The other night, Julia and I ordered a take out pizza from very vegan-friendly Dimo’s in Chicago, and while I enjoyed some cold for a satisfying, late night dinner later on, she never got to partake. We combined this lapse with our vegan-cheese-stocked fridge inventory upon returning to Portland, and easily decided on pizza for our … Continue reading »
This recipe marked the first time I’d turned to VegWeb for guidance in years. The veg recipe directory and LiveJournal’s vegan cooking communities were my learn-as-you-go and read-the-comments because you can only-sorta-trust-the-internet tip toes into the vegan culinary world back in the early 2000s. It’s like I can recall mildly freaking out when the number of … Continue reading »
I’m just going to come out and say it. Hi. My name is Jess. I have a camera and a blog and here’s the flow of what I’ve been up to lately: Portland Hidden Gems are up next. Really. Continue reading »
This past Saturday, the nondairy cheese industry rejoiced as thousands of vegans gripped their stomachs in post-vegan-pizza-overload. I celebrated (or supported said vegan-friendly industries) by enjoying the greasy heck out of a slice of breakfast pizza at Sizzle Pie, which I can’t get enough, and by assembling some English Muffin pizzas for hungry friends later on … Continue reading »
In preparation for Vegan Pizza Day on Saturday (fellow vegans, I behoove you – can we please declare a vegan danish say next?), I found myself once again contemplating the cute Pizza Cups from Slice and channeling my inner little old Italian lady relatives. Somehow, this led to the veganization of Portobello Mushroom Crust Pizzas from the same … Continue reading »
I was recently afflicted with the pizza bug. It’s been the coldest and driest November I’ve ever witnessed in Portland, and it usually seems much more rational to use the oven over the heater. You get a warm dinner and a warmer abode. Win Win. Whole wheat crust (Trader Joe’s), homemade marinara, mozzarella teese, sun-dried tomatoes, cremini mushrooms, jalapeño peppers. I’m … Continue reading »
