Special Feature: John Joseph
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ABOUT JOHN
John Joseph McGowan is a musician, author and Ironman triathlete from New York City, most famous for his work as the lead singer of the hardcore punk band Cro-Mags in the 1980s - 2000s. He is currently the lead vocalist of Bloodclot. He has also sung for the band Both Worlds.
His autobiography, The Evolution of a Cro-Magnon, published in 2007, details the major events in his life, including his extensive involvement with the Hare Krishnas, as well his experiences living in the streets of New York in foster care.
In 2010, John started competing in ironman competitions and continues to participate in several per year on top of travelling with his band. He is the author of the book Meat Is for Pussies, released in early 2010 on vegan nutrition, training, and a healthy lifestyle. In 2018 he released a book titled The P.M.A. Effect on the idea of positive mental attitude made popular by the punk band Bad Brains.
Real Men do Eat F*cking Quiche
-John Joseph
This dish is the bomb to serve for brunch, lunch or dinner. For breakfast it's great with a little fruit. Brunch/Lunch/Dinner a baked potato and salad. This recipe and over 100 others are in John's upcoming cookbook dropping in 2020! Stay tuned!
INGREDIENTS:
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1 lb firm tofu
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1 1/2 tablespoons Miyokos plant based organic butter
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1 1/2 tablespoons coconut oil
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1 cup chopped spinach (no stems)
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1 cup cauliflower florets
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2 carrots peeled and cut into thin round pieces.
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1 cup green zucchini cut into rounds
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1 cup cherry tomatoes cut in half
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1/2 cup artichoke hearts
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2 teaspoons salt
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1 teaspoon asafoetida
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3/4 teaspoon baking powder
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1/4 teaspoon black pepper
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1/2 teaspoon turmeric
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1 cup almond milk (unsweetened)
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4 tablespoons Nutritional Yeast
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3 tablespoons 'Follow your Heart' plant-based sour cream
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1/2 cup Follow Your Heart Cheddar shreds
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1/4 cup Follow your Heart Parmesan
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9'' Whole Wheat vegan pie crust (by in health food market or check internet for recipe)
INSTRUCTIONS:
1. Pre-heat oven to 400 F. Cook pie crust for 15 minutes. When it's
done remove and let cool. Drop oven temperature to 375 F.
2. Next in a saucepan add oil and butter on medium flame. Drop in
asafoetida and 1/4 teaspoon turmeric. Cook for 30 seconds.
Drop in carrots Cook two minutes stirring. Drop in cauliflower and
zucchini cook 3 minutes covered. Stirring occasionally.
3. Add tomatoes and artichoke cook 3 minutes more 'til tomatoes
break down. Add 1 teaspoon salt and pepper. Shut off flame and
add spinach. Mix and Cover.
4. Next get your tofu and press with a paper towel to get excess water out. Crumble into a food processor. Then in food processor add baking powder, almond milk, Parmesan, cheddar, sour cream, 1 teaspoon salt, nutritional yeast, 1/4 teaspoon turmeric. Blend high speed for 3 minutes until it's thick and rich - lumps are for chumps so don't have any. If you need to blend another minute do it.
5. Now in a large bowl place your tofu, cheese mixture and fold in your veggies. Spread it out and press into the crust. Bake 45-50 minutes until the top is a golden dark yellow.
6. Let sit on shelf for 20 minutes then serve.
TIP: to really let the spices and flavors absorb cook the day before. Let cool uncovered for 20 minutes then cover with aluminum foil and put it in the 'fridge overnight. Heat the next day at 300 F covered for 15 minutes. remove foil then cook another 10 minutes.
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