Georgetown Liquor Company | Seattle, WA

A full vegetarian menu in a [sunny] dive bar with plenty of old school video games. Did we find heaven?

Georgetown Liquor Company is situated just a short drive outside of downtown Seattle in the cute - yet no-frills - section of the city called...you guessed it...Georgetown. Our friends who we were staying with highly recommended this spot, and we were so glad they did.

Beers on tap are mostly local, and a Crikey IPA by Reuben's Brews did not disappoint.

The indulgent-sounding, all-vegetarian menu (that could be all-vegan, too, if you ask for no dairy, etc.) made it hard to choose what to order for lunch. (Their motto is "strong enough for a carnivore, made for an herbivore." I love that!). I ended up going with a solid choice: the Captain Nemo sandwich ($10.45) - a toasted whole wheat hoagie piled high with housemade vegan chickpea salad, provolone cheese, Romaine lettuce, and tomato. 

Served with a pickle spear and my choice of side (salad, soup, or tortilla chips and salsa - I went with the chips), this was one filling lunch. We were amazed at how such incredible food can be pushed out of a tiny kitchen. Clearly, the chefs here know what they're doing. We almost came back that night for dinner, but decided we should explore some more of downtown Seattle instead.

After lunch (and some Mario Kart on Super Nintendo), we made the short walk over to Georgetown Brewing.

We were hoping they'd have their Gusto Crema Coffee Ale that we tried at the Oregon Brewers Festival (it legit tasted like iced coffee), but they didn't have it at the brewery that day. The beers were still decent, though, and it was fun to check out the source! (FYI: they only serve samples of their beer on-site here - for free - but have plenty of growlers, etc. to-go).

Overall, we had a fantastic time exploring Georgetown, and I'm still dreaming about that chickpea salad sandwich.......

Quinoa with Mushrooms and Sausage

We're about to get really healthy up in here.

But I can't help it. The markets here in Portland are brimming with incredible produce right now, and I must taste everything. 

Last week's fun find? Beautiful oyster 'shrooms.

And in an attempt to balance out all my beer carbs with healthy meals, this protein-packed dish was born. (Bonus: It doesn't taste as healthy as it is!).

Quinoa with Mushrooms & Sausage

Yields: 4 servings

-1 cup quinoa

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced

-1 clove garlic, minced

-5 ounces oyster mushrooms, roughly chopped

-1/2 teaspoon dried thyme

-Healthy pinch of crushed red pepper flakes

-1 Field Roast Italian Sausage, chopped

-Salt and black pepper, to taste

-1 1/2 cups baby spinach

-Splash of good Balsamic vinegar

-Crumbled feta cheese, for serving

Directions:

1.) Cook quinoa according to package directions. While quinoa cooks, heat olive oil in a large skillet over medium to high heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften - about 5 minutes.

2.) Add mushrooms, dried thyme, and crushed red pepper to the pan. Cook until mushrooms begin to soften slightly, about 3-4 minutes. Add sausage and cook until heated through. Season with salt and pepper.

3.) In a large bowl, mix quinoa with onion, mushroom, and sausage mixture. Stir in baby spinach and let wilt; add a splash of Balsamic. Taste, and season with salt and pepper as necessary. Serve with crumbled feta on top (because feta makes everything better).

This dish is a nutrient powerhouse. Protein-packed quinoa, mushrooms, and sausage + vitamin-laden spinach - with the feta cheese helping to make it seem not so healthy. Given the protein factor in this dish, it's also super satiating. Win-win!

Oh, and if you can't find oyster mushrooms, really any other mushrooms would do. And if you want to make this dish vegan? Simply leave out the feta.

What dishes have you cooked lately?

Easy Summer Slaw {Vegan}

We're lucky that here in Portland, we don't get the humidity we get back home in Boston. 80-90 degrees here has a nice breeze, and when the sun goes down? The temperature is beyond ideal...with few mosquitoes to bother us.

However...our highest temperatures for the day hit right before dinnertime (4-5 p.m.), which causes me to lose all motivation to cook. That's where no-oven-necessary recipes like this one come in handy.

