-07:00

here's an idea...
POTATO "BACON"

you will need:
* a few potatoes, scrubbed
* tamari, oil, salt and pepper, chili powder, mixed dried italian herbs, minced garlic, minced onion, smoked paprika and a little brown sugar or maple syrup to taste
also good: your own special barbecue sauce

Cut into thin strips or mince potatoes. Place on a greased baking sheet and use a brush to coat in oil. Sprinkle with tamari, brown sugar, black pepper, garlic, onion, chili powder, smoked paprika and herbs. Hickory salt makes a fine addition. Bake at 400 degrees for 20 minutes, use a spatula to toss the little buggers and bake for another 20 minutes. Season again if you wish. Keep baking if they are still too soggy. When they are a bit crispy they are done, they are good even if a little burnt.
Sprinkle on anything or eat as a side dish.

This recipe really relies on your own judgment. This stuff is great and has proven quite popular on my dishes. Fantastic on pizza, green beans, salads- wherever you want to put it.

New Raw Vegan Zine!

2011-05-05T11:19:00.000-07:00

Get my new zine from Microcosm- It's out now!!
called "So Raw It's Downright Filthy" which has a bunch of raw vegan recipes in it, all of them without a dehydrator.
It's a fun zine that is a bit tongue in cheek about the whole thing, with arty b+w pictures of trash instead of food.
The title is written in black lipstick on a toilet on the front cover.
Nonetheless it has Raw Shepherd's Pie, Raw Tom Yum Kha, Raw Nasi Goreng, Raw Salisbury Steak and other such amusing items.
I believe the little bugger might be printed on fuschia or magenta paper but find out for yourself!
order from Microcosm Publishing, link is on the right of this page.
I like fire!

revision

2011-05-03T10:51:00.000-07:00

I'm postponing that east coast extravaganza til June.
July could be interesting, I hope to go to the Southeast even though it will be really hot, why not!
Speaking of, Why Not?! Fest is happening in Minot again in August, which means I will be cooking some morsels in North Dakota, and also probably Montana, Minnesota, and maybe South Dakota. I wish to also pop up to Alaska during that time.
Then at the end of August the Microcosm Tour begins and runs thru September.
Then a trip to Europe in October.
After that, I don't know!!!

2011-03-16T16:35:00.000-07:00

Three links, cut and paste if they don't hyper hyper
all interviews/stories on meee

from Bloomington, Indiana...
http://www.youtube.com/watch?v=_CqOZUy4Z6k

San Diego...
http://www.youtube.com/watch?v=aYFulzjKlok

and Berkeley...
http://www.youtube.com/watch?v=a2wuGNERXTA

buh

2011-01-20T17:59:00.000-08:00

Well, Microcosm tour has been postponed until fall.
As if I weren't already directionless enough.
Any ideas?

an oldie but goody from Satya days

2010-12-26T10:54:00.001-08:00

Very Horsey Latke
These high-impact latkes with their strong bite are accompanied by a cool tasting sauce, with a bit of garlic and clove added to liven up its personality.

2 Potatoes, peeled and grated
1 Parsnip, peeled and grated
2 T. Fresh Horseradish, peeled and grated
1 Carrot, peeled and grated
1⁄2 C. Granny Smith Apple, grated
2 T. Tahini or Tahini Salad Dressing
2 T. Lemon Juice
2 Garlic Cloves, minced
1⁄2 t. Caraway Seeds
1⁄4 C. Chervil, Sorrel or Parsley, minced (or all three!)
1 T. Capers, smashed
2 or 3 T. Flour to bind the mixture (a bit of cornstarch may be added)
Horseradish to taste
Salt and Pepper to taste

1. Mix the ingredients together and let stand for several minutes. Again, a bit of baking powder may be added if you wish. Adjust the seasonings to taste.

2. Fry 1⁄4 C. of batter in oil in a skillet over medium heat, flattening with a spatula and turning once, until cooked and browned on both sides. Serve with sauce.

Makes around 16.

Pear-Dill Sauce
1 lb. Soft Silken Tofu
1⁄2 C. Lemon Juice
1⁄4 C. chopped fresh dill
2 Pears, diced
3 T. Olive Oil
Salt, Pepper, Paprika and Sugar to taste
2 Garlic Cloves, minced
2 T. Onion, grated
1⁄2 C. Water or Broth
White Wine, a dash
1⁄4 t. Cloves, ground

1. Puree tofu with lemon juice, water, dill, garlic, half of the olive oil, onion and salt, pepper, paprika and sugar (if necessary). Adjust flavors to taste and set aside to flavor up a bit.

2. Heat the rest of the oil in a saucepan and cook the pears with a bit of wine, salt, pepper, sugar, paprika and ground cloves with the lid on, stirring occasionally, until soft.

