It’s true. We do have a lot to say. Jen could put it all in her weekly emails, but you might end up putting us in your spam net. With this handy-dandy-not-so-new technology called blogging, you can choose to join us for your entertainment and education whenever you like.
“Wait, did she say ‘education’?” Why, yes, I did. We will fill a (very small) encyclopedia’s worth of random party trivia about Zydeco, accordions, rubboards, New Orleans, why Joe is always changing guitar strings, who’s listening to what on their cassette player…uh, I mean, Spotify…and all the vegan recipes you can stand. Yes, there are vegans in da house. I won’t say who, but I will say that on all nights there are 3 vegans, some nights there might be 4, and if Jen forgets to tell the venue that we aren’t all vegans, then there are 8…much to the chagrin of at least 4 of us, who will later find a Burger King on the way home.
This will also be the perfect place to recognize our fantastic supporters, fans, followers, and stalkers. Let’s start with Mr. Aaron Petan who was kind enough to provide our new group photo! We look forward to seeing more from Mr. Petan.
So without further adieu…wait…who is Mo’ Mojo, you ask? Well, let me tell you. Mo’ Mojo is Jen Maurer (the fire, the sauce, the heat, the sweet — The Voice!, as well as accordions, guitar, whatever else you put in her hands), Davidione Pearl (vocals, red hot sax, smokin’ rubboard, and a cowbell that makes Christopher Walken gasp for more), Leigh Ann Wise (that’s me – singing some harmony, rubbin’ some board, bangin’ the equilateral, and blowin’ some horn), Joe Golden (yes, that really is his last name, and yes, he AND his Les Paul are GOLDEN…so are his off-color remarks, a collection of which will be in a later blog), Darren Thompson (he may be the quiet one in the back, but have you heard that bass?! He can make ya swang that thang!), Rod Lubline (the man who drives our bus…rhythmically speaking, that is…he lays down the beat that everyone else gets to hang their skills upon), Sam Rettman (he’s our harp man, he’s one of our sax men, and he’s definitely our main man…because he brings the mains every single time…and the sound board…and a bunch of instruments and cords…and…the list goes on), and, our newest member, Mister Anthony Papaleo (don’t let his shy demeanor fool you…he’s white-hot on guitar, a tasty 6-string complement to our guilded Golden-boy, plus he’s got that fiddle…whew…that fiddle!).
So where was I? Oh yes. Your vegan recipe.
from Bryant Terry’s Vegan Soul Kitchen
(While this recipe calls for 4 different kinds of greens, I usually make it with 2 bunches of kale and 2 bunches of collards. Serve it over brown rice.)
Coarse sea salt
1 large bunch mustard greens, chopped
1 large bunch collard greens, chopped
1 large bunch kale, chopped
1 large bunch spinach, chopped
½ cup extra-virgin olive oil
7 garlic cloves, minced
½ cup whole wheat pastry flour
2 large yellow onions, diced
2 large red bell peppers, diced
2 celery ribs, halved and chopped
¼ teaspoon cayenne pepper
6 cups vegetable stock
1 tablespoon minced fresh thyme
1 teaspoon filé powder
1 tablespoon “hot” apple cider vinegar
2 large scallions, thinly sliced for garnish
1. In a large pot bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
2. Add leafy greens to the boiling water and cook uncovered for 3 to 4 minutes. Drain in a colander and cool. Transfer greens to a cutting board and chop well.
3. Heat olive oil in a sauté pan over medium heat and sauté garlic until golden. Add the greens, raise the heat to high, sprinkle with 1 teaspoon of salt, and sauté, stirring occasionally, for 2 to 3 minutes, until well coated with oil. Set aside.
4. In a large pot over low heat, combine the flour and the remaining olive oil and cook, stirring often, until caramel colored, about 25 minutes. Add the onions, bell peppers, celery, cayenne pepper, and ½ teaspoon of salt. Raise the heat to medium and sauté, stirring occasionally, until the vegetables soften, about 15 minutes. Slowly stir in the vegetable stock. Add the reserved greens, bring to a boil, and reduce heat to low. Cover and simmer until greens are tender, about 45 minutes.
5. Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.