Forelle Raw Vegan Meal Delivery

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Greetings from Portland, Oregon! We (and the cats) have finally recovered from our week long cross country drive from the east coast. While we were still in the midst of unpacking, it was a lovely surprise when Forelle’s founder, Tim Gowen, reached out and invited me to try their raw vegan meal delivery. Talk about great timing as it’s not always easy to eat healthy while you’re in the middle of a move.

There are meal deliveries with vegan options, and then there’s Forelle, a Portland based meal delivery offering 100% raw plant-based meals. If you’re not familiar with raw food, it just means that no ingredients are heated above 115 F. This retains all the nutrients in the ingredients, making raw vegan food the best stuff you could fuel your body with. Raw food is great if you need to refresh and reboot, or if you’re looking to maintain a healthy, clean eating.

Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Forelle officially launched this Monday, and they deliver to doorsteps around the Portland area via zero emission vehicles seven days a week. Made of 100% post-consumer, recycled materials, Forelle’s packaging is thoughtful and well designed. Everything is handcrafted, from the handwritten labels to Chef Salimatu Amabebe’s made from scratch creations, before Tim personally delivers each box to customers. Depending on how many days and meals you order, it ranges from $12 – $18 per meal. Not bad considering it comes straight to your door and all you have to do is assemble each dish.

Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Let’s take a look inside, shall we? Each meal comes in its own container and sauces are kept separately so everything is at its freshest when you enjoy it. I’m no stranger to raw food, and I can honestly say that Forelle is among the best raw vegan that I’ve had. Over the years, I’ve had a number of raw vegan dishes that are too tart, but that’s not the case here. You feel fully satisfied after each meal, and each meal feels balanced and complete.

Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Breakfast: Strawberry Breakfast Bowl with Raw Peanut Butter Granola
What you don’t see in this photo is the layer of pink strawberry mousse underneath the mountain of granola, coconut, and fresh strawberries. The mousse had a creamy, yogurt-like consistency that contrasted the crunchy granola. I’m normally not a peanut butter gal, but this granola won me over. The only miss for me was the ratio of ingredients. It seemed like a lot of dry granola for the amount of strawberry mousse.

Strawberry Breakfast Bowl, Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Lunch: Bok Choy Mango Slaw with Lemon Cilantro Dressing
You can always count on a raw vegan salad to be photogenic. Beautiful mixture of colors and textures. It never occurred to me to make a slaw out of bok choy (one of my favorites to saute), and the fresh mango was especially tasty. The bright, zesty lemon dressing brightens everything up. Even as devoted veggie eater, I sometimes have a hard time getting excited about salads, but this is one of the good ones.

Bok Choi Mango Slaw, Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Dinner: Daikon Rainbow Carrot Raw Pad Thai
In this raw vegan interpretation of pad thai, daikon and rainbow carrot noodles in various shapes and sizes make this noodle bowl a delight to eat. I don’t know about you, but I really enjoy twirling colorful veggie noodles on a fork. The noodles had released some water in the container (typical of veggie noodles), but they didn’t get soggy. You’ve got some classic toppings: bean sprouts, scallions, peanuts (there’s a peanut theme going on here), and limes. All the individual components of this dish are great, but it’s the sauce that brings this dish to life. Don’t be shy, drizzle on that sauce and enjoy!

Daikon Rainbow Carrot Pad Thai, Forelle Raw Vegan Plant-Based Meal Delivery, Portland

Note: I received a complimentary meal delivery from Forelle. This was not in exchange for a positive review and all opinions expressed here are my own.

Buddha Bodai, Mott Street, Chinatown

Buddha Bodai Vegan Dim Sum, Chinatown

If you grew up in Asia, you know that dim sum is serious business. Dim sum is basically the Chinese version of brunch, and for many families, a sacred weekend ritual. Traditional dim sum is far from vegan-friendly (eek, chicken feet!), but thanks to places like Buddha Bodai, you can get your vegan, kosher dim sum on.

This review is about the Buddha Bodai at 5 Mott St. There is another unaffiliated Buddha Bodai at 77 Mulberry St, but in my opinion, the food at the Mott St location is better. (To avoid confusion, someone needs to change their name!) Everything we ordered was $3 to $5 each. Six dishes plus dessert was plenty for two very hungry people. Some of their dishes contain egg, so look out for that on the menu if you want vegan only dishes.

