Crisp, Cool and Impressive

Well Traveled Fork veggie wraps (1)

While I was in Bend, Oregon a few weeks ago, Chef Bette Fraser of the Well Traveled Fork cooked up a couple of magnificent meals for us and our house guests. We had more than a few stipulations including gluten and dairy free, kosher, and vegetarian.  No problem!  We started with this impressive summer appetizer one night and I knew I had to share this recipe. Continue reading

A Meditative Meal

By Hannah Kaminsky

Hangawi01

Not so far from the maddening crowds of Manhattan midtown, there sits an oasis of tranquility, hidden in plain sight. Prompted to remove your shoes before entering the dining room itself, this simple gesture simultaneously suggests that all other extraneous distractions be left at the door before proceeding. Adhering as closely to tradition as an entirely vegan Korean restaurant can, the experience of dining at Hangawi is almost as noteworthy as the food itself.

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A Fresh Spin on Summer Salads

multi colored beets

As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Kitchen in the NY TIMES a few weeks back, I promptly registered for a class there,  called  ”All Sorts of Salad”. Continue reading

Kajitsu Reborn and Revisited

Kajitsu1

Contributed by Hannah Kaminsky

There’s something different about Kajitsu, and it’s not just the seasonal menu, refreshed every month to highlight fresh produce at its peak. The entire restaurant itself has picked up and moved uptown to a new space in Midtown, large enough to accommodate two separate dining rooms containing two very different food philosophies. Continue reading

Naturally Delicious at the Lime

Malibu Salad with Grilled Salmon

By Camillo Ferrari

The vibe at the Lime restaurant in Norwalk, CT is a throwback to the late 70′s. Square sheets of glass protect faded, striped umber and orange tablecloths and customers’ business cards are wedged between cloth and glass. A smattering of haphazardly framed photos of early 1980′s T.V. icons hang next to kitchen tools and framed notices of events from another era.

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Gobo Inspires with Vegetarian Goodness

Exterior

I appreciate the calm each time I tuck into Gobo, a vegetarian retreat with convenient locations in the West Village and  UES, NYC. The mostly blond and spacious interior is simply appointed with undressed wooden tables and comfortable cushioned seating. Plenty of space between tables encourages good conversation and lingering.  There is a Zen simplicity that is intentional here and it carries through to the deceptively simple, Asian inspired dishes on the menu. Continue reading

Candle 79 Lights the Way

 

photo: Mimi Giboin

I’ll admit to feeling a quick flutter of excitement when friends suggest eating together and the expectation is that I chose the “perfect” spot.

I rapidly flip through my mental rolodex, wondering if they want the meal to comfort them or blow them away with offbeat creations? Do they want a hip, cacophonous environment or a conversation friendly dining room?

When I ask these questions, I often get the hand-wave and hopeful “YOU chose”. Continue reading

Maimonides of Brooklyn (M.O.B): Seasonal, Vegan and Affordable

by Java Nooryani, Brooklyn dweller, vegan explorer.

I try not to judge restaurants by their websites but it’s exciting when a place lives up to its own online design and hype. This was the case with M.O.B or Maimonides Of Brooklyn, a vegan restaurant in Brooklyn’s Boerum Hill neighborhood. On M.O.B’s website, interested foodies can read all about their origin and food philosophy, as well as look through their detailed, pictured menu. Continue reading

Landing on Latin American/ Vegan in Park Slope

Welcome to Java Nooryani, vegan enthusiast in Brooklyn. Java moved to NYC from LA to study literature at NYU. After being a vegetarian for 10 years, she shifted to adopt veganism. She shops NYC farmers’ markets for the freshest local ingredients and celebrates the many veg-friendly offerings in her new borough. Like many Kosher Like Me followers, Java is on the lookout for veg based dishes wherever she goes.

Here’s Java’s take on The V-Spot in Park Slope, Brooklyn.

