To the East Coast Coffeecake

This East Coast Coffeecake is another test recipe for Isa Chandra Moskowitz's Crack of Noon brunch cookbook. I made the Jam Swirl variation with local black raspberry jam, and put it in a gift basket for a friend recovering from surgery. I know when I'm down and out, freshly baked sweets are a plus!

East Coast Coffeecake with Black Raspberry Jam Swirl

I thought the title of the post was appropriate, with my immediate vacation to NYC and all. I'm amusing to be vacationing somewhere I grew up nearby, but even though I went vegetarian at a young age and lived on Long Island, I didn't try a vegetarian restaurant in NYC till I was in college. I'm now making up for lost time.

So far on the list to dine (I'll be doing some other things too, I assure you) is: Red Bamboo in Brooklyn to meet up with PPKers, including Bazu!, Snice (either one, I've been to the one on Manhattan), Penny Licks, Candle Cafe (went years ago), Buddha Bodai, Foodswings, Teany (years ago) NY Dosas cart and Hangawai. And a few non-veg specific places as well, like Mamoun's Falafel and Indian on 1st ave.
Let me know if I'm missing something!

NYC is amazing, and thank goodness for Supervegan.com, the PPK and Menupages for helping me figure some things out!

Jam Swirled.

Right before sifting with powdered sugar......
Who needs Entenmen's?

See you!

Mom's Breakfast Casserole

What's for dinner? Mom's Breakfast Casserole!
This another test recipe for Isa's Crack of Noon brunch cookbook.



Vegan morning time comfort food! Any time comfort food that was made to deliver leftovers.

I made this for dinner, served with a big pile of smoky greens.
On one half I melted some sliced teese and a little shredded medium cheddar scheese that I had in the freezer (though I prefer strong cheddar by far).

Pre-cheezed & pre-baked. There's a layer of potatoes under there, too!



Leaving for NYC in 5 days! Finally, vacation!

Stumptown Vegans Podcasts and Stuff

Want to hear me gush about vegan food and Portland out loud? Do you think you can handle it?



Check out the new Stumptown Vegans Podcasts website, where you can listen to
Webly and myself discuss our favorite places, cheap ass deals and
interview the inspirational Everyday Dish host Julie Hasson.
This is an extension of our food reviews website, StumptownVegans.com

We're now on Itunes, too!
Look for a new podcast coming shortly.

But to give this post some non-promotional substance, some recent foodz:


This salad has romaine, raddichio, Italian kale and tempeh bacon.


I'm not too into salad dressings. I would have used some balsamic vinegar, but I was at work, so I went all plain crazy. If anything, I would have dug this salad with some vegan caeser, but sometimes you just want to taste the lettuce.

Totally without greens, barring smooshed avocado - nachos. Freaking awesome nachos. A small plate, to boot. With seasoned tempeh, cheezy sauce, salsa, avocado and indulgence. From a week or two ago.



In more lively produce development, here's what I picked up from two farmers markets yesterday:

Maiitake mushrooms
Italian kale
Asparagus
Shiitake mushrooms


You can see organic bulk tofu, yukon gold potatoes and a mini red pepper also from People's in the back. New recipe testing tonight!

I stopped at the downtown market by my office, and then at People's on the way home.
Hell yes to two in one day. I find it fun and enlivening to go to the downtown market on my lunch hour, and the People's market is not only in front of the coop, but there are rice balls and great deals on local mushrooms. Maiittakes are $10/lb and Shiitakes are $5, opposed to the downtown market where they're $10 and I believe, $15.

In more super duper cool news, I'm going on vacation to NYC next week! Last minute suggestions are always welcome.

Crack of Noon Test Kitchen & Eggplant No- Noodle Lasagna

Peanut Butter Waffles, a Crack of Noon test recipe, with tempeh bacon.

The whole gang. Ready to be toasted for meals in the future.

You see this sad looking eggplant below, that was 1/2 off at the coop? It became dinner.

I was inspired to make this eggplant-as-noodles lasagna. It has tofu almond ricotta, basil marinara, kale, fresh basil and some teese on top, what the hell. I'd never done a noode-less lasagna before and the experiment was exciting.

I made a small one, in a loaf pan, with circular cuts of eggplant for easy slicing.
Here it is pre-baked.

Cooling for consumption.

Sliced! Not the prettiest thing, but it was sure delicious. Even the anti-eggplant person in the apartment enjoyed it.