My week in photos PDX edition
May 14, 2012 by admin | 0 comments
If homeland security is monitoring me via my check-ins on my personal Facebook page, I’m sure they’re scratching their heads thinking “All this chick does is eat!” On my last weekend in Portland, I realized that a lot of the joints I wanted to check out where closed or had abbreviated hours on the weekends. So, what to do but head back for a dedicated 24-hour plant-based eat fest? My cousin agreed to be my food warrior companion, so off we went.
First stop: Black Sheep Bakery for a Double Berry Cobbler and a Chai. This confection is called a cobbler but the crust is like a shortbread and the fruit filling is thick and jammy. I tried to exercise discipline and only eat a bite or two since we had a big day ahead of us, but before I knew it, the whole thing was gone. I happily wiped the crumbs off my face and washed it all down with a spicy hot chai.
Next stop: Homegrown Smoker Vegan BBQ. Yes, vegan bar-be que! I’ve been following them on Twitter and salivating over the daily food porn. As I walked up to their original food cart location on SW4th and Hall, I knew I wouldn’t be disappointed. The daily special was the “Loaf-a-roni”, Smoked Meatloaf smothered in Mac No-cheese and stuffed between a sesame bun served with a side a chipotle cole slaw. This combination is obviously not “healthy” but it’s dayum good when you’re ready to indulge. The food warrior took a bite and could not believe how packed with flavor, tender and juicy the meatloaf was. Mind you, this is coming from my cousin aka the Bacon BBQ King, so I consider this to be a worthy testimonial. I took a big swig of my mint lemonade and was ready for a carb coma nap.
I couldn’t stop thinking about how good the first sandwich was, so I had to go try the Homegrown Smoker 2 food cart (now open at NE 20th & Everett) the next day for lunch. Lightning can strike twice, proven with the existence of the Mac-strami Sammich:thinly sliced, double smoked Psstrami on grilled wheat sour dough with Mac-NoCheese, cabbage mix, grilled peppers & onions, Daiya cheeze, Mellow Yellow. Oh.Mah.Ger. I want to move to PDX so I can eat this sandwich everyday and I will gladly gain 200 pounds in the process. Go here, eat this.
Obscene that I was even able to think of dinner? Yes, but I rationalized that if we consumed some living cuisine, all would be right in the world. On to Blossoming Lotus in the Irvington District for dinner. The food warrior was still stuffed from lunch, so he opted to drink his dinner with a blend of apple, lime, ginger, basil, cilantro -Thai Greens juice. There was still room in my bottomless pit of a stomach, and with a “never say die” attitude I ordered the Live Sampler: tahini-cilantro pate, almond cheese, live pizza, kale- wakame salad, live falafel, served with seasonal fruit and cucumber slices. This was raw food done right. Taste and texture exploded on my tongue like 4th of July fireworks. The almond cheese was my favorite…tangy, smooth and decadent. If you enjoy the taste of bitters, give the Ginger Fizz cocktail a try: Bourbon, fresh lemon and ginger juice, agave. Shaken and Served Up. Loved the vibe at this restaurant, friendly service and a great neighborhood find.
The next morning, we hit Dovetail Bakery on Alberta St. It’s a cute little hole in the wall that serves up some very fine looking cinnamon buns. Perhaps mine would have tasted better when it was fresh out of the oven, but I’m still dreaming of the cinnamon roll goodness I had at Angeline’s in Sisters,OR. The food warrior had a ginger molasses cookie that we both gave thumbs up.
At our last stop, Back to Eden Bakery, the food warrior was seriously begging me to stop the madness. ” No more food!” he exclaimed. “Stop being selfish, you need to take a picture of me eating” I said as I dragged him out of the car. My trip would not be complete until I tried the strawberry vegan soft serve ice cream. It was the first warm spring day I had experienced during my two month stay in Oregon, so I was doing the happy dance as the creamy smooth cold sweetness touched my lips. Of all the things I miss from my days as an omnivore, nothing pulls at my heart strings like the thought of a lemon meringue pie. I thought I had died and gone to dessert heaven when I spied the mini lemon meringue pie in the case, so I got it to-go along with a rosewater sugar cookie. There is something about eating anything with flowers or floral essence that makes me feel like a goddess. After the long ride back to Bend, dessert for dinner was all I had the energy for. The thin layer of meringue was light and airy while the lemon filling was perfectly tart and sweet. Paired with a flaky pastry crust, this pie is certainly on my “Best thing I’ve ever eaten” list, hands down.