Vegan Fried Turnip Cake, Buddha Bodai

As a kid, my go to dim sum dish was turnip cake. I guess I never grew up because this was still the first thing I ordered. I was never a fan of the fatty Chinese sausage in turnip cake, so this vegan version is basically my childhood dream come true. Real tasty with the dipping sauce, but a little more pan frying for a crisper exterior would be nice.

The mock meat ribs in black bean sauce was one of John’s picks. The ribs were juicy and tender with the right amount of chewiness. You can’t go wrong with these.

Vegan Ribs with Black Bean Sauce, Buddha Bodai

Steamed BBQ pork buns are another must order item when you’re doing dim sum, but I always found the pork to be too fatty. Are you picking up on a pattern here? Buddha Bodai’s veganized pork buns are light, fluffy, and filled with mock pork. There’s plenty of BBQ sauce in there too.

Vegan meat buns, Buddha Bodai

Buddha Bodai’s shark fin dumplings are filled with vegan imitation shark fin (bean noodles, I think) and veggies, nicely packaged up in a thin, yellow wrapper. Each dumpling is pretty big. Juicy, not mushy, but they’re a little bland so you dip ‘me in some soy sauce.

Vegan Shark Fin Dumplings, Buddha Bodai

Typically, bean curd rolls are filled with chicken or pork in addition to veggies. Here, the steamed rolls are filled with an assortment of vegetables, think veggie dumpling filling. Overall, it feels pretty meaty, but the filling was somewhat mushy. Good texture from the yuba sheets though.

Vegan Bean Curd Rolls, Buddha Bodai

I always get sticky rice when I have dim sum, and I like there’s a fried option here instead of the usual bamboo leaf wrapped version. Looks like a pudding of some sort. Tasty, not too sticky, and I enjoyed the mock meat in there.

Vegan fried sticky rice, Buddha Bodai

Coconut pudding is always a good finale to dim sum and good for sharing. Light and refreshing with some sago pearls in there for texture.

Vegan Coconut Pudding, Buddha Bodai

Buddha Bodai Buddha Bodai One Vegetarian Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Quintessence, East Village

Green Juice, Raw Vegan Seaweed Salad, Quintessence

Since I recently revisited Rockin’ Raw, it seemed fitting to revisit Quintessence too before I leave NYC. The former is in Greenwich Village, while the latter is in East Village. They’re both cute, cozy restaurants serving raw vegan food, but their flavors and atmosphere are pretty different. Quintessence is more of a spa-food, zen-like oasis escape.

I met up with plant-based blogger Food Marshall for lunch at Quintessence on the first real summer day of the year. I foolishly wore jeans that day, which made the walk from the subway not so enjoyable. However, a raw vegan lunch complete with fresh green juice was the perfect way to cool down and refuel. Here’s what we had:

Raw Vegan Chipotle Roll, Quintessence

The chipotle cheese roll ($7) is one of their specialties. There’s a smoky southern spiciness to it, but you’ve got the cucumber, peppers, avocado and lettuce to cool things down. Nice creaminess from the cashew cream cheese. Nicely presented, but it doesn’t hold together that well. It got pretty messy and had to be eaten with a fork.

Raw Vegan Seaweed Salad, Quintessence

My favorite of the three dishes we ordered was the seaweed salad special. A giant mountain of seaweed topped with tomatoes, cucumbers, sesame seeds, and a creamy (tahini?) dressing. In the past, I’ve felt that some of Quintessence’s dishes are too heavy on the sauce. Not the case with this salad though. It looks like a lot of dressing, but it’s perfect with the seaweed and veggies. Refreshing and satisfying.

The tostada ($7) comes with a chili sauce, but it wasn’t necessary as the pickled jalapeños were plenty spicy for me. The walnut and coconut based “meat” offered nice texture and was the best part of this dish. The crunchy golden flax tortilla shell was good with the toppings, but wasn’t as appealing as other raw crackers I’ve had.

