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.

Thursday, September 12, 2013

Office Space - Chochkie's Deconstructed Jalapeno Popper Pizza

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!

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.

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.

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.

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?"

Hazey Jane : )


Sunday, September 8, 2013

Spirited Away - Dragon Rolls

On the road trip to their new house, 10 year old Chihiro and her parents come upon a covered tunnel that the parents wish to explore. With a hesitant and fearful Chihiro in tow, they pass through the tunnel and find an abandoned amusement park of sorts on the other side. They come across a stand with a kitchen, filled with a plethora of food, to which the parents help themselves to. As Chihiro discovers her parents have taken the form of pigs, she flees in fear and runs into Haku who urges her to return to her land before sunset. Chihiro doesn't make it in time, in turn being stuck in what turns out to be a spirit world, a resort of sorts for the supernatural where fantastical monsters reside. Haku becomes her mentor to the world as she tries to help her parents and make her way back home. 

I love coming of age stories where there is a female protagonist, they are relatively so rare. And on top of that, the character provides such a healthy narrative. She is vulnerable, smart, resourceful and brave. The story is a metaphor for entering the scariness of adulthood without losing one's identity. It also contains great commentary on environmentalism. It's on my list of movies to show my future children, along with all of the enchanting Hayao Miyazaki films.

I chose to pair this movie with Dragon Rolls in honor of Chihiro's dragon friend. My favorite restaurant is in L.A., it's called Shojin, it's an all vegan microbiotic Japanese restaurant. When we lived in L.A., it was our place for celebratory occasions, they have the best sushi! Their dragon roll contained shitake and avocado in the center, with avocado and thinly sliced bbq seitan on the outside, served with unagi sauce. There are different ways to make dragon rolls, but I am assuming since they are sushi goddesses at Shojin, their way is the best way. I nixed the seitan, although I recommend it with.

Sushi rice recipe here

Unagi Sauce:
1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin *

On a low flame, heat all ingredients together until liquid is reduced by half, stirring frequently.

For the filling:
Shitake Mushrooms sliced thinly. 
For the marinade, I just took some unagi sauce before it reduced, mixed it with shitake in a small bowl and let sit, refrigerated for 30 minutes.

Thinly sliced cucumbers, sliced longways.
There is a lot of mushiness, the cucumber will create a crunchy balance. Carrots are a good addition to the cucumber as well. Next time I will add the sliced bbq seitan, I think it makes a really nice addition.

The avocado on the outside can be tricky, I just sliced the avo super thin, cut them to adjust the width, then draped them over. 

* Mirin is a rice cooking wine, you can find it in most well stocked supermarkets or an Asian market.

Trailer : 

Vegan Mofo #2

Friday, September 6, 2013

Benny and Joon - Caramelized Fennel Grilled Cheese with Juniper Berries

I wish I had seen this recently, I think the last time was in the 90's, it will be a lovely one to revisit. It's such a charming film and contains one of the iconic quirky Johnny Depp roles. It's a love story between two societal rejects, Joon and Sam. Juniper (Joon) is considered mentally ill (the story alludes to schizophrenia), she lives with her brother Benny who becomes responsible for housing Sam when Joon looses a bet in a poker game. Sam isn't mentally ill but his whimsical otherworldliness and unique life lens make it difficult for him to do things such as build relationships or a career. Being that the two can't really live independently, it makes for a difficult partnership but one they wish to pursue perhaps with an "us against the world" perspective.

There is a famous scene at the end where Sam is making grilled cheese sandwiches with an iron. Perhaps hinting at the absurdity of normality being the only way to function independently. I didn't make these sandwiches with a iron, although I would like to try it someday.

Caramelized Fennel Grilled Cheese Sandwiches with Juniper Berries

One large bulb of fennel
4 slices of bread
Daiya cheese (or any vegan cheese)
Olive Oil
*1/2 tsp Juniper Berries
** (optional) Tomato slices

To caramelize the fennel, first thinly slice the bulb. Coat a frying pan liberally with olive oil, place the slices down and sprinkle with sea salt. Keep the flame on low-medium and allow for the slices to slowly brown and release their sugars. Don't try to speed up this process. When one side begins to turn brown, pour about 1/4 cup of water into the pan and flip to cook the other side and add juniper berries to the pan. If when the other side is  cooked to a golden brown and it is sticking to the pan, either add a little water or a little white wine to deglaze the pan.

Coat the bread slices with palm oil free vegan butter, place butter side down in a pan and top the bread with your vegan cheese, then fennel slices, then the other slice of bread butter side up. To help melt the cheese, when the first side is almost golden brown to completion, squirt a little water into the pan (close to the wall of the pan as to not make the bread soggy) and cover the pan with a lid. The water will bubble and steam causing the cheese to melt. Flip and brown the other side.

