A cocktail recipe for the Mandarin Manhattan.
Read more "Bourbon in the Summer"
Featured in the Zipper building on NE Sandy in Portland, Wares is the exciting new revival of Johanna Ware.
Read more "A Welcomed Revival: Johanna Ware’s New Restaurant Wares"
The story of Portland’s Mizuba Matcha and how it inspires our local culture.
Read more "Mindfulness with Matcha: The Story of Mizuba"
The story of the latest project from Portland’s Townshend’s Tea, Thomas & Sons Distillery.
Read more "Thomas & Sons: The Boozy Tea Project"
A vegan gluten free recipe adapted from Yvette van Boven’s Homemade Winter for Pecan Caramel Tart.
Read more "Borrowing from Boven: Adaptations in Caramel"
The story of Solid Coffee Roasters and a tour through their mouth watering menu.
Read more "Breaking Grounds: A Night with Solid Coffee Roasters"
A guilt free recipe for the classic breakfast pastry.
Read more "Addicted to Donuts: A Love Story"
Our review of Pickathon 2016: featuring photos of sets from Ty Segall, Wolf Parade, La Luz, and Mac Demarco
Read more "Navigating Through Otherworldly Madness: Pickathon 2016"
When I first heard about this event, I thought it was someone playing a sick joke. Then I realized that we can have nice things.
Read more "Vegan Beer & Food Festival 2016"
In the 21st century, flying on airlines isn’t the best experience for some. From TSA to the cliché crying baby on board, it is becoming cumbersome to step foot on anything with wings. Gone are the days of truly great chair-side service with cocktails, fine china plated with good food, and, hell, even your own smoking […]
Read more "Pan Am Experience 3.05.16"
Recommended listening: Stereolab- Dots & Loops I’m always on the prowl for interesting breakfast foods. As a busy creative, it’s hard for me to get excited about something that’s entirely avoidable. Recently, I embarked on a donut journey and decided to get the seemingly least appetizing one on the menu at Blue Star– the passion […]
Read more "Adding passion to your breakfast foods"
Sometimes, the leftovers in your pantry and fridge can create the best foods. For instance, Bitter Sweet blog’s Philly Cheesesteak. In my version, I used a gluten free baguette and sorghum flour instead of regular flour. Luckily, Portland has a dedicated gluten free bakery called New Cascadia that also happens to have some vegan breads, as well. The baguette […]
Read more "Indulging despite a seemingly strict diet…"
“Our parents, they want the best of stuff for us. But right now they gotta do what’s right for them, ’cause it’s their time. Their time, up there. Down here it’s our time. It’s our time DOWN HERE.” – Mikey; The Goonies I’ve struggled for years trying to veganize recipes my mother has so effortlessly conquered as […]
Read more "Veganizing Mama’s best recipes"
I waste a lot of food, and I feel like shit about it. After purchasing a juicer and throwing out the pulp a few times, I thought, “….what in the actual fuck am I doing? I could use this.” So I saved some carrot pulp for a few days, but then I’d look into my […]
Read more "eliminating wastefulness"
It’s fall. A lot of us are bummed. Cold weather is inevitable, sunshine will no longer grace our cheeks (butt cheeks, that is), and the year is coming to an end. But alas! This now gives us an excuse and purpose to make hot drinks, which I’ve personally been waiting for. There are very few […]
Read more "in before scoffs"
Living in Portland during the summer can be amazing….but also unbearable. Air conditioning is a rarity, but luckily the tools and ingredients to make the best sorbets aren’t. Lemon Basil Sorbet 1 1/2 cups of lemon juice 1 teaspoon of lemon zest 2 cups of sugar 1 cup of water handful of basil, […]
Read more "the summer of sorbet cocktails"
Vegans have been getting more creative with sandwich fillings as our hunger for new tastes emerge. I would have never thought of beets being a sufficient substitute for a typical meat cheese bread combination, but it’s more than satisfying and incredibly great for your body. This sandwich was largely inspired by Ecliptic Brewing Co’s Beet […]
Read more "i’m still here, and i’m still eating sandwiches"
Having been inspired by this gem, “The Tommy Wiseau 2 ounces whiskey 2 ounces vodka Pour all ingredients into an old-fashioned glass. Do not include ice. Do not stir. Best served after working a long day for an employer that doesn’t appreciate you. Especially tasty if you feel betrayed by the world.” I took […]
Read more "The Room: Cocktailized"
Shying away from my normal Prohibition era cocktail preferences, I discovered some recipes for sake cocktails. None of them seemed appealing or would be cheaper than $75 to make, so I found some strange liquors to pair with a dry sake: For the Sake of Love 2 oz of sake (junmai or extra dry) 1.5 […]
Read more "sake cocktails + noodles"
Scenario: You’re sick (cough, sore throat, raspy voice, typical winter shit) and you don’t want to go to the store. You’ve also got bourbon and a lime. An idea emerges. The Improvised Hot Toddy #1 1 oz of bourbon/rye 1 teaspoon of agave (you can use honey if you’re not vegan or don’t care) juice of […]
Read more "improvising"
Literally. Every pie crust I have tried to make that is “gluten free” has crumbled in my hands. Was I unhappy? Sure, maybe about the presentation. Taste-wise? Hell no. Turn that bitch into a crumble. You’re better off, anyway. Apple Pear CRUMBLE filling: 5 apples, peeled and sliced thinly 1 pear, peeled and sliced thinly […]
Read more "you try to be gluten free and everything falls apart."
