Cake Maker to the Stars--Vegan and Gluten-Free

Kittee's Schnitzel with Noodles

noreply@blogger.com (Kittee Bee Berns) — Fri, 17 May 2013 04:59:00 +0000

Pretty bunting outside of Vintage by the Pound.

Vida Vegan Con is in Portland next week (I'm a speaker come give me a hug!), and with it comes the pitter patter of little vegan feet. Crazily, I still feel like I'm planting my own in this here dirt, but I do have my favorites. I wrote them up to share with you.

This list is by no means comprehensive, and since it's no secret I like to eat and make stuff, it reflects this fair nature of mine. That said, nature is my home-girl, so if you visit here and aren't rushed to experience our vegan jewels, by all means walk the neighborhoods to see our amazing flower gardens and front yard veggie patches, visit the coast, hike Forest Park, bring your dog to Ross Dog Park, stroll the Far Mars, and burn off some of the calorie damage by taking a walking vegan (eating) tour.

Below are a few must-grabs, then I've clustered favorites together by neighborhood.

★No matter what, get yourself some Soy Curls!★

Soy Curls are made in Oregon and are readily available all over our sweet town--in bulk, packaged and prepared. They're made from GMO and pesticide free soybeans, and are minimally processed and so MMMmmmmM. They're also xgfx, but not always cooked that way, so be sure to check on their preparation if that's important.

Buy them in bulk to take home from Food Fight and Alberta Co-Op (and probably other places so keep your eyes on the prize). They also make great neck pillows on International flights, if you mold your purchase just so.

Lots of restaurants and carts also sell them prepared and ready to eat, so feel free to try them on for size before you commit: the infamous Mississippi Bowl at Native Bowl, Macnocheeto Burrito or in a special at Homegrown Smoker, in a salad at Blossoming Lotus, in a burrito, taco or bowl (my favorite) at Los Gorditos, jerkied and ready to chaw at Food Fight, Southern Bowl at Canteen, buffaloed at The Sweet Hereafter, in Caesar salad at Back to Eden and glorified to the max in nachos at Nutri Taco. I know there's even more, see if you can find them all.

★You also need to get yourself a Peanut Butter Pit Bull chocolate bar by Rescue Chocolate. They sell them at Food Fight, and since you're going there anyway, no problem!!

★Brunch is one of the most important food groups of all, so of course you need to know where to go. Most of these restaurants have active Facebook pages with updates if their websites don't reveal enough.

Blossoming Lotus: Brunch on Sunday only. Any of the scramble plates, which also come with steamed kale and ovenroasted potatoes. The ketchup and hot sauce are made in house, and they also have great Bloody Marys. My favorite of late is the Tofu Migas, but the menu changes regularly.
AND Cafe: Brunch everyday they're open. Their menu changes all the time and it's filled with tons of xgfx including waffles and potato nests.
Vita Cafe: Brunch everyday they're open. We usually hit this with the omnies.
Junior's Cafe: Brunch everyday they're open. I don't go to Junior's too often, 'cuz the xgfx is limited, although their potatoes with tofu sauce are really good. They have vegan French toast.

So many loves for this. SoOOOoo many.

I also love★love★love Pixie Retreat Raw'r Laboratorie & Makery's Mock BLT. That's quite a name isn't it? These folks so-do-not mess around. If you spot one, don't be a cheap wad--the $6.99 you throw down will change your life. These L'il Grubbers are a xgfx delight: microplaned, spicy dehydrated eggplant shreds are planted between homemade onion-sunflower seed-flax crackers with smooth and tangy cashew cream cheese, a single tomato slice and fresh chard. You can find these in the cooler at Food Fight, the co-ops and New Seasons or directly from the Pixies on Thursdays.

Just wait and seee what 6g of fiber and protein do to you.

If you're doing the xgfx tour, you'd better pick up a loaf of Happy Camper bread. It's wee, but it's organic and we all know small loaves travel better. Plus it comes in dynamic flavors. I like Party Hearty, 'cuz I'm WILD. Also, they make buns (check the freezer at Food Fight), but if you don't have room for a bag Portobello serves their eponymous mushroom burger on them.

Here we go!
NE Alberta Arts:

El Nutri Taco--This place used to be a cart, but they've recently expanded. Get their Soy Curl Nachos (best nachos in the 'Land).
The Bye and Bye--Yea, yea, but I'm reminding you to get something you might not be able to order at home. Like a Bloody Mary, White Russian or their signature fruity Bye and Bye (which always gets me drunk).
Back to Eden Bakery--XGFX Bakery! Soft serve, sundaes and shakes!!! I love their chili with spoonfuls of nooch on top.
Vita Cafe--We've found Vita to be a great spot to bring our omnivorous visitors, so if you're in town with folks like that, they will be happy here (or they're just not happy people). I always get the green salad with vegan ranch and a side of battered tempeh on top. Amen, and I've heard their carrot cake is really good.
Bolt Fabric Boutique-Not just a store but a boutique! Conveniently located across the street from Back to Eden for all your cute vegan sewing needs. They have a great collection of Japanese imports from Kokka and Echino and an awesome selection of indie patterns. Don't leave without buying something from Colette Patterns (locally designed and locally awesome).
Don Pancho Taqueria--Good tacos and a right on salsa bar, but the beauty is in their grocery store. I visit for their insane assortment of dried chiles. They let you open bags and mix 'n' match.
Alberta Cooperative Grocery--For when you need a kombucha after all the nachos, or as a digestive beforehand, or in between. Stock up! They have a great bulk department.
Kennedy School--Bathing suits are so not my thing, but this place has a heated saltwater soaking pool for $5.
Bollywood Theater PDX--Dazee will read this and think I'm a complete yutz for including it, but between us, I have the best taste. I've only been here once, but I loved it so much I wanted to be an instant regular. Kim will go with me.

Historic N. Mississippi or Thereabouts:

The Rebuilding Center--A huge warehouse filled with old toilets, doors and cabinets. I love it.
Native Bowl--Julie and Jay Hasson's yummy cart! Everything is named after streets in Portland--my favorite is the Mississippi Bowl. Layers of jasmine rice, ranch dressing, bbq soy curls and cabbage slaw. Also, make sure you get a coconut macaroon! Everything is X to the GFX.
Homegrown Smoker--Tell whoever's working you're gluten-free and you'll get set up with all the sides and a protein of your choice. Smoky adventures await.
North Portland Wellness Center--If you're into fire cups, book an appointment with Colleen in advance. She's so good, and she will make you look as though you've been attacked by a giant octopus. Plus there was a Portlandia skit filmed here, so TOTES LEGIT.
Window Shopping--Cute shops, falafel, waffle sammies and coffee abound.

Seriously, do not block this garage door or you are getting in the way of treasure.

NE MLK-ish/Williams (My Hood-ish):

SCRAP--This place is a gold mine of used craft supplies: vintage patterns, fabric, picture frames, broken crayons and so much other stuff. You never knew you needed it until you came here. Plus they're dog friendly, Vee knows his way around this joint.
Vintage by the Pound--Across from SCRAP. Sometimes they have great stuff, sometimes not so much, but almost always worth the chance.
Merkato Ethiopian Food Store (corner of NE Russell and MLK)--My go-to-shop for supplies like berbere and miten shiro. They also make and distribute their own injera.
Twisted--A really well stocked yarn shop. They don't have the best vegan yarn, but they make up for it in well-priced circulars.
Lodekka--An old double decker bus converted into a vintage clothing shop. Plus they love Vee, and I love watching Vee go up and down the steeeeeep double decker stairs.
Akemi--Want a cute haircut on your cute vegan head at a cute vegan owned and operated salon? Check, check and check. They give a tiny vegan discount too, book with Ted or Suzette!

Blissin' at the Kitten

NE 82nd-ish:

Knittn' Kitten--THIS IS A YARN AND FABRIC THRIFT STORE!!! They have vintage fabric, trim, patterns and Czech buttons and other amazing stuff. Yell it from the rooftop.
Bui Natural Tofu--Across the street from Knittn' Kitten. Fuel up here. They make tofu in-house. They even have some with noodles and green onions mixed into the milk before it's curded. Get their fried lemongrass tofu and an order of tofu salad rolls.
Hanoi Kitchen--Their vegan menu is limited, but I would marry their Pho and Bun Dau Hu.
Fu Bonn--Everyone needs a big ol' grocery store specializing in East Asian goodies. Here's one!
Value Village--If you've seen one Value Village, you've seen 'em all, but this one treats me right. You never know when a small wicker basket will come in handy.
Van Hanh--I don't get out to not-for-profit Van Hahn often (it's just a little bit further than I usually venture, but I do enjoy it's volunteer run quirky nature). However, I keep a copy of their menu in my car just in case, so that tells you something. Get the Vietnamese crepes (Banh Xeo).

