HookedOnPlants

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Holidays

Top 12 Vegan Recipes of 2018

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It’s almost 2019!

Which means, second to the top vegan recipes of 2018… you may be looking back on the ebbs and flows of the last year…your successes, your learning experiences, your highlights, your epiphanies… Life is full of change and it is truly a game if you learn to accept that.

Never take things too personally to too seriously… Live with acceptance that you don’t know all the answers… Give that direction you’re weirdly pulled to a chance… Put time into the passions you know you have, and if you haven’t found your passion, then be patient, have an open mind, and follow your gut…

Do things that make you happy and be with people who bring you up to be your best you.

Whew, where did that come from!?

Pretty much, life is ever-changing, you are ever-growing. Annnnnd, without getting too deep and rambly, let’s bring it back to the light vibe of this blog and get into the most popular recipes of 2018!

12 days of Christmas… or top 12 fricken awesome vegan recipes of always and forever?!

2nd, please.

Vegan Omelette + Hollandaise Sauce

Vegan Egg Nog ~ Whole Food Creaminess

Sweet Potato Toasts

BBQ’d Cheezy Sweet Potato Perogies

Spinach Artichoke White Bean Dip

Grateful Fred Stuffed Tofu Turkey  ~ Holiday Main

Whole Roasted Cauliflower with Curry Tahini Sauce ~ Holiday Main

Maple Dijon Pecan Hasselback Butternut Squash ~ Holiday Main

Hemp Pesto Pasta Salad

Carrot Cake ~ oil-free

Sachertorte ~ dense chocolate cake

Chewy Chickpea Coconut Cluster Cookies

There you have it! Lots to choose from here, and more through out the site.

There’s something for everything when you eat plant-based.

It’s definitely NOT just carrot sticks and lettuce, but an abundance of textures, colours, flavours, concoctions and delicious tastes.

Tag me if you make any of these! (@hookedonplants on instagram)

I LOVE seeing your recipes.

… and if you want more:

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

 

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

On sale until Dec. 24!

Hello Christmas presents and Veganuary!

Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

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Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!


Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish
 
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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.
Author:
Recipe type: Holiday
Serves: 4
Ingredients
  • 1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
  • 1 tsp coconut oil (or avocado oil)
  • 1 tsp sea salt
  • 1 garlic clove, sliced

  • Baste:
  • 1 tbsp thyme, minced
  • 1 tbsp vegan butter (I used 'Melt')
  • 2 tsp dijon mustard
  • 1½ tbsp maple syrup
Instructions
  1. Pre-heat oven to 400°F.
  2. Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
  3. Bake for 10-15 minutes (to soften).
  4. Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
  5. When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
  6. Place the squash, face-down, back onto the parchment covered baking sheet.
  7. Stuff a few garlic slices throughout the sliced squash.
  8. Bake for 10 more minutes while you make the baste.
  9. Make baste: whisk all of the baste ingredients together in a bowl.
  10. Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
  11. Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
  12. Bake 10 more minutes.
  13. Serve with roasted veg!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more:

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

Jack-O-Lantern Pumpkin Spice Muffins + Charcoal Turmeric Icing

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I can’t boolieve it’s Halloween already!

Time for a funky, trying to be scary…not so scary…super dense, delish muffin recipe. These Pumpkin Spice Jack-O-Lantern Muffins are a cute replacement or add-on to your carved up big one. Or, if you don’t want to carve up a big one this year, just make these little guys and enjoy that halloween pumpkin-y feeling, and eat it, too.

These turned out better than Jack himself could have hoped for.

Sweetened mostly with dates, and packed with pumpkin-y goodness makes them so dense and so flavourful!

Smush in some vegan butter and call it a good day! (Used ‘Melt’ vegan butter here OMG)

…Density. A must have in a good muffin.

Add in that activated charcoal and turmeric to the cashew icing mix and you can pretty much call them superfood muffs!

Grab some kids, or call out your inner child, along with the squeeze bottles to create some delicious art (that will hopefully turn out spookier than my attempt at scary).