I made this slaw the other night when I had some haddock to cook up (yes, sometimes I eat fish!), but this slaw would also go with...just about anything. Tofu, burgers, sausages, you name it. It's just a versatile, tasty, easy-to-throw-together side dish - no extra heat required. 

Easy Summer Slaw

Yields: 4-6 servings

-1/2 head red cabbage, cored and thinly sliced

-2 large carrots, peeled and shredded

-1/2 cup cilantro, roughly chopped

-1 jalapeno, seeded and diced (optional)

-2 tablespoons rice vinegar

-Juice of 1/2 an orange

-Salt and black pepper, to taste

Directions:

1.) In a large bowl, mix all of ingredients (before salt and pepper) together. Season as necessary with salt and pepper. 

2.) Cover and place in fridge for at least 30 minutes before serving (although overnight provides the best flavor!).

Told you it was easy. ;)

What no-cook dishes are you loving lately?

The Sudra | NE Portland

100 percent vegan, Indian-inspired food served in casual digs (order-at-the-counter style) with a giant patio - which is shared with the adjacent two fast-casual restaurants (one's a taco joint, the other a burger place). This, my friends, is The Sudra.

A recent dinner there started with two cocktails: the Beet Generation ($8), made with Volstead vodka, beet and lemon juices, brine, and a pickled bean for garnish; as well as the King Louie ($10), made with Cazadores Blanco, Hot Monkey vodka, Combier Orange, pineapple and lime juices, and a chile salt rim.

The King Louie was wildly refreshing with a healthy kick of spice, while the Beet Generation was definitely earthy (read: beet-y), but still quite delicious.

For an appetizer, the Pakora (price...I don't have #greatblogger) is a must-try. Our medley included crispy-fried broccoli and cauliflower with sauces that I don't actually know the names of, but worked well with the vegetables. (One's a creamy, tangy sauce; the other a thinner, berry-forward sauce). Again, #greatblogger.

For my entree, I went with the Kale-Infused Dosa Plate ($10), which consisted of kale-infused dosa, black-eyed pea korma, potato masala, collards, and pickled Anaheim chiles, with cilantro-lemon sauce and roasted red pepper-cashew chutney on the side. 

The collards, black-eyed peas, and potatoes were cooked and seasoned wonderfully, and the accompanying sauce and chutney were borderline addictive. The kale-infused dosa was good and interesting, but the texture of the dosa itself was a bit dry and crumbly. 

Overall, we really enjoyed our meal at The Sudra, and we loved the wide-open patio. I'd go back for the cocktails and pakora alone, although I'm eager to try some of their other dishes, too.

Have you ever been to an all-vegan Indian restaurant before?

Pickled Red Grapes

Your next cheese plate needs these.

Plump, juicy red grapes are quick-pickled with a savory and sweet mix of flavors to give you (and your next wheel of Brie...or cheddar...or Parmesan) one addictive condiment.

And the best part? The grapes actually stay firm - they don't mush up, despite going through the pickling process. Score!

Pickled Red Grapes

Yields: About 1 quart

Recipe from SeriousEats.com

-1 pound red grapes

-1 cup apple cider vinegar

-1/4 cup water

-1 cup granulated white sugar

-1 cinnamon stick

-1/2 vanilla bean

-1/4 teaspoon cloves

-1/4 teaspoon black peppercorns

-1/8 teaspoon yellow mustard seeds

Directions:

1.) Wash grapes and remove from stem. Slice stem end off of the grapes and set aside. (This helps the vinegar, etc. penetrate the grapes - do NOT skip this step!).

2.) In a small saucepan, combine vinegar, water, and sugar. Place over high heat and bring to a boil.

3.) Place spices into the bottom of a quart jar. Carefully pour trimmed grapes into the jar on top of the spices.

4.) Pour hot vinegar into jar over grapes. Let grapes sit until cool. Place a lid on the jar and refrigerate. (Let pickled grapes rest in the fridge for at least 24-48 hours before serving).

Super easy to make, and this recipe will give you enough pickled grapes for all of your summer cheese plates (and/or salads!).

