Season 3 opens with a conversation with the brilliant and driving force behind the Brooklyn Bugs phenomenon Chef Joseph Yoon, who talks about some exciting edible insect events that are coming up on both coasts of North America. For the West Coast we talk with Chef Yoon about bringing Brooklyn Bugs to the L.A. Bug Fair, and also presenting his culinary artistry at the exclusive upcoming Ento dining event: “Bug Bites!” in San Francisco’s The Battery, a club of forward-thinkers. For the East Coast, we discuss the upcoming “Eating Insects Athens” event happening this August in Athens, Georgia.
Over in the Cricketlicious Café, ChefPV whips up some “Vegan-ish Oatmeal Custard Cakes”, and we debut a new weekly segment that will cover the world of edible insects in Europe called “The European Buzz” anchored by our Friend “Florian from France”: Florian Nock, brand manager for Jimini’s, Europe’s largest supplier of edible insects.
Also, there’s good news for “As the Crickets Chirp” fans!
Click here to visit Brooklyn Bugs website.
Click here for information and tickets to the Bug Bites! in San Francisco event.
Click here to visit Brooklyn Bugs on Facebook.
VEGAN-ish Oatmeal Custard Cakes
INGREDIENTS
Creamy Filling
¾ cup NUT MILK
12 ozs FIRM TOFU (crumbled)
1 cup POWDERED SUGAR
1 tbsp TURMERIC
1 tsp SMOKED SALT
½ cup UNREFINED VIRGIN COCONUT OIL
Oatmeal Cookies
1 ½ cups ALL PURPOSE GLUTEN-FREE FLOUR
½ cup AKETTA CRICKET POWDER
½ tsp BAKING POWDER
½ tsp SMOKED SALT
1 tsp FIVE SPICE POWDER
¼ tsp BAKING SODA
1 cup UNREFINED VIRGIN COCONUT OIL
1 ¼ cups LOCAL RAW HONEY
2 FLAX EGGS (2 tbsps FINELY GROUND FLAXSEED + 6 tbsps WARM WATER)
2 cups QUICK COOKING OATS
1 cup AKETTA WHOLE ROASTED CRICKETS
DIRECTIONS
Preheat oven to 450°F.
Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a small bowl, mix together GROUND FLAXSEED with WARM WATER to create FLAX EGGS and set aside.
In a blender, combine NUT MILK, CRUMBLED TOFU, POWDERED SUGAR, TURMERIC, SMOKED SALT and COCONUT OIL, until smooth and creamy. Put CREAM FILLING into a piping bag and set aside in the fridge.
In a medium bowl whisk together FLOUR, CRICKET POWDER, BAKING POWDER, SMOKED SALT, FIVE SPICE POWDER, and BAKING SODA.
In another bowl, beat the COCONUT OIL with HONEY until creamy and fluffy. Add the FLAX EGGS and beat until creamy. Slowly add the FLOUR MIXTURE to the CREAMED bowl while it’s beating on low speed. Increase the speed after adding all FLOUR until well incorporated. Stir in OATS and CRICKETS. Cover with parchment paper and set aside in fridge for 1 hour to firm.
Using a cookie scoop, drop the COOKIE DOUGH 2 inches apart on lined, baking sheet. Place baking sheet in oven and bake 10 minutes.
Remove COOKIES from oven and carefully transfer them to a plate with a metal spatula. Turn over half of the cookies and press them into plate gently with spatula. These will be the bottoms. Allow cookies to cool completely.
To assemble your cakes, position bottom cookies bottom-side-up and pipe CREAM FILLING on cookies. Finally, place the remaining cookies on top to make a sandwich.
Click here to visit ChefPV’s site Iainsectavore.
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We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
