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This is a recipe I’ve been making for quite a long time, although its been awhile. Kale was so popular and used in everything the past few years that I had an overload and got tired of it. Now that its showing up less on menus, I wanted to make it again. The first time I made it was because I was having my friend Hope, who was on a raw diet at the time, over for dinner. So its raw, too, if that’s what you’re interested in. Its really simple, you mix up a bunch of ingredients and throw in the kale, then let sit. The longer it sits, the more the kale soaks up all the flavor. I have recently been getting this Garlic Tahini Kale a bunch from the prepared section of Whole Foods, which tastes just like this. That inspired me to make it again at home for myself. Its so easy and makes a big batch and is such a healthy thing to have around to snack on. This is a good recipe to remember.
Marinated Kalefrom From Sad to Raw-3/4 cup apple cider vinegar (or lemon juice or both)-1/4 - 1/2 cup olive oil-3 - 6 cloves garlic (to taste)-2 - 3 tbsp tahini and/or 1 - 2 tbsp mustard powder-1/4 cup soy sauce-1/4 cup honey or agave-1 - 2 bunches of kale, torn into pieces1. Mix all ingredients except kale in a big bowl or Tupperware.2. Add in kale, tossing to coat.3. Refrigerate overnight and enjoy!

This is a recipe I’ve been making for quite a long time, although its been awhile. Kale was so popular and used in everything the past few years that I had an overload and got tired of it. Now that its showing up less on menus, I wanted to make it again. The first time I made it was because I was having my friend Hope, who was on a raw diet at the time, over for dinner. So its raw, too, if that’s what you’re interested in. 

Its really simple, you mix up a bunch of ingredients and throw in the kale, then let sit. The longer it sits, the more the kale soaks up all the flavor. I have recently been getting this Garlic Tahini Kale a bunch from the prepared section of Whole Foods, which tastes just like this. That inspired me to make it again at home for myself. Its so easy and makes a big batch and is such a healthy thing to have around to snack on. This is a good recipe to remember.


Marinated Kale

from From Sad to Raw

-3/4 cup apple cider vinegar (or lemon juice or both)
-1/4 - 1/2 cup olive oil
-3 - 6 cloves garlic (to taste)
-2 - 3 tbsp tahini and/or 1 - 2 tbsp mustard powder
-1/4 cup soy sauce
-1/4 cup honey or agave
-1 - 2 bunches of kale, torn into pieces

1. Mix all ingredients except kale in a big bowl or Tupperware.
2. Add in kale, tossing to coat.
3. Refrigerate overnight and enjoy!

A.N.D. Cafe is a brunch restaurant, also serving lunch. The first time I went there I got a super delicious buffalo sandwich from the lunch menu. The brunch menu sounded really good, too, so I took Daniel to try it out. Unfortunately, brunch has not lived up to their lunch, at least the things I’ve had. Daniel, however, had a meat loaf benedict that was a unique pairing and really delicious. I had a Hot Nest, hash browns covered with a tofu scramble. It was good, but I could make it just the same at home and it wasn’t very filling. Another time, I had a waffle and Daniel had a brunch dog, both of which were covered in the same gravy. That made them not different enough from each other to be interesting, as gravy was the only thing you could taste. They do have a bunch of photos of waffles on their facebook that all look good, perhaps we should give their waffles another shot. They also have different specials all the time. And their buffalo sandwich - the best. Next time I’ll go a bit later so Its not too early for lunch.

A.N.D. Cafe is a brunch restaurant, also serving lunch. The first time I went there I got a super delicious buffalo sandwich from the lunch menu. The brunch menu sounded really good, too, so I took Daniel to try it out. Unfortunately, brunch has not lived up to their lunch, at least the things I’ve had. Daniel, however, had a meat loaf benedict that was a unique pairing and really delicious.

I had a Hot Nest, hash browns covered with a tofu scramble. It was good, but I could make it just the same at home and it wasn’t very filling. Another time, I had a waffle and Daniel had a brunch dog, both of which were covered in the same gravy. That made them not different enough from each other to be interesting, as gravy was the only thing you could taste.

They do have a bunch of photos of waffles on their facebook that all look good, perhaps we should give their waffles another shot. They also have different specials all the time. And their buffalo sandwich - the best. Next time I’ll go a bit later so Its not too early for lunch.

