With VeganMoFo VII mere weeks ahead, I’ve been busy brainstorming and beginning to prepare, so it’s time to put aside the recipe posts and mason jars with the realization that August is truly moving forward, and share some good old-fashioned vegan food porn* glory, starting with one of the many handcrafted highlights… Continue reading
Cold brew has become one of the savings graces of warmer days in my life, and it’s ridiculously easy to make at home. You’re essentially extracting the coffee into more of a concentrate (which is why you’re typically see cold brew priced higher than coffee). The method I used comes from Cook’s illustrated’s Dan Souza, and is available on the website of America’s Test Kitchen. As if you could have any doubts now. I’ve combined a couple of steps, based on how I’ve been making at home the past two summers, and throw in the addition of rich cacao nibs, ripped off from my dear from Tom (who rules!). Continue reading
Happy theme change Monday! I actually made this cocktail in advance before my departure to New York, but as imagined, life is moving quickly, and since it’s hiatus, I can pretend weekdays don’t exist. What’s a girl to do when the … Continue reading
It’s the summer of projects! With my newfound free time, I’ve decided to devote 100 days to make a minimum of 100 creative, culinary concoctions. Pretty straightforward, right?
100 Days of Homemade on Get Sconed!
- Each and every day, for a period of 100 days beginning June 25th, I aim to make one meal as from-scratch-as-possible in my kitchen.
- These creations will be shared in small, group updates on Get Sconed! I will photograph as much as possible.
- I’ll be identifying my photos with the “100dayshomemade” tag on this site, as well as twitter and Instagram.
- As always, my dishes will be entirely vegan and incorporate local, organic seasonal produce as much as obsessively possible. Dishes will also be free of almonds, cashews, bananas and pineapple. Go figure.
- Some days, more than one dish will likely be created. This may mean an entirely different course, or simply an accompanying cocktail or dessert. As long as it’s homemade and creative, it’s in.
- Being newly (and for now, gloriously) unemployed, the dishes will be pretty budget-friendly. Thank you, crazy supply of dried beans, exotic spices and grains! I’ll do my best to make notes and share worthwhile tips as I go along.
- Dishes will be described and recipes will be referenced when used, or ideas given. Basically, some dishes may be winged, some may be test recipes for the upcoming Isa Does It, some may be from cookbooks, some may simply be special requests from my girlfriend. Nearly everything will be inspired by farmers market hauls or television episodes, etc.
- Processed goods, such as vegan cheese and packaged slices, will be used as little as possible, if ever.
From the first few days:
My new style also welcomes legitimate time to devote to Vida Vegan Con, and speaking of, early bird tickets open today, July 1st!
Portland’s had a weirdo summer all right. I blocked out most of the spurts of humidity (shades help), but it seems like it’s back with a vengeance for my goddamn birthday. I don’t plan on doing much today besides listening to Billy Joel, waiting to see if my second sibling remembers to call and imbibing on a refreshing cocktail or two, so I suppose I’ll manage.
The following watermelon margarita, inspired by Lauren Fitzgerald’s (of Millennium and Portobello) “market-driven” mixology demo at the Montavilla Farmers Market this past weekend, is totally in the running for 2011’s birthday cocktail:
I’ve caught myself joking more than once about how Soy Curls are so three, if not four, years ago, and I take it back.
The Buffalo Sub at Sweet Hereafter changes everything. It features hot soy curls, lettuce, tomato, tangy ranch dressing and creamy miso chive cheese in a crusty baguettewich (yeah, I said that) and blows every other tasty option I’ve tried at this bar away. Plus, you know, Chelsea is adorable, and we got to catch up on life and that con thing.
just some recent sights & treats that are so far epitomizing my upcoming summer dining in Portland, despite my rainboot wearing yesterday:
Pretend there are five farmers markets pictured right here, okay?
Just kidding, I only like the fruits of your labor. The fruits of eight months of Portland drizzle. Rathermore (that’s right), your glorious fresh fruits and vegetables. Come on, weirdo summer, let’s get through the heat wave and onwards to heirloom tomatoes and spin the color wheel of bell peppers, eggplant and cauliflower!
Here are the fruits of my recent culinary labor:
Mushroom Sherry Pate from The Urban Vegan, take 2.
This time, I added almonds,roasted shallots, maitake mushrooms in addition to cremini, & added a couple of spices.
Cherry Whiskey Cookies
I brought these cookies & the pate to the recent Vegan Convergence 2.19. I spent the first half of the gathering selling ice cream (or orchestrating a Purely Decadent body shot photo shoot with Michele, same thing). These cookies are the Oatmeal Raisin Cookies from Vegan Cookies Invade Your Cookie Jar, substituting a small amount of the non-dairy milk for Cherry Whiskey.
Cabbage Patch tofu scramble
Pesto Tahini tofu, marinating.
I’ve made this before to top salads and been thrilled, but this batch was a little lackluster since I was trying to cut down on the ingredients and salt-factor for a potluck. This version had homemade almond pesto, tahini, water, white wine and coconut aminos.
Pesto Tahini Baked Tofu, garnished with fresh basil and cherry tomatoes
Baked Jerked Seitan, marinating.
Both jerk sauce and seitan recipes are from The Urban Vegan. Hot stuff!
Seitan Lite & Greens
The seitan lite recipe is from another fun cookbook I’ve been enjoying – American Vegan Kitchen.
Jelly Donut Cupcakes
from the holy Veganomicon. shockingly, my first time making them. I made both the cupcakes and seitan for an initials potluck last week. The JS for my behind the scenes name, and the JD for my really, really behind the scenes name. Identity crisis, commence.
Cashew Miso Mayo
In Conclusion, Part I: fresh, local raspberries are swell.
In Conclusion, Part II: My friend Jeff with his birthday Triple Vegan Bacon Cheeseburger from the super nice & delicious D.C. Vegetarian cart.
Jeff told me all he wanted for his birthday was a photo of him, at Tube, eating this custom birthday burger, displayed on the internet.
Happy Birthday, Jeff! Somehow, he made it through.