Raw Vegan Tostada, Quintessence

Quintessence Quintessence Menu, Reviews, Photos, Location and Info - Zomato

Screamer’s Pizzeria, Greenpoint

Screamer's Pizzeria, Greenpoint

I scream, you scream, we all scream for Screamer’s Pizzeria! Just last week, Screamer’s Pizzeria, the lovechild of Blackbird Pizzeria and Champ’s Diner (stay tuned for my review about Champ’s), opened in Greenpoint. This is Brooklyn’s first all vegan pizza joint. I stopped by for the grand opening when they were offering $2 slices all day. Pro tip: Screamer’s is conveniently located next to Van Leeuwen ice cream shop, so you can get a vegan milkshake for dessert afterwards.

Manhattan’s got 00+Co, and Brooklyn’s got Screamer’s to satisfy your vegan pizza cravings. I happened to visit both pizzerias within a week of each other (yup, that’s how much I love pizza), and as much as I like them both, I am a bigger fan of the latter. P.S. One of my photos was included in this Peta article!

screamers

At Screamer’s, they do New York style vegan pizza by the slice. The menu is up on the wall, but you’re better off peeking at the display. The menu may seem small, but they’ve got red and white sauces, a pie with spicy pesto, and a few different vegan meats in the mix. For now, they’re using Daiya cheese, but will be experimenting with other cheeses soon. (Photo credit: Screamer’s Pizzeria)

The Screamer is a must try when you’re at Screamer’s. It’s a white pie with garlic oil, vegan cheese, cremini mushrooms, oyster mushrooms, parsley, and almond parmesan. The double mushroom action is delicious. Man, do I love mushrooms with white sauce. Good garlicky flavor, and the fresh parsley is a nice complement. The crust is thin enough that you could fold it in half if you wanted, and the end is good and fluffy.

Screamer Pizza, Screamer's Pizzeria

My second slice was the Hawaiian. It’s got all your usual Hawaiian pizza toppings, but they veganized it with soy ham and vegan cheese. I wasn’t blown away, but it’s a good take on a classic. Can’t go wrong with juicy chunks of pineapple.

John was pretty happy with the Supreme, a colorful pizza with seitan pepperoni, red onions, and green bell peppers. Before I had a chance to ask for a bite, it was all gone. (Photo credit: Screamer’s Pizzeria)

Supreme Pizza, Screamer's Pizzeria

We also got a couple slices of The Clean Slide to go, and it reheated nicely in the microwave. This one is photo worthy with stripes of hot pesto, tomato sauce, vegan cheese topped with broccoli rabe, seitan sausage, and sesame seeds. Two sauces, plus all these flavors and textures! A good one to try if you like a little heat.

Clean Slide Pizza, Screamer's Pizzeria

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Screamer's Pizzeria

Ippudo West, Midtown West

Ippudo Westside, Hell's Kitchen

I recently reduced my “to eat” and “to revisit” ramen lists down to a short list as I’m running out of time here in NYC. Since I loved the wasabi shoyu ramen at Ippudo East, Ippudo West has earned a spot on my “must eat” list, but has always been a little out of the way for me.

Finally visited Ippudo West with fellow bloggers The Dishelin Guide and Johnny Prime. I feel like some joke about a vegan, an omnivore, and a carnivore walking into a ramen bar would be fitting, but I’m not feeling very witty right now so I’ll pass. You’re welcome to submit your jokes below. Here’s a behind the scenes shot from our lunch.

Ippudo Westside, Hell's Kitchen

In typical Ippudo fashion, the westside location was packed. There was a wait for a table for three during peak lunch hours on a weekday, but it was reasonable. The bright interior of Ippudo West is quite a contrast to the cave-like feel of Ippudo East, but the energy and the noise level is the same.

Eggplant & Eringi Buns, Ippudo Westside

Loved the vegetable hirata buns ($8) last time around, and I was happy to inhale an order of these by myself. As good as I remembered… actually, no, maybe better since I didn’t have breakfast that morning and was starving. The crunchy batter and the spicy sauce are what makes these so good.

Eggplant & Eringi Buns, Ippudo Westside

When I was almost done with the buns, our waitress brought out a shot of seltzer water and explained that was meant to be my palate cleanser before diving into the shojin ramen. At $18, Ippudo’s shojin ramen is the most expensive bowl of ramen I’ve had. It’s vegan and gluten-free. This is Ippudo doing Zen Buddhist cuisine, which is known for its delicate flavors. (Think Kajitsu.)

