The Get Sconed! Food Porn Report for July ’13

Come on in and step inside Get Sconed! kitchen. The following is a documentation of more or less every dish this Portland vegan was inspired to cook and create this past July. Do realize that sometimes the camera battery is charging, sometimes we’re just plain hungry and sometimes meals just..happen. I regularly visited one or two farmers markets every week, enjoyed seemingly forgotten neighborhood fruit trees, and starting making my way through a 25 lb bag of jasmine rice. Looking back, I had a lot of opportunities and productive reasons to bake, curries to contemplate, mushrooms to adore and tofu to scramble. No surprises there.

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With VeganMoFo VII mere weeks ahead, I’ve been busy brainstorming and beginning to prepare, so it’s time to put aside the recipe posts and mason jars with the realization that August is truly moving forward, and share some good old-fashioned vegan food porn* glory, starting with one of the many handcrafted highlights…

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Thank the neighbor’s plum tree: Plum Tart with Salted Coconut Crust

Keeping it real: TLT & spicy homemade pickles

Do it Yerself Crushed Red Pepper shenanigans

Smokey Split Pea Soup with Minted Coconut Cream & Cumin Croutons, Vegan Secret Supper

Bowl life: Quinoa, Pan-fried Buffalo Seitan, Chickpeas & Steamed Kale

Morning Espresso with organic Costa Rican dark roast my sister sent from her summer adventure

Repurposing from the back of the fridge: Hot Pickled Pepper Sauce

Double Seitan Gluten-Rulez Pizza Night

To the left:  Pesto Rolls. On the right: Pizza with roasted poblano chiles, Upton’s seitan bacon, homemade beer brats, fire-roasted tomato sauce, roasted garlic, balsamic-brussel sprouts, bits of mozzarella Teese, etc.

Northern Thai-inspired Jungle Curry with sesame sautéed  mushrooms served over jasmine rice (J. Legume somehow carried home a 25 lb bag!), Curry Cuisine

Another summer requirement: endless jars of Agave-sweetened Mint Iced Tea

A great way to use up all of the ragamuffin tea bags sitting around.

(Farmers market bounty) Fried rice life

Parsley Pesto Pasta & sautéed pink oyster mushrooms with garlic bread

Indonesian Tempeh Curry lleftovers, served over rice noodles

Another from the cookbook crush that is Curry Cuisine.

The following gluten-free, BFF-worthy birthday cake endeavor so deserves its own epic post but since I’m behind as it is…

Vanilla cake + salted caramel buttercream + sliced strawberries

Cooling lemon & coconut cream curd

Added lemon icing right before assembling the top layer…

Salted miso caramel taste test

And because I sleepily told J. Legume to eat the blueberries in the fridge, I made do with pan-fried golden plantains for the centerpiece. You make do. Coconut-Lemon-Salted Caramel-Strawberry Birthday Cake.

Not-so mellow yellow: Cornmeal-coated baked tofu, sesame yellow beans and roasted garlic mashed potatoes.

Darjeeling-Rooibus kombucha success

Bottling that much room for the next batch of Coconut-Ginger-Green kombucha

Matchmaking: Stovetop Mac & Cheese with Amaranth Greens

On the left: saucey Thai Red Curry Noodles. On the right: Summer rolls with smoked tofu and chili dipping sauce.

The Easy Peasy: Toasted English muffins with avocado, hot sauce, nooch and tempeh bacon

Slow-cooked Pinto Beans with garlic scapes, sea salt, black pepper, dried chiles & Tecate (yah, the beer)

Scramble nights with spicy red diner-style potatoes and requisite Secret Aardvark spicin’

Very Fudgy Chocolate Chip Brownie from Fran Costigan’s upcoming chocolate book

Summer Foodz Pretend Picnic: Homemade Chipotle Seitan Sausage, PPK Chipotle Mac (double whoa), side salad and Vcon potato salad

The classy: White balsamic-steamed kale over Hemp-Sunflower Alfredo (loosely based on the alfredo recipe in Artisan Vegan Cheese)

Singapore Chow Fun aka what you do with leftover cooked vermicelli noodles from summer roll making

Definitely an experiment: Rice flour-battered, oven-baked, Chinese tofu & carrot stuffed squash blossoms with hoisin dipping sauce

Next time I bake these, I will remember to trim the stems first or what the hey, just fry ‘em.

That arguably-bastardized-yet inspired Tiramisu from that dinner party that time…

Simple chocolate-peanut butter tofu pudding

Making DIY Dirty Chai concentrate

This is so gonna happen..I seriously plan on posting those chai concentrate instructions during VeganMoFo next month. I’ve brainstormed a series of new and returning rotating, daily themes to play around with, which means digging through a bunch of half-written recipes, perusing buried photos, playing around with neglected (and not-so-neglected) cookbooks for features,  making a lot of grilled cheeses, cocktails (I started new batches of homemade liqueurs this past week), re-wandering Portland, and whatever else is in my notes. I’m excited about the motivation and making my own coconut cream in a few days! Do feel free to leave a comment if there’s some dish or something else you’d like to know more about.

So: Chocolate chip-Peanut Butter swirl Cookie Pie

…because sometimes your partner wants cookies for work and the idea of scooping them seems momentarily annoying.

Real life stuff: Pasta E Fagioli, watched over by Zelda 

I’ll close with something that’s not to so pretty: the makings of Chipotle Seitan Sausages

Looking back, I realize that I made four batches of seitan sausages over the past two months: two chipotle, one beer brat and another Italian.

For more behind the scenes and everyday meal notions, check out @Jdfunks on Istagram (if you’re so inclined).

[Food porn is considered] *a glamourized spectacular visual presentation of cooking or eating in ..visual media - Elspeth  Probyn

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6 thoughts on “The Get Sconed! Food Porn Report for July ’13

  1. Your Thai food always looks amazing. It’s the one ethnic food that I constantly crave but just can’t make right at home. Maybe you could do a Thai week and teach the basics- soups, rice noodle dishes, the flavors of curries. I would be forever grateful!

  2. Truly glorious eats! I wish I could just hang out in your kitchen all day… But seriously, I didn’t realize that VeganMofo was so close already. Crazy! I don’t think I would ever be able to keep up, but I’m looking forward to gawking all the same…

  3. All beautiful as always! I’d love to learn some of your Thai secrets during mofo, and definitely details on the dirty chai concentrate.

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