Pro tip: Visit the bulk section of your local grocery store for the spices in this recipe. Since it requires such small amounts of each, you'll save so. much. money.

Have you ever had pickled grapes before?

Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

The Bye and Bye | NE Portland

You know those restaurants where, before even taking your last bite, you vow to visit again soon? Yeah...that happened to us at Bye and Bye.

Located right up the street from one of our favorite Portland breweries, Bye and Bye features all-vegetarian eats in a casual yet oh-so-Portland setting. You order at the counter and take your order number to the table of your choice, which, for us on this sunny day, was at one of their outdoor, dog-friendly picnic tables.

Ice cold pints of Engelberg Pilsner - from Portland's own Upright Brewing - started the meal off right.

For our meals, I went for the Weeping Tiger Sandwich ($9), made with tofu cutlets, lettuce, tomato, onion, avocado, jalapeño, and Sriracha and miso mayo on Grand Central bread.

Z went for the BBQ Brussel Bowl ($9), made with BBQ tofu, Brussels sprouts, and brown rice - and he opted to add fresh avocado for a well-worth-it extra dollar.

Um...the only way to say this is that every bite - of both of our meals - was next to perfect. My tofu was seasoned and cooked perfectly, and everything down to the chips and salsa on the side was spot-on and delicious. Z also raved about his BBQ bowl for the remainder of the night, enamored with the well-seasoned rice (which he's typically not a fan of) and the ideally cooked and sauced tofu.

After our delectable meals, we took the quick walk over to Great Notion for a few more brews before Game of Thrones. Perfect Sunday indeed.

My only gripe? I haven't visited here sooner!

Where was the last almost-perfect meal you had?

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed

-Salt and black pepper, to taste

-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

Directions:
1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)



Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?

Baked Falafel Bowls with Tahini Sauce {Vegan}

I'm not usually a fan of having the same dinner two nights in a row, so when I do, you know the dish has got to be good.

And these Baked Falafel Bowls with Tahini Sauce was one such dish I threw down my gullet in two consecutive nights.

Flavorful, crispy-on-the-outside falafel mixed with your choice of vegetables, a grain, homemade pickles (if you are so [smartly] inclined), and a super easy, homemade tahini sauce that will make the sesame angels sing.

Oh, and no matter which way you prepare this versatile dish, just be sure it's vibrant and eat-with-your-eyes-first-approved.

Got me? Good. :)

Baked Falafel Bowls with Tahini Sauce
Yields: 3 servings
Falafel:
-2 cups fresh parsley, roughly chopped
-3 large cloves garlic, peeled
-Juice of 1 lemon
-1/4 cup raw walnuts
-1 1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-Pinch of cayenne (optional)
-Salt and black pepper, to taste
-1 15-ounce can chickpeas, drained and rinsed
-Generous drizzle of extra virgin olive oil

Tahini Sauce:
Adapted slightly from Minimalist Baker
-1/4 cup tahini
-1/2 tablespoon good maple syrup
-Juice of 1/2 a lemon
-3 tablespoons hot water to thin

Directions:
1.) Add parsley, garlic, lemon juice, walnuts, cumin, coriander, cayenne, salt, and black pepper to a food processor and mix to combine. Add chickpeas and olive oil, and pulse until incorporated and mostly smooth (some leftover chunks are A-OK).
2.) Transfer chickpea mixture to a mixing bowl. Stir to ensure everything is well combined. Using your hands, form mixture into 9 small patties, roughly 1/2-inch thick.
3.) Place falafel onto a non-stick baking sheet and refrigerate for 15 minutes (to help them firm up). Preheat oven to 375 degrees F.
4.) Once oven is preheated, bake falafel for 30-40 minutes, or until crispy and golden brown on each side - flipping once halfway through.
5.) While falafel cooks, prepare tahini sauce by whisking all of the above ingredients together (except water) in a small bowl. Add up to 3 tablespoons hot water until a pourable sauce is formed. Place in fridge, covered, until ready to use.

