I had a little mini tour for my band Jane Machine in Oregon and stayed in Portland for a few days. For those of you who remember I used to craft the food menu down at a place called Kask whilst living in beautful Cascadia and in that time worked with a supremely talented and inspired gentleman named Nathan, who was one of our head barmen.
This mini tour, I stayed longer in Portland than I had to, partly due to pleasure, partly due to my super old van’s heater not working and me needing to repair it, and that doesn’t happen in a day. I’m glad I did. Visiting old haunts and old friends at new haunts reminded me of this years-old initial inspiration for flavor, for healing through food, for this primal reasoning for our lust/love/delight in food and drink. Read more
I seem to frequently muddle work and play. Pleasure and utility. These cookies are no exception.
I was having a bad day. Not the worst, there have certainly been worse, but simply a day that turned each minute a bit more sour and left my lips a bit listless. It’s been a while since I’ve shared a video, and I don’t know what came into me, but I knew I needed to make oatmeal cookies (one of my forever-go-to-happy-foods) and I knew I needed to share them with you. Read more
I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
I am delighted I asked you lovely things on snapchat what recipes you wanted me to make, because more than one of you said pancakes (were you conspiring?) and so, voila: here are some of the best pancakes I’ve ever had in my life, if I do say. I will say so. They’re oddly good.
And surprisingly vegan and gluten-free. Don’t say anything and the person you’re eating with probably won’t even know. 😉