Event: Vida Vegan DIY Holiday Party

This Saturday, the organizers of Vida Vegan Con are hosting an evening of cocktails, small bites, and party crafts to help inspire your own holiday party. They’ll have vegan sweets and savories, an open punch bowl, cocktails/mocktails, and décor ideas to help get you ready for holiday entertainment. The event includes demos and hands-on crafting (with recipes and instructions), mingling, and a special take-home gift.

Vida Vegan Holiday Hors D’oeuvres & How-Tos
Saturday, December 7th, 5pm-7pm
Milagros Family Room, 5433 NE 30th Ave, Portland, OR 97211
$25 + $1.62 service charge (order tickets online), 21 & over only

Event: Thanksgiving 2013

If you want a special meal out on Thanksgiving or just want to supplement your own feast with some professionally made goods, you’ve got lots of options. If there’s anything we missed, please post a comment.

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Petunia’s Pumpkin Ginger Cheesecake (photo from Facebook)

- Thursday, November 28th

Portobello: special 3-course dinner for $35 per person (including gluten-free options), reservations required. You get Corn Bread n’ Spread (GF) on the table, Pumpkin Soup with chestnut ravioli, sage & pumpkin seed oil OR Roast Beet Salad with hazelnut vinaigrette, roast pears & autumn greens (GF); Seitan Roast with gravy, creamed Brussels sprouts, cranberry relish, and mashed sweet potatoes OR Stuffed Portobello stuffed with wild rice and roasted cremini stuffing, cashew cream, Swiss chard, and root vegetable gratine (GF); Pumpkin Pie with whipped cream OR Sweet Potato Mousse with Nog Cream (GF).

Blossoming Lotus: family style Thanksgiving Feast for $45 per person with seatings at 3pm and 6pm, make reservations. The meal consists of Baked Brie en croute with gingered fig preserves, walnut, and toasted baguette, Assorted mini quiche bites (GF); Seitan roulade stuffed with a porcini duxelle, toasted pecans, cranberries, thyme (SF), Wild rice stuffed squash (GF/SF), Tricolor mashed potatoes and gravy (GF/SF), Garlic and herb roasted root vegetables (GF/SF), Cider glazed brussel sprouts (GF/SF), Baked shiitake stuffing (SF), Yeast rolls, Cranberry citrus relish (GF/SF), Pear and arugula salad with fennel, celeriac, radishes, pomegranate, pecans and beet vinaigrette (GF/SF): Pumpkin pie with whipped cream, Maple pecan pie, Apple tart tatin with almond crust and citrus creme fraiche (GF/SF).

Native Foods: buffet-style Thanksgiving Dinner, reservations required, $24.95 per person. The menu includes The Native Wellington (puff pastry seitan roast), Gravy, Mashed Potatoes, Native Stuffing, Cranberry Compote, Green Bean Casserole, Green Salad w/ Maple Glazed Pecans & Pomegranate Pearls, Waldorf Salad, Pumpkin Cheesecake, and Pumpkin Pie. 

Papa G’s: drop in from 11am-7pm to order from their Thanksgiving menu. They’re featuring local organic tempeh, cranberries, chaterelles, celery, potatoes, onions, yams, pumpkins, carrots, corn & squash with mostly soy-free and gluten-free options. The menu includes “Turkey” tempeh strips (soy/quinoa), Millet Mushroom Loaf, Holiday Smash, Green Bean Casserole, “Killer” Stuffing, Creamed Corn, Roasted Roots, Cranberry Compote, Chanterelle Gravy, Oven Roasted Squash, Smashed Potatoes, Butternut Squash Soup, Pumpkin Pie, Pecan Pie, and Sweet Potato Pie. Food is available by the portion or by the plate (plates come with Cranberry Compote, Mashers, and Chanterelle Gravy); pie is available by the slice or whole pie.

Sizzle Pie: open on Thanksgiving and offering a vegan Thanksgiving pizza special. 

