THE GRAND ENTRANCE… BLOG TOUR! This post is a whole trio of firsts: my first time breading with cornflakes, my first blog tour, and shockingly, my first cookbook giveaway. Who saw that happening?! Well, it’s all in honor of an enthusiastic, satisfying and beautifully photographed … Continue reading
Hello from Brooklyn! I’m not sure how, but after a cross-country red eye, hard morning nap, renewed day of sightseeing, lackluster (for shame!) dim sum, Chinatown grocery shopping and subway dancing, we kept the VeganMoFo spirit of Dinner with Jules … Continue reading
In the latest installment of Dinner with Jules, our weekly chef continues her Italian streak and conquers the elusive vegan stuffed shell, thanks to Artisan Vegan Cheese. Miyoko’s great demo at Chicago VeganMania was clearly inspiring both of us…. – … Continue reading
Ah, 100 Days. I miss you already, on this little Chicago VeganMania suspension & adventure. I miss my kitchen so much when I travel – especially when my luck seems to fail with menu ordering more often than not in the Windy … Continue reading
Hello, hello! I have returned from the International Food Bloggers Conference, where I co-presented on Niche Blogging, attended classes, met food bloggers of nearly every variety, sought out vegan food and most importantly, vegan-friendly SWAG. Hello, OXO avocado thingy! Don’t fret – I have a new avocado waiting at home for its inaugural slicin’ and will be sure to Instagram every single step.
Speaking of insta-sharing, it’s once again time to peer into the culinary lives and stomachs of J. Sconé, J. Legume, and friends. As always, you can follow @jdfunks and #100DaysHomemade on Instragram for more riveting updates of the versatile, seasonal, plant-based dining variety.
Now 65 days and a new camera into this project, I’ve decided to shorten the updates a bit for some more concentration.
First up, my first (and so far, only) contribution from a duo of two guests in one day. Staring with summery cocktail with ginger-infused rum from my Heartichoke cohort.
And my, what a pleasant day this was. I came home and my girlfriend had prepared a fancy Italian dinner, which included her first-ever risotto and fresh farmers market tomatoes…
Oh – and there’s more.
Now, I was so thrilled with the following meal’s outcome — it was the first time ever I have truly seen J. Legume willfully consume and enjoy Indian cuisine. I love to see the evolution of taste bud adventures, or something like that.
Success! I based it on every other Aloo Channa recipe I have ever seen on the internet.
Remember that time, in the first photo, that Louvella, er Maeve, made cocktails? Well, it was to facilitate a certain interview on Autostraddle that accompanies these roasted chickpea tacos (that shockingly, include an actual recipe from yours truly). The things you do for your friends, right?
Bean by Bean: For the bean curious and obsessed.
It’s the half-way point, so….
While it’s got nothing on my still-dreamt-about-Cheezly, rumor has it that Scheese will be ending its Portland distribution soon. I may have purchased the last-ever package of Strong Cheddar yesterday at a certain vegan mini mall.
It’s become increasingly clear to me that the love of nachos, no matter how basic (I mean, crappy) or well-constructed, is never outgrown.
Shocker, the grand finale to this round up is an Isa Does It dessert tester.
I’m nearly 2 weeks into my 100 days of homemade, and things are going swell. I’ve felt productive, inspired and full of soup. I’ve frequented multiple farmers markets, made more Thai food, and can’t put down a certain cookbook – Hearty Vegan Meals for Monster Appetites.
My 100 Days of Homemade guidelines are here. The following photos are of any homemade creations, plus some special guests.
These were just darling going into the oven.
The cheezy sauce is from Vegan Brunch.
On the sixth day in, a neighborhood brunch, wanderings, film and tea smoked tempeh sandwiches at The Hazel Room for a casual dinner kept Julia & I busy all day. Fortunately, evening mojitos with crushed local strawberries and fresh mint kept us in the 100 Days swing.
I get to send my girlfriend to work with scones!
The start of Day Eight was fairly epic. I was exhausted from a late night and VVC had a big morning ahead with the nuts and bolts of the opening of early bird registration. Consequently, legit vegan brunch and a french press of Stumptown started it all. As tickets zoomed by, I visited the Lents Farmers Market and my beloved JC Rice Noodle Shop out in Lents, and the evening winded down like so….
This fit in at some point:
And now, even more 100 Days of Homemade – on Instagram.
Much to my delight, life has calmed and evolved in the past few weeks. These are some photos and dishes I created while life was not so calm. With this oh so welcome change, expect more updates in my internet-verse. Time is mine once more, and every damn day belongs to farmers markets and projects.
Yeah, I’m loving the charming new tablecloth J. Legume picked up.
I may not know a lot about gardening, but one thing is certain – I’m dreading the maturation of summer peas and their farewell to shootdom. Come back, babies!
Something like that.
Cue intro: Spring’s shoots joins forces with a renewed enthusiasm for bread-making, thanks to an incredibly long-awaited purchase of a new dough hook for the old family Kitchen Aid. Much thanks to my sister for shipping it from New York.
Pea Shoot Pizza
- cherry tomatoes
- miso tofu ricotta (recipe from: Vegan with a Vengeance, plus an additional tablespoon of nutritional yeast and two tablespoons of mellow white miso]
- sautéed pea shoots
- minced garlic [optional]
- par-roasted garlic cloves
- extra virgin olive oil
- dough ball
- coarse sea salt & Alder smoked salt
How this was served without Cabernet is beyond me.
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.
It takes a lot for a cookbook to truly hold my attention, and the stories and recipes, in addition to the soundtrack, of Bryant Terry’s Vegan Soul Kitchen did just that. This past January, his latest, The Inspired Vegan was released, and I’ve been captivated. The words, the quotes, the instructions and meal components, were just that, inspired. I immediately placed a hold at my library upon its release, and after two weeks and multiple recipes on my table, I purchased my own copy.
Bryant Terry is simultaneously an activist for food justice within the culinary world – and beyond, as he is an author, chef, and parent, taking a lot of inspiration for his books from his daughter’s birth.
The human connection and understanding of what we put into our mouths, and how, and with whom, is fascinating. I may not have a space to garden of my own, but I’m anxiously awaiting my first Portland farmers market visit of the season this weekend, and returning home with a notion of that evening’s dinner unfolding in my head.
Sunday night’s dinner from The Inspired Vegan brought the following to the table:
- Meyer Sipping Gingerly cocktails with local New Deal Vodka
- Cayenne simple syrup
- Roasted chili oil – simple, yet sensational flavor
- Tofu in roasted chili oil with peanuts
- Garlic braised gai lan
- Red* beans with thick gravy and roasted garlic
A couple of weeks ago, I took my first leap into the book for a dinner party. My guests, some dear friends, have a variety of dining habits, and every dish included was eaten by all.
On the table for this dinner:
- Wet jollof rice with garlic parsley paste – a vibrant, perfect accompaniment
- Funmilayo fritters [baked with coconut oil spray] with harissa – I find myself starting to praise another accompaniment, so, you get my drift. It wouldn’t stop.
- Bright-black fingerling* potatoes
- Chipotle & blood orange ketchup [adapted from the plum ketchup]
- Gingered sesame brittle [I couldn't find my candy thermometer and over-caramelized, but the final product remained intriguing]
- fresh thyme
- Moskarella #1 & rice crackers, a bonus from Isa’s test kitchen
- in addition: cherry vanilla sodas with fresh blood orange and local Burnside Bourbon
*I subbed Yukon Gold potatoes
In short, if you’re appreciate of creative, plant-based cuisine, pick this up.