COOKING IN THE CAVE

Hello friends,  We’re Moon Hooch. We love eating healthy, sustainable food.  We’re also a band that spends several months of out the year on the road playing shows.  We travel with a pantry full of spices, a toaster oven, an electric skillet, a cutting board, a knife, and some other kitchen tools. Using this simple set up, we’re able to turn local organic produce into delicious nourishing meals in green rooms across the country. We sincerely hope you enjoy these recipes. 

[cookinginthecave]

Indian Feast

We just had a few days off up here in Norway and we air bnb’d a cabin with no shower, no running water. We drank the well water from down the road, which was really delicious water. And it cooked some really delicious food. We did a big grocery run at an Indian grocery store before we left the major town and left with a big bag of basmati rice, mung dal, a few pounds of spinach, cilantro, mint, tomatoes, onions, ginger, garlic, coconut cream, some dried red chilies, some Indian spices, some cooking oil, and various fruits, some frozen peas and some other vegetables. First night was spicy creamy saag with rice. 2nd night was dal and rice, and for the 3rd night, the leftover rice and vegetables made a very special pulao. It has been a great break up here in the beautiful snowy forest. Psyched to be on the road again! Indian food is medicine. On a train to Stavanger, NO.

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Turmeric roasted potatoes

10 medium red potatoes, cut into quarters

2 tbs extra virgin olive oil

1 tbs turmeric

Coarse sea salt and fresh ground black pepper, to taste

Preheat oven to 425 F

Combine olive oil, turmeric, salt, and pepper in a small bowl. Arrange potatoes in a roasting tray and drizzle with the dressing. Toss to coat. Roast until browned, about 30-40 minutes. For crispy potatoes, use a large roasting tray so that the potatoes do not touch.

Enjoy as is, or with fresh chopped herbs

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Roasted Beet and Rosemary Soup

This soup is a celebration of beets, rosemary, and the lovely marriage that they share. The caramelized onion (and balsamic vinegar) plays on the sweetness of the roasted beets. This soup is so simple, easy, and delicious and it is perfect for beet lovers. It also freezes and reheats very well, so you can double or triple the recipe and enjoy for a long time.  

Serves 4

8 medium beets, with greens attached

1 tbs extra virgin olive oil

2 large sweet onions, diced

2 cloves garlic, minced

1 sprig fresh rosemary

3 cups vegetable broth (preferably homemade)

1 tbs balsamic vinegar

Salt and freshly ground black pepper, to taste

Preheat oven to 350 F. Cut off the greens from the beets and reserve for some other use. Wash the beets, and arrange on a roasting tray. Roast the beets for an hour, covered. While the beets are roasting, heat a stock pot over medium-low heat. Add the olive oil, onions, garlic, half the rosemary, and a heavy pinch of salt. Allow the onions to cook down until they become very dark and very sweet, about 30 minutes, stirring occasionally. Add balsamic vinegar and the rest of the rosemary and cook until the vinegar evaporates, then turn off the flame. When the beets are roasted, cut them up roughly and add them to the stock pot along with the broth. Bring to a simmer. Season to taste. Turn off the heat. Using a ladle, transfer the soup to a blender. Blend until smooth, then return the soup to the stockpot. Bring to a simmer again and season with salt and freshly ground black pepper to taste. Enjoy as is or with toasty rosemary sourdough bread.

***

The beets can be roasted and peeled ahead of time and stored in the refrigerator for 5-7 days.

To make a creamy beet soup, just blend the soup with some homemade cashew cream to taste.

You can boil the beet tops with a quartered onion for an excellent and economical broth for this soup.

