Celebrate the Thai New Year with FoodtoEat!

By Emily Collins  While most of us celebrated the New Year in January, Thailand is just getting the party started. The Thai New Year is an epic 3-day celebration from April 13-15 and we wanted to ring in the Thai New Year here at FoodtoEat with some of our favorite Thai food vendors. Little Thai Kitchen

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Basil Spicy Chicken from Little Thai Kitchen | Photo credit: Yelp.com

Little Thai Kitchen is a cozy, Midtown restaurant that may be little, but its menu sure isn’t! Little Thai Kitchen offers an awesome selection, warm atmosphere and the best part? It can be delivered right to your doorstep! Thai Street Food by Tuk Tuk Boy

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Pad Thai from Tuk Tuk Boy|Photo credit: Me So Hungry

Looking for a quick grab-n-go lunch? Look no further! Thai Street Food by Tuk Tuk Boy provides you with your favorite Thai dishes right off the street. Thai Street Food by Tuk Tuk Boy has a little something for everybody: curries, pad Thai, dumplings and even Thai tea and coffee. Order online at FoodtoEat.com to skip the line and get some fantastic Thai. New York Thai Grill and Sushi 

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String Beans & Chicken from New York Thai Grill & Sushi | Photo credit: Urbanspoon.com

New York Thai Grill and Sushi Bar is a great place to eat if you can’t decide which kind of food you’re going for. Not only does this restaurant offer a variety of Thai options, it also has plenty of different kinds of sushi. New York Thai Grill also has plenty of desserts for those of us with a bit of a sweet tooth! With hours like 11:00 am-1:45 am, you can get always get your Thai on. Spice Thai Restaurant

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Chicken Chow Fun from Spice Upper West Side | Photo credit: Yelp.com

Spice Thai Restaurant is perfect for the Thai newbie. Spice’s goal is to combine classic Thai flavors with modern cuisine. If you’re like me and were scared of anything that wasn’t plain chicken and pasta until you were 13, Spice is the place to go. The portions are plentiful and so are the locations! No matter where you live in the city, you can have Spice. Here are links to the many different Spice locations:

To celebrate the Thai New Year, we are having a promotion from April 13-15th. Simply place an order on FoodtoEat.com from any Thai vendor and you’ll be entered to win a 12-pack of Thailand’s finest drink, Singha Beer! FTEThaiNYDailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

Bombay Sandwich Company: Where Tasty Meets Healthy

By Debra Liu

Vegetarians, foodies, and health nuts, it’s time to celebrate! Bombay Sandwich Company’s tasty and innovative Indian inspired food is exactly what we have been waiting for.

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Shiv Puri & Shikha Jain, founders of Bombay Sandwich Co.

Founded in the spring of 2012 by Shikha Jain and Shiv Puri, Bombay Sandwich Company was a vendor at Smorgasburg for two years before it opened as a cafe in Flatiron in December 2013, serving up all their original delicious Smorgasburg offerings plus more newly created dishes.

Shikha found that it was near impossible to find healthy and tasty vegetarian food in the city. “When I’m eating out, as a vegetarian, it’s always the same kind of sandwich, a hummus sandwich or a portabella mushroom sandwich …it’s all I get to eat all the time.” The lack of options for vegetarians motivated Shikha and Shiv to bring delicious Indian inspired sandwiches to the hungry people of New York City.

According to Shikha, “There’s so much variety in Indian food itself that sandwiches never get a chance.” She grew up on Indian sandwiches and wanted to introduce something she loved to the people around her and so Bombay Sandwich Co was born.

Bombay Sandwich Co. is more than just sandwiches though. They also offer amazing wraps, salads, and bowls, which are incredibly popular with the lunch crowd. The bowls include options such as French Lentils and Sweet Potato Salad. The salads include offerings such as Kale & Hearty and Organic Quinoa. For those who want a greater variety, customers can even design their own platters by choosing from a combination of bowls and salads.  The platters come with brown rice, homemade Kale & Walnut Pesto as well as an Apple & Garlic Pickle – talk about healthy and delicious!

Platter | Photo Credit: Shikha Jain
Platter | Photo Credit: Shikha Jain

The most popular items are the Chana Masala sandwich, the Honey Fennel Grilled Cheese, and the Smorgasburg Sweet Potato. The Quinoa salad and the Kale & Sweet Potato wrap are also crowd favorites.

When I visited BSC, I went for the classic Chana Masala sandwich and it was absolutely mouth-watering! In addition to being a gorgeous looking sandwich, the chickpeas were hearty and spiced to perfection, topped with arugula, pickled onions and a dash of Date Chutney and Green Chutney to bring all the flavors together. I also tried their Yogi’s Choice Organic Smoothie, made with almond milk, turmeric, cardamom, crushed almonds, and lightly sweetened with jaggery. It was so good – I could literally drink this smoothie every single day.

