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
Therefore, there is a grand week ahead. Black, orange and yellow hot peppers to pickle, long beans and white eggplant for a spicy Thai curry, adorable fresh chickpeas for Indian, just-as-fresh prunes for special snacking, sweet corn for roasting, gorgeous … Continue reading
Oh my, I have entered into the big 3-0 birthday week, and what doesn’t that have one thinking about? I did get a stunning set of fancy French skillets from my younger sister as an early gift, which of course, … Continue reading
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.
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.
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?
Chloe & Louvella are developing a line of Heartichoke cocktails. You’ve been warned.
More photos from my Isa Does It testing experiences are over here.
One of these days, I’ll finish my post about the fabulous May Kaidee cooking class in Bangkok. It was a blast!
We were utterly devastated to run out of this tempeh. Tears and all.
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.
I want their tasty caramelized fennel ramen with Japanese eggplant and smoked tofu all of the time.
It’s been too long since you’ve seen cookies, right?
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.
Go, go, go! They had cherry cider and kombucha on tap. Exactly.
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
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.
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.
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.
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.
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
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
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.
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:
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.
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.
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
- 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
- Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
- Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
- Gently reheat in a small saucepan, and whisk in more water if needed.
- Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
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!
Between us, sometimes I think like a blogger and frame posts in my head. They often never come to fruition for various reasons – my camera died, crap lighting, reserve/manners, annoyance, reality, etc. One thing I’ve enjoyed doing over the years is recreating memorable dishes from restaurants (and carts), but I rarely seem to talk about it on the internets. Weird shocker. Maybe too boring.
If you like to cook, you likely find yourself pondering the following: How can I put my own spin on this? How do I learn how to make this? I just don’t want to say goodbye – when do I get to eat this again? Could I make this for cheaper? Could I make this healthier? When do I get to wow guests with this? I could make this even better! etc.
Some time ago, it almost happened with a roasted butternut squash sauce and tart apple topped pizza at Hot Lips. I slowly gathered the ingredients, roasted the squash, picked up a couple of Pink Lady apples, stopped by a solid pizzeria for the dough (it’s legit!), stocked up on garlic, but forgot the fresh sage and rosemary, lost the dream, had curried squash puree for dinner and apples with my lunch the remainder of the week. You know how it goes.
A couple of weeks ago on my grand vacation in British Columbia, I enjoyed a warming bowl of veganized Vietnamese Beef Curry Pho [minus the beef and vegetarian ham, plus tofu] at the lovely Chau Kitchen & Bar in Vancouver. Once I threw in the Sriracha, there was no turning back. I practically wanted it to start raining outside (which it totally did the next day) so I could slurp noodles with my friends all afternoon.
This past weekend, before another quick trip out-of-town – this time, to table with my Vegan Iron Chef folks at Seattle’s sensational Vegan Chili Cook-Off, I spent my Saturday running errands, starting by getting my farmar on. After that, I stopped by my local tofu shop and after an internet search for ‘curry pho’ proved annoying, joined my current obsessions of Spectrum Coconut Oil spray and Southeast Asian cuisine in the Thai-style soup pictured above. My take was based on this recipe, with the additions of both fried and Masala baked tofu, green jalapeño pepper, light coconut milk, heaps of fresh, local basil and vegan subs, of course, such as dark soy sauce and nuoc man chay from Fubonn, aka vegetarian fish sauce. I wanted to keep it somewhat brothy to give the noodles something to live for, and left out the sweet potato.