[cookinginthecave]

Potato and pea samosas with cashews

Party-sized recipe (makes 20-30 samosas)

For the shortcrust: 5 lbs organic sprouted whole wheat flour 1/2 cup virgin coconut oil 1 tbs chopped fresh thyme leaves (or 1 tsp carom/ajwain seeds) 1 tbs sea salt Water, to make a dough

For the potato stuffing: 5 lbs organic russet potatoes, peeled 20 black peppercorns 10 green cardamom pods 10 cloves 1 inch cinnamon stock 1 bay leaf 1 tbs plus 1 tsp coriander seeds 1 tbs plus 1 tsp cumin seeds 2 tbs virgin coconut oil 2 tsp turmeric 2 cups raw cashews 1/4 cup chopped Serrano or jalepeno peppers, seeds removed (or if you’re lucky enough to find some fresh green chilies, just use a little bit of those) 1/4 cup minced ginger 2 tsp amchur powder (green mango powder) 1 tsp red chili powder (or to taste) 1 lb package frozen peas, thawed in simmering water for a couple minutes, then drained in a colander and set aside to dry 1 bunch fresh cilantro 1 tbs chopped fresh mint (optional) Salt and freshly ground black pepper, to taste Oil, for frying (if not baking)

Heat a large stockpot halfway full with salty water on high. Add black peppercorns, cardamom, cloves, cinnamon, and bay leaf. When the water is at a boil, add the potatoes. Simmer 30-40 minutes, or until potatoes are cooked through.

Meanwhile, in a large mixing bowl, combine the flour, coconut oil, salt, and thyme (or ajwain, if using). Mix very well (using your hands) until the texture resembles wet sand. Add a little water at a time to make a stiff ball of dough. Cover and set aside.

Heat a large frying pan over low heat and add the coriander and cumin seeds. Toast until fragrant and slightly colored. Using a mortar and pestle, pound the seeds until coarsely ground. In the same frying pan, over low heat, add coconut oil. Add the turmeric. When the turmeric starts to fry, add the cashews. Use a wooden spoon to move the heat around, otherwise the cashews may become burned on one side. When the cashews are light brown in color, add the ginger and green chilies. When the ginger is cooked, add the cooked potatoes, amchur powder, red chili powder, coriander, cumin, peas, cilantro, and mint, if using. Season with a heavy pinch of salt. Using the wooden spoon, smash the potatoes into little chunks. Taste and adjust seasoning further if necessary.

Tear off a piece of dough and, using a rolling pin or bottle, roll into an oval shape on a floured surface. Cut across the oval to make two half-moons. Using your fingers, dap a little water on the outer edges of the half moon so that the samosa will seal easily. Connect the corners of the half moon and press the edge to make a cone. Fill the cone with potato stuffing, then seal the remaining edge and fold it so that it will stand up on the table. Repeat until all the samosas have been stuffed.

If you’re baking your samosas, you can brush each samosa with melted coconut oil and bake in a 365 F oven until the crust is golden brown and crispy, about 40-50 minutes.

If you’re frying your samosas, heat a liter of oil over medium heat (I like safflower or sunflower oil for deep frying) in a heavy-bottomed frying pan or Dutch oven until hot (350-400F)

Fry samosas in batches (as to not overcrowd the pan, and to maintain a hot oil temperature) until each samosa is golden brown and crispy. Use a slotted spoon or spider to transfer the samosas to a plate lined with a paper towel to drain.

Enjoy hot and crispy samosas as is, or with chutney.

***

All of the spices in this recipe can be found at Indian grocery stores. The carom/ajwain seeds can be somewhat hard to find, however fresh thyme is a fantastic substitute. Amchur powder (green mango powder) is an acidifying ingredient. If amchur cannot be found, lime juice is a good substitute. Just add to taste.

You can also add up to 3/4 cup of green raisins along with the cashews. They will puff up and become caramelized, and will add a sweet and sour contrast to the samosa.

[cookinginthecave]

Lise Raimbault's vegan feast

We played in Angers, France yesterday and after the show, we were escorted upstairs to find that a friend of a friend of the venue prepared a huge vegan meal for the band and crew. Her name is Lise Raimbault. She baked baguettes, butternut squash with marinated tofu filling, made a green salad, carrot salad, spiced nut spreads for the bread, hummus, a vegan pate, roasted potatoes, and for dessert she made tangy cashew almond cheesecake with sweet mango sauce. Everything was insanely delicious and inspiring, almost mystical. Thank you Lise for your generosity and your amazing food! We will always remember this meal <3

[cookinginthecave]

Vegan sandwich

We made another stop at Riverwest co-op in Milwaukee before we head to Chicago. Portobellos looked banging. They had some sweeet hamburger buns and vegan mozzarella!

Because of the size of our toaster oven, I roasted the portobellos, bell peppers, and eggplant separately. This recipe has been adapted for a home oven so that the portobellos and eggplant slices can be roasted at once.

