Mulled wine or glühwein or vin chaud: Whatever you like to call it, it’s delicious. I prefer glühwein because that’s the name they use in Berlin, where I first experienced this treat. It was late November, my BFF and I were there to visit my brother for the Thanksgiving holidays. It was FREEZING! Luckily for us, there were Winter Markts all over the place, loaded with stalls peddling hot cheese sammys, crepes, xmas gifts and glühwein. The glühwein stalls were packed with people huddled together, sipping their steamy glühweins, feeling the blood come back to their extremities. Of all the things I did in those ten days in Berlin, including visiting a fetish club (woah) and shakin’ it till 8 am to electropop, those moments huddled up with my gal pal sipping the ole’ glühwein willing my blocks of ice to turn back into toes, are by far my favorite. Whenever I warm this stuff up, I’m transported back. Luckily, it’s a snap to make and cheap too:

Glühwein
Makes about 4 glasses

1 bottle of cheapo red wine
1 med-large orange
4 cloves
4 cardamom pods
4 allspice pods
1 cinnamon stick
4 tbsps sugar
rum or amaretto (optional)

• Grab a pot
• Add the sugar and spices (if you want you can wrap the spices in a cheese cloth or a tea diffuser for easy removal)
• Zest the whole orange and add the zest to the pot (make sure to get the orange part but not the pith; ’tis bitter)
• Squeeze the juice from the orange and add that to the pot too
• Dump in the bottle of wine
• Simmer on low (no boiling) for at least 15 minutes (f you’re doing this for a party just multiply by whatever and keep the whole shebang on low on your teeniest burner all night)

• Ladle into whatever you’ve got handy: Coffee mugs, thick glassed old-fashioned glasses, wine glasses. Whatever works.
• The Germans offer this up with an optional shot of amaretto or rum. I like the rum, it cuts the sweetness a little but it’s not necessary. Unless you want to be drunk.
• You can garnish with an orange slice or peel if you wanna get schmancy.
• Now, put your coat and scarf on and go sip your hot beverage out in the cold. It’s an amazing toasty, cold-weather feeling. mmmmmm

Auf Wiedersehen!

Vol. 1 of the Vegan Foodie’s New York City Restaurant Guide is here to tackle the all-important special-occasion-meal.

Whether it’s your birthday, anniversary, graduation, or the celebration of another important milestone, you know you’ll want good ambiance and service, somewhere you won’t feel silly if you’re “dressed up”, and good deserts. Based on my 12 years as a vegan in New York and recent struggle to pick the perfect spot to celebrate a milestone birthday, I’ve come up with the following list of no-fail options for anytime you or the vegan in your life needs to celebrate and eat well.

Angelica Kitchen (East Village/Union Square)
A vegetarian NY staple, Angelica Kitchen is old school vegetarian in the best possible way. My favorite dishes are the walnut-lentil pate, the sea Caesar salad, the chili with homemade cornbread, and the open-faced tempeh sandwich. The parfaits are yummy, so make sure to save room. I had my first meal in NYC at Angelica’s, my first date with my beau, and have celebrated numerous anniversaries and birthdays there. The downside to hippie chic setting is the lack of alcohol, but there’s always Blue Owl around the corner for a nightcap.

Candle 79 (Upper East Side)
After much deliberation, this is where I decided to enjoy my birthday dinner last week. Between the nachos, the seitan picatta, the brownie sundae, and the wine, I left feeling way too full… I guess I just need to come more often so I don’t overdo it next birthday!

Candle Cafe (Upper East Side)
The more casual, less expensive sibling of Candle 79, Candle Cafe is still a “nice” place and equally delicious. Both of these restaurants are great—you can’t go wrong with anything you order.

Dirt Candy (East Village)
The newest option on the scene, Dirt Candy’s perfect for when you’re in the mood for some fresh, light fare and for going out to one of the fine drinking establishments in the ‘hood.

Hangawi (Midtown)
Designed to feel like a temple, and situated in the otherwise un-serene block of Koreatown, Hangawi is elegant all-vegan Korean fare. When you arrive, you take your shoes off and are shown to your table, which is at floor-level with an opening beneath for your legs. The food is hearty and delicious. If you can’t decide what to get, I recommend the Emperor’s meal, a six-course extravaganza. Service is beyond excellent.

Pure Food and Wine (Union Square)
This place is all raw food, which I was skeptical of at first, but after trying it, I was sold—everything is top-notch gourmet. If the weather’s nice, they have an amazing outdoor patio in back. I recommend making reservations. On a regular day, or if you’re looking to save some dough or have a picnic in the park, there is a more casual and less expensive take-out shop around the corner.

Vatan (Midtown East)
Prixe fixe all-you-can-eat vegetarian Indian food. When you arrive, let them know you’re vegan and they’ll make you a special menu. Great place to fill up and over-indulge.

Have I missed any of your favorites? Do tell!

And stay tuned for these future Vegan Foodie New York City Restaurant Guides:

• Eating with non-vegans
• Casual dining and lunch
• Best faux meat options
• Desserts

Lead image from Louise Dungate Knitwear.

So fall and consequently, winter is upon us. Time for ruddy noses and icy toes. Some people don’t favor the colder months, but I’m a fan. Being a romantic sort, the colder months give me a chance to wallow in my nostalgic notions, curled up by the fire with a good book or imbuing the house with the perfume of my simmering mulled cider. You too can revel in the nippy weather if you follow my fail-safe checklist.

1. A good coat. If you choose to heed but one of my suggestions, then let this be the one. A good, nee excellent coat is key to looking good and more importantly, feeling warm this season. After years of wearing adorable vintage numbers and spending the majority of my time repairing the lining, re-sewing the buttons, occasionally freezing through the decaying fabric and finally replacing the coat, I decided it was high time I invested in a very warm, flattering, and (this is paramount) good-quality, coat. I bought my pricey beauty through Burberry three winters back. I had such bad sticker shock and class guilt, I kept it in the closet for a week with the receipt in the pocket and the tags attached. Finally, unable to not wear it any longer, I cut those tags off and I’ve never looked back. I’ve worn this coat nearly every day for three fall/winter seasons and the only repair I’ve had to make is to re attach a button. I stress the a. That’s it. The coat still looks like a million bux and I look forward to busting it out again this season. There’s plenty of ways around the luxury price-tag, too. Scour Century 21, Daffy’s, Ebay etc. An excellent quality coat will last and last so you should be able to find a fabulous and sturdy second-hand one that will still keep you warm and your pockets lined.

2. A Scrumptious scarf and hat. With any good coat, you’ll want a yummy scarf and hat to go with. I like the hand knit chunky variety. You can find beaucoup de knits at etsy.com and bigcartel.com.

3. Boots. I favor the wet-proof wellie type to protect in the slush and the rain. You can wear them with thermal socks to keep your piggys warm. And nothing says jolly old bird like a sexy pair of cords tucked into a classic green pair of Hunter’s topped off with a smashing wool peacoat.

4. Cognac. Or whatever warming digestif floats your boat. I love bourbon too, but it’s tough to source out here in the EU. Nothing caps off a cold evening more perfectly than curling up on the couch with a snifter of the good stuff.

5. A warm and cozy blanket. Whatever tickles your fancy: you can go for the knit afghan type or the uber-luxe cashmere throw or even a family heirloom quilt—whatever will keep you snugglerific. Which brings us to the next one.

6. A good book. Now that we’re on the couch with our cognac and our cuddly blankie, we’ll need a good book to curl up to. I love a little Wuthering Heights for when I’m feeling romantic and tragic. I just finished The Memory Keeper’s Daughter and The Gastronomical Me, both heart-wrenching and well-written tomes. Love love love. And perfect for those moody blustery nights.

7. A fine cuppa tea. Sometimes you’re not feeling boozy, or it’s 10 AM on a Saturday (not that that’s stopped us before). However, a fine cup of tea, or if you’re feeling a bit more decadent, a sumptuous cup of cocoa, should bring the blood back into your extremities. Serve it on a tray with your best tea service and you’ll be feeling royal and pampered.