3. Add the pears to tofu mixture and adjust seasonings to taste.

Interview in Indiana about vegan secret cafe/brunch

2010-12-21T12:58:00.000-08:00

http://www.youtube.com/watch?v=_CqOZUy4Z6k

Me and Michael Hoerger talking about me and vegan brunch in Bloomington.
Just cut and paste it if it doesn't link.

Food events planning now

2010-12-06T12:35:00.000-08:00

Hey folkes, looking to set up some cookery events, let me know what you have in mind
End of December/january too for California
rest of the year- surprise me!
Have booked for '011 March 18-20 Pt. Reyes again
April 1-May 6 is another glorious multimedia Microcosm tour...
(see to the right)
other than that, fair game-
book something!

Energy Alcohol Ban? Here's your MADD Dawg Mimosa Recipe!

2010-11-18T11:45:00.000-08:00

If you want to support the cause and make your own jooze drank but classy
try
Concentrated Orange, Grapefruit or Mango Juice (or fruity wine/malt liquor beverage that is still legal) mixed with caffeine/supplement water to taste (or energy drink but that would probably be too sweet)
Add champagne (or malt liquor, etc.)
Ta-da
it's your Madd Dawg Mimosa!

where am I?

2010-10-24T18:35:00.000-07:00

Redding 10/25
Portland 10/27-28
Seattle-Bremerton-Olympia 10/29-11/5
Philly 11/6-9
DC 11/10-11
Louisville 11/12-13
Bloomington, etc. 11/14-17
Sacramento 11/18-22
Mexico 11/23-29 (on vacation)
LA/SD 11/29-12...?
Haha how about that!

traveling October and November

2010-09-24T10:52:00.000-07:00

Yeesh!
Well it turns out I need to tour around for two months before I can live anywhere again.
Uh, let's see- if you live anywhere and want to host a dinner party or event let me know.
I will be in Sacramento a bunch of times, if you live there. Reno around October 10th. Fresno on the 22nd (big event there). I will be in the bay area before the Fresno event. I will be in the Pacific Northwest after the Fresno event. In November, count on me in Texas, New Orleans, Memphis, Louisville, Nashville, Atlanta, Gainesville and probably Miami.
If my Boston event happens Nov. 8th, I would then also be in New York, Providence, Philly, DC and Richmond.
And of course in November if you need a dinner in LA, Sacramento, San Diego, Ensenada, Tijuana or Rosarito Beach I can probably accommodate you randomly in there.
In December I should be back to living in Los Angeles.
Even I'm confused!

soon

2010-09-11T17:16:00.000-07:00

Sorry about the lack of recipes, i'll put some up Thursday when I get back from Mexico. It's been a hectic couple of weeks, went to Minot, Minneapolis, Milwaukee, Chicago, Portland, and San Diego. All that was great!

Upcoming tours!

2010-08-03T15:11:00.000-07:00

Ah, I've been quiet about cooking tours lately but here they come! The original touring chef the rocker the roller the right out of controller is on the loose again!

August 8th- dinner party in Los Angeles, contact me for details
August 13th- meal/sandwich pickups in Sacramento; also, peddling burritos for the Bananas show that nite at the Hub
August 19 Minneapolis; 20-22 Y Not Minot Fest in Minot, ND; 23-24 Minneapolis again; 25-26 Milwaukee; 27-28 Chicago
Sept. 3-5 Portland (got a wedding in there so probably only one other event could happen if any)
Sept. 8-9 possibly San Diego (still talking about it)
Sept. 19th dinner party in Los Angeles
Around an October 16th wedding gig in Louisville, I will be doing dinner there as well and New Orleans, Atlanta, possibly some things in Tennessee and Texas as well, get in touch. Florida I will save you up for another trip.
In November I am supposedly going to Boston which means Providence, New York, Philadelphia, DC and Richmond would also be on the agenda.
Get in touch to book something or attend and I can figure out what dates I have available.

Baked Pears with Tofu Caramel and Blackberry Balsamic

2010-07-22T12:59:00.000-07:00

I always have fun when pears are on the menu. Here's a good dessert. You could grill the pears instead of baking them (since it's summer) and if you make the sauces a little thicker (less liquid in the one, more blackberries and less liquid in the other), then cooking them isn't really necessary.
If you make this, you have earned the right to make fun of people for being afraid of vegan desserts.

