After the longest hibernation ever (count ’em, three pointless weeks of no Hot Knives posts) we are back in full swing. And somehow, while we were gone, it became full-blown springtime.
So this week we celebrated the season with a panoply of parties. First there was a friend’s “Super Seder,” complete with horseradish relish, her Jewish mom, and a traditional drinking game involving Charlton Heston (sub ‘Hest’ for “Moses” during the seder reading, or else chug your Manoshevitz). Then there was the springtime festival of lights hosted by a buddy of ours that morphed into a drunken Easter rave.
And finally on Sunday, our favorite: an old-fashioned open-house dinner and mystical egg hunt. We invited over a gaggle of friends trained in the art of vegetarian cookery and put ’em to work. We pranced around, grilled stuff, praised the risen lord, and poured white wine sangria, aged beers and sparkling glasses of the French liqueur Pastis. The resulting feast was perfect, part dandy, part simple pauper, totally godlike.
Wheat Pita Crostini with Green Garlic Hummus
Grilled Garden Veg with Handmade Aioli
Savory Turmeric Biscuits
Curry Quinoa Salad
Brown Rice Chile Mole
To pick one recipe for y’all we thought long and hard about ‘what would Jesus do’… nothing flashy, something hearty…curry quinoa salad. Props to our gal friend Jesse for calling this one: dried cranberries and snap peas do go together…. mmmm, Kabalah Toubeleh.
Curried ‘Kabouleh’ with Spring Veg
(Makes 8-10 servings)
2 cups quinoa
1/2 cup raw cashews
1 Tbs. honey or agave nectar
1 tsp curry powder
1 red bell pepper
1 cup snap peas
1/2 cup dried cranberries
1/2 cup flat leaf parsley
2 Tbs. whole grain mustard
2 Tbs. apple cider vinegar
1 Tbs. curry powder
1 tsp. turmeric
1/8 cup extra virgin olive oil
Salt and pepper to taste
1. Pour quinoa into a medium saucepan, cover with slightly more than equal parts water (2.5 cups) and place on medium heat. Once water hits a rolling boil, reduce to simmer and keep lid on. Cook for about 8 minutes, al dente, just before quinoa grain is fully burst open.
2. While quinoa cooks, toast your cashews in a sauté pan on medium heat. As nuts start to brown add honey to the pan and toss well. Add first 1 tsp. curry powder and make sure spice is evenly distributed. Remove and let cool.
3. Remove quinoa and let cool.
4. Cut your spring vegetables and combine in a large mixing bowl: Chop the red bells pepper and snap peas into cubes. Finely chop the parsley and mince the shallot. Add the cranberry and warm cashews as well.
5. Prepare a curry dressing: mix a base out of mustard, apple cider vinegar. Whisk and add rest of curry powder, turmeric and lastly olive oil. Season with a pinch of salt and pepper to taste (your mustard is salty.)
6. Finely, toss in the quinoa, stirring well, and drench in dressing. This works best if quinoa is slightly warm but not hot. Then leave it to cool and turn yellow from the turmeric before serving.
Beverage: De Proef’s Saison Imperiale
Soundtrack: Sweater’s “Sky Mall”
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