Look for an announcement & sign-up for another Scrambletown!-style community chef fundraiser in early Summer 2013 (which will once again be open to both professional and home cooks alike!) and news for getting involved with the long-awaited Vegan Iron Chef III, right here in Portland, OR.

As always, we’re a 100% volunteer-run non-profit organization and need your help with advanced planning and day-of volunteering in various areas – please read this to sign up to volunteer.

We’ll be holding open meetings soon for getting involved with our Summer event and more — stay tuned!

Thank you ‐ and keep cooking!,

Bird’s Nests + Hollandaise from A.N.D Cafe

Here in Portland, Oregon, chefs have been ahead of the curve, as usual. There are at least forty scrambled vegan breakfasts available at joints around town, including variations such as tempeh scramble and tofu hash.

Our chefs at Scrambletown showcased this uber vegan-friendly city’s creative scramblings. Professional chefs, passionate home chefs, bloggers, food cart owners and restaurant gurus alike participated. They scrambled tofu, tempeh, fruit, nuts, and chickpeas with sauces, dips, sides, tator tots, and more.

View the roster of chefs!

Stuffed Peppers with seitan, herbs and scramble + home fries by Piper Dixon (Kitchen Dances)

The competition was hosted by local personality Maeve Connor, who told stories of scrambles, hosted trivia, and even held a black salt-eating contest. Surprisingly, only one brave contestant entered.

Fun fact: Black salt, available at speciality stores such as The Meadow and Indian markets, lends an eggy-flavor and aroma to “eggy” dishes. Mmmm, sulfur.

Host Maeve Conner (Heartichoke Supper Club) and Judges: Josh & Ruby (Herbivore Clothing) and Morgan (Dovetail Bakery)

Our judges, Morgan Grundstein-Helvey of Dovetail Bakery and Josh and Ruby Hooten of Herbivore Clothing Company, tasted mini portions of each and every eligible scramble. They were warned to arrive hungry, and literally had entire muffin trays of vegan scramble ahead of each of them. As the judges sampled, our eager audience began to line up in front of chefs to get started. Everyone was urged to sample as many chefs as they could, and with 13 to choose from (including special scrambles not eligible for voting) they sure had beautiful plates of food to try! Each audience member received gemstones to place in their favorite chef’s mason jar after tasting everything they wanted to. This meant you could give all of your gemstones for one chef, or spread them out amongst several top picks.

Sadie from Intrepid Herbivores discussing her Thai Larb with a guest

At the end of the afternoon, the gemstones were tallied, the judges compared live notes and the winners were chosen! The Audience Favorite award went to Jeff Ridabok of HomeGrown Smoker Vegan BBQ, and the Judges’ Choice went to Heidi K. Lovig of Heidi Ho Organics. Jeff’s scramble featured smoked scrambled tempeh, peppers and onions, and paired perfectly with his handmade hot sauces. Heidi’s scramble featured beautiful fresh vegetables and a creamy cheese sauce.

The winners!

Congrats to our big winners, Judges’ Choice: Heidi of Heidi Ho Veganics and Audience Favorite: Jeff of Homegrown Smoker!

Judges’ Choice: Heidi of Heidi Ho Veganics and Audience Favorite: Jeff of Homegrown Smoker!

What a day, what a brunch!

The Vegan Iron Chef organization would like to thank each and every one of our chefs, judges, host, attendees and volunteers at this past weekend’s Scrambletown event. This community competition celebrated vegan community pride with delicious contributions from all of our chefs. It was a huge success and we helped raise funds for both our small non-profit organization and local, vegan Red & Black Cafe.

Vegg-Sponsored Scramble

If you’d like to be involved some way with future events and planning, simply let us know.

Stay tuned to our website and Facebook for more — and support our chefs and growing community!

Photos taken and provided courtesy of Rachel Stein of Evil Media Photography

The event will be hosted by Portland’s own Maeve Connor of Heartichoke Supper Club. See the official event page for more details

The prizes for Portland’s Best Scramble will be awarded by a trio of judges:

1. Morgan Grundstein-Helvey, Dovetail Bakery, 2011 Vegan Iron Chef Alumni
2. Josh Hooten, Heribivore Clothing Company
3. Ruby Hooten, Heribivore Clothing Company

And perhaps, most importantly, the entire audience will vote upon their very favorite!

