------- What ----- --does--- Matisyahu ------eat?

----------- Daily recipes on the road ------------ -------from Matisyahu's personal chef---------- --------------- Jack Fivecoate ------------------ ----Acoustic Spark seeker tour going on now!-----

[whatdoesmatisyahueat]

In Asheville, North Carolina Today! Love this town, lots of great vegan and vegetarian restaurants. Started out the day at Asheville Brewing Company! This is the vegan buffalo tofu salad, really clean and good. Looking forward to eating at The laughing Seed later today...

[greenkale]

Kale kale kale kale kale kale kale. Kale.

[whatdoesmatisyahueat]

Kale! Dark greens everyday!

[whatdoesmatisyahueat]

I make this for Matisyahu every morning, it is a great way to ease into breakfast and it gets your digestion going. Here is my recipe for a simple Miso Soup.

Morning Miso Soup

3 organic carrots, diced 1 large organic shallot, diced 1/2 a medium sized organic sweet potato 1 sheet of organic nori seaweed 2 large teaspoons of organic white miso. 2 cups of water

In a small pot add carrots, shallots, and sweet potato. Add just enough water to cover vegetables and bring to a boil, boil for 2 minutes. add the rest of the water and then simmer for 20 minutes, or until the vegetables are soft.

Take the nori seaweed sheet and break off quarter size pieces and add to the miso. Let sit for at least 5 minutes. Then add the Miso paste. (You can add more or less to adjust to your flavor)

There you have a quick and tasty morning miso soup.You can add salt and pepper to taste, if you would like.

Feel free to ask any questions!

[whatdoesmatisyahueat]

This last week has been kind of crazy on the road so i haven't been able to post many recipes. here is Matisyahu's favorite over the last few days. hope you enjoy, i will be back on a regular posting schedule for the rest of the tour! 

  Polenta Napoleon with Portobello Mushroom, Tofu, with a Sautéd Collard Green, with Brown Rice and a Coconut, Mango, Carrot Sauce.

Ingredients 

1 Package of organic polenta sliced into inch think pieces.

1 bunch of organic collard greens

2 portobello mushroom caps

2 cups of cooked organic brown rice

I package of organic firm tofu

2 teaspoons of olive oil

Sauce

1 teaspoon of olive oil

5 medium sized organic carrots

1/4 cup of diced organic mango

2 cloves of garlic, minced

1 cup of organic coconut milk

1 cup of water

Salt and pepper to taste

Directions

In a small sauce pan, sauté the carrots, garlic, and mango in the olive oil for about 5 minutes over medium heat.

Then add water and coconut milk. Bring to a boil and simmer until carrots are soft. About 15 minutes.

Remove from heat and let cool for about 10 minutes. Then pour mixture into blender and pure until smooth, add more water if the mixture seems to thick.

Brown Rice Follow the directions on the package to achieve 2 cups of cooked rice.

Directions

In a large sauté pan over medium heat add 1 teaspoon of olive oil. Take 2 collard green leaves and cook in pan until cooked bright green. just a few minutes. Remove greens and add one leaf to each plate. Then in same pan add another teaspoon of oil and Add the tofu, polenta and mushroom caps and cook over medium heat, flipping over accordingly to cook threw both sides.

On your plate you should already have you collard green leaf centered on the plate, now layer the polenta, mushroom cap, and tofu however you like. i prefer to lay them over each other so you can see each ingredient. take the sauce and cover accordingly. 

If you have any questions feel free to ask!

[whatdoesmatisyahueat]

@Matisyahu brought the kids on tour for a little while, good kids to have around... #matisyahu #sparkseeker #tourlife #videogametime #miniyahu (at Carnegie Library of Homestead)

[whatdoesmatisyahueat]

Day off today in Pittsburgh, PA!

I didn't have to cook today so decided to eat at the local vegan restaurant. It's called Quite Storm, really great place!

It was brunch so I started out with some buffalo tofu (I'm a sucker for buffalo tofu) and then had the vegan breakfast plate, which had mashed red potatoes, seitan sausage, pickled onions, tofu scramble, smothered in vegan queso with a side of toast and a large glass of black tea (made strong, how I like it!) this left me in a food coma, and I mean that in good way! If you are ever in Pittsburgh I highly recommend this place! Tomorrow Matisyahu will be performing at Carnegie Library Music Hall in Pittsburgh. I will be back at it cooking him some meals, and will be posting recipes tomorrow!

