Tag Archives: portland

Pretty Purple Potato Salad

11 Jun

It's purple picnic time, ya'll!

It’s purple picnic time, ya’ll!

Mondays always suck. When I can finally bring myself to pry open my eyes in the morning, I find they are usually fixed into a Mr. Potato Head angry stare for the better part of the day.

No. I don't want to edit the TPS reports.

No. I don’t want to edit the TPS reports.

But, speaking of potatoes, Mondays now blow slightly fewer chunks. At least for me. You see, the first day of the work week is now also my delivery day from Organics to You. They’re a local Portland company that gathers up fresh, organic produce from farms in the area, and then drives around town in their bio-diesel vehicles delivering them to people like me who try to interact with other humans as little as possible.

So that helps.

Along with an assortment of other from-the-ground goodies, this week’s maiden delivery brought a bunch of potatoes and two lovely ears of sweet corn from the farm to my counter.

So I decided to cook up a summer feast: tofubacue, corn on the cob, and a new invention of mine — the pretty purple potato salad.

In case I haven’t been 100 percent clear where I stand on the subject of taters, I LOVE THEM MORE THAN MOST PEOPLE. Indeed, I possibly love them more than my favorite (fictional) person, Harry Potter. (But probably not a whole lot more, because Harry is the fixed point around which my universe revolves. But you know what I mean).

They’re yummy and comforting and come in so many versions: tots, twice baked, mashed, curly fries, hash browns. The list is endless and awe-inspiring. And, you guys, the purple ones are even better.

The tater is way better for you than that purple ketchup every kid freaked out over in the 90s. Man, that stuff was cool...

The tater is way better for you than that purple ketchup every kid freaked out over in the 90s. Man, that stuff was cool…

First of all, they’re purple. I think we can all agree that’s rad. AND precisely because they’re purple, these colorful spuds contain four times as much antioxidants as Russet potatoes. Anthocyanin, the pigment that makes them so prettyfull, is a antioxidant that can strengthen your immune system and help prevent certain heart diseases and cancers. Recent research has also shown they can help lower blood pressure.

FYIzzle, be sure to leave the skin on the taters when you cook them to reap the most nutritional goodness.

And now, the loveliest potato salad you’ve ever eaten.

Pretty Purple Potato Salad
Serves four

Ingredients

  • 1/2 pound potatoes, diced or sliced (I used two purple potatoes and two russet potatoes)
  • 1/4 red onion, diced
  • 2 to 3 Tablespoons vegan mayo (recipe below)
  • 1 Tablespoon Dijon mustard
  • 1/2 tsp lemon juice (or to taste)
  • 2 Tablespoons fresh dill, chopped
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

Salad Away

  1. Bring a large pot of water to a boil.
  2. Once the water is boiling, dump your potatoes in. Then cook until soft enough to poke with a fork. Usually around 6 minutes.
  3. Immediately rinse the potatoes with cold water, strain them, pour them out into a mixing bowl, and then let them sit for a bit to completely cool off.
  4. Once the taters are room temperature, add all your ingredients to the bowl and mix, being sure to coat the spuds well.
  5. Pop the lot into the fridge to chill before you serve.

Vegan Mayo

Ingredients

  • 1/2 pound of silken tofu (half a package)
  • 1 Tbsp Dijon mustard
  • 1/2 tsp apple cider vinegar (or plain white vinegar)
  • A few drops of lemon juice
  • A few drops of agave nectar

Make Some Mayo

  1. Blend the tofu and vinegar together in a food processor (or by hand with a whisk) until you have a smooth, creamy mix.
  2. Add the lemon juice and agave nectar to taste, and blend, until the flavor is up to par with your standards.

Bon appetit!

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Portland Observed. And Quinoa with Roasted Garlic, Asparagus, Kale and Tomatos

7 Jun

So much yum, yet so few calories!

So much yum, yet so few calories!

Happy Friday, kids! Today I have for you a delectable quinoa treat that recently arose from my imagination (and need to go through a bunch of asparagus and kale before leaving town for the beach this weekend. Hooray!).

It’s full of veggie goodness, quick to prepare, reheats very well, and has a somehow buttery flavor while still managing to be low in calories and good for you. You’re welcome.

But before I get to the recipe fun, I have to share two things: the wonder that is asparagus, and some observations about PDX.

First, did you know that in addition to being jam packed with vitamins and minerals and all that jazz, asparagus may help slow the aging process, even keeping your brain from deteriorating into Grandpa Simpson-dom, as well as fight a bunch of cancers? Yup. It’s true. Plus, it like tastes good and stuff.

Second, I went on a run down my new street in my new town yesterday and noticed some things about Portland: people still sit on their front porches and talk to each other because, even thought it’s 84 degrees, no one believes in air conditioning. There is such a thing as a naked bike ride here, and a “Fascist Architecture Tour.” Portlanders have replaced their front yards with vegetable and herb gardens. This town may have the highest dreadlocks-per-capita ratio in the United States. I’m looking into it. In Portland, people wave to you on the street — people you don’t even know. Some of them will even flash you the peace sign. And grown men ride skateboards here. Like, a lot of them.

