June cookin’

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First things first, Happy Vegan Pizza Day! If three little things weren’t standing in the way of my own pizza-making ambitions today, well, I’d have some dough rising right now. Instead, I’m melting into a puddle of freckles as it’s … Continue reading

Same City Field Trip: Portland’s Better Living Show & Vegan Village

Check. (The original caption: Fast forward two months, and these vanilla beans, cacao nibs and golden rum will be chocolate liqueur)

What better time to start putting together a recap about a visit to the Better Living Home and Garden Show than a Boltbus with shaky but semi-reliant WiFi out-of-town? I’m now back home and just last night, started a batch of … Continue reading

spicy yellow curry noodle soup & inspiration from chau in vancouver, b.c.

Spicy Yellow Curry Noodle Soup with fried tofu, baked Masala tofu from AFR, snow peas, kale raab, baby bok choi, jalapeño, basil, garlic, ginger, v. chicken broth, etc.

Between us, sometimes I think like a blogger and frame posts in my head. They often never come to fruition for various reasons – my camera died, crap lighting, reserve/manners, annoyance, reality, etc. One thing I’ve enjoyed doing over the years is recreating memorable dishes from restaurants (and carts), but I rarely seem to talk about it on the internets. Weird shocker. Maybe too boring.

If you like to cook, you likely find yourself pondering the following: How can I put my own spin on this? How do I learn how to make this? I just don’t want to say goodbye – when do I get to eat this again? Could I make this for cheaper? Could I make this healthier? When do I get to wow guests with this? I could make this even better! etc.

Some time ago, it almost happened with a roasted butternut squash sauce and tart apple topped pizza at Hot Lips. I slowly gathered the ingredients, roasted the squash, picked up a couple of Pink Lady apples, stopped by a solid pizzeria for the dough (it’s legit!), stocked up on garlic, but forgot the fresh sage and rosemary, lost the dream, had curried squash puree for dinner and apples with my lunch the remainder of the week. You know how it goes.

A couple of weeks ago on my grand vacation in British Columbia, I enjoyed a warming bowl of veganized Vietnamese Beef Curry Pho [minus the beef and vegetarian ham, plus tofu] at the lovely Chau Kitchen & Bar in Vancouver. Once I threw in the Sriracha, there was no turning back. I practically wanted it to start raining outside (which it totally did the next day) so I could slurp noodles with my friends all afternoon.

This past weekend, before another quick trip out-of-town – this time, to table with my Vegan Iron Chef folks at Seattle’s sensational Vegan Chili Cook-Off, I spent my Saturday running errands, starting by getting my farmar on. After that, I stopped by my local tofu shop and after an internet search for ‘curry pho’ proved annoying, joined my current obsessions of Spectrum Coconut Oil spray and Southeast Asian cuisine in the Thai-style soup pictured above. My take was based on this recipe, with the additions of both fried and Masala baked tofu, green jalapeño pepper, light coconut milk, heaps of fresh, local basil and vegan subs, of course, such as dark soy sauce and nuoc man chay from Fubonn, aka vegetarian fish sauce. I wanted to keep it somewhat brothy to give the noodles something to live for, and left out the sweet potato.

Yellow Curry Pho from Chau