[whatdoesmatisyahueat]

One of my favorite vegan sandwiches ever! The tempeh reuben! I woke up today crazing this sandwich. so I decided to make it for lunch. This sandwich is vegan but packs about 40 grams of Protein! Tempeh is a complete protein food that contains all the essential amino acids.It taste good too! It will please your taste buds, and fill you up whether your a meat eater, or a vegan!

-Tempeh Reuben-

  Tempeh Marinade 

1 package of organic Tempeh

1/2 teaspoon of caraway seeds

4 large cloves of garlic, minced

1 teaspoon of organic agave nectar

2 teaspoons of organic tamari soy sauce

1/2 tea spoon of sea salt

2 teaspoons of lapsang Souchong smoked black tea in a tea filter (if already in tea bags, use 4 tea bags)

1 cup of vegetable broth

1/2 teaspoon of pepper

2 cups of water

combine all ingredients except for tea in a small pan. bring to a boil and turn off heat. add the tea bags and let step for 10 minutes, discard the tea bags. 

Take tempeh and cut into 4 square pieces, cut once length wise, and once down the middle. then stab tempeh with a fork 5-10 times to create small holes. (this helps the marinade soak into the tempeh faster. 

Put marinade and tempeh into a container with a tight lid, let sit for at least 4 hours, and no more than 24 hours in a refrigerator 

Special Sauce

1/8 a cup of organic veganaise (or other vegan mayonnaise) 

1 clove of organic garlic, minced

1/2 a small organic shallot, minced

1 small organic pickle minced (about 1/4 cup minced)

1/4 teaspoon of pepper.

1/2 teaspoon of organic pickle juice

1/2 a teaspoon of organic ketchup

mix all ingredients together, set aside.

  Other Ingredients  

1 cup organic raw sauerkraut 

4 pieces of good quality organic rye bread, try getting it from a local bakery instead and buying it packaged at a store. 

1/2 cup of Daiya vegan cheese (i like the pepper jack) 

Vegan butter, enough to butter the top and bottom of the sandwich before grilling. 

  Directions 

For this sandwich your going to need a Panini press!

1. Set Up and turn on your panini press

2. Remove tempeh from the marinade and place directly on the panini press, let cook until both sides are golden brown (about 5 minutes)

3. in a small pan sauté the sauerkraut just until its hot, do not over cook or you will lose allot of the living enzymes

4. Take your pieces of rye bread and butter one side of each piece, then lay down on the unbuttered side the vegan cheese, followed by the tempeh, and then followed by the sauerkraut. Put the second piece of bread on top.

5. Place sandwich in the middle of the Panini press and cook until both sides of the bread and golden brown and the cheese is melted. 

6. remove the sandwich from the panini press and add the special sauce. cut down the middle and serve while hot!

There you have my famous tempeh reuben sandwich. Matisyahu loves this sandwich, so i usually make it about once a week. Let me know how yours turned out! If you have any questions, feel free to ask! 

[whatdoesmatisyahueat]

Marinating some tempeh for lunch! Going to be making some reuben's! Vegan style! Check back later today for the recipe...

[whatdoesmatisyahueat]

Juicing is a great way to keep healthy on the road. This is a recipe for a juice I do for Matisyahu all the time. It's vegetable based, with lots of root vegetables. You will need a juicing machine for this, I use the champion juicer.

5 medium sized carrots

1/2 a small sweet potato

3 large leafs of kale

1/2 inch of ginger

3 stalks of celery

1 medium beet

Make sure you wash the vegetables really well before juicing. I also recommend having all the vegetables at room temperature when you juice them. This ensures a higher enzyme level and allows you to digest the juice easier. Cut the vegetables into small enough pieces to be juiced, then juice and enjoy!

If you have any questions feel free to ask!

[whatdoesmatisyahueat]

Yesterday we had a show at The Brown Theatre in Louisville, Kentucky. This is a raw salad I made for Matisyahu before he performed, its loaded with energy and nutrition. It’s also easy to make in a hurry!

Simple (mostly) Raw Salad

1/2 cup of cold adzuki beans (I know they are not raw but they are a great source of protein)

1 cup of organic spinach

1 medium sized organic carrots cut into about 3 inch long pieces.

