Charlotte Veggie

Portland – The Green Elephant

Continuing the drive up the coast of Maine, we stopped in Portland for one night. We were all in the mood for Asian food and decided on a vegetarian Thai restaurant called The Green Elephant. We checked with several locals including our hotel staff, shop keepers, and Uber drive and they all gave it a great review.

IMG_5173

The ambiance and decor included some furnishings that appeared to be from Ikea. The modern touched, natural elements, and soft lighting made a fun atmosphere.

IMG_5165

The menu was pretty extensive including appetizers, soups, salad, stir fry options, curries, and noodle dishes. The proteins you could choose from included tofu, processed soy products, tempeh, and eggs.

IMG_5166

We started with one of the most unique salads and creative food combinations that I have every eaten. This special of the day dish called Miang Kam Jay consisted of four bite size salads. It was a mix of peanuts, grapefruit, shallots, lime, and toasted coconut flakes all nestled in a betel leaf.

IMG_5172

My daughter ordered the Pad Thai which was just delicious and spiced well. The raw vegetables were a nice touch to the soft, chewy rice noodles. The crumbled peanuts added more texture and complimented the sauce. I liked how there was not too much sauce.

IMG_5171

The Asian vegetables with tofu stir fry pleased my son but it was average. The Green Elephant only serves brown jasmine rice and I do support that healthier choice.

IMG_5175

The Green Curry was excellent. You could choose a spice level of 2 being mild, 3 medium, and 4 spiciest. We chose 3 and it felt like a 6. That was my only complaint. Otherwise, the actual flavor profile was right on with the coconut milk, curry, and ginger.

Recent Posts…

Ramen Zoodles In Mushroom Broth (+ Harvested Coriander Seeds)

Ramen Zoodles In Mushroom Broth (+ Harvested Coriander Seeds)

Who doesn’t like ramen? The broth is everything. Ok, maybe the noodles too but for a healthier take, zoodles do the trick. A while back, I attempted to make an Asian noodle soup with spiralized zucchini and tofu (pictured below) but it was missing something. Perhaps the mushroom and other vegetables or I didn’t allow [...]

{ 0 comments }
Roasted Butternut Bruschetta With Lemon Oregano Ricotta

Roasted Butternut Bruschetta With Lemon Oregano Ricotta

This is my special autumn appetizer and an unexpected twist on the classic bruschetta. Using the seasonal butternut squash, a trilogy of fresh herbs, and some light and bright ricotta, this will become a fall favorite of everyone. Dealing with fresh herbs doesn’t have to be a tedious process. Laying the sprigs right on vegetables [...]

{ 0 comments }
Apple Pie Oats With Maple Walnuts

Apple Pie Oats With Maple Walnuts

The key to a good, palatable bowl of oatmeal is retaining some of the original oat texture and preventing the transformation to mush. I use rolled oats (not quick oats) because I can better control that process and they still cook really fast. You can certainly make this recipe with quick oats or steel cut oats [...]

{ 2 comments }