This recipe for Chocolate Crispie treats was one of the easiest things we’ve ever made. Four ingredients and no baking. You did have to be patient and let them firm up in the fridge, though. We were impatient and ate a couple squares right away, and they were way too sweet and gooey. After letting them sit overnight, they held together into squares and lost a bit of the agave-ness, making it sweet but not overly so. Two of the four ingredients are chocolate and peanut butter, how could you go wrong?
Chocolate Crispie Treatsfrom The Curvy Carrotmakes about 16 squares-1/2 cup peanut butter-3/4 cup honey or agave nectar-1/2 cup chocolate chips-3 cups crispy rice cereal1. Line a 9x9-inch square baking pan with aluminum foil and lightly coat foil with cooking spray2. In a large saucepan over medium heat combine peanut butter, honey, and chocolate ships, stirring constantly until completely melted.3. Remove saucepan from heat and stir in cereal.4. Carefully pour and press mixture evenly into prepared pan5. Refrigerate until set.

This recipe for Chocolate Crispie treats was one of the easiest things we’ve ever made. Four ingredients and no baking. You did have to be patient and let them firm up in the fridge, though. We were impatient and ate a couple squares right away, and they were way too sweet and gooey. After letting them sit overnight, they held together into squares and lost a bit of the agave-ness, making it sweet but not overly so. Two of the four ingredients are chocolate and peanut butter, how could you go wrong?


Chocolate Crispie Treats

from The Curvy Carrot
makes about 16 squares

-1/2 cup peanut butter
-3/4 cup honey or agave nectar
-1/2 cup chocolate chips
-3 cups crispy rice cereal

1. Line a 9x9-inch square baking pan with aluminum foil and lightly coat foil with cooking spray
2. In a large saucepan over medium heat combine peanut butter, honey, and chocolate ships, stirring constantly until completely melted.
3. Remove saucepan from heat and stir in cereal.
4. Carefully pour and press mixture evenly into prepared pan
5. Refrigerate until set.

This is the first recipe we made from our new Vegan Pizza cookbook. We haven’t yet made a full pizza from the book, but we used a recipe for soy curls. At the same time, we wanted to make a deep dish pizza [one thing we miss from Chicago], so we did both. We made it in a cheese cake pan - the walls held in the crust. It’s not actually as thick as it looks, more like a crust bowl. Then we added tomato sauce, teese mozzarella, olives, mushrooms, and garlic soy curls. The soy curls were simple to make, just cook them in a pan. They turned out really good, chewy but with a nutritional yeast crust. The flavor held up, even in a thick deep dish pizza with other toppings. They’re also delicious to eat on their own as a snack. 
Garlic Soy Curlsfrom Vegan Pizzamakes 2 cups-4 oz. soy curls-1 + 1/2 cups boiling water-1 tbsp soy sauce-1 tsp granulated garlic-olive oil-2 tbsp nutritional yeast-salt1. In a small bowl, combine soy curls and boiling water. Let stand until softened, about 10 minutes. Drain soy curls, pressing out as much water as possible.2. Toss soy curls with soy sauce and garlic.3. Heat oil in a large skillet. Add soy curls and cook, stirring often until browned and chewy, 10 - 15 minutes.4. Sprinkle in nutritional yeast and stir until soy curls are completely coated. Cook for another few minutes until nutritional yeast has begun to melt into them. Add salt to taste.

This is the first recipe we made from our new Vegan Pizza cookbook. We haven’t yet made a full pizza from the book, but we used a recipe for soy curls. At the same time, we wanted to make a deep dish pizza [one thing we miss from Chicago], so we did both. We made it in a cheese cake pan - the walls held in the crust. It’s not actually as thick as it looks, more like a crust bowl. Then we added tomato sauce, teese mozzarella, olives, mushrooms, and garlic soy curls. 

The soy curls were simple to make, just cook them in a pan. They turned out really good, chewy but with a nutritional yeast crust. The flavor held up, even in a thick deep dish pizza with other toppings. They’re also delicious to eat on their own as a snack. 


