All Fired Up!

by Sherri Koehler 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.


Jicama Crunch Salad

by Sherri Koehler 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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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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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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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

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Hearty Yam and Peanut Stew

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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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