Saturday, June 27, 2009

Souen Part I

Souen is an organic vegan macrobiotic restaurant just south of Union Square. According to Souen's website, "The idea of macrobiotic is very simple. It is thought that by eating balanced foods such as grains and vegetables that are more local and in season, we can maintain good physical and spiritual health and live in harmony with nature"

Souen's menu includes balanced foods such as soup, salad, basics (noodles, tofu, tempeh, seitan, pickles, steamed vegetables, hijiki), planet platters (see below), small plates, sushi, chef's specials, vegetarian plates, tempura, and a favorites section. For non-vegans they also serve fish and seafood. To visit their website click here. There are three locations in New York; Union Square, Soho and the East Village. I usually frequent the original location at Union Square. On a recent visit, I ordered the following items for take-out:

Chef Salad

Broccoli, cauliflower, carrot, daikon, avocado, cucumber, sprout, yam and seaweed on a bed of mesclun. Served with choice of carrot dressing or oil-free sesame vinaigrette. I really enjoyed the chef's salad with carrot dressing. The combination of all ingredients created a nice balanced salad.

Sesame and Carrot dressing

Small Planet Platter

Brown rice, bean (navy), hijiki seaweed, and steamed vegetables (kale, kabocha, carrot, taro, and cabbage). I almost always order the small planet platter because I love kabocha squash. One of my favorite root vegetables.


Fine tofu rolls marinated in light soy sauce, then steamed. Very light and tasty.


Steamed greens (snap peas) with black sesame sauce. These greens were steamed perfectly. I liked the crisp texture of the snap peas. I hate it when greens are steamed or cooked too long. When that happens, I feel like I'm eating baby food. Not here though!
For more delicious healthy food stay tuned for Souen Part II.

Tuesday, June 23, 2009

Viva Herbal Pizzeria

Viva serves kosher vegetarian and vegan food including salads, soups, pizza, sandwiches, and pasta. They also have a selection of Vegan Treats dessert such as cake, brownies, cheesecake, cookies, and whoopie pies. They offer between 6-8 vegan options on three different types of crust; cornmeal, spelt, and whole wheat. You can also add Chicago Soy Teese for an extra $1.50. The pizza slices at Viva are equivalent to two slices, therefore I usually ask the nice people behind the counter to cut them in half. Below are some of the slices I've tried. (Rating on a scale of 1 to 4 Stars)

Picante Slice ****

Whole Wheat crust with soy sausage, roasted red peppers, onion, and crushed red pepper flakes. This is by far my favorite slice. I love anything spicy, so this pizza is right up my alley.

Zen Slice ***1/2

Spelt crust with green tea herbed miso tofu, green tea basil pesto, shiitake mushrooms, maitake mushrooms, caramelized onions, sundried tomato, roasted garlic. There is a lot going on with the Zen, but amazingly enough, it was actually quite tasty.

Santa Cruz Slice ***

Spelt crust with fresh tomato, broccoli, mushrooms, red onion, and tomato sauce. I love the combination of broccoli and mushrooms, but the tomato slices were just okay.

Santa Cruz with Teese ***

I've never tried Teese until now. I have to say that it was alright. I had high expectations for this vegan cheese product, but it didn't blow me away. I'll give it another try soon because we all need second chances right?

In the photo you will find Viva's address and phone number. To view their menu click here. Definitely give this place the next time you visit NY.

Monday, June 22, 2009

Tofu Stir-fry

I was craving white rice for lunch today, therefore I made stir-fried veggies with tofu. The meal consisted of pan-seared (cubed) tofu, french green beans (haricot vert), shiitake mushrooms, and onion. The sauce was made with tamari, sesame oil, sugar, salt, vegetarian mushroom seasoning, water and a little Bragg Liquid Aminos. For some added heat, try adding Siracha to the dish.

Sunday, June 21, 2009

Saturday Brunch and More...

I couldn't decide whether or not I wanted tofu scramble or pancakes, therefore I made both! I made a lot of food, but wanted a little sample of everything (I love a variety when it comes to brunch). Plus, extra food=leftovers:)

Sunday Brunch Plate

Clockwise from the top; pan-roasted organic fingerling potatoes, smoky tempeh bacon strips, garden tofu scramble, 5-minute pancakes with maple syrup, 1/4 slick of Ezekiel toast with earth balance, 1/4 of a mini-whole wheat bagel with scallion Tofutti cream cheese topped and sliced cucumbers, organic blueberries, and an organic tangelo slice. This was a nice to treat to a gloomy NY day.

Mushroom Pasta

For lunch, I enjoyed this simple pasta with crimini mushrooms, petite peas, zucchini and Tofurky Italian Sausage.

Vegan Chicken Caesar Salad

Lastly for dinner, I had this vegan chicken caesar salad topped with nutritional yeast.

Friday, June 19, 2009

Fresh Fruit and Flowers

I always like to keep fresh cut fruit in the fridge for a quick snack (see another post about fruit here). Pictured above are oranges, lychee, watermelon, blueberries and cantaloupe (all organic except for the lychee).

