100 Days of Homemade

It’s the summer of projects! With my newfound free time, I’ve decided to devote 100 days to make a minimum of 100 creative, culinary concoctions. Pretty straightforward, right?

100 Days of Homemade on Get Sconed!

Guidelines:

  • Each and every day, for a period of 100 days beginning June 25th, I aim to make one meal as from-scratch-as-possible in my kitchen.
  • These creations will be shared in small, group updates on Get Sconed! I will photograph as much as possible.
  • I’ll be identifying my photos with the “100dayshomemade” tag on this site, as well as twitter and Instagram.
  • As always, my dishes will be entirely vegan and incorporate local, organic seasonal produce as much as obsessively possible. Dishes will also be free of almonds, cashews, bananas and pineapple. Go figure.
  • Some days, more than one dish will likely be created. This may mean an entirely different course, or simply an accompanying cocktail or dessert. As long as it’s homemade and creative, it’s in.
  • Being newly (and for now, gloriously) unemployed, the dishes will be pretty budget-friendly. Thank you, crazy supply of dried beans, exotic spices and grains! I’ll do my best to make notes and share worthwhile tips as I go along.
  • Dishes will be described and recipes will be referenced when used, or ideas given. Basically, some dishes may be winged, some may be test recipes for the upcoming Isa Does It, some may be from cookbooks, some may simply be special requests from my girlfriend. Nearly everything will be inspired by farmers market hauls or television episodes, etc.
  • Processed goods, such as vegan cheese and packaged slices, will be used as little as possible, if ever.
At the very least, I hope to try new things and become an expert at clean-out-the-fridge dishes. Let’s do this.

From the first few days:

Day One: Pesto baked tofu, mashed potatoes with roasted garlic, roasted broccoliflower with lemon, Sungold tomatoes & fresh raspberries for dessert.

Day Two: Tom Yam Soup with baby bok choi, carrots, mushrooms, fresh galangal, baked tofu & a touch of coconut milk. The recipe is from May Kaidee’s Cookbook and is a new staple in my kitchen.

Day Three: Tomato Rosemary Scones from Vegan Brunch, topped with coarse sea salt.

Day Four, AM: Tofuevos Ranchers from Hearty Vegan Meals for Monster Appetites.

Day Four, PM: Tofu & Chickpea Noodle Soup with fresh dill and Mojitos made with local cherries. Soup week, represent.

Bonus: Pre-project banana french toast, roasted potatoes with smoked salt and pan-fried tofu rounds with Vegg yolk

My new style also welcomes legitimate time to devote to Vida Vegan Con, and speaking of, early bird tickets open today, July 1st!

5 thoughts on “100 Days of Homemade

  1. It all looks so delicious! How do you manage all the pots/pans & dishes cooking such variety creates? My kitchen looks like a whirlwind hit it just making a one-pot meal!

  2. What a good plan! I cook just about every single day and sometimes get weird looks for it from people I know who eat out a lot. I love it and feel like it keeps me eating well, but I also probably spend more time doing dishes than most people, haha! Looks like you’re doing an awesome job so far!

  3. So awesome and yummy looking!

    I always eat at home, but seeing what someone else cooks is inspiring – I get so stuck in a rut!

    That said, I have to say I suddenly understand the appeal of eating out as I face a summer with just one, rather than three kids at home.
    I haven’t eaten out on a regular basis in 22 years and now, it seems appealing every now and then – cooking an elaborate, four-or-five item meal for two of us sometimes just seems like too much of a bother.
    (Yes, I can’t actually believe I just wrote “cooking seems like a bother” – EGADS I must be getting old and cranky!)

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