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Best Wishes to all during the end of December 2008!  I don't really celebrate anything myself, besides time off from work and the possibility of snow - and Portland had a White Christmas!!

According to the National Weather Service Forecast Office, this was an event - the probability of it happening was less than 0.08%.  End of the world, thanks!  It's now turned to rain and in the 40s again, but I was happy for real, inches of snow while it lasted and extra time away from work.  I really don't hate my job, I just prefer not being there.  Shocker.

Bittersweet chocolate and peanut butter tofu mousse

Food wise, I've been soaking beans, eating Thai, baking cookies and playing with my

new Vita-Mix.  Recently I learned that I could turn my homemade Roasted Garlic and Red Wine Marinara into tomato sauce silk.  I also took 3/4 of a block of silken tofu and blended it with chunks of bittersweet chocolate, almond milk, peanut butter, vanilla and a little bit of sugar to see if it would mousse it up, and it absolutely did.  No need to melt the chocolate beforehand! I let it set in the fridge for a couple hours and then enjoyed this vegan classic.

Chili sin Carne ala Mole - from Vegan with a Vengeance

Using soaked small red beans and black beans, I made this recipe from Vegan with a Vengeance.  I used the last of my locally made Cast Iron Seitan sample and added carrots and yellow bell pepper.  I've never had seitan in chili before and call me a fan.  

This was my Christmas eve dinner above - with a Full Sail Limited Edition Lager Recipe #1 and side of gluten free cornbread.  The only gluten free part of the meal was based on the Veganomicon recipe, using Bob's Red Mill gluten free baking mix for the flour.

Vegan Lunch Special Soup from Pad Thai Kitchen

On Christmas Eve, I ended up meeting a few friends for lunch at Pad Thai Kitchen on SE Belmont.  It's proven to be a reliably vegan friendly Thai restaurant.  

Vegan Pad Thai lunch special, with tofu and vegetables

Citrus Glitters 

From the Isa and Terry Vegan Cookie Book test kitchen - 

here's a slide show of what I've made so far.

Almond Soy Latte from Tiny's in SE Portland.

Snow Serpent from another time...

Snickles and Rolls

Citygirl Snickerdoodles

With my free time this past holiday weekend, I got a chance to jump back into recipe testing for Terry and Isa's Cookie Book.  It's due out next year!  

These are Citygirl Snickerdoodles, a vegan take on the classic.  Don't let the sprinkles fool you, I'm still humbug.

I also made a batch of Poppyseed Pull-Apart Rolls, a tester for Isa's upcoming Vegan Brunch book.  I believe that book is coming late Spring 2009 and is already  up on Amazon for Pre-Order.

To Seattle!

Tomorrow I'm off to Seattle for a few days on business and pleasure with a dear friend.  I'm sure there will be documentation of my obligatory vegan chinese food induglences when I return.  

On my last visit I hit up Vegetarian Bistro and Bamboo Garden, and this time I'm thinking a long-awaited return to Teapot is due, or perhaps a first time visit to In the Bowl or Vegan Garden.  

Let me know if you have suggestions for dishes at any of those three places - Thanks!

comforty gluten-free vegan mac and cheeze.

Gluten Free Mac and Cheeze with Broccoli

Despite a fondness for vegetables and garlic, I had a embarrassingly bland appetite growing up. I sidestepped the constant Italian meals of my childhood with a hatred of marinara sauce and ate a ton of noodles with butter and cheese. I know that American children aren't known for their palates, but I was somehow even wary of traditional and boxed macaroni and cheese! Let's blame the orange color and the presence of fancier cheeses in my house.

The infamous blue box wasn't a part of my diet until college. Once I learned the wonder of mac and cheese, I became a devotee, and remain so as a vegan. I'll even publicly mention my love for the (still bland) convenient 123s and Chreese of my later college years, that I still pick up from time to time. On Thanksgiving, I made for the second time a gluten free version of the lower fat adaptation of the acclaimed New Farm Mac and Cheeze I posted last year here.

I went to a small and predominately gluten-free dinner at a friend's house for Tday and was worried the dish might seem boring, but it went over well and I thought it looked beautiful - you know, for mac and cheeze.

Pre-baked

I've been sick of wheat pasta for a while now, and really dig how ridged rice pasta can stand up in this baked dish. I legitimately find myself preferring it with rice pasta. I never saw that day coming over a year ago. It was a really easy dish to make gluten free - it doesn't quite warrant a new post with that simplicity, but for clicking's sake, I'll post it here:

PLEASE SEE HERE FOR THE RECIPE ON THE NEW GET SCONED!

In other vegan comforty news, Vitasoy Peppermint Chocolate Soymilk has competition. Or a friend - on store shelves.

I tried the new Westsoy version at my friend's house on Thanksgiving and knew I'd have to get some for myself soon - thank you People's Coop for having it for $1.99!

