Now we return to the continuing saga of 100 days of homemade. Spoiler alert! Day 26 was a doozy that included an ER visit, so, there’s that. Soft foods ahead. And there’s that little thing where my digital camera went ker-plunk and these are a mixture of android shots and borrowed photos from J. Legume. I’ve started my new-camera-woes research and received great advice from some VVC folks, but I’ve yet to have the time to really contemplate the matter and visit a camera store. Suggestions welcome.
Let me note that I’m enjoying the novelty of a Vegg yolk in the above dish more so than functionality in anything I’ve tried so far. With that, I would love to hear if it’s scientifically working culinary wonders for anyone.
Why is it so hard to find really fine brown rice flour in a city like Portland, OR? How is there not a gluten-free cooperative grocery store yet?
Chloe & Louvella are developing a line of Heartichoke cocktails. You’ve been warned.
More photos from my Isa Does It testing experiences are over here.
One of these days, I’ll finish my post about the fabulous May Kaidee cooking class in Bangkok. It was a blast!
We were utterly devastated to run out of this tempeh. Tears and all.
Those pancakes were so great to flip, I’ve made them three times now. Note: I subbed coconut oil for melted Earth Balance, because I can’t seem to restock on it in a timely fashion.
I want their tasty caramelized fennel ramen with Japanese eggplant and smoked tofu all of the time.
It’s been too long since you’ve seen cookies, right?
This was breakfast before Michele, Janessa and I spent most of the day obsessing over the first draft of the 2013 Vida Vegan Con schedule. Stoked.
Go, go, go! They had cherry cider and kombucha on tap. Exactly.
Noted: the practice of utilizing leftover ingredients, fresh produce, versatile sauces, random bags of grains you find in the freezer, and the stand-by of clean-out-the-fridge meals.
So much more ahead, including the results of berry picking on Sauvie Island and 4 varieties of homemade liquor I’ve started. Follow along on Instagram with @jdfunks