You should come visit.

And now, fooooooooood!

Quinoa with Roasted Garlic, Asparagus, Kale and Tomatos

Ingredients

  • 6 cloves garlic, stripped
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped red onion
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup uncooked quinoa, rinsed and drained (if you have a fine mesh strainer, that’d work best)
  • 1 tablespoon apple-cider vinegar (or a dry white wine or perhaps cooking sherry if you have it)
  • 1 cup vegetable broth
  • 1/2 cup chopped kale leaves (you could also use spinach)
  • 4 cherry tomatoes, quartered and de-seeded
  • 8 stalks of asparagus
  • 1 tablespoon vegan Parmesan cheese

Get Cookin’

  1. Preheat your oven to 350 degrees.
  2. Wrap up the garlic in tinfoil and then bake for a half an hour.
  3. Pulse the roasted garlic in a food processor until it’s gooey.
  4. Heat the olive oil in a saucepan over medium heat. Add the onions and red pepper to the pan and cook one minute.
  5. Now add the quinoa to pan and cook another two minutes, stirring constantly.
  6. Add the vinegar, and cook until the liquid is absorbed, keep stirring the whole time.
  7. Add the broth and bring the whole mixture to a boil, then cover, reduce heat, and simmer 7 minutes.
  8. Add four of the asparagus spears, chopped into bite-size pieces, to the pan, and recover. Simmer the lot for another 7 minutes or until all the liquid is absorbed.
  9. Move the pan off the burner, and stir in the garlic, kale, tomato, and cheeze.
  10. Spray the other four asparagus spears with some olive oil cooking spray and throw them on the grill, in a pan or on your George Foreman (like me) until they have grill marks. Serve these alongside the main dish.
  11. Plate your creation and eat it up! It’s delicious!

This should serve four. Or it will serve just one person four times if her boyfriend refuses to try it.

Anyhoo… I also crunched the nutritional numbers for you guys (okay, I also may have done it for my own benefit, as I’m back on the MyFitnessPal bandwagon):

Nutritional Information

Calories 134.2 Total Fat 4.9g Cholesterol 0mg Total Carbohydrates 34.2g Fiber 2.7g Sugars 0g Protein 3.8g Vitamin A 25.8% Vitamin C 19.8% Calcium 9.4% Iron 10.4%

Bon appetit!

High time for vegan strawberry rhubarb pie time

31 May

It's high time for pie time, ya'll.

It’s high time for pie time, ya’ll.

She lives!

It’s true. I am back, and I bear a delicious, pie-shaped apology for my long absence.

My hiatus was due to an abrupt, but destined, across-the-continent move from Chicago to my new home base: the lovely and not-as-rainy-as-you’ve-been-lead-to-believe Portland, Oregon! Check it out on that Vine thing the kids are talking about.

From where I stand, PDX is the vegan home planet. I haven’t even been here a month, and I’ve already discovered so many veg-focused and veg-friendly nosh spots that I am equally concerned for my waistline and wallet. The Steve Caballero at Sizzle Pie is currently tied with the vegan bratwurst at the Altengartz food cart for my favorite treat.

But I’ll save the Stumptown deets for later. For now, let’s talk pie.

Pie is yummy.So, you want to make a vegan strawberry rhubarb confection, do you? Of course you do. It tastes like summer with sugar sprinkled on top. Plus, it makes a great breakfast (IMHP).

Here’s what you need:

Filling Ingredients

  • About 1 1/2 lbs of  strawberries, hulled and quartered (two of the 16 oz. containers)
  • About 1 1/2 lbs of rhubarb, chopped into bite-size bits (about three foot-long stalks)
  • 1 cup sugar
  • 5 Tbsps arrowroot powder (or good old cornstarch, if you’re me)
  • 1/4 tsp vanilla
  • A pinch (pronounced: peeeeench) of sea salt
  • 2 tsps orange zest
  • Additional 1 tsp of sugar (for sprinkling)

Crust Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup solid coconut oil
  • 1 Tbsp sugar
  • 1 tsp sea salt

How to Pie

Zestfully Clean!

No, not this kind of Zest. But weren’t these commercials inspiring?

First of all, I misplaced my zester in the move, so here’s a little bonus tutorial on how to zest a citrus fruit without a grater or a zester (You’re welcome):

  1. Use a sharp knife to peel a few strips of the rind off the fruit. Try your best not to get the white part, as that has a bitter taste. You just want the colorful bit.
  2. Chop up the rind as fine as you can.
  3. That’s it. You’ve made zest.

For further instructions on the filling, and pie assembly, check out the original recipe here from Mattie on veganbaking.net.

But for the crust, I recommend this simple, and super tasty gem from Gene Hemshaw on food52.com. It’s crazy simple to make, especially if you’re blessed with a food processor. It really is the perfect vegan pie crust.

Now that I have a kitchen again, I promise that more recipes from me are on the way. But for now, Bon appetit!

Also, a special thanks to my love, Miles Pfefferle, for capturing pie time with his Canon. xo.

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