And…. Happy Halloween!

For more Halloween-y treat ideas, check out this Homemade Candy Bar round-up or these Top 15 Candy Recipes!


Jack-O-Lantern Pumpkin Spice Muffins
 
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Dense, halloween-y, super pumpkin-y muffins with a superfood-y turmeric and charcoal cashew icing!
Author:
Recipe type: halloween, snack, dessert
Serves: 10
Ingredients

  • Dry Ingredients:
  • 2 cups oat flour (blend 2 cups oats into a fine flour in a food processor or blender)
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup chopped pecans

  • Wet Ingredients:
  • 1 can pumpkin pie mix puree
  • 2 chia eggs (2 tbsp chia soaked in 6 tbsp water for 5 minutes)
  • ¾ cup medjool dates (about 6-8), soaked in warm water for 10 minutes
  • 1 tsp vanilla extract

  • Icing:
  • 1 cup cashews, pre-soaked for at least 3 hours (or over night for smoother icing)
  • 2 tbsp maple syrup
  • ½ cup vanilla almond milk
  • 1½ tsp activated charcoal
  • 1½ tsp turmeric
Instructions
  1. Pre-heat oven to 375°F.
  2. Mix together dry ingredients.
  3. In blender, mix together wet ingredients until smooth.
  4. Then add the wet to the dry and until combined.
  5. Spoon about a ¼ cup in each lined (with paper muffin cups or re-usable silicone ones) muffin tin.
  6. Bake for 22 minutes.
  7. Make the icing: In a small food processor, or blender, blend all pre-soaked cashews, almond milk and maple syrup until smooth (you will have to scape down the sides and leave it running for a few minutes).
  8. Take out a ¼ of the cashew icing and set aside. Add the turmeric to the icing in the blender and blend until combined.
  9. Spread this orange icing over the top of the muffins.
  10. Then, add the white icing back into the blender with the activated charcoal. Blend until smooth.
  11. Scoop this black icing into a squeeze bottle or a ziplock with a tiny hole cut in the corner, and create your jack-o-lantern art!
Notes
*Prep-time does not include the soaking of cashews

Tag me if you make these! @hookedonplants on instagram.

I love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email was all the crazy things that happen by going vegan for just 1 day, plus a Doc spotlight on Joel Fuhrman.

Hooked on People Interview with Roslyn aka ‘But First, Plants’ + Coconut Thai Curry!

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Roslyn has created a beautiful blog over at ‘But First, Plants’ with delish recipes (like her Thai Curry, seen below). Her love for the outdoors and the plant-based lifestyle helps her curate words and photos in an inspiring and gorgeous way. If you follow her on instagram ( @butfirstplants ) you will see how authentic, real and relatable she is. She’s got lots to share, and that’s why I felt the need to share her with you!

Roslyn grew up in Vancouver, and adopted a plant-based lifestyle in her fourth year of university while taking Communications in Calgary. After an exchange to England, she moved back to Vancouver worked in tech, real estate development, and marketing, while developing her side hustle on the side—her blog and plant-based Instagram account. She finally realized that her passion for health and nutrition extended much further than her own kitchen, so she decided to become a holistic nutritionist at CSNN where she is now! On the side she works as the marketing manager for Piquant marketing, working with small food businesses that are making waves in Vancouver.

Let’s get to know Ros, and her tips to transition to a plant-based lifestyle…

Hooked on Plants: When did you make the transition to a vegan lifestyle? Did it take you a while, or did you quit animal products cold tofu?

But, First Plants: It started in third year university—actually, it probably started back when I was a kid. I was that oddball child who preferred salad over french fries and refused to eat ham because I knew it was made of “pig”.

But back to third year university…I was living in England and my boyfriend at the time was starting to talk more and more about nutrition, the origins of food, and animal agriculture on a day to day basis. I remember being so blown away by the research he was doing on his own. I couldn’t even wrap my mind around the fact that I had been living in the dark for nearly 20 years. It made me feel both guilty and angry.

