All I’ve heard in the car for the past month is Mark Hoppus and Matt Skiba on loop. This is because my husband was getting pumped up for the Blink-182 concert, which landed in Toronto this past Sunday. Interestingly, the band employed famous vegan chef Mary Mattern (a.k.a @nomyourself) to cook for them on their US and Canada tour.
Mattern has made a name for herself on Instagram and has published the best selling cookbook, titled: Nom Yourself: Simple Vegan Cooking. In it, she ascribes to cooking easy and traditional meals, using fresh and animal friendly ingredients. It’s easy to see why Mattern’s style of cooking would appeal to her Instagram followers, but what’s the correlation between veganism and punk rock?
I think that veganism and punk are actually rather suited for each other. Both vegans and rockers don’t like to follow the rules. They stay true to their principles and they don’t mind standing out for it. Chef Chad Forno, who writes the foreword for Mattern’s book states that, “Mary is a mover and a shaker; she brings others together with the foods she posts, keeping us all hungry and constantly inspiring folks to get back in the kitchen.” Likewise, musicians compel others to join together in celebration and to pursue creativity through their own unique vision.
Clearly, Mattern has hit the mark in finding the balance between home cooked goodness and edgy activism. And I think that is a punk style anyone, whether they are a herbivore or omnivore, can emulate.
What might the band be eating on tour? you ask.
Here's a recipe from Mattern's site below for Fried Eggplant Sticks -- a perfect post-concert snack.
- 1 Large Eggplant
- 1/2 cup all purpose flour
- 1/2 cup almond milk, unsweetened
- 1/2 cup vegan bread crumbs
- 3 Tbsp. fresh parsley, finely chopped
- 1/2 tsp. garlic powder
- 2 Tbs. vegan parmesan (optional)
- 1/4 cup extra virgin olive oil
- Peel off the eggplant skin then cut into 1/2 in. x 2 in. sticks. (Doesn't have to be exact)
- Set three medium sized bowls on the counter. Pour flour in one and almond milk in another. Mix breadcrumbs, parsley, garlic powder and vegan parmesan in another.
- Heat a large skillet with extra virgin olive oil over medium heat. Make sure the oil never smokes.
- Dip eggplant sticks first in flour, then milk, then breadcrumbs. Make sure they are fully coated.
- Place in frying pan and cook on all sides until golden brown. About 2 minutes. Repeat until all eggplant is gone.
- Place on a plate, sprinkle with fresh parsley and serve with marinara sauce or kale pesto.