Our chef line up includes:

Alicia A. Pearson, Vegan My Way, South of the Border Scramble
Ashley Arthur, A.N.D. Cafe and Off the Griddle, Ma’s Spring Scramble
Chelsea Lincoln, Flavorvegan, Country Time Scramble
Eugene Bingham, The Slide Inn, Curried Tofu & Veggie Scramble
Heidi K. Lovig, Heidi Ho Organics, “I Love You” Scramble
Jeff Ridabok, Homegrown Smoker Vegan BBQ, Smoked Tempeh Scramble, 2011 Vegan Iron Chef Alumni
John Morales,  O!VEGASM! , O!VEGASM! Country-fried Seitan Scramble
Katie Lehde, @Mythologize_me, One Stop Biscuits & Gravy
Leah Hegeman, Heart cart, Garbanzo Perico Venezolano
Lisa, Panda with Cookie, Tot Scramble
Mrs. Moran, private chef, Nuttier Than a Fruitcake
Piper Dixon, Kitchen Dances, Arugula-Hazelnut pesto with seitan sausage and roasted tomato sauce, 2011 Vegan Iron Chef Alumni and 2011 Winner
Sadie Bowman, The Intrepid Herbivores, Laarb
Plus Mystery Chef Yeah Buddy! Scramble
The Secret Vegg Sponsor Scramble!

We have room for 2 more chefs – contact us ASAP if you’d like to scramble!

Tickets and Tasting Info

Tickets are available (see below) and a limited number will be available at the door ($10 cash). The admission price includes a small sampling of all of our chef’s unique vegan breakfast scrambles – until they run out, that is — and a variety of fantastic sides donated by our generous event sponsors. We will be selling coffee and tea for $1 each.

Our sponsors include:

• Nasoya Tofu
• StalkMarket Products
• Northwest Veg
• Whole Foods Market — Fremont
• Bee Free Honee
• Secret Aardvark
• Tofurky
• Grand Central Bakery
• Dave’s Killer Bread
• World Cup Coffee

More details on the event, here

On Saturday, June 16, 2012, join the Vegan Iron Chef organization as we present the first-ever Scrambletown Competition. This unique competition will showcase the Portland metro’s areas vegan scramble devotees and their unique, scrambled contributions to cruelty free breakfasts – any time of the day.

What is it? A fundraiser presented by the non-profit Vegan Iron Chef organization, and sponsored by Nasoya and Stalkmarket Compostable Products.

This event offers attendees tastes of all entered vegan scrambles, in addition to donated sides from Bee Free Honee, Secret Aardvark, Tofurky, Whole Foods, Grand Central Bakery and Dave’s Killer Bread!. There will be coffee and tea available for purchase.

After attendees line up to taste as many dishes as they can (limited selection, so take a peek at the featured scrambles in advance on our website!), you’re asked to distribute your five votes in your favorite dish/chef’s jar, which along with a judges pick, will decide the Audience Favorite and Judges’ Favorite awards.

Tickets

*Will be available a the door.

Date: Saturday, June 16, 2012
Location: Dining Room at Taborspace/Mt Tabor Presbyterian Church
5441 SE Belmont St Portland, OR 97215, located on the #15 bus line
Price: $10 (tickets available soon)
Time: 2:00pm doors open; 4:30pm doors close
Hosted by: Maeve Conner
Awards: Audience Favorite and Judges’ Favorite
Judges: To be Announced

Here how it works: It’s a tasting event. We recommend that you arrive early to grab some table space, but you’re just as welcome to wander around and spend the event trying as many scrambles as possible, or simply socializing with fellow attendees and getting to know the scramble makers.

Our host will remind everyone to check out the various scramble info (which we know you’ve done on our website, too), and to line up behind your top-must try once the tastings begin. Only one sample per person! So, keep your plate, and move onto another chef’s line or two, or three, or as many as possible before the portions run out! Only time will tell what people are lining up for!

You will be provided one compostable dish and fork at the admissions table. Please do not bring your own. We recommend that you bring cash for any desired beverages and raffle ticket purchases.

To sign up as a chef ($10 registration fee), please see this information.

We’re currently planning our the third Vegan Iron Chef competition, featuring Portland vegan chefs from local establishments, for fall 2012. Please get in touch if you’d like to help join the organization. We’ll be signing up volunteers for the day-of later in 2012.

If you have 2 hours or more to donate a week, and can attend bi-weekly meetings, we need you!

We are planning on our third Vegan Iron Chef competition for 2013-2014 and are seeking dedicated assistance in the following areas: Kitchen needs, A/V, Entertainment, Volunteers, and Pantry organization.

To sign up, please simply fill out this form.

We will also be looking for day-of assistants closer to the event. Stay tuned to
our website, www.veganironchef.org to sign up for a required meeting.

Find out more here: The Vegan Iron Chef Facebook page

Thank you!

One could call 2011 the year of the food cart at Portland’s second annual Vegan Iron Chef Competition. With two carts competing—and one behind the judging table—the presence and recognition for vegan carts was grander than ever. The heated competition between teams from Homegrown Smoker Vegan BBQ, Dovetail Bakery, and Kitchen Dances, all showcased the secret ingredient, ginger.

