Comfort Eating with Nick Cave: Vegan Recipes to Get Deep Inside of You

Comfort Eating with Nick Cave: Vegan Recipes to Get Deep Inside of You

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Product Details

ISBN-13: 9781621066132
Publisher: Microcosm Publishing
Publication date: 10/11/2016
Series: Vegan Cookbooks Series
Pages: 128
Sales rank: 1,217,449
Product dimensions: 6.00(w) x 6.00(h) x (d)

About the Author


Automne Zingg is a writer, illustrator, musician, and video artist based in Brooklyn, NY. She uses dark humor and surreal imagery to make critiques about popular culture. When not drawing, she makes video art and performs music as Lacey Spacecake.

Joshua Ploeg is a founder of the queercore movement & traveling chef who has cooked for Senator Daryll Steinberg's Proposition 8 Repeal Fundraiser, Perry Ferrell, Ben Davidson, The Melvins, Black Rebel Motorcycle Club, Fugazi, Nikki McClure, Ani DiFranco, Stars for Strikes, Anti-Flag, and many more. He is the author of many cookbooks, including This Ain't No Picnic and In Search of the Lost Taste. He is the singer in the band Select Sex.

Read an Excerpt

CHAPTER 1

reverse salt & pepper popcorn

½ cup popcorn kernels A few tablespoons of oil (enough to coat bottom of the pan)
Heat a large pot (make sure it's one with a heavy bottom, a lid, and handles) over medium-high heat with oil to coat the bottom. Add popcorn kernels and shake.

Place lid on top and hold down with potholders as you gently shake the kernels over the flame. It will take several minutes for them to start popping. Whatever you do, don't let hot tears come splashin' on down through the cracks. This makes for soggy popcorn.

Soon there will be a lot of noisy popping going on. Once this dissipates to about a pop every 2 or 3 seconds, remove from heat.

Transfer the popcorn into a bowl, drizzle/shake with melted oil, black salt, and white pepper.

chili

We found this one printed in an informative six-page feature.

4 cups vegetable broth or tomato/vegetable juice
Cover black beans in water and soak overnight. Next day, rinse and cover in water again with lentils in a large pot.

Bring to a boil and lower to simmer, adding more water as needed until cooked. Drain the boiling water off, add everything else, and simmer for 30 minutes, adjusting seasonings and liquid level as needed.

If you want to, you can sauté the garlic, onion, bell pepper, and sweet potatoes in a little oil until browned before throwing them in the pot.

chocolate milk

For cashew-coconut milk:

1 cup raw cashews
For chocolate syrup:

¾ cup water Pinch of salt
Soak cashews overnight in some water. Discard water, and puree cashews in a powerful blender with 3 cups of water, a pinch salt, and a teaspoon of agave or maple syrup.

Strain through a sieve. Blend in coconut milk and chocolate syrup (below), and serve.

For the syrup, whisk all ingredients except the vanilla together in a saucepan, and stir over medium heat until sugar and chocolate are both melted and incorporated: the sauce simmering and thickened, so sweet and scarlet and free.

Stir in vanilla. Set aside and cool in fridge for a few hours.

ice cream

2 cups coconut milk (including cream)
Heat brown sugar with oil, a pinch of salt, and ¼ cup of coconut milk until melted. You may stir occasionally with a wooden spoon. Allow to cool, then blend with other ingredients until smooth.

Place in an ice-cream maker and let 'er rip. Freeze according to your plans.

If you don't have an ice-cream maker, whip it in the blender for 5 minutes or so, then place in a freezer-safe bowl and stir occasionally until frozen like frost from the foothills creeping all around, which will take several hours depending on how cold your shit is.

frosting

½ cup margarine or other hard spread (you can try coconut oil;
I know it's nothing fancy, but you don't drive no Cadillac! Mix all of the ingredients together in a large bowl. Add a little spice if you like. If it's too wet add more powdered sugar. You can add cocoa powder to make it more firm and simultaneously less sweet and more chocolate-y. This will frost a substantial cake.

potato chips

Let's make several because you can't only eat just one!

2 or 3 potatoes Oil for frying Salt, to taste Malt vinegar
For dipping sauce:

1 teaspoon curry powder
Dipping sauce is easy, just blend it all on high until smooth; adjust seasoning and liquid as needed.

Slice potatoes thinly, and salt. Place on paper towels, cover with more towels, and press with a pan while you heat the oil to a frying temperature (375 is good; 350 is fine). Fry the potatoes in batches until crispy, then set on absorbent paper and shake with salt.

