Portlanding: Farmers Markets, Pizza & Sweet Lemon

Portlanding on Get Sconed!

Sitting at my colorful kitchen table and sorting through the past months on my flickr, it settles in that I’ve been both traveling a bunch and sticking to something of a budget while I’ve actually been home. I credit my … Continue reading

Heartichoke: Orange Watermelon & Jalapeño Mimosa

Heartichoke on Get Sconed!

Happy theme change Monday! I actually made this cocktail in advance before my departure to New York, but as imagined, life is moving quickly, and since it’s hiatus, I can pretend weekdays don’t exist. What’s a girl to do when the … Continue reading

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

Veggie Grill Weekend, Day Two: Avocados & New Menu Items

The following is a continuation of menu food porn from my recent Veggie Grill weekend. This post hereby includes upcoming Veggie Grill menu items of the ‘fork and knife’ variety (brief pondering: Do you call it ‘knife and fork?’ Or is that phrasing simply more carnivorous?), a morning visit to the Hollywood Farmers Market, strolling the Venice Beach pier, more silly photos, and further anticipation for the Beaverton opening, just over a week away. Never before have I muttered a similar sentiment for this suburb, but I like to think I returned from my December travels lighthearted, open-minded, prepared to take public transportation wherever it may go (and in any language), and certainly, craving American-style vegan cuisine.

First up, I appreciate a hotel with a chilled pitcher of soymilk, ready to go.

You know, I should have gotten my hopes up (and denied my bladder) when I passed by this publicity poster in an upstairs room. I missed out on a Dolly Parton lobby-walk-by, by mere moments.

My time visit to the Hollywood Farmers Market.

Oh, California.

I picked up two new-to-me varieties of avocado: Bacon and Zutano.

We were serenaded by a Michelle Williams look-a-like in between produce stops.

Branded iced tea shots from a Ghostbusters-style backpack. So LA?

Moving on, we made it to the West  Hollywood Veggie Grill, which I had lunched at last fall on my first visit to LA, for our second lunch tasting.

The full menu is here.

Here’s what we all came  here for, the food.

Most importantly, we started again with nachos. Most definitely, I did not complain. I may have applauded. I’m not normally one for the D-cheese, but Veggie Grill uses it as a base in their nacho sauce, and it really works.

Uptown Nachos [Daiya-based sauce]

Sweetheart Chili Cheese Fries [Daiya-based sauce]

NEW: Bayou Chickin’ Caesar Wrap

Chillin’ Chickin’ Strips, Sweetheart Fries, Ranch and Sweet & Sour for dipping

Wait a minute!

Chickin’ nuggets, Chipotle Ranch (how I dig thee) and BBQ sauce

NEW: Buffalo Chickin’ Sandwich

Fun tidbit: all sandwiches are available wrap-style or served on a bed of kale

NEW: Chicken Fried Steak Plate [Gardein] with Mashed Potato & Cauliflower (aka Caulipots! Name credit: Isa Chandra Moskowitz), Steamed Kale and Porcini Caper Gravy

NEW: The Gluten-free Urban Plate with Grilled Portobello, Grilled Tempeh, Caramelized Onions, Steamed Kale (aw, yeah!), Chipotle Ranch (yeahyeahyeah!), Tomatoes with Basil and Guacamole

NEW: Chocolate Pudding Parfait with Crushed Oreos and Sour Cream Frosting

Our Sunday tasting club: Terese from Veggie Grill, Janessa, Webly, myself and Veggie Grill ‘s “Food Man” himself, Ray.

One last look – surely, that’s a celebrity power couple clandestinely dining on the patio. It would be almost exciting as realizing Daryl Hannah was sitting behind  us the day before in a series of ridiculous pudding photos.

Farewell, Hollywood!

Hello, Venice Beach…

After a week back in rainy Portland, I admit, I missed reading on the beach.

