PDX EATX II / day 1

August 20, 2013
by eatafood
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news / travel

portland! we went, we ate. WE ATE A LOT.

DAY ONE!

we took the train in with our bikes, left the house at 6am and got into portland by mid afternoon. the train takes a long time but it’s way nicer than the bus, and it’s only 5 bucks to bring your bike.

so the air bnb we were staying at was around the corner from the vegan mall and hungry tiger too.  first stop was for happy hour at hungry tiger because it was close and we were huuuunnnngggrrryyyy. we sat outside, which was a great idea because this puppy was out there being bad and adorable.

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we ate a corndog which wasn’t worth photographing and had some tasty beer. Then we headed to Sweet Hereafter, one of my favs, for dinner. I had the jerk tofu sandwich with kale slaw and mark had a brown rice, tofu veg bowl. we were so hungry and cloudy from travelling that i forgot to take any pictures of our food. i still maintain that the buffalo sub is the best thing there, foodwise.

i DID, however, take a picture of this three-legged cat who we tried to befriend.

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then we went to the Laurelhurst and watch Frances Ha and had popcorn with nutritional yeast and cheap tasty beer. there is a bar the runs along the back of the seats so everyone has a place to put out their beers. it is maybe my favourite movie experience ever.

that wraps up day one it was short and i was bad with photo-taking but there is lots of come!

and staying on the animal theme, here is a cute cat named Jeffery who lives at the house we stayed at:

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http://hereafterpdx.com/

http://www.laurelhursttheater.com/

orzo with zucchini, cherry tomato, beets in creamy avocado sauce

August 11, 2013
by eatafood
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avocado / beets / meals / noodles + pasta / salad / salads / tomato / zucchini

SUMMER SUMMER SUMMER TASTY FRESH FRESH PASTA.

i must admit that this was a throw together thing i made so i had something to eat while i was making something else that i actually planned. i was really surprised by HOW good this was. eat it!

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COMPONENTS

1 cup orzo, uncooked

10 cherry tomatoes, quartered

2 scallions, sliced

1 beet, diced

1/2 zucchini, ribboned

AVOCADO SAUCE

1 ripe avocado

zest and juice of 1 lemon

1 large, or 2 small cloves garlic

1 tbsp dijon

black pepper

pinch of salt (taste it!)

olive oil, about 1/2 c.

put on a big pot of salted water to boil. once it’s boiling, cook the orzo according to package instructions. roast beet with a bit of oil at 350 for 20 minutes (they’ll be done when the pasta is). prep your tomatoes, scallions and zucchini and put it all in a big serving bowl.

To make dressing, combine all ingredients except oil in a food processor. mix until smooth then slowly pour in oil. you want it glossy and loose (think the viscosity of mustard). once your pasta is cooked, drain it quickly then toss it in with your vegetables and avocado sauce. mix it up and then lastly add your beets and stir it a bit (if you do it sooner you’ll dye the whole thing. if you do it last it will be beautiful and green with little beet jewels dotted through it).  eat it! yum!

cabbage tacos with mushroom walnut filling, crispy onion, cauliflower + corn salsa

August 9, 2013
by eatafood
comments 3
cabbage / cauliflower / meals / more / mushrooms / nuts

I decided to jump on this cabbage/greens as a taco-shell craze, and it’s delicious! also i made my new favourite filling ever, ohhh man if you like mushrooms i recommend you make this filling. i’ve had it bouncing around in my head for a while now and boy am i glad i made it.

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MUSHROOM WALNUT FILLING

oil

10 crimini mushrooms, chopped fine (pulse in a food processor)

1/3 c. walnuts

2 tsp chili powder

1 tsp cumin

1 pinch chili flakes

1/8 c. nutritional yeast

3 cloves garlic, minced

1/4 c. broth

saute mushrooms in a pan until they start to release their liquid. add spices and garlic, continue cooking until the mushrooms start to brown. add nuts, nutritional yeast and broth a scrape up any bits that are stuck on the pan, cook for another few minutes until the water is absorbed and it all comes together. done!

CORN TOMATO SALSA

corn kernels from 2 ears

10 cherry tomatoes, quartered

a bunch scallions, sliced (whites and greens separated)

juice and zest of 1 lime

black pepper and salt to taste

1 tsp smoked paprika

saute corn in a bit of oil with a pinch of salt. add white parts of the scallions, paprika and cook, stirring frequently until the corn is cooked but still has bite. add remaining ingredients, stir, adjust salt and pepper and remove from heat.

CRISPY ONION + CAULIFLOWER

drizzle of oil

1/3 head of cauliflower, sliced thin

1 red onion, sliced thin

a few shakes cayenne

salt and pepper

mix it all together! roast at 400 until the cauliflower browns, flipping once. make sure the onions don’t burn! if they’re getting too cooked, shuffle them to the centre of the pan and the cauliflower to the outside. all done.

OTHER FILLINGS

cabbage, any kind! next time i would use savoy because i think it’ll be easier to get the leaves apart

kale, massage and cut into this strips

avocado

sour cream

hot salsa

assemble it! eat it! oh man!

espresso granitas with coconut cream

August 1, 2013
by eatafood
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coconut / desserts / drinks

for when you want coffee, and dessert, and an icy thing. you can have it all.

IMG_4498 this if from a recipe i found over at smitten kitchen, and changed to suit my needs ever so slightly. here’s how i made it: 1 c. espresso (i used stovetop) 1/ t4sp good vanilla (optional) 2 tbsp sugar dissolve sugar in hot espresso, then put in the fridge to cool. once cooled, put in a shallow freezer-safe dish. freeze for an hour then scrape it up with a fork, breaking up all the ice that is starting to form. freeze for another half hour, scrape again, freeze for half an hour, scrape again then freeze for another half hour. scrape it then eat it! if it happens to be frozen enough soon then you are a lucky dog, go ahead and eat it! serve with coconut cream!   i’ve also been thinking about putting hooch in this. i will keep you posted. Read More