Install Theme

Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

SINGING WITH MY MOUTH FULL

Jun 2 '14

SINGING WITH MY MOUTH FULL 009: BREAKFAST OPTIONS

In the latest Mouthful we set you up to start the day right by giving you some gluten-free, vegan break the fast options. Spicy Tofu served up with smoky Tempeh Bacon perhaps? Accompanied by Brown Jasmine Rice smothered in Tahini Dressing and steamed Kale. This particular combination is sure to fortify you as you begin your productive day.

image

Listen to the podcast and review instructional images below:

INGREDIENTS:


TOFU SCRAMBLE:
    •    15 oz package of Extra-Firm Tofu
    •    1 medium size potato
    •    1 medium size onion
    •    1 small dill pickle, chopped
    •    turmeric
    •    roasted cumin seeds
    •    dried thyme
    •    a pinch of asafoetida
    •    a pinch of kala namak (black salt)

TEMPEH BACON:
    •    1 package organic 3 grain tempeh, cut into 1” slices                          
    •    a splash of sesame oil
    •    2 splashes of canola oil
    •    a splash of soy sauce or tamari
    •    few splashes of liquid smoke

RICE WITH TAHINI DRESSING:
    •    1 Cup (240ml) of Jasmine Brown Rice
    •    2 Cups (480ml) water
    •    Tahini
    •    2 cloves garlic
    •    Juice of 1 lemon
    •    Water

This recipe serves two

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Paqua - “The Visitor” (Ray Mang Remix)                                       

2. Dennis Coffey “7th Galaxy”

3. Jogyo “Run”

4. Los Microwaves  “Life After Breakfast”                                  

5. Zombizar “Reloaded”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Instagram @singingmouthful

Introduction and conclusion by Jack Silbert
Produced by Anastasia Crisis

Apr 2 '14

SINGING WITH MY MOUTH FULL 008: DOSAS, DAL AND CHUTNEY

In this installment of Mouthful we cook up vegan South Indian fare. Starting with yellow split pea Dal to compliment the Dosas made with white lentils and brown rice “crepes” and a potato and butternut squash curry filling topped off with a coconut-coriander chutney. An appropriately spicy meal to acclimate the body, mind and taste buds to the changing season.

image

Listen to the podcast and review instructional images below:

INGREDIENTS:


 DOSA:
    •    1 Cup (240ml) Urad Dal Lentils
    •    1/4th Cup (60m) Brown Rice
    •    a pinch of Fenegreek

CURRY FILLING:
    •    3 Cups (720ml) Butternut squash, cubed (about one small squash)
    •    3 Medium Sized Potatoes, cubed
    •    1 Tbsp (15ml) Coconut Oil
    •    1 Large Onion
    •    A pinch of Asafoetida Powder
    •    ½ inch (1.25cm) Ginger, chopped
    •    Fresh Turmeric
    •    Handful of roasted Cumin
    •    Juice of 1/2 Lemon


CHANA DAL:
    •    1 Cup (240ml) Yellow Split Peas (soaked about 6 hrs)
    •    4 Medium Cloves of Garlic, chopped
    •    1 Medium Onion, chopped
    •    ½ inch Ginger (1.25cm), finely chopped
    •    4 Bay Leaves
    •    Optional chili pepper


COCONUT - CORIANDER CHUTNEY:
Main ingredients
    •    3/4 Cup (180ml) Fresh Coriander Leaf
    •    3/4 Cup (180ml) Dried Shredded Coconut (soaked in one cup of water)
    •    1 Chili (Bhut Jolokia) ***
    •    ½ inch (1.25cm) fresh ginger, chopped
    •    2 Tbsp (30ml) chopped Red Onion
    •    1 Tbsp (15ml) Roasted Chana Dal
    •    ½ tsp (2.5ml) fresh Lemon Juice
    •    1 tsp (5ml) Agave
    •    Salt, to taste

Tempering
    •    ½ tsp (2.5ml) Mustard Seeds
    •    ¾ tsp (3.75ml) Urad Dal
    •    8-10 Curry Leaves
    •    a pinch of Asafetida
    •    1 tbsp (15ml) oil

image

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. C Cat Trance – “Shake The Mind”
                                          

