With an angst and notoriety that brings us back to the prime of the feminist movement in the days of the Guerrilla Girls and Pussy Riot, Farah Shea carries this riot girl mentality in a sound layered with voracious energy that is entirely her own. In a time of unrest, modes of expression and vulnerability are the catalyst and antidote towards new dialogues, constructs and perspectives. A new kind of hero with an unshakable edge.
> “I was way too nice and I payed the price/
> I got played like a game of dice/
> So when I’m talking to you/
> You need to shut the f\*ck up when I’m talking to you”
She takes us on a lyrical journey as she lists her many frustrations but ultimately her biggest issue is simply wanting to be heard. A feeling that with a relatable force that is even more dynamic with her commanding voice. For the recording, Farah collaborated with indie producer, Andy Clockwise, to create an old school meets new school sound. The beat is reminiscent of 90s hip hop with elements of funk which meld nicely with Farah's punk-rock vocal delivery.
Check out her exclusive video and her very own creatively paired Risotto recipe below. A perfect entertainment and meal for our quarantining times.
**Recipe:Shiitake The F\*ck Up Risotto & Roasted Asparagus**
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(Vegan and gluten free options)
**ingredients for Risotto**
1 cup arborio rice
1/4 cup dry white wine
4 cups vegetable stock
3 shallots chopped
3 cloves of garlic
Salt and pepper to taste
1/8 cup parmesan (or vegan cheese)
3 tablespoons butter (or vegan butter)
**Ingredients for Shiitake and Beyond sausage topping**
2 cups chopped shiitake mushroom
2 beyond sausages chopped up
2 tablespoons coconut aminos
2 tablespoons soy sauce or Tamari
3 cloves garlic chopped or pressed
2 tablespoons agave or honey
Red chili flakes
Dash cumin
Dash cardamon
Dash of 21 mixed spice combo
3 tablespoons olive oil
Sprig of rosemary
3-4 sage leaves
Salt to taste
**Ingredients for Roasted Asparagus**
One bushel of asparagus w/ ends chopped off
2 cloves garlic chopped or pressed
2 tablespoons olive oil
Salt and pepper to taste
Rosemary sprig
1/4 cup bread crumbs (regular or gluten free)
1. Preheat oven to 425 and line a baking sheet with oil or parchment paper
2. Put asparagus in a large bowl and pour over olive oil. Make sure all the asparagus are nicely coated in oil.
3. Sauté butter and shallots in large non stick pot on medium heat until shallots are soft and translucent (about 2 minutes)
4. Add rice to butter and shallots. allow rice to coat in butter and get slightly toasted (1-2 minutes)
5. Add white wine and garlic to rice mixture. Stir until rice has absorbed all the liquid. If rice appears to be sticking to the pan, turn down the heat on the stovetop.
6. Put asparagus on cooking sheet and sprinkle with garlic, salt, pepper and bread crumbs. place rosemary sprig on top. Put in the oven and set a timer for 15 minutes
7. Once rice has absorbed the wine add 1 cup of hot veggie broth. Stir as the rice absorbs the liquid.
8. Once the first cup of warm veggie broth has absorbed, add another cup of warmed stock. Keep doing this process until you’ve added 4 cups of broth. Entire process should take about 20 minutes.
9. Put chopped mushroom and beyond sausage in a non-stick or cast iron pan and sauté on medium heat in olive oil for two minutes.
10. Once mushrooms and sausage have gotten a good brown color and the mushrooms are softened add coconut aminos, tamari or soy sauce, garlic, spices agave, rosemary, sage and red chili flakes. Turn stove to low and allow to simmer for about 3 minutes stirring occasionally. Don’t allow the mixture to burn. If you feel like the mixture is finished before the risotto, take it off the heat until risotto is done.
11. Once risotto has absorbed all 4 cups of broth add salt and pepper to taste and stir in cheese.
12. Take asparagus out of oven when timer goes off and remove the rosemary sprig
13. Plate risotto as soon as it’s finished. Remove the Aromatics (rosemary and sage leaves) from mushroom and sausage mixture. Add mixture on top of risotto. If you need to reheat to mushrooms and sausage mixture do so on low heat for a minute or so before you add it to risotto.
14. Put roasted asparagus on the plate and enjoy!!
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