- Order ahead (deadlines vary)

Petunia’s Pies and Pastries: place your order via email by noon tomorrow (Thursday, the 21st) for gluten-free desserts and breads. Pick up by 9pm on the 26th, or 6pm on the 27th. Choose from Salted Caramel Nut Tart w/ Chocolate Cooke Crust, Caramel Apple Pecan Pie, Double Crust Apple Pie, Old Fashioned Pumpkin Pie, Pumpkin Pecan Pie, Classic Pecan Pie, Pumpkin Ginger Cheesecake, Apple Pecan Carrot Cake w/ Bourbon Cream Cheese Frosting & Caramel, Pumpkin Spice Cake w/ Maple Buttercream, Thanksgiving Dinner Rolls, and Mom’s Molasses Corn Muffins.

Back to Eden Bakery: order your gluten-free holiday desserts before Monday the 25th for pick-up on the 27th. This year they are offering 8” and 5” pies (5” must be ordered in multiples of 4): Caramel Apple Crumble, Apple Cranberry Crumble, Marionberry Pear Crumble, Pumpkin Cream, and Chocolate Cream. Raw Cheesecakes are available by the half-dozen: Mexican Chocolate, Chocolate Peppermint, Cranberry Gingerbread, and Eggnog. There are also Pumpkin Cream Cheese Whoopie Pies by the half-dozen. You can also order morning pastries (like Pumpkin Maple Doughnuts, Butternut Squash Apple Hazelnut Muffins, and Marion Molasses Bread), quiche, and cashew tarts by the half-dozen.

Sweetpea Baking Co: call or drop in to pre-order holiday items for pick-up on the 26th-28th, pre-payment required. Get Pies: Pumpkin, Apple, Chocolate Silk, or Oregon Berry Crisp (GF); Sides: dinner rolls, gravy, cranberry sauce; and Dessert: Pumpkin Cheesecake. 

Papa G’s: place a special order from their Thanksgiving menu by Tuesday, the 26th. Individual portions are $5.50 each with discounts available for larger orders. The menu is organic and mostly local & gluten-/soy-free: “Turkey” tempeh strips (soy/quinoa), Millet Mushroom Loaf, Holiday Smash, Green Bean Casserole, “Killer” Stuffing, Creamed Corn, Roasted Roots, Cranberry Compote, Chanterelle Gravy, Oven Roasted Squash, Smashed Potatoes, Butternut Squash Soup, Pumpkin Pie, Pecan Pie, and Sweet Potato Pie.

Open: The Sudra

Vegan Indian fusion restaurant The Sudra opened this past Monday. The space is more bar-oriented, where you order your food at the bar and can keep a tab open, with limited four-top tables and bar seating inside and more outdoor seating in front.

The menu revolves around plates made up of a main item with a number of sides which come in small ($9) and large ($12) portions. They make their chutneys with unique flavors like blueberry mint and strawberry habanero. 

For example, the Chickpea Cutlet Plate is 3 cutlets with ginger-molasses root vegetables, kale in tahini dressing, roasted red pepper-cashew chutney, cilantro-lemon sauce, pickled anaheim chilies and brown basmati rice. (large plate pictured)

The Kale-Red Lentil Dosa Plate comes with a dosa (not what you would traditionally think of—it’s rolled up and a bit softer like injera), black eyed pea korma, potato masala, collards in warm dressing, pickled anahem chilies, cilantro-lemon sauce, tomatillo chutney, and roasted red pepper-cashew chutney. (large plate pictured)

The Pakora Plate has pickled broccoli and cauliflower pakora, anasazi bean curry, kale in tahini dressing, blueberry-mint chutney, cilantro-lemon sauce, radish, and brown basmati rice. (large plate pictured)

You can add sweet & savory tandoori soy curls to any plate for $2.50, two poori or one dosa for $3. They are also available on their own, as are most of the elements that make up the plates. There are also $5 Happy Hour small plate specials on Mon-Fri 4pm-7pm.

The Sudra
2333 NE Glisan St, Portland, OR 97232
971.302.6002
Sun-Thu 11am-11pm, Fri-Sat 11am-12am

photos by Food Mountain

Update: news round-up

It’s been another busy month for us so apologies for the lack of updates. Here’s a round-up of news from the month. Please add anything we missed in the comments.

