Bike Ride to Dinner

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With the arrival of chillier weather (finally!!!) in Portland, Tim and I decided to ride our bikes over to Homegrown Smoker last night. Homegrown Smoker is anĀ all-vegan BBQ with delicious food and an amazingly friendly staff (I previously reviewed Homegrown Smoker here). The spicy-sweet BBQ sauce and cozy, heated, tent-covered seating area warmed us while we ate our meal. It’s always hard to choose from their menu, but you are pretty much guaranteed to leave happy no matter what you order. In fact, we rode off with full tummies and the aroma of smoky BBQ lingering in our clothes.

HS #1

My meal had smoked BBQ soy curls, baked beans, mac-no-cheese, molasses cornbread, and smoked tempeh. It was a lot of food and I ended up sharing with Tim (he’s small but can somehow fit a ton of food in his system). Tim ordered chorizo sausage, baked beans, smoked tempeh, molasses cornbread, coleslaw, and a stuffed jalapeno. Yum.

jalapeno and beeze

I just read on HS’s blog that they are considering adding vegan s’mores, hot spiced cider, and weekend breakfasts to the Fall menu!!!!! Luckily Tim and I live less than a two-mile bike ride away from Homegrown Smoker because there is no way I’m passing up those treats. Yeah. Plus, with the opening of the all-vegan Back to Eden Bakery just down the street, we might need to move into that neighborhood soon…

I will leave you with a photo of the beloved smoker that creates the goodness HS serves up:

the smoker!

The Better Bread Baker

I’ve been threatened by somebody I live with. Either I post about his “pretty dang tasty flippin’ sweet cornbread” or I get kicked to the curb. Goodness, with that sort of fear riding on my shoulders I guess I better comply!

My boyfriend works from our apartment. On occasion, he will make dinner before I get home. This is awesome because I can sit back, relax, and eat a tasty meal after a long day at work. Most recently, Tim opened up Veganomicon and prepared a BBQ-esque meal: Skillet Cornbread, Cheater Baked Beans, and Smoky Grilled Tempeh over some sauteed spinach. He really is the master of baking bread, even though cornbread is a little different. I must admit, I get a wee bit jealous when the breads he makes turn out so perfect. I think it must be his patience. I always sneak peeks at the dough rising while Tim leaves it alone until it is time for the next step.

The cornbread tasted delicious. It was moist, slightly sweet, and perfect for absorbing the sauce from the tangy baked beans. I wish I had a photo of the entire meal, but it was so dark and gloomy that night, definitely not an optimal environment for a food photo shoot.