Food brings people together and so does music! We caught up with our good friend Lauren who never disappoints as the festival chef. She’s shared with us, and now with you, her favorite recipes to prepare for a music festival. Dig in!
This killer granola recipe is originally from the Cheese Board Collective, located in the Gourmet Ghetto in Berkeley, CA. I like it because it’s very quick and easy to make and can be tailored to fit all sorts of dietary needs. Coconut oil, sunflower oil, olive oil (a combination of) can be replaced for the butter to make it vegan. Honey and demerara sugar (or a combination of the two) can replace the brown sugar if you are into that.
What You’ll Need:
Makes 3 cups
- 2 TB unsalted butter
- Pinch of salt
- 1 cup chopped pecans or other nuts (almonds, hazelnuts, walnuts, whatever is in your pantry)
- 2 tsp honey
- 1/4 cup packed light brown sugar (honey, or demerara sugar as a replacement)
- 1/8 tsp pure vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds
- 1/8 cup sesame seeds (black, toasted, or raw)
- ¼ cup pumpkin seeds
- ½ cup dried fruit (cranberries or cherries, I dice up for smaller pieces)
- A few sprinkles of cinnamon (½ teaspoon worth)
- Preheat the oven to 325° F. Line a baking sheet with parchment paper or a baking mat.
- In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium and cook, stirring frequently, for 5 minutes, until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla.
- In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the sugar/nut mixture and toss until the oats are evenly coated.
- Spread the granola evenly on the prepared sheet. Bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for about 10 minutes more, until golden brown.
- Let cool completely on the baking sheet before serving. Add dried fruit, cinnamon and anything other additions to your customized granola. Store in an airtight container for up to a week.
I discovered Farinata flatbread when I first went to Three Forks Bakery and Brewery Company, located in Nevada City, California. Nevada City is an historically eclectic town just down the road from Truckee and the Tahoe National Forest. The Yuba River that runs through the area provides a backdrop that people read about in books and visits there can surely vitalize your soul!! Three Forks is the place to go when you are looking for fresh, seasonal menu that is always changing. The beer is brewed on site and make sure you save room for dessert! Farinata is gluten free, dairy free and is incredibly easy to make!
What You’ll Need:
- 1 cup chickpea flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 4 to 6 tablespoons olive oil
- ½ large onion, thinly sliced
- 2 teaspoons chopped fresh rosemary or other fresh herb of choice
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt, pepper and paprika. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary/ herbs into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and let cool to store for camping.
- At camp, simply heat up farinata pieces in pan for a quick snack! Great with hummus! I have also put arugula and feta and a drizzle of balsamic vinegar on top!
Partially Make Ahead
Vegetarian and Chicken tacos
What You’ll Need:
- Tortillas of your choice (I like La Tortilla Factory)
- Rotisserie chicken
- Veggies of your choice for roasting
- Hot sauce, salsa, avocado, cheese of your choice for the final touches
Go to your local grocer and grab a rotisserie chicken, put it in your basket, pay for it, and boom! There is your chicken for the tacos! For camp preparations, pull all the meat off and put in container and be sure to add some pieces of skin. When you heat up the chicken in the pan, the skin will give it some more flavor and some natural fat to glaze the pan.
For the vegetarian tacos, prep the veggies by roasting them. I am a huge fan of sweet potatoes, onions, crimini mushrooms. Roast the sweet potatoes with some sunflower oil and a combination of cumin and coriander. When I roast the onions and crimini mushrooms (cut in half), I’ll use paprika and some sort of chili powder like Anaheim or cayenne. For some color and to add some more fiber, throw some fresh spinach into your container with the veggies and they will naturally saute themselves, no need to cook them as well.
For the easy preparation, heat up tortillas of choice in a pan first. My favorite tortillas for tacos are La Tortilla Factory Hand Made Style Tortillas White Corn. They are thick and you can pile on the fillings without them falling apart or having to double up on the tortilla. Place the tortilla on a dinner plate and use the same pan for heating up veggies and chicken. Fill the tacos with veggies and meat and I know this may sound strange, but I love goat cheese on my tacos! You can add which ever cheese you love. Of course you packed your favorite hot sauce in your kitchen box!
Flat Bread Pizzas
What you’ll Need:
- Naan Garlic Flatbread from Trader Joes, I love using Naan flatbread as a vehicle for sauce and cheese and any other pizza toppings that will fit your fancy after a long day of dancing!
- Jar of red tomato sauce
- Bag of shredded mozzarella cheese
- Any toppings you love on pizza (you can use some leftover mushrooms and onions from tacos if you wish), salami or pepperoni
Trader Joe’s has a a great frozen garlic Naan that you can throw in the cooler and it’s ready to go when it’s Pizza Time. A quick heat up on both sides in the pan from the cooler will give it some extra crisp. After heating up the Naan, spread some sauce and cheese and place in the pan over medium heat. Cover the pan to get the cheese melted. After a long day in the sun, this may just be the best pizza you have ever eaten!!