100 Days: Part IV

Now mere days away from my half-way point of 100 Days Homemade, some realizations have become glaringly obvious:

  1. Mixology matters.
  2. My girlfriend really likes soup.
  3. Life is possible without a microwave.
  4. One can incorporate a LOT of lentils into their life.
  5. There is a seemingly never-ending supply of rice in my apartment.
  6. With a bigger focus on budgeting, I’ve lost a lot of my normal excitement for dining out.
    1. Equally worth note: my apartment surprisingly has a cooling unit while many Portland restaurants do not.
  7. I’m having a grand old-time and looking forward to VeganMoFo with a renewed, thematically-inclined enthusiasm.

With that, a look back, and a new-found appreciation for lentil soup.

Day Twenty-Eight, AM: Fresh peach & soymilk smoothies for breakfast

Day Twenty-Eight: Ctate’s Queso

Day Twenty-Eight, PM: Baked black-eyed pea burgers with queso, lettuce, tomato & avocado. Paired with tortilla chips and sesame green and yellow beans.

Life’s been about black-eyed peas, lentils, chickpeas, more lentils, and berries.

Weekend Berry Picking on Sauvie Island with my crew

Most summers, I try to make it berry picking on Sauvie Island at least once. Yes, it’s local, fresh and fun (and tasty), but most importantly, I’m telling you – it’s a therapeutic experience. This time, we were able to pick raspberries and blackberries, in addition to buying early blueberries from the farm, and I have three things in mind: 1) pie 2) pancakes and 3) liquor. That was possibly in order of importance.

Day Twenty-Nine: Buckwheat Blueberry Pancakes, with the recipe from Vegan Cooking for Carnivores making it into my rotation.

Next up, a duo.

Day Twenty-Nine, PM: Vietnamese Bún with peanut curry sauce for me, and Hot & Sour soup with tofu and bamboo shoots for J. Legume.

The Bún had pan-fried lemongrass tofu, carrots and broccolini with sliced cucumber, cold vermicelli noodles and Thai basil. The peanut sauce, an Isa Does It tester, has been making an appearance in many meals lately. For me, a bún  is one of those dishes that you kick yourself for forgetting about making for months and months. This was also my very first time making hot & sour soup, and I never realized it was SO EASY and that I had access to non-canned bamboo shoots. Thank you, Fubonn.

Day Thirty: VEGGIE GRILL BREAK #ACorDIEpdx

J. Legume is trying to get her Veggie Grillhabit down to no more than once a week. I can’t say I’m helping. I can say that I’ve found that subbing tempeh for chickin’ in burgers is my new favorite order.

Speaking of my lovely girlfriend…

Day Thirty, the J. Legume plate: mashed Yukons with roasted garlic, sauteed broccoli with General Tso’s sauce and simple brown lentils. The sauce recipe is from World Vegan Feast by Bryanna Clark Grogan and it’s just great.

Finally, we return to the important business of homemade liquors.

Day Thirty-One: The first steps for eventual blackberry brandy, cherry brandy, cherry cranberry liqueur and lemongrass mint liqueur.

About that…

In many traditional recipes, the sugar soaks through the fruit for 24 hours, the liquid is added, and you have two months to plan your cocktail party.  All the fruit used above, with the exception of the lemongrass and cranberries (to add a tart element when not using sour cherries), is from my local farmers markets. Lemongrass can be found occasionally, but not any regular or reliable basis. Lemongrass in my fridge is another story.

Day Thirty-One: Lentil-roni topped with fresh basil, from the Isa Does It test kitchen

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Day Thirty-Two: Chocolate Raspberry Cupcakes with our u-picked raspberries, another Isa Does It tester

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Day Thirty-Three: Pickled Thai Green Chilies – Heartichoke benefit prep

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Day Thirty-Three: Wannabe Kao Soi Curry Noodle Soup with fresh Thai basil

I crave Chiang Mai’s famous dish on a regular basis. This was the first time I’d attempted to recreate it – barring some changes – since I’d spent some time in Thailand over the winter. This was also the first time I’ve made it with wheat noodles vs. the rice noodles that are subbed for vegans. I’ve decided that I do prefer the silky rice noodles – which Pok Pok also does in town, but it comes no where close to the memory of Aum’s mushroom broth version. Sigh.

