Tag archive for "vegetarian"

By the Way Bakery

GF Friendly Restaurants, Gluten-Free, New York City, Vegetarian

By the Way Bakery

5 Comments 25 June 2016

There’s a neighborhood gem called By the Way Bakery that I’ve mentioned before, and it’s about time I show it off. Unfortunately, or fortunately, it’s not on my daily path to and from work, or I’d stop there every day. I have to make a conscious effort to walk a few blocks in the opposite direction to enjoy these tasty treats. And out of sight out of mind is probably a good thing or I just might be a daily customer.

By the Way Bakery is a gluten-free, dairy-free bakery on the Upper West Side where every delicious item is made by hand. Everything I’ve sampled is so light, fluffy, and scrumptious that you’d never know it was gluten free, which was the original intent of the founder, to make delicious baked goods that “by the way” just happen to be gluten free. Owner and founder, Helene Godin, left a successful law career of 20 years to open this bakery which has expanded to three locations including Westchester, the Upper East Side, and the Upper West Side. To hear her inspiring story click here.

I usually pop in on a Saturday to grab a small treat like a cookie or a muffin.

BytheWayCookies_Gluten-Free_Cat

But if I’m having a chocolate craving, these brownies are the cure. They are the most delicious brownies on the planet. I swear.

BytheWay_Brownie_Gluten-Free_Cat

They also have a case filled with beautiful scones, tea cakes, and mini cakes for those wanting a few bites of fancy sophistication, but I’m a simple girl satisfied with a good old-fashioned cookie.

BytheWayCase_Gluten-Free_Cat

By the Way creates specialty cakes like this Pear Ginger Cake.

BytheWay_PearGinger_Gluten-Free_Cat

And this Sour Cherry Coffee Cake as well as layer cakes and challah.

BytheWay_SourCherry_Gluten-Free_Cat

But my favorite Saturday treats are definitely their muffins. I love the Blueberry Corn Muffins.

BytheWay_BluberryCorn_Gluten-Free_Cat

My current favorite muffin is the Cinnamon Chocolate Chip. Oh my heavens, it is to die for with a crumbly coffee cake-type topping and gooey chocolate chips inside.

BytheWay_CinnChocMuffin_Gluten-Free_Cat

Just last month we had a staff breakfast at school, and I brought a few dozen By the Way muffins for the gluten-free teachers. Of course, they were a huge hit with the gluten-eaters as well!
BytheWayPlatter_Gluten-Free_Cat

The next time you’re in the City, I recommend grabbing a box or two of By the Way goodies to take home. Or better yet, let me know and I’ll meet you there!

BytheWayBox_Gluten-Free_Cat

Readers, dish!

  • Have you tried By the Way Bakery’s goodies?
  • What’s your favorite all gluten free bakery?
  • What’s your favorite kind of muffin?
Gluten-Free Sidewalk Joy

GF Friendly Restaurants, New York City, Vegetarian

Gluten-Free Sidewalk Joy

5 Comments 05 June 2016

I love hand-lettered menu boards and sidewalk art. In fact, some day I’m going to share a post of all of my favorites. Maybe it’s the teacher in me that misses actual blackboards. These brightly-lettered chalk boards are colorful, quirky, and if they mention anything about a gluten-free item, my heart does a backflip.

It was flipping for sure when I saw this sign.
Menu_Board_Gluten-Free Cat

No, not the turkey burgers.

Check out the bottom.

If a local restaurant provides gluten-free bread, you’d better believe I’m going to try it.

The trouble with being a gluten-free vegetarian is that most restaurants that offer a gluten-free bread option only have meat patties or meat fillings for their sandwiches. So I’m extra excited when there are veggie options too.

At Island Burgers & Shakes on the Upper West Side, I was pleasantly surprised to find several vegetarian options and some pretty delicious sounding salads. But I had to order a sandwich to try out that gluten-free bread. It wasn’t vegan, but it was vegetarian and oh so scrumptious, and I didn’t have to pull an apple out of my purse while my friends at their burgers.

