This is just an update to explain the sudden change in video format. It’s come to my attention that my podcast was hitherto incompatible with ipods (a few viewers voiced their concerns), so I’ve switched from my usual large, grainy m4v files to smaller, crisper, ipod compliant mp4’s. Hopefully this won’t disrupt your personal viewing too drastically. Thank you, and have a nice day!
Cha-cha-changes…
March 8th, 2010Episode 15: Sushi! (Part Two)
March 8th, 2010
You guys are pros by now. Herein you will learn to make: Teriyaki Asparagus Nigiri, Shiitake Nigiri, Sweet Corn Gunkan-maki, Edamame Gunkan-maki, and Seitan Musubi. ^o^
Music by MenT@i
Episode 14: Sushi! (Part One)
March 2nd, 2010
Episode 13: Spay Day Munchies
February 22nd, 2010
Episode 12: SINGLES AWARENESS DAY
February 15th, 2010Episode 11: Power Outage Stuffed Peppers
February 7th, 2010Music: “Dead Radio Love” by The Ride Theory
and “Hello Good Morning” by Sick of Sarah
Provided by Miveo’s Music Alley
Episode 10: Happy Birthday to… Me…
February 1st, 2010Episode 9: The Portabellaburger
January 25th, 2010Music: “Waiting Takes Time” by Josh Woodward
Provided by Miveo’s Music Alley
Spicy Fries Recipe:
- 2 russet potatoes
- 2 Tbsp. olive oil
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- black pepper, to taste
Preheat the oven to 425 degrees. Wash and cut the potatoes into french fry shapes. Toss them with the olive oil and spices, then spread them on a baking pan. Bake until crispy and golden brown, remove from the oven, sprinkle liberally with coarse salt, and serve.
Portabella Burger Recipe:
- 1 large portabella mushroom
- olive oil
- salt
- 1 hamburger bun
- fixings of your choice (lettuce, tomato, pickles, mustard, etc.)
Brush off the mushroom cap and remove stem. Brush the top with oil and drop it upside down in a frying pan. Brush the other side with olive oil and sprinkle it with salt. Fry the burger on both sides until it’s deep brown and sizzling. Serve it on a bun with fixings of your choice.
Episode 8: Raw Collard Wraps
January 18th, 2010Music: “Done” by Beth Thornley
Provided by: Miveo’s Music Alley
Recipe:
- 3 Tbsp. (raw) tahini
- 1 Tbsp. (raw) apple cider vinegar
- 1 large collard leaf, washed
- 1 carrot, peeled and grated
- 1 tomato, diced
- 1/2 of a cucumber, sliced
- 1/4 of a red onion, finely diced
Combine the tahini and vinegar and stir until the mixture stiffens. Add teaspoons of water until the dressing reaches a creamy consistency.
Carefully remove the stem from the collard leaf and spread some tahini dressing in the center. Add quantities of carrot, tomato, cucumber, and onion to taste. Fold in the edges of the collard leaf to form a wrap.
Episode 7: Thai Baked Tofu w/ A Side of Excuses
January 11th, 2010Music: “Inside Joke” by Little Thom
Provided by: Miveo’s Music Alley
Recipe:
- 1 block extra-firm tofu
- 1 Tbps. peanut butter
- 2 Tbsp. soy sauce
- juice of 1/2 a lemon
- 1 clove of gralic, minced
Press the tofu for 1 hour. Combine all the above ingredients (except the tofu) to make the peanut sauce. When the tofu is ready, slice it into thick wedges and spread them in a lightly greased baking dish. Spread the tops of the tofu pieces with a little oil, and bake them in the oven at 375 degrees (fahrenheit) until golden.
Remove the tofu from the oven and flip over all the pieces. Spread the peanut sauce over the tops and return to the oven. Bake until crispy and browned. Serve with rice.