As if Merkato Ethiopian Food Store wasn't cute enough.

SE Close-In:

Vegan Mini Mall (SE Stark and SE 12th)--Just go.
Canteen--Yummy kombucha on tap, juice and home of the Portland Bowl. MmmMM.
Cool Cottons--Another small fabric shop with a great Japanese import collection. I usually go when I'm on errands and leave Vee in the car. He barks the entire time I browse.
Bete-Lukas--My favorite Ethiopian restaurant. The vegan combo is dynamite (get it with shiro) and the injera is said to be xgfx.
Microcosm Publishing--Independent DIY reading material. Zines 'n stuff.
Yarnia--A vegan knitter's sticky happy place. They have tons of plant fibers and synthetic yarns and have a machine that will wind it all up together. Plus you get to work off a cone, no more tangly skeins for you.
Portobello--If you have your heart set on eating at Portobello (and who doesn't?) make sure you go online and get a reservation at least two weeks before you visit. Otherwise, it takes about three hours to get a table, no exaggeration. But if you do end up waiting, their awesome mixologist Lauren will help you forget your woes. I ♥ Lauren.

SW/NW Downtown/Pearl:
There's kinda too much to go over here, cuz you know it's DOWNTOWN and everything.

Petunias--If you want a ridiculously cute hangout where you can drink fancy cocktails and stuff xgfx pastries into your cake-hole, it's here. We like this for the girls' night out.
Emame's Ethiopian Food Cart--Emame's is conventiently located across the street from Dazee's office, so we eat here a lot. Homestyle Ethiopian deliciousness with xgfx injera upon request.
Prasad--Bowls! Raw collard Wraps! Juice! You have to take off your shoes to use the bathroom.
Los Gorditos--I am way into Los Gorditos. My jam is the Soy Curl bowl, but they have tons of great stuff and a separate vegan menu . There's a cart and restaurant in SE and this newest location downtown even has a bit more stuff on the menu.
Blush Beauty Bar--A dog friendly vegan nail polish supply shop which stocks Zoya's ever elusive nail polish remover!!
Window shopping and sushi eating in Alphabet City.
Mai Pho--The little Vietnamese food cart that could. It is good. Maybe even better than Hanoi Kitchen. Maybe.
Luc Lac--Sorta hipsterish Vietnamese food. Muy yummy.

Ta Da!

kittee

Homemade Brown Sugar is Nature's Kitchen Rumba.

noreply@blogger.com (Kittee Bee Berns) — Tue, 14 May 2013 23:53:00 +0000

Baking has been frequent recently. With so many April birthdays (mine included), bake-sales and a package of sweets off to help fatten up a mending friend, it's been messy up in my kitchen.

I've also been making a lot of Mocha Almond Joy Brownies. I'm gonna play the mean-card and show you yummy pictures without a recipe (it'll come shortly).

Pretty yummy looking, huh?
Mocha brownies, sweet mushy coconut, almonds, chocolate chips with a chocolate drizzle hug.

Besides torturing you with sticky brownie pictures devoid of recipes, I wanted to tell you about brown sugar and how I make my own. These brownies contain it, but it's not an ingredient I usually keep in my pantry. I don't use it enough, and then when I want it it's too hard, or too old. Or something like that.

Really, the big-big reason I make my own is to control what sort of sugar is being used. I'm not so much a stickler about what sort of sugar I eat when I'm out of the house, but for stuff I make, I only purchase organic unbleached sugar. I also try to procure Fair Trade as much as possible.

Toe Weather.

Anyway, I'm sure you've heard that brown sugar is just granulated sugar with added molasses. It's true. The darker the brown sugar, the more molasses it contains.

My preference is 1 tablespoon of black strap molasses to 1 cup of granulated sugar, but this is loose. Blend the two together with a fork, and in about 3 minutes you'll have the loveliest medium dark brown sugar you've ever done seen. Not only is this brown sugar soft enough to rest your head on, but it tastes better than anything you could ever buy in a store. It's also really fun to make and will whoa the kids.

xo
kittee

I Went to a Potluck, and All I Got Was this Sugar-Buzz.

noreply@blogger.com (Kittee Bee Berns) — Sat, 11 May 2013 04:01:00 +0000

This picture presents a lot of what is right in this world. A fat tub of buttercream, peanut butter chocolate chip rice crispy wheels, sticky Chick-O-Stick marshmallow rice crispy wheels, onigiri molds, high-voltage kombucha, Chick-O-Sticks, an iphone (best new toy ever), a ginormous offset spatula and my best friend (who has awesome frosting skills).

I really am going to a potluck tomorrow, or at least a birthday beach party--which is pretty much the same thing in my book. I generally don't go to b-day parties without bringin' something, 'cuz what's the fun in that?

Seriously, allow the size of this offset spatula to set in. It was sunny while we worked, and it cast bright reflections all over the kitchen. They nearly blinded us and made Tilda, the Boston Terrier coo-coo. Serious kitchen tool, do not mess with giant metal spatulas.

The birthday girl is Kim's sister, so today we joined our creative forces together and produced the birthday cake. (You better not be reading this Karla!) Or, the birthday candy cake, or the birthday wheel of fortune, or whatever you want to call this beautiful orb we crafted held together by nothing but our steel reserve and mounds of fluffy Chick-O-Stick buttercream.

This top view does not do the cake justice, since the blonde colored rice crispy stars get lost into the mounds of buttercream. Just look hard and the magick will reveal itself to you.

We alternated two layers: marshmallow Chick-O-Stick rice crispy wheels, Chick-O-Stick buttercream, peanut butter chocolate chip rice crispy wheels, more buttercream and repeat. We formed candle-holding stars using Kim's onigiri molds, which was a stroke of pure Kim brain brilliance.

Making bake-less cakes on warm days is a lovely adventure, plus rice crispy cakes are helpful when you're not up for baking something xgfx, which can be tricky. For the marshmallow layers, we used a standard rice crispy recipe subbing in Earth Balance and Dandies, then adding crushed Chick-O-Sticks to the mix. The peanut butter layers were from Pakupaku--we added in some chocolate chips. We used our friend Julie's vanilla buttercream recipe and mixed in lots, lots and lots of crushed Chick-O-Sticks.

In case you don't know, Chick-O-Sticks make the world go round, and damn, that is one short dress.

This blog post is part of the Virtual Vegan Potluck and is connected to over 150 participating blogs. Click on the forward and back links below to scroll through all the potluck goodies, including more desserts, appetizers, beverages, salad, bread, soup, main dishes and sides, or click here to see a giant list of all the participants.

Good thing this party is virtual, 'cuz soup at potlucks gets tricky. I never remember to bring a bowl.

xo
kittee

Oink oink go the cupcakes.

noreply@blogger.com (Kittee Bee Berns) — Tue, 30 Apr 2013 07:07:00 +0000

Our Portland Worldwide Vegan Bakesale was last weekend, and we did excellent for the animals. Almost $2400 was earned to be split between Cat Adoption Team and Green Acres Farm Sanctuary!

My friend Katie is an an amazing xgfx baker. You can see her caramel apple bars and toffee pictured above hangin' with a plate of goji berry cookie wonders and some MmmM-y peppermint patty bars.

There were SO MANY gorgeous edible donations, I went a wee tad off the handle with the camera. I'm glad I did, because I didn't get a chance to take a good look at everything, what with the excitement and commotion of it all. Plus, now I can gawk to my heart's content in the privacy of my own living room.

Back to Eden's creme filled cookie pies, cookies and donuts. So much xgfx!

A small sampling of Scones! We asked for lots of savory donations, since these always seem to be the most popular.

I don't even know what all of this is, 'cuz it flew! So much pretty. I think we nailed presentation this year too, everything looks so well merchandised, if I do say so myself. And I do, and I am.

Caramelized onion, mushroom & herbed cream cheese rolls hanging out with Louisiana style banana bread pudding.

Macaroons, Almond Joy Brownies, Socca bites, truffles and chocolate chip cookies all hanging out with some donuts from Cinnamon.

Cupcake thingies of beauty.

Challah twists, more sandwich cookies and chocolate bottomed macaroons.

Treats from Petunias, super delicious tamales (I know 'cuz I ate the one that fell on the floor) and beautiful raspberry mini galettes.

Pear orange galettes, too! I believe these were xgfx and made by my friend Angelika. How did I not get one of these??

Amanda's dinosaur cookies and savory yummy twists. I wish I had the details on these. It's pretty obvious I am no Veronica Mars Bakesale Detective.

I made these wheaty pretzel dogs in two flavors. The standard topped with smoked salt and sesame seeds plus a chipotle cheese version with Follow Your Heart Cheddar. I can post details if anyone's interested in the hows.

I also made these xgfx Coconut Almond Joy Mocha Brownies.

