Cooking and composing music go together well : ) In April, I was on a vegetarian cooking show called Backstage Gourmet. I talked about my new album, The Space Between The Telephone Lines, and created a few recipes to go with the album. If you click on my name on the archive list, you can hear the show! http://www.healthylife.net/RadioShow/archiveBSG.htm
Here are a few songs from the new album!
And here are the recipes for The Space Between The Telephone Lines! What do you think? Send me your favorite vegetarian recipes, too (firstname.lastname@example.org)!
1/2 pound of shishito peppers washed and dried
1 tablespoon of safflower oil
gluten free soy sauce
Heat oil in a large iron skillet over medium heat.
Cook peppers until they blister.
Sprinkle with sesame seeds.
Add soy sauce to taste.
Yin Yang Dragon Bowl
Steamed vegetables (whatever you like; I put cauliflower and broccoli)
Tofu, sprouts, grated carrots, beets & fresh cilantro
Directions for Miso sauce:
4 tbsp miso paste
2 cups vegetable stock
1/4 c vegetable oil
2 tbsp sesame oil
2 tbsp apple cider vinegar
2 tbsp soy sauce (gluten free)
2 tbsp honey or maple syrup
2 cloves garlic, crushed
1 tbsp grated ginger
flour or corn starch & water for thickening
Boil all ingredients except for the miso. Take off the stove and add the miso. Blend in food processor.
Black Sticky Rice Pudding with Coconut and Mint
1 and 1/2 cups water
3/4 cup Thai black sticky rice
1 (14 ounce) can coconut milk
1/2 cup packed raw cane sugar
1/2 teaspoon salt
1 cup sliced mango
1/4 cup tasted shredded sweetened coconut
Finely chopped mint
Soak rice for four hours or so.
Transfer the rice and water into a pot.
Bring to a boil over medium heat. Reduce heat to low and simmer for 30 minutes.
In a saucepan, combine coconut milk, sugar, and salt. Boil over medium heat and cook, stirring, until sugar dissolves.
Stir in cooked rice and cook, stirring until thickened, about 10 minutes.
Transfer to a serving bowl and chill.
Top with mango and garnish with coconut and mint.