If only there was a rum-based cocktail in a coconut available in place of $3 PBRs. Isn’t this the land of $2 buck Chuck?! The red is vegan-friendly, btw.

With that, we were on our way back to Portland -

Avocados & lemons in tow

I also had some Nicobella chocolates in my bag to sample back home.

On the downside, the mysterious Michele’s take out did not make it home with her.

More discussion coming soon to Stumptown Vegans, in addition to photos and menu tales from next week’s pre-opening event in Beaverton. Check  out their website and facebook for Portland AREA opening information. I’m out.

As for me, I’ll be in Chicago for the first time with the VVC gals this weekend (please share any tips!), and I’m focused on hushing my inner New Yorker about the idea of an authentic, deep dish pizza.

Pumpkin! Whiffies, Lattes, Donuts, Pie & Beer

Fall’s the best.

I remain broken-hearted that I was too busy to stop by the Portland Nursery for the Apple Tasting for the first time in years and years, so I’ve been consoling myself with autumn’s other BFF: pumpkin. I don’t take a knife to its face anymore, but I will scoop out the insides to get my pie and latte on.

And everything else appropriate.

Pumpkin Soy Lattes with cinnamon and nutmeg, Rain or Shine Coffee House

Pumpkin-filled, cinnamon crunch donut, Acme Donuts

I’ve given this SE Powell donut shop a hard time in the past, but things have improved with this pumpkin pudding-filled, lemony glazed donut.  I say this lovingly, but honestly, the standards for vegan yeasted donuts aren’t that high as it is! And as someone who spent a few years in Boston, they charmed me with their new (to me, at least) slogan.

With the recent release of Terry and Isa’s latest cookbook, no one’s going to object my insistence that it’s the year of the pie, right?

Butternut Pumpkin Coconut Cream with a Bittersweet Chocolate Swirl


It’s a store-bought crust, but cut me a break – it was my third pie of the weekend, and the first two crusts were homemade. I couldn’t stop. Pies for all!

Speaking of, seasonal Whiffies remain one of my favorite things about the cart scene.

Pumpkin Creme filled Whiffies

It’s precious and deliciously fried. Like I could resist an inside shot.

The Whiffies’ Menu. Yeah, you see that asterisk.

The only thing better would be pumpkin chocolate chip. I’ll give it some time.

The following slice is from take 1 on a Heartichoke development. Next up, adding the ricotta-factor, a currant swirl and candied carrots.

Spiced Pumpkin Millet Teasecake with a Poppy Walnut Crust

In additional autumnal latte developments, two more spiced pumpkin creations from around town, one surprisingly more lovely than the other:

Pumpkin Spice Soy Latte, Peet’s Coffee and Tea

Pumpkin Spice Latte, Common Grounds Coffee House

It’s like the rest of Portland knew just how I was feeling.

Portland Farmers Market, PSU Park Blocks

In conclusion, I have tried three pumpkin beers so far this season. The first up was the Kennebunkport Pumpkin Ale carried by Trader Joe’s. The verdict? Light, but weak.

Next up, Silver Moon Twisted Gourd Pumpkin Ale, from Bend.  Getting closer.

Silver Moon Twisted Gourd Pumpkin Ale; kale in the sink


Lastly, we have our winner of the season, and my heart and tastebuds, thus far…

Southern Tier’s Imperial Pumking Ale, New York

My friend Janessa shared a bottle of this rich pumpkin ale from Southern Tier Brewing Company with me a couple of weeks ago, and this is the reason I have been judging all others so harshly. It was so good I assumed it came from the Northwest!

It costs a pretty penny, around $8-9 for a 22 ounce, but hey – my neighbors, the Beermongers, had it on tap while I was there over the weekend. Now you know what to do next time you’re waiting for a table at Portobello.

soy curls & margaritas

Portland’s had a weirdo summer all right. I blocked out most of the spurts of humidity (shades help), but it seems like it’s back with a vengeance for my goddamn birthday. I don’t plan on doing much today besides listening to Billy Joel, waiting to see if my second sibling remembers to call and imbibing on a refreshing cocktail or two, so I suppose I’ll manage.