Garlic Soy Curls

from Vegan Pizza
makes 2 cups

-4 oz. soy curls
-1 + 1/2 cups boiling water
-1 tbsp soy sauce
-1 tsp granulated garlic
-olive oil
-2 tbsp nutritional yeast
-salt

1. In a small bowl, combine soy curls and boiling water. Let stand until softened, about 10 minutes. Drain soy curls, pressing out as much water as possible.
2. Toss soy curls with soy sauce and garlic.
3. Heat oil in a large skillet. Add soy curls and cook, stirring often until browned and chewy, 10 - 15 minutes.
4. Sprinkle in nutritional yeast and stir until soy curls are completely coated. Cook for another few minutes until nutritional yeast has begun to melt into them. Add salt to taste.

A second deli, but more so in name than in offerings, Papa G’s. This was one of the first places recommended to us upon moving to Portland, but we just went for the first time a week ago. Their food is all organic, all local, and all vegan. They specialize in tofu, creating different flavors like the taco tofu and bbq tofu we had. They even sell their tofus in grocery stores all around here. I had a Taco Salad covered with nacho cheese made of sunflower seeds and a really good breaded taco tofu. It was pretty large and filling. Daniel got a Southern Sampler comprised of BBQ tofu, mac and cheese, and the vegetable[s] of the day - beets and corn, with a side of corn bread. The bbq tofu was really good but as a whole, the plate was kind of basic. The best part of both meals was the tofu. It’d definitely be worth buying it from the grocery. They have so many different things on the menu that we’ll have to try, but it was a bit expensive since everything is organic and local. It wasn’t as memorable as we expected from hearing recommendations.

A second deli, but more so in name than in offerings, Papa G’s. This was one of the first places recommended to us upon moving to Portland, but we just went for the first time a week ago. Their food is all organic, all local, and all vegan. They specialize in tofu, creating different flavors like the taco tofu and bbq tofu we had. They even sell their tofus in grocery stores all around here. 

I had a Taco Salad covered with nacho cheese made of sunflower seeds and a really good breaded taco tofu. It was pretty large and filling. Daniel got a Southern Sampler comprised of BBQ tofu, mac and cheese, and the vegetable[s] of the day - beets and corn, with a side of corn bread. The bbq tofu was really good but as a whole, the plate was kind of basic. 

The best part of both meals was the tofu. It’d definitely be worth buying it from the grocery. They have so many different things on the menu that we’ll have to try, but it was a bit expensive since everything is organic and local. It wasn’t as memorable as we expected from hearing recommendations.

We recently came across this sandwich shop, East Side Deli. Its like a classic deli, but full of vegetarian and vegan options. They have two separate menus - one meat and one non-meat. And a salad menu. There are a bunch of pre-conceived sandwich options or you can build your own. And they have daily specials. Their fake meat of choice is field roast, but sometimes they have soy curls for a special. You get to choose if you want your fillings on a sub or sliced bread. The best part is that you can pick as many veggies and dressings as you want for no extra charge. Theres so many combinations of fillings, offering endless sandwich options. The 6” sub is huge and delicious and only costs $6.50. Its great to have a deli close by with non-meat options other than ‘the veggie sub’. 

We recently came across this sandwich shop, East Side Deli. Its like a classic deli, but full of vegetarian and vegan options. They have two separate menus - one meat and one non-meat. And a salad menu. There are a bunch of pre-conceived sandwich options or you can build your own. And they have daily specials. Their fake meat of choice is field roast, but sometimes they have soy curls for a special. You get to choose if you want your fillings on a sub or sliced bread. The best part is that you can pick as many veggies and dressings as you want for no extra charge. Theres so many combinations of fillings, offering endless sandwich options. The 6” sub is huge and delicious and only costs $6.50. Its great to have a deli close by with non-meat options other than ‘the veggie sub’. 