Chana Masala Sandwich | Photo Credit: Shikha Jain
Chana Masala Sandwich | Photo Credit: Shikha Jain

BSC’s philosophy is simple: to feed people great tasting food that’s also really good for the body. That’s why their entire menu is plant-based, seasonal and locally sourced food that’s also made in-house following the Vedic tradition. Nothing is processed. “We use a lot of turmeric, cardamom…great spices that help in digestion. Everything is well-balanced, yet tasty. The best thing is that our food is made with very little oil, mostly steamed and boiled,” Shikha told me.

A peek inside Bombay Sandwich Co. | Photo Credit: Shikha Jain
A peek inside Bombay Sandwich Co. | Photo Credit: Shikha Jain

So the next time you find yourself in a vegetarian rut, desperately looking for something satisfying, but also delicious and healthy, make a visit to Bombay Sandwich Co and try one of their sandwiches, or better yet, make your own platter. The blessed union of healthy and tasty is only within an arm’s reach at Bombay Sandwich Company.

We’re excited to be partnering with Bombay Sandwich Company to feed corporate offices throughout New York City. If you’re office would like to have their amazing food catered to you, please contact us at info@foodtoeat.com and we can make that happen.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Vegan AND Ramen is now an option.

Ramen. It’s a way of life. It’s a subculture of its own.  Gone are the days where Ramen was a college students only friend, the modern look of ramen is ladeled with an exotic list: nori (roasted seaweed), beni shoga (pickled red ginger slices), yuzukosho (yuzu and chili paste) and even curry powders from Thailand and the Indian subcontinent.

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Non-vegan Ramen with all the trimmings.

The sheer variety of Ramen styles is astounding.  The distinctive characters of each of the 20 plus styles are astounding and have an astonishing resemblance to a Darwinian evolutionary spread of ingredient phenotypes.

Hakata style Ramen noodles, Tokyo and Sapparo style noodles are the first approach of a novice to the adopted Japanese cuisine.  Hakata noodles are thin, white and made in small batches of alkaline water.  Tokyo ramen is popular all around the world, using a clear dashi with kombu, pork bones, chicken and katsuobushi(dried fermented fish shavings) to create a rich broth – the typical Tokyo ramen has been thoroughly experimented with so make sure the broth is light in appearance and flavor.

Tsukemen

With most of today’s Ramen containing meat based broths, it is close to impossible to find a decent Sapparo style (akamiso – red soybean) ramen.  Most cooks in New York are still experimenting with pork bones, pork ‘jerky’ or lard based recipes that are flavorful and savory but most vegetarians are left out.

Luckily, a few New York Ramen extraordinaires are offering vegan options along with the more traditional modern tsukemen (dipping noodle) and Chashu (pork) ramen bowls.  Here are some of your options.

Ramen Misoya NYC

This place has three different miso styles:

The Kome miso, their standard miso broth.  Their Mame miso is made of dark soy bean paste, and is a sweet miso broth with a rich texture. The Shiro miso is the lightest of the broths and is described as being aromatic and sweet.

While we haven’t tried them yet they do sound mighty delicious!  Oh yeah, drop us a line if you’ve eaten here and share the experience with us.

129 Second Avenue (Between St. Marks Place and 7th Street)

Ippudu Westside

They have a Shojin ramen ($18) made of the Japanese crown jewel of short grain rice – koshihikari. These noodles are also gluten free and can be topped off with seasonal vegetables, chestnuts, Japanese sweet potato and Chinese Goji.

We recommend getting some Shishito peppers with yuzu salt ($8) to add a little spice into the mix and remember if your still hungry after a bowl, make sure you have another two dollars in your pocket, say ‘Kae Dama’ and slurp away.

 321 W 51st St.

 

 

Kambi Ramen House

They have one vegetarian option and it seems like a solid bowl of Ramen.  The Vegetable miso Ramen is available with a mixture of seasonal vegetables and fried tofu for 13.50

351 east 14th street B/W  1st and 2nd avenue.

Chuko Ramen

This prospect heights contender has a very simple menu with very little for a vegetarian.  Luckily for us they’ve gotten astounding reviews and zagat even goes as far to say that the cook might be the next trendsetter in Ramenesque cuisine.  So go give their veggie ramen bowel a try for just 13 dollars.

552 Vanderbilt Ave (between Atlantic Ave & Pacific St), Brooklyn

Naruto Ramen

They have a few options here, including shoyu and a delectable miso ramen.  What were excited to try is the curry Ramen! That’s a first in our book.