It's even sweeter and peppermint-y than the Vitasoy I stashed all summer. It's at least temporaily my new favorite.

Does anyone else enjoy saying "glutey free"?

More Damn Vegan Pecan Pie

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.

Vegan Pecan Pie - adapted via Todd x on the PPK/Millenium Cookbook (thanks for the update!)

Oops, I did it again? I made another one of Toddx's vegan pecan pies. And quoted a bad song.

This time with a chocolate graham cracker crust with a chocolate maple ganache on top. I brought it to a Vegan Thanksgiving themed potluck with some Roasted Garlic mashed potatoes and went home empty handed and incredibly full.

The slightly adapted recipe for the pie is available here on the Try Vegan PDX website for download. I opted for some chocolate-ness because I was leaving the optional booze out.

Smovely Inspiration.

Okay, back to being anti-holiday girl. Pie good.

I'm taking Thanksgiving off!

With Thanksgiving a week away, I'll openly admit that I don't have any desire to cook a vegan feast this year.  Every year I'm less enthused - I'm not into holidays as it is, I live alone, and I'm going to my dear friend Michelle's of The Spice Must Flow for a vegan Thanksgiving style potluck soon anyway. 

Blah, Blah.

And I helped teach Try Vegan PDX's Cooking Vegan for the Holidays class last weekend, which was a blast and gave me a chance to break out my obligatory Sweet Potato Pie Casserole and associated jokes for the year.  Chelsea of Flavorvegan was magnificent and I appreciate all her help in talking me through it!  

But as for me on Tday, I'm likely going to settle in with take out and my cats and not cook!  Take that, America.  

But if you're relentlessly curious to see what I have cooked in the past - check out my posts from the past two Tdays, featuring squirrel shaped biscuits, apple cranberry crumb pie, apple cider soaked tofurkey (never again) and more: 

Thanksgiving, Schmanksgiving! and Thanksgiving for 2.  

For more inspiration, check out Strawberryrock to read about Maeve's holiday ideas and Bryanna Clark Grogan's Canadian feast blogpost here.

Here are some shots by Chris (here's his flickr for more) of Try Vegan PDX from the cooking class.....Thanks for the shots!

General prep table

I'm pouring brown rice syrup for the pecan pie...  

(tip - lightly oil your measuring cups before measuring something sticky)

Pecan overload!  Group prep stations.

Chelsea's Flavorful Gluten Roast 

ToddX's Pecan Pie

originally from the Post Punk Kitchen forums

Does my handwriting irk you?

"and Jess" is cut off...

Attention Portlanders!

Hey Portland area readers!  I know there's a few of you out there....  

If you're addicted to learning about the vegan culinary arts like me, or simply want some vegan holiday meal inspiration, come to the Cooking Vegan for the Holidays Cooking Class on November 16, 2008.  

It's being presented by Try Vegan PDX and is being taught by Chelsea of Flavorvegan and myself.  Oh, my.  Come watch me forget how to speak but still mash some sweet potatoes with pizazz.

What: Cooking Vegan for the Holidays, a Thanksgiving Cooking Class.

When: November 16, 2008 at 3pm.

Where: Cleveland High School at SE 28th and SE Powell.  Map.  

The Food: We'll be making Thanksgiving Gluten Roast, Sweet Potato Pie Casserole and Pecan Pie.  There will be tastings of more holiday food at the end!

Materials Fee: $10 in advance, $15 at the door.

Register and reserve a space at Try Vegan PDX or call 503-772-7983. (SITE UPDATED!)

 Sweet Potato Pie Casserole

Let me know if you have any questions!  If you guys don't fly out from around the continental United States for this I'm going to be very upset.

Entertaining...

Thomas and I ended up hosting a PPK New Year's Eve Party last week, and it was a blast. We maybe had 9 or 10 people at most, which included Susie of Parsnip Parsimony, Webly of Fueled by Popcorn, Maeve of StrawberryRock, Rory of the PPK and more.

Here are some food pics..

The full spread, featuring Susie's (and her hands and camera) Boozilicious Rummy Booze Cake, and the excellent Chestnut Pate from Nomicon that Webly brought.

Baked gyozas. I bought pre-made wrappers at fubonn, and the filling is mixture of sauteed nomicon baked seitan (with asian flavors), garlic, ginger, yellow squash, carrots, maiitake mushrooms, veg. mushroom oyster sauce, hoisin, tamari and crushed red pepper, lightly sprayed with oil and baked for 15-20 on each side at 375F.

Miso Grilled Tofu and Seitan - based on the The Artful Vegan recipe for miso broiled eggplant

Tofu Dill Sour Cream - based on the Voluptuous Vegan recipe available here
It was alright, but I added some garlic and more spices, and I still think it needed more, but I also knew I was out of touch on what sour cream should taste like
(I was aiming for more of a dip, though sour cream was appropriate for what it went on).

