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Veggie Grill Weekend, Day Two: Avocados & New Menu Items

The following is a continuation of menu food porn from my recent Veggie Grill weekend. This post hereby includes upcoming Veggie Grill menu items of the ‘fork and knife’ variety (brief pondering: Do you call it ‘knife and fork?’ Or is that phrasing simply more carnivorous?), a morning visit to the Hollywood Farmers Market, strolling the Venice Beach pier, more silly photos, and further anticipation for the Beaverton opening, just over a week away. Never before have I muttered a similar sentiment for this suburb, but I like to think I returned from my December travels lighthearted, open-minded, prepared to take public transportation wherever it may go (and in any language), and certainly, craving American-style vegan cuisine.

First up, I appreciate a hotel with a chilled pitcher of soymilk, ready to go.

You know, I should have gotten my hopes up (and denied my bladder) when I passed by this publicity poster in an upstairs room. I missed out on a Dolly Parton lobby-walk-by, by mere moments.

My time visit to the Hollywood Farmers Market.

Oh, California.

I picked up two new-to-me varieties of avocado: Bacon and Zutano.

We were serenaded by a Michelle Williams look-a-like in between produce stops.

Branded iced tea shots from a Ghostbusters-style backpack. So LA?

Moving on, we made it to the West Hollywood Veggie Grill, which I had lunched at last fall on my first visit to LA, for our second lunch tasting.

The full menu is here.

Here’s what we all came here for, the food.

Most importantly, we started again with nachos. Most definitely, I did not complain. I may have applauded. I’m not normally one for the D-cheese, but Veggie Grill uses it as a base in their nacho sauce, and it really works.

Uptown Nachos [Daiya-based sauce]

Sweetheart Chili Cheese Fries [Daiya-based sauce]

NEW: Bayou Chickin’ Caesar Wrap

Chillin’ Chickin’ Strips, Sweetheart Fries, Ranch and Sweet & Sour for dipping

Wait a minute!

Chickin’ nuggets, Chipotle Ranch (how I dig thee) and BBQ sauce

NEW: Buffalo Chickin’ Sandwich

Fun tidbit: all sandwiches are available wrap-style or served on a bed of kale

NEW: Chicken Fried Steak Plate [Gardein] with Mashed Potato & Cauliflower (aka Caulipots! Name credit: Isa Chandra Moskowitz), Steamed Kale and Porcini Caper Gravy

NEW: The Gluten-free Urban Plate with Grilled Portobello, Grilled Tempeh, Caramelized Onions, Steamed Kale (aw, yeah!), Chipotle Ranch (yeahyeahyeah!), Tomatoes with Basil and Guacamole

NEW: Chocolate Pudding Parfait with Crushed Oreos and Sour Cream Frosting

Our Sunday tasting club: Terese from Veggie Grill, Janessa, Webly, myself and Veggie Grill ‘s “Food Man” himself, Ray.

One last look – surely, that’s a celebrity power couple clandestinely dining on the patio. It would be almost exciting as realizing Daryl Hannah was sitting behind us the day before in a series of ridiculous pudding photos.

Farewell, Hollywood!

Hello, Venice Beach…

After a week back in rainy Portland, I admit, I missed reading on the beach.

If only there was a rum-based cocktail in a coconut available in place of $3 PBRs. Isn’t this the land of $2 buck Chuck?! The red is vegan-friendly, btw.

With that, we were on our way back to Portland -

Avocados & lemons in tow

I also had some Nicobella chocolates in my bag to sample back home.

On the downside, the mysterious Michele’s take out did not make it home with her.

More discussion coming soon to Stumptown Vegans, in addition to photos and menu tales from next week’s pre-opening event in Beaverton. Check out their website and facebook for Portland AREA opening information. I’m out.

As for me, I’ll be in Chicago for the first time with the VVC gals this weekend (please share any tips!), and I’m focused on hushing my inner New Yorker about the idea of an authentic, deep dish pizza.

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January 18, 2012 4 Comments Short URL California, daiya, fake meat, FarMar, farmer's market, friends, Gardein, Hollywood Farmers Market, restaurants, stumptownvegans, travel, Veggie Grill, Venice Beach Pier

Veggie Grill Weekend: Day One

Veggie Grill: Day One. Everyone's ready to sample 4 different vegan burgers, right?