Vegan Shojin Ramen, Ippudo Westside

The broth is made of dried vegetables, beans, and seaweed. Standard toppings include sansai mountain veggies, six-grain rice, and goji berries. It may be a light broth, but it’s flavorful and the goji berries add a nice sweetness. The seasonal topping in my bowl was thick slices of (braised?) bamboo which were tender and juicy. The rice noodles were slippery and softer than I would have liked. They also top it with rice noodle crackers for some crunch and texture.

Overall, elegant, refined, and balanced. If you’re looking for the typical ramen experience (read: rich, satisfying comfort food), this isn’t for you. If you’re open to trying something different and you’re down for a lighter bowl of noodles with clean, bright flavors, give it a go.

Vegan Shojin Ramen, Ippudo Westside

Here are the other bowls of ramen at our table. The karaka-men ($14) has a tonkotsu pork broth with a spicy kick. Comes topped with pork chashu, cabbage, sesame kikurage mushrooms, scallions, and garlic oil. This one has extra spicy paste (+$2), but that probably isn’t necessary unless you like your ramen hot, hot, hot.

Karaka-Men Ramen, Ippudo Westside

The tori-shio ($15) is a lighter option with a “chintan” chicken and pork broth with pork loin chashu, minced sweet plum onion, shiso leaf, and a little dash of chili flakes. Johnny Prime’s got a nice noodle lift going on here!

Tori-Shio Ramen, Ippudo Westside

Ippudo Westside Ippudo Westside Menu, Reviews, Photos, Location and Info - Zomato

Nix, Greenwich Village

Cauliflower Tempura, Tofu Skin Pockets, Nix

You guys, I think I’ve found my new favorite restaurant! Located in Greenwich Village, Nix is John Fraser’s latest and greatest creation. If the name sounds familiar, it’s because John Fraser is the man behind Narcissa and Dovetail. Both places are great when it comes to meatless options, but Nix is his first fully vegetarian restaurant with plenty of vegan offerings. I’m thrilled that the plant-based movement is growing strong in NYC.

First of all, the space at Nix is pretty sweet. Sleek, fresh, and bright. White walls, blonde wood, subtle textures. This is what my dream home would look like. Our corner booth was great for date night and also for admiring the space. We came here for an early dinner, and I wouldn’t be surprised if it’s difficult to get a reservation for peak dinner hours.

Nix, Greenwich Village

In case you’re wondering, the name “Nix” refers to a 19th century Supreme Court case that debated whether a tomato is a fruit or a vegetable. The Court unanimously ruled that the tomato is a vegetable, even though science classifies any plant containing seeds as a fruit. Reminds me of the meme: “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting tomatoes in a fruit salad.” I wonder how the Supreme Court likes their fruit salads.

We ordered from the all vegan menu, which is only missing a handful of dishes from the vegetarian menu. As many of you know, I’m a fan of Narcissa, where the vegetarian dishes are rich and full-flavored. Overall, the vegan offerings at Nix are slightly lighter, but the flavors and textures are still on point. Feels fresh and refined. You don’t need dairy and eggs to make a satisfying meal.

Avocado Mint Curry Dip, Nix

The menu is divided into three sections — Dips, Lighter, Bolder — and you should order at least one item from each section for a complete meal. We started with the avocado, mint, and curry dip ($4) with a side of tandoor bread ($5). There’s the option of having raw vegetables instead of the bread, but how could you say no to this beauty? The dip was almost like an Indian guacamole. Lots of avocado, heavy on spices.

Tandoor Bread, Nix

Next up, a salad from the Lighter section of the menu. Wok roasted Persian cucumbers with jerk spices and kumquats ($14). I got quite a kick (maybe too much of a kick) from some of the spices, but coolness from the veggies helped tone that down a bit. Refreshing and tangy, but it packed the least wow out of all the dishes that night.

Wok Roasted Persian Cucumbers, Nix

Yuba seems to be gaining popularity and popping up everywhere these days. At Nix, they use tofu skin to make enchiladas with butternut squash and tomatilla-pepita salsa ($15). These tasty little pockets are actually quite hearty and meaty. The toppings add nice texture, and that sauce made me want to lick the plate clean.

Tofu Skin Pockets, Nix

The cauliflower tempura with steamed buns and house pickles ($14) is a must order dish at Nix. Sweet and sour cauliflower with the perfect tempura batter. Tender cauliflower on the inside, crunchy batter on the outside. It’s a shame we were sharing this as I would happily eat all the cauliflower by myself. The accompaniments are good too.