When my brother was in town, we all wanted to eat a bunch of veggies one night. The best solution - make a bowl! We’ve had this vegetable-heavy recipe bookmarked for a while, and my brother wanted to try soy curls, so it was the perfect opportunity. The bowl was made up of a lot of different components, but each had it’s own unique flavor that combined well with each other. The recipe called for BBQ sauce, but we didn’t want to use a store-bought sauce, so we made a simple sauce from Post Punk Kitchen. It turned out really good, a nice balance of sweet and spicy. And its made from all common ingredients. Now we can make it all the time for our regular BBQ sauce. The soy curls soaked up the sauce a lot, so they could have used more liquid. The kale was so easy, you just had to massage it and it magically got soft. No cooking! Easy. It was a good light base to some of the heavier components.Black eyed peas have become some of my favorite beans lately, and they always go well with BBQ. They were cooked simply with corn and herbs. A tasty addition.Then, there were sweet potatoes. They were super simple, too. Just chop them up and top with some spices and sugar and bake. It added a sweet element, differentiating this from standard savory meals. To top it all off, we made a ranch dressing out of cashews. It tasted just like ranch, a really good vegan version. We used the extra on top of salad later in the week, and it stood on it own as a great dressing. Along with this BBQ sauce, we can make this again just for everyday life. Really, any of the parts would be good on their own, but together make a filling healthy meal.This was also a really good meal to cook as a team. Since there were so many different components, it was easy to divide up the parts. If you want to cook with your friends, this will be a great dinner to make.
Pantry BBQ Saucefrom Post Punk Kitchen-1/2 cup veggie broth-2 tbsp maple syrup-2 tbsp molasses-2 tbsp tomato paste-2 tbsp peanut butter-1 tbsp soy sauce-1 tbsp apple cider vinegar-1 tbsp mustard-1/2 tsp liquid smoke-1/2 tsp hot sauce1. Mix all ingredients together in a bowl
BBQ Bowl with Zesty Ranch Dressingfrom Keepin’ It Kindserves 4for ranch dressing:-1/2 cup raw cashews, soaked in water for at least 1 hour, reserve the water-5 tbsp reserved water-2 tbsp apple cider vinegar-1 tsp agave syrup-1/2 tsp salt-1/2 tsp onion powder-1/2 tsp garlic powder-1/2 tsp dried oregano-1/4 tsp celery seed-1/4 tsp dried dillfor kale:-1/2 bunch kale, stems removed, roughly chopped-juice of 1/2 lemon-1/2 tsp olive oilfor sweet potatoes:-1 - 2 sweet potatoes, peeled and sliced into 1/2 inch coins-olive oil spray-1 - 2 tbsp nutritional yeast-a few dashes of cinnamon-a few pinches of brown sugar-salt and pepper to tastefor soy curls:-4 oz. soy curls-1/2 cup bbq sauce-1 tbsp hot sauce-2 tsp cornstarch or arrowroot powder-1/4 tsp ground cumin-1/8 tsp paprikafor black-eyed peas:-1 tsp olive oil-1/2 onion-2 cloves garlic-1 can black-eyed peas-2 tbsp soy sauce-1 tsp liquid smoke-1/8 tsp dried sage-a few dashes of black pepper-1 cup corn kernalstoppings:-1 - 2 avocados1. make the ranch dressing: Place all dressing ingredients in a food processor and process until smooth. Chill until ready to use.2. prepare the kale: Remove stems from kale, chop, and place in a large bowl. Add lemon juice and olive oil. Use your hands to massage juice and oil into kale. Continue for about 5 minutes, until kale is soft. Set aside.3. cook the sweet potatoes: Preheat oven to 400 F. Move one of the racks to the top position. Line a baking sheet with parchment paper. 4. Spread sweet potato coins out on the sheet. Lightly spray sweet potatoes with olive oil spray. Sprinkle with nutritional yeast, cinnamon, sugar, salt, and pepper. Toss to coat.5. Place baking sheet on the top rack and bake 20 minutes, flipping once halfway through. Once cooked, remove from oven and cover with foil until ready to use.6. cook soy curls: Combine bbq sauce, hot sauce, cumin, paprika, and corn starch in a cup or small bowl. Whisk together until smooth. Set aside.7. Lightly spray a large shallow saucepan with olive oil spray and heat over medium heat. Add soy curls and brown them, stirring ever couple minutes to prevent sticking, for 5 minutes. If they stick, add a little water or veggie broth to deglaze the pan.8. Add bbq sauce mixture to soy curls and stir to combine. Lower heat and let cook 10 - 15 minutes, stirring occasionally. Add salt and pepper to taste.9. cook black-eyed peas and corn: In a frying pan, heat olive oil over medium heat. add onion and garlic and saute until onion is slightly translucent. 10. Add beans, soy sauce, liquid smoke, and sage and mix to combine. Let cook until most of the liquid has cooked away, stirring occasionally.11. Once liquid has cooked away, add black pepper and corn. Mix to combine and remove from heat. 12. assemble bowls: Fill the bottom of each bowl with some kale. Add a few sweet potato coins, some soy curls, and some beans. Drizzle with ranch dressing and top with avocado slices. Serve immediately.

