L’as Du Fallafel


First day in Paris is done and dusted and ofcourse I’ve already managed to tick off basically the main reason why I came in the first place.

I came hesitatingly five years ago after my mum highly recommended I checked this place out. To say I had my doubts was an understatement. I didn’t even like falafel that much and I just didn’t understand how there could be so much hype over, essentially, a sandwich. So we decided to share one and what a mistake that was. Those preconceptions shot out the window after my first bite and I wished I had got one to myself!

The bread is soft and pillowy and almost mochi-esque which provides a great contrast to the falafel which is herby and crunchy. The salad provides an element of freshness and is comprised of thinly sliced cabbage, cucumber and tomato. The aubergine is silly and smooth and in bite sized pieces to make it easier to eat. And last, but certainly not least, the lashings of tahini dressing which is cool and slightly bitter.

So, onto the technical stuff. It costs €6,50 and is definitely big enough for a meal for one. It’s filled with falafel and salad and will keep you full for a matter of hours (until the compulsory afternoon pastry break)!

Wow, I can’t believe I’ve actually spent all morning raving about falafel when I could have been at a Parisian bakery but this is the best of the best. If you find yourself in Paris, you must stroll around the alleys of Marais and get yourself a falafel. You’ll never look back!

Review: Tibits

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Back at it with the reviews! I love sharing all my favourite spots around London with you all so I hope you enjoy this review.

It’s strange to think I’m only just writing this review as I’ve been going to Tibits for years – their food is always packed with flavour and love how you can pick and choose what you want. (Also, a bonus that Tuesday, everything is plant based!)

I started with a carrot, apple and ginger juice which was sweet and refreshing. They have so many wonderful drinks on offer and always have specials of the day (prickly pear was the special when I went).

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For the main, I obviously had to get a little bit of everything just to taste all the different things they had on offer. The highlight of the meal was definitely the smooth and smokey babaganoush, beetroot mint (delicious with the addition of mint) and the dried green bean salad. To be honest, it didn’t look or sound like the most appetising thing on the menu but the flavour was banging. Green beans tossed with walnuts and a tangy vinaigrette. Definitely something simple that I’ll try to recreate – I’m sure it would be great with a pesto dressing too.

There were plenty of options for everyone, whether you’re gluten free, dairy free or raw. There were so many delicious dishes from fresh Asian slaw and carrot salad to mushroom pie and falafel.

And of course, there’s always room for dessert! I sampled a little bit of everything but the warm sticky pudding was so decadent and delicious. They also had a range of fruit on offer as well as victoria sponge cake, rice pudding and warm berry crumble.
Thinking about all of this is making my mouth water!

Tibits
Address: 12-14 Heddon St, Mayfair, London W1B 4DA
Opening hours: Mon-Thurs: 9am-10:30pm, Fri-Sat: 9am-12am, Sun: 11:30am-10:30pm
Website: https://www.tibits.ch/en/home.html 

Review: Angelica Kitchen

Angelica Kitchen Review| Add A Little

Fluffiest pancakes I’ve ever had. Vegan or not, these were bomb.

I know that Angelica Kitchen are famous for their buckwheat pancakes but they didn’t have them that day. Absolute catastrophe.

Wait, let me just rewind for a second.

Saturday in New York. 32 degrees celcius (actually feels like someone has put me in an oven). Walking down the streets ready for brunch and to stuff myself with pancakes. Goes into Angelica Kitchen. No aircon. Literally feels like 50 degrees hotter than outside where the sun is burning my white skin. We sit down and they bring us water. There’s no freaking ice. Lord help me before I melt into an actual puddle on the ground.
But we decide to stay and eat pancakes because brunch is what I came for and I won’t leave without them!

So even with the million degree heat I still loved these pancakes. They were fluffy wholewheat pancakes (for the record, I love love love wholewheat pancakes and the nutty flavour they have) and the best part was the maple tofu whip which had the perfect amount of sweetness.
Definitely a place I’ll be going back to for brunch!
They also have great and reasonable lunch options, such as their dragon bowls and kale salads (ooooh yes)!