*For making these into a bowl, I simply plated the three falafel (per serving) with a handful each of arugula, sliced grape tomatoes, leftover pickled vegetables, and about 1/2 cup prepared rice. I then drizzled everything with the tahini sauce. However, the vegetables and toppings are completely versatile, so feel free to throw in whatever vegetables you have on-hand!

*Also: the falafel can dry up the longer they cook, and become crumbly. Definitely watch them closer to the 30-minute mark - if they're golden brown on each side, they can come out and be devoured.

Um, the best part about these bowls? It was just barely 90 degrees here in Portland when I threw them together. Despite having the oven on for the falafel, being able to throw everything else ready to go into bowls was perfect for such a hot evening. (Tip to you and me: Make the falafel ahead of time, during the cooler hours, and dinner will be even easier/less sweaty).

What's your favorite everything-served-in-one-bowl dinner? 

Quick Pickled Vegetables

Five years ago, if you told me I'd be obsessed today with pickling allthethings, I'd tell you you're crazy.

I've always loved pickled cucumbers, but pickled...well, ANYTHING else? Gross.

I'm not exactly sure where the transformation happened, but all I know is somewhere along the way, I became the opposite of my old I-hate-anything-besides-pickled-cucumbers self. And now: enter my latest obsession.

Z and I vowed last week to experiment with pickling more things at home (we've only dabbled in this before), and I'm happy to say, our first big batch of pickled goodness turned out awesome. Oh, and the whole process is super freakin' easy.

Here's how to make bomb dot com [and quick] pickled vegetables.

Quick Pickled Vegetables
Yields: About 1.5 Liters of pickles
-Your choice of vegetables - we used 1 bunch of radishes, sliced thinly; 2 large carrots, peeled and cut into coins; 1 jalapeno, sliced; 1 bunch asparagus, fibrous parts removed and stalks cut in half, just so they fit in my container; 1/2 yellow onion, sliced. (This amount of vegetables was just about perfect for the amount of vinegar, etc. below).
-2 cups water
-1 cup granulated sugar
-1 1/2 cups white wine vinegar*
-1 1/2 cups lite rice vinegar
-3 tablespoons salt
-3 large cloves garlic, sliced thinly lengthwise
-2 tablespoons dill weed

*Note: I only used the rice vinegar because I ran out of white wine vinegar. The rice vinegar made our pickles a bit sweeter, which we actually liked, especially because of the jalapeno. But, if you'd rather have a less sweet pickle, use 3 cups white wine vinegar.

Directions:
1.) Place all of your prepped vegetables in jars or containers with tight-fitting lids (lids can go on later). We put the asparagus and onion in one container; the remaining vegetables in the other, but you can mix it up however you wish!
2.) In a pot, mix together water, sugar, vinegars, salt, garlic, and dill weed. Bring the mixture to a boil. Once boiling, pour the hot liquid evenly over the prepped vegetables. (If you're using plastic containers like I did, place your prepped veggies in a heat-friendly bowl first, so the boiling liquid doesn't melt your container). Let the vegetables come to room temperature, then place in the fridge with lids tightly on. Your pickles should be ready to go within 24-48 hours, and will stay in the fridge for several weeks

So far, we've enjoyed the pickled radishes and carrots on Spicy Seitan Tacos, and plan to use them on a cheese board this weekend. The pickled asparagus? That's going into homemade Bloody Marys on Saturday morning!

But really...pickled vegetables are so damn versatile. Dress up sandwiches, burgers, nachos, salads, etc. (I could go on forever). Or, do like I've done all morning and just pop those tasty suckers in your mouth, all by their lonesome. The possibilities are endless, people.

What's your favorite pickled vegetable/fruit/ingredient? Our next adventure is to pickle grapes!

Homemade Cilantro-Jalapeno Hummus

Hummus? Humus? Houmous?

No matter how you spell the stuff, it's delicious.

I love making hummus - it's easy, it's affordable, and it's super versatile. When I want a straight-up version, I almost always make Ina Garten's recipe, and I actually use a variation of hers when I want to add a little something extra to the mix - such as jalapeno and cilantro.

