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Archive for the ‘Burning Man’ Category

Curried Island Tofu with Coconut Rice

In Burning Man, Entrees on March 6, 2010 at 11:24 am

This is the ultimate summertime dinner recipe. Make your rice and tofu in the morning when it’s still cool out, and then put the whole thing together whenever the mood strikes you. Serve with sangria, a chilled white wine, or beer with a lime. I served this to 35 of the Fishbug crew during our Feed the Artists dinner at Burning Man to absolutely rave reviews; if you’ve been working hard on the playa all day in the heat and dust, nothing is better than fresh, whole foods served with love.

Serves 4ish

The Rice:
2 cups jasmine rice
2 cups light coconut milk
1 3/4 cups water
1/2 tsp salt
1/2 tsp canola oil
Rub oil over the bottom of a deep-sided pot.
Place the rice, coconut milk, water, and salt in a pot. Place the pot on the stove over medium to high heat, stir well, and cover. Continue to stir occasionally until it comes to a gentle boil.
Once the coconut water has begun to bubble, stop stirring. Turn down the heat to medium-low and place the lid askew on the pot, so that it is at least 3/4 covered.
Allow rice to cook this way for 15-20 minutes, or until rice has absorbed most of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Add loads of raisins at this point, and let them sit and get warm and puffy. Cover the pot tightly with the lid and allow to sit 5-10 minutes (the rice will “steam” and have a nice, slightly sticky texture).
After about 15 minutes, remove the lid and “fluff” rice.

The Tofu:
1 pkg extra firm tofu, pressed and cubed
1/2 – 2 tsp cayenne, depending on your tolerance
1 tsp cinnamon
1 tsp curry
2 tsp garam masala
salt to taste
1 Tbs canola oil
3/4 cup sweet onion, diced small
3 cloves crushed garlic
1 Tbs agave or maple syrup
Place your tofu into a Tupperware that has a lid, and sprinkle generously with your spices. Cover it and shake it so the spices coat the tofu, and let those spices soak in for about an hour. Once the spices have soaked in, add the canola oil to a frying pan and heat on med-high (don’t heat the oil too much or it will smoke), and add the tofu once the oil is hot. Brown on all sides. Toward the end add the onion and garlic and cook til soft (7 minutes or so), stirring frequently to prevent burning. As a final touch, add the agave, stir to coat, and let cook until the tofu is glazed.

The Rest:
A nice ripe mango, cubed and sprinkled with cayenne pepper and salt to your taste
A beautiful avocado, cubed
Optional: tomatoes or unsalted cashews could be added for more tastebud tantalization
1 bag of baby spinach
A jar of pre-made or your own peanut sauce (watch out for wheat in the peanut sauce! If you live in Portland Food Fight! carries some good stuff)

To serve:
Place some spinach leaves on plate
Spoon a generous portion of coconut rice onto the bed of spinach
Add some of the tofu concoction over the rice
Sprinkle the mango and avocado (and possibly the cashews and/or tomato) over the whole business
Drizzle attractively with peanut sauce
Eat!
Yum!

Muggins

In Brunchy Bits, Burning Man on January 15, 2010 at 10:34 am

These were the main feature of our Vegan Deliciousness that I (with the help of some of my great campmates) served to 200 people on Tuesday morning at Burning Man in 2009. It was definitely one of the high notes of our camp as far as events went. If you want to check out the video, you can see it on the YouTubes.

I’ll give you the recipe to make just one, and you can adjust to suit however many people you want to serve.  Oh, and ALLERGY WARNING: these are totally not gluten free in any way.  I cheat when I’m on vacation.

You’ll need:
Earth Balance
Extra firm tofu
Gimme Lean sausage
Spike
Turmeric
Salt
Pepper
English Muffins
Vegan cheese slices

Slice your tofu about half an inch thick. You’ll need 2 per muggin.

Fry the tofu in a pan using Earth Balance, sprinkling with a little turmeric to add color and some Spike, salt, and pepper for flavor. The tofu will be done when it’s hot and most of the moisture has been cooked out. It will be a little browned on the outside, and that’s just fine. Note: After you flip the tofu for the last time and are waiting for the side that is face down on the pan to be done, add a slice of the cheese to the top so it has time to melt. The tofu is done when the cheese is melty. You can help the cheese melt by putting a lid over the pan.

Also make a patty the size of the English muffin and around 1/4 inch thick, and fry that up at the same time as the tofu. The Gimme Lean is precooked, so you just need to make this hot and browned on both sides.

In the meantime, toast an English muffin and butter it. When the tofu and sausage are done, it’s time to serve, so make it into a sammich and eat eat eat! Personally, I like to have this with a little Cholula (use whatever hot sauce is your favorite).

When I served these at Burning Man I wrapped them in foil to keep them warm and that worked out just fine. For extra awesome, enjoy with mimosas.

A satisfied burner!