Angelica Kitchen
Website: angelicakitchen.com
Address: 300 E 12th St, New York, NY 10003, United States
Tel: +1 212-228-2909

Review: Beyond Sushi

Beyond Sushi Review | Add A LittleI’m aware that a 100% plant based sushi restaurant may sounds quite strange and in your mind you are probably just thinking of cucumber and avocado rolls. But hold up because Beyond Sushi is super creative with their rolls, making every bite full of flavour.

My absolute favourite rolls their is the Mighty Mushroom roll, filled with enoki, shiitake, tofu and surrounded by wild rice and alfalfa sprouts. But the main attraction is the sauces that they pair with the rolls. Yes they come with your average smaverage soy sauce but they also come with a super creative dip. For the mushroom roll, I got the truffle and shiitake sauce which blew my socks off. Seriously good stuff.
I’ve also tried the Pickle Me roll which I thought was ok. the mushroom roll really takes the crown for me as its got such well rounded flavour, whereas I thought the roll with the pickles was just a bit sharp and salty overall.

Beyond Sushi also have a plethora of sides that are equally wonderful, such as the dumplings and soups. However, to create a full meal with my sushi (they have great lunch time deals!) I opted for a cold noodle salad. I went for the green tea noodles with cilantro, parsley, seaweed salad (a huge favourite) and crunchy almonds, all drizzled with a ponzu sauce (in my opinion it was much too sweet to be ponzu and was more like a hoisin sauce) and it was delicious! You can never really go wrong with noodles 😉

Beyond Sushi
Website: https://beyondsushinyc.com
Address: Many locations across Manhattan, New York
Tel: +1 646-861-2889

Review: Superiority Burger

Superiority Burger Review | Add A LittleThe famed Superiority Burger. Oh how I’ve heard so much about you.
As I had read that it was the ‘best vegan burger in New York’ you better believe I had high hopes for this monster.

And I’ve got to say, I was pretty impressed. To be honest, I’ve always been a huge veggie burger fan and make them at home quite a lot from random ingredients and I’d rate this one pretty highly as it was hearty and flavourful. The thing that really stood out to me was the thousand island sauce (I mean, I actually have no clue what it was but it tasted like that and seriously transported me back to my greasy, messy McDonald days). The burger had a great balance of flavours with the tang of the sauce, the super soft and fluffy burger bun, the thick and hearty patty (filled with all sorts of good stuff and the quinoa really came through) and just enough lettuce to make you not feel like crap after eating it but also giving you that junk food fix.

I should mention that the burgers are small here. Like mini hand size. BUT they are really filling because they’re filled with fibre and all that good jazz.

Overall it was good and I would most likely go again but I really am desperate to try the salads their that are always so inventive (charred broccoli, vegan smashed potato salad? sign me up)

Superiority Burger
Website: http://www.superiorityburger.com/
Address: 490 E. 9th Street. New York, NY 10009
Tel: (212) 256-1192

Review: 00 + Co

 So I’ve never found a super creative amazing vegan pizza in London so I knew that when I heard about 00 +co in New York I had to stop by!

Whenever I get pizza, I tend to go for the marinara or anything with lots of vegetables with no cheese. To be honest, I’ve never been a fan of fake cheeses that weirdly taste sweet to me – I would rather go sans cheese  and taste all the amazing ingredients (if you’re in London, you’ve got to try Franco Manca for the best marinara ever) or have a homemade nut cheese on top.

00 + co really stood out to me as their menu is so inventive and uses lots of interesting ingredients. Although they all sounded so delicious, I settled for the margarita with homemade cashew mozzarella on top. OH MY GOD. I really can’t even describe how good it was. I haven’t had a margarita in about 2 or 3 years and this totally made up for it.
The dough was crispy but doughy and cooked perfectly with bits of Maldon salt on top for extra flavour.
The tomato sauce was perfectly balanced, sweet and salty and actually tasted of truly ripe tomatoes.
And the main star of the show – the cheese. In my opinion the consistency was more similar to that or mascarpone than mozzarella, but it was to die for. My mum didn’t even realise that there was no dairy in this pizza until I told her after and saying she was completely shocked and speechless is an understatement.