Baked Potato Skins - scooped, brushed with a garlic butter (obviously Earth Balance), baked for 15 minutes, plopped on some zestied nomicon cheezy sauce, smoky crumbled tempeh and black olives, baked another 15 minutes.

Coconut Red Curry Peanut Sauce

Eggplant Caviar served over fresh chard - the The Artful Vegan. I wasn't too crazy about this, but it was pretty.

Tamari Roasted Chickpeas - Eat, Drink & Be Vegan.
So easy, and at least the 4th time I've made them.

Thomas made some Hunch Punch, aka Jungle Juice, aka Booze Juice.

VWAV Chocolate Chip Cookies - with butterscotch chips and chocolate lentils.
I picked up a ton of pastel chocolate, mint and coffee lentils in NYC and Brooklyn.....
(The .... meaning more to come!)

Enjoy your new year!

Chocolate Mint Bar from Vegan Treats.

This was given to me for free by a kind worker at Atlas Cafe in NYC -
I tried to order vegan soft serve and they were out, and (since I'm apparently blatantly a tourist), he told me he was sorry, and knows that it's disappointing to go some place, expecting something, and it being out.
I decided on this gorgeously toxic green mint bar as a back up, and since he said it was small, he gave it to me for free. How sweet it is.

Oh yes - Happy New Year's! I'm off soon to prep and clean for a mini party..

on the menu so far:

Field Roast white truffel pate stuffed mushrooms (I've had leftover pate in the freezer)
Eggplant caviar (The Artful Vegan) and baguette
Sesame buns
Cheezy garlic & tempeh bacon baked potato skins
Tamari roasted chickpeas
Miso grilled tofu & red curry peanut sauce (the only thing I've yet to make)
Baked gyozas

Tis the season.

Season's Greetings!

Thomas officially gets the award for best xmas gift giver ever with me - because you see how crisp, and clear these photos below are?? New camera!!
Amazingness.
I am the proud owner/parent of a Canon Powershot 750 Digital Elph - the same camera I was admiring my sister use recently.

I'm still working on a massive Boston post - coming next!

Part of our xmas lunch spread: Italian Baked tofu (VWAV/Nomicon), molasses candied almonds, roasted cremini and maittake mushrooms, chipotle yumm spread and wheat baguette. I also served quinoa with beans, steamed kale and red wine marinara.

Thomas tossed the salad. Badabum.
Peach champagne & white balsamic viniagarette.

This was the first picture I took with the new camera - not as steady as I'd like - but flipping great cinnamon rolls. TJ's pizza dough + cinnamon + melted earth balance + organic sugar + raisins + icing = must be christmas.

Hohoho.

XXXmas

Rumnog Pecan and Peanut Ginger Sesame Cookies from Veganomicon

Has the xxxmas season taken over or what?
Not that it's anything new, or a surprise, but it has been contributing to my overall adjustment to 'normal' life again back in Portland, unpacking, the office holiday nonsense and a tad of shopping for my other half (Thomas), who truly adores the season.

I've been really content that I largely kept to homemade gifts this year for friends & family - I made a super TON of marble magnets, candied nuts and the cookies shown were simply taken into the office for the seasonal sugar rush. I wanted to make my siblings hazelnut baking mixes, but ended up just giving my sister the Oregon hazelnuts due to lack of time before travelling. The thought of being pressured into spending money on 'stuff' is too ridiculous for me to handle. I'm not a religious person, and while I enjoy the novelty of the season, and giving homemade gifts, no malls for me, please.

With my nuts - I used the Veganomican recipe as a base, and made spicy salt and pepper almonds (sweetened with organic sugar, not maple syrup) and cinnamon and maple candied pecans and haelnuts. Sorry, no pics, but they were super easy to make and not just for topping Smlove pie. More on my trip to come!

Field Roast Reviews

With our appetizer-side dish centric meal, the true protein stars of our Thanksgiving mini feast were Field Roast goods - which kick the Tofurkey loaf's ass. I tried the Tofurkey loaf for the first time 2 years ago, and thought it was okay with the slice I had – and then made the mistake of buying it last year. I couldn’t even bring myself to make a fun potpie out of the leftovers. I offered them to people, but I don’t think anyone knew how serious I was about just not being into it. I didn’t hate it, but I just didn’t like it. FYI, I’ve never made a homemade vegan turkey, and I never had a chance to try the Unturkey. I’m not that big on the faux meats in general.

The wonderful, generous folks at Field Roast sent me a package of celebration roast, lentil sage roast and the exclusive-to-retail white truffle country pate last week, and although my friend Karla from Vegan Shizzle and myself sampled some Wednesday evening, the goods truly got a chance to shine on Thanksgiving.

