PORTLAND CITY GUIDE: HARLOW + WALNUT FLAPJACKS & MRS. LEBOWSKI COCKTAIL
I’ve always romanticized Portland, wanted to be in Portland – this far off, mystical land of the hippie with every cause, the wildflowers, the kind hearted, clairvoyant, and omni-conscious. Like I was meant to be there. For the next six days I’ll be traveling up the Pacific Northwest, specifically through Portland, Seattle, and Vancouver, exploring local markets, hiking trails, restaurants, cafes, and everyday life with the intention of not only documenting the experience, but truly immersing myself in the possibility that perhaps, maybe someday, I could find myself here.
In the midst of busting Hawthorn Street, Harlow, the brainchild of Karen Pride and Brittney Galloway and sister restaurant of Prasad, boasts a plant based menu for the everyday eater. Finding a healthful balance of comfort food and conscious consumption even the most devout steak and potatoes fanatic could get behind Harlow’s vast menu is packed to the brim with old favorites elevated. Menu items range from vegan juevos rancheros with a handmade smoky tempeh sauce worth running for to the ‘Hawthorn Mac” with organic quinoa pasta, hazelnut milk, and almond Parmesan.
I found myself immediately drawn to Harlow’s macrobiotic bowl, their ‘Betty Bowl’, piled high with brown rice or quinoa, steamed greens, sea vegetables, handmade apple and purple cabbage kraut, and an array of bright and spicy sauces you could slurp solo with a spoon (pro tip: order the jalapeño cashew cheese and sunflower chili cream sauces and stir them together – this is a must). Don’t leave without a sip of one their fresh pressed juices, smoothies, or locally inspired cocktails (‘The Rita’ green juice really caught my eye). If you’re feeling indulgent, the Mrs. Lebowski is life changing. Generously portioned breakfasts, lunches, and dinners range from $9-$12.
HARLOW’S WALNUT FLAPJACKS
2 cups oat flour
2 cups all purpose flour
1 ½ tablespoon baking powder
1 teaspoon salt
2 ripe bananas -the riper the better!
3 tablespoons melted coconut oil
3 tablespoons vanilla extract
2 tablespoons pure maple syrup
2 ¼ cups nondairy milk
¾ cups chopped walnuts
¼ cups oats
½ tablespoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground clove
1/8 teaspoon allspice
In large bowl mix oat flour, all purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, clove & allspice.
In separate bowl mash bananas, add the coconut oil, vanilla, maple, and dairy free milk together. This will make a banana paste. Add banana mixture to dry goods mixture and gently fold everything together.
Fold in chopped walnuts and oats, mix together until well combined.
Heat a large nonstick skillet or griddle over medium heat. Carefully rub skillet with coconut oil or dairy margarine.
For each pancake, spoon ¼ up batter onto skillet. Cook until surface of pancakes have some bubbles and a few have burst (1-2 minutes). Flip carefully with a thin spatula, and cook until browned on the underside (1-2 minutes more). Transfer cooked pancakes to a separate plate and continue processes with more oil and remaining batter. Serve with pure maple syrup and nut butter.
Harlow uses gluten free oat flour & all purpose flour from Bob’s red mill, but you can easily substitute whatever flours you prefer