ooo, summer I love your ways: produce, potlucks & a triple vegan bacon cheeseburger

Just kidding, I only like the fruits of your labor. The fruits of eight months of Portland drizzle. Rathermore (that’s right), your glorious fresh fruits and vegetables. Come on, weirdo summer, let’s get through the heat wave and onwards to heirloom tomatoes and spin the color wheel of bell peppers, eggplant and cauliflower!

Here are the fruits of my recent culinary labor:

Mushroom Sherry Pate from The Urban Vegan, take 2.

mushroom pate
This time, I added almonds,roasted shallots, maitake mushrooms in addition to cremini, & added a couple of spices.

Cherry Whiskey Cookies

cherry whiskey cookies
I brought these cookies & the pate to the recent Vegan Convergence 2.19. I spent the first half of the gathering selling ice cream (or orchestrating a Purely Decadent body shot photo shoot with Michele, same thing). These cookies are the Oatmeal Raisin Cookies from Vegan Cookies Invade Your Cookie Jar, substituting a small amount of the non-dairy milk for Cherry Whiskey.

Cabbage Patch tofu scramble

cabbage scramble
Aptly named, as the cabbage was hand-picked on previous berry picking adventures. This scramble has cabbage, sugar snap peas, carrots, kalamata olives and garlic scapes.

Pesto Tahini tofu, marinating.

fu pre fu

I’ve made this before to top salads and been thrilled, but this batch was a little lackluster  since I was trying to cut down on the ingredients and salt-factor for a potluck. This version had homemade almond pesto, tahini, water, white wine and coconut aminos.

Pesto Tahini Baked Tofu, garnished with fresh basil and cherry tomatoes

fu

Baked Jerked Seitan, marinating.

Jerked Seitan

Both jerk sauce and seitan recipes are from The Urban Vegan. Hot stuff!

Seitan Lite & Greens

american vegan lite seitan & greens

The seitan lite recipe is from another fun cookbook I’ve been enjoying  - American Vegan Kitchen.

Jelly Donut Cupcakes

Jelly Donut Cupcakes
from the holy Veganomicon.  shockingly, my first time making them. I made both the cupcakes and seitan for an initials potluck last week. The JS for my behind the scenes name, and the JD for my really, really behind the scenes name. Identity crisis, commence.

Cashew Miso Mayo

cashew miso mayo

A test recipe for Isa’s upcoming Appetite for Reduction book.

In Conclusion, Part I: fresh, local raspberries are swell.

raspberries

In Conclusion, Part II: My friend Jeff  with his birthday Triple Vegan Bacon Cheeseburger from the super nice & delicious D.C. Vegetarian cart.

jeff's birthday triple vegan bacon cheeseburger
Jeff told me all he wanted for his birthday was a photo of him, at Tube, eating this custom birthday burger, displayed on the internet.

Happy Birthday, Jeff! Somehow, he made it through.

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7 thoughts on “ooo, summer I love your ways: produce, potlucks & a triple vegan bacon cheeseburger

  1. I’ve wanted to make those jelly donuts before too but don’t you have to let them sit out in a cool room, or something? Nothing around here is safe “out” and definitely nothing is cool right now! Maybe in the winter when I’m bug-free. Yours look super cute, though. How’d they taste? Donutty?
    Also, it’s great to hear the name of Isa’s new book AND how super delicious that miso mayo looks.

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