Key Lime Pie

Posted by on Jul 20, 2014 in Recipes | 0 comments

Key Lime Pie

A little while back my partner asked me to make him a key lime pie.

My first attempt was a bit of a disaster. It tasted good, but it was too creamy and dense, not the light custardy pie he was pining for.

But when I tried it a second time and modified the recipe by cutting back on the cashews, I managed to nail it. Well, according to him! I never actually had a real key lime pie, so I am not the expert here!

Key Lime Pie 2

Perfect for two! Some pie for me and some for you!

I used agar agar powder, almond milk and lime juice with a few cashews thrown in for the filling. This creates a filling that is creamy, but light and not dense. I didn’t have key limes, so I used regular lime juice. And I threw in a bit of spinach to give it a greenish tint. I tried making this at first with coconut palm sugar, but didn’t get the result I was hoping for, and so I used evaporated cane juice, which worked well. I topped it with a bit of coconut whipped cream, instead of the meringue topping such pies normally call for.  It was delicious! Tangy, sweet, light. Yumminess! 

A lovely slice of key lime pie!

A lovely slice of key lime pie!

Key Lime Pie For 2!
Serves 2
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Total Time
3 hr
Total Time
3 hr
469 calories
105 g
0 g
5 g
11 g
1 g
668 g
515 g
70 g
0 g
3 g
Nutrition Facts
Serving Size
668g
Servings
2
Amount Per Serving
Calories 469
Calories from Fat 38
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 515mg
21%
Total Carbohydrates 105g
35%
Dietary Fiber 13g
50%
Sugars 70g
Protein 11g
Vitamin A
321%
Vitamin C
116%
Calcium
43%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 1/4 cup steel-cut oats
  2. 1 tbsp cashews
  3. 5 dates
  4. 1/4 tsp vanilla extract
  5. 1/8 tsp salt
  6. 1 tsp lime juice
Filling
  1. 3/4 cup almond milk
  2. 2 tbsps lime juice
  3. 2 tbsps evaporated cane juice or other vegan sugar
  4. 1/2 tsp agar powder (powder, not flakes!)
  5. 1/4 tsp vanilla extract
  6. 1/8 tsp salt
  7. A few spinach leaves (more or less until you get the color you would like.
Coconut Cream
  1. 4 tbsps coconut cream
  2. 1 tbsp powdered sugar
  3. Tiny pinch of salt
Crust
  1. Place all ingredients into a food processor and blend until the oats and dates are processed enough to hold together. Be careful not to over process and turn the crust into a paste. You do want some texture!
  2. Press the mixture into the bottom of a 4-inch springform pan to form the crust.
Filling
  1. Place all ingredients and blend until fully smooth.
  2. If you have a high-speed blender, continue blending for 5 minutes until mixture begins to boil.
  3. If you do not have a high-speed blender, transfer the mixture to a saucepan and stir continuously on medium heat until the mixture begins to boil.
  4. Pour mixture into pan, on top of crust.
  5. Place in fridget for 2-3 hours, until firmly set.
Coconut Cream
  1. Place a can of coconut in the fridge overnight.
  2. Turn the can over, and open from the bottom.
  3. The coconut cream and water should have separated, leaving a nice thick cream on top.
  4. Carefully scoop out 4 tbsps of the cream, using a whisk, whip with powdered sugar and a tiny pinch of salt until combined.
  5. Spoon the cream into a piping bag, and, once the pie is set, pipe the cream on top in any way you choose to finish it. (You can see my piping skills need a lot of work!)
  6. Carefully release the springform and remove the pie.
  7. And voila! It is ready to eat.
Notes
  1. The calorie count here is too high. By my calculations, it should come out at about 240 calories/serving.
beta
calories
469
fat
5g
protein
11g
carbs
105g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
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Geneva, Switzerland Restaurant Review: Helveg Café

Posted by on Jul 16, 2014 in Travel | 0 comments

So it may not come as too much of a surprise that Geneva is not the most vegan-friendly city or the best place to be gluten free. While it does have a large number of ethnic restaurants that can cater well to vegans, including some great Ethiopian, Vietnamese and Thai options, in most cafes and restaurants, it is a struggle. So you can imagine how excited I was on my last trip there to learn about Helveg Café, Geneva’s first and only vegan restaurant. Of course, I made it a mission to get there for a meal.

Welcome to Helveg Café!

Welcome to Helveg Café!

It’s a cute restaurant with a little shop upstairs that sells vegan treats, ingredients, and recipe books. The restaurant itself offers a gourmet dining experience, but they also have food to take away. It’s not right in the center of town, so can be a bit of a trek, but is easily accessible by public transport.

