Today’s update into the 100 Days Homemade project includes plunging into the Vegan Sandwiches cookbook, a presentation at a senior center on incorporating vegan proteins with NW-style and flavor, cooking with my BFF in Victoria, stepping into the Artisan Vegan … Continue reading
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.
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:
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.
Next up, one of the dishes I’ve been trying out from The Sexy Vegan…
Slow, Sunday night dinner preparation has become a positive experience on a dwelling evening. The last meal was my first from Chloe’s Kitchen.
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:
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?!
In conclusion, this has been a rare Get Sconed! update that includes actual scones.