TOO MANY RECIPES: The Orielles’ Esmé Dee makes brunch

Ever wondered what your favourite band eats on tour? How do they start their day? Homemade gourmet brunch or a packet of cigs and a tub of hummus? Life’s full of unanswered questions and we’re determined to put an end to this being one of them.

Inspired by a conversation with The Orielles, who we feature today, we decided to ask our favourite bands what they love cooking themselves up before a standard day on tour.

Esmé Dee, the band’s bassist and lead singer, makes a mean brunch. Her homemade beans on toast and scrambled tofu dishes have become the stuff of legend within the band. So, after glowing reviews all round, Esmé kindly agreed to walk us through the recipes.

 

Esmé Dee‘s Homemade Beans on Toast

 

Ingredients:

Tinned tomatoes

Kidney beans

Chopped fresh garlic

Lots of fresh coriander 

Diced onion

Basil

Sourdough bread

Spinach

Salt

Pepper

 

Method:

Finely chop and fry the garlic and onion in oil before adding the tinned tomatoes.

Leave to simmer for a short period before adding the kidney beans.

Continue to simmer before adding the fresh coriander.

Add salt and pepper to taste before dolloping atop your finest available toasted sourdough bread.

Serve with spinach, a glass of orange juice, a cup of coffee and a cigarette (optional and not necessarily condoned).

 

Esmé Dee’s Scrambled Tofu

“We like that smoky-spicy flavour”

Ingredients:

Tofu

A dash of cumin

A bit of nutritional yeast

A fair amount of turmeric 

A lot of paprika 

Sourdough

Salt 

Pepper

 

Method:

Mix the paprika, turmeric, cumin and nutritional yeast together in a small bowl

Break up the tofu and smash it into smaller pieces

Heat oil in a pan and add the tofu. Cook for a few minutes, stirring regularly

Add in the herb and nutritional yeast mix made earlier

Scramble the contents together

Add salt and pepper to taste

Serve on toasted sourdough bread (of course) with avocado (optional)