Vegan Stoner Peanut Stew

I'd been creeping this recipe for some time now on the Vegan Stoner blog. Finally, I made it for a small vegan dinner party I threw last week. The hearty stew has a robust, but not powerful peanut flavor - just enough to make a hungry belly happy. I altered the recipe by adding sweet potatoes and few bottles of my pitch black IPA home brew for extra depth (made a huge pot).


Beer Peanut Stew
adapted from the Vegan Stoner


1 sweet potato, chopped in small pieces
1 potato, chopped in small pieces
1 large onion
1 cup crunchy peanut butter
1 bottle dark beer
1 32 oz can of crushed tomatoes
1 16 oz can of garbanzo beans (or 2 cups of home cooked)
1/2 bunch of cilantro, chopped for garnish
cooked rice to serve on (I used basmati)
1/3 cup oil (I used avocado oil)

• Put chopped sweet potatoes and potatoes in a large pot with water rising an inch above potato layer. Par boil on medium for about 10 minutes, then drain and set aside.
• In a large pot, add oil and onions and heat on medium high until onions are translucent. Add a bottle of beer and let simmer for a few minutes.
• Add tomatoes, potatoes, peanut butter and garbanzos and stir.
• Cover pot and cook on low for at least 40 minutes.
• Serve on rice and sprinkle with cilantro.

Almond White Bean Hummus

Hello. It's been way to long since I've given hummus a shout out. 
It's not for lack of thought, because I always think about hummus. 
It was just that I wanted to make the right one, and I'd been thinking about this version for some time.
The result? Mild and creamy, with a subtle almond flavor. 
I hate to sound cheesy, but, if you like almonds, then you'll love this hummus.
I threw a little vegan dinner party last week and decided to give it a go for the party. The crowd approved and I hope you do too. 

Almond White Bean Hummus


1 can or 16 oz White Beans (Cannellini beans)
3 tablespoons almond oil
1/4 cup almond, roasted and finely chopped/smashed (save some for garnish)
2 tablespoons tahini
1 teaspoon rice wine vinegar
1/2 teaspoon sea salt
1 small clove of garlic, minced


Blend everything but the white beans in a food processor until smooth. Add beans and whirl to smooth out. You may need to add more oil, warm water or bean liquor to smooth out to desired consistency. 
Top with more almonds and almond oil.

Greek Rabbit in Portland: Eleni's Estiatorio

hungry for Hellenic hare

Seeing the name "estiatorio" in a Greek restaurant was the first sign. After all, this is Portland, Greek population nil. And I am not sure if even one visit to Greece is enough to rekindle the memory for the Greek word for restaurant, especially when there are more obvious terms like, "taverna." The use of this word alone made Eleni's a great beginning in my quest to dine at all Greek restaurants in Portland.
(So what, if there are less than six of them.) 


Also, they often have rabbit on the menu. Rabbit Stifado, a rich stew laden with pearl onions, is probably the most common form of eating bunny in Greece. Eleni's rabbit came braised in a tomato and wine bath on a mound of slightly overcooked rabbit food. Cooking vegetables a little too long is surely a sign of real Greek food. Overall, this bunny was mild, clearly domesticated, with the slightest hint of nuttiness. Let's be honest, it tasted like chicken.


But let's rewind from the rabbit and I'll tell you about the wine. Poor Greek wine does not get much love in the western part of the U.S. Living in Portland for almost two years now, I rarely see it in brick and mortar commerce, and if I do, it's usually Boutari Moschofilero, which there is nothing wrong with but variety is the spice of life. My dinning partners, wine pros Beau of Beau's Barrel Room and Becky of Kramer Vineyards and with my lovely fiancé , Justin, and I were ready for something new and delicious. And Eleni's was ready to give it to us with their expansive Greek wine menu. The best wine to eat mezedes with is no doubt Moscofilero, with its mineral taste and refreshing finish. The salty, gooey saganaki, garlicky revithia, and crispy kalamarakia were all made that much better with the wine.

Skouras 2010 Moscofilero

Revithia: vampires beware

Saganaki: Did you order some flaming cognac with your fried kefalograviera?

Kalamarakia: olive oil pan fried squid. 

The onset of entrée envy hit me quickly with Becky's Arni Me Filo. Chunks of tomato braised lamb leg suspended in a red pepper purée and cheese wrapped up in a giant phyllo packet, represents everything that is awesome in the world. 

The Soutzoukakia Justin ordered was stacked. Soutzoukakia is Asia Minor Greek comfort food - meatballs that are twice cooked. Once in the fry pan, and then to the oven in a tomato sauce spa. Eleni's offers her balls on top of "Crete risotto" or spaghetti. Don't forget the feta topper to complete the stack. Although, I cannot lie and say this was better than my Aunt Mary's version, but it was certainly everything that embraces what comfort food represents: rich, soft, flavorful and belly filling. Beau ordered the same, but with spaghetti, so I won't bore you with almost the same picture. 

Photo taken by Justin

I don't usually comment on service, but I will note the service was definitely "Greek Style" in that, once we got our main dishes, our server abandoned us - almost for good. This happens in Greece because you can kick it like a cricket at the table for as long as you want, and the service doesn't want to hurry you so they do not check on you. But this was probably not the case - they were either short staffed or there was fresh blood in the door needing more attention. Either way, the Eleni's experience was excellent and I would gladly return after finishing my Greek restaurant quest. 

Eleni's Estiatorio

7712 SE 13th Ave

Portland, OR 97202

Vegan Recipe Round Up for Great Lent

Approaching week two of seven of The Great Fast, here are some of my favorite vegan recipes. Kali Sarakosti!

White Bean Hazelnut Hummus

Mushroom Hummus

Carrot Hummus

Chorizo and Kale Cornbread Pie

Roasted Broccoli, Buckwheat and Basil Salad

Fennel, Grapefruit and Beet Salad

Almond Oil Roasted Brussel Sprouts and Squash

Ouzo Ice Cream Float

Honey-Olive Oil-Oregano Roasted Endive with Feta and Raisins

Today is the second day of Sarakosti, or lent for those of the Orthodox faith. Greek Orthodox lent lasts for seven weeks, and I will be fasting from all bleeding animal products during this time. Although I am not an avid church goer or a stead fast prayer freak, I take part in lent as a reminder of my faith and spirituality. It helps me stay disciplined and is my annual "cleansing" of the body and mind. 

Now you are wondering why there is feta scattered all over the above photo? Well, I cheesed it up big time these last few weeks. One dish I made was roasted endive, Greek style, of course.

The combination of bitter endive, slightly caramelized in the oven with honey, olive oil, raisins and olive oil topped with tangy sheep feta and crunch pine nuts, proved to be a deluxe combination of textures and flavors. I used oregano to get in the Greek spirit, which provides an extra herbacious, grassy punch. 

6 medium size belgian endive

1/4 cup olive oil

1 tablespoon honey

1 teaspoon Greek oregano

1/2 teaspoon salt

1/4 cup raisins

2 tablespoons toasted pine nuts

1/3 cub sheep feta

• Preheat oven to 375 degrees.
• Quarter endives lengthwise and lay out on a baking sheet.
• Combine olive oil, honey, oregano and salt in a small pan. 
• Heat on medium until mixture is bubbly. Drizzle evenly over endive.

• Roast for 20 - 30 minutes or until endives are slightly browned.
• Immediately remove from pan and sprinkled crumbled feta over, then pine nuts.