NYC 2017 + Vegan Restaurants

Do you remember when I went to NYC last year? It’s okay if you don’t :p but I definitely do. It was my first time ever to New York City, and I was so excited to be there and do all of the touristy things and eat all of the vegan food. I treated it as a trip I knew I may never have again, since it took me until age 24 to go hah. But surprise surprise! I went back just a year later!

I went for a few very good reasons. Nick and I wanted to go on a trip; he’s been to New York before and really likes it so we knew we’d enjoy it! Additionally, my cousin lives there and I wanted to see her. Another strong driving factor was the fact that my good good friend Leah is staying in the city again for an internship. So of course I had to take the opportunity to see her if I could!

Since I knocked out most of the touristy things last year, this trip was mostly full of roaming around, eating food, and taking things as they come. One thing we did but I never did last year was walking the High Line and exploring Chelsea Market. It was soo nice outside and such a pleasant walk. Super last-minute (I was feeling sick and couldn’t walk anymore), Nick got tickets to see Cirque du Soleil on broadway!! It was soo cool since I have never but have always wanted to see Cirque du Soleil. From his review, it was a mix between the classic Cirque du Soleil style and classic broadway style. It was awesome!

Another highlight from the trip was going to an all vegan pop up shop in Brooklyn. I was really hoping to get some Peaceful Provisions donuts while I was up in NYC, but it really came down to luck & timing since they only sell at pop up shops every 2-3 weeks. Lucky enough, one fell on the weekend we were there!!!! So we went to the shop, loaded up on donuts, and stared in awe over all of the amazing vegan shops. I got to meet Vegederrian after pretending we are IG besties for a while now – shh don’t tell him. It is always really neat to meet people after interacting solely on social media!

One thing that went over my head but was a “to-do” on Nick’s list was to visit McGee’s, the bar that How I Met Your Mother is based off of. I didn’t understand anything inside; it looked like a typical bar to me? But it sounded like a neat place hah. As long as fans like it! We also last-minute strolled into Trump Tower when we saw it close to our location. It was neat to see how many people were exploring inside. It was pretty with a waterfall and copper all over, and a Starbucks on the top floor! Woooo top secret spot.

We stayed in a really cool pod-style, japanese themed hotel called Yotel. I personally loved the style of it – basically everything is white with purple led lights. It was decently priced and a good location close enough to the subway but not directly in the center of the city traffic.

I posted a video of the trip, so check that video on youtube! In it, I listed the names + locations of the vegan restaurants I ate at. I’ve also got full reviews + pictures for the restaurants and what was ordered on Yelp if you’d like more technical details. :)

But that’s it! If you have any questions, just ask! It was whirlwind of a trip so I hope I’m not leaving out anything drastically important. Hopefully I will be returning very very soon because the city is growing on me and I miss it.

NYC Vegan Restaurants I ate at

Dirt Candy (high end vegetarian + vegan tapas)

Red Bamboo

Sweets by CHLOE

Cinnamon Snail

Peaceful Provisions (huge vegan donuts that are only sold at vegan pop up markets)

Vanessa’s Dumplings (lots of non-vegan stuff but the sesame pancake was vegan and the veggie steamed dumplings)

Dun-Well Doughnuts

Souen (vegan + fish. They have amazing kabocha)

Champ’s Diner (I could eat here 4x in a week)

Beyond Sushi (all vegan sushi)

Pick a Bagel (bagels are usually vegan + a large selection of tofu spreads or tofutti cream cheese)

Restaurants I wanted to eat at but didn’t get to

Little Choc Apothecary

The Bagel Store (because apparently their rainbow bagels use egg now and aren’t vegan. Glad I tried them last year.)

Go Zen

Modern Love

Urban Vegan Kitchen

Blossom du Jour

The Candle Café

Orchard Grocer (I wanted to try their carrot “salmon” lox and their reuben!)

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Blueberry Cheesecake Crepes

Crepes are slowly making a return back into my life after I nailed the texture last week. I made these vegan blueberry cheesecake crepes. They are crepes topped with blueberries, a cheesecake protein icing, and carob chocolate tahini. These are simple, sugar free, and can be made gluten free!