Cauliflower Tempura, Nix

They present the soft, fluffy buns in a bamboo basket straight out of the steamer and leave it to you to assemble the buns yourself. It took a couple tries to set this up in an artful manner for a photo, but I think I did okay with this one…

Cauliflower Tempura, Nix

Nix Nix Menu, Reviews, Photos, Location and Info - Zomato

Rockin’ Raw, Greenwich Village

Raw Vegan Spicy Nachos, Buffalo Shrooms, Rockin Raw

Remember my Earth Day event? The raw vegan crab cakes from Rockin’ Raw made The Dishelin Guide veg-curious enough to visit for a full meal. It’s been a few months since my last visit and even longer since my last write up, so I was happy to return. I love introducing omnivores to vegan options, and it makes my day when an omnivore expresses an interest in a vegan restaurant. An omnivore expressing an interest in a raw vegan restaurant? Well, that’s like some sort of rare astrological event.

Raw Vegan Buffalo Shrooms, Rockin Raw

We kicked off this meal with the raw buffalo shrooms ($9). Breaded baby bellas tossed in a buffalo-esque sauce and served with a creamy ranch-like dip. The shrooms were meaty and satisfying, and the sauce packed a lot of heat. Good thing there were veggies on the side. Just don’t order this and expect it to be exactly like buffalo wings… this is a raw vegan interpretation of buffalo wings.

Raw Vegan Spicy Nachos, Rockin Raw

I order the fully loaded raw nachos ($14) every time and opted for the spicy version this time around. The seasoned flax chips are enjoyable even on their own. The seed meat, veggie toppings, and giant scoop of guacamole are all tasty, but it’s that nacho cheese with a smoky flavor that brings it all together. The sauce game at Rockin’ Raw has always been strong!

Raw Vegan Kale Dulse Salad, Rockin Raw

We ordered the kale dulse salad ($14) mainly because we were curious about dulse. I’ve never had dulse before, but I remember reading that it tastes like bacon. It turns out that you have to pan fry it for that bacon-like flavor. Without frying, it’s tastes more like the ocean. Nevertheless, this was still a good salad with kale, spiced pumpkin seeds, shaved red cabbage, and avocado. The kale might be a little tough depending on how you like your kale in salads.

Raw Vegan Tallarines Verdes de La Lala Pasta, Rockin Raw

Three dishes would have been plenty of food for two, but we also ordered one of the live pastas while in a matcha induced caffeine haze. The tallarines verdes de la lala ($15) features zucchini noodles tossed in basil with plum tomatoes. Overall, the flavors were there, but this dish was a bit too watery. Maybe the tallarines a la huancaina with the nut cheese sauce would have been a better pick. We still managed to get a nice #liftingnoodles photo though!

Raw Vegan Tallarines Verdes de La Lala Pasta, Rockin Raw

Rockin' Raw Rockin' Raw Menu, Reviews, Photos, Location and Info - Zomato

Jianbing Company, Smorgasburg 2016

Jianbing Company, Smorgasburg, Williamsburg

Every NYC foodie knows that Smorgasburg is the king of outdoor food markets. Here, you can eat yourself silly and experience the latest and greatest of NYC eats. Jianbing Company specializes in one of Shanghai’s biggest street foods and managed to secure one of the highly coveted spots at Smorgasburg 2016. I recently had the opportunity to meet and chat with founders Reuben Shorser and Tadesh Inagaki to learn more about their jianbing story.

Founders Reuben and Tadesh have known each other since 7th grade music camp. They both went to Princeton, and they’re now roommates at Jianbing Company HQ in Brooklyn. During their Princeton days, Reuben spent some time abroad in China where he discovered jianbing and woke up at the crack of dawn to learn how to make it from a local street vendor. Fast forward a few years, and what they serve at Smorgasburg every weekend is authentic shandong jianbing 山东煎饼 close to the original that you’ll find all over the streets of Shanghai. (Read: this is not some bastardized version filled with cheese.)