Arsonphobia (the bitter heiress without the flame) 1.5 ounces of Lillet Rouge 1.5 ounces of Campari 4 ounces of orange juice, freshly squeezed is preferred Shake vigorously with ice, strain and serve in a chilled glass. Traditionally, the bitter heiress calls for a flamed citrus peel after pouring in the glass to collect the citrus […]
Read more "arsonphobia in cocktail form"
Some things are simple- like mexican food. Take out the dairy, sub out meat for your favorite alternative, pile on the guacamole. Soy free? Do-able. Gluten free? Totally do-able. You can now have mexican food, authentic flavors and all, with your picky ass diet. Mushroom tacos “the meat” handful of white mushrooms, sliced […]
Read more "drip on me all you want, delicious taco"
This week, I’ve been infusing some shit whiskey with raspberries and cardamom. I was thinking of making it some sort of variation of a manhattan.
LOOK AT HOW THE INFUSED RASPBERRIES LOOK LIKE LITTLE BRAINS!!!
- all the raspberry cardamom infused whiskey* your little heart desires (okay fine, 1 oz)
- 1 oz. Lillet Rouge (instead of the sweet vermouth)
- no fucking bitters because you’re broke as fuck
STIR GENTLY and strain the ice
(fuck it, i drank it straight out of the mason jar, do what you want)
*infuse a handful of raspberries and one cardamom pod in whiskey for a week in a cool, dark place
Read more "Infusing less than quality rye"
Fall is finally here, which means a few amazing things are going to happen. Days without sun, beautiful colored leaves, warm cocktails, and pumpkin. Lots of pumpkin. If you’re one of those people that are creeped out by warm cocktails, this is the drink to try through clenched teeth. **makes three cocktails 1 small can […]
Read more "The best things in life involve whiskey."
Over the years, I’ve acquired pretty much every herb, supplement, and health food you can imagine. Exploring my nutritional options as a vegan has gotten me to a point where my cupboard should belong to someone in their late 60s. Regardless, I’m pleased with the fact that I can easily make something that calls for […]
Read more "Looks gross? Chug it."
What are some of your ideas?
Read more "Embrace the vegan breakfast sandwich."
Crave. Indulge. Regret. Repeat. I’m able to feel a little less regret knowing my desserts don’t contain eggs and dairy, and I feel no regret when they’re gluten free. Still, cupcakes should not be consumed every day EVEN THOUGH I would happily eat these for breakfast, lunch, and dinner for the rest of my (very […]
Read more "classy bitches"
I’m a little late on this, but I finally made my way up to Seattle for a day. I want to go back as much as I can since this time all we really did was giggle at how cute Padme is as a tourist. Canon was one of the destinations. I’ve been told by […]
Read more "This is the 21st century."
I can’t tell you how many times I get asked this. This is 2013. Vegan calamari exists. Health food and natural food stores are popping up in small towns. Yet, ignorance still plagues humanity. I eat sand, obviously. I actually should have just said this: Pizza is almost as good as burritos and sandwiches. It’s […]
Read more "“You’re vegan? What do you eat?”"
Blood and Sand 1.5 oz blended scotch .75 oz blood orange juice (regular oj is fine) .5 oz cherry heering .5 oz sweet vermouth If you don’t like the woody taste of scotch, but you want something sweet/savory, I recommend you try this anyway. It’s a great way to ease into the stronger cocktails […]
Read more "scotch scotch scotch. scotchy scotchy scotch."
