Portage Bay Cafe is, in my humble opinion, the best breakfast in Seattle. Its all here- good food that’s local and organic with plenty of vegan options among the usual breakfast fare. When I say “the usual” I mean that loosely. Your “usual” scrambles, eggs, omelets, hash etc are deliciously prepared here with inventive and quality sourced ingredients that reside high above the standard bulk sourced foods found in the majority of restaurants around town. The wait on the weekends is a bit tedious (as it seems it is at any worthy breakfast spot in the city) but tolerable with a mug of coffee and the view of the “breakfast bar” as distraction. The “breakfast bar” is to me, the peak of my visit. It consists of enormous bowls of fresh fruit sitting in their sweet juices (strawberries, blueberries, pears, peaches etc.) and fresh whipped cream to be used at your leisure to top your pancakes, waffles or what not. When I go, I opt for the “Three Bears Porridge” which is a warm cereal of assorted grains. I like a hot cereal in the morning and at home I decorate my oatmeal with sliced apples, blueberries or raisins. At Portage Bay, I am able to indulge in the same manner. Helping myself, I construct a mountain of glowing fruit a top my porridge and finish it off with a splash of cold soy milk. (more…)

The greens of the beet were originally the only part of the plant that were consumed. Later, the sweetness of their root was discovered and its use as a concentrated source of sugar skyrocketed its popularity. When I think of beets my head immediately flags Borscht. Red, rich soup made at the worn wrinkled hands of Baba-my Polish grandmother. Steamed, roasted, pureed into drinks, grated raw… it’s an interestingly multifarious vegetable to work with, despite the inevitable affliction of red stained hands. Aside from the root I’ve always liked the greens not only for their flavor but also their dense nutritional content. This recipe uses the whole vegetable, which I like. I’m the type that when I eat an apple, all that remains of it is a handful of tiny seeds. (more…)

After eyeing it for months, I caved and bought “Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz & Terry Hope Romero. I own another of Ms. Moskowitz books- “Vegan with a Vengeance“. That one is good enough, Ive been satisfied with the recipes it had to offer in the past. “Veganomicon” is double its size at least- a tome of a cook book. Flipping through its pages on the bus ride home, I was overwhelmed and resigned myself to read it cover to cover so I wouldn’t miss anything. The introduction features icons informing you which recipes are soy and/or gluten free, lower in fat or quick to fix. Following, there’s a few chapters on the basic staples of vegan cooking, kitchen equipment and even simple instructions on how to prepare veggies and grains (especially useful for me since I am constantly forgetting grain to water ratios). As far as the recipes are concerned- there are more here than I know what to do with. Tons of them with recommendations and cooking tips scattered throughout. (more…)