Day Thirty-Four: Brown Sugar & Chili Oil Roasted Red Peanuts – more Heartichoke prep work

The photo of the beet burger below makes me so damn relieved that I finally chose a new camera.

Day Thirty-Four, PM: Quarter Pounder Beet Burgers (from the PPK blog) with Red Hot tempeh bacon, chips and fixings

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Day Thirty-Four: Silken tofu chocolate pudding sinkholes

And then, this happened:

Day Thirty-Five: Heartichoke Vegan Supper Club’s Thai-inspired Benefit Evening

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Day Thirty-Six: Spicy sun-dried tomato & herb lentil seitan sausages, pre-steam. A nice afternoon project.

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Day Thirty-Six: Buffalo fried tofu burgers & tots

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Day Thirty-Seven: Cast iron pizza with homemade dough, marinara, Follow Your Heart mozzarella, yellow & red grape tomatoes, lentil seitan sausage crumbles and fresh basil.

This pizza was possibly the best part of 100 Days so far.

Day Thirty-Eight: Old-fashioned Chelsea waffles with fresh blueberries

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Day Thirty-Eight: Heartichoke green curry leftover incorporation time! Namprik green curry sauce, roasted root vegetables, rice & crushed peanuts

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Day Thirty-Nine: Korean Quick Pickles. Sometimes I make these with agave, sometimes with sugar. Always  with garlic and a half white vinegar/half rice vinegar combination.

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Day Thirty-Nine: Rigatoni with marinara, pan-fried lentil sausage crumbles, side salads & really, really herbed breadsticks

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Day Forty: The start of sangria with blackberries, pluots, doughnut peaches and cherries

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Day Forty, PM: Mustard and sherry soaked, pesto-stuffed, grilled tofu with roasted tomatoes & garlic, sauteed chard and rice (I have a lot of rice around, okay?)

Goodness.

Day Forty-One: Spicy Syrian Lentil Stew from Bean by Bean, my current cookbook-devotion from the library.

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Day Forty-Two: Simplified ‘Smlove Pie (without the toppings)

Phew.

Curious about the current state of events? Follow along on my Instagram with the 100 Days Homemade tag.

51 days remain! A new camera has arrived! Pickles are trending!

100 Days, Part I100 Days, Part II100 Days, Part III

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.

catch up: weekending with chloe’s kitchen, nacho scramble & thai

Farmers market haul: rangpurs, collard raab, kale raab, brussel raab, flat leaf parsley, red beets, baby bok choi and tulips from my girlfriend.

The weekends have been treating me well: the dawn of the Spring farmers markets and seemingly endless varieties of raab and rapini, the ever-more frequent dry days, a growing trend of old fashioned cocktail bars in Portland, new cookbooks and creative supper dates with a special someone.

I’ve been making relaxed, but focused meals from Chloe’s Kitchen, May Kaidee’s Vegetarian and Vegan Cookbook, The Sexy Vegan (more on this later), Isa’s current test kitchen, and whatever else calls out with ease.

Using a little flexibility, I give you, a sort of deconstructed nacho scramble lunch.  The spicy pickled jalapeño were picked up at the Gathering Together stand at the farmers market, and the beer is Emma Amber Ale by local brewer Captured by Porches.

Vegan Mom's scrambled tofu, Ctate's queso, chips, jalapeño & fixings.

Julia's amazing plate o'scrambled fu.

Zelda, my nacho guard cat, briefly ignoring her duties

A couple of weeks ago, giant chocolate chip cookies were featured on an episode of GRIMM, (more Silas, pls!) and I made my own bloodless versions the following day:

Chocolate chip cookies, Vegan Cookies Invade Your Cookie Jar

On the final full day of my December travels, I attended a class at May Kaidee’s Vegetarian and Vegan Cooking School on Khao San Road.  I am so glad I did – it was a definitive, education and fulfilling way to wrap up my time in Thailand. Perhaps, one day, I’ll finish my post on the matter, but for now, I can share that  every time I open this book, I find a smile on my face and fresh curry or noodles on the table. Below, I paired a test recipe from Isa Does It with vegetable-loaded fried rice and a Thai beer from Fubonn.

