NYC Vegan
Momo Sushi Shack
Back to one of my old favourite haunts, the incredible Momo Sushi Shack in Bushwick! Usually I like to get their udon, but I had been dying to try their tofu salad - pressed tofu, avocado, heirloom tomatoes from greenage farms, tomato and basil-infused soy sauce. I expected a tiny salad and got this plate of deliciousness! I highly recommend it. The tofu is pillowy and soft, the avocado was perfect, the greens were gorgeous and the basil-infused soy sauce was a beautiful touch. We also got vegetable tempura [not pictured] - which was very good, especially the different kinds of mushrooms, and I got a kitade doko roll - crimini + shittake cooked in sweet soy sauce with avocado, which was also very good. As always, can’t wait to go back!
Momo Sushi Shack is located at 43 Bogart Street off the Morgan stop on the L train.
Baked sweet potato with quinoa mac and cheese - which is just cooked quinoa with Oh She Glows’ 5-Ingredient Cheese Sauce, which is my go-to for easy cheezy.
At the vegan shopup at Pine Box Rock Shop nomming some burgers from the Cinnamon Snail (French lentil and seitan)
I essentially cleaned out my fridge last week so here’s quinoa salad with hemp seeds, portabella, edamame and cranberries with a gooseberry vinegar-olive oil dressing that didn’t quite work. But, effort!
Brocoli cheeze soup also makes a great sauce over pasta.
![I’ve been super-into making my own brocoli cheeze soup lately. It’s so easy…
1. Sautee onion and garlic [however many cloves you want]
2. Add cauliflower and veggie stock to cover the cauliflower so it can cook - I make my own with spices which is kind of G but whatever
3. Cook cauliflower until tender [20min]
4. Pulse in a food processor [this is the base of the soup]
5. Dump back into pot and combine with brocoli [cut small], 1/2 cup nutritional yeast, a little turmeric [for color] and salt/pepper.
It’s so goooood! I topped mine with hemp seeds. Basically been all I’m eating. It heats up really well too.](http://25.media.tumblr.com/tumblr_mdasurJqTz1qe1c3ro1_500.jpg)
I’ve been super-into making my own brocoli cheeze soup lately. It’s so easy…
1. Sautee onion and garlic [however many cloves you want]
2. Add cauliflower and veggie stock to cover the cauliflower so it can cook - I make my own with spices which is kind of G but whatever
3. Cook cauliflower until tender [20min]
4. Pulse in a food processor [this is the base of the soup]
5. Dump back into pot and combine with brocoli [cut small], 1/2 cup nutritional yeast, a little turmeric [for color] and salt/pepper.
It’s so goooood! I topped mine with hemp seeds. Basically been all I’m eating. It heats up really well too.
12$ from the Bushwick Farmer’s Market
Snack: sautéed beet greens with garlic, EVOO, parsley and white wine.
983
It seems to me the more places I check out in Bushwick the more I love it. My roomates and I scoped out 983 yesterday and though I read a lot of backlash, namely “BRING BACK LIFE!” we adored it. A good amount of vegan options. I got the huevos rancheros made vegan and my were they splendid! I couldn’t find all my food but I loved the cute mushrooms they used and so many veggies in the tofu scramble! So excited to go back.
983 is located at 983 Flushing Ave between Bogart + Central Ave. You can take the L to Morgan to get there when the L starts running again!
Used Oh She Glows’ fab recipe to make vegan pumpkin mac and cheeze last week - well, I dictated the recipe to my roomate and she made it since I was so sick. I didn’t use Earth Balance and subbed with butter-flavoured olive oil from Saratoga Olive Oil Co. instead, which really added a rich, deep flavor; made cashew milk since I didn’t have almond milk on hand; and didn’t use any nooch as we were out. So good! Especially with extra salt, a drizzle of olive oil and pepper.