Cute!

Cute!

I went for lunch on a Thursday and ordered the prix fixe menu for 39 Francs, which for an appetizer, entrée and dessert in Geneva is a steal.

Raw Beet Tartar

Raw beet tartar

The meal started off with a raw beet and spirulina tartar, served with a mixed green salad in a creamy dressing. This was definitely the highlight of the meal. The raw beets were sweet, and together with the herbs, gherkins and capers, it was extremely flavorful. I enjoyed it thoroughly. The greens were extremely fresh, but the dressing was sadly bland. I would have loved some salt, but they only offered gomasio, which is good, but not quite enough to liven it up.

Tofu brouillé with ratatouille, polenta & side salad

Tofu brouillé with ratatouille, polenta & side salad

The main course was a tofu scramble (brouillé) served with ratatouille, polenta, and more of the same bland green side salad. The polenta was lovely: firm, flavorful, lightly fried. The ratatouille was also very good. But the brouillé was a big mistake. Instead of a scramble, it was a puree with and it seems little else for flavor, other than the chives that garnished it. It’s a good thing it is not on the regular menu, because it certainly was not something I would want to eat again.

Strawberry, banana and apple puree

Strawberry, banana and apple puree

Dessert was a fruity puree made with banana, strawberries and apple and topped with lucuma and golden berries. It was nice, light and yummy.

Overall, I enjoyed the meal but I have to admit I was a little underwhelmed by it. It may just be that I ordered the wrong thing. That said Helveg Café is a vegan restaurant in Geneva. I will definitely go back every chance I get.

On Thursday and Friday nights they offer a raw menu, which looks great. And their regular menu also has many dishes that also sound good. Their gluten-free options are clearly marked. Oh, and vegan, gluten-free cupcakes (why didn’t I get one of those?). Yes… will make sure to get back there next time.

Location: Avenue de Miremont 31 ter, 1206 Geneva
Hours: Open for lunch, 11:30 – 2:00, Monday through Thursday and dinner, 7:00pm – 10:00pm, Thursday, Friday and Saturday.

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Banh Mi Tacos

Posted by on Jul 14, 2014 in Recipes | 0 comments

Banh Mi Tacos

This is a quick and easy recipe that is perfect for a weeknight meal. It’s incredibly flavorful and very filling.

While Banh Mi traditionally refers to baguettes and the Vietnamese sandwiches made on them, this recipe takes some traditional vegetarian banh mi ingredients, mixes them with others, and puts them in a taco. Because everything is better in a taco! Doesn’t the combination of crunchy pickled veggies, crisp romaine, creamy avocado, butler soy curls in a spicy sauce made with hoisin & cashew cream (recipe here) & herbs on a corn tortilla sound really, really great to you?  Let me tell you, it is. 

So, without much more ado…

Banh Mi Tacos
Serves 2
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Total Time
25 min
Total Time
25 min
337 calories
57 g
0 g
8 g
15 g
1 g
376 g
7511 g
13 g
0 g
7 g
Nutrition Facts
Serving Size
376g
Servings
2
Amount Per Serving
Calories 337
Calories from Fat 70
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 7511mg
313%
Total Carbohydrates 57g
19%
Dietary Fiber 11g
45%
Sugars 13g
Protein 15g
Vitamin A
193%
Vitamin C
188%
Calcium
29%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Quick pickled vegetables
  1. 3/4 cup carrots, grated
  2. 3/4 cup red cabbage, grated
  3. 2 tbsps apple cider vinegar
  4. 1 tsp coconut palm sugar
  5. salt and pepper to taste
Butler Soy Curls in Creamy Hoisin Sauce
  1. 1 cup butler soy curls, dry
  2. 1 tbsp hoisin sauce
  3. 2 tbsps cashew cream, plain
  4. 1-2 birds eye chili peppers, minced
  5. 1 tsp olive oil, for sautéing
Tacos
  1. 4 soft corn tortillas
  2. 1/4 avocado
  3. 1/2 cup romaine, chopped
  4. 1/2 red bell pepper, chopped
  5. 8 Thai basil leaves
  6. Sriracha (optional)
Quick pickled vegetables
  1. Combine grated vegetables in a bowl along with apple cider vinegar, coconut palm sugar and salt and pepper.
  2. Let sit for at least 15 minutes, while you prepare the rest of the ingredients.
  3. You will have far more than you need for the tacos.
Butler Soy Curls in Creamy Hoisin Sauce
  1. Rehydrate soy curls by covering in boiling water for 5 minutes.
  2. Mean while, prepare your sauce by combining hoisin sauce, cashew cream and birds eye chili peppers in a small bowl and mixing until well combined.
  3. Heat a pan on medium-high heat.
  4. Thoroughly drain and pat dry your soy curls.
  5. Add the oil and soy curls to the pan and sauté until they start to brown.
  6. Remove the soy curls from the pan and add to the sauce.
  7. Mix until the soy curls are thoroughly coated.
Tacos
  1. Heat tortillas until they are soft and pliable (in a hot pan works great).
  2. To each tortilla add romaine, avocado, red peppers, a generous spoonful of the pickle vegetables and soy curls.
  3. Add a squirt of sriracha, if you want a little additional heat, and top with fresh Thai basil.
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calories
337
fat
8g
protein
15g
carbs
57g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
The recipe for the quick pickled vegetables I provide more will make far more than you need for the tacos. But they only get better as they are allowed to sit, so you’ll want to be topping just about everything you eat with them over the days that follow. 

