May Chan,Franchia,Pala

Nothing rivals Souen Ramen, but whenever I find a traditional ramen shop that offers a veg version, I feel it is my duty to sample. May Chan Ramen is new kid on the ramen block, you may remember the location as Love Saves the Day (kitschy old things), I've heard mixed reviews about the authenticity of their ramen, but it was pretty okay. Lots of veggies and an earthy broth, the noodles were not of the curly variety, but of the super long kind.
MayChan Ramen 119 2nd Avenue/St. Marks Place
Veg option #2,Kambi Ramen House
Franchia has ramen, but when I got wind of these kimchi buns, I knew I had to have them.

I've only ever tasted Franchia's mochi and tea. Hangawai's sister location offers sanctuary for the weary urban dweller in their peaceful UES teahouse. Franchia doesn't mind putting kimchi in their dumplings, pancakes, and yes-buns. Soft little taco like buns house spicy kimchi and (I thought I swore off) mock meat. Don't be fooled by the romantic lighting, these were a delight.

Daiya is taking over. Don't call yourself a vegan pizza 'less your topped w/ it. Pala represents w/ slices of zucchini, potato, and tomato. Their gluten free crust gives new meaning to the term "gluten-free".

Caribbean Queen

Veering off the path of accustomed subway routes, one can find a wealth of Ital cuisine. This diet of discipline is connected to Rastafarians who abstain from meat for spiritual reasons. Strictly Vegetarian 2268 Church Avenue / E. 18th Street (B to Church Ave)
For $8 I had this abundant serving of a little bit of everything. Including: okra, curry tofu, beans and rice and lo mein. Across the street is Four Seasons which offers more of the same.

Imhotep's 734 Nostrand Avenue/Park Place (3 to Nostrand Ave)

Over in Crown Heights, Kz and I cruised the Nostrand strip.

For $7.50 another healthy serving of spiced chic peas, squash, okra, and greens.

D Ital Shack 989 Nostrand Avenue/Empire

They had more of the same buffet and patties, I opted for a Sorrel, a refreshing combination of hibiscus, ginger, and acai like flavors. They are open 24 hours (!)

Punch Line Juice Bar 701 Nostrand Ave/Park Place

I went for the Zion smoothie, packed w/ wonderful things like sea moss and peanut butter and made by awesome juicing men. They also have vegan ice cream!

The sadly closed Veggie Castle (back on Church Ave near Strictly Vegetarian). Some years ago Kz and I biked here before documentation was par for the course.

Night of the living veg

Costumes and scary themed food contribute to the merriment of all hallows eve.

Foodsparrow crafted some carrot fingers and tomato eyes. Accompanied by heavenly Dr. Cow cheese and crackers.

Curly noodles (brains) and red sauce. No utensils required.

Blueberry Couscous cake. A certifiably healthy cake made w/ couscous, maple syrup, and apple juice. Topped with googly agar agary berries.

Recipe: Clean Food (a gifted cookbook w/ nary a photo but some goodnicks)

Dumplings and Onigiri: a love story

A doctor once told me that I should eat more foods associated with my cultural heritage (Italian & English). And yet, my genes are constantly at me to eat Southeast Asian dumplings and Japanese rice balls. So it goes.

This Saturday was The Dumpling Festival (thank you for the tip, Kz). They had everything from Chinese bao to Italian gnocchi. Due to the high rate of meaty dumplings, I stuck with the sweet.

Kuih Koci (Malaysia). Inside the banana leaf lies a mochi like ball filled with sweet coconut and ground peanut.

Palitaw (Philippines). More mochi like flattened dumplings with coconut, sesame seeds, and brown sugar.

Umeboshi Onigiri (my kitchen)

I followed Maki's step by step instructions that you can find here. This version implements saran wrap to guarantee a cohesive rice ball. I then dressed them in a little suits of nori and sprinkled with gomaiso. Note, when buying umeboshi (pickled plum) make sure to get it from a health food store (eden brand is good) otherwise you may end up eating MSG.

These were sooo good and easy to make! I even stuffed a few with roasted garlic and hot sauce.

a 10 o'clock scholar

One way to motivate my extra curricular activities and class attendance is..well, you guessed it, food. "I need a full belly in order to think" is my justification.
On the UWS for an archive visit at theBarnard Zine Library I had to go back to Peace Food Cafe. There is something to be said for the hospitality that owner Eric Yu brings to his cafe. You can taste the love in the (peace) food. Berger and I split this daiya topped pizza, Shanghai pan fried dumplings, and the piece de resistance: banana chocolate biscuit. I would have gladly had this all to myself.

