Battleships, Freddy Hall, Dum Dum Girls and a Side of Orzo and Cauliflower Gravy

Battleships, Freddy Hall, Dum Dum Girls and a Side of Orzo and Cauliflower Gravy

During my formative years gravy (along with canned vegetables, boxed vegetables, meat and milk) made up my five food groups. There was something about that thick, comfortable, gray liquid that made food taste better. Any food, didn’t matter what the dish was, could be enhanced with gravy. And no one did gravy better than my grandma. When the time came for me to switch to a vegetarian diet I was completely ok with it because I could still eat her gravy. At Thanksgiving I would skip the turkey and pile gravy all over mashed potatoes, corn and stuffing. It wasn’t until later that I realized gravy was a meat based food and any true vegetarian wouldn’t touch the stuff. I remained a false vegetarian for a short time before eventually giving gravy up completely.

Knowing what gravy meant to younger me, especially around the holidays, in recent years I began playing around with different versions that were meat free. None of them really made me sit back and say  ‘Just like grandma used to make.’ That all changed a few weeks back. I was eating a hot tofu sandwich and thinking about how grandma’s gravy would really enhance the meal. The room suddenly went cold and dark. At the far wall a ghostly outline appeared. It was my grandmother. We exchanged pleasantries for a bit, I caught her up on everything that had happened since her passing. The topic shifted to the sandwich that I was eating and the problem I had making a good vegetarian gravy:

Me: This thing needs gravy like you used to make, minus the meat. But I’ve been stumped trying to recreate it. Help!
Ghost Grandma: Part of the reason I haven’t gone on to the big gravy train in the sky is because I too was seeking an answer for you. I think I’ve found it. The afterlife has taught me cauliflower and beans make a great gravy.

Just like that she faded, whisked away probably to teach my brother how to make a mince meat pie. I used her knowledge and my kitchen play to make a batch (blogged about here). But the tofu required so little that I was left with a huge bowl full. I needed something to use the remaining gravy up. I did a little research and found that a number of people like to make orzo and gravy. Perfect, I could do that.

I treated the orzo like risotto. I toasted three cups of orzo in olive oil over medium heat for five minutes. I added an equal amount of vegetable stock to it, covered and cooked until the liquid was absorbed. At that point I added the gravy and continued cooking, over low heat, until the meal had the consistency I desired. Then I ate it.

While the gravy is an intense bit of work full of ingredients, the dish as a whole is one that is exhibits a bit of subtle beauty. The same can be said of Sydney’s Battleships who have recently offered the video for their track ‘Your Words’  to the world. It is a track that exudes, aside from the aforementioned subtle beauty, intelligence. It is massive in sound, with evocative melodies and interesting instrumental arrangements that place it in anthemic territory. To catch this feeling visually, one just takes a sun soaked jaunt through fields of green with the intention of burying a coffin.

“Your Words”:

The Video:

Also demonstrating the ability to shine is Freddy Hall’s “If You Hold Love, Keep it in Your Hands.” While not as bright and big as what Battleships is offering, this track has moments where everything seems to be clicking and ticking in unison. Freddy has been traveling through Kenya recently and dreaming about Twinkies, Mac and Cheese and Mint Chocolate Chip Ice Cream. I’m sure Orzo with Cauliflower Gravy could be added to that list.

The new Dum Dum Girls single “Lord Knows” would also make a nice fit for this dish:

 

Black Bean and Fennel Tostados with the Union Electric

Black Bean and Fennel Tostados with the Union Electric

The Union Electric, a plugged in alternative country band from St. Louis, reside in a part of town that has a large Latino population. Because of that the band is basically fueled by Mexican street food. They especially have a fondness for the tacos. Usually small and served on soft corn tortillas these tacos are then topped with onion, cilantro and whichever meat or veggie item the patron chooses. Now I have never been much of a fan of tacos. Strike that, I’m lying. I did love tacos. I used to eat them all the time in my elementary school years. But then I met the tacos tough as balls greaser brother, the tostado and I never looked back. Guess I’m one to fall in love with the bad boys.

