Dining Out in New York City - Peacefood Cafe

Fluffy Quinoa Salad - Peacefood Cafe

Here is another casual restaurant that delivers on healthy, clean, vegan eating that completely satisfies the taste buds. I made my first visit this winter, trekking over from Upper East Side by taking a cold, but still lovely walk across Central Park. I dined in, though it was pretty crowded for post-lunch hour. Many people come and stand in line for quick counter service/takeout (they offer a lot of fresh juices, smoothies, and a full coffee drink menu) or you can wait for a waiter service table. While waiting you can drool over a full, tantalizing pastry case right in front. I've made it out of there without indulging, only because my meal was so filling. 

I ordered two of the most popular dishes for my lunch, the Fluffy Quinoa Salad and Chickpea Fries. I was somewhat surprised by the high prices of the "fries" but the serving size is large and the dipping sauce that comes with it is heavenly, so together it was worth it. They reminded me of a samosa despite their rectangular shape, and in fact, they are made with Indian spices. The salad was also a very generous portion. It includes baby greens, sprouts, avocado, sweet red peppers, corn, and onions. I was curious about the dressing because others commented how creamy it was. It was creamy, but yet so refreshing from the citrus - it's a lime mustard vinaigrette. I thoroughly enjoyed it.

Chickpea Fries - Peacefood Cafe

I returned recently with my parents which gave me the opportunity to taste test the Roasted Potatoes Pizza and Pan-Seared French Horn Mushroom Panini - both delicious, though the pizza was missing something so my Dad kept stealing my Chickpea Fries' dipping sauce to add more flavor to his slices. I did not appreciate that, but the waitress supplied us with more, thank goodness!
It's a large menu and I continue hearing about new things I want to try from various customers (like Roasted Japanese Pumpkin and Fried Seitan Medallion Panini). A co-worker told me the carrot cake is fantastic so I'm ready to test out the desserts during my next visit!

Two Locations in New York City:
Peacefood Cafe Website

Peacefood Cafe (Upper West Side)

460 Amsterdam Avenue

New York, NY 10024

&

Peacefood Cafe (Greenwich Village)

41 East 11th Street

New York, NY 10003

Dining Out in New York City - Souen

Macro Plate with Carrot Dressing - Souen

I came here for a late dinner with my parents on a Saturday night. I'll admit that I planned the meal with dessert in mind at nearby Lula's Sweet Apothecary. There are three locations around NYC - Soho, Union Square, and East Village, where we dined. When we stopped in they didn't have a table open and told us it would be about twenty minutes, so we walked down the street and grabbed a drink at a nice Peruvian restaurant Mancora on the corner. We walked back after, but unfortunately our table was still not ready. It was a bit frustrating because they didn't quote the right amount of wait time and there was no space to wait inside this tiny, narrow restaurant. We were hungry, but decided to be patient. 

Tahini Shoyu with Soba Noodles - Souen

Souen offers a variety of healthy Japanese meal options like vegetable sides, soups, salads, sushi and noodle dishes, with a focus on organic, macrobiotic cuisine. They serve fish so this is not an entirely vegan establishment. Knowing I was going to indulge for dessert, I went with the healthiest option, the Macro Plate with Carrot Dressing. I was interested in a creamy dressing and thought of trying the tahini versions, but as soon as the waitress said the carrot included ginger and was on the sweeter side, I went for it. The dish is basic, but includes wholesome ingredients: steamed kale, broccoli, black beans, kabocha squash, carrot, wakame seaweed, and brown rice. The carrot dressing is thick, brightly colored orange, and delicious. My mom opted for a vegan Pad Thai with Tofu, that I thought tasted authentic and lighter than traditional Thai "fast food." My dad ordered the Tahini Shoyu with Soba Noodles in a tasty broth, filled with veggies. I liked both of their meals, but was more in the mood for my healthy, simple plate of steamed vegetables that filled me up quickly. 

Vegan Pad Thai with Tofu - Souen

Though the service could have been improved, I appreciate a restaurant that serves clean and healthy meals. Even the desserts were enticing because of sugar-free, soy-free, gluten-free, and of course dairy-free options. I've also heard the Yuba (tofu skin) in broth is worth getting, so I might try that on my return visit. Based on the food and ambiance I think this place is a better fit for lunch. Prices were average, nothing seemed overpriced.

