Candice Rose | Let Us Eat! Lunch Lady by Day • Cooking Instructor • Vegan
Plant-based lifestyle. Food pics. Recipes. Follow on FB & Insta .eat.pdx
I veganized the recipe of the day:Sweet Chili Grain Bowls with tofu. It was SO. GOOD. I did broccolini instead of cabbage, vegan oyster sauce instead of fish sauce, and Roma tomato chunks in lieu of grape tomatoes. I even used my air fryer instead of the oven and it came together in about 30mins total (minus clean up).
Omfg people. These bírria style tacos from were INCREDIBLE. So much flavor, crispy, cheezy, and the jackfruit “meat” was seasoned to perfection. I am now addicted and I’m gonna get these once a month a least. SO GOOD.
Finally got out to St John’s to try and it did not disappoint! The hard tacos were delicious! Their cauliflower ”meat” is super tasty and the avocado crema was the perfect topping.
I love that the food is as pretty as it is tasty! With little pink and purple edible flowers and blue corn shells—this is probably the cutest food I’ve eaten in a while.
Great vibe, pleasant playlist, fun decor! Make sure to check em out!
So many delicious donut options from for my birthday month! I split the bírria & the breakfast sammie with ; and then ate the pink grapefruit and pumpkin creme ones all by myself 😛. They were all so gooood! I took the two savory ones and air-fried them so they were hot and that was a game changer.
Photo credit:
Thanks for the treats 🍩💖
My favorite breakfast. Soyrizo Sheet Pan Hash, adapted from Meal Prep book. I make this about once a month now. It’s super satisfying for breakfast and I never get sick of it!
Tomorrow when my avocados are ripe, I’ll put that on top. The recipe makes enough for 4-5 servings, so can last a whole work week!
Vegan gals lunch! and I got our pasta on the other week at Portland’s only all vegan pasta joint.
The pasta is handmade in house. Everything pictured here was amaaaazing. My two faves were the stack of eggplant parmigiana (pic 1) and the sun-dried tomato orecchiette (pic 2). The gnocchi in chestnut cream (pic 3) and the wood-fired pizza (pic 4) were also delish.
If you haven’t checked out Lilla yet, it’s a MUST!
Shout out my two doggos Juniper & Cedar. They are best buddies. Here they are waiting for me to hurry it up so they could go on a walk—their fave activity.
Top 9 for 2022!
I cheated and replaced a pic of vegan pizza for my amazing Rad•Dishes classes that went so well this year! Definitely my food-related highlight of the 2022!
Oh and my wonderful friends hired me to do a private cooking class in their home—it was SO FUN and I want to keep doing it so hit me up!
Top 5 Portland restaurants of 2022:
1) Planted PDX
2) Boxcar Pizza
3) deep fried elote from Our Vegan Cocina at the Veggies Do It Better night market
4) Doe Donuts
5) Obon Shokudo
Top 3 Cusco, Peru restaurants:
1) Green Point Cusco
2) AvocadoPeru
3) Parada Vegana
Top 3 foods I made:
1) Elote Chili - first place winner at my neighborhood’s annual chili cook off. I don’t think I’m allowed to compete anymore 😜
2) Japanese salad from .jorge
3) balsamic strawberry shortcakes from veganized, of course
Yule Nachos and one of my fave meals from : miso curry delicata squash.
My kitchen is being painted this week so I haven’t cooked a ton recently. But! I was able to cook a bit at my friends’ house where I’m staying.
The end of an era. 😢 My two final meals at . Jalapeño waffle sandwich, oatmilk mocha, potato waffle and gravy, and the Hollywood Scramble (definitely the plate I ordered the most often).
Yesterday was Nectar Cafe’s last day of regular service. 😞 the pandemic and rising food prices are most likely to blame; tines@are very hard for local restaurants. If you love a place and don’t want it to become just a memory,
Support support support!!
