In continuation of the golden, pan-fried bread for hump day tradition, here’s a closer to look at how a ridiculously delightful, recent brunch came together. Indulgent? Check. Utilizing slices from a loaf of bread that wouldn’t hold up to sandwiches? … Continue reading
Day 15> In which Jess plays catch-up thanks to an Instagram obsession after a few days of root canal recoup. Continue reading
Here’s a little story from the early morning pages…..of dear J. Legume expressing her silly concern of not waking up to homemade breakfast often enough, my flabbergasted reaction, and her brunchy dreams surely coming true with spicy scrambled tofu, diner-style … Continue reading
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!
- 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.
From the first few days:
My new style also welcomes legitimate time to devote to Vida Vegan Con, and speaking of, early bird tickets open today, July 1st!
Not together. Not this time. One day, I’ll make the strawberry jalapeño sauce I’ve been simmering in my head for the past few years. Let’s call it July and grill some tempeh.
Rewind to my Portland farmers market stroll this past Saturday morning, and I was getting my farmar on.
This new stand, Cascade Naturals, will be at the Portland State farmers market the last Saturday of the month. If you dig tempeh, you need to check this out. It’s the freshest, creamiest tempeh I’ve ever tried. If you’re one of those people that prefer to boil or steam your tempeh before using – throw that out the window!
Recent creations follow.
With that, I’m off duty from work and projects for a week and an hour away from my flight to British Columbia for my first Canadian vacation with some dear friends for a few days. Bon Voyage! More pies & hidden gems & seasonal produce & Vegan Iron Chef chatter (PDX tickets are on sale and flying, zomg!) when I return.
I started to write a couple of corny ‘Fakin’ It’ style post titles above and had to stop myself.
If I was attempting to melt less-than-favorable vegan cheese slices on said tofu omelette, that would be sadly, faking it.
If I was upping the turmeric factor to the level of neon overload, that would be faking it – and pretty damn trippy.
However, I’m not, and don’t think the recipe is going for that, either. It’s a matter of creative emulation. The vegan omelette above is not desperate vegan rip off or a faux omelette or fake omelette or whatnot.
It’s a new original. [Recipe from Vegan Brunch]
One of the reasons I’m involved with Portland’s Vegan Iron Chef organization is because I truly believe – and have seen – flavorful, artisan, vegan cuisine.
This deep thoughts brunch-for-dinner contained no artificial ingredients, and with the exception of locally produced silken tofu and a bulk-purchased curry powder blend, was made from scratch. I certainly think it’s legitimate to call this vegan tofu omelette an omelette, and with the assistance of black salt and a nice pinch of that turmeric, it not only looks and somewhat tastes crazy reminiscent of the real thing, it was cooked on my large omelette/crepe pan.
a lady who had BBQ tofuffalo for dinner this week,
Truth: Every time I attempt vegan omelettes, I have a varying success rate of 25% – 50%. Go, go patience.
Tofu Omelette, Smoky Creminis and Garlic Roasted Potatoes from Vegan Brunch. The omelette itself was stuffed with the mushrooms, baby spinach and Wayfare Hickory-Smoked Cheddar-Style Spread.
Breaking in the new cast iron skillet on a holiday morning. I am so happy to have an omelette, pancake & crepe friendly pans again!
It’s not very often that I find myself making brunch anymore. It’s a little sad, but I’m usually heading here or there and grabbing coffee on the way, or meeting friends for brunch at Tube or Hungry Tiger Too, knowing my routine. This weekend, however, was practically a countdown to when I could break out the butternut hollandaise again. I had made it earlier in the week to pair with pecan breaded tofu, and yesterday became the official day to re-acquaint myself with a vegan Benedict. It was everything I was aiming for, which incorporated Diner Tempeh Patties from American Vegan Kitchen into the rest of the elements of a Tofu Benedict ala Vegan Brunch.
As for the Butternut Hollandaise, 1/2 cup of roasted butternut squash and 1/2 head of roasted garlic were added into the saucepan before it was pureed and warmed once more. The complete Benedict plate has a toasted multi-grain English muffin, diner-style homefries, sliced tomato sprinkled with Alder smoked salt, a baked tempeh patty, hollandaise, and a side of straight up roasted broccoli.
Late in the season tomatoes and peppers from the Saturday farmers market:
I’ll miss them so. Onto a winter of roasted red peppers, which brings us back to the Saturday farmers market in Portland on a very nice day come fall & winter…
Sometimes, you scratch your brain for ideas when you’re hungry and come up with more than just popcorn + spices. Sometimes, you really regret baking tofu for lunch the night before, because that *so* could have started a tofu scramble revolution for dinner. Sometimes, the thought of simply roasting your beets and having a side of this or that just seems silly. Most of the time, when it’s two days before payday, yet you have the time on your hands to truly cook dinner, you can’t help but hope creativity wins out over desperation and random produce.
This is one of those dinner stories. The Intrigue of the Pizza.