2. Still Going– “Untitled Love”

3. Ritchie Hawtin – “Umayeyo”

4. Hopeton Lewis – “Take It Easy”                                           

5. Gary Davis “The Pop”

6. Expansives “Life With You (Instrumental)”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Instagram @singingmouthful

Introduction and conclusion by Jack Silbert
Produced by Anastasia Crisis

mastered by Sean Bee

Feb 6 '14

SINGING WITH MY MOUTH FULL 007: FROM RUSSIA WITH LOVE

In this the 007 installment we prepare dishes that our Producer Anastasia Crisis’s mother cooked for her when she was growing up in the former Soviet Republic of Kyrgyzstan.  The menu includes Salat “OLIVIER”, a festive Russian Potato Salad made with a whole lot more than just potatoes. Also we’ll create a classic Beet Borsch topped with our own homemade vegan sour cream. All this accompanied by “Korean” Carrot Salad, a spicy dish served throughout the countries that made up the Soviet Union. 

image

Listen to the podcast and review instructional images below:

INGREDIENTS:


KOREAN CARROT SALAD
    •    3-4 medium sized carrots (julienned)
    •    3 cloves garlic (minced)
    •    1 small onion (finely chopped)
    •    1 TB (15ML) ground coriander
    •    3 TB (45ML) canola oil (or any neutral oil, see recipe)
    •    2 TB (30ML) white vinegar (avoid fancy vinegar)
    •    ½ (2.5ML) teaspoon salt    
    •    ½ (2.5ML) teaspoon cayenne pepper
    •    1 teaspoon (5ML) agave nectar

SALAT “OLIVIER” (RUSSIAN SALAD)
    •    6 medium potatoes (boiled and cubed)
    •    2 medium carrots (cubed)
    •    2 whole pickles (cubed)
    •    1 Cup (240ML) vegan ham (cubed)
    •    ½ Cup (120ML) vegan ‘egg’ (see recipe)
    •    1 small Granny Smith apple (cubed)
    •    2 scallion stalks (chopped)
    •    1 Can of sweet peas
    •    Handful of black olives (pitted & chopped)
    •    1 cup (240ML) Tofu dressing or vegan mayo (or to taste)
    •    1 TB (15ML) Dijon mustard
    •    1/3 Cup (80ML) fresh dill (chopped)
    •    Salt & Pepper to taste

NOT YOUR BABUSHKA’S BORSCH
    •    3 medium sized beetroots
    •    2 medium sized potatoes
    •    ½ Cup (120ML) leek, white & green parts (chopped)
    •    1 14.5 oz (.4KG) can diced tomatoes
    •    1 Cup (240ML) cooked chickpeas
    •    ½ head of cabbage (thinly sliced)
    •    1 cup (240ML) sliced mushrooms (oysters, in our case)
    •    1 ½ (360ML) Cups spinach (chopped)
    •    ½ Cup (120ML) fresh dill

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Веселые Ребята – “В последний раз”

(Happy Kids -“For One Last Time”)                                            

2. Звуки Му – “Зима”
(Zvuki Mu – “Winter”)

3. Кино – “Закрой за мной дверь, я ухожу”
(Film – “Shut The Door Behind Me, I’m leaving”)                           

4. Informatics – “Satellite To Russia”                                           

5. Naked City: John Zorn, Bill Frisell, Fred Frith, Joey Baron and Wayne Horvitz -“The James Bond Theme”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Introduction and conclusion by Jack Silbert
Produced and co-hosted by Anastasia Crisis

mastered by Sean Bee

Dec 31 '13

SINGING WITH MY MOUTH FULL 006B: LUCKY FOODS

In part 2 of our holiday installment we prepare lucky vegan dishes to bring in the New Year prosperity. The menu includes Moi Moi, a Nigerian bean cake made with auspicious black eyed peas served with collard greens infused with smoked vegan ham along with a taro root mash. 2014 is looking tasty!

image

Listen to the podcast and review instructional images below:


INGREDIENTS:


MOI MOI:
    •    8 oz/ 1/2 dried black eyed peas (soaked for at least 16 hours)
    •    1 medium yellow onion (diced)
    •    1 red bell pepper (diced)
    •    2 TB red palm oil
    •    hot chili pepper (adjust to taste)
    •    salt & pepper (to taste)