Vietnamese flavors on a taco! Yum!

Vietnamese flavors on a taco! Yum!

I used butler soy curls, because they are perfect for this recipe.  But I’m pretty sure this would be amazing with Beyond Meat chicken-free strips as well! You could also make the sauce recipe with vegan mayonnaise instead of cashew cream and that would taste great as well. Experimenting of all types is highly encouraged here! 

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Spicy Thai Basil Pesto & Kelp Noodle Salad

Posted by on Jul 12, 2014 in Recipes | 0 comments

Spicy Thai Basil Pesto & Kelp Noodle Salad

I have a Thai basil plant that is growing like mad right now. Although I make a mean thai basil tofu and although the spicy herb tastes great on sandwiches and in salads, I wasn’t able to keep up with its growth. And then it struck me: a thai basil pesto! Combined with cashew nuts, lime juice, tamari and of course, some birds eye chili peppers, it is an umami dream! Seriously – this stuff is good. It took a lot to keep me from eating it all straight out of the food processor! 

Thai Basil Pesto
Serves 2
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Total Time
5 min
Total Time
5 min
173 calories
21 g
0 g
9 g
9 g
2 g
99 g
524 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
99g
Servings
2
Amount Per Serving
Calories 173
Calories from Fat 74
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 21g
7%
Dietary Fiber 8g
32%
Sugars 6g
Protein 9g
Vitamin A
11%
Vitamin C
109%
Calcium
42%
Iron
99%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup thai basil (packed)
  2. 1/4 cup raw cashews
  3. 1 tbsp tamari
  4. 1 tbsp lime juice
  5. 1 tsp coconut palm sugar
  6. 2 bird's eye chili peppers
Instructions
  1. Combine all ingredients in a food processor and pulse until cashews are broken up into small pieces and the ingredients are well combined.
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calories
173
fat
9g
protein
9g
carbs
21g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
Thai Basil Pesto

Thai Basil Pesto

I used it in a lovely raw salad featuring kelp noodles and kale straight from my garden. (As an aside, can I just say how much I love being able to walk outside my door and pick a lovely fresh bunch of kale for dinner?)  It was delightful and I’m sharing the recipe for that too. 

Thai Basil Pesto & Kelp Noodle Salad
Serves 2
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Total Time
10 min
Total Time
10 min
241 calories
50 g
0 g
2 g
10 g
0 g
639 g
66 g
17 g
0 g
1 g
Nutrition Facts
Serving Size
639g
Servings
2
Amount Per Serving
Calories 241
Calories from Fat 16
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrates 50g
17%
Dietary Fiber 10g
39%
Sugars 17g
Protein 10g
Vitamin A
297%
Vitamin C
282%
Calcium
14%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package of sea tangle kelp noodles
  2. 1 cup kale, chopped into ribbons
  3. 1/2 cup red cabbage, shredded
  4. 1/2 cup sweet red bell pepper, chopped
  5. 8 cherry tomatoes, halved
  6. 1 small carrot, chopped
  7. Thai Basil Pesto
Instructions
  1. Drain kelp noodles and rinse thoroughly until any trace of bitterness has been removed.
  2. Run a knife through the kelp noodles a few times to cut them into smaller pieces.
  3. Add to a large bowl along with the cabbage and kale.
  4. Add the pesto and use your clean hands or tongs to work the pesto through the noodles and vegetables.
  5. Add the rest of the veggies and toss a few times to combine.
  6. Serve!
beta
calories
241
fat
2g
protein
10g
carbs
50g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
Yummy raw kelp noodle salad with thai basil pesto

Yummy raw kelp noodle salad with thai basil pesto

But, I can imagine using this on sandwiches, to coat tofu or tempeh or Beyond Meat Chicken-free strips, to dip gluten-free bread on, or with hot rice noodles and veggies. The possibilities are endless! 