Sprinkle a little malt vinegar on before serving.

onion rings

These are addictive and you'll want to remember this, so tear out the page and stuff it inside your shirt.

2 onions
Cut the ends off of the onions, then peel and slice them into rings. Set in a bowl with ¼ cup beer, ¼ teaspoon each of the salt and the pepper. Meanwhile, blend the other ingredients together except the frying oil (dry ingredients first, then add wet) in a large mixing bowl. Add liquid if needed, and adjust seasonings to taste. Should be the consistency of pancake batter.

Heat your oil to 350 degrees (or a little hotter). Dredge the onion rings in batter until coated and fry in batches until browned. Drain on absorbent paper. If you do this in a pan rather than a fryer, you can brown them on one side and then carefully flip them.

Make sure to eat these with some barbecue sauce or other flavorful addition for in your heart it will never be spring if you eat that plain gold ring. Just trust me.

burrito

You will need some rather large tortillas

For jalapeño salsa fresca:

2 jalapeños, seeded and minced (scorch them in fire first for a nice touch!)
For peruano beans:

1 cup canary beans
For seasoned rice:

1 cup rice Water or broth, to cover
For Anaheim potatoes:

1 cup potatoes, diced
Soak the beans/peruanos overnight, then drain, bring to a boil with all but salt in a pot with water aplenty. Once cooked, drain some of the water out, and then salt and mash them, or just leave them whole.

Cook your rice with all ingredients and water to cover (up to first knuckle, or other appropriate method).

While that is going on, fry up those potatoes in oil, adding a little water, and cover for 10 minutes over medium heat in a large skillet. Turn at least once in this time and re-cover. After your 10 minutes are up, add the rest and keep frying until taters are soft and peppers are yummy.

Mix together the ingredients for the salsa, set aside. Wear gloves for the jalapeño if you must, but remember it's wise to lay down your gloves and just give in.

Warm your tortillas over flame or in a pan, turning until they are good and ready. (This helps them to not break or get pasty, and also, technically, to be completely cooked; it only takes a very short time per side, so don't burn them! You can also do this in an oven if you have to).

Put some of everything in your damn tortilla and roll it, son!

tacos

10 corn tortillas Salt, to taste
For tomatillo salsa:

1 cup, tomatillos, peeled and chopped
For pico de gallo with red cabbage:

1 cup red cabbage
For refried black beans:

1 ½ cups cooked black beans
Place all of the tomatillo salsa ingredients in a saucepan and cook, stirring for 5 minutes. Remove from heat. Cool and puree (unless you want a chunky texture), adding salt to taste. Set aside.

Mix cabbage/pico ingredients together with a little salt and set aside, and adjust seasonings to taste or add spices.

Cook onions, garlic, and bacon in oil for refried beans for 2 minutes. Add black beans and mash with chili powder and a little broth. Stir. When it bubbles and starts to crisp around the edge of the pan, it's done. Or whenever you say it's done, it's done.

Sauté cactus in a little oil with chili powder and cumin and a little salt until browned. Set aside.

You will want to heat each tortilla over flame on both sides until warm and maybe with a couple of marks to show for it.

Fill tortillas with a bit of each item until stuffed full of incubus, or chocka block with succubus.

Serve with lime and cilantro.

soup golden harvest soup with cranberry relish

4 cups veggie broth (more as needed)
Begin by sautéing the vegetables and garlic in oil in a nice soup pot with a little salt. After 3 minutes, add sage, turmeric, and saffron, and then stir. When you smell a fancy fragrance, add the broth and the rest (haha, just add all of that after 1 minute). Bring to simmer and cook, adding more liquid as necessary for 25 to 40 minutes (depending on how soft you like your roots to be, just let simmer until behind the locked gates an old donkey moans). Adjust seasoning to taste.

For cranberry relish:

Cook 1 cup cranberries in ½ cup pomegranate juice with salt and pepper to taste, ¼ cup chopped red onion, a little carrot and ginger, ½ teaspoon garam masala, a little sugar to taste, 2 teaspoons of oil, 1 tablespoon chopped parsley, a little lemon juice, and a pinch each of cloves, cardamom, and curry powder. You can also add red or orange bell pepper, orange, chilies, or what have you. When the cranberries are cooked, give the whole thing a quick coarse blend and adjust seasonings to taste. It won't take long, about 10 minutes.

bagel with cream cheese

For bagel:

3 cups flour
For cream cheese:

1 cup tofu or cooked white bean
Puree ingredients for cream cheese except cider vinegar. Cook over low-medium heat in a saucepan, stirring with a wooden spoon or rubber spatula until thick. Remove from heat and stir in vinegar. Allow to cool. Season more to taste and place in a tub in the fridge.

