All posts by scottmcnamara

Scott is an offroad, vegan blogger from the Portland, Oregon area. He also started the Vegan Gun Club, and owns a wedding photography business.

Eat & Drink Here

Restaurant Review: Zabby & Elf’s Stone Soup [Burlington]

February 11, 2014 scottmcnamara 1 Comment

Oh good ol’ Burlington.

Portland is just like B-Town, except we have mass transit. And more people. And more bikes. And, sadly, much more vegan stuff.

I have been so frustrated when visiting my old mother land, as the vegan options are so, so hard to find.

But there, on the horizon, Stone Soup shines for all the wayward vegans searching for something deelish to eat.

Looking out into Burlington’s snowy, frosty streets from the warmth of Stone Soup.

Stone Soup is my personal Mecca when it comes to chowing down in this small city, and on this visit I could not wait to get my grub on.

The ambiance is always warm and inviting. While lunch seating can be a real challenge, later meals offer a lot more room to stretch out. While their menu is not all vegan (they even serve meat), they are VERY accommodating and everything is well marked. The staff is intelligent about veganism and always aims to please.

They have a series of pre-baked goodies from cookies and scones, to muffins and crisps. Most everything has a vegan option, but the selection for us egg and milk free folks is much smaller. Plus, I would LOVE a vegan blueberry muffin here, they always seem to have odd, complex vegan muffin choices.

A nice selection of vegan baked goods. I am still waiting for an amazing blueberry muffin!

You have two primary options when it comes to your meal – choose and build you own plate from the hot bar (which seems to always change based on seasonal offerings) or an old time standard from the chalkboard menu behind the counter.

Last time, I built my own plate but the price was pretty steep. As it goes by weight ($10+ per pound) you may want to skip the rice and other staples, and focus on the new and exciting offerings.

When it comes to ordering off the board, I can never afford to deviate from one of the best vegan reubens I have ever had. Their “Seitan Reuben” is made of thinly sliced (and ever so slightly crispy-on-the-edges) seitan that is perfectly seasoned. The vegan cheese offeres a nice creaminess to the whole sammy, but it can get messy. So grab a stack of napkins.

Quite possibly, one of the best vegan reubens. #notkidding

What good is an amazing vegan meal without some dessert? I opted for the Strawberry-peach crisp on this cold 15 degree day. It was warmed in the oven and tasted absolutely brilliant. The oat topping really gives it some heft, as my sister wasn’t able to finish her helping (easy enough for me to lend assistance).

“I wonder how much for the whole bowl” I thought to myself. But only ate a cup.

We ended our meal with a cup of coffee and some great conversation.

If in Burlington, be sure to make Stone Soup a stop. Leave yourself enough time to try a bunch of their goodies, and take some for the road. And just maybe they will have a vegan blueberry muffin waiting at the counter.

Community

The Vegan Fast Food Conundrum

February 8, 2014 scottmcnamara 2 Comments

In a recent Facebook vegan group, someone asked, “If McDonald’s came out with a vegan burger, would you eat it?” The responses were pretty much split down the middle between “Yes, but only in emergencies” and a resounding “No.”

But I feel the answer is not as black and white as these two ends of the spectrum may lead us to believe, so I wanted to share my thoughts based this “damned if we do, damned if we don’t” conundrum.

1. Fast Food empires are evil corporations that exploit animals (and people/environment) for profit.

This is, sadly very very true. However, as corporations, the only language they speak is dollars. So to have a say at the table, vegans must pay to play. By voting with our wallets and supporting chains that offer vegan options, we are proving to them that vegans are a substantial portion of their audience. Even one vegan item at a place like McDonalds can translate into millions of animals saved per year, as a result of reduced meat consumption.

This could turn into a win for the animals and for us.

