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Strawberry Rhubarb Crisp Recipe

What better way to celebrate the season?  Bring a dish of this classic treat and be the hit at the barbeque.  Or just make it at home and eat it for breakfast!strawberryrhubarbcrisp

Prep time: 20 minutes   Total time: 2 hours   Servings: 6


  1. 2 pounds rhubarb stalks, sliced 1/2 inch thick
  2. 1 1/4 cups sugar
  3. 1 pound strawberries, hulled and quartered
  4. 3 tablespoons cornstarch
  5. 2 teaspoons fresh lemon juice
  6. 1 teaspoon pure vanilla extract


  1. 1 stick (4 ounces) unsalted butter, softened
  2. 1 1/2 cups light brown sugar
  3. 1 1/2 cups all-purpose flour
  4. 1 1/4 cups quick-cooking rolled oats
  5. 3 tablespoons canola oil
  6. 1 1/2 teaspoons cinnamon
  7. 3/4 teaspoon salt
  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead: The topping can be refrigerated overnight. Bring to room temperature before using. Serve warm with vanilla ice cream or Naked Coconut Bliss.

Comments (0) Original post date: Friday, May 31st, 2013


Easy and Economical Curry from Cherry Sprout Produce

cherry sprout produce curry

Prep time: 15 minutes          Cook time: 25 minutes

Serves: 3-4 people              Cost: about $9-$11


1-2 Tablespoons of your favorite Thai and True Curry Paste

1 can coconut milk

½ cup water

**optional 1 Tablespoon tamari

1 Sweet Dumpling squash (or other thin-skinned variety like Delicata or Sugar Dumpling)

¼ to ½ pound crimini mushrooms or white mushrooms

1 medium shallot

1 bunch green kale

Halve squash lengthwise and scoop out the seeds.  Cut the stem and hard blossom end off and slice squash into ¾ inch cubes.  When using a thin-skinned variety like those suggested, you don’t need to skin the squash.  The skin will soften to a lovely creamy texture when cooked.

Peel shallot and slice thin.  Rinse, drain and slice mushrooms.  Rinse, drain, de-stem and coarsely chop kale.

Combine coconut milk, curry paste, water and tamari (if you like) in a medium saucepan.  Stir paste to dissolve and bring to a simmer.  Add squash, shallots and mushrooms, cover and simmer 20 minutes or until squash is soft.  Add kale and simmer 3-5 minutes longer, or until kale has wilted.

Serve hot over your favorite rice or rice noodles.


Comments Off on Easy and Economical Curry from Cherry Sprout Produce Original post date: Wednesday, January 23rd, 2013


Vegan Old Fashioned Yeast Raised Donuts


Vegan Old Fashioned Yeast Raised Donuts
Recipe Type: Dessert
Author: donna
A test run of the new recipe page!
  • 1/2 stick margarine
  • 2/3 cup hot soy milk
  • 2/3 cup warm water
  • 2 packets active dry yeast
  • 3/4 cup sugar
  • 5 cups sifted flour (approximately)
  • 6 teaspoons enrg egg replacer w/ 4 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • canola oil for frying
  • powdered sugar or frosting for topping
  1. Melt margarine in the hot soymilk and cool to lukewarm.
  2. Place water in a warm large mixing bowl, sprinkle in yeast, stir until dissolved; add soymilk mixture and sugar.
  3. Beat in 2 1/2 cups flour in until smooth; mix in egg replacer, salt, and spices.
  4. Mix in remaining flour, adding a little extra, if needed.
  5. Knead lightly 1 minute, shape into a ball, place in a greased bowl, cover, and let rise until doubled in size.
  6. Punch dough down, roll 1/2-inch thick.
  7. Cut with a floured cutter of some sort and place 1 1/2-inches apart on un-greased baking sheet.
  8. Reroll and cut scraps.
  9. Cover with cloth and let double in size
  10. Meanwhile, begin heating oil in something like a cast iron skillet or a deep fat fryer.
  11. When doughnuts have risen and oil has reached 375 degrees F carefully add the donuts giving them plenty of room.
  12. Fry about 2 minutes until golden brown all over, using tongs to turn.
  13. Drain on paper towels.
  14. dip into a bowel of powder sugar and little water, or frosting, or whatever your favorite topping is.
Calories: 9999999999

Comments (0) Original post date: Tuesday, June 7th, 2011