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

100 Days: Part IV

Now mere days away from my half-way point of 100 Days Homemade, some realizations have become glaringly obvious:

  1. Mixology matters.
  2. My girlfriend really likes soup.
  3. Life is possible without a microwave.
  4. One can incorporate a LOT of lentils into their life.
  5. There is a seemingly never-ending supply of rice in my apartment.
  6. With a bigger focus on budgeting, I’ve lost a lot of my normal excitement for dining out.
    1. Equally worth note: my apartment surprisingly has a cooling unit while many Portland restaurants do not.
  7. I’m having a grand old-time and looking forward to VeganMoFo with a renewed, thematically-inclined enthusiasm.

With that, a look back, and a new-found appreciation for lentil soup.

Day Twenty-Eight, AM: Fresh peach & soymilk smoothies for breakfast

Day Twenty-Eight: Ctate’s Queso

Day Twenty-Eight, PM: Baked black-eyed pea burgers with queso, lettuce, tomato & avocado. Paired with tortilla chips and sesame green and yellow beans.

Life’s been about black-eyed peas, lentils, chickpeas, more lentils, and berries.

Weekend Berry Picking on Sauvie Island with my crew

Most summers, I try to make it berry picking on Sauvie Island at least once. Yes, it’s local, fresh and fun (and tasty), but most importantly, I’m telling you – it’s a therapeutic experience. This time, we were able to pick raspberries and blackberries, in addition to buying early blueberries from the farm, and I have three things in mind: 1) pie 2) pancakes and 3) liquor. That was possibly in order of importance.

Day Twenty-Nine: Buckwheat Blueberry Pancakes, with the recipe from Vegan Cooking for Carnivores making it into my rotation.

Next up, a duo.

Day Twenty-Nine, PM: Vietnamese Bún with peanut curry sauce for me, and Hot & Sour soup with tofu and bamboo shoots for J. Legume.

The Bún had pan-fried lemongrass tofu, carrots and broccolini with sliced cucumber, cold vermicelli noodles and Thai basil. The peanut sauce, an Isa Does It tester, has been making an appearance in many meals lately. For me, a bún  is one of those dishes that you kick yourself for forgetting about making for months and months. This was also my very first time making hot & sour soup, and I never realized it was SO EASY and that I had access to non-canned bamboo shoots. Thank you, Fubonn.

Day Thirty: VEGGIE GRILL BREAK #ACorDIEpdx

J. Legume is trying to get her Veggie Grillhabit down to no more than once a week. I can’t say I’m helping. I can say that I’ve found that subbing tempeh for chickin’ in burgers is my new favorite order.

Speaking of my lovely girlfriend…

Day Thirty, the J. Legume plate: mashed Yukons with roasted garlic, sauteed broccoli with General Tso’s sauce and simple brown lentils. The sauce recipe is from World Vegan Feast by Bryanna Clark Grogan and it’s just great.

Finally, we return to the important business of homemade liquors.

Day Thirty-One: The first steps for eventual blackberry brandy, cherry brandy, cherry cranberry liqueur and lemongrass mint liqueur.

About that…

In many traditional recipes, the sugar soaks through the fruit for 24 hours, the liquid is added, and you have two months to plan your cocktail party.  All the fruit used above, with the exception of the lemongrass and cranberries (to add a tart element when not using sour cherries), is from my local farmers markets. Lemongrass can be found occasionally, but not any regular or reliable basis. Lemongrass in my fridge is another story.

Day Thirty-One: Lentil-roni topped with fresh basil, from the Isa Does It test kitchen

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Day Thirty-Two: Chocolate Raspberry Cupcakes with our u-picked raspberries, another Isa Does It tester

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Day Thirty-Three: Pickled Thai Green Chilies – Heartichoke benefit prep

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Day Thirty-Three: Wannabe Kao Soi Curry Noodle Soup with fresh Thai basil

I crave Chiang Mai’s famous dish on a regular basis. This was the first time I’d attempted to recreate it – barring some changes – since I’d spent some time in Thailand over the winter. This was also the first time I’ve made it with wheat noodles vs. the rice noodles that are subbed for vegans. I’ve decided that I do prefer the silky rice noodles – which Pok Pok also does in town, but it comes no where close to the memory of Aum’s mushroom broth version. Sigh.

Day Thirty-Four: Brown Sugar & Chili Oil Roasted Red Peanuts – more Heartichoke prep work

The photo of the beet burger below makes me so damn relieved that I finally chose a new camera.

