Baked! - Gluten Free, Vegan, Portland Restaurant Review

The sun has finally made its long awaited presence in Portland. Look, I know people talk about the weather just to make conversation, but for about 6 months weather has made its way into every conversation. It's pathetic. It had been so gloomy, gray, cold and wet this past winter (and spring), that it just had to be discussed. People needed to vent. People needed sunny vacations and vitamin d. What does this have to do with a food post? Not much, I suppose. Except that I for one, don't exactly enjoy eating outside during the soggier months.

However, in the last few weeks the skies have cleared and the sun has been absolutely glorious. We've been taking advantage of this by spending more time outside. We spent a beautiful Saturday afternoon on NE Alberta and had fun looking through the shops, getting groceries at the Alberta Co-op and locating all the places that offer the Supportland card. We were strolling along when all of the sudden the words gluten free and vegan jumped out at me, with macaroni and cheese following. We stopped to read the sign and discovered Baked! They're serving up made-to-order macaroni and cheese from a window in a building on Alberta. It's like a food cart... only it's a food window.

Baked offers gluten free noodles, as well as a vegan cheese sauce (also gluten free). I ordered the standard mac and Andrew ordered the margherita (basil, tomatoes and garlic). There were a bunch of other selections and add-ins as well. The mac & cheese was inexpensive and the guy at the window was friendly. We also found out you can go into the bar next door (they share an indoor service window) and order from inside and they will bring you your food. We decided to go inside, Andrew ordered a beer and we sat on the back patio on picnic tables. There were people playing ping pong in the sun and other people playing games, but I didn't enjoy it because I have a sensitive nose and it was really smokey.

Our food came out fairly soon. We knew it would take a bit longer for our special orders. It was piping hot and as soon as we took the lid off we knew we were in for a treat. It was a huge portion, smelled so good and looked oh, so, very cheesy. I immediately wished I had ordered the same as Andrew's because the basil smelled delicious. The top of the baked mac was a little crispy and crunchy - which is why I love baked mac and cheese. My gluten free noodles were perfectly cooked and that sauce - that "cheese" sauce - was ridiculously good. It was nutritional yeast based but had some gluten free tamari in it that gave an awesome salty, smokey flavor. It was one of the best vegan/gf macaroni and cheese dishes I have ever had.

You really should not debate whether to give this place a try. Go to Alberta, spend something around $7 for a huge helping (enough for left overs) of some of the best mac and cheese ever and your tummy will thank you.

Vegan Baked Margherita Mac

GF/Vegan Standard Mac

Junior's Cafe - Vegan, Gluten Free, Portland Restaurant Review

I love the weekends because they give us an excuse to sleep in and then decide to go out for brunch. Lately we have been trying new places from the Portland Chinook Book, which offers great coupons for local restaurants, entertainment, grocery stores and much more.

One of their dining coupons is for Junior's Cafe in SE Portland. It was a "buy one entree, get one of equal or lesser value free". Those are the best discounts and since we live nearby, we couldn't resist giving it a try. We headed over to Juniors around 1pm on a Saturday and didn't have any expectations, as we had never heard of it. We looked online and found out they have a decent amount of vegan choices, but only one or two vegan and gluten free entrees. Junior's is located in an unexpected place. It just kind of popped up in the middle of some neighborhoods. It's small and quaint with some really sweet wallpaper and decor. We sat down immediately in a cushy booth when we got there, complete with own carafe of water. They had customers but it wasn't busy and I am curious if it ever gets super crowded. Anyway, we were promptly greeted and served by some of the best customer service at any Portland spot. Serious. Those Junior's folks were friendly, energetic, warm and kind. In fact we had two different people serve us and both were awesome.

On to the food... it is diner food, so if you're looking for healthy or raw options, then keep looking. But if you're in the mood for comfort food then Junior's is your place! I ordered the vegan potato plate. It comes with spicy seasoned potatoes, corn, mushrooms and zucchini and is topped with a spicy tofu sauce. The guy who took our order suggested I add the "SortaSausage". I had no idea what it was but he knew it was gluten free and vegan. After some iPhone searching, I found out that it was also sesame free, GMO free and locally made. I am so so so so happy I added it to my meal. That sort of sausage is sort of awesome. No, it is awesome. I usually do not like vegan sausage products for the same reason I never liked actual sausage (texture and flavor), but the kind of SortaSausage they had was more like crumbled Sunshine Burgers, which I love.

The dish overall was unbelievable. I was expecting a ho-hum plate of potatoes and instead got a [huge] heaping plate of goodness. The sweet corn and zucchini were perfect with the spicy potatoes and tofu sauce. The tofu sauce alone was amazing. It added some heat to the dish, was delicious and kept it from being too dry. The sausage added some "meat" to the meal and was filling, but it was everything plated together that was perfectly delicious.

Vegan Potatoes with SortaSausage

Andrew ordered a cup of coffee, which never went empty (that helped make up for its price). It came with a generous amount of soy milk (enough for a small glass). He also ordered the french toast breakfast and got it veganized. It came with garden sausage patties and tofu. However, our awesome waiter asked if Andrew would rather have potatoes than tofu, to which he replied yes.

The french toast was great with maple syrup and Earth balance (though Andrew prefers thicker french toast). He enjoyed his potatoes (even if they seemed so plain next to mine), but the best part of his meal was his sausage. We couldn't figure out what brand it was until the waitress told us it was Gimme Lean sausage that they froze in the tube and then cut, so it would hold together like a patty. Andrew thought it had the best texture out of any kind of breakfast patty and was happy they didn't serving Morning Star veggie sausage like everyone else. Even though he enjoyed his meal, I knew as soon as our food came out that he wished he'd ordered the vegan potatoes too. Andrew confirmed this and luckily for him I had a portion large enough to share (and take home leftovers)!