24 hours just wasn’t enough time to eat and see it all. Next time, we’ll see if I can tackle this wonderfully veg-friendly in 48 hours.
Cucumber Wakame Salad
May 9, 2012 by admin | 6 Comments
I love the simplicity of this refreshing seaweed salad. It’s a great source of Vitamin C, calcium, iodine and the perfect addition to a bento lunch. When it’s hot out, I can barely concentrate long enough to figure out what to eat, so the last thing I want to do is turn on the stove. Boil the water to soak the seaweed in an electric kettle and enjoy your cool kitchen as you prepare the rest of the salad.
Adding more sea vegetables to my diet has improved the strength and condition of my finger nails which normally look pretty shabby due to my constant dish pan hands. And double bonus: I was able to grow out a tragically bad haircut pretty quick. No matter what anyone tries to tell you, Asian chicks do not look cute with a mullet.
Wakame can be purchased online or at a Japanese market.
Cucumber Wakame Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (12 servings)
- 2.5 oz bag of dried wakame
- 6 baby cucumbers
- 1/4 cup thinly sliced white onion
- 1/2 cup thinly sliced carrots
- salt
- sesame seeds
For the Dressing
- 1/4 cup rice vinegar
- 2 tablespoons agave (or your sweetener of choice)
- 1 tablespoon white miso
- 1 tsp hot sauce
Instructions
Pour dried seaweed into a large bowl and cover with 6 cups of boiling water. Set aside until rehydrated. Slice cucumbers into 1/4 inch pieces, place into a medium sized bowl and sprinkle with salt. Massage the cucumbers with salt and set aside until they start to release liquid ( about 15 min.)
Mix rice vinegar,agave, miso and hot sauce in a small bowl. Drain and rinse the wakame seaweed. Squeeze out excess water and place seaweed in a large bowl. Squeeze liquid out of cucumbers and add to the bowl of wakame. Add onions, carrots and toss with dressing. Add salt to taste if necessary. Garnish with sesame seeds.
Store unused portion covered in the refrigerator for up to 3 days.
My week in photos, Colorado edition part 2
May 6, 2012 by admin | 0 comments
My trip to Colorado was a smashing success! I managed to squeeze in a baby’s 1st birthday party, some plant-based cooking lessons for my friend Patty, a day trip to Boulder and still had time to see the Yves Saint Laurent exhibit at the Denver Art Museum before I flew back to Oregon.
I am super proud of Patty for making the decision to improve her relationship with fruits and veggies. We were blending up green smoothies, experimenting with different bean dips like hummus and simple meals such as orange-chili glazed yams with black beans and rice were a hit. I’d have to say that the best service we had when eating out was at Snooze in Denver. Though not an exclusively veg*n eatery, they whipped up a monster tofu/soyrizo breakfast burrito that really hit the spot. I felt like a bit of a lush since I indulged in not one, but two Bruce Lychee mimosas.
Arrived back in Bend to help as Sous Chef for my cousin Everett’s 1st birthday celebration and got distracted with a little more “research”- lunch at Boken and happy hour at Flatbread Pizza. The KimChee Bloody Mary at Boken may be the best I’ve ever had. I love the trend of eating small plates tapas or izakaya style.
Potato Salad Plus!
April 29, 2012 by admin | 0 comments
My home state is Hawaii and a scoop of potato salad is offered with every plate lunch, bento or picnic we eat. But, the Hawaiian style mayo/salt/pepper potato mac is not a dish that makes my mouth sing. Thank goodness my mother makes a “family famous” version that everyone raves about. I’ve veganized her recipe and added some of my own flair, this one’s a winner!