Serves 8

Ingredients :

8 vegan hamburger buns

8 portobello mushroom caps

4 medium red or yellow bell peppers

1 large globe eggplant, sliced into 8 rounds

12 oz vegan mozzarella, sliced into 8 rounds

1/4 cup packed basil leaves

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Salt and fresh ground black pepper

Method :

Preheat oven to 400 F.

Season the eggplant slices on both sides with kosher salt and arrange on a kitchen towel.

Arrange the portobellos gills-up on a roasting tray and pour the balsamic vinegar evenly over all the caps. Massage the vinegar into the gills. Arrange the bell peppers on a separate roasting tray and stick in the preheated oven for 30-40 minutes, or until the skins begin to blacken and blister. Remove from the oven and cover.

Squeeze each eggplant slice to draw out moisture and arrange on the roasting tray next to the portobellos. Drizzle the olive oil over the mushrooms and eggplant then massage to coat. Season the mushrooms with salt and pepper, then stick in the oven for 30 minutes. Remove the roasted tray from the oven and remove the eggplants from the roasting tray. Place a vegan mozzarella round on top of each portobello cap so that it fits into the gills snugly. Return the tray to the oven and switch on the broiler. Broil the vegan mozzarella filled mushrooms until it starts to bubble and brown, about 3 minutes. Remove from the oven and set aside. Peel the skins off the bell peppers and set aside.

Either in the oven or a toaster, toast the burger buns and arrange on a platter. Spread a thin layer of condiment on the inside of each bun half (I used roasted red pepper hummus because there was some in the green room, but you can use vegenaise or vegan pesto or a little extra virgin olive oil).. from the bottom up, layer a round of eggplant, then portobello, then a few basil leaves, bell pepper, then bun. Enjoy!

[cookinginthecave]

Squash party

Cousin Dave CRUSHING the peppercorns

We're getting this tour kicked off with some beautiful local squash and tomatoes from Riverwest Co-op in Milwaukee, WI. Had a sweet time cooking easy and eating in the green room with friends.

Ingredients :

An assortment of medium-sized butternut squash, acorn squash, kabocha squash, and spaghetti squash

Extra virgin olive oil

Salt and fresh ground pepper

Method :

Preheat oven to 400 F. Cut each squash in half and use a sturdy spoon to scoop out the seeds. Rub the squash halves with olive oil all over and place each half on a roasting tray with the flesh facing up. Season the flesh with salt and pepper to taste. Pop in the oven and roast for 40 minutes, or until the flesh can be pierced with a spoon handle. Serve immediately or let sit in the turned-off oven to let the flesh soften further. Enjoy!

[cookinginthecave]

Roasted Chanterelles and Chicken Mushrooms on Rice

We had a successful foraging hike in no cal. In 3 hours, we gathered 3 pounds of golden chanterelles, some nice young chicken, and a couple of boletes. After the show, I roasted the mushrooms and served them on rice. Not many chanterelle recipes call for roasting them, but they are really delicious prepared this way. They are delicate mushrooms, so roasting is a good way of deepening their flavor without having to move them around too much. And the intense dry heat gives them a meaty texture and a crisp edge. Ingredients : 3 lbs golden chanterelles and/or young chicken mushrooms, brushed clean of dirt and debris 1/4 cup extra virgin olive oil 1 tbs red wine vinegar 3 cloves garlic, minced 1/2 tsp kosher salt 1/2 tsp fresh ground black pepper 1 tbs chopped fresh herbs (thyme, sage) Rice, to serve Method : Preheat the oven to 425 F. Meanwhile, in a small bowl, whisk the oil, vinegar, garlic, salt, pepper, and chopped herbs. Arrange the mushrooms in a large roasting tray and toss gently with the dressing. Season the top lightly with kosher salt and roast for 25-30 minutes, or until the mushrooms are deep in color and reduced in size by almost half and have crispy edges. Remove from the oven and serve with rice.

