Awhile back I was having the pleasure of consistently going out to eat in the city of New York. I’m telling you… I don’t think there’s a single person that has ever dined at all the restaurants the city has to offer. Especially because there are new ones popping up all the time, literally (i.e. pop-up restaurants). And before you know it they vanish the same way they seemed to come out of nowhere. On this particular day I did not go to one of those restaurants, but rather an establishment. I say establishment because it’s pretty well-known in the raw foodists community. I think it’s nice to have a place that offers a wide raw-vegan selection in an ambiance beyond bright cafes adorned with shelves of wheat grass and bamboo. Maybe some of you can guess where I went that day.
It’s made with beet, pineapple, pear, ginger. My parents would make juices regularly with beets, but I had never tried it with pineapple and pear.
Lisa commented in the last post about not being able to eat rice anymore, which reminded me of this! If you can’t find jicama, cauliflower works as well. It’s got a similar texture, and all you have to do is shred it. I’ve actually been doing that for my deconstructed sushi bowls lately, and even when I recently made a stir-fry. Just make sure it’s shredded!
I enjoyed this salad a lot! The cashew sour cream had me curious as to how they made it. It was blended to creamy perfection, and tasted reminiscent of sour cream. All of the flavors together made for a lively tasting dish.
My friend is from Israel and says his friend makes the best falafel in town, so he wanted to see if this one was up to par. It was also his first time trying anything raw-vegan so I knew he’d be in for a little surprise.
I enjoyed the combination of the fermented, salty taste with the cooling pungency of the mustard, and biting into the incredibly dense bread. This burger is small, but no complaints here. I knew how dense it would be, and anything bigger would just be unnecessary to feel satisfied. And boy was I satisfied. My dining partner also underestimated how filling the food would be.