![]() ![]() “Paletas were always in the background of events,” Smith says. Smith, a Bay Area-native, found a love of ice cream growing up eating paletas from the corner store in her neighborhood. People feel seen and validated and nostalgic.’ “.The deeper I got into this, the more I was like, ‘Oh, this is actually making an impact to some degree. Behind the bar, a custom acrylic sign bears the name of the shop’s logo, which was designed by Tyler Alexander of Portland-based creative agency Kamp Grizzly. With the shop’s playful touches, Smith hopes to bring “some of the fun back to ice cream.” Paletas are propped up in a colorful display, and a chocolate well and toppings bar are embedded in a light-up counter next to the case for customers to customize their dessert. It’s been cool, and I think it’s something that’s really very specific to Portland - just how much people are willing to ride for you.” The pop-ups, the walk-up window.they’ve been with me through that whole thing. “During COVID, I was delivering to people’s houses. “There have been so many people that literally came to my first pop-up,” Smith says. Its avid customer base has followed Smith along the entire journey. The shop also serves chocolate-covered bananas, vegan soft serve, and house-spun cotton candy. Ice Queen will have 15 permanent flavors in stock, including customer favorites like oatchata (horchata with an oat milk base) and watermelon Tajín, plus five seasonal specials and perhaps an extra “random flavor” that Smith has made on a whim. The paleteria is currently offering a limited menu, though diners looking to lean into the October of it all can find Halloween-themed frozen treats such as the Shut Your Pie Hole (pumpkin pie) paleta and a spooky float made with locally made chamoy from Pica Drip. Four years, countless pop-ups, and a now-shuttered walk-up window location later, Ice Queen, the Chicana- and Indigenous-owned vegan paleteria and dessert shop, opened in mid-October. So she decided to try her hand at making paletas, Mexican popsicles with fresh fruit in a water or milk base, instead. You can also use pan-fried tofu or breaded tofu.Back in 2018, Rebecca Smith had her heart set on making ice cream but couldn’t afford the necessary equipment. Vegan Chicken or Tofu - To make this dish taste like classic chicken piccata, use seitan chicken or a store-bought vegan chicken like Gardein brand chick'n scallopini.(Only use 1 tablespoon of dried parsley.) You can use dry if needed, but fresh is best. Parsley - Fresh chopped parsley adds a lot to this dish.I also like to serve it with additional lemon wedges. Lemon Juice - Freshly squeezed lemon juice will give you the most flavor.If you are using white wine, be sure to check Barnivore to make sure the wine is vegan. I usually use my homemade veggie broth, Not Chickn' Broth, or any vegetable stock since my kids don't like the flavor of the wine. Broth or Dry White Wine - For a little extra liquid and flavor in the piccata sauce. ![]() If you can't find them, you can swap them out with chopped green olives. These are the immature buds of a prickly bush that are soaked in salty brine. Capers - This is a key ingredient in piccata.I like to use my homemade vegan butter, but you can use any type of vegan margarine. I also like to use red pepper flakes or a dash of cayenne for a little spiciness. If you don't have shallots, you can use sweet onions or red onions instead and soak the diced onion in water for 5-10 minutes to give them a more mild flavor. Shallots - For a mild sweet onion-like flavor.Olive Oil - Extra virgin olive gives you the most flavor, but you can use light olive oil as well.Use gluten-free pasta for a gluten-free vegan piccata. Pasta - you can use any type of vegan pasta noodles that you want. ![]()
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