Dharma Veggie Burger with Namaste Sauce

Dharma Veggie Burger topped with Namaste Peanut Sauce and the appropriate refreshment

Straight from the pages of an unearthed 1973 Dharma Initiative Food Protocol Manual.

A tropical twist on a meat-less burger with one of the group’s tightly sealed secrets – creamy Namaste Peanut sauce.  According to the scribbled notes on the recipe, it was a Horace-approved, special occasion favorite.

The Dharma Veggie Burger consists of the Island’s finest produce: fresh pineapple rounds, sliced cremini mushrooms, thinly sliced red beets, green leaf lettuce and tomato.  All fruits and vegetables were sprinkled with fresh lime, freshly ground pepper, and a splash of soy sauce before grilling.

Choose your grilled rounds and additions, get stacking, and saucing!

Namaste Sauce Ingredients:

  • 1 cup of light coconut milk
  • 3 tablespoons peanut butter
  • 1/2 tablespoon soy sauce, tamari or Coconut Aminos, if you have it
  • 1 clove of garlic
  • 1 small shallot
  • 1 tsp grated ginger, or pinch of ground ginger
  • 1/4 teaspoon Sambal Olek
  • 1/2 fresh lime
  • 1 teaspoon dark agave nectar
  • 1 teaspoon Indian curry powder (to give it that little Namaste-something)
  • dash toasted sesame oil


  • Puree in a blender or food processor.
  • Transfer to a small sauce pot on the stove.
  • Bring to a boil, frequently stirring with a whisk.  If it not thick enough, stir in more peanut butter. If too thick, stir in water, by the tablespoon.
  • Lower heat.
  • Spoon or spread onto burger, as desired.


Serve on a small sourdough bun with a cold Dharma brand stout to wash it all down.  Just perfect after a long day at the Barracks. Namas-tasty, if you will.


If you’re in the know, tap into my post from the flash sideways – Dr. Pierre Chang’s twist on country favorites – including an old-fashioned Sweet Potato. pie.

Juliet Burke, will you make me a Grilled Cheese?

Semi-Warning: LOST spoiler sensitive. Except it’s the final season, I’ve been watching since the Season 1, and if you’re not up to date – DUDE! Come back in a couple days!

Grilled Cheese with (new!) Teese Mozzarella and Tomato

Some days you just want a damn grilled cheese sandwich.

Some days you don’t.

Being held captive in a cell on Hydra Island could have something to do with it.  Wondering if your ex-wife was sleeping with your alcoholic, distant father prior to the divorce is another.  Contemplating the fugitive you have feelings for caged alongside the sexy con man outside is yet another…

Time for a Screwdriver, right?

Well, Grilled Cheeses have had a special place in my heart and stomach this past week.  Credit the Jackets and veganization.  Of course, there’s a thread for these shippers entitled “Grilled Cheese:  The Official Jack and Juliet Thread“. Very cute.  I may be a Suliet shipper (and a former Shayid shipper), but I like it.  I was going to dedicate this post to both Jack and Juliet, but I’m still screaming at Jack for you know what what what what, that could bring tears to my eyes right now. Entering Season 3, Juliet Burke was a character I disliked almost as much as Ana Lucia.  That is, until Not in Portland.

Please accept your Grilled Cashew Cheese with Tomato and bonus Pineapple Orange Screwdriver.  Please, Jack. Just take it.

Just let it go Jack. Take the Grilled Cheese.

This version has homemade cashew chickpea cheese inside, a variation of the Real Food Daily Cheddar recipe. By the way, if you’re a fan of Jack learning to live alone, however miserably he chooses (perhaps as Island protector?), are you a Screwdriver?  Or are you Jacob?

The inspiration:

LOST Images Credit ABC

Who knew they had rosemary on the island? I’m impressed.

The sight of these two is almost heart wrenching as watching Penny and Des. Almost. Maybe. A little tiny bit.

We have to go back! I think I have one more LOST meal up my sleeve this season.  Think “Namaste“, because I sure am. Always.

I decided long ago not to throw a LOST series finale party this year. It was a difficult decision.  One one hand, I really love themed parties and counting my rations, but on the other, I need to concentrate! During the show’s six year run, I’ve hosted weekly viewings and thrown both premiere and finale parties.  This year, I’ve been watching it for free on big screen at the Bagdad Theater – just what this epic season deserves.