The secret ingredients are Colman’s mustard and the Vegg. I use the Colman’s mustard because it does not have any vinegar in it and I am a fan of the distinct kick it gives to the dressing. The Vegg makes the dressing thick and creamy and adds another level of savory flavor. The veggies add texture and a brightness to both the appearance and the taste of this potato salad.
Potato Salad plus!
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: salad side dairy free nut-free vegan vegetarian potato summer
Ingredients (12 servings)
The Veggies
- 6-8 large russet potatoes, skin on
- 1 cup chopped celery or water chestnuts
- 1/4 cup chopped red onion
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup roasted red bell peppers
- 3 tablespoons Italian parsley, finely chopped
The Dressing
- 1/2 cup Vegenaise ( add more to taste)
- 1/2 cup prepared Vegg
- 1 tablespoon Coleman’s mustard
- 3 tablespoons sweet pickle relish
- 1 teaspoon celery salt
- 1 tablespoon dill
- 2 tablespoons citrus garlic seasoning blend ( or something similar to Old Bay)
- salt & pepper
Instructions
Boil the potatoes with the skin on until easily pierced with a fork ( about 30-40 minutes). Remove from heat, drain and cool potatoes. Peel off skins and cut into bite sized cubes. Add to a large bowl with all of the veggie ingredients.
Mix all of the ingredients for the dressing. You may want to use more of the Vegg mixture for a creamier taste. Adjust seasonings and add salt & pepper to taste.
Pour the dressing over the potatoes and veggies. Mix until potatoes are well coated.Garnish with heirloom grape tomatoes, spicy pickled green beans or vegan bacon bits.
Left overs can be stored covered in the fridge for up to 2 days.
My week in photos- Colorado edition
April 29, 2012 by admin | 1 Comment
I want to live in Boulder,CO so I can enjoy brunch at Leaf Vegetarian Restaurant every weekend. Vegan biscuits and gravy were savory and satisfying, especially since I’ve been having a mean hankering for ‘um! The sprout salad with pickled radishes, pea shoots, and jicama was a refreshing contrast to the biscuits. My fellow food warrior had the baked brie and told me she wanted to lick the pan, it was THAT good. Bonus:Upbeat and friendly service with a smile.
And how can you call it “brunch” without a mimosa?
Stopped in to Tapateria for dinner with friends: Sangria, roasted garlic, artichoke & pepper salad, patatas bravas, gazpacho shooter and mushroom pan. SO good…I love to eat little noshes with distinct flavors. Fantastic service, casual atmosphere in Colorado Springs.
Just missed Happy Hour at Trinity Brewing Co. but tried the falafel salad and the seitan Buffalo wings. The menu is extremely veg*n friendly but I found the food to be just ”meh” at best.
5 Fusion- Best of Bend
April 26, 2012 by admin | 0 comments
My first visit to 5 Fusion in Bend, OR was for a random happy hour. By the time we had finished our nosh, I was smitten. Sipping martinis under the suspended celling of water felt like taking a mini vacation without having to leave the well appointed minimalist space. The attention to detail in the service, the food and presentation is exceptional.
Ordering from the happy hour menu, it was exciting to have so many plant-based options, sans de rigueur tofu. I started with the vegetable tempura, since I use this as my standard gauge for most Japanese restaurants. Is the tempura batter light and lacy? Yes! Are the veggies cooked to perfection? Yes! Is the assortment pleasant to eat? Yes, shiitake mushroom, asparagus,green beans, and sweet potato are some of my favorites. Next, we had eggplant prepared in a style reminiscent of eggplant parmesan but with an Asian twist. The eggplant medallions were deep fried in a panko crust and paired with a rich tomato sauce instead of being smothered in cheese. The textures and flavors made this dish divine!
Owner Lilian Chu and Executive Chef Joe Kim are creating culinary magic by blending flavors from both East and West and focusing on local, organic ingredients. ”There’s nothing better than fresh vegetables…just a little bit of seasoning and they taste wonderful,” says Joe Kim (pictured at right). I had to go back for more and lunch was the perfect excuse for more yumminess.
