1 none
Directions
Angelica Kitchen, 300 East 12th Street, (212) 228-2909 ~ Vegan
restaurant. At any time, 95% of its 260 ingredients are organic.
Excellent food.
Zen Palate, 2 locations: 400 W. 46th Street, (212) 582-1669 (more
formal) On 9th Avenue (less elegant, better dishes) - Vegetarian
restaurant. Ellegant. Very clean. Specialties include mock meats of
the asian variety, eg: pressed smoked tofu as ham. An emphasis on low
fat. Excellent fried dumplings. Reservations required. One location
has a noodle shop
Madras Woodland, 308 E. 49th Street (between 1st and 2nd Avenues),
(212) 759-2528 - Vegetarian South Indian. Excellent.
Madras Mahal, 104 Lexington Avenue (between 27th & 28th Streets),
(212) 684-4010 - Vegetarian South Indian. No additives. Breads are
whole wheat.
Metro Lifestyle Ministries, 116 East 60th Street, (212) 319-7850 -
Vegan. 7th Day Adventist restaurant.
Temple in the Village, in Greenwich Village - Cafateria-style.
Excellent macrobiotic & vegetarian food.
Vegetarian Paradise, 2 locations: West 4th off 6th Avenue (VP 2, and
VP to Go) One in Chinatown (VP) - Chinese vegan. Highly recommended.
Everything is excellent.
Vege Vege, on the corner of 35th and 3rd Streets (I think) - Chinese
Vegan? Wonderful! Lots of gluten. Fantastic dim-sum. The stuffed wild
mushroom dish is heavenly. They are very willing to adjust foods for
special diets.
Vegetarian Heaven, 57th off Columbus Circle - Chinese vegan.
House of Vegetarian, 68 Mott Street, (212) 226-6572 - Chinese
vegetarian?
3 Chefs Chinese Restaurant, 242 W. 56th Street, between 8th and
Broadway, (212) 586-3666
Whole Wheat & Wild Berries, on 10th (maybe 9th) Street (just east of
6th Avenue) - Macrobiotic.
Pumpkin Eater, upper West side
Mana, upper West side
Vegetarian-Friendly Restaurants:
Quantum Leap, 88 West 3rd Street, (212) 677-8050 - Japanese,
Macrobiotic, Middle Eastern, and Italian dishes. Some dishes offer a
choice of (rennetless) cheese or tofu, or of fried or steamed
ingredients.
Village East, 2 St Marks Place, (212) 533-9898 - Japanese,
Macrobiotic, Middle Eastern, and Italian dishes. Some dishes offer a
choice of (rennetless) cheese or tofu, or of fried or steamed
ingredients.
Good Health Cafe, 324 East 86th Street, (212) 439-9680 ~ Japanese,
Macrobiotic, Middle Eastern, and Italian dishes. Some dishes offer a
choice of (rennetless) cheese or tofu, or of fried or steamed
ingredients.
Afghan Kebab House, 764 9th Avenue (between 51st & 52nd). 307-1612 -
Not vegetaraian but has a vegetarian section of the menu.
Topaz, 127 W. 56th Street, (212) 957-8020 - Thai with a wide
assortment of vegetarian dishes. - 'Vegetarian' in Thai means
'substitute tofu for flesh'. Be sure to insist on no fish sauce or
other animal products.
Yaffa Cafe, on St. Marks (between Avenues A & B) - Good selection of
dinner salads and pastas.
Au Bon Pain - Somewhat upscale and urbane fast food chain. An
ingredients list and a nutritional analysis of all of its products is
available. Have vegetarian chili. The Garden Vegetable, Cream of
Broccoli, and Tomato Florentine soups are vegetarian, all the others,
including Split Pea and Minestrone, are not.
Posted by m-js0217@FRED.CS.NYU.EDU (Julia Stone) to the Fatfree Dig.
[Vol.12 Issue 2 11-2-94]. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Nyc Vegetarian Restaurant Spots! Recipe brought to you by Recipe Ideas
Categories: Restaurant; Vegetable; Vegetarian
The History of Recipes
Written recipes as an idea can be found way back into history, in fact as far back as the Egyptians, and maybe further still. Interesting though that is, generally, these old records were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the ancient cooks used many different herbs, including some familiar names like thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an explosion in publications on food, some of which still exist in private cookery archives. Over the next few hundred years, the upper-class families of the West strove to offer the best banquets, and because of this the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications were greatly in demand due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Nyc Vegetarian Restaurant Spots! recipe.