We watched Cowspiracy and that pretty much did it for me. We started tossing back and forth the idea of cutting out animal products all together, and I knew that as soon as I returned home to Canada, I would start my transition to a vegan diet. In September 2015, I cut out all animal products from my life and never looked back.

HOP: What was your ‘Why’ for going vegan? Your health, the animals or the environment?

BFP: It started with the planet, then it transitioned to the animals and the health benefits. Basically, I hit all three pillars within a one year time frame, and my reason for continuing to live a vegan lifestyle is a combination of all three like most people.

I knew that if I wanted to have children of my own one day, there was no way I could lead a lifestyle that would absolutely put their chances of having a decent quality of life in jeopardy. I also knew that I would never be able to disconnect my association of a living breathing animal and the plastic wrapped meat at the grocery store again.

I didn’t want to live in ignorance anymore and I didn’t want to use my taste buds or cravings as an excuse to buy into an industry that is destroying both the planet and our health. By nature, I’m a compassionate person who tends to think critically about everything I do. I decided that if I wanted to continue to thrive on this planet, enjoy nature, and let all other living beings do the same, there was only one kind of lifestyle I could proudly lead.

HOP: You are all about inclusivity, without judgment in the way you help people to eat more plants. Can you give 3 tips for someone trying to eat plants over animals?

BFP:

  1. Start small and work your way up: Quitting animals products cold tofu rarely works for most people (I was definitely an exception). Don’t put the pressure on yourself to be “this” or “that” within a certain time frame and you might just surprise yourself when you look back at how far you’ve come. Try not to be so hard on yourself and just start by choosing more plants over meat and dairy at the grocery store; that in itself is an achievement!
  2. Seek support: It doesn’t even need to be a nutritionist! Find someone who has made the same transition and pick their brain. It’s easy to fail when you don’t have anyone behind you. But with helpful insights and a little motivation from others, you’ll be able to make many more changes.
  3. Make food fun again! Try new recipes and experiment. The only way you’re going to learn how to cook more plant-based is by trying new things and messing up (I know I sure did!). Mistakes are inevitable, but your transition will be much easier for it.

HOP: You’re a total adventure babe! You ski, hike, run, and explore the backcountry… What is it about nature that turns your cranks?

BFP: The freedom, the silence, and the ability to experience the world in a way that is so unlike the noise we live amongst in the city.

I love living in Vancouver, but sometimes it can get a bit overwhelming. I find myself gravitating toward the mountains so I can finally hear myself think again and feel at ease. I’m not a competitive person, so I’m not in it for personal bests or the bragging rights—I show up for the pure love of the mountains and the way they make me feel. And of course, feeling strong and able to move my body in all those ways doesn’t hurt either!

HOP: What can we look forward to from But, First Plants?

BFP: More adventure, more nutrition insights, and hopefully, consulting of my own! Once I graduate from CSNN, my goal is to transition into a career as a consulting registered holistic nutritionist both in the lower mainland and online. I foresee myself focusing on helping women and men fuel ther adventures in a way that works best for your body. I want to help others feel their best doing the activities and the sports they love by empowering them to make better food and lifestyle choices in the increasingly stressful and busy age we live in.

What does this mean in concrete terms? Well, I want to start taking clients as of September 2019 while continuing to work alongside my fabulous team at Piquant marketing to help small food business in Vancouver be seen and heard in the marketplace. Of course, there’s going to be a lot more hiking, travelling, and ski touring in the mix too!

HOP: Can you share with us your fave Fall recipe at the moment?

BFP: My favourite fall recipe right now is a lentil and sweet potato shepherd’s pie from Canadian Living! I was flipping through their magazine the other day and was so excited to find a vegan recipe—I had to try it! It absolutely did not disappoint and I have a feeling it’s going to be on repeat for the next few months. And a favourite on my blog is my Coconut Thai Curry Soup with The Crispiest Baked Chickpeas on top!

