Back to Eden Bakery Boutique: Review

(To read my latest update about Back to Eden Bakery, click here.)

Tucked into a corner of the NE Alberta district, a shoebox Bakery Boutique--not much wider than a hallway--serves up vegan goodies to the discerning eaters of Portland, Oregon. They call themselves Back To Eden, and they do their best to source local, organic products and provide their guests with healthy alternative sweets and treats.

Aside from being entirely vegan, Back To Eden offers gluten-, soy-, and sugar-free options, and that just makes me happy. For those of us who can't eat dairy, all we have to do is choose from the list of gluten-free desserts, and then indulge with delight.

Back To Eden is not a certified, dedicated gluten-free bakery. So, for those of you who can't ingest even trace elements of gluten, Back To Eden is probably not your best option. They do bake all of their goodies in-house, and although they try to separate gluten containing products from the gluten-free, there is always a chance of cross contamination, even if it's slight or microscopic. For the rest of you, the atmosphere is warm and welcoming, albeit a little too cozy at times, and the gluten-free options are abundant.

Top shelf from left to right: Peanut Butter Fudge/Almond Fudge, Black & White Cheesecake, Peanut Butter Amaranth Bar, Chocolate Nut Truffle. Middle Section: Chocolate Lover's Cake. Bottom shelf from left to right: Carrot Cream Cheese Cake, Pistachio Rosewater Mini Cake, and Chocolate Hazelnut Toffee Bar. (All but the pumpkin whoopee pies on the bottom left are gluten-free. That's why I didn't list them.) Most of their baked goods are sweetened with organic evaporated cane juice.  

The Almond Fudge (pictured above) was too sweet for my taste. And while I enjoyed the amaretto flavor, I would have preferred that the natural almond flavor be lightly sweetened instead of being overwhelmed by too much sugar. I felt like I was eating frosting straight, but maybe that's just me.

The Pistachio Spice Cupcake (pictured above) was good when I ate the frosting and the cake together. But when I ate them separately, I could tell that they were balancing each other out in sweetness. The frosting was very sweet, and the cake tasted more like a spiced muffin. It was good, but I think I would have enjoyed it as a breakfast cake with coffee, instead of having it for an afternoon dessert.

The Chocolate Hazelnut Toffee Bar (pictured above) had a cookie on the bottom, a thick layer of ganache on top, and a hazelnut toffee crumble sprinkled over the ganache. The first time I had the Chocolate Hazelnut Toffee Bar, the cookie wasn't completely baked, which made me think that the bottom layer was made out of almond butter. While I liked its texture, and I thoroughly enjoyed it, I liked it better when I had it again a few days later. The cookie had been baked through, which gave it more of a crunch, and the toffee flavors were more prominent. It was harder to eat than the par-baked version, but the toffee, chocolate, and hazelnut flavors were more pronounced and more balanced.

Black & White Cheesecake

The Black & White Cheesecake was excellent! And for those of you who don't eat dairy, you know how valuable a good vegan cheesecake can be. This was no exception. The crust was nut-based, and it tasted like there were gluten-free chocolate cookie crumbles in the mix. The crust had a nice texture, and it was moist. The middle layer tasted like it was made from tofu. It had a fluffy, creamy, cheesecake texture and a light amaretto flavor. The ganache topping was thick, rich, and salty/bittersweet. The combination was a multi-textured, chocolaty, salty/sweet confection that was hard to savor slowly. It was a good thing I was taking notes. Otherwise, I may have eaten the entire slice in mere seconds. It went great with a cup of coffee mixed with agave syrup and So Delicious coconut milk creamer (keeping it soy-free.)

Maple Walnut Scone (contains gluten)

My partner had the Maple Walnut Scone, which contained gluten. He said it was flaky and biscuit-like. He said it wasn't very sweet, but it was tasty, and it was an excellent accompaniment to his morning cup of coffee.

You will have to try the rest of the above featured desserts for yourself.

The top-shelf items: Pistachio Spice Cupcake (GF), Seeded Bagels (contain gluten), and Chocolate Peanut Butter Cupcakes (GF).

