Tag Archives: brinery

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!

 

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Bippity Boppity Bi Bim Bop

28 Aug

If you are gluten-free or have any common sense whatsoever, you know that quinoa is AWESOME (unless you can’t eat it in which case I’m sure you are still intelligent, just at a slight disadvantage in quinoa-eating competitions and similar matters). I squeem, you squeem, we all squeem for (s)quinoa. It’s a pure protein, it’s got a delicious flavor, it blends well but stays confident as a flour, it looks pretty…it’s an all-around winner. If Brandon and I are actually home for the week we probably eat it at least 2-3 times in the span of a few days. The good news is that I’m pretty sure it’s impossible to be addicted to quinoa. The bad news is that I’m addicted to quinoa. Anyways, it fits well with most anything it’s paired with, which in this case is my own version of bi bim bop. Bibimbap. B-bop. Betty boop…buhhh…whatever you want to call it. I feel slightly sacreligious calling this bi bim bop because it is not being delivered to me by my favorite Korean lady at Bell’s Diner in Ann Arbor and it’s not covered in “special Korean hot sauce” which looks exactly like ketchup but tastes like magic.

Anyways, I looked it up, and bibimbop basically suggests a dish mixed with rice. Now, if you experienced any part of my childhood, pretty much everything could hypothetically have been called bibimbop since it all got mixed together in the rice bowl. Reading that back, I feel like I am suggesting more Asian-ness than is really accurate. For goodness sake, my favorite preparation of rice included solely (lots of) butter and soy sauce. I still sometimes eat that when I need comfort food. My family called it “Katie rice” which actually is more like “it’s ok cause you’re only half Asian” rice. I infinitely digress! Bibimbop has been amazing everywhere I’ve eaten it and I have non-deliberately Americanized it for my own purposes (those purposes mostly being “I have these ingredients and I am going to mix them all together eventually but if I display them nicely and put a fried egg on top I can call them bibimbop”). Bibimbop seems like a pretty flexible concept to me. Some people put raw seafood on it, some prefer marinated beef; I like mine with a healthy dose of (Brinery) kimchi and a runny egg. Unfortunately on this day of bibimbop creation we were out of pickled foods (FOR SHAAAAME!) so while my stomach was greatly satisfied it still wept a little for its long lost best friend.

So here’s what I ended up with:

QUI-BIM-BOP (heh, sorry)

Serves 2

1 cup quinoa (in these photos, I was trying out a blend of grains including quinoas and wild rice)

2 large carrots, julienned and cooked to your preference (steamed or pan-fried…buttery carrots are always tasty)

1 cup cooked spinach (I steamed mine and then mixed it with Tamari)

2 small zucchini, cubed and cooked to your preference (pan-fried and seasoned with a little salt and pepper)

1/2 lb tempeh, cubed and cooked however you want (this would be a great use of maple/Tamari marinated tempeh–just cube some fresh tempeh and soak it in a 3:2ish mixture of Tamari to maple syrup with a clove or two of minced garlic for at least 30 min, then pan-fried)

1 cup sugar snap peas, steamed

2 large eggs, cooked to order

seasonings I would suggest you try out to taste, not necessarily all together: salt & pepper, olive oil, Tamari, Sriracha (or your favorite hot sauce), rice wine vinaigrette

As I mentioned, bibimbop is a mixed rice dish. So, simply split the cooked quinoa between two bowls and top with your ingredients. I assembled mine to look nice, then covered it all in Sriracha and made a delicious mess of it. This is a perfect dish to get creative with. Instead of marinated beef or seafood, Brandon and I (naturally) opted for tempeh (yet another thing I may be addicted to…it could be worse!). I had zucchini on hand, so they went in the bowl. Mung bean sprouts or julienned cucumber would be a super fresh, crunchy addition to this meal. Other things you can sub in might be short-grain brown rice for the quinoa or kale for the spinach. The opportunities are (gluten-free and) boundless.

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!
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