Pssst!

Just a reminder - this blog, which I'm so very proud of, relocated to GetSconedPDX.com in November 2009.

Please update your bookmarks and stuff!

You can also find me:

• on twitter - @getsconed
• Stumptown Vegans
• our podcasts
• & Get Sconed!'s facebook page

Thanks for reading!

love,

jess

getsconedpdx.com

Yo! I've moved to a new domain:

getsconedpdx.com

It has pages of information, in addition to normal posts! Oh my gosh!

Please update your bookmarks.

<3

jess sconed.

Moving & Ode to Vegan Cookies Invade Your Cookie Jar Testing

Behold, Irish Whiskey Cremes

I hope you can handle this oncoming sweet food porn extravaganza. I hope you like cookies.

It's time to collect the photos and memories of the past two years' worth of recipe testing for the latest Post Punk Kitchen authors classic: Vegan Cookies Invade Your Cookie Jar

by Isa Chandra Moskowtiz and Terry Hope Romero.

Testing for this book happened along with testing for Vegan Brunch, and I'm currently testing for Isa's current project, a weight loss cookbook! Go figure, after cupcakes and cookies.

I adored recipe testing once again for these ladies, and bombarding everyone I know with cookies during the process. Check out the cute tester photos in the back! Not mine, I totally missed the thread on this possibility, or you would have seen one of my cats sniffing a cookie...

White Chocolate Chip and Cranberry Biscotti

Once again, the Irish Whiskey Cremes

Linzertorte Thumbprints

These are near and dear to me and Evan.

Also, a catalyst in my-possibly-being-allergic-to-hazelnuts-worries...

Chocolate Chip Cookies (with vegan white chocolate chips)

And that's it!

Please head to my new domain GetSconedPDX.com for the rest of the testing photos!

I'll pop on here a couple more times to post its activity. I prefer the layout and usability wordpress offers, and never imagined I would be kicking myself so hard, for so many years, for picking this current address. But hey, people found it and hopefully you'll keep reading my posts at their new home!

Thank you!!!

Please bookmark my new site: GetSconedpdx.com

Brussel Sprouts Ruled my Week.

Exhibit A.

Roasted with Lime and Garlic.

Carrying home a locally grown, giant stalk of brussel sprouts from Uncle Paul's produce market last weekend was pretty damn joyous. In retrospect, I wish I had written a DW-style song about it. I had two strangers remark at the big, green stalk leaning on my shoulder on my walk home! They seemed impressed.

For $2.49, I had the centerpiece of my next few meals and a whole lot of roasted brussels in my future. Growing up, my family never ate brussel sprouts. I doubt I really knew what they looked like until I was in college. My family did have an appreciation for a variety of green vegetables, so I assume that my mom had been cursed with over boiled brussels when she was younger and banished them from her life.

My go-to way to cook brussel sprouts is to roast them with freshly squeezed citrus juice. I saw it on a cooking show a few years ago, tried it at home, and the method stuck.

The first way I rolled with my new sprouts was to roast them with lime juice, garlic, coarse sea salt, black pepper and a little bit of extra virgin olive oil.

I subsequently roasted more with lemon juice, crumbled Papa G's savory tofu, more garlic and cremini mushrooms.

Next up is a hodge podge meal that I like to think was more creative than desperate, but it goes both ways. I was obviously going to cook with brussel sprouts, but I wanted to do something different, and didn't have a lot to work with. And I was fiercely craving Pad Thai Kitchen, but wanted to continue on my home cooked meals streak.

Exhibit B.

Pad Thai Woon Sen with Brussel Sprouts and Seitan.

I loosely based the sauce on the recipe from Vegan with a Vengeance, sliced the brussels, used homemade seitan from The Urban Vegan cookbook and threw some crumbled peanuts on top. I was worried the brussels would overpower the dish's tangy flavor, but they didn't - and it hit the spot.