Saturday, September 27, 2014

The Four Seasons




















I spent about half of this year's Vegan Mofo on vacation in Florida with my husband visiting our families. (which is the only reason I think we would ever visit Florida). I am not a hot weather person, in fact I despise it, not only because it is so dreadfully uncomfortable for me to be in temperatures above 72 degrees, but because I'm also uncomfortable if I'm not in multi layers of clothing. It makes me feel protected or something. So of course the weather in Florida was miserable, I don't know how I survived living there for 30 years. If you ever have a hankering to find out what hell must feel like, go to Disney World in the summer, you will have a multi-layered experience, you'll never have to wonder again. In fact, I'm pretty sure that's the real reason they got rid of Mr. Toad's Wild Ride, who needs a simulated experience of going to hell when you are at Disney World.
When we stepped outside of the airport after we arrived back home in Seattle, we were greeted with the most beautiful fall weather. Ahhhhh! We're home and it's the most wonderful, velvety, scrumptious time of the year. I felt bad for the random mofo users who must have seen the same post over and over on my blog while I was on vacation, so I immediately dug up an old classic post from a few years ago to welcome in the fall. Look down below if you missed my "The Shining" post. But this will be my first official welcome to fall post this year. The Four Seasons isn't exactly a fall movie but I still think of it as one. It takes us through all four seasons with the friendships amongst 3 married couples. For my food pairing I wanted it to be a fall dish, but have all four seasons represented. 


Autumn: Butternut Squash
Winter: Farro, Curry
Spring: Arugula
Summer: Corn, Lemon


The flavors are so well balanced and I can really taste each season in there. It's earthy and bright at the same time, it's a great way to transition into fall cuisine.

I used a small butternut squash and roasted it.
I grilled 2 ears of organic corn.
I cooked farro which ended up being about 3 cups, cooked.

I made a lemon vinaigrette by whisking 2 Tablespoons of fresh lemon, 3 Tablespoons of olive oil, 1 tsp. of lemon zest, 1tsp of agave, and a pinch of salt.

I made a lemon-curry aioli by mixing 1 cup of Vegenaise, about 3 tsp. of curry powder, 2 tablespoons of fresh lemon juice, 1 tsp. of paprika, 1 tsp. of lemon zest and sea salt to taste. 

I seasoned the farro, squash and corn with sea salt and pepper, then tossed it with the vinaigrette, leaving about a tablespoon of vinaigrette in the bowl, which I used to toss the arugula. 

I poured the farro, squash, corn mixture into a bowl and sprinkled arugula on top. I then dressed the whole dish with the lemon-curry aioli in a zig-zag fashion. 

Friday, September 26, 2014

The Shining - Redrum Cupcakes featuring "Tony"


Happy Autumn!!! It's that time of year again, officially scary movie watching season!

The Shining is one of the great classic horror movies. A family moves into an isolated hotel in it's off season to be the caretakers. The father is a writer who sees this as a good opportunity to work on his writing, but instead goes mad after being influenced by the spirits of the hotel. The Little boy, Danny, is psychic and can see horrible things that have happened in the past, and things that are to come. The mother basically has to put up with a whole lotta bullshit.

If you haven't seen this movie, "Tony" is a little boy who lives inside of Danny's mouth. Tony is animated through Danny's finger.

Bonus: I saw a cool documentary called Room 237 (currently streaming on Netflix). It's a super analytic journey into the movie, offering up many theories on the meaning of cool hidden stuff in The Shining. Maybe do a double feature!




This is one of my cats, R2D2 in the corner. 



"Redrum! Redrum! Redrum!"


I used The basic vanilla cupcake recipe from Vegan Cupcakes Take Over The World. Added 1/4 cup extra flour and 1/2 cup dark rum.

For the bloody fingers, I used Chloe Coscarelli's "witches fingers" recipe.

For the glaze, 1/4 cup water, 1/2 cup sugar, 1/4 cup rum, 1/4 cup vegan butter, natural red food coloring. (available at health food stores). Stir and bring to a boil, let thicken (few minutes), then drizzle over the cupcakes.

For the crumbles - 1 cup flour, 3/4 cup sugar, 6 TB vegan butter, pinch of salt. Bake crumbles separate from cupcakes at 350 for about 10 minutes.


"It's amazing how fast you get used to such a big place. I tell you, when we first came up here, I thought it was kinda scary."

"Come play with us, Danny. Forever... and ever... and ever... "


Tuesday, September 9, 2014

Bob's Burgers - Sgt. Poblano Pepper Lonely Artichoke Hearts Club Burger


I'm thinking of making Bob's Burgers specials a regular segment on Popcorn and Nooch. If you haven't seen the show, it's really clever, I recommend you do so. Unfortunately Bob isn't vegan, but that doesn't mean I can't bring his daily specials to life, cruelty-free 'n all. I look forward to seeing his daily special on the chalkboard each episode, they are always cute and "punny"

So to get my new segment rolling, I went with Sgt. Poblano Pepper Lonely Artichoke Hearts Club. A lentil burger topped with a roasted poblano stuffed with cheesy artichokes.

