Brad Misanthrope's Don't Feed the Bears #1-3 are pretty well known in the indy zine/book circuit, if you know them, you're probably familiar with the compiled book Microcosm released a few years ago. I don't remember when or how, but lucky for me, that implanted vegan cookzine magnet I've got has enabled me to collect all three of these in their original format.
All of the cover art and illustrations are hand-drawn by Brad, with tons of his political musings as well as music selections for each recipe strewn throughout.
|Here's the front view of all three copies.|
By the time I got to New Orleans, Brad had already moved on to Pennsylvania, but apparently he spent a few years down there, too.
|You wanna see their backsides? What??|
I thought this roach sentiment was both uplifting and especially apropos for today's menu item. I scoured through all three copies, trying to decide which to sample. Tons of stuff sounded good, but I settled on "Steve and Heidi's Authentic Creole Tofu and Rice." I read through the ingredients and had everything on hand, plus I knew that Dazee would be super happy to guzzle this for dinner.
The recipe begins where all tasty recipes begin-- with crispy, noochie coated tofu cubes. I cut the tofu into small cubes, doused 'em in wheat-free tamari, then dunked 'em all in a blend of Tony Chachere's and nutritional yeast. When using any sort of seasoning blend, I am a strong advocate for purchasing the salt-free variety, otherwise you can't properly control how the dish is seasoned, without worrying about things getting too salty.
The nooch cubes were tossed onto an oiled baking sheet and thrown into a hot oven until sizzling, chewy and golden brown. Pretty good on their own!
Then I was directed to make a roux, I went with a medium-dark one made from olive oil, gluten-free oat and chickpea flours, which I cooled quickly down with a big shot of Trinity (chopped onions, celery and red bell pepper). Garlic and other spices were added, including more Tony Chachere's. That stuff always makes me sneeze, no matter what, so you know it's potent.
After the vegetables had cooked and softened, I added some water and tomato paste to make a gravy. This was served over some pink rice (thank you Vida Vegan!) and topped with the chewy tofu. Super filling and delicious, especially dappled with Tabasco!
- Title: Please Don't Feed the Bears, #2 (Too Late)
- Author: Brad Misanthrope
Available here from Microcosm.
- Size: 5 1/2 X 8 1/2 (vertical half-size letter) / Stapled
- Length: 70 pages
- Collection: 81 recipes with a ton of information including a soundtrack for each.
- 5 Recipes to Intrigue: Ital Stew, Caribbean Rice and Peas, Kofta Balls, Korean Seasoned Potatoes and Watermint-Melon Slushie
- XGFXness: Lots of these recipes are gluten-free, mostly just the baked goods (which are limited) contain gluten.
- Zine Wiki: Not listed