Chocolate brownies made with coffee and topped with a condensed milk coconut combo, an almond and more chocolate. They were good, but they stuck to those durn papers. I had to saw them out before the sale. No bueno.

These peanut butter pretzel cupcakes tormented me until they sold out. So much yum.

Oh yes, even Nutter Butter Hippo cupcakes made an appearance.

With the cutest moose and pig cuppers in tow. These made me squee.

Thanks to everyone who helped--from the table donors, to the price it and set-uppers and everyone in-between. Let's do another one soon!

xo kittee

Come One, Come All--PDX WWVBS

noreply@blogger.com (Kittee Bee Berns) — Thu, 18 Apr 2013 05:16:00 +0000

WWVBS ≠ What would virgin bears sip.

If you're reading this and you're in Portland, near Portland, or planning to come to Portland this is happening on Sunday. Please come, you're cordially invited. If you're somewhere else, there might be a sale near you!

Friends will be made. Friends will also yell for posting pictures of them on the Internet.

If the photos from last year's archive aren't enough to lure you in, we're anticipating deliveries from over 50 volunteer bakers, plus the city's big yummies: Voo Doo Donuts, Dovetail, Sweet Pea, Petunias, Back to Eden and Cinnamon.

Nails will get did and drinking from a Mason Jar will happen.

Word on the street is a plethora of savories will be waiting (collect them all!) -- tamales, pretzel dogs, tempeh sausage drop biscuits to name a few, the obvious gluten-freebies, plus loads of the sweet stuff including bread pudding, apple pie, peanut butter pretzel cupcakes, raw fudge, poppy seed cakey rolls! and mini galettes to name drop just a bit.

Please come say hi, and support these great causes with your cash.
xo
kittee

P.S. The House of Dreams Cat Shelter is also hosting a WWVBS on Saturday the 20th!

This is Still Happening.

noreply@blogger.com (Kittee Bee Berns) — Thu, 11 Apr 2013 01:19:00 +0000

Rice paper wraps brimming with dressed Spring greens, fresh cilantro, a home-grown sprout mixture, thin apple slices, baked lemony tofu and garlic potatoes.

Yes, while you've been busy with your X and Y, I've been continuously stuffing things into rice paper wrappers, and then stuffing those into my mouth. These were a favorite, and the most awesome and enjoyable way to eat greens. If I might say, which I'm obviously giving myself permission to do. Seriously, these two rolls contained an ENTIRE Pyrex bowl crammed with greens, fresh cilantro and home-grown sprouts. You'd just never know, because they get condensed super tightly in the wrap.

While I made these with leftovers, I would gladly whip all of these components together to get to eat these again, they were that satisfying. And also, SO EASY, with lefties I made them in five minutes. I'm not even complaining about the freakin' cold potatoes. In case you were wondering, rice paper wraps are perfect for that Spring potluck social you've just been invited to. I'd recommend you get on this horse (not really, 'cuz duh). But yea.

I'm not quite decided on this whole orange and purple combo.

For the potatoes, I modified the "recipe" over here. I just tossed a few thin skinned potato wedges in EVOO, smoked salt, lots of minced fresh garlic, a bit of nutritional yeast and some ground coriander. Then tossed them in potato starch and placed them on a lightly oiled baking sheet. They took about 40 minutes to brown at 425F.

The tofu, I made on the fly. I mixed lemon juice and zest, wheat-free tamari, a squirt of cock sauce and a wee bit of water then layered in the pressed tofu slices. I like to bake tofu in a little bit of liquid. I think it's more flavorful to do so, but it does take extra time. I also baked the tofu at 425F, but I'd say it took an hour to cook out the liquid, and then brown and firm up.

The greens were tossed in my favorite Caeser dressing of the moment from The Bold Vegetarian Chef, which I modified with a sub of raw cashews for the almonds, and an omission of the nori. The Internet, god bless her, has gifted you with the recipe.

And then sliced apples, fresh cilantro and sprouts, which you know how to do. I did put the apple on my mandoline, so mine were really, really thin. No fingers were injured in the making of these wraps, either. In case you were interested.

xo
kittee

Knitting & Sewing Madness.

noreply@blogger.com (Kittee Bee Berns) — Tue, 02 Apr 2013 05:06:00 +0000

Sweet rewards.

I realize I've posted nada on my crafting activities since January when I upchucked all over this blog with the Levenwick and Stripes! sweaters I knat. In case you can't recall, I became quite needle and yarn manic at the beginning of the year and managed to complete four sweaters in the span of the first two months of this year. Yes, four!

As quickly as the frenzy began, it poofed away, and now you couldn't pay me in floral scented cinnamon bons-bons to take up the needles. Don't fret, as I'm sure I'll be back to more yarn making craziness in the fall. In the meantime, I'm seriously enjoying my new sweater bounty. I haven't had this many sweaters lounging in my wardrobe in decades, and I'm completely enjoying the luxury of so many choices.

This Clashy Lassy Lefty User's my favorite out of the four. I love the fit and the long wide sleeves.

The last two sweaters I finished were patterns I improvised, and if you knit, you can see their details over on my Ravelry projects page. They're similar in that they're both raglan cardigans made with vintage acrylic yarn from my stash and have slanted button bands.

If the weather cools down, as it's bound to do, I'll try to catch some shots modeling these so you can see what these look like in action.

Presenting the Project Warmth / Clusterfuck Revival. You can't see them, but the sleeves have THUMB-HOLES!

This brown sweater was languishing on needles for a couple of years, since a good chunk of it needed to be ripped back to fix up some botched waist shaping I'd done. I'm glad I finally found the strength to frog it and bring it back to life, because I love it bunches. Too bad the bright sun blew out the color in these pictures, because the brown is much richer and deeper in real life.

My knitting energies transitioned into a sewing thing, although not with anywhere near the same frenzy or intensity. Lately, Kim and I have been working on finding the perfect late 60's shift, so there have been quite a few trials making appearances.

The printed fabric is thrifted curtains!

Here's a snap of my first finished dress of '13, which Kim and I tag teamed to complete. I sewed most of it, and she did the sleeves, because WHOA SET IN SLEEVES. She did a great job (she has a little perfectionist who lives inside of her heart). I'm more of a slug with the details, but am hard at work trying to perfect this whole sleeve business.

In case you want to know, the bumped toes are made by Demonia. My shoe wardrobe is and probably will always be alt 80's.

You can see a few of the patterns we've acquired, along with this insanely adorable cotton print my friend Hannah recently sent me. It's seriously the best fabric of all time. I squealed when I opened the package, and then I ran to the bathroom to pee. So happy.

Oh! I also gave this blog a little makeover! If you're viewing this from a reader, click on over some time to check it out. I added some fun page links on the sides and tried to make it a little less busy and a whole lot more reader friendly. I also post a bit more regularly over on the FB page, so if you want to keep in touch with me more, that's a fine place to do it.

xo
kittee

Cat Napper

noreply@blogger.com (Kittee Bee Berns) — Sat, 23 Mar 2013 22:03:00 +0000

Someone is getting a whole lot of nothing done today. But I'm not gonna call anyone out.

Not on this sunny, NOT RAINING, day in Portland.

OK, I take it back, the sun is being put to good use here. A+ on sun use.

Turns out, busy-bee Vee is getting lots done. Great job on using your day planner, bub!

xo kittee

Apple! Now with Chipotle.

noreply@blogger.com (Kittee Bee Berns) — Tue, 19 Mar 2013 03:15:00 +0000

Stamped with the HKB (happy kittee belly) seal of approval.

I whipped this salad up for lunch today. It was my reward for digging in and getting some much needed work done. I love tempeh and don't make it a lot (Old Man Potatoes is not a fan), but when I do it usually goes into a salad sorta like this one. Today I seasoned it with some chipotle en adobo I keep in a jar in the freezer, but other times I season it with Old Bay, or crab boil, or some other mixture containing heat. I love spicy mayo based dressings mixed with a protein and vegetables.

Apple and smoked jalapeño sitting in a tree. Or on a plate with organic corn tortillas and yuppy baby greens. Whichever.

As I was getting ready to plate this, I decided to throw in some apple for texture and bite, and I'm so glad I did. This is my hands down favorite new flavor combination. There may or may not be chipotle apple hand pies in my future.

Chipotle Tempeh Salad

Makes about 4 servings

What You Need:

12 oz. tempeh, steamed, well drained and chopped into 1/2" cubes
2 stalks celery, finely chopped
1/3 cup chopped parsley (or cilantro), packed
1 small carrot, shaved on a mandoline or coarsely grated
2 green onions, minced

1/3 cup Vegenaise
1/2 teaspoon salt
1-2 teaspoons chipotle en adobo (check brands, many contain wheat!)
1 teaspoon apple cider vinegar
zest from an organic lemon
freshly ground black pepper to taste
apple, cored and thinly sliced
tortillas

What You Do:

In a medium bowl, combine the tempeh, vegetables and herbs and toss lightly to mix.
In a small bowl, whisk together the Vegenaise, salt, chipotle, ACV, and zest to make a dressing.*
Toss the tempeh mixture with the dressing mixture and season to taste with black pepper, adobo and salt.