 

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Vanilla Goji Berry Balls

Posted by on Jul 11, 2014 in Recipes | 0 comments

Vanilla Goji Berry Balls

Sometimes in between meals I’m looking for a snack that is light, but filling enough to tide me over to the next meal. These raw vanilla goji balls fit the bill perfectly.  They are naturally sweet and gluten free, packed with nutritious super foods, and are totally yum.  I love the combination of sweet, aromatic vanilla with tart goji berries. Plus, they are a great way to use the pulp left over from making almond milk! 

Vanilla Goji Berry Balls
Yields 15
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Total Time
10 min
Total Time
10 min
43 calories
8 g
0 g
1 g
1 g
0 g
15 g
20 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
15g
Yields
15
Amount Per Serving
Calories 43
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 7g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pulp leftover from making almond milk
  2. 1 cup pitted dates
  3. 1 1/2 tsps vanilla extract
  4. 1/8 tsp salt
  5. 1/4 cup whole almonds
  6. 1/4 cup goji berries
Instructions
  1. Place almond pulp, dates, vanilla and salt in your food processor and process until it the dates are broken up well and the mixture holds together.
  2. Add almonds and pulse a few times to break them up just a little bit! Be careful not to over process, you want the texture that the almonds add.
  3. Add goji berries and pulse one or two times to incorporate, but not really break up the berries.
  4. Using a 1 tbsp cookie scoop or spoon, scoop out some of the mixture and roll it in your clean hands to form a ball.
  5. Repeat until all of the mixture has been used.
Notes
  1. If you don't half almond pulp, you could substitute it for 3/4 cup almond meal and add a little water.
  2. If your dates are a little tough, you may want to soak them in warm water of about 10 minutes to soften them up. Drain them well before using them.
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calories
43
fat
1g
protein
1g
carbs
8g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
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Mango and Coconut Granola

Posted by on Jul 8, 2014 in Recipes | 0 comments

Mango and Coconut Granola

So let’s admit it, granola is not the healthiest food in the world. But it is so damned yummy. And I for one am not about to cut it out of my life completely. It adds a lovely crunch to parfaits and is the perfect yoghurt topping. And a handful between meals is a not so bad of a snack.  Instead, I try to make somewhat healthier versions that use better sweeteners, no added oils, and whole grains, seeds and nuts.

This mango and coconut granola checks all of those boxes and is absolutely delicious as well! 

Mango and Coconut Granola
Serves 18
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202 calories
31 g
0 g
7 g
6 g
2 g
61 g
18 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
18
Amount Per Serving
Calories 202
Calories from Fat 59
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 18mg
1%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
21%
Sugars 6g
Protein 6g
Vitamin A
3%
Vitamin C
8%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup maple syrup
  2. 1 cup fresh mango
  3. 3 cups rolled oats
  4. 1/2 cup hemp seeds
  5. 1 cup puffed quinoa or puffed rice
  6. 1/2 cup sliced almonds
  7. 1 cup buckwheat groats
  8. 1/2 cup dried mango (unsweetened), chopped into small pieces
  9. 1 cup large coconut flakes
Instructions
  1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius.
  2. Add mango and maple syrup to a blender and blend until it forms a smooth purée.
  3. Add oats, hemp seeds, puffed quinoa, sliced almonds and buckwheat groats to a large bowl and stir with a spatula to combine.
  4. Add purée and stir until the dry ingredients are well coated.
  5. Line a 10 x 14 deep-sided baking dish with parchment paper or lightly coat with coconut oil and pour the granola mixture in. Spread it out evenly over the baking dish.
  6. Bake for 30 minutes, then take the granola out and give it a stir. Focus on moving the pieces on the outside edges into the middle.
  7. Bake for another 30 minutes, stirring every 10-15 minutes or so, until it is a light golden brown.
  8. It will still be a bit moist at this point.
  9. Turn the oven off, leave the granola in and let it cool, completely, in the oven. I often leave it overnight. It will get nice and crispy.
  10. Add the dried mango and coconut and stir.
  11. Store in an air-tight container.
Notes
  1. Yields 28 1/4-cup servings. The calorie count here is a bit high, by my calculations it comes out at about 120 calories per serving.
beta
calories
202
fat
7g
protein
6g
carbs
31g
more
Vegan Sweet and Simple http://vegansweetandsimple.com/
I love this granola paired with fresh mango and raw coconut yoghurt. It’s like a tropical escape in a cup!

A tropical parfait! Mango, coconut yoghurt & mango & coconut granola!