Vegan French Toast Breakfast with Potatoes and Garden Sausage

Our food was filling and delicious and Junior's Cafe is a must visit for their hospitality and friendliness alone. We'll be going back and I have my bets that next time we'll be ordering two vegan potato dishes!

Vegan & Gluten-Free Mashed Potatoes

Happy St. Patrick's Day! I thought it was only fitting to have a potato recipe for today (it's so cliche). One of my favorite foods as a child was my grandpa's mashed potatoes and I still get excited when he makes them for me. He has some sort of magic way of doing it so that they are as creamy and fluffy as possible. This recipe is a more "rustic" version, with a few lumps and bumps, but they are still pretty smooth. I like to leave the skins on, but if you prefer you can peel the potatoes for a smoother mash.

Vegan, Gluten Free Mashed Potatoes

Serves 4-6

Ingredients:

2 lbs Yukon Gold Potatoes

1/2 cup Unsweetened Almond Milk

3 tbs Olive Oil

1/2 tsp Dried Sage (optional)

Cracked Black Pepper, to taste

Sea Salt, to taste

1. Wash and scrub the potatoes and cut off any brown spots or eyes.

2. Cut the potatoes into large chunks and steam until fork tender. You could also bake, which can take awhile or boil. Be careful if you choose to boil, that the potatoes are not cut too small or get too soft. Boiling can lead to watery mashed potatoes, which is why I choose steaming.

3. Place the potatoes, unsweetened almond milk and oil in a large bowl. Add the sage, rubbing it between your fingers. Mash with an electric mixer or potato masher until your desired texture. They won't be totally creamy, but will have a little rustic, lumpy texture to them.

5. Crack black pepper and sea salt on top if desired. Serve with gravy, shredded "cheese", vegan butter or enjoy plain.

I topped mine with Road's End Organic Savory Herb Gravy

Italian White Bean & Kale Soup - Gluten Free and Vegan

I love soup, especially on drizzly days like we've been experiencing in Portland lately. Although "drizzly" does not even begin to describe it... because it has been pouring buckets. The crazy (usual) weather was making my soup-pot look mighty attractive and within no time I had visions of carrots, celery and beans dancing around in my head. I was dreaming up something warm and hearty, something brimming with leafy kale and italian herbs, something to make me forget all about the rain and be thankful for soup weather.

White Bean and Kale Soup

Serves 4

2 tbs Canola Oil

1 cup Yellow Onion, diced

2 Garlic Cloves, minced

2 Celery Stalks, halved lengthwise and sliced

2 Large Carrots, peeled, halved lengthwise and sliced

32 oz Low Sodium Vegetable Broth

14.5 oz Italian Diced Tomatoes

14.5 oz Cannelloni Beans

4 cups Kale, chopped and packed, tough stems removed

1/2 tsp Dried Sage

1/2 tsp Dried Rosemary

1/4 tsp Paprika

Blacker Pepper, to taste

1. Heat the oil in a large saucepan over medium heat, add the onion and sauté for 3 to 5 minutes. Add the garlic, heating until fragrant, about another minute.

2. Add the carrots and celery, sautéing for 5 - 10 minutes until tender.

3. Add the broth, tomatoes and beans (both undrained) and kale. Add the sage, rubbing it between your fingers, rosemary and paprika. Stir to combine.

4. Bring the soup to a boil then turn down the heat, cover and simmer for about 30 minutes, or until the veggies are cooked enough.

5. Crack fresh pepper to taste and serve.

I have been on a kale kick lately, so I knew I wanted a soup with this powerful green as the star ingredient - and I think it shines.

Gluten Free Vegan Pad Thai

I have a confession to make. A few weeks ago, in a fury of hunger and a low blood-sugar inducing bad mood, I ate a vegan pad thai and it was sick, gross, nasty. It tasted like it was made with ketchup. I forgot to ask if the sauce had sugar in it, but it did. It was so sugary gross. I couldn't eat it and I was so sad. Ever since then I have been determined to try and make my own. And by golly, I did.

Another confession; this is not an authentic pad thai. One reason being that I could not find any tamarind at the last minute, but I don't care. It is pleasing to the taste buds and works for me as a pad thai. It was also exciting to put together and felt like a true accomplishment in the vegan, gluten-free world of recipes. In fact, Andrew (whom one would think doesn't express excitement due to his quiet, calm and unassuming nature - quite a stark contrast from myself) kept exclaiming that it was really good and how much he liked it and telling me "good job babe!". And that my friends is how I know I have struck gold.

Gluten-Free Vegan Pad Thai

Serves 2-3

Ingredients:

8 0z. Flat Rice Noodles

8 oz Tempeh, cubed (optional)

2 tbs Canola Oil

2 Garlic Cloves, minced

2 cups Broccoli Florets (or 2 bunches)

1 Carrot, sliced thin

8 Green Onions, whites and greens separated

5 tbs Agave Syrup

4 tbs Gluten Free Tamari (San-J brand)

2 Limes, 1 for garnish and the other for 2 tbs juice

1/2 tsp Red Pepper Flakes (1 tsp for more heat)

2 cups Bean Sprouts (+ more for garnish)

1/4 cup Roasted Peanuts, chopped

1. Cook the rice noodles according to the package, drain, rinse with cold water and set aside.

2. Heat oil in wok or large pan over medium heat, adding the garlic and sautéing until fragrant, about one minute.

3. Add the tempeh, broccoli, carrots and the white green onions. Saute for a few minutes.

4. Add the tamari, agave syrup, lime juice, red pepper flakes.

5. Add the noodles and bean sprouts.

6. Stir to combine and cook until the veggies are heated and tender, but still with some crunch in them.

7. Serve with a garnish of bean sprouts, lime slices and crushed peanuts.

Nom, nom, nom.

Blossoming Lotus for Brunch - Vegan, Gluten Free, Portland Restaurant Review

Behold, I am finally posting about my hands-down, all-time, very favorite restaurant in Portland!