Test Kitchen Pad Thai (withholding cilantro) with roasted peanuts and fresh lime, soy sauce, Srichacha and Yellow Curry Fried Rice

May Kaidee's Yellow Curry Fried Rice with red bell pepper, gai lan, green cabbage and creminis

Next up, one of the dishes I’ve been trying out from The Sexy Vegan

BBQ Tofu 'Ribs', Smokey Mac & Cheese from The Sexy Vegan. Paired with sauteed collard raab.

Slow, Sunday night dinner preparation has become a positive experience on a dwelling evening. The last meal was my first from Chloe’s Kitchen.

Local pink potatoes in an ice water bath

Julia and I have spent some time thumbing through this book, deciding what to make first. There’s a lot of cashew cream, which I must avoid these days [insert tears here], and a wonder of sweets and tempeh, seitan, vegetables and salads to start with. Last night, we went with something classic:

Drive Thru Burgers with special sauce and fixins, tasty sea salt and vinegar fries with organic ketchup, sparkling wine with sliced rangpur

I baked the wholesome burgers with coconut oil spray vs. pan-frying since I had the oven warm for the fries. They were served on bread from one of my favorite neighbors, Little T, and fixed with Chloe’s special sauce, green leaf lettuce, red onion (for her! not me!), more pickled jalapeño and sliced dill pickle.

Which brings me to the following important question: Why is it so hard to find local pickles that maintain their crunch in this city?!

Drive Thru Burger on sliced baguette

In conclusion, this has been a rare Get Sconed! update that includes actual scones.

Scones with wild blueberries (organic, frozen from Whole Foods) and chocolate chips, Vegan Brunch

Food Porn Edition: Veggie Grill’s Pre-Opening in Beaverton & Anticipation

It’s about to get all food porn up in here.

But first, some related anticipation with not only a purpose, but hope for those of us stuck working downtown and tired of shuffling away without direction when our go-to food cart is closed for the owner’s family cat’s birthday (which I totally understand):

Good riddance, Carl's Jr! Veggie Grill's downtown location is scheduled to open in May 2012.

Sure, I felt positive about the opening of the first Northwest Veggie Grill location in Beaverton. I was incredibly stoked to receive an invitation to the pre-opening weekend event, especially after my indulgent weekend in LA, and just as glad to see ‘normal’ vegan food available from a casual chain nearby in Beaverton. I mean, once a year I seem to make the public transit trek to Uwajimaya, so figuring out a convenient stop with vegan nachos isn’t out of the question.

It makes me smile big time to pretend I’m 12, and to picture that kind of accessibility to 100% vegan food in a neighborhood suburban complex. I mean, the world is changing, no big deal.

Really, it is a big deal that a major fast food chain suddenly closed in a very central downtown location, and will be re-opening as a plant-based chain.

Selfishly, I remain damn stoked about ordered a Bayou Chickin’ sandwich and sweet potato fries for lunch by Spring’s end, and thrilled that vegans, vegetarians and curious (and convinced co-working) omnivores alike will all be able to place that very same order.

Away we go.

Here’s a look, all classic Stumptown Vegans style, at some dishes my friends and I ordered at the aforementioned pre-opening:

Sante Fe Crispy Chickin’ Burger [Gardein patty]

All Hail Kale Salad

Uptown Nachos [with Daiya-based sauce]

All-American Stack [with Gardein strips]

Papa’s Portobello  Burger

Sante Fe Chickin’,  full plate

Interior

Attention: Shoppers

Disclaimer: All dishes were complimentary at the pre-opening.

Keeping up with the VeganMoFo: A Return to Homegrown Smoker

You’ve gotta hand it to Homegrown Smoker. They’ve come a long way since opening on NE Alberta in the summer of 2009. They’ve built a snazzy enclosed cart, have moved SW near PSU, and hearing their daily specials announced on the internet, or even pictured, has become….. epic.

