So, I ate a hot dog last year. Continue reading
Consider this a practice go for J. Legume’s return. Continue reading
Here’s the story of how I used a recipe from Vegweb.com in 2014. Continue reading
How to cure heat stroke with vegan sushi? Continue reading
Reviewing this past week in produce and sharing a recipe for Thai-style basil & chili stir fry sauce. Continue reading
Okay. Jess Sconé, farmers market enthusiast. Continue reading
In which I discuss and look back on my favorite recipes of 2013, and become a broken record while I obsess over curries, galore. Continue reading
It’s beyond time to revamp the epic Portland Vegan 100. The purpose of the Portland Vegan 100 is to be a handy to-do (well, eat & enjoy) list of our city’s greatest vegan dining options for out-of-towners and dedicated, hungry residents, alike. There have been … Continue reading
I’ll just come out with the horrifying news. My camera is broken. A new one won’t be in my budget until next month. Maybe. Then there’s the whole new-camera-decision-making anxiety. My life’s been a series of smartphone pics and mental memories. It’s been frustrating, but therapeutic, as well. I spent two days cooking for a party of 40+ guests over the long weekend, helped out with a Heartichoke trial run, and somehow, I haven’t thrown up over not having photos.
To fill the void, and remind me of my younger, picture-taking shenanigans, here’s a look back at some my favorite creations* of 2010:
This dish quickly entered my regular repertoire, and is currently on hiatus (until I buy more vermicelli).
I made this during the great jalapeño overload in my life that was late summer 2010. It was fabulous as a stand alone entrée, in addition to being tasty leftovers over grain bowls or pasta.
They’re dainty little elf hats and wicked gourmet. Enough said.
The next two are from my not so long ago LOST-obsessed days:
I was so happy with how this turned out! I mean, it impressed Mr. Paik like his daughter never could.
The surprisingly satisfying vegetarian option in the Dharma mess hall.
No recipe for this one. Simply abide.
The Vegan Brunch classic, with a little love from American Vegan Kitchen’s diner tempeh patties, and some roasted butternut squash, since I was putting roasted squash in everything this fall.
I made a lot of syrups this past year. They’re pretty, they’re flavorful, and can easily highlight the seasons.
After I went to the annual Portland Apple Fest this October, I had a few (dozen) apple projects up my sleeve. One was this roast form of the VWAM Apple Sage seitan sausages from the old PPK forums.
Stuffed Courgette Rolls
This was my first ever Gordon Ramsay recipe veganization, for a wedding potluck over the summer. They’re classy, pushed me into upgrading to a better vegetable peeler, and I got to pretend I was on the set of Hell’s Kitchen.
Straight up awesome! Seitan cutlets, go hang out with the best breadcrumbs around. Now, bake. Now, meet kale and BBQ sauce. Lastly, get on the plate.
Girl, you were a little fancier this past year!
*Creations meaning a dish that was altered from an existing recipe (with due credit given, of course) or somewhat original.
Mini Marionberry Pies $5.95/each
Last year, I was introduced to Petunia’s Pastries during their premiere Last Thursday on NE Alberta via my friend Michelle Crocodile. I sampled one of their very few vegan offerings at the time, a beautiful Chocolate Hazelnut cupcake. This was before I was aware of my stupid new hazelnut allergy, and I can still look back fondly about that rich & dreamy dessert.
This year, Petunia’s temporarily opened the season at the glorious PSU Market and now most of their case is usually vegan – and gluten-free! They’ve moved to the Sunday King Market and will be starting at the brand new Pioneer Square Market on Mondays next month. I took my first visit to the King’s Market in NE to revisit Petunia’s this past weekend. To my awe-filled delight, everything in the case just happened to be entirely vegan! It was a rainy day, and sweetness overcame gloom.
I picked up the cutest Marionberry pie I have ever seen in my life (and I’ve been looking at a lot of pies lately at The Piehole). Juicy, luscious berry filling with an even sweeter heart-shaped adornment. So juicy you almost make up a song in your head about it.
My friend Lucas documented:
Petunia’s also does custom orders and was recently raved about by former Portland Trailblazer and famous Yelper, Channing Frye, on his blog.The next time you’re at the market for some kale, stop by Petunia’s for a pretty decadent treat! They may a new kid on the block, but they’re certainly a growing, welcome addition to the Portland Vegan-Friendly Bakery Scene, and a new highlight at the farmers markets.