My journey with Nectar began in the fall of 2017 when they opened in Lents and I got my first coffee shop job there. It was also a pivotal moment in my life because I decided that working at a vegan cafe was the push I needed to finally become fully vegan (after being vegetarian since 2010, and dabbling in veganism from 2013 and on). I knew it’d be easier to stick to it with other like-minded co-workers surrounding me. And I’ve never looked back!!
and thank you so much for your amazing food and drink over the last 5 years. Best of luck with what comes next!
…And if you wanna gift me any of your recipes, I would gladly accept them (chickpea miso gravy!!) 😜.
My advice: take a cooking class in every country you visit.
This class with TASTE Peru included a tour of the San Pedro Market. In the class we made a Pisco Sour, ceviche (mine was vegan); seared mushrooms with chimichurri; and a tropical fruit dessert.
Mi consejo: toma una clase de cocina en cada país que visites.
Esta clase con TASTE Perú incluye un recorrido por el Mercado San Pedro. En la clase hacemos un Pisco Sour, ceviche (el mío era vegano); champiñones chamuscado con chimichurri; y un postre de frutas tropicales.
I ate more delicious food! Yesterday, after a lot of walking with my class, some of my classmates and I had lunch at El Fuego restaurant . I ordered The Sunshine Burger without cheese (to make it vegan) with fries and a passion fruit iced tea. They were all very rich. 10/10 I would recommend
For dinner: a simple plate of rice, lentils and tomato and lettuce salad. Made by my Cuzco grandmother.
After dinner my roommate and I tried out a new bar . I had drunk plenty of alcohol the night before, so that night I had a non-alcoholic pina colada instead. The fruit is so ripe and fresh here that everything taste so much better!!
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¡Comí más comida deliciosa! Ayer, después de mucho caminar con mi clase de , algunos de mis compañeros y yo almorzamos en el restaurante El Fuego. Pedí The Sunshine Burger sin queso (para hacerla vegana) con papas fritas y un té helado de maracuyá. Todos eran muy ricos. ¡10/10 yo recomendaria!
Para la cena: un plato sencillo de arroz, lentejas y ensalada de tomate y lechuga. Hecho por mi abuela cuzqueña.
Después de la cena, mi compañero de cuarto y yo probamos un nuevo bar . Había bebido alcohol la noche anterior, así que esa noche tomé una piña colada sin alcohol. La fruta es muy madura y fresca por lo que todo es mucho mejor aquí en Cusco.
Finally, some GOOD coffee. The coffee at my school is very dark and strong, I don't like it very much. So today, my classmates and I went to a cafe called . Their coffee from the region where Machu Picchu is. It's a medium roast, and my Italian was perfect. And my friends received very nice latte art 😍 🦙🌞.
My lunch was not so good. The soup was warm and gray in color. And the dish of pumpkin and rice was not my favorite. 😬 So no lunch photos today! It was destined to happen eventually here. Everything else so far has been delish.
For dinner, fried sweet potato 🍠, rice, and salad. Very tasty and now i need to learn how to cook my sweet potatoes like my house mom!
Finalmente algún BUEN café. El café a la mi escuela es muy oscuro y fuerte, no me gusta mucho. Entonces hoy, mis compañeros de clase y yo fuimos un café se llama . Su café de la región donde esta Machu Picchu. Es un tostado medio, y mi italiano era perfecto. Y mis amigos recibieron latte arte muy lindo 😍 🦙🌞 .
Mi almuerzo fue no tan bien. La sopa era tibia y gris en color. Y el plato de zapallo y arroz fue no mi favorito. 😬 ¡No fotos de almuerzo hoy! Estaba destinado a suceder eventualmente aquí. Todo lo demás hasta ahora ha sido rico.
Por cena, camote 🍠 frito, arroz, y ensalada. Muy rico y ahora necesito aprender como cocinar mis camote como las madre de mi casa.
