by Ryker Suicide

I saw Fatality posted that she made these in The Kitchen Group, I asked her for her recipe but she said she sort of just did her own version of a very basic recipe. So I did the same. It was delicious! A fantastic autumn dish with a little kick. I have to credit Fatality for the pickled onion idea. ABSOLUTELY made the dish!

Ingredients Tacos:

• 1 can of black beans
• 1/2 can of Ro*Tel diced tomatoes with peppers
• Lime juice
• Fresh cilantro
• 1 clove of garlic
• 1 small butternut squash
• Olive oil
• 1 package of ground tofu “beef” bits (I love Smart Ground Original)
• 1 TBS Chinese 5 spice seasoning
• Ground Sage (to taste, I used about a TBS)
• Sea salt and fresh ground pepper to taste
• 1/2 TBS ground cumin
• Pickled onions (recipe follows)
• 3 diced peppers (jalapenos or serranos work great)
• Optional: Sour cream or yogurt (I used soy yogurt, to keep with the vegan theme)
• Corn Tortillas

Preparation:

Combine beans, Ro*Tel tomatoes, lime juice (I used a generous squirt of refrigerated lime juice), and about 1/8 of a cup of chopped cilantro leaves. Stir until warm, add 1 clove of crushed garlic and simmer on low stirring occasionally to prevent beans/garlic from burning.

In a large skillet heat olive oil (a few turns of the pan) until it begins to smoke. Add chopped butternut squash (about 1/4 inch pieces or so, whatever your preference is), ground sage (fresh would also probably work great here, I just didn’t have any on hand), salt/pepper, 5 spice, and ground cumin. Sauté for about 10 minutes until squash is very tender. Add “beef” crumbles and a pinch more of previously mentioned spices (to taste) and cook another 4-6 minutes until flavors have combined and are scrumptious!

Warm tortillas in a dry pan. Serve butternut squash/veggie ground mixture topped with beans, diced jalapenos/serranos, pickled onions, yogurt, and fresh cilantro.

Eat and enjoy!

Ingredients Pickled Onions:

• 1 cup of red wine
• 1 cup of red wine vinegar
• Approx. 1 TBS mustard seed
• Approx 2 TBS whole peppercorns
• 1/2 cup of packed brown sugar
• 2 tsp red pepper flakes
• 2 small yellow onions

Preparation:

Combine red wine and red wine vinegar in a pan over med-low heat. Stir in sugar until melted. Add mustard seed, peppercorns and pepper flakes. Add onions (I sliced them in half and then did thin slices). Heat over medium-high until boils. Transfer to mason jar and allow to pickle 8-12 hours (or longer). They keep for about 10-14 days in the fridge and are heavenly 🙂

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by Ryker Suicide

Last night I made a really yummy tomato bisque. It’s great served topped with your favorite garnishes (cheese, cracked pepper, croustinis, or fresh julienned basil!) and with baby grilled cheese sammies! It’s a perfect cold weather super food, and is easy to make. It also makes a great appetizer for fall/winter dinner parties served in a martini glass

Ingredients:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 handfuls of baby carrots, chopped
• 3-4 cloves minced fresh garlic
• 2 pounds vine-ripened tomatoes, coarsely chopped (3 large
• 1 can diced tomatoes
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 cups chicken stock
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 3/4 cup heavy cream
• Garnishes can include all or any of: julienned fresh basil, a basil/Parmesan croustini**, shredded Parmesan, and/or fresh cracked pepper.

Preparation:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper, and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for about 45- 50 minutes, until the tomatoes are very tender and aromatic.

Add the cream to the soup and ladle it by serving into blender (or process through food mill or veggie mixer). Reheat the soup over low heat just until hot and serve with desired garnishes.

**Directions for Parmesan Croustini:

Slice a loaf of fresh French bread into small diagonal pieces, sprinkle with olive oil, Parmesan cheese, and a bit of dried sage or basil (basil works particularly well with this recipe). Go easy on the basil if you plan to further garnish the soup with it (recommended). Bake until cheese begins to brown at about 250 degrees (about 10 minutes).

Enjoy!

Related Posts:

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

by Tovi

A column which highlights Suicide Girls and their fave groups.

This week, Tovi Suicide takes a look at what’s cookin’ in SG’s Veggie Group.

Members: 4,336 / Comments: 32,525

• WHY DO YOU LOVE IT?: I can always find some great recipes and inspirations in the “What I made for dinner” thread, and usually see pictures of what other vegetarians are eating! I get hungry every time I scroll through it.
• DISCUSSION TIP: Include pictures! We eat with our eyes, whether you are veggie or carnivorous.
• BEST RANDOM QUOTE: “You can catch more flies with agave nectar than with vinegar.”


• MOST HEATED DISCUSSION THREAD: Definitely the “Vegetarians don’t eat meat” thread. There is a lot of debate about what qualifies as vegetarian. I think there is probably nothing more annoying to a vegetarian than someone who claims to be veggie even though they eat chicken or fish. There are quite a few misconceptions about the term vegetarian; Just the other night my waiter asked me “So, do you eat fish then?” after I asked for a veggie menu.