In honor of the Union Electric’s upcoming album, Time is Gold, I made a batch of Black Bean and Fennel Tostados. These are sort of a fusion between Mexican street food and Mediterranean shore food. Perfect for a band that fuses the story telling of Woody Guthrie with the punk ethos of Fugazi and the classical country of Hank Williams.

Electric Black Bean and Fennel Tostados
(printable version)

for the beans:
-3 cups black beans, cooked
-4 cups water
-2 garlic cloves
-1 onion, diced
-1 Tbs. chili powder
-strip of seaweed
-1 can chipotles
-olive oil
-sea salt
-lime

for the tostados:
-6 tortillas
-peanut oil
-1 fennel sliced into 1/3 inch pieces
-powdered coriander
-salt
-spring mix
-carrots
-salsa

1. Mix the beans, water, garlic, onion, chili powder, seaweed and chipotles in a sauce pan. Heat on medium for 30 minutes.

2. Drain the beans, reserve the liquid.

3. Use an immersion blender to mash the beans. Add reserved liquid if necessary (I didn’t use much).

4. Preheat the oven to 400 degrees Fahrenheit. Pour a little bit of olive oil into the pot same pot that was used early. Return the beans to the pot. Add salt and lime juice to taste. Heat, on low, for 20 minutes stirring occasionally.

5. Meanwhile in a cast iron skillet heat a little bit of olive oil. Add the fennel and sprinkle with coriander. Heat for 4 minutes. Flip and sprinkle coriander on the other side. Heat for an additional four minutes. Set aside.

6. Dip a brush in peanut oil and brush each side of a corn tortilla with it. Place on a baking sheet. Put the tortillas in the oven for six minutes. Flip and cook on the other side for 3-6 minutes. You want them crispy but not burned.

7. To assemble: top a corn tortilla with beans. Layer on salsa, spring mix, fennel, carrots and more salsa. Fit as much into your mouth as physically possible.

As for Time is Gold, it reminds me a lot of Uncle Tupelo and some of the more upbeat moments the Drive-By Truckers have to offer. The key to the album, as for most country alternative, is in the stories that are told. Without decent stories, the music doesn’t matter. In “Buckets of Blood” we meet Henry, a shoe shine boy and guitar player, who gets stabbed in the back and seeks revenge. “Bugs” tells the story of an old man that spent years working for a chemical company making DDT all the while building his house with his own hands only to meet an ending he never expected. There is an ode to the man who followed in Franklin D. Roosevelt’s huge footsteps after his premature death simply named “Truman.” The stories go on and on. Shared over a bed of fuzzy guitar and prominent, pounding drums with the occasional count downs and female backing vocals the Union Electric succeed in creating an album both informative and entertaining. It is pure rollicking fun at moments, sobering reality at others but never strays too far from the band’s strengths. This is what makes it a solid piece of work. The album will be available via Rankoutsider Records on September 18th. Here is my favorite track “Bugs”:

Food Pairing 101: What goes well with the Summer Mix-Tape from The Dirty Nil?

Food Pairing 101: What goes well with the Summer Mix-Tape from The Dirty Nil?

I think the 18th year of my life was the last time I officially had a “soundtrack to my summer.” That doesn’t mean that for the past few months I haven’t driven my yellow rocket ship down the road blaring Japandroids every moment I can, it just means that bogging myself down with pinpointing a series of summer songs and such hasn’t been high on my list. For bands, a summer EP make sense. That is the time when the youngsters are free from school binds and homework and are looking to have a good time. We all know music is required for a good time. The Dirty Nil, a punk band from Dundas, Ontario have provided their version of a summer soundtrack with the release of their 4 song EP called Summer Mix-Tape. Featuring four extremely raw, distorted and out of control tunes Summer Mix-Tape shows that the Dirty Nil are well aware of what summer means to most kids. At the same time they aren’t afraid to give the parents a little taste as well. I mean “Cinnamon” and “Panzer” actually have some harmonizing in them. Off key as hell (I love it!) but harmonizing just the same.

