Orange lasagna and cocktail syrup. Continue reading
One more look at a tender, week-long visit to Brooklyn, NYC for the holidays. Bagel guarantee = 2. Continue reading
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
Mission, complete! Weeknight dinners…all set. No excuses. Testing for Isa Does It, Isa Chandra Moskowitz’s ode to weeknight wonders, has ended, which is sad news for me, but good news for you! This brand spankin’ new book is officially due out … Continue reading
Ah, 100 Days. I miss you already, on this little Chicago VeganMania suspension & adventure. I miss my kitchen so much when I travel – especially when my luck seems to fail with menu ordering more often than not in the Windy … Continue reading
Today’s update into the 100 Days Homemade project includes plunging into the Vegan Sandwiches cookbook, a presentation at a senior center on incorporating vegan proteins with NW-style and flavor, cooking with my BFF in Victoria, stepping into the Artisan Vegan … Continue reading
Oh my, I have entered into the big 3-0 birthday week, and what doesn’t that have one thinking about? I did get a stunning set of fancy French skillets from my younger sister as an early gift, which of course, … Continue reading
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
This requires a deep breath to mutter, but sometimes I wish I was a fan of cilantro. I wish I didn’t have to dramatically avoid it. Why wouldn’t I want to a) stop the name-calling and pitying eye rolling from its devotees and b) live as a fan of this vibrant green herb that’s essential to Mexican, Indian, Korean, Thai cuisine and more? Alas, I’m a hater. Yeah, yeah, I can handle it meddled into jarred salsas and curries, I guess, but sprinkle on the fresh stuff and I can’t eat my food. My mouth will not open and I will start gagging if it unknowingly comes remotely close to my nose or mouth.
To clarify: it doesn’t taste like soap, it tastes like shit. I’ll pick it off my food if I must, but I would prefer to pass, or run, in the opposite direction. I can quickly think of two recent “no cilantro, please” examples where, sure enough, my order came with cilantro and I was physically unable to continue with my meal. There’s a certain food cart I’ve taken a leave of absence from. Very recently, I picked sporadic crisps of cilantro off a slice of pizza and it was a tough go. Generous doses of sriracha and hunger helped. My cilantro-loving dinner companions luck out. I clearly didn’t eat much Mexican food (with the non-exception of boring bean, cheese and lettuce tacos from the bell) growing up, because I wasn’t fully aware of this hatred until my move to Portland in 2004 and introduction to West Coast burritos. What’s this new herb I’m trying? – Oh wait, I DESPISE IT.
In my own cooking, I substitute a whole lot of fresh basil – especially Thai basil in Southeast Asian dishes, shiso, mint and oregano leaves. And if I must (more freely in recent years of culinary sanity), dried coriander. I’m not going to put some crazy hope into the growth of my taste buds or building up a tolerance when I’m Thailand later this year or going to make up stories about my evolution as a so-called super-taster – who knows! What I do know is that it is possible to enjoy fresh tacos without the dreaded c herb – you simply need fresh ingredients and a little something special, like mango. Which yeah, would probably be even ‘better’ with cilantro, but that’s (perhaps) you, and not me. Even when, ironically, there is a leftover bundle of said herb in my fridge, courtesy of my dear house guests. Little did my friend know that this plant was my enemy and by bringing it forth into my house, a look of fear would take over my normally smiling face. The things we learned at our reunion!
What I’m saying is, it’s such an ON/OFF switch ingredient, and I wish it was labelled more often. I’m looking at you, cilantro pesto.
So, I’m a television fanatic. It hails back to my days of sharing a bedroom with my younger siblings and quietly watching The X-Files while sitting a foot away from the television screen (seeing both films on opening day), and evolved into obsession via the same small television set with the first episode of Buffy during my freshman year of high school. I may have just as many memories of Xander and Willow as I do my real life friends, woops. There aren’t many shows I watch on a dedicated, weekly basis now (or that I’d admit so quickly). I still resist Hulu for the most part and can instantaneously open my out-dated rant about how the real LOST fans are those who were watching during Season 1 and went insane the rest of the week for six onwards years – and even worse, during summer hiatus – and then, the writer’s block. The suspense! The attempt at patience! The gift of a new episode!
This is pretty normal Jess-in-person ranting and it would be out-of-place on this here post if it wasn’t for the following connection – my new found-love for Bob’s Burgers. I adore Home Movies – it’s one of the few dvd sets I actually own, so I gave it this new series a chance, and I’ve been hooked since week one. It’s pretty damn nostalgic to find myself looking forward to Sunday evenings again! I’m a sucker for the parents’ sweet antics and accents, and these may be the most entertaining kids I’ve seen on television since Brendon, Melissa and Jason, of course. Back to the point – on the latest episode, a spaghetti and meatball dinner was featured, and 24 hours later, I was sitting down to this vegan version.
The chickpea cutlet recipe is from Veganomicon, no surprise. I’ve baked the dough as balls many times in the past, and I usually add marjoram and basil into the mix. This time, I flattened circles of the dough and added a small dollop of homemade raab pesto, carefully formed it back into a ball, and baked them at 400F for 20 minutes, flipped the balls, and baked an additional 15 minutes at 425F. I would declare “Bon Appetit!”, but Gene’s not here to usher us out with a dramatic keyboard solo.
I’ll likely find myself making some Bob’s inspired veggie burgers soon!