Macro Plate with Carrot Dressing on Top - Souen

Souen (East Village)

326 East 6th Street

New York, NY10003

Souen Website

Dining Out in New York City - Vegan Divas

Carrot Cake - Vegan Divas

I think I hit the jackpot. Walking around the Upper East Side I stumbled upon a little shop that may be the answer to my prayers. A healthy, low-calorie, all vegan bakery. How did I not know about this sooner? It's called Vegan Divas. From the looks of it, it seems to be a direct competitor to BabyCakes. Both focus on using healthier ingredients like spelt flour, maple sugar, and coconut oil to create cruelty-free baked goods. Yes, these come at a premium, but when you can have your low-calorie, wholesome, vegan cake and eat it too, it's worth it.

Mini Toasted Coconut Doughnut - Vegan Divas

It was a tough decision when making my first purchase since I was overwhelmed by my options, but I went with the Mini Toasted Coconut Doughnut and a slice of Carrot Cake. I really liked the small serving sizes for some of the desserts like the doughnuts and mousse, because it satisfies the sweet tooth without overdoing it on portions. As noted, prices can be steep, particularly on the full servings - a whole cake is $60, so the slice was plenty. Some customers complained about the taste and texture of the baked goods on Yelp, but my guess is that they are expecting it to be like what you'd find at a nearby Crumbs or Magnolia Bakery and that just isn't the case. You do have to sacrifice some taste when you reduce the fat. I still really enjoyed the treats here and would gladly return (I've got my eyes on a slice of chocolate cake). I like that they also offer gluten-free versions and share the ingredients of items online.

If someone wants to make my day, feel free to send me any of the amazing gift sets available for purchase on their website. :)

Pre-Packaged Vegan Baked Goods

Vegan Divas

1437 1st Avenue (between 74th & 75th Streets)

New York, NY 10021

Vegan Divas Website

Vegan Divas - Upper East Side

Dining Out in New York City - S'MAC

Vegan Nosh with Roasted Tomatoes, Spinach with Garlic & Broccoli 
with Gluten-Free Pasta and No Breadcrumbs - S'MAC

Before heading into my first ever juice cleanse (post on that coming soon!), I wanted to treat myself to a yummy meal without overdoing it. I've been researching vegan-friendly restaurants in my new neighborhood in NYC and found a macaroni and cheese place, yes that's right, mac 'n' cheese in as many ways as you could want it, including vegan! It's called S'MAC - stands for Sarita's Macaroni and Cheese and they have two locations in the city, one in Murray Hill and one in East Village. I saw they were also listed on Seamless, an online food delivery service. 

Vegan & Gluten-Free Menu! - S'MAC

I took a walk there and ended up ordering a vegan AND gluten-free meal - who would have thought you could have both and not sacrifice on flavor for a mac 'n' cheese dish? I ordered the smallest size called "Nosh" with three mix-ins - Roasted Tomatoes, Spinach with Garlic, and Broccoli. Instead of cheese, the sauce is made with coconut milk, rice flour, potato flour, palm oil, organic palm shortening, Marmite (not to be confused with Vegemite), and salt and pepper. I requested mine with gluten-free macaroni for an additional $1.50 and left off the breadcrumbs. I was surprised at how fast they prepared my order. It comes in a small paper bowl inside a pizza box. I took it home and devoured it :) 

Mac & Cheese Served in a Pizza Box!

For a dish like this it would take a lot more effort preparing at home - see a couple of my favorite vegan macaroni and cheese recipes - so I enjoyed not having to dirty a dish to get something similar to what I've made in the past. It didn't have a very cheesy flavor, so be warned you're not going to get a replica of a traditional mac and cheese with this. There was a slight coconut flavor, but I didn't mind it. It was creamy and filling. I liked that it was one serving versus the recipes, which make family sized meals and often result in overeating. I can see myself ordering this again online for a future weekend "takeout kind of night". There are many different mix-in combinations left to try!