BAKED or GRILLED PEARS with TOFU CARAMEL and BLACKBERRY BALSAMIC

Tofu Caramel-
1/2 C. sugar (more to taste)*
1/4 C. coffee
1/3 C. tofu
1/2 C. coconut milk
1 Tbsp. vanilla
pinch salt
2 tsp. or so oil

Melt sugar in coffee. While this is happening, blend the other ingredients together until smooth. Whisk into the sugar over heat and mix. Allow to simmer mildly, stirring a bit, for about 5 minutes. Cool. (* brown sugar is a great variation)

Blackberry Balsamic
1/4 C. nice balsamic vinegar (of course a pear blasamic is nice here)
a little lemon juice
1/3 C. sugar * (more to taste)
1/3 C. blackberries

Blend together and heat to simmer over medium/low. Stir occasionally for several minutes. Cool. (* again brown sugar is fun in this for a more molasses-like flavor)

Baked Pears (you can also do it on the grill)
4 red pears
a little oil
a few Tbsp. orange juice or pear juice
a few Tbsp. rose sugar (just grind rose petals and mix them with sugar)
a little saffron

Score the pears 4 times each lengthwise. Set in a baking dish, baste with orange juice and oil, sprinkle with rose sugar and saffron. Add a little orange juice or water to the pan. Bake at 350 degrees for 45 minutes or until done to a knife test (poke it with a knife to see if it's soft enuf).
Compose however you wish. I like to do it as the picture shows.

All this could be yours!

2010-07-15T16:24:00.000-07:00

SWEET, SOUR AND SPICY CHERRY-MANGO SALAD (Raw)

1 chopped mango
1 C. cherries, pitted, stemmed and halved
1/2 C. chopped bell pepper
1/2 C. chopped daikon or jicama
1/4 C. chopped carrot
1/4 C. sliced onion
1 small green or red chili, minced
1 chopped heirloom tomato
2 minced garlic cloves
1/4 C. chopped cilantro
juice of half a lemon and half a lime
1 tsp. grated ginger
1/2 tsp. grated galangal
1 tsp. sesame seeds ground into a powder
salt to taste
nama shoyu if you wish
cumin, coriander, chili powder, turmeric, chili flakes or other spices to taste
a little agave nectar (not necessary if the cherries are sweet)
watercress or salad greens to flesh it out, if desired

Mix together and eat it. Beautiful.

Vegan Amaranth-Barley Waffles

2010-07-08T10:37:00.000-07:00

AMARANTH WAFFLES
3/4 C. Amaranth Flour or other flour you like (try to use a good, old grain- spelt or kamut are good examples)
1 C. Barley Flour (*variation- replace half with ground nuts or oats)
1 1/2 tsp. Baking Powder (a little more for fluffier waffles)
1 to 1 1/2 C. "Milk" or Water (Soy, Almond, Oat, Rice- all good!)
1/4 tsp. salt (a little more if you like)
2 Tbsp. Oil (not absolutely necessary)
*add: cinnamon, a little sweetener, allspice, ginger, nutmeg, vanilla if you wish

Mix the dry ingredients together. Mix the wet in a separate bowl, then blend the two together until well mixed. Lightly grease a waffle iron with oil (use brush or a spray, it doesn't have to be much). Pour 1/3 C. of batter into the iron and cook until done. You can use a little more or less batter depending on how large the iron is.
For pancakes, simply do the same thing in a pan!

FRUIT TOPPING
1/2 C. Sliced Strawberries
1 or 2 Sliced Bananas
A few Tbsp. Cherry Preserve
a little lemon juice
a little water
1/4 C. Sliced Almonds
sprinkle of cinnamon sugar, if desired
* add some berries or mango, if desired or change the fruits all together
* add some sunflower or sesame seeds or another nut or seed you like (flax seed comes to mind) to jazz up the nutritional value

Mix cherry preserve, lemon juice and water together to a syrup-like consistency (add the liquids slowly for the right texture). Stir in the fruit and spoon onto waffles, topping with sliced almonds and cinnamon sugar.

Good variations:
Pineapple and shredded coconut
Puree dates and coconut milk together for a nice syrup
Add sunflower seeds or other good nuts and seeds to increase protein, fat or fiber (as the case may be)
Pureed Fruit makes great syrup, just add a small amount of juice and often no sweetener is necessary

Basil-Lemongrass Vegan Ice Cream

2010-07-01T14:43:00.000-07:00

1 1/2 C. Coconut Milk
1/2 C. Frozen Lemonade
1/2 C. Mango, Pineapple or Orange Juice
2 Tbsp. Lime Juice
2 Tbsp. chopped Thai Basil (more to taste)
1 Tbsp. chopped Ginger
1 tsp. chopped Lemongrass (more to taste)
Sugar to taste
pinch salt
a little grated lime peel
a little hot chili may be added

Blend all til smooth, freeze, stirring occasionally, until firm.
Serve with mango, kiwi slices and mulberry preserve.

