It’s soup for dinner. And lunch. And so forth. Continue reading
I’ve been tinkering around with the eventual recipe for Division Street* Pho, which is traditionally identified as a pho chay, for months now. Tinker, tinker. I found myself on what became an epic quest for vegan pho chay in Portland last winter (which I’ll be compiling one of these days), and really studying the flavors in the bowls in front of me…. Continue reading
I’m nearly 2 weeks into my 100 days of homemade, and things are going swell. I’ve felt productive, inspired and full of soup. I’ve frequented multiple farmers markets, made more Thai food, and can’t put down a certain cookbook – Hearty Vegan Meals for Monster Appetites.
My 100 Days of Homemade guidelines are here. The following photos are of any homemade creations, plus some special guests.
These were just darling going into the oven.
The cheezy sauce is from Vegan Brunch.
On the sixth day in, a neighborhood brunch, wanderings, film and tea smoked tempeh sandwiches at The Hazel Room for a casual dinner kept Julia & I busy all day. Fortunately, evening mojitos with crushed local strawberries and fresh mint kept us in the 100 Days swing.
I get to send my girlfriend to work with scones!
The start of Day Eight was fairly epic. I was exhausted from a late night and VVC had a big morning ahead with the nuts and bolts of the opening of early bird registration. Consequently, legit vegan brunch and a french press of Stumptown started it all. As tickets zoomed by, I visited the Lents Farmers Market and my beloved JC Rice Noodle Shop out in Lents, and the evening winded down like so….
This fit in at some point:
And now, even more 100 Days of Homemade – on Instagram.
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!
- 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.
From the first few days:
My new style also welcomes legitimate time to devote to Vida Vegan Con, and speaking of, early bird tickets open today, July 1st!