A tropical parfait! Mango, coconut yoghurt & mango & coconut granola!

How do you love eating granola? 

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New York, NY Restaurant Review: Pure Food and Wine

Posted by on Jul 7, 2014 in Everything Else | 0 comments

When I feel compelled to write restaurant reviews it’s usually because I’ve had such an amazing meal that I can’t wait to share it with you all.  This is definitely the case today. In fact, tonight’s meal at Pure Food and Wine confirmed for me that this restaurant offers one of the most innovative, creative and purely pleasurable dining experiences in New York City. What Pure Food and Wine does with raw vegetables and fruit is mind blowing. This was my second visit to Pure Food and Wine and it certainly will not be my last. 

This evening, I ordered for a main course the Hen of the Woods Tacos al Pastor, served with smoked guacamole, corn, hearts of palm, guajillo crema fresca and pickled onions.  The marinated hen of the woods mushrooms were almost meaty in texture, wrapped expertly in what I think may have been a jicama slice and topped with crema fresca over a bed of corn and hearts of palm.  When I first tasted the smoked guacamole I thought it a little too salty. But this guacamole should not be eaten alone.  When paired with a forkful of sweet corn, the flavors balance each other out perfectly and it is truly a delightful experience. Delicious.

Hen of the Woods Tacos al Pastor

Hen of the Woods Tacos al Pastor

For dessert I tried the seasonal orange blossom sponge cake with strawberry-elderflower semifreddo, candied pistachios, green strawberries and cabernet reduction.  First, the presentation. Isn’t this a thing of beauty? Second, the taste. Three words: best dessert ever.  The cake, though raw, tasted like cake. It was sweet and surprisingly light, layered with a lovely, sweet, creamy frosting.  The cake was topped with candied pistachios and on top of that, the delicious semifreddo.  I savored every single bite of this dessert and seriously, I didn’t want to end.  Except for the green strawberries that is.

Orange Blossom Sponge Cake with Strawberry-Elderflower Semifreddo

Orange Blossom Sponge Cake with Strawberry-Elderflower Semifreddo

To drink, I ordered what I did the first time I visited Pure Food and Wine: the wild blueberry kombucha.  Refreshing, light, not too sweet. Perfect on a hot summer evening.

Wild blueberry kombucha by candlelight

Wild blueberry kombucha by candlelight

This, dear friends, was a meal worth writing home about.

But let me not stop there, because my first visit to Pure Food and Wine was also a meal worthy of writing home about. And I took really good notes!

That time, back in April, I had wanted to treat myself to the tasting menu.  Two half-sized appetizers, two half-size mains, and a full-size dessert.  I couldn’t that evening due to some of my food allergies getting in the way, but I promise myself I’m going to try again some time soon.

Instead, I asked the waiter what he would recommend and settled on the raw philly roll as an appetizer, and Pure Food and Wine’s famed raw lasagna for a main course.

Philly Roll

Philly Roll

The philly roll was delicious. With spicy kimchi balanced against creamy avo and a cashew cream cheese and spinach.  It was almost like bibimbap in a nori roll. And I have to say that whoever thought up that combination is genius. It felt light, healthy and so incredibly tasty, I didn’t even miss the rice. 

Zucchini and Heirloom Tomato Lasagna

Zucchini and Heirloom Tomato Lasagna

And the lasagna can be described in one word: FLAVOR. Oh my! It was scrumptious. The nutty pistachio basil pesto and intense sundried tomato sauce were out of this world.  They were paired with with a mild macadamia and pumpkin seed ricotta, which was generously layered between fresh zucchini and flavorful heirloom tomatoes. Combined, it created a dish that was phenomenally good.  This lasagna has a reputation for a reason.

Mint Sundae with Chocolate Mint Cookies

Mint Sundae with Chocolate Mint Cookies

Of course, I couldn’t pass up the opportunity for dessert and opted for the mint sundae with chocolate chip mint cookies. It came with mint, mint chip, and chocolate ice cream, smothered in chocolate sauce with a dash of vanilla cream. Again, pure perfection in one beautifully prepared bowl.

If anyone ever tells you that vegan food is boring, Pure Food and Wine is your answer. Both the presentation and the flavors are amazing.  After a meal like this, you’ll never want to go back to eating cooked food again! 

My photos may leave a little to be desired, but the food surely won’t. 

It might be pricey, but believe me it is worth every penny. Especially when the garden is open and you can enjoy your meal under the stars!

Location: 54 Irving Place, between 17th and 18th Streets, New York, NY
Hours: Lunch: 12 – 4pm; Dinner: 5:30 – 11pm. Seven days a week.

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