I seem to like salads and appetizers more than I realized. Embarking upon a week-long fantasy tour of restaurants can teach you a lot about your ordering habits. Hmmm, so far we’ve had kale salad, salad rolls, curry (mixing it up, that’s the way!), cabbage slaw, and here we go again – guacamole on romaine a.k.a. more salad. I have been craving more legumes lately – with the cooler temperatures – but in generally, I’m a salad girl.
I know there are many people who believe that vegans only eat salad and I have to admit, I’m doing a terrible job at destroying that stereotype. Does hosting the Vegan Bake-Off balance out our image? Or do people in Toronto believe the vegan diet is basically, greens and cupcakes? Hard to know.
Sorry, I got off topic. What I was getting to is the fact that I have eaten a lot of restaurant salads and many of them have been terrible. Iceberg lettuce and anemic-looking tomatoes do not satisfy me in any way but I do know a place that can make a salad people will remember for the rest of their lives. Have you heard of Pure Food and Wine? It is probably the most well-known raw, vegan restaurant in the world (Sex and the City helped them out with that claim to fame). Located close to Union Square and in the Chelsea Market in Manhattan this is truly a destination restaurant.
When I find myself reminiscing about my last trip to NYC (I’ve now been three times in my life) I like to flip through Raw Food Real World or Living Raw Foods to recreate a meal that makes me feel like a vegan superstar. The dish I chose for today reminds me of Gena, the author of one of my favourite blogs. She celebrates avocados with incredible devotion, just like Pure Food and Wine’s owner, Sarma.