Raw 'Nasi Goreng'

2010-06-25T12:39:00.000-07:00

1 C. cashews (plus a few to garnish)
1/2 C. chopped jicama
1/2 C. chopped cauliflower
1/4 C. shredded coconut
1/2 C. chopped red onion
3 or 4 cloves garlic, peeled
2 Tbsp. chopped ginger
1/2 C. almonds
1/2 C. pecans
1/4 C. sunflower seeds
1 C. mung bean sprouts
2 Tbsp. sesame seeds
handful cilantro, chopped
some thai basil, chopped
4 chopped scallions
1/2 to 1 C. chopped cabbage (red or napa, or both)
1/2 C. chopped yellow, red and green bell pepper (one or another or all three)
1/2 C. shredded carrot
lime juice
nama shoyu to taste
olive oil
agave or other sweetener to taste (just a little)
curry powder, red chili, salt, cumin

In a food processor, grind cashews, jicama, cauliflower, coconut, half of the almonds and pecans, red onion, garlic and ginger. Grind until a bit like rice. Toss with some lime juice, salt, curry powder and chili powder and cumin. Add nama shoyu, agave and half of the remaining ingredients and toss. Allow to flavor up for 10 minutes. Toss and reseason and use the remaining ingredients to garnish each serving. Have some lime wedges on the side and serve with sambal.

for Sambal

Blend until smooth:
1/4 C. chopped red chilies, 1/4 C. lemon juice, salt to taste, 1/4 C. chopped onion, 1 tsp. black sesame, 1/2 tsp. cumin, 1/2 tsp. coriander, 2-3 Tbsp. olive oil, 2 garlic cloves

The whole schmear will probably serve 4 people.

Vegan Breakfast Patties

2010-06-18T13:42:00.001-07:00

1 C. Sunflower Seeds (or use a combination of these and nuts)
1/2 C. Cooked Beans (the type used changes the color of the "sausages")
1 to 2 Tbsp. Tamari or Soy Sauce
1 Small Tomato (Chopped) or 2 Tbsp. Tomato Paste
1/4 C. Chopped Onion
1 or 2 Garlic Cloves
2 Tbsp. Cornstarch or other thickener
Spices to taste- cumin, sage, fennel seed, oregano, allspice
* some mushrooms may be added
* a little oil if you wish

Mix all together in a food processor until well blended. It can be a little chunky, doesn't need to be completely smooth. Drop 2 Tbsp.-sized dollops onto a lightly greased (use spray or a brush) pan over medium heat and flatten with a spatula. Cook until browned or slightly blackened on the bottom, flip and cook the other side. You can turn these into "burgers" simply by making them larger and adjusting the seasonings.

Good variations- Blackeyed Peas and Pecans (liquid smoke, bourbon and cherries make good additions); Brazil Nuts and Black Beans (with chili powder, lime peel and ginger, swell!); Cannelini and Sunflower Seeds (with Italian herbs); Almonds and Fava Beans (with lemon, sumac and tahini added). Endless possibilities.
They may also be baked by litely basting with oil (or not) and baking at 400 degrees for 15-20 minutes.

Black Tahini

2010-06-18T13:31:00.001-07:00

BLACK TAHINI DIP

1/2 C. black sesame seeds
1/4 C. cooked black lentils or tofu
1/4 C. lemon juice or lime juice
1/4 C. olive oil
3-6 peeled garlic cloves
1/4 C. chopped onion
a pinch of oregano
a little ground cumin and coriander
a small hot pepper
salt, pepper and tamari to taste
*- optional: avocado or chopped black mushroom, cilantro or thai basil, wasabi

Blend until smooth, adding a little more liquid if needed. Pretty easy, huh?!

Back from tour

2010-04-25T15:21:00.000-07:00

Well, now that's over with!
Okay... got dinner Tuesday, brunch on Sunday (May 2) in LA for all you LA folks
In Sacramento and Reno May 6-9- Warm Streams is at the 16th St. Cafe with Murder Murder, Western Hymn and Buk Buk Bigups on May 6th in Sac, and on the 8th at the Hideout in Reno with Elephant Rifle.
More news to come
that is all

new interviews at the right>

Microcosm Tour in April

2010-03-04T13:21:00.000-08:00

Hey! Microcosm's mulitmedia tour is coming down the west coast this time, in April. With me doing a "cooking show" and interesting vegan snacks, Joe Biel showing short films (Plan-ItX Records Doc. "If It Ain't Cheap, It Ain't Punk"!), Q&A and zine/book table, and Mia Partlow and Michael Hoerger of "Edible Secrets" (link to the right) with a touring museum/presentation on the fascinating secret history of food and espionage.
The event is on facebook, if you are on there it's a good place to look at any updates.
Sched.:
April 1- Portland (Artistery); 2- Seattle (Left Bank); 3- Bellingham (Bloom); 4-dinner party for me!; 5-Olympia (Northern); 6- Eugene (Bad Egg Books Collective); 7- Redding (house); 8- Sacramento (Sol Collective); 9- Reno (Rainshadow Charter School); 10- Santa Rosa or Eureka /Arcata; 11- Oakland (ISSUES); 12- San Francisco (Needles and Pens); 13- San Jose (house); 14- Santa Cruz (Sub Rosa); 15- Davis (villanova house); 16- Fresno (C.A.F.E.); 17- Los Angeles (Pieter); 18- San Diego (house); 19- Phoenix (the Rusty Spoke); 20- Tucson (the Boxing Gym); 21-Prescott (Catalyst)

I'll fill the venues out as they become definite, if you can offer one, let me know, we might be looking. It will be a great tour.

