The Story: Stuffed mushrooms were one of the first dishes I learned to pull off and share with guests as a vegan. Italian background, Italian food, check. I can still remember my mom pulverizering the filling in the food processor, and that flavor, which was nothing like the other foods I ate (admittedly, it was full of [...]
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Jalapeno and Herb Roasted Tempeh and Broccoli
This meal brought about the usage of positive profanity. For starters, it was Mexican inspired and didn’t include cilantro. Jalapeno and Herb Roasted Tempeh and Broccoli. Served with red quinoa, black beans, carrots and fresh tomatoes. Jalapeno and Herb Roasted Tempeh and Broccoli Adapted from Jalapeño Roast Chicken with Baby Broccoli Book: Marcela Valladolid’s “Fresh [...]
Khao Soi Yellow Curry Noodles with Tofu
Khao Soi Yellow Curry Noodles with Tofu and assorted vegetables Adapted from the Thai-Burmese style recipe on Veggie Belly and various others, based on my available ingredients and whim. Inspired by the notion of cauliflower + curry, a field trip in deep SE Portland to the Lents International Farmers Market for produce, great pour over-style Ethiopian [...]
Adventures with Daiya: Macaroni & Cheese
Vegan or not, who can deny this mac and cheese looks realistic? I spy melting! Somewhere out there, a vegan couple is considering giving their newborn the middle name “Daiya”. Somewhere in Portland, I’ve come to accept and appreciate Daiya more than ever before. The latest test? Adventuring into Macaroni & Cheese territory. Vegan-traditionally, I [...]
¡Papas Guisadas!
Confession: I had no idea what these were called until I brought home a $1 grab bag of peeled potatoes and bell peppers from Limbo and decided I had to recreate the spicy potatoes Los Gorditos usually serves buffet style at their events. Living on the same street as both freakin’ Gorditos, I think this shows a [...]
Cashew Basil Cream & Roasted Garlic Stuffed Morels
Only one thing would have these mushrooms even better – if I had foraged for them! Alas, they’re from the farmers market. That being said, my first real NW foraging adventure is in the works and these were darn affordable for fancy mushrooms that could also be mistaken for elven hats. The mushrooms were stuffed [...]
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 [...]
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*. Up to date on LOST? In case you freakishly haven’t seen this [...]
Yellow Curry & Butternut Squash Hummus (or Sweet Potato)
Imagine if President Obama were vegan! He would look like this…. Political Hummus Creation and Image Credit: Sabra Hummus and Kirk Rademaker Actually, I simply don’t have an accompanying photo for this recipe, and I googled “hummus monster” and the hummus John McCain turned up, and I went from there. Onto the dip! I first [...]
chickpeas are cheap: an outpouring of thoughts about the garbanzo and dried beans.
Roasted Chickpeas with Nutritional Yeast, Oregano and Sea Salt As usual, my history with using dried beans is linked to the Post Punk Kitchen. I remember a blog post years ago, challenging people to soak their own beans and base meals around the outcome. When I finally had the balls to soak my own, I [...]