Sandwich_Gluten-Free_Cat

Mozzarella, Pesto, Tomato, Onion Sandwich at Island Burger

Readers, dish!

What was your last fun food find?

Vegan Bowl with Creamy Mango Sauce

GF Recipes, Healthy Living, Vegan

Vegan Bowl with Creamy Mango Sauce

6 Comments 20 August 2014

Lately I’ve been all about making Vegan Bowls. I know that they’re a staple for vegans, but for some reason I’m a little late getting on board. They are actually quite simple to make.

I learned about Vegan Bowls by reading this post by Gabby of The Veggie Nook and thought, “This is brilliant! And easy. I can do this.” A vegan bowl has 4 simple ingredients: a grain, a protein, veggies, and a yummy sauce. Can you imagine just how many different combinations you could come up with? It could be as exotic as Gabby’s Warm Sweet Potato and Quinoa Salad or as boring as seeing what leftover grains and veggies you have in the fridge, tossing on some beans, and saucing it up an olive oil/apple cider vinegar concoction.

Here’s a delicious Mexican Bowl that I enjoyed at New World Cafe.

Bowl_Gluten-Free_Cat

The magic does seem to be in the sauce. I do love Gabby’s Cashew Cheeze sauce as well as Suzanne’s Dragon Sauce that you can find at Hello Veggie.

Recently I came across a very ripe mango that was begging to bedazzle my next vegan bowl.

IMG_4648

So I created a Creamy Mango Sauce that we loved on this bowl filled with a quinoa/rice mixtures, chickpeas, sweet peppers, and carrots.

IMG_4653

Creamy Mango Sauce

by Heather

Ingredients:

  • 1 c. fresh mango
  • 1/4 c. cashews
  • 1 T. apple cider vinegar
  • 1 T. gluten-free tamari
  • 1 clove of garlic

Directions:

1. Place all ingredients in Vitamix or high-powered blender, and process until creamy.

2. Spoon onto your favorite vegan bowl.

Yields 1 cup

We love this sauce and hope you do too!

Readers, dish!

  • What’s your favorite vegan bowl combination?
  • What’s your favorite sauce? Please add a link, I’d love to try it!
Raw Foods Thursdays 5/8/14 and an announcement

GF Recipes, New York City, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays 5/8/14 and an announcement

14 Comments 07 May 2014

Friends, I’ve been meaning to write this post every week for the past 3 months. But every week, I put it off and host another Raw Foods Thursdays, because I become incredibly inspired by your submissions and faithful participation. So I set aside a few hours to write a highlight post, and the post I meant to write is pushed to the back of my mind.

Until the next Wednesday evening.

Raw Foods Thursdays is going to take a little break. I love this event, so this is a hard announcement to make. But my life has changed so drastically since moving to NYC that blogging has become less of a priority. I’m finding that instead of my normal 2-3 posts per week, my only posts lately have been Raw Foods Thursdays posts. Why? Because I’m busy with other aspects of my life, but I have an obligation to our wonderful participants and readers.

Realizing that I’m posting out of obligation finally made me write this today.

This isn’t goodbye.

This isn’t an announcement that Gluten-Free Cat is closing down.

I just won’t be writing as frequently for a season. And when I do write, I will write because I’m excited to share something with you and not because of a schedule.

I’m also finding that my diet is changing. While I will always love raw vegan foods, and my diet will mostly consist of plant-based meals, I find myself not sharing certain experiences with you because of the raw vegan label. You might be disappointed if I told you that I’ve been eating some non-vegan foods. (There, I said it!)

That I enjoyed this very delicious not-so-dairy-free risotto from my favorite gluten-free restaurant on Saturday.

Rissoto_Gluten-Free_Cat

That when I stumbled upon this sign in the West Village I just had to try the pancakes and didn’t ask if they were made with eggs.