8. A bath. Ah! What a nice hot bath can do to warm the soul and the spirit. I like to add salts or bath oil (Jo Malone bath oil being my absolute favorite) and bring in the aforementioned book and/or cognac.

9. A bathrobe. Now that you’re all warmed up from the tub, it won’t really help if you freeze your goods off once you get out. Wrap yourself in a luxurious towel to dry off and then don a sexy robe/kimono/what-have-you. Ain’t nothin’ sexier than looking and smelling bath-fresh, hair up in a towel turban, thigh revealed from your robe as you walk to the kitchen to round up that second cuppa tea.

10. A hobby. Now that you’re stuck inside, take this time to dust off that lonely guitar in the corner, or bust out those needles and merino yarn and knit yourself a chunky scarf, or get yourself a little watercolor set and paint a summery seascape whilst dreaming away of sunnier times ahead.

*And now check out these gorgeous items! All were carefully sourced, taking care to utilize as many handmade, independent items I could find. Have fun and explore the fruits of my labor.

And now, I’ll bid you adieu with my favorite wintry verse. Winter by William Shakespeare.

When icicles hang by the wall
And Dick the shepherd blows his nail,
And Tom bears logs into the hall,
And milk comes frozen home in pail;
When blood is nipt, and ways be foul,
Then nightly sings the staring owl
Tu-whoo!
Tu-whit! tu-whoo! A merry note!
While greasy Joan doth keel the pot.

When all around the wind doth blow,
And coughing drowns the parson’s saw,
And birds sit brooding in the snow,
And Marian’s nose looks red and raw;
When roasted crabs hiss in the bowl—
Then nightly sings the staring owl
Tu-whoo!
Tu-whit! tu-whoo! A merry note!
While greasy Joan doth keel the pot.

Since the Vegan Foodie is off on a vacation of Diddy-like proportions, I’ll be your vegan-eats-and-drinks pinch hitter. Although my diet consists largely of coffee, beer, and vegan snack products, I’m going rogue on you and discussing a topic important to all our hearts these days: late-summer, light and healthy cocktails. If you’re like me, a summer of beer and bbq is starting to take its toll. Perhaps, like me, you feel full, gross, and wrong, but aren’t quite ready to hang up your fun hat. To make matters worse, back to school season looms (more than looms – it’s here!), but summer’s not quite ready to relinquish its choke-hold on the Northeast. Before we break out the spiced cider and pumpkin ales, here are some quick, easy, not-terrible-for-you cocktail ideas:

Lazy Girl Lemonade

1 oz vodka
1/2 a bottle Honest Ade Cranberry Lemonade
Snazzy Ice (see below)
Lime or lemon wedges

Instructions: Here’s why this is great for lazy people. Fill a pint glass about halfway with ice, splash in your vodka, add the lemonade, stir. Throw in some lemon or lime wedges. I’m sure this is even yummier when shaken in an ice-filled cocktail shaker and strained over the ice in the glass, but dang if I’ll ever find out! I’m not busting out my cocktail shaker for nobody but guests!

Variation: Diet Lazy Girl Lemonade: Instead of an all-lemonade cocktail, use one part lemonade, one part Poland Spring (flavored) Sparkling Water. I like Lime and Raspberry-Lime best, but I suspect all flavas would work well here. No fake sugar, no super-shady ingredients, half the calories!

What about budget-friendly boozing? Many weekends of summer revelry might be taking their toll on your wallet, or maybe you dipped into your slush fund for school supplies. I don’t know. But here’s what I do know: St. Germaine is delicious, but expensive.

Poor Man’s St. Germain Cocktail

1 oz vodka (strawberry or raspberry flavored, if possible)
1 oz Elderflower syrup (Ikea is the best source for this, but it looks like Amazon might stock something similar. I’ve never tried it, so I can’t vouch for its yum factor)
1 oz fresh lemon juice (to taste)
Club soda, sparkling water, or tonic, if you go that way
Small splash champagne or sparkling wine (optional)

Instructions: Here a cocktail maker is ideal, but not necessary. Combine vodka, syrup, and lemon juice in a shaker full of ice, and shake shake shake it. Strain into a (tall) highball glass, top with the sparkly water or your choice, and top off with bubbly, or more water if you want. Stir, drink, and congratulate yourself on saving $30.

