Andrew's stunt is under two weeks away. Our venue has changed, due to Liquids' rudeness and incompetence as a host. Or hostess I should say, heh. He'll be indoors, now, in a display window at the Short North's soon to be open [[and veg-friendly]] Travonna Coffee House. I'm going to be paper bagging his meals to and from during the stunt. We're aiming for a "mostly raw" menu to aid him in staying away -- any advice from veteran raw foodists would be appreciated. I'll be there a lot, along with our camera crew. Come visit him. Play some xbox. It'll be fun.
We've also got his promotional poster made by Ohio artist, Ben Chaney. I love scherenschnitte, and I think this poster came out amazingly well. Buy one if you're interested.
The stunt has been keeping me pretty busy. Both mentally and physically. I haven't really made many exciting things lately, which is why I've been on a mini-hiatus. A lot of creole pasta and variations of beans and rice. Delicious, but probably not worthy of posting.
I made this a couple weeks ago and have just neglected to post about it. It's a nod to the classic chicken salad, but with tempeh and a little spice. It's great on a grainy bread with lettuce, tomato, and onion.
one package tempeh, steamed
1/4 cup shredded carrot
1/3 cup finely chopped red onion
1/4 cup chopped celery
about 3 tbs vegenaise, more if preferred
1 tbs Dijon mustard
1 tsp cayenne pepper, more or less depending on heat pref
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1 pinch of dill
a dash of salt, white pepper, and thyme
-- Boil about 2 inches of water in a pot with a loose fitting lid. Cut tempeh in half into two squares. Place in boiling water to steam for 5 minutes.
-- Remove and cut into cubes once cooled.
-- Combine all ingredients, and chill for at least one hour.