It begins with a mind stuck on tofu ricotta topped pizza. The chapter continues with the boiling of cauliflower, journeys into a patch of beets, and concludes with a food processor and fresh basil.
Cauliflower Basil Ricotta. Basically, I substituted semi-boiled cauliflower and a small handful of cashews for the primary component of the tofu ricotta recipe in Veganomicon. I added more basil, nutritional yeast and a bit of miso to overpower the ‘flower.
The pizza had both creative toppings and very particular slicing. The dough was spread with a thin layer of the cauliflower basil ricotta, and topped with balsamic roasted beet cubes, sweet corn, pine nuts, spicy vegan Italian sausage and fresh tomato. As for my fridge, it now solely holds carrots and condiments.
It’s time to be all retrospective and stuff. Twentyten is upon us, and this time of year marks the anniversary of this food blog’s creation on Blogger in 2005.
To celebrate and culminate, I picked some photos from my favorite posts of the past year on Get Sconed! – The year of the move! I attempted to choose one per month, but failed starting with January.
Behold a giant photo essay:
My first post of 2009 was an ode to recent Vietnamese meals. NE 82nd Ave was home to Nhut Quang Vegan Vietnamese Restaurant, which depressingly closed in late Spring 2009.
R.I.P. Nhut Quang Vietnamese crepes
Angel Food Marshmallow Making This is my mom’s old mixer, I love it.
I can’t go through January without mentioning LOST. I threw a Dharma rations themed party for the premiere of Season 5. Next month, my friend Susie and I holding a Benjamin Linus Throws a Dinner Party!
I fell in even more love with my Vita-Mix: Peach Ice Cream
And even more love: Chocolate Peanut Butter Tofu Mousse
The first Examination of Portland Soy Lattes I drank about 2,000 lattes, give or take a few.
Had a magnificent visit with my friend Emily from my long-ago semester abroad to the upscale, all raw Grezzo in Boston.
Had my fix of Vegetarian Dim Sum House in NYC, twice
The cart lot at SE 12th and Hawthorne just got better and better, and Portland became home to a vegan friendly fried pie cart, Whiffies, and the city was never the same again!
The very first pie Maeve and I shared: Apple
The rising wave of twitter popularity grew and grew, and a select group of friends and I entertained ourselves with a week of dining exclusively at businesses that had Twitter accounts: The Dittering. The number was much less significant in June than it is now, but we had many favorites and scouted others out. To quote Maeve, this was “back when twitter was cool”.
This was also the beginning of the summer of food cart insanity and growth!
Koi Fusion tofu tacos
Vegan Brunch was released! As a tester, of course, I’m always excited and stoked to support it and must include the Ode to Vegan Brunch Testing. I helped make some of the baked goods photographed! Oh my gosh!
Professor Nanotear muffins from Tube
The dance contest, featuring the first and second place winners – Simon and Angela
I discovered I seem to have an allergy to one of my favorite foods, the hazelnut. The horror!
I fell in love with a scone from the new Back to Eden Bakery & Boutique: Maple Walnut
Zomg. Fakin’ Fest happened. There was dark chocolate dipped vegan bacon, bacon stuffed mushrooms, bacon cupcakes, tempeh bacon, maple bacon ice cream and much, much, much more. There was best dish, favorite dish and best fakin’ haiki contests, with prizes (more vegan bacon!) donated by Lightlife.
Stef’s Coconut Bacon Cupcakes
The Spicy Vegan’s potato skins
Mike Vegan’s awesome pig cake
I got my fix of apples at the annual Portland Nursery Apple Festival:
The compilation of the Vegan Friendly Food Carts Listing, which now has its own page here.
on the Bombay Chaat House:
I added another reason to ever leave SE Portland in my personal time from my friends Julie & Jay Hasson – they opened their food cart, Native Bowl, in Mississippi Marketplace, and it rules!
Hummus wrap and Couch Bowl, photo by Lucas DeShazer
The Portland Vegan 100! So fun to put together. Thanks to everyone who contributed!
I was obsessed with brussel sprouts. All year, really.
Roasted with blood orange and sea salt.
Banana Waffles! Banana Flapjacks from Vegan Brunch turned Waffles
Another test recipe from Isa’s new book, 40 Cloves Chickpeas & Broccoli
A little more Retrospect…
- I didn’t leave the country as I dream, but I did travel more on the West Coat, and had my annual pilgrimages to NYC and Boston – will happily be there again in February and playing in the snow! Let me know if there are new places I should check out, I’m curious about Piece ‘Pie in Allston!
- 2009 called forth the @getsconed twitter account (I had a personal, private account beforehand), the inevitable, welcome move to WordPress and finality of a domain, which was the exciting part of November.
- In case you’re interested in the Portland vegan restaurant scene, we posted the Stumptown Vegans Year in Review Podcast earlier in the month.
- Coming in 2010: Vegan Eats in and around Laguna Beach, CA, A Walk on Super Vegan Friendly Alberta Street, Product Reviews Galore, and more I can’t even make up on the spot!
As always, thank you for reading and commenting! I’m thrilled to be part of the vegan blogging world.