When my brother was in town, we all wanted to eat a bunch of veggies one night. The best solution - make a bowl! We’ve had this vegetable-heavy recipe bookmarked for a while, and my brother wanted to try soy curls, so it was the perfect opportunity. 

The bowl was made up of a lot of different components, but each had it’s own unique flavor that combined well with each other. The recipe called for BBQ sauce, but we didn’t want to use a store-bought sauce, so we made a simple sauce from Post Punk Kitchen. It turned out really good, a nice balance of sweet and spicy. And its made from all common ingredients. Now we can make it all the time for our regular BBQ sauce. The soy curls soaked up the sauce a lot, so they could have used more liquid. 

The kale was so easy, you just had to massage it and it magically got soft. No cooking! Easy. It was a good light base to some of the heavier components.

Black eyed peas have become some of my favorite beans lately, and they always go well with BBQ. They were cooked simply with corn and herbs. A tasty addition.

Then, there were sweet potatoes. They were super simple, too. Just chop them up and top with some spices and sugar and bake. It added a sweet element, differentiating this from standard savory meals. 

To top it all off, we made a ranch dressing out of cashews. It tasted just like ranch, a really good vegan version. We used the extra on top of salad later in the week, and it stood on it own as a great dressing. Along with this BBQ sauce, we can make this again just for everyday life. Really, any of the parts would be good on their own, but together make a filling healthy meal.

This was also a really good meal to cook as a team. Since there were so many different components, it was easy to divide up the parts. If you want to cook with your friends, this will be a great dinner to make.


Pantry BBQ Sauce

from Post Punk Kitchen

-1/2 cup veggie broth
-2 tbsp maple syrup
-2 tbsp molasses
-2 tbsp tomato paste
-2 tbsp peanut butter
-1 tbsp soy sauce
-1 tbsp apple cider vinegar
-1 tbsp mustard
-1/2 tsp liquid smoke
-1/2 tsp hot sauce

1. Mix all ingredients together in a bowl



BBQ Bowl with Zesty Ranch Dressing

from Keepin’ It Kind
serves 4

for ranch dressing:
-1/2 cup raw cashews, soaked in water for at least 1 hour, reserve the water
-5 tbsp reserved water
-2 tbsp apple cider vinegar
-1 tsp agave syrup
-1/2 tsp salt
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1/2 tsp dried oregano
-1/4 tsp celery seed
-1/4 tsp dried dill

for kale:
-1/2 bunch kale, stems removed, roughly chopped
-juice of 1/2 lemon
-1/2 tsp olive oil

for sweet potatoes:
-1 - 2 sweet potatoes, peeled and sliced into 1/2 inch coins
-olive oil spray
-1 - 2 tbsp nutritional yeast
-a few dashes of cinnamon
-a few pinches of brown sugar
-salt and pepper to taste

for soy curls:
-4 oz. soy curls
-1/2 cup bbq sauce
-1 tbsp hot sauce
-2 tsp cornstarch or arrowroot powder
-1/4 tsp ground cumin
-1/8 tsp paprika

for black-eyed peas:
-1 tsp olive oil
-1/2 onion
-2 cloves garlic
-1 can black-eyed peas
-2 tbsp soy sauce
-1 tsp liquid smoke
-1/8 tsp dried sage
-a few dashes of black pepper
-1 cup corn kernals

