coconut hot chocolate with a kick

Pure, rich & spicy…this is hands down the best hot chocolate I have ever made!

What you’ll need: *recipe makes 2-3 servings

• 2 cups of unsweetened coconut milk
• 1/2 tsp cardamon powder
• 1/2 tsp cinnamon
• 1/2 cup raw cocoa powder
• 1/4 cup dark chocolate chips
• 1/4 tsp cayenne pepper

What you need to do: Bring coconut milk to a boil in a medium saucepan. Lower heat to a simmer and add cardamon, cinnamon, and cocoa powder. Stir well. In a separate bowl mix chocolate chips, cayenne and 1/4 cup of hot coconut milk, stir until creamy. Then add thick chocolate mixture into the saucepan. Bring hot chocolate to a light boil, stir and top off with some cardamon.

What better to warm you up than with hot chocolate and some Hendrix?

While sipping this delicious concoction, I recommend you listen to Jimi Hedrix’s unreleased material that was recently featured on NPR. Click here to listen.

roasted vegetable fall pumpkin curry

Happy fall friends, we have recently been obsessed with curries, so we came up with a recipe of our own. It is perfect for a cool fall evening.

What you’ll need-

• 2 sweet potatoes, cubed
• 2 yellow squashes, sliced
• 2 cups brussles sprouts, halved
• 3 cups of fresh or frozen peas
• 1 yellow onion, chopped
• 1 can of coconut milk
• 1 cup of pureed steamed pumpkin or 1 can of pumpkin puree
• 2 tsp. fresh ginger, minced
• 1/4 tsp. cayenne pepper
• 1/4 tsp. whole cloves
• 1 tsp. garam masala
• 1 tsp.  cinnamon
• 1 tsp. tikka masala
• 1/2 tsp. turmeric

How to make it-

Place sweet potatoes, squashes and sprouts on a baking pan, drizzle 2 tsp. of olive oil and a bit of salt.  Roast vegetables at 375 degrees fahrenheit for 20-30 minutes{toss veggies over mid way through}. While the vegetables are roasting, cook onion in oil {we used 2 tsp. olive oil} until golden brown in a deep cooking stove-top pot. Add coconut milk, pumpkin, peas ginger and all other spices. Stir all ingredients and then reduce to a low-medium heat. Cook for 15-20 minutes. Add roasted vegetables to the curry. Lower heat and stir until both curry and vegetables are mixed together. Serve warm over rice or quinoa, or enjoy it on its own. It is a heart warming and delicious meal.

A cover of an 80’s classic, performed by La Lucha & Jun Bustamante. Enjoy!

cardamon flatbread & panang cashew spread

Cardamon is one of my favorite spices. When I lived in India, a few years ago, I spent some time in a town called Thekkady. What I remember most about my time in Thekkady, more than the hiking, the  spice gardens,  the ayurveda centers & the bamboo rafting, is the distinct  smell of cardamon that the town had. Everywhere you walked the air was infused with the refreshing warmth of cardamon.  It is because of my sensory love for cardamon, & Mark’s infatuation with making fresh bread, that we bring you cardamon flat bread. What better to go with flatbread than a cashew panang spread? Enjoy…

Recipe: 

CARDAMON FLATBREAD

What you’ll need-

• 3 1/2 cups all purpose unbleached flour
• 2 teaspoons sea salt (we used pink Himalayan sea salt)
• 1/4 tablespoon active dried yeast
• 1 cup water (lukewarm)
• seeds from 20 cardamon pods (crushed or ground with stone mortar)
• 1/3 cup extra virgin olive oil

How to make it-

Combine yeast & water in a small bowl.  Let sit for about 10 minutes until light foaming occurs.  While the water & yeast set, sift the flour into a large mixing bowl, then add the  salt & cardamon seeds into the flour.  Add olive oil to the water & yeast,  then pour the mixture  into the flour.  Mix until the flour & water/yeast are cohesive…there’s your dough. On a floury surface, knead the dough with your hands or a rolling pin so the dough is soft and flexible.  Leave the dough lightly covered in bowl for 1-1/2 hours. (The dough will double in size). 

After the long wait, (and maybe few games of Bananagrams) pull off small balls  of dough & roll them thinly onto a floury surface.  3-4 inches in diameter will work great.  Brush olive oil onto both sides of dough, then place them onto a medium pan or grill for about 1-2 minutes on each side.  Turn flatbread over when you see bubbling or when the bread turns golden. Makes about 15-20. 

