Kris Deelane MMK EP33: Kale Tempeh and Black Bean Tacos Avocado Margaritas Volunteerism in Mexico

Marti's Music Kitchen

Welcome to the 33rd episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Kris Deelane, lead singer in Portland’s Old School/New School Soul extravaganza band, Kris Deelane and The Hurt. Throughout her extensive and amazing music career, she’s shared the stage with names like Joan Jett, Brian Wilson, and Pee Wee Ellis, just to name a few! Let’s not forget what we’re here for, though-- she loves to cook! “I’ll never forget the first time that I learned to make a scrambled egg. [laughs] I was like, a little kid, and my mom took me-- like, I would always help her beat the eggs, but I didn’t know how it got from that liquid, gooey, gross thing into that scrambled egg that I liked as a kid. And I just remember she gave me this spatula and I was so amazed I was just like, this is like magic!”Kris went above and beyond, creating an entirely new recipe just for this show! Come along with us as she makes kale, tempeh and black bean street tacos, and a batch out-of-this-world Avocado Margaritas.What philanthropic pursuit led to Kris’ recent stay in Mexico? And why did she choose Motown as the feature for her cover band? Find out with me in episode 33 of Marti’s Music Kitchen!Kris Deelane website: https://krisdeelane.com/Twitter: https://twitter.com/kdeelaneKris Deelane and The Hurt:http://krisdeelaneandthehurt.com/about/https://www.facebook.com/Krisdeelaneandthehurt/https://www.instagram.com/krisdeelaneandthehurt/Marti’s website: http://MartiMendenhall.comMarti’s Patreon: http://Patreon.com/MartiMendenhallMarti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/ Kale, Tempeh, & Black Bean Street TacosIngredients:1 block Surata Organic Tempeh1 bunch Organic Kale1 can Organic Black Beans 8 oz Crimini Mushrooms1 chopped onion1 Jalapeno, chopped3 Garlic cloves, chopped1 packet Trader Joe’s Taco Seasoning packet Your favorite tortillas Directions:In a pan, slowly saute beans, crimini mushrooms, onions, jalapeno, and garlic until soft. Add tempeh to the pan, with a bit of water to aid in breaking it up. Add taco seasoning and kale, letting simmer until it cooks down. Spoon onto a tortilla of your choice and enjoy! Optional toppings:*Corn chips*Pico de gallo (store bought is fine!)*Shredded jack or cheddar cheese, or Miyoko’s Smoked Mozzarella Style vegan cashew-based cheese*Homemade roasted tomatillo salsa (homegrown tomatillos, garlic, and homegrown hot peppers roasted in oven and blended with raw white onion, salt and pepper once cool - it's important that it's cool first or the blender blasts out a bunch of hot sauce and can burn you)*"Kris's Butt-Hurt Sriracha" hot sauce - because, really, these jalapenos just got no heat (all the hottest peppers I grew blended with garlic, salt and a bit of sugar, and fermented for 9 days) Avocado Margaritas Ingredients:1 cup Blanco/white 100% agave tequila (I use Lunazul)1 cup Trader Joe's Margarita Mix (no corn syrup or overpriced agave syrup)½ of an avocadoFistful of cilantro. Directions:Blend all ingredients before adding the ice to the blender, or you get chunks of frozen avo instead of the ice creamy milkshake texture we're going for. It sounded SO gross when I first heard about it, but it's dreamy (and strong!)#KrisDeelane #KrisDeelaneandTheHurt #krisdeelaneandthehurt #pdxmusicians #motownsounds #pdxmusicscene #LiveMusic #PdxMusic #PdxEvents #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Vegetariancooking #Vegetarian #Tacos #Kale #Margarita #Cocktail #PDXEats #MusiciansWhoCook #MMK #VolunteeringInMexico #VolunteerismSupport the show