I picked up a bag of Italian orecchiette last week at Barbur World Foods as part of my dramatic & ongoing hidden gem investigation with one intention – making this traditional recipe once again from The Urban Vegan. It’s a classy weeknight meal with plenty of thinly sliced garlic sauteed in olive oil (you better … Continue reading »
In regards to Blog Post Title Part I Well, I still don’t have many photos to show, but my weekend included a lot of feeling fancy – at least some contributions to it. I hid and cooked in the kitchen during the first Heartichoke, my friend’s new vegan supper club, and we pulled off five … Continue reading »
Just kidding, I only like the fruits of your labor. The fruits of eight months of Portland drizzle. Rathermore (that’s right), your glorious fresh fruits and vegetables. Come on, weirdo summer, let’s get through the heat wave and onwards to heirloom tomatoes and spin the color wheel of bell peppers, eggplant and cauliflower! Here are … Continue reading »
It was undeniably the place to be in Portland this past weekend. and thanks to the press releases (who doesn’t read press releases about their local farmers markets?), I knew it was going to be bigger & better than ever – doubling in size in the PSU Park Blocks. I was literally sitting at my … Continue reading »
This pate is from The Urban Vegan by Dynise Balcavage, a book I’m slowly but surely, making a regular resource in my kitchen. It’s simple and sherry-tacular and fancy. Sherry Infused Mushroom Pate Additional pecans sprinkled on top. Do you like savoury dips? Do you like pecans, olive oil, and mushrooms? Most importantly, do you … Continue reading »
Roasted Chickpeas with Nutritional Yeast, Oregano and Sea Salt As usual, my history with using dried beans is linked to the Post Punk Kitchen. I remember a blog post years ago, challenging people to soak their own beans and base meals around the outcome. When I finally had the balls to soak my own, I … Continue reading »