- Bay Leaf: their last day was October 28th. They are retiring after 35 years in the restaurant business, the last 8 being at Bay Leaf. Thanks to Shawn B. for bringing this to our attention.

- Vegetalista: is closing today (October 29th). May open again downtown in March, but for now, the cart is for sale.

- Tandem Treats: announced on the 26th that they’re closed for good.

Portobello: now offering a set menu family-style 3-course Sunday Supper for $23/person. Here’s an example menu from this past Sunday…

First Course: Rosemary-garlic foccacia, Brussels sprouts salad, Root vegetable minestrone

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Second Course: Butternut-kale lasagna with cashew besciamela, Sauteed golden chanterelles, Sauteed broccolini

Third Course: Apple crostada with bourbon vanilla coconut ice cream & caramel sauce

- Harvest Supper: The (vegan) Caterer presents Harvest Supper, a fundraiser for Pigs Peace Sanctuary, on November 15th at The Village Ballroom (700 NE Dekum). There will be a dinner buffet and dessert, along with a silent auction featuring exclusively vegan businesses. Doors are at 7p, dinner at 7:30p, tickets are $35.

- Vegan Pizza book party: Julie Hasson (author of Vegan Diner and former owner of Native Bowl) has a new book called Vegan Pizza and Herbivore is hosting a book signing/pizza party (including gluten-free options) at noon on November 16th. Thanks to Molly W for the tip.

- Isa Does It book tour: former Portlander Isa Chandra Moskowitz will be in town promoting her new book at two events that include meeting & greeting, signing, and cookies! November 18th, 7:30p at Powell’s and December 1st, 1pm at Herbivore.

Roman Candle: started dinner service this month with their pizza bianca. The Pomodoro (tomato, oregano, extra virgin olive oil, and sea salt) is vegan.

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photos by Food Mountain

Event: Weekend Happenings

- Vegans of Instagram Meetup
While there isn’t any special/free food involved, if you want to do some in-person social networking with fellow vegans in Portland, the first Vegans of Instagram meetup in Portland is taking place tonight at White Owl Social Club. They will have an area of tables reserved and menus printed that list all of White Owl’s vegan options and a vegan beer/wine menu.

White Owl Social Club
1305 SE 8th Ave, Portland, OR 97214
503.236.9672
September, 20th, 8pm-11pm
21+ with valid ID

- Portland VegFest 2013 
Portland VegFest, Oregon’s largest plant-based food event, takes place tomorrow and Sunday at the Convention Center. There are free samples of lots of different foods, cooking demos, speakers, family activities, and more.

Oregon Convention Center, Exhibit Hall A
777 NE MLK, Jr. Blvd, Portland, OR 97232
September 21st-22nd, 10am-6pm
$8/day, $5 seniors 62+ and students w/ valid ID, kids 12 and under free
(download a coupon for $1 off)

- Portobello Social Justice Giving Project Fundraiser
Portobello is presenting a special 3-course shared plate supper on Sunday as a fundraiser for Social Justice Fund Northwest (they will be donating 10% of sales). The food is served family style (small platters to share with your table) and the menu consists of…

1st course: Lobster mushroom corn chowder, Sylvetta arugula salad, Roasted garlic foccacia
2nd course: Baked gnocchi with local heirloom squashes, tomato, basil, and farm-to-table vegetables
3rd course: Roasted peach creme brulee

Portobello, 1125 SE Division Street, Portland, OR 97202
503.754.5993
September 22nd, 5:30pm-9:00pm
$20/person for parties of 2-10; no reservations

Native Foods Po-Boy Special
Native Foods’ Portobello Po-Boy special meal is available for the next three days. Crispy battered mushrooms with tangy chipotle remoulade, lettuce,tomato, and pickle chips on a grilled baguette with old bayou fries for $9.95.

Native Foods
7237 SW Bridgeport Rd, Tigard, OR 97224
503.968.9999
September 20th-22nd, 2013, 11am-10pm

Event: Social Justice Giving Project Fundraisers

The Social Justice Fund Northwest Giving Project is having two fundraising events in the next week. Today, Thursday (9/12), if you order from the downtown Veggie Grill from 3-9pm and mention Social Justice Fund at the register, VG will donate 50% of your purchase. On Tuesday (9/17), Blossoming Lotus is donating 10% of their sales.