Blossoming Lotus is a vegan restaurant located in NE Portland that also offers a variety of raw and gluten free options on their various brunch, lunch, dinner and happy hour menus. I have loved them since their original location in the Pearl and even more now - with their extended offerings. Their fresh, creative and beautifully presented food is so amazingly good, that we frequent this place more than our checking account should know! It's embarrassing that I have never blogged about it, but I am finally getting with the program and starting out with a brunch review, since Andrew and I enjoyed it this past Sunday.

As we were driving over to BL, I was already busy looking over their brunch menu on Andrew's iPhone. I anticipated a long wait, but surprisingly it only took about five or ten minutes. That is the nice thing about their brunch; it can have a fairly short wait compared to other restaurants. I decided I would order a hot coconut chai and was highly anticipating it. Their chai is my absolute favorite. Ever. It is made with coconut milk and sweetened with agave and for me it has just the right balance between the sweetness and spiciness of a chai. I declare it perfect. I often daydream about driving there mid-day, mid-week, just to treat myself. Anyway... Andrew got a cup of their organic Caffe Vita coffee with soy creamer, which is also a special treat for him. I am not a coffee drinker, but he says that it's pretty good.

Coconut Milk Chai

Originally I was going to order the breakfast parfait since I hadn't tried it yet, but then I saw someone get my favorite brunch dish (loaded home fries) and my whole plan changed. I was done for - I had to have them! The loaded home fries (vegan + gf) were even better than the previous time I had ordered them. They changed the potatoes, which used to be your run-of-the-mill cubed potatoes, but are now round potato slices. I am totally one of those people that think the shape can affect the taste, and the new little potato discs or slices were a nice change. Nobody else does that and the thinner, the better. They really held the flavor of the seasonings on them and also seemed to work better in the dish as a whole.

The potatoes were laying on a bed of steamed kale, which is a nice BL touch to many dishes (and they give you a lot!). The dish was topped with smokey maple tempeh bits, scallions and cashew and avocado sour cream. The loaded home fries are one of the cheapest things on the brunch menu and a really hefty portion (two things that make me love it even more)! With the new potato slices, I thought it tasted at its best and was so happy I got it.

Loaded Home Fries:

I also enjoy their savory pancakes (gf), which are made from quinoa and sweet potato and topped with a cashew cream cheese and come with soy butter and pure maple syrup. You can choose one side: kale, grits or applesauce. I wish it automatically came with kale, but since it does not, my pick is the applesauce (it's homemade!).

Andrew ordered a vegan (not gf) benedict with seitan on a spelt biscuit, covered with hollandaise sauce and tomato. It came with a side of steamed kale and plain home fries. He enjoyed it thoroughly, but compared it to a similar dish at Vita Cafe on Alberta (another review for another day). He said BL had the fresher, healthier tasting dish and he liked how it came with sides. However, he can't get over Vita's vegan hollandaise sauce, which he declares the best. All in all, he really liked it but doesn't think it's his favorite brunch item at BL (he really loves their scrambles and breakfast burrito).

Andrew's Benedict:

So, there you have it! A lovely brunch at my favorite restaurant, Blossoming Lotus!

Enjoy!

P.S - Congrats to Chef Wes who has been voted the Hottest Chef in Portland and is now competing at the national level! Although I heard, they now call him "one vote Wes"- and that one vote could be mine!

Vegan Celebration Salsa!

Lately I feel like there is a lot to celebrate; the winter temperatures slowly rising and the beautiful, bright, sunny days we've had in Portland. Spring is steadily approaching (the groundhog said it was coming early!) and I can feel and smell it in the air. I'm even celebrating my own personal triumphs of getting back into a regular yoga practice for the past month and feeling my body responding. And celebrating special occasions with others, such as my mother-in-law's birthday, which is today (Happy Birthday Sherrie!) and February 13th, which was the anniversary of the day Andrew and I first met. We call it our "friendversary" and it might sound really silly, but to us it is our Valentines Day and every year I look forward to celebrating the day we met. This year was no different as we celebrated the day with love notes, flowers, chocolates, as well as dressing up and going out to a fancy dinner at Oba! It is our favorite place to go out for an expensive, romantic, dressed to the nines evening and we loooove a vegan-ized version of their butternut squash enchiladas with quinoa salad.

So with all this celebrating going on, it seemed fitting to share my recipe for celebration salsa (and I had a hankering)! This past summer my brother and sister-in-law kept bringing this amazing salsa to all our family functions. It was so fresh and pretty and everybody raved about it - so naturally one day I was craving it but didn't have the recipe, so I crafted my own, inspired by the ingredients I loved in the original.

I dubbed it "celebrations salsa" because it seems to be perfect for all kinds of get-togethers; birthdays, bbqs, luncheons, parties, game nights, picnics. It is so simple, incredibly healthy and has the freshest flavor. Wait, can I mention again that it is so simple?!



Celebration Salsa

Ingredients:

1 can black beans, rinsed and drained
1 can shoe-peg corn, rinsed and drained
3 medium tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/3 cup red onion, chopped
1/4 cup cilantro, chopped
2 limes

Simply toss all the prepared ingredients into a bowl and squeeze the juice of two limes over the top. Toss well and serve chilled. (Yup, that's it!)

Happy Eating!

Featured Recipe: Polenta Cannellini Bean Torte with Caponata

While a majority of the recipes in the Flying Apron's cookbook are baked goods, such as cookies, muffins, pies and cakes, there are some delicious meals as well. In fact the first one I tried was the Italian Mushroom Apron Pockets with a Homemade Marinara Sauce that rivaled my mothers. Everything was so absolutely wonderful about them. From the fact that they were "pockets" with pinched edges, to the mingling of herbs and vegetables on my taste buds, to my love of having a dipping sauce. I was so impressed, as I honestly did not think they would turn out (I have had my fair share of failed attempts to make anything with a crust). They reminded me of little calzones and froze incredibly well for later suppers. Now I have to try the Indian Curry Apron Pockets. Mmm...

