This weekend I got ridiculously buzzed on three cups of Stumptown coffee at Sweetpea. Bad decision!!!!!! I usually save my rare coffee indulgences for late night adventures, but I was sucked into the sitting-at-the-cafe in the vegan mini mall experience after a morning of shopping and mentally prepping for the next day's holiday cooking class.. I didn't fall sleep until after 2am.
While at Sweetpea, I tried a small bowl one of their new daily soups - the Lentil Potato. I am ridiculously excited about savoury foods at Sweetpea and not being as tempted by sugar whenever I'm within a one mile radius, no offense to the baking wonders they are. I've always been more of a fool for salty over sweet. Triscuits were practically my candy bars growing up.
Lentil Potato Soup and Foccacia
For $3, I had a bowl of delightful soup and of course, housemade, foccacia with herbs and coarse salt for required dipping. The soup was so wholesome with a nice kick of garlic. I don't make a lot of soup at home because leftovers bore me and I start to think of them as wet, soggy vegetables in liquid, so again, I'm probably way too excited to see more vegan soup variety in town.
Remember what I said about not being tempted by sweets? Well, I had no choice below. My friend Katie engineered these new sticky buns and I couldn't resist trying this little awkward end. It's so pretty! And it tasted pretty! So pretty.
Sticky Cinnamon Bun
And thanks to the weekend - I had daylight and actually photographed a recent meal. Apparently I need to restock my kitchen, because the past two meals I've made revolved around seitan, celery and quinoa. I made another batch of Veganomican's baked seitan cutlets on Thursday night while relaxing with my cats and watching television. I added ginger, hoisin, extra tamari, garlic and yellow curry paste to the baking broth.
Baked Yellow Curry Seitan with Celery and Sweet Potato over Quinoa
I roasted the seitan itself about 20 minutes at 400F, flipping once, then threw plain soymilk (oh the travesty! no coconut milk!), vegetarian mushroom oyster sauce, sambal olek, Thai and True yellow curry paste (vegan! locally made!), tamari, minced garlic and veggies into the pan and cooked another 15 minutes at 450F. If I had fresh basil and ginger they would have been added.