Cena, postre, bocadillo, y almuerzo!
Dinner, desert, snack, and lunch!
My dinner the other day was a curry-like dish—without coconut milk. A traditional Andean dish (I don’t remember the name!) Quinoa with potatoes and spices in a sauce. Made by my house mother, Aly. Traditionally the dish has milk and cheese in it, but Aly made it vegan for me. 🥰
For dessert, Aly's grandson made us vegan picarones—basically donuts made with pumpkin and sweet potato 🎃🍠).
Today, during my class break, I bought three small avocados 🥑 for a snack (and two pieces of pineapple 🍍—not pictured).
For lunch, my new friends and I went to the Mercado de San Pedro and ate from the food stalls. I told the cook “I'm vegan, instead of eggs, is it possible—“ She told me “yes! Instead of egg you can have plantains 🍌, potatoes, and avocado 🥑!” Perfect!! 😅 there was also a salad of tomatoes, cucumbers, and onions with rice—and a green hot sauce on top.
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Mi cena el otro día fue un plato similar a curry—sin leche de coco. Es un plato tradicional de los incas. Quinoa con papas y especias en una salsa. Hecho de la madre de me casa, Aly. Tradicionalmente el plato tiene leche y queso en dentro, pero Aly lo hizo vegano para mi! 🥰
Por postre, el nieto de Aly, nos hizo picarones—básicamente donas de zapallo 🎃 y camote 🍠).
Hoy, durante mi descanso de clase, compré tres paltas 🥑 pequeñas por un bocadillo (y dos piezas de piña🍍 ).
For almuerzo, mis nuevos amigos y yo fuimos al Mercado de San Pedro y comemos de los puestos de comida. Yo la conté la cocinera “soy vegana, en lugar de huevo, es posible—“ ella me dijo “si! En lugar de huevo puedes tener plátanos 🍌, papas 🥔 , y palta 🥑!” “Perfecto!!” yo dije. 😅 Había una ensalada de tomates, pepinos, y cebolla y arroz—y una salsa verde picante en encima.
I tried a new restaurant today. A very cute place called Avocado (in English). I had the vegan ceviche (with avocado and mango instead of seafood). And palta toast (palta is the word for avocado in Peru) with mushrooms. They were both very tasty—especially the “ceviche.”
Probé un nuevo restaurante hoy. Un lugar muy lindo llamado Avocado (en inglés). Tuve el ceviche vegano (con palta y mango en lugar de mariscos). Y tostadas de palta (palta es la palabra para aguacate en Perú) con champiñones. Ambos eran muy sabrosos, especialmente el “ceviche”.
If I didn’t tell you, I’m in Cusco, Peru for a month!! I’m doing a Spanish immersion program with .
Today was my first day of class. After class (from 9am-1pm), I went to a very large market for lunch with my class- and housemate Tommy.
I ate quinoa and vegetable soup; secondly: a meal of lentils, rice, salad, and fried potatoes. Plus a cup of pineapple(??) tea. For dessert, a very large glass of orange, passion fruit, and mango juice. Very delicious and only 15 soles (~4 USD)!!
Stay tuned for more photos of my adventures with vegan food in Cusco!
Si no te dije, estoy en Cusco, Peru por un mes. Estoy haciendo un programa de inmersión.
Hoy fue mi primero día de clase. Despues de clase, fui a un mercado muy grande por almuerzo con mi compañero de clase/casa Tommy.
Comí sopa de quinoa y verduras; y por segundo: un plato de lentejas, arroz, ensalada, y papas fritas. Y una taza de mate de piña (??). Por postre, un taza muy grande de jugo de naranja, maracuyá, y mango. ¡¡Muy delicioso y solo 15 soles (~4 USD)!!
Mantente al tanto por más fotos de mis aventuras con comida vegana en Cusco!
Yes, I’m very aware that I just got on Monday. But my mom’s in town and I promised her doe donuts months ago. Plus, it’s a new month and I HAD to try the new seasonal flavors before I leave for Peru.
Oh, did I mention I’m going to Peru for a month?! I’m doing a month long Spanish immersion program with and i am STOKED.
The first donut is a savory one: Pesto Cheezy Chik’n stuffed inside unsweetened fried dough with a drizzle of pesto on top. I heated it up in my air fryer and it was SO good!
The other favorite was the Passionfruit sour lime. Doe uses all real fruit for their glazes and this one is THE BEST yet. Please do passionfruit always and forever. It’s my new fave. 💛💚💛💚
Made it just in time to try the October flavors . The Pear Mascarpone was delicious!
Swipe to see how I eat MY donuts! 🤪💁🏼♀️
Had SUCH a great time teaching these kids some knife skills, and how to make Vegetable Lo Mein. They chopped EVERY veggie, made a sauce, and stir fried the whole thing! They even tried the mushrooms they worked so hard on!
If you’re in the Portland area and want to do a private vegan or vegetarian cooking class for your kids, date night, Girls Night, for a team building event at work, or a party—hit me up! The classes are always a blast and best part is, you get to eat everything you create!
🌈🥔🥬🌿🍋🧄🌈
Hyper-Local Rainbow Potato Salad w/ hand-chopped pesto.
I don’t think this salad could get any more local! Dragon tongue green beans and rainbow chard are from ; purple, yellow, & red potatoes are from my neighbors; and the basil is from my own garden!
The hand-chopped pesto is fresh basil leaves cut in chiffonade (ribbons), chopped fresh garlic, fresh lemon juice, extra virgin olive oil, and flaky sea salt.
Finally!! My first ripe Green Zebra tomato! 💚🦓🍅 Cedar approves.
That’s a wrap! 8 weeks of Rad Dishes is now at an end (for now)! For our last class, the kids voted on three dishes to make and invited a family member to eat after we cooked. The chose cucumber lemonade green tea; salad and homemade croutons; and Vegetable Lo Mein. We also went over what we learned with our curriculum.
Each student received a certificate of achievement; including special awards like “I Tried New Foods!”
This program was a blast and I can’t wait to figure out how to bring it back in the fall (I need volunteer helpers—let me know if you’re interested!).
Balance My Stress Adaptogen Blend has me feeling like this 😌. After three weeks of daily use (1 tsp in my hot or iced coffee), I’ve noticed I’m a little more chill in the mornings, and I haven’t felt as anxious about the coming day/week.
It also tastes great! It doesn’t overpower and it has a slightly nutty/chocolatey flavor. I’ve been putting a little plant milk in my cold brew and the Blend complements the flavor nicely.
Swipe for the ingredients!
🚨 You can get $5 off your very own blend from by using the promo code CANDICE5 !! 🚨
They also have blends for sleep, brain health, and healthy skin
You can buy it online or
Raddest Dish Challenge!!
This class was a BLAST today! The kids were given three SECRET ingredients (blackberries, cream cheese, and a loaf of French bread). In teams of 2-4, they made some creative concoctions. From berry french toast, to “salad sandwich,” to gooey berry s’mores! It was so fun to watch them work together to create food that was tasty, looked pretty, and used all the secret ingredients!
The winners (a brother and sister pair, ages 8 and 10) who made thh tastiest foods (salad sandwiches and berry s’mores) were overheard saying:
Sister: hey, we make really good food together…maybe we should open a restaurant someday!”
Brother: *silently agrees*
*they high five and fist bump in quick succession* 😂😂😂
Cold Foods Potluck was a hit! Fruit salad, vegan ranch BLT pasta salad, ramen salad, tabbouleh, lots of chips/veggies and dips (not pictured); and popsicles for dessert (also not pictured).
