Sacred Chow in West Village NYC

Hubby and I decided to try a new place for brunch today. Our top three rotation places are Blossom on Columbus, PeaceFood, and Candle Cafe West. It’s hard to break habbit, but we were up for a challenge! I jumped online to look up top vegan brunch places in NYC. This site recommended several places we have not tried for brunch and Sacred Chow was on the way to our ultimate destination for the day. Score!

It’s a small and cute space. Bonus, our server was super nice. We began with coffe for hubby and I got fresh ginger tea. Hubby liked the coffee, but my tea was weak.

In an effort to try multiple fun things, we ordered three plates:

  1. Belgian Waffle
  2. Soy Buttermilk Biscuit Po ‘Boy
  3. Huevos Rancheros

We actually got the French Toast, but everything was yummy.

Everything was fresh with a nice combination of flavors. Hubby felt things were a bit bland.

Sacred Chow gets three out of five vegan cupcakes. I would return, especially when By Chloe down the street is packed, but the food has a lot of competition in that neighborhood. It was fun to try a new place. Also, I now don’t trust that site of the supposed best brunch places. Our regular haunts are tastier.

But, as always, check it out for yourself. And then let me know what you think. Yummers!


Chez Elle

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I got to take another trip to Kansas City and explore more of the vegan options. Yep, I was in vegan heaven. For Sunday brunch I landed at Chez Elle on “the hill.” The speciality is crepes and the atmosphere is casual. I had never had a crepe before so I am unsure how these compare, but I really enjoyed the flavor and experience.

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Everyone stands in the same line to order, which was rather long. Just means lots of people like this place. Hubby and I picked out the Le Gardin and the Legume, both with cashew cheese, and a spinach salad. We also got a coffee and an almond chai latte.

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The Le Gardin won, but both crepes were good. The salad could use less dressing. If I can remember, next time I will order the dressing on the side. I also enjoyed my latte and hubby his coffee. Hubby is picky about his coffee, so this is a good thing.

Chez Elle gets four out of five vegan cup cakes. It was enjoyable, inventive, and I will be back. Yummers!

Figs For Dessert

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When figs are in season, I love having them for dessert. What you will need:

Two pieces of your favorite bread. I always get a sprouted wholegrain

Tofutti cream cheese, plain

3 whole figs, washed

Toast the bread, spread creams cheese on both slices. Cut off stem from each fig and slice into about about 4 slices each. Cover each piece of toast with figs.

Sometimes, I will even have this for breakfast. Yummers!

Avocado Dip

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In addition to the artichoke dip I loved in Spain, was an avocado dip. So yummy and easy. You may already be making it! What you will need:

2 ripe avocados

1 TBS fresh lemon juice, from a lemon

Hot sauce (optional)

Crusty bread

Remove pit and peal of avocado and mash the meat. Stir in lemon juice. If wanting a little kick, stir in a favorite hot sauce. Serve immediately with crusty bread. Yummers!


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In Madrid, with the help of Happy Cow, I found a fabulous vegan restaurant very close to my hotel. My first visit I got brunch and so I returned for lunch a few days later.

Our waitress was very nice and brunch has five courses. Mmm…

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1: Bread and toppings. I picked artichoke and avocado

2: Yogurt, fruit, and granola

3: Squash soup

4: Potatoes and tofu scramble, but much more savory scramble than what I find in the US

5: Dessert – lemon and poppyseed

This is served with a juice of choice (I picked orange and hubby got peach) and a hot drink (I got green tea and hubby got coffee). The bill comes in a cute little basket!

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Every bite was delicious. Rayen gets five out of five vegan cupcakes. I highly recommend stopping here when in Madrid.




Fud Sign

Fud, pronounced “food” and rhymes with good!!!

Three girlfriends and I went on a vegan food tour of Kansas City last weekend. Oh, the delights! All four of us came home with what felt like food babies in our tummies and every delicious bite was worth it.

We landed at Fud to begin the gorging. And then we returned the next day for their special brunch menu.

The first trip was for a snack. We shared a small plate of macaroni and cheese and a large brownie sunday with all the toppings.