Wait! There's more! Every day for lunch, Back to Eden offers a gluten-free soup of the day with a gluten-free cornbread muffin. Other lunch options are Grilled Cheese with Daiya Cheddar or Pepperjack vegan cheeses, savory hand pies, and quiche (not gluten-free.) I was hoping they offered gluten-free bread and bagel options, but with limited space and facilities, providing gluten-free bread and bagels for lunch could cause cross contamination. You've got to respect them for understanding the importance of that.

The tiny Back To Eden is also a soft-serve vegan ice cream parlor, and it has a huge menu of Specialty Shakes, Sundaes, and Single and Double Servings with toppings and sauces to choose from. They even have a Banana Split! All of their ice creams come from Chicago Soy Dairy. And for the soy-sensitive, they will substitute Luna & Larry's Coconut Bliss Ice Cream for an extra dollar.

Basically, you can go there in the winter and eat soup and muffins, or drink a hot cup of coffee or tea and eat cake (or cheesecake, or bars, or truffles...) In the summer, you can get your ice cream fix--gluten-free and vegan style.

Just remember to say excuse me if you bump into another patron while making your way to the counter or to your seat. If you're friendly, you may even make a few new friends who share your love for alternative eating. Being friendly is always preferred to being snooty, antisocial, or just plain mean. But if you're allergic to people, well, we will try to keep an open mind.

Blossoming Lotus: Restaurant Review

In 2002, the Blossoming Lotus opened in the Portland Pearl District and became a bustling vegan restaurant inside of Yoga in the Pearl.  They were my healthy food alternative to the meat-heavy, rich dishes that often passed my lips, thanks to my connection to talented chefs throughout the city. But even though I ate there often, I became habitual about ordering certain dishes. For a long time, I thought about reviewing the restaurant for Eating Friendly, but I felt that my limited knowledge of its menu was unworthy of an article.

Since then, I have tried a number of tasty dishes at the Blossoming Lotus, which is now located on NW 15^th Avenue, just north of Broadway Blvd and right behind Pete’s Coffee. The dishes at a recent lunch date are the subject of this article. (I finally remembered to bring my camera and take notes.)  I hope you enjoy looking at the pictures as much as I enjoyed eating the food.

Live Nachos

For our appetizer, we ordered the Live Nachos, which are described on the menu as "spiced tomato & walnut chips, zucchini tahini nacho cheese and ground pecan chorizo topped with onion, tomato, cilantro, scallion, cashew sour cream and avocado ranch served with a lime wedge." 

The "chips" were crispy and light with a hint of chili spice. They had an interesting texture that was fun to crunch. The toppings were a combination of tangy, creamy, nutty, sweet, and spicy (but not too spicy for sensitive types), making for a richness that was satisfying yet light. While they were similar to nachos in some way, they were also unique. This is a gluten-free, soy-free, live/raw appetizer that is absolutely delicious and interesting in flavor and in texture. I can see this working as easily in summer as it does in winter, because its components are light and refreshing, but also hearty and rich.

Live Falafel Wrap

For lunch, I ordered the Live Falafel Wrap, a gluten-free, soy-free, live/raw dish that is described on the menu as "walnut & brazil nut falafel, tahini-cilantro pate, cucumber, onion and fresh tomato, wrapped in a leafy green, served with cashew sour cream."

I expected the leafy greens (which looked like raw chard) to be bitter and stringy, but to my surprise, they were tender and not bitter at all. In fact, the main sensation was a refreshing crunch; the leafy greens, the cucumbers, and the walnut and brazil nut falafel were crunchy and light. The tahini-cilantro pate was a nice accompaniment similar to hummus, but also unique in that it was more dense, making it easier to hold the wrap together. This dish is very refreshing and delicious, with nutty, herbal, vegetal flavors and a hint of cumin and other Mediterranean spices. I would have liked the walnut and brazil nut falafel to have more cumin and other flavors that make it more like original falafel, but still, this was a very delicious meal. 

Remember to order extra napkins with this dish. It tends to fall apart while you eat it.

