Pickling the Holidays: Spiced Apples & Pears in Coconut Vinegar

Spiced & Pickled Apples and Pears on Get Sconed!

These autumn-spiced pickles, created for Vida Vegan’s holiday class last week, are my new favorite: full of warm, subtle spices in every bite. I’m talking cinnamon, star anise, cardamom, allspice, and ginger, all spices that would be just as welcome in mulled wine and pumpkin pie. Recipe inside. Continue reading

Julia’s Rather Pickled Bloody Mary

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It’s time to get your brunch-loving cocktail on, with my recipe for Julia’s ‘Rather Pickled’ Bloody Mary, because if it’s pickled and in our fridge, it will adorn this spicy, pickle juice-worshipping cocktail. Continue reading

Autumn Inevitability: Homemade Pumpkin Coconut Coffee Creamer

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Day 22: The DIY coffeeshop fun continues with homemade pumpkin coconut creamer and cinnamon breath. Continue reading

Opening Day Visit: Portland Farmers Market

Fun fact: I have a purple carrot on my foot.

That may be the scene of late Saturday afternoon, but the morning offered a slightly damp yet rain-free and welcoming trip to the first Portland Farmers Market of the season. I usually have something of a dramatic countdown in place, … Continue reading

Inspired Vegan Dining

Meyerly Sipping Gingerly Cocktail, garnished with Thai kefir lime leaves and fresh lemon peel.

It takes a lot for a cookbook to truly hold my attention, and the stories and recipes, in addition to the soundtrack, of Bryant Terry’s Vegan Soul Kitchen did just that. This past January, his latest, The Inspired Vegan was released, and I’ve been captivated.  The words, the quotes, the instructions and meal components, were just that, inspired. I immediately placed a hold at my library upon its release, and after two weeks and multiple recipes on my table, I purchased my own copy.

Bryant Terry is simultaneously an activist for food justice within the culinary world – and beyond, as he is an author, chef, and parent, taking a lot of inspiration for his books from his daughter’s birth.

The human connection and understanding of what we put into our mouths, and how, and with whom, is fascinating. I may not have a space to garden of my own, but I’m anxiously awaiting my first Portland farmers market visit of the season this weekend, and returning home with a notion of that evening’s dinner unfolding in my head.

Sunday night’s dinner from The Inspired Vegan brought the following to the table:

*I subbed fresh pinto beans

Tofu in Roasted Chili Oil with Peanuts

Roasted chili oil, cooling.

Plates being set for Sunday night's dinner: tofu in roasted chili sauce with peanuts, garlic braised gai lan, pinto beans in a thick gravy with roasted garlic, short grain brown rice and tagerine & orange mimosas.

I was stoked to find so many fresh greens at the Eugene farmers market, including gai lan, which was specifically called for in a recipe.

A couple of weeks ago, I took my first leap into the book for a dinner party. My guests, some dear friends, have a variety of dining habits, and every dish included was eaten by all.

The Inspired Vegan spread with accompaniments.

On the table for this dinner:

  • Wet jollof rice with garlic parsley paste – a vibrant, perfect accompaniment
  • Funmilayo fritters [baked with coconut oil spray] with harissa – I find myself starting to praise another accompaniment, so, you get my drift. It wouldn’t stop.
  • Bright-black fingerling* potatoes
  • Chipotle & blood orange ketchup [adapted from the plum ketchup]
  • Gingered sesame brittle [I couldn't find my candy thermometer and over-caramelized, but the final product remained intriguing]
  • fresh thyme
  • Moskarella #1  & rice crackers, a bonus from Isa’s test kitchen
  • in addition: cherry vanilla sodas with fresh blood orange and local Burnside Bourbon

*I subbed Yukon Gold potatoes

Funmilayo white bean & peanut fritters and the Wet jollof rice stew.

Bright black potatoes, etc.

In short, if you’re appreciate of creative, plant-based cuisine, pick this up.