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Archive for October 2010

S’Nice Meetup

by Gabriela
October 30th, 2010
Bonjour mes amis! I just got home from a meetup with Dori and Dorry at S’Nice, a vegetarian restaurant in Soho.
Dorry is in town from Dallas for a few days and wanted to do a quick vegetarian lunch, so S’Nice’s delicious menu fit the bill.
I ordered the curried cauliflower wrap, stuffed with chickpeas and rice and served with mango chutney for dipping. On the side, I had an order of their roasted broccoli, as well as an iced black tea.
The sandwich was delicious! It was quite dense, so finishing it left me on the verge of stuffed.
Despite my food baby, I still had room for dessert J They have a huge array of baked goods to choose from!
I selected the vegan brownie. It was studded with walnuts and had a slight date flavor to it- moist, chewy and chocolatey.
I also sampled a small bite of Dori’s chocolate peanut butter cookie. I’ll admit that it beat the brownie by a slim margin.
It was great to meet Dori and to see Dorry again! I love blogger meetups J


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It’s a Good Day: Vegan Pumpkin Spice Muffin Tops

by Gabriela
October 26th, 2010

Today is a good day JLet me tell you why:

1.) I had an amazing bowl of super-simple banana oats this morning.
2.) Fall seems to be having an identity crisis and has blessed the Northeast with some rather spring-like weather.
I’m instantly happier when my (badly in need of a pedicure) toes can breathe.
3.) I experimented with veganizing a new recipe, and the finished product was surprisingly incredible. May I present:
Vegan Pumpkin Muffin Tops (adapted from allrecipes.com)
makes approximately 18 large cookies
Ingredients:
- 1 ½ c whole wheat flour
- 1 t baking powder
- 1 ½ t baking soda
- 2 t cinnamon
- ½ t nutmeg
- ½ t ginger
- ½ c Earth Balance
- 1 c maple syrup
- 1 c canned pumpkin
- 1 flax egg (1T ground flax + 3T water)
- 1 t vanilla
Preheat oven to 350*. Prepare flax egg by combining flax and water, and set aside to gel.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger.
In a separate bowl, cream together Earth Balance and maple syrup.
Add pumpkin and mix thoroughly.
Pour in vanilla and flax egg, then mix together.
Add wet ingredients to dry and beat together until well combined.
Your finished dough will look something like this.
Drop by rounded spoonful onto a cookie sheet prepared with non-stick spray.
And bake for approximately 20 minutes, or until tops are slightly crusted.
Mmmmm…..
The finished product is a thick, fluffy, almost cake-like muffin top with tons of pumpkin-spice flavor.
It’s definitely a good day J


What’s one good thing that’s happened to you today?
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Spring Street Natural Meetup

by Gabriela
October 24th, 2010
I’ve been getting spoiled left and right with delicious meals lately!!
This afternoon, I met up with Yelena, Missy and Mari for lunch at Spring Street Natural. It’s one of my favorite NYC restaurants, so I can’t think of a more fitting place for a blogger meet up!
The bread at this place is some of the best I’ve ever had, hands down.
I had a slice of my favorite dense, chewy and flavorful “orange” bread- I can never determine what flavor it is (carrot? pumpkin? tomato?), but it’s phenomenal.
As my entrée, I ordered the Asian ginger-lime stir fry.
Seitan, baby shiitakes, Chinese dried black beans, snow peas, baby bok choy, onions and basmati rice in a ginger-lime teriyaki sauce.
I haven’t had seitan in awhile, and I forgot how delicious it is. The sauce really made this dish- I even ate most of the rice, which is generally too boring for me to enjoy!
Yelena was super sweet and brought each of us a bag of Ghirardelli chocolate, native to her home city of San Francisco.
How thoughtful is that? Perfect timing, since my chocolate stash is a bit low at the moment. Thanks, Yelena!
Missy and Mari
Yelena and Me
I’m so glad I got the chance to meet yet more blog friends in person. It’s amazing that I now have foodie friends in all corners of the country (and England)!
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