toppings:
-1 - 2 avocados

1. make the ranch dressing: Place all dressing ingredients in a food processor and process until smooth. Chill until ready to use.
2. prepare the kale: Remove stems from kale, chop, and place in a large bowl. Add lemon juice and olive oil. Use your hands to massage juice and oil into kale. Continue for about 5 minutes, until kale is soft. Set aside.
3. cook the sweet potatoes: Preheat oven to 400 F. Move one of the racks to the top position. Line a baking sheet with parchment paper. 
4. Spread sweet potato coins out on the sheet. Lightly spray sweet potatoes with olive oil spray. Sprinkle with nutritional yeast, cinnamon, sugar, salt, and pepper. Toss to coat.
5. Place baking sheet on the top rack and bake 20 minutes, flipping once halfway through. Once cooked, remove from oven and cover with foil until ready to use.
6. cook soy curls: Combine bbq sauce, hot sauce, cumin, paprika, and corn starch in a cup or small bowl. Whisk together until smooth. Set aside.
7. Lightly spray a large shallow saucepan with olive oil spray and heat over medium heat. Add soy curls and brown them, stirring ever couple minutes to prevent sticking, for 5 minutes. If they stick, add a little water or veggie broth to deglaze the pan.
8. Add bbq sauce mixture to soy curls and stir to combine. Lower heat and let cook 10 - 15 minutes, stirring occasionally. Add salt and pepper to taste.
9. cook black-eyed peas and corn: In a frying pan, heat olive oil over medium heat. add onion and garlic and saute until onion is slightly translucent. 
10. Add beans, soy sauce, liquid smoke, and sage and mix to combine. Let cook until most of the liquid has cooked away, stirring occasionally.
11. Once liquid has cooked away, add black pepper and corn. Mix to combine and remove from heat. 
12. assemble bowls: Fill the bottom of each bowl with some kale. Add a few sweet potato coins, some soy curls, and some beans. Drizzle with ranch dressing and top with avocado slices. Serve immediately.

I kept wanting to make biscotti, and found this easy recipe where you could put in whatever mix-ins you want. Also because its chocolate, it seemed the best option. It was pretty easy, we just had to bake it twice. They came out kind of soft, for biscotti, more like a cookie. But that wasn’t all the way a bad thing. Maybe just bake it for longer next time. This was also a good way to use up some candy canes left over from christmas, or any other weird thing you might have around. It was real chocolate-y, but thats partially because we put in chocolate chips. I bet it would be really good with some dried fruits.
Chocolate Biscottifrom Vegan Cookies Invade Your Cookie Jarmakes 18 biscotti-1/4 cup non-dairy milk-2 tbsp ground flaxseed-1/2 cup canola oil-1 cup sugar-2 tsp vanilla extract-2 + 1/2 cups flour-1/2 cup cocoa powder-1 + 1/4 tsp baking powder-1/4 tsp salt-1/3 cup each of any two or three mix-ins of your choice [we used chocolate chips and crushed candy canes]1. Preheat oven to 350 F. Line a baking sheet with parchment paper2. In a large bowl, beat together milk and flaxseed until smooth. Add oil, sugar, and vanilla. Mix to combine.3. Sift in flour, cocoa powder, baking powder, and salt. Stir to form a smooth dough.4. Knead in mix-ins.5. Form dough into a 10 inch long by 4 inch wide log, flattening and smoothing with a spatula.6. Bake 30 minutes, until log is puffed and firm. Cool log on a wire rack for at least 45 minutes.7. Preheat oven to 325 F. 8. Slide log onto cutting board and cut log into 1/2-inch-thick slices. Move slices back to baking sheet. Bake 26 - 28 minutes. Let cool 10 minutes on baking sheet, then move to wire rack to complete cooling.

I kept wanting to make biscotti, and found this easy recipe where you could put in whatever mix-ins you want. Also because its chocolate, it seemed the best option. It was pretty easy, we just had to bake it twice. They came out kind of soft, for biscotti, more like a cookie. But that wasn’t all the way a bad thing. Maybe just bake it for longer next time. This was also a good way to use up some candy canes left over from christmas, or any other weird thing you might have around. It was real chocolate-y, but thats partially because we put in chocolate chips. I bet it would be really good with some dried fruits.


Chocolate Biscotti

from Vegan Cookies Invade Your Cookie Jar
makes 18 biscotti

-1/4 cup non-dairy milk
-2 tbsp ground flaxseed
-1/2 cup canola oil
-1 cup sugar
-2 tsp vanilla extract
-2 + 1/2 cups flour
-1/2 cup cocoa powder
-1 + 1/4 tsp baking powder
-1/4 tsp salt
-1/3 cup each of any two or three mix-ins of your choice [we used chocolate chips and crushed candy canes]

1. Preheat oven to 350 F. Line a baking sheet with parchment paper
2. In a large bowl, beat together milk and flaxseed until smooth. Add oil, sugar, and vanilla. Mix to combine.
3. Sift in flour, cocoa powder, baking powder, and salt. Stir to form a smooth dough.
4. Knead in mix-ins.
5. Form dough into a 10 inch long by 4 inch wide log, flattening and smoothing with a spatula.
6. Bake 30 minutes, until log is puffed and firm. Cool log on a wire rack for at least 45 minutes.
7. Preheat oven to 325 F.
8. Slide log onto cutting board and cut log into 1/2-inch-thick slices. Move slices back to baking sheet. Bake 26 - 28 minutes. Let cool 10 minutes on baking sheet, then move to wire rack to complete cooling.