• WHO’S WELCOME TO JOIN?: Anyone who doesn’t eat meat!

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by Jensen

I tried to recreate these amazingly delicious mozzarella phyllo dough stick things from my favorite restaurant at a town I used to live in, and I failed miserably. Deciding I needed to try something different with my second roll of phyllo (fillo, whatever), I figured you can’t really fuck anything up when butter, chocolate, and peanut butter are involved. So I made up this baklava type concoction that would surely piss off any old Russian grandma. It’s super easy to make, you just have to be delicate with the dough. And it might be a little bit tedious.

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by Mimmi Suicide

The Kitchen is one of the groups that most frequently comes up when I ask Suicide Girls to pick their fave SG hangouts for our ongoing ‘Group Therapy‘ series. We’ve therefore decided to start a new recipe column culled from the culinary brain trust in SG’s Kitchen. In this first post, smokin’ hot Mimmi Suicide shows us how to make her signature dish, Vegan Chili with Guacamole. – Nicole Powers, SG Ed

Mimmi Suicide’s Vegan Chili with Guacamole

This is Suicide Girl Mimmi. I love cooking, so I’m really excited about the new blog series! This recipe is for my go-to-meal and comfort food, which I have cooked many, many times. It was the first vegan meal I ever cooked, and is loved by my vegan and omnivore friends alike. Please note that, until now, this recipe has only existed in my head, so I hope the measurements all work out 😉

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by Nicole Powers

The people of Venice, CA slept soundly last night after authorities broke up a major criminal cartel that had been operating in their midst. Raw milk and cheese lord, James “Rawesome” Stewart, and his accomplices, Sharon Ann Palmer and Eugenie Bloch of Healthy Family Farms LCC, were arrested yesterday following a raid on premises in the predominantly metro-hippy, hipster-hippy, genuinely hippy, and wannabe hippy beach district.

The multi-agency action –– a collaboration between the FDA, the FBI and the LAPD –– is part of a major government crackdown on healthy food. Agents had successfully scored illicit cheese and dairy products on several occasions during a year-long undercover sting operation centered around Rawesome, a members-only organic produce speakeasy operated by Stewart out of a location at 665 Rose Ave. After consuming the goods they obtained, the reduction in allergy and asthma symptoms in the operatives involved provided probable cause for the warrant required for Wednesday’s armed raid.

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By Nicole Powers

America devotes an inordinate amount of resources to its wars on controlled substances; namely its wars on drugs – and raw milk. Yep, you read that right. The prohibition of alcohol may have ended in the US in 1933 with the passage of the Twenty-First Amendment, but it’s still alive and kicking when it comes to unpasteurized milk.

The retail sale of raw milk for human consumption is illegal in the vast majority of states, and though some states do permit direct farm sales and/or herd shares, federal laws prohibit the sale and transport of raw milk across state lines. The U.S. Food and Drug Administration considers unpasteurized milk or cream –– and any uncooked products made from it, such as cheese, yogurt, and ice cream –– to be categorically unsafe. Their official line is that “raw milk can harbor dangerous microorganisms that can pose serious health risks to you and your family.”

However, by their own figures, a mere “800 people in the United States have gotten sick from drinking raw milk or eating cheese made from raw milk since 1998.” When you compare those numbers to the statistics on alcohol and cigarettes – which can be bought legally in all 50 states – the government’s position on the sale of raw milk appears to be inconsistent to say the very least. And the discrimination against raw dairy is even more profound when the health benefits are taken into consideration. But while the fight to decriminalize other controlled substances grabs headlines and galvanizes support, few are even aware of the prohibition against real milk. Kristin Canty, a small farm advocate from Massachusetts, hopes to change that with her compelling new documentary, Farmageddon: The Unseen War on American Family Farms.

Canty didn’t set out to make a film, merely to heal her son, who suffered from asthma and severe allergies. When traditional medicine failed to help, she embarked on a voyage of discovery that led her to raw milk. While fighting to heal her sick child, she also had to fight the seemingly unreasonable and intransigent attitude our government has towards healthy-minded boutique farmers who produce this hard to come by commodity in the face of much adversity. Frustrated and angered by reports of raids, and shocked at the increasing ferocity of the persecution of those who were doing nothing more than producing fresh food, Canty was compelled to expose the truth. For her, it wasn’t just about the disparity in treatment between big agriculture (whose factory methods have actually been responsible for the majority of serious food scares in recent years) and the mom & pop organic and sustainable operations, but an issue of a mother’s right to choose healthy food.

Read our exclusive interview with Kristin Canty on SuicideGirls.com.

**UPDATE**
Following the multi-agency armed raid on Venice Beach, CA fresh food collective Rawesome, which resulted in 3 arrests (see story), there will be a series of special screenings of Farmageddon at the Electric Lodge cinema on Saturday, August 20 (see details). Proceeds will go to the Rawesome Community Fund.