MENU:

-- Winter Sangria
-- Spicy Goobers
-- BBQ Chicken Skewers
-- Pan-Fried Coconut Tempeh Fingers with Creamy Celeriac Sauce
-- Citrus Collards with Raisins Bruschetta

-- Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce
-- Money Green Champagne

Winter Sangria
Yield: enough to get you nice
Soundtrack: "Brooklyn Go Hard" by Jay-Z featuring Santogold from Notorious

I created this a few years ago when I was living on Planet Brooklyn. Now there is one key thing to remember when making sangria: What you put into it, you get out of it. So if you use some red wine that you wouldn't thoroughly enjoy alone, it's not going to make a tasty batch. Clearly, this version is expensive, but splurge on yourself and your friends for a nice holiday treat. You won't be disappointed.

2 2-inch cinnamon sticks
1 teaspoon whole cloves
1 cup orange juice
2 full bottles of good-quality red wine
3/4 cup brandy
1/4 cup Grand Marnier
1/4 cup Cointreau
1/4 cup agave nectar
6 apples, cored, peeled, and cut into thin slices

• Combine all the ingredients in a pitcher or mixing bowl and mix until well combined.

• Cover and refrigerate overnight.

Spicy Goobers
Yield: 4 cups

Soundtrack: "Salt Peanuts" by Charlie "Bird" Parker from The Complete Live Performances On Savoy and "Salt Peanuts" by Dizzy Gillespie from Salt Peanuts and"Salt Peanuts" by Miles Davis Quintet from Steamin' and "Salt Peanuts" by Bud Powell from The Lonely One

Art: "Horn Players" by Jean-Michel Basquiat

No. These aren't chocolate-covered peanuts. Derived from the African Bantu word "nguba," the word "goober" was commonly used in the South to refer to peanuts a few generations ago. While I like starting from scratch, using raw peanuts for this dish, you can use pre-roasted and go right to the second step in this recipe (omit the salt in the spice mixture if the ones you use are salted). I highly recommend purchasing organic peanuts, as their conventional counterparts tend to be heavily treated with chemicals.

I dedicate this zesty snack to my folks at Farmer Brown Restaurant in San Francisco, where they serve a similar treat at the bar during happy hour.

And big-ups to the late George Washington Carver.

4 cups raw, shelled peanuts
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon raw organic cane sugar
1 teaspoon fine sea salt
3 tablespoons peanut oil

·        Preheat the oven to 350ºF.
Yield: 16 pieces
Soundtrack: "King Kong (Attack of the Egomaniac) [Kudu Mix]" by Kudu from Back for More: A Remix Collection

16 12-inch wooden skewers, soaked in water for at least 30 minutes
3 tablespoons apple cider vinegar
3 tablespoons fresh lime juice
3/4 cup tamari
1/4 cup canned tomato sauce
1 large chipotle chile in adobo sauce
3 tablespoons extra-virgin olive oil
1/4 cup agave nectar
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons water
2 boneless, skinless chicken breast halves, tenders removed and reserved

·        In a large mixing bowl, combine all the marinade ingredients and whisk well.
Yield: 6 to 8 servings
Soundtrack: "Sankofa" byHypnotic Brass Ensemble & Tony Allen from Lagos Shake—A Tony Allen Chop Up

I created this dish as an ode to the breaded fried shrimp served with rémoulade, a creamy dip eaten with seafood, that I used to enjoy when my family visited New Orleans.

1 pound (2 8-ounce packages) tempeh cut into 1/2-inch fingers
1 cup coconut oil
Fine sea salt
1 cup Creamy Celeriac Sauce**

·        In a large sauté pan over medium heat, warm the oil until hot but not smoking. Fry the tempeh in batches until golden brown, about 2 1/2 minutes each side. Transfer to a paper towel-lined plate and immediately sprinkle with salt so the tempeh can absorb it.
Yield: about 2 cups
Soundtrack: "Three Changes" by The Good, The Bad & The Queen from The Good, The Bad & The Queen

Inspired by rémoulade, I created this sauce to go with Pan Fried Tempeh. It will keep up to 3 days refrigerated.

1/2 pound soft tofu
1/4 cup fresh lemon juice
1 tablespoon minced parsley
1 garlic clove, minced
1/2 teaspoon agave nectar
1/2 teaspoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 teaspoon paprika
1/8 teaspoon cayenne
Coarse sea salt
Freshly ground white pepper
1/4 cup minced scallions
1/2 cup peeled and coarsely grated celery root (celeriac)

·        In an upright blender, combine the tofu, lemon juice, parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Blend until smooth. If necessary, season with additional salt and pepper to taste.
Yield: 32 pieces
Soundtrack: "Sodade" by Césaria Évora from Miss Perfumado

This recipe was the seed of Vegan Soul Kitchen. . . A brand new classic, if you will, dedicated to my home city in the mid-south—Memphis, Tenn.

2 large bunches collard greens, ribs removed, cut into a chiffonade**, rinsed and drained
Coarse sea salt
1 tablespoon extra-virgin olive oil and more for brushing the bread
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice
8 thick slices crusty bread, cut into quarters
4 large garlic cloves

·        In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards. Cook, uncovered, for 8 to 10 minutes, until softened.
Yield: 4 servings
Soundtrack: "Oppression" by Ben Harper from Fight for Your Mind

This is a healthier and sweeter alternative to fried white potatoes. But if you want to indulge occasionally, feel free to deep-fry these in organic, unrefined coconut oil until lightly browned, 3 to 4 minutes.

Fries

4 uniformly shaped medium sweet potatoes, about 2 pounds, peeled
Coarse sea salt
1 tablespoon extra-virgin olive oil
Dipping sauce
1 heaping tablespoon minced ginger
1/2 cup roasted peanuts
1/2 cup apple juice
1 teaspoon agave nectar
1/8 teaspoon cayenne pepper
1/4 teaspoon coarse sea salt

For the fries

·        Cut the potatoes into slices about 1/2-inch thick, and then cut them 1/2-inch lengthwise into the shape of fries.
Yield:
Soundtrack: "Dollar" by Steve Spacek from Space Shift

Leaves from 8 sprigs fresh mint
2 tablespoons organic raw cane sugar
2 tablespoons lime juice
1 bottle chilled champagne

·        In a mortar or suribachi, pulverize the mint with the sugar and lime juice.