So here we go! Day #1 of Vegan MoFo – If you are new to Fridge Scrapings, then welcome… I’m Lou – stay at home Mum, weird food experimenter, Candida-battler, yoga lover and music enthusiast. I thought I would get things rolling with the first (of a few) of Vegan Music Feaures…. I love food, don’t get me wrong, but I thought I would keep things interesting by including my other passion (music) in with the glorious of all glories, vegan eats. I’ve done a bit of snooping to hunt down a handful of active vegan musicians, and I will be showcasing a few albums I think are worth a listen.
I suppose it’s kinda appropriate that Anthony Kiedis is (now) a vegan… I mean, the band is named after a vegetable – yeah, poor link I know.
Anyway, today I am going to focus on what is (in my opinion) the Red Hot Chilli Peppers best album. Blood Sugar Sex Magik… their 5th album release. Viper describes it as “epic” – and indeed it is, considering it is comprised of 17 tracks – a double album and huge effort in itself.
You get the best of rock, rap, funk, and metal in this album…. John Frusciante’s unique guitar sound is key to the Chilli’s style – it’s a pity he liked heroin a bit too much, as after he was booted out for his relationship with the drug, Dave Navarro never came close to being a decent replacement. Flea’s bass drives the whole album along with these amazing lines that just pop and ping all over the show with an energy that has never been replecated.
Viper says that this album is “all killer, no filer” – meaning there’s not one track you would skip over while listening (if you know what’s good for you). An interesting “Vegan-Link,” surrounds this album, as lead man Anthony was involved in a “non-relationship” with fellow vegan, Sinead O’Connor at the time this was being recorded. The track “I Could have Lied,” was inspired by the pair.
It’s hard to pick a favourite from this album, but I am pretty partial to “The Power of Equality” – the first track of the album… it sets you up for a pretty fun ride.
Honestly, if you are going to pick up a Chilli’s album – this is the one to pick… their subsequent albums were quite successful in the “main stream” radio-play sense, but musically, nothing compares to this one. Yes it was fueled by copious amounts of drugs, bot woah, what a trip this epic double album effort is.
So now you have your “vegan” entertainment (not, really as I’m sure the rest of the band are NOT vegan, but Oh well) here’s a super quick and easy vegan dip… all the elements of a great Mexican meal blended up for easy dipping.
Red (Hot) Bean (not chilli) Dip with Jalapeno Peppers
(Vegan, gluten/wheat/soy/seed/nut/refined sugar/grain free – Anti Candida)
- 1c kidney beans, drained
- 1/4t sea salt
- 3/4t ground cumin
- A pinch of dried red chilli flakes… however HOT you like it.
- 3t tomato paste
- 1 ripe avocado
- 1 clove crushed garlic
- Black pepper to taste
- 2t lemon juice
- 1T chopped jalapeno peppers… include the seeds for the BITE.
**If you like a bit more of a “cheesy” flavour add 3T nutritional yeast to the mix.
- Blend all ingredients until super smooth, either in a food processor or blender.
- Serve with raw veggie crudites, brown rice crackers or whatever you like.
- Store in the fridge.
It’s so good to finally have a decent yoga mat – not a “Slip & Slide.” Super sweaty hands and feet + shitty yoga mat = Lou looking pretty stupid most of the time. Thanks, Viper, you’re a star.
Also, Misty loves Chaturanga.
Birthday cake (?) Tasted good (to me) looked terrible (to everyone else) needs tweaking (a lot). Potential? Yes. Especially good looking presented in tupperware.
Mother in Law to the rescue with dessert.
Slightly obsessed with chillies in a jar. I just ate about 6 whole ones while making the following recipe. They are definitely NOT “hot” though. It’s either false advertising, or my sense of taste has gone thanks to the boogie-illness Misty kindly gifted me. These chillies have a nice heat, but don’t burn your taste buds off; the water/vinegar salt mix that they are marinated in is great to add to dips/spreads like the following for an extra flavour punch. Chose a variety of chilli that suits your heat-preference.
Sweet Potato Chilli Spread:
(Vegan, gluten/wheat/corn/soy/nut/seed/refined sugar free)
- 1 + 1/4C cooked sweet potato
- 1/4C nutritional yeast
- 1/2t sea salt
- 3t apple cider vinegar
- 1 clove of garlic
- 1/2 large avocado
- 1T olive oil
- 2T chopped marinated chilli + 2T chilli water (marinating liquid) – you can add more if you like chillies (like me) I added about 4T chopped chillies in total.
- Freshly ground black pepper
- Blend all ingredients in a food processor until silky and smooth, season with freshly ground black pepper.
Creamy, tangy, spicy. If you use mild chillies, this is a great smooshy dip for toddlers… plus it gets them used to a tiny bit of heat in their food.