Plus, big screen = less distraction when your friends swoon and cry and speculate  and “aw” over Hurley next to you.

If you’re throwing a party, head to Max Pictures right now and download your Dharma labels!

And might I suggest Kung Foodie’s spectacular Fish Biscuits?

More LOST! on Get Sconed!

Mr. Paik’s Favorite Grilled Seitan Bulgogi

After his daughter surreptitiously purchased a controlling interest in Paik Heavy Industries, Woo-Jung Paik’s stress levels were a scary sight. Not as scary as the blank look in Sayid’s eyes these days, but enough that he finally listened to his doctor (Dr. Mittlesomething?) about lowering his semi-worrisome cholesterol.  Which brings us to his personal chef’s Grilled Seitan Bulgogi.

grilled bulgogi seitan

Served with white rice and steamed broccoli raab, sprinkled with sesame seeds.

steamed broccoli raab and white rice

Let’s pretend I snuck into the Paik mansion’s kitchen and stole this guide for a cholesterol-free vegan version of Korean Bulgogi Beef.

The homemade seitan was thinly sliced and marinated overnight in a sauce of soy sauce, sherry, sesame oil, dark agave, sugar, minced garlic, grated ginger, green onions, rice vinegar, tons of freshly ground black peppers, and liquid.  I used leftover seitan broth to impart more flavor.  I composed the sauce based on my own taste – please adjust to your own liking.

Bulgogi Sauce:

  • 3 tablespoons of soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons of sherry
  • 2 tablespoons dark agave
  • 1 tablespoon sugar (or all 3 sugar)
  • 2 green onions, chopped (I skimped on this)
  • 2-3 cloves of minced garlic
  • 1 tablespoon of grated ginger
  • very generous pinch  of freshly ground black pepper
  • 1/4 cup broth or water

Whisk together. Marinate for multiple hours.

The strips were cooked on a stove top grill pan, and basted with additional sauce after the first flip.  They were kept warm in a baking dish with leftover sauce.

This was served with white rice, steamed broccoli raab, and Sriracha

Sawyer’s Southern Spaghetti and Smokey Greens

Southern Spaghetti with Seitan and Smokey Greens

paired with an Australian merlot

We’ve yet to see this side of James Ford, but I know it’s there.  There is one dish in this LOST character’s romancing-and-swindling-the-ladies repertoire, and this is it.

Smokey greens for three reasons: the name, of course, the Southern tradition, and because Sawyer knows greens help you look that good.

There’s really not much traditionally Southern about the spaghetti sauce itself – I simply discovered after a quick google search that a lot of ‘Southern spaghetti’ recipes called for ground beef or chicken and extra heat.  Let’s just pretend that Sawyer’s parents used to eat this in Alabama, before you know who came along.

I browned diced, homemade seitan in a bit of olive oil, added minced garlic, crushed red pepper, dashes of sea salt and pepper, and tomato basil marinara I had made previously.  I let it simmer for a bit, and served it over whole wheat spaghetti.

The greens were the ‘greens mix’ from Trader Joe’s (collards, mustard greens, kale, etc.); sauteed with garlic, vinegar, soy sauce, crushed red pepper, agave, pepper and liquid smoke.

Also a wonderful accompaniment to a good book.

Image Property of ABC!

Last night’s episode touched my heart, for the record! If you’ve seen my previous LOST related posts, you may know that I adore that you know who.

No spoilers, please.

Mr. Cluck’s Outback Roaster Tofu

Hugo Reyes Approved!

(I wish.  But I do figure him for the open minded type – Jorge, the actor, has given love to Sweet & Sara marshmallows on his blog!)

Mr. Cluck’s Outback Roaster Tofu, served with grilled asparagus, since it’s in season in Australia*.

Outback Glazed Tofu

Up to date on LOST?  In case you freakishly haven’t seen this yet, check out the Mr. Cluck’s commercial from Comic Con 2009, featuring Mr. Cluck’s Outback Roaster Chicken, the inspiration for this meal.  As soon as I saw the commercial (just last week, what THE HELL WAS WRONG WITH ME?!?), I knew I wanted to make a vegan version, for fun.  To literally feed my obsession.