Another meal I have made, and the one I am featuring, is the Polenta Cannellini Bean Torte with Caponata. Not only was this tasty and packed with flavor, but it was a beautiful dish and fun to make. The torte was easy to put together and the caponata topping was delicious and Andrew raved about the rich flavor. It was a beautiful, delicious, hearty meal - what more could you ask for? Another helping, I suppose.

Portobello Vegan Trattoria - Vegan, Gluten Free, Portland Restaurant Review

Get ready, it's another post about pizza...

Flash back to 1987, when Belinda Carlisle released a song with this lyric: "Oh baby, do you know what that's worth? Oh, heaven is a place on earth." Flash forward to present day. I just experienced heaven on earth. And this song runs through my head every time I think about that fateful day.

Cheesy? Yes.
Literally.
(I am sorry, it had to be said).

So, I have been hearing things about this vegan restaurant in Portland for awhile now. It's called Portobello Vegan Trattoria and they offer an ever-changing seasonal menu with gluten free options. I had looked at their online menu a handful of times, but had not gone yet.

Anyway, a couple of months passed and thanks to LivingSocial, I got a sweet deal and my hair cut at Fancy! Hair Salon, which just so happens to be located next to Portobello. My hairdresser, Lu (love her!) and I had a mouth-watering conversation about vegan, gluten free food and she mentioned Portobello. After talking and getting a great haircut - I knew it was a must try!

We got there on a Friday at 5:30pm, which is when the open for dinner. Unfortunately we waited in the freezing cold with other patrons for nearly 15 minutes, before they unlocked the doors. I felt as though it was a bit of an off-night for them (I hope), as they were still assembling menus when we entered and it took a long time for them to even seat everyone, even though the restaurant was empty. I forgave them as soon as I sat down. Why?

Because they have awesome tables and a really beautiful wall made from recycled wood. Every table has a cute glass bottle full of water and they have letter-pressed menu covers. They offer the kind of vegan food you have to go to a restaurant to get, it's fancy! The biggest reason I forgave them? They have gluten free, vegan, pizza dough.

Andrew and I looked no further than the list of pizza selections. I ordered the Daiya pizza, which came with Italian Daiya cheese, basil and the most delicious home made pizza sauce ever. The crust was... well, lets just say I honestly thought they made a mistake and didn't give me gluten free crust. It was crispy and delicious like an Italian pizza crust. I told Andrew I bet my crust was even better than his non-GF. He was too busy inhaling his pizza to hear me. He ordered the Arrabiata pissa. It came with hot peppers, sausage, garlic, spice chili, fennel marinara, Daiya and chili oil. It was fancy. Again, I questioned the "vegan-ness" of the sausage. Too good to be true.

I felt like I was in a scene from "Eat, Pray, Love". I felt like I was sitting in some cute little Italian restaurant in Italy eating the world's best pizza. I savored each and every hot bite. And for $11, I could barely eat half of it! The left overs were equally as enjoyable.

Andrew declared it his new favorite restaurant (I still remain Blossoming Lotus loyal, how have I not had that post yet?!). I declared it "fancy ocassions" and "birthday dinner" worthy. But here is the best part - it is also "every day" worthy. We both got 2 massive pizzas for less than the price we would pay for an over done, cheese-less, gf-vegan pizza at Oasis Cafe on Hawthorne. In fact, we could have split one pizza and been comfortably full. Though, when I mentioned this to Andrew, he protested that it's so good and he would want a whole one to himself.

There were other items on the menu we want to try, but I fear we'll never be able to order anything other than the pizza. Andrew's golden birthday is this month and he has already put in his request for dinner...

Please excuse the iPhone photo. It does no justice!

Vegan, Gluten Free Baked Mac & Cheeze

I love, love, love macaroni and cheese. It is one of those childhood meals that I still love and crave, but now with a much more sophisticated palate. I have searched the land of gluten free and vegan recipes for "Meghan-friendly" versions of the creamy goodness, but for one reason or another, I just haven't found the perfect recipe. Most recipes I have found contain rice flour and nutritional yeast, which are great for making a cheesy-like sauce, but sometimes I just can't get past the flavor of nutritional yeast.

So, after some tinkering, I have come up with a solution. My secret? Using veggies and cashews to create that creamy goodness. In my opinion, it has the best taste and is a healthy alternative to actual cheese sauce. You'll see that cayenne pepper is an optional ingredient. When included, it adds a little bit of a kick to the dish and a slight spicy heat, which is quite yummy.

I really dig this stuff. It is sooo creamy and delicious. It doesn't try to be some sort of imitation cheesy mac, instead it has its own flavor and appeal, but for me it's the closest thing I have found to the classic. I think anyone would love it, whether your gluten free and vegan or you digest dairy. I could eat it every week, but I look at it as a treat, saving it for special occasions or as a surprise dinner for Andrew, because it's just that good.

Baked Macaroni & Cheeze

16 oz gluten free pasta (I use Trader Joe's organic brown rice penne pasta)

2 medium yukon gold potatoes, peeled and diced

1 medium carrot, peeled and diced

2/3 cup white onion, diced

2 1/2 cups water

2/3 cup raw cashews

2/3 cup olive or canola oil

2 cloves garlic, chopped

2 tbs lemon juice

1 tsp marjarom

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dry mustard

1/4 tsp cayenne pepper (optional)

Paprika for sprinkling

Gluten free breadcrumbs (optional)

Directions:

Preheat oven to 350.

Prepare pasta al dente (still a little firm to the bite), drain and rinse with cold water (prevents it from sticking together) and set aside.

Bring water to a boil in a saucepan. Add the potato, carrots and onion and reduce heat to a simmer and cook covered for 15 minutes or until veggies are tender. *The smaller the diced veggies, the faster the cooking time.