Before my class in midtown I hit up Korea town for some HanGawai. Kabocha squash on a bed of perfectly polished brown fried rice. The lighting makes it look odd, but trust me it was delish. A bit pricey for a bi bim bop style dish, but yr paying for the sanctimonious atmosphere, shoeless dining, and carefree eating (no worries about fish or eggs). The owners also run Franchia, home of the Kimchi buns that I simply must have and soon. Hiroko's Place-75 Thompson Street btwn Spring & Broom (Soho)

Hiroko's serves youshoku cuisine, or Japanese western style food such as omelets, hamburgers, and spaghetti. I'd been craving Japanese curry, the likes of which I had at the sadly defunct Maman Terrace. Hiroko herself confirmed that the curry was vegan and while it could have used a little kick (I'm a fiend for spice these days) it hit the spot. Most importantly, HP is a perfect place to study as it is cozy, near work, and not the least bit crowded.

Oneness Fountain Heart, Flushing. I rarely venture far from the Queens College campus. My curiosity was piqued by the vegetarian restaurant inspired by Sri Chinmoy (that guy on all the meditation posters around town). I was the sole diner in this random bright and shiny establishment. The "oriental noodles" were tasty (greasy?), but dare I say I heard the beeps of a microwave above the new age music din and it was bit overpriced, but it's veggie and its Flushing, and someone's got to be the proverbial guinea pig.

Bananarama

There is something really special about the chocolate covered banana. No, it's not just a vehicle for eating chocolate. It is the creamy texture the frozen banana gets. The simplicity of it all.

I was so excited to find these (Diana's Babies) Dark chocolate covered bananas in a suburban supermakert. Overall they were a family crowd pleaser but got me thinking...I could surely make my own.

I followed Ani Phyo's method in her new raw dessert book, that is chock full of recipes that are hard to accomplish unless you have a registry worth of kitchen power tools.Unfortunately mine were so very unphotogenic. So here's Ani.

I hear in Austin there is a frozen banana stand. Is there any niche they won't fill? I have got to go to Bananarchy!

In a slightly more local vein. These carrots were harvested from our work garden. Tasty little guys that could be covered in chocolate (why not).

Libras Cumpleanos

I'm on the Libra cusp. I have a Carmen Miranda complex. I like to honor my friends with baked goods for their birthdays. AND

I'm counting down the days til Vegan cookies invade your cookie jar is released. Veering away from my impulse to make "fancy" cookies, I whipped up some traditional chocolate chippers for JR. These contain all the sugar and earth balance (not in the aforementioned banana bread).

Self-frosting Peanut Butter Cupcakes (recipe: My Sweet Vegan) for gluten-free Meg. These truly are a peanut butter lovers dream. Gooey pb frosting is swirled in and baked so it gets that coveted crackly texture.

I know how much my buddy Kz loves banana infused desserts, so what better than a Banana Cake with coconut buttercream frosting? The recipe is modified by some trusty Isa (cupcake) ones.

Bake me a cake as fast as you can

This seriously fat and sugar free banana bread got me thinking-can I really substitute apple sauce for oil and brown rice syrup for sugar and not suffer the consequences? That being the crumb consistency of the baked good. Flour provides the structure, sugar tenderizes and retains moisture, oil pumps up the volume-giving a baked good that sought after fluffiness.

The verdict? The banana bread was dense, moist and sweet from the bananas and applesauce. It's general composition may have been compromised, but it was okay by me.
While we are on the subject, I am seriously looking forward to Isa's low-fat whole foods cookbook that is currently in the works.

Raise the Rooftop

New Yorkers may lack space, but they make up for it with innovation. Greenpoint's Rooftop Farms is a sight to behold. peppers in the sun

Swiss chard grows in Brooklyn

View of the Williamsburg bridge

My friend's daughter picks green tomatoes, "I want to help!"

Tex in the city

New York may be a cultural food mecca, but it seriously lacks south of the border representation. When craving Mexican, I usually hold out for a trip to Texas or California. A metrocard tends to be cheaper than airfare, so here is what we have around the boroughs:

Papacitos Mexican Street Food in Greenpoint (that feels more like Los Angeles). No need to say hold the queso here as there are a multitude of veg options. I had the Amazing Vegan Tamales for brunch: roasted eggplant-tahini chili sauce, avocado pico de gallo, vegan creme, sunflower sprouts, roasted red peppers, toasted pepitas, and chips. I plan to return for the "Long Island Straight Edge" burrito!

Spinach tofu burrito from The Creek in Long Island City. This could use a little kick,

does the job in a pinch. Avocado salad and plantains from Viva Tex-Mex in Red Hook. This is my ususal route in a meat centric restaurant. The garlicy dressing really brought it home. Dining alone, I had to practice some restraint and not order the Avocado Fries.

Taqueria D.F.

Years ago, I lived in South Slope and often frequented this San Francisco style Cal-Mex restaurant. The changing neighborhood has affected its menu as they now serve tofu sour creme and housemade seitan. I had this overstuffed vegtastic burrito.

Ever since Burritoville mysteriously closed it's doors my co-workers have been in a funk. We loved the affordable and veggie friendly establishment that left you smelling of smoked chiles. When I discovered that one had re-opened down in the financial district (under the management of Blimpie) I dragged a couple of us down the 1 train to relive our lunches of yore. I prefer not to use CP as a platform for negativity but Blimpie's take on Burritoville is not so good. You are better off going to Chipotle! Seen here is the mega soy burrito-full of potential.

Soba! Sprout! Swing!

Soba Koh. Watch the soba chef prepare these fresh buckwheat soba noodles. Mind the bonito flakes and slurp away. (309 E. 5th Street @ 2nd Ave) I've visited Sprout Craft Cafe before, and had to check out their new digs in the financial district. They are located inside of Cafe Exchange, head straight to the back for their $10 lunch buffet as well as their raw menu. Chefs Chris & Eric commitment to food justice is simply inspiring..and delicious.

• Orange sage beets, parsnips, and eggplant/lentil rolls.
  

The vegan posse I run around with has been trying to plan a tea party-picnic Forever. We combined this desire with a recent trip to Governor's Island-Dreamland Orchestra Jazz-age lawn Party. Substituting St. Germain cocktails for tea, we thoroughly enjoyed ourselves.

Em's outstanding chocolate raspberry tofucheesecake.

Sparrow/Mucci's perfect chic pea and tofucreamcheese/cucumber sandwiches.

Me-potato spinach squares from my newly acquired Vegan Brunch.

I didn't snap any of Kz's zucchini-chive muffins, but check out her tintypes of the day here.

Start Choppin'

My roommate recently acquired a sweet camera that takes like, really good photos. Here is a little peek of me slicing up a giant garden born zucchini. Click for clarity.

Back to my cool pix w/ fancy layering.

Yakisoba (fried noodles) made w/ chuka soba and carrot, tofu, daikon, bokchoy.

The recipe is from Untangling my chopsticks: A culinary sojourn in Kyoto by Victoria Abbott Riccardi. This is perfect if you ever have a craving for saucy noodles but not the customary oil. Sesame oil, ketchup, mirin, and soy sauce provide the flavor.

cup cup cake

I'm officially a 30 something who is blessed with friends and family who love vegan cupcakes/cake. Babycakes! Surprise at work.

Kz's amazing Chocolate/Orange Zebra Cake para mi celebration.

Birthday Pumpkin chocolate chip cupcakes-My niece took great pains to style and photograph these. Unfortunately they came out just a little too gooey.

Going away Tiramisu cupcakes for my younger sister who departed for Eugene, Oregon (see food visitation in the near and dear future). We had fun soaking these w/ the rich chocolate/coffee/frangelico mixture.

hearts in her eyes

Heartland Yoga Retreat, where you really work up an appetite. Mother nature

Home baked bread w/ peanut butter, kale, squash, quinoa, potatoes.

Baked eggplant, salad, lentil mash and sliver of bread. My props to the chef who made this all possible! Everything garden/farm fresh.

• Back in the city and the suburbs...
  

You've seen the orange Mud truck around the city dispensing lethally strong coffee. Well they also have a little shop in the Mineola, LI train station. I had this veggie "mojo" and was really excited about their awesome potatoes.

When in the Upper East Side and on the hot trail for DAIYA, stop at Slice. I'll admit it, the hardest thing for me to "give up" was pizza, but not anymore. Believe the hype, daiya is Real good!

• What was going on the UES? My alma mater Hunter College (library) and the Urasenke Chanoyu Center. I missed out on the tea ceremony in Japan so figured I'd do it here. Unfortunately no photos were allowed, but I had the best cup of tea and cracker ever.
  

September Sushi

Ever wonder why you don't see many women sushi chefs? Rumour has it that we have been prevented (traditionally) from pursuing this field due to the warmth in our hands. I've also read that a truly skilled chef is able to have each grain of rice facing the same direction. I've tried my hand at sushi and inari sushi for that matter. However, I wanted to hone my skills w/ the esteemed chef Mamie Nishide. At the Natural Gourmet Institute, Mamie instructed us on the methodology of vegetarian sushi, proper etiquette, and even the secret sushi language.

Before rolling: avocado, umeboshi, gourd, and asparagus.

A truly beautiful plate.

Inside/outside rolls (outside are easier to make), maki roll up roll, and my beloved inari.

Another view of succulent savory sushi. We also worked w/ brown rice, but I find white to work the best.

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Dear readers, I fear that my posts will be few and far between as I embark on my final semester of graduate school. I leave you w/ this adorable shirt that makes the proclamation: Tofu Rocks! (purchased at an equally adorable store in Ohio, Wholly Craft.