This week around NoCal

2010-02-17T10:39:00.001-08:00

Saturday 2/20 at the Stork Club in Oakland- Warm Streams, Steeples, Butcher Cover.
Sunday 2/21 at the Shire Road Club in Sacramento- Worn In Red, Rat Damage, Catch Hell, Officer Down, Warm Streams, (waning)
monday 2/22 is sandwich day! Sac people get in touch
tuesday 2/23 I'm making some food for the Mucky the Ducky record release at the DAM House in Davis so come early.

next LA dinner event is Feb. 28- vegan and wheat free for that one!

Warm Streams!

2010-01-22T22:54:00.000-08:00

We're playing at the Steinhaus in San Diego on Saturday, Jan. 23rd; at Z Space in Costa Mesa on Sunday (daytime) Jan. 24th; and at Pehrspace in LA on Monday, Jan. 25th. Check the Warm Streams myspace or Sean Carnage's page for some details/flyers on those- links are to the right.
My next LA dinner is Wednesday, Jan. 27th- email me to see the menu/RSVP for that.
Lots of fun this month!

Happy New Year!

2010-01-07T16:32:00.000-08:00

Isn't it great already.
Check my website for some tour info, this is going to be a big few months for me. Los Angeles area folks, email me to get on my dinner party list and find out all of the local happenings. Other than this, Hawaii was great and I'm heading to Phoenix next week to cook for a few days, it's been a while.
And Warm Streams is playing some SoCal shows this month, check our myspace to find out all the details.
Cheers!

Dinner at Pangaea in Sac. December 11th- Reserve Now!

2009-11-29T11:10:00.000-08:00

I'm back to cook again at Pangaea on Friday, December 11th. Please enjoy this nice menu and reserve if you can- as usual it appears to be $35 for the five courses, non-alcoholic drinks and a special present (tis the season). A flight of fancy beers can also be purchased if you want to splurge and enjoy some of the recent additions to Rob's menu! Please forward if you know anyone that would be interested.
RSVP to me, or to Pangaea: pangaeajava@gmail.com
phone there is: 916 454 4942
2743 Franklin Blvd. is the address and the dinner begins at 7pm
we present:

SIMPLE GIFTS AT PANGAEA CAFE
Each of these tasty seasonal morsels will be cleverly designed to look like cute little presents, see what we can do! You also get a special little gift from Chef Joshua to take home!
* Breaded Turnip-Greens-Chickpea Cakes with Apple Ginger Chutney and Light Watercress Salad
* Rich Potato and Onion (several varieties and cooking methods of both) Chowder with Strawberry Salsa and Toasted Seasoned Almonds
* Baby Spinach Salad with Tempeh Unbacon, Marinated Sweet Red Onions, Carrots, Roasted Beets, Apples and Olives in a Red Currant Russian Dressing
* Mince Pie with Walnuts, Pecans, Variety of Mushrooms, Garlic, Herbs, Peppers and Onions in a Rich Pastry with Cabarnet-Carob Gravy (one of my signature sauces here, so you know it is fantastic!), served with a side of Roasted Seasonal Vegetables and Red Cabbage Cole Slaw with Tangerine and Toasted Caraway Seeds (another sleeper, the coleslaw is goooood!)
* for dessert, my dears... Fig Pudding with Gingerbread, Orange Spice Sauce, Almond Cream and Candied Hazelnuts
as usual- all vegan, no added transfats, no refined white sugar and all of that.
I have a couple of fun non-alchy beverages as well and Rob has those crazy beers I mentioned earlier for you to buy!
Please join us!

Special Vegan Pumpkin Pie

2009-11-26T11:35:00.000-08:00

VEGAN PUMPKIN PIE AMARETTO RECIPE FOR THANKSGIVING

For your pie crust, add 1 Tbsp. sugar, ½ tsp. almond extract and replace ¼ C. of your flour with blanched almond meal in your favorite pie crust recipe. Prepare as you normally would, press into 9” lightly greased pie pan and set aside.

2 C. cooked mashed pumpkin
1 C. almond milk (there’s a trick to this- take 1 1/3 C. almond milk and gently
simmer until becomes 1 C.)
1 tsp. almond extract
2 tsp. cornstarch
¼ C. flour
2/3 C. to 1 C. sugar (depends on how sweet you like it)
1 tsp. finely grated ginger
1 tsp. cinnamon
¼ tsp. each nutmeg and ground clove
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
¼ C. vanilla creamer (Silk french vanilla is great)
A little Amaretto or Whiskey for a kick
¼ C. blanched slivered almonds

Mix together these ingredients except for the blanched slivered almonds. Pour into pie shell. Bake at 425 degrees for 15 minutes then lower temperature to 350 degrees and bake for another half hour or so. Chill. Decorate with slivered almonds, another method would be to candy or caramelize sliced or whole almonds and use those.
For whipped cream, mix tofutti cream cheese with ½ tsp. vanilla extract, 1/3 C. superfine sugar, 1 tsp. oil, 1 tsp. lemon juice, 1 Tbsp. vanilla soymilk or almond milk and chill.
* other suggestions- a hazelnut version could be made using hazelnuts and Silk Hazelnut Creamer in place of the almonds, I would leave out the ginger in that case.

