Since it’s opening in early October, Pippali has given the Indian cuisine market a new trendy look. Its fusion of traditional Indian flavors and modern concepts has made it stand out as a top contender in trend setting restaurants. Their tantalizing dishes blend sweet, spicy, and tangy flavors in delectable concoctions that will have your taste buds in for a treat. And now they’re kicking up their already delicious menu with their new all vegetarian menu in honor of Diwali.
Tomorrow, October 1st, Celebrate World Vegetarian day with some of NYC's most unexpected Veggie Dishes.
Barbecue joints are infamous for lacking any and all vegetarian options-- even a side salad will be smothered in bacon bits! Virgil’s Real Barbecue is a southern barbecue restaurant that should be known for its tasty vegetable dishes. The Grilled Vegetable Salad filled with grilled and marinated yellow peppers, carrots, eggplant, brocollini, cauliflower and asparagus tossed over mixed greens with cheddar cheese.
It is the month of September, and whether you’d like to admit it or not, summer-lovers, the air is getting crisper, leaves are dancing to the ground, and fall is imminent. Autumn-romantics: rejoice!
Along with this glorious season brings the bustle of back to school. Don’t lie, even if you’ve been out of the classroom for years, you know the utterly blissful feeling of a brand new box of unused, perfectly narrow-tipped colorful crayons, a fresh, un-doodled planner, and pencils, sharp with erasers still intact. Yes, and a new pair of sweet kicks. This feeling of a clean slate, a new beginning and a fresh start is one that is comforting and reminiscent of a simpler time. You might not be breaking out the new zippered AND Velcroed Trapper Keeper, but LUSH Cosmetics has a way you can feel new and young again while getting so fresh and so clean (clean).
When looking over a menu, there are often a few things that catch our eye: the familiar, the strange, and perhaps a new dish with some of my favorite ingredients. Often after agonizing decision making, we'll veer towards the familiar or the favorites, not wanting to risk a bad meal on a night out.
This past Saturday, however, we went to dinner at Ootoya in Chelsea, and a dish on the appetizer list sounded too interesting to pass up:
"Homemade Tofu with World Selected Salt"
Yes, we have plenty of salt and tofu at home, but words like "homemade" and "world' stand out; we needed to get my chopsticks on this starter.
Morningstar Grillers Prime are a good choice in terms of a very general-tasting veggie burger. They are made primarily of wheat gluten and soy protein, rather than vegetables. The patties can be dressed up with basic sauces like ketchup, hot sauce or barbecue sauce, and taste best on a roll with lettuce.
The Gardenburger Original is another veggie-burger classic. These small patties are low in calories and fat, and made up of mushrooms, onions, cooked brown rice and some cheeses. These taste good on a roll with sliced avocado and alfalfa sprouts.
Recently, there has been a surge in restaurants dedicated to “farm to table” menus, because if anyone knows the importance of fresh and locally-sourced produce and other foods, it’s the restaurant industry. With the realistic thought of “No Farms, No Food” in mind, Gotham Bar & Grill kicked off their third annual Greenmarket to Gotham 2-course vegetarian prix fixe lunch menu ($25). The Greenmarket lunch program continues for the next twelve weeks with a menu changing weekly. Highlighted on the menu are some of Gotham’s favorite regional farms and purveyors featured at the nearby Union Square Greenmarket.
Soul Tempeh is a delicious vegan concoction that mixes healthy food with fried food, American cuisine with Asian cuisine, and bitter greens with sweet starches. A light dish prepared this way tastes great, but is not super greasy and overly filling.
- 18 oz brick of tempeh, chopped into 20-24 small pieces
- 2 medium yams, peeled and chopped
- ½ bunch of kale, stems and leaves coarsely chopped, 1 cup water
- 4 cloves garlic, sliced
- 1 cup uncooked Basmati Rice, 2 cups water
- Canola Oil
- Dash of Salt
- Dash of Pepper
Hummus is a healthy culinary staple in Mediterranean and Middle Eastern cuisine that has been enjoyed in the area for a millennia. Used as either an appetizer dip or as an addition in many popular dishes, hummus is simply prepared from the same ingredients used in the earliest hummus recipes recorded in 13th Century Egypt. Hummus is prepared from cooked and mashed chickpeas, tahini (sesame seed paste), olive oil, fresh squeezed lemon juice, and a dash of salt. In Lebanon, they love hummus so much that in May of 2010 they set the Guinness Book of World Records for the largest dish of hummus ever prepared. 300 chefs came together in a village near Beirut to make a batch of hummus that weighed approximately 23,000 pounds!
If your new year’s resolution is to eat healthier, then Vedge is the next place you should go for a meal. This vegan eatery opened in late 2011 and is the brainchild of Rich Landau and Kate Jacoby, the husband and wife team that brought us Horizons. Together they crafted a menu that even avid meat-eaters can appreciate, if not adore.
Located on Locust Street inside a beautifully rehabbed home, Vedge offers both a vibrant bar scene along with an inventive menu. The interior is modern but warm with exquisite hardwood floors and crown molding throughout. If you’re lucky, you’ll snag a table back by the kitchen where you can witness the creations coming to life.
Due to an overwhelming response, I have extended the special offers for cookbook, My Husband is NOT a Vegetarian. Before the cookbook release date, there were many phone calls and emails requesting information about the cookbook. I felt very humbled being that I just love to cook and promote healthy living while improving our planet. The outcome and buzz that I received was not, at all, anticipated, but was a major blessing.
The release of my cookbook is a little bitter sweet to me. Don’t get me wrong, I am excited with the outcome and the buzz of the cookbook, My Husband is NOT a Vegetarian, but the realization that there are personal stories of my life in this cookbook is a little unsettling. The bitter feeling is recognizing that many of my family and friends will be reading stories that have never been revealed. Some may be asking, why put stories into your cookbook that you do not want revealed? Well, being that this is my first cookbook, I wanted my readers to know my journey and understand who I am. I also want readers to feel connected to me as I would when reading about an author. The BIO in my cookbook was one of the hardest parts to write for reasons of fear of exposing my life. I tried to suppress information, but realized quickly that restraining certain information is just not going to work. So I wrote my BIO as it was intended to be written.