Tag Archives: appleseed collective

Fermented Food=Happy Tummy

25 Oct

Dinner with the John & Charmaine at Farm Block

 

Hoooooooooly cow. So The Appleseed Collective just returned from a jaunt around Lake Michigan–straight north through the mitten, kissing the shore of Lake Superior (in both Marquette and the beautiful Keweenaw peninsula), then winding through Wisconsin, ending with an 8-hour visit to Chicago and arriving back in Ann Arbor around 5 am. ALL IN ONE DAY! Just kidding. We were gone for about 3 weeks. My apologies for the writing absence, though I hope some of the flickr photos were enjoyed. Our road diet probably differs greatly from what you might think fitting for a touring band. There are definitely groups out there that are pop-tart poppin, Big Mac sloppin, artery cloggin junk food lovers. We are very much not that. Staples of The Appleseed Collective tour pantry include: homemade granola, homemade hummus, sauerkraut, sprouted almonds, yogurt, lentils, veggies, quinoa, and nutritional yeast. Being that we are not yet world famous, we can't exactly request that gluten-free, organic, vegetarian meals be ready and waiting in our hotel rooms, so instead we find a local food co-op and cook our own meals in the homes of our gracious hosts.

We make some pretty epic breakfasts and dinners, trying to repay the generosity shown to us with delicious smells and tastes. One gets very used to eating similar things daily when on the road–the cooler holds sandwich fixings and as much fresh produce as we can stand to carry, and the granola lasted for breakfast til about 4 days from home. We found a few treats, like delicious gluten-free pizza at The Orpheum Theater/Studio Pizza in Hancock, MI, and a whiskey list beyond belief at Fitzgerald's in Eagle River, MI. The gluten-consuming part of the band fell deeply in love with Ray's Polish Fire (hot sauce from the Keweenaw) and Brandon and I found some gluten-free love in the form of chocolat/peanut butter cupcakes at Kavarna in Green Bay, WI. As I read back through this post, I think I can say with confidence that The Appleseed Collective thinks/talks about and eats food about as much or more than we play music on tour.

 

 

There are often meals that I miss while tour, and the following is one of them. The Brinery supplied TAC with a good amount of fermented magic for tour, which we proceeded to plow through since we're all totally obsessed with sauerkraut and pickled vegetables covering all other food items consumed. What we didn't have for the entirety of tour, though, was tempeh. Tempeh is one of my favorite foods. It was only introduced to me within the last year or so, and if you have not yet tried it, stop what you're doing and go get some. Okay actually don't do that yet–finish reading this post and THEN go shopping. In Ann Arbor, I am very lucky to have local tempeh handmade by the folks at The Brinery. They are fermentation WIZARDS over there. Seriously. Do you know how good fermented foods are for you? My stomach and tastebuds both cry like babies when I don't eat enough kraut. Anyways, The Brinery is knee-deep in a Kickstarter project right now, trying to raise funds to double production at their small business. This is nothing but good news, because the more money they raise, the more fermented, probiotic goodness will end up in our bellies. EXTRA BONUS, The Brinery is a local business that supports other local businesses–the cabbage and other produce that goes into The Brinery's products is supplied by nearby growers like Tantre and Frog Holler Farms. So, supporting The Brinery is supporting both your local and inner economy.

On that note, I give you the tempeh reuben.

 

Tis a thing of beauty, is it not?

 

KATIE'S TEMPEH REUBEN WITH HOMEMADE THOUSAND ISLAND DRESSING

Note: Next time Brandon makes fermented ketchup and homemade mayo, those things are going in the dressing. However, we didn't have any in the fridge, so I had to go with what was there.

Thousand Island Dressing

1/2 cup ketchup1 cup mayonnaisde

1 cup sweet pickle relish (or chopped Brinery pickles of many varieties! yum)

1/4 cup champagne vinegar

salt & pepper to taste

 

Reuben

2 slices gluten-free bread (I used some tasty millet-flax bread)

1/4 lb tempeh (Brinery, duh. Get hungry)

2 slices Swiss cheese

2 slices tomato

healthy heap of sauerkraut (I used The Brinery's Juniper Orbit)

1-2 Tbsp Thousand Island dressing

 

I begin by cooking my slicing my tempeh into stackable strips and then pan-frying in butter for a few minutes on each side. It's so simple and so tasty, especially when your tempeh is fresh and locally made. Once the tempeh is cooked, remove it from the pan and add more butter. Place the two slices of bread in the pan (at a reduced heat) and place the tempeh on top of one slice. Add the Swiss cheese on top of the tempeh and cover the pan so the cheese melts and the bread browns. Once the desired amount of cheese melting has occured, remove all items from the pan. On the empty bread, spread the Thousand Island dressing. On the loaded side, add on a heap of sauerkraut and the sliced tomato. Assemble your two halves, cut in half if you so desire, and consume ravenously while taking the occasional moment to savor how awesome this gluten-free, vegetarian sandwich is. As they might say over at Audiotree, SHABOOYA!