Day Thirty-Four, PM: Quarter Pounder Beet Burgers (from the PPK blog) with Red Hot tempeh bacon, chips and fixings

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Day Thirty-Four: Silken tofu chocolate pudding sinkholes

And then, this happened:

Day Thirty-Five: Heartichoke Vegan Supper Club’s Thai-inspired Benefit Evening

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Day Thirty-Six: Spicy sun-dried tomato & herb lentil seitan sausages, pre-steam. A nice afternoon project.

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Day Thirty-Six: Buffalo fried tofu burgers & tots

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Day Thirty-Seven: Cast iron pizza with homemade dough, marinara, Follow Your Heart mozzarella, yellow & red grape tomatoes, lentil seitan sausage crumbles and fresh basil.

This pizza was possibly the best part of 100 Days so far.

Day Thirty-Eight: Old-fashioned Chelsea waffles with fresh blueberries

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Day Thirty-Eight: Heartichoke green curry leftover incorporation time! Namprik green curry sauce, roasted root vegetables, rice & crushed peanuts

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Day Thirty-Nine: Korean Quick Pickles. Sometimes I make these with agave, sometimes with sugar. Always  with garlic and a half white vinegar/half rice vinegar combination.

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Day Thirty-Nine: Rigatoni with marinara, pan-fried lentil sausage crumbles, side salads & really, really herbed breadsticks

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Day Forty: The start of sangria with blackberries, pluots, doughnut peaches and cherries

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Day Forty, PM: Mustard and sherry soaked, pesto-stuffed, grilled tofu with roasted tomatoes & garlic, sauteed chard and rice (I have a lot of rice around, okay?)

Goodness.

Day Forty-One: Spicy Syrian Lentil Stew from Bean by Bean, my current cookbook-devotion from the library.

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Day Forty-Two: Simplified ‘Smlove Pie (without the toppings)

Phew.

Curious about the current state of events? Follow along on my Instagram with the 100 Days Homemade tag.

51 days remain! A new camera has arrived! Pickles are trending!

100 Days, Part I100 Days, Part II100 Days, Part III

Thai Heartichoke Preview & Rescheduling

These instagram photos sure don’t belong in a magazine, but I like to think they capture a glimpse of unique Heartichoke Supper Club preview I attended last week. If you’ve been here before, you probably know that I spent a month in SE Asia back in December, and I was stoked to let my obsession help design the Northwest meets Thai menu.

Kefir Lime and Lemongrass Pickled Carrots

Refreshers

Local Choi Salad

Deconstructed Namprik Gaeng Som Green Curry

Coconut Sticky Rice. This was 40 times better than it looks, I assure you.

The full menu:

Heartichoke Presents: NW meets Thai-Inspired Small Plates

Thai-spiced Popcorn

Local Baby Bok Choi Salad with Fresh Mint and Lime on a Bed of Mung Bean Vermicelli, Garnished with Chili Oil & Brown Sugar Roasted Peanuts

Deconstructed Namprik Gaeng Som Green Curry with Roasted Rice-Dredged Tofu, Pea Shoots, Lemongrass and Kaffir Lime – Pickled Carrots, Roasted Yam, Shiitake Mushrooms and Rice Sphere

Fresh Citrus

Coconut Sticky Rice with Miso Caramel and Shuksan Strawberries

All dishes are vegan and gluten-free. Produce is locally sourced as much as possible.

I tried each and every dish, and they’re all so fresh and flavorful! Plus, the evening is a benefit for little Effie, who unfortunately, passed away shortly after the preview. All proceeds will help cover her immense medical bills and others suffering from FIP.

The dinner has been rescheduled for Saturday, July 28th, 2012.

More details and sign up information (including sliding scale tickets) are on the Heartichoke site. Basically, if you care about cats and enjoy Thai food, I hope you’re able to make it.

dinner dates

Truth be told, I spent a decent portion of my free time being a hermit and talking to my cats. Every now and then, I break out the Mrs. Meyer’s basil, put on a dress, warp into hostess mode with a big party, or more recently, smaller dinner parties, or frankly, pie circles (hello, test kitchen) and tell my friends to simply show up hungry. The belated Hidden Gems wrap-up is truly coming next; things like life and my jobs and commitments and pie making, simply, and pleasantly, have gotten in the way. That’s all I can handle of this ‘me, myself & my blog’ discussion, so with a deep breath, let’s move on to the photos.