TARO MASH:
    •    1.5 LB taro root
    •    non-dairy butter/margarine
    •    non-dairy milk
    •    salt & pepper to taste

COLLARD GREENS W/VEGAN SMOKED HAM:
    •    1 bunch of collard greens
    •    garlic
    •    leek
    •    vegan ham or smoked pine nuts
    •    2 TB olive oil
    •    few splashes of apple cider vinegar

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Geoff Love - “Three Days Of The Condor”

2. Sirarcusa - “Streap-Tease In The Stars”

3. Martin Denny - “Voodoo Dreams”

4. Richie Havens_Killer Funk Disco Allstars - “Going Back To My Roots”

5. Yeah Yeah Yeahs - “Bang”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Introduction and conclusion by Jack Silbert
Production by Anastasia Crisis

Dec 10 '13

SINGING WITH MY MOUTH FULL 006A: HOLIDAY ROAST

In this installment we offer a vegan feast for whichever holiday or holidays you celebrate. The menu includes a Tofu Roast with chestnut stuffing, a root vegetable mash with mushroom gravy and steamed Kubocha squash. Hearty and healthy, a perfect seasonal option.

image

Listen to the podcast and review instructional images below:

INGREDIENTS:


TOFU ROAST:
  • 1.5 LB (680G) medium or firm tofu
  • cheese cloth
MARINADE:
  • 1 TB (15ML) sesame oil
  • 1/4 CUP (60ML) soya sauce
  • few dashes liquid smoke

CHESTNUT STUFFING:
  • bread approx. 1&1/2 cups (375ML)
  • roasted chestnuts peeled and chopped
  • 2/3 cup (160ML) leek
  • 2 cloves garlic
  • small celery root
  • 1 tsp (5ML) of molasses

FRESH HERB MIX:

  • 1 Tb (15ML) sage
  • 3 Tb (45ML) parsley
  • 1 Tb (15ML) thyme
  • 1/2 Tb (7.5ML) rosemary


ROOT VEGETABLE MASH:

  • white potatoes
  • sweet potatoes
  • turnip


MUSHROOM GRAVY:

  • medium sized onion
  • large clove of garlic
  • 2 cups (500ML) diced mushroom
  • 2 cups (500ML) water
  • 1/2 cup (125ML) of almond milk (or any other non-dairy milk)
  •  miso
  • 1 tsp (5ML) oregano


STEAMED KUBOCHA SQUASH:

  • 1 LB (450ML) cubed kubocha squash
  • non-dairy butter, margarine, or olive oil (to taste)

image

image

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Lupin III - “Theme From Lupin The 3rd”

2. Giorgio Moroder - “To The Bridge”

3. Augustus Pablo - “Coconut Oil”

4. Incredible Bongo Band - “Let There Be Drums”

5. Velvet Underground - “Ride Into The Sun”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Introduction and conclusion by Jack Silbert
Production by Anastasia Crisis
Mastering by Sean Bee

Jul 2 '13

SINGING WITH MY MOUTH FULL 005: VEGAN OPTIONS FOR THE 4TH OF JULY BBQ

A foodcast informing the listener to the charms, benefits, and joy of vegan home cooking, with finely selected musical interludes. Easy to comprehend recipes, hosted by your pal Sal P and friends.
With Jack Silbert and Anastasia Crisis.

In this installment we offer a vegan alternative for your 4th of July BBQ
including Beet Patties (Burgers) and creamy potato salad made with our own Tofu Mayo Dressing. We also offer recommendations for condiments, buns and a cold beverage

image

Listen to the podcast and review instructional images below:

INGREDIENTS:

Beet Burgers:
    •    1 Pound Beets, peeled and chopped
    •    1 Medium Onion, sliced & diced
    •    3 Cloves Garlic, chopped
    •    ½ Cup Uncooked Rolled Oats
    •    ¼ Cup Bread Crumbs (Gluten-Free, if preferred)
    •    a Handful of Fresh Chopped Dill
    •    2 Tablespoons Tapioca Starch (or similar)
    •    a Few Generous Shakes of Liquid Smoke
    •    2 Tablespoons of Olive Oil
    •    Salt & Pepper to Taste
    •    1 Ground Hot Pepper (optional)

