Please pardon the start. This was a tempeh reuben from the Cup & Saucer Cafe. I was so famished from the flight that I devoured the whole sandwich then remembered that I was supposed to be taking photos of everything. DOH! This place has some tatsy Veggie options on their menu and you can get breakfast (with tofu in place of eggs) all day which is always a treat.

Cup & Saucer Cafe
3566 SE Hawthorne Blvd
(503) 236-6001
Hours: 7am – 9pm every day

If you find yourself with a mean doughnut craving you should hit up VooDoo Doughnuts, which has some really good Vegan offerings. Did I mention the downtown location is open 24-7? Apparently you can even get MARRIED here and with menu items like Triple Chocolate Penetration (chocolate doughnut, chocolate glaze, and cocoa-puffs), Dirt (raised doughnut covered with vanilla glaze and oreo cookies), and The Memphis Mafia (chocolate chips/banana/ peanutbutter) who wouldn’t want to? Go visit their website for some laughs and mouthwatering photos.

VooDoo Doughnuts

22 Southwest 3rd Avenue
Portland, OR 97204
(503) 241-4704

If you are looking for an amazing Veggie breakfast look no further than Paradox Cafe. They can Vegan-ize anything on the already organic menu by giving a choice of tofu in place of eggs and vegan cheese in place of dairy cheese. Pictured below is the “Big Burrito” with tempeh, steamed veggies, chili, and their delicious seasoned potatoes on the side. They also have a dessert counter chock full of Vegan cupcakes and other sweets.

Not really sure what this food cart serves because apparently he is locked out of it per the note in the window. I thought it looked cool though. Hope he finds his keys!

Portland is home to the country’s first Vegan “Mini-Mall”. Along this strip of shops on Southeast Stark Street you’ll find Scapegoat Tattoo, Food Fight! Vegan Grocery, Herbivore Clothing, and Sweetpea Baking Company. All Vegan and all amazing. Here are some pics of the shops that were open when we stopped by:

You can find these shops at the corner of SE 12th Ave. and Stark. Hours vary for each so visit the website and check before you go.

What’s the Pacific Northwest without good coffee? Stumptown Coffee Roasters in my opinion has the best cup of coffee in the city and a handful of cool and relaxing coffee shops that serve up their brew. Most locations serve Vegan baked goods and as always they have soymilk for your cup of Joe or mocha-choka-latte or whatever. Here are some pics of the Stumptown in downtown Portland:

Stumptown Coffee

128 SW 3rd Ave
Portland, OR 97204
503-295-6144
7 am to 9 pm
Monday – Saturday
7 am to 8 pm Sunday

That’s all for now, but there are many, many other places to find Vegan food in Portland. It might be the most Veggie-friendly city I’ve ever visitied. I wish I could have stayed longer but will certainly return with a new list of places to try!

]]> http://tofuzilla.wordpress.com/2010/02/20/portland-or/feed/ 1 sassandperil IMG_1773 IMG_1600 IMG_1601 IMG_1651 photo photo3 IMG_1686 IMG_1697 IMG_1700 IMG_1706 IMG_1720 IMG_1724 IMG_1727 IMG_1729 IMG_1723 IMG_1734 IMG_1735 IMG_1737 IMG_1865 IMG_1872 IMG_1871 IMG_1883 http://tofuzilla.wordpress.com/2010/02/14/happy-valentines-day/ http://tofuzilla.wordpress.com/2010/02/14/happy-valentines-day/#comments Sun, 14 Feb 2010 19:46:15 +0000 sassandperil http://tofuzilla.wordpress.com/?p=462 ]]> I made you a cupcake…

PS- Mega-post coming soon with food pics and info from my trip to Portland and Seattle, stay tuned!

Brownie Cookies: ps- Be careful not to overbake them, they may seem like they aren’t done after 10 minutes but they are!

