The Vegan Budget Diaries & That Yellow Soup [Recipe]

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LOOK! A RECIPE! This winter, I’ve been undergoing a pantry-challenge. Never ever, ever before, did I think my life would include oh, so many bowls of lentil soup. And now, it does. Continue reading

Jet Lag & Autumn Leaves

Jet Lag on Get Sconed!

Touching base after the grand hiatus, from deep in Portland’s Autumn….I don’t remember much about our first morning back, after a dear friend dropped us off back home. We unpacked a little, hugged our gigantic cats, and after briefly debating passing out or if either of us had the energy to walk down the street to New Seasons, I hobbled into the kitchen, sliced garlic in what felt like slow motion, grabbed some dried chili peppers, and put on some water to boil for the capellini I spotted above the fridge in the pasta jar. Continue reading

DIY French Press Cacao Nib Cold Brew (Hey Summer, You’re Welcome)

DIY Cacao Nib Cold Brew on Get Sconed!

Cold brew has become one of the savings graces of warmer days in my life, and it’s ridiculously easy to make at home. You’re essentially extracting the coffee into more of a concentrate (which is why you’re typically see cold brew priced higher than coffee). The method I used comes from Cook’s illustrated’s Dan Souza, and is available on the website of America’s Test Kitchen. As if you could have any doubts now. I’ve combined a couple of steps, based on how I’ve been making at home the past two summers, and throw in the addition of rich cacao nibs, ripped off from my dear from Tom (who rules!). Continue reading

100 Days of Homemade

It’s the summer of projects! With my newfound free time, I’ve decided to devote 100 days to make a minimum of 100 creative, culinary concoctions. Pretty straightforward, right?

100 Days of Homemade on Get Sconed!

Guidelines:

  • Each and every day, for a period of 100 days beginning June 25th, I aim to make one meal as from-scratch-as-possible in my kitchen.
  • These creations will be shared in small, group updates on Get Sconed! I will photograph as much as possible.
  • I’ll be identifying my photos with the “100dayshomemade” tag on this site, as well as twitter and Instagram.
  • As always, my dishes will be entirely vegan and incorporate local, organic seasonal produce as much as obsessively possible. Dishes will also be free of almonds, cashews, bananas and pineapple. Go figure.
  • Some days, more than one dish will likely be created. This may mean an entirely different course, or simply an accompanying cocktail or dessert. As long as it’s homemade and creative, it’s in.
  • Being newly (and for now, gloriously) unemployed, the dishes will be pretty budget-friendly. Thank you, crazy supply of dried beans, exotic spices and grains! I’ll do my best to make notes and share worthwhile tips as I go along.
  • Dishes will be described and recipes will be referenced when used, or ideas given. Basically, some dishes may be winged, some may be test recipes for the upcoming Isa Does It, some may be from cookbooks, some may simply be special requests from my girlfriend. Nearly everything will be inspired by farmers market hauls or television episodes, etc.
  • Processed goods, such as vegan cheese and packaged slices, will be used as little as possible, if ever.
At the very least, I hope to try new things and become an expert at clean-out-the-fridge dishes. Let’s do this.

From the first few days:

Day One: Pesto baked tofu, mashed potatoes with roasted garlic, roasted broccoliflower with lemon, Sungold tomatoes & fresh raspberries for dessert.

Day Two: Tom Yam Soup with baby bok choi, carrots, mushrooms, fresh galangal, baked tofu & a touch of coconut milk. The recipe is from May Kaidee’s Cookbook and is a new staple in my kitchen.

Day Three: Tomato Rosemary Scones from Vegan Brunch, topped with coarse sea salt.

Day Four, AM: Tofuevos Ranchers from Hearty Vegan Meals for Monster Appetites.

Day Four, PM: Tofu & Chickpea Noodle Soup with fresh dill and Mojitos made with local cherries. Soup week, represent.

Bonus: Pre-project banana french toast, roasted potatoes with smoked salt and pan-fried tofu rounds with Vegg yolk

My new style also welcomes legitimate time to devote to Vida Vegan Con, and speaking of, early bird tickets open today, July 1st!