Make sure to tell them you’re a vegan and they’ll hold out on the fish cakes and pork

276 5th Ave (between 4th Ave & Garfield Pl)  Brooklyn

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Coming Soon: The Vegan Reality Food Truck Show

By: Gabby Zilkha

Coming soon: the Vegan Reality Food Truck Show!
Coming soon: the Vegan Reality Food Truck Show!

The Squeeze has a dream to make it on the big screen! Yes, that is right! One day, the raw vegan food truck the Squeeze will have its chance at stardom.

You may be saying, “It’s a truck eat truck world”! “The Squeeze better have an agent”! But don’t you worry, owner and founder of the Squeeze Karliin Brooks used to work in the Entertainment industry and this is actually what she had in mind when she started the truck back in May of 2012.

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Karliin wants to create the first Vegan based reality TV show. She saw an opportunity in Food Trucks to bring that idea to life. She could travel around the country and provide juicing and healthy foods to people all across America.

Currently, Karliin says that she is focusing on establishing the food truck business and maybe even a wholesale network.

What makes this truck so special you may ask? Well it offers a large array of cold press juice cleanses in delicious flavors. (fun fact: cold press juicing is super cool and keeps all of the enzymes alive longer as opposed to the more common centrifugal juicer which has a enzyme life of 15 minutes) .

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They also have super awesome flavor combinations! The “Stand and Deliver” has kale, celery, cucumber, spinach, swiss chard, and dandelion. The “Sweetest Revenge”, one of the more popular for the less juice heavy person has fennel, clementine, and lemon. I don’t know about you but I feel refreshed just thinking about that!

So next time you’re around Union Square W and 17th Street, make sure to give it a try!

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

Black Bean & Chocolate Chili and Cornbread

Whether you’re hosting your own Superbowl party or attending someone else’s, we all expect to see chili as part of the spread. Here’s a recipe that takes ordinary chili to the next level and a simple, easy to make, cornbread recipe to accompany. Although the chili recipe is vegan as-is, meat can easily be added for the carnivores.

Black Bean & Chocolate Chili (from Kozmic Blues on Food.com)

15 minute prep time, 20 minute cook time. Serves 8.

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Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
1 tablespoon cumin
2 teaspoons oregano
1/2 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
1 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers
2 (14 1/2 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
vegan cheddar cheese or tofu sour cream or scallion, for serving

Directions:

1. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2. Add the celery and chile, cover and cook for another five minutes more.
3. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
6. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

Read more at: http://www.food.com/recipe/black-bean-and-chocolate-chili-89066?oc=linkback

Grandma’s Cornbread Made Vegan (from Vegweb.com)

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Ingredients:

1/4 cup water
3 teaspoons Ener-G Egg Replacer
1 cup organic corn meal
1 cup unbleached flour
1/2 cup sugar or sugar substitute*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice or soy milk
1/3 cup of vegetable oil

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a measuring cup, mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
3. In bowl, combine dry ingredients (corn meal, flour, sugar, baking powder, baking soda, and salt). Mix in nondairy milk, oil, and then egg replacer; mix well.
4. Pour batter into greased baking pan. (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative)
5. Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
* If you use a vegan sugar substitute, note that not all subs are 1:1.

Preparation Time:
15 minutes, Cooking time: 20 to 25 minutes
Cooking Time:
20 to 25 minutes
Servings:
8 to 10

 

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Buffalo Chicken Cauliflower Bites

A perfect recipe for the health conscious on Superbowl Sunday. Okay, that might be an oxymoron. BUT why not save calories where you can, right? These spicy little bites have all the kick of chicken wings but without the fat. I agree with “Buns in My Oven” recipe author Karly however, that the cauliflower would likely taste best lightly fried, instead of baked, for a more satisfying crunch.

spicy-buffalo-chicken-cauliflower

You’ll Need:
-1 head of cauliflower, chopped into pieces
-1 cup flour
-1 cup milk (I used unsweetened almond milk for a vegan-friendly version)
-2 teaspoons garlic powder
-1 teaspoon salt
-1 cup Frank’s Red Hot Sauce (I used their Buffalo sauce)
-2 tablespoons butter (I used margarine for a vegan-friendly version)

Instructions:
1. Preheat oven to 450 degrees
2. Mix together the flower, milk, garlic powder and salt to form a thin batter
3. Coat the cauliflower pieces in the batter and place on a baking sheet
4. Bake for 18 minutes
5. While the cauliflower is baking, heat the hot sauce and butter together over low heat until the butter has melted.
6. Toss the baked cauliflower in the hot sauce OR to save burning yourself, pour the hot sauce over the baked cauliflower.
7. Bake for another 5 minutes
8. Serve with ranch dressing or blue cheese for dipping (sorry vegans!)

From http://www.bunsinmyoven.com

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Crockpot Cookin’: Chorizo and Sweet Potato Enchilada Casserole

Since the weather isn’t letting up and snow is already falling in New York City tonight, why not stay in this weekend and make this deliciously easy Chorizo and Sweet Potato Enchilada Casserole? With soy chorizo this recipe can easily be made vegetarian/vegan!