Park Slope is considered one of Brooklyn’s best residential neighborhoods to live in but it’s also just a great place to dine out. Its bustling 5th Ave block, just south of the Atlantic-Barclays Center and terminal, offers diners a large variety of eating options. Amidst this non-residential/business heavy block, I discovered The V-Spot—an all vegan Latin American restaurant. V-Spot provides healthy and animal-friendly alternatives to many dishes that traditionally contain meat and diary.

My roommate K and I went into V-Spot Thursday night for an early dinner. The vibe inside was friendly and relaxed; the staff was accommodating and attentive and the ambience was casual and cozy. K has a few food allergies and was happy to be in a restaurant with helpful servers and gluten-free options. Scanning the menu, we were excited to find so many items that catered not only to our respective diets but also our individual tastes.

Having grown up in Los Angeles, I have a taste for fresh Latin food—specifically vegetarian burritos—so I was eager to see if V-Spot’s burrito would meet my veggie Angeleno standards.

Short answer: it did.

Before totally devouring my burrito, I also enjoyed some of the kale tostadas and tofu scramble empanadas. The tostadas were light and crunchy, with fresh kale, ripe avocados, black beans, and just a touch of salsa and vegan parmesan (Daiya brand cheese).

The empanadas were a heartier affair, filled with scrambled tofu, assorted veggies, tempeh bacon, and Daiya cheddar cheese. Everything inside the empanadas were seasoned well and evenly cooked but the best part of the dish was the flour pastry itself. Golden brown and striking a flaky-soft balance, V-Spot’s empanadas are deliciously filling without being too heavy or greasy.

But the V-Spot burrito was definitely my favorite dish of the night. I love a basic burrito and V-Spot offered that and a little bit more. The burrito was filled with black beans, brown rice, fresh guacamole & salsa, vegan sour cream, and something I had never eaten before: vegan carne molida.

Although I’m not a huge fan of mock meat, I decided to try V-Spot’s homemade seiten ground beef. I was happy that I didn’t take the option to substitute it out; it was a softly-chewy and salty surprise! The burrito was reminiscent of the non-vegan burritos of my Southern California childhood but without the heaviness.

My favorite ingredients in the burrito were the brown rice and black beans, which K also ordered as a side. It may sound simple, but good rice and beans goes a long way with Latin food lovers like me. With a savory aroma of spices and herbs, V-Spot’s version of the Latin staple is sure to win you over too.

Caribbean Brown Rice

2 generous servings

Caribbean Brown Rice

Ingredients

  • 2 cups brown rice
  • ¼ cup canola oil
  • ½ cup chopped red pepers
  • ½ cup chopped green peppers
  • ½ cup chopped red onions
  • ¼ cup chopped carrots
  • ¼ cup green peas
  • ¾ cup of corn
  • 2 cloves of garlic
  • ¼ cup tomato paste
  • ¼ cup of cilantro
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 t of store-bought sofrito*
  • salt and black pepper to taste

Instructions

  1. In one pot, combine tomato paste, cumin, paprika, corn, carrots, and peas with 4 cups of water and boil at low to medium heat
  2. In large saucepan on medium heat, sauté peppers, garlic, and onions in canola oil, with salt and pepper until onions are soft.
  3. Add the rice and sofrito to the sauted vegetables and stir for about 5 minutes
  4. Combine everything in one pot, add cilantro, and cook till all water is absorbed
  5. Turn stove off and keep lid on pot for about 15 minutes to let everything meld together before serving

Notes

*Sofrito is at the heart of many Latin dishes. It is super easy to make and I haven't found a kosher product yet. Try this easy recipe:

Seed 1 each green and red pepper and pulse to chop with 1 tomato, 1 onion, 4 cloves garlic, 1 c. cilantro leaves and 1/2 c. flat leaf parsley. Adjust flavors to your liking.

Rice recipe courtesy of V-Spot, Brooklyn

http://kosherlikeme.com/on-the-road/landing-on-latin-american-vegan-in-park-slope