Coffee Journal | Heart Roasters, Portland

Heart Roasters, Portland
Heart Roasters, Portland Heart Roasters, Portland

I’m starting a new series called coffee journal to feature some of the wonderful coffee houses I’ve had the pleasure of visiting in the last little while.

I think I’ve mentioned before that I didn’t start drinking coffee until I moved to the Pacific Northwest; it was here that I fell in love with the passionate culture of coffee drinking.

It’s almost a hallowed process, this third wave coffee movement… the origin of the beans, roasting techniques and brewing methods is considered carefully.

It seems therefore fitting to start off with one of the Pacific Northwest’s beloved specialty coffee roasters; Heart Coffee Roasters in Portland, Oregon.

Heart Roasters, Portland
Heart Roasters, Portland

We went to the East Burnside location at the end of a weekend trip to Portland this past spring; we crossed the Burnside Bridge and walked the neighbourhood until we found the cafe.

The space is awash in natural light, and the decor is aesthetically lovely, airy and minimalist. I imagine it;s the kind of cafe you’d go to when you needed an undistracted moment to work or enjoy your coffee.

There is seating along the giant Probat roaster situated in the middle of the cafe, so you can watch the coffee being roasted in-house.

I tried their latte, made with fresh locally sourced hazelnut milk which was rich, smooth and robust.

I loved it, and the space.

It’s the lovely spot with well-crafted drinks and an understated decor with intriguing focal points.

Heart Roasters, Portland
Heart Roasters, Portland

Heart Roasters, Portland
Heart Roasters, Portland

Heart Roasters, Portland
Heart Roasters, Portland

Heart Coffee Roasters
2211 East Burnside Street
Portland, OR 97214
http://www.heartroasters.com/

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

I eat a lot of chickpeas. Some would say too much, but not me. I love chickpeas, like, a lot!

Chickpeas are probably my favourite protein next to lentils. I don’t think this whole plant-based-diet undertaking would be the same if chickpeas did not exist.

The great thing about chickpeas, besides being a good source of protein, fibre and folate, is that it’s such a versatile little legume – we’ve made cookies, burgers, savoury cakes, ratatouille, salads, hummus, crepes and plenty more with chickpeas.

We keep a stash of chickpeas in the cupboard, I cook my own chickpeas because it tastes better, it’s cheaper and convenient to have around to throw into salads, soups, stir-fry etc. for added protein.

Spicy Roasted Chickpeas Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

I used to get roasted chickpeas from the Italian store; crunchy, spicy and hot! they were so very moreish; then I found it’s just as easy to make at home.

If you have cooked chickpeas, it’ll make for a quick and healthy snack. These are perhaps one of the fastest snacks you’ll make in a while; all you need to do is grab a jar or can of precooked chickpeas, toss with a little bit of nutritional yeast, pepper and salt, and bake until golden. That is it!

Spicy roasted chickpeas are one of our favourites snacks to bring on road trips and plane rides; I love bringing snacks and treats on long flights, it makes such a great difference, it takes the journey from bearable to enjoyable.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

The nutritional yeast adds a savoury ‘cheesy’ flavour to the chickpeas, pepper adds heats and salt rounds out the seasoning; it bakes slightly crunchy, and tastes spicy.

Do feel free to add your favourite spices and or change the spices up as desired.

These chickpeas came with us on this last trip to Paris, and this weekend, while setting out decorations for the season, we munched on spicy crisp chickpeas and sipped apple cider while listening to Christmas carols.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
A great and healthy snack food, Perfect for those with nut allergies. It's a little addictive!
Print
INGREDIENTS
  1. 3 cups cooked chickpeas (about 1 2/3 15oz canned)
  2. 2 tablespoons nutritional yeast
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon crushed red pepper
  6. 1/3 teaspoon fine sea salt (or to taste)
DIRECTIONS
  1. Preheat oven to 350 degrees F., line a baking sheet with parchment paper and set aside
  2. Drain and rinse chickpeas (if using canned) and place them in a large bowl
  3. Mix nutritional yeast, olive oil, garlic powder, crushed red pepper and salt in a small bowl
  4. Pour over chickpeas and toss to combine, making sure chickpeas are evenly coated
  5. Transfer chickpeas to the parchment lined baking sheet
  6. Spread them in an even layer
  7. Bake for 30 – 35 minutes, until chickpeas are golden brown, stir once halfway through
  8. Store leftover chickpeas in an airtight container at room temperature
  9. Enjoy!
NOTES
  1. Cool chickpeas inside the oven with the oven door cracked open, this will help them get crunchier
  2. Roasted chickpeas will lose its crunchiness after a day or two, but will still be very good!
  3. If your chickpeas are coming out soggy, increase your oven heat and cook for a little longer, keep a close eye on it to make sure it doesn’t burn.
Adapted from Vegan Yack Attack
Adapted from Vegan Yack Attack
the Whinery http://elsbro.com/blog/
Spicy Roasted Chickpeas

Rosemary and Pepita Sun-Dried Tomato Pesto

Rosemary and Pepita Sun-Dried Tomato Pesto

One of the things I miss about summers are tomatoes; lush, juicy, plump, just-off-the-vine and bursting with flavour tomatoes, there is nothing quite like it.

The sombre grey clouds and rain make it easy to long for summer tomatoes, but I do love the calm this time of year offers, there’s cool gentleness to autumn that is comforting.

Tomorrow our neighbours to the south celebrate Thanksgiving, and with that begins the rush of the Christmas season. I’m a little unprepared for the season, I feel like it just crept up on us, how are we at the end of this year?

I remember getting a bag of pepitas (pumpkin seeds) early this past spring at the Trader Joe’s in Bellingham, uncertain but eager to try them. I sprinkled a handful over a quinoa and corn with roasted tomato salad.