S'MAC (Murray Hill)

157 E 33rd Street (between Lexington & 3rd Avenue)

New York, NY 10016

S'MAC Website

Dining In - Warm Spinach-Artichoke Dip

Warm Spinach-Artichoke Dip - Chloe's Kitchen

This dip used to be one of my favorite appetizers to order when dining out at restaurants. It's salty, creamy, indulgent, and always tasty. The major ingredients were certainly not vegan however, so it takes a good recipe to replicate it and still satisfy that craving. Chef Chloe Coscarelli to the rescue! Based on these ingredients, this appetizer is also gluten-free, if served with the appropriate chip or cracker.

I first made this for a company event and unfortunately I slightly overcooked it. It was still very yummy and my non-vegan coworkers enjoyed it. I made it a second time to bring to my family Christmas gathering this past year, where it would compete against cheese platters, pigs in a blanket and other heavy hors' dourves. Looks-wise, it's not the prettiest dish, as the green color browns slightly and there's no melted cheese strings to entice you. It has a kick to it, depending on how much red pepper you add. I didn't mind it, but my mom would have preferred it milder. It wouldn't be fair to taste this expecting it to match up to the same dip served at Applebee's or Chili's, but with an open mind and recognition that this is much healthier you can certainly enjoy it! You can find this recipe and others in Chloe's Kitchen (buy your copy here) and in this article on Yahoo. 



2 tablespoons olive oil
1 onion, roughly chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
5 oz. fresh baby spinach
14 oz. soft tofu, drained
1/2 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
14 oz. canned artichoke
Chips or crackers to serve with


Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish. I used what I had on hand - a round cake pan. A glass loaf pan or a ceramic dish would work well, too. 

Begin the cooking process by heating the olive oil in a large skillet on medium heat. Cook onions for about 3-5 minutes or until softened. Add in minced garlic and red pepper and cook for a few more minutes until fragrant. 

Reduce heat to low and add in spinach. Stir and cook until spinach is wilted.

In a food processor, combine tofu, nutritional yeast, lemon juice, basil, sea salt and black pepper until blended and smooth. Add in artichokes and the spinach/onion/garlic mixture. Pulse about 10-15 times, enough to blend together while leaving some texture. 

Transfer to your baking dish. Cook for about 30 minutes or until it starts to brown on top. Serve warm with a "dipping vessel" like pita chips!

Spinach-Artichoke Dip Right Before Going in the Oven!

Dining In - Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes - Chloe's Vegan Desserts

Given the success I've had with Chef Chloe Coscarelli's cupcake recipes, I was eager to try a new one from her dessert cookbook, Chloe's Vegan Desserts (buy your copy here). After reading this recipe I was reminded of a Starbucks Cinnamon Dolce Latte, as it blends coffee and cinnamon flavors together. Strangely enough, if you do order this drink from Starbucks, request it without the cinnamon topping, which actually contains butter. I'm a huge fan of cinnamon, always adding it to my oatmeal and opting for cinnamon flavored cereals and baked goods, so I had a hunch that I would enjoy this.

I made these for the Super Bowl, though not your typical football-game-watching snack they were a big hit. Our friends commented that they were very moist, going against the common misconception that vegan baked goods are dry. The frosting is super sweet, as most of Chloe's recipes are, but I didn't mind it. My boyfriend brought the leftovers into his office the next day and the praise kept coming! I will be making these again for sure. Here's another link to the recipe on Parade.com.


Cinnamon Mocha Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk, canned version, mixed well
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 teaspoons instant espresso powder

Espresso Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso powder, dissolved in 1/4 cup water

Garnish
Handful of dairy-free chocolate chips, melted then cooled and chopped OR a non-dairy chocolate bar shaved using a knife
Ground cinnamon (I ran out and didn't use this)

Dry Cupcake Ingredients

To Prepare the Cupcakes:

Preheat oven to 350 degrees (or if going for a more domed shape, increase to 400 degrees). Line two cupcake tins for about 14-15 cupcakes.

In a large bowl sift together flour, sugar, cocoa powder, baking soda, cinnamon, and salt. In a separate bowl, combine coconut milk, oil, vinegar, vanilla, and instant espresso powder.

Pour wet ingredients into bowl with dry ingredients and stir together without over-mixing. 

