Backlog: Home-cooking

I may have spent the entire month of October barely doing more than copy/pasting and clicking upload over here, and shaking a few cocktails over this way, but that doesn’t mean I wasn’t cooking. Discussing my culinary tales was simply pushed to the side by a bunch of furry animals. We’ve all been there.

My apologies if you’ve seen these on the facebook already, but now they’re all in one place! I promise, I won’t ask you to click back and forth on the same link for minutes of your day. This isn’t that type of place, nor do I really know what that means.

In no particular order, here’s the month in creations, including a bunch of brunch, Vegan Diner fun and a prominent obsession with chanterelles. I realized I had a problem when I was buying them from farmers markets not once, but twice a week, and now there’s a suspicious van parked outside my apartment. Just waiting.

Chanterelle omelet with steamed kale, Cajun roasted fingerlings, fresh thyme, roasted garlic boursin-style spread and seitan sausage.  Recipes sourced from Vegan Brunch, Vegan Diner and World Vegan Feast.

Smoked tofu & cherry tomato benedict with hollandaise, balsamic creminis, steamed kale & baguette. My applewood chips are up next, and on my gosh.

Olive oil & sliced garlic base with baby spinach, roasted red peppers, sliced heirloom tomato, shredded Cheezly & chanterelles sautéed in red wine. Cheezly, I miss you so.

Spicy Ethiopian-style Chickpea Stew, white rice, roasted peanuts. Based on this Whole Foods Kitchen recipe.

With quite a few of these…

Spaghetti with fire roasted marinara, nutritional yeast, grilled pilsner tofu, roasted eggplant, zucchini, garlic & basil. 

This marks the last photo this plate will ever star in. Ker-plunk.


One week, I had a loaf of Dave’s Killer Bread in my house, so I re-learned the art and convenience of sandwiching making.

Additional Pilsner grilled tofu, sliced tomato, green leaf lettuce, Vegenaise, hot sauce and a side of roasted fingerlings with coarse salt.

Baked “fried” green tomatoes and roasted red pepper aioli from the Sunny Days for Texas cookzine.

Pumpkin chocolate chip pancake, seitan & greens, apple ginger juice.

Sun-dried Tomato Chickpea Spread, ExtraVeganZa. My BFF sent me this book for my birthday and I am just as ecstatic about the number of fancy mushroom recipes as I’m sure she was.

Muhammara. Recipe from Epicurious.  I may have bought an incredible number of end-of-season red bell peppers and carried the bag home over my shoulder.

An almost classy, bastardization, dedicated to my girl, Vegan Moxie: Salted Caramel Mocha. I used this DIY method for french press-style espresso (I know), my wee IKEA frother, and this recipe for vegan caramel using Sucanat, with the generous addition of sea salt. 

Next up, the backlog of out-and-about dining, including some of Portland’s latest vegan brunch delights, and a countdown to my upcoming month abroad in Thailand – and beyond.