Tag Archives: tour

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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