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Yummers! The macaroni and cheese had a very subtle flavor and the sunday was super sweet. I’m not used to that super sweet flavor anymore, but enjoyed several bites before I had to stop. Luckily, between the four of us, finishing everything was not a problem.

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Brunch is a popular time for Fud and despite being warned to arrive early, we didn’t make it till 1:00 on Saturday. Oops. Luckily, only one menu item was no longer available and we shared three different plates.

Unfortunately, I can’t remember the exact names of everything, but I can share the photos and the basics of what we tried.

Ruban Hash – jackfruit spiced for a ruben with potatoes, red cabbage, and “eggy” tofu with sauerkraut and a swiss cheese flavored spread. My favorite bites were those with all the flavors on the fork. This dish has a strong flavor. We ordered this with greens that were perfectly cooked (not too soggy or stiff).

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Some sort of english muffin yummy. It had two layers of tofu that were flavored differently and one was the “eggy” version, a layer of greens, tomato, and a cheese drizzle. Not a Benedict, as there was no mustardy flavor. I could have eaten just this.

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And blueberry pancakes that included a corn meal batter. No introductory brunch is complete without pancakes. They were very good, but not sweet. I always expect pancakes to be sweet, so if you are like me, you will appreciate the maple syrup that comes with the dish.

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Everything we tried was scrumptious. In addition, the waitstaff was friendly and welcoming of our enthusiasm. I highly recommend eating at Fud, but take cash as it is the only form of payment they accept. Fud gets five out of five vegan cupcakes. I will definitely be going back when I return to Kansas City. Another tables ordered nachos and I MUST try those. They looked incredible.


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I love quiches because they are very hard to get wrong. I can put whatever vegetables I can find into the pie and it is always delicious. What you will need:

1 pie crust

1 tsp avocado oil

1 medium onion, diced

1 bell pepper

2 cups vegetables of your choice

1 16oz package of firm tofu, drained

1/2 cup raw cashews

1/2 cup almond or soy milk

1 TBS basil

1/2 tsp turmeric

1/2 tsp sea salt

1/2 tsp pepper

Pinch of nutmeg

Preheat oven to 425. Sauté veggies in avocado oil over medium heat until your desired firmness. If using spinach, don’t sauté it and instead cook the other veggies and then let the spinach wilt over the radiating heat once the other veggies are done. In a blender or food processor, blend tofu, cashews, milk, and spices until smooth. Add to vegetables in pan and stir. Spoon everything into the pie crust and bake for 45 minutes. A toothpick should come out clean from the middle when done. Let cool about 15 minutes to set before serving. Yummers!

Blueberry Lemon Scones

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I adore these scones and have been making them for years. They bring literal tears to hubby’s eyes when he eats them. I only use fresh fruit because I have found that frozen or bottled changes the texture or flavor too much. What you will need:

1 cup white whole wheat flour

1 cup unbleached flour

1 TBS baking powder

3 TBS sugar

1/2 tsp salt

5 TBS cold non-hydrogenated margarine cut into 1/4 inch cubes

Zest from one lemon

1/2 cup fresh blueberries

Less than 1 cup soy milk

3/8 cup powdered sugar

1/2 TBS fresh lemon juice, I always use the lemon that was just zested

Adjust oven rack to middle and heat to 425.

Sift together flour, baking powder, sugar, and salt in large bowl. With two knives or a pastry blender, cut margarine into the flour mixture. It should look like a coarse meal. Stir in the lemon zest and make a well in the mixture. Pour in the soy milk and mix just until it starts to form dough. This is a very sensitive dough and being mindful of not stirring too much is a good thing. Gently stir in the blueberries and begin to gently kneed with hands. Again, very little. Just enough to make a slightly sticky dough. If too thin, add more flour. If too thick, add more soy milk. Move dough to parchment paper and gently form into a cylinder, about an inch tall. Cut into eight wedges and place on an ungreased baking sheet. Bake until light brown, about 12-15 minutes. Cool on wire rack for at least 10 minutes before adding icing.

Sift powdered sugar into a small bowl and add lemon juice. Stir until creamy. Carefully ice scones. The warm scones will help melt the icing into place. If making scones in the winter, icing can be warmed in the microwave for about five seconds to make spreading easier.

These are best when fresh, but easily enjoyed for several hours. Yummy!