Photo Essay: Sauvie Island Peach Picking & Consequent Tart

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Day 20> A simple photo essay, looking back on a summer afternoon spent peach picking on Sauvie Island. Pleasant, fruitful (ba da bum) memories. Continue reading

The Hashtag MoFo ###

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Day 15> In which Jess plays catch-up thanks to an Instagram obsession after a few days of root canal recoup. Continue reading

Hump Day Grilled Cheese Glory

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VeganMoFo Day Four> Yeah, it’s a great day when you don’t have to depend on a (pricey!) store-bought vegan cheese alternative. It’s all about the flavor and purpose: bringing the bread together with a bit of melt, if you dare. Continue reading

Photo Essay: Sunday Visits & Meals, Lents International Farmers Market

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I forget exactly why I decided to visit the Lents International Farmers Market for the first time, but its casual, down-to-earth vibe pulled me in from the get go. That, and the variety of chili peppers at such tempting prices. I think it may have simply been the notion of checking out all of Portland’s farmers markets, and seeing the unique aspects each one offers. So, when ‘International Farmers Market’ popped up on a list, I was hooked. 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

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

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

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!

soy curls & margaritas

Portland’s had a weirdo summer all right. I blocked out most of the spurts of humidity (shades help), but it seems like it’s back with a vengeance for my goddamn birthday. I don’t plan on doing much today besides listening to Billy Joel, waiting to see if my second sibling remembers to call and imbibing on a refreshing cocktail or two, so I suppose I’ll manage.

The following watermelon margarita, inspired by Lauren Fitzgerald’s (of Millennium and Portobello) “market-driven” mixology demo at the Montavilla Farmers Market this past weekend, is totally in the running for 2011′s birthday cocktail:

Watermelon Margarita test run: fresh yellow watermelon juice, fresh lime juice, clementine liquor (subbed for Harlequin), silver tequila and a sea salt & cayenne rim

Learning how to make cocktails at the Montavilla market with the lovely Lauren Fitzgerald and her assistant.

Speaking of markets, I hit up three over the Labor Day weekend. This mini haul is from the Hollywood market, with a couple of bonus additions and the Sunny Day Farms zine for inspiration. Come to me, heirloom tomatoes!

My weekend also included a long-awaited date with the Flavor Vegan over cocktails and dinner at Sweet Hereafter.

I’ve caught myself joking more than once about how Soy Curls are so three, if not four, years ago, and I take it back.

The Buffalo Sub at Sweet Hereafter changes everything. It features hot soy curls, lettuce, tomato, tangy ranch dressing and creamy miso chive cheese in a crusty baguettewich (yeah, I said that) and blows every other tasty option I’ve tried at this bar away. Plus, you know, Chelsea is adorable, and we got to catch up on life and that con thing.

 Sazerac & Buffalo Sub from Sweet Hereafter: There’s a Soy Curl revolution in my life.