Combine cashews, oil, garlic, lemon juice, marjoram, salt, black pepper, mustard, cayenne pepper, cooked veggies and water in a blender. Process for a few minutes until the mixture is a creamy, smooth sauce.

Place pasta in a 3 quart casserole dish and pour the sauce over it, gently mixing until evenly coated, wiping down the side of the casserole dish if necessary. Sprinkle with paprika.

If desired, top the dish with bread crumbs. (I use this easy and delicious recipe from my absolute, hands-down, favorite food blog: Gluten-Free Goddess)

Bake for 30 minutes.

Vegan, Gluten Free Portland Restaurant Review: ¿Por Que No?

If Andrew had to pick his favorite cuisine, he'd probably say Mexican food. So naturally he loves any place that serves anything resembling a burrito. I love it too, but I think his love is far more persistent (Meghan: "What do you want to eat for dinner?", Andrew: "Oh, I dunno, burritos? Tacos? Mexican food?"). Needless to say, taco night is a huge smash in our household. Even more needless to say; we jumped at the chance to try ¿Por Que No?.

This bumbling little taqueria has always caught my eye. The brightly colored building and large open windows stand out on Hawthorne (but so can the occasional line out the door). I tend to wait until the last moment before deciding where and when to eat, which results in a sudden drop in blood sugar and a very unpleasant mood (which I refer to as "fading"). So when we finally planned to try this place, line and all, I was very excited!

Now, I am going to be upfront and get my critiques out of the way first. Yes, the line can be long at times and seating can be sparse (you should wait until ordering to grab a seat and you might have to share a table with others). You also order at the counter and clear your own table. However, the line doesn't take too long and the food is usually out fairly soon.

Overall, I also thought some of the food was a little pricey, given the portion sizes and [lack of] service you get. I am all for clearing my own table and self-ordering, but I think that the price of the food should reflect that (and the individual tacos do not). Andrew has tried their "Verdura Tacos" (veggie) and ordered three at $2.75 each. They were delicious, but weren't very big and did not fill him up. For $8.25, it was small dinner. However, they came on their house-made corn tortillas which are the best I have ever tasted! We also ordered chips and salsa and happily snacked away on the excessive amount of chips, only to run out of the salsa. It wasn't a large helping at all, so we thought we'd get some more, only to find out they charge $2 for a refill! That really irritated me - so savor your salsa, because the chips and salsa are still worth getting!

I ordered the "Bryan Bowl" with veggies and without the crema and queso fresco. I have checked with the restaurant and that does make it gluten free and vegan. I think this is the best option available to a vegan/gluten free girl (or boy). After multiple visits, Andrew and I have decided that we will probably never try anything else. For $6.75 you get a bowl full of veggies, beans, rice, guacamole, salsa and cilantro. They also place a little radish slice and lime wedge on the top, which makes me love it even more. You also get to decide whether you want chips or 3 corn tortillas with it. The first time I ordered the tortillas, which are amazing and a must-try. However, I think I prefer the house-made chips with the bowl. You get much more and these chips are my absolute favorite ever! They are so thick and warm! I know some people prefer thin, crispy chips, but not me! I love the thick and crunchy ones and these hit the spot!

The critiques are forgivable, especially considering our favorite item is cheap and muy deliciouso. Andrew and I love this place. The atmosphere at ¿Por Que No? is fun and we enjoy it. The taqueria is festive and bright and has a great ambiance. They also have a happy hour everyday from 3-6pm, where they offer $1 off their chips and salsa (or guac) and $.50 off their tacos. They also offer $.50 off their tacos until close on Tuesdays. While there is not a large selection of gluten free/vegan options, I think this is the perfect place if you want to enjoy happy hour with some friends, and sip their famous margaritas or agua frescas with dinner. I recommend taking a look at their menu and giving this place a try (they have 2 locations to choose from: Hawthorne or Mississippi)!

Sorry for the phone picture, but here is the Bryan bowl:

Vegan Almond Milk

There is something so satisfying about making your own milk! Sure there are tons of options at the store, as well as plenty of flavors, but even with all those options, I have always wanted to try making my own milk. I finally got the courage and realized just how easy and fun it is!

So far I have only ventured into making almond milk, but I have been really happy with it. I bought a bulk bag of raw almonds at Costco, found a nut milk bag at a local Farmer's Market and happily pour this stuff on my cereal and into recipes. While it does seem much thinner compared to store bought milks, it is so pure and healthy. I know exactly what goes into it and am happy with the results.

You will need a blender and a nut bag or cheesecloth to make this milk, or I think a very fine strainer or sieve could possibly work (though it might not be as easy). I also use a large mixing bowl with a spout to drain my milk into, which makes it much easier to pour into a bottle or container when finished. The first time I made this I ended up with more milk on the counter than in my designated milk bottle - which is why I offer the above^ advice.

Almond Milk

1 cup raw almonds (unsalted, not roasted)
4 cups water
3 tbs agave nectar (or omit for unsweetened milk)
1/4 tsp pure vanilla extract

1. Soak the almonds overnight in a bowl. Place enough water in the bowl to cover the almonds by an inch or two.

2. In the morning or after soaking for at least 8 hours, drain and rinse the almonds.

3. Pour the almonds, 4 cups of water, agave nectar and vanilla into a blender. Blend on high for a couple of minutes, until the almonds are well blended.

4. Pour the mixture into a nut bag placed over a large [mixing] bowl and let the milk drain through the bag into the bowl, while the pulp remains in the bag. Gently squeeze to get all the milk out (OR place a cheesecloth over a wire colander and place in a large bowl. Pour the mixture through that, pressing to squeeze all milk through).

5. Pour into a container and refrigerate. I find that mine stays tasting it's best for 3-5 days and that it needs to be shaken up a little before using.

My favorite part: the beautiful foam!

It's a Party! GF Vegan Chex Mix!