Ina's recipe makes an addictively smooth and incredibly creamy hummus, and the texture really can't be beat. Throw in some spicy jalapenos and fresh cilantro, and you have yourself one heck of an appetizer (that took a whopping five minutes to make).

Grab a pita chip (and a beer), and let's get scoopin'!

Homemade Cilantro-Jalapeno Hummus
Yields: About 3 cups 
-1 15-ounce can chickpeas, liquid reserved
-1 fresh jalapeno, seeded and chopped (or, 2 tablespoons pickled jalapenos)
-3 tablespoons tahini
-2 large garlic cloves, peeled
-Juice of 1 lemon
-1/2 cup fresh cilantro
-2 tablespoons liquid from the chickpeas
-Ground cumin
-Salt and black pepper, to taste

Directions:
1.) Place all ingredients in a food processor and puree until smooth. Serve cold or at room temperature with pita chips or fresh pita and/or crudites.

*Fresh hummus will last in the refrigerator for up to 5-7 days. But don't worry: this won't last that long.

In this hummus, the nuttiness from the tahini and chickpeas, the citrus from the lemon, and the brightness from the cilantro all help complement the spicy jalapeno beautifully. Reserving some of the chickpea liquid is also key in making your hummus wonderfully smooth and creamy.

How do you spell hummus?

Marukin Ramen | SE Portland

Vegan ramen exists, my friends. And at Marukin Ramen in SE Portland, it's freakin' delicious.

Still technically in its soft opening, Marukin just opened its second Portland location at the end of February. (Their original PDX outpost is at Pine Street Market). With nine locations throughout Tokyo as well, Marukin clearly knows their ramen.

The SE Portland location is small, casual, and full of natural light thanks to the floor-to-ceiling windows that surround the family-style tables. You simply order at the small counter and are very quickly served savory, aromatic bowls of the good stuff.

There are three different bowls of ramen everyday - two meat, one vegan - and on Saturdays, the menu looks a little something like this:

Marukin Paitan Shio (まるきんラーメン塩)

Paitan - Creamy chicken based broth

Marukin Red (まるきんレッド)

Spicy Marukin ramen in Paitan broth

Marukin Vegan Tonyu (まるきんビーガンラーメン)

OTA Tofu soymilk broth with onions, garlic, shiitake mushrooms, and kombu

While friends raved about the meat versions, Z and I slurped up every last bite of our vegan creation ($10/bowl). The broth was incredibly flavorful, the vegetables abundant and fresh, and the portion size almost too big to finish (but we still managed). Alongside our bowls of ramen, we also enjoyed the Ebi Tiger (5 pieces, $8), plump, deep-fried tiger shrimp Karaage-style (meaning, similar to tempura), as well as the Takikomi Onigiri (1 piece, $2.50) - onigiri made with traditional Japanese rice and seasoned with dashi, shoyu, and mushrooms. 

My first experience at Marukin was delightfully successful (and delicious), not to mention affordable! I'll definitely be back for more slurp-worthy bowls of ramen soon.

Are you a ramen fan? If so, which restaurant serves your favorite ramen in Portland?

My Top 5 Pizza Places in Portland

Very few people think of Portland as a pizza destination.

That's because it's not...but we do have some damn good pies here in the Rose City.

I shamelessly admit that I get a craving for pizza at least once a week (but, if we're being honest here, it pretty much happens once a day). So, as soon as we moved to Portland in October, I knew I needed to seek out some of the best slices this city had to offer. And while I do have a ton more research to do, here are my top five favorites so far:

1.) Sizzle Pie
Those cravings for pizza I get? Nine times out of 10, I'm craving Sizzle Pie. Sizze Pie offers a variety of vegetarian, vegan, and meat-topped slices and pies, with decent beers on tap to boot. I love their creative names and topping combinations - such as the Vegan Angel of Doom ($19/$28), topped with Daiya mozzarella “cheese,” fresh jalapeños, pineapple, shaved almonds, and cilantro.

