Year in Review: Twentysomething Really, Really Great Vegan Eats of 2014

bunnagetsconed

So, I ate a hot dog last year. Continue reading

Greetings from New York City

IMG_0327

How to cure heat stroke with vegan sushi? Continue reading

This Week in Stir Fries & Farmers Markets

IMG_0074

Reviewing this past week in produce and sharing a recipe for Thai-style basil & chili stir fry sauce. Continue reading

2013 Retrospect: Fondest Recipes

Division Street Pho Chay. I'll get to that.

In which I discuss and look back on my favorite recipes of 2013, and become a broken record while I obsess over curries, galore. Continue reading

Submit Your Ideas: The New Portland Vegan 100

ProfilePic

  It’s beyond time to revamp the epic Portland Vegan 100. The purpose of the Portland Vegan 100 is to be a handy to-do (well, eat & enjoy) list of our city’s greatest vegan dining options for out-of-towners and dedicated, hungry residents, alike. There have been … Continue reading

Tops

I’ll just come out with the horrifying news. My camera is broken. A new one won’t be in my budget until next month. Maybe. Then there’s the whole new-camera-decision-making anxiety. My life’s been a series of smartphone pics and mental memories. It’s been frustrating, but therapeutic, as well. I spent two days cooking for a party of 40+ guests over the long weekend, helped out with a Heartichoke trial run, and somehow, I haven’t thrown up over not having photos.

To fill the void, and remind me of my younger, picture-taking shenanigans, here’s a look back at some my favorite creations* of 2010:

Khao Soi Yellow Curry Noodles with Tofu

This dish quickly entered my regular repertoire, and is currently on hiatus (until I buy more vermicelli).

Jalapeno and Herb Roasted Tempeh and Broccoli

I made this during the great jalapeño overload in my life that was late summer 2010. It was fabulous as a stand alone entrée, in addition to being tasty leftovers over grain bowls or pasta.

Jalapeno and Herb Roasted Tempeh

Cashew Basil Cream & Roasted Garlic Stuffed Morels

They’re dainty little elf hats and wicked gourmet. Enough said.

stuffed morels

The next two are from my not so long ago LOST-obsessed days:

Mr. Paik’s Favorite Grilled Seitan Bulgogi

I was so happy with how this turned out! I mean, it impressed Mr. Paik like his daughter never could.

grilled bulgogi seitan

Dharma Veggie Burger with Namaste Sauce

The surprisingly satisfying vegetarian option in the Dharma mess hall.

White Russian & Chocolate Cream Dude Pie

No recipe for this one. Simply abide.

Strawberry Swirl Chocolate Cream Pie

Another cream pie, this one was pretty much pureed tofu, chocolate, soaked cashes, my hand-picked strawberries and a little sweetener:

pie

Tempeh Benedict with Butternut Hollandaise

The Vegan Brunch classic, with a little love from American Vegan Kitchen’s diner tempeh patties, and some roasted butternut squash, since I was putting roasted squash in everything this fall.

Pumpkin Syrup

I made a lot of syrups this past year. They’re pretty, they’re flavorful, and can easily highlight the seasons.

Apple Potato Sage Seitan Roast

After I went to the annual Portland Apple Fest this October, I had a few (dozen) apple projects up my sleeve. One was this roast form of the VWAM Apple Sage seitan sausages from the old PPK forums.

Stuffed Courgette Rolls

This was my first ever Gordon Ramsay recipe veganization, for a wedding potluck over the summer. They’re classy, pushed me into upgrading to a better vegetable peeler, and I got to pretend I was on the set of Hell’s Kitchen.

Dave’s Killer Breaded Seitan

Straight up awesome! Seitan cutlets, go hang out with the best breadcrumbs around. Now, bake. Now, meet kale and BBQ sauce. Lastly, get on the plate.

Grilled Seitan with Pistou

Pistou

Girl, you were a little fancier this past year!

*Creations meaning a dish that was altered from an existing recipe (with due credit given, of course) or somewhat original.

Petunia’s Pastries, be still my heart-shaped vegan heart

Mini Marionberry Pies $5.95/each

Last year, I was introduced to Petunia’s Pastries during their premiere Last Thursday on NE Alberta via my friend Michelle Crocodile. I sampled one of their very few vegan offerings at the time, a beautiful Chocolate Hazelnut cupcake. This was before I was aware of my stupid new hazelnut allergy, and I can still look back fondly about that rich & dreamy dessert.

This year, Petunia’s temporarily opened the season at the glorious PSU Market and now most of their case is usually vegan – and gluten-free! They’ve moved to the Sunday King Market and will be starting at the brand new Pioneer Square Market on Mondays next month. I took my first visit to the King’s Market in NE to revisit Petunia’s this past weekend. To my awe-filled delight, everything in the case just happened to be entirely vegan! It was a rainy day, and sweetness overcame gloom.

I picked up the cutest Marionberry pie I have ever seen in my life (and I’ve been looking at a lot of pies lately at The Piehole). Juicy, luscious berry filling with an even sweeter heart-shaped adornment. So juicy you almost make up a song in your head about it.

My friend Lucas documented:

Petunia’s also does custom orders and was recently raved about by former Portland Trailblazer and famous Yelper, Channing Frye, on his blog.The next time you’re at the market for some kale, stop by Petunia’s for a pretty decadent treat! They may a new kid on the block, but they’re certainly a growing, welcome addition to the Portland Vegan-Friendly Bakery Scene, and a new highlight at the farmers markets.