Southwest Bowl

The Southwest Bowl is one of my favorites. I couldn't leave the restaurant without sharing it with my date. It is a gluten and soy-free dish with "brown rice, spicy butternut & black bean chili and steamed greens topped with avocado ranch, roasted red pepper sour cream, scallions, and cilantro." This hearty meal offers the best of all possibilities: greens, legumes, grains, and exciting accompaniments. The kale is steamed until tender and served over the chili, which is spicy/sweet. Everything is served separately but together, stacked if you will, into the bowl, so that you can mix and match your combinations. This is definitely a wintery dish, but I've eaten it in warmer months with satisfaction. While I love the large portion of kale, I wish they would chop it up a little more so that it is easier to mix with the other ingredients. I recommend ordering avocado slices to go on top. If you are a light eater, like myself, you can get at least two meals out of the Southwest Bowl. 

Live Fudge

I'm not sure what ingredients go into the live fudge, but it is like a large chocolate truffle with flavors of coconut, cinnamon, and salt. It's served cold, but it melts into a creamy confection while inside the mouth.  They are usually encrusted with walnuts. I can't stop myself from eating one whenever I go into the restaurant, even if I order food to go.

I don't believe that the Blossoming Lotus is a dedicated gluten-free facility. They are vegan, however, so no animal products here. That doesn't keep the chef, Wes Hannah, recently voted sexiest chef in Portland, from creating fabulous, healthy cuisine that satisfies all kinds of diets, especially for those of us with sensitive digestive systems. 

Blossoming Lotus is a busy restaurant, so expect a bit of a wait. And don't be surprised if the service is a little slow. If no one greets you at the door, write your name on the waiting list, so that you get a table before the people who come in after you. If they know about the waiting list, they will write their name before yours, sometimes knowing full-well that you haven't written your name down. If you order something from the bar (fresh juice, cocktail, wine, beer) remember to check on the order if it takes very long. The bar is sometimes ignored by the busy staff. The more complicated the drink, the longer it will likely take.

Take care, my friends, and enjoy Eating Friendly.

Our Daily Red Sulfite-Free Wine: Product Review

Meet Our Daily Red, an organic, sulfite-free (SF), California red wine. This rather popular alternative has not only cornered the SF wine market, they've begun producing other wine labels as well, which I plan to review, but not today. I've enjoyed SF red wines from other makers in the past, but they never seemed to stick around for long. Our Daily Red has somehow managed, not only to stick around, but to build a loyal fan base. I think it's because they make a very affordable, alternative wine that tastes as good, or better, than higher-priced wines made with sulfites.

The 2010 vintage of Our Daily Red is light and fruity with a lot of cherry upfront, and hints of blueberry and currant at the finish. A clean, very drinkable, well balanced red. The nose suggests cherries, raspberries, blackberry compote, and custard. Get this folks, it sells for $8.49 a bottle! (Fred Meyer sells it for $10.49)

When I sipped Our Daily Red, and made notes for this article, my palate got a little carried away. So, for the heck of it, I thought I would share with you the pairings I was craving. 

Suggested Pairings:

1. Apps and salads:

• This wine calls for cheese! Pungent, aged cheeses, and triple cream cheeses, especially one's made with goat and cow’s milk. It can even work with very softly flavored cheeses, like chevre and marscapone.
• Delicate, buttery savory tarts.
• Crepes, savory and sweet.
• Yogurt.
• Green salads with a light, herbaceous or garlicky vinaigrette, especially salads with nuts, cherries, and goat cheese, as long as the dressing isn't sweet.

3. Dinner:

• Meats: pork, duck, and chicken (dark meat), especially grilled.
• Could pair nicely with rice and chutney.
• Braised spinach and/or chard.

2. Desserts: 

• Summer berry tarts, crostadas, and crumbles.
• Panacottas.   

Someone recently asked me if sulfite-free wines produce milder hangovers. My answer was yes, and cleaner wine buzzes too, especially if you're sensitive to sulfites. In Portland, you can find Our Daily Red at Fred Meyer Grocers, Trader Joe's, New Seasons, and Safeway. To find out who else carries Our Daily Red, you will probably have to contact the winemakers by email.

Just a little note: This wine's flavor ranges from dark and fruity to a little on the dry side. I think the inconsistency is due to its lack of preservatives. However, every bottle I've sipped from has been very drinkable and enjoyable. 