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Fall Vegetable and Mushroom Soup

When we arrived on the west coast, we were craving comfort food. After almost having gone to jail for having weed in Yellowstone, and having driven 12 hours the day before arriving in Seattle, what we really needed was warm soup and some toasted sourdough. Makes 16 servings 4 tbs extra Virginia olive oil, divided 1 1/2 cups shiitake mushrooms with their stems removed, sliced 1 1/2 cups crimini mushrooms, sliced 1 1/2 cups yellow onion, diced 3/4 cup celery, diced 3/4 cup carrots, peeled and diced 1 large fennel bulb, diced 8 cloves garlic, minced 1 bay leaf (1) 28 oz can whole peeled tomatoes A large handful of thyme, tied together with kitchen string 2 tbs minced Rosemary 1 gallon water plus 1 cup water whisked with 2 tbs white miso paste 1 tbs maple syrup 1 tbs soy sauce 1 medium butternut squash 2 small handfuls of dinosaur kale, chopped 1 cup nutritional yeast (1) 28 oz can butter beans 1 tsp fresh ground black pepper 1/2 tsp red pepper powder, or to taste 1/2 tsp red wine vinegar Toasted sourdough bread, to serve In a large frying pan, heat 2 tbs oil over medium heat. (If your pan is less than 14" in diameter, you will want to sauté the mushrooms in 2 batches, using 1 tbs oil for each batch) Sear the mushrooms for a few minutes, until they are colored, then move them around with tongs. Sauté until they are browned and reduced in size by half. Transfer to a bowl and set aside. In a large stockpot, heat the remaining 2 tbs oil over very low heat. Add the diced onion, celery, carrots, fennel, garlic, and bay leaf. Season with a heavy pinch of salt. Allow the aromatics to sweat and concentrate their sweetness. Meanwhile, peel and cut the butternut squash into 1/2" dice. When the aromatics are reduced in size by half (about 40 mins to an hour) add the tomatoes, herbs, water, miso water, maple syrup, and soy sauce. Turn the heat to high and bring to a boil. Add the butternut squash and dinosaur kale. Return to a boil, then turn the heat down to maintain a simmer. When the butternut squash is almost tender, add the nutritional yeast, butter beans, black pepper, red pepper powder, red wine vinegar, and the cooked mushrooms. Further season if necessary, and serve with toasted sourdough.

[cookinginthecave]

Roasted Okra and Tomatoes

We arrived at the venue and around the corner was a nice little community owned grocer that sold local produce and the selection was KILLING. We roasted some local potatoes and tossed them with local watercress. And local okra with the last of the seasons heirloom tomatoes was really good. Whole roasted okra and tomatoes 1/2 lb fresh okra, tops sliced off 1/2 lb bite-sized tomatoes 2 tbs olive oil 1 tbs balsamic vinegar 2 cloves garlic, roughly chopped 1 tsp salt 1/2 tsp freshly ground black pepper Preheat the oven to 425 F. In a small bowl, whisk together the oil, vinegar, garlic, salt, and pepper. Arrange the okra in a roasting pan and toss with the dressing. Roast for 20 minutes, or until the okra is colored and crispy, then remove from the oven and toss in the tomatoes. Return the pan to the oven another 5 minutes, then remove and serve.

[cookinginthecave]

Broccoli Salad and Soup

We STALKed up on some organic broccoli and I made a salad and soup, and roasted a pie pumpkin and some rosemary local potatoes and tomatoes Salad for 4 4 broccoli stalks, peeled and hard end cut off, then cut into 1/2" dice 2 Granny Smith apples, cut into 1/2" dice 3/4 cup walnuts 1/4 cup dried cranberries 1/4 cup golden raisins Vinaigrette 3 tbs extra virgin olive oil 1 tbs balsamic vinegar Kosher salt and pepper, to taste Method : Whisk the vinaigrette and toss with the salad ingredients in a large mixing bowl. This is a very good refrigerated salad. Broccoli soup for 4 Ingredients : Florets from 4 heads of broccoli, cut into similar sized pieces 1 cup nutritional yeast Salt and fresh ground pepper, to taste Method: Bring a stockpot filled with salted water to a boil, then add the broccoli. Allow the broccoli to boil for 3-4 minutes, then transfer to a blender with a large slotted spoon. Add a cup of the hot broccoli water. Pulse then blend to form a vortex. With the blade running, add the nutritional yeast. Season to taste and enjoy!