Eat as is, or serve on tortillas with greens and thinly sliced apple.

*The dressing is salty as is (to season the bland tempeh), so reduce by half if you plan to use it without the protein.

kittee

P.S. These are faboo rolled into large rice paper wrappers with thinly sliced apple tucked inside. Eating this now and reporting back with the word.

Bun Chay Review III: Pho An Sandy

noreply@blogger.com (Kittee Bee Berns) — Sun, 10 Mar 2013 21:55:00 +0000

Pho An Sandy was recently included in the Willamette Weekly's Cheap Eats 2013 listing, so we decided to investigate--it doesn't take us too much prodding to try a new Vietnamese restaurant. Especially since I'm always hoping the best bun chay of my life is around the corner.

Their menu looked promising, but didn't list their prices, so we ordered blindly figuring their bun chay couldn't be much more than Hanoi Kitchen's $6.75 delight, especially since the Willamette Weekly included the restaurant as a "cheap eat."

(L): Bun Dau Hu - Vermicelli noodles with tofu, vegetables, and a side of seasoned soy sauce.
(R): Bun Cha Gio Chay - Vermicelli noodles with vegetarian fried spring rolls, vegetables, and a side of seasoned oy sauce.

I ordered the Bun Dau Hu and Dazee got the Bun Cha Gio Chay. Bun Cha Gio Chay is basically the same as the bun chay I adore, but with chopped up fried (wheat flour) spring rolls in the mix, instead of fried tofu. The accompanying sauces weren't gluten-free (I knew this when we ordered), but otherwise they were both really good, and we enjoyed them.

Along with the normal bun chay ingredients, mine seemed to also have some toasted rice powder on top, which I think added to the flavor and texture. There might have also been some sort of Vietnamese pickle included, but I'm not sure. Actually, the more I think about it, I would bet that Pho An Sandy is using one of the bean curd mixes from Bui's Tofu--it tastes exactly the same as a combo they sell that's made from fried tofu, toasted brown rice powder and pickled papaya.

Cha Gio is super yummy, so order your bun with it if you can eat the glutenz!

The one crazy thing about our meals was the total came to $19.00, which is a LOT for Vietnamese takeout in Portland. I called to double check the charge, and the restaurant confirmed the dishes are $9.00 each in addition to a .50 take out surcharge. Gack! So much more than our regular bun jaunts.

Bun Dau Hu money shot.

Pho An Sandy
6236 NE Sandy Blvd P
Portland, OR 97213

xo
kittee

Forget-Me-Not

noreply@blogger.com (Kittee Bee Berns) — Tue, 05 Mar 2013 22:11:00 +0000

Today while popping downtown to meet Dazee for lunch, I ran into one of the vintage resale shops near his office and bought myself a present. I don't often buy jewelry, but I couldn't resist this bracelet.

I polished it up (it still needs a proper baking soda bath) and then looked online to see if I could learn anything about it. It turns out "forget-me-not" bracelets were a popular World War II 40s era trinket.

The old style names on mine are just the best: Juanita, Frank, Earle, Evans, Maxine, Katherine, May, Lois and Flora. Even if these people were forgotten for a little while, I will do my best to remember them again.

xo
kittee

POTM: The Breakfast of Lazy Ladies

noreply@blogger.com (Kittee Bee Berns) — Mon, 04 Mar 2013 17:47:00 +0000

Pudla = Perfectly Un-complicated, Delicious, Lazy and Addictive.
(That's all I've got-help me!!!)

Pudla for breakfast really does me right. Especially since it's too cold for a smoothie this AM, I hate oatmeal, and I am sick of chia and overnight oats.

Today's specimen (a loose recipe can be found here):

chickpea flour (besan/gram)
pinch of turmeric
pinch of garlic granules
salt
lemon juice
wee pinch baking soda
chopped tomato
minced onion
fresh dill
freshly ground black pepper
water

Do not-not-not taste raw pudla batter.

Since chickpea flour is horrid raw, these can be a little difficult to season, and they NEED salt to taste good. I recommend under-salting the batter and then just sprinkling with salt to taste when you eat them. I like mine with salty Indian lemon pickle, which solves the problem tastily.

xo
kittee

Petunia's Pies & Pastries New Store-Front.

noreply@blogger.com (Kittee Bee Berns) — Sun, 03 Mar 2013 21:02:00 +0000

Just another reason to get your spanky ass to Portland!

We've been watching and tasting Petunia's Pies & Pastries growth over the last couple of years. First we noticed Lisa's amazing baked creations at the Saturday farmers' market downtown, then we watched as her pastries and yummies slowly crept into local supermarkets, coffee houses and even Food Fight. Everything Lisa bakes for Petunia's is vegan and gluten-free, so I've been super happy to watch her xgfx-ness spread into Portland's nooks and crannies.

During last year's Try Vegan PDX week, Julie and I were lucky to attend a little class hosted by Lisa where we sampled and were gifted Lisa's amazing recipe for Coconut Dulce de Leche Cupcakes with Cream Cheese Frosting. So good. Super sweet though, so not for the weak amongst us.

You can imagine how amped I was to learn Petunia's was planning to open a storefront bakery a few easy blocks from Dazee's office. To make things even more exciting, the bakery even had plans for elaborate cocktails and savory items! Dreamy lunchtime booze fests loomed on the horizon!

I can eat all of the things!

These photos are from Petunia's first soft opening on Wednesday night and from their grand opening on Friday. I went to both, 'cuz, DUH. The shop was packed with other eager scouts and the decor is even cuter than I had anticipated. Might I say it's even a bit fancy. Cupcakes are sprinkled with powdered sugar and cheesecake slices are adorned with caramel puddles. Not too shabby at all.

L) Cookie Monster Babycakes and R) Double Chocolate Babycakes

We did notice honey offered in one of the cocktails, a salad dressing and for tea, but otherwise everything seems to be vegan for the people. If you're concerned, you should definitely ask when you order, I'm hoping they will slowly transition to agave once they hear it's a concern for some of their customers.

Fanciful Turtle Cheesecake
(I'm pretty sure we were given a double serving, since this piece is such a monster).

I sampled the soup and cornbread on their soft opening and again on Friday for their Grand Opening, because I wanted to eat light so I could have P-I-E. Plus I just really love crumbling cornbread into soup, it was tastee-tastee.

Faceless Amanda
I want her hoodie.

I'm also super happy to hear they're currently making sandwiches with Happy Campers bread, which is my favorite commercial xgfx bread. On my next visit I plan to ditch the soup routine and explore the tempeh and vegetable sammy.

Clockwise from top left: Turtle Cheesecake, Cornbread, White Bean, Tomato & Kale Soup, Harvest Bowl, Peanut Butter Chip Cookies, Salad with Heidi Ho Chèvre and a Raspberry Snowball Cupcake up the middle.

You can see all the fancy plates and delicious eats we ordered. The water even has lemon in it! This place is gonna make a really special evening hangout, and I'm stoked they're open until 11PM on Friday and Saturday. You can see their current menu offerings here.

Petunia's Pies & Pastries
610 SW 12th Street (at Alder)
Portland, OR

xo
kittee

Pink Smoky Baked Tofu is for Lovers.

noreply@blogger.com (Kittee Bee Berns) — Fri, 08 Feb 2013 00:06:00 +0000

I blame Kim.

Ever since Kim brought me one of her leftover baked tofu rectangles, I've been all over the white stuff. It's easy for me to forget how good tofu can be, that's why I need regular baked tofu reminders. My favorite way to eat baked tofu is straight out of the fridge, where it never lasts long. I like to bake it until it dries out and becomes very chewy.

It's just a bacon fantasy. It's not the real thing

While this recipe's inspired by a tofu bacon I saw in The Veganopolis Cookbook, I would not describe it thus. It's smoky, delicious, and would go very well with cheese grits, yes. But it's not bacon, and I for one am happy that it's not.

You can eat this stuff any which way. Once the tofu's been well marinated it's great raw, pan-fried or baked. I've done all three, and my gustatory system's been delighted each time. I've also soaked tempeh in this, and it came out great browned on a grill.

We like it with breakfast/brunch stuff like pancakes and waffles, on top of noochy broccoli noodles, in salad rolls, in salads with Julie's Creamy Tomato Dressing, and straight out of the oven. But, I especially like to snack on it out of the fridge and as is. I've been marinating two pounds at a time, because even with just the two of us here, this disappears fast.

Beets are treats.

