Heartichoke: The Perfect Lychee Martini

Photo by Jen

‘Perfect’ is such a temperamental, evolving term, and I certainly wouldn’t be using it if my sister didn’t keep lychee juice in her fridge for her precious lychee martinis. Our stop into Verlaine on the lower east side, years ago, for … Continue reading

Monday is for Reminiscing: Celebrating in Seattle

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While my original intention for Monday’s theme was to share stories and photos from travels a bit further from Seattle, walking into a third decade during a short mid-week getaway with J. Legume included so many memorable dining experiences that … 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!

Thai Heartichoke Preview & Rescheduling

These instagram photos sure don’t belong in a magazine, but I like to think they capture a glimpse of unique Heartichoke Supper Club preview I attended last week. If you’ve been here before, you probably know that I spent a month in SE Asia back in December, and I was stoked to let my obsession help design the Northwest meets Thai menu.

Kefir Lime and Lemongrass Pickled Carrots

Refreshers

Local Choi Salad

Deconstructed Namprik Gaeng Som Green Curry

Coconut Sticky Rice. This was 40 times better than it looks, I assure you.

The full menu:

Heartichoke Presents: NW meets Thai-Inspired Small Plates

Thai-spiced Popcorn

Local Baby Bok Choi Salad with Fresh Mint and Lime on a Bed of Mung Bean Vermicelli, Garnished with Chili Oil & Brown Sugar Roasted Peanuts

Deconstructed Namprik Gaeng Som Green Curry with Roasted Rice-Dredged Tofu, Pea Shoots, Lemongrass and Kaffir Lime – Pickled Carrots, Roasted Yam, Shiitake Mushrooms and Rice Sphere

Fresh Citrus

Coconut Sticky Rice with Miso Caramel and Shuksan Strawberries

All dishes are vegan and gluten-free. Produce is locally sourced as much as possible.

I tried each and every dish, and they’re all so fresh and flavorful! Plus, the evening is a benefit for little Effie, who unfortunately, passed away shortly after the preview. All proceeds will help cover her immense medical bills and others suffering from FIP.

The dinner has been rescheduled for Saturday, July 28th, 2012.

More details and sign up information (including sliding scale tickets) are on the Heartichoke site. Basically, if you care about cats and enjoy Thai food, I hope you’re able to make it.

catch up: weekending with chloe’s kitchen, nacho scramble & thai

Farmers market haul: rangpurs, collard raab, kale raab, brussel raab, flat leaf parsley, red beets, baby bok choi and tulips from my girlfriend.

The weekends have been treating me well: the dawn of the Spring farmers markets and seemingly endless varieties of raab and rapini, the ever-more frequent dry days, a growing trend of old fashioned cocktail bars in Portland, new cookbooks and creative supper dates with a special someone.

I’ve been making relaxed, but focused meals from Chloe’s Kitchen, May Kaidee’s Vegetarian and Vegan Cookbook, The Sexy Vegan (more on this later), Isa’s current test kitchen, and whatever else calls out with ease.

Using a little flexibility, I give you, a sort of deconstructed nacho scramble lunch.  The spicy pickled jalapeño were picked up at the Gathering Together stand at the farmers market, and the beer is Emma Amber Ale by local brewer Captured by Porches.

Vegan Mom's scrambled tofu, Ctate's queso, chips, jalapeño & fixings.

Julia's amazing plate o'scrambled fu.

Zelda, my nacho guard cat, briefly ignoring her duties

A couple of weeks ago, giant chocolate chip cookies were featured on an episode of GRIMM, (more Silas, pls!) and I made my own bloodless versions the following day:

Chocolate chip cookies, Vegan Cookies Invade Your Cookie Jar

On the final full day of my December travels, I attended a class at May Kaidee’s Vegetarian and Vegan Cooking School on Khao San Road.  I am so glad I did – it was a definitive, education and fulfilling way to wrap up my time in Thailand. Perhaps, one day, I’ll finish my post on the matter, but for now, I can share that  every time I open this book, I find a smile on my face and fresh curry or noodles on the table. Below, I paired a test recipe from Isa Does It with vegetable-loaded fried rice and a Thai beer from Fubonn.

Test Kitchen Pad Thai (withholding cilantro) with roasted peanuts and fresh lime, soy sauce, Srichacha and Yellow Curry Fried Rice

May Kaidee's Yellow Curry Fried Rice with red bell pepper, gai lan, green cabbage and creminis

Next up, one of the dishes I’ve been trying out from The Sexy Vegan

BBQ Tofu 'Ribs', Smokey Mac & Cheese from The Sexy Vegan. Paired with sauteed collard raab.

Slow, Sunday night dinner preparation has become a positive experience on a dwelling evening. The last meal was my first from Chloe’s Kitchen.

Local pink potatoes in an ice water bath

Julia and I have spent some time thumbing through this book, deciding what to make first. There’s a lot of cashew cream, which I must avoid these days [insert tears here], and a wonder of sweets and tempeh, seitan, vegetables and salads to start with. Last night, we went with something classic:

Drive Thru Burgers with special sauce and fixins, tasty sea salt and vinegar fries with organic ketchup, sparkling wine with sliced rangpur

I baked the wholesome burgers with coconut oil spray vs. pan-frying since I had the oven warm for the fries. They were served on bread from one of my favorite neighbors, Little T, and fixed with Chloe’s special sauce, green leaf lettuce, red onion (for her! not me!), more pickled jalapeño and sliced dill pickle.

Which brings me to the following important question: Why is it so hard to find local pickles that maintain their crunch in this city?!

Drive Thru Burger on sliced baguette

In conclusion, this has been a rare Get Sconed! update that includes actual scones.

Scones with wild blueberries (organic, frozen from Whole Foods) and chocolate chips, Vegan Brunch