Shandong Jianbian with tofu, Jianbing Company, Smorgasburg

So what exactly is a jianbing? Think of it as a Chinese breakfast crepe. The batter is a mixture of four types of flours: wheat, corn, soy, and millet. Inside, you’ll find an egg, 13 sauce, scallions, cilantro, homemade chili sauce, and crunchy crackers. Instead of using premade wonton wrappers, they make the crackers from scratch, which involves manning a fryer for six hours straight (!!!). You can add chicken, beef, or tofu to make your jianbing more filling. The marinated proteins are organic and hand sliced. They’re sliced thin so the folded jianbing has a shape more like a panini than a roly poly burrito.

Jianbing Company, Smorgasburg, Williamsburg

If you want to impress your friends, take note of the difference between jianbing from Tianjin vs. jianbing from Shandong. With the former, the jianbing is flipped before folding so the egg covered crepe surface is on the outside. Jianbing Company makes their jianbing in shandong style, where there is no flipping and all the ingredients remain on the inside for a cleaner finish. Makes it more Instagramable, right?

Part of the fun of jianbing is the performance. At 11:30am, there was already a line for jianbing and a crowd gathered around to watch them cook. Good thing the Jianbing Company team doesn’t get stage fright. After watching for a while, John joked that maybe we should applaud every time a jianbing was completed.

It all starts with the most crucial step: spreading the batter. Mess up that first step and your jianbing game is all off. Next, crack an egg directly onto the crepe and spread it evenly. (For a vegan jianbing, ask for no egg.) After that, sprinkle the greens, spoon the sauces, add the crackers. Time to fold, cut, and hand off.

The verdict? Tasty. Street food can sometimes be a turnoff for me if it’s too greasy or heavy, but that’s not the case here. The crepe was light and just enough to hold the filling together. The honey-ginger tofu and 13 sauce were both delicious. The chili sauce was pretty mild, so if you like things spicy, ask for the hot version. Each jianbing half is pretty big, and so get an order to share with a friend if you plan to try as many things as possible at Smorgasburg.

Shandong Jianbian with tofu, Jianbing Company, Smorgasburg

If my jianbing photo series wasn’t enough, check out my video of co-founder Reuben making jianbing. It takes 1:30 minutes from start to finish, and it’s pretty fascinating to watch.

Note: I was invited to meet with this vendor and received a complimentary meal. This was not in exchange for a positive review and all opinions expressed here are my own.

Madison Square Eats

Calexico, Asiadog, Madison Square Eats

Spring has arrived, which means it’s time for outdoor lunching at Madison Square Eats. A little day drinking doesn’t hurt either. Last week, John and I stopped by for lunch with Allison Kimchi and The Dishelin Guide on a sunny afternoon. May 27 is the last day of the spring market, so hurry on over or you’ll have to wait for the fall market in September.

If you’re not a fan of crowds, I’d steer clear of peak lunch and dinner hours. It was packed with people at 1pm, worse than Times Square, and the constant honking from cars along Broadway was not helping. Pro tip: divide and conquer at Mad Sq Eats, then meet up in the park for a picnic in the grass. Here’s what we had:

Madison Square Eats

Asiadog does hot dogs with Asian-inspired toppings. We got Sidney with a veggie dog topped with Thai relish, mango, cucumber, red onion, cilantro, and crushed peanuts. No fish sauce if you ask for the veggie version, but they don’t add anything to make up for it. Good, but not amazing. (P.S. Yeah Dawg still king when it comes to meatless dogs… err, I mean, dawgs.)

Sidney Veggie Dog, Asiadog, Madison Square Eats

For healthy, vegetarian options, stop by Two Tablespoons. I had my heart set on these beautiful summer rolls the moment I laid eyes on them. One filled with corn and quinoa, the other filled with chickpeas and beets. They use a single sheet of rice paper to keep it light. Why yes, I’ll have all the colors of the rainbow for lunch today.

Summer Rolls, Two Tablespoons, Madison Square Eats

The highlight of this meal was the tofu tacos from Calexico. Tofu chunks with salsa, guacamole, chipotle sauce, and lime. They double up on the corn tortillas, but there’s plenty of filling to go around. With a single tortilla, these would probably fall apart. The chipotle sauce is addicitive, and the tofu is so satisfying to bite into.

Tofu Tacos, Calexico, Madison Square Eats

Disclaimer: I didn’t have the giant sundae from Ice & Vice (no dairy-free option), but I had to post a photo so you can feast your eyes on it. It’s topped with Squish Marshmallows because the ice cream alone just isn’t enough.

Ice & Vice, Squish Marshmallows, Madison Square Eats