Here’s what I’ve been up to, culinary wise, recently:

Berry Balsamic Pie with Olive Oil Lattice Crust. From the PPK Test Kitchen. With each crust, I get a little more confident.

Coconut Lime Cream Pie with Rad Whip (test 2). From the PPK Test Kitchen.

Grasshopper Pie and the Berry Balsamic, for a recent impromptu dinner party with friends, including my dear Vegan Moxie.

Santander salad, a test run for this weekends Spanish-themed Heartichoke dinner. Im in awe of my BFFs plating and design here.

More of this past weekends Heartichoke-orientated spread, including smoked balsamic shiitakes, vibrant saffron pickled cauliflower and carrots, grapefruit marinated olives and the third and final test batch of the smoked potato cheese in the rear- we have a winner!

Rewind a couple weeks ago - I put together a soy & gluten free vegan spread for a dinner date with a friend.

Caribbean kidney bean curry, smoked balsamic mushrooms (love.these.), my first fried plantains with coarse salt, cheesy shallot rice fritters.

For dessert: dark chocolate, agave & crushed macadamia nut pudding.

Lastly - bring on the seasonal produce! Heres my haul from this past weekends farmers market: microgreens, cornmeal, spinach, collard raab, chives, rangpur limes, tulips & purple carrots. Cause little known fact: theres a purple carrot on my foot.

And hey, if you see me around town lately, there’s probably a piece of pie in my bag, just waiting for you to inquire.

lately

I’m just going to come out and say it. Hi. My name is Jess. I have a camera and a blog and here’s the flow of what I’ve been up to lately:

Smoked Potato Cheese: Take 2, Creamy Edition. I'll post the recipe after one more test run before Heartichoke.

Have I mentioned that I'm digging my stovetop smoker? Well, I am. Smoked Cherry Tomato & Kale Raab Pesto Bruschetta

Kale Raab Bistro Chowder; Bruschetta. Bistro Chowder Recipe from Appetite for Reduction. Farewell, Soup Season.

Tofu Cube Toss with Smoked Tomatoes, Roasted Red Pepper, Maitake Mushrooms, Kalamata Olives, Collard Raab; Mac & Cheddar Teese Sauce with Miso & Collard Raab. This ain't no wimpy scramble.

Baked Saffron Rice with Roasted Peppers. The recipe will be in the Spring issue of T.O.F.U. Magazine. Zomg.

From a small dinner party: Baked Saffron Rice with Roasted Peppers, Serrano Seitan Ham over Kale, Roasted Potato Bread and Blood Orange & Grapefruit Marinated Olives, etc.

Galician Empanada Pie with Smoked Soy Curls & Serrrano Ham, Take 1. Will be working on the conrmeal crust and spice factor.

TGI Return of the FarMar & Multi-Color Carrots. There are white carrots in the empanada pie, yo.

From the PPK Test Kitchen: Cappuccino Mousse Pie with Rad Whip. I'll get the fluffin' up next time.

From the PPK Test Kitchen: Manhattan Mud Pie. Photo by Lucas DeShazer. Truly, one of the few times you'll ever see me in the backround of a photo here.

Portland Hidden Gems are up next. Really.

Seating & Menu for the second Heartichoke Supper Club

UPDATE: SOLD OUT

Email HeartichokeSupperClub@gmail.com to be placed on the wait list.

Passing on the information for the Heartichoke Supper Club once again…..

from the facebook note:

Date: Saturday April 23, 2011

Time: 7pm (Doors at 6:45pm)
Ticket Price: $30 per person, 21+

And without further adieu, menu details below…

Heartichoke Supper Club #2:
An Evening of Spanish Inspired Vegan Cuisine

Menu

Tapas

Serrano ham seitan and seared portobello with smoked potato cheese (latter 2 are GF)

Cumin spiced nuts and chickpeas GF

Grapefruit marinated olives GF

Potato pancakes with mojo de cilantro and romesco sauce GF

Saffron pickled cauliflower & carrots GF

Ensaladera

Santander salad with roasted asparagus, capers and frisee GF


Sopa

White gazpacho with grapes, garnished with fried garlic GF

Plato

Chickpeas in zimino sauce GF

OR

Galician empanada with smoked soy curls & a cornmeal crust

WITH

Charred seasonal vegetable(s) GF

AND

Baked saffron rice GF

Postre

Cítricos y torta de aceite de oliva con sorbete de limón,

con almendras Marcona agave tostado GF

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