Just had dinner at Pure Food And Wine, New York’s only raw food restaurant. Hugo and I both really enjoyed it. While a little pricey, (in my opinion, anyways) it totally took raw food from the scientific level you see at places like crudessence in Montreal, to fine dining. First, they have a great selection of wines, organic beer, and sangria ( refreshing…), but also the dishes seem to focus a lot more of the natural flavours in the foods than the art of creating recognizable foods out of raw ingredients. The highlights of the meal were the hazelnut and mushroom with raw cheese and flax wafer appetizer, the corn and avocado enchilada and the tremendous desserts (chocolate something or others). Points to improve would be that the service, while excellent was almost too quick and the dessert portions seemed bigger than any other course. Overall, thumbs up for pure food and wine. It may not be as healthy as other raw places, but it certainly is accessible ( in flavours, less so in price) and delicious.
Just had my hand at making the 100% raw and vegan carrot cake recipe from the people over at Vega, and I found it really delicious (although it didn’t photograph quite as well as on their site).
I didn’t have the Vanilla Vega, though, so I used regular Vega with some added vanilla instead. I also misread the amount of water needed on the icing, and put three times the amount needed, but it was still totally edible (there was just a whole lot and I am sure it wasn’t as creamy as it should have been).
I brought it to my boyfriend’s very non-vegetarian family this weekend and they all enjoyed it, although I think was the one who appreciated it the most. I got a few comments that it was like eating a sweet salad, or it was very different, but no worries. I will be happy to be taking home the leftovers.
I am really loving raw food and am wondering whether this vegan thing will turn out to be a transition into a raw food lifestyle. My only problem is how heavily raw foodism relies on nuts, and how expensive they can be. I paid 14 dollars for 500g of pecans and used more than half of them for this recipe, and paid 9 dollars for 500g of raw chashews and used about half of them for the icing. That’s about 12 dollars just for the nut content of this dish (of course there were probably about 12 servings, but still).
I did a lot of comparing when looking for my nuts too, and so this is easily the lower range for the nuts. But I also know that you can get nuts at Costco so next time I am over at the bf’s parents I will get them to take me as they have a membership (or maybe my aunt… hmm, good idea).
Anyways, try this recipe for yourself and see if it puts you on the raw food track.
So when Hugo got home the other night, it really seemed like there was nothing in our fridge, and both of us were starving. Hugo started joking about what he would feed me. There was a big onion. We joked about making onion rings. Then we got serious. I told Hugo to get on the onion rings, and I would use the small amount of almonds in out pantry to whip up some vegan hamburger patties from the Thrive Diet.
Here’s the recipe for the hamburgers, I’ll do the onion rings in another post:
2 cloves garlic
1 cup almonds
1 half cup ground flaxseed
2 tbsp balsamic vinegar
2 tbsp coconut oil
Sea salt to taste
Blend ingredients in a food processor, form into two medium size patties. Eat raw or bake at 300 degrees C for 35 minutes.
What a successful meal!