Tag Archives: Portland bowls

Get Your Dilly on with this Mediterranean Inspired Bowl

One thing I learned from our recent PDX trip, is that it’s all about the bowl. And the bowl is all about the sauce. Since the sweltering summertime heat and humidity is back in the ATL, I wanted to make a bowl that could be eaten cold or at room temperature. This bowl combines fresh Mediterranean inspired summery herbs and crisp, cool veggies with a creamy dill sauce.IMG_5537 _Snapseed

The recipe is based on this bulgur dish and this cashew cheese recipe. It’s super easy but requires some inactive “down” time like refrigeration and soaking, so planning ahead is essential. I got about 2-3 bowls out of this recipe with some sauce leftover.IMG_5595 _Snapseed

Mediterranean Bowl

The Base:

  • 1 cup of bulgur wheat
  • 1 cup of boiling veggie broth
  • 1/2 cup of chopped green onions (about 2 stalks/bulbs)
  • 1/2 cup chopped flat leaf parsley
  • 1-2 packed tbs of chopped mint
  • 1/2 cup of halved cherry or grape tomatoes
  • 1/2 cup of chopped cucumbers
  • 2tbs olive oil
  • 1 1/2 tbs lemon juice
  • salt and pepper (to taste)

The Sauce:

  • 2 cloves of garlic
  • 1/2 teaspoon of salt
  • 1 cup of raw cashews
  • 1/4 cup packed dill and flat leaf parsley (50/50 ratio)  + 1/4 cup chopped dill to stir in at the end
  • 2 1/2 tbs lemon juice
  • 1/2 cup of water (read directions, you may need less)

Toppings:

  • dates
  • chopped green onions
First make the base,
  1. Place the bulgur in a bowl and pour in the boiling veggie broth. Cover the bowl and let it stand for 30 minutes or so until bulgur absorbs broth.
  2. After the bulgur is cooked, dump in the rest of the ingredients and mix everything really well.  Add more salt and pepper if needed.
  3. Cover and refrigerate for at least 30 minutes before using.
Now make the sauce,
  1. In a small blender (I used my magic bullet) or food processor, pulse the garlic and salt.
  2. Add the cashews and blend until powdery/pasty.
  3. Add the 1/4 cup of packed herbs, the lemon juice and only half of the water. Blend.
  4. Slowly add more water and continue to blend until the sauce reaches desired consistency. I ended up using almost all of the water.
  5. By hand, stir in the 1/4 cup chopped dill. Add more fresh dill if you wanna. Get dilly with it.
Finally put it all together,IMG_5529 _Snapseed
  1. Give the bulgur one more good stir and then pile some up in a bowl.
  2. I happened to have a batch of Terry Hope Romero’s steamed seitan, so I added that on top of the bulgur. It’s not necessary.
  3. Pour a generous amount of sauce all over.
  4. Top with 1-2 chopped dates and a generous amount of chopped green onions.
  5. Then stir it all up. It got kinda messy, but that’s the fun part about bowls. For me at least!

IMG_5614 _Snapseed

I had leftover dill sauce from this recipe. It’s a great dip for crackers or veggies like roasted parsnips which The Cozy Vegan uses as her own dill sauce dipping vessel. Or just get your dilly on by dipping your finger in it and eating it that way.

Portland Food Trucks

You know how when you visit food trucks ya feel lucky if you find a couple of vegan options.  If you find a whole truck dedicated to vegan food, then it feels like you’ve hit the vegan jackpot.  Ok, so now imagine finding TWO completely vegan trucks right by each other offering over 15 hearty vegan meals! That happened at the Mississippi Marketplace when we were in Portland.

The food trucks were Homegrown Smoker and Native Bowl. They turned two already indecisive vegans into two crazies standing in front of both trucks scrutinizing their menus, comparing the specs of each mouthwateringly described dish against one another and saying “Oh no, you go ahead…we’re still deciding” to every person that walked up.

portland_food_trucks

We finally did reach some important decisions without resorting to coin tosses or reciting “eeny, meeny, miny, moe” rhymes. We ended up just following our guts. That and we went back to the food trucks the following day.

On the first visit we both ate at Homegrown Smoker. Neal got the SloSmoMoFo- apple wood smoked soy curls on a bun with chipotle slaw and maple bourbon bbq sauce with a side of their Mac-nocheese.IMG_0586 _Snapseed

I got the Macnocheeto – a grilled flour tortilla filled with Mac-Nocheese, sweet baked beans, grilled peppers and onions and the maple bourbon bbq sauce.IMG_0588 _Snapseed

On the second visit, Neal ate at Homegrown again and got the Smoker Sammich- smoked soy curls on a bun with grilled peppers and onions and that sweet smoky maple bourbon bbq sauce with a side of STFU puppies-crispy fried corn fritters with remoulade sauce.IMG_0636 _Snapseed

I got the Mississippi Bowl from Native Bowl- jasmine rice, house-made ranch sauce, barbecue soy curls, two kinds of barbecue sauce, fresh crisp slaw, and scallions.  This is the Mississippi Bowl not stirred.IMG_0630 _Snapseed

And here it is all stirred up- this is how ya supposed to do it!  I’ve been craving the perfect blend of sweet, savory, cool and crisp captured in this bowl ever since we left.IMG_0634 _Snapseed

This fantastical corner of the food truck park was like hitting the vegan jackpot on steroids. Next time we go (and there will be a next time) I definitely want to get the Mississippi Bowl again. Or maybe I should try the Hollywood Bowl. Then again, the treuben sounds good too…as do the chili cheese fries..