I also brightened up the apartment with these flowers today:)

Hope you're enjoying the end of spring. Summer is right around the corner!

Tuesday, June 16, 2009

What's In Your Fridge/Freezer?

I thought it would be fun to do a post about what's in my refrigerator and freezer. So without further ado...
Top (Left to Right): Almond Breeze Original, Organic Unsweetened Rice Drink, OJ, Cranberry Juice, Organic Kiwi, Organic Tangerines, Oranges, Canteloupe, and Ezekiel Sesame Bread
Middle (L to R): Organic Heirloom Lettuce, chopped lemongrass, leftovers (portobello mushroom gravy, rice, pancakes and vegan chicken), trader joe's roasted pepper and eggplant spread, Newman's Own Salsa, Hickory Smoked Tofurky, crimini mushrooms, zucchini, gimme lean sausage, three grain tempeh, vegan stuffed chicken, and organic extra firm tofu
Bottom (L to R): Organic carrots, bell peppers, organic cucumber, baby carrots, grape tomatoes, baby spinach, organic hummus, and avocado
Top: Trader Joe's Soy Yogurt (Peach and Raspberry)
Middle: Earth Balance, Vegannaise, Organic Grade A Maple Syrup, Organic Unsweetened Applesauce, Annie's Shiitake Sesame Dressing, Organic Molasses, sweet and sour sauce, Organic Ketchup, BBQ sauce, and mustard
Bottom: jam, pasta sauce, black bean sauce, preserved beancurd, Korean BBQ sauce, chili garlic sauce,tahini, soy teriyaki, miso tahini dressing, and low sodium tamari
frozen asparagus, white corn, peas, edamame, broccoli, vegan steaks with black pepper, meatless meatballs, Vegetable Masala Burgers, Morning Star Grillers Vegan, Dr. Praegers California Veggie/Tex Mex Burgers, Vegan Chicken

Top: Frozen Pineapple and Mango
Bottom: Frozen Wild Organic Blueberries and Organic Strawberries

I've never tagged anyone before, but I'll try it for the first time.

I'll tag these wonderful 8 bloggers to post about "what's in your fridge/freezer?"
4. melisser (urban housewife)

Sunday, June 14, 2009

I'm in Love...

...with SALAD.  This week, I've eaten at least one salad everyday.  Eating Salad can be boring.  However, I like to vary the ingredients as well as the dressing to keep it interesting. Also, with the weather getting warmer, there's nothing more refreshing than a nice, cold, and crisp salad.  

Salad list from top to bottom:

Vegan Stuffed Chicken Salad
Basic Garden Salad
Avocado Carrot Salad
Vegan Chicken and Corn Salad
Carrot Ginger Salad

Stay tuned for a post about "What's In Your Fridge/Freezer?"

Wednesday, June 10, 2009

I'll be back on Sunday

Hello everyone.  I have something going on this week and won't be able to post until this Sunday. See you then!

Saturday, June 6, 2009

Curry with Rice and Edamame

Curry Wheat Gluten with peas, rice, and edamame

Do you ever put items in the pantry and forget about them because they're hiding behind another product?  Well, that was the case with this small can of coconut milk.  It was hiding behind a can of organic chickpeas and numerous cans of navy beans.
Coconut Milk

After discovering this liquid gem, I also found some thai curry powder.  With these two lovely finds and a can of wheat gluten always in stock, I decided to make curry with peas and onions.
Cans of Wheat Gluten (Vegetarian Mock Duck and Mock Chicken)

I started the rice cooker and began cooking the curry and steaming the edamame.  Twenty minutes later, I had myself a nice lunch because of that missing can of coconut milk.

Thursday, June 4, 2009

Product Review-Pizza

On my way home from work yesterday, I picked up some fresh kale, swiss chard and fruit from the Lifethyme Market in the West Village.  This market has everything from local organic produce to prepared vegan/raw foods.  In addition they sell a wide variety of cereal, pasta,canned goods, vitamins, dried fruit and much more.  While perusing the freezer section, I came across Tofutti's Pan Crust Pizza Pizzaz.  I've tried Tofutti's line of vegan cheese before and I have to say it's one of my favorite brands.  Therefore, I had to try this pizza.  There's are three slices per package.  After breaking off a  slice, I heated the pizza according to the package directions.   Let me tell you, this pizza was soooo good.  
Here is a shot of the pizza just out of the toaster oven.  The cheese melted nicely, but will burn the roof of your mouth if you're not careful.  Next time you go to the natural foods store, look for these bad boys in the freezer section.  Better yet, visit their website to see if there's a store near you.

Tuesday, June 2, 2009

Mango Smoothie

After today's workout, I had this refreshing mango smoothie made with the following ingredients:

2 bananas
frozen strawberries
frozen mango

Ahh...reminds me of vacationing in the Caribbean.  

Monday, June 1, 2009

Vegan Chicken Parm

This dish was made with vegan chicken, homemade tomato sauce, tofutti mozzarella cheese, couscous and red swiss chard.  Add a little nutritional yeast on top and you have yourself and very tasty meal.