PANANG CASHEW SPREAD

What you’ll need-

• 2 cups raw cashews
• 2 tablespoons fresh ginger (grated)
• 1 can of coconut milk (13.66 fl. ounces)
• 3 tablespoons honey
• juice of 2 limes
• 10-12 basil leaves (chopped)
• 1/4 teaspoon salt
• 2 teaspoons paprika
• 1 1/2 teaspoons cayanne pepper
• 1/2 teaspoon cinnamon

In a medium sized bowl, mix cashew, ginger & coconut milk. Cover your bowl & refrigerate, let cashew soak overnight.  After about 6-8 hours it will be softer & infused with coonut milk & ginger. Remove cashews from refrigerator then pour them into a food processor or a blender. Mix at a high speed for 20 seconds. Next, mix in all of the other ingredients. Mix at a high speed for 30-60 seconds or, until smooth. Pour spread into a  glass bowl. Cover &  refrigerate for at least 30 minutes before serving.

We hope you enjoy this recipe. We shared our cardamon flatbread & panang cashew spread with friends last night while watching Dirty Dancing in a waterfront park. It was an evening of good food, good company and good ol’ Swayze.

Music:

Here’s our music pairing for this recipe. This great mix of Brazilian, Cuban & Latin-Jazz tunes will hopefully add some more dirty dancing into your kitchen.

vegan coco mango granita

recipe

One of our favorite bands, Snarky Puppy,  did a live recording of their song “Thing of Gold”.  This is the opening track on Snarky Puppy’s “groundUP.”  Recorded & filmed live in front of a 40-person audience; this fun, high energy composition & performance is bound to make you smile, dance, cook, inspire & motivate all your senses. If you enjoy their music & video, please support the band at www.SnarkyPuppy.com.

L

VEGAN COCO MANGO GRANITA

Inspired by their music we decided to make a recipe using one or favorite golden foods {mangos}. It’s beginning to get warmer & golden mangos are now coming into season…this can only mean it’s time for vegan mango granita. Enjoy!

Recipe 

What you’ll need-

• 2-3  mangos, cubed follow this Veg trick
• 1 1/2 cup coconut milk, we used So Delicious Coconut Milk
• juice of 1 lemon
• 1 teaspoon organic vanilla 
• 1/4 cup unsweetened coconut{shreds or flakes} we used  Bob’s Red Mill 

How to make it-

Blend all ingredients together until smooth. Pour into a glass freezer-safe container (preferably one with an airtight lid). Freeze overnight. When you are ready to serve, take the container out or the freezer and leave it out in room temperature for 15 minutes (may want to place it in the sink). Scrape mango mixture with a fork to make granita. Garnish with fresh mint & enjoy!

amazing jalapeño hummus

This recipe has become a dinner party staple for us. We are often asked to bring it far in advance. The best part about it is that it’s a healthy, vegan recipe that is easy to make. 

Recipe:

What you’ll need-

• 2  garbanzo cans, drained
• 3 sliced & seeded fresh jalapenos 
• 1 handful chopped fresh cilantro
• 3 gloves of garlic
• salt & pepper to taste
• 2 heaping tablespoons tahini 
• 1 lemon, sliced in half & seeded
• 1/2 cup of water (may need a bit more)
• 4 tablespoons olive oil, extra for drizzling (this is a healthy fat & it helps make the hummus nice and creamy)

How to make it-

Mix garbanzos,  jalapenos, garlic, cilantro & water in a food processor for 2-3 minutes. Then add the juice the lemon & add in tahini & olive oil. Mix on a high setting for 4-5 minutes then add salt and pepper (taste the hummus before adding salt, it may not need it). Mix for 4 more minutes adding more water (1/4 cup at a time) if necessary.  And…voila! Your amazing jalapeno hummus is made. You will become a star at dinner parties with this stuff. Go forth & make hummus. 

How to serve-

Transfer to a glass bowl then drizzle a teaspoon or so of olive oil on top. Serve hummus with cut veggies and/or chips (we used these gluten free vegetable chips). Cover & refrigerate, if  not serving immediately. It can be stored in the refrigerator for up to two weeks.

Though commonly know as a Middle Eastern food,  hummus and the music from those regions have had a global influence. 

We hope you enjoy this delicious mix!

Tracks:

1.   Third World Love Story – Omer Avital

2.   J’Ai Deux Amours – Madeleine Peyroux

3.   Maria Do Socorro – Maria Rita

4.   Herido De Sombras – Los Zafiros

5.   Cuerpo Y Alma (Body & Soul) – Esperanza Spalding

6.   Milonga Del Angel – Astor Piazolla

7.   Body Snatcher – The Dynamites

8.   Jealous Guy – Ben Allison

veggie delight matzo ball soup

It’s one of the most beautiful days of the year today. The sun is shining, the sky is clear & there is a perfect breeze that keeps the weather delightfully cool. Since spring is in full swing  & we’ve had our windows open all day, we decided to make a comforting & refreshing matzo ball soup. 