Recipe found below… or check it out on But, First Plants for even more beautiful photos and direction:)


But First, Plants Coconut Thai Curry Soup + Crispy Chickpeas
 
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A warming + comforting thai dish from food blogger Roslyn aka But First, Plants!
Author:
Recipe type: dinner, soup, thai
Serves: 4
Ingredients
  • 1 tsp refined coconut oil
  • 1 yellow onion roughly diced
  • 4 cloves of garlic, roughly chopped
  • 1 heaping tbsp ginger, roughly chopped
  • 2 tbsp yellow (or red) Thai curry paste*
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 medium (or 5 small) yams
  • 1 15 oz can full fat coconut milk
  • 3 cups vegetable stock
  • 1 batch of crispy chickpeas** (see notes)
  • Chopped cilantro for garnish
Instructions
  1. Peel and chop yams into 1 inch pieces and roughly chop the onion, garlic, and ginger.
  2. Set a large, deep frying pan over medium heat and add coconut oil. Once heated, add onion, garlic and ginger and sauté for 5 minutes or until the onion is translucent.
  3. Add salt, pepper, and curry paste and stir for 1 minute to combine.
  4. Add yams and stir for another minute or two to coat the yams in the curry paste.
  5. Add the coconut milk and veggie stock and stir to combine.
  6. Bring the pan to a simmer and then cover and cook for for 10 minutes.
  7. After ten minutes, uncover and cook for another 15 minutes. Check your yams at this point for softness by sticking a fork through a thick piece. If you can easily pierce through the yam, they’re done.
  8. Remove from heat and let cool for 15 minutes before transferring to a high speed blender.
  9. Blend on high for 3 minutes. Taste test and add extra salt and pepper as needed.
  10. Serve with chopped cilantro and crispy chickpeas.
Notes
* This is the brand of curry paste she uses.

** Click here for Roslyn's crispy chickpea recipe.

Tag me and Ros if you make it ( @hookedonplants + @butfirstplants on instagram)! We love seeing your recipes.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email is all about my new #PlantsForAWeek vegan jumpstart!

NYC Vegan Dining Guide | What I Ate in New York City

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The Big Apple! Vegan cafes, restaurants, grocery stores and shops are hard to miss in NYC… I tried to hit them all, but obviously I’ll just have to go back over and over again! I hope this NYC vegan dining guide will help you make the most of your eating adventure while you’re in this incredible city.

A couple small town girls ripping around the city

The purpose behind my NYC trip was to become a Vegan Lifestyle Coach and Educator through Main Street Vegan Academy. Mission accomplished, I came home with a new certification and beautiful piece of paper, but more importantly an incredible fire burning inside of me for this plant-based revolution. The 5 days was full of vegan restaurants, plant-based doctor presentations, vegan chef demos and the creation of a passionate community who fuelled off of each other’s good energy!

Thanks to the inspiring Victoria Moran for creating such an amazing week.

I was welcomed to NY by Dan and Keziah with some delish vegan pasta, and after the 5 day course, a glorious friend made the trek down and we explored more arts, culture, food and views.

Urban Vegan Kitchen Brunchin’

Some inspirational peeps who’ve sparked my vegan fire over the last week:

Vegan Mos (influencers Michael and Ethan of NYC Vegan)

Martin Rowe (Brighter Green – ALL about the environment)

JL Fields (podcaster + culinary coach)

Dr. Milton Mills (as seen on What the Health)

The Discerning Brute (Brave Gentle Man vegan fashion brand owner)

Mariann Sullivan (Our Hen House- Animal law pro)

Tatiana Ferero Puerto (lifestyle coaching)

Robert Ostfeld, MD. (Forks over Knives, Cardiologist)

Marty Davey Dietician

Fran Costigan (Vegan Chocolate guru)

For a behind the scenes look of my week in New York, check out my saved instagram story at @hookedonplants

Main Street Vegan graduates

On to the guide.

I made it to most of these, but added some that I couldn’t fit in…this trip. Until next time NYC!

