For breakfast B. enjoyed a toasted raisin bagel spread with apple butter. He hadn't had much previous experience with apple butter and reported finding it an enjoyable topping.
At lunch, the trials and tribulations of trying to be vegan in suburban Vancouver, WA continue. During his single week of being vegan, B. encountered a situation that has undoubtedly frustrated many. His work threw a company party with copious amounts of free food. This event began at noon and was held at a bowling alley. I think he said it was called Big Al's? Needless to say, nothing on the menu was vegan. While everyone else scarfed pizza, B. of course, partook robustly of the free beer for the next few hours. When we met before dinner, he was feelin' fine but obviously the three bean salad he had suggested we make was not going to be ready fast enough, especially because it is ideally supposed to rest for at least a few hours before consumption. On our way to Safeway to pick up a few more ingredients, I noticed that the Vietnamese sandwich joint I had been dying to try had actually reopened after a few weeks of remodeling. I suggested just taking a peek inside, but we quickly realized that B. needed food fast, and couldn't pass the opportunity up.
The restaurant, at about NE 70th and Sandy, was previously called Cafe Be Van and is now Eddy's. Eddy served us, and we found him very personable and accommodating. He was even familiar with Try Vegan Week! The tofu sandwich, which I enjoyed with a $2 pint of Coors Light (I think the remodel was to install a bar and kegs), is vegan if you just leave off the traditional aioli. Eddy commented that the tofu sandwich, sans mayo, is a pretty popular order. B., who is not normally a fan of tofu, agreed with me that it was quite delicious. I detected a sweet and savory sauce on the bread, and Eddy let me know that it was a sugar, sesame oil and vinegar marinade that the shredded carrots and cucumber experience before becoming part of the sandwich (I think cilantro and/or green onion completes the package). I also noticed hoisin sauce and Siracha behind the counter, if you need an extra shot of flavor. But we found it quite satisfying as is, and the $3.50 each price tag can't really be beat.
B. apparently had fond memories of picnic three bean salad and realized it was probably vegan. We followed this recipe, except we objected to the substantial amount of sugar. We just used balsamic vinegar instead of cider vinegar and sugar, and I thought we got the same sweet and sour effect the author intended. We also, um, doubled it, so we could have ample leftovers.
Understandably, B. also snacked on some pita and hummus later in the night as he recovered from the several pitchers of microbrew he helped dispatch. (I should note that B. is both responsible and possesses forethought, and thus biked and bussed to and from work on Wednesday).
Breakfast for B. was a bagel and roasted red pepper hummus picked up on our trip to Safeway the evening before.
For lunch, he had the three bean salad featured earlier, which B. packed into warmed pita bread, and steamed broccoli and cauliflower. I should also give B. credit for passing on the Russell's Bread jalapeno cheese biscuit he usually purchases at work on Thursdays, from Russell's wife, who is a co-worker.
Dinner for B. was another leftover round-up, polishing off dishes created over the past week, which included pita and hummus again, more three bean salad, and a bit of the black bean tacos.
B. agreed that even though the week technically ends tonight, because Try Vegan Week PDX events are extending into Saturday, he will continue to be vegan through Saturday, making this -- Try Vegan Eight Days? What will B. consume tonight on the Vegan Cyclist Pub Crawl? Meatballs at the Bye and Bye? A BLT or Mac and Cheese at the Hungry Tiger, Too? Or maybe the Phoney Island -- a Tofurkey brat smothered in vegan chili and onions -- at Plan B?