Be well, and enjoy Eating Friendly!

Green's GF Dubble Dark Ale: Product Review

Beer was one of the first things taken from my menu when I first went gluten-free (GF.) Many years passed before a friend of mine thoughtfully bought me a six-pack of GF beer that was made from sorghum. It tasted like Keystone Light. In other words, it was swill. Years passed again until only a few weeks ago, where I found myself in a local Portland brewery that served a fantastic GF pale ale (more on this later.) 

At first, I wasn't sure that I would still have the palate for beer, but it turns out, it's like riding a bicycle. And once I opened the door, the craving for beer came washing in. I didn't want to be chained to a brew pub, so I decided to see what the local grocer was carrying. Not much, it turns out. At least, not if you're looking for a decent beer and not a close rendition of domestic pee-juice.

The other issue about buying GF beer is the sticker shock. Many bottles of what looked like decent beer were outrageously priced. I decided to consult an expert and called for the beer master who managed that section of the grocery store. 

The manager guided me to a single beer, which she said was absolutely amazing. Keeping an open mind, and swallowing back my sticker shock (over $6 for sixteen ounces!) I decided to go for it.

Introducing Green's GF Dubble Dark Ale, a delicious, creamy glass of beer-heaven with notes of caramel, molasses, and orange zest.

I enjoyed this smooth, frothy brew while reading a book and relaxing in my hammock. It was  satisfying enough to quell my beer craving...at least for the time being. Did I think it was worth the price? Absolutely! I'm now on the hunt for other beers brewed by Greens. I'll let you know when I try them.

Green's is from the UK, and may be hard to find at your typical grocery store. Fortunately, Green's provides access to their distributor through their website, who in turn provides a list of grocery stores and restaurants that carry Green's beers. If you want to find Green's in your part of the world, scroll back up to the hyperlink and simply click it.

As always, I'm glad to be sharing my knowledge with you. Be well, and keep Eating Friendly.

Burt's Five Star Summer Sizzler: Product Review

Not long after I created Eating Friendly, a man named Burt sent me an email requesting that I do a product review. A few emails and a few days later, I received two bottles of Burt's Five Star Meat Marinade for my grilling pleasure. 

Burt's Five Star prides itself on being an all-natural marinade with no msg, sugar, carbs, preservatives, gluten, oils or fats. However, Burt insisted that, although the marinade was good for the health conscious grill master, it was made for the careless carnivore as well. He also insisted that the marinade was just as good on vegetables as it was on meat, and that vegetarians could enjoy the Five Star experience along with their meat-eating friends.

The history of Burt's Five Star originates with Burt's grandma, whose marinade often stole the show at family and social gatherings. Now Burt is sharing grandma's recipe with you. 

I marinated a gigantic rib-eye steak for 24 hours. I also marinated a few onion slices for about an hour before grill-time. I tossed the steak on the grill, along with sliced apricots and the marinated onions. I also simmered diced mushrooms and onions (not marinated) in a cast iron skillet over the coals. Afterward, I paired everything with a salad of hazelnuts and butter lettuce, in which I threw chunks of grilled apricot. I tossed the salad with a homemade grilled apricot vinaigrette.

I was wondering what made Burt's marinade so special, other than its health benefits. But Burt's Five Star really is unique. It doesn't overpower the meat, and its tangy, mesquite flavor was so reminiscent of barbeque that I immediately knew that the marinade would taste like I had grilled out, even if I had used it on meat roasted or broiled in the oven. The steak was simply delicious, and I was instantly transported to a neighborhood BBQ, even though I actually ate alone on this occasion. And the marinated onions were so tender and full of flavor that I wished I had marinaded and grilled more vegetables. The only down side to Burt's Five Star Marinade is the price. Each sixteen ounce bottle costs over ten dollars.

I wanted to do another go-round with Burt's Five Star, only this time in the oven. Unfortunately, our kitchen is under renovation and our oven is out of commission. At this point, I am beginning to wonder if I will ever get to try Burt's marinade indoors. I guess you and I will both have to wait until the cooler season. But for now, it's still grilling season. I'm sure Burt would appreciate it if you checked out his website and purchased his delicious marinade online.