I couldn’t recommend 00 + co enough, it’s definitely my favourite pizza spot in New York (well… Manhattan, because there are apparently some spots in Brooklyn that I need to check out next time like Vinnie’s and Screamer’s). If you have a chance, definitely go! Whether you are vegan, vegetarian or meat eater, I have no doubt you will be pleasantly surprised by this place!

00 + co
Address: 65 2nd Ave, New York, NY 10003, United States
Tel.: +1 212-777-1608
Website: https://matthewkenneycuisine.com/hospitality/double_zero/

Review: By CHLOE

 The best vegan restaurant in the bizz? Quite possibly.

I went here 5 times on a 20 day trip to New York. 5 TIMES. GUYS. Seriously, that’s pretty much an addiction. lol. But I’m actually obsessed.

 I went with pretty high hopes the first time (and the decor was gorgeous. so aesthetic. (I’m joking, but for real)) and it did not dissapoint. Even my mum was like holy hell yum yes please. The first thing I tried was the avocado pesto pasta at the Bleeker Street branch. Creamy, dreamy, avocado-y, basil goodness. I was hooked from the first bite!

So we obviously had the go back and this time went to the Flatiron branch. From my experience, the Bleeker Street branch was so much better as I found everything at Flatiron was really oversalted (I went twice, and both times were ok but not to the amazing standard that the Bleeker street branch had set). I tried the sweet potato mac and cheese (creamy and gorgeous and the shiitake bacon – wow. Legit tasted like real crispy bacon!), kale artichoke dip (good, but salty, passable) and air baked sweet potato fries. Ok. We need to talk about their dips for one sec. Beet ketchup and chipotle aioli. what whaaaat?! Actually amazing and so inventive. 

So then another time I tried their desserts for a little snack. The banana bread was so moist and the chunks of walnuts made it like 10000/10. To be honest, to me it tasted more like a gingerbread cake loaf but in a really good way. Filled with spices and all that cozy good stuff. Buuuut I also tried their kale cookies and cream ice cream and I’ve got to say it was quite meh. It was overly sweet and almond essence flavoured for me (probably because they use almond milk as a base). I personally think you could get a better ice cream from the store or Van Leeuwen.

We also had to try their famous guac burger another time which was real good. Filled with lots of guacamole, sweetcorn and a black bean, sweet potato and quinoa burger. And obviously I loaded it with the chipotle aioli. It was like fast food but made you feel good? Possibly the weirdest explanation ever.


And the final thing I tried (and got TOTALLY hooked on) was their quinoa taco salad. If you go, you need to get this. I would literally eat this everyday if I could. If you have an image of a sad salad with cucumber and salad tomatoes in your head, GET THAT SHIZ OUT! This is hearty and packed with flavour. Spicy seitan chorize (this seriously scarily had the texture and taste of spiced ground beef. so weird), avocado, cherry tomatoes, crispy tortilla chips and a quinoa and bean salad (a salad on top of a salad!!) all on top of a lettuce dressed perfectly with an agave lime vinaigrette. Oh, and topped with the best cashew crema on top. Hell yes. Thinking about it is making me drool.

I’m not sure how many times I’ve said ‘amazing’ or ‘delicious’ in this post but it’s definitely been too many. But honestly it was so amazing and places like this show that plant based food can be flavour packed and inventive and so damn mouth-watering. Honestly, I’m craving it now and its 9am in London. help.

By CHLOE
Address: 85 Bleecker St, New York, NY 10012, United States
Tel: N/A
Website: http://bychefchloe.com

Mushroom, Shiitake & Spinach Dumplings

 I’m here with a super simple but super delicious recipe today of some dumplings!
Dumplings have always been a favourite of mine as they’re so easy to make a big batch of and freeze them for a later date (perfect for any university students who need some meal prep inspiration).

These are packed with vegetables but feel free to add some extra firm tofu into them to make them more hearty and filling.

I flavoured mine with ginger and sesame oil to give a true asian feel to the recipe, but if you can’t find these ingredients – not to worry! You can just season with salt and pepper and serve with soy sauce.


Mushroom, Shiitake & Spinach Dumplings vegan, dairy free
Makes 12-15 dumplings dumplings

These dumplings are simple but full of flavour. For the skins, you can make your own or they’re easy to buy from any super market these days (you’ll find them under the name ‘gyoza wrappers’ or ‘dumpling wrappers’). To cook, you can either steam them or pan fry them, resulting in a crispy base.
If freezing, make the dumplings and put them in a zip lock bag (don’t cook them)!