Field roast celebration roast, lentil sage roast & white truffle country pate, with sesame rye crackers with mustard and Veganomicon cheezy sauce.

Celebration Loaf

Their Celebration Roast is still by far my favorite Field Roast product that I've tried. Previously, I've sampled some at festivals and dined on a warmed version - but now I officially think it's at its tastiest cold and cut up. The 'meaty' outer layer is nice and firm, not squishy like some homemade seitans I’ve made – it’s firm like the baked variations I tend to go for. There is a stuffing, but it’s more like a different flavored middle section than a traditional stuffing. If there was miraculously a thinly sliced version of this particular roast, I'd probably eat more sandwiches! As it is, I enjoy their other slices at Backspace Cafe, but have yet to buy them at home, since the price is a bit high for me and I’m just now a big sandwich person. I like eating the celebration roast pieces as is - they're the definition of a great, savory & salty vegan prepackaged product. I would bet even my sister (omni) would dig it.

Lentil Sage Quarter Loaf

The Lentil Sage loaf at first seemed quite less flavorful in comparison to the celebration roast, eaten on its on or on a sesame rye cracker. Again, I've enjoyed slices of this before with condiments, but had never eaten it in loaf form. After I took the approrpiate advice from Field Roast's product descriptions, and added a dollop of mustard to the cracker with the roast slice, I was eating something on a whole other level. The tangy mustard in combination with the firm, wholesome & herby sage loaf (you can spot lentils, too!) is a winner. It’s honestly remarkable what a different the bit of mustard made. On Thanksgiving, I also served some spreadable Veganoicman cheesy sauce which worked well, but I think a smoked version would be even better with the lentil sage loaf. The strangest thing about this loaf was the removal of the strings, I knoooow it’s not meat, and I know the strings were obviously already removed from my celebration loaf – but I did squirm while removing them.

White Truffle Country Pate

I don't think I've ever had non-vegan pate, so I didn’t know what to expect. I knew there was fancy-pants white truffle flavor, and as a mushroom fan, I was stoked. The brown bowed packaging was the first thing I liked, and then the pate itself was next. I really enjoyed that while there was as woodsy , mushroomy flavor, there was also a sweetness . If this is country vibe, they’ve got it. At first I thought the pate was to be spread, but my loaf was more fittingly sliced. This pate is currently a retail-only (think Whole Foods hot case by the pound) selection – plus it’s VEGAN pate, so it was really cool to try. I think it’s a matter of my taste buds, but I wasn’t really digging it paired with my sesame rye crackers. It was begging for some rustic baguette. I’m giddily planning on making some sort of filo-wrapped concoction with the rest very soon.

Now that I’ve written this and have a salty craving, I daresay it’s time to buy some of those slices..

Thanksgiving for 2.

Yesterday Thomas and I celebrated our 5th vegan thanksgiving together. I'm not too big on leftovers, so I wanted to focus on making side dishes and appetizer bites for 2. Of course, we have a ton of leftovers anyway since I found myself in the kitchen for more than a couple hours and Thomas took his turn making the mashed potatoes and cranberry sauce.
Speaking of saucy cranberry abundance, I halved the recipe, but being the only one eating it, I still have a ton leftover - any suggestions? I have pumpkin seed crusted tofu in mind for it, but that's all so far. help!

Onto the goods..

yukon gold mashed potatoes, Organic Arrowhead mills stuffing, maple-white balsamic-garlic green beans & hazelnuts. I'm not a stuffing person and never ate it growing up, so we opt for the storebought (especially since I always leave it off the menu by default and remember it last minute..)
I used yukon golds for the mashed potatoes, and honestly think that once you've made mashed with those, you just can't look at russets the same way - they're just so creamy and golden and almost buttery even without the Earth Balance.


Field roast celebration roast, lentil sage roast & white truffle country pate, with sesame rye crackers with mustard and Veganomicon cheezy sauce turned spread. My next post will be a review of these Pacific Northwest grain meats~


vwav biscuits (threw in herbs & nooch) and my recipe for hazelnut & red wine stuffed mushrooms

maple-variation of the nomicon cranberry sauce

since it contains agar, you can hold it upside down! and drop it on your neighbors!


all that jazz on our coffeetable (we've been in between kitchen tables forever which will soon change).

mini apple pies & mini pumpkin pies
made with nomicon basic pastry crust. the pumpkin filling was made by my friend michelle of the spice must flow
the apple pie filling was a simple one - sliced local apples, lemon juice, cinnamon, sea salt, cornstarch & sugar

Strange to think it was only this past Thursday.. I'm currently enjoying my 4-day weekend and roasting a sugar pumpkin. My next few posts will feature the full review of my Field Roast products, this morning's farmer's market purchases, a breakdown of a recent grocery trip and yesterday's lunch out - who wants to eat leftovers so soon anyway?