Months later I spied the neglected pepitas in the cupboard and thought about the roasted cherry tomatoes, and the idea for this rosemary and pepita sun-dried tomato pesto was born.

Rosemary and Pepita Sun-Dried Tomato Pesto Rosemary and Pepita Sun-Dried Tomato Pesto
Rosemary and Pepita Sun-Dried Tomato Pesto Rosemary and Pepita Sun-Dried Tomato Pesto

We love pesto around here!

The first time we made this pesto we used slow roasted tomatoes; it was wonderfully savoury and rich, and tasted good on almost everything.

It’s a handy sauce to have in the fridge for quick weeknight meals. It’s fast become a household favourite, we use it on pasta, as pizza sauce, with roasted new potatoes, and it’s amazing on crusty bread and in sandwiches.

I prefer sun-dried tomatoes to slow roasted tomatoes for this pesto; it’s heartier and rustic with a much more intense and sweet tomato flavour. I get freshly dried sun-dried tomatoes that are soft and moist, but oil-packed tomatoes will work too or you will have to reconstitute very dry tomatoes.

I used the last of my pepitas a month shy of its expiration date. I guess time has passed; we tossed some into our granola in the summer and kept sprinkling them over salad, but mostly we made pesto.

Rosemary and Pepita Sun-Dried Tomato Pesto

Rosemary and Pepita Sun-Dried Tomato Pesto
A delightfully savoury pesto bursting with rich flavours!
Print
INGREDIENTS
  1. 1 cup (packed) sun-dried tomatoes
  2. 1 cup toasted pepitas
  3. 1 tablespoon fresh rosemary
  4. 2 cloves of garlic, chopped
  5. 1 teaspoon Aleppo pepper
  6. 3/4 – 1 cup olive oil
  7. 1/4 teaspoon salt (or to taste)
DIRECTIONS
  1. In a food processor, add sun-dried tomatoes and pepitas, and pulse to combine
  2. Add rosemary, garlic, Aleppo pepper and salt and pulse into a chunky paste
  3. While the food processor is running, gradually pour in olive oil until desired consistency is reached, make it as smooth or as coarse as you want it.
  4. Taste and check for salt and pepper, adjust seasoning as preferred
  5. Use immediately, or store in a jar or airtight container covered in a thin layer of olive oil
NOTES
  1. I used dry-packed sun-dried tomatoes that were soft and moist.
  2. Pepitas are toasted pumpkinseeds, you can get them at the nuts or bulk section of most grocery and natural food stores.
the Whinery http://elsbro.com/blog/
Rosemary and Pepita Sun-Dried Tomato Pesto

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Really, the title of this post should be harissa roasted sweet potatoes, wild rice, arugula and lemony tahini dressing with marmite cashews, because these are the components in this delightful fall time salad, but obviously that is too long a title.

Sweet potatoes, harissa, tahini, lemons, wild rice, cashews…all together sounds a tad complicated but such is the wonderful versatility of salads – you build a great salad when ingredients complementary to each other work spectacularly well together and then you marry them in a fine zesty dressing.

When you get the formula right, salads are usually healthy, veggie-full and deliciously satisfying.

Roasted Sweet Potato and Wild Rice Salad

This is one of those salads; it’s nourishing and enlivened with North African flavours, harissa and tahini.

Beta-carotene rich sweet potatoes are coated in harissa and roasted till golden brown and tossed in a lemon-tahini dressing with wild rice and arugula and cashews.

The creamy lemon-tahini dressing is tangy and refreshingly addictive, just the kick this salad needs.
Add two tablespoons of hot water to the dressing when making it if you prefer your dressing thinner.

You will love the textures in this salad; the chewiness of the wild rice, the crunch of cashews, the potatoes are crispy on the outside and creamy inside.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

And the flavours… oh the flavours, this roasted sweet potato and wild rice salad is sweet, savoury, spicy, nutty and warm.

I knew this would be a great perfect salad for this time of year. I love warm salads and sweet potatoes plentiful at the market right now.

I’m having a moment with harissa right now; I love how it livens up salads, soups, stews etc.
And for the cashews, feel free to use regular roasted cashews, I was lucky to have marmite ones on hand.

Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad Roasted Sweet Potato and Wild Rice Salad

Roasted Sweet Potato and Wild Rice Salad

Paris Apartment No.5

Paris Apartment No.5

This year our apartment was an adorable little loft with an alcove bedroom and rooftop views of le haut Marais.

Tucked away in a pre-Haussmann building on a narrow crooked street off Rue de Rivoli, the fifth floor walkup with steep spiral stairs had no elevators!

The suite was minimally and tastefully decorated, with pops of colour and bathed in natural light, it had all the amenities and comforts of home.

Paris Apartment No.5

On Sundays we’d awaken to the bells of the Church of the Blancs-Manteaux (white-coats) as the restaurants and cafes downstairs stir from the night’s revelry.

Downstairs was a boulangerie with amazingly chocolatey and buttery pain au chocolat and wonderful seeded loaves. Our charming little street was also home to France’s oldest teahouse.

Paris Apartment No.5
Paris Apartment No.5

We couldn’t have asked for a more centralized location, we were within walking distance of all our favourite spots and sights; museums, galleries, markets, bars, gardens and legendary cafés were just a skip and hop away.

I love the energy of the Marais; it’s quaint, eclectic and vibrant, and waking up with daylight streaming through the windows of our cosy place was glorious – it felt good to be part of the neighbourhood.

Paris Apartment No.5
Paris Apartment No.5 Paris Apartment No.5

It was the perfect little spot to sleep, eat and put up our feet after a long day traipsing the hilly curvy cobblestoned streets of Paris.

Paris Apartment No.5
Paris Apartment No.5

But wait, I have more photos!


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