2. This would be convenient for the vegan community when traveling/roadtripping/etc.

Score one for the vegans! I can attest to this very fact as we travel quite a bit. While probably not the healthiest option, I always can find a Taco Bell somewhere for a seven-layer burrito fresco style. This is essentially beans, rice, lettuce, toms, and the damn tortilla. It is not a fresh, organic salad (it’s probably full of GMOs) but it is also not a box of Clif Bars or other vegan standbys. If more places offer vegan options, driving through places like Burley, Idaho would not be as difficult.

Some people that responded claimed it was a lack of proper planning that resulted in a need for vegan fast food. And this is true. But constantly planning is also tiring and sometimes it is just nice to pull up to the little window and get a bag of vegan burritos.

Let me go change so I can start cooking the vegan burger.

3. I don’t trust that the vegan burger wouldn’t be contaminated in the kitchen/on the grill.

This is probably the one thing that would totally weird me out. Just like it is hard to come out of a hospital and not be sick, it’s hard for a vegan patty to make it out of a place like McDonald’s without some animal residue on it.

I will say that on many occasions I have asked Taco bell management about their food handling practices and have been pretty impressed. Mostly because of liability with allergens, they have a very robust protocol for handling and avoiding cross contamination. I would hope that other companies in the future would share that same level of concern.

Imagine "VEGAN" all over this puppy. — Imagine “VEGAN” all over this puppy.

4. A vegan option will help “normalize” veganism.

Any way that we can show the world that veganism is here to stay, is important. When large chains start carrying, promoting, and selling vegan burgers, people will start to hear more and more about veganism and will perhaps give it a shot. Not all vegans eat salad and rice for dinner, and it is important to appeal to all diet types in order for veganism to be widely accepted.

Conclusion

In the end, we do not need to eat at these places every day. Whether road tripping, working through lunch, or just seeking a sinful dinner, vegan fast food options can be a good thing.

Personally, any way we can get veganism into the mainstream will only help to further our cause and help educate others on the reality of vegans and veganism.

We can also show companies that our market share is growing, and we will soon be a force to be reckoned with.

Help answer the question. Would YOU eat a vegan burger if sold at major fast food chains like McDonalds, Wendy’s or Burger King?

Make This Food

Recipe: Vegan Lasagna with Basil Cashew Cheese

February 7, 2014 scottmcnamara 6 Comments

This recipe is from one of Melanie’s fav blogs, Oh She Glows. Photos are mine from tonight’s cooking session!

Tonight Melanie whipped up some amazing vegan lasagna and I thought I owed my vegan friends a yummy recipe to get us through this cold, snowy snap in Portland.

This lasagna is amazing!

First, whip up your cashew cheese:

Yield: ~1 cup

1 cup raw cashews, soaked in water for 30+ mins
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1 tbsp Dijon mustard
1/4 cup vegetable broth or water (or more as needed)
1.5 cups fresh basil leaves (lightly packed)
1/2 cup nutritional yeast (gives the cheese flavour)
3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

Preparing the Lasagna

2. We used 2 jars of Muir Glen Garlic Roasted Garlic organic spag sauce to save time.

3. Her recipe also calls for sautee’d veggies, we skipped this step and went with a more traditional lasagna. If you want to include veggies:

Her recipe calls for chopping 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

4. Boil the lasagna noodles.

5. Layer your lasagna as you wish. We went with sauce, noodles, cheese, mozz cheese, sauce, noodles, cheese. Our local store was OUT OF DAIYA so we gave Follow Your Heart a try and had to shred it at home. Not too bad, but I am a Daiya snob so next time I will be sure to use that.

6. Bake in the oven at 400 for 40-45 minutes.

7. Allow to sit, uncovered for 5-10 minutes.

8. Enjoy!

Drive Over this Stuff

Trail Day: Tillamook State Forest [Oregon]

February 2, 2014 scottmcnamara 1 Comment

February 1, 2014, 7:00AM

I always get excited the night before a big Jeep day. I meticulously pack all my recovery gear, load up the ARB with my vegan goodies, check under the Jeep, check the fluids, and try my best to get some sleep.

As I lay there in bed, I think about what the next day will hold – will I break anything? Will anyone do something awesome (i.e. will they break anything?) Will we all have an awesome time?