Equipment:
Baking Sheet, Blender, 2 large bowls, mixing spatula, cookie sheets

Ingredients
3/4 cup canola oil (I used half the oil and substituted applesauce for the rest)
2 cups sugar ( I used half the sugar and added in a tablespoon or two of agave nectar)
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds (I used one teaspoon of ground flax seeds)
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

•Stir together flax and soymilk in a measuring cup.

•In a large bowl sift together flour, cocoa, baking soda and salt.

•In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

•Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

•Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

•Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Variations: For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries. For frosted cookies, simply spread some frosting of your choice on them when they are all cooled off!

I’m in Florida this week for Christmas and I visited a very yummy eatery in Pensacola called Mellow Mushroom. Many of the Mellow Mushroom items are veggie-friendly and while they seem to specialize in pizza, they also offer hoagies, salads, and calzones. For instance, six of their pizzas are vegetarian and they even offer toppings such as tofu and tempeh! I chose a grilled half hoagie called the “Tempeh” with marinated tempeh, feta cheese, pesto mayo, sprouts, and garnished with grilled onions, mushrooms, and green peppers. You can vegan-ize it by holding the cheese and mayo, which our server was kind enough to ask. I really wish I had snapped a photo of this hoagie but I blew it and dug right in, hey, I was hungry! Check out their website and maybe just maybe there’s a location by you….lucky.

Broccoli Casserole:

• 1 bag of frozen broccoli
• 1.5- 2 cups cooked brown rice
• Nacho “Cheese” sauce recipe here. I used almost the entire pot of “cheese”.
• 1 can Cream of Mushroom soup
• 1 medium onion, chopped
• 1 small red bell pepper chopped

Prepare the “cheese” sauce, the rice, and cook the broccoli. In a frying pan, saute the onion and bell pepper. Combine all ingredients in a casserole dish and bake at 350º for 30 minutes.

Sweet Potato Surprise:

• 1 large canned yams, drained
• 1/2 cup brown sugar
• 1/2 cup white sugar (I used agave nectar here)
• 3 eggs beaten ( I used Ener-G Egg Replacer. You can get a box at Whole Foods)
• 4 Tablespoons Earth Balance, melt (for topping)
• 4 Tablespoons Earth Balance, melt (for yams)
• 1 cup corn flakes
• 1 cup crushed pecans

Mix the melted 4 Tbsp. EB with corn flakes and pecans in a bowl and set aside. Mash the yams then add all other ingredients (sugars, Egg Replacer, EB) to yams and mix well. Pour yams mixture into baking dish. Top with the corn flake mixture and bake at 350º for 20-25 minutes.

Tofurkey Roast:

• 1 Tofurkey Roast (with stuffing and gravy)
• prepared baste (EVOO, sage, soy sauce) according to box (I double this)
• 1 bag of golden potatoes (or your favorite potatoes)
• 4 or 5 carrots, chopped
• 2 onions, quartered
• any other herbs you like. I used parsley and thyme in addition to the sage.

Snip the ends off of the Tofurkey’s casing, peel back the plastic wrapper and discard. Set Tofurkey in a large baking pan and surround with the vegetables. Prepare baste and pour all over Tofurkey and veggies. Sprinkle any additional herbs over it all. Cover with tinfoil and cook for 1 hour at 350º. When done cooking, let cool and slice to reveal the yummy stuffing! This roast kit also comes with gravy which you just heat on the stovetop.

Organic Cranberries:

• 1 can organic cranberries

Get them at Whole Foods, open can, dump in container, let chill in fridge and enjoy with your meal!

Pecan Pie Truffles: courtesy of Hannah Kaminsky and VegNews

• 2.5 cups pecans, toasted and finely chopped
• 1 cup graham cracker crumbs
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 Tablespoons maple syrup
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 7 ounces dark chocolate

In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.

Form the mixture into walnut sized balls, then place on a sheet pan and freeze for 2 hours.

In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper or Silpat. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm. Truffles should be stored at room temperature in an airtight container.

The Double-Layer Pumpkin Cheesecake recipe is here

There ya have it!