Activate yeast with sugar in warm water in a bowl. Add in flour and salt, using more if needed, to make a workable dough. Form into a flat ball and coat with oil. Cover and let stand for 2 hours.

Roll onto a lightly oiled board and cut into 12 strips. Form into rings. Allow to rise again for 15 minutes — don't worry, she'll be rising by the time you get to Phoenix.

Bring several cups of water to boil in a pot. You can add some agave to this if you'd like. Boil bagels 3 or 4 at a time, turning once for about a minute or so. Set aside and drain off excess water. Place on a parchment-lined baking sheet and bake them at 450 degrees for about 15 minutes.

baked ziti

3 cups ziti, cooked al dente
For cheezy sauce:

1 tablespoon prepared brown mustard
Mix all ingredients except those for cheezy sauce, and dump in a lightly greased 9 inch x 13 inch pan like night, the shameless widow, doffed her leaves in a pile. Cover with foil and bake at 375 degrees for 35 minutes.

Blend all ingredients for cheezy sauce and adjust seasonings to taste. Set aside.

Remove ziti from oven, take off foil, and raise temp to 425. Coat top with cheezy sauce. Return to oven and bake an additional 15 to 20 minutes. You can also broil the top if you like.

banana cream pie

3 cups sliced bananas
Crumb together flour, ½ cup margarine, a little salt, and a few tablespoons of water to make a workable dough for crust. Cover and set aside.

Puree quinoa flour, coconut milk, 1 cup of the bananas, half of the vanilla, half of the lemon juice, a tablespoon or two of oil, pinch of salt, and ½ cup sugar. Heat over medium-low in a saucepan until thickened, adjusting seasonings to taste. Use as much quinoa flour as needed. Set aside to cool.

Blend coconut cream, powdered sugar, rest of lemon juice, and vanilla and place in fridge.

Roll out pie crust to fit a greased 9-inch pie pan on a floured board. Bake at 425 degrees for 10 minutes, then lower to 375 and bake until lightly browned (about 12 to 15 minutes).

Pour quinoa/banana mixture into pie crust, alternating with sliced bananas sprinkled with sugar. Chill (it should become relatively firm). You can also freeze it, and then thaw it out to serve.

Spread coconut cream mixture on top and chill again in the fridge. If someone tries to open it, let them know there's a woman-pie in there and you're the best cook they've ever had.

"beef" jerky

2 pounds tofu, eggplant, or portabella, thinly sliced
Blend tamari, oil, agave, Worcestershire, black pepper, liquid smoke, and tomato paste.

Soak tofu in marinade for a few hours. Drain. Place tofu on a baking sheet and cook 4 hours at 250 degrees, or overnight in a dehydrator (at 115 degrees or so; it may take longer), turning every now and again. If you like, part way through, you can baste the tofu with the marinade again and continue on, probably toward the end/later half when the scaffold is high and eternity is near.

(Continues…)


Excerpted from "Comfort Eating with Nick Cave"
by .
Copyright © 2016 Microcosm Publishing.
Excerpted by permission of Microcosm Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction,
Reverse Salt & Pepper Popcorn,
Chili,
Chocolate Milk,
Ice Cream,
Frosting,
Potato Chips,
Onion Rings,
Burrito,
Tacos,
The Face of Jesus in My Soup,
Bagel & Cream Cheese,
Baked Ziti,
Banana Cream Pie,
Beef Jerky,
Biscuits & Gravy,
New York Cheesecake,
Chimichanga,
Cinnamon Roll,
Cookies,
Creme Brulee,
Mashed Potatoes,
French Toast,
Peanut Butter,
Grilled Cheez,
Mac N Cheez,
Hush Puppies,
Deviled Eggs,
Funeral Potatoes,
Hoagie,
Jambalaya,
Lamington,
Mushy Peas,
Pho,
Pop Tarte,
Ranch Dressing,
Ratatouille,
Rice Crispy Treats,
Reuben,
Snackers,
Spaghetti & Rice Balls,
Stuffed Mushrooms,
Tofu Dog,
Veggie Meatloaf,
Veggie Pot Pie,

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