Give me all your tomatoes and I’ll give you some vodka. Continue reading
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
Greetings from the final days of Vegan MoFo, the start of our six week hiatus in SE Asia and our first few days in Bangkok… 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
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’ve been caught dreaming of warm days (which is so not me) and vibrant margaritas (which is the new me) since my trip to Austin, TX with Vida Vegan HQ last month. Give me a patio, a salted rim, dark … Continue reading
I’m sure I’m not the first to have this epiphany, but I really think I get tacos now. And margaritas. As in….I could see the warmer weather beckoning both of these things vs. cold beers and tator tots. I seem … Continue reading
The very first project I embarked on in 2013, besides a big time day of rest after some bubbly-fueled karaoke on New Year’s Eve, was making my very own Sriracha. Inspired the real thing, and adapted from Reclaiming Provincial, who’s adapting from … Continue reading
Happy theme change Monday! I actually made this cocktail in advance before my departure to New York, but as imagined, life is moving quickly, and since it’s hiatus, I can pretend weekdays don’t exist. What’s a girl to do when the … Continue reading
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:
- Meyer Sipping Gingerly cocktails with local New Deal Vodka
- Cayenne simple syrup
- Roasted chili oil – simple, yet sensational flavor
- Tofu in roasted chili oil with peanuts
- Garlic braised gai lan
- Red* beans with thick gravy and roasted garlic
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.
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
In short, if you’re appreciate of creative, plant-based cuisine, pick this up.