When I was a little girl I used to love visiting my Great Grandma Casey (except for her poodle named Jodie). In her spare room she had a drawer full of books and games for the grand-kids to play with, which made me feel so special. I was also in awe of the giant, gold clock in the dining room that looked like the sun's rays, not because I liked it, but because of how pointy, sharp and shiny it looked.

Grandma Casey also had the most amazing collection of salt and pepper shakers that she would let me play with and a silver dust pan and brush that I absolutely loved to use. I would be on the look out for anything that needed to be swept up. She even had a fruit dryer where she made fresh fruit leather! Her backyard had cherry and apple trees, and all sorts of berry bushes and I loved getting to pick the fresh fruit. And at her dinners it felt like she always made salmon and mashed potatoes - which were my favorites.

Perhaps my favorite treasure at her house was the pink, glass dish that sat by one of her very comfortable lounge chairs. Every time I would visit, I'd immediately run to it to claim my prize. Then throughout the visit I would constantly sneak whatever it held. Sometimes it was red and black licorice and orange slices and other times it was full of her famed "Crispix Party Mix".

Grandma Casey made the best crispix mix. Below is not her recipe, but one of my own creation. I am not trying to out-due or even imitate her recipe, but I am dedicating my party mix recipe to her....

Oh, I inherited that pink bowl.

Chex Party Mix

Ingredients:

5 cups Corn Chex

5 cups Rice Chex

1 cup Gluten Free Cheerios*

1 cup Gluten Free Pretzels (I used Ener-G Wylde)

4 tbs Olive Oil

2 tbs Worcestershire Sauce*

1 tsp Seasoning Salt*

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

*Check the ingredients to make sure these are gluten free and vegan. Some brands are not.

Preheat oven to 250
1. In a large bowl combine the chex, cheerios and pretzels.
2. In a small bowl combine the oil, sauce, seasoning salt and powders. Stir with a fork to mix well. Then drizzle over the dry mix. Stir to evenly coat.
3. Pour the mix into an oven-safe dish and bake for 1 hour, stirring every 15 minutes.

As we enter chex mix season (Halloween through New Years), I am fairly certain I will eating far too much of this stuff. It's addictive - you've been warned.

Comfort Food: GF/Vegan Loaded Baked Potatoes

Portland has had some wicked rainstorms within the last few days. Yes, we all know that Portland is rainy and often dreary, but I am talking rain pounding so hard on our roof that I could not sleep. It's weather like this that makes me want to wrap up in a blanket and enjoy the comforts of home, which include something warm and cozy in my belly. Comfort food, if you will.

Loaded baked potatoes, if you will.

Now this isn't exactly a "recipe". It's more like a creative idea. Use my ingredients list or take what you like and remove what you don't or add some more ingredients. Maybe you've got your own idea of what a loaded baked potato ought to be.

But ours went a little something like this...

Loaded Baked Potatoes
Serves 4

Ingredients:

4 russet potatoes
2 cans of vegan/gf chili (We like Amy's or Trader Joes)
1 can of black olives, sliced
2 medium heads of broccoli, steamed
1 avocado, cubed
8 oz. of mushrooms, sliced
1 cup of roasted corn (Trader Joes carries this in the freezer section)
4 green onions, sliced

Preheat oven to 400 F.

After rinsing and scrubbing the potatoes, poke them over with a fork. Wrap them in foil and bake for around an hour. Then check them with a fork. When they are done they will be soft and tender.

Then simply load the potatoes with your favorite toppings. I like to make them a little different every time I make them, which is part of the fun. Above is the ingredients we had on hand, but play around with your favorites. Non-dairy "cheese" and sour cream, cherry tomatoes, black beans, salsa, spinach, olive oil, etc. Whatever suits your taste-buds.

We love having this for dinner. It's easy, fills up your plate and stomach and is a great choice for dinner parties with non-veg friends and family because of the variety of hearty toppings.

Also, they seem to be very man friendly. Andrew gets really happy when I make them...

Gluten Free, Vegan Portland Restaurant Review: Dalo's Kitchen

I added a new cuisine to my palate! Ethiopian!

Dalo's Kitchen in North Portland has the most amazing vegan platter and I am here to brag all about it.

First, I should say not to let the location and exterior of this place scare you off. It looks slightly sketch from the outside and is located in what looked like a business park/storage unit. It's in a really random place, but don't let it's hole-in-the-wall exterior fool you. They make some seriously delicious & cheap food.

First, the people who own it are charming and friendly. We didn't even mind that service was a tad slow. We chose to sit in the lounge area, which had a better ambiance, though the lighting was a little too dim for me.

For only $13.50 we ordered the vegan platter to share (and thank goodness we did). It was absolutely gigantic and we could not even finish it. It came with two pieces of injera (a spongy sourdough like crepe made with teff flour). The injera came out on a large platter and were folded up. They were huge.

The injera was served with 4 vegan dishes. Atkilt Wot (cabbage, carrots and potatoes), Gomen (garlicky? spinach greens) and two lentil dishes; Misir Alitcha (creamy curried lentils) and Misir Wot (spicier red lentils).

Eating at Dalo's was fun and filling, as we broke off pieces of the injera and spooned the dishes onto it or dipped it into them. Our favorite dish was the Misir Wot. It had just the right about of spice. We loved pairing it up with others to add some kick. We also like the curried lentils, and had fun trying different combinations together.

In the end, we were so incredibly full, without even finishing everything. It was a delicious gluten free and vegan meal and we plan on going back soon and taking friends. Their website doesn't offer a menu, but it does have information on their restaurant, hours and location. It also has a small picture of injera and the dishes offered with the veg platter.

It was a great first Ethiopian dining experience!

Vegan, Gluten Free Oat-less Raisin Cookies

Cookies can be a hard thing to master when you're allergic to cane sugar. Substituting with agave, maple syrup or honey often lends to overly moist, gooey cookies that just don't hold up. I've tried using date sugar, which is granular, but I am not a huge fan of it's intensely sweet flavor. My next try was beet sugar. It is another granular sugar and I was able to find a bag of it in Whole Foods. It turns out that beet sugar was just the magical ingredient I needed!

