A photo essay capturing Portland’s largest farmers market, early rhubarb, broccolina and the local-est pickles. Continue reading
With VeganMoFo VII mere weeks ahead, I’ve been busy brainstorming and beginning to prepare, so it’s time to put aside the recipe posts and mason jars with the realization that August is truly moving forward, and share some good old-fashioned vegan food porn* glory, starting with one of the many handcrafted highlights… Continue reading
Bit by bit, her favorite cookbooks and well worn recipes from newspapers (Sweet Potato Pie Casserole, I’m talking to you), impressive family holiday spreads, baking peanut butter fudge cookies, frosting cupcakes for class, using a food processor to puree the filling for her well-loved stuffed mushrooms (which she kept making, despite developing a severe fungus allergy – and I remember bits and pieces of that fateful ravioli at a restaurant on Long Island well), savoring good wine and balsamic, aged Parmesan and visits to gourmet Italian markets, the early days of the Food Network, forming those croquettes out of leftovers mashed potatoes, and even her go-to fried potatoes & scrambled comfort food – it all starts to reappear: and I try to savor them, one by one. You never want those visions to go. Continue reading
I’ve been perusing Serious Eats (and wishing they’d read my mind and hand over my own vegan column already, jeez) quite a bit lately, and had to borrow one of their regular features as a title here, and hand it … Continue reading
Apt title, swell visit. A morning well spent. Saturday’s visit to the Portland Farmers Market saw my basket full of early Albion strawberries, fresh kaffir lime leaves, purple kale, maitake mushrooms, heirloom carrots, and even more purple cauliflower during … Continue reading
Last night, I realized something. If I’m going to be making ramen stock from scartch, I need to get some sweet ramen bowls. These simply will not do.
I went on a grocery field trip with some friends to H Mart in Tigard yesterday, and for the sake of bowls, spoons, and even more ingredients, a follow up to dear Fubonn, for convenience’s sake, is already in order. It was my first time visiting H Mart, a Korean supermarket that spells it out with a banner for the clueless stating “ASIAN SUPERMARKET” underneath its logo, and I stocked up on the following:
Once the fresh* (and vegan, for once!) noodles were in my hand, I decided on ramen for dinner. My girlfriend and I have been digging the ramen in vegan miso broth at Wafu, and I felt like I could tackle something similar at home, using this recipe as a base.The final result was appropriately cloudy with a hint of spice, plenty of flavour and there’s a generous portion of broth remaining for mid-week noodles. Bring it on.
Mushroom Miso Ramen…
For the mushroom miso broth, I sautéed one chopped stalk of lemongrass, 5 cloves of roughly minced garlic, half of a diced Korean chili pepper and sliced, fresh galangal (thank you, month in Thailand) in a mixture of peanut and black sesame oils about 3-5 minutes. Next up, I added freshly ground black pepper, a handful of wild dried mushrooms – a mix of 7 or 8 local varieties I picked up from the Peoples Coop farmers market – quickly sautéed until aromatic, added a splash of dry sherry, whisked in 3 tablespoons of Korean soy sauce, 3 tablespoons of miso (half yellow, half white), 1 tablespoon of vegetarian fish sauce, a bit of vegetable bullion paste, 6 cups of water, and brought to a boil. I then lowered the heat, covered, let simmer for 30 minutes, and finally, after straining, it was ready for noodlin’.
Along with the briefly cooked fresh wheat noodles, we had fresh (and I mean glorifyingly fresh) cubes of firm tofu, seared on two sides with a splash of soy sauce, just-as-seared cremini mushrooms, even-more-seared choy, and the other half of the long Korean chili pepper for extra heat. I did not anticipate the heat this green pepper would deliver, and I’m glad I licked my finger before adding it to the stock!
*granted, they were fresh in a package, so, fresh-ish.
I may have spent the entire month of October barely doing more than copy/pasting and clicking upload over here, and shaking a few cocktails over this way, but that doesn’t mean I wasn’t cooking. Discussing my culinary tales was simply pushed to the side by a bunch of furry animals. We’ve all been there.
My apologies if you’ve seen these on the facebook already, but now they’re all in one place! I promise, I won’t ask you to click back and forth on the same link for minutes of your day. This isn’t that type of place, nor do I really know what that means.
In no particular order, here’s the month in creations, including a bunch of brunch, Vegan Diner fun and a prominent obsession with chanterelles. I realized I had a problem when I was buying them from farmers markets not once, but twice a week, and now there’s a suspicious van parked outside my apartment. Just waiting.
Chanterelle omelet with steamed kale, Cajun roasted fingerlings, fresh thyme, roasted garlic boursin-style spread and seitan sausage. Recipes sourced from Vegan Brunch, Vegan Diner and World Vegan Feast.
Smoked tofu & cherry tomato benedict with hollandaise, balsamic creminis, steamed kale & baguette. My applewood chips are up next, and on my gosh.
Olive oil & sliced garlic base with baby spinach, roasted red peppers, sliced heirloom tomato, shredded Cheezly & chanterelles sautéed in red wine. Cheezly, I miss you so.
Spicy Ethiopian-style Chickpea Stew, white rice, roasted peanuts. Based on this Whole Foods Kitchen recipe.
With quite a few of these…
Spaghetti with fire roasted marinara, nutritional yeast, grilled pilsner tofu, roasted eggplant, zucchini, garlic & basil.
This marks the last photo this plate will ever star in. Ker-plunk.
One week, I had a loaf of Dave’s Killer Bread in my house, so I re-learned the art and convenience of sandwiching making.
Additional Pilsner grilled tofu, sliced tomato, green leaf lettuce, Vegenaise, hot sauce and a side of roasted fingerlings with coarse salt.