I'll give you an idea of what I did here...

I roasted the poblano first until it's black and blistery, let it cool, then removed the skin and sliced it in half removing the seeds and stem.

I stuffed it with a cheesy artichoke mixture- artichokes, sauteed onions and garlic, fresh thyme, vegenaise, sea salt, bit of dry sherry, and my award winning cashew cheese (I really did win a cooking competition with this cheese, for some reason when I say "award winning" people don't think I'm serious, lol).

I stuffed this mixture into my pepper halves, topped it with bread crumbs and popped it back in the oven, Then I just slid it on top of the lentil burger.





Friday, September 5, 2014

Dirty Dancing - Dirty Watermelon Tacos

Baby Houseman- Feminist Icon


Perhaps one of the most underrated movies. Not because it's not adored but because it's too often dismissed as a mainstream, pop teen movie and not appreciated for the politically charged, feminist work of art that it is. Baby Houseman is a pillar of a healthy female narrative in film. She defies the classic female tropes. She is dynamic, ambitious, smart, a humanitarian with aspirations to change the world, fearful yet perpetually exhibits feats of courage, sensitive and nurturing yet never takes shit. Perhaps the most important aspect of her narrative is that her life isn't defined by a man, her life goals don't include a man, and spoiler alert: her life plans don't change to suit the life of the man she falls in love with. Not to mention- SHE comes to HIS rescue. 

Multi layered- the film also deals with the dangers of illegal abortion, how the rich elite abuse the working class and a juxtaposition of a healthy sexual relationship vs. an exploitive demeaning one. Also, one of the most interesting elements is how Baby was an example of how to handle privilege right vs. being an asshole with privilege, e.g. the the despicable Robbie who seems to embody classism. 

Baby Houseman, my hat's off to you, you're a fucking badass.

You remember the watermelon scene, right? "I carried a watermelon" Well, this post gave me a great excuse to try something I've wanted to do for quite a long time. Somehow have watermelon be the essence of a taco. I dehydrated the watermelon to give it a chewy toothiness, then I crusted it and pan fried it. Grilled would be even better!




Dirty Watermelon Tacos

*A dehydrator is required for this recipe

Watermelon
1 tsp Chipotle Powder
3 T Pine Nuts
1 T Nutritional Yeast
Arugula
Red Onion
Lime
Light tasting Oil
Cashews Cream (recipe to follow)
Jalapenos
Taco Shells or Tortillas
Sea Salt

Dehydrate 1/2" thick chunks of watermelon for about 8 hours and brush with oil.
Grind pine nuts with Nutritional yeast and chipotle powder with 1/8 tsp sea salt.
Coat watermelon with this mixture and pan fry on each side until golden brown.

Make a lime vinaigrette by whisking equal parts lime juice and oil. A pinch of salt and agave to taste.
toss vinaigrette with arugula and red onion.

Roast Jalapenos
at 450 until black and blistering
allow to cool slightly and remove the stem, skin and seeds
(warm back up before serving)

Cashew Cream
soak cashews in water for 4 hours
drain and blend with water until a creamy consistency is achieved
add lemon juice to achieve a sour cream flavor
add sea salt to taste
add nutritional yeast to taste (optional)


Wednesday, September 3, 2014

Kitties and Doughnuts

We just got back from a mini-break in Portland for my husband's birthday. One of the coolest things was the street that had a string of all vegan businesses. Sweetpea Baking Co., Herbivore and Food Fight were amongst this little vegan sanctuary. Away from this comforting little block, we had the famed Voodoo doughnuts. They were okay. Nothing worth waiting 40 minutes in line for. They had a vegan shelf, we were able to get a dozen that were all different. I really wish we would've supported an all vegan bakery instead, but we had to try it once. The person at the counter was nice and she let us pick the dozen that we wanted because apparently the customer doesn't usually get to choose which doughnuts they want. (vegan or not vegan are the choices). I think if you pay for each individual doughnut, you get to pick which ones you want. They had so many doughnuts with artificial coloring, we told her we didn't want artificial coloring, so she said she'll let us pick them but not to expect this to happen next time we are there because she's not supposed to do that. It's clear their success is do to their branding, not the product or service. A friend told me she was just at the one in Denver and they didn't have the vegan doughnuts labeled and they didn't know which ones were vegan when she asked. 

I did enjoy them, they're just nothing to write home about. I've had better. Much better. The line outside resembled something you would see at Disney World, they had the zig-zag barricade formation to organize the crowd. I thought it was a bit ridiculous how many people were there. It's amazing how far good branding can take a business with an average product. The best thing that came from our Voodoo doughnut experience was this insanely adorable picture of my kitties with the box of dough-doughs.