There should never be any excuse to not eating healthy. You have time. It doesn’t always have to be expensive. You don’t need fancy equipment in the kitchen. There are enough resources out there to assist you with knowledge on eating better and staying healthy. Now let’s talk about carrots. Rich in antioxidants, they are […]
Read more "no excuses"
Mmmmmm, warm pie. Mini Apple Blackberry Pies (makes 8) Crust: 2 cups of flour 1 teaspoon of baking powder 1/4 cup of sugar 1 teaspoon of salt cinnamon, cloves, and nutmeg to taste 1/2 cup of shortening 1/4 cup of coconut oil Filling: two apples, chopped 1 cup of blackberries 1 teaspoon of earth […]
Read more "the best place to eat pie is in bed."
Every day I get closer to my move to Portland, I am overcome with excitement and nervousness. Today was my last day of work, and I’m officially without a job. I feel like I’ve left a family at work, and I can honestly say they are the best people I’ve worked with. Tonight has become […]
Read more "free"
“Spicy Crab” Rolls For the crab mixture: 3 spoonfuls of Vegenaise 1 tablespoon of Sriracha 1 block of baked tofu, chopped garlic powder (optional) Cooked sushi rice nori wraps Bake the tofu until both sides are browned. This is the most important part, none of the tofu can be slimy. Be patient. Mix together the […]
Read more "hello, odd cravings"
I have an absolutely insane love for bread. Good, freshly baked bread. The smell of a loaf coming out of the oven is probably the best smell in the world. It also goes with pretty much anything. This is why sandwiches are the best things to ever come from mankind. Peppered “Chicken” Sandwich Two […]
Read more "I’m all about the sandwiches"
I recently ventured to China Poblano in the Cosmopolitan for the 10th time, and it still amazes me. MEXICAN food and CHINESE in one place filled with beautifully designed pieces and literally…bicycles on the ceiling. They recommended some crazy beer/tequila cocktail (which is trusting as all hell of me since I stick to certain things), […]
Read more "exploration in fancy"
Spinach Ravioli with Alfredo 1 package of Rising Moon Organics ravioli Wild Mushrooms Sauce: 1/2 block of tofu 1/2 cup of nondairy milk, unsweetened 1 tablespoon of onion powder and garlic powder 2 tablespoons of Earth Balance pepper chives (optional) Blend tofu and nondairy milk while heating Earth Balance in a small saucepan. Add the […]
Read more "my taste buds are skewed"
Festivals are pretty overwhelming, especially for being my first one. I don’t know if I’d go to another one, but I did get to see a lot of bands I wouldn’t have seen otherwise. The location was odd- near Chinatown in Los Angeles. The weather was mild despite acquiring a nasty sunburn. Pictured above is […]
Read more "FYF 2012"
It just makes its way into most of my breakfasts. Chai Spiced Cinnamon Rolls with Cardamom Pepper Icing Dough: 3 cups of whole wheat flour 3 teaspoons of baking powder 1/4 cup of sugar 1/3 cup of coconut oil 1/2 cup of chai tea Filling: 1/4 cup of Earth Balance (or more coconut […]
Read more "i’m not even obsessed with chai"
A week into this raw diet, and I already see significant changes. Clearer, softer skin. Pounds shedding off. Appetite (cravings) ceasing. I think I finally did it correct this time, minus the bourbon. This morning, I tried my hand at making a green smoothie. There are a million different recipes for this odd concoction, so explore […]
Read more "progress!"
But these are practically impossible to fuck up. All you really need for these is a blender and a dehydrator. Recipe can be found here! I topped mine with agave, shredded coconut, cinnamon, and bananas.
Read more "i normally fuck up pancakes"
Because of FYF next week, I decided to start a high raw diet- meaning all I mostly eat is fruits, nuts, seeds, and vegetables. Nothing cooked over 145 degrees and nothing processed. And sometimes I will engage in alcohol. In attempting to get creative with salads; I combined radishes I bought today from […]
Read more "festival in a week, time to go raw"
I blame these: We started at Herbs and Rye and ended up at The Lady Sylvia Pictured above are my two cocktails: Remember The Maine and Vieux Carre, both bourbon based.
Read more "This is why you keep Twister in your car- just in case"
“Hey, I’m making you lunch” turns into me grabbing everything I own in the fridge and making THEM lunch. Here’s what came of it: Vegan “Egg” Salad Wraps with Pear Coleslaw Wraps: 2 raw collard green leafs 1/2 block of tofu 1/3 cup of Veganaise 1/4 cup of Dijon mustard 1/4 of a small onion […]
Read more "I spoil my friends."
Pictured above: My beet burger and “thug life” gin cocktail from Neighborhood in downtown San Diego; Buffalo Trace bourbon and the “last fucking word” gin cocktail from El Dorado Cocktail Lounge in downtown San Diego; the Real Estate show at Belly Up Tavern in Solana Beach; the beach near the venue; and Lucky D’s Hostel.
