Obligatory Pi[e]

The internet tells me I was supposed to bring a pie into work today. Pi day fail. I do have a chocolate chunk skillet pie sitting on my kitchen table, awaiting a small dinner party this evening. Incidental Pi day success.

Pie.

Here are a bunch of pies from Vegan Pie in the Sky testing, and a few other friends.

Strawberry Balsamic Pie, Vegan Pie in the Sky (adaptation).

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Sweet Potato Brazil Nut Crunch Pie, Vegan Pie in the Sky

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Coconut Creme Pie, Vegan Pie in the Sky

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Chocolate Strawberry Cashew Creme Swirl

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Cashew Creme Apple Crumb with golden raisings, Vegan Pie in the Sky

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White Russian Dude Pie. One of my all-time favorites.

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Manhattan Mud Pie, Vegan Pie in the Sky. Photo by Lucas.

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Drugs Benedict, Sizzle Pie. Yes.

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Aforementioned Chocolate Chunk Skillet Pie, with chocolate lentil candies. Adapted from Vegan Diner.

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This has been a productive walk down memory lane.

A Very Special Totsgiving

The first-ever Totsgiving™ (I’m hereby claiming it because page 1 of a recent google search has nothing but toys for tots, which seems to have nothing to do with potatoes, and my own related results) was simply epic.

I had the crazy realization afterwards that it was my first vegan Thanksgiving (or, as they’re saying these days, Thanksliving) potluck where the omnivores, including my brother from New York, equaled the vegans in numbers. And I’ll admit, the dinner was no where as disgusting as I feared!

We started with tots, incorporated tots into over half of the dishes, and ended with tot-crumbled dessert.

Without further adieu, I present the photo documentation from our very special Totsgiving™:

Let’s start out by rolling out some seitan. 

The recipe is Chef Brian P. McCarthy’s and available on Everyday Dish. I incorporated pureed shallots, garlic and apple cider into the dough, and baked it, basting with beer, on both sides for 15 minutes at 400F.

Prepping the filling: sauteed shallots, chanterelles & cremini mushrooms in olive oil, white wine & tamari with lightly baked tots and steamed kale.

I bravely modeled my first roulade experiemnt after the inspiration of all inspirations on What the Hell Does a Vegan Eat Anyway?

After rolling (in retrospect, I would have rolled it the other way, but we were so focused on these pretty rows), it was tied, seated with fingerlings potatoes and carrots, baked at 425F for 30 minutes, flipping once, and frequently basted with Name Tag Lager from Trader Joe’s.

My brother assembled our mom’s Sweet Potato Pie Casserole (without any fuss!)

First course: a combination of baked Trader Joe’s tator tots and Whole Foods tator puffs with cranberry-habañero BBQ sauce, Gabrielle-approved chanterelle & shallot gravy, white sage gravy and Earth Balance Mindful Mayo & Srichacha for dipping.  The giant martini glass my sister sent me for christmas last year never fails to serve a purpose at my shindigs. 

My brother and I based the cranberry habañero BBQ sauce on this recipe from Whole Foods, adding more fresh cranberries, subbing diced tomatoes for paste and adding a minced habañero for heat. 

The contributions cometh. Chips & salsa left over from the pre-appetizer-we-should-have-some-type-of-food-while-not-eating-and-cooking course.

Ashly’s Crumbled-Tator Tot Apple Pie

Melissa’s Chorizo, Tot & Brocoli Strudel

Lucas’ Tot-topped Shepherd’s Pie

Pumpkin Pie from Sweetpea Baking Co.

Sweet Potato Pie Casserole (with extra pecans)

The pie aisle

This & that

Gravy row. The chanterelle & shallot gravy is based on the Sherried Leek and Wild Chanterelle gravy from PCC Natural Markets, with the substitution of minced shallots for leeks. As we all know, shallots are are undeniably fancier in gravy, not to mention seasonally appropriate here. The incredibly easy white sage gravy comes from Vegan Diner; I added a nice pinch of roasted garlic powder.

Bonus: crescent rolls, for sibling nostalgia’s sake.

Why I bought cheesecloth  (which I didn’t use) and skipped on culinary string for the seitan is beyond me. Let’s blame last minute holiday-shopping anxiety brush-off.

Our feast also included Sweetpea dinner rolls, a Portland tradition, Earth Balance, and Ricemellow Fluff, for those who like to desecrate sweet potatoes.

Family traditions, upheld: Sweet Potato Pie Casserole & Jeff’s Three-Corn Casserole

OMNIS EATING VEGAN FOODZ.

It wouldn’t be Thanksgiving (or a tator-tot studded variation) without over-indulgent, grateful food moans.

And legitimate Ocean Spray canned cranberry sauce, to boot. 

Pie for breakfast for all!

Backlog: Home-cooking

I may have spent the entire month of October barely doing more than copy/pasting and clicking upload over here, and shaking a few cocktails over this way, but that doesn’t mean I wasn’t cooking. Discussing my culinary tales was simply pushed to the side by a bunch of furry animals. We’ve all been there.

My apologies if you’ve seen these on the facebook already, but now they’re all in one place! I promise, I won’t ask you to click back and forth on the same link for minutes of your day. This isn’t that type of place, nor do I really know what that means.

In no particular order, here’s the month in creations, including a bunch of brunch, Vegan Diner fun and a prominent obsession with chanterelles. I realized I had a problem when I was buying them from farmers markets not once, but twice a week, and now there’s a suspicious van parked outside my apartment. Just waiting.

Chanterelle omelet with steamed kale, Cajun roasted fingerlings, fresh thyme, roasted garlic boursin-style spread and seitan sausage.  Recipes sourced from Vegan Brunch, Vegan Diner and World Vegan Feast.

Smoked tofu & cherry tomato benedict with hollandaise, balsamic creminis, steamed kale & baguette. My applewood chips are up next, and on my gosh.

Olive oil & sliced garlic base with baby spinach, roasted red peppers, sliced heirloom tomato, shredded Cheezly & chanterelles sautéed in red wine. Cheezly, I miss you so.

Spicy Ethiopian-style Chickpea Stew, white rice, roasted peanuts. Based on this Whole Foods Kitchen recipe.

With quite a few of these…

Spaghetti with fire roasted marinara, nutritional yeast, grilled pilsner tofu, roasted eggplant, zucchini, garlic & basil. 

This marks the last photo this plate will ever star in. Ker-plunk.


One week, I had a loaf of Dave’s Killer Bread in my house, so I re-learned the art and convenience of sandwiching making.

Additional Pilsner grilled tofu, sliced tomato, green leaf lettuce, Vegenaise, hot sauce and a side of roasted fingerlings with coarse salt.

Baked “fried” green tomatoes and roasted red pepper aioli from the Sunny Days for Texas cookzine.

Pumpkin chocolate chip pancake, seitan & greens, apple ginger juice.

Sun-dried Tomato Chickpea Spread, ExtraVeganZa. My BFF sent me this book for my birthday and I am just as ecstatic about the number of fancy mushroom recipes as I’m sure she was.

Muhammara. Recipe from Epicurious.  I may have bought an incredible number of end-of-season red bell peppers and carried the bag home over my shoulder.

An almost classy, bastardization, dedicated to my girl, Vegan Moxie: Salted Caramel Mocha. I used this DIY method for french press-style espresso (I know), my wee IKEA frother, and this recipe for vegan caramel using Sucanat, with the generous addition of sea salt. 

Next up, the backlog of out-and-about dining, including some of Portland’s latest vegan brunch delights, and a countdown to my upcoming month abroad in Thailand – and beyond.