100 Days, Continued

I’m nearly 2 weeks into my 100 days of homemade, and things are going swell. I’ve felt productive, inspired and full of soup. I’ve frequented multiple farmers markets, made more Thai food,  and can’t put down a certain cookbook – Hearty Vegan Meals for Monster Appetites.

My 100 Days of Homemade guidelines are here.  The following photos are of any homemade creations, plus some special guests.

Day Five: Pre-baked Cinnamon Sugar Donut Hole Muffins from  HVMFMA

These were just darling going into the oven.

Day Five: Out of the Oven

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Day Five: Baked Seitan Tenders with crispy cornmeal & nooch breading, hot sauce and orrechiete with cheezy sauce and fresh peas

The cheezy sauce is from Vegan Brunch.

Day Six:  Guess which one…

On the sixth day in, a neighborhood brunch, wanderings, film and tea smoked tempeh sandwiches at The Hazel Room for a casual dinner kept Julia & I busy all day. Fortunately, evening mojitos with crushed local strawberries and fresh mint kept us in the 100 Days swing.

Day Six:  I’m sorry, did you not catch TEA SMOKED TEMPEH TLT?!?

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Day Seven:  Chocolate Chip Scones from Vegan Brunch, topped with cinnamon sugar

I get to send my girlfriend to work with scones!

Day Eight:, AM Scrambled tofu with Japanese spinach, kale and carrots with roasted Yukons with fresh dill and red cherries – Photo  and plate by J. Legume

The start of Day Eight was fairly epic. I was exhausted from a late night and VVC had a big morning ahead with the nuts and bolts of the opening of early bird registration. Consequently, legit vegan brunch and a french press of Stumptown started it all. As tickets zoomed by, I visited the Lents Farmers Market and my beloved JC Rice Noodle Shop out in Lents, and the evening winded down like so….

Day Eight, PM: Pad Kee Mow with fresh tofu, fresh rice noodles, Thai chili, red bell pepper, Japanese spinach, snow peas and basil in a homemade sauce.

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Day Nine: Noochy, Smokey Chickpeas for breakfast, am I right?

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Day Ten: Local raspberry & blueberry pie for the holiday. Thin crust results in ala mode necessity, obvs.

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Day Eleven: Stock! With odds and ends: carrot tops, Walla Walla onion layers, dried and fresh mushrooms, basil, dill, parsley, black pepper, garlic bulbs and scapes, snow peas,  and this and that for good measure.

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Day Eleven: When you have fresh stock…..you make another batch of Chickpea Tofu Noodle. It’s loosely based on the recipe in HVMFMA, with the addition of baked tofu, chickpeas, nooch, dill and miso.

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Day Twelve: Buckwheat Berry Pancakes. True story: I added a Vegg egg to a buckwheat pancake mix I had picked up in Eugene a few months ago.

This fit in at some point:

Bonus round: Extra Dirty Martini with green olives, organic vodka, vermouth and garlic scape garnish

And now, even more 100 Days of  Homemade – on Instagram.

12 thoughts on “100 Days, Continued

  1. I haven’t visited in awhile. Jess. All I can say is — wow! What an inspiration you are. I’ve been such a kitchen slacker lately–pleading “busy.” You’re demonstrating and are reminding me about what a joy cooking is. Happy summer! XO

  2. This all looks great! What a fantastic idea your 100 day challenge is. I’ve gotten lazy and am often getting prepared foods. I might have to put myself on this challenge too. Thanks for sharing the photos!

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