Recently, there’s been the Portoritto with smoked soy curls and sliced portobellos, the ChiliCheeseFryrrito - just imagine what’s in there, the FU Jerk with jerked tofu, the Filet O’Fu with breaded oceanic tofu and remoulade sauce, the freakin’ Clamwich – and on, and on – and then there’s the regular menu, with their famous MacNoCheese, Tempeh Melts, vegetable sides, Coconut Battered Oreos and various smokey proteins smothered in smokey Maple Bourbon BBQ sauce.

That being said, is there anything Homegrown Smoker would smoke and sauce that you wouldn’t want to try? And do they offer adult bibs (or fancy handkerchiefs) with their logo yet?!?

Alright, sometimes things overwhelm even me – I wasn’t quite badass enough for yesterday’s special – but that doesn’t mean I wouldn’t support my crazier friends with their intense, nearly unbelievable burritos, my camera, and a stack of recycled napkins.

The SW 4th & College cart pod: home of Homegrown Smoker Vegan BBQ (mere blocks from the home of Vida Vegan Con in August!)


I swear Jared was also smiling the moment before this happened.

Holy, shit. Screw being caught in a downpour on my way here – because, I swear, this was the best version of their MacNoCheese yet – and the Smoked Shroom burger was sheer awesome.

Some of my favorite vegan food continues to be downtown lunch options in Portland. So, have you got your HoGroSmo on yet?

A Few Days in the Life; Last Month: The Vegan Vacation in LA

First time. Los Angeles. Vacation. Tourist Sights. Vegan Foodz.

Every time I start to tell the stories of my short vacation in Los Angeles, I start squealing about catching up with an old friend, or dramatically demonstrating how I threw out my back on the morning of the last day – so, I’ll let the photos do the talking.

The Top 5 Highlights:

1) The Upright Citizens Brigade Theater.

I find myself telling my friend and co-organizer on a couple different projects, Michele, “Thank You!” on an average of 3 times a week, it not daily, and this recommendation deserved a big one.  Casual vegan sushi at Taiyo and big laughs at UCB made for a fun evening.

2) Flore Cafe. A small part of me wanted to wake up and brunch outside this  cafe every day.  If only I were that cool…  Photos below. More coming.

3) Intelligentsia Cofffeebar. Located at the Silver Lake junction, the Chicago-based roaster clearly boasts great coffee (vacation = lattes), endless hipster eye candy and a shaded patio to enjoy both with their wireless, where I often planned my next stop.

4) Sunglasses and simultaneous young coconut consumption. If I had glimpsed cool kids sipping other tropical fruits walking down the street, I’m sure I would have tried that, too. I know, it happens elsewhere, but this was like 3 girls, 3 blocks.

5) Late night vegan pizza delivery. What do you do when you’ve already deemed the vegan restaurant attached to your hotel inedible and you’re beat? Thank you, Cruzer Pizza delivery!

Runner Up: Seeing people reading scripts in public. I only saw this twice, once on the subway (which was handy!) and once on the bus (again, handy and easy?!?), but it cracked me up, both times. No offense. I love television.

The Photos & Foodz

Obligatory Sight-seeing.

Necessary star power. Not the one I posed with.

Graffiti-orientated sight-seeing.

There’s always been something eerie about Mickey Mouse.

Schoolyard Graffiti!

Is this a real landmark? I don’t know. Palm trees and a dinosaur were enough for me.

Vegan-friendly Silverlake: where I didn’t go…

As much as it pains me not to visit a cafe that shares a name with one of my favorite friends, there just wasn’t enough time…

Options, options, options.

Yup.

Aforementioned pizza delivery:

Ordering was a bit odd, but quick. I’m glad I went for the “extra crispy” (Italians use quotes) crust. Not sure why that meant overcooked seitan sausage bits, but the rest was tasty — and delivered to my door! in 20-something minutes!!

Again, this one can be filed under the worst vegan food in LA &  a dumb reason to book an adjoined (but quite cheap & decent) hotel: Vegan House.

My first meal..or should I say..bites of a meal, really blew, even for $4.99 “Happy Hour” fair. The order was bland, messed up, most of the vegetables were worrisome, the ‘chicken’ was mushy, and there were multiple pieces of hair. Negativity over.

