All Fired Up!

by sherri on July 20, 2014

I love to grill. Becoming vegan actually made me love grilling things even more. I’ve grilled all kinds of veggies, fruit, pizza, and even have made tea & wood smoked noodles with Kefir lime leaves. Yes, noodles, on a grill.

What is shocking is that for the past several years I’ve been doing all this grilling on a piece of equipment never intended for the kind of heavy use I gave it. Don’t get me wrong, the Coleman Road Trip Grill LX is an awesome grill. Perfect for taking car-camping, tail-gating, and for picnics at the park. The last time I cleaned it a bit rusted right off, so it has kind of been time to move on.

An unexpected windfall last month made up my mind to upgrade the grill just as summer really gets going in Portland. Given the amount of the windfall I couldn’t go crazy and get The Grill (something in the Weber line), but I could get a good, sturdy, serious upgrade that would let me grill All The Food at once, rather in waves as I’d been doing on the Coleman.

I choose a Char-Broil Classic 4-Burner Gas Grill with Side Burner, which is a huge improvement, as you can see.

On Monday a good friend met up with me, we went and picked up the “kit” and a blessedly short while later we were grilling up goodness!

I’m inspired to invite more people over for summer entertaining and I’m already working on a new recipe for Zaatar Grilled Tofu Cutlets with Grilled Lemon!

The grill also has a side burner, which makes it even more flexible on those rare, hot summer days. Plus in the event of a major event with the Cascadia subduction zone, we’ve got a good-sized tank of propane and a way to cook! In the meantime, potstickers on a very hot day, no heating up the kitchen.

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Jicama Crunch Salad

by sherri on May 27, 2014

This refreshing salad is packed with extra crunch from 4 crunchy veggies that are tossed with a sweet, tangy, and very slightly spicy dressing.

It is the perfect kind salad to put together for a picnic. It stays crunchy and the dressing remains lightly coating everything because it doesn’t get watered down by all the crispy veggies. It pairs as well with Thai curry as it does with taco. Add some raw pepitas on top for extra crunch and to make this salad a satisfying lunch entrée all on its own.

All that, and this salad is loaded in Vitamins A & C with a good amount of Vitamin K!

The Stuff: Dressing

  • 1 mango, peeled and sliced into large pieces
  • juice of 1 lime
  • juice of 1 blood orange
  • 1/4 sweet red bell pepper, de-seeded
  • 1/4 Anaheim chili, de-seeded
  • 1/4 Poblano chili, de-seeded

Combine all ingredients into a food processor, fitted with an S-blade*. Process on high until you have a thick sauce, scraping down sides as needed until smooth. Set aside.

*If you have a powerful blender (e.g., VitaMix) you can just throw everything into the blending vessel and blend until smooth.

The Stuff: Salad

  • 1 small jicama, peeled and sliced into 2″ matchsticks
  • 3 medium carrots, sliced thin (slicing blade on food processor works great!)
  • 1/4 sweet red bell pepper, finely diced
  • 1/4 purple cabbage, chopped small
  • 5-6 sprigs of fresh coriander (cilantro), leaves removed and shredded by hand

Toss all ingredients with dressing in a large bowl and serve.

Makes 6 vitamin & fiber packed servings!

Nutritional Info

Serving Size: 1 cup
Calories: 71
Total Fat: 0 g
Sodium: 27 mg
Carbohydrates: 17 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 1 g

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Cookies: Peanut Butter Beauties

May 19, 2014
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My favorite cookies growing up were “Peanut Butter Blossoms”. My Mom found the recipe in a magazine, co-sponsored by two major brands. These cookies, sparkling a little with sugar and melty chocolate perched atop crackled peanut butter cookie, were my absolute favorite. My Mom would only make these for Christmas, during which I’d be repeatedly […]

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Creamy Cilantro Ranch Dressing

May 17, 2014
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For a few years Christie and I’ve been trying to create a vegan version of a salad dressing from Trader Joe’s she’d loved before she was vegan. We’d made some good dressings, but nothing quite right until I came up with this rich, tangy dressing. We’re so happy with this recipe that I’m delighted to […]

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Summer Cilantro Slaw

May 17, 2014
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This is one of those recipes that when I finally made what I had in mind, the dish came out exactly what I was hoping for. Crunchy and tangy with a creamy, cilantro dressing. It is great as a side salad as well as making a great topping for tostados, your favorite vegan burger, or […]

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Kale & Leek Bread Pudding

May 14, 2014
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A few years ago I was inspired to make a savory bread pudding after a neighbor gave us a day-old baguette. Since last year’s quest for the perfect quiche base, I’ve wanted to revisit this comfort food favorite and make a few changes. We love the new result and I am happy to offer this […]

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Spring Fling Quiche

May 2, 2014
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Last year I came up with a quiche recipe that highlights the delicious winter veggies we’re still enjoying in early spring. However, spring 2014 Portland  has been unseasonably, but gloriously, sunny and warm. With the appearance of fresh asparagus in the market I was inspired to make this colorful spring quiche for the So Delicious […]

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Thai Pumpkin Curry

April 25, 2014
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Only recently have I been taught by a lovely Thai friend how to make pumpkin curry. I’ve even simplified it further by employing a slow-cooker. I’ve also reduced the amount of oil and sugar my friend uses at her restaurant. We just love the results and the hardest part of making it is prepping the […]

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Chickpea Kale Soup

September 26, 2013

File under effin’ EASY! If you happen to have all the ingredients prepped, this comes together in minutes and makes for a delicious dinner. On Sunday I’d gone into a kind of Mise-en-Place Production Frenzy. Setting up the ingredients to make tofu salad, chickpea salad, split pea soup (for Christie and I), and a braised […]

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Hearty Yam and Peanut Stew

June 10, 2013

This delicious and hearty stew is so easy to pull together and let cook in your slow-cooker while at work. It makes a great one-pot meal that we love so much that we often double the recipe so we have leftovers for lunches. The yams give this stew a sweet flavor and the addition of […]

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