The Social Justice Giving Project is based in Portland and brings together a cross-class cohort of people who are passionate about social change and interested in developing new skills in fundraising, grantmaking, and community building. This group funds diverse organizations engaged in all types of social justice community organizing across our five-state region.

Veggie Grill Fundraiser for the Social Justice Giving Project
508 SW Taylor St, OR 97204
503.841.6647
Thursday, September 12th, 3pm-9pm
be sure to mention Social Justice Fund at the register

Blossoming Lotus Fundraiser Day for Social Justice Fund NW
1713 NE 15th Ave, Portland, OR 97212
503.228.0048
Tuesday, September 17th, Lunch 11am-4pm; Dinner 5pm-9pm 

Open: Frites Shoppe

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A new vegan walk-up window serving Belgian-style fries with sauces opened a few weeks ago on Sandy in the Tonic Lounge. The business is run by Melodie Beirwagen, a vegan who counts the fries in Amsterdam as one of the inspirations for her business. The Frites Shoppe offers two sizes of fries with your choice of sauce (including Coconut Curry, Satay, Curry Ketchup, and Vegenaise). Add an extra sauce for $1. There is parking in the Tonic parking lot and outdoor bench seating.

Frites Shoppe
3100 NE Sandy Blvd, Portland, OR 97232
503.422.3146
Everyday 11am-3pm

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large cone with coconut curry sauce

photos by Food Mountain

Event: Food Fight! 10th Anniversary

Happy 10th birthday to everyone’s favorite vegan grocer! They’re celebrating with a potluck at the park across the street starting at noon on Sunday, September 8th. Bring some vegan food to share and your own plates and utensils. Out to Pasture Sanctuary will be selling hotdogs donated by Tofurky and there will be some treats from Sweet & Sara.

Food Fight!
1217 SE Stark St, Portland, OR 97214
503.233.3910

Update: Summer News

Hope you’ve had a great summer! Here’s a round-up of some of the news from the past few weeks that we didn’t have a chance to write about properly. By the way, you can follow us on Twitter (@foodmtn) for more updates and we’re also on Instagram (@foodmountain). Feel free to add anything we missed in the comments.

- Portobello: cancelled their weekend brunch indefinitely.

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RIP Portobello brunch (hopefully it will return!)

Lazy K’s Gumbo Shack: after being open a couple months, the Mississippi cart is now closed. Their vegan gumbo is still available through their catering service.

- The Frites Shoppe: a vegan Belgian fried potato walk-up window has opened at 3100 NE Sandy (Tonic Lounge). They have an array of vegan sauces including coconut curry and satay. Open Mon-Sun 11am-3pm. We’ll do a full report after we visit. 

Sweetpea Baking Company: they are now regularly making croissants including Pain au Chocolate (pictured) and savory filled croissants.

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- Salt & Straw: besides opening their new scoop shop at 3345 SE Division, they are currently offering a limited edition vegan ice cream (their first) developed by Departure chef Gregory Gourdet. The flavor is coconut milk with cashew brittle and pandan. 

- Departure: speaking of Gregory Gourdet, he’s teaming up with Blossoming Lotus’s Russell Van der Gunegton for the 3rd annual Summer’s End vegan dinner. It takes place on September 25th and the five-course meal is gluten-free. $65/person, 503-802-5370 for reservations.

- Chipotle: their vegan filling option called Sofritas (spicy shredded organic Hodo Soy Beanery tofu) has now expanded from California to all of their Northwest locations. Available in tacos (pictured), burrito, salad, or bowl.

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photos by Food Mountain

Coming: The Sudra

The owner behind downtown vegan bowl cart Sonny Bowl is in the process of setting up a vegan restaurant at The Ocean complex on NE Glisan. Due to open next month, their tentative hours will be 11am-11pm and they will serve an Indian fusion menu including samosas, chickpea cutlets, and kale salads. More details when we get them.

The Sudra
2333 NE Glisan St, Portland, OR 97232
opening in September, 2013

via The Oregonian