The answer to the latter is always a resounding yes. And this day was no different.

My morning began by speaking into this lovely box. On the other end? A Soy latte!

I departed Rhododendron early, in time for a mandatory coffee stop and to pick up some veganaise at Fred’s. Once on the road, I made my way to our typical meeting place in North Plains. I arrived about 30 minutes early.

Once the group was finally fueled up, we departed for Tillamook State Forest (TSF).

We pulled into Brown’s Camp to air down and plan our route. I was always interested in Little Rubicon (I mean, I did ‘Big Rubicon’ how hard can this one be?) so we headed off in that direction.

The early morning sun had not yet warmed the rocks of the Little Rubicon. Click to enlarge.

We all decided to walk the hardest part of the trail, choose our lines, and determine who would be the crazy one to go first. As Robert had the best rig for the job, we decided that he would be the guinea pig.

Jeff, claiming the best spotter’s spot. Click to enlarge.

After climbing the initial trail segment, Robert soon hit some of the famous TSF mud. Even his well-equipped JK with Tera Grapplers could not tame the mud, and we all decided it was in his (and his Jeeps’) best interest if we save this trail for another day.

Robert navigating the Little Rubicon. Click to enlarge.

After a regroup, we decided it was time to hit the famous Firebreak 5, similar in it’s intimidation to the Vonnegut namesake, yet lacking the intellectual depth. Nevertheless, we were off to sling some mud, do some good ol’ American cursing, and eat some Beyond Meat.

The lower sections of Firebreak Five. Click to enlarge.

The initial segments of FB5 were fun yet uneventful. At this point, the early morning clouds were burning off and the sun was filtering through TSF’s majestic pines. Of all the things I love about Jeeping in this forest, the smells are my favorite (and no, not just the burning rubber). Sadly, I was amazed at the timber harvest along this famous trail – it was unrecognizable.

We stopped for a quick lunch break, and I busted out the Beyond Meat, giving everyone a try. My trailing buddies also got free Beyond Meat coupons and recipes to make their own goodies at home.

After lunch we continued up the hill.

The one spot that we all struggled with (even Robert spun his tires once, I think) was a short muddy section with just enough of a mud/rock ratio that we needed to winch. Robert was the only one in our group to make it on his own.

Jesse hung up on the muddy rocks. Click to enlarge.

Even Jeff with his 37 M/Ts struggled in the slop. Click to enlarge.

We all (except Robert) got stuck and needed to be strapped and winched. And, before my friends blame me for not putting photos of my own recovery, well I was driving…

GoPro Still: Jeff getting tugged by Robert.

Once past this section there were a couple of small hang ups but for the most part we made our way along.

The final section saw us punching through the snowline for a nice change in scenery. The white forest was a stark contrast to the brown, mucky slop we had been fighting with.

Jeff navigating the tight trees on upper FB5. Click to enlarge.

The forest changed her challenge for us in this upper section, from mud to tight, narrow trees. These trees threatened to take off mirrors, fenders, and door handles, and could really make a mess of a nice JK hard top.

We all made it through this gauntlet without issue and soon popped out into a beautiful sunny opening that signaled the end of our day in TSF.

The required group photo at the top of Firebreak Five. Click to enlarge.

My day ended where most days should end – in front of a Buffalo Bomber wrap (with mac, of course) at Veggie Grill!

I struggled mostly in the mud on this trip, so most of my recommendations would focus on ways to get me the traction I needed in the slop.

WHAT CAME IN HANDY:

WHAT WOULD HAVE MADE IT BETTER:

Make This Food

Recipe: Double Bacon Cheeseburger a.k.a. “The One Bun Solution”

January 29, 2014 scottmcnamara Leave a comment

The rain has returned to Oregon, so for lunch today I craved something hearty.

But I had a problem…I only had one hamburger bun.

Soon, a smile crept in and I decided it would be National Vegan Junk Food Day in my house, and at that very moment.