*Juniper Berries are what makes gin taste like gin. They are often used in stews but are a wonderful accompaniment to fennel. They are strong, bite into one and it will taste like you are drinking a martini. The idea in this recipe is to infuse the oil and fennel with a juniper berry essence.

** Tomato slices go so well in grilled cheeses and as luck would have it, with fennel too. Add it if you wish.

"Except for being a little mentally ill, she's pretty normal"

"You can't throw him out, I won him!"

Trailer : 

Vegan Mofo #1

Friday, August 9, 2013

Jurassic Park

We recently went to see Jurassic Park outdoors at the La Brea Tar Pits. I made dinosaur eggs, dinosaur sandwiches and dinosaur cookies!


I made several different kinds of dino eggs, experimenting with the concept and having the *huge* range of vegan ingredients to work with, the possibilities are endless. If ever you crave something that came out of a chicken's butthole, don't worry, I've got ya covered (at least on the concept, improvement on the taste). These eggs are fun, exciting, flavorful and we get to pretend that they came out of a dinosaur's yin-yang instead.

I used 3 different things for the shells- Avocado, potato, and tofu. For the filling the bases were avocado and mashed potatoes. This is your outline, from here, experiment.

I used purple potatoes to give it a fun color. I mashed it with veganaise for one filling, and toffutti sour cream for one. I also put a little apple cider vinegar in the mix (you can use a squeeze of lemon if ya want). Little salt too. For the yellow fillings, I put a little tumeric in there to make it a pretty yellow.

Another filling was an avocado that I melon-balled and placed inside a mashed potato shell. I just took a ball of potato and molded it into the shape of an egg. Topped this one with a little oregano.

The tofu shell is the one many of you will probably be familiar with. I cut out a piece of tofu and soaked the shell in apple cider vinegar for a minute. Then just put whatever filling you'd like in there. You can also go the crumbled tofu filling route if you want, but mashed potato filling is my favorite.

All shells should be coated with a little apple cider vinegar and a little salt. Putting fresh herbs in the mashed filling is another good idea, I put tarragon in one of my avocado eggs and it was really good. I also put crushed pistachios on one of them. Go wild, use your imagination!

It's always fun for me to make my own labels for things. Especially my own wine bottle labels when there is a theme. Here's the wine we brought for the movie. Clever Girl Cabernet.

It makes it even more fun if you have a 9 year old boy to bring like I did. You get to watch him geek out on dinosaurs! Well, technically he's 28...

I made this shirt a few years back... for ME! Lucky for Joe we are the same size so he was able to geek out to the fullest extent.

Dinosaur Cookies!

This is the basic sugar cookie recipe that I've worked and re-worked throughout the years that I really like. No egg replacer! Not necessary. I got the dinosaur cookie cutters from Sur Le Table, they were only a dollar a piece and the only thing I could afford in that store.

2 3/4 cups white unbleached flour
1 1/2 tsp baking powder (aluminum free if you can)
1/2 tsp salt
1 cup pure cane sugar
1 cup vegan butter or margarine (softened)
1 tsp vanilla

Beat the sugar and butter together, then add the vanilla. In a separate bowl, mix the remaining dry ingredients, then mix everything together with your hands. For best results, let the dough chill in the fridge for about 30-60. Flour your working surface liberally, roll out the dough and cut out your cookies. bake at 350 for 10-15.

For the icing, mix 3-4 cups of powdered sugar with a little bit of water at a time until desired consistency (not too runny, not too dry). I used purple carrot extract for my food coloring. I highly recommend natural food coloring. You can get it at the health food store. It's expensive, but worth it.

Joe's favorite dinosaur- the Stegosaurus!

I made dino-sandwiches too! I made cucumber sandwiches, but any vegan sandwich will do. Use your dinosaur cookie cutters to cut out your dino-wich, and save the scraps for tomorrow's lunch when you won't be *as* disappointed that your sandwich isn't shaped like a dinosaur.

Veggie saurus represent! First dino on the screen! I'm sure it goes without saying that I think this dino-zoo is unethical, but if they were going to do it, why not just clone the vegan dinosaurs! They never would've had the problems they did, like getting eaten or merely escaping death. Let this be a lesson to the world.

Vegan-saurus leafletting to the meat-o-saurus

Brontosaurus: Hi! Here's some information on how to help abolish animal exploitation.

T-Rex: Oh wow, thank you so much for providing me with this information. I'm so glad there are dinosaurs like you who care enough to work so hard at informing the public of these atrocities so that we can be informed consumers, help these poor animals and end suffering at the hands of capitalist greed and cruel, outdated cultural traditions.

Tuesday, October 30, 2012


This is what I did during Hurricane Sandy. Got some hunkering down supplies- practical stuff like non-perishables and wine but then I realized I didn't think about things like dessert. Luckily I had some ingredients that I was able to throw together to make a cookie I would have never made otherwise. It was kinda like a Chopped challenge. 

I had some free samples of Dandies marshmallows that have been hanging out in the cupboard for a while, I had flour, sugar, coconut oil, some spices. So what I came up with was a sort of a Coconut Marshmallow Snickerdoodle, if you will. Marshmallows got me thinking about Ghostbusters so then I just threw some spirulina into the mix and I ended up with... 

Ectoplasm Stay-Puft Cookies

2 cups flour
2 tsp baking powder
1/2 tsp sea salt
about half tsp spirulina powder
1 tsp cinnamon 
1 tsp vanilla
1 cup sugar
1/2 cup coconut oil
1/4 + 2 TB vegan milk
vegan marshmallows (2-3 per cookie) 24 will work.

mix dry ingredients minus sugar and marshmallows, then mix wet in a separate bowl with sugar. Pour the wet into the dry and mix. fold in marshmallows at the end. make into about 12 balls including about 2 marshmallows per ball. flatten balls between you palms gently, then place on cookie sheets. bake for 12 minutes at 350.

Nerd Alert! The Ghostbusters car was in front of a movie theater one night when we lived in Los Angeles. As soon as Joe heard about it, we had to walk down there and get a picture.

Monday, October 15, 2012

Let The Right One In (vegan mofo)

Butternut Squash Swedish Pancakes topped with Rosemary-Apricot Cashew Ricotta and a Molasses Popcorn Candy Tower 
Let the Right One In
Let the Right One In is a story of Oskar, a 12 year old boy and Eli, a seemingly 12 year old girl who live next door to one another. They develop a sweet friendship and over time, Oskar learns that Eli is a vampire and requires the consumption of blood to stay alive and healthy.  I see it as a very dark and sweet story of friendship and it's one of my favorites of the genre. So I wanted to invite Eli and Oskar over for brunch when I heard the new chopped challenge. Eli has special dietary needs I have to work into the meal, being a vampire and all. So I actually had 5 chopped ingredients I had to work with. They're Swedish so I thought it would be nice to make them something from their country. I came up with Butternut Squash Swedish Pancakes (Pannkakor) Topped with with Rosemary-Apricot Cashew Ricotta and a Molasses Popcorn Candy Tower. And we don't want to go around killing anyone so I made a Lemon Rosemary Bloody Mary.

Butternut Squash Swedish Pancakes topped with Rosemary-Apricot Cashew Ricotta and a Molasses Popcorn Candy Tower
Swedish Pancakes
1/2 cup roasted butternut squash
1/2 cup vegan milk
1/2 cup water
3 TB safflower oil
3 TB maple syrup
1 cup unbleached flour
1/2 tsp baking powder
1/4 tsp sea salt
Put everything in a blender, heat a little oil in a pan and pour some batter out. Pannkakor is similar to a French crepe. So do your best to spread out a thin layer. Flip when one side is golden brown. When fully cooked, fold in half, then fold in half again and plate.
Rosemary-Apricot Cashew Ricotta
I make my cheese in bulk. I use 2 pounds of raw cashews (soaked), blended in the vitamix with enough water to puree. Add sea salt. I add vegan probiotics and let ferment for a couple of days and then refrigerate. Take 1/2 cup ricotta, stir in 4 tsp of apricot preserves and 1 and 1/2 tsp of finely chopped fresh rosemary.

 *Note- many probiotics are not vegan but are derived from cow's milk. (they won't tell you this on the label) But there are a couple that are vegan that get their bacteria from plants. Make absolute sure your probiotics are vegan or learn to make rejuvelac to be safe in which you would be making the bacteria at home with wheat berries.

Molasses Popcorn Candy Tower
pop your pop corn and set aside and lay out a scattering on some parchment paper. Take a knife and dip it into you molasses, wave your molasses knife back and forth and across in a splattering style. Sprinkle sea salt. Set aside. In a somewhat large pot, heat 1 cup of sugar, 1/4 cup of brown rice syrup and 1/2 cup of water. Boil until it reaches 300 degrees. If you don't have a candy thermometer, you can give it your best guess, let it boil for a bit and remove from heat but if it's not hot enough it won't reach it's "cracking point" and if it's cooked too much, it will be too hard to eat. 
Let cool partially while stirring and let it thicken. Take a fork and dip it in the sugar mix, make all sorts of crazy lines on the popcorn parchment paper, making sure there will be a good bond with the popcorn. Let cool completely and peel it right off the parchment paper carefully as to not break the candy too much. Top your pancakes with ricotta and stick a popcorn tower in the middle.

Lemon-Rosemary Bloody Mary
 Tomato Juice 
lemon juice
fresh rosemary sprig
fresh cracked black pepper
splash of pickle brine (just trust me on that one!)
Vodka (optional)