Summergoth Inspirations
“Le Goudron” is a surrealist revolutionary song originally recorded in 1969 by Brigitte Fontaine with The Art Ensemble of Chicago; YACHT has reinvented its naive-apocalyptic candor for a neon-soaked dance floor, our preferred autonomous zone.
YESSSSSSSSSS
If you are more of a Robin S - Show Me Love type than Robyn - Show Me Love type then this is for you.
My homegirl Jess (Jubilee) just put me on to this and within seven seconds I was IMing her in ALL CAPS. Not that that’s all that out of the ordinary but I was, specifically, IMing her “HOLY SHIT THIS IS THE BEST THING I HAVE EVER HEARD” not just because it’s got house diva vocals (my forever weakness) by Elisabeth Troy, but because the junglist production is THE ILLEST and it’s done by a woman, B. Traits (the cute white lady with the Erin Featherston ca. 2004 hair), which is still rarrrreeeeeeeeeeee outchea. THOSE CHORDS! SHOUT TO B. TRAITS AND ELISABETH TROY, and also entrez-vous, dnb!!
T & I were treated to this amazing feast, view and excellent company this morning. We’re lucky!
Mexican Brunch Fiesta (Vegan)
Every few months I throw together a large brunch for a few friends. Below is just one of the many I’ve put on. It includes Mexican-styled French toast, served with mole and tequila-avocado “ice cream,” potatoes with chipotle-lime vegan mayonnaise, grilled pineapple salsa, chili-lime mango salsa, Mexican chocolate tortillas, and seasoned tempeh strips. Goes down quite well, by all accounts. The view helps, too.
Mexican “French” Toast
- 1 ripe banana
- ¼ cup soy/rice milk
- 3-4 tbsp soy condensed milk
- ½ tsp cinnamon
- ¼ tsp ground clove
- ¼ tsp ground cumin
- ½ tsp orange rind, grated
- 1 tbsp orange juice (half of grated orange should do)
- 2 pinches black pepper
- 1 tsp salt
- 4 pieces sourdough bread, thickly sliced
- Rice bran spread (for frying)
Blend all ingredients, minus bread. Pour into large flat tray and soak bread for 15-20 minutes (also good to cut bread a few days in advance and let it get stale and then you can soak overnight).
Warm frying pan and melt spread. Place bread in pan and cook until golden brown. The condensed soymilk gives a nice caramel flavor and texture to the toast. Serve topped with mole and tequila avocado iced coconut cream.
Mole (slight modification of Isa Chandra Moskovitz’s vegan mole recipe)
- 1 tbsp olive oil
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 4-6 grilled tomatoes (or 1 can chopped tomatoes)
- 2 tbsp sesame seeds
- ¼ cup raisins
- ¼ tsp smoked paprika
- 1 tbsp chili powder (use jalapeno powder if you’ve got it, but reduce amount as it can be quite hot)
- ¼ tsp allspice
- ¼ tsp clove
- ½ tsp oregano
- ½ tsp cinnamon
- 3 tbsp peanut butter
- 1 tbsp maple syrup (or agave)
- Dash of liquid smoke
- 2 cups vegetable broth
- Hickory-smoked salt to taste
- Chocolate (about ¼ to ½ cup)
Sautée onions until brown. Add garlic and continue cooking, browning also. Add spices and fry a bit longer. Add all ingredients (save for chocolate) and simmer for about 15 minutes. Place in blender and process until smooth. Return to pot and add chocolate. Let simmer longer. Best served next day to allow flavours to mingle.
Tequila Avocado Iced Coconut Cream
- 3-4 ripe avocados
- 1 can coconut cream
- 2 tbsp tequila
- Grated rind of 1 lime
- Juice of 1 lime
- 3-4 tbsp maple syrup (or agave)
Place all ingredients in blender. Blend until smooth. Put mixture in ice cream maker and process until properly frozen.
Chipotle-Lime Nayonnaise
- ¼ cup favourite vegan mayonnaise
- juice of 1 lime
- 1 tbsp chipotle sauce (or ½ teaspoon chipotle powder)
- 1 tbsp coriander, chopped
Mix all ingredients together. Serve on side, with hash browns.
Chocolate Tortillas
- ½ cup vegetable oil
- ½ package fresh corn tortillas, cut into triangles
- Powdered Mexican chocolate
Deep fry corn tortillas until golden brown. Drain and dust with Mexican chocolate. Serve with grilled pineapple salsa and/or mango chili salsa.
Grilled Pineapple Salsa
- ½ pineapple, sliced and rind removed
- 1 lime
- 1 tsp chili flakes
- 1 tbsp coriander, chopped
Place pineapple slices on grill. Grill both sides. Let cool. Remove core, and dice. Place in bowl with lime juice, chili flakes and coriander. Mix well. Serve with chocolate tortillas.
Chili-Mango Salsa
- 1 ripe mango, diced
- 1 lime
- 1 tsp chili powder
- 1-2 pinches sea salt
In bowl, mix together ingredients. Let mingle. Serve with chocolate tortillas.
Seasoned Tempeh Strips
- 1 block of tempeh, sliced about ½ cm thick
- 3-4 tbsp soy sauce (can mix with Bragg’s Aminos or equivalent)
- 3-4 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp fresh ground black pepper
- ¼ tsp smoked paprika
- 1 tsp hickory smoked salt
- Liquid smoke
Mix marinade, and place sliced tempeh in flat dish. Pour marinade and let sit overnight (or at least 2 hours if making on the day).
Serves four, very generously. It is encouraged that your guests bring an appetite.
Holy shit, oOoOO is playing at my favourite bar (Mighty Mighty) in the world on the 17th of May.
[Flash 9 is required to listen to audio.]
When Robot Unicorn Attack came out, I had ‘Always’ by Erasure stuck in my head for three weeks. My friend Mia and I would constantly IM each other the lyrics and dissolve into fits of giggles. I MISS YOU, MIA.
Anyway, Xiu Xiu have covered this song and made it sound desperate and creepy, instead of Erasure’s rainbow-y original. It’s goooooood.