Tasty Soup!

2009-11-19T14:39:00.000-08:00

Here's a nice vegan soup for you, with an empanada in the picture as well. Anyone looking for vegan empanadas or catering in the LA area? Email me!

WHEAT BERRY VEGETABLE SOUP
1 C. dry wheat berries
8 C. water (more if it becomes too thick on down the line)
1-2 tsp. salt (more or less to taste)
1 tsp. curry powder
1 tsp. mixed dried herbs (fines herbes are good)
¼- ½ tsp. black pepper
1 chopped onion
3 minced garlic cloves
2 C. diced sweet potatoes
3 diced carrots
1-2 Tbsp. vegan “chikn” powder
1 tsp. dried oregano
½ tsp. onion powder
½ tsp. chili powder
2 Tbsp. extra virgin olive oil
½ C. chopped bell peppers (any color)
1 C. cooked Cannellini (white beans)
1 C. chopped celery
1 C. sliced mushrooms
1 C. chopped spinach leaves

Simmer the first 6 ingredients, covered, for 1 hour (you can cock the lid slightly to release steam if you like). Add onion thru bell peppers. Cook for half an hour (partially covered), add the other ingredients and simmer for 20 minutes (lid off or partially on). Reseason to taste. Add a bit of liquid aminos after it’s done. Remember to stir it occasionally

This n That

2009-11-07T17:04:00.001-08:00

I have some special dinners in LA, the next one is Nov. 29th, email me for details. (The Nov. 8th one is sold out!sweet!).
I have some folk/noise/classical and hardcore songs on the Rocksworth Sexington myspace to check out-link over there >. Warm Streams is playing in Sac, Reno and Davis in December and in LA and San Diego in January.
For cooking tours, I've got Arizona coming up in January, the Southeast in February, a west coast microcosm tour in the spring, and Europe and the northeast in the May timeframe.
Can do something small in Hawaii close to xmas too if someone feels the need.
lemme know.

moved to LA

2009-09-15T18:53:00.000-07:00

Hey I'm located in North Hollywood now
If you would like dinner down here or meals plz. get in touch, we'll figure something out. I'll keep you posted on what's up.
I do still go up to Sac so I'll be there around Sept.23-26 and Oct. 17-22 or so if you'd like to do something there
other than that I still tour of course and you should get in touch to book an event for such exciting times
much love
JP
PS- buy the book!

Summer Update

2009-07-29T10:29:00.000-07:00

Hey!
Well, Europe was pretty swell, I look forward to going back again soon (and frequently thereafter). I decided to move from Sac and went out with a bunch of fun pickups (oh hey, how about "Cupcake Day"? wasn't that grand!?). Thanks to everyone in Sac for all of your patronage the last two years.
At the end of summer we'll pick a place, probably LA or the East Bay to dwell. Still I will be going to Sacramento monthly for this and that and there will still be Pangaea dinners now and then even though my food won't be there or at Pieces regularly anymore.
Also, have Warm Streams shows coming up Aug. 13th at the Hub and Aug. 16th at the Parkside in SF so check the myspace for those details. Working on some new zines and other amusing things as well.
As far as future touring, I want to hit the South this winter and maybe somewhere else interesting abroad- back east, canada and europe- well spring will come eventually.
talk soon
love, JP

european vacation

2009-05-18T23:17:00.000-07:00

have the big eurotrip coming up May 26-June 23
if ye wanna cook with joshua or visit over there please let me know!

Book Party May 15th!

2009-05-08T11:16:00.000-07:00

hey I'm having a book release for "In Search of the Lost Taste" which is also MOM's 7" release party, so DJs, bands/projects, food and fun at the HUB in Sac on May 15th, starting at 7pm bring some $$ to buy books, records and a fiver to get innn.

Sac Attack!

2009-04-30T19:33:00.000-07:00

Hey Hey It's May
Finishing up with a good tyme in Philly then it's back to Sac on May 2nd
Pangaea food this coming week, calzones at Pieces
My book is out and available from Microcosm, "In Search of the Lost Taste"
Pangaea dinner on May 21st
Book release show at the Goobertorium on the 15th
Me and Genaro are cooking this month and I've got meal pickups coming every week until
May 26th when I go to Dublin to tromp around Europe for a month
so
things r good
that's the news!

Pre-Order the New Book!

