Pickled Vegetables.

romaine lettuce leaves., separated (from about.

Stir together soy milk, evaporated milk, mushroom seasoning, lime leaves, and ginger in a small saucepan.Cook over medium-low, stirring often, until mixture is steaming and flavors are infused, about 5 minutes.Remove from heat, and discard lime leaves and ginger.. Heat oil in a wok or large skillet over high until smoking.

Add lettuce, and cook, stirring often, until leaves just begin to wilt, 30 to 40 seconds.Add milk mixture, and cook, tossing often, 1 minute.

Remove from heat, and transfer lettuce to a platter.

Garnish with mala oil, scallion oil, charcoal salt, and pepitas.. About this recipe.Born and raised in the lush Pacific Northwest, he says that he chose a life of veganism at a young age.

“That’s when I really started learning how to cook” he says, “because no one would cook for me.”.That same scrappiness and mindfulness informs every aspect of the operations at Hogstone’s Wood Oven and the forthcoming Ælder in Orcas Island, WA, where Blackinton is the chef-owner, butcher and resident farmer.

But Blackinton isn’t a vegan anymore—far from it.. “One day, I decided I was done with this vegan thing,” says the chef, laughing.“I really wanted to start eating meat again, but to feel good about it, I needed to know how to do the deed myself.” Before opening Hogstone’s in 2013, Blackinton learned how to hunt and raise animals for food, mastering best practices for slaughtering and butchering that he now relies on almost daily.. Jordana Rothman,.