Once the tofu's been used up, the leftover beets are magical, too. I've been stuffing them into raw collard leaves with a little cashew cream cheese and devouring them. They pickle in the marinade, and if you get them thin enough, they get really soft and flexible. Definitely use a mandoline if you have one, it makes a big difference.

These tofu slices were marinated for a few days and then grilled in a little olive oil while the waffles cooked.

Pink Smoky Baked Tofu

Inspired by The Veganopolis Cookbook

Enough for 2 pounds of tofu.

What You Need:

1/2 small beet, peeled and sliced as thinly as possible (use a mandoline if you have one)
2 pounds firm/extra firm tofu, well pressed

1/3 cup tamari
1 tablespoon extra virgin olive oil
3-5 medium cloves garlic, minced
2 teaspoons liquid smoke
2 teaspoons smoked salt
3" sprig fresh rosemary, chopped
2 tablespoons maple syrup
1/3 cup rice vinegar

What You Do:

Layer the bottom of an 8X8" lipped pan with half the beets.
Slice the tofu into 1/3" slices and layer on top of the beets.
In a medium bowl, prepare the marinade by mixing together the rest of the ingredients. Pour on top of the tofu, then layer the rest of the beets on top.
Tilt the pan around, so the marinade covers the tofu. Marinate in the fridge for as long as you can stand it. The longer the tofu remains in the marinade, the better the flavor. I often bake the tofu off little by little, letting pieces sit for up to a week.

I know you know how to cook this in a pan, but this is how I bake it: Preheat oven to 425F. Place a single layer of tofu slices in a lipped metal pan and cover with 1/4" of marinade. Bake, flipping the tofu over every 10-15 minutes until well done. About 35-40 minutes.

xo
kittee

Full of Wheat--Peanut Butter Cup King Cake

noreply@blogger.com (Kittee Bee Berns) — Wed, 06 Feb 2013 21:24:00 +0000

Gluten-tastic peanut butter dough filled with chocolate mousse and chocolate chips then baby-fied and glazed. Indeed.

Howdy! I know many of my readers eat wheat and like King Cake, so this recipe is for you! I haven't posted a recipe with gluten in it for a long while now, but Mardi Gras sometimes makes me wild. If you missed it, there's a xgfx version of this cake, right here, so get off my back already.

I see the moon, the moon sees me.

This cake came out so round and moon-like. I predict this peanut butter dough would be tasty filled with cinnamon apples, pralines and a creme filling, but that's gonna be for another day.

Please read my King Cake Primer, before beginning.

Peanut Butter King Cake Dough (gluten edition)

What You Need:

3/4 cup unsweetened milk (almond, soy, hemp, etc.)
1/4 cup peanut butter
3 cups unbleached all purpose flour (wheat)
2 tablespoons organic corn starch
1 packet instant yeast (Rapid Rise) / 1/4oz.
1 teaspoon salt
3 tablespoons unbleached granulated sugar
1 tablespoon vegan butter
1/3 cup non-dairy yogurt -- plain, vanilla or coconut
parchment
one recipe chocolate filling (below)
one recipe glaze (below)
sugar sprinkles (King Cake Primer)
baby bean (King Cake Primer)

What You Do:

Make the chocolate filling and stick it in the fridge while you make the dough.(Or make it ahead, and keep it covered in the fridge).
In a blender, process the milk and peanut butter until well blended.
Transfer the mixture into a small saucepan and add the vegan butter. Warm over low heat until just melted. Remove from heat and stir in the yogurt. Set aside briefly.
In the bowl of a stand mixer with a dough hook (or in a big bowl if making by hand), add together 1 cup of the flour, cornstarch, yeast, salt and sugar. Blend together on low speed to combine.
Add the milk mixture and beat until well combined. Beat in 1/2 cup remaining flour and mix to combine. Continue to add the remaining flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky ( you may not need to use it all).
Knead for ten minutes by hand or five with a dough hook, or until the dough is smooth and elastic (it may remain slightly tacky).
Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size about 2 hours.
Once the dough has risen, gently punch it down.
Lightly flour your counter and roll the dough out into a long rectangle about 24"X14" and between 1/8-1/4" thick (keep the wide end facing you).
Spread the chocolate filling evenly over the dough, keeping an inch margin on both shorter sides and 1 1/2" inch margin across the top filling free.
Scatter the remaining 1/4 cup of chocolate chips over the filling.
Carefully begin rolling the dough into a coil, beginning at the widest bottom edge. Roll slowly and carefully, pinching the side edges of the coil closed as you go (to prevent any filling from oozing out). As you go, you will need to gently lift and roll so that the mousse is not squeezed towards the top edge.
When your coil is within 2-2 1/2" from the top, stop rolling. Gently pick up the top edge of the uncovered dough and bring it down towards you, over the coil (this prevents the mousse from escaping via the top edge).
Pinch the long seam closed and make sure the ends of the coil are also pinched and sealed.
Ever so carefully, transfer the coil to a parchment lined baking sheet, seam side down and form an oblong ring by tucking and genty pinching the ends down and over each other (see photo below). Cover and let rise another 30-60 minutes, while you preheat the oven to 350F.*
*Bake until the top is lightly brown about 35-45 minutes.
Cool for 20-30 minutes, then with a sharp knife carefully make a slit in the side and insert your bean baby.
Glaze the cake using one of the two recipes below, using a small teaspoon to help evenly spread the icing (I usually slide the cake carefully off of the parchment and onto a cooling rack and do this over a tray or slide it onto a tin foiled piece of cardboard, then frost). A third glaze option: spread 1-2 tablespoons peanut butter all over the top of the warm cake, then top with the regular icing.
Sprinkle with colored sugar, slice and eat.

Action.

Chocolate Filling

What You Need:

1 12.3 oz box silken aseptic tofu, firm or x-firm
1 tablespoon cornstarch
1 cup chocolate chips, melted (use microwave or double boiler, stir often so they don't burn), plus another 1/4 cup
2 teaspoons vanilla extract
1/4 cup Tofutti or cashew cream cheese OR 1/4 cup raw cashew pieces, soaked a few hours and drained
dash salt
1/3 cup unbleached granulated sugar

What You Do:

Throw everything into the jar of a blender and pulverize until creamy and smooth.
Refrigerate to thicken.

Regular Icing

What You Need:

2 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons unsweetened milk

What You Do:

Beat well to combine, adding the milk little by little until thick and drizzle-able.

Peanut Butter Icing

What You Need:

1 cup powdered sugar
1/3 cup crunchy or smooth salted peanut butter
1 teaspoon vanilla extract
2-3 tablespoons unsweetened milk

What You Do:

Beat well to combine, adding the milk little by little until thick and drizzle-able.

Notes!
✪ This cake is much simpler and easier to make with instant yeast/Rapid Rise. If you've never used instant yeast before, it makes baking complicated doughs much simpler, since proofing is not necessary. You just add the yeast to the dry ingredients and you're good to go. If you don't have access to instant yeast, simply use the same amount of active dry yeast, but proof it first, then add to liquid ingredients and proceed.

✪ This cake is best served the day of baking. Leftovers should be covered and put in the fridge.

Hey Mister, throw me a King Cake!

kittee

I am a Clashy Lassy

noreply@blogger.com (Kittee Bee Berns) — Mon, 28 Jan 2013 22:32:00 +0000

This is what happens when you watch movies for tweenagers in bed while knitting and you're 44.

I started this over the weekend, while watching Mean Girls 2, Dear Lemon Lima and Spork. I know I'm regressing, but I really can't help myself, and I don't really care. The movies were sorta horrific in a super brace-face kinda way, but I was titillated enough to get a lot of knitting accomplished.

Oh! I also forgot to announce the winner of Becky's 40 Days of Green Smoothies! The lucky winner is Cadry of the lovely blog Cadry's Kitchen.

I wish for you a great week! I'll be back in a couple of days with another King Cake recipe, and then something a lot more savory in taste and character.

xo
kittee

XGFX Peanut Butter Cup King Cake Recipe

noreply@blogger.com (Kittee Bee Berns) — Thu, 24 Jan 2013 04:40:00 +0000

XGFX Peanut Butter Cup King Cake of Richness.
A yeasted gluten-free dough filled with chocolate mousse and covered in a peanut butter confectioner's glaze. With bedazzling.

As promised, here's the first of a few King Cakes I plan to share with you this month. Please be sure to read through the primer I posted the other day, as it'll help illuminate all of the steps you need to make and do in order to put this thing together properly.

As you can see, the cake cracks while it bakes. I think it's beautiful and rustic.
Plus all the flare on top mostly covers them up, so no one will really notice.

The cake nudiness lets you see all of the moussy goodness tucked inside.

Although there are lots of steps to this cake, I think the xgfx version is faster than it's gluten-filled cousin, since you don't need to set aside any time for dough rising. Twice I was able to make and eat a cake within two hour's time.

