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

Hiatus, Hiatus Part I: Bangkok, May Kaidee and The Search for Mr. Yim

Hiatus Hiatus Part I

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

The Get Sconed! Food Porn Report for July ’13

Vegan Pizza on Get Sconed!

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

The Post with Division Street (Vegan) Pho Chay

Curry Pho on Get Sconed!

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

For Your Drinks: Spicy Hot Chili, Lime & Sea Salt Syrup

Spicy Syrup on Get Sconed!

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

Margaritas 4-eva & Goodies from Austin, Texas

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

New Year, New Projects: Homemade Sriracha

DIY Sriracha on Get Sconed!

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

Heartichoke: Orange Watermelon & Jalapeño Mimosa

Heartichoke on Get Sconed!

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

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.

Spicy Thai Basil Noodles with Soft Tofu, Peanuts & Garlic Scapes

local garlic scapes have arrived.

It’s time for my warm weather motto: I may hate the heat, but I heart farmers markets. I also heart venturing into other neighborhoods and secretly pretending that I live in them. The day will come that I move out of my dear Division St. apartment. That day could bring me further-out southeast into a neighborhood I have strong feelings for – Lents. I’m a frequent visitor to the farmers market, particularly come late July, because the hot pepper prices are unreal. I took my first trip of the season to the market opener on Sunday, and while I was ‘out there’, I stopped by J.C. Rice Noodle for a couple pounds of their fresh namesake, fresh tofu, and continued onto Fubonn for randomness. Once home, I quickly threw together something of a Pad Kee Mow with saucey, soft tofu and roasted peanuts taking the place of the scrambled eggs.

There is nothing quite like the combination of fresh rice noodles you pull apart with your hands, salty soy sauce, hot chiles and fresh yet sweet Thai basil. What a freaking thrill to semi-confidently create things like this (without the worries of fishy sauces) at home. WHAT A FREAKING THRILL.

holy.basil.

Spicy Thai Basil Noodles with Soft Tofu and Peanuts

Serves 3-4

Note: This sauce is based on my own taste buds of the moment. If you like things sweeter/saltier/spicier, do it. I’ll be listing the bolded ingredients in rounds, as I started mixing and cooking like so…

Round 1 of Ingredients:

  • 1/2 package soft, water packed tofu, drained
  • 2 tablespoons vegetarian stir fry/mushroom sauce, like this 
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons vegetarian fish sauce, like this
  • 1 small handful roasted peanuts
  • 1 teaspoon ketchup
  • 1 teaspoon brown sugar
  • 1 teaspoon chili garlic paste, like so
  • dash of black sesame oil
  • pinch turmeric
  • pinch black salt
  • fresh lime juice, to taste

Mash together the tofu and above ingredients with a fork in a medium or large bowl. Leave some chunks of tofu. Set aside.

Round 2 

  • 1.5 cups chopped vegetables: I went with swiss chard, daikon, carrots, asparagus and zucchini
  • 1-2 cups of vegan protein of choice: tempeh cubes, tofu strips, seitan, or tofu sheet knots
  • Cooking oil of choice

Tofu Sheet Knots: because sometimes you need to buy things out of the freezer at Fubonn with your eyes closed

If using a frozen protein, make sure to defrost. Pan fry your protein in 1/2 tablespoon oil on medium heat for 5 minutes, turning over to reach a golden brown. Remove from oil and set aside.

Heat the same pan and add more oil if needed (I didn’t). Add your vegetables and stir fry for an additional 5 minutes over medium heat. Add a tiny splash of vegetable broth or white wine if vegetables begin to stick. You want to keep your vegetables vibrant – do not over cook. Remove from pan and set aside.

In the same pan you keep on using, sauté the following:

  • 1 clove minced garlic
  • 2 garlic scapes, chopped (whatever, use the top!)
  • 1 tablespoon grated ginger
  • 1-3 minced Thai chiles – stick to 1 if you’re unsure and grab the Sriracha later!
  • 1/2 tablespoon cooking oil

Tightly sealed Thai chiles, clearly not from the farmers market

Cook for 2-3 minutes, stirring frequently. Pour in the tofu mixture and bring to a boil.

It'll look like this mess.

Once boiling, lower heat and cook until some sauce is absorbed, about 2-4 minutes. Quickly add cooked noodles (Note: if using fresh noodles, rinse or immerse in cool water first) for 2-4 servings, vegetables, vegan protein, and a handful of fresh Thai holy basil.
Serve quickly, garnished with fresh bean sprouts, more Thai basil, roasted peanuts & lime wedges.

If you're awesome, you'll garnish it with a curled scape.

behold, the casual Lents International Farmers Market

Anatomy of a Grocery Trip, from Fubonn: Thai holy basil,ginger,bean sprouts,limes,Thai chilis,Tacoma soft tofu,coconut milk,young coconut juice,lychee juice,mango nectar,Ota soy nectar,fried seitan,frozen tofu knots,tamari,vermicelli noodles,coconut cookies,roasted seaweed snacks,roasted green tea,vegetarian mushroom stir fry sauce