MoFo 26 Healthy Bavarian

Two more MoFo posts after this. Two more days after today. Maybe we should all just hold hands and sing that song, oh you know the one. No not Kumbaya. Um that song from the 90's musical written by the guy who had a tragic end. He won a Tony award posthumously.
That overture used to get stuck in my head. When I was stuck at miserable day jobs. I was an elf once and a dental assistant too for about two minutes. Forget what they tell you about Santa being all jovial and shit. Working for Fatty Claus was it's own little shop of horrors. The clock creeped along while I engraved cheap tin foil Christmas tree ornaments made in China. Santa's teeth are as bad as George Washington's. I know this because I was a dental assistant for about two minutes.

I 've been writing this post for about four hours already. I keep getting up to floss my teeth and check the time. It's still Monday and I still have a popcorn kernel from 2008 stuck in my back tooth. Did you guess that song yet?

The song is called 525600 minutes. Sorry. I am such a geek. Not really. But it's all I could think of tonight.

For my last Oktoberfest/German fest post I decided to combine two cuisines. A fusion that is not often heard of in the culinary world.
Macrobiotic Bavarian!

 

This was a healthy and flavorful dinner. The tastes melded beautifully.
It consisted of quinoa with tahini dressing, Bubbies sauerkraut, BBQ braised tempeh, (saute for about 7 minutes on each side), and kale flash fried and then roasted with nooch at 425 for ten minutes. Plate with avocado with a sprinkle of Himalayan sea salt.




Bavarian Macro Abstract

Tahini dressing
3/4 C tahini

juice of one lemon

1/2 C  water

2.5 T apple cider vinegar

2 T low sodium soy sauce

1 tsp of agave

 

Whisk.

 

Now it's 525599 minutesuntil MoFo is over. Hoping all of you back east are safe and sound tonight. Thinking of you.

I'm Stuffed....Peppers

There is a dizzying array of colors at my local produce market right now. You can walk out of  Berkeley's Monterey Market with two canvas bags filled to the brim with juicy seasonal goodness for under eighteen bucks, maybe twenty. I usually get very excited about a trip to the market but I must be prepared to wear my game face. I must be psyched and in tip top shape. Monterey Market is the Lohmann's of produce. While New York Jews might elbow each other and stampede a Lohmann's for a marked down Balenciaga or Kate Spade bag, Berkeley tie dyed grey haired hippies will squash your Tevas for the purplest plum. And no I don't wear Tevas. My 92 year old dad, Pete does. NO tie dye though. Pete usually dons Brooklyn Dodger Tee and NYPD sweat pants. Don't think I haven't thought about using Dad and his wheelchair as a weapon in the Roman Coliseum of fruits. Yep Pete is sure deadly in his wheel chair but  you know what else...he's  an ex-mucky muck on the NYPD. So watch out  and get outta our way Mr. Jerry Garcia look alike.You over there, drop the honeydew. Pete still remembers the Miranda rights too, or at least something cop like. How 'bout..."drop the radicchio, and nobody gets hurt". Ooh you go Daddy!
Last trip, Pete wasn't with me. I did manage to get away with some yellow peppers, blueberries and strawberries, but it wasn't easy. A pigtailed grandma in lederhosen got a little too close to my peppers and I had to bop her on the suspenders with my recycled Lohmann's bag.

Moral of the story: Violence doesn't pay. I got home and didn't know what the hell to do with the yellow peppers.

I decided to veganize and tweak a vegetarian recipe I googled. Eh. It wouldn't be worth it to give you the recipe but I'd be happy to give you some tweak pointers and an elocution lesson. Say "Pete's Peppers Pointers" three times fast. Now out of our way.

Pete's Peppers Pointers

1. Yellow peppers make perfect containers-boats if you will. Cut vertically. Leave the top and bottom but remove pepper membrane.
2. I think the pepper boats taste better roasted or charred before filled.
3. I used a combo of quinoa, roasted peppers, red onion, scallion, raisins, and pine nuts, and cumin- (none of these were in the recipe prior to the tweak). Any grain will do. I added olive oil and a touch of balsamic. The base works. I think cilantro would have brought it up a notch.
4. Needs lots of flavor and seasoning.
5. For leftovers we drizzled olive oil and sprinkled Daiya over the top. It works.
6. I think Black Forbidden rice inside the yellow peppers would give it a Gothic twist for a special occasion.

Do you have a favorite way to cook yellow peppers? I'm stuffed.