Snazzy Ice:

When you’re low on supplies, maybe it’s time to get creative with your ice. For example, I had a ton of cucumbers from my CSA share, and a girl can only eat so many salads. So, I seeded and finely diced a cucumber, packed the diced cuke into an ice cube tray, added enough water to cover the cuke without overflowing, and popped ‘em in the freezer. This turned out to be a great way to snazz up gin and tonics, as well as the above-mentioned lazy girl lemonade. I also imagine that this would pair well with a limeade scenario. And why stop at cukes? Mint, basil, lemon juice, a few drops rose water, hibiscus iced tea – get weird it! Each of these would make a great snazzy ice flavor. As the ice cubes melt, they blend and enhance the flavor of your bev, so it’s like a boozy mood ring for your tastebuds.

Cheers!

As promised, I have brewed my own beer… and it’s delicious! It does not taste like soap! It’s a golden-red ale, super sparkling and foamy. Yum.

Quite a relief actually, because for the past few weeks I’ve been slightly concerned that I was slowly brewing a poisonous, foul concoction that would make me sick. I have to be honest: I found the whole brewing process intimidating and confusing, and I was sure I’d done something wrong.

In hindsight, taking a class at The Brooklyn Kitchen would have been a good idea. Instead I just bought this book and the Introductory Kit from Brooklyn Homebrew. It contained all the information I needed, except for the most basic. For example, do you know how to siphon liquids from one container to another? I sure as hell didn’t. Nor did I know how to put the top on the plastic bucket (with a mallet, my husband informed me. I thought it just kinda rested on top. Ha.)

The kit comes with all kinds of equipment: plastic buckets, a thermometer, siphoning tube, more random plastic tubes, a bottle capper, bottle brush, bottle caps, etc… I used most of it but not all. I just didn’t know how! I skipped the whole chapter on the hydrometer (it indicates the alcohol content of the beer) because there were too many charts and numbers. Might be a good idea to revisit that.

Luckily, everything turned out well. Apart from the hydrometer, I really did follow most of the instructions. The most important one was sanitization: everything that comes into contact with the brew has to be clean and sanitized. I found the best solution was to keep a bucket of sanitization solution (a simple bleach and water solution) ready to go whenever I was working on the beer.

The most annoying part of the process? Finding 40 empty bottles of beer. You can either collect the bottles over a period of time, that’s pretty easy. You can even buy empty bottles all ready to go. Even easier. OR, you can empty and clean 40 rancid bottles all at once, like we did. That sucked. Especially since these bottles had been laying out in the sun in my friend’s backyard for a month, rusting (that bottle brush sure came in handy.)

Having done it once, I’m ready to do it again. It’s not a fast or easy process, and learning the process was occasionally frustrating. But the end result is worth it. I have a case of delicious beer that is uniquely my own. I’m so proud!

Next up, barley wine.

About a year ago I tasted my friend’s pepper-infused homebrewed ale. It was one of the best beers I’ve ever had. I was impressed because I’ve tried so many home-brews that tasted like taste soy sauce. Or soap. Blech. But this was good. I know I have to try it myself. After all, I love to cook and I love bubbly alcoholic beverages. Homebrewing is the logical next step!

First step: find a recipe and get inspired. Personally, this warm weather makes me want something wheaty and sparkly. Maybe a sparkly ale?

I also found some great recipes in The Complete Joy of Homebrewing, a reference book that has easy to follow, step by step instructions… with photos! Photos are important.

Next, get the equipment: you can find a whole bunch of beer making kits online that come with all the equipment and ingredients you need. But if you live in the NY/NJ area, stop by Brooklyn Homebrew and The Brewer’s Apprentice for some hands on help.

Or take an introductory home brewing class at The Brooklyn Kitchen. They send you home with all the equipment you’ll need.

Some more supplies you will need:
Beer Making Kit
Beer Bottles (start saving your old beer bottles)
Beer Bottle Caps
Stainless Steel Brew Pot

Coming Next: I will actually brew some beer!

Top image via sashafatcat.