1/4 of a organic red pepper cut into about 3 inch long pieces.

1/2 cup of mixed organic. sprouts. You can use your favorites. I went with pea sprouts, clover sprouts, lentil sprouts, and garbanzo bean sprouts.

1/4 of a medium sized organic cucumber, deseeded and cut into half moon pieces.

1/2 cup of organic fermented vegetables. I went with a beet and cabbage.

-Dressing- 1 Teaspoon of organic raw tahini

2-3 teaspoons of water

1 teaspoons of minced organic chives

1 teaspoons of minced organic garlic

1/2 teaspoon of nutritional yeast.

1/2 teaspoon of organic white miso paste.

Dash of pepper

Mix all ingredients together except for water, then use water to bring to desired texture.

You can see in my photo how I built the salad. You can have fun with it and build it however you like. you can also adjust the portions to your desire!

If you have any questions, feel free to ask!

[whatdoesmatisyahueat]

Another day with no show, set up my kitchen In a hotel room in downtown Louisville, Kentucky. Matisyahu has been a little under the weather so I have been giving him allot of vegetable juice and live foods (sauerkraut, kimchi, miso, ect) so today for lunch I did a combination of sauerkraut, tempeh, miso, citrus, apple cider vinegar, and kale. Lots of superfoods going on in this recipe.

Lemon miso tempeh, with sautéd sauerkraut and kale, served over quinoa with a garlic tahini sauce.

Quinoa

1 cup of dried quinoa, cooked to package directions, will yield about 2 cups cooked. 

add a dash of salt and olive oil.

Garnish

1 teaspoon of raw organic hemp seeds, shelled. 

Kale and Sauerkraut Sauté Ingredients 

1 bunch of organic kale, stems removed and cut into long skinny strips

1 cup of organic sauerkraut

1 medium sized organic shallot, diced

2 cloves of organic garlic, minced

1 teaspoon or organic apple cider vinegar

1/2 teaspoon of organic olive oil

1/4 cup of organic lemon juice

1 teaspoon if red miso

1 squash cut into 1/2 inch thick medallions.

Lemon miso tempeh Ingredients 

1/2 package of organic tempeh, cut down the middle to create 2 square pieces.

1/2 cup of organic lemon juice

1 teaspoons of organic red miso

1/4 teaspoon of salt

2 cloves of garlic, minced

Combine all ingredients into a small container. Let marinade for at least 6 hours. Shake ever couple hours to insure even marinade.

Garlic miso tahini sauce Ingredients 

2 teaspoons of organic tahini

2 cloves of organic garlic, minced

1/4 cup of lemon juice

1 teaspoons of miso

2 tablespoons of water.

Mix all ingredients except for water. Mix well and then use water to bring to desired texture, will thicken as it sits. Set aside.

Cook quinoa according to the directions on the back of the package. Usually take about 20 minutes so you can get this going before the other ingredients to save time.

In a sauté pan combine, oil, garlic and shallots. Sauté for 5 minutes, then add kale and sauerkraut sauté for another 10 minutes or until the kale is soft. Then add the lemon juice, miso, and apple cider vinegar. Bring heat to a low and let sit till the rest of the meal is ready.

Bring your grill to medium heat (if you don't have a grill, a cast iron pan would work fine) remove tempeh from its marinade and put directly onto the grill. Take the squash medallions and place them on the grill as well. Cook both sides of the tempeh until golden brown. Cook both sides of the squash medallions until they are cooked but not overly soft.

On a large plate place about a cup of cooked quinoa in the middle of the plate, around the quinoa put the kale/sauerkraut combination. On top of the kale place 6 or so squash medallions. Then in the middle of the plate put the grilled tempeh on the quinoa. Then take your garlic miso tahini sauce and drizzle across the plate. You can use how ever much you want.

There you have a very tasty, yet very healthy and hearty meal. Matisyahu really liked this one and I'm sure ill be making it again. This recipe feeds 2 people. If you have any questions feel free to ask!

[whatdoesmatisyahueat]

"Juice it up!" -Matisyahu

[whatdoesmatisyahueat]

I won't be able to post a recipe till late to ought or tomorrow so I wanted to share a video I took at yesterday's show in Salina, Kansas. This is Levi Robin (pronounced Lay-V) Matisyahu meet him about a month ago and heard him perform. He liked him so much he brought onto the acoustic tour. Levi is an amazing musician, as you can see he leaves the room speechless when he performs. I really think he's going somewhere and is going to touch allot of people with his music. Enough words, I'll let the music speak for itself. Hope you enjoy!

