Finally received the November/December issue of Vegetarian Times, and I’m really happy about the great job they did on my Thanksgiving menu feature. The above photo opens the spread. If you have not picked up your issue go grab one, and please let the editors know if you like it. Here is what’s on the menu:
Butternut Squash-Bartlett Pear Soup
Citrus Collards with Raisins
Smothered Seitan Medallions in Mixed Mushroom Gravy
Carrot-Cranberry Walnut Salad
Cumin-Cayenne Mashed Potatoes with Caramelized Onions
Chocolate-Pecan Pudding Pie
Brown Steel (Cut Oats) In The Hour Of Quiescence
Yield: 4 to 6 servings
Soundtrack: “Black Steel in the Hour of Chaos” by Public Enemy from It Takes a Nation of Millions to Hold Us Back and “Black Steel” by Tricky from Maxinquaye
1 teaspoon ground cinnamon
1 cup plus 1 tablespoon water
1 cup steel cut oats
3 cups rice milk or homemade almond milk
Fine sea salt
1/2 teaspoon coconut oil
1/2 cup currants
1 cup pecan halves, toasted and half of them chopped
2 tablespoons pure maple syrup
- In a small bowl, combine the cinnamon with 1 tablespoon of water and mix until well combined. In a medium saucepan, combine the cinnamon-water slurry, the remaining water, the oats, the almond milk, and 1/4 teaspoon salt. Swish around, cover, and refrigerate at least 6 hours, or overnight.
- Over medium heat bring the oats to a boil. Add the coconut oil and cook, stirring constantly, until they start to thicken, about 2 to 3 minutes. Immediately reduce the heat to low, and simmer, uncovered, for 20 minutes, stirring often to prevent from sticking to the bottom of the pan.
- Add the currants and simmer for an additional 5 minutes. Remove from heat, stir in the pecans and maple syrup, let stand for 5 minutes, and serve.
please check out the latest issue of Vegetarian Times, which features recipes from Vegan Soul Kitchen.
On Thursday, October 8 I am lecturing at Stanford University. The event is co-sponsored by Program in African & African American Studies, the Program in Human Biology, Modern Thought & Literature, Black Graduate Students Association, and Feminist Studies. You can find out more about the event here.
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Well, the episode that I shot for Mario’s Green House (starring Mario and Melvin Van Peebles) back in 2008 will finally see the day of light. TV One picked up the series, and it started airing a few weeks ago. It looks like the episode in which I appear (Episode 004 - ‘Food for Thought’) will air on Sunday, October 11. Please let me know what you think. And if you would like to make the ‘Sweet Sweetback’s Salad with Roasted Beet Vinaigrette’ that I prepare on the show, you can find the recipe here. Although the show highlights my first book, Grub: Ideas for an Urban Organic Kitchen (thanks Mario), I highly recommend that you pick up my latest book–Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine.