I think everyone loves cupcakes. Its a no-brainer. Its something that comes in a huge variety of flavor combinations, decorated in all different ways, and you can just pick one up and pop it in your mouth with little fuss.  Cupcake fans throughout time, along with the cupcake craze of recent years, need not be explained. Sweet treat = yum.

Read on, as I share with you my own personal cupcake favorites, and not-so-favorites, from the NYC area:

1.  The Bent Spoon
This tiny little spot in Princeton, NJ has some of the absolutely best cupcakes I’ve ever had. The cake is always soft and moist, the frosting addictively buttery and flavorful, with just the right amount of sweetness. I’m not a fan of the overly sweet, and I love the savory flavors that shine through this butter frosting. They keep it simple with golden cake or chocolate, organic eggs, and really fresh and good quality ingredients. And they come in two sizes: regular and mini. Get the mini’s because its fun to toss a whole cupcake in your mouth like Greedy Smurf.

2. Billy’s Bakery
Billy’s Bakery cupcakes are definitely some of the best, with great texture, moistness, and sweet icing that still retains a real balanced flavor. Their Manhattan locations, painted in pastel colors, are cute as hell and a really fun place to pick out a pretty cupcake and sit at a cozy table with some coffee and a friend. Incidentally, Billy’s also makes other great sweets, including some dope Banana Cream pie… but that’s for another time.

3.  Ciao for Now
This little family-owned cafe and bakery has three locations in Manhattan. I first sampled one of their cupcakes at a work function. There was a pretty little tray full of mini’s in chocolate and vanilla. Needless to say every time I got bored at that party I took a swing back around past the cupcake tray.  They were irresistible. Ciao for Now also makes an array of Vegan treats, equally as awesome.

4.  Magnolia
Sorry to rain on anyone’s parade, but Magnolia Cupcakes are not amongst my favorites. As I mentioned, I’m not a fan of super sweet cupcakes, which I find these to be. I first tried a Magnolia cupcake probably ten years ago and I could only handle a quarter of one cupcake. I recall describing it as eating a pancake with fudge on it. After many years, and lots of hype (after being a location on Sex & the City) the cupcakes are a little different, but still not my personal favorites. I understand why so many people like them however: They look great, are piled super high with sweet frosting, and have sort of become a piece of NYC novelty. Wah wahhhhhhh.

5.  The Treats Truck
The Treats Truck does all its baking in Red Hook, Brooklyn, then packs up a mobile unit they’ve so appropriately named “Sugar” and bring the sweets to the masses in Manhattan, parked in various locations throughout the city. The Truck, which runs on compressed natural gas,  delivers all sorts of treats from cookies to cupcakes to… dessert nachos?!?!?!?! Again, these cupcakes are more to the sugary sweet side, and I can almost feel my teeth hurting just thinking about it. But if that’s your thing, do it up. The cake is pretty moist, and they are always really fresh.

So thats the skinny on some sweet spots in the city.  I’m certain I have missed many cupcake spots that deserve accolades, so please comment with your favorite spots!  (Seriously, if you know where to find a good cupcake you better tell me.)

Top photo from QuintanaRoo on Flickr.

This is a list of my favorite vegan cookbooks. It’s always difficult to know, when perusing the cookbook section at the bookstore, which cookbooks really have the best recipes. And by best, I mean both most delicious results, but also easy-to-follow instructions and few enough steps that you’ll actually end up cooking from them. Over the years I’ve collected numerous cookbooks and there have been some misses and, most importantly, some hits that have been complete revelations.

The Isa Chandra Moskowitz collection:

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
A classic, filled with amazing vegan takes on American favorites. A completely modern take on veganism… and easy to follow and make!
Favorite recipes: Fronch Toast, Spanakopita, Tempeh Reuben (use only half a lemon and skip the onion for the dressing)

Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes
Brunch is my favorite meal, probably because it counts as two and therefore I feel like I can splurge a bit. From omelets and frittatas to crepes and cinnamon rolls, there’s a brunch favorite in here for anyone who misses breakfast food the most.
Favorite recipes: Chesapeake Tempeh Cakes (the remoulade sauce has become a staple in our fridge—we use it to top everything!), Samosa Mashed Potato Pancakes, Banana Flapjacks

