NYC Vegan
![Something that is really good? Pumpkin hummus [with hemp seeds sprinkled on top for good measure, of course]. OMG. I followed the recipe exactly, shockingly, and it’s amazing.
Click here for the recipe via Plant Powered Kitchen!](http://24.media.tumblr.com/tumblr_mek8iyZAk71qe1c3ro1_500.jpg)
Something that is really good? Pumpkin hummus [with hemp seeds sprinkled on top for good measure, of course]. OMG. I followed the recipe exactly, shockingly, and it’s amazing.
Always have to take pictures of the amazing Vinnie’s Pizzeria in Williamsburg.
Left slice is Mexican-inspired with a black bean base, right side has red onions and BBQ sauce.
Vinnie’s is located at 148 Bedford Ave, L train to Bedford. Eat it.
A happy Thanksgiving from Albany, NY!
Ah, Albany!
Went to New World Bistro Bar for brunch, and got the vegan tofu scramble. So good! It was a nice change as it wasn’t super-noochy - it had a light olivey flavour, topped with sundried tomatoes, basil and olive tapenade. It also came with a side of yummy potatoes and a small salad as well.
AND I LOVED IT.
I also got vegan seitan chorizo. They accidentally brought out regular sausage by accident but took it away before I could even blink at it, which was fabulous. The chorizo was like, whatever. I wouldn’t order it again.
They also have rice milk for coffee! Which I love.
I am always making everything-but-the-kitchen-sink soba noodles. Delicious. There was kohlrabi in here! It was awesome.
Everything tastes good with Siracha.
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.
This acorn squash.
I rubbed it with olive oil and roasted it at 400 with two garlic cloves for like, an hour.
Oh my goodness.
So good. Even so good cold. Seriously. Try it.
![Carrot Miso Soup
I’m totally obsessed with purple haze carrots from the Andaz Farmer’s Market. They are so tasty and pretty.
Naturally I had a lot leftover on my hands, and I had the carrot greens too [this is before I learned they will cut off the greens + compost them for you if you just ask - good tip] and wondered - what can I do with these greens?
Well, dump them in soup, naturally.
I found a recipe for a quinoa carrot green soup, so I knew it could be done, but that didn’t appeal to me. So I made something better.
First I dumped a bunch of spices in boiling water until it resembled a broth. I usually use a lot of garlic power, onion powder, salt, pepper, spike…whatever it takes. I also chopped an onion and dumped that in.
Next, I cut the carrots, a handful of carrot greens and a couple potatoes, and put them in as well.
Meanwhille I had shittakes soaking and after twenty minutes, cut them up and put them in as well.
Towards the end I added in some greens and the noodles, and let it cook. When it was all done [when everything was palatable] I put in about a couple tablespoons of miso and when the miso had dissolved, served it up!
We loved it! Remember soup isn’t really about following a recipe exactly - follow your heart! Add spices and sauces as needed, and you’re all set.](http://25.media.tumblr.com/tumblr_mc3pmmQAWS1qe1c3ro1_500.jpg)
Carrot Miso Soup
I’m totally obsessed with purple haze carrots from the Andaz Farmer’s Market. They are so tasty and pretty.
Naturally I had a lot leftover on my hands, and I had the carrot greens too [this is before I learned they will cut off the greens + compost them for you if you just ask - good tip] and wondered - what can I do with these greens?
Well, dump them in soup, naturally.
I found a recipe for a quinoa carrot green soup, so I knew it could be done, but that didn’t appeal to me. So I made something better.
First I dumped a bunch of spices in boiling water until it resembled a broth. I usually use a lot of garlic power, onion powder, salt, pepper, spike…whatever it takes. I also chopped an onion and dumped that in.
Next, I cut the carrots, a handful of carrot greens and a couple potatoes, and put them in as well.
Meanwhille I had shittakes soaking and after twenty minutes, cut them up and put them in as well.
Towards the end I added in some greens and the noodles, and let it cook. When it was all done [when everything was palatable] I put in about a couple tablespoons of miso and when the miso had dissolved, served it up!
We loved it! Remember soup isn’t really about following a recipe exactly - follow your heart! Add spices and sauces as needed, and you’re all set.
A Korean-style seitan sandwich from the Cinnamon Snail?
Don’t mind if I do.
OH WHAT
How long have you been going there??
(Because I used to work on the truck)
Since the Spring I’d say! They’re on Water + Wall on Tuesdays so I have a snail day every week. I’m the weirdo who orders giant sandwiches at 9AM because I hate the lines.
I often think about quitting advertising and working on the Snail - how did you like your experience?
A Korean-style seitan sandwich from the Cinnamon Snail?
Don’t mind if I do.
