With the last few days of autumn ahead, it was about time I got down to sharing this seasonal specialty. It’s wonderful and warming and just like taking your first bite of spiced pumpkin bread after the first chilly day … Continue reading
Roughly 1/10th of total dips that arrived at Double Dippin’
Fueling my dorky, themed party planning obsession, I hosted a dip-themed potluck and party last weekend. Double Dippin’: The Party* featured 4 tables of dips: Sweet, Savoury, Miscellaneous, No Holds Barred, and Michele performing the grand & appetizing Vegan Mozzarella Stick-Off in the kitchen.
The record was successfully broken for just how many people can fit into my apartment, surely set high for the number of dips through the door, special dietary needs were met (vegans are so nice!), my cats hid, dip rules were posted, various research was displayed, and I had an opportunity to make a giant pot of beer cheese sauce, among other dippy dishes. Dipshit was officially an endearing term, dip creativity and classicism was off the hook, and I just can’t seem to get this out of my head.
As for the actual food, contributions ranged from traditional pesto to spicy peanut sauce to chili to Russian beet dip to cashew green bean to saucey bourbon to spiced cheesecake to sweet chocolate frosting, and beyond. Beyond!
Smokey Beer Cheese
How To: Smokey Beer Cheese. Follow the Cheesy Sauce recipe from Veganomicon. Add a diced poblano pepper with the garlic (up the garlic!). After you add the nooch and vegetable broth, throw in cumin, hot paprika, tahini, hot sauce, a bottle of cherished, local microbrew, and a good dash of liquid smoke. Simmer for at least 20 minutes before making your gluten-fanatic guests happy.
Green Tea, Shallot & Cream Cheese, modified from Eat Tea
I was more wild about the idea of this over the finished product, but it was worth a shot. And look! garnish!
Raw Banana Coconut Almond Dip
On one hand, sampling this dip made me realize I’m non-officially, but likely, allergic to freaking almonds. On the other, it went over well! It consists of pureed raw almonds, unsweetened coconut and banana. Once again, a pat on the back to the Vita-Mix.
Salt-Free Black Bean, Lemon & Garlic Dip
This was another contribution for the Eat to Live crowd. One of those few ingredient recipes from the internets. It was less creamy than I’d like, but I naturally blame myself, because I forgot the tahini. However, who cares about anything else when there’s a nice garnish?
So creamy! I almost comprehend artichokes now.
Jeff’s Spicy Peanut Sauce
My friends Lucas and Jeff combined powers to offer a damn fine spread of fried tofu, peanut sauce and tofufffalo style hot sauce.
The Sweet table
Lauren plates my ode to our friend Bram – Peanut Butter Coconut Apple Pie (dip).
The Bar – featuring homemade Mixed Berry, Raspberry and Lavender Mango syrups. Plenty of makings for both cocktails and mocktails. My friend Emily contributed homemade Raspberry Ginger Shrub that was amazing!
The rest of the refreshments – including Michele’s sparkling punch
This was posted above the No-Holds-Barred dip-as-you-will tator tots & dips table
Clearly the party was an ode to this.
No-Holds-Barred Table – early in the evening
Live action at the No-Holds-Barred table. I spy a spicy sesame cornmeal encrusted tofu dipper at the muffin tray, and churros and chocolate sauce in the back.
Jack & Simon: Bros and their tots – bonus special guest appearance by Portland’s own Pretzel Necklace!
The Savoury table at the pre-party
*Name Credit belongs to Lucas DeShazer. No surprise.
I didn’t take as many photos as I’d like, perhaps more of the dishes to come…
Leigh and Ann’s Homemade Creole Sauce from the Vegan Bake Sale for Haiti spooned over thyme-y, cornmeal crusted, baked tempeh strips. Roasted broccoli with fresh lemon, coarse sea salt and pepper. Steamed yam with sea salt.
I had been craving good ole tempeh. The tempeh strips were marinated overnight in tamari and the Creole sauce (so good! such a nice tangy flavor!), dipped into a water and cornstarch slurry, then pressed into fine cornmeal with thyme, garlic powder, sea salt, lots of freshly ground pepper, and crushed red pepper, and then baked at 375F for 20 minutes on one side, and then 15 minutes at 400F – for the crispin’. Served with roasted broccoli, steamed yam, and more Creole sauce.
In my head, and mouth, this meal was channeling the great The Lone Ranger plate at Chaos Cafe. Except without the quinoa and kale, since I didn’t have them on hand. Out of quinoa, I know – not even an extra bag of red hiding in my cabinets. What’s my life coming to?
In other news, I had no idea there was a tea store tucked behind SE 12th and Division. My life has changed. The intersection hosts the new Gorditos, a cute pet store, vegan-friendly Artemis Cafe, and The Beer Mongers (note to self – finally visit!)
Foxfire Teas: Passion Yerba Mate (drinking right now – lovely), Foxfire Herbal Chai and Charcoal Baked Dong Ding. All purchased by the ounce, loose leaf.
Tea makes everything better.