It’s easy enough for a plant-based foodie to hit some great vegetarian/vegan/raw kitchens even in small towns. However, it’s a little more of a challenge to find an upscale dining experience that will make the omnivores rave and still be veg-friendly. 5 Fusion is the perfect solution without ever feeling compromised.
As an island girl, I have a special affinity for tropical delights. The first course was this “ah-mazing” dragon fruit, green apple and pineapple salad topped with shaved coconut. Fresh,bright and visually stunning.
My other weakness is for savory, crunchy snacks- the taro root chips satisfied the craving.
When the plate of wok-fried green beans was set down, I could not concentrate on anything else. The aroma was so intoxicating, all I wanted to do was eat the beans! *vegans: this dish is normally made with oyster sauce, so ask for a modification
My fellow food warrior tried the ahi poke salad served on a bed of mixed greens, seaweed, avocado and won ton crisps. Judging by the look on his face, I knew he was happy he didn’t have to share this one with me!
I always encourage people to tell the chef or their server about dietary restrictions because it can often result in a spectacular off the menu creation. One of the dishes Joe Kim made for me was this curried vegetable risotto topped with…kimchee!
Vegetable maki and vegetable tempura roll topped with sweet chili sauce served with micro greens
Shiitakes and soba noodles swim in a delicate blend of soy and deep umami flavor. It’s like a warm hug, a giant bowl of comfort and I’m pretty sure I could eat this everyday.
And if I was merely smitten before, this sushi roll made me fall in love. Green apple, inari, asparagus maki (roll) with a sweet chili infused coconut cream and topped with crushed macadamia nuts. WOW, wow, WOW! When Joe travels, he says he always visits the museums and restaurants in different cities. His passion for beauty and food is translated effortlessly onto each dish that leaves his kitchen. “That’s the best part, making a piece of art out of food” says Joe. Like Hokusai’s The Great Wave, the components of this sushi roll washed over me and left me floating on a sea of gastronomic delight.
5 Fusion hosts a charity dinner once a month for a different beneficiary and their fundraising efforts have been quite successful. In 2011, they raised over $35,000 for local charities. The next event will be hosted for Big Brothers and Big Sisters of Central Oregon on May 21, 2012. The tasting menus can be altered to fit dietary requests like vegan/vegetarian or to accommodate food allergies, so be sure to inquire.
It also came as no surprise when I learned 5 Fusion had won the “Restaurant of the Year” award from The Source Weekly. You can tell that this is not just a restaurant, but a labor of love. 5 Fusion definitely tops my “Best Of Bend” list and this leg of my Oregon food tour is now complete.
Photo credit: Paul G. Ong
Road Trip to Angeline’s Bakery
April 16, 2012 by admin | 2 Comments
In my Universe, the weekends are made for indulging. Earlier in the week, I had already sampled the carrot cake and cinnamon rolls from Angeline’s Bakery in the name of “research”. I woke up Friday morning jonesing for more vegan sugary goodness and begged my cousin to drive me back to the town of Sisters, OR so I could get my fix.
With all the plotting and planning I did to find eateries suitable for the most discerning plant-based foodies while on this food tour, Angeline’s Bakery had somehow eluded my list. Thank goodness my cousin remembered eating Angeline’s sandwiches, which led us to the promised land. The cases of vegan and gluten free baked goods will make you think you’ve died and gone to dessert heaven.
We stocked up on more cinnamon rolls because these are some of the best I’ve ever had. I am a fan of the lower profile roll rather than a bigger bun type confection since it allows all of the sugary, cinnamon goodness to get in to the crevices without making it tooth achingly sweet. The brownies are so fudgey, nutty, and moist, I had to get two. It’s a toss up on whether I liked the oatmeal raisin or ginger molasses cookie better- best to just call it a tie. The cookies are big enough to share and remember when you share, the half you keep is always calorie and fat free *insert wink and smile here*
To balance all of the sweet, I picked up some of the raw foods selections like curry flax crackers, buckwheat pizza “crusts” and cashew “cheese”. The cashew cheese is quite addicting. I had to stop myself from eating half the container all at once, remembering that it would be nice to have some to savor later.