Veganomicon: The Ultimate Vegan Cookbook by Isa and Terry Hope Romero
This is the Joy of Cooking for vegans. If you only get one cookbook, this should be it. Basics, full dishes, sauces, the works.
Favorite recipes: Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes, Herb-Scalloped Potatoes, Pasta e Fagioli

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa and Terry Hope Romero
The beginning of the book gives instructions on using agave as your sweetener instead of sugar; I highly recommend the substitution for super-moist (and healthier) cupcakes. Isa also has a cookie book called Vegan Cookies Take Over Your Cookie Jar, which I’m sure is amazing too.
Favorite recipes: Simple Vanilla and Agave Nectar Cupcakes, Crimson Velveteen Cupcakes,  Maple Cupcakes with Creamy Maple Frosting and Sugared Walnuts

Cookbooks by other authors:

Madhur Jaffrey’s World Vegetarian
Although not completely vegan, this cookbook is packed with exotic recipes that are certain to make an appearance at your next dinner party. Make sure not to overlook the fantastic section on sauces that you can use to supplement some of your already-favorite dishes.
Favorite recipes: Palestinian Rice with Lentils and Browned Onions, Indonesian Peanut Sauce, Tabbouleh

The Angelica Home Kitchen by Leslie McEachern
One of the first vegan restaurants I went to when I moved to New York City, Angelica Kitchen is old school vegan at its macrobiotic best. Some of the ingredients are a bit exotic, but once they’ve made it into your pantry, you’ll start wondering why you never cooked with them before.
Favorite recipes: Sea Ceasar Salad, Walnut-Lentil Patê, Three-Bean Chili with Seitan

Vegetarian and Vegetable Cooking: The Definitive Encyclopedia of Healthy Vegetarian Food by Christine Ingram
This is like a bible of recipes. It’s the cookbook I go to when I need inspiration for a simple but hearty dinner. Not all recipes are vegan, but enough are.
Favorite recipes: Stuffed Mushrooms, Roast Garlic with Croutons, Thai Noodles with Garlic Chives

The Mediterranean Vegan Kitchen by Donna Klein
Mediterranean food is one of my favorite types of food and these yummy recipes are like going on a fabulous vacation each dinner.
Favorite recipes: Walnut Sauce (or Parsley Pesto and we call it in our house, hold the tomato paste), Tuscan Bread Salad, Hummus with Roasted Red Pepper and Cilantro

The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes by Jo Stepaniak
This cookbook is a lot of fun. Every time I decide to try something new I look at the list of ingredients and marvel that in the end, they’re supposed to taste like something cheesey. I’ve been pleasantly surprised many times and continue to enjoy finding new favorites.
Favorite recipes: Gee Whiz Spread (with the optional miso for the “aged” flavor), Swiss Fondue, Tofu Ricotta, White Bean Boursin (the variation that uses tofu instead of white beans is tastier)

I love flavored booze, but I hate artificially flavored booze. And pretty much any flavored booze you buy at the liquor store tastes more like the candy version of that particular fruit than the fruit version of that particular fruit. You know it’s true. So I make my own. And it’s stupidly easy.

Basically, I chop up fruit, add it to a glass jar, fill it with either vodka, rum, or gin, and let it sit in the fridge, tasting it every few days until it’s infused the perfect amount of fruity/herby flavor (herb flavor infuses quicker than fruit flavor, so you’ll want to taste anything herb-infused once a day). Once it tastes perfectly “seasoned”, I strain out the fruit, bottle it up, and place it on my bar or add a cute tag and give it as a gift.

Really? That’s it? There’s no secret formula?

Nope. I told you it was stupidly easy. Now go make some and impress the hell out of your next guests!

Some favorite vodka infusions:

• strawberry
• raspberry
• plum

Some favorite rum infusions:

• pineapple (pictured below)
• mango
• watermelon

Some favorite gin infusions (although not mine… I despise the taste of gin):

• cucumber and dill (pictured above)
• cucumber
• blackberry

Coming soon to OMFGstyle.com: Infused Booze Cocktail Recipes