a new restauant is opening at bridgeport, our outdoor mall that is nearby. it's called
native foods cafe, and is a growing chain that is mostly in california and chicago right now. this is their first restaurant in oregon. it's a vegan restaurant...a fun, bustling, colorful, happening place. definitely not stuffy or predjudice against those that aren't vegan. they say that 75% of their clientele actually aren't vegan, but come to experience a healthy day or night out. i was hired, along with another artist, to either paint chalkboards or the walls. she did mainly chalk-art...and a lot of it. beautiful stuff. i did their mission statement, which you can see on the wall near the celing...yes, it's high...i was on 18 ft. scafolding...
check out their desserts...mmmm
i also painted or chalked their juice bar flavors and their native stuff sign, which shows happenings around portland...
my family and i were invited to the vip grand opening last night, where we got to order appetizers, sides, main dishes, and desserts, all free of charge.
this is the to-die-for butternut squash soup that 3 of the 4 of us had...the kick that was unexpected...dried cranberries in it. it was soooo good.
this was the soul bowl my daughter ordered...that's their native chicken...that tastes like chicken, but isn't.
i had the ensalada azteca salad as my main dish...mmmmm good. avacado, cucumber, jicama salsa, quinoa, romaine, currants, toasted pumpkin seeds, cilantro...mmmm
here's a half eaten portobello and "sausage" burger (hubby couldn't wait 'till i was ready to shoot my camera) with dilled potato salad on the side.
this is their twister wrap, that my kids had another night that i was painting for them. they were training their chefs and made me a to-go bag filled with yummies.
their official opening is tuesday, and i know they are going to be busy, busy, busy. we are long over-due for a place like this! it's nice to go out and feel like you are eating healthy...
the native foods blog is a great one too...check it out
here.
here's a Green Bean Casserole from their newsletter for your Thanksgiving feast:
1⁄2 cup olive oil
10 sliced shallots
4 cloves garlic, chopped
2 cups panko breadcrumbs
2 tbsp olive oil
2-1⁄2 cups sliced mushrooms
2 tbsp flour
1 cup vegetable broth
3/4 cup Vegenaise
3⁄4-1lb green beans, washed
1. Heat oil in pan. 2. Add shallots and sauté until lightly brown 3. Remove shallots, saving oil. 4. Add 2 garlic cloves to oil and sauté for 1+ min. Add breadcrumbs. 5. Stir until breadcrumbs absorb the garlic and are slightly toasted. 6. Remove from stove and put aside. 7. Heat 2 Tbsp. olive oil in pan and add mushrooms
(don’t stack on top of one another). 8. Add a touch of salt, which will release some of the water and help them sear nicely. Cook for 4 minutes then add 2 cloves of garlic as the mushrooms start to brown. 9. Cook another minute then add flour and mix well as fl our browns a bit. 10. Add broth and Vegenaise, and stir well. It will start to thicken. 11. Then add the green beans and stir to incorporate. 12. Add half of breadcrumb mixture and half of the crispy shallots and mix well. 13. Garnish with more crispy shallots and the delicious breadcrumb mixture and serve!
and here are TONS of recipes from chef Tonya, the owner and founder:
and here are TONS of youtube videos
although not vegan...i just might want to try after all this flavor!