If you were to pin me down and ask ‘what should I eat with this EP’ I would probably suggest these Fried Apple Pancake Rings. You’ve got the youthful exuberance of the pancake, the sophisticated intelligence of the apple and the reckless abandon of frying all neatly constructed into a compact little dessert. Summer personified.

Check out “Cinnamon”:

Hear the entire EP (which can be downloaded for free at the Dirty Nil’s bandcamp until September):

Food Flavored Artist: TacocaT falls apart in Spring Break-Up

Food Flavored Artist: TacocaT falls apart in Spring Break-Up

I tried to wrap my cat in a tortilla for an accompanying picture to this post but that didn’t happen. Something about being wrapped up brings out the claws in those wiley bastards. So I went to the next best thing, a picture of my chihuahua (which is generally looked at as being almost as Mexican as a tortilla) and my cat.

TacocaT is a Seattle post punk band that describe themselves as “Go-Go’s meets the Monkees. Kurt meets Courtney.” They have a little rock and roll, feminist sci-fi and pet of the day running through their blood and seem to be inspired by both a good time and food (on their website TacocaT is littered with pizza and hamburgers).

Their latest release was March’s Take Me to Your Dealer which, ironically, won the band a Doobie Award nomination from High Times magazine. “Spring Break-Up” is the jangly two minute jaunt through horrible traffic that kicks the album off. You can see this song, and hopefully the rest of the EP, in action at Pizza Fest (Seattle, August 2-4, band plays on the 4th), Total Fest (Missoula, August 16-18) or Bumbershoot (Seattle, September 1-3, band plays the 1st).

TacocaT-Spring Break-Up (via Consequence of Sound)

Reader Submitted Recipe: Chocolate Zucchini Bread with Lots of Freekok, Animal Parts and General Fiasco

Reader Submitted Recipe: Chocolate Zucchini Bread with Lots of Freekok, Animal Parts and General Fiasco

After posting about zucchini sticks, one of the people that frequently subs at my school messaged me and said she had this “awesome  chocolate zucchini bread recipe that I think might be vegan.” I told her to send it my way, I’d love to bake it up.

When the recipe arrived in my inbox a few days later I immediately started laughing out loud so obnoxiously that all the people in the coffee shop turned to see what was so funny. I tried to explain it through tears but really couldn’t get it out and they eventually just shook their heads and went back to ignoring everyone around them. Seems that by “vegan” she meant…well, I’m not sure. Maybe no honey? I mean there were eggs. There was milk. And there was butter. It was like the antithesis of vegan.

So I took the recipe into my workshop (aka kitchen) and made a few simple changes. No problem, that’s what makes cooking fun. The results were a very moist, slightly chocolatey, zucchini bread that I have been devouring for the last day and a half.

Chocolate Zucchini Bread (adapted from S. Hardy’s recipe)
(printable version)

-1/2 cup Earth Balance (or other vegan butter substitute)
-1/2 cup unsweetened applesauce
-1 3/4 cup sugar
-2 flax eggs
-1 tsp. vanilla
-1/2 cup rice milk with 1/2 Tbs. lime juice
-2 1/2 cups flour
-4 Tbs. cocoa powder
-1 tsp. baking soda
-1 1/2 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. cinnamon
-1/2 tsp. nutmeg
-1 medium sized zucchini, grated (you want about 2 cups)
-1/2 cup nuts (I used almonds)

1. Preheat the oven to 325 degrees Fahrenheit.

2. In a metal bowl, cream together the butter substitute, sugar and applesauce.

3. Add the flax eggs, almond milk with lime juice, and vanilla. Mix thoroughly.

4. In a separate bowl mix the dry ingredients (flour, cocoa, baking soda, baking powder, salt, cinnamon and nutmeg). Pour the wet into the dry and beat well.

