FNDMNTLS: Ghetto Gastro
Images: Andrew Kung
When you've got the FNDMNTLS, there's no excuse not to get it done. Get tips from the experts on everything from cooking to working out and all things in-between.
Jon Gray, Pierre Serrao, Lester Walker and Malcolm Livingston II are the nomadic culinary collective known as Ghetto Gastro. The crew launched in 2012 positioning themselves at the intersection of culinary culture, music, and fashion. They are known for curating transformative narrative experiences centered around, but not limited to; food. Ghetto Gastro has the unique ability to recapture the hedonistic and excessive vibes of the art world in the 80s-they once served lines of crushed coconut on mirrors. They also aren’t afraid of serving up some culinary activism- one of their recent dishes was a dessert shaped like the chalk outline of a body. When it comes to how music influences their work, it’s a simple process. If they’re creating a dish that has a lot of flavor, there’s an up-tempo track blasting in the background and if it's a meal that requires a slow burn and more preparation, the jazzy vibes are flowing. The crew is always busy cooking up something new, so what do they do when they’re strapped for time and need a quick recipe? They’ve blessed us with a plant-based brownie recipe that takes less than 20 minutes to cook and curated a dope playlist to vibe to during the wait.
These are their FNDMNTLS.
- 400 grams tipo flour
- 110 grams cocoa powder
- 660 grams brown sugar
- 5 grams baking powder
- 10 grams baking soda
- 12 grams salt
- 240 grams beet purée
- 324 grams coconut milk
- 120 grams grape seed oil
- 2 vanilla beans scraped
- 150 grams chopped dark chocolate bits
Roast three whole beets in the oven at 400°F for 45 minutes. You will know it's done if you insert a knife or fork with no resistance.
When the beets are done, carefully place them in a container with a lid so it is allowed to steam for 15 minutes. This helps to remove the skin easy and further tenderize the beets.
Once cool to handle remove the skin from beets and purée them using a blender. Prepare a loaf tin or your pan of choice by using a non stick spray on the base and edges of pan, place wax paper on top, and spray additional amount of cooking spray on.
Paddle all dry ingredients in kitchen aid with vanilla beans. Slowly stream in the wet ingredients and beet purée until smooth and homogenous. Fold in the the chopped chocolate bits last. Pour the base into the prepared baking pan or loaf tin.
Bake the brownie at 350°F for 15-20 minutes.