While I could sit here for hours and slowly being to photo document my December-long travels in Southeast Asia, deciding the next day’s destination on a whim, sleeping in a bamboo hut alongside a river, attempting to rock a saree at a Sindhi wedding, watching the sunset from the steps of ancient ruins, or the young coconut curry that changed my life, and so on…well, I’m almost ready. First, however, comes the story of my satisfying weekend in Los Angeles.

No holds barred, here’s the gist: mere days ago, I was one of a few lucky-ass Portland bloggers flown down to LA (what!) for lunch tastings at Veggie Grill. I’ve been twice before, in West Hollywood and Irvine, and was a fan, and frankly, I thought the email I half-read while waking up in Thailand sounded too good to be true: Meet & Greets with founders? Cocktail hour with the CEO? Special lunch tastings and previews of upcoming menu items? Traveling with friends? Were they taking vegan bloggers seriously? Would we take ourselves too seriously?

The departure for the overnight whirlwind was less than a week after my arrival back home, and my jet lag was only just fading, but I was in.

Again, the day was incredibly satisfying. It began with an early morning flight and quickly moved onto an extensive lunch tasting of the classic Veggie Grill menu items, while meeting with the co-founders, a visit to The Getty, haute cocktails with the CEO at The Bazaar, and later on, our off-site dinner at Mao’s before collapsing in bed watching Chelsea Lately.

I’ll be sharing more from our second day, including new menu items, and any news about the Portland area locations that comes my way soon, as well as in-depth thoughts on the food itself over at Stumptown Vegans with Webly.

As for the first restaurant opening in the Northwest (which includes Beaverton, Portland and Seattle), expect the Beaverton Veggie Grill to open its doors the last week of January, followed by downtown Portland later this Spring.

The following are photos from the day, in order. You can download the current menu on their website.

It all started with our ride for the weekend, Lonnie, as joined by Janessa:

Cookies in the car for breakfast!

Get ready…

Get set…

Go!

Uptown Nachos. We were treated to plates of these as lunch starters on both days, and I am not complaining.

Buffalo Wings [Gardein] and Ranch with celery

All Hail Kale Salad with roasted corn salsa and agave-roasted walnuts

New favorite breakfast = leftover kale salad!

Refreshment break: Iced Pomegranate Green Tea

The burgers begin…

Bayou Chickin’

El Dorado Style VG-Cheeseburger

Classic VG-Cheeseburger

Sweetheart Fries and my beloved Chipotle Ranch

Quinoa Mac-N-Cheese with Garlic Breadcrumbs [Daiya-based]

You may think we were done sampling, but as the lovely Janessa showcases, we had more to come…

A few bites of dessert, perhaps?

Carrot Cake, Chocolate Tofu Pudding & Walnut Chocolate Chip Cookie

“That cookie is just asking to be dipped in pudding” – Julia

It’s rare that my photo will included, but you guys….Janessa took a pudding photo series, and I wanted to share my favorite.

The end! Of Saturday’s lunch tasting, that is.

Smiling bloggers & The Veggie Grill Founders & CEO

Ordering is counter-style at all Veggie Grills

Even as co-founder, Kevin’s cravings are relentless….

After our first lunch tasting on Saturday, we headed off to The Getty for some wandering.

Not to mention a lot of close calls on these extended steps -

Cruising down Rodeo Drive may not have been a dream come true, but I like to think we were filming the opening sequence for some awful reality show that will never make it on air. I am not signing a release.

Later on, we digested and went for a cocktail hour at The Bazaar at the SLS.

I ordered the “New Way” Dirty Martini with Belvedere, on the right. Naturally, I could not pass up the chance for a burst of olive spherification and foamy olive brine air. I mean, come on.

Our group also experienced two table-side liquid nitrogen creations, including Michele’s Caipirinha and Webly’s Shirley Temple, pictured below. This series simply reminds me that I’m back from vacation and a new camera is totally on my back-to-life for a bit wish list.

This may have been the least dramatic of the hotel bathrooms used over the weekend, and yet I wondered such things as…just where will the water go in these sinks? Can people see through these stalls?

Hours later, with cocktails (and mocktails) sipped, we headed to Mao’s Kitchen for dinner. When Michele recommends a restaurant in LA, let alone a vegan-friendly Chinese restaurant, I’m in.

Fried noodles and sweet dipping sauce

Janessa and I split an order of the People’s Potstickers to start, filled with black & woodear mushrooms, smoked tofu and minced bok choy.