 

 

Enjoy!

 

MANCAKES

15 Aug

Listen: http://thegorounds.bandcamp.com/

Brandon and I have been playing with this killing band all summer (see above link) in addition to our snazzy Appleseed adventures. Each show includes anywhere from 12 to 17 performers and feels slightly more epic than the last. I think I actually injured my neck from dancing so hard last weekend. Blah blah blah it’s super cool blah blah, anyways there are a couple other gluten-free kiddos in the band which gives us yet another thing to get excited about (BAKED GOOOODZ). I brought some gluten-free banana zucchini (my roommate dubbed it “bacchini” [bikini]) bread a few weekends ago to Sleepy Bear Music Festival, took some homemade gluten-free oreos to our gig in Traverse City last weekend, and I would love to take some goodies to Hoxeyville this weekend, but our sink is in disrepair which does not really inspire me to figure out alternative cleaning methods.

Anyways, I digress. I’ll get on with the treats. I wanted to figure out something tasty to make with quinoa flour and pancakes were definitely a good choice. I will share these with my fellow gluten-abandoners when I next get the chance.

Any gluten-free baker knows the trials and tribulations of finding the right flour blend for each endeavor. I’ve experimented with a lot, and I think I’m most often pleased with my own flour blends instead of pre-mixed anything. They’re great in a pinch, but there’s something lovely about the creativity involved in gluten-free baking and the richness of the flavors you can combine. Shauna over at Gluten Free Girl and The Chef has a great post about ratios and making your own flour blends (I ended up blending whatever I had in the kitchen, which at the time was a mix of these flours: brown rice, oat, quinoa, sorghum, tapioca, and brown rice). Check it out here (scroll down a while) and then make her pancakes. I did.

And for your convenience I’ve copied her recipe below:

PANCAKES YUM!

7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk (I used flax milk “curdled” with lemon juice)
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter

(I also added bananas and blueberries!)

bacon grease or butter for the skillet

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.

Enjoy!

Detox.

9 Aug

Oh my. We have just returned from over a week in northern Michigan, frolicking in both the upper and lower peninsulas. We had a lovely time playing at Sleepy Bear Music Festival in Lake Ann, enjoyed a little beach time at Lake Michigan, then made our way (barely) to Marquette, up and up all the way to the Keweenaw Peninsula for Farm Block Fest. It was a time full of ups and downs, camping and bug bites, amazing music and slightly less amazing food, totally badass storms and lots of time in the car. But we’re home now, gearing up for the BIG CD RELEASE SHOW TOMORROW AT THE ARK. Brandon and I have been eating deliciousness for the last few days, trying to shove as many vegetables into our bodies as we can to make up for the lack thereof experienced on the road (it’s hard to keep veggies fresh in your cooler for that long).

As we walked into the grocery store, wondering what to make for dinner, it suddenly smacked us right in the face:

collard green wraps.

I can’t say enough about these thangs. Really, though, the only words we seem to be able to get out while eating them are “dude…so good…” and then we both just make “mind blown” faces. We’re nerds, it’s true. In fact, the first words out of my mouth during dinner tonight were simply “I love food” (sorry for not initially acknowledging the lovely candlelit table, B).

So here’s what’s up.

COLLARD GREEN WRAPS (SHABANG!)

(Serves 2)

2 large collard green leafs

1/2 green pepper, sliced thin

1/2 small cucumber, sliced thin

a few cherry tomatoes, sliced

1/2 avocado, sliced

2 heaping Tbsp baba ghanouj or hummus

1/2 cup quinoa, cooked

1/2 brick of tempeh, cut into strips and cooked

handful of pickled carrots

handful of bean sprouts

2 Tbsp crumbled feta

To prepare the collard greens, slice them in half along the stem, removing the stem and leaving yourself with two wrap bases. Spread avocado and baba ghanouj in the center of each wrap, and pile on the toppings! I listed what I used/had around, but whatever you’re interested in would surely be delicious. Vegan burritos? Falafel and tabbouleh? Collard greens are a great (and gluten-free) replacement for tortillas or pitas in a sandwich-type situation. We used tempeh and pickled carrots from The Brinery right here in Ann Arbor, our favorite fermentation location. Both mixed well with the slight bitterness of the collard greens and all the fresh vegetables offer a very satisfying (and healthy) crunch.