[cookinginthecave]

Rosemary Potatoes in Chicago

4 pounds of potatoes and some rosemary. Boom! Serves 8 sides 4 lbs small golden potatoes, washed, patted dry, and halved 1/2 cup good quality olive oil 2 tbs minced rosemary 2 tsp kosher salt 1 tsp fresh ground black pepper Turn oven to 400 F. Toss the potatoes with the rest of the ingredients in a large roasting tray or baking sheet with a lip. Roast for 1 hour, shaking the pan halfway through cooking. If the potatoes are not golden brown and crispy, roast an additional 10 minutes. Remove from the oven and sprinkle with minced fresh rosemary and/or fresh ground black pepper as desired.

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Roasted Tempeh and Chicken Mushroom in Balsamic Soy Marinade with Herbs

After the Columbus show, we drove 3 hours to make it back to my parents house to sleep. Before walking up the stairs to doze off around 6 am, I made a quick marinade for some tempeh I saw in the fridge. My mother and I went for a walk the next day and she pointed out a bright orange mushroom in the woods. Very young chicken! At home, I tossed the mushroom with the marinade and put it in the oven. The whole crew and my parents ate before driving to the venue for soundcheck. Mom had the idea of making little sliders out of it. 16 oz tempeh, cut into long triangles Opt. 4-6 oz young chicken mushroom, torn into bite sized pieces For the marinade: 1 cup olive oil 1/2 cup balsamic vinegar 1/4 cup soy sauce 1 tsp freshly ground black pepper Zest of 1/2 lemon A small handful of fresh sage, roughly chopped A few sprigs of thyme Prepare the marinade by combining the oil, vinegar, soy sauce, black pepper, zest, and herbs in a roasting pan. Whisk to combine, then add the tempeh and toss. If you have stumbled across a nice young chicken mushroom, go ahead and toss that in as well. Marinate overnight. When ready to eat, remove the tempeh from the fridge and preheat the oven to 375 F. Bake for 40-50 minutes, or until the edges begin to color, tossing gently halfway through the cooking. Enjoy!

[cookinginthecave]

Roasted Acorn Squash with Thyme-Infused Maple Syrup, Cinnamon, White Pepper

Had some leftover fresh thyme from the other night, and had these lovely acorn squash in the pantry. Roasting them in the oven with maple syrup and thyme for almost an hour, and then turning the oven off but leaving them in the oven during our hour-and-a-half set turned out great. The hot thyme-infused maple syrup seeped into the flesh of the squash during the long cool down in the oven, and the skin had hardened as it cooled, making it very easy to scoop out the flavorful warm and soft flesh with a spoon. Very delicious. Ingredients: 2 medium acorn squash, halved, seeds scooped out with a sturdy spoon 1/4 cup olive oil Fresh thyme 1/4 cup maple syrup (4 tbs) 1 tsp cinnamon 1/2 tsp fresh ground white pepper 1 tsp kosher salt Method: Preheat the oven to 400F. Place the 4 squash halves in a roasting tray with the flesh facing up. Rub the squash with the olive oil and place a few sprigs of thyme in the bottom of each squash half. Fill each squash half with 1 tablespoon maple syrup, then season evenly with the cinnamon, white pepper, and salt. Roast for 50 minutes, or turn off the oven and walk away for an hour. This will allow the flesh to further soften, and the thyme-infused maple syrup to seep into the flesh. Plus then it will be easier to eat with a spoon, and it won't be so hot. Remove the thyme sprigs and enjoy!

[cookinginthecave]

Roasted butternut squash purée with maple syrup, balsamic glazed mushrooms, parsley, walnuts and cranberries

We stopped at a whole foods in Philly before heading up to Bridgeport, CT and bought 2 pounds of white button mushrooms, some parsley, and some fresh thyme. Had 3 nice sized butternut squash in the pantry as well as some walnuts and sweetened dried cranberries. Thought to roast the squash with white pepper and purée with a little maple syrup alongside balsamic glazed mushrooms, parsley, and just a little of the walnuts and cranberries. This was a fun one. Serves 4 Butternut squash purée Ingredients: 3 medium butternut squash, cut in half lengthwise, rubbed with 3 tbs olive oil, seasoned generously with salt and white pepper, and roasted at 400F for 45-50 minutes, or until the flesh can be easily pierced with a spoon. 1/4 cup maple syrup