2.) Life of Pie

Specializing in brick oven pies perfectly split between two people (or one, if you're extra hungry), Life of Pie not only makes great pizza - they're also ideally located two doors down from Tin Bucket. (Yes, you can bring your pies into the bar for some epic pizza-and-beer indulging). Life of Pie's Caramelized Onion, Goat Cheese, and Garlic Confit pie ($10) is a personal favorite, but the simple Margherita ($10) is fresh and delicious, too. (Bonus: from 11 a.m. - 6 p.m. daily, the Margherita pie is only $5 if you dine-in!).

3.) Escape From New York Pizza
Who knew we'd find authentic New York slices right in our own 'hood? This place is anything but friendly, but the slices (and personalities) are just what you'd expect from a NY pizzeria. Everyday there's a new featured slice, but I've always gone for the classic cheese. (Side note: I also love how their slogan is "Ranch-free since '83." Good crust doesn't need to be dipped in Ranch dressing!).

4.) Pizzicato

I've had several pies and slices from Pizzicato now, and every single one has been consistently delicious (they also deliver for free to our door here in NW Portland, so that helps, too). Pizzicato's toppings are varied and inventive, and the prices are quite reasonable, too. One recent pie I had and loved was the Puttanesca ($14.50, $20.50, or $26.50, for small, medium, or large). It's topped with tomatoes, artichokes, kalamata olives, and feta on a garlic/olive oil base. I also love it with plump garlic shrimp added! (Pro tip: During happy hour, a slice and a pint of beer is just $6.50).

5.) Lucky Labrador Beer Hall
Lucky Labrador's pizza is on-point. Again, they have a location not far from our apartment, so I've walked over on many occasions to order a slice (or two) and drink a beer while I wait. They almost always have a cheese, vegetarian, and meat slice option available, and their toppings are plentiful - while the crust stays ideally crisp. The Veggie Deluxe ($22.95 for a pie) at the NW Quimby location is my favorite so far, topped with artichoke hearts, fresh spinach, onion, mushroom, green pepper, black olives, and tomatoes.

Alright, I'm still on the quest for pizza (despite eating my way through all of these places...several times). What are your recommendations for the best pizza in Portland? 

Panang Tofu Curry

Spicy Thai chile sauce. Creamy coconut milk. A truck-load of vegetables (basically). Protein-packed tofu.

This was one of those "winner of a dishes" in our house last week. I could easily make this on a regular basis, substituting whatever vegetables and proteins I have on-hand. It's super versatile, super delicious, and super easy to throw together. And, bonus: it's also super good for you.

Can I get an amen??

Panang Tofu Curry
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 large yellow onion (or 1 small), diced
-1 tablespoon finely grated peeled ginger
-3 garlic cloves, finely chopped
-1/4 cup crunchy peanut butter
-2 teaspoons turmeric
-1 teaspoon ground cumin
-Pinch of cayenne (optional)
-1 teaspoon Thai chile paste
-1 cup water
-1 14-ounce can light coconut milk
-Juice of 1 lime + 1 teaspoon finely grated lime peel
-1 tablespoon light brown sugar
-Salt and black pepper
-1 14-ounce package organic firm tofu, drained, and cut into 1-inch cubes
-3 medium carrots, peeled
-1 large red bell pepper, roughly chopped
-1 cup frozen peas
-1 1/2 cups cooked Basmati rice and fresh cilantro, for serving

Directions:
1.) Heat oil in a large saute pan over medium-high heat. Add onion, ginger, and garlic; cook until onion is tender, about 6 minutes. Add peanut butter, turmeric, cumin, cayenne, and chile paste; stir until fragrant, 1 to 2 minutes.
2.) Whisk in 1 cup water, then add coconut milk, lime juice and peel, and brown sugar; bring to a low boil. Season with salt and black pepper.
3.) Reduce heat to medium and add tofu, carrots, bell pepper, and peas; cook until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring, about 20 minutes. Taste, and add additional salt and pepper as needed.
4.) Serve over Basmati rice and garnish with fresh cilantro.

Creamy, spicy, packed with flavor/nutrients/protein. AND super easy to throw together? This is the ideal [vegan] weekday meal, my friends.

What's your idea of an ideal weekday meal?