GM(ang)O Cobbler Part Deux

So here is that recipe I mentioned. In conjures memories of my younger days gorging at Souplantaion. Every meal climaxed me, and usually my buffet buddy Leron, scraping the diabetically delicious top off what ever seasonal cobbler was available to the quite due annoyance of the kitchen staff. This was then drowned in Fro Yo, and chocolate sauce… maybe some some sprinkles I was a chubby kid.
This recipe is a less nutritionally devoid blending of Ani Pho’s Raw Mango Cobbler Recipe, Souplantation’s generous amount of cobbles, some raw crust tips and tricks from my days at Peace Pie’s Raw Cafe in Encinitas, CA. Again, special credit to Laurel for unknowingly donating the mango by forgetting them in her rush to Black Rock City. It is very sweet; it is only fruit, spices, and nuts.

The Gear:
– Knife
– Food Processor
– 9 inch spring form or glass pie dish (pie tins are to flimsy to – handle the nutritional hardcore of raw confectionery)
– Coffee grinder (optional)

The Ingredients:
– For Filling:

– ¼ cup dates of any pitted (medjools are best for this one)
– 3 ripe plump mangos (cut into slivers)
– 1 tablespoon Coconut Oil melted
– ¼ teaspoon Cayenne (trust me)
– Pinch O’ sea salt
– For Crust:
– 1/2 cup dates of any variety pitted (½ cup plump raisins will also do the trick)
– ½ cup raw almonds
– 1 tb spoon cinnamon (or 2 if you F**king love cinnamon)
– ½ Teaspoon Nutmeg, Allspice, powered Ginger (basically pumpkin pie spice if ya’ got that
– For Cobblery Topper:
– A couple more medjool dates
– ¼ cup raw almond
– Cinnamon to tasty and a touch of salt

Mango-A-Go:
GO. This is a simpler undertaking by raw unbaking standards. The most obnoxious part is cuttin’ up the mangos. Begin your filling by soaking the ¼ cup dates for at least 20 minutes. While that’s happening murder them mangoes in which ever way you have adopted, Mango cutting is all about personal flair, no two go quite the same. The end result should be some ¼ inch slivers of mango meat as pictured below.

Throw ’em in a bowl with a pinch of salt (salt draws the natural sweetness out of fruits you see) and the tablespoon coconut oil; set aside. Drain the dates and toss them into a food processor and blend into a purée. Add this purée to the mangoes and mix well. Put the bowl in the fridge to chill; the cococ oil with solidify giving the filling more bind and body. Don’t bother washing the process, he has more to do.

Raw crust is EASY, this portion can be used for any raw pie you can dream up, even a raw mince meat pie if your part of the Palio Diet craze. Toss you ½ cup unsoaked pitted dates and your ½ raw almonds along with other above listed spices get creative with that) into the food processor and blend. The key is not to over blend, the consistency should be similar to what you would get if you crumbled a bunch of moist cookies into a bowl, gummy but airy. Smoosh this blend into your 9 inch springform or pie dish (bottom and side) until it is a uniform ¼ -1/2 inch. Don’t push it down to hard, you don’t wanna glue it to the dam thing (I have trouble with this). Lastly, roll any left over into a ball throw it in the air and catch it in your mouth. 10 minute all natural vegan pie crust.
Lastly, the cobblery top. Throw the ¼ cup almonds into your trusty food processor ALONE and blend into a fine sandy powder. Next just keep tossing pitted but unsoaked medjools into the processor until you get your desired cobblery crumbbliness. Put the crumbblies into a bowl and dust with salt (a little goes a long way) and cinnamon to taste. Ya’ done.
Assembly time. Take that Mexican mango mana out of the fridge and gingerly smoosh it into the pie crust. Top with cobbler chunks. Set in fridge and enjoy with good friends at your leisure.

That is the gist of it.

Email me with any Questions you might have:
sjewelln@gmail.com

Advertisements

Liba Falafel’s Cute Little Spot on TravelShark

The vegan food truck I work for just got a little bit O’ PR. I was cooking that day at our oldest spot, right across the street from the Farmville developers building. You know what all programmers have in common, a love of fried onions.

You can see my scrawny wrist’s a fryin’…not much else.