Judging the array of finished dishes, including cabbage rolls, curried squash soup, cherry bourbon tarts, and deep-fried garlic scapes, were Julie Hasson, John Janulis, Aaron Adams, and Grant Butler. Kitchen Dances ultimately earned the highest number of points per course, and Piper Dixon took the title of Vegan Iron Chef.

Hosted by: Isa Chandra Moskowitz of The Post Punk Kitchen and Nicole J. Georges
Competitors: Piper Dixon, Morgan Grundstein-Helvey & Jeff Ridabock with teams from Kitchen Dances, Dovetail Bakery and Homegrown Smoker Vegan BBQ
Judges: Aaron Adams from Portobello Vegan Trattoria, Grant Butler from The Oregonian’s Foodday, Julie Hasson from Native Bowl and Everyday Dish, John Janulis from the Bye & Bye and Sweet Hereafter
Date: July 10, 2011
Location: Refuge PDX

2011 Sponsors:
Ovega 3, Follow Your Heart, Taqueria Los Gorditos, Jaan J., Montavilla Farmers Market, Upton’s Naturals, Heido Ho Organics, Petunia’s Pastries, Brass Tacks Sandwiches, NW Veg, Try Vegan PDX, Cravin’ Raven Bakery

Special Thanks to our Entertainment
Event DJs: Vitamin G & The Jet Boat Adventurer
After-Party Entertainment: Errata Note & Fu*k You, Dad!

We would like to thank the following for donating to our Chefs’ Pantries:
The Meadow
Bob’s Red Mill
Preserve Products
Montavilla Farmers Market
Springwater Farm

Special thanks to raffle donations from:
Blossoming Lotus
Bob’s Red Mill
D.A.M. Salsa
Dave’s Killer Bread
DC Veg
Eatin’ Alive
Follow Your Heart
Ener-G
Food Fight!
Ground Kontrol
Herbivore Clothing
Homegrown Smoker
King Arthur Flour
Lovecraft Bar
Mom’s Vegan Kitchen
MooShoes
Off the Griddle
People’s
Portobello
Rescue Chocolate
Stash Tea
Sweetpea Baking Co.
Upton’s Naturals

This competition and organization are both 100% volunteer-based. If you’d like to get involved on a long-term or day-of volunteer basis, please email us. All help is welcome and appreciated!

A special thank you to our photographers:
Lucas DeShazer
Stephanie Christiansen
Chelsea Lincoln

Get to know Heidi herself, aka Heidi K. Lovig, in her interview:

What’s the story behind your business name? Growing up, people called me Heidi Ho and would often sing the Cab Calloway song to me. When it came time to name our company it felt like a catchy name.

What’s your favorite recipe to make with your product?

Chipotle Cheddar stuffed Chili Relleños

• What you will need:
• 4 Anaheim chilies
• 8 oz   Vegan cream cheese
• 1 c        Onion, small diced
• 2 T       Garlic, minced
• 1 c        Chipotle Cheddar, shredded
• ½ c      Breadcrumbs
• 1 tsp     Chili Powder
• 1 tsp     Cumin
• 1 tsp     Sea Salt

1. Place fresh chilies on foil 3 inches under the broiler
2. Turn until skin is blistered on all sides of all four chilies
3. Allow to cool and peel off skins
4. Cut a slit down the pepper to remove stems, seeds, and veins
5. Turn oven to 350°
6. Sautée onion and garlic together; allow to cool
7. Mix sautéed onion and garlic with vegan cream cheese
8. Add breadcrumbs, cumin, chili powder, and salt
9. Add Heidi Ho Organics Vegan Chipotle Cheddar
10. Fill Chilies with mixture
11. It is OK if the chilies are stuffed full and can’t close
12. Place chilies on a lightly greased cookie sheet
13. Bake for 20-30 minutes–they should be sizzling hot!
14. Serve with black beans and Spanish-style rice!

*To make this recipe Gluten-Free: Replace the breadcrumbs with ½ cup of brown rice*

Where’s your favorite vegan brunch in town? We are partial to a good brunch at Paradox

Which competitor is your money on? Morgan Grundstein-Helvey

What type of business is the Portland vegan community missing? I wish Portland had a vegan fondue restaurant (Vegan Iron Chef note: That is an amazing concept. We hope that’s a hint!)

What’s in store for your company? Any new products or events? We have just received our first orders from the four main Whole Foods in Portland and will be filling those orders this week, which is exciting. We are looking to find a larger production and manufacturing facility that we are able to grow into. I just recently finalized the recipe for my Vegan Ricotta; it is hazelnut based and also contains soy. It will be a while until its release. We are also contemplating releasing an entirely plant-based nacho cheeze sauce. Then maybe we can bring on-demand nachos back to Food Fight!

What’s the story behind your business name? Ooh, love this question. No, my name is not Petunia, although it seems to be my baking superhero alter ego these days. Being super detail oriented and indecisive, I made myself sick lying awake at night thinking of names. I was running in Forest Park a year and a half ago, wracking my brain over what to call this new operation I was about to start up. I wanted something with meaning, giving a retro, homey feel that was cute and catchy, of course. I was also into the letter P at the time. It hit me–growing up, my mom had a ceramic wall decoration above our kitchen stove, a pig head with little purple flowers on it. She was our kitchen mascot. Her name was Petunia the Pig. I remembered this little pig and wanted to also pay homage to my mom, who taught me to bake, so there it was, perfect!

What’s your favorite recipe to make? Anything with peanut butter. Whether the Cowgirl Cookie dough or Chocolate Banana Peanut Butter Cupcake, I would bathe in peanut butter if I could. Also, I absolutely love making pie dough and forming the pretty ridge around the edge. SO the Bumble Berry Pie is always a favorite.

Where’s your favorite vegan brunch in town? Blossoming Lotus kicks butt for brunch!

Which competitor is your money on? Morgan from Dovetail! Bakers rock! And, you go, girl!

What type of business is the Portland vegan community missing? An all-vegan ice cream shop! Otherwise, a vegan dessert haven that is also GLUTEN FREE! Open as a late-night hot spot, serving drinks, music, and fun for the most exciting and downright most scrumptious sweets in all the land. It may be called Petunia’s?!

What’s in store for your company? Any new products or events? Petunia’s continues to grow through the PSU farmers market every Saturday (now doing fresh rotating special gf/v donuts every weekend, pecan gooey rolls, etc.), wholesale at more Whole Foods locations, coffee shops and cafés like Mississippi Pizza, Ruby Jewel, and Blossoming Lotus. Some potential new BIG accounts in the works (can’t say yet). We will debut an entirely new wholesale menu this summer! More breakfast pastries, bars, cookies, cupcakes, and pies/tarts. Doing many special orders for events, parties, and weddings.

We’ve been getting more and more press and getting more involved in vegan and gluten-free local organizations and groups/events to build our clientele and gain exposure so that when we open our first retail bakery, there is a bit of buildup and anticipation and customers are ready to break the doors down! We plan to open our first space by the end of the year, or beginning of next year, most likely in NW Portland. It will be different than your average bakery, a bit more creative, inventive, fun, high-energy, and dynamic with rotating specials and a dessert bar feel, serving up drinks, fun, and the best desserts in town. We can’t wait to blow up! Then it’s every major city, cookbooks, and Food Network here we come!

Any suggestions for future secret ingredients? Hmm…peanut butter. For sure!

We’re thrilled to have the brand new, super vegan-friendly Brass Tacks Sandwiches tabling and sampling their housemade deli creations at our competition this year. To learn a little more, we asked their vegan mastermind, Misty, a few questions.

1. What’s the story behind your business name? Getting down to Brass Tacks means getting down to basics. We wanted to open a shop that serves simple delicious food everyone can enjoy, and for us that means starting with great ingredients as a base. We focus on using the most responsible, local, organic products possible.

2. What’s your favorite recipe? My favorite sandwich we make is called The Velveeta Underground. It features our housemade Smoky-Oat cashew cheese, agave-smoked “ham,” garlic aioli, Dijon, lettuce, and carmelized onions.

3. Where’s your favorite vegan brunch in town? The only vegan brunch I’ve had in Portland was at Blossoming Lotus, and it was pretty delicious!

4. Which competitor is your money on? Oh dear, that’s tough. I really love Dovetail Bakery, though, so I will have to go with Morgan.

5. What type of business is the Portland vegan community missing? I would love to see a vegan ice cream shop.

6. What’s in store for your company? Any new products or events? Well, Brass Tacks just got started two weeks ago, so we have a lot in store for the future! Right now we have a brunch developed and plan to start service in early July. Get ready for homemade vegan quiche!

7. Any suggestions for future secret ingredients? Coconut could be fun.

• 

• Piper Dixon

• Kitchen Dances
• SE 43rd & Belmont
• Wed-Sat, 11-9; Sun, 11-6

• 

• Morgan Grundstein-Helvey

• Dovetail Bakery
• 3039 NE Alberta Street
• Mon-Sun, 7-4

• 

• Jeff Ridabock

• Homegrown Smoker
• SW 4th & Hall
• Mon-Fri, 11-6

Our competitors are not only the head chef or baker at their establishment but also proud business owners! Each chef will be joined at their cooking stations by 1-2 sous chefs of their choosing. Watch them compete LIVE on July 10, 2011, and stay tuned to Vegan Iron Chef for more information.

Confirmed 2011 Judges:

Each of our competitors’ amazing creations — appetizer, entrèe, and dessert — will be judged on
creative incorporation of secret ingredient, taste, and presentation by the following esteemed local vegan judges: