My travel bug has been itching up a storm, and this Spring’s venture to Victoria B.C. and back has only made it twitch some more. J. Legume and I spaced out the journey with evenings, exploration and meals in Seattle, … Continue reading
A funny thing happened yesterday morning….J. Legume and I woke up before the crack of dawn, to watch said crack of dawn rise over Vancouver’s West End, and realized we were facing the wrong direction. Check, mark. Here’s a quick … Continue reading
Trying to sum up whatever the heck I’ve been up with a series of photos, despite spending much of the year with malfunctioning cameras, has become something of the norm here, so that’s what I’ll do first for some … Continue reading
Four days ago, I was enjoying the final, hectic day of a very busy, hurricane-extended hiatus in New York City. Three days ago, I made my way to Seattle for the Vida Vegan Tech Seminar. Tonight, I’m back in Portland, … Continue reading
While my original intention for Monday’s theme was to share stories and photos from travels a bit further from Seattle, walking into a third decade during a short mid-week getaway with J. Legume included so many memorable dining experiences that … Continue reading
Soy Latte, Kaladi Brothers, Capitol Hill Turning 30 has been ridiculously wonderful with a little more ridiculous thrown in. J. Legume and I spent some truly lovely time in Seattle, eating Thai cuisine for every single, glorious meal, and then … Continue reading
Last month, team VVC took a quick trip to Seattle. It basically went like this: Soy lattes were sipped. Pickle chips were consumed. Vegan treats were sought out. Locations were visited. It was business as usual.
One of my first stops: a mug of house Caffé Vita & the vegan chocolate cupcake at Cupcake Royale
What clearly, caught my attention. I must admit, with a sign like this, I was expecting more than one vegan option, but it was good, albeit crumbly.
Once I arrived in the U District, I stopped at Trabant for a soy latte.
For brunch, I arrived early and revisited Plum. I had enjoyed the spicy mac & yeast, years ago, but overall, was left with a really greasy feeling in my stomach, and I’m not usually one to say such a thing.
The perplexingly plated Fresh Tofu Benedict – with tender, savoury seitan unlike anything I’ve had before (making me want to try it in pho), paired with a pomegranate mimosa.
I’m pleased that I tried this – and it was the most expensive item on the menu, but I would opt to try some of their fancy pancakes next time. I’m glad I dined solo and no one was there to witness the constant state of distress I experienced with each bite.
Dinner time, I met up with team VVC for hugs and cocktails at a seemingly mandatory stop on my past few Seattle visits: the Highline.
Sometimes I’m thrilled with my food, sometimes I’m near-terrified. This time, my long-awaited pickle chips were served indoors, remained crispy and warm for an impressive amount of time, and I was ranch-dipping and stoked. Yeah, they were salty and battered and dill-y and awesome.
The TLT. Classic, but nothing on D.C. Veg’s new TLT-on-a-sub-roll creation.
We stayed in a budget hotel outside of the U-District, which meant we somehow found ourselves across the street at the Ram for some type of manic late night happy hour with $3 pineapple & whipped cream vodka cocktails.
Michele and I went with the upside-down pineapple drop, with Vanilla Stoli & Pinnacle Whipped Cream vodka; Janessa went with a microbrew
Breakfast time at Herkimore: Mighty-O doughnut & soy latte. Ah.
Naturally, we picked up some goodies at Sidecar.
Our sight-seeing including a visit to Pike Place Market and Cinnamon Works.
One day, I will actually take note of whose art this is at Bang Bang. Because I want it on my walls. All of them.
I did manage to grab a plate of their smokey mac & cheese for lunch, while my silly cohorts ate bagels or something. I was content!
Smokey Mac & Cheese with a side of toast, Bang Bang Cafe
We had a meeting at the Seattle Public Library for our VVC Tech Seminar in the fall.
Supplemental caffeination via an iced Americano with soymilk at Victrola Coffee
Spiked refreshment, courtesy of a jalapeño pomegranate margarita at Bimbos Cantina.
It may not have had that spice the name promised, but there was green hot sauce on the table – and a photo booth downstairs.
Our table somehow fit not one, but two of these BoBo Platters
Our table also shared Beef & Broccoli, Vietnamese Crispy Fried Noodles – a unique dish I’d been craving since 2007, and a Ginger Soy Chicken special.
No photos of the noodles, but let me add that I’ve been googling them sporadically since first trying them, and have never seen anything close!
Mandarin Crispy Tofu
The espresso blend was freshly roasted and on sale for $5. Heck, yes. Cue cold pressing.