[whatdoesmatisyahueat]

Do u have a twitter ?

I do! But I don't use it that much. It's under my name, Jack Fivecoate. I'm going to try and use it now over this tour.

[whatdoesmatisyahueat]

Chulent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.

Today is Shabbots! So last night before the sunset I put together a chulent for Matisyahu to eat for lunch today. Traditionally chulent has meat, beans, potatoes and grains. I obviously left the meat out to keep it vegan. I also did my own version of the recipe by changing a few of the traditional ingredients. What’s nice about chulent is there is no set recipe, its meant to be a whole meal in one, so its important to always have at least one bean, one grain, and one starch, as well as some vegetables.

Black bean, Cumin, Sweet Potato Chulent.

1/2 an organic onion, diced. 6 cloves of organic garlic, diced.

1 medium sized organic sweet potato, chopped.

1/2 cup of organic brown rice, uncooked.

1/4 cup of organic quinoa, uncooked.

1 teaspoon of organic cumin

2 teaspoons of lapsang Souchong smoked black tea steeped in 1 cup of water. or 1 tsp of smoked paprika in 1 cup of water.

1/2 cup of organic black beans (soaked in water for at least 12 hours)

1/2 cup of organic adzuki beans (soaked in water for at least 12 hours)

2 teaspoons of sea salt

Dash of pepper

Combine onions, garlic and sweet potato, and oil in a sauté pan. Bring to medium heat and sauté for about 5 minutes, or untill onions and garlic seem soft.

In a crock pot combine all ingredients, including sautéed onions, garlic, and sweet potato.

Add enough water to cover the top of the ingredients by at least 3 or 4 inches. (The beans and rice will soak up allot of the water)

Turn the crock pot on high and bring to a boil. Then turn in on low and cover with a lid. Let sit for at least 12 hours. The next day just stir and serve! You can add salt and pepper to taste if desired.

This is my version of the traditional Jewish stew. Really happy with how this one turned out, taste great and gives allot of energy.

Feels free to ask any questions about the recipe!

[charleschentv]

[whatdoesmatisyahueat]

EAT REAL FOOD!

[whatdoesmatisyahueat]

No show today we are in Salina, KS at a hotel in the middle of nowhere...

I have become pretty well known for my vegan sandwiches. Today I did some experimenting with sweet potatoes for lunch and loved the results, so did Matisyahu...

Smokey tempeh sandwich on whole wheat multi grain bread with tomato, avocado, spinach, arugula and a sweet potato "mayo"

Ingredients-

- 2 slices of organic vegan whole grain bread

1/2 teaspoon of canola or grape seed oil.

-organic tempeh cut into small strips (about a 1/4 to 1/8 thick)

-1 inch thick circle of cooked sweet potato, skin removed.

-organic tomato

-organic avocado

-organic spinach and arugula combination

-1 Tablespoon of organic tahini

-2 cloves of organic garlic, minced

1 teaspoon of organic lemon juice

-1/4 teaspoon of salt

1/4 teaspoon of smoked paprika

Pepper to taste

1-2 tablespoons of water

Sweet potato "Mayo"

Take tahini, lemon juice, minced garlic, 1/8 teaspoon of salt, mix well. Mash up sweet potato and mix in to combination. Add water till desired texture. It will thicken as it stands. Put mixture aside. This will make enough for two sandwiches.

Smokey Tempeh

Take the tempeh strips and rub with smoked paprika and 1/8 teaspoon of salt. In a small skillet add oil and put over medium heat, then add tempeh and cook for 10 minutes flipping the tempeh strips half way through.

Take 1st piece of bread, spread sweet potato "mayo" on one side, then layer with tempeh, sliced avocado, sliced tomato, and the spinach/arugula blend add second piece of bread on top.

There you have it! I was really pleased with how the tahini, garlic and arugula completed each other, as well as the "cheesy" texture the sweet potato added and the smokiness of the tempeh. Il will definitely be making this sandwich again...

Hope you enjoy, feel free to ask any questions about the recipe or products I used!