Esme Sauce, Soup & Pretzel Cookies

Esme sauce: know it, love it (just like esme)! Cabernet after a highly stressful day & my cluttered table: same goes for you. This sauce just hits the spot – even more so with last night’s addition of chopped sorrel and baby spinach.

from the past couple weeks…

A recent lunch & dinner for days: Tomato, Roasted Garlic & Rice soup from Veganomicon. I’ve been making this in the chillier months regularly since the testing stage, and this time, I added hot paprika and subbed corona beans for the navy beans. It’s served with toasted lavash below.

Hi beans! I was first introduced to corona beans at a Red & Black Cafe benefit dinner a few years ago, and I sought them out recently at City Market on NW 21st. They’re pricey, but a fun, sporadic purchase that packs a whole lot of substance.

Ah, fall. Ah, squash. I roasted this acorn squash in some vegetable broth and added it to both soup and incorporated it into a creamy sauce. The soup was a trial spicy french morrocan with corona beans and kale for the eventual french-inspired Heartichoke vegan supper club my friend is starting this winter in Portland. Stay tuned.

What a surprise, pickles don’t photograph well at night. These were refrigerator style, marinated dill “pickles”. If I remembered what recipe they were from, I’d advise cutting down on the sugar next time…


And lastly, pretzel cookies. I made these to bring to a friend’s post Portland Marathon-potluck-celebration, as a small tribute to his Pretzel Necklace wearing ways. They’re based on the recipe for Peanut Apple Pretzel Drops from Vegan Cookies Invade Your Cookie Jar. My first time making them – or rather, an adaptation of them minus the peanut, plus pecans, minus apples, plus coconut and butterscotch chips. Bam.

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9 thoughts on “Esme Sauce, Soup & Pretzel Cookies

  1. oh hey! my fave fridge pickle recipe is from the ex-owner of The Teriyaki Bar in Bellingham, WA.

    white vinegar + soy sauce (enough to make the vinegar brownish colored) + freshly ground black pepper + freshly minced garlic, marinate and eat!! yummmm.

  2. Esme’s sauce is like crack. I love it so very much. I still haven’t tried those cookies, though I always want to. Maybe I’ll make them for MoFo.

  3. New here by way of MoFo! Had to comment on those pretzel cookies. I made the recipe straight out of VCIYCJ and didn’t love them, which made me sad because the idea of it is so awesome. However, yours sound ridiculous (in the best possible way). Will be trying your substitutions!

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