Listed here are just a few of the numerous restaurants Portland has to offer vegans and vegetarians alike. And hey, the food might be so tasty that even you carnivores out there will consider giving up meat.
Food for Thought Caf퀌�
PSU-Basement of Smith Center
Located right on campus, this underground caf퀌� serves plenty of vegan-friendly dishes. Open from 7:30 a.m. to 3 p.m. Monday through Friday, this student-staffed place offers all sorts of vegan fare. Though not the most consistently reliable place, popular vegan dishes include the lasagna, soups and tofu sandwich. It’s easy to get to and is open during school terms, so try it out.
Laughing Planet Caf퀌�
3320 S.E. Belmont
Burritos are their specialty; they offer vegan choices as well as meat dishes to satisfy any kind of eater. Open Mon. through Sat. from 11 a.m. to 10 p.m. and Sun. from 11 a.m. to 9 p.m., the Laughing Planet Caf퀌� also features freshly squeezed juices. And for the picky burrito eater, they let you choose your own indgredients.
Nova Queen Caf퀌�
214 W. Burnside
Cheap, tasty fare is what you’ll get at this cash-only Burnside joint. Everything is under three bucks, and burritos and the like are vegan, though a veggie can order them with cheese, if they want. Open Wed. through Sun. from 2 p.m. to 10 p.m., the Nova Queen Caf퀌� also features musical acts most nights. Plus, the staff is made up of volunteers. Nice.
Paradox Palace Caf퀌�
3439 S.E. Belmont
This popular caf퀌� stands in high regard with more than just the vegan/vegetarian crowd; plenty of carnivores frequent the place to enjoy the tasty meat-free dishes provided. Open Mon. and Thu. through Sun., 8 a.m. to 9 p.m. and Tues. through Wed., 9 a.m. to 9 p.m., the Paradox Palace Caf퀌� serves up large portions for the price.
The Purple Parlor
3560 N. Mississippi
In this Victorian home-turned-purple-decorated caf퀌�, you can have your cake and eat it, too. Vegan chocolate layer cake, that is. Open Tues. through Fri. from 7:30 a.m. to 2:30 p.m. and Sat. through Sun. from 8 a.m. to 3 p.m., the Purple Parlor specializes in breakfast. Sorry vegans, you’ll have to stay away from the eggs, but there are other options for you to try.
More than just tasty Tofurky
Need an addition to your holiday meal? Even if you eat meat, these vegan-friendly recipes will satisfy you.
The following tried-and-true recipes, in addition to Tofurky, some veggies and cranberry sauce, form the perfect base for a vegan Christmas/Channukah/Ramadan/Kwanzaa/etc. Everything is so good, you’ll forget no animals are actually involved. All recipes were found on Vegweb.com.
Garlic Mashed Potatoes
2 large heads garlic, split in half horizontally
2 tsp. olive oil
5 lbs. red or russet potatoes
2 tbsp. margarine
potato cooking water
salt and pepper to taste
Preheat oven to 350 degrees. Drizzle garlic with oil. Cover tightly with foil and bake 40 minutes. Let cool until easy to handle (this can be done a day before). Squeeze out garlic. Cover peeled chunks of potatoes (though leaving some of the skins on is good) with water and bring to a boil. Cook 20 to 30 minutes until tender. Drain, reserving water. Mash potatoes with margarine and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste. Feeds a lot of people.
2 tbsp. margarine
2 tbsp. flour
1/4 tsp. veggie poultry seasoning
1/8 tsp. salt
1/8 tsp. paprika
1 cup vegetarian chicken-flavored broth
Melt butter in a small saucepan over medium heat. Whisk in flour, poultry seasoning, salt and paprika. Gradually add broth, stirring until blended. Cook five minutes over medium-high heat or until thick, stirring constantly. Makes six servings.
1 lb. wheat bread, cubed
1 lb. mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5-10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
1/2 cup white wine
veggie or “chicken” flavored broth
1 equivalent for an egg (egg replacer)
salt to taste
Saut퀌� all the vegetables in white wine in a very large pan. Add herbs. Cook until vegetables are tender and mushrooms have let go of their juice. Mix veggies with bread cubes. Add “egg” and enough broth to make it all quite moist but not soupy. Bake covered about 30 minutes, uncovered 15 minutes. Makes enough for a small army.
Ho, ho, ho and a bottle of rum
Warm up those cold winter nights with some cruelty-free cocktails
It’s that holiday time of year again: a time when we spread cheer and good will to our fellow man while freezing our asses off in the cold, bone-numbing drizzle of Portland’s winter. Well, there is no better way to warm up said asses than with a little nip of the hooch, and there is no better way to spread the love than by extending that good will to beings that moo, mewl or bleat.
The following vegan holiday drink recipes – culled from www.veganchef.com, www.vegweb.com, www.recipezaar.com and the Vanguard’s own Ryan Hume – will keep you jolly and cruelty-free. Cheers!
1 quart soy milk
6 oz. Mori-Nu silken style tofu, extra firm
6 tbsp. maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice
2 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. ground cloves
In a blender, combine all ingredients and blend until smooth. Chill before serving.
Makes five cups.
Peppermint Schnapps Hot Chocolate
1 tbsp. cocoa
2 tbsp. unrefined sugar
1 cup rice or soy milk
1/4 tsp. almond or vanilla extract
1 shot Peppermint Schnapps
Add all of the ingredients except Schnapps in a microwaveable mug and microwave on high for 1 minute. Stir. Add Peppermint Schnapps. Makes one serving.
1 tsp. sugar
1/2 tsp. vegan margarine
1 jigger light or dark rum
In a mug put sugar, margarine, rum and cloves. Fill with boiling water. Stir. Makes one serving.
White Russian (aka The Pasty White Boy)
Equal parts vodka and Kahlua
Little bit of ice
Vanilla soy cream to the brim
Splash of vanilla extract (make homemade version by putting one vanilla bean in bottle filled to top with 100-proof vodka. Let sit indefinitely.)
Combine all ingredients in tumbler and enjoy. Serves one.
And for all those overindulgers: the morning-after, “damn this holiday hangover” remedy
Spicy Bloody Mary
1 46 oz. can tomato juice
4 tbsp. lime juice
3 tbsp. juice, from canned jalapenos
3 tbsp. vinegar
2 tbsp. sugar
2 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. onion powder
1 dash garlic powder
Combine all ingredients in a two-quart pitcher. Store covered in the refrigerator. Makes several servings.
To mix drink: Add three parts of the Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice.