That may be the scene of late Saturday afternoon, but the morning offered a slightly damp yet rain-free and welcoming trip to the first Portland Farmers Market of the season. I usually have something of a dramatic countdown in place, … Continue reading
For the love of raab! and rapini!
Does this make you want a bowl of fresh chard, or what?
Come springtime, I embrace my inner bunny rabbit and count the days till early spring raab & rapini at the Portland Farmers Market. The return of the market this past Saturday featured row after row of vendors, both returning & new, selling kimchi, the debut of Heidi Ho Organics’ vegan cheeses, Divine’s gluten and dairy free raw pies, a couple of more cutesy pie stands, local nuts, rangpur limes (whoa!), lots of greens, bright carrots, mushrooms, coffee, herbs, nettles and vegan treats galore by mainstay Blacksheep and the adorable, gluten-free friendly Petunia’s.
The earlier-the-better is my motto with market visits, but even sleeping in past 9 didn’t ruin my opening market wanderings. For all I know, I stepped in dog crap on my way out, but who cares? My fridge is full of raab!
Photos follow, starting with breakfast from Cucina Verde….
Tofu Mole Breakfast Plate from Cucina Verde – homemade tortillas, fresh veggies & mole sauce. They’re quite vegan friendly!
Heidi Ho! Sad fact: my hazelnut allergy keeps me away from their vegan cheeses, but everyone else loves ‘em, so check it out! Plus, Heidi is a super nice gal.
This stand with exotic citrus and lemons kinda blew my mind.
Like this needs an explanation.
Be still, my heart.
Where do you stand on nettles?
Raw. Vegan. Pies.
Looking for caffeine at the market? Wait in this line. Trust me.
Why yes, I did take home a peanut butter rice krispie square from Petunia’s, and it was delicious!
Grains! I usually pick up a bag here when I visit the Peoples market.
It’s becoming apparent that I wish someone would give me a bouquet of local greens…
One of seemingly 45 new pie vendors. It’s the year of the pie, people. Accept it and we can move onto donuts.
Till next week!
After his daughter surreptitiously purchased a controlling interest in Paik Heavy Industries, Woo-Jung Paik’s stress levels were a scary sight. Not as scary as the blank look in Sayid’s eyes these days, but enough that he finally listened to his doctor (Dr. Mittlesomething?) about lowering his semi-worrisome cholesterol. Which brings us to his personal chef’s Grilled Seitan Bulgogi.…
Served with white rice and steamed broccoli raab, sprinkled with sesame seeds.
Let’s pretend I snuck into the Paik mansion’s kitchen and stole this guide for a cholesterol-free vegan version of Korean Bulgogi Beef.
The homemade seitan was thinly sliced and marinated overnight in a sauce of soy sauce, sherry, sesame oil, dark agave, sugar, minced garlic, grated ginger, green onions, rice vinegar, tons of freshly ground black peppers, and liquid. I used leftover seitan broth to impart more flavor. I composed the sauce based on my own taste – please adjust to your own liking.
- 3 tablespoons of soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons of sherry
- 2 tablespoons dark agave
- 1 tablespoon sugar (or all 3 sugar)
- 2 green onions, chopped (I skimped on this)
- 2-3 cloves of minced garlic
- 1 tablespoon of grated ginger
- very generous pinch of freshly ground black pepper
- 1/4 cup broth or water
Whisk together. Marinate for multiple hours.
The strips were cooked on a stove top grill pan, and basted with additional sauce after the first flip. They were kept warm in a baking dish with leftover sauce.
This was served with white rice, steamed broccoli raab, and Sriracha
The long-awaited (in my head) goal of recreating the classic broccoli & mozzarella pinwheels of the local pizzerias of my childhood finally came to vegan, teese-covered fruition!
This is definitely the first test batch, but overall, I’m pleased with how they came out. The one BIG difference I’d change for the next round is to double the pizza dough. There was a little bit of both fillings left over, and with double the dough, I’d be able to make even large, spiral rolls – aka pinwheels! I used broccoli raab, because, you know, farmers markets, the joy of raab, etc.
Broccoli Raab, Garlic & Teese Rolls
Here’s what you need:
- Double batch of pizza dough, fully risen.
- Flour for the dough.