I’m feeling good… another birthday, another year – more adventures to come I just know it…hopefully starting things off right tomorrow night with a few sparkly cocktails and a little break from my tiny yogini friend.
My house is a haven for festering disease. We are all sick. My birthday is in 2 days, and the opportunity for grandparents-with-babysitting-skills to inhabit our environment has arisen. I must get better. These chances for a moment alone, without blessed child, happen Oh, maybe once every 3 months or so?
I’m using every trick under the sun to shift this cold/flu monstrosity (except the one that requires the use of a clove of garlic as a suppository… I’m not that desperate… yet). Anyway, Misty has decided he loves warm lemon and Manuka honey drinks, and I have been guzzling ridiculous amounts of ginger kombucha.
It’s also “cold” here (read: cannot wear thongs, socks are necessary) so when I purchased a bag of beetroot intended for juicing, it wasn’t so appealing. I wanted warm, creamy, comforting… and easy on the sore throat. I also fell over the hose (face plant ahoy!) and have a really sore and bruised knee (plus ego, thankfully nobody saw). I need some TLC in the form of a soup/stew/curry that is also pretty:
I always feel the need for spice in a big way when I’m feeling like this… tone it down if you are not a fan, but I say the spicier the better. This recipe is probably around a medium spice-heat factor.
Coconut Chana Dal Soup (with sweet potato and beets)
(Vegan, gluten/wheat/soy/corn/refined sugar/grain free)
- 2C coconut milk (1 can)
- 2C water (omit 1/2C if you want a thicker curry instead of a soup) alternatively use veggie stock, but omit added salt.
- 2 whole garlic cloves
- 1 inch piece fresh ginger
- 2t agave syrup (or honey)
- 1 medium brown onion
- 1C chopped raw beetroot
- 2C chopped raw sweet potato
- 1 + 1/2t sea salt… plus more to taste if you don’t use stock and have sodium issues like me.
- 1/4t ground cinnamon
- 1/2t ground coriander
- 1/4t cumin
- 1/4t tumeric
- 1/4t mustard powder
- 1/2t garam marsala
- 1/4t white pepper
- Pinch cayenne pepper (start with 1/16t if you are not a fan of heat)…. I used 1/4t
- Pinch chilli powder (same as above…. plus I used 1/8t as my chilli powder is blow your nose off HOT)
- 1C chana dal
- Freshly ground black pepper to taste
- Soak the chana dal for about 2 hours.
- Dry toast cinnamon, coriander, cumin, tumeric, mustard powder and garam marsala in a fry pan until fragrant.
- In a medium sized saucepan, combine toasted spices and all other ingredients except the chana dal.
- Bring to the boil, reduce to a simmer and cook until beetroot and sweet potato are tender.
- Once it is (safely) cool blend in small batches until smooth.
- Return to saucepan with chana dal and simmer until they are tender…. about 30 minutes.
- Season with freshly ground black pepper, and more salt if you need it. A squeeze of lemon juice is nice too.
You can serve this as a soup with naan bread to dunk… traditionally as Viper will enjoy it : rice, pappadums, raita, mango chutney etc….
… or go “alternative” like me, and pour it over quinoa and roast pumpkin and top with avocado.
At least Misty is happy with his “toys”…and yes, I still have back up cans of chick peas as well as 10 tonnes of the dry stuff. You can never have enough. Here’s to the end of GNS (Glistening Nose Syndrome) and snot bubbles (Misty).
**I am submitting this recipe to Healthy Vegan Fridays**
- 1/2C coconut milk
- 1 1/2 T Thai green curry paste
- 1/4C TVP
- 1/2C vital wheat gluten
- 1T onion granules
- 1/2t ground coriander
- 1/2t chilli flakes
- 1t ginger powder
- 1T soy sauce
- Quickly fry off curry paste in a fry pan until fragrant (a few minutes). Mix into coconut milk, and add soy sauce.
- Combine remaining ingredients in a separate bowl.
- Mix wet and dry together.
- Give “dough” a quick knead, and shape (this time instead of the usual sausage roll I just made little patties)
- Place in a steamer for 30 minutes. Chill in fridge until ready to serve.
- When ready to serve salad, slice into strips and pan fry.
- 1/2C soaked dates (chop dates and pour about 1/8C boiling water over them to soften)
- 1 clove garlic, crushed
- 1/2C + 3T water
- 5t lime juice
- 5t fish sauce
- 1/2-1 small birds eye chilli, chopped (depending on how hot you like it)
- Blend all ingredients in a food processor. Chill in fridge until ready to serve.
- Mung bean noodle threads, rehydrated and tossed in sesame oil
- Dry toasted chopped peanuts
- Fresh coriander
- Red onion
- Mung bean sprouts
- Steamed Pak Choy
- Steamed Pei Tsai
- 1/2 bunch fresh coriander, chopped.