If you want a more savory meal, Angeline’s offers a breakfast filled with tender morsels like scones or bagel sandwiches. For lunch,choose from soups, salads,”wraptures”, polenta pizza, veggie enchiladas and daily specials. During winter hours (Nov.-early June) the shop closes up at 4pm, so get there early for the best selection. Or, call ahead to reserve your treats if you know what you want. The staff was kind enough to get a bag of goodies ready for me so I wouldn’t be disappointed if the cinnamon rolls were all sold out. Friendly service and fantastic food make Angeline’s Bakery the perfect small town gem.
*All of the bakery goods in the cases are clearly labeled as to whether they are vegan or gluten free. If they are not labeled, assume conventional.
Vegan Hollandaise with The Vegg
April 12, 2012 by admin | 7 Comments
And you thought it only existed in your wildest dreams, right? Consider this a virtual *pinch* You are now lucid enough to learn how to make a 3 minute Hollandaise sauce, with The Vegg, no double boiler or whisking involved.
If you’ve never mastered the art of making Hollandaise because the egg yolks always curdle and turn your sauce in to a hot mess, give this recipe a try! This version features The Vegg vegan egg yolk alternative and is so decadent, you’ll want to eat it straight off the spoon. Also great on asparagus if you need a veggie vehicle for your sauce. Check out thevegg.com for more recipes.
*My recipe is modified from the original recipe on The Vegg’s website. Use my recipe if you do not want to mix your entire package of dry mix with water at once. If you have already mixed your packet of dry mix with 1 liter of water, use the recipe on The Vegg’s website.
Vegan Hollandaise Sauce
Prep Time: 3 minutes
Cook Time: 3 minutes
Keywords: blender side sauce dairy free gluten-free nut-free soy-free vegan vegetarian The Vegg
Ingredients (1 1/2 cups)
- 3 tablespoons The Vegg powder mix
- 1/4 cup melted Earth Balance (If using a microwave, do not over heat or it will separate. Microwave in 20 second increments and watch closely)
- 1 teaspoon dijon mustard
- 1 teaspoon hot sauce
- Juice of 1 lemon
- 1 1/2- 2 cups hot water
Instructions
Combine first 5 ingredients and in a food processor or VitaMix. Add 1 1/2 cups water to start. You may need to add more water later to reach your desired consistency. Blend on high speed until smooth and creamy. Add more water as needed if you prefer a thinner sauce.
Use immediately, or the mixture will start to gel slightly. Store covered in the refrigerator for up to 1 day.
Veg*ns in Paradise- Eating out & about on Oahu
April 10, 2012 by admin | 0 comments
Hawaii is a food obsessed state. When we’re eating breakfast, we’re thinking about what will be ono (delicious) for lunch. At lunch, we’re dreaming about dinner. And no meal is complete without something sweet at the end. I could write a dozen blog posts about this topic, but as a starting point for my PDX family that will be vacationing here soon, I offer this small sampling of my favorite spots to get a plant-based meal on the island.
Kailua Recommendations:
Z Pizza uses organic ingredients and offers vegan pies and calzones with Daiya cheese and Gardein sausage. My favorite is the Berkeley Vegan with extra zucchini.
151 Hekili Street Kailua, HI 96734
(808) 230-8400
Mon-Thu 10 am – 9:30 pm
Fri-Sat 10 am – 10 pm
Prima offers a selection of small plates intended to be shared with the table. The menu is always changing, but there is always a nice selection of veggie options. Stop by Foodland or R.Fields next door to BYOB as they do not have a liquor license. Reservations strongly suggested.
108 Hekili St Suite 107 Kailua HI 96734
(808)888-8933
Dinner Tuesday – Saturday 5p-10p
Lunch Tuesday – Saturday 11a – 2p
Closed Sunday & Monday
Kalapawai Café is a quick service joint in the heart of Kailua town. Daily breakfast specials, made to order sandwiches/pizzas and a full deli case with offerings like grilled vegetables, special salads and more.