RESTAURANTS

Beyond Sushi

What: 100% Plant-based sushi take-out with 5 spots in Manhattan

Known For: Chef Guy’s (a Hell’s Kitchen chef) incredible whole food flavour creations with rolls, soups, dumpling and salads

Social: @beyondsushinyc

Personal note: One of our dinners at Victoria’s Main Street Vegan Academy was catered from these guys. The sushi came with a variety of amazing sauces, and a delish seaweed side salad.

Champs Diner

What: Classic diner! For breakfast, brunch, lunch and dinner!

Known For: Mozzerella Sticks, Hangover Hippie dish, S’mores Sundae, Tempeh Wings and Tater Tots

Addy: 197 Meserole Street, Brooklyn

Social: @champsdiner

Personal note: If you’re worried about being deprived of your favourite foods by going vegan, just eat at this place and you’ll be blown away. Serious comfort food. I had the waffle with fresh berries, and tried some of the hangover hippie tofu scramble …YUM. Ohhh and those tots. So crisp and delish. 

‘Crawfish’ @ Seasoned Vegan
Raw Walnut Nori Roll @ Seasoned Vegan
‘Gravy smothered chicken’ + Mac & Cheese


Seasoned Vegan

What: Vegan Louisiana soul food in the heart of Harlem

Known For: Their crawfish, hot cakes, + mac & cheese

Addy:  55 St Nicholas Ave

Social: @seasonedvegan

Personal note: I tried their raw walnut sushi (so good), and shared some hot cakes with vegan butter (amazing), and had to try bites of their famous crawfish, gravy-smothered chicken and the deeply delicious mac + cheese! The restaurant was bustling with a constant stream of hungry New Yorkers, and yup …. Mind = blown.

Ayurveda Cafe

What: Ayurveda is all about that balance, and quite literally the ‘knowledge’ (veda) ‘of life’ (ayur). It goes back over 5000 years of traditional holistic system of well-being from india. By including all 6 tastes (sour, sweet, bitter, astringent, pungent, salty) it’s incredibly satisfying and rejuvenating. Here you can take the decision making out of the equation because the set menu changes daily (fun). Tapa’s style!

Known For: They’re balanced meals and a new menu daily. Ordering seconds for free is encouraged:) Just ask for it.

Addy: 706 Amsterdam Ave

Social: @ayurvedacafe

Personal note: I loved this place. It’s super casual and welcoming and so fun to have mini dishes of a variety of food that you know is balanced with healing herbs and spices. Cauliflower carrot curry, brown rice, spicy lentils. The naan was the only gluten-containing part of the lunch.

Zoma Ethiopian

What: Ethiopian in NYC! It’s not a completely vegan restaurant, but has a handful of delicious vegan options.

Known For: Their teff sourdough bread is somethin’ else (stretchy and yum, perfect for dipping), and the veg dishes are raved about.

Addy: 113th and Frederick Douglass  

Social: @zomanyc1

Personal note:  I love dipping, so this was right up my alley. No utensils needed, just tear the bread and dip away. Order a few different veg options and get those taste buds in a higher state! The 3 of us shared the 4 veg dish sampler of Shiro Wett (chickpea/lentil/roasted peas), Gomen (collard greens simmered in veggie broth, onion + garlic), Atakakilt Wett (carrot, potato, cabbage, onion tomato dish), and Misir Wett (spicy red lentils).

Raw Platter @ Caravan of Dreams

Caravan of Dreams

What: An incredible vegan cafe with a 1970’s, low-key, hippie vibe with a massive menu full of options from raw, to macrobiotic, to comfort food. Walking into this place feels like you’re walking into a dream land. Founded in 1991, by Angel, it’s considered to be one of  NYC’s leading vegan restaurants combining, food, culture, entertainment and healthy vibes.

Known For: There’s something for everyone! Their elixir drinks are packed to the brim with crazy superfoods.

Addy: 405 East 6th Street, East Village

Raw Sushi @ Caravan of Dreams

Social: @caravanofdreams405

Personal note: One of my favourites. I had the raw food platter, and it was the most colourful dish I’ve seen with beet carpaccio, raw lasagne, strawberry cashew bites, raw meat balls, house made sauerkraut and mango somethin! So flavourful, bright and energizing. I started the experience off with their ‘Good Mood Tonic’ with ashawagandha, skullcap flower, macuna prurient, shilajit, cordiceps, St.John’s wort flower, prickly ash bark, lucuma, cacao, mesquite, chug and mulberries (I know… amazing right?!).