Pagani_Gluten-Free_Cat

I don’t believe I’ll ever be a meat eater again. There are just too many ethical reasons why that no longer works for me. But I’m no longer swearing off all animal products. Living without them mostly? Absolutely. But completely? No.

I know that most of you don’t care how I eat, but there are some of you who read this blog because you’re a vegan. Not wanting to disappoint you is one of the reasons my posts have been dwindling. But I really just want to be me. Without a label.

Me_on_Morton

So, let’s share some raw foods before my hiatus begins! And I will definitely let you know when RFT starts up again!

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Foods Thursdays: 5/1/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 5/1/14

9 Comments 30 April 2014

Happy May Day! I’m glad you’re here. I can’t think of a better way to celebrate a day dedicated to plants and flowers than to share our plant-based raw creations! Last week there were some incredible submissions, and I’d like to share some of my favorites with you.

Favorite Breakfast

Green Hemp Acai Bowl by The Taste Space

Bowl_TasteSpace

Favorite Salad

Sauerkraut-Avocado Salad by The Gluten-Free Treadmill

GF_Treadmill

And there was no way I was choosing a favorite dessert. So here are three!

Vegan Pear Chocolate Cake by Naturelle

Cake_Naturelle

Or would you rather enjoy your chocolate cake with a lemony twist? Try Chocolate Dipped Blueberry Lavender Cake by Detached & Connected.

Cake_DetachedConnected

Hazelnut Chocolate Drops by The Fussiest Eater

Hazelnut_FussiestEater

Are you inspired? Me too!

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Foods Thursdays: 4/24/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 4/24/14

6 Comments 23 April 2014

Welcome back to Raw Foods Thursdays, the weekly blogging event that will fulfill all of your raw desires. Well, all of your raw food desires anyway. If you’re new to this event, come join in the fun! Browse through last week’s entries, this weeks highlights below, and come back later to check out the raw goodness that will be linked up in the next few days. We’re glad you’re here!

Last week we enjoyed an assortment of smoothies, goodies, and unique raw creations. Here are a few that I didn’t want you to miss!

Frozen Orange Kiss Desserts by Shirley of Gluten Free Easily

OLYMPUS DIGITAL CAMERA

Rawsome Carrot Wraps by Kimmy of Rock My Vegan Socks

Carrot_Wraps_Kimmy

Raw Vegan Chocolate Truffles by Karen of Karen Luvs Life

Truffles_Karen

This week I’m sharing my first Raw Foods Potluck Adventure in NYC.

Veggie_Rolls_Gluten-Free_Cat

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?


Raw Food Potluck NYC

Book Review, GF Recipes, Raw Foods, Vegan

Raw Food Potluck NYC

5 Comments 21 April 2014

I miss my Raw Foods Girls. But it has been a lot of fun to find likeminded foodie friends here in the City. We had a mostly raw foods potluck with a few friends, and I wanted to share some highlights with you. The menu had an Asian flair, so what better raw foods cookbook to cook from than Ani’s Raw Food Asia?

We started with Ani’s Summer Rolls with Ginger “Peanut” Sauce. These cute little cucumber wraps burst with flavorful veggies and herbs, and I love the cute little kelp noodle tendrils that peek through. These are fun to make, fun to eat, and scrumptious in Ani’s ginger “peanut” sauce which actually features almond butter.

Veggie_Rolls_Gluten-Free_Cat

I tried my hand at tempura using Ani’s Vegetable Tempura with Orange Lemongrass Dipping Sauce which can also be found in Ani’s Raw Food Asia.

Tempura2_Gluten-Free_Cat

Simply coat your favorite veggies in her zucchini-based tempura batter and dehydrate for 7 to 10 hours. The dipping sauce is insanely delicious.

Tempura_Gluten-Free_Cat

Also from Ani’s Raw Food Asia was this delicious Shitake Mushroom Namul. Easy to make. Just slice the mushrooms and allow them to marinate for at least 20 minutes.

