Tag Archives: BBQ soy curls

A Tribute to Portland Food Trucks

It goes without saying that the food in Portland left an indelible mark on me. But there were two vegan food trucks in particular whose taste I constantly craved when we left – The Native Bowl and Homegrown Smoker.  Here is my tribute to these two kick-ass Portland food trucks who inspired a creamy mac and cheese barbecue bowl revolution in my kitchen.

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This bowl is a combination of The Native Bowl’s Mississippi Bowl and Homegrown Smoker’s Macnocheeto and is simple to put together. First, start off with your favorite vegan mac and cheese. I used Isa’s Chipotle mac and cheese recipe which is now my go-to mac and cheese recipe.

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Next, put a layer of barbecue soy shreds, curls or even tempeh on top.  I used these soy shreds which I pick up at my local Asian market. To prepare them, I soaked the dry soy shreds in water for about 20 minutes to soften, squeezed the water out and then pan-fried them up with a liberal dousing of barbecue sauce.

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On top of that goes a layer of your favorite cole slaw. I made a quick sweet and tangy coleslaw by combining a bag of pre-cut cole slaw mix with a mixture of apple cider vinegar, sugar, a little olive oil and salt and pepper.

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Next, add a generous handful of chopped green onions.

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Then drizzle on some ranch dressing. I used Isa’s Sanctuary Dip recipe, but store bought also works. Or leave out the ranch dressing altogether if it’s not your jam (this is what Neal did).

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And finally, dig in. You can stir it all up and make a beautiful mess or carefully dig through the layers like a geological surveyor. It tastes good either way!  I’ve made several variations of this bowl swapping the barbecue soy shreds for sweet baked beans and the mac and cheese for rice.

Welcome Food Surprises

When little things become amazing things.

Little thing:

I jokingly told Neal that he should make me breakfast on Saturday.

Amazing thing:

He not only made me breakfast, but he made it a nice spread with a tropical twist because he knew I had tropic lust. (tropic lust: noun, the desire for all things tropical when you see people’s tropical vacay pics on instagram).

French toast (recipe here) with coconut shavings and maple syrup.

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A virgin pina colada with coconut water, fresh pineapple, coconut cream, almond milk and ice.IMG_6550 _Snapseed

Little thing:

A friend texts suggesting we all eat and hang out at their pool.

Amazing thing:

We not only hang out and have good times, but it spontaneously turns into an amazing shared vegan meal!

It was a “build a plate/bowl” smorgasbord.vegspread

Left side below: watermelon, basil, strawberry and tomato skewers with a sweet balsamic dressing; Udon noodles with bamboo shoots, baby corn, and tofu with a soy and sesame dressing; and nachos with black beans, scrambled tofu, fresh corn, mushrooms, tomatoes, and green onions covered with a salsa and melted Daiya mix.

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Right side above: Jasmine rice topped with bbq soy bits, slaw, green onions and ranch (this was what we brought and it was our nod to Native Bowl’s Mississippi bowl).

I had seconds of everything!

And for dessert we had open-faced s’mores and a lovely blueberry cobbler made with organic blueberries and oats.

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My only regret is that I could not make more room in my stomach because I wanted to keep having magical tastes in my mouth.