5. Drop in the zucchini a handful at a time, beating the batter between each handful to make sure that it is placed throughout. Pour the batter into a greased 9×13 glass pan. Top with nuts (S. Hardy also suggested chocolate chips but I didn’t have any). A key with vegan baking is to slightly under bake so that the creation doesn’t become too dry. Bake this one for 35-40 minutes. Do not over bake! Take a picture and send to mom with the caption “Look, I’m eating my vegetables!”

I know what Freekok looks like and I can’t say one way or the other if that is truly how you pronounce it. It doesn’t help that their first single “Harmony” talks about making love on the ground and that another track references wives who cheat with limo drivers while yet another is named after the super sexy Susan Sarandon. Oh, and their one sheet describes their lyrics as “cocky.”  All of these make mighty compelling reasons for pronouncing it free c**k.  Semantics aside, “Harmony” is a swelling electro dance track that moves fluidly like a mass of kids doing the conga on a playground basketball court.

When Joshua Cockerill moved to Toronto at the age of 18 he intended to move closer to Canada’s musical pulse. Shortly after arrival he rounded up some local musicians and they began performing under his name. An album followed as did touring across Canada and a residency at Cameron House in Toronto. Last December, the band swapped out the name Joshua Cockerill for Animal Parts and began working on a new album. The new material will be released on August 21st as a self-titled LP via Hungry Music. “King of Kings” is one of the tracks that will be featured on the album:

Animal Parts-King of Kings

We’ve been following General Fiasco for a while now. They are moving towards the release of their album Unfaithfully Yours (July 30th via Dirty Hit Records), which is described as being the music that plays “when the party’s over and everyone has gone home and you are just left with your own thoughts and an awful lot of cleaning up to do.” To help count down the days until the release General Fiasco is offering a new video each week with all the session tracks available as a free download from their website. The first session includes some of my favorite Fiasco tracks including “Don’t You Ever” and “The Age That You Start Losing Friends.” The video from this group is for their song “Goldchains”:

The track:

A new favorite “Bad Habits”:

Books Cooked: Divorce Cakes from Office Girl by Joe Meno

Books Cooked: Divorce Cakes from Office Girl by Joe Meno

You know those moments where you are sitting and enjoying a pleasant meal and suddenly you get bad news. I’m talking life altering news. You are no longer hungry so you push the plate away. The next time you go to eat that food, that bad news comes back up. It has now been forever associated with that particular meal. Sometimes those memories are so strong that you never attempt to eat that food again. For me those tastes are turkey, Almond Joy and beer. For Jack Blevins, one of two central characters in Joe Meno’s new novel Office Girl, this food aversion is Chocolate Chip Pancakes. This stems from Jack’s finding out about the divorce of his mom and stepdad, whom he really liked, while eating a huge pile of Chocolate Chip Pancakes and whipped cream from IHOP.

After cooking from another Joe Meno novel independent publisher Akashic Books tweeted that I should read Office Girl and pair it with confetti cake and Guided By Voices. While certainly a worthy pairing, I decided that part of why Jack suffers is because of his IHOP experience. So if I really wanted to cook a scene, it should be that one. Instead of just chocolate chips, which symbolize childhood and freedom and all things fun, I wanted to also bring in the heartbreak and fear and blood that comes with something as messy as a divorce. Cherries would perform that magic.

Divorce Cakes (inspired by Joe Meno’s Office Girl)
(printable version)

-1/2 cup quick cooking oats
-1 1/4 cup whole wheat flour
-2 Tbs. chia (or ground flax seeds)
-6 Tbs. water
-1/2 cup almond milk
-1/2 Tbs. lemon juice
-1/2 tsp. salt
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-vegetable oil
-20 cherries, pitted and diced
-handful of dairy free chocolate chips

1. Mix the chia seeds (or ground flax seeds) and water. Refrigerate for 15 minutes. Meanwhile, stir the lemon juice into the almond milk and allow to rest for ten minutes.