Dough. Chocolate Mousse. Peanut Butter. Peanut Buter Icing. Sugar 'n' shoes.

Please be sure to read my King Cake primer, before beginning this recipe.

XGFX King Cake Dough

What You Need:

1/4 cup raw cashew pieces
1 tablespoon golden flaxseed, whole
1/2 cup water

6 oz. yogurt, soy, coconut or almond
1/4 cup vegan butter

2 1/2 cups sorghum flour, plus 1/4 cup more for rolling the dough
1/2 cup white rice flour
1 teaspoon xantham gum
2 teaspoons baking powder
1/2 cup arrowroot
1/4 cup tapioca flour
1 packet instant yeast (Rapid Rise) / 1/4oz.
1/2 teaspoon salt
1/4 cup unbleached granulated sugar
6 tablespoons additional water
parchment

one recipe chocolate filling (below)
one recipe glaze (below)
sugar sprinkles (King Cake Primer)
baby bean (King Cake Primer)

What You Do:

Preheat your oven to 360F. Make the chocolate filling and stick it in the freezer while you make the dough. Or make it ahead, and keep it covered in the fridge.
In a blender (not food processor), blend together the cashews, flax and 1/2 cup water for several minutes, until smooth and thickened (if you can't get the mixture smooth in your blender, small pieces of cashew are OK, but get it as blended as possible).
Transfer the mixture into a small saucepan and add the vegan butter. Warm over low heat until just melted. Remove from heat and stir in the yogurt. Set aside.
In the bowl of a stand mixer, add together the remaining dry ingredients. Blend together on low speed to combine.
Add the milk mixture and beat until just combined. Add in the remaining water, tablespoon by tablespoon until the mixture comes together into a well mixed ball (Both times I've made this, I've needed to use all 6 tablespoons). The dough will be a little stickier and wetter than a traditional yeasted wheat dough, but not unmanageable.
Cut a big 2 foot sheet of parchment, lay it on your countertop and sprinkle with a tablespoon of sorghum flour. Place the dough on top and using your hands, begin to pat the dough into a rectangle. Sprinkle more flour on top and onto a rolling pin, and roll the dough into a 13"X20" rectangle (my parchment is 13" wide, so I roll to the entire width of the paper) about 1/8"-1/4" inch thick.
Spread the chocolate filling evenly over the dough, keeping an inch margin on both shorter sides and 1 1/2" inch margin across the top filling free.
Scatter the remaining 1/4 cup of chocolate chips over the filling.
Carefully begin rolling the dough into a coil, beginning at the widest bottom edge. Roll slowly and carefully, pinching the side edges of the coil closed as you go, to prevent any filling from oozing out. As you go, you will need to gently lift and roll so that the mousse is not squeezed out of the coil onto the top edge--use the parchment to help you.
When your coil is within 2-2 1/2" from the top, stop rolling. Using the parchment paper to help you, bring the top portion of the dough down over the coil.

The dough pictured is a wheat dough, and thus more stretchy, but this is what you're gently aiming for.

Carefully pinch the seam, then using the paper again, roll the dough so it is positioned seam-down on the counter.
Ever so carefully, and little by little, ease the dough into a circle. It may tear a little, and that's OK since it won't show much once it's been glazed. Try to tuck one of the ends under the coiled circle, and pinch the ends together as best you can.
Using the paper as a crane hammock, carefully transfer the parchment and dough circle onto a baking sheet. It helps to have the baking sheet right in front of you so you can slide the dough right on top without moving it too much.
Bake until lightly brown on top--30-35 minutes.
Cool for about 20 minutes, then with a sharp knife carefully make a slit in the side and insert your bean baby.
Glaze the cake using one of the two recipes below, using a small teaspoon to help evenly spread the icing (I usually slide the cake carefully off of the parchment and onto a cooling rack and do this over a tray--as pictured below or slide it onto a tin foiled piece of cardboard, then frost). A third glaze option: spread 1-2 tablespoons peanut butter all over the top of the warm cake, then top with the regular icing.
Sprinkle with colored sugar, slice and eat.

Chocolate Filling

What You Need:

1 12.3 oz box silken aseptic tofu, firm or x-firm
1 tablespoon cornstarch
1 cup chocolate chips, melted (use microwave or double boiler, stir often so they don't burn),
plus another 1/4 cup
2 teaspoons vanilla extract
1/4 cup Tofutti or cashew cream cheese OR 1/4 cup raw cashew pieces, soaked a few hours and drained
dash salt
1/3 cup unbleached granulated sugar

What You Do:

Throw everything into the jar of a blender and pulverize until creamy and smooth.

Regular Icing

What You Need:

2 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons unsweetened milk

What You Do:

Beat well to combine, adding the milk little by little, until thick and drizzle-able.

Peanut Butter Icing

What You Need:

1 cup powdered sugar
1/3 cup crunchy or smooth salted peanut butter
1 teaspoon vanilla extract
2-3 tablespoons unsweetened milk

What You Do:

Beat well to combine, adding the milk little by little, until thick and drizzle-able.

✪ This dough should not be risen before being baked. XGFX doughs can't hold up to a lot of rising--the structure of the dough isn't strong enough and they collapse. Instead, I took a lesson from Jennifer Katzinger's Artisan Gluten-Free Bread and pop this in the oven right after forming. The dough will rise in the oven as it bakes due to oven spring.

✪ Please don't make this dough by hand. The dough benefits from being well mixed and aerated in the mixer and the friction activates the xantham in a way kneading by hand does not.

✪ Although I havn't tried this, 1/4 cup shortening instead of the Earth Balance should work fine. Coconut oil would also probably do, although I find coconut oil drying in baked goods.

✪ This cake is best served the day of baking. Leftovers should be covered and put in the fridge, and can be warmed gently in the microwave.

Please let me know if you make it!
xo
kittee

King Cake Kindergarten

noreply@blogger.com (Kittee Bee Berns) — Tue, 22 Jan 2013 08:04:00 +0000

Before posting my newest King Cake recipes (and risk scaring anyone away),
I thought it'd be good to offer a little King Cake 101 for any new initiates.

This is what a vegan Apple Cheezecake King Cake looks like all raring to go.

The King Cake I love (there's a French version that's very different) is eaten in New Orleans, Louisiana throughout the season of Carnival. Carnival begins every year on Twelfth Night (January 6th) and ends on Mardi Gras Day/Fat Tuesday (the day before Ash Wednesday when Lent begins). Even though I no longer live in NOLA, making King Cakes during this season is a ritual that helps me feel closer to the friends, culture and city I miss.

During Carnival in NOLA, you can find this special cake at all bakeries and stacked tall at the supermarkets, but when I was living there, a vegan version was only available at the Whole Foods up on Magazine Street (made by my awesome vegan pals). These days I've read about more vegan (and even xgfx) versions popping up around the city. The more customary flavors of King Cake are lemon, apple, cream cheese, cinnamon, or a simple fruit filling. Nowadays, you can even find cupcake versions, personal sized minis, and wackier flavors by the slice like "The Elvis" (bacon, marshmallow, banana and peanut butter). Absolut makes King Cake flavored vodka, too. So, hopefully a King Cake iced King Cake paired with a King Cake Mojito and/or King Cake agar shots will appear in my near future.

King Cake is made from a rich yeasted dough, similar to a brioche or cinnamon roll dough. It's rolled out into a large rectangle, filled, formed into a coiled log then shaped into a ring and baked. Once baked, it's thickly glazed, bedazzled with purple, green and gold sprinkles (the colors of Carnival symbolizing justice, faith and power) and outfitted with a magickal baby (symbolizing Jesus), who resides inside.

Making King Cakes at home is really fun and satisfying. My favorite part is making them as crazy and over the top as possible, sharing them with friends, showing them off at parties, or peddling them at benefit bakesales. While they're not too difficult to pull off, they do require a bit of finesse and a whole lot of different parts and steps (sorta like model airplane kits). I wouldn't ever make one if I were rushed for time, and the xgfx version is even a hair trickier (gluten-free doughs can be bitchy if you're not used to them, as they're more delicate and stickier than traditional wheat doughs).

To give you an ol' project overview, a standard King Cake involves the following:

Prepare dough, filling/s, glaze/icing, sprinkles and procure wee baby and tinfoil covered cardboard tray.
Roll dough, fill, form, bake, insert baby, ice, decorate and transfer to tray.
Wheat version also requires extra time set aside for dough rising.
XGFX version requires some steps applied without breathing, so you might need to train beforehand. However, any negative effects from oxygen deprivation will surely be repaid tenfold as the gluten-free version is much faster to make than its traditional cousin. Faster to make = faster to eat.

This is a xgfx Cinnamon Apple Creme King Cake. You must train for its completion.
Practice tip: try changing your underwear without breathing and as you get good at this, adding socks and then other under-pinnings.