WARNING: This is not a fancy recipe. It’s a bachelor version. Heat, serve, stuff.

You will need:

2 Vegan burgers (my fav are currently sold at Fred Meyer)
2 slices of Daiya Vegan Cheese slices
4-6 slices of Tofurkey Bacon Tempeh
ONE BUN
Condiments of choice.

1. Grill your burgers on the grill and add bacon slices about half way through.

Not the most appealing image, but at least it’s VEGAN.

2. Add the Daiya when the burgers are just about ready. I used an electric grill, so I had to hold the lid down close to the cheese so the heat would melt it, but not too close that it stuck.

3. Once the cheese is melted, build your burger!

4. Enjoy at once.

From the Trail

I love this Photo

Image January 24, 2014 scottmcnamara Leave a comment

I found this buried on my hard drive.

Taken in Moab, UT on our last jeep trip. October, 2013.

Install This Stuff

Product Install: ACE Engineering Rear Bumper with LEDs

January 23, 2014 scottmcnamara 12 Comments

This week, my Black Friday package from ACE Engineering finally arrived! All the hardware was glistening. Horror stories of boxes being deformed in transit were unfounded for me. Everything was in perfect condition…except one thing. Where are the instructions?

ACE did not include any, and I personally found their video online as missing some key updates. So I hope this install write up is a help to many!

NOTES: This install is for a 2013 Jeep JK. I also found that ACE has been making changes to their products, and not everything in their video instructions is accurate anymore.

1. Open all boxes and lay out all hardware. Ensure you properly protect the bumper and other items from concrete and damage to the powder coat.

2. Remove the factory or other bumper from the Jeep.

Continue reading Product Install: ACE Engineering Rear Bumper with LEDs →

Eat & Drink Here

Restaurant Review: Araya’s Vegetarian Place [Bellevue]

January 16, 2014 scottmcnamara Leave a comment

Bellevue has a surprising number of vegan-friendly places, and when all goes South you can always count on Whole Foods.

But there is a certain “must go” spot on the map that beckons from afar: Araya’s Vegetarian Place.

This sign beckons people all the way from Portland!

I have only been there for lunch (but on many occasions) and the lunch buffet is absolutely amazing.

One of the most beautiful things at Araya’s (besides the awesome decor) is the massive, always-full tub o’ Pad Thai. It is piping hot, perfectly flavored, and you NEVER have to worry about fish sauce!

The egg(free) rolls are the bomb, their rices are always fresh and deelish. The salad bar, while I never tried it, looks awesome as well.

The service there is mild (it is a buffet after all) but super friendly and accommodating.

The only down side is the parking situation. At lunch time, the tiny parking lots on each side of the building will be full, which leaves you parking across the way and crossing a very busy street. But that is my only qualm.

Next time you are in Bellevue, be sure to hit up Araya’s!

In the meantime, how about more food porn!?

Community

Everyday People doing Beautiful Things

January 7, 2014 scottmcnamara Leave a comment

It isn’t everyday that the Jeeping community gets to do something that dramatically helps other people. So when we heard about a restored 1974 Jeep J20 being donated to a family to help them, I jumped at the chance of being part of the Jeep family that would deliver the truck.

Our small group of Jeeps met in Troutdale and convoyed out to Hood River where we finally met up with others and the Hood River Police Department. Aaron is a retired Hood River Police Officer that ended his career early to stay home and assist his son, Thomas who needs special care.

The Jeep convoy from Troutdale to Hood River.

The group “Keeping Disabled Vets Jeepin and Free” works on and provides Jeep vehicles to vets and those needing a little Jeep love to keep them offroading and to allow them respite from their day to day.

They do wonderful things.

With a full police escort, our group snaked through Hood River, and ended up 11 miles out at the Jubitz family home.

There, the family was surprised with their fully restored Jeep J20.

After some walkthroughs of the Jeep, and some words shared by most, it was time for the maiden voyage as Aaron drove his wife off in their new Jeep.

Below is a video from the day I put together: