I had the pleasure of interviewing singer-songwriter Christine Lavin on the radio program I co-host on WDVR FM 89.7. I have been a fan of hers for a long time and love her humorous quirky style. Christine is a master of the humorous song, but she also has a serious side and has penned some very moving ballads.
She and the equally talented and funny Don White were performing at the Dreaming Tree Coffee House in Baptistown NJ, so my co-host, Gordon Thomas Ward, his wife Veronica and I went to see them perform. Both of them are hilarious in their own unique styles. If you have the opportunity to see them perform, it is a do not miss. We got to chat with Christine backstage after the show. She is a generous and lovely person, who goes a mile a minute and is interested in EVERYTHING.
So, what does this have to do with food or rituals? Well, Christine is the only person I have ever seen perform a recipe.
Yup. She has written a song called “Peanut Butter Soup” and she sings the recipe. She performed it at the show, and handed out copies of the recipe to the audience. It is a variation of a recipe from the Moosewood Cook Book. The Moosewood Restaurant in Ithaca NY is one of the pioneers in the world of creative vegetarian cooking, and has been in business for 40 years. ( She also held a lesson in cloth napkin folding during the intermission. Maybe I will do a post on napkin folding, so we can all be so very Downton Abbey.)
Now here is what I am hoping. Perhaps this is the beginning of a movement in the music and food world. I envision a concert with recipes all done to music. Perhaps we can call it “Singing for your Supper”? And when the show is done, we all get to eat! There would be a buffet of all of the foods that were in the show for the concert goers/eaters to try. And the program would double as a cookbook. I’m liking this…. could make a great fundraiser.
Christine made a video of the recipe, which I have included for your viewing pleasure. I have also included the recipe for you to give it a try. Cook it up, and let myself and Christine know what you think.
You can find out what Christine is up to at her website www.christinelavin.com.
Peanut Butter Soup makes 12 servings
- 4 TBS peanut or vegetable oil
- 3 cups chopped onions
- 2 tsp grated fresh ginger root
- 6 celery stalks, sliced
- 5 cups sliced mushrooms
- 1 tsp cayenne pepper
- 1 tsp salt
- 4 bay leaves
- 8 cups canned tomato puree
- 2 cups vegetable stock or water
- 1- 16 oz.jar smooth peanut butter
- 2 cakes tofu pressed and cut into 3/4″ cubes
- In a large stock pot, sauté the onions and ginger in the oil for about 8 minutes
- Add the celery and continue to sauté for another 8 minutes
- Stir in the mushrooms, cover and cook on low heat for about 20 minutes
- Stir in the cayenne, salt and bay leaves. Add the tomato puree and water or stock
- Simmer covered for about 20 minutes
- Add the peanut butter, stirring briskly to dissolve, then add the tofu
- Continue to simmer on very low heat for 40 minutes, stirring occasionally to prevent scorching
- Serve with crusty bread and enjoy!