2. In a large metal bowl, combine the quick cooking oats, almond milk mixture, and chia (which at this point should be gelatinous, it will bind like an egg). Allow the oats to soften a bit by putting aside for ten minutes.

3. In a separate bowl, mix the flour, salt, baking soda and baking powder. Stir so that they are well combined.

4. Pour the wet ingredients into the dry. Stir until everything is uniform. Place in the refrigerator for ten minutes to chill. Meanwhile lather a griddle or cast iron skillet with vegetable oil. Heat over medium heat.

5. Remove the chilled batter from the refrigerator. Drop in the cherries and chocolate chips. Stir to even out the good stuff.

6. Drop batter by the 1/2 cupful (for bigger cakes, 1/4 for smaller) onto the griddle. Once the batter begins bubbling and the bottom browns, use a spatula to flip the pancake over and heat the other side. It should take about 4-6 minutes per side. Remove finished pancakes from the pan and serve immediately with syrup, cherry glaze (20 cherries, 2 Tbs. almond milk, confectioners sugar, heated down to a glaze), jelly, chocolate syrup, whipped cream or whatever else your heart desires. Listen to Bryan Adams, remember the good ol’ days and eat the cakes.

First, we’ll match it with Akashic’s idea, some Guided By Voices.

Guided By Voices-Class Clown Spots a UFO via Stereogum

I next matched it with two songs that evoke images of  mental torment and emotional instability. The first comes from Glasgow’s Holy Esque. Back in April the band released their debut EP. This collection of songs is enough make goosebumps crawl up a person’s skin. Most of this is because of the way that Pat Hynes sings. He holds nothing back, emotes his feelings through his works.  “Rose” is a fine example of that:

We’ve also got the moody and raw sounds of Blood Red Shoes. This UK duo released their brand new album, In Time to Voices, today. “Stop Kicking” is an urgent track that marches to the sounds of alienation and a life out of control.

 

Flicks and Food Trucks and a Climb up Bear Mountain

Flicks and Food Trucks and a Climb up Bear Mountain

Flicks and Food Trucks is a monthly Tampa gathering that takes place every third Thursday from 6-10. Located at the Grand Central at Kennedy, the event features live music, microbrewed beers, independent short films done by local filmmakers and a variety of food trucks. This past Thursday I decided to go and check out the event. I planned on not eating anything. I’ve been there done that with the food truck thing and I have been mostly disappointed (Fire Monkey Truck is an exception). I was more there to check out the indie flicks.

The movies start at dusk. I arrived around 6:15 not sure what parking is like down in that area. Turns out the event is held right around the corner from a parking garage (which doesn’t even charge you for parking while this is going on) and so I had no problem finding a place. I took some pictures and then walked the rows of food trucks. There were probably 10-12 trucks, almost all of them different than previous food truck events I’ve attended. The only two familiar ones were Wicked Wiches (sandwiches, not very vegetarian friendly) and Gone Bananas (ice cream, either soft serve or a vegan style made from bananas). Some of the newbies on the scene were Renny’s Oki Doki (Asian Fusion), Americanwiener (hot dogs and sandwiches), Keep’n It Reel (seafood), Jimmy’s Meatballs (uh, balls of meat), Unforgettable Cupcakes (sweets) and Pocket Pirates (pita sandwiches and sides). I walked the line checking out all the menus, still saying that I wouldn’t be eating anything. Then I came to Pocket Pirates and saw that the were offering Avocado Fries.

Now these things have been all over that online pin board and I’ve been eagerly awaiting for avocado prices to fall so I can try them out. But here they were, pricey, but still in front of me. I reluctantly reached into my pocket and took out a five dollar bill. I ordered myself a batch. So much for the not eating. The fries arrived a few minutes later, steaming hot and crispy. I found a spot to sit and put one in my mouth. Holy s**tballs was that good. Crispy on the outside, with the avocado on the inside basically melting in your mouth, these were a vegetarians wet dream (don’t ask me how I know that). It took all the strength I had not to order another batch.

