sweet & savoury & colorful

The Sweet: White Chocolate Chip & Orange Biscotti

Recipe modified from Vegan Cookies Invade Your Cookie Jar. White Chocolate Chips from Pangea’s VeganSweets line, via Sidecar in Seattle.

 

The Savoury:

Roasted Chickpeas with tamari, nutritional yeast, olive oil, cayenne, lemon juice, cumin and smoked paprika.

The Savoury & Colorful:

Cornmeal Crusted Tofu with maple roasted red beets, burdock and purple carrots and black-eyed peas & greens (from AFR).

This is Trader Joe’s extra firm tofu marinated in red wine, tamari, vegetable broth, garlic and herbs, and coated catfish-style with cornmeal, flour, sea salt, nutritional yeast and black pepper. Easily baked or pan-fried.

The Colorful:

Pre-roasted purple carrots, long red beets and burdock with sea salt, black pepper, olive oil, vegetable broth & maple syrup.

Also Colorful:

Ready to go: Savoy cabbage, purple carrots & sesame seeds. Both vegetables from one of the last Saturday farmers markets. Sniff.

censored cake

What happens on your neighborhood lounge's back patio stays on your neighborhood lounge's back patio?

I have a sneaking suspicion that Jeff and Maeve, the dear friends and culinary artists behind what’s coming below, knew this cake would be censored in order to ease up on decorating costs.

Inside the box lies my custom-designed, 28th birthday cake, emblazoned with a hilarious and offensive in-joke, and the most thrilling trio of maple, pretzel & peanut butter that has ever existed (to me, anyway). I doubt it could ever happen again, unless Evan was involved.

It was amazing, and I was joking earlier about the decor, because I thought it was all fantastic! I hadn’t seen a cake this exciting since my sophomore year of college and the Alec Baldwin-penis cake from Sweet-N-Nasty bakery. A positive, maturing night to remember, nearly a decade before.

The big semi-reveal:

Maple. Pretzel. Peanut Butter. Any guesses?

Friends. Portland. Vegetable Gifts. Vegan Cake. Love ‘em.

p.s. Naturally, I went to Portobello for dinner on my birthday and swooned over pan-fried gnocchi with summer squash. It’s a Portland vegan tradition.