The following watermelon margarita, inspired by Lauren Fitzgerald’s (of Millennium and Portobello) “market-driven” mixology demo at the Montavilla Farmers Market this past weekend, is totally in the running for 2011′s birthday cocktail:

Watermelon Margarita test run: fresh yellow watermelon juice, fresh lime juice, clementine liquor (subbed for Harlequin), silver tequila and a sea salt & cayenne rim

Learning how to make cocktails at the Montavilla market with the lovely Lauren Fitzgerald and her assistant.

Speaking of markets, I hit up three over the Labor Day weekend. This mini haul is from the Hollywood market, with a couple of bonus additions and the Sunny Day Farms zine for inspiration. Come to me, heirloom tomatoes!

My weekend also included a long-awaited date with the Flavor Vegan over cocktails and dinner at Sweet Hereafter.

I’ve caught myself joking more than once about how Soy Curls are so three, if not four, years ago, and I take it back.

The Buffalo Sub at Sweet Hereafter changes everything. It features hot soy curls, lettuce, tomato, tangy ranch dressing and creamy miso chive cheese in a crusty baguettewich (yeah, I said that) and blows every other tasty option I’ve tried at this bar away. Plus, you know, Chelsea is adorable, and we got to catch up on life and that con thing.

 Sazerac & Buffalo Sub from Sweet Hereafter: There’s a Soy Curl revolution in my life.

Pasta at Heart

White pasta fans, you’re in luck.

I’ve spent much of the past 2 days on the phone with my sister, who just returned from a 3 week vacation in Italy. She spent her days working on small farms and her evenings sipping red wine. I’m so proud, and my kitchen has been thinking of her as I recall the brief Sicilian wanderings of my early 20s.

Cashew miso alfredo over fusillata casarecci with sauteed morels and fresh parsley.

This isn’t the first nut-based alfredo that’s come my way, and barring any further, emerging allergies, won’t the be the last. And I just can’t put into words how stellar and succulent the Earth Balance sautéed morels were with this. Wait.

Cashew Miso Alfredo

Ingredients:

  • 1 cup soaked raw cashews
  • 3/4 cup water
  • 2-3 cloves worth of sliced garlic
  • 1 tablespoon extra virgin, cold pressed olive oil
  • 2 tablespoons nutritional yeast
  • pinch freshly grated nutmeg
  • pinch fresh thyme
  • 1/2 – 1 teaspoon white miso (less can be more – same goes for the garlic)
  • salt & pepper (preferably white), to taste
  • fresh parsley
Directions:
  1. Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
  2. Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
  3. Gently reheat in a small saucepan, and whisk in more water if needed.
  4. Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
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Next up, a vibrant edition in the never-ending, clean-out-the-fridge series. It’s a take on this recipe, which was inspired by the smokey mac at Bang Bang Cafe in Seattle. I left out the (pointless – I was simply out of oil?!) bit of packaged vegan cheese this time around, and skipping the cashews, incorporated both roasted red peppers and coconut milk into the pureed sauce.

Smokey Roasted Red Pepper and Coconut Mac & Cheeze

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Tomatoes are having a slow start this summer. Sadness. I finally spotted some at the Montavilla Farmers Market  a couple of weeks ago, and I’ve grabbed a pint at every market since then. Fast forward a couple of more weeks, and I’m impatiently expecting true sweetness!

Orrechiete with sautéed red and sungold cherry tomatoes, sun-dried tomatoes, purple and roasted garlic, olive oil, fresh basil, crushed red pepper and fresh black pepper. Served with balsamic roasted green beans, with a pinch of brown sugar. The pasta dish was inspired by a similar meal from a downtown food cart last week.