Next up to our table was a Peasants’ Onion Pancake. Not my type of dish due to our enemy status, but the ladies seemed to enjoy it.

Our crispy Beijing Spring Roll was $1. Enough said.

Tofu Fried Rice

Long-life Beans with Tofu

Hong Kong Chow Mein

HOLY CRAP, ROAMING, COULD-BE-FAMOUS, CARTOONISH FOOD CART ALERT!!!!1!!11!!

Day Two is up next. Go fawn over the menu some more til then.

Disclaimer: All lunch dishes were provided for by Veggie Grill, of which I have no contractual affiliation. I simply really enjoyed this outrageously fun weekend.

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January 11, 2012 12 Comments Short URL american, chinese, daiya, fast, friends, Los Angeles, Mao's Kitchen, products, restaurants, review, stumptownvegans, travel, Veggie Grill

Departing for Thailand, Laos & Cambodia…

Heat tolerance, you ain't seen nothing yet.

In a matter of mere hours, I’ll be en route to Bangkok via LAX (insert Ana Lucia reference here) and Tokyo, for my first multi-week vacation in years, across Southeast Asia. Magically, my vacation is only partially scheduled, as the core intention is to attend a college friend’s wedding, after which I’m heading to northern Thailand with another college friend to spend time with her family, followed by a few days of relaxation in Laos, a flight to Siem Reap, on-wards in Cambodia and back to Bangkok.

As I type this, I’m contemplating what t-shirts and sundress (and nutrition bars, Dr. Bronners and emergency bag of nooch) I want to spend the next month with, and hoping my back survives while my mind and tastebuds are blown.

If you have any recommendations, please, do share. You can also email me at GetSconed AT gmail.com.

I’m sure I’ll return with photos galore in 2012, but for now, if you wish to peer into my adventure, here’s my silly travel blog (which led me to realize how many times I’ve abandoned a baby tumblr in the past – we’ve all been there), inspired by an inside joke with my brother and my friend, Bahar. Time will tell if I keep it up…

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December 6, 2011 9 Comments Short URL Cambodia, Laos, Thailand, travel, vacation

Special Guest: Meet Spike

Since I was busy elsewhere during MoFo month, I asked some special friends to help out over here. We’re a little behind schedule now, but I’d like to make an important exception for Senior Fluffypants, I mean, SPIKE, who has a whole lot to say about nooch, organic ‘nip and living with a diva roommate…

Guest Post: Spike

Friend: Luciana, It’s Raining Kale

Hey there,

I’m Spike.

I live in Maryland with my sister Sugarpaws (aka Twinkletoes, Sweetie Pie, aka WHATEVER), a couple of humans, and one diva of a dog.

I'm pretty sure she picked this out herself.

The humans and dog spend a lot of time outside. We went out there once, it’s nothing special. I don’t know why they’d want to go out there when there are perfectly good places to scratch, roll around, and sleep in the house. Plus, the catnip is organic, and it is awe-some.

awwwsooome

My mom keeps buying these weird toys, but I’d much rather play with pieces of wicker I break off from the laundry basket, random leaves that make their way into the house, or my absolute favorite–broccoli soccer. I can tell mom likes it too, because she gets all excited and starts clapping when she finds us playing it in the kitchen. Mostly I just like hanging out.

My favorite food is nutritional yeast. It’s extra tasty on toast and Popcorn, but our mom saves the last corner of her toast so we can grab it from her plate. The toast part is kind of meh. We usually leave that on the carpet or just chase it around.Tortilla chips are also pretty good–nice and salty, but kale and houseplants are delicious. I’d give them five paws each, but I only have four.

I love it when bags of people food come in the house because it means we get to nibble on fresh green leaves! Sometimes I also like a few bites of the dog’s food. It’s okay, but I’m not that into all the vegetables. It is in nice little pieces, though.

My sister is pretty cool, but she is really, really interested in the humans. She loves rolling around on them, getting them to pet her and stroke her with that insane looking thing they call a brush. Get this–sometimes she even spends hours sleeping on them! Whatever shakes her catnip–I guess.

Who does this?!

Don’t get me wrong, I like hanging in the room with my mom, but I prefer lounging under the coffee table and catching an occasional toe to nibble on. When I get too close, mom tries to brush me, hug me, or starts speaking in this ridiculous voice and calling me “Senior Fluffypants.” Do I look like a Fluffypants? I like hanging with her, but something about that lady is just not right. I do let her scratch me behind the ears now and then, but only when I feel like it.

