Although the tofu is not essential for the recipe and does sort of act as a replacement for the cheese (however, if you use parmesan be sure to cut back on the amoutn of salt you use) it does a lot to give it a more creamy, smoother taste that is less harsh than just the cilantro and nuts alone.

Roger’s Cilantro Pesto

1/3 cup walnuts, pinenuts or other nut of your choice slightlytoasted in a pan

1-2 bunches fresh cilantro, stems removed

1/4 lb (1/4 package) tofu

2 cloves garlic roughly chopped

2 Tbsp olive oil

1 1/2 tsp lime

salt to taste

In a food processor add the walnuts, cilantro, tofu and garlic and begin to blend.  Slowly drizzle in the olive oil with the blender running.  Add in the lime and salt and adjust to taste.

For those of you not yet experienced in the ways of Vietnamese noodle soup, you are in for a treat! Pho, is traditionally made with a beef broth

Vegetarian pho from Pho Jasmine

and thinly sliced strips of beef that cook when placed in the broth.  Most pho has thin rice noodles and maybe some slivers of onions.  The dish is served with a plate of herbs and spices (Thai basil, cilantro, jalapenos, lime, etc.) as well as bean sprouts for you to add as you like.  Most places also offer hoisin or plum sauce, fish sauce, soy sauce and sriracha so  you can add some salt/spice that is to your liking.

There are lots of different types of pho, including seafood, chicken and vegetarian.  Vegetarian pho usually has a mixture of veggies and tofu, including, broccoli, carrots, mushrooms, etc. but it depends on where you are and what veggies they like to add.

Pho Jasmine offers many of these traditional soups as well as a number of other dishes, including great vegan salad rolls and spring rolls as well as selection of Vietnamese beers and tea.  The atmosphere is quirky-I definitely recommend this place for a quick lunch or evening meal.

Pho Jasmine

714 North Killingsworth Street
Portland, OR 97217
(503) 283-0398

Omni::CC::$

In the works

collards or mustard.  It only needs to be lightly blanched and then sauteed or sauteed and then lightly steamed, keeping

that freshness will enhance the flavor you get from this awesome vegetable.

Pasta with Brussel Sprout Rapini and Tomatoes

1/2 onion, chopped

1-2 tbsp olive oil

2-3 cloves garlic, smashed

1 bunch rapini, cleaned and cut in to 1in pieces

3 Tbsp veggie broth or water

2 tomatoes, some seeds removed and diced

1 lb pasta, cooked according to directions

Mmmm!

In a large saute pan cook the onions in the oil for about 5-7 minutes.  Add the garlic

and rapini and continue to cook for an additional 5-7 minutes.  Add 1-2 Tbsp veggie broth or water and cover, let steam

for 3-4 minutes or until rapini has reached desired doneness.  Add in tomatoes and cook until they are to your liking, I

kept mine on the fresh side, so only heated them for 1-2 minutes.

Toss with pasta-enjoy!

Here is one of the recipes that I made with the rapini this week, but it’s also great with pasta, in stir fry or on it’s own.  If you’re interested in trying it be sure to do so soon because it’s only going to be around for another week or so.

Couscous with Brussel Sprout Rapini and Carrots

1-2 Tbsp olive oil

1 small onion, chopped

2 carrots, chopped

1 bunch (approx 1 lb) brussel sprout rapini, washed and cut in to 1 inch pieces (USE ALL OF IT!)

2 cups couscous, prepared according to directions

salt and pepper to taste

Heat a large sauce pan or wok over medium high heat and toss in the onions and carrots with the olive oil.  Saute for about 8-10 minutes until translucent and the carrots get a little soft.  Add the rapini and saute for another 4-6 minutes.  Mix in the couscous and cook for another 5 minutes or so until everything has reached it’s desired doneness.  Add salt and pepper to taste-enjoy!

Butternut, Soba and Greens Soup

Butternut squash, yams and greens

1/2 large onion, sliced thinly

2 yams, sliced

1 small squash (any winter squash will do, I used butternut), halved, deseeded and sliced in to 1/4-in thick slices but not peeled

1/2 package tofu, diced

4-6 cups veggie broth

1 1/2 Tbsp soy sauce

1 tsp sesame oil

2 bunches brussel sprout greens (or kale)

1 package soba noodles, cooked according to package, drained

Toasted seaweed, sesame seeds and green onions, great optional garnishes

Brussel sprout greens from the DeNoble's

Saute the onions in some canola oil until just turning translucent.  Mix in the remaining potatoes and squash and saute for a few more minutes.  Add broth (including soy sauce and sesame oil) and tofu and simmer, over low heat until yams and squash are soft but not mushy, check with a fork, about 30 minutes.  Add the greens and simmer for about 2-5 more minutes until wilted.