I assure you, fellow LOST fans reading this, that it pains me that I didn’t have more time to serve with a side of mashed potatoes, corn, and diced pineapple on top.  I’m leaving for vacation tonight! Alas!

Anyway, here’s what I made:

Mr. Cluck’s Outback Roaster Tofu or Seitan, a Veganized, Copycat, Obsessed Recipe


  • One pound block of drained, sliced tofu, or large slices of seitan.
  • 1 cup of beer (preferably not pale; I used Session Black lager – yes, it’s vegan!)
  • 1.5 tablespoons agave nectar
  • 1.5 tablespoons tamari or soy sauce
  • 1 teaspoon red wine vinegar
  • 1 clove of garlic, sliced
  • 1/2 tablespoon olive oil
  • extremely generous pinch of freshly ground pepper
  • pinch of sea salt or seasoned salt
  • 1 teaspoon grated lemon peel


  • Whisk all ingredients together, being careful not to make a mess with beer foam, unless you want to.
  • Marinate the tofu and/or seitan for a few hours, preferably overnight.  Now, I grilled mine on a cast iron grill pan because I don’t have fancy grilling instruments for that oven roasting effect the commercial alludes to.
  • I misted my grill pan with oil, turned to medium heat, opened my window, and grilled on both sides 4-5 minutes for those dark lines.
  • I splashed with more sauce 3 minutes in, on each side.
  • Serve with vegetables, sprinkled with more pepper, a slice of lemon, and enjoy!
  • Smile and think of winning the lottery with sheer luck.

Seitan variation:

I tried out a seitan and tofu variation, both marinated overnight in a sweet, seasoned beer-based sauce.  My friend Maeve, the girl who still swoons over Boone, voted tofu.  I originally figured seitan would hope up better against the sauce, since it’s more chicken-on-the-barbie type.  I think Boone would probably agree with Maeve.


Mr. Cluck’s Likes Tofu!!

Image Credit: The Hatch on Zazzle

*not a fact

Veganized Dharma Ration: Macaroni & Cheese Supper

Warning: Simply put – don’t read this if you’re just starting LOST.

It’s a wonder what one can do with their emergency powdered soymilk and stash of nutritional yeast. I’m glad I always travel prepared, just in case my fate is to crash on a mysterious island that cures my woes and never stops testing me.

Dharma Macaroni & Cheese Supper (vegan style)

Sorry, the lighting in this hatch sucks!

This is actually the Lower Fat New Farm Mac & Cheeze, my favorite vegan mac, made with whole wheat shells. I’ve been joking with my fellow LOST fanatic friend, Joanna, that I’m going to make one LOST meal a week during the final season.  I’m already a week behind, but I think Mr. Cluck’s Outback Combo Seitan may have to be next.

Benjamin Linus Throws a Dinner Party


Over the past year, I’ve picked up a new hobby – planning themed parties.

Technically, event panning falls in my area of collegiate expertise, ba da bum, which makes putting it to use delightful and hysterical.  Party planning is a project full of novelty, vegan menu planning, refreshments, and socializing – win!

I threw my first themed party last January.  No surprise that it was a premier party for the start of Season 5 of LOST.  I’ve been saying since Season 2, if I’m still entranced with the series as a whole after it ends, I will be getting the numbers tattooed!

This past weekend, I threw a party for the return of my much-missed friend Susie from college out of state.  She’s a serious Lostie, and fellow Ben fan, so the theme was Benjamin Linus Throws a Dinner Party. It was a day of marathon-LOST watching and Dharma rations that led into a mid-sized party (for my small apartment, at least!) of old and news fans alike, plus some female arm wrestling on my kitchen floor, Mikhail’s eyepatch, an empty jar, and leis.  The theme was obviously LOST, with a welcome to the Island/Tropical vibe.

Benjamin Linus Throws a Dinner Party, the pictures!

The TV Station and Bar.

Food Drop. Joanna <3 Hurley Ranch Dip = The Shit.

I’ve posted the menu below this. My favorites were the Ranch Dip and Susi – I mean, Sayid’s Shawarama Seitan.  Zomg, good. I hope they both type up the recipes! Cough cough.