Nori Crusted Tofu + Asian veggies with Black rice @ Candle Cafe West

Candle Café West

What: 1 of the 3 Candle Restaurants. These creative restaurants have something for everyone and are known for their celeb guest sightings. Candle Cafe West is a more casual sister restaurant to the fancy-vibe, well known Candle 79 restaurant. It’s 100% organic, kosher and vegan with a full bar!

Known For: Seitan chimichurri appy, avocado tomato tartare and their artichoke heart happy.

Addy: 2427 Broadway, Upper West Side

Raw Lasagne @ Candle Cafe West
Avocado Tomato TarTare @ Candle Cafe West

Social: @candlecafewest

Personal note:  It was tough to decide, but I chose to share the avocado tomato tartare + cheesy seitan nachos to start, and topped it off with the Nori Crusted Tofu main dish with black rice, asian veggies and sake-miso sauce. It felt like I was ordered the catch o’ the day! Incredibly satisfying and flavourful. Candle restaurants are on the pricier side, but a nice experience with super creative veg dishes! Total worth it.

Tandoor bread + 3 dips @ Nix

Nix

What: A vegetarian restaurant (still serves egg and cheese), with a ton of creative vegan dishes.

Known For: The creativity with their veggie dishes (roasted sunchokes + wok-fried cactus). People come for their Tandoor bread and smoky caramelized onion eggplant dip.

Addy: 72 University Pl

Cauliflower Buffalo Wings @ Nix

Social: @nixny

Personal note: Love this place. Beauty aesthetic with white brick walls, green plants and patterned seats. Mandy and I shared the Cauliflower Tempura Wings (great crunch), Tandoor Bread and 3 dips (avocado mint, eggplant, and hummus) that I could have easily eaten for eternity, plus the miso soup with pickled veggies…and rosé of course, being our last meal in the Big Apple.

Chickpea Fries + Duxelle Mushroom Pizza @ Peace Food Cafe

Peacefood Cafe

What: Super cute, sit-down, 100% vegan cafe with an extensive menu and baked goods.

Known For: Their 2 bite brownies (VegNews winning dessert), cookie sandwiches, their chickpea fries, and layered sweet potato, cashew quiche!

Addy: 460 Amsterdam Ave

Social: @peacefoodnyc

Layered Kale Cashew Sweet Potato Quiche @ Peacefood Cafe

Personal note: After renting bikes and doing a big loop around Manhattan in the sunshine, we found our way to this gem. We shared the chickpea fries, and they were all they were worked up to be (must try!!!). We also enjoyed the rainbow-layered Sweet Potato, Cashew Kale Quiche which was up there for the best dish of the trip. So gorgeous and packed with beautiful colour.  Plus…. the Mushroom Duxelle pizza with a base of roasted sweet potatoes, onion and beans, all topped off with zucchini and red peppers. NOM.

On our way out the door, the torrential down pour moved in, and we were forced to stay in the cafe for a house-made Cashew Milk Latté, their famous 2 bite brownies and the Grasshopper Cookie Sandwich with mint filling, and the Chocolate Chip cookie sandwiches with chocolate cream. Everything happens for a reason right?:)

Urban Vegan Kitchen

What: Hip vegan restaurant with a DJ booth, full bar and comfort-style breaki, lunch and dins. The menu was created by @mississippivegan and owner, @bigapplevegan ! She’s the same owner of Blossom and Blossom Du Jour (vegan fast food with 4 spots in NYC)

Known For: Their Chick-Un & Waffles made from southern fried seitan with maple mustard aioli.