Recently, a bunch of us PDX Vegan Iron Chef volunteers and friends headed north to Seattle to support our pals at Veganscore & The Great Vegan Chili Cook-Off. The fundraiser for their own eventual Vegan Iron Chef was a super fun and sold-out event full of enthusiasm, smiles and chili peppers, and I’m stoked to see what they have in store! Keep your eyes peeled to Tofu and Sprouts for 2nd place winner Marti’s wrap up soon. Hopefully she’ll post the recipe for her now-famous New Mexico Green and White “Chicken” Chili, too!
My typical adventures to Seattle naturally include coffee, Vietnamese or Thai food, rainboot wearing, lots of walking, and vegan bar food. Vacation consumption-wise, this past trip featured Trabant, Araya’s Vegetarian Place, brunch at Wayward, late night greasy bites at Highline and recuperation at Bang Bang Cafe the following morning. My camera battery didn’t make it very far, so here are a few pics from our 30 hours of vegan frolicking I wanted to share:
Next time I’m up there, I’m hitting up my beloved Georgetown Liquor Co. and In The Bowl again. It’s been far too long.
This recipe marked the first time I’d turned to VegWeb for guidance in years. The veg recipe directory and LiveJournal’s vegan cooking communities were my learn-as-you-go and read-the-comments because you can only-sorta-trust-the-internet tip toes into the vegan culinary world back in the early 2000s. It’s like I can recall mildly freaking out when the number of nutritional yeast sauce recipes rose above 10. After our time apart, I admit that I really enjoyed seeing that most of the recipes I perused were still called “The Best Ever” “The Very Best Ever” “Mom’s Best” “The Best in the World!!!!”, etc. I like vegan enthusiasm.
To get to the point, I just decided to chance it on the internet, test my tastebuds and emulate the memorable vegan mac & cheese my friend Chelsea ordered at Bang Bang Cafe at Seattle this past weekend. I stole a couple of bites, and I was a little jealous that I hadn’t ordered their smokey vegan mac for breakfast, too! I thought it was so good that it must contain vegan cheese, and was surprised to learn that it was tofu and nutritional yeast based! Swell.
Back to Bang Bang, where I fed my bourbon-induced mild hangover a more wholesome bean and roasted veggie filled burrito. When I returned, however, I had a potluck meeting to attend to the next day and after browsing my limited ingredients and finding a box of whole wheat shells, knew it was time to eye my 2 jars of Spanish smoked sweet paprika, Hungarian hot paprika, Hungarian half sweet paprika, Alder smoked salt and my good buddy, the giganto container of nutritional yeast flakes. The finished result didn’t seem to fit everyone’s tastes – which is how vegan mac & cheese always seems to work – but more than a couple folks seemed obsessed and another friend had me write down the recipe, so here we go. Dare I say I had fun making a mac & cheese recipe where you simply had to puree the cheesy sauce ingredients..because, I did.
Smokey Baked Mac & Cheese, adapted from Best Vegan Mac and Cheese in the entire world…seriously, as posted on VegWeb.com. I halved the recipe and made a few changes based on what I was aiming for and had on hand.Go, go smokey, creamy mac!
- 3/4 lb whole wheat pasta or rice pasta, preferably with ridges
- 1/2 cup unsweetened nondairy milk (I used a combination of So Delicious coconut milk beverage and soy milk)
- 3/4 cup nutritional yeast flakes
- 1-2 tablespoons of olive oil or non-hydrogenated margarine
- 1/2 cup water
- 2 tablespoons tamari or soy sauce
- 1/2 cup soaked and drained raw cashews
- 1 clove of garlic
- 1/2 tablespoon smoked paprika
- pinch cayenne
- pinch hot paprika
- generous pinch of salt (add more to taste after blending sauce)
- 1 tablespoon mustard (I used TJ’s spicy sweet mustard)
- freshly ground black pepper, to taste
- OPTIONAL: 1/4 cup vegan cheese (I used Teese cheddar sauce)
- pinch of additional paprika and cayenne
- olive oil mister/spray
- smoked salt
1. Preheat your oven to 350F. Lightly grease a small casserole dish. Boil the water and cook pasta 1 minute less than instructed. Drain and add to your casserole dish. You’ll want at least a couple inches of room to be able to add the cheesy sauce.
2. Puree the cheesy sauce ingredients in a blender until smooth and adjust the seasonings to taste. Carefully stir into the cheesy sauce and vegan cheese, if using.
3. Sprinkle the breadcrumbs evenly on top, followed by the smoked salt and additional paprika and cayenne, if using. Lightly spray with oil. Bake until the breadcrumbs looks golden, 15-20 minutes. Broil an additional 5 minutes, if desired.
Serve with steamed greens, unless you’re nuts.