Ever since going vegan, my “go-to” crepe recipe was thrown out the window. In the past, I relied on a recipe mainly comprised of egg whites and whey protein powder. After removing the non-vegan ingredients…that left…nothing. Hahah. And I just haven’t found a suitable recipe that I enjoy ever since. But I got this ener-g egg replacer powder on and it works fannnntastically.

vegan blueberry cheesecake crepes

These vegan blueberry cheesecake crepes are thin, crisp on the exterior, and slightly chewy on the inside. They are sweet and light. They’re perfect in my eyes. They’re so simple that there’s no reason not to give them a try :p

Vegan Blueberry Cheesecake Crepes

Serves: 1


  • 3 TBSP flour (use gluten free if needed)
  • 1 TBSP coconut flour
  • 1/2 TBSP energ egg replacer powder (or tapioca starch)
  • 1/4 tsp baking powder
  • water

Cheesecake Icing + Toppings

  • 1 TBSP sugar free cheesecake pudding mix
  • 15 g vanilla pea protein powder
  • 1 stevia packet
  • water
  • 2-3 TBSP blueberries

To make the crepe batter, mix the flour, coconut flour, egg replacer powder, and baking powder. Then slowly mix in water until a thin batter forms. You want it thinner than a typical pancake batter. It should require 1/4-1/3 cup water. Once the batter is ready, spray a large pan with nonstick spray and pour a thin layer on the pan. Let cook for 1-2 minutes until browned, flip, and cook 1 more minute. Set on a plate. Repeat the process for the remaining batter.

To make the cheesecake icing, Mix the pudding mix, protein powder, and stevia. Then, again, slowly add in water while mixing until a thick icing forms. This will only require 2-3 tbsp of water. Spread onto the crepes.

Top with blueberries, and enjoy!!

Learn healthy, plant-based eating in 6 weeks from me.

Chocolate Protein Oatcakes (vegan, gf)

Is there a limit of too much chocolate? Dial 1 for yes, 2 for no. Dial # to repeat these options. I fudged my meal up with some chocolate protein oatcakes topped with a chocolate peanut butter drizzle, cocoa stevia syrup, and The Lion’s Choice oreo edible cookie dough.

What are oatcakes, you may be asking? Well. Oatcakes are pancakes that are half oatmeal…half pancake. It’s like if you presented oatmeal in a stackable, solid, pancake form. Yeah, it’s basically amazing. Then topping it off with chocolate and peanut butter? What’s not to love.

Sorry I’ve been slow with posts this week. I got back from a week in NYC last weekend, but I still feel like I’m playing a game of catch up. I posted a vlog but I haven’t given a full run down on the blog yet. Hold tight!! I plan to have that up this week. :) I’ll save the details until then, but it’s been really cool comparing this trip from my NYC trip in 2016. Always so so much fun to be had in the city!!

chocolate protein oatcakes

Anyways, back to the chocolate protein oatcakes. Try them out! They use minimal ingredients and are very quick to whip up.

Chocolate Protein Oatcakes

Serves: 1

  • 1/2 cup oats
  • 15 g chocolate pea protein
  • 1.5 tsp egg replacer flour (optional)
  • 1/2 tsp baking powder
  • 1 stevia packet
  • enough water to make a batter consistency

First, grind the oats into a flour. Then mix the flour with the pea protein, egg replacer (you can use ground flax seeds as a substitute), baking powder, and stevia. Once mixed, slowly add water and mix until a batter consistency forms. It should be 1/4-1/2 cup of water. You don’t want it too runny! With this recipe, thick is best.

Heat a large pan to a medium heat. Spray with nonstick spray and pour in your batter to form 5 oatcakes. Cook 3-4 minutes until lightly browned, flip, and cook another 2-3 minutes. Top with whatever you’d like!

For the chocolate peanut butter drizzle, I mixed 2 tbsp chocolate peanut flour with 2-3 tbsp of water and that’s it.

Learn healthy, plant-based eating in 6 weeks from me.

Creamy Miso Vegan Ramen

There’s nothing quite like a comforting, miso vegan ramen after a long, busy day. This recipe is full of robust flavors and ingredients. It is surprisingly simple to make and sure to please a crowd.

miso vegan ramen

I’ve always been leery of making soups. I don’t know why, because literally every soup I’ve ever made comes out amazingly easy. With the incorporation of fresh spices and ingredients, it’s sure to come out delicious! This ramen was no exception; it was so simple and satisfying – just what I needed after a looong, tiring week.

Don’t let the simplicity fool you, though. This soup is full of exciting flavors: miso provides an umami flavor, fresh garlic and ginger infuses into the broth for a refreshing zing, and tahini adds a wonderful touch of creaminess. And what’s not to love about noodles?! I really love this miso vegan ramen recipe since as long as you have the broth prepared, you can really add any of your favorite vegetables and toppings. I chose bok choy, tofu, and corn as my main additions. Equally as great would be mushrooms, carrots, or even some bean sprouts. Get creative with your favorites!