Addy: 41 Charmine Street

Social: @urbanvegankitchen

Funky vibes of Urban Vegan Kitchen

Personal note: So good, I had to go here twice. Walking into this space immediately made me feel excited for the food. Photos of animals everywhere with hidden words on the brick walls, with a bright graffiti-covered wall behind the DJ booth and a downstairs perfect for groups. Dinner for me started with the Jackfruit Quesadilla with numu mozzarella, grilled peppers and vegan sour cream, followed by the Urban Macro Bowl with garlic mustard marinated tempeh, sautéed kale, herbed quinoa, arugula, roasted carrots, and beautiful creamy cashew beet dressing. It did not disappoint!

We had to come back from brunch that brought on the Seitan Buffalo Wings to start (why not), the Tofu Scramble with maple mushroom bacon (oh my) for me, and the BLT for Mandy. Seriously savoury deliciousness.

Oyster Mushroom Escargot @ Delice & Serrasin

Delice & Serrasin:

What: French Vegan Food! The cutest little restaurant you’ll ever see. Seats only 22, so reservations are a good idea. It feels like you’re taking a trip to France in the middle of NY, but vegan.

Known For: Their incredible french dishes! HOW do they do it?

Addy: 20 Christopher Street

Social: @delicesarrasin

Personal note: My Mom used to make the most amazing Coq Au Vin (after living in Europe for 7 years in her Freestyle competitor days, she picked up on the local cuisine and perfected her SacherTorte and Coq Au Vin recipes to match the true french flavours). But, it was far from vegan. Now both of us are vegan, so I didn’t expect to taste Coq Au Vin like up to my Mom’s par ever again. I had to order it here and… MAGIC! The seitan ‘chicken’ and deep, french flavours brought me back, I couldn’t believe it!!! We also shared Oyster Mushroom Escargot. Wow. This place is top-notch, quaint and a place you simply must experience.

Bar Verde

What: A 100% vegan mexican + latin, Mathew Kenney restaurant.

Known For: Vegan share plates and sustainable tequila!

Addy:  65 2nd Ave

Social: @barverdenyc @mathewkenneycuisine

Personal note: Mathew Kenney is a powerhouse plant-based chef, creating the future of food in the form of plant-based cuisine! He has multiple restaurants all over the world (including Plant Food + Wine in LA) His others in NYC are Plntmade and Double Zero pizza.

Jajaja Plantis Mexicana

What: Vegan Mexican. Beautiful, happy, light decor!

Known For: Their immensely flavourful jackfruit taco’s that taste exactly pulled pork.

Addy: 162 E. Broadway

Social: @jajajanyc

Personal note: It was so busy that we couldn’t get a walk-in table, so this is one for the next trip (make a reso!).

Avant Garden

What: A small, elegant foodie’s dream from the famous Ravi DeRossi, an esteemed NYC restaurateur who went vegan! He’s in the process of turning all of his restaurants (close to a dozen) vegan: YAY. Reserve well in advance.

Known For:  Paella + Hen of the Woods (made with mushroom puree and kohlorabi!)

Addy: 130 E. 7th St

Social: @avantgardevegan

Blossom + Blossom Du Jour:

What: Restaurants by @BigAppleVegan (Pamela Elizabeth)

Known For: Blossom, with 2 locations, is a sit down restaurant, and Blossom Du Jour, with 4 locations, is a grab n’ go ‘fast foody’ kind of place. Fun, healthy, quick and delish. That’s her moto. Blossom has become an NYC leader in the vegan restaurant movement.

Social: @blossomnyc @blossomdujour

Personal note: I made it to her sister restaurant, @urbanvegankitchen,  twice! But did have the time to check out the Blossoms (I’ve heard so many great things about them though). Guess I have to go back!

By Chloe

What: Vegan Sweets, Vegan Fast Food

Known For: The amazing Chef Chloe can be found all over instagram and youtube, veganizing old favourites. Her ice cream, cookies, burgers, and fries bring people in from around the globe.

Addy: 7 Locations in NYC! 

Social: @eatbychloe

Cocoa V

What: Vegan Chocolate & Wine!

Known For: Decadent chocolates paired with vegan wines.