Fill cupcake liners about 2/3 of the way full. Bake at 350 degrees (or higher if experimenting with the domed shape) for 16-20 minutes or until a toothpick comes out clean.

I tried baking mine for 12 minutes at 375 degrees. That wasn't enough time or heat so I suggest either 400 degrees or adding a few minutes more than I did at that higher temperature.  

Cupcake Batter - Ready for the Oven!

To get a domed shape to your cupcakes,
raise the temperature and reduce the cook time!

To Prepare the Frosting:

Using a handheld or stand mixer, soften the non-hydrogenated vegetable shortening by beating on medium speed for about 2 minutes.

Add vanilla extract and slowly add in powdered sugar. Alternate by adding one tablespoon at a time of the liquid espresso mixture until you reach the desired consistency of frosting. Continue mixing for an additional two minutes on medium speed.


To Prepare Finished Product:

Use a frosting knife or pastry bag to frost each cupcake, only after they've cooled completely. Add garnish of your choice using shavings from chocolate and sprinkling of ground cinnamon.

Enjoy!

Dining Out in New York City - Candle 79

Wild Mushroom-Squash Risotto - Candle 79

Candle 79 is my favorite fine dining vegan establishment. It's also at the top of my list of favorite New York restaurants.  It opened in 2003 after much success of its sister restaurant Candle Café. Named by Zagat as the city's #1 vegetarian restaurant, it's also frequented by NYC's elite, including many famous vegans and non-vegans. It doesn't work for all occasions and is by no means a cheap eat, but if you're looking for an intimate, relaxing, satisfying, delicious meal, this is the place. I loved my first experience here, which was a surprise dinner reservation made by my boyfriend for my birthday last year. I had no idea where we were headed but when I saw the name as we pulled up to the restaurant I knew I was in for a fantastic meal.

Chipotle Black Bean & Squash Ravioli - Candle 79

I dined here for the second time just recently. It was also for my birthday, but this time my parents accompanied me. Neither of them are vegan, and my Dad isn't quite comfortable with the concept yet. He asked where the meat was when reading the menu, but after some guidance he picked out a dish that he thoroughly enjoyed. For a starter we went with the Chipotle Black Bean & Squash Ravioli made with whole wheat pasta, sautéed spinach, crispy capers and tomato sauce. There were two or three large raviolis stacked on the plate surrounded by sauce. We really enjoyed it! My Dad's meal was the special of the night, a BBQ Seitan served over black-eyed peas with a handful of other ingredients I can't recall. My Mom ordered the Wild Mushroom-Squash Risotto because she's a big fan of mushrooms. It was prepared with cashew cream, pumpkin seeds, fresh herbs and frizzled leeks. It was a hearty winter dish presented elegantly. I opted for one of the most popular dishes, the Seitan Piccata. The entree is a generous serving of housemade seitan with creamed spinach, grilled potato cake, oyster mushrooms and a lemon caper sauce. I was practically licking my plate! Delicious!

Seitan Piccata - Candle 79

For drinks, my parents enjoyed white wine while I had a cocktail, the Fall of Persephone, made with gin, pomegranate, lime, agave, orange blossom water, and soda. It was a cold, snowy night and this full-flavored beverage warmed me up.

Fall of Persephone Eco-Cocktail - Candle 79

For dessert I had to have the Chocolate Peanut Butter Bliss. They presented it beautifully with a birthday candle and berry sauce drizzle (or coulis, as the menu reads). Made with very rich chocolate, normally I don't go for such flavors and textures, but the salty, creamy peanut butter offset it perfectly. It also happens to be gluten-free, which is a nice plus. Only after devouring it, did I wonder if it was the same dessert I had enjoyed for my first visit. Clearly that means it's a winner. My parents opted for the Apple Cranberry Pie served with vanilla ice cream. They loved it.

Chocolate Peanut Butter Bliss - Candle 79

Apple Cranberry Pie with Vanilla Ice Cream - Candle 79

It was the perfect outing to escape the snow, celebrate almost two years of being vegan, and my first birthday as a NYC resident. My boyfriend's mother just gave us a gift card for Candle 79 as a Christmas gift and I cannot wait for my return visit!