The menu! I like displaying a menu because A) It makes me organized B) It’s adorable and C) It’s self-explanatory and can highlight special dietary needs.  Everything made it to the table, plus all the delicious additions friends brought – with the exception of the boar sausages I forgot hanging in the oven until past midnight.  No room for them anyway!

The Smoke Monster decided on Chocolate Chunk Mint Candy Cookies, since Susie likes the mint lentils so!

Hurley’s Garlic Mayo Gluten Free Pasta Salad in the back. Joanna and Susie walked me through my first pasta salad! It’s a Vegenaise-based dressing pureed with sautéed shallots and plenty of garlic, tossed with rice spirals, sun-dried tomatoes, black olives, spinach and orange bell pepper.

Crockpot of Seitan Shawarma, crackers and some of Locke’s favorite trail snacks, including wasabi peas, banana chips and hot mango rosemary spiced almonds.  Desmond’s fondue somehow found room on the table eventually!

Side view of the bar, featuring Juliet’s Lonely Island Rum Punch and loads more, including Dharma vodka, MacCutcheon Whiskey and Dharma Lemon Lime soda.  The OJ is for Screwdrivers, Jack style. Sadly, I forgot to get a shot of my fridge full of Dharma Stout! I’ll make a point to add it, it’s that cool.

Some of my favorite Hostiles! In the Book Club Station. Yes, there was Carrie and a few others.

Even the cd player was in on the act! You. All. Everybody.

Make Your Own Kind of Music was played a few times, of course.

Susie, newly crowned Leader of the Others:

And just because it’s so awesome, here’s the cake Katie Jane made last year (and her photo):

Poorly labeled Dharma Booze:

The labels are from the Max Pictures’ website.  Thank you!

Thanks for observing our tv-geek-out! <3  jess sconed-hanso-linus.

there’s a recipe for tangerine teriyaki sauce in this post

Tangerine Teriyaki Soba with Tofu, Cabbage and Spinach
teriyaki tangerine soba

I’m giving myself a little pat on the back because this was the best clean-out-the-fridge dinner I’ve made in a while. Really, I’m giving Isa a pat on the back, because I was clearly inspired by test recipes I’ve made for her new book. It’s such a positive influence already! There’s tofu, sautéed cabbage, spinach, garlic,  ginger, and soba noodles, topped with some spur-of-the-moment teriyaki sauce.  I’ve been on a spending hiatus and have been focused on throwing odds and ends into scrambles, stir fries and risotto.

Tangerine Teriyaki Sauce (small amount for 2 servings, double as needed)

  • 2 tablespoons tamari
  • 2 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • juice of one small tangerine
  • dash sesame chili oil (or quick dash of sesame oil and chili paste)
  • 1/2 tablespoon cornstarch

Whisk together. Heat briefly on the stove or in the microwave. Add to your stir fry after everything is cooked, toss, serve, smile, eat, take a walk, sleep.

If I hadn’t already added a lot of minced garlic and ginger to the stir fry, I would have added it here!

Next up is another hodgepodge dish – Chickpea Breaded Seitan Tenders

chickpea baked seitan

It’s boiled seitan cut into strips, and breaded with a mixture of ground, roasted chickpeas, nutritional yeast and seasoned breadcrumbs.  They were simply dipped into vegetable broth, breaded and baked at 400F for 20 minutes on each side.  Basically, I was on a roasted chickpea kick, and then fell out of it and ground them to make a super-protein-ist meal.

And here’s Zelda doing one of the things she does best, investigating a plate with greens.  From The  Urban Vegan: Sloppy Joes – these were so easy to whip up!

-Sorry, photo unavailable-

They were a little sweet for me, so next time I’d cut down the sugar a smidgen.  Served with grilled creminis and kale salad ala The Ruby Dragon – with avocado, sea salt and fresh lemon juice.  I’ve been on a roll with that this past week!  I really like that the avocado doesn’t brown and I can keep a big bowl of it around.

Coming soonLOST themed party snacks, GALORE.  My friend Susie is in town and we’re hosting Benjamin Linus Throws a Dinner Party this weekend.  Dharma labels make me happy.