Showing posts with label raw food. Show all posts
Showing posts with label raw food. Show all posts

Saturday, February 12, 2011

When Life Hands You Strawberries...

...you attempt to make a raw strawberry cheesecake, fail miserably, and buy something for your Valentine's Day dessert instead. Or at least that's what I did.

In my last post, I promised to give you a super sexy Valentine's Day dessert idea, and that was my intention, I swear. My special V-Day menu was intended to conclude with this stunning Raw Strawberry Cheesecake recipe from the PPK website.
Image via Post Punk Kitchen


I mean, look at that beautiful cheesecake. Those lovely pink and red colors! Could there be a more perfect dessert for Valentine's Day?

Alas, it wasn't meant to be. For some reason, the cheesecake didn't set at all, nor did the whipped topping. They were both completely liquid, even after a full day in the fridge, and though I followed the recipe exactly. I don't know what went wrong, I've since done some online research and it seems like a lot of people put their raw cheesecakes in the freezer for a while, then only take it out to thaw before serving. Maybe I'll try that next time. But I was very sad and disappointed, to say the least! I should have taken a picture of my cheesecake disaster to share with you but I didn't have my senses about me at the time. Sorry, Isa, I wanted to do you and your recipe proud, but I failed.

There was a lot to salvage though, I still had plenty of fresh whole strawberries and the strawberry coulis, which we poured over some So Delicious Coconut Milk Vanilla Bean ice cream, along with some chocolate syrup. So there was that. No need to despair, dessert was still had by all.

So since I don't have any strawberry cheesecake photos of my own to share with you, and because I still had a hankering for some raw pie, we went with some dear friends last night to one of our favorite (mostly) raw restaurants, Caravan of Dreams. And this is what we shared:

RAW Coconut-Mango Pie, topped with strawberry sauce. Creamy, coconutty, tropical goodness.

RAW Chocolate-Açaí Pie, also with strawberry topping. The açaí gave it just a hint of tartness, which paired so well with the chocolate. Also delicious.

Berry Chocolate Cake. To call this chocolate cake doesn't do it justice. This was super moist, rich, and had a layer of (again) strawberry preserves in the middle. Are you picking up on a theme here? We went insane over this cake. It was SO good.

And finally, this ridiculously good banana split. Stogo vegan ice cream with the works, plus chocolate covered ice cream cookies in there. Yeah baby.

So I guess there's a lesson to be learned in this post. I wanted to make my sweetie a V-Day dessert, sure, but when that didn't work out, we improvised. And then we went out the next evening and got even better desserts. So maybe I should leave the raw cheesecake-making to other people. I'm content to just be really good at eating it.

405 East 6th St.
New York, NY 10009

Monday, July 5, 2010

The Weekend We Adopted a Pig & Ate Lots of Raw Food

I hope you all had a great holiday weekend. We managed to squeeze quite a lot of park time with Bella and socializing into our schedules, when we weren't at home trying to escape this stifling, oppressive heat that is otherwise known as summertime in NY.

On Saturday we stopped by the Farm Sanctuary Potluck "Pignic" in Central Park. In addition to adopting a pig named Stacey, who is located at the CA shelter, we got to eat lots of yummy vegan food, and made some new friends too. I made the Swiss Chard Tofu Quiche and Edamame Succotash Salad. I really love that Tofu Quiche recipe, but I have to confess that this wasn't my best version of it. I think I probably should have cooked it a little longer, but hey, at least there aren't undercooked salmonella-ridden eggs in there! The quiche disappeared very quickly, so hopefully that's a sign that it wasn't too bad. The Edamame Succotash, on the other hand, I was very happy with. It's a simple, colorful salad that is delicious and perfect for barbecues and picnics. I followed the recipe but added a drizzle of olive oil and balsamic vinegar at the end.

Swiss Chard Tofu Quiche. Not my best version of this.

Edamame Succotash Salad. Fresh corn, edamame, tomatoes, onion, and fresh basil. Perfect summertime salad.

Serving #1 at the Farm Sanctuary Potluck Pignic. I went back for 2nds and 3rds...

Vegan photographer extraordinaire (also my handsome husband) Anthony Two Moons enjoying the picnic

Me, with a lemon soda

Look at all that vegan food!

Many lovely vegans picnicking

Our actual 4th was fairly laid-back. Instead of doing the usual barbecue thing, we actually celebrated with a dear friend from Lebanon who just got his American citizenship. What better day to celebrate such an event, right? So instead of barbecue and baked beans, we had a lot of hummus, baba ganoush, tabouli salad, pickled vegetables, and spinach pies that they very considerately made for us without any cheese. We could see the Macy's fireworks display from their balcony, but from a distance. It was a lovely evening with a many warm friends.

And today, we enjoyed our day off from work by treating ourselves to lunch at the renowned raw food restaurant Pure Food & Wine. Pure Food is definitely one of our favorite places in the city (or anywhere) for dinner, and we were thrilled to hear that they recently began serving lunch too. Unfortunately, the lunch menu is only slightly less expensive than the dinner menu, but everything is so good there and it's entirely worth the occasional splurge. What they do with raw food will blow your mind.

We started off with some guacamole and chips. The chips are dehydrated (I didn't write it down so I can't remember what they're made of) and were really flavorful, with lime-chili seasoning. Guacamole is pretty hard to get wrong, and of course their version was perfect.


We met our friend Leanne for lunch, so the three of us shared our different entrees. I ordered the taco salad, which had taco "meat" (nut-based) crumbles and came with sides of guacamole, tomatoes, and some nut-based "sour cream." It might look like it's just a big salad, but it was loaded with flavor and so filling that I ended up bringing a good bit of it home, even after all three of us picked at it.


Anthony ordered their famous zucchini and tomato lasagna. This dish is simply amazing. It has a basil pistachio pesto, sun-dried tomato sauce, and macadamia pumpkin seed ricotta. Such a vegan good thing.


And we also shared the "tuna" salad sandwich. Again, I should have taken notes because I can't remember what this was made of, but it was also very flavorful without tasting too fishy, like some mock tuna salads can be. The caper berries on top were a nice touch too.


But the piece de resistance, and ok, my ulterior motive for planning a visit to Pure Food in the first place, was this...behold, the Pure Food Classic Sundae:

Vanilla and chocolate ice creams, chocolate sauce, cherry framboise sauce, candied sliced almonds, vanilla cream, and sliced banana. This. Sundae. Is. The. Best. Thing. Ever. And it's all raw!

If you're ever in New York, your trip won't be complete without a stop by Pure Food. It will put a dent in your wallet, but if you can get only one thing - get this sundae! We definitely felt like we were on holiday, sitting on their beautiful backyard patio, enjoying this incredible food.

Saturday, June 19, 2010

Saturday at Sun in Bloom


I can't believe that there's been a raw / macrobiotic restaurant just a few short blocks away from our apartment since January, and we didn't even know about it. This space used to be some kind of cafe that didn't look very inviting, so we didn't pay much attention to it. But after walking by a few weekends ago, we realized that it was an entirely new establishment, with lovely wood communal tables and a healthy, delicious-looking menu. We finally had a chance to try it out today, and my crystal ball tells me that we're going to become regulars at Sun in Bloom.

Their special scramble of the day was a miso ginger tofu. The miso gave it just a touch of sweetness, and it had a wonderful, mellow ginger flavor. It really was some of the best tofu I've had in a while (and we eat a lot of tofu!) We shared the breakfast burrito that included the miso ginger tofu with black beans and avocado.  The green around the side of the plate is some salad with crumbled kale chips.


And here's the scramble on its own, with a side of black beans, kale, and some brown rice. This was so incredibly tasty and satisfying without being the least bit heavy.


To go with my breakfast I ordered the appropriately named Ambrosia Elixir. It was a mixture of young coconut, raw cacao, goji berries, almond butter, and a little agave. Incredible!


Sun in Bloom also offers plenty of things to go:

Green juices, Zen Citrus, lemonade and other juices

Vegan raw cheesecake!

Raw sandwiches & wraps


I couldn't resist the raw cheesecake, so we got a slice of the blueberry to take home for later. The crust had a nice coconut flavor, and the filling was wonderfully smooth, not too sweet, and full of fresh blueberries. What a perfect summer dessert. Actually, what a perfect dessert for anytime!


Sun in Bloom
460 Bergen St.
Brooklyn, NY 11217

Friday, January 1, 2010

Raw Vegan Tacos


Happy New Year everyone! It is officially 2010 and I have officially been nursing a champagne hangover all day. While my requisite New Year's black eyed peas & collard greens post may have to wait until tomorrow, I wanted to share one of my favorite raw food recipes with you. My friend J served this one night when we went to dinner at her place, and I loved it. We couldn't even believe it was raw. While she did not divulge where she got the recipe from (sorry to whomever is being robbed of proper credit), she did share this super-easy recipe with me, and I made it last night for our small get-together. The best reaction: "This tastes like Taco Bell!" (That was meant as a compliment.)

Raw Vegan Tacos
3 cups walnuts (soaked overnight or at least for a few hours)
1 tsp cumin seed powder
1 tsp coriander seed powder
1/3 cup nama shoyu (this is unpasterized soy sauce)

Rinse and strain water from walnuts. Place all ingredients in food processor. Pulse until you get desired consistency.

For an all-raw meal, I like to place a spoonful of the "taco meat" in a lettuce leaf, top with a dab of salsa, guacamole, or any other taco toppings, roll it up, and eat. You could also use collard greens, or spoon it into slices of zucchini or cucumber. Also delicious when scooped up with tortilla chips, if you're not going for the raw thing.