What will we wrap up next?

……….that joke, surely. That’s a wrap on that joke, folks. Oh gosh, I can’t stop. Someone make it stop…oh look food pictures!

Enjoy!

Tis The Season For…Herbs and Sinusitis

22 Jun

So it was 95+ degrees out yesterday and I spent most of the day in the walk-in clinic with sinus pain that come on faster and stronger than normal. OH BOY, FUN! I know, everyone totally wants to spend their summer days in bed, sweating (more than normal), thermometer constantly in mouth checking to see if that fever has yet to break, eating soup because it hurts too much to chew, and in my case, pounding a mixture of hot water, honey, and apple cider vinegar. But that is quite enough of a sob story for now. The good news is that I took the opportunity of staying in bed to watch a nerdy science show about aliens, and convinced Brandon to make vegan/gluten-free “mac n cheese.” Now, I totally owe you a recipe for this, but I was barely able to help cook, let alone play photographer and lighting wizard (not like I’m even a lighting wizard when not having fever dreams…on that note, last night’s fever dream included “jazzy” salmon…). I will tell you this much, though: it was delicious, easy to chew, and not nearly as hard to make as one might imagine. AND we put this beet in it!

Is that not the beet to end all beets? I am determined to find more like it so their beauty shall not go to waste in such a concotion as pasta!
Anyways, that’s enough raving about g-free noodles for now, especially when I can’t even show you what we ate. In case you’re wondering, yes, the sauce DID turn pink. Very pink. To top off his evening of winning in the kitchen, Brandon surprised me with some MINT GALACTICA coconut milk ice cream. He’s a real keeper. OH! And truffle oil. He brought home truffle oil. And put it in the “mac n cheese.” Ok, now I really have to stop because this must be torture for you vegan, gluten-free folks out there with a mean hankering for a rich, creamy pasta (I probably need to widen my market eh?).
In other news, we have managed not to kill all of our herb plants, and in fact have just harvested some thyme! We’re going to dry it to have on hand in the cooler months. Here it is!

 

 

Ain’t it purty?
Well, I think that’s all I’ve got for now. I did make some tiny, tasty lemon tarts with leftover curd from Brandon’s birthday cupcakes and I think they’re calling me. I’m planning to be beaming with health tomorrow as I perform my little heart out all day. Come catch me at The Ark or Woodruff’s and I promise I won’t breathe on you!
Yours,

 

 

A Taste of Summer Camp

26 May
pre-summer camp hotel snuggle

 

So I’ve totally neglected to write from the road, which is why I downloaded this fancy iPad app in the first place. I totally forgot to take pictures (let’s chalk it up to being a newbie at this) of the impressive treats we took to Summer Camp Music Festival: multiple coolers full of yogurt, veggies, berries, and homemade hummus…the many containers of Appleseed’s own granola…20 pounds of homemade salsa…it was wonderful indeed and far healthier than the free food we found awaiting us at the festival (though perhaps I should do a post with tips for being gluten-free in places where your biggest options appear to be burgers and chili fries).

super cute but not gluten-free!

 

As artists, we were provided with food by the festival. However, as is true to festival food, the healthy options were limited. Brandon and I ended up ordering the portobello burger (ended up being sliced portobellos) and grilled red peppers on a bed of spinach (an easy way to make an otherwise off-limits sandwich gluten-free). It was actually pretty tasty. They threw on some cucumbers, onions, and tomatoes and we managed to avoid the cheeseburgers and hoagies otherwise on the menu. Brandon, Ben, and I had to come home after just one night performing at Summer Camp for other engagements. After scrubbing the thick coating of dirt off our skin, Brandon and I wandered downtown to Mark’s Carts and had some delicious (gluten-free) Pad Thai from The Lunch Room. It was a great way to come home.

* * * * *

The Appleseed Collective are expert snackers. We love festivals and we love food. We’re excited for all the organic and local produce found at places like Hollerfest and Harvest Gathering (awesome Michigan festivals you should check out!)

We’ll share some tour snack recipes soon, but for now, what would you take on the road?

setting up camp
dressin up in our dressin room

 

 

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