2009-03-23T16:21:00.000-07:00

Oh yes, my latest extravaganza, the action/adventure cookbook "In Search of the Lost Taste" can be pre-ordered now from Microcosm (link on the right of the page).
Check out the awesome cover by Aaron Rainer!

At Pangaea this week, spring tour back east

2009-03-22T19:07:00.000-07:00

-Spicy Gumbo with veg. "chikn", tofu, okra, tomatoes, roasted hominy, peppers, onions and garlic
-Seasoned Cajun Rice to have by itself or with the stew
-Cashew, Pistachio and Celery Salad with Chopped Apples as well, another Waldorf variation
- Spicy Carrot Coleslaw with Pumpkin Seeds and Jalapenos
-Little Roasted Veggie Quiches decorated with herbs, those should be good
-Pasta Salad is Penne with Lemon Dressing (from our tree!), Zucchini, Cauliflower, Beans, Onions, Garlic, Herbs and Carrots
the Spinach-Almond and the Spicy Veg. "Beef" Pockets as always
2743 Franklin Blvd, across from gunther's
also I will be there from 11 to 2 or so this Thursday, makingspecials like the Seasoned Nut and Lentil Bundt "Loaf" with Spicy Tamarind Sauce and Rhubarb Salsa: Soup of Greens, Corn, Slivered Almonds and Mixed Potatoes in mushroom broth; Baked Zucchini stuffed with pine nuts, creamy garlic filling, red onions and herbs with red pepper sauce, and more!

also, Microcosm is doing a multi media trip out east again with me along for some cooking and chatting, April 13th thru May 9th check the link for details!

Back from the Netherlands!

2009-01-28T11:35:00.000-08:00

Hello, I was in Arnhem, Netherlands for the last week or so, having a great time with the folks at Werkplaats Typografie doing food, art, projects and other exciting things. So nice of them to invite me, see their link to enjoy what they do!

Now I'm in Sacramento again, so Pangaea (2743 Franklin Blvd.) has some of my vegan food again, which is this week...
*Both the Veg. "Beef" and Spinach-Almond-Kalamata empanadas/pockets are there
*A Tomato-Rice Soup with red onions, garlic, a little curry, 5 kinds of rice!- good comfort food
*Roasted Squash with Jerk Mustard Sauce and Fixins for Sandwiches
*Corn and Pasta Salad with Onion, Garlic, Spinach, Sunflower Seeds, Carrots and a nice balsamic dressing
*Lentils and Sauteed Eggplant with Carrots, Onion, Garlic, Lemon, Parsley, Sundried Tomatoes, Tasty Sauce with Cumin, Sumac, Fennel and more spices
*Sauteed Tofu and Snowpeas with Red and Green Bell Pepper, Onions, Garlic and Wasabi-Peanut Sauce

I will have calzones back at Pieces on the weekend. Also, Los Angeles folks, I will be down just after Valentine's day if you want to book something.

this week in Joshua

2009-01-04T20:27:00.000-08:00

Remember to book me for dinner parties (yes I still do them AND I still tour!) and email me to get on my list for food pickups and other scintillating info. Meanwhile...

at Pangaea this week, 2743 Franklin Blvd.
-Soup is Squash, Green Beans, Veggie Chkn, Wild Rice & Rice, Sauteed Onions and Mushrooms (a rich onion-mushroom broth)
-Sandwich is Cauliflower Patty with Fried Onions, Tahini Sauce and Fixins
and the salads- Corn, Peppers, Red Beans, Herbs and Red Onions in Creamy Paprika dressing
-Barley returns with Mushrooms, Chard, Roasted Eggplant, Green Onion, Basil, Roasted Red Pepper and Shiitake Dressing
-there is a good pasta dish with Garlic Olives, Broccoli, Vegetables in Roasted Tomato Sauce which contains a little shaved chocolate (it is quite good)
-and of course Spiced "Veggie Beef" Large Empanadas and Almond-Spinach-Kalamata in Garlic Sauce Pockets
Calzones are at Pieces, 1309 21st St.

week of Dec. 29- Jan. 4 at Pangaea

2008-12-29T23:32:00.000-08:00

this week's vegan items there are
besides the two pockets...
- Tomato-Ginger-Potato Soup with Light Curry
- Cannellini is back with Garlic, Sauteed Collard Greens, Peppers and Tomatoes
- for sandwich Caribbean Tofu with Jicama-Carrot Coleslaw and Tamarind Barbecue Sauce
- Amaranth with Black Beans, Fried Pineapple, Toasted Coconut, Cashews, Sauteed Squash, Roasted Sweet Potatoes, Herbs and Lime Dressing
- Garden Pasta Spirals with Dried Blueberries, Broccoli, Cauliflower, Almonds, Onion, Garlic and more!
- and Broad Bean Puree with Garlic, Lemon and Tahini is back this week as well
Pangaea, 2743 Franklin Blvd. at Castro

Calzones will be at Pieces again on Saturday
Happy New Year!

