Cooking can be daunting if you are new to it. Before I was vegan, I felt that being in the kitchen was too traditional for me and that as an emancipated woman in the 21st century, I should not be cooking. Well, I changed my mind because when I went vegan, I realized that I needed to feed myself (and my loved ones)–and suddenly cooking was empowering.
Now even if you embrace cooking, it can be daunting when you go to some of these fancy vegan places in NYC and feel like: “I would eat this every day but could never make it in my own kitchen!” Panic no more–I got you! Here are my 3 favorite dishes from high-end vegan restaurants across the city, including abcv, bar verde, and Nix, and I broke them up in easy steps so you can be a Michelin chef at home.
3 High-End Restaurant Recipes Made Easy
Whole Cauliflower with Tahini (abcv)
1 head of cauliflower
1 tbsp white miso
1 tsp tumeric
1 tsp mustard
1 tbsp tahini
1/4 cup fresh cilantro
2 tbsp pistachios
3 tbsp pomegranate seeds
Mix all ingredients for the sauce in with some water until creamy but not too thick. Pre-heat oven to 400 degrees. Cut off the green part of the cauliflower and now place into a baking dish. Use a brush or your fingers to coat the cauliflower evenly with the marinade. Bake for 40-50 minutes until golden brown and serve topped with some cilantro, pistachios, and pomegranate seeds.
Avocado Edamame Ginger Dip (Nix)
2 cups edamame
1 ripe avocado
1 tsp ginger powder
2 tbsp tahini
1/2 tsp salt
1/4 cup micro greens
Mix all ingredients, except for greens, in a high-speed blender or food processor until well combined and creamy. Then pour into a bowl and serve topped with micro greens and crackers (I love the seaweed Mary’s crackers with this!).
Mango Cheese Cake (Bar Verde)
1 cup of Medjool dates (pitted)
3/4 cup of almond flour
1 pinch of salt
1/2 cup of fresh ripe mango
1/2 cup of silken tofu
1/3 cup date sugar
1 tsp cardamon
1 tsp vanilla extract
Start by blending all the ingredients for the raw crust until they form a sticky dough. Now place the dough in a mini springform and spread out evenly. Then combine all the ingredients for the cheesecake in a high-speed blender until creamy. Now pour on top of the raw crust and let sit in the fridge for at least one hour, then serve.
What are your favorite innovative vegan dishes from trendy restaurants?
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Photos: abcvnyc via Instagram, NIX NY via Instagram, bar verde via Instagram