- One bunch of broccoli raab or small head of broccoli, roughly chopped.
- Extra virgin olive oil
- 4-5 cloves of minced garlic
- One batch of Tofu Ricotta (I used Nasoya firm with the recipe from Veganomican/Vegan with a Vengeance with the addition of a teaspoon of tahini).
- One small tube of Mozzarella Teese, shredded.
- Preheat oven to 400F.
- Prepare the Tofu Ricotta and set aside.
- Sauté the garlic on low/medium heat in the olive oil for 2-3 minutes.
- Add a dash of crushed red pepper, freshly ground black pepper, a generous pinch of sea salt, and the chopped broccoli raab (or broccoli). Add a splash of water, and stir for 5-7 minutes, until well-cooked.
- Remove the sauté pan from heat, cover and set aside.
- Flour your hands and roll out the pizza dough to a large oval. Use more flour if needed.
- Lightly brush the dough with olive oil, or use a mister.
- Place large spoonful of tofu around the dough. Use a spatula to spread out.
- Carefully do the same with the broccoli raab mixture.
- Spread 3/4 of the shredded teese log onto the other fillings. It’s okay if it clumps a bit.
- Roll up like cinnamon rolls, and precisely cut with a sharp knife. Rinse your knife between cuts if you need to.
- Lightly grease a 8×13 pan (you may need more than one).
- Place rolls in the pan(s). If there is a more open side, place that side up.
- Sprinkle the rolls with the leftover (1/4 tube) of shredded teese and a drizzle or spray of olive oil.
- Bake for 40-45 minutes.
- Serve warm with marinara sauce for dipping.
- Ready to roll
Teese, Teese, Teese! The eventual double-dough rolls will be prettier!
These rolls are part of the official Teese Challenge. Chicago Soy Dairy generously sent vegan food bloggers their soy cheese to cook with and document.
It was undeniably the place to be in Portland this past weekend.
and thanks to the press releases (who doesn’t read press releases about their local farmers markets?), I knew it was going to be bigger & better than ever – doubling in size in the PSU Park Blocks.
I was literally sitting at my desk this morning, daydreaming about the vegetables I have at home.
For such an early start to the season, I was constantly thrilled, booth by booth, to see such variety! I’ve grown accustomed to walking home from the first market of the season with a bundle of raab or rapini or two, and I did, with a bunch more. I started my farmar adventure with a patiently delivered, cup of single origin Burundi Stumptown from Cafe Velo, nibbled on a trail mix bar from BlackSheep Bakery, explored the new routes, marked purchases for round #2, and ran into happy friends.
- The variety!
- The hipster mustaches! more than ever! with babies! (I know! It’s Portland, but there were more than usual)!
- Room to move!
- Gooey (Daiya?) vegan cheese on deep dish slices at the new Via Chicago Pizza stand!
- The line for coffee at Cafe Velo is not as scary as it looks!
- Local Yukons (especially miniature! make me never want to buy another russel potato again).
- Multi-recycling & composting efforts!
- Petunia’s Pastries stand!
The market is enormous!
There is room for 3 different music spots! Maybe more? At least 2 were official. Sadly, I don’t have a photo of the cool country western singers (with mustaches).
The crowd thickens…
Broccoli raab sighting #1, check
Even more glorious raabs!
Bought my garlic here…
There are two food strips now – in the middle and the farmost SW corner.
Some vegan highlights -
I’ve never ordered from here, but it’s nice to know it’s an option.
BEHIND THE SCENES
If I hadn’t opted for coffee, hot peppermint tea would have been calling.
Preppin’ the mushroom samples
support the fraggles
My haul: Cremini mushrooms, Yukon Gold potatoes, brussel sprout raab, broccoli raab, mustard greens, asparagus, miner’s lettuce, red Chesnok garlic
My only reason to get up at 9am on a Saturday that is truly worth it. I contemplated signing up for a CSA again this year, but the farmar is truly too much fun to resist.
And the first actual dish from my haul, besides nibbling on miner’s lettuce and tossing a piece to my cat:
Shells Con Broccoli Raab, modified from The Urban Vegan (with miso!)
Made with orrechiete and broccoli in the book; whole wheat shells and broccoli raab in my kitchen. Small dish of nooch for sprinklin’. Local greens and garlic.