 

 

 

 

 

 

 

Do these look like a wet dream? They certainly tasted like one (wait…that doesn’t sound right)

Since I had already dived off the not eating side of the pool I figured it was time to get out of the shallow end and head to the deep one. I began stuffing myself with zucchini fries, vegetarian sandwiches, cupcakes, it was like an Olympic size diet (9,000 calories of pure bliss) and…

No, I actually showed self restraint. The only other thing I ate was the vegan ice cream from Gone Bananas. Made from bananas, this treat can then be topped by numerous things such as chocolate goji berries, raspberries, blueberries, pineapple, coconut, walnuts, pecans, chocolate syrup, maple syrup and the list goes on and on. No matter what topping you choose, the price remains the same. I figured a nice combo of banana and pineapple would go well.

A vegan tropical paradise

The dessert was good. Very strong banana flavor (I wonder why) but in a rich, creamy consistency. I was surprised at how closely it resembled soft serve ice cream. The taste is obviously not the same but everything else about it screamed ice cream.

The end of the evening was washed down with some student made films. I stuck around for a few, most had some glaring errors with them, but I left impressed with the creativity of the next generation of animation artists (if a film about a kangaroo blowing up finds its way to the theaters, I’ll know where it came from). If time allots next month, I’ll definitely do this again. Hell, I might even plan it out enough in advance so that other people can go with me. Until then, I’ll have many more sticky mornings dreaming about those avocado fries.

A few other pictures:

Gone Bananas Truck

Unforgettable Cupcakes

American Wiener

These food trucks were best served with Bear Mountain’s two new tracks. “Two Step” is an original that will appear on his debut album XO. “Survive” is a cover of a Germany Germany Song.

The Benedict Arnold Hungover because of Satellite Stories and Michelle Xen

The Benedict Arnold Hungover because of Satellite Stories and Michelle Xen

Last week I had a nightmare. I was sitting at brunch with a large group of Victorian dressed rich people. A waiter wearing a fancy tuxedo came to take my order. I leaned in close so that my rich friends wouldn’t hear me and asked if I could get an Eggs Benedict without the dairy or meat. The waiter adjusted his monocle and said “Not a problem, sir.” When he brought out my meal, which consisted of just a plain English muffin, he announced to the whole restaurant, “One Eggs Benedict without the dairy or meat.” Every eye turned to look at me. All at once they burst out laughing. I awoke just as they began dancing around me chanting “traitor, traitor, traitor…”

If you aren’t aware Eggs Benedict is a brunch specialty that is made up of poached eggs, English muffins, ham or bacon and Hollandaise sauce. Historians are not exactly sure how the dish came into existence. One group believes the story detailed in a 1942 New Yorker Magazine article. This write-up credited Lemuel Benedict, a Wall Street broker, with inventing the sandwich. In an interview, Lemuel said that he was suffering from a hangover one morning while staying at the Waldorf Hotel and ordered “buttered toast, crisp bacon, poached eggs and a hooker of Hollandaise sauce” to rid himself of the dull throbbing. The chef at the time, Oscar Tschirky, was so impressed he put the meal on the menu substituting Canadian bacon for the crisp bacon and an English muffin for the toast. Another group credits Chef Charles Ranhofer for coming up with the dish. While working at Delmonico’s Restaurant in New York, Ranhofer was approached by a restaurant regular, LeGrand Benedict, who found nothing to her liking on the menu. Ranhofer whipped something up for her. That something? An eggs benedict.

It is safe to say that since its introduction, whether that came at the Waldorf or at Delmonico’s, Eggs Benedict has become a staple of most restaurant’s morning menu. The dish has spawned almost a dozen variations, none of which are completely dairy or meat free. Some of these interesting combos include Eggs Blackstone (tomato and streaky bacon), Eggs Florentine (spinach), Eggs Mornay (cheese sauce instead of Hollandaise), Huevos Benedict (avocado or chorizo and salsa) and Eggs John Scott (HP Sauce instead of Hollandaise). I decided to throw my own entry out there. This is the completely vegan (thus traitorous) Benedict Arnold. It uses cornflake crusted tofu instead of bacon or ham, giardiniera instead of eggs and is topped by a creamy cauliflower gravy.