You can see from the picture, the xgfx King Cake looks a bit more rustic than the one made with wheat. When you form the ring, you will most likely get a few cracks, and it will definitely crack in the oven, but it will still taste sexellente. Once you glaze it, Jesus it, and sprinkle it, no one will even notice. Except for you, because you will be eating King Cake for the first time in maybe ever!

A slice of strawberry cheezecake. NOT pastrami.

Here's what a slice of King Cake looks like. I tried hard to find an appropriate inside shot to show off, but apparently, they're hard to come by. For some reason, the ones I have on my computer are all filled with strawberry cream cheeze, and for some other reason, strawberry cream cheeze King Cake innards look like pastrami. And, Pastrami, if you don't know, is gross.

This perfectly balanced bean is wearing a diaper.
All proper King Cakes contain a baby, whether made from bean, plastic or ceramics.

By far, the most frequent King Cake question I'm asked is whether I've ever baked a plastic baby into a cake. The answer is yes. Oh yes, I have (without any known repercussions mind you). I don't do that anymore, but mostly because I've lost all my plastic Jesi (pronounced Geez-eye) and am more mature these years. Now, I usually just make a small insert after the cake is baked, and slip in a little baby bean. My dear Amey, makes the best baby beans of anyone I know, and is naughty with a Sharpie.

OK, here's the thing with babies in King Cake. The tradition goes that whomever gets the slice with the baby in it, has to bring a cake to the next party. It's just fun to see who gets it, even though no one usually follows through like they should. For friendship's sake, if you stick a baby in your cake, tell the good people. No one should chip a tooth on a wee cannelloni baby, or choke on Jesus. That's just wrong.

Bald and newly born. Picture by Amey!

The best way I know to travel with or serve King Cake is on top of tin-foiled cardboard. It works great and afterwards, you can wrap up any lefties with the salvaged foil. I usually just tape it down in a few places on the back and call it a day.

Be like Dazee and use leftover colored sugar on your oatmeal.

To make colored sugar sprinkles, put about 1/4 cup unbleached granulated sugar in a bowl and add a tiny smidge of food color paste (I think Wilton works best, and it comes in purple). Work the paste into the sugar with a spoon, have patience, and after a minute or so it will start to blend together.

Woo! I think that's everything you need to know to prepare yourself! Recipes forthcoming!

❤ Peanut Butter Cup King Cake (gluten edition)
❤ XGFX Peanut Butter Cup King Cake
❤ 2008 Update (contains gluten)

xo
kittee

SMOTM: 40 Days of Green Smoothies Review & Giveaway

noreply@blogger.com (Kittee Bee Berns) — Fri, 18 Jan 2013 18:12:00 +0000

Ahoy hoy! Today's post is gonna be some big-fat-fluffy smoothie talk. I hope you're ready, 'cuz Becky from the lovely Glue & Glitter, sent me a review copy of her digital smoothie plan 40 Days of Green Smoothies, and I'm gonna tell you about it. I'm also gonna give away a free copy, so read to the end or you might miss out.

Bird glasses make smoothies great.

If you're new to green smoothies, or want to be new to green smoothies, 40 Days is a thorough, well organized primer that'll guide you on a daily smoothie route for 40 days. Becky has specifically designed this e-book to show you how to keep your pantry stocked with weekly shopping lists, which will not leave your wallet naked. These are super budget friendly recipes. Also, you don't need a spanky-pants fancy blender. Repeat: you will NOT break the bank or your Target blender on these recipes.

Now to be honest, Becky and I come from different schools of ol' Smoothie Nation. The smoothies I generally make are stuffed with frozen fruit and always contain some protein powder, because I need a sweeter smoothie to be able to enjoy it, and my body needs the additional protein.

Becky's philosophy is a little different:

"Unlike more conventional smoothies, I also go easy on the frozen fruit. Fruit is super tasty and full of nutrients, but it’s also expensive and contains a lot of sugar. Most of my smoothies only use a small amount of frozen fruit. The banana or avocado, greens, and vegan milk give them their bulk."

WTF. Did Becky just call me conventional‽

You should buy this e-book if you're looking for healthy, low-sugar/no-sweetener added smoothies brimming with nutrients and packed with the good omega stuff. Or, you should also buy this if you need more ideas for smoothies and are comfy tweaking an easy smoothie recipe to get it where you want it. I wish I'd had this when I first started down the green smoothie brick road, 'cuz I was a little lost and would have loved Becky's understanding yet firm hand grasping.

L: #11 (banana, cocoa, raspberry, spinach, almond milk and chia)
R: #10 (banana, strawberries, parsley, almond milk and flax)

Here are some of my favorite things about 40 Days of Green Smoothies:
❤ The weekly grocery lists and organized chapters make daily green smoothie doses super easy.

❤ Since I'm already a fancy smoothielier, my freezer and pantry were already stocked with the ingredients needed for these recipes, no grocery trip was required for me.

❤ The portion sizes are one serving, but super generous. I always eyeball my smoothies and make too much. Now I know how much of what I need to make one good-sized Bell jar full.

❤ I wish I had this as a primer when I first started making green smoothies, 'cuz it would have made the transition much easier for me.

❤ I love how the smoothies are numbered instead of given cheesie names. They made me feel futuristic and stuff.

❤ The smoothies use an awesome variety of greens from chapter to chapter (kale, spinach, collards, parsley, beet and chard). Seriously, you will be a bad ass in your friends' minds when you tell them you put collards in your smoothies. Whoa.

❤ The recipes are low-sugar to save you from diabetes and to save your budget (frozen fruit is high in the sugar and wallet departments).

❤ The recipes are nutrient dense.

My critiques:

★ I had no idea, but I'm not a fan of flax or chia in my smoothie. Obviously, you can leave these out, and some of Becky's recipes do, but the bulk of the smoothies contain one or the other. Tricky slimy omegas, please do not fluff up my smoothie like that!

★ I wish 40 Days included information on add-ins like spirulina powder, dates, stevia (for extra sweetness), hemp seeds or vegan protein powders.

Title: 40 Days of Green Smoothies
Author: Becky Striepe
Blog/Website: Glue and Glitter
Publisher: Self Published .PDF download.
Photos: A few color shots, but c'mon! How many smoothie pictures do you need?
Focus: Low-sugar, nutrient dense green smoothies.
XGFXness: 100% XGFX

Onto the FREE STUFF! This giveaway is open worldwide. To win your own free digital copy of this book, simply leave a comment on this post by midnight Pacific time on Wednesday, January 23rd 2013 (please make sure to leave contact information), and I'll draw a random winner.

Disclaimer: I received a free review copy of 40 Days of Green Smoothies from Becky Striepe. No compensation or gift was exchanged for this review, and the opinion posted here is my own.

xo
kittee

King Kake Nation Take II.

noreply@blogger.com (Kittee Bee Berns) — Fri, 18 Jan 2013 01:30:00 +0000

Still warm.

See how hard I'm working on xgfxism? I'm trying to get a recipe down that's consistent! This one came out a little different than the one from the other day, so that means I have to try again. With more cake. Oh damn.

Cinnamon apple cashew creme King Cake.

I filled this with different innards today, to see how well the dough would hold up to a meatier filling. This one's stuffed with a cashew cinnamon creme and cinnamon apples and topped with an apple glaze! I can feel it cruisin' my blood stream, as I type.

P.S. Check back tomorrow for a review of Becky Striepe's 40 Days of Green Smoothies and a giveaway!

xo
kittee

I Would Eat Yarn.

noreply@blogger.com (Kittee Bee Berns) — Wed, 16 Jan 2013 18:54:00 +0000

Some good reasons not to wear or use wool and thumbholes. Thumbholes are good.

Have you ever played, "If all the food in the world was suddenly vegan, what would you eat first?" It can be an annoying game depending on who's askin', but it's also good for long waits, car trips or pap smear distractions. Anyway, my answer would be, "Noro Kureyon." No, I don't want to eat this gorgeous Japanese wool, but I do have strong desires to drape it though my fingers, cast it onto my Grandma's needles, and knit it until I'm color blind and sick to my stomach. Then I'd wear the shit out of it.

I'm one of those lucky vegans who isn't haunted by cheese cravings, and who's pretty good at whipping together whatever my heart and tummy desire. But unfortunately, there isn't a cashew tree in this world, who can fully release me from my intense wool cravings. Or not completely. Yet.

What I particularly like about Kureyon is that it comes in gorgeous, intense colors that self-pattern and stripe as you use the yarn. It's cool stuff, and I've been searching for a similar non-animal sourced alternative for a long time.

Look at that yarn! So pretty. So fun to knit with.