Marinated_Mushrooms_Gluten-Free_Cat

I pulled out a tried and true recipe for Living Pad Thai by one of the Raw Foods Girls, which you can find here. I think it’s my favorite raw foods dish…ever.

Pad_Thai_Gluten-Free_Cat

We also had vegan sushi. I toyed with the idea of making it 100% raw with a cauliflower cashew rice, but we went the white rice route. To make the raw version, just put equal amounts of cauliflower and cashews in the food processor and process until it resembles rice.  To make the sushi rolls, follow the directions linked in my post Sushi, Vegetarian Style.

Sushi_Rolls_Gluten-Free_Cat

Our friends outdid themselves with their contributions. These marinated mangos were the perfect combination of sweet and spicy. I couldn’t believe how tender the mango pieces were. So tender that I didn’t realize at first that the mango hadn’t been peeled! Skin and all, who knew mango could taste like this?

Mango_Gluten-Free_Cat

Our friends also taught me that I have a broiler in my baby oven. Ha! They broiled up these eggplant strips for a little cooked fun.

Eggplant_Gluten-Free_Cat

A meal is never complete without a little raw chocolate, right? For dessert we enjoyed these pistachio truffles. The recipe for the chocolate base can be found in The Art of Raw Living Food. These are so rich that they can cause heart palpitations. Seriously.

Truffles_Gluten-Free_Cat

Yes, all of this was made in this tiny NYC kitchen.

Kitchen2

Living raw vegan in the City isn’t always this involved, but it sure is good to know that it’s possible even in this little space!

Other Raw Foods Potluck posts you might enjoy:

Readers, dish!

  • What’s your favorite style of raw foods?
  • Do you have a go-to raw foods recipe book?
  • Which dish above would you make first?
Hummus Kitchen

GF Friendly Restaurants, Healthy Living, New York City, Vegan

Hummus Kitchen

7 Comments 18 April 2014

New York City has to be the easiest place to be a gluten-free vegan. Yes, I’m a lucky foodie girl. There are days that I still can’t believe I get to live here. While traipsing through the City we found this little place and decided to stop in for a snack.

Hummus_Gluten-Free_Cat

Several snacks.

That turned into dinner.

With so many options it was hard to choose. The vegan items are clearly marked on the menu and many menu items are naturally gluten-free. I just ran my order past the waitress who confirmed that my choices would be safe.

Their hummus is insanely creamy and served warm. They were even kind enough to serve it with sliced veggies instead of pita bread. Now if they could make a gluten-free pita bread…

IMG_4078

Creamy Babaganush

IMG_4080

Mediterranean Chopped Salad

IMG_4075

A rice and lentil dish called Majadra

IMG_4074

Falafel served with Green Tahini

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***Note: I have since read that the fryer at Hummus Kitchen is not dedicated gluten-free, which is important for those of you who are extremely sensitive. Thankfully it did not bother me.

A feast.

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There are 4 Hummus Kitchen locations in New York City. I highly recommend stopping in for a plate or three.

Raw Foods Thursdays 4/17/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays 4/17/14

11 Comments 16 April 2014

Happy Raw Foods Thursday! And this Thursday is sure does feel good to be alive! Thanks for participating last week despite my fight with the flu. That was one nasty bug that I’m happy to be done with. There wasn’t much raw foods creating or eating around here, unless you count raw cereal. But I sure did enjoy looking at your entries!

Last week we had a lot of incredible raw desserts. Here are a few highlights.

Raw Pepperminty Nutty-Roons by Amber of The Tasty Alternative

Roons_AmberRaw Chocolate Hazelnut Strawberry Jam Thumbprints by Emma of Coconut & Berries 

Thumbprints_Emma

 

Key Lime Pie Cheesecake Bars by Sonja of Practical Stewardship

Key-Lime-Cheesecake-Bars

Raw Chocolate Hazelnut Tarts by Karen Luvs Life

tart_karen

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share?

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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