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.