Pesto-stuffed Chickpea Cutlet Balls & Television

So, I’m a television fanatic. It hails back to my days of sharing a bedroom with my younger siblings and quietly watching The X-Files while sitting a foot away from the  television screen (seeing both films on opening day), and evolved into obsession via the same small television set with the first episode of Buffy during my freshman year of high school. I may have just as many memories of Xander and Willow as I do my real life friends, woops. There aren’t many shows I watch on a dedicated, weekly basis now (or that I’d admit so quickly). I still resist Hulu for the most part and can instantaneously open my out-dated rant about how the real LOST fans are those who were watching during Season 1 and went insane the rest of the week for six onwards years – and even worse, during summer hiatus – and then, the writer’s block. The suspense! The attempt at patience! The gift of a new episode!

This is pretty normal Jess-in-person ranting and it would be out-of-place on this here post if it wasn’t for the following connection – my new found-love for Bob’s Burgers. I adore Home Movies – it’s one of the few dvd sets I actually own, so I gave it this new series a chance, and I’ve been hooked since week one. It’s pretty damn nostalgic to find myself looking forward to Sunday evenings again! I’m a sucker for the parents’ sweet antics and accents, and these may be the most entertaining kids I’ve seen on television since Brendon, Melissa and Jason, of course. Back to the point – on the latest episode, a spaghetti and meatball dinner was featured, and 24 hours later, I was sitting down to this vegan version.

Bob's Burgers inspired dinner: baked pesto-stuffed chickpea cutlet balls, homemade marinara, multi-grain spaghetti, steamed kale

The chickpea cutlet recipe is from Veganomicon, no surprise. I’ve baked the dough as balls many times in the past, and I usually add marjoram and basil into the mix. This time, I flattened circles of the dough and added a small dollop of homemade raab pesto, carefully formed it back into a ball, and baked them at 400F for 20 minutes, flipped the balls, and baked an additional 15 minutes at 425F. I would declare “Bon Appetit!”, but Gene’s not here to usher us out with a dramatic keyboard solo.

P.S. Admittedly, I have gone and blogged many LOST-obsessed meals. Speaking of, Jorge Garcia making almond milk = be still, my freaking heart.

I’ll likely find myself making some Bob’s inspired veggie burgers soon!

A Day in the Life: Onwards, Marsala

Continuing on my classy streak with a dinner pairing from the versatile 500 Vegan Recipes, which is by two lovely ladies I dig: Tofu Marsala and Sesame Kale
It just may be the week of marsala.

My variations from the original entrée recipe were the use of cremini mushrooms vs. button, and the addition of a wee bit of minced garlic. The meal was oh so elegantly paired with a glass of black currant juice.

dave’s killer breaded seitan

Dave’s Killer Breaded Seitan, Steamed Kale, BBQ Sauce

This very American dinner was appropriately based around the seitan lite from the American Vegan Cookbook.  Of course, the other star is the pride of the Pacific Northwest: Dave’s Killer Bread.

The baked seitan cutlets were breaded with a mixture of toasted, pulverized Dave’s Killer Good Seed bread, freshly ground black pepper, salt, cayenne pepper, oregano, sesame seeds, nutritional yeast, and sweet paprika. The cutlets were dipped in a water and cornstarch slurry, and then pressed firmly into the mixed crumbs. The cutlets were sprayed with canola oil and baked on parchment paper at 375F for 30 minutes, flipping halfway through and spraying again. They were baked at 425F for an extra 5 minutes for crispy-ness’ sake.

Soon to be breading action

Your dinner is served

steamed kale and blueberries, direct from the new Pioneer Square farmar

I picked up two half pints of blueberries. My berry excitement is about to come to well, fruition this weekend – the first in a series of therapeutic and fulfilling weekend berry picking adventures!

before the surprisingly competitive slashing of prices…

Three Days in Seattle, Vegan Style

I had a string of poor luck with meal choices on my East Coast vacation, and I must say that 3 days of vegan meals in Seattle kinda kicked the butt of my week of vegan consumption in Boston and NYC.  With some exceptions, of course.  I really do believe that food tastes better in the Pacific Northwest.

