Booze and Food

Everyone is aware of wine and food pairings, i mean shit, there's even a book "what to eat with what you drink". Wine is pretty awesome, but what if its not your jam, or all you have is a slobbered on bottle of tequila?

At the moment, my flavor of the week(s) is Milagro Reposado, and id been craving mango, coconut, chocolate, won tons, and avocado. Yes, random mix, but one cant help what they crave. needless to say, ive also been craving tequila. thus follows my milagro inspired madness: mango cream pie with crispy sugared won-ton and chocomole.

get you some:
1c sugar
1/2c flour
pinch o' salt
3c (you need 2 cans) coconut milk
5-7 egg yolks/3/4c soy yogurt mixed with 2T egg replacer
mango (1, fresh, shred that bitch)
splish splash o' vanilla or guts of 1 bean
1/4c buttah/earth balance

4-6oz chocolate
leftover coconut milk
your oldest mushiest avocado
~1/4c brown suggah
cinnamon

won ton wrappers
enough oil to fill you up a skillet

for the pie you wanna:
-in a saucepan, flour thru salt, slowly whisk in the coconut milk over medium heat. KEEP WHISKIN! i kno it may look soupy, but the flour will thicken and scorch if youre not vigilant. once its thick like pudding, turn your heat off.

-whisk up you egg/vegan egg... vegg... hahaha... of choice. add one cup of the coconut milk jazz to the egg/vegg jazz, and then add that back to the coco milk jazz. whisk over medium heat about 3 minutes or so.

-add shreddy mango (strain the juice off first) vanilla and buttah/vuttah, and IMMEDIATELY pour into souffle cups or tiny bowls, or if youre a bastard ripping off my idea into a store bought pie crust bc youre a lazy fuck. (joking! <3)

-chill out! the top shelf of the fridge is best so it wont raise the temp too much.

for the chocomole:
-in a small saucepan, toss in your chopped chocolate and just enough coconut milk so the chocolate is not swimming. LOW heat.

-break down your avo and throw it in a blender. if its super mushy you can throw it in as is, but if its a bit younger you want to chop it up a bit. shake some cinnamon in, and add sugar. once the choco-coco mix is melty, add that too the blender party.

-pulse a few times to blend a bit, then on a low speed slowly add coconut milk until you have a smooth consistency. TASTE! add sugar or more coconut milk depending on your preference.

for won-tonery:
-heat up some canola (NOT OLIVE OIL DUH) or safflower oil in a skillet, fry your won tons, i like to cut them in fun pointy shapes first. once crispy and brown place on a paper towled plate and sprinkle some sugar on them.

ASSEMBLY:
-once pies are cool and firmed up, stick a few won tons in your pie, and add a hearty helping of chocomole.

-pour you a shot of milagro reposado

-sip, bite, sip, munch, repeat.




<3 with love from sakura.

20th post porn-a-ganza

Creme de la creme of the porn gallery. Enjoy~

Epic Sheppherd's Pie

Holy shit, another blog post. No, I'm not dead. Yes, I'm apathetic in maintaining this blog, still surprised anyone reads it. Well motivation has hit me like a Louisville to the face ever since I got my newest cookbook (a recommendation from my kitchen schooled bro) Culinary Artistry.

So now that my living situation involves feeding ravenous boys on the shoestringiest of budgets, I decided it was time to call out the old timey favorite of Shepperd's Pie. Simple ingredients that are usually on hand, and sometime nice to have leftovers of that will eventually get eaten or frozen for another lazy day.

What you will need:
Beans- black, pinto, azuki, white
TVP or red lentils
cooked red quinoa (1pt quinoa 2pts h2o)
kale
onion
wheat free tamari or soy sauce
frozen veggies- carrots, corns, peas, anything you like
red potatos
daiya or chreese vegan cheese.. or both
olive oil, Earth Balance
garlic
hickory smoke seasoning
almonds
Vegemite (optional)
salt/pepper


+Depending on how epic you want your pie to be, you can make the beans accordingly, or just make a bunch to freeze some later, which is much easier than guestimating. Cook off the beans, adding a little hickory smoke seasoning to the water as well as a bit of tamari.

+In a lidded container, mix 1pt tamari with 3pts water and several hickory smoke squirts, deposit almonds for soakage. These will be chopped up for sprinkling on top later.

+Dice onion, sautee in olive oil over medium heat til caramelized, add chopped kale and add a little tamari and about 1T of water, or just enough to help steam the kale. Cover until kale turns bright green.

+Meanwhile, bring a large pot of cold water and diced red potatoes to a boil, remember if its non-stick add salt after it has come to a boil as not to pit the pot. Let simmer until potatoes are tender.

+To this large sautee pan, add TVP/lentils, cooked beans, quinoa. Season with s & p, Vegemite, then transfer to a large casserole dish, packing down evenly.

+Layer thawed veggies over the bean mixture, season with a little s & p.

+For my pie, I mixed the Chreese up, and then added Daiya mozz. Make your own epic cheese(less) sauwce, just make it dank. Add this to your mostly drained potatoes when they're done. Mash everything together, use a hand mixer if you've got one, or just a whisk. You can break off onto a number of flavour profiles from here. Cheesy dill potatoes, cheesy chipotle potatoes, throw some tomato paste in there and herbes de provence if you're really feelin frisky.

+Layer these whippy potatoes over the veggies, smoothing them out so that all corners are covered. Then sprinkle the chopped marinated almonds. Put your pie in a preheated 350 degree oven for 20-25 minutes, let that shit cooool doooown before you try to eat it though, or you'll burn your tastebuds off... not that that's happened before...

Good luck with your pie!! Happy eating!