Did some meal prep for the week and made Yumm Bowls from scratch! Jasmine rice, seasoned black beans, YUMM SAUCE, and all the toppings, ‘cept it’s all vegan! Used sour cream, cheeze shreds, and even whipped up a jalapeño sesame salsa that Cafe Yumm has on their “hot and jazzy” bowl. It was the STAR of the show. …Well, the co-star with the Yumm Sauce.
Another amazing Rad•Dishes class! The theme for the class was Food is Power. We made a Zucchini Boats using the recipe from our curriculum. A modern recipe using indigenous ingredients.
This recipe and lesson focused on the beans, corn, and squash. Also known as The Three Sisters. We talked about whose tribal land we are on (the Clackamas, Chinook, Wasco, Wishram, Tualatin, Kalapuya, and more), colonization and what happened when white Europeans took land from the Native peoples.
The kids cut their summer squash and onions, chopped cilantro, sautéed the filling ingredients and seasoned to perfection. Most of the kids just ate the filling with some tortilla chips; but a couple of them tried everything!
And I couldn’t do these classes without my hardworking interns!
Next week: we’re making pancakes and learning about how Food is Community!
FINALLY made it to to eat this AMAZING Nashville Chik’n Sandwich by . The “meat” is breaded mushrooms—and good gosh darn was it INCREDIBLE. The sauce, the abundant pickles, and the vegan brioche bun made this sandwich *chef’s kiss* perfection. Wish we could’ve seen you, Jewan, to send our compliments. Bf got the jackfruit street tacos. 🍟 🍔 🌮 🍔 🌮 🍟
We are so lucky to live in a place that has such good vegan food!
When tells you to go pick up some paletas from , you do it! And share them with your gal pals!
These cool treats made our Ladies Weekend in Hood River even better!
L-R we got:
with Mangonada, .grace with Partners in Cream (cookies & cream), and yours truly with Oatchata.
So delicious!
Rad•Dishes cooking classes are up and running! At my job at we have partnered with to provide revolutionary cooking classes for youth in affordable housing!
Each week we have a different theme. Week 1 was Food Is Fun! The kids tried new foods and tried to describe them using their senses. Then we made pita chips, tzatziki, and cucumber lemonade. Many of the kids had never tried these foods before and most of them loved all of it!
For our second class the theme was Food is Growing. We talked about where produce comes from, what parts of the plant we eat, and made a giant seasonal salad, homemade croutons, and a creamy dressing from scratch. They also had the opportunity to take home a lettuce stem to try regrowing it in water at home.
And look at these adorable aprons with the Rad•Dishes logo designed by my friend Leah .write.type!!
We could not have gotten this cooking program off the ground without generous donations by , .grace , , , and . Thank you so much to you all!
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Lettuce Eat: some of that ZUCCHINI! First zucchini dish is: ZOODLES with homemade pesto, diced tomatoes, and extra nooch. I did have a spiralizer, so I used my vegetable peeler to make long thick strips, stacked em up, and sliced them into 1/2 inch thick “noodles.” These turned out way better than I was expecting! I made about 2lbs of zoodles out of my biggest zucchini. After slicing, i out them in a colander in the sink. Then I sprinkled 1/4 tsp of salt onto the zoodles, let them sit for 15mins, squeezed a bunch of liquid out of them, and sautéed them in a super hot wok with 1 Tbsp of oil fit about 3 minutes. I added pesto I’d made previously, diced tomatoes, added a dash of salt; a spritz of fresh lemon; and sprinkled on the nutritional yeast. The texture is great! And it’s filling but not at all heavy. Stay tuned for more zucchini content! 🥒🥒🥒🥒🥒🥒 #portlandvegans #VegansOfPortland #GrowYourOwn #ZucchiniOverload #Zoodles #VeganZoodleRecipes #WhatVegansEat #VeganNoms #VeganSummerMeals #VegansOfInstagram #VeganFood #VeganFoodPorn #VeganPesto #NutritionalYeast #PlantbasedFood #VeganForTheAnimals
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