For one thing, the coffee is fantastic.

Soy Latte from Herkimer, University District

Herkimer, Seattle

I spent a lot of time working in a couple coffeeshops.  Unlike Portland, I was stunned to easily find a seat at shops.  This simply means Portland needs more coffeeshops, gosh.

Herkimer

Soy Latte from Trabant, University District (49th Parallel beans).  Just….right.

Trabant

Vanilla Vegan Chai from Trabant

Trabant Chai

Trabant

If I had more time…I would have hit the Korean Tofu House for dinner.  One day!  They open at 7pm, and I simply didn’t have enough um, dinner openings.

Sorry Mike, Sorry Vijjy! I just peered, like a tofu stalker, during the day…

will I ever make it here?

Oh, and look, another Tofu House!  This one was pretty much beef with tofu, beef with tofu, beef with tofu on the menu, though.  Tofu stalker will investigate further…

another 'fu house

Angel Curry with Soft Tofu from In the Bowl Vegetarian Noodle Bistro. My first time there, my first meal of the trip, my favorite meal of the trip! Review coming to Stumptown Vegans.

In The Bowl, Seattle

Wayward Vegan Cafe.  This popular cafe recently moved to a new location on University Street in Seattle’s slowly expanding V-District, and overall, bestowed the second of the top two meals of my visit.  Thank you, vegan omelet!

Sham and Cheddar Vegan Omelet with roasted potatoes – hello, vegan diner food.

Wayward Cafe Vegan Sham & Cheddar Cheese Omelette

Giant side of Garlic Steamed Greens with a little visit from the nutritional yeast shaker and hot sauce.

Wayward Garlic Steamed Kale

The line to order.  It was almost out the door at times!

Wayward Cafe

More to come.

Wayward

Flowers Restaurant for the Vegan Lunch Buffet

to michelle, love jess

My dear friend Michelle has been recommended Flowers several times over the past three years, and I note it on my sporadic northern trips.  I finally put aside the call of vegan chinese (I had my full on the East Coast) and hit up Flowers last week. Finally!

Flowers

My plate from the Flowers buffet.

Flowers Vegan Buffet in Seattle

My favorite parts were the chilled roasted broccoli and creamy, tahini-like pasta salad.  Personal preference – I wish some of the cold items were hot.  I really dug the large variety and wish I had more room to try more!  There were numerous stewed dishes, roasted vegetables, baba ganouj, fries, and more, that I would like to try another time.  With my friend Michelle, ideally!

The large buffet lays beyond these windows. Every now and then I’m too shy to take all the photos I’d like.

Flowers

Stumbling upon the University Farmers Market = heck, yeah!

University Farmar, Seattle

Intriguing fruit vinegars and sauces and whatnot.

U-District FarMar

Just builds the anticipation for the Portland Farmers Market opening next weekend!

U-District

It wasn’t me.

Seattle

Spotted downtown: kale

kale kale kale

New experience: Vegan coconut based ice cream at Full Tilt Ice Cream Parlor, below the popular Cedars Restaurant.

Seattle

Okay, there was a large piece of hair on top of the flavor I was leaning towards, Toasted Coconut, so I went with the enjoyably rich Almond Joy with bits of chocolate and almond.  It happens.

Vegan ice cream

My only disappointment was on a second visit to Georgetown Liquor Co. My first experience was superb.  This time, I still enjoyed my microbrew and Nintendo, but apparently if you don’t state vegan!!!!!!!! at this vegetarian restaurant, even when your sandwich isn’t listed with cheese, it comes with cheese, as does your side salad.  As the Vegan Shiz would say, sad face.  It’s been so long since this has happened to me!  There is a note on the menu stating vegan cheese can be subbed for any vegetarian cheese, and a few items are marked NV, but this wasn’t one, nor did this list cheese.  Now I know.

Georgetown Liquor Co.

Where to next?