So the other night I whipped up a batch of these oat-less raisin cookies. Andrew and I loved them so much, we considered not taking them to a get-together with friends. But as a budding blogger, I wanted the feedback. And good feedback it was!

PS - You can simply replace the raisins with chocolate chips, if you fancy.

Oat-less Raisin Cookies

Ingredients:

1/3 cup Canola Oil
3 tbs Unsweetened Applesauce
1/2 tsp Salt
1 tbs Vanilla Extract
1/2 cup Beet Sugar
1 cup Bob's Red Mill GF All Purpose Baking Flour
2 tbs Flax Meal
1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 cup Raisins

Makes 1 Dozen Cookies

1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the oil, applesauce and salt.
4. In a medium bowl, whisk the flour, flax meal, baking soda and xanthan gum.
5. Pour the wet ingredients into the the dry ingredients and mix until dough is formed.
6. Fold the raisins into the dough.
7. Scoop spoonfuls of the dough onto the baking sheet.
8. Bake on the center rack for 15-20 minutes, rotating the sheet halfway through.
9. Remove from the oven when the cookies are soft in the middle and crisp on the edges. Let stand for 5 or 10 minutes before transferring them to a wire rack to finish cooling.

Enjoy!

Gluten Free Vegan Portland Restaurant Review: Dwaraka Indian Cuisine

One of my absolute favorite cuisines is Indian. I love the heat and sauciness. I love the flavors, aromas and dipping my food and I love the experience.

I was so excited when I heard about Dwaraka Indian Cuisine on Hawthorne and their offerings for those who are gluten free and vegan. So far, I have been there twice and I am already plotting my next visit, complete with a take home menu which I glance over in preparation for my next meal selections! Not only is the food amazing and inexpensive, but the staff is very kind and helpful and they refill your water often (which is very important to Andrew).

When you first arrive they bring you the most delicious papadums, which are like a very thin, crispy, cracker. They are accompanied by three delicious chutneys for dipping [a spicy tomato, coconut-chickpea and cilantro-mint(not vegan)]. The tomato was my favorite and had a bit of spice to it, which I really enjoyed.

On our last visit with my in-laws, we ordered some pakora appetizers. We choose the potato and spinach. Pakoras are vegetables that have been fried in a chickpea and rice flour. They were really delicious, especially with a little bit of the chutney. I especially like the potato, as I found the spinach one to contain more of the coating than the veggie. I have already decided that next time we are trying the eggplant pakoras!

For dinner I ordered the Dwaraka Combo Platter which was not only completely gluten free and vegan, but also enormous and cheap. It came with a masala dosa (a large lentil flour crepe) that was filled with a curried veg filling. The savory filling was definitely my favorite part of the whole platter. It also came with a bowl of sambar (mildly spicy lentil veg soup), an idli (rice dumpling) and a vada (fried lentil doughnut). The idli and vada were best dipped into the sambar soup. I also enjoyed breaking off pieces of the dosa to dip as well. Not only was the meal delicious, but I also had plenty of left overs to take home!

Andrew ordered a vegetarian entree. You can either get them a la carte (the entree with rice) or Thali (the entree, with sides of rice, dhal, sambar, raita, curry of the day, and a dessert of the day). The raita (yogurt, onion, tomato and cucumber) is not vegan, but our waiter was more than happy to substitute a potato dish instead. Since the dessert and curry of the day change daily, you should be sure to ask if they contain dairy and/or gluten. Both a la carte and Thali entrees come with naan bread, but if asked they will bring out additional papadums for the gluten free folk.

Andrew has ordered both the Chana Masala (garbanzo beans cooked with tomato, onion and spices) and Aloo Saag (NOT dairy free, potato cooked in special spinach sauce). He preferred the chana masala and has also had enough for left overs. Also, almost any of their vegetarian dishes are or can be made vegan. I love the Dwaraka combo platter, but I think next time I will be trying an entree to get more flavors and varieties, than fried, dry items.

In the end Dwaraka is amazing and I highly recommend it! Check out their website for menus, hours and their location.

Oh and let me know if you need a date... I don't think I could pass up some quality Indian food from this place!

*Update: Upon a third visit this is what we found out:

The Aloo Gobi, Chana Masala and Aloo Mutter are all vegan and gluten free.
The Aloo Saag contains dairy.
The Vegetable Biriyani contains dairy.

Naan can be substituted with papadums, upon request.
Raita can be substitute in the thali meals, upon request.
Always ask if the dessert and curry of the day is vegan and/or gluten free.

The people at Dwaraka are so generous and wonderful!

Gluten Free & Vegan Polenta Pizza Stacks

When I found out I would have to change my eating habits to be gluten free and vegan, I immediately thought about pizza. I thought about how I had just got these really delicious margherita ones from Costco. They were topped with gooey cheese, tomatoes and basil and were oven baked in Italy (according to the box) and had the most savory, thin, crispy crusts. I tried to remember the last time I ate pizza and was devastated at the thought of never again biting into a piping hot slice. It's not my favorite food, but it's definitely on the list. After all, I was totally one of those kids who grew up eating frozen Tostino party pizzas (and yes I still crave those).

The good news is that I did not have to give up pizza! I can bake my own using Bob's Red Mill Gluten Free Pizza Crust (with an egg substitute like flax meal). I can top them with Daiya, the most delicious vegan cheese to ever exist. I can even go grab a pizza from Cafe Oasis in Portland. I am lucky. My pizza cravings can always be satisfied!

Sometimes I am in a time crunch though or don't feel like spending extra money to go out for pizza. That is why I thought up the concept of using polenta to make little tiny pizzas. They are cute and fun to put together!

