portland comfort food

winter is the time for hearty soups, filling casseroles, and starchy goodness. anytime is good for comfort food but once the weather starts to get nippy i often turn to these old friends. here in chicago it has been unusually cold this early in the season. just last year i was in portland where 35 degrees is insanely cold and it never snows. those poor fools got hit with arctic blast 2008 and i find myself wishing i could be right there with them making snow angels.

i moved to portland broke and jobless so eating out had to be on the cheap cheap. a short walk away from the falcon was a small portland chain called laughing planet. i quickly discovered my favorite dish. a couple years later i returned to chicago and miss that tasty little number. i have recreated it in a somewhat modified version. this is like a great big hug from portland.

there are three components that brings this dish together beans + grains, caramelized starchies, and a cool, tangy salsa. that being said there are many variations that could come from this dish. serves two.

get the goods:

1 1/2 cups cooked black or pinto beans (1 15oz. can) if you are cooking the beans it is best to soak them overnight to decrease cooking time. you can also cook them ahead of time or start this step right away. add a piece of kombu or other seaweed to the pot to help increase digestability and reduce major stink bombs!

1 to 1 1/2 cups short grain brown rice or quinoa for a nutty flavor

4oz. tempeh, cut into 1 1/2 in. cubes or triangles (optional)

1 large sweet potato, diced 1 in. chunks

1 plantain blackened, but firm, sliced into 1/2 in. rounds

1 Tbs maple syrup

1 Tbs balsamic vinegar

1 Tbs olive oil

1 Tbs shoyu/tamari/soy sauce

1 tsp cumin

1/8 tsp cayenne pepper

5 to 8 tomatillos

1/2 of small onion

1 jalapeno

2 limes

salt

preheat oven to 400 degrees. at this time if your beans are not cooked get started on that first. the next step is to prepare the marinade for the sweet potatoes and plantains. combine the syrup, vinegar, oil, shoyu, cumin, and cayenne in a small shallow baking dish and whisk together. add the tempeh(if using), sweet potato, and plantain to the dish and mix to coat. set aside to allow the flavors to develop. start cooking your grains. the oven should be ready for the marinade mixture. cook for about 45 mins, until sweet pots are tender, stirring every 15 minutes. now make the salsa. chop the tomatillos, onion, and jalapeno (seed if you dont like some heat) into large chunks and pulse in food processor until pureed. add the juice of 1 lime and salt to taste. place into sealed container and chill in the the fridge. (this can be made in advance) by now everything should be about ready. pull out the baking dish from the oven and set aside to cool. combine the rice and beans into one pot, or not. i usually serve this in a bowl starting with the rice and beans at the bottom, the starchies next, and top with the salsa. serve with a wedge of lime. i will often add some steamed or braised kale, collards, or cilantro for some green.

this recipe will probably make nick and i the only ones dreaming of portland, so what. get yr own damn comfort food. but try this hug on for size.

jelly donut cupcake

jelly donut cupcake
Originally uploaded by tuffcakes

Sugary goodness. Time for something sweet and adorable. Jelly donuts remind me of my dad. Every once in a while, my pops used to get us dunkin donuts on saturday. My favorite was this nasty hot pink number posing as a strawberry glazed donut, his was the jelly filled. Now, Im not necessarily a jelly donut lover but I will try almost anything in cupcake form. The texture of the crumb is just like that of a cake donut with that lovely hint of nutmeg. I chose to use good ol grape jelly for my filling. These are even better the next day with a good cup of coffee for dunking.

recipe from the Veganomicon

Jelly Donut Cupcakes

makes 12 cupcakes

1 cup soy or rice milk
1 tsp apple cider vinegar
2 Tbs cornstarch
1 1/2 cups all purp flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp tsp ground nutmeg
1/2 tsp salt
1/3 cup canola oil
3/4 cup plus 2 Tbs granulated sugar
2 tsp pure vanilla extract
About 1/3 cup raspberry jam or preserves or whatever flavor you prefer
2 Tbs confectioners sugar

Preheat oven to 350F. Combine milk, vinegar, and starch into a measuring cup and set aside. Line pan with cupcake liners.
In a large mixing bowl, sift together the flour all the way thru to the salt. Create a well in the center and pour in the milk mixture, making sure the starch is completely dissolved. Then add the oil, granulated sugar, and vanilla. Stir until well incorporated.
Fill the liners about 3/4 full with batter. Drop a heaping teaspoon full of jam on the center of each cupcake. No need to press it down, it will sink in as it bakes.
Bake for 21 to 23 minutes. Tops should be firm. Remove and let cool. It is suggested to let them sit overnight in a cool spot. The tops will dry slightly and become crispy and more donutlike.
Top with sifted confectioners sugar.

On a side note:
I used tapioca starch subbing for the cornstarch and it worked just fine. Please try to find vanilla without alcohol in it! This is somewhat difficult to hunt down, but well worth it. Especially with a recipe where vanilla plays an important role in the flavor profile. The alcohol dilutes the real vanilla and you can literally see the difference.

This is one of those treats that can step up for breakfast or dessert.

sunday brekkie

sunday brekkie
Originally uploaded by tuffcakes

Everyone seems to have their own variation on scrambler recipes. When I make it the ingredients are a bit of a mish/mash of whatever is on hand, thus creating a new variation every time. Well this time I hit pay dirt...GOLDEN BEETS, sprouts, broccoli, carrots, and of course tofu. I grew the sprouts myself and the beets, carrots, and broccoli came from my CSA box.
The bread is cinnamon raisin from Brunos Organics. http://www.thejuicegarden.com/ Brunos is a family of bakers from Gary, Indiana who may possibly make the finest baked goods in the area. Sad to say a loaf usually only lasts a couple of days in our house. Total gluttony.
The smoothies, like the scrambler, vary according to mood and whats kickin around. This powerhouse came together with soymilk, bananas, blueberries, pineapple, and Vitamineral Green. The Vitamineral Green is a vegan herbal supplement that is a good source of green superfoods and probiotics.
All in all this breakfast was a great way to start the day.