I’ve returned yet again from sneaking the heck out-of-town for the holiday mess. This time last year, I was sipping from young coconuts in Cambodia, while this time last week, J. Legume and I were singing carols to rats scurrying … Continue reading
The past few weeks have been a blur of rain and sweaters, pumpkin beer and other fall-appropriate-Portland-ness. Snippets, ahoy. – - – = – - – - – - – - – - – – – - My feelings on … Continue reading
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.