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Crockpot Challenge #1- Chorizo and Sweet Potato Enchilada Casserole.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Vegetarians Rejoice…Tofu To [Likely] Join Chipotle’s Menu Soon

Chipotle, the “Mexican” chain loved by vegetarians and omnivores alike will be testing a “sofritas” option, or tofu shredded & sauteed with tomatoes, poblano peppers, and chipotle sauce, in select San Francisco locations in February.

Chipotle prides themselves off of using sustainable sources and has always provided options to satisfy customers maintaining plant based diets. All of Chipotle’s fixings are vegetarian with the exception of the pinto beans, which are cooked with bacon.

The Denver based chain is looking into including tofu as a menu option as meat prices rise due to increasing hay and feed prices.

Depending on the success, Chipotle could expand the tofu option to 1,200 additional locations.

This is not the first time Chipotle has catered to vegetarians and vegans. In 2009-2010, various stores in the Northeast tested serving a “Garden Blend” which was a “vegan blend of plant proteins, grains and vegetables marinated in our chipotle adobo, then grilled.”

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Chipotle has about 1,350 restaurants with locations in the US, Canada, London, and Paris and plans to open an additional 165-180 this year.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Vegan Startup Gets Backed by Twitter Co-Founders

A new startup company aims to replicate the taste and feel of real meat with all vegan products. The company is called Beyond Meat, and it has recently been backed by two Twitter co-founders, Evan Williams and Biz Stone. Williams and Stone have their own business incubator called Obvious Corporation, owned with former Twitter VP of Product Jason Goldman. Stone has been a vegan for ten years, and this played into his decision to support Beyond Meat.

Typically Obvious Corporation has backed web-centric companies, but Beyond Meat had a different approach to vegan food that the Twitter co-founders identified with.

“These guys are coming at the meat analogue industry not as a novelty kind of thing or hippy dippy,” said Stone. “They were coming at it from this big science, super practical, scalable angle. They were saying, ‘We want to get into the multi-billion dollar meat industry with a plant-based meat.’”

Beyond Meat has already begun releasing vegan products, which have mixed reviews. Even mixed reviews are positive however for meat substitute, which often do not mimic the taste of or texture of meat very well. New York Time writer Mark Bittman reviewed Beyond Meat’s Veggie Chicken Strips back in March.

“The thick strands…didn’t precisely resemble chicken strips, and when I tasted them unadulterated I found it bland, unexciting and not very chicken-like. But not offensive, either, and as an ingredient we’d all be hard-pressed to distinguish it from most of the animal-based models.”

Beyond Meat products will also be priced more competitively than other meat-substitutes. Beyond Meat’s vegan competitors can charge $12 or more for a pound of their products, while beyond Meat’s products sell wholesale for less than the price of natural meat. Products are already available at Whole Foods locations in Northern California, and they will soon expand to the east coast as well.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Vegan Bakeries Going Incognito to Build Business

Blog- Vegan Bakeries Going Incognito

Vegan bakeries recently began to advertise their establishments in new ways to draw more customers and to avoid the reputation that comes with making vegan food.

Vegan bakeries have experienced a great deal of success lately, winning Food Network’s “Cupcake Wars” two times consecutively while growing quickly in many locations throughout the country. Vegan products are free of animal-made products, including milk, eggs and honey. However, vegan bakers are still wary of advertising themselves as vegan for fear of scaring off potential customers. Many bakeries simply use terms  like “egg-free” and “dairy-free”, knowing that vegans will read the labels and understand that the food is truly vegan.

Some bakeries, like Pattycake Vegan Bakery in Columbus, Ohio, opened with a strong political message proudly advertising that their food was vegan. While the concentrated vegan population of Columbus bought good there frequently, outsiders rarely ventured to the bakery. At last owner Jennie Scheinbach removed “vegan” from the company name, signs and advertisements, and slowly experienced an increase in sales.

Other vegan bakeries have chosen not t deny their political message, like Danielle Konya who operate Vegan Treats, distributing her vegan baked goods in bags marked with “vegan” and “compassion never tasted so delicious.” Ms. Konya believes that covertly, vegan bakeries will accomplish little to change the world around them.

In the past vegan recipes used primitive means to replace animal products, such as tofu instead of eggs lending a ‘cakey’ taste to vegan foods. However new cooking methods have vastly improved the quality of vegan cooking, such as flax seeds, coconut oil and soy.

Though many people now agree that vegan baking has significantly approved, it seems that the negative connotation of vegan food is still instilled in many potential customers, prompting some vegan bakeries to adopt new ways of marketing their animal-product free food.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com