GM(ang)O Cobbler Part One

Who out their is excited about this Prop 37 GMO labeling thing we’re all gonna vote on come November. Frankly I’m more jazzed to vote on that than the next President. Like any Cali Prop its confusing and full of bias cross jargon; I was eager to give the issue some exploration.

This bill accomplishes several things:

1) It requires labeling on raw or processed food products offered for sale to consumers if “made from plants or animals with genetic material changed in specified ways.”
2) Finally! It prohibits labeling or advertising such food as natural. Thus Natural is a word that will mean something again on your box of Weetabix (barely).
3) Exempt from this requirement foods that are certified organic. As well as foods unintentionally produced with genetically engineered material, made from animals fed or injected with genetically engineered material but not genetically engineered themselves, processed with or containing only small amounts of genetically engineered ingredients, sold for immediate consumption (in a restaurant), or alcoholic beverages.”

Click here for some more in-depth explanation.

The cost of implementing these regulations would be around one million dollars annually on the high end, (quite modest projections I think, but really not a huge tax burden on a state the is the world’s 8th largest economy in even worst case scenarios.

Notable Donors to the NO ON 37 Camp:

Monsanto – $4,208,000
E.I. Dupont De Nemours & Co. – $4,025,200
Pepsico, Inc. – $1,716,300
Nestle USA – $1,169,400
Coca-Cola North America – $1,164,400
Conagra Foods – $1,076,700
Kellogg Company – $632,500
General Mills – $519,401
Hershey Company – $498,006
The J.M. Smucker Company – $388,000
Hormel Foods – $374,300
Bimbo Bakeries – $338,300
Ocean Spray Cranberries – $301,553
Cargill, Inc. – $202,229
Mars Food North America – $100,242

Notable Donors to the NO ON 37 Camp:

Mercola Health Resources – $1,100,000
Nature’s Path Foods – $610,709
Dr. Bronner’s Magic Soaps – $290,000
Wehah Farm (Lundberg Family Farms) – $200,000
Amy’s Kitchen – $100,000
Annie’s, Inc. – $50,000
Cropp Cooperative (Organic Valley) – $50,000
Nutiva – $50,000

A Few Reasons Why I’m Voting YES:

1) I don’t trust the NO on 37 donors as far as I can through a hormone bloated head of cattle: Monsanto Corp. (the donor at the top of the above No on 37 list) has been running add campaign in support of GMO labeling in Britain pictured below. This hippocracy verifies the obvious. Monsanto is purely profit driven and does not give a dam about weather or not GMO’s are or are not slowly cultivating cancers in my guts. Why then should I trust any of there pro-GMO science. I’ll just air on the side of caution and avoid their corny concoctions.

2) The cost is low b/c relabeling is not a very big deal: Integrating labels into 100’000 food packages seems pretty daunting, if it had to be done by next Tuesday. Companies have til 2019 to throw a tiny little disclaimer into what I am sure will be the least visible area of the prospective food encasement device. Most food packages are redesigned several times a year so next time Little Debbie Snackcakes wants to run a “NOW WITH 20% MORE AWFUL” promotion, they can take another half an hour to work it in.


3) Every poll I can find from Oakland to Vermont give a GMO label approval percentage between 80-90%: Numbers like these render issue’s such as the actual danger of GMO food products and the prospective tax payer burden pretty much moot. Americans clearly want to know and seem not to mind paying for it.

Why I was a tad tempted to vote NO: The bill is chop full of loop holes and exemptions that it feels dirty to acknowledge it as a serious piece of legislation. To name a few:

– Labels packaged meats and dairy cut and drained from animals stuffed a stead diet of corn, soy, and antibiotics will remain completely unregulated.
– Alcoholic beverages long over due to release some small shred of info as to their ingredients will also be exempt.
– Foods from foreign countries need only state their imports are ‘GM FREE,” counting on the fact that the FDA is far to under funded and staffed to ever actually investigate the claim. (That’s what the FDA gets for trying to mess with Regan’s rib sauce).

Still, taking the big pic, it’s a step toward consumer rights. That and it’s really got Monsanto steaming. So… I’m voting yes.

Next week find out what happens when a Raw foods buff stubbles across three giant GMO Mexican mango’s forgotten in a Laural’s frantic flight to Burning Man.

HINT: It’s Mango Cobbler. Drink up