Potato Salad:
    •    1 ½ Pounds Golden Yukon Potatoes
    •    1 Medium Red or Yellow Bell Pepper
    •    1 Finely Chopped Stalk of Celery
    •    Finely Chopped Fresh Onion to Taste
    •    Salt & Pepper to Taste
    •    Tofu Mayo (recipe below)

Tofu Mayo Dressing:
    •    12.3 oz Package of Silken Tofu
    •    ¼ Cup of Olive Oil
    •    2 Tablespoons of Prepared Mustard
    •    Juice of 2 Limes
    •    Splash of Apple Cider Vinegar
    •    3 Cloves of Chopped Garlic
    •    Small Handful of Fresh Dill (optional)
    •    Salt & Pepper to Taste

image

image

image

image

image

image

MUSICAL INTERLUDES

1. The Jamaicans - “Ba Ba Boom”

2. Manu Dibango - “Abdele Dance (1985 Remix)”

3. Haillu Mergia - “Hari Muru Muru”

4. Jah Division - “Heart And Soul Dub”

5. Liz Torres - “Your Love Is All I Need (Dennis Kane Dub)”

Intro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Mastered by Sean Bee

Jun 10 '13

SINGING WITH MY MOUTH FULL 004: Baked Tofu With Béchamel Sauce

A foodcast informing the listener to the charms, benefits, and joy of vegan home cooking, with finely selected musical interludes. Easy to comprehend recipes, hosted by your pal Sal P and friends.
With Jack Silbert and Anastasia Crisis.

In this installment we bread and bake silken tofu with creamy béchamel sauce lovingly laid on a bed of spaghetti squash and accompanied by a light salad with home made carrot-ginger dressing.

image

Listen to the podcast and review instructional images below:

INGREDIENTS:

Tofu:
• 1 package medium to soft tofu
• 1 cup (240mL) breadcrumbs (use gluten-free if preferred)
• 1 teaspoon (5mL) of garlic powder
• 1 teaspoon (5mL) of dried oregano
• salt & pepper to taste
• 1 cup (240mL) of non-dairy milk
• oil spray for the pan
• cayenne pepper to taste
• a pinch of xantham gum
• 1 baked spaghetti squash

Béchamel Sauce:
• 2 cups (480mL) non-dairy milk
• 1 Tablespoon (15mL) non-hydrogenated margarine
• 1/4 cup (60mL) of flour (gluten-free optional)
• a few splashes of olive oil
• ½ cube of vegetable boullion
• 1 teaspoon (5mL)  of nutmeg
• 1 Tablespoon (15mL) of fresh herbs
(teaspoon (5mL) if using dry)
• splash of white wine
• salt and pepper to taste

Carrot-Ginger Dressing:
• 1 pound (.45kL) of carrots
• large knob of fresh ginger
• small onion (finely chopped)
• 1 teaspoon (5mL) of sesame oil
• ¼ cup (60mL) of neutral oil (canola)
• 1 tablespoon (15mL) of soy sauce
• few splashes of rice vinegar
• 1 teaspoon (5mL) of xantham gum
• a pinch of salt
• black pepper to taste
• fixings for salad of your choice

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Funkadelic - “Music For My Mother (Instrumental)”

2. Wheedle’s Groove - “Babyback”

3. Faith (Rosser/Akan) - “Springtime”

4. Loose Control Band - “Doin’ It (Vocal) ”

5. Jonathan Richman & The Modern Lovers. - “Egyptian Reggae”

Intro & Outro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Bloopers: Thunderbolt - Tommy James and the Shondells

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Mastered by Sean Bee

Apr 29 '13

SINGING WITH MY MOUTH FULL 003: Vegan Ravioli, Grandma Style

A foodcast informing the listener to the charms, benefits, and joy of vegan home cooking, with finely selected musical interludes. Easy to comprehend recipes, hosted by your pal Sal P and friends.
With Jack Silbert and Anastasia Crisis.