Wednesday, August 27, 2014

New Name and Vegan Mofo 2014

I started this blog four years ago with the title "Vegan Cinegrub" I thought it was cute. Get it- instead of cinema, cine-grub? Well, when I talked to people in person who read my blog, they would say the title and there were many different variations, but none of them were quite the correct pronunciation. So scratch that idea, I'm going to keep it simple- It's dinner, it's a movie- Vegan dinner and a movie. Done. Well, last year during mofo, I was reminded of a person on the mofo staff who has a mofo theme every year where she does movie and recipe pairings, she calls the segment "Vegan Dinner and a Movie" She didn't say anything about my blog title being the same, she probably hasn't even seen my blog, I just wanted to move onto plan C so there are no duplicates out there. Also, I had a fear, since she is much more popular than me, that possibly someone would think I stole her idea. I've had this blog since before that particular mofo theme, I didn't steal the idea from anyone, but it's not the most original idea in the world, surely there would be more blogs like this in the future. So onto the third and hopefully final name- It came to me one day when I was planning a movie night, trying to think of a menu that would correspond with Adventures in Babysitting, I was getting annoyed having trouble solidifying an idea when I said "really all I want tonight is popcorn and nooch!" To which I exclaimed, "Eureka! That's my name!" So just in time for Vegan Mofo 2014 running throughout the month of September, I am reintroducing me and my blog. Hi world, it's me, Pj from Popcorn and Nooch.
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Thursday, September 12, 2013

Office Space - Chochkie's Deconstructed Jalapeno Popper Pizza


1999
Work doesn't suck, what sucks are demeaning, mind-numbing, thankless, robotic, soul sucking jobs, I think that's the essence of this movie. I think this dialogue sums up so much... 
Peter Gibbons: The thing is, Bob, it's not that I'm lazy, it's that I just don't care.
Bob Porter: Don't... don't care?
Peter Gibbons: It's a problem of motivation, all right? Now if I work my ass off and Initech ships a few extra units, I don't see another dime, so where's the motivation? And here's something else, Bob: I have eight different bosses right now.
Bob Slydell: I beg your pardon?
Peter Gibbons: Eight bosses.
Bob Slydell: Eight?
Peter Gibbons: Eight, Bob. So that means that when I make a mistake, I have eight different people coming by to tell me about it. That's my only real motivation is not to be hassled, that and the fear of losing my job. But you know, Bob, that will only make someone work just hard enough not to get fired.

When I made the menu for this movie, I remembered the Chochkie's waiter spiel as Potato Skins and Extreme Poppers. What it actually was - Pizza Shooters, Shrimp Poppers and Extreme Fajitas. Really, I think any recreation from the garbage those american corporate chain restaurants this movie spoofs will work. I wanted to do a mash up with the popper concept because I have tried to make poppers several times before and as it turns out, I just don't have the jalapeno popper gene. I do however have the pizza gene. It's really a deconstructed jalapeno popper and I really loved it a lot!



Crust:
3 cups flour
1 TB sugar
1 tsp salt
2 tsp onion power (optional)
2 tsp garlic powder (optional)
1 packet active dry yeast
1 cup warm water

Mix the flour and salt, set aside. Put the sugar in a bowl, add the warm water and yeast. Let sit for a minute until the yeast get foamy. Mix the water/yeast mixture with the flour mixture, add 1 TB olive oil and knead for about 10 minutes. coat a large bowl with olive oil, lightly coat the dough ball with olive oil, cover the dough bowl with a warm moist towel and let sit for 30 minutes. Add onion and garlic powder, if using, knead again for 10 minutes, roll out your dough and add your sauce and toppings.

Jalapenos:
8-10 jalapenos, with gloves on, stem and slice in half, then remove the ribs and seeds. It will still be spicy, but if you like pain, leave in the ribs and seeds. Or just choose something in between. Coat with oilve oil, sprinkle with sea salt and roast at 400 for 20-30, unit soft and slightly charred.

Sauce:
Use vegan sour cream or vegan cream cheese. I used a cashew cheese base, thinned out with water and about a TB of squeezed lemon juice added.

Cheese:
I made my own Cheddar style cheese, which I'm not prepared to write down the recipe yet (i'll keep you posted though). Daiya Cheddar style shreds will work.

Preheat the oven to 475 with your pizza stone in the oven. After heated, carefully removed the stone with oven mitts, coat the bottom of the stone with olive oil and place your rolled out dough onto the stone. Dock you pizza dough by poking fork holes into the dough, avoiding the outer crust ring. Bake for about 12-15 minutes. To make the cheese ultra melty and gooey, turn on your broiler (the thing you probably use for storage underneath your oven), remove pizza and stone from the oven, put into your broiler for about 30 seconds.


That's my little girl, Hazey Jane : )

"Okay. Sounds like a case of the Mondays"


"t's NOT wrong. INITECH is wrong. INITECH is an evil corporation, all right? Chochkies is wrong. Doesn't it bother you that you have to get up in the morning and you have to put on a bunch of pieces of flair?"




Trailer: