I’m back in NYC this week and there has been so much good, plant-based food to eat! If you haven’t checked it out yet, I dedicated a whole post to my meal at Dirt Candy, one of NYC’s hottest restaurants right now, which just so happens to be completely vegetarian. If you’re in NYC or visiting anytime soon, that restaurant is definitely worth checking out. And in addition to that absolutely fabulous meal, here’s some more plant-based food inspiration from around NYC this week.
Earlier in the week I made my first trip ever to the beautiful New York Botanical Gardens, where they’re featuring a Frida Kahlo inspired exhibit. Hudson Garden Grill, the restaurant on the property, followed suit and is offering a menu inspired by Frida Kahlo’s own recipes. This dish was her delicious recipe for classic rice and beans.
I had this delicious bagel and tofu schmear at The Butcher’s Daughter in Nolita. The restaurant is 100% vegetarian and attracts meat eaters and veg eaters alike. They’ve got a fabulous menu. And if you’re visiting NYC this is a great local spot to try out.
I made one of my favorite summer salads, the massaged kale and avocado salad, from right here on my blog. And it’s amazing how taste buds change. If you had offered me this salad three years ago I never would have been interested! It is so healthy and simple, but I find myself craving it all the time now. You can get the recipe, here.
I recently checked out the sorbet selection at OddFellows Ice Cream Co. in the East Village. I had the lychee sorbet and the pink lemonade sorbet. They were both the perfect treat on what was a really hot NYC day. And OddFellows’ Williamsburg (Brooklyn) location now serves vegan ice cream in addition to the naturally vegan sorbets.
This healthy lunch special from Angelica Kitchen was great. Angelica Kitchen is always a great option for clean, organic, plant-based foods. On this day I had the masa and millet vegetable cakes with sautéed garlic scapes, sweet corn, and roasted yellow and gold zucchini, all topped with an oregano cream.
And never one to pass up an opportunity for dessert, I also got to indulge in this banana cream pie with carob drizzle from Angelica Kitchen. It was absolutely, positively delicious.
What plant-based foods will you be eating this week??
xo,
Tedi