Mofo Case # 12 Breaking News Press Conference and a Bread of Lies

We interrupt this blog with breaking LIVE news from a LIVE Press Conference and statement from the family of Missing Blogger, GiGi.
Then we will return  to your regularly scheduled recipe.

Food Chosen For a Press Conference 
Regularly Scheduled Recipe below
Pan Bagna is a very nice sandwich that originated in Nice. Pan Bagna means moist bread, or bathed bread. Crusty bread is often filled with a bunch of Nice fresh produce. After the sandwich is prepared it is a Nice thing to put several weighty objects atop the bread, much like a tofu press. A good weighty object to use would be something like Tolstoy's "War and Peace" or the vegan War and Peace equivalent, Isa Moskowitz's "Veganomicon".
Although we do have a copy of Veganomicon we did not have hours to weight down the sandwiches. We were pressed for time so came up with Cheater Pan Bagna.

Cheater Pan Bagna or Bread of Lies
4 crusty Italian breads or 2 packages TJ's bake it Italian Bread 
Tahini dressing of your choice with a squeeze of lime
1 16 ounce jar of hearts of palm drained and spears halved
4-5 heirloom tomatoes sliced
half a jar of 6.5 kalamata olives drained
3 avocados
enough arugula for each sandwich
TJ's vegan shreds or Daiya shreds

Preheat oven to 425 degrees. Line two cookie sheets with parchment or foil. Cut each bread in half horizontally and then slice vertically. Line bottom of the breads next to each other.
Pour dressing evenly onto each bread. Add each ingredient to each bread. Top off with bread and cut in half. Here is the faker cheater part. Hold the top of the bread down, suffocating the bottom of the sandwich for about 40 seconds. Bake for 6 minutes until the cheez is drippy and as a cheezy as a lawyer.

Jerk Tempeh, Slaw, and a Library Book

I observed a blogging trend in the first week of 2013. Quite a number of vegan bloggers listed their favorite posts of 2012. Since I am a mover and a shaker, (worth my salt, baha ha shaker- salt ?!), and like to get the leg up on the competition, like being number one in the universe, am incredibly brilliant, am humble enough to respect what other writers in the vegan community do, and like to be on the cutting edge, I bring you Veganville's Best of...

which would be the post before this one, my only 2013 post and this one if I finish it. I had a really great New Year's Day she-bang but none of my friends took any food pics. Only vegans do that. Apparently my friends are more than happy to take pics of back room Bingo Parlors, but none of my spectacular Hoppin' John. I am beginning to think my friends suck. I mean none of them go to the library either. They have kindles and nookies and unlimited credit for Amazon. My friend Noreen reasons that she doesn't like the gook she's found stuck to library pages. I say she doesn't know what she's missing. I scored a lime green lollipop once. Page 72 of the Shirley Temple Black autobiography. 

Last week I was super stoked to take out a new Raw dessert cookbook from my local library . Yep, as you know I dig those raw date nut crusts and and all things nut. I am not mentioning the book because I don't like giving any body a bad rap or rep except maybe well hmm, Ann Coulter but she did not write this book. All these stupid recipes said was, put this cookie in your dehydrator for 36 hours, put this fruit in your 535 dollar Vita-Mix. Put this in that and that in this. If I had 36 hours I would make ten batches of cookies, and if I didn't spend all my money in a tattoo parlor, don't you think I would have a Vita-Mix by now? I did find a dried fig on page 32 though. I love the library.

I just took out Bryant Terry's newest book out of the library, and now I am the library patron who gunks up the book, (not true, not true). I am totally going to buy this book, but a new one without green sauce smeared on page 65. I like this book so much I decided to make it overdue.

Look inside to see if you got something.

I made Jerk Tempeh, which took about 1/36th of the time to cook as those stupid dehydrator  cookies and whipped up my own kale-tahini sauce. I riffed on Bryant's cabbage beet slaw, and instead made a pineapple broccoli slaw. The sweet slaw definitely complimented the spicy tempeh. We even had leftovers. Because I am mighty generous I left a little tempeh chunk for the lucky patron who takes this book after I return it to the library. Nicer than a lolly, don't ya think?

GiGi's Kale-Tahini Sauce-(that's the green stuff on top of Terry's tempeh)

1 clove garlic minced
1/2 C water
2 T Rotel (Kendy over@ Miss Muffcake turned me onto this, it's chopped tomato with diced chili)
2.5 T tahini
1 C packed kale torn from it's ribs-(this is not violent!)
2 T lemon juice
sea salt

Spray a pan with canola oil and saute garlic and sea salt for about two minutes. Transfer to blender and puree with remainder of ingredients.

Broccoli Slaw with Pineapple-(riffin' on Terry)

1/2 Bag of TJ's broccoli slaw mix
1 C pineapple chunks (juice reserved)
3 T pineapple juice
2.5 T apple cider vinegar
1 tsp non-alcoholic dijon mustard
1/4 C kale torn into pieces
2 tsp agave
1/4 C silken tofu 
1/2 C chopped pecans
1.5 Granny Smith apples cored and julienned

Place broccoli slaw and pineapple chunks in bowl. Set aside. In upright blender combine and puree all ingredients except pecans and apples. Salt to taste. Pour enough dressing over slaw and massage, (wash your hands please), as if you would kale. Layer onto plate. Slaw, apple, slaw, apple,top with pecans and drizzle with dressing. 

You can find Bryant Terry's recipe for Jerk Tempeh on page 132, along with the surprise I left you.

Thank you for stopping by. 

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.