Baked “fried” green tomatoes and roasted red pepper aioli from the Sunny Days for Texas cookzine.
Pumpkin chocolate chip pancake, seitan & greens, apple ginger juice.
Sun-dried Tomato Chickpea Spread, ExtraVeganZa. My BFF sent me this book for my birthday and I am just as ecstatic about the number of fancy mushroom recipes as I’m sure she was.
Muhammara. Recipe from Epicurious. I may have bought an incredible number of end-of-season red bell peppers and carried the bag home over my shoulder.
An almost classy, bastardization, dedicated to my girl, Vegan Moxie: Salted Caramel Mocha. I used this DIY method for french press-style espresso (I know), my wee IKEA frother, and this recipe for vegan caramel using Sucanat, with the generous addition of sea salt.
Next up, the backlog of out-and-about dining, including some of Portland’s latest vegan brunch delights, and a countdown to my upcoming month abroad in Thailand – and beyond.
In preparation for Vegan Pizza Day on Saturday (fellow vegans, I behoove you – can we please declare a vegan danish say next?), I found myself once again contemplating the cute Pizza Cups from Slice and channeling my inner little old Italian lady relatives. Somehow, this led to the veganization of Portobello Mushroom Crust Pizzas from the same site, while remembering I had just received some Teese from a friend to play with.
The following portobello pizzas differ from Tonecapo’s pictorial on Slice because a) there’s vegan mozzarella involved, b) the gills are scraped, and c) a mixture of pureed mushroom stem, spinach, garlic and black olives is used in place of the sausage crumbles.
Of course, please forgive that I should iron my tablecloth or whatever grown ups do in the following photo pictorial. The recipe follows.
Step 1) The De-Gilling
Step 2) The Saucing
Step 3) The Stuffing
Ladies and gentlemen, it’s our special guest, Teese!
Step 5) The Finale
Portobello Mushroom Pizzas with Spinach & Black Olive Filling
These mini “pizzas” are ridiculously week-night friendly, and any leftovers are just waiting to top pasta or fill a sandwich.
Serves: 1-2, double and use larger caps for bigger portions
- 2 Portobello mushroom caps, stems removed and set aside, and gills carefully scraped out with a spoon
- 1/4 cup tomato sauce (use more if needed)
- 1/4 cup of shredded vegan mozzarella cheese
- handful of baby spinach
- 1 clove of garlic – see below
- good pinch of salt, to taste
- freshly ground black pepper, to taste
- 4 black olives
- olive oil, preferably in spray/misting form
- optional: dried oregano and crushed red pepper
- Pre-heat your oven to 450F and lightly grease a baking pan large enough to fit the caps.
- Spoon the sauce even onto the caps.
- Finely mince or pulse together the removed mushroom stems, baby spinach, garlic and black olives in a food processor.
- Saute, stirring frequent, in a lightly oiled pan over medium heat for 3-5 minutes, being careful not to burn. Remove from heat.
- Spread half of the spinach mixture onto each cap.
- Top each cap with half of the shredded vegan cheese, sprinkled with desired dried herbs, lightly spray with oil, and bake for 18-20 minutes. Broil for an additional 1-2 minutes, if desired.
- Remove from the oven, and serve.
The local garlic love:
Do you have any plans for this Vegan Pizza Day? I’m considering breakfast at Sizzle Pie, myself. If you’re in the Portland area, there’s always local vegetable topped slice sat Hot Lips, cornmeal crust at Dove Vivi, wood-fired pizza from carts Pyro Pizza and Wy’yeast ( gah! why have I not been yet?!?), Hopworks, Portobello (Daiya and cashew sauce), Rudy’s (recently added Daiya), Eat Pizza, Oasis (now has soy cheese!), and more.
In regards to Blog Post Title Part I
Well, I still don’t have many photos to show, but my weekend included a lot of feeling fancy – at least some contributions to it. I hid and cooked in the kitchen during the first Heartichoke, my friend’s new vegan supper club, and we pulled off five French-inspired courses & seemed to have content guests on our hands. It was a great experience; the smoke alarms didn’t go off and there’s talk of a Tapas and Basque inspired dinner this Spring.
The photos I do have, thanks to my camera’s 5 second life span, were not from the dinner, but are pretty fancy and productive for the end of a weekend:
Tuscan Braised Beans, The Urban Vegan. With the addition of gigantes beans and fresh basil. Dynise’s dishes always class it up.
First theme, continued:
Herb Crusted Tofu with Mushrooms Marsala ala The Farm Cafe in Portland, via Everyday Dish TV. As for changes, I baked the tofu, used a mixture of maiittake and shiitake mushrooms in the sauce, and served it over braised beans and steamed baby spinach.
In regards to Blog Post Title Part II
Hey! If you’re in the Portland area tomorrow night and you’re a vegan or veg-curious female or you’ve ever met one or even if you plan on spending the rest of your life surrounded by the XY chromosome and no other, you should come show your support for Melisser Elliott, the talented author of the The Vegan Girl’s Guide to Life, at everyone’s local vegan owned and operated clothing store, Herbivore. The signing party starts at 5pm.
Later this week: Thoughts on the revolutionary documentary, Forks Over Knives. Have you seen it yet?
Tofu Omelette, Smoky Creminis and Garlic Roasted Potatoes from Vegan Brunch. The omelette itself was stuffed with the mushrooms, baby spinach and Wayfare Hickory-Smoked Cheddar-Style Spread.
Breaking in the new cast iron skillet on a holiday morning. I am so happy to have an omelette, pancake & crepe friendly pans again!