Sophisticated, so very sophisticated.

Now, let me tell you about this dog. She barks a lot and is always trying to sniff our tails. What a weirdo! Sometimes she’ll chase us, then scream, turn around, and run the other way. I’ve never even shown her my claws, so I do not know what her damage is. You didn’t hear this from me, but I’ve even seen her taking joyrides when the humans leave the house.

I keep thinking they’ve gotten rid of her, but the one with the deep voice keeps bringing her back. I tell you what, I am tired of sharing my house with this whiny little b…uh-oh, I gotta run, my mom is back and I’m not supposed to be using the internet without permission. If she asks, I was sleeping the whole time.

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December 5, 2011 3 Comments Short URL ANIMAL FRIENDS MONTH, animals, CAT MONTH, cats, Spike

A Very Special Totsgiving

The first-ever Totsgiving™ (I’m hereby claiming it because page 1 of a recent google search has nothing but toys for tots, which seems to have nothing to do with potatoes, and my own related results) was simply epic.

I had the crazy realization afterwards that it was my first vegan Thanksgiving (or, as they’re saying these days, Thanksliving) potluck where the omnivores, including my brother from New York, equaled the vegans in numbers. And I’ll admit, the dinner was no where as disgusting as I feared!

We started with tots, incorporated tots into over half of the dishes, and ended with tot-crumbled dessert.

Without further adieu, I present the photo documentation from our very special Totsgiving™:

Let’s start out by rolling out some seitan.

The recipe is Chef Brian P. McCarthy’s and available on Everyday Dish. I incorporated pureed shallots, garlic and apple cider into the dough, and baked it, basting with beer, on both sides for 15 minutes at 400F.

Prepping the filling: sauteed shallots, chanterelles & cremini mushrooms in olive oil, white wine & tamari with lightly baked tots and steamed kale.

I bravely modeled my first roulade experiemnt after the inspiration of all inspirations on What the Hell Does a Vegan Eat Anyway?

After rolling (in retrospect, I would have rolled it the other way, but we were so focused on these pretty rows), it was tied, seated with fingerlings potatoes and carrots, baked at 425F for 30 minutes, flipping once, and frequently basted with Name Tag Lager from Trader Joe’s.

My brother assembled our mom’s Sweet Potato Pie Casserole (without any fuss!)

First course: a combination of baked Trader Joe’s tator tots and Whole Foods tator puffs with cranberry-habañero BBQ sauce, Gabrielle-approved chanterelle & shallot gravy, white sage gravy and Earth Balance Mindful Mayo & Srichacha for dipping. The giant martini glass my sister sent me for christmas last year never fails to serve a purpose at my shindigs.

My brother and I based the cranberry habañero BBQ sauce on this recipe from Whole Foods, adding more fresh cranberries, subbing diced tomatoes for paste and adding a minced habañero for heat.

The contributions cometh. Chips & salsa left over from the pre-appetizer-we-should-have-some-type-of-food-while-not-eating-and-cooking course.

Ashly’s Crumbled-Tator Tot Apple Pie

Melissa’s Chorizo, Tot & Brocoli Strudel

Lucas’ Tot-topped Shepherd’s Pie

Pumpkin Pie from Sweetpea Baking Co.

Sweet Potato Pie Casserole (with extra pecans)

The pie aisle

This & that

Gravy row. The chanterelle & shallot gravy is based on the Sherried Leek and Wild Chanterelle gravy from PCC Natural Markets, with the substitution of minced shallots for leeks. As we all know, shallots are are undeniably fancier in gravy, not to mention seasonally appropriate here. The incredibly easy white sage gravy comes from Vegan Diner; I added a nice pinch of roasted garlic powder.

Bonus: crescent rolls, for sibling nostalgia’s sake.

Why I bought cheesecloth (which I didn’t use) and skipped on culinary string for the seitan is beyond me. Let’s blame last minute holiday-shopping anxiety brush-off.

Our feast also included Sweetpea dinner rolls, a Portland tradition, Earth Balance, and Ricemellow Fluff, for those who like to desecrate sweet potatoes.

Family traditions, upheld: Sweet Potato Pie Casserole & Jeff’s Three-Corn Casserole

OMNIS EATING VEGAN FOODZ.

It wouldn’t be Thanksgiving (or a tator-tot studded variation) without over-indulgent, grateful food moans.

And legitimate Ocean Spray canned cranberry sauce, to boot.