750 Kailua Road Kailua, Hawaii 96734
808) 262-3354
Sunday-Thursday 6AM-9PM
Friday & Saturday Kitchen closes at 9:30PM
Saturday & Sunday Kitchen opens at 7AM.
Down to Earth is Hawaii’s only all vegetarian market and café. Pay by the pound hot food bar with selections like stews, chili, roasted vegetables. Full salad bar. Prepared grab & go items in the refrigerated case. Made to order sandwiches, wraps and more at the deli counter.
201 Hamakua Drive Kailua, HI 96734
(808) 262-3838
7:30am – 10:00pm, 7 days a week
Lanikai Juice is smoothie heaven but the real treat is the Acai Extravaganza bowl topped with tropical fruit and granola.
600 Kailua Road, #101 Kailua, Hawaii, 96734
(808)262-2383
Mon-Fri 6am-8pm
Sat 7am-8pm , Sun 7am-7pm
Aloha Salads is right next door to Lanikai Juice, so while you’re waiting for your morning smoothie, pop over and grab a salad or a wrap to take to the beach for lunch. I am a creature of habit and always order the Satay salad with no chicken, substitute black beans for my protein and request an extra side of dressing.
600 Kailua Road #103 Kailua, HI 96734
(808) 262-2016
10 AM – 9 PM Daily
Town bound destinations:
Shirokiya is a feast for the eyes and your tummy. Full review and video HERE
1450 Ala Moana Blvd. #2250 Honolulu, Hawaii 96814 Food Court (2nd level)
Mondays thru Sundays 10a.m. to 9p.m. (store hours subject to Ala Moana holiday hours)
Mana Bu’s is home to the master musubi maker using the freshest and highest quality ingredients he can find. Not your run of the mill spam musubi by a longshot. Really cheap eats that will fill you up, full review HERE
1618 S. King St Honolulu,HI 96826
(808)358-0287
Mon-Fri 6:30am- when sold out or 1pm ( whichever is sooner)
Sat 9am-1pm
Sunday/Holidays-Closed
Peace Cafe is Oahu’s only fully vegan café. I can’t believe I haven’t done a blog post with a proper review yet! My favorites are the Popeye sandwich, the Soy Soba salad, Caesar Salad if you want something really light or the BBQ Tempeh or Korean Bi Bim Bap for bigger appetites.
2239 S. King St. Honolulu, HI 96826
(808)951-7555
Mon-Sat: 11am – 9:00pm Sun: 11am – 3:00pm
Take a ride out to Hawaii Kai and stop in to Kale’s Natural Foods. There’s a few grab & go items in the front of the store and made to order magic at the deli window in the back. Menu items feature local, organic ingredients with vegan, vegetarian and gluten free options. When you’re out that way, keep going towards Aina Hina and see Uncle Clay for shave ice with some unique flavors like at House of Pure Aloha
Hawaii Kai Shopping Center
377 Keahole St #A-1 Honolulu, HI 96825
(808)396-6993
Mon-Fri 8am-8pm
Sat-Sun 8am-5pm
Downtown @ the HiSAM is the perfect break from all the artsy fartsy happenings at the museum. Though the sit down menu doesn’t offer many interesting veg*n dishes, check out the take away bar for a few veggie treats made with local, organic produce. My quickie review HERE
Lunch reservations are recommended.
Hawaii State Art Museum
250 Hotel St, 1st Floor Honolulu, HI 96813
(808)536-5900
Mon-Sat 11am-2pm (Lunch only)
First Friday 5pm-8:30pm
The Kailua Thursday Night Farmers’ Market -
A rotating assortment of food vendors,fresh produce and baked goods. Bring cash and your appetite, ’nuff said
behind Longs Drugs on Kailua Road
Thursday 5 p.m. – 7:30 p.m.
Statewide Daily Farmers’ Market Guide:
http://hawaii.gov/hdoa/add/farmers-market-in-hawaii/Oahu.pdf