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Please join in on the #ricelove fun by linking up any rice recipe from the month of September. Don’t forget to link back to this post, so that your readers know to come stop by the #ricelove event. The twitter hashtag is #ricelove 
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1/4 cup olive oil
3 cups diced sweet white onions
1 tbsp chili powder
1 tsp sea salt
1 green bell pepper, diced
a spoon of crushed garlic
2 1/2 cups cooked brown long grain rice
1/2 cup lemon juice
1/2 tsp ground pepper
1 cup black beans, rinsed and drained
1 1/2 cup diced tomatoes, fresh
1 cup chopped fresh cilantro
To make guacamole, mix these:
2 avocados, scooped out and mashed
1/2 cup Trader’s Joe salsa or any salsa
1 tbsp garlic powder and sea salt
couple spoons lemon juice
At medium high heat, saute onion, chili powder, cumin and salt for about 5 minutes in the skillet. Add diced green pepper and saute for another few minutes. Reduce heat to medium, then add garlic to saute for another few minutes. Add and toss cooked brown rice, lemon juice, pepper, black beans and cilantro together as a mixture. Add a dash of sea salt and some lemon juice for more flavour or acidity. Finally add diced fresh tomatoes in the end, and let the dish steam for approx 5-10 minutes. Feel free to add Wild Wood Organic’s zesty garlic aïoli or more cilantro on top of it.
Categories: Home Cooking, Oregon | Tags: vegan mexican brown rice, vegan Miam, vegan miam cooking, veganmiam, veganmiam.com
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My favourite part at Masu Sushi was their fruit-infused cocktails. We went there with my girlfriend that early June and it was the best early birthday outing.
Categories: Oregon, Restaurants | Tags: Masu Sushi, PDX, vegan Miam, veganmiam, veganmiam.com
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A food cart based in SE Portland offers a variety of vegan and vegetarian burgers using Dave’s Killer bread and Daiya cheese. It was my first time to try Off-the-Griddle foods. To make it brief, I’ve listed pros and cons as shown below:
Pros: Colourful food cart and friendly staff. Great customer service. Lovely bread selections and use of Daiya cheese. Good portion sizes.
Cons: Didn’t like the house-made vegan blue cheese sauce (it sounded very good in wording) because it made the burger soggy thus I tasted the tofu still, but no flavour still. I personally like seitan or dry patties on burgers, but their burgers have moist/rice-like patties. Buffalo cheeze fries are average (a bit greasy for my taste, but everyone’s opinion is different), maybe I should have tried the curly fries since they are more unique.
Categories: Food carts, Oregon | Tags: Daiya, food carts, Off the Griddle, SE PDX, vegan bleu cheese burger, vegan buffalo cheeze fries, vegan burgers, vegan Daiya cheese, vegan food carts, vegan Miam, veganmiam, veganmiam.com, vegetarian o.t.g. cheeseburger
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It was my last time to dine at King Estate Winery restaurant this year. My boyfriend’s sister from Boston came for a visit that time and dined with us. The non-vegetarian meals in general were good for the others, yet the vegan meal: toasted quinoa salad was very disappointing. The dish was missing something major. Perhaps it needs a portobello mushroom or a source of protein on top of it or plenty of vegetables, otherwise it is just a very light-flavoured “side” on a lunch meal (imagine eating a plain salad with light olive oil dressing for lunch with no toppings at all).
Initially I asked the restaurant for a customized vegan toasted quinoa salad for two in advance (few days before the reservation) because the vegan option on the menu was not likable, but the waitress at King Estate had no absolute clue or how to come up with a solution afterward nor their manager was present at that day (which was beyond odd). It was an inconvenience for us though.
Based on my observations, after so many times dining at King Estate,the flavour and quality of the vegan meals are starting to decrease after they introduced very limited vegan options (probably 1-2) on the menu sometimes in late April/May. Before late April/May, the dishes were brilliant since they were created for us in an unique way which was off the menu. We missed the penne with baked portobello mushrooms, barley rice soup with glazed red beets, black lentils with fried salty artichokes and vegetables, vegan rice pudding/cupcakes and much more. I’m not sure why they didn’t put them on the menu–they were so far the best and flavourful meals (yet suitable for both lunch and dinner).
Categories: Oregon, Restaurants, Wineries | Tags: King Estate, King Estate Winery Restaurant, Oregon vineyards, Vegan cuisine, vegan Miam, veganmiam, veganmiam.com
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In mid-May, the King Estate winery restaurant manager Austin treated me an unique vegan dish (appetizers) at the King Estate Tower Club, which was very thoughtful because at the Tower Club, they serve seafood and meat appetizers plus cheese I could not consume. The dish was light and visually colourful: grilled asparagus and tomatoes drizzled with balsamic vinegar reduction and sesame oil (not sure what oil it was) and topped with salty and crispy celery leaves. Brilliant vegan dish. I wish they can serve them for appetizers on regular menu.
Categories: Oregon, Restaurants, Wineries | Tags: Eugene, King Estate, King Estate Tower Club, King Estate Winery, OR., vegan Miam, veganmiam, veganmiam.com