Method: Using a large sturdy spoon, scoop out the flesh into the bowl of a food processor and  add the maple syrup. Pulse until smooth. Taste and adjust seasoning if necessary. This will probably need to be done in 2 batches. Balsamic glazed mushrooms Ingredients:

2 lbs white button mushrooms, sliced into 1/4" thick slices 1/4 cup extra virgin olive oil A few sprigs of thyme 2 tsp kosher salt 1/2 tsp black pepper Zest of 1 lemon 3 tbs balsamic vinegar Method: Being oil to almost the smoke point over high heat in the biggest frying pan you have, then place the mushrooms and thyme in the oil. Allow the mushrooms to sear for 2 minutes before tossing them gently with tongs. Let them sit another minute or 2 to get a good sear. Once they are colored and reduced in size by almost half, season with salt, pepper, and lemon zest. Move them around a bit, then pour in the balsamic vinegar from the sides of the pan. Shake the pan to coat the mushrooms with the vinegar. Once the liquid has evaporated, take off the heat and they're ready to eat. You might want to remove the thyme sprigs. If you are using a frying pan that is less than 14" in diameter, you will want to do this in 2 batches or half the recipe to avoid overcrowding the pan.

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Juniper Cabbage, Toasted Hazelnuts, and Herb Roasted Mushrooms

Had a nice crisp head of cabbage and some mushrooms and herbs and recently bought some juniper berries. Wish I had potatoes on hand for this. For the cabbage: 1 firm medium-small head of cabbage, thinly sliced 1 large yellow onion, thinly sliced 2 tbs extra virgin olive oil 20 juniper berries, smashed 2 garlic cloves, smashed A sprig of rosemary A few sage leaves 1 tsp kosher salt For the mushrooms: 1 lb firm white button mushrooms, cleaned 2 tbs extra virgin olive oil 1 tbs balsamic vinegar 1 tsp kosher salt A sprig of rosemary A few sprigs of thyme 1 cup raw hazelnuts Preheat the oven to 325 F and line a cookie sheet with the hazelnuts. Toast in the middle of the oven for 15 minutes, shaking the pan occasionally. Transfer the nuts to a bowl and cover to allow to steam five minutes to allow the bitter skins to loosen. Shake the nuts to allow the skins to falls off. Transfer the skinned hazelnuts to another bowl and set aside. Turn the oven to 400 F. In a small bowl, whisk together the oil, vinegar, and salt. Add the herbs. Place the mushrooms in a roasting pan and toss with the vinaigrette. Roast in the middle rack for 40 minutes, or until the mushrooms are deeply colored and the roasting liquid has just evaporated, tossing after 20 minutes. In a wide-bottomed frying pan, heat oil. Add the crushed garlic and juniper berries. When you can smell the juniper and the garlic has fried lightly, add the sliced onion and the herbs. Sauté a minute, then add all the cabbage and salt. Sauté 3-4 minutes, or until the cabbage is cooked but still crisp. Combine with the toasted hazelnuts and mushrooms and enjoy!

[cookinginthecave]

Roasted Asparagus with Chunks of Avocado

Found some excellent local asparagus at a co-op. Decided to roast it for a rehearsal lunch. 2 bundles of fresh asparagus, woody stalks peeled, and bases chopped 2 tbs extra virgin olive oil 2 tsp balsamic vinegar 1 tsp kosher salt Zest of 1 lemon 1/3 cup sliced almonds 2 ripe avocados Juice of 1/4 lemon Black pepper Nutmeg Preheat the oven to 400 F. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and lemon zest. Toss the asparagus with the dressing and arrange on a roasting tray. Roast for 15 minutes, then remove from the oven, toss, and sprinkle on the sliced almonds. Return the asparagus to the oven for another 10 minutes, or until the asparagus is slightly crispy at the tip but still firm and the almonds are lightly toasted. Remove the asparagus from the oven, and scoop out cubes of avocado onto it. Season the avocado chunks with a little bit of salt and squeeze the little bit of lemon juice evenly over the tray. Grind on black pepper to your liking, and grate on a little nutmeg. Enjoy while hot.