Pie for breakfast for all!

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December 2, 2011 8 Comments Short URL beer, fake meat, friends, holidays, seitan, thanksgiving, tots, Totsgiving, Vegan Diner

Totsgiving Plans & Sweet Potato Pie Casserole

Fun fact: Tator Tots have Oregon pride. Photo credit: Legendsrevealed.com

The past few years have seen me making one or two dishes for Thanskgiving day vegan potlucks, where reclaiming the holiday with close friends with similar values and cruelty-free cuisine really does make it one of the better days of the year.

This year, my possible hosting of my baby brother and has turned into a definitive visit (he’s here!) from my now early-twentysomething year old sibling, and paired with the company of a few close friends who decided that spending the holiday together was better than any other affair, well, there’s a warm and fuzzy week unfolding, and one hell of a theme. Surely, my friends are attending thanks to the guaranteed creativity and awesomeness of our theme: Totsgiving. If only it could bring one Panda Cookie to town…..

Our tentative menu is set to feature:

tator tot, greens & mushroom stuffed seitan roulade
tator tot-topped shepherd’s pie
three corn casserole [tots exempt due to tradition]
dinner rolls [from Sweetpea, so tots exempt]
pumpkin pie [ditto, cause my friend will be coming from work]
apple tator tot crisp
chorizo tot strudel [I don't know where my friend is going with this one, but I'm freaking intrigued]
smokey & spiced cranberry bbq sauce [clearly, for the tots]
gravy [ditto]
roasted green beans with balsamic & garlic [to mix things up]
sweet potato pie casserole [tots exempt due to tradition]

Who needs a mac & cheese & tot casserole when you have this line up?

Sweet Potato Pie Casserole, circa 2006.

Now, It’s been a few years since I’ve broken out the most sentimental dish in my holiday repertoire: my mom’s sweet potato pie casserole, and I was nervous my brother wouldn’t really remember, but Rick was smiling and stoked. I’ve been making it and quietly let my tears fall into the sweet filling in her memory since the Thanksgiving after she passed in 2005, but I think it’s likely he hasn’t experienced it since he was oh, 10. It was always my favorite dish, and the smell is pure nostalgia. The original recipe was cut out of an edition of New York Newsday from the 1980s, faded with time, and called for eggs, milk and heaps of butter. I used to sub in some soy yogurt or cornstarch for the eggy factor, but there’s really no need. What I’m saying is…Earth Balance to the rescue.

I’ve posted the recipe before in the past, but it’s always a mess (again, I’m probably crying and all that jazz) and it hasn’t been since I relocated this site (and learned how type complete sentences, or so I hope), and follows below.

Sweet Potato* Pie Casserole

Filling Ingredients:

8 medium sized yams
1/2 cup nondairy milk, such as soy or almond (I’d recommend against coconut, because this is so decadent as is)
½ cup + 2 tablespoons Earth Balance
1/2 cup organic cane juice
1.5 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
optional: 1 tablespoon of maple syrup
optional: 1 tablespoon of bourbon

Topping Ingredients:

Note: I’ve been known to double this for extreme sweet potato pie, and always add more pecans.

2/3 cup brown sugar
1 1/3 cups chopped (but not super crumbled) pecans
3 teaspoons cinnamon
1.5 teaspoon nutmeg
4-6 tablespoons of melted earth balance
optional: 1 cup of additional whole pecans

Directions:

Wash and peel the yams, boil for 25-30 minutes in a large pot of water and drain once incredibly pierceable with a fork.
Preheat oven to 350F and lightly grease a casserole dish.
Add the nondairy milk, Earth Balance, sugar, vanilla, cinnamon, nutmeg, salt and maple syrup or bourbon, if using, and incorporate. Continue mashing if needed and spoon into casserole dish.
Stir the topping ingredients together, and distribute over the casserole. Consider making a design with whole pecans first, and then sprinkling on the sweetened topping.
Bake for 35-45 minutes, until golden. If you notice the nuts browning, carefully lay a piece of foil on top for the remainder of baking.
Spoon & enjoy!

Double Sweet Potato Pie Casserole, circa 2007. Pre-baked.

I’ve also been throwing out the idea of adding a vegan version of this cocktail into our plans, however, I’m not a fan of vomit. We’ll stick to canned beer, water, and perhaps, cranberry old-fashioneds.

*Yam, baby, yam. The recipe was printed in New York, okay?