Polenta Pizza Stacks

Ingredients:

1 tube of polenta (Trader Joes)
Pizza Sauce (Trader Joes)
Fresh Basil leaves, cut into strips
Sliced Olives
Sliced Mushrooms
Sliced Roma Tomatoes

1. Preheat the oven to 350.
2. Slice the polenta tube into rounds (about a dozen)
3. Place the polenta on a greased cookie sheet and spoon some pizza sauce onto each round.
4. Top with basil, olives, mushroom and tomatoes, or whatever ingredients you wish to use.
5. Bake for 20 minutes.

These may not give you the experience of eating slices of pizza, but they will satisfy your craving! They are perfect for appetizers, as a side dish or even as a main dish.

Enjoy!

Tis' the Season for Tea!

I love tea. I drink it every day and I admit, I can be kind of a snob about it, but that's because tea is my coffee and I was once a barista (yes, a barista who does not drink coffee!).

Anyway, so of course I jumped at the chance to bake a delicious Earl Grey "Tea"cake! I have been trying out recipes from Jennifer Katzinger's cookbook (The Flying Apron) and had to give this one a try. I cut this recipe in half because it called for an incredible amount of batter.... and half the recipe makes a full amount. I also like to cut back on the amount of maple syrup she uses. I love maple syrup, but I think it over powers this cake. I might have to play around with this recipe to really let the earl grey tea really shine through.

I definitely recommend her cookbook if you are vegan and gluten free and want to some more recipes to try.

While we are on the subject of tea... I want to highlight some of my favorites! You can click on the names to find out more about them!

Meghan's Top 10 Teas:

1. TeaVana: Mate Vana - My all-time, hands-down, favorite tea in the world. I drink this stuff like it's going out of style. I even brew it twice as long as it recommends (which says a lot since I am very picky about brewing). It's smooth and rich and contains caffeine.

2. Celestial Seasonings: Sugar Cookie Sleigh Ride - Oh. My. Goodness. This tea is the most amazing thing to ever happen to tea. It is a holiday tea and it literally tastes like sugar cookies. Let just say that the first Christmas we had this, my mom and I bought every box on the shelf. We knew we couldn't wait until the next Christmas to drink it again! Another really amazing thing about this tea is that everyone loves it! I know a lot of people who don't like tea or don't care for it, but once they try this - they are hooked! *Contains barley.

3. TeaVana: Strawberry Slender Pu-Erh: This tea is really quite amazing. Now, pu-erh is not for everyone as it has a very earthy flavor, but I happen to like this one because it tastes so sweet! It is fruity and and also a "diet" tea, but it tastes like dessert - so it's a win-win choice.

4. TeaVana: Azteca Fire Herbal Tea: An herbal tea that tastes like chocolate covered strawberries. Need I say more?

5. Stash Tea: Pumpkin Spice Decaf Black Tea: Perfect for this time of the year! This tea is so yummy and I love adding some non-dairy milk to sweeten it up and add to its a pumpkin pie flavor even more.

6. Celestial Seasonings: Candy Cane Lane - Ooooh Christmas time. It's ridiciously good, especially with a splash of vanilla flavored soy milk. Trader Joe's also offers this under their namesake.

7. Stash: Vanilla Nut Creme Decaf Black Tea: I think my favorite thing about this smooth and nutty-sweet tea is the smell. It smells so divine! Yum....

8. Stash Tea: Morrocan Mint Green Tea - My preferred mint tea, also good with a splash of milk. It reminds me of one of my dearest friends, Sarah, and the year we spent saving money in our apartment by leaving the heat off in the winter and drinking lots of this stuff to stay warm.

9. Celestial Seasonings: Sleepytime Herbal Tea: I don't know if it's the picture on the box or the tranquil aroma, but this tea really does put me to sleep. It's the perfect thing to sip before bed with a book or on a cold and rainy day. It's also very soothing and light.

10. Tazo Tea: Earl Grey or Stash Tea: Double Bergamot Earl Grey Black Tea: The bergamot in these teas is what gets them on this list! Love it. I used Stash for the tea-cake recipe.

M.I.A/Gluten Free, Vegan Personal Berry Cobblers

So... I epically failed at my blog. I was missing in action for oh, like, 3 months. That's the equivalent of 5 years in the blogging world. But hey! I was graduating college and nannying through out the summer and then getting a job and being a grown up!

But in all honesty, I am really disappointed at myself. I love to cook and bake and I get so excited and proud when I make something I can actually eat. I want to blog to help others find recipes that fit their diets, whether it's because they have allergies or avoid certain foods. I also want to give people resources. So I am bummed at my lack of blogging.

But this is my personal statement: I vow to change that.

I'm back baby! And I am ready to get in the kitchen! So in honor of the grand re-opening... here is a recipe for people who love cobbler and are OCD about serving equal portions (like me).

* * *

Personal Berry Cobblers

Ingredients:

1 1/3 cup + 2 tablespoons Bob's Red Mill GF all-purp flour, divided
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup canola oil
¾ cup almond or soy milk
½ cup + 2 tablespoons agave syrup, divided
1 teaspoon cinnamon
2 cups strawberries
2 cups blueberries

To Make:

1. Preheat the oven to 375 degrees. In a bowl, whisk 1 1/3 cups of the flour, baking powder, and salt.

2. Add milk and oil and 2 tablespoons of agave syrup to the flour mixture. Mix with a spoon until thoroughly combined.

3. In a separate bowl, whisk together the remainder of the agave and flour, plus the cinnamon and berries. Toss until berries are coated.

4. Pour berries into 8 ramekins. Then scoop lumps of dough on top of berries.

5. Brush the top of the dough with extra almond milk and brush with agave.

6. Bake for 45 minutes (rotating ramekins halfway through) or until dough is baked and lightly browned on top.

*The topping will collapse a little into the berries when cooling, but it's okay because it leaves room to top with your favorite non-dairy ice cream or whipped topping!