Dish up noodles in to each bowl, pour soup over noodles to reheat and garnish.  Also great served

Finished soup

with a little sweet soy sauce and some rice vinegar.

Come check us out at the Hillsdale Market every other Sunday, check the website for dates: www.hillsdalefarmersmarket.com
We’ll be back at the PSU market starting in March-YAY!

Golden-Brown Apple Cider Brussel Sprouts

mmmmm, so good

1/2-3/4lb brussel sprouts, cleaned and chopped in 1/2*
2 Tbsp margarine (or butter)
1-2 Tbsp Brown sugar
1/4-1/3c apple cider
1/4 c veggie broth (or any broth)

Place the brussel sprouts in a pan, like a cast iron skillet, and add the margarine. Turn heat up to medium high and cook, rotating occasionally but allowing them to brown, about 7 minutes. Mix in the brown sugar and cook until it begins to caramelize, about 3 minutes.
Pour the apple cider and veggie broth over the brussel sprouts and mix to incorporate the sugar. Cover and turn the heat down to med-low. Simmer for 5-7minutes or just until the sprouts are tender enough to pierce with a fork. Taste and adjust, adding salt if needed.

*Many people shy away from the larger brussel sprouts for fear of their bitterness. However, if you get fresh brussel sprouts the taste difference is minimal. In order to make sure that they cook evenly cut the larger ones in to halves or quarters.

Hash with soyrizo and avocado-YUM!

Hashbrowns with a side of ketchup ice cream-LOVE IT!

One drawback about this place is that if you get here at or around 10 IT WILL BE PACKED, so be prepared to wait. They do however, move people in and out pretty quickly and have coffee while you wait-so it ain’t all bad.

Jam on Hawthorne

Image courtesy of Urbanspoon

Omni/Vegan::$$::CC::7:30-3::

Lovely's Fifty Fifty

Veg/Omni::$$::Tues-Sun 5p-10p::CC::beer/wine

4039 N Mississippi Ave
Portland, OR 97217
(503) 281-4060

http://www.lovelysfiftyfifty.com/

Soup beginnings

Veggie Soup with Kale and Parsnips

Serves 4 with leftovers

1 medium onion, chopped
2 medium carrots, chopped
2-3 stalks celery, diced
4-5 cloves garlic, minced
2 potatoes, cubes
1 large parsnip, peeled and cubes
2 small bunches of greens, chopped (I used collards and kale but any combo is fine)
1 28oz can of chopped tomatoes
2 tsp cumin
1 1/2 Tbsp salt, or to taste
Ground pepper to taste

2-4 c water

Sauté the onions, celery and carrots in olive oil over medium heat in a large soup pot for 5-7 minutes. Add the garlic and sauté for 1 more minute. Add in the remaining veggies and sauté to lightly brown, about 7 more minutes. Add remaining ingredients, cover partially with lid and simmer until potatoes are tender, about 35-40 minutes.

Soba Noodles with Black Bean Sauce and Broccoli

(+Tofu or Beef or Chicken or…)

1 package soba noodles

1 lb tofu, cubed (or the equivalent amount of meat)

1-2 Tbsp peanut (or veggie oil)

1 Tbsp sesame oil

1 medium onion, chopped

2-3 cloves garlic, diced

1 in piece of fresh ginger, grated

1-2lbs broccoli, chopped

2 cups veggie (or beef broth)

2-4 Tbsp black bean paste

1 tsp rice vinegar

2 Tbsp cornstarch

1/2 tsp red pepper flakes (optional)

1 Tbsp sesame seeds (black or white)

Cook noodles according to package directions and rinse with cool water, set aside.

In a large frying pan saute they tofu or meat in the peanut and sesame oil for 3-5 minutes or until browned.  Add the onion and cook until onion is beginning to get translucent, about 3 minutes.  Stir in the garlic and ginger and saute an additional  minute.

Add the broccoli and 1/2 cup of water and cover, cooking over medium heat for 3-5 minutes, until broccoli begins to get tender.

In a separate bowl mix together stock, black bean paste, vinegar and cornstarch until smooth.  Pour over broccoli and cook, mixing, until mixture begins to boil and thicken.  Mix in noodles and heat thoroughly.

Sprinkle with sesame seeds and chili pepper flakes.  Adjust seasoning by adding vinegar, soy sauce or sweet soy sauce.