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November 22, 2011 7 Comments Short URL holidays, memories, nuts, portland, recipes, rick, thanksgiving

Back-log: Portland Vegan Dining: Food Carts, Portobello Brunch, Hungry Tiger Too & even more Native Foods

Something crazy happened last month. I was fairly busy, fell off my budget a bit (which is ridiculous with my month off adventure fast approaching) and managed to participate in food cart regularity for the first time in what felt like years, not to mention sit down for brunch more than once.

Super Creamy Ota Tofu Frittata from the new brunch at Portobello

(Nothing has ever made me want a side of garlic bread more in my life)

From opening weekend: the Heirloom Blood Mary & Mimosa

See that locally made Picklopolois Green Jalapeno Sauce? It’s your new best friend.

Both times I’ve visited, my dining companions have ordered the Chanterelle Homefries with parsley pesto. How I’ve resisted, I have no idea.

Roasted Sweet Potato, Root beer & Rum Waffle with Maple Syrup- macerated Peaches

Pad Kee Mow with Tofu & Vegetables from Ploy Thai

Indeed, there’s a new Thai cart in my life (farewell, Just Thai), Ploy Thai: Ping Yang Kang Street Food. I quickly became a regular visitor telling myself I’m supposed to up my heat tolerance before arriving in Bangkok, okay? Plus, they’re hip to the definition of “vegan” while maintaining flavor. They add serranos to their noodles for heat!

Pad Eggplant with wonderful, freshly fried Ota tofu

Sometimes, you just want beans for lunch. Vegetarian Combo of saucey black beans, white rice, tostones & pineapple at El Cubo de Cuba on SW 5th & Oak.

Here’s a story…..What lays below is a yellow curry, Pokemon-inspired unicorn horn from the fabled UniCart. I’m not incredibly sure how it’s been developing. As per the website, it’s now “vegan with meat options”, and I hear it’s half fried chicken now? Anyway, I’ll keep my eyes open and nose held in hope, because the proprietor’s cooking had style – and originality.

My friend Melissa and I enjoyed lunch-for-brunch at the Hungry Tiger Too this week, who recently “streamlined” their lengthy vegan and omni menus – and as I’ve seen with my own eyes, added glorious floats with Chicago Soy Dairy soft serve.

I ordered the BLTeaser with hand cut fries (oh tots, life’s not the same without you!)

While she went for the Nachos with house nutritional yeast sauce, which truly made this happy hour-for-brunch, in addition to my hot pint of Bloody Mary.

Lastly, my fellow Vida Vegan Con organizers and myself took a dinner-time field trip last night to Native Foods. Best. Night. Ever.

This marks my third visit to the Portland area’s Native Foods, and I’m now half-considering braving the far out bus route and being really, really nice to my friends with cars. Breaking Dawn is surely playing at the Bridgeport Theater, hint hint, Karla!

Janessa, keeping it real.

We shared an order of the Native Chicken Wings, because they’re flaky, tender and impossible NOT to order. We went with buffalo, ranch and chipotle cream (Janessa is so ordering savvy!)

I had thinly sliced seitan on the brain (who doesn’t? the gluten-free? they totally do) and looking to try something new, asked myself, “What would my friend Katie in Bellingham order?”, and went with the Chicago Dip Aus Jus with pickled “giardiniera extraordinaire” with a side of the lemony lentil soup of the day. It was tasty, yet exhausting!

Speaking of ass-kicking sandwiches, Janessa ordered the special of the day: the Oklahoma Bacon Cheeseburger with FRIED PICKLE CHIPS. Holy moly.

Michele ordered something that’s been at the top of my to-try list: the Chicken Run (Ranch) Burger.

If your food take more than it seems 10-12 minutes at Native Foods, you get a comped dessert!

Here’s the Rose Petal Good Luck Cupcake and my immediate preference, the Peanut Butter Parfait.

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November 18, 2011 5 Comments Short URL brunch, carts, friends, Native Foods, Native Foods Cafe, Ota tofu, Ploy Thai, portland, Portobello Vegan Trattoria, restaurants, stumptownvegans

Backlog: Home-cooking

I may have spent the entire month of October barely doing more than copy/pasting and clicking upload over here, and shaking a few cocktails over this way, but that doesn’t mean I wasn’t cooking. Discussing my culinary tales was simply pushed to the side by a bunch of furry animals. We’ve all been there.