And if you like a cold beer with your steak, and you're gluten-free, read my next article about Green's GF Dubble Dark Ale. 

As always, be well, and enjoy Eating Friendly.

Coconut "Ice Cream" Competition, Mint Chocolate Chip: Luna & Larry's Vs. So Delicious

Okay! Now that I've shared my intimate fears with the world, it's time for something sweeter. 

Soy has become a major player among food allergens. It's right up there with gluten, diary, eggs, corn, and all the rest. Compassionate eaters have been exploring the alternatives, and they have finally created comparable products to dairy and soy-based ones, using coconut milk as the base.

As promised, I bring you my modern day, allergy-friendly "Pepsi challenge." 

Luna & Larry's Coconut Bliss Vs. So Delicious mint chocolate chip non-dairy, coconut based ice cream! 

But first, a little bit O' info about our lovely candidates...

Candidate # 1: Luna & Larry's Coconut Bliss, Mint Galactica

Mint Galactica was good, but it was not my favorite from Luna & Larry's. The milk-base had a strong coconut flavor, and it was crystallized. Instead of having a creamy texture, it was more like a coconut milk granita. The chocolate chips were the only mint flavored ingredient, and they were small, which caused them to compete with the coconut taste of the "ice cream." In short, I was rather disappointed, especially since their chocolate hazelnut fudge nearly buckled my knees from ecstasy, and I could not stop myself from repeat purchases of that particular flavor.

The benefits of Luna & Larry's is that their products are all organic and certified fair trade, and they contain agave nectar instead of sugar. Agave nectar has a low glycemic index, which is good for the pancreas. Some say that agave is safe for diabetics, but diabetics should consult their physicians before eating agave nectar and any products that contain it. There is sugar in their chocolate. They list all their ingredients on their website.

The down side to Luna & Larry's is the price. A pint costs over $5! (A little more about that later.)

Candidate # 2: So Delicious, Mint Chip

I skipped over this company's little pints of deliciousness numerous times because of the price. I bought this one on sale for under $4. I got snooty, and thought a lower price point meant lower quality. Boy, was I ever wrong! 

This frozen dessert was unbelievably smooth, creamy, and satisfying, even when nearly frozen solid. There was no coconut flavor in the milk-base, not even a hint. The mint flavor was in the coconut milk-base, as well as the chocolate chips. The chocolate chips were actually chunks, giving a nice contrast between cool, minty cream, and crunchy, minty bitter-sweet chocolate. I didn't get a picture of the dessert itself, because, well, David and I ate it all before we realized what we had done. Yes, it's that good.

So Delicious is bringing the competition. Their coconut milk-base is also sweetened with agave. However, there is sugar in their chocolate chips. Their products are Non-GMO, Kosher, and organic. They aren't fair trade, though, and that may be why the price is so much lower than Luna & Larry's. If so, then I must say that I do support proper payment to all those involved in the growth and production of every ingredient, no matter where they are from. And I encourage you all to think about that when purchasing cheaper products. The people who make our indulgences possible should have the same access to comfort as we do. Anyhoo, So Delicious lists all of their ingredients on their website.

So, as you can probably tell, the winner of this round of my Coconut "Ice Cream" Competition is So Delicious. It was simply...Delicious. 

There are other brands and other flavors to explore, so stay tuned. 

After a detour into the land of terror, it's nice to be getting back to the things I enjoy. Eating Friendly can be a real treat, and I am serving it up for you here today, and it's just in time to cool you off during these steamy summer months.

Going Gluten-Free? Know Your Grains

A while back, I was told by a professional cook that farro is a gluten-free grain. I happened to know that farro is an ancient relative to wheat, meaning...it contains gluten. To my horror, I realized that she was serving farro as "gluten-free" substitute to the allergic eaters at the party she was catering. I wondered how many people paid for it later on. It is a common error in the food industry for chefs and servers to mistake gluten-containing grains for gluten-free ones. The general awareness about gluten-containing grains seems to be limited to wheat. My intention is to correct that misconception.