I used udon noodles because I personally love the thickness of udon, but use whatever you can find in your local area! If you can find fresh ramen, great! If not, feel free to use any noodle such as brown rice noodles, soba noodles, or whatever is convenient.

miso vegan ramen

This creamy miso vegan ramen recipe is part of a collaboration I did with Veggie Rose. She created two versions of a cold ramen recipe – teriyaki ramen and spicy ramen. Head over to her page for more ramen deliciousness! If you try any of the recipes, let us know! You 100% should. Not 99%. 100%.

Creamy Miso Vegan Ramen

Serves: 2

  • 2 bundles ramen noodles


  • 6 ox extra firm tofu
  • 2 TBSP soy sauce
  • 1/2 tsp powdered garlic

Bok Choy

  • 2 heads baby bok choy
  • 1 TBSP chia oil (or sesame oil, grapeseed oil, etc)


  • 2 garlic cloves, minced
  • 1/2 TBSP chia oil (or sesame oil, grapeseed oil, etc)
  • 4 cups vegetable broth
  • 1 TBSP soy sauce
  • 2 TBSP miso paste
  • 1 TBSP tahini
  • 1 tsp grated ginger


  • 1/2 cup corn (frozen or fresh)
  • 1/4 cup kimchi radish
  • 1/4 cup scallions, diced
  • furikake (or sesame seeds)
  1. Boil a pot of water, and cook the noodles in the water according to the package. It should take 4-5 minutes to cook. Remove, strain, and quickly run cold water over the noodles to prevent any further cooking. Set to the side for later.
  2. Drain the tofu and press out as much water as possible. Cut into cubes, and create a single layer of tofu in a pan sprayed with nonstick spray. Add the soy sauce and powdered garlic, and cook the tofu over a medium heat for 7-10 minutes. You want to keep a close eye on this and rotate the tofu once its undersides are browned. Repeat for all edges. This step, if done meticulously, will create a great crisp edge on the tofu exterior. Once ready, remove and set to the side for later.
  3. Cut the bok choy through its vertical center (total of 4 pieces), and place face down in the pan you just used. Add the chia oil and cook on a medium heat for 4-5 minutes until the bok choy has a nice sear on its open face. Remove and set to the side for later.
  4. Prepare the broth. In a pan, add the garlic and oil. Let the garlic sautee for 1-2 minutes, until it become aromatic and slightly softened. Then add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer. In a small bowl, mix together the soy sauce, tahini, miso paste, and ginger. Pour into the simmering broth and stir to combine. Let simmer for 1-2 minutes, and then it’s ready! The broth will look creamy and cloudly – that’s good!
  5. Combine all of your ingredients amongst 2 serving bowls. It’s best to combine in this order – noodles, tofu, bok coy, corn, and kimchi. Then add the broth until the rest of the bowl is full. This hot broth will warm up your ingredients. Garnish with scallions and furikake.

Learn healthy, plant-based eating in 6 weeks from me.

Peanut Butter Cheesecake Brownie Cups – 6 DELICIOUS VEGAN PEANUT BUTTER RECIPES

Do not fret, these truly decadent cheesecake brownie cups are here to complete your day. These bite-sized brownies have that perfect exterior brownie crust and are filled with a sweet, smooth peanut butter cream. Trust me, you deserve this vegan, gluten free, and refined sugar free treat.

This recipe is part of a collection of 6 peanut butter themed recipes by some really great bloggers. Why peanut butter? Well. 1 – Why NOT peanut butter? 2- March is National Peanut Month! Celebrate with us by making some vegan peanut butter treats!! The other 5 recipes are at the end of this post.

Let’s break down this sweet, sweet dessert layer by layer. The base is a rich, decadent brownie perfect for transporting deliciousness to your mouth. The texture is great because the exterior is lightly crisp while the interior remains dense and satisfying. It can’t get any better than that for a brownie.

cheesecake brownie cups

Now, the next layer is the peanut butter cheesecake filling. Each component just gets better and better, I swear. This filling is creamy and thick. First you’re hit with the creaminess, and then you’re left with the nutty flavor of the peanut butter. I could eat bowls of this filling. Andddd…I probably will. Right now. Good idea Kim.

cheesecake brownie cups

Lastly, these scrumptious peanut butter cheesecake brownie cups are topped off with crushed peanuts and a healthy chocolate drizzle. The flavors and texture combine to provide a purely magical experience. I love that these are miniature cups. They make for an easy, small burst of sweet to cure any craving. The catch 22 with that, though…is that then I’m like “well, it was small. I can have another. And another. Just one more?” and then lo and behold… They’re literally all gone. All of them. Whoops.

cheesecake brownie cups

These decadent peanut butter cheesecake brownie cups are vegan, gluten free, and refined sugar free. They are a perfect bite-sized treat to end your day on a high note. :)

If you’re looking for more amazing peanut butter recipes for National Peanut Month, check out the other 5 vegan recipes at the end of this post. Every single recipe is to DIE for.