Addy: 174 Ninth Ave

Social: @cocoavnyc

SHOPS

Fanciful Fox

What: 100% vegan, toxin-free, cruelty-free soap + beauty product dispensary started by Amanda Fox and her mama Kathy! Amanda is a Main Street Vegan graduate who followed her passion and created this beautiful store with magical branding.

Known For: Her mystical, creative vibes throughout her whole store! All of her products are ‘tested on dirty vegans, not animals’ 😉

Addy: 204 Irving Ave, Brooklyn

Social: @thefancifulfox 

Personal note: Majestic. This beautiful Mama/Daughter duo has created something really special. My favourite is the ‘Fire Dance’ air freshener, ‘Unicorn Dream’ candles, and ‘Dirty Hippie’ hand sanitizer. This shop oozes passion from the Fox’s.

Fanciful Fox Soapery

Dual Spice

What: An emporium of spices, herbs, superfoods and Ayurvedic products. What seems like a little hole in the wall has an incredible variety of allllll the things!

Known For: It’s abundance of powders, tonics, essential oils and superfoods. It’s pretty much a pharmacy in the form of plants.

Addy: 91 1st Avenue

Personal note: I could have spent hours in this place. I came home with an extra carry-on packed with superfood mushroom powders, essential oils, Amla powder (one of the highest antioxidant and highest vitamin C superfood powders available), cordyceps and reishi powders, beet powder (for unicorn hummus :), digestive tonic, black Hawaiian salt, turmeric golden milk powder … to name a few

High Vibe Health

What: The first ever raw-food store in America to open up, run by raw food guru and health coach, Dagger and his wife. This place has all the raw vegan goodies, and prides themselves on the local vibes by supporting local vendors and creating an inclusive community of high vibers

Known For: Their array of goodies! Raw vegan chocolate, desserts, cheeses, crackers, and natural body care products.

Addy: 138 E 3rd St

Social: @HighVibeNYC

Personal note:  Just walk into this place, and you’ll feel right at home. Owners Gay and Dagger say their philosophy is to treat every customer as if they were they’re Mom or Grandma; with respect and like a queen! We were lucky enough to get a run down of some high vibe products, and just before heading out, a serenade from Dagger on his guitar. He sees his store as a 2nd home, and a place for creativity, fun, comfort and high vibe raw foods.

Moo Shoes

What: Vegan Shoes, Bags & Accessories

Known For: Fashionable vegan shoes and bags

Addy:

Social: @Mooshoes

Orchard Grocer:

What: 100% vegan grocery store, deli and gelato shop (a door frame away from Moo Shoes and owned by the same awesome people)

Known For: New vegan cheeses, their delish gelato and vegan snacks!

Addy: 78 Orchard Street

Social: @orchardgrocer

Erin McKenna’s Bakery

What: Vegan Bakery! Erin has been on the Martha Stewart show, the Today Show, and has a bakery in Disney World too.

Known For: Her gluten-free, soy-free, non-gmo, 100% vegan cupcakes, cookies and cute outfits.

Addy: 248 Broome St

Social: @erinmckennasBakery

Riverdel Cheese

What: 100% Vegan Cheese Shop created by Main Street Vegan alumni, Michaela Grob.

Known For: Look forward to sampling pretty much every vegan cheese you’ve ever heard of, and some you haven’t. Toasted cheese sandwiches anyone?

Addy: 820 Washington Avenue, Brooklyn

Social: @riverdelcheese

Personal note: If I was to go back to NYC and all I could do is visit this shop, I’d go in a milli-sec.  I’m drooling just from reading about the array of vegan cheese she has!

I hope this NYC vegan dining guide helps you make the most of your trip to New York!

Or, at least I hope it inspired you to eat more plants in a creative way:)

Other things to do in NYC?

Go see a Broadway show

Walk the HighLine

Run in Central Park

Rent a bike and go along Hudson’s River

See a Burlesque Show at House of Yes!

Check out a Speak Easy like Please Don’t Tell or The Back Room

Want more?

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A sign at Times Square on a Friday night! #GoVegan 🙂