In Silverlake, but sadly, encountered closed up:

Down West Sunset Blvd:

That whole Flore brunch thing I was talking about: buckwheat pancakes, blueberry sauce, tempeh bacon.

Inside Flore:

I was terrified of how under-toasted this bread appeared – and somehow, some noochy tofu, tempeh and avocado combining way, this was a kick ass BLT – with a side of fresh fruit, to boot. Kudos, Flore.

And kudos, sprouts.

Flore Deli Case:

I had just visited a Veggie Grill days before in Irvine, and was happy to come across one again. If this is the future of mainstream veganism, we’re gonna be all right*.

*Which is, admittedly, a much longer conversation about mainstream veganism and society.

It’s so…normal. And refreshing. And fast. Throw some of these into America, STAT.

Cajun Tempeh Burger. I don’t normally find myself saying such things, but I even really liked the citrusy slaw!

Inside the V to the G

I almost bought half price tickets to see Tim Allen and grunt the night away, but somehow, I resisted…

Instead, UCB! And here’s their neighbor – a freaking conscious convenience store.

Locali

Back to Silverlake – pictured because I really liked that they advertise their guacamole like so. How inviting.

Oh look, another vegetarian restaurant. This is getting exhausting.

And another that I actually visited: Pure Luck. Sweet service and pickle chips. Boring wrap. Why talk about anything else?

Half pickles/Half fries plate

Spring Rolls. Served fresh.

Scoops = mini vegan ice cream mecca = vacant shoppe = who cares, I was coaxed into sampling every flavor (okay, 4? 5?).

Vegan selections of the day included Salted Chocolate, Pomegranate Blueberry, Coconut Mocha and Banana Oreo.

Light & Creamy Banana Oreo with some fixin’s

I clearly caught this employee shirtless ?!? and dancing in the back…Sorry!

Fairly befuddling.

If I hadn’t come across Bar Keeper on my last day of vacation, lamenting that I’d already spent too much, I would have spent even more at this kitschy cocktail supplies store.

Be still, my heart. Be still, my nose. New spices and Coconut Bali Smoked salt  won out over vintage cocktail stirrers and exotic bitters.  Not that shocking.

Inside Spice Station:

Now, this is vacationing.

And back to reality…

Dharma Veggie Burger with Namaste Sauce

Dharma Veggie Burger topped with Namaste Peanut Sauce and the appropriate refreshment

Straight from the pages of an unearthed 1973 Dharma Initiative Food Protocol Manual.

A tropical twist on a meat-less burger with one of the group’s tightly sealed secrets – creamy Namaste Peanut sauce.  According to the scribbled notes on the recipe, it was a Horace-approved, special occasion favorite.

The Dharma Veggie Burger consists of the Island’s finest produce: fresh pineapple rounds, sliced cremini mushrooms, thinly sliced red beets, green leaf lettuce and tomato.  All fruits and vegetables were sprinkled with fresh lime, freshly ground pepper, and a splash of soy sauce before grilling.

Choose your grilled rounds and additions, get stacking, and saucing!

Namaste Sauce Ingredients:

  • 1 cup of light coconut milk
  • 3 tablespoons peanut butter
  • 1/2 tablespoon soy sauce, tamari or Coconut Aminos, if you have it
  • 1 clove of garlic
  • 1 small shallot
  • 1 tsp grated ginger, or pinch of ground ginger
  • 1/4 teaspoon Sambal Olek
  • 1/2 fresh lime
  • 1 teaspoon dark agave nectar
  • 1 teaspoon Indian curry powder (to give it that little Namaste-something)
  • dash toasted sesame oil

Directions:

  • Puree in a blender or food processor.
  • Transfer to a small sauce pot on the stove.
  • Bring to a boil, frequently stirring with a whisk.  If it not thick enough, stir in more peanut butter. If too thick, stir in water, by the tablespoon.
  • Lower heat.
  • Spoon or spread onto burger, as desired.

Namast-hey

Serve on a small sourdough bun with a cold Dharma brand stout to wash it all down.  Just perfect after a long day at the Barracks. Namas-tasty, if you will.

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If you’re in the know, tap into my post from the flash sideways – Dr. Pierre Chang’s twist on country favorites – including an old-fashioned Sweet Potato. pie.