Peanut Butter Cheesecake Brownie Cups

Makes: 10

Brownie Cups

  • 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 cup vegan butter, softened
  • 1/4 cup natural cane sugar
  • 1 TBSP ground flax seeds + 3 TBSP water
  • 1/2 tsp vanilla extract

Peanut Butter Cheesecake

  1. Preheat the oven to 350 F. In a medium sized mixing bowl, combine the flour (use a gluten free flour blend if needed!), cocoa powder, and baking powder. Set to the side.
  2. In a small bowl, whisk together the butter and sugar. Once it is mixed and has a whipped texture, stir in the flax egg (ground flax + water) and vanilla extract.
  3. Slowly combine this wet mixture with the dry mixture that was set to the side.
  4. Once fully combined, spray a mini cupcake tray with nonstick spray. Pour the brownie batter amongst 10 cupcake molds. Bake at 350 F for 13-15 minutes, until a toothpick comes out clean and the tops are firm.
  5. Remove the tray from the oven, and use the back of a small spoon to create a small crater on the top of every brownie cup while still warm. You will fill this with the cheesecake mixture later. Let the brownie cups cool for 10-15 minutes.
  6. While the brownies are cooling, make the cheesecake filling. Lightly stir together the powdered peanut butter (such as pb2) with water. It won’t be fully mixed; this is okay. Add the cream cheese and stevia packet, then use a handheld immersion blender or whisk to mix everything together. It should be fairly thick and whipped like a cheesecake is.
  7. Fill each brownie cup with the peanut butter cheesecake filling. Enjoy!

5 More Delicious Vegan Peanut Butter Recipes

  1. Chocolate Chunk Coconut Peanut Butter Oatmeal Cookies from Love Me, Feed Me

  2. Peanut Butter Blondie Brownies from Healthy Helper

  3. Peanut Butter Banana Chai Scones from Athletic Avocado

  4. Raw Peanut Butter Banoffee Tarts from Choosing Chia

  5. Peanut Butter Chunk Nice Cream from Feasting on Fruit

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Strawberry Crepes (gf, healthy)

Oh CREPE! It’s Monday again. How about these vegan strawberry crepes for consoling? Yes please. I had too much fun slow-poking over the weekend just playing Zelda and other miscellaneous Switch games and like. Responsibilities hit hard today. Not to mention the time change!! Is it acceptable to sleep at 5 pm? Cool. Great.

I just got this flour called “ener-g egg replacer” and it worked flawlessly in this recipe! I’m excited to play more with this recipe and that flour. I really like the texture of it. I was able to get them really thin instead of thick and pancake-y.

I topped these sweet vanilla crepes with strawberries, coconut, cocoa stevia syrup, and black bean brownies. What would you top yours with?! Soo many choices I’m overwhelmed by options.

This recipe is vegan, gluten free, sugar free, and oil free! Enjoy with a clear conscious :) and go on with your bad self.

vegan strawberry crepes

Vegan Strawberry Crepes

Serves: 1

  • 1/4 cup all purpose flour (use gluten free flour if needed)
  • 1 TBSP egg replacer
  • 1 stevia packet
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • ~1/2 cup almond milk

In a small bowl, mix together the flour, egg replacer, stevia, and baking powder. Once evenly mixed, slowly stir in the almond milk and vanilla extract until a thin batter is formed. You may need more or less than 1/2 cup almond milk; you want it thinner than pancake batter but thicker than water (obviously). Once ready, spray a large skillet with nonstick spray and pour your batter in, moving around evenly so that the entire base of the skillet is thinly coated. Cook in a low heat until the crepe is cooked (1-2 minutes), flip, and cook another minute. Depending on the size of your skillet, you may need to repeat this process another 1-2 times to make a total of 1-3 thin crepes.


Learn healthy, plant-based eating in 6 weeks from me.