Vibrant Vegan Food in Portland
Vegan Air Fryer Buffalo Cauliflower – tangy and spicy, this quick and easy recipe is essential to any game day, happy hour party, or random Thursday.
It is no secret that cauliflower is one of my favorite veggies, especially lately.
Also no secret that I love spicy, and everything buffalo sauced.
This quick and easy recipe could …
Shiitake Cauliflower Risotto Stacks – this impressive and flavorful comfort food recipe is a must make! savory sautéed shiitakes top this vegetable forward favorite!
I am telling you now – this is a must make recipe. One you make when you want to impress. One you make for a date night, or for your best friend! One you make for yourself when you want comfort food.
I really want to impress on you all that this recipe is a winner – you will love the incredible flavors. If you always hear me talking about …
Cauliflower Cashew Confetti Salad – vibrant cauliflower brings great color and texture to this salad. Layers of flavor and crunch with a bright lemony shallot dressing.
While we are just about right on the edge of warmer days of summer, including all my favorite veggies showing up at the farmers market, I am already craving light and bright.
I am eating salads nearly every day. When I want salad as an entree, it needs to have some oomph or I’ll be back in the kitchen making a sandwich in an hour.
Or less.
This salad brings you quinoa for satisfying protein, as it serves all the senses: crunchy texture, bright colors, vibrant flavors. My dressing is a new one too, with two new spices – a lovely shallot salt and sumac. The first word I always use to describe sumac is lemony – it is bright and tart in a mild way.
I am doing an Ironic Eye Roll that I am sharing this super crunchy textured salad with you today, while I have been eating mashed potatoes, smoothies, and all kinds of soft foods this last week. I had some pretty epic dental surgery last week, and only wish I could eat this salad right now. This was from the week before surgery.
Back in college, I played tennis every day. I’d be on the court early before class, then when I got my microbiology lab job in the early mornings, I’d play all afternoon and evening.
During a doubles tournament – one that I can laugh about now – my face collided with my partner’s racquet. Ouch. So, last summer …
My beautiful friend Tess Masters has written a beautiful book!
I say this completely unbiased – The Blender Girl Cookbook is stunning – amazing recipes with gorgeous photography to match.
If you have a prized high-speed blender, you need this book. If you have a regular-speed blender, you need this book. Hitting the shelves today, this is a collection of 100 beautifully photographed recipes – super easy, super healthy – meals, snacks, desserts and drinks. From a Pineapple Salsa Smoothie and …
I know I say this every year, but the holidays truly begin for me when I smell the beginnings of my mom’s dressing. Our own mirepoix of onions, celery and vermouth is the lovely scent I am after – and the holidays are here.
Yesterday, mom and I started planning Thanksgiving.
I always make dessert and way too many daytime snacks and appetizers (those are my two areas of expertise, if I have any). Jason always makes the mashed potatoes.
Since my kitchen is still in full on renovation mode, I am excited to spend the day before Thanksgiving over at moms, cooking all day!
With my plant based diet and both Jason and mom being gluten free, there are always an abundance of choices for just about everyone.
This year my entree will be steak.
Cauliflower steak.
Smothered in this shiitake gravy atop Jason’s perfect mashed taters, with some of my ginger cranberry sauce and my mom’s awesome dressing and a bunch of garlicy greens, I will be in holiday bliss.
Please visit me at Attune to see both recipes – Quinoa-Chia Cauliflower Steaks
This Sunday is daylight savings time. I could not be more ready. Are you ready? Are you so excited? I am – smiling’s spring is my favorite!
Yes, we lose an hour, but it is just the beginning of longer days, warmer days. Soon there will be bi-weekly trips to all of my favorite Farmers Markets, when the vendors in Portland have more than just cauliflower…
Good thing I love my cauliflower, and continue to come up with new ways to enjoy it.
I have made this sesame-orange crispy cauliflower three times in as many weeks, It is one of my new favorite things, and it is bright and light and crispy good. I have served this as a side dish with a new dal recipe, as a warm salad topper, and as a dippable appetizer at our Academy Awards shindig:
We’re talking about seasonal eating this month – please go visit Attune to see my sesame-orange crispy cauliflower.
Cauliflower Protein Mash – a big bowl of comforting garlic goodness, and a tasty substitute for everyone’s favorite potato dish. Perfect for the holiday table or a simple weeknight dinner!
Today is a big day… This morning I am taking Dad to his ct scan appointment, and then to meet with his doctors after the scan. I am hoping to find out some good news – we need some good news!
We all all thinking positive, Dad is smiling and doing well – I’m approaching today with all fingers crossed.
Last night’s dinner was another great roasted tofu recipe I will share soon – that I served on a bed of comfort – puréed cauliflower. I have seen this many times, and while I love cauliflower by itself, I wanted the consistency to be …
All of the sudden, Portland is cold. Jason and I spent all Valentines day together, going to breakfast, running errands, walking the dog… you know, comforting togetherness. All day, though, both of us kept talking about how cold it was (and Jason is never cold!). Coming home after Valentines dinner out, there was ice on the ground where we live.
Portland finally got it’s winter! That means all kinds of comforting soups and lots of slow cooker action. While our favorite soup continues to be my African peanut, we like all kinds of soup around here.
I always like my soups to have some kind of crunchy garnish, so this curried lentil soup comes with cauliflower croutons.
Yeah, I could eat a whole pan of that. I will even admit that I have. Oops. Yes, I had to make another batch for a recipe. It was worth the drive back to the store…