Candle 79

154 E 79th Street

New York, NY 10075

Candle 79 Website

Dining Out in New York City - Two Boots Pizza

V for Vegan Pizza - Two Boots

This could really be titled a "Dining In" post, because I ordered delivery, something I haven't done since college! You'd think living in NYC means I can walk outside and find a meal within a few blocks, and while that is true when the temperature drops and you have websites like Seamless it's so tempting to just order online and never leave your building! 

A pizza craving hit me this weekend and I needed to satisfy it so I checked off one of the places I learned about from another vegan blogger. In what some might consider the pizza capital of the world, second of course to Italy, I had high hopes of finding delicious pizza here even with the added challenge of being vegan-friendly. I now have a decent list to work through, and Two Boots was first. They have multiple locations throughout NYC and beyond, like Baltimore, LA, and Jersey City. It's easy to order online and they are open until 4:30am on weekends and 2am on Thursdays. That spells trouble!


I loved that it was simple to spot my vegan options on the menu at Two Boots. There are two speciality vegan pizzas (Earth Mother and V for Vegan) and a make-your-own option. I opted for the V for Vegan Pizza with whole wheat crust topped with a generous helping of Daiya dairy-free cheese, artichokes, red onions, shiitake mushrooms, basil pesto and red pepper pesto. It packed more flavor than a lot of the non-vegan pizzas I've had! It's also nice to look at with all the veggies and stripes of pesto giving it extra color. 

The small size was plenty for me. I had to control myself and not eat the whole thing. For leftovers, it's great cold, but got a little soggy when reheated in the microwave with all the cheese and veggies layered on, so I recommend reheating in the oven. I have a feeling you could convince a non-vegan to try this pie and get a positive response!

Two Boots

Multiple Locations Throughout New York City

Two Boots Website

Dining In - Chocolate-Covered Crunchy Speculoos Cookie Butter Balls

Crunchy Speculoos Cookie Butter - VegNews

It took me far too long to try cookie butter. I avoided it only because I knew I would fall in love. It is a traditional Dutch and Belgian spiced thin cookie or biscuit that has been turned into a paste known as cookie butter. It is usually available during the holidays at my local Trader Joe's since it has a gingerbread-like flavor. There are no nuts, although the consistency is very similar to peanut butter, and yes it's naturally vegan. Trader Joe's also sells a crunchy version that could work very well in this recipe and now one with mocha mixed in, neither of which I've tried yet. Biscoff is another well known Belgian brand and they also make the original cookies. 

Personally I loved the flavor and subtle sweetness. I could easily eat spoonfuls of this stuff and that's dangerous given the nutrition facts (see photo). I enjoyed it even more when combined with chocolate. Though the original recipe called for dark chocolate I opted for dairy-free milk variety and coated them just as I do the Chocolate Chip Cookie Dough Balls.

I first spotted this recipe on the VegNews website as the second place winner in a holiday cookie recipe contest. I was intrigued, but it took me a year to make it. This became a holiday gift for relatives. I made a batch and put them in decorated tins with tissue paper. Luckily I had a few opportunities to steal some and it earned a big thumbs up! Here is the recipe. I also found it on this blog with beautiful photography.

1 11 oz. jar of creamy cookie butter (speculoos) - Found at Trader Joe's
1/4 cup Earth Balance margarine, softened
1 cup powdered sugar
2 cups rice crisp cereal
12 oz. dairy-free chocolate, melted - You can use more if necessary to give an extra coat


Prepare a cookie sheet with parchment paper.

Empty jar of cookie butter into a large bowl and add Earth Balance (or other vegan-friendly margarine). Stir together to combine. 

Add in rice crisp cereal. Use your hands to combine cereal with mixture. It may get sticky so try a light coating of water or oil on your hands and mold the dough into small balls (about 2 tablespoons each). Place on cookie sheet. Freeze for about 20 minutes.

A minute or two before you take them out of the freezer melt your chocolate, either in the microwave in 30-second intervals or using a double boiler. 

With two spoons, dip and roll each ball in the chocolate to evenly coat it. Place back on the pan and repeat until you've gone through the whole batch. 

Freeze again for another 20 minutes. Keep stored in freezer or refrigerator until serving. 

Simple as that! Just don't get addicted :)