5 chestnut mushrooms, diced
2-3 dried shiitake mushrooms, soaked in water to rehydrate
3 handfuls of spinach
1/2 white onion, diced
Small knob of ginger, grated
Extra virgin olive oil
1 teaspoon toasted sesame oil
Salt and pepper, to taste

Heat the olive oil in a pan and add the onion and a pinch of salt, letting it cook for about 4 minutes until translucent.

Add the ginger and chestnut mushrooms, season, and cook for about 5 minutes until all the liquid has evaporated.

Add the spinach and sliced shiitake to the pan and stir around for 30 seconds until the spinach has wilted. Turn the heat off and add the sesame oil.

Add the filling into the dumplings and wrap.

To steam, put the dumplings in a bamboo steamer and cook for around 4 minutes, until the wrappers and soft and the filling is steaming.

Summer Nectarine, Apple & Raspberry Crumble

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So it’s been a while… again.

*lengthy essay coming up, so feel free to skip this bit and head to the bottom for the recipe!*

I’ve been away for a month in Tokyo where I really enjoyed myself and it was so lovely to not think about anything apart from relaxing and having a good time. Not thinking about any work and really letting myself take a rest. I think that break really benefitted me. It wasn’t that I wasn’t inspired before but there was a time in the midst of exams where I made such simple and basic meals that I didn’t feel like they were ‘worthy’ of sharing.
I’m sure anyone else who blogs or is a content creator understands this feeling of creating things that ‘aren’t good enough’. I put these in inverted commas because I feel like it’s all to easy to be so hard on yourself and sometimes it’s hard to remember that you’re your own worst critic.
Now that I’m back and well rested I feel so inspired and I’m excited to get into the kitchen and try and make something delicious. I craved that feeling for a while, of being passionate about creating and I feel like I’m back in the gist of it all.

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Anyway, back to the recipe!

I adore crumbles so much and my favourite has to be rhubarb – I love the tartness and sweetness that contrast against the crumbly oaty topping. However, rhubarb season is all over and I thought it would be best to work with available fruits like nectarines which are so sweet at this time of year. The apple in the crumble has a bit of bite which adds a nice texture and the raspberries add the tartness that provides a wonderful contrast.

The crumble is delicious too and packed with goodness like desiccated coconut, cashew butter and cacao nibs as well as oats to keep it traditional.
The oats also make it acceptable to eat this for breakfast, right? 😉

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Summer Nectarine, Apple & Raspberry Crumble vegan, gluten free, dairy free
Serves 4 small portions

This summer crumble is a wonderful ode to the ripe and sweet summer fruits that are readily available. Feel free to swap the fruit to suit what you like, maybe switching the berries. In autumn, pears and cinnamon would make a delicious filling, and would work equally as wonderfully with the ‘buttery’ oaty topping.
I also want to mention that you can substitute coconut sugar for regular brown sugar with great results.

For the topping:
100g rolled oats
2 tbsp cashew butter
2 tbsp coconut oil, softened/ melted
2 tbsp coconut sugar (you can use less or more depending on how sweet you want it)
1 tbsp desiccated coconut
Pinch of salt
1 tbsp cacao nibs (optional)

For the filling:
1 nectarine (you could also use a peach), cored and diced
1 pink lady apple, cored and diced
Handful of raspberries
3 tbsp water
1 tbsp coconut sugar

Preheat the oven to 180ºC.

Mix all of the topping ingredients apart from the oats in a large bowl.
Add the oats slowly, starting with 50g and adding them until you think the texture is perfect. The topping should be crumbly but there should be some chunks.

Put the nectarine and apple in a pan with the water and sugar and let it simmer for around 5 minutes until the fruit is hot but the apples have a bit of texture to them. Add more water if needed.

Place the fruit in the bottom of oven safe jars and top with fresh raspberries.

Place the crumble on top and place in the oven for 15 minutes until piping hot.

Serve as they are or top with oat cream (my personal favourite), coconut yoghurt, or a dairy free cream alternative.