In this installment we recreate Grandma Principato’s Ravioli
with a vegan twist making both regular and gluten free versions along with homemade “gravy” aka tomato sauce

image

Listen to the podcast and review instructional images below.



INGREDIENTS:

Cheese:

· culinary cheese cloth
· a weighted object
· cashews
· nutritional yeast
· salt
· a touch of vanilla
· a bit of lemon juice
· 12 black pitted olives

Sauce:

· a bunch of fresh basil
· 28 oz (.85L) can of imported Italian whole plum tomatoes
· 7 or 8 cloves of garlic
· olive oil
· 1 tablespoon (15mL) oregano – fresh or dry
· 1 tablespoon (15mL) of whole fennel seeds
·  splash of wine
· a dash of sugar
· salt and pepper to taste
· and the optional hot pepper

Ravioli:

To purchase ravioli mold click here


Gluten-free:

· 2 Cups of gluten free flour (Bob’s Red Mill All Purpose)
· a tablespoon of tapioca starch
· ¼ teaspoon (1.25mL) of xantham gum
· 1 teaspoon (5mL) of salt
· 2/3 cup (160mL) of water
· cornmeal

Gluten dough:

· 1 cup (240mL) of unbleached whole wheat flour
· 1 cup  (240mL) of all-purpose white flour
· 1 teaspoon (5mL) of salt
· 2/3 cup (160mL) of water
· cornmeal

image

image

image

image

image

image

image

And don’t forget to keep…

image

MUSICAL INTERLUDES

1. Kash - “Percussion Sundance”

2. The Shaolin Afronauts - “Shaolin Theme”

3. Donnie & Joe Emerson - “Give Me The Chance”

4. Sinkane - “Warm Spell (Instrumental)”

5. M.D.C. - ALMA

Intro & Outro: Tommy Dorsey Orchestra with Warren Covington - Tea For Two Cha Cha

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Mar 18 '13

SINGING WITH MY MOUTH FULL 002: Savoury Cupcakes

A foodcast informing the listener to the charms, benefits, and joy of vegan home cooking, with finely selected musical interludes. Easy to comprehend recipes, hosted by your pal Sal P and friends.
With Jack Silbert and Anastasia Crisis.

In this installment we concoct a twist on the traditional cupcake by creating a savoury version that could be served alongside a bowl of simple hearty soup.

image

Listen to the podcast and review instructional images below.

Ingredients required for this recipe:
• one bulb of garlic peeled and chopped
• one large onion (or two medium) chopped
• a carrot or two diced
• a chunk of daikon radish diced
• a few bay leaves
• split red lentils and mung beans (a heaping cupful)
• a cup of cooked brown rice
• 4-5 handfuls of mixed nuts
• 1/2 cup of ground flaxseed
• tablespoon of starch for thickener
• olive oil for sauteing
• three medium potatoes
• a tablespoon of non-hydrogenated margarine
• a few splashes of non-dairy milk
• optional chile pepper
• salt and pepper for taste

image

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1. Pantha Du Prince & The Bell Laboratory - “Photon”

2. Cymande – “Getting It Back”

3. Michael Rother – “Feuerland”

4. Pig Bag – “Sunny Day”

5. Cosmic Kids – “Whisper Softly”

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com

Feb 1 '13

SINGING WITH MY MOUTH FULL 001: Super Bowl Edition

A foodcast informing the listener to the charms, benefits, and joy of vegan home cooking, with finely selected musical interludes. Easy to comprehend recipes, hosted by your pal Sal P and friends.
With Jack Silbert and Anastasia Crisis.

For our inaugural installment, we provide some culinary offerings for a Super Bowl Sunday Celebration.

Listen to the podcast and review instructional images below.

Questions and comments are always welcome: salvatp@gmail.com

image

image

image

image

image

image

image

MUSICAL INTERLUDES

1.   LuLúxpo -  ”Rock Me Love” (It’s A Fine Line remix)

2.   Ocote Soul Sounds – “Tamarindio”

3.   Lindstrom & Prins Thomas – “Rett Pa”      

4.   Gwenno – “Ymbelydredd”

5.   Adam Goldstone – “Dawali Mix”

Thank you for listening
and if you have any questions or comments
contact:
salvatp@gmail.com