My apologies if you’ve seen these on the facebook already, but now they’re all in one place! I promise, I won’t ask you to click back and forth on the same link for minutes of your day. This isn’t that type of place, nor do I really know what that means.

In no particular order, here’s the month in creations, including a bunch of brunch, Vegan Diner fun and a prominent obsession with chanterelles. I realized I had a problem when I was buying them from farmers markets not once, but twice a week, and now there’s a suspicious van parked outside my apartment. Just waiting.

Chanterelle omelet with steamed kale, Cajun roasted fingerlings, fresh thyme, roasted garlic boursin-style spread and seitan sausage. Recipes sourced from Vegan Brunch, Vegan Diner and World Vegan Feast.

Smoked tofu & cherry tomato benedict with hollandaise, balsamic creminis, steamed kale & baguette. My applewood chips are up next, and on my gosh.

Olive oil & sliced garlic base with baby spinach, roasted red peppers, sliced heirloom tomato, shredded Cheezly & chanterelles sautéed in red wine. Cheezly, I miss you so.

Spicy Ethiopian-style Chickpea Stew, white rice, roasted peanuts. Based on this Whole Foods Kitchen recipe.

With quite a few of these…

Spaghetti with fire roasted marinara, nutritional yeast, grilled pilsner tofu, roasted eggplant, zucchini, garlic & basil.

This marks the last photo this plate will ever star in. Ker-plunk.

One week, I had a loaf of Dave’s Killer Bread in my house, so I re-learned the art and convenience of sandwiching making.

Additional Pilsner grilled tofu, sliced tomato, green leaf lettuce, Vegenaise, hot sauce and a side of roasted fingerlings with coarse salt.

Baked “fried” green tomatoes and roasted red pepper aioli from the Sunny Days for Texas cookzine.

Pumpkin chocolate chip pancake, seitan & greens, apple ginger juice.

Sun-dried Tomato Chickpea Spread, ExtraVeganZa. My BFF sent me this book for my birthday and I am just as ecstatic about the number of fancy mushroom recipes as I’m sure she was.

Muhammara. Recipe from Epicurious. I may have bought an incredible number of end-of-season red bell peppers and carried the bag home over my shoulder.

An almost classy, bastardization, dedicated to my girl, Vegan Moxie: Salted Caramel Mocha. I used this DIY method for french press-style espresso (I know), my wee IKEA frother, and this recipe for vegan caramel using Sucanat, with the generous addition of sea salt.

Next up, the backlog of out-and-about dining, including some of Portland’s latest vegan brunch delights, and a countdown to my upcoming month abroad in Thailand – and beyond.

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November 14, 2011 7 Comments Short URL breakfast, brunch, chanterelles, ExtraVeganZa, mushrooms, seitan, Sunny Days in Texas cookzine, tofu, Vegan Diner

Native Foods Weekend

The Flavorvegan contemplates the menu.

Earlier this week, after an enjoyable stint as a vegan trolley tour guide, I was out at a very vegan-friendly restaurant for dinner, and I couldn’t bring myself to order anything. It’s as if my entire menu-ordering mindset had shifted over the weekend at the soft opening for Native Foods Cafe. I’ve lived in Portland for years, was I only now…spoiled? I suddenly didn’t see the point in ordering a tempeh sandwich elsewhere. It’s as if the word Tofuffalo no longer meant anything to me. Where was my side of seasoned sweet potato fries? Why didn’t this restaurant have a crunchy kale salad when I wanted one? Where was my peanut butter parfait to conveniently take home and eat for lunch the next day? Which brings me to my main point: Why isn’t there a MAX line that leads directly to Native Foods’ front freaking door?

With the news of Native Foods’ expansion into the Pacific Northwest came ridiculous excitement (seriously, nearly every day from my friend Chelsea H, a former devotee of their Costa Mesa locale)

I believe they call this 'gushing' over a meal. In a good way.

and an almost as ridiculous upset as to why it wasn’t downtown. I mean, I get it – I certainly support suburbanites and westsiders eating vegan, and one time I went to a sneak preview of a Bridesmaids in that terrifying mall village and Native Foods would have been part of that wonderful evening had it existed, but my selfish, freckled fingers are crossed that one of their in-development locations will be a little more within the metro area! A little birdy says that one of the coming-for-us Veggie Grills sure is. Hint, hint, Tanya!