The Benedict Arnold
(printable version) 

For the tofu:
-one block of firm tofu, cut into rectangles across the short side
-1 cup almond milk
-1 Tbs. lemon juice
-1 Tbs. fresh basil, chopped
-2 cups cornflakes, crushed
-salt, cayenne pepper (to taste)
-olive oil

For the Gravy:
-1/2 head cauliflower, small dice
-olive oil
-1/4 an onion, small dice
– 1 clove garlic
-1/2 tsp. yellow mustard
-2 Tbs. soy sauce
-2 Tbs. nutritional yeast
-1 can cannellini beans
-2 cups veggie broth

For the Benedict:
giardiniera
-English muffin, toasted

1. Make the giardiniera.

2. Combine the almond milk and lemon juice in a large metal bowl. Let sit for ten minutes.

3. Pre-heat the oven to 400 degrees Fahrenheit. Roll the cauliflower in a small batch of olive oil. Roast for 20 minutes rotating once.

4. Add the basil to the almond milk mixture and stir. Place the tofu cutlets in the almond milk and turn to coat. Let sit for twenty minutes.

5. In a sauce pan over medium heat, sauté the onion and garlic in olive oil until the onion becomes transparent. Reduce the temperature to medium low. Pour in the veggie broth, soy sauce, mustard, nutritional yeast, can of beans and roasted cauliflower. Let simmer for 5-7 minutes.

6. In a cast iron skillet, heat some olive oil over medium heat.

7. Mix the cornflakes, salt and cayenne in a gallon sized bag. Drop the tofu pieces, one at a time, into the bag and shake to cover. Remove from the bag and place in the hot oil. Fry for four minutes on each side. Place finished tofu on a baking sheet and keep warm in the oven (200 degrees Fahrenheit) until the remaining tofu and gravy are finished. Repeat with the remaining tofu slices.

8. Use an immersion blender to liquify the gravy. Add salt and pepper to taste. If you want the gravy to thicken, add some flour (like 1/4 a cup).

9. To put the benedict together. Lay the English muffin on a plate. Top with one piece of tofu, two tablespoons of giardiniera and a generous helping of cauliflower gravy. Send that traitor to its grave while simultaneously curing your vegan hangover.

“Anti-Lover” by Finnish indie party band Satellite Stories is probably not the perfect band for your hangover recovery. They are more likely the band that got your drunk. No matter, everyone need a little bit of both. “Anti-Lover” is set up in a such a way that it gets you jumping in place, albeit a controlled one, during the verses before raising all kind of hell during the chorus. Perhaps a little recovery time? The band’s debut album, Phrases to Break the Ice, is coming out this fall.

Michelle Xen’s electronic 80’s style synth pop is also much closer to the hangover cause than the solution. Her sounds are driven by fat drums, dirty bass, alien synths and dance beats. Check out the audio and visual for her first single “L.O.V.E”:


Video:

Food Flavored Video: (She’s Making Me) Nervous by Wyldlife

Food Flavored Video: (She’s Making Me) Nervous by Wyldlife

Two things stand out to me in Wyldlife’s new video “(She’s Making Me) Nervous” filmed almost completely in a grocery store and a car. The first, old school chocolate milk making. Not the type where you pour the chocolate syrup into your milk and stir it with a spoon, we are talking the type you only dared try when mom wasn’t around. Squeeze the syrup into your mouth, pour the milk in, gargle a little, swallow it down. I was a master at making chocolate milk that way. The second is where a beer is “shotgunned.” If you are unfamiliar with this term (maybe that is only what they call it in PA), it is when you poke a hole in the side of a can, lift the tab and let it all flow. In all my years of trying, I don’t think I was ever successful at not spraying that s**t everywhere. Wyldlife does it like pros.

You can also download the track for free: