And the 100 Days Goes On…

Day Twenty-two: Chocolate crinkle cookies from Vegan Cookies Invade Your Cookie Jar

Now we return to the continuing saga of 100 days of homemade. Spoiler alert! Day 26 was a doozy that included an ER visit, so, there’s that. Soft foods ahead. And there’s that little thing where my digital camera went ker-plunk and these are a mixture of android shots and borrowed photos from J. Legume. I’ve started my new-camera-woes research and received great advice from some VVC folks, but I’ve yet to have the time to really contemplate the matter and visit a camera store. Suggestions welcome.

Day 13: Baked Tofu Eggs with Vegg-yolk, sautéed chard, hollandaise and seven grain bread.

Let me note that I’m enjoying the novelty of a Vegg yolk in the above dish more so than functionality in anything I’ve tried so far. With that, I would love to hear if it’s scientifically working culinary wonders for anyone.

Day Thirteen: Gluten-free coconut cupcakes with coconut raspberry buttercream for Louvella’s birthday. Photo by J. Legume

Why is it so hard to find really fine brown rice flour in a city like Portland, OR? How is there not a gluten-free cooperative grocery store yet?

Day Fourteen: Khao San Whiskey Sour with a galangal-soaked cherry. From our Heartichoke series.

Chloe & Louvella are developing a line of Heartichoke cocktails. You’ve been warned.

Day Fourteen: Island Black Bean Burgers with nectarine salsa. A test recipe for the upcoming Isa Does It.

More photos from my Isa Does It testing experiences are over here.

Day Fifteen: Fried tofu, baby bok choi, carrot and snow pea stir fry over brown rice with another Isa Does It tester, peanut curry sauce.

Day Sixteen: May Kaidee’s Pad Thai with fried tofu and vegetables, garnished with roasted chili oil & brown sugar peanuts.

One of these days, I’ll finish my post about the fabulous May Kaidee cooking class in Bangkok. It was a blast!

Day Seventeen: Red Hot BLTs from Isa Does It. Oh, yeah.

Day Eighteen: quite a farmers market tofu scramble, more red hot tempeh bacon and roasted peanuts with smoked salt. Photo by J. Legume

We were utterly devastated to run out of this tempeh. Tears and all.

Day Nineteen: Buckwheat chocolate chip pancakes and a side of french pressed Spielman coffee.

Those pancakes were so great to flip, I’ve made them three times now. Note: I subbed coconut oil for melted Earth Balance, because I can’t seem to restock on it in a timely fashion.

Day Nineteen: Korean-style quick pickles, inspired by an afternoon lunch at Boke Bowl

I want their tasty caramelized fennel ramen with Japanese eggplant and smoked tofu all of the time.

Day Twenty: Chocolate chip cookies from Vegan Cooking for Carnivores. Decent, but not making into the regular rotation.

Day Twenty: Chicky Tuna Salad, another Isa Does It tester. I felt so vegan.

Day Twenty, PM: Cheezy grits, simmered favas with fresh parsley, sauteed greens and baked mashed potato croquettes. Home cookin’

Day Twenty-One: 24 hour cold-brewed Spielman Coffee

Day Twenty-One, PM: Hottie black-eyed peas and collards, baked grit cakes and Cajun tots.

Day Twenty-Two: Field trip, Native Bowl, Couch Bowl.

Day Twenty-Two: More leftover utilization! Pan-fried cheezy grit cakes with hot sauce

It’s been too long since you’ve seen cookies, right?

Day Twenty-Two: those chocolate crinkle cookies, pre-baked and all rolled up

Day Twenty-three: Dude, I think you can guess what’s in this pot pie.

Day Twenty-Three: Pot pie, pre-crust. The fillings include carrots, fava beans, baked tofu, garlic, Yukon gold potatoes and herbs simmered in a pale ale roux, adapted from the recipe in Veganomicon.

Day Twenty-Four: Cubed tofu scramble with collard greens, diced zucchini, carrots and greens olives with Dave’s Killer Bread, toasted.

This was breakfast before Michele, Janessa and I spent most of the day obsessing over the first draft of the 2013 Vida Vegan Con schedule. Stoked.

Day Twenty-Five: Roasted cherry tomato sauce from Vegan Cooking for Carnivores, served over spaghetti with fresh basil, garlic bread, lemony kale and sparkling blood orange soda. This was so my type of meal.

Bonus #1: Southern BBQ bowl from Sip’s new spot, Canteen.

Go, go, go! They had cherry cider and kombucha on tap. Exactly.

Bonus #2: The yet-to-be-named mysterious maple, chocolate and lime whiskey cocktail from our Heartichoke series.

Day Twenty-Seven: Cinnamon-espresso chocolate chip cookies from Chloe’s Kitchen. Yeah, I like this book.

Day Twenty-Seven: Farmers market bounty! From the Eastbank Market.

Day Twenty-Seven, PM: Olive oil & roasted garlic mashed red potatoes, diced Earl tomatoes with fresh basil, white rice and jalapeño-simmered black-eyed peas

Noted: the practice of utilizing leftover ingredients, fresh produce, versatile sauces, random bags of grains you find in the freezer, and the stand-by of clean-out-the-fridge meals.

So much more ahead, including the results of berry picking on Sauvie Island and 4 varieties of homemade liquor I’ve started. Follow along on Instagram with @jdfunks

Read the 100 Days Guidelines here. The second round up is here.

11 thoughts on “And the 100 Days Goes On…

  1. Love the forward by Portia de Rossi, who I find to be quite thoughtful. The photos in the book are great (wish my dishes looked so great!).That said, I was disappointed in the book for two reasons: (1) Too many soy-centric recipes and (2) too many recipes that use white flour.I know, it’s probably too much to ask for a vegan cooking book to use more non-soy, non-bean sources of protein, but since I can’t eat soy, I’m always looking for vegan recipes that use something else. Unfortunately, it’s not just a matter of “well, substitute something else for Gardein or tofu.” Substitute with what? Give me a seitan recipe to substitute or some ready-made non-soy product or the recipe is pretty useless. Then again, maybe there just is no substitute for a block of tofu and I’m just screwed.The unfortunate thing is that many of the most interesting and different recipes that remind us of our carnivore days use soy — Tofu Crab Cakes, Southern Fride Chick’N (using Gardein), Chick’N Potpie, for example.Perhaps most disappointing in the book — and a reminder to me that Vegan cooking doesn’t in itself mean healthy — is how much white flour is used in his recipes (even if used in combination with a whole grain flour). For those of us who are trying to eliminate white from our lives these recipes are rendered useless without suggested substitutes.Still, there are definitely some recipes I plan to try here and I can only hope mine look as delicious as they look in the book and taste good too.

  2. I saw an egg mold at the hardware store this weekend and I was thinking of getting one to make eggs with Vegg. Your picture convinced me, I think.

    I’m quite addicted to the Vegg, especially to make “soldiers”. Easy and fabulous.

    I really like the T-O-F-U pie.

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