Recipe: 

What you’ll need-

• 6 cups of water
• 2 cubes of vegan bouillon
• 1 bunch of fresh cilantro
• 3 cloves of garlic, minced
• fresh chopped or dried dill to taste
• 2 yellow squashes, cut into small circles
• two cups of chopped cauliflower
• 1 cup of fresh shitake mushrooms (I recommend taking the stems off)
• 1 cup of chopped carrots
• 2 packs matzo meal (we used Streit’s Whole Wheat)
• 4 eggs or flax eggs (vegan)
• 1/2 cup vegetable oil
• salt & pepper to taste

How to cook it-

In a large bowl, beat four eggs or flax eggs, then add vegetable oil.  Mix eggs and oil together with a fork or a whisk then add matzo meal.  Mix in garlic & dill.  Stir well, then set the bowl aside uncovered for fifteen minutes.  Prepare the broth while the matzo meal is setting.  Bring water to a boil then add vegan bouillon, cilantro & carrots.  Continue to boil for 3-4 minutes then lower to a medium heat and add squash, mushrooms & cauliflower.  Once the fifteen minutes have passed, you’ll be ready to make matzo balls.  Bring soup to a boil again & keep it uncovered.  Lightly wet your hands then take a spoonful of the matzo meal mixture and roll it into a small ball then gently drop the matzo ball into the vegetable soup, repeat for entire mixture.   Then reduce heat to a simmer & cover for 30 minutes.

Music:

Ah, Passover! Just when you’re getting rid of last years leftover Matzo boxes…the wonderful unleavened holiday comes right around again.

Here are 10 tracks, (one for each plague) that goes great with our Veggie Delight Matzo Ball Soup recipe. Dai Aynu!

(Due to legal issues, the mix will only play in this particular order the first time you listen to it, after that it will replay them randomly).

1. Announcement By Art Blakey

2. My Shining Hour – Lewis Nash

3. A Voz No Morro – Stefano Bollani

4. Broadway – Dexter Gordon

5. I’ll Remember Apri – Dinah Washington

6. Little Things Run The World – Ben Allison

7. Three Little Words – Carmen McRae

8. Che Che Cole – Willie Colón

9. A Sleepin ‘ Bee – Ray Brown And Jimmy Rowles

10. I Got Rhythm – Paul Chambers

our beginning

It only seems natural to  begin with breakfast. This is a go-to recipe for us, on mornings when we have more time to make and eat a meal together, when we are not running out the door with a smoothie in hand.

JALAPENO TOFU SCRAMBLE

& BRUSSELS  SPROUTS POTATO HASH

Recipe:

What you’ll need-

• 1 pack of extra firm tofu, drained & pressed
•  dill about 2 teaspoons
• turmeric 
• 3 fresh jalapeños, seeded & sliced 
• 1 clove of garlic chopped 
• salt & pepper to taste
• earth balance EB (or another vegan butter) 1 tablespoon

• 1/2 white onion, chopped
• 2 russet of Yukon gold potatoes, shredded(keep skin on)
• 2-3 handfuls of Brussels sprouts (cut into quarters & then continue chopping until they too appear to be shredded.)
• salt & pepper to taste
• a pinch of chili powder 

How to cook it-

SCRAMBLE

Heat 2 tablespoons of EB in a skillet, then add garlic & crumbled tofu (take pressed tofu, & literally crumble it with your hands into the pan). Saute for 3 minutes on a medium heat. Add turmeric & dill. Stir until the turmeric makes the tofu egg-yellow. Add jalapenos & continue to saute for 4 minutes.

HASH

Heat 2 tablespoons of EB in a large skillet, then add onion & potatoes. Saute for  2-3 min. Add B-sprouts. Spread the hash mixture so that it covers the bottom of the pan. Add chili powder, salt and pepper. Lower to a medium heat & cover the pan for about 20 minutes. Once potatoes are tender, continue sauteing until the potatoes become golden brown and the B-sprout are nice and crispy.

Music:

We recommend listening to this mix when you are cooking & enjoying this meal.

Track List:

1. Good– John Coltrane

2. It’s Alright with Me–Oscar Peterson Trio

3. Fugii Mama–Blue Mitchell

4. Honey Suckle Rose–Ray Brown, Monty Alexander & Russel Malone 

5. So Dacno Samba– Tamba Trio

6. Autumn Leaves–Tierney Sutton 

7. El Cayuco–Tito Puente & his orchestra

8. Cousin Mary–John Coltrane