week of Dec. 22nd

2008-12-22T21:16:00.000-08:00

at Pangaea this week...
-Caldo Gallego is the soup with Turnip Greens, Potatoes, Veg. "Beef", Veg. "Ham", Onions, Great Northern Beans
- sandwich is a Seasoned Split Pea Patty with Cabbage-Cranberry Salsa and Special Sauce
- pasta is Puttanesca- spaghetti with peppers, garlic, olives, herbs, capers and spicy red sauce
- An exciting Red Bean Spread with seasonings and some tropical fruit in it- this one is surprising
- some "Algerian Tofu" with couscous, green peppers, parsley, onions, garlic, pine nuts and seasonings
- Mixed veggies in Turkish style Mushrooms, Squash, Peppers, Zucchini wih olive oil, toasted sesame, garlic, sumac, a little tomato and fragrant spices
-both the Spinach-Kalamata-Almond Pocket and large Veg. "Beef" Empanada

and for this week

2008-12-16T11:55:00.000-08:00

Veggie Stuff at Pangaea (2743 Franklin Blvd. in Sac) this week:
Sambhar; Zucchini Falafel for Sandwich with Chutney Vegan Mayo and Onion-Chili Sauce; Apple,Celery, Mandarin Orange, Black Walnuts, Red Onions, Herbs and Golden Raisins (like a Waldorf); Blackeyed Pea Hummous; Barley, Sauteed Collard Greens, Roasted Yams and Sweet Potatoes with Peppers in Lemony Peanut Sauce; Salad of Cabbage, Sauteed Veggie "Beef", Bok Choy, Ginger, Green Onion, Carrots, Bell Pepper, Radish, Shiitake and Herbs in Lime-Toasted Sesame Dressing; and both the Veggie "Beef" Large Empanada and the Spinach-Kalamata Olive-Almond Pocket are there

Vegan Calzones at Pieces (1309 21st St. )- all three of them again!

this week

2008-12-12T15:43:00.000-08:00

at Pangaea we have
Mushroom, Rice and Wild Rice Soup; Spicy Coleslaw with Jalapenos, Tomatoes, Cumin, Cilantro and Pumkin Seeds; Veggie Meatball Sandwich with Marinara and Grilled Onions; White Corn and Pasta Salad with Peppers, Artichoke Hearts, Red Onions, more veggies and Shiitake Mustard Dressing; both of the pockets that are always there; Cauliflower with Red Bell Pepper, Garbanzo Beans, Onion, Garlic, Carrots and Fried Peperoncini; and more!

at Pangaea this week

2008-12-02T12:36:00.000-08:00

at Pangaea- what's there this week, go in and try some of MY awesome szit! the menu changes weekly now (again!)-
-Corn Chowder with Porcini Mushroom
-Tempeh "Unfish" Sandwich with Cucumber, Lettuce, Tomato and Coriander Vegennaise
-Pearl Barley with Sauteed Mushrooms and Chard, Green Onion, Roasted Red Peppers, Roasted Eggplant and Basil (try this thing if you go in there, I thought it was quite good and am considering it as a regular pickup item in the future)
-Potatoes with Capers, Sliced Onions and Sharp Parsley Vinaigrette (this is tasty, german-style)
-Sauteed Broccoli, Cauliflower, Red Bell Pepper and Tofu Cubes-Creamy Pasta Shells with Peas, Carrots, Vegeroni, Green Olives, Peppers and Tomatoes
- both the Large "Beef" Empanadas and the Spinach-Almond-Kalamata Olive Pockets are there (they are always there)
- Veggie-Stuffed Pesto Manicotti
and the Vegan Lasagna reappears on Thursday.
2743 Franklin Blvd. is their address, at Castro across from Gunther's
and if yer interested there are still spaces for the Dec. 11th dinner, email them at pangaeajava@gmail.comor call 916 454 4942 to do so - that's $35 for a 6/7 course vegan meal at that, very nice!

food at Pangaea, Pieces

2008-10-16T12:49:00.000-07:00

Hey-
I have vegan/vegetarian food at Pangaea Cafe all the time now- various salads, soups, pockets, dips as well as their sandwiches and whatnot-
nice little place, cool owner
2743 Franklin Blvd. at Castro across from Gunther's is where it is
open til 8PM, closed mondayz

Also I do Calzones for Pieces, sometimes they are sold out but usually they are there on weekends also plan on having some brownies there as well
1309 21st St. is their address

September Thrills

2008-08-26T16:25:00.000-07:00

Hey
I have calzones at Pieces again starting this thursday- 1309 21st St. in Sac
up in the Northwest- at the library in Olympia on Sept. 6th, and with some secret cafes and whatnot in Seattle, Oly and Bellingham the following week
Also I'm doing empanadas and snacks for pickup again- if u want in let me know.
Heading out east in October I think- also So Cal in the works again- get on it early
Still working on the new book but I'm almost done with my part!