I recently came across a groupon for a pizza place that had some vegan options, Mellow Mushroom. It was kind of a weird place. All the decor was 60s + 70s themed, and we didn’t realize it was a chain. The physical menu was reminiscent of chilis or tgi friday’s or similar casual dining chain, many laminated pages in a big binder. It was cool, though, that this menu contained things like vegan cheese and tempeh. We opted to get calzones, since its pretty rare to see vegan calzones on a menu. We added a bunch of vegetables and tempeh and vegan cheese. They were really big calzones, one is enough for 2 meals or 2 people. And they were really generous with the dipping sauce, offering us fresh cups full to take with us. Overall, they were pretty good, but nothing too remarkable. Also, it would be a bit expensive if we didn’t have a groupon. If we had another coupon, we’d go again. Otherwise, we’ll probably stick with Rudy’s or making out own at home.

I recently came across a groupon for a pizza place that had some vegan options, Mellow Mushroom. It was kind of a weird place. All the decor was 60s + 70s themed, and we didn’t realize it was a chain. The physical menu was reminiscent of chilis or tgi friday’s or similar casual dining chain, many laminated pages in a big binder. It was cool, though, that this menu contained things like vegan cheese and tempeh. 

We opted to get calzones, since its pretty rare to see vegan calzones on a menu. We added a bunch of vegetables and tempeh and vegan cheese. They were really big calzones, one is enough for 2 meals or 2 people. And they were really generous with the dipping sauce, offering us fresh cups full to take with us. 

Overall, they were pretty good, but nothing too remarkable. Also, it would be a bit expensive if we didn’t have a groupon. If we had another coupon, we’d go again. Otherwise, we’ll probably stick with Rudy’s or making out own at home.

Basecamp Brewery is one of our favorite Portland breweries. Its is all mountain climbing themed. There are even little lights in the ceiling to look like stars. And their beers are really good. Besides the drinks, you can get food from one of two food trucks out front. You order at the bar and they bring it right in to your table. One of them is a middle eastern cart, Gonzo, with some of the best falafels that we’ve had here. They have a falafel sandwich and vegan shawarma sandwich, both served in a pita pocket instead of a wrap, an usual thing for these parts. You can also get either of those things on top of fries instead of ina sandwich. Pictured above are the Vegan Shawarma Fries. Toppings inclue hummus, soy curls, tahini, peppers, and a few different sauces. This is only a half order, and it was still a huge amount of food. It was super delicious. It was cool to have a vegan shawarma - that is something we’ve never had or seen on a menu. I’ve never even had the meat version, so it was interesting to try. This is the best middle eastern food we’ve had so far in Portland, Daniel says. And even though its just a cart, you get to hang out in a cool bar with great beers. This has quickly become one of our usual hang out spots. 

Basecamp Brewery is one of our favorite Portland breweries. Its is all mountain climbing themed. There are even little lights in the ceiling to look like stars. And their beers are really good. 

Besides the drinks, you can get food from one of two food trucks out front. You order at the bar and they bring it right in to your table. One of them is a middle eastern cart, Gonzo, with some of the best falafels that we’ve had here. They have a falafel sandwich and vegan shawarma sandwich, both served in a pita pocket instead of a wrap, an usual thing for these parts.

You can also get either of those things on top of fries instead of ina sandwich. Pictured above are the Vegan Shawarma Fries. Toppings inclue hummus, soy curls, tahini, peppers, and a few different sauces. This is only a half order, and it was still a huge amount of food. It was super delicious. It was cool to have a vegan shawarma - that is something we’ve never had or seen on a menu. I’ve never even had the meat version, so it was interesting to try. 

This is the best middle eastern food we’ve had so far in Portland, Daniel says. And even though its just a cart, you get to hang out in a cool bar with great beers. This has quickly become one of our usual hang out spots.