I’ve posted a bunch of photos from the soft opening here (and dude, I did not brazenly carry my little pink camera to the plating window – I’m not that type of blogger, but I will use my friend’s great photos), and while I returned last night for the official opening, I don’t have more to show besides Chelsea’s smile over a macrobiotic tempeh bowl and the confirmation that the Soul Bowl was as good as I remembered, circa 2009.

Soul Bowl, circa 2009. Costa Mesa, CA

During the soft opening visit, where all attendees’ meals were complimentary – and multi-course (!!!), my group spent our time waiting for a table stressing out over the menu, calling dibs, making certain that someone ordered the nachos, and working on our ordering arrangement. Ordering was just a tad easier last night, since we spent the car ride there distracting ourselves from the guilt of driving by reading the menu.

Some more photos from the soft opening…

The staff handed out samples of their steaming vegan chai for those in line. Liz was really, really grateful.

If I wasn't holding my Our Hen House bag, I simply could not have posed for this rare photo.

There was more than one point someone at my table moaned (myself included).

I know, right? Get the ranch for dipping. Now.

Native Cheese, I heart you. Possible cashew allergy be damned.

Again, full food porning from the soft opening over here on Stumptown Vegans. Now, can I get a sneak preview pass to a film I actually want to see already?

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November 9, 2011 5 Comments Short URL friends, Native Foods, Native Foods Cafe, portland, Tigard?!

Pumpkin! Whiffies, Lattes, Donuts, Pie & Beer

Fall’s the best.

I remain broken-hearted that I was too busy to stop by the Portland Nursery for the Apple Tasting for the first time in years and years, so I’ve been consoling myself with autumn’s other BFF: pumpkin. I don’t take a knife to its face anymore, but I will scoop out the insides to get my pie and latte on.

And everything else appropriate.

Pumpkin Soy Lattes with cinnamon and nutmeg, Rain or Shine Coffee House

Pumpkin-filled, cinnamon crunch donut, Acme Donuts

I’ve given this SE Powell donut shop a hard time in the past, but things have improved with this pumpkin pudding-filled, lemony glazed donut. I say this lovingly, but honestly, the standards for vegan yeasted donuts aren’t that high as it is! And as someone who spent a few years in Boston, they charmed me with their new (to me, at least) slogan.

With the recent release of Terry and Isa’s latest cookbook, no one’s going to object my insistence that it’s the year of the pie, right?

Butternut Pumpkin Coconut Cream with a Bittersweet Chocolate Swirl

It’s a store-bought crust, but cut me a break – it was my third pie of the weekend, and the first two crusts were homemade. I couldn’t stop. Pies for all!

Speaking of, seasonal Whiffies remain one of my favorite things about the cart scene.

Pumpkin Creme filled Whiffies

It’s precious and deliciously fried. Like I could resist an inside shot.

The Whiffies’ Menu. Yeah, you see that asterisk.

The only thing better would be pumpkin chocolate chip. I’ll give it some time.

The following slice is from take 1 on a Heartichoke development. Next up, adding the ricotta-factor, a currant swirl and candied carrots.

Spiced Pumpkin Millet Teasecake with a Poppy Walnut Crust

In additional autumnal latte developments, two more spiced pumpkin creations from around town, one surprisingly more lovely than the other:

Pumpkin Spice Soy Latte, Peet’s Coffee and Tea

Pumpkin Spice Latte, Common Grounds Coffee House

It’s like the rest of Portland knew just how I was feeling.

Portland Farmers Market, PSU Park Blocks

In conclusion, I have tried three pumpkin beers so far this season. The first up was the Kennebunkport Pumpkin Ale carried by Trader Joe’s. The verdict? Light, but weak.

Next up, Silver Moon Twisted Gourd Pumpkin Ale, from Bend. Getting closer.

Silver Moon Twisted Gourd Pumpkin Ale; kale in the sink

Lastly, we have our winner of the season, and my heart and tastebuds, thus far…

Southern Tier’s Imperial Pumking Ale, New York

My friend Janessa shared a bottle of this rich pumpkin ale from Southern Tier Brewing Company with me a couple of weeks ago, and this is the reason I have been judging all others so harshly. It was so good I assumed it came from the Northwest!

It costs a pretty penny, around $8-9 for a 22 ounce, but hey – my neighbors, the Beermongers, had it on tap while I was there over the weekend. Now you know what to do next time you’re waiting for a table at Portobello.

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November 4, 2011 9 Comments Short URL coffee, coffeeshops, desserts, fall, FarMar, latte, pumpkin