Read more "wandering"
As a “health conscious” eater, you get fucking tired of salads. However, people grow COOL SHIT like red corn, easter egg radishes, yellow beans, and other strange color vegetables. I had no idea what to do with these and hadn’t tried some of them before, so I tested it out in a salad. Odd Skewer […]
Read more "salad gets boring"
I used to have a hell of a time with acne. I looked monstrous, no medicine could help. Luckily, there are foods that promote healthy, glowing skin (and some that promote the opposite). Cutting out dairy and refined foods helped a LOT. After finding out what exactly is good for your skin, I incorporated more […]
Read more "that’s quite a raspberry!"
“Chili dog” vegan hot dogs ezekiel’s gluten free hot dog buns vegenaise ketchup daiya cheddar shreds whole foods brand spicy vegetarian chili guacamole Potato Salad 6 red potatoes, chopped and cooked 1/2 cup of vegenaise 1/4 cup of dijon mustard 1 tablespoon of white wine vinegar 1 teaspoon of dried dill 1 teaspoon of parsley […]
Read more "epic dawgz"
Vanilla fritters are from HOMEMADE cookbook, a wonderful book with vegan and nonvegan food. The fritters, unfortunately are not vegan. My mom got to enjoy them while I smelled the incredible aroma they left in my apartment. The drink recipe is from a bartender at a local bar here, wonderful drink, though I […]
Read more "can’t stop, won’t stop"
Today I’m starting my high raw/gluten free diet. I decided to make a shit ton of gluten free breads for the week. Here I veganized Whole Food’s Flaxseed Muffins. Instead of eggs, I used the egg replacer, and for the buttermilk, I combined a cup of nondairy milk with a teaspoon of apple cider vinegar […]
Read more "housewife mode: engage"
Sometimes when you get drunk, you make REALLY GOOD SHIT (mostly, you don’t) I am calling this drink a Shitstorm. This drink literally has everything pictured above. It’s whiskey shaken with 6 dashes of Tabasco and an ounce of homemade grenadine. I call it a “Shitstorm”, but I’m sure someone has concocted […]
Read more "a fucking shitstorm"
I tried to make this not look like shit, I REALLY TRIED. At least it has bourbon in it? I jumped at the chance to use my peach spiced infused bourbon and decided to make a gluten free cake. No icing, however, go for it. I’m trying to not have my ass jiggle for a […]
Read more "EAT BOOZE"
From: Earl Grey Sorbet 4 bags of earl grey tea 3 cups of water juice of one lemon 1 cup of pure cane sugar 1 teaspoon of dried mint or 2 mint leaves Boil 2 1/2 cups of water, add the tea bags to it and let it sit for 7 minutes. Boil 1 cup […]
Read more "after a whole day of churning,"
Chai Waffles (Variation of Babycakes NYC’s gluten free vegan waffles) Before even starting to mix your flours and heating up the waffle maker, you need to brew some chai tea. I used Tazo Decaf Chai tea. 1 1/2 cups of Bob’s Red Mill All-Purpose Gluten Free Baking Flour 1 cup of brown rice flour 2 […]
Read more "Sometimes you experiment and it turns out damn good."
Here is what I explored in PDX: Dick’s Kitchen Cozy diner-esque restaurant with a strange mirror on a wall and okay music. They had a good beverage selection (alcoholic and nonalcoholic). Additionally, they served collard greens as a side (WIN) and a bbq tempeh burger. I snagged that and a manhattan, which also tasted decent. […]
Read more "portland part deux"
1. “Fireball” – Makers Bourbon, Grenadine, Tabasco at Beuluhland Overall awesome bar, cheap drinks, great atmosphere. 2. “Celebratory Gunfire”- Four Roses Bourbon, Creme de Cassis, Ginger Beer, Rosemary at Central Intimate and amazingly designed bar, the owner seriously pays attention to detail. I am hooked. 3. Negroni and Pink Pearl- also at Central. […]
Read more "Portland, you destroy me."
Unfortunately, one of these does not turn you into a zombie. Cheers.
Read more "today’s obsession: zombies"
Toasted Coconut and Mango Muffins from Vegan Brunch I changed a few things in the recipe based off of what was in my pantry and what I thought would taste better. I didn’t even toast the coconut, perhaps these muffins are a fraud? 1 3/4 cup of flour 1/2 cup of coconut palm sugar 1 […]
Read more "who the fuck doesn’t love a mini muffin?"