I may have spent the entire month of October barely doing more than copy/pasting and clicking upload over here, and shaking a few cocktails over this way, but that doesn’t mean I wasn’t cooking. Discussing my culinary tales was simply pushed to the side by a bunch of furry animals. We’ve all been there.
My apologies if you’ve seen these on the facebook already, but now they’re all in one place! I promise, I won’t ask you to click back and forth on the same link for minutes of your day. This isn’t that type of place, nor do I really know what that means.
In no particular order, here’s the month in creations, including a bunch of brunch, Vegan Diner fun and a prominent obsession with chanterelles. I realized I had a problem when I was buying them from farmers markets not once, but twice a week, and now there’s a suspicious van parked outside my apartment. Just waiting.
Chanterelle omelet with steamed kale, Cajun roasted fingerlings, fresh thyme, roasted garlic boursin-style spread and seitan sausage. Recipes sourced from Vegan Brunch, Vegan Diner and World Vegan Feast.
Smoked tofu & cherry tomato benedict with hollandaise, balsamic creminis, steamed kale & baguette. My applewood chips are up next, and on my gosh.
Olive oil & sliced garlic base with baby spinach, roasted red peppers, sliced heirloom tomato, shredded Cheezly & chanterelles sautéed in red wine. Cheezly, I miss you so.
Spicy Ethiopian-style Chickpea Stew, white rice, roasted peanuts. Based on this Whole Foods Kitchen recipe.
With quite a few of these…
Spaghetti with fire roasted marinara, nutritional yeast, grilled pilsner tofu, roasted eggplant, zucchini, garlic & basil.
This marks the last photo this plate will ever star in. Ker-plunk.
One week, I had a loaf of Dave’s Killer Bread in my house, so I re-learned the art and convenience of sandwiching making.
Additional Pilsner grilled tofu, sliced tomato, green leaf lettuce, Vegenaise, hot sauce and a side of roasted fingerlings with coarse salt.
Baked “fried” green tomatoes and roasted red pepper aioli from the Sunny Days for Texas cookzine.
Pumpkin chocolate chip pancake, seitan & greens, apple ginger juice.
Sun-dried Tomato Chickpea Spread, ExtraVeganZa. My BFF sent me this book for my birthday and I am just as ecstatic about the number of fancy mushroom recipes as I’m sure she was.
Muhammara. Recipe from Epicurious. I may have bought an incredible number of end-of-season red bell peppers and carried the bag home over my shoulder.
An almost classy, bastardization, dedicated to my girl, Vegan Moxie: Salted Caramel Mocha. I used this DIY method for french press-style espresso (I know), my wee IKEA frother, and this recipe for vegan caramel using Sucanat, with the generous addition of sea salt.
Next up, the backlog of out-and-about dining, including some of Portland’s latest vegan brunch delights, and a countdown to my upcoming month abroad in Thailand – and beyond.