I recently shared my yarn yearning with my dear, darling, awesome detective of a friend, Cynthia, and what did she do? She immediately located two acrylic Noro knock-offs that pretty-much made my liver and appendix spontaneously discharge into pixie dust. In case this will also make your internal organs go wonky and sully your underpants:

❤ Red Heart Boutique -- Unforgettable

❤ Bernat -- Mosaic

You can bet your pickled ass I flew out the door to hoard my own and a week later, another sweater has been born! I've been dying to knit Stripes! (with a self-striping yarn) for a long, long time, and I'm pretty much in love.

Zella is a pokey chicken.

Glasses * The Vintage Optical Shop

Vintage Mardi Gras Beads from The City of New Orleans

Sweater * handknit Stripes! by Whitney Gegg-Harrison

Yarn * Bernat Mosaic in Psychedelic and Vanna's Choice in Silver Heather

Skirt * handsewn by me, but since you can't even see it--pfffft.

Smug 'n' cozy. Wanna see more vegan yarn? I've been pinning some here.

The Mosaic was a complete pleasure to knit with, and the result is super soft and comfy. This might be the coziest sweater in my wardrobe. Plus, I would just like to reiterate how fun it is to knit with yarn that changes color. My updates kept Dazee alert throughout the week, "The blue is turning green! The red is turning pink!" Aw, memories.

It got cozier when Ms. Chicken stopped poking me in the gut, too.
Also, you might like to know this sweater cost me less than $20 to make.

I can't wait to start another sweater in a different colorway. Actually, once I finish the two other sweaters I'm currently needling, I plan to with this.

xo
kittee

King Cake O'Clock.

noreply@blogger.com (Kittee Bee Berns) — Tue, 15 Jan 2013 02:50:00 +0000

Orbited by Peanut Butter Cup King Cake.

It's King Cake o'clock! Every year, I try to think up a cake combo that's crazier and tastier than the year before. This time around, I wanted to entwine peanut butter and chocolate together in hopes of the new awesome, but when I told Dazee what I was up to, he thought I'd taken our beloved King Cake too far. Then he showed me an article detailing the Elvis King Cake pumping out of our NOLA friend's restaurant and gave me his blessing to hit it.

So I ran with it, even though my Peanut Butter Cup King Cake sounds a bit banal in contrast to one slathered in marshmallow, candied bacon and stuffed with banana. No doubt, l'll be trying my own vegan version before the season is over. And, I guarantee to make it awesome without adding bacon, 'cuz I do so love the pigs.

Bumpin' down the stairs.

Here she is! A yeasted and wheaty peanut butter dough, filled with chocolate chips and chocolate mousse, then topped with salted peanut butter and a sugar glaze with homemade Mardi Gras sugared sprinkles.

I was on fire the day I made this, so of course I also had to attempt a xgx version. I was super nervous about trying, because xgfx yeast dough can be difficult, but I think I nailed it on my first try.

Naked and just born.

I need to test it once again, with another flavor combo before I share the recipe, but I hope to share both recipes soon!

All dressed up.

This xgfx version is also yeasted, then filled with a raspberry cashew creme and topped with an orange blossom water glaze and homemade sugar sprinkles. It was the first slice of King Cake I've tasted in four years, and it really made me happy.

Inside shot.

It was a little trickier to pull off than the gluten version, but I was super proud of how the dough held up to rolling, even over lumpy frozen raspberries. I'm excited to see how well it holds up to bananas, Dandies and candied-smoky tempeh (or something similar).

xo
kittee

Make it, Wear it!

noreply@blogger.com (Kittee Bee Berns) — Wed, 09 Jan 2013 01:25:00 +0000

Two weeks and 3 days, not bad!

I've been knitting myself into a froth lately and quite enjoying it. You might remember I wrote recently about making Gudrun Johnston's Levenwick along with my best bub, Cynthia? Not only did I finish this in record time, but I love it! What a super well written and easy to follow pattern this turned out to be.

The yarn seems to be holding up OK for a vintage acrylic and the fit is pretty great. I wish this was a little longer, but I say that about every sweater I make. Somehow now matter what, I always end up a few inches short. I'm gonna be super careful about laundering this one and hopefully it won't end up in the dryer like so many of them have.

One day soon, I'll tell you the story about my gigantic vintage yarn stash.

Knitting sweaters can be such a crap-shoot, because even when you carefully try on as you go, things often go wonky anyway, and you end up with a turd. While this sweater might not be my style through and through (I'm clashy more than classy), I'm really happy with how it came out.

Plus it's warm! Warmth is one of the biggest motivators for making my own sweaters. Vegan sweaters are SO HARD to find, and then often they're from sweatshops, not my style or fit me weird. Some things must be taken into your own hands, plus this saves me from shopping. Shopping sucks.

Porch it.

Glasses * The Vintage Optical Shop

Dress * handsewn Rooibos from Colette Patterns

Sweater * handknit Levenwick by Gudrun Johnston

Boots * Ruby Jewel Dr. Martens

I made this dress, too! Last year just before Vida Vegan, 'cuz I wanted something cute to wear to the gala! It's Colette Patterns "Rooibos" designed by my masterful friend Sarai. Sorry it's so hidden in these pictures, but the pattern's a complete gem! I've made about ten of them in the last year alone.

xo
kittee

Tight with the Lefties

noreply@blogger.com (Kittee Bee Berns) — Thu, 03 Jan 2013 00:44:00 +0000

Twenty-eight centimeter rice paper wraps are fully stocked and awaiting orders.

I ran outta my 28 cm rice paper wraps two weeks ago, and have been suffering with salad wrapper blues ever since. I tried three stores, but couldn't remember where I'd picked them up until a cute little Vietnamese shop on Killingsworth sponsored our reunion this afternoon.

Whilst hauling the dog and my purchases into the house, I began dreaming of pho for supper. However, those plans went super-fast down the ol' bean-hole once I remembered what sort of lefties were waiting for me in the fridge.

Not-not-not fusion.

I would not call these fusion, and I don't think you should either. These were a delicious, quick and convenient eat, which I ate cold because I rarely warm my leftovers, and because wilted salad = the ew.

All rolled together and dipped into a homemade tamarind chutney:

❤ chana masala from 660 Curries.
❤ salad tossed in my newest favorite Creamy Tomato Dressing from Vegan Diner
❤ homemade coconut chutney

Besides ringing in the new year with a smorgasborg of Indian vittles, I've also been busy finishing up the Levenwick sweater mentioned in my last post. One more sleeve to go, plus buttons and sewing in loose ends and it's all done!

If you're on Ravelry, here's the project link.

xo
kittee

When You Match Your Lunch.

noreply@blogger.com (Kittee Bee Berns) — Sat, 22 Dec 2012 02:47:00 +0000

Just to let you know, this is a crafty post, but it also involves black beans and salad, so there's no need for worry.

I'm getting ready to cast on for a new sweater. I'm super excited about it, 'cuz I'm doing a little KAL with my besty-bub from DC. If you're on Ravelry you can see the sweater page, we're working on Levenwick by Gudrun Johnston, and YES, we will rock our match-y friend sweaters.

On Ravelry, you can name all your projects, so this one was called, "Before the Kitchen was Done, But After it Got Painted."
The yarn was a present I gifted myself after I painted the kitchen ceiling white. Painting a ceiling is worse than knitting sleeves.

The last sweater I finished was way back in April. The pattern was Before Dark by Veera Välimäki. It came out really lovely, although I may never knit another sweater with plant fibers again--soOOo stretchy--they lose all shape within the first hour of wear. I always forget this too, because knitting with bamboo sounds like such an awesome idea, there must be some sort of bamboo pheromone that keeps me coming back.

I was bummed the sweater got all stretchy, because the fiber I used was luscious, and the sweater itself was a little boring to knit. Especially the sleeves, knitting sleeves is pure torture.

So pretty.

The yarn came from this amazing fiber shop, Yarnia, and they have so many interesting vegan yarns--all the time. Plus, if you don't like what they have, or if you have a very specific yarn in mind, they have this special machine which can combine whatever you want into a single thread. It's pretty amazing. They do blends too, so the next go-round, I just need to remember to add some plastic to whatever I'm gonna make and ignore that inner voice pleading for bamboo.

A closeup so you can see the color. Please excuse all dog hairs in this post.

On the vegetable front, I made a delicious salad for lunch today. It was pretty simple--just romaine, black beans, broccoli sprouts and shredded beet, but I dressed it up with the Creamy Tomato salad dressing from Vegan Diner. Even if I didn't love Julie, I'd love this dressing. However, loving Julie makes me appreciate it even more. If I had less self-control, I'd dip everything I owned in this stuff, or cover myself in it and parade about on Mardi Gras.

Match-y Match-y.

Anyway, the point of this whole post (besides showing off my sweater) is to point out that I matched my lunch today. The pink container, magenta beets and purple black beans were a complete replica of my sweater in edible form.

Also, yes. I switched out the buttons. Good on you for noticing!

xo
kittee