There are many articles and websites available that go in-depth about each and every grain. My intention here is not to be repetitive and do the same. I just want to arm you with the basics so that you can eat safely, especially when someone is trying to pass a glutenous grain off as a gluten-free one.

Gluten-containing grains that you can't eat

Wheat, Farro, Spelt, Kamut, Barley, Rye, & Oats

Farro

Farro, also known as Emmer Wheat (and some say Spelt), is an ancient grain that originated in the Mediterranean. It is often considered the great grandfather of wheat grains. Some say that it is safe for people with gluten intolerance to eat, because it has a lower count of glutenous proteins. My thoughts: it’s a gluten-containing grain, and an ancient relative of wheat. It is off of my menu, and probably should be left from yours. The next time an expert, like a chef, tells you that farro is gluten-free, you have my permission to educate that mistaken professional. 

Spelt

Spelt also originated from the Mediterranean and later migrated to central Europe, and finally, America. It is said by some to be the same grain as Farro. It is said by others to be a direct descendant of the Farro plant. Regardless of its true identity, it is an ancient cousin of wheat. Some people mistake it for a gluten-free grain, but it contains gluten and should be avoided. 

Kamut
Kamut is an ancient wheat grain that originated in Egypt. It is often used to make bread. It contains gluten and should not be eaten.

Barley
Barley is a close relative to wheat, therefore it should be avoided.

Rye
Rye is a species of wheat and should not be eaten.

Oats
There is debate in the health system about whether or not oats are safe for people with gluten intolerance, but oats are often processed on the same equipment as gluten-containing grains, such as wheat, barley, and rye. I have eaten oats that were not marked as gluten-free and felt terrible afterward. I have eaten oats labeled gluten-free and had no problems. If you are willing to spend a pretty penny on GF oats, they are available in GF grocery aisles.

Gluten-free grains

Rice, Corn, Amaranth, Buckwheat, Millet, Montina, Quinoa, Sorghum, & Teff

Amaranth
Amaranth is an indigenous grain from South America. To me, it has a strange mildewy flavor, so use it sparingly. It is best if very little is mixed with other GF flours. I have tried to eat it cooked like rice, but I couldn't handle it.

Buckwheat

Buckwheat is a flowering plant that is cultivated like a grain crop, but it is not a cereal or grass plant, like wheat. It is said to be indigenous to Asia. I rather enjoy buckwheat as a hot cereal. It is also great sprouted and sprinkled in salads! It adds a nutty richness to the flavor and texture of cakes, pancakes, and flour mixes. It is almost purple in color, so if you want the look of your baked goods to imitate the originals, you may want to skip the buckwheat. It is a little dense, so it is best if mixed with other GF grains.

Millet

Millet is a seeded plant used for grain and cereal production. It has no relation to gluten-containing grains. It has been a staple in Asia for thousands of years. Millet is rather flavorless and its texture is a bit grainy. However, it is nice when mixed with certain GF flours and used in particular cake, muffin, and quick-bread recipes.

Montina (Indian ricegrass)
A newcomer to the GF market, Montina is a grass plant that is not related to rice. It is indigenous to North America. It’s as much of a mystery to me as it is to you. 

Quinoa
One of my favorite GF alternatives, quinoa is not a grass plant, nor is it a cereal grain. It is actually related to leafy vegetables, and it originates from South America. It is high in protein and essential fatty acids. Quinoa is great baked in bread and cake mixes, especially spiced cakes, like carrot and apple cinnamon. I love to eat it cooked like rice in salted water. My favorite is to use it like pasta in olive oil-based sauces with garlic and herbs. It's also a great substitute for couscous.

Sorghum
Sorghum comes from a species of grass plant and originates from tropical regions around the globe. It has a sweet, nutty flavor. I have only eaten it in baked goods. It's not quite clear what sorghum's texture is when cooked alone. But it is a nice complement to most GF flour mixes.

Teff
Teff is a type of grass plant that comes from Ethopia. It is not one of my favorites. It is sandy, dry, and its flavor is bitter and uninteresting. I usually avoid it, unless someone else knows how to use it better than I do.

Other GF flour bases

Tapioca starch, Potato starch, Arrowroot powder, Bean flour

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