I’ve just returned from a whirlwind trip to New York, and as these things go, I wish I could have stayed a little longer. I didn’t know this before, but early summer in New York is nearly magical. There is this sense boundless cheerfulness in the sun soaked air. I guess comes from enduring an unpredictable winter.
The food was incredible too; I almost can’t believe how seamless it is to eat vegan in New York. There are practically dozens of restaurants dedicated to vibrant and flavourful plant-based cuisine. I wish I could have explored more of these joints… I mean, look at this salad, everything is plant-based!
I may not be a doughnut connoisseur or a big doughnut person for that matter, but I do appreciate a good doughnut. I like my doughnuts soft, fluffy and chewy, not too sweet but sweet enough to take care of my sugar fix.
I remember when I was a teenager, we lived up the street from a doughnut house briefly . They made these perfectly shaped yeasty fried doughnuts that were dusted with sugar and always warm and airy. They were my favourite food to eat for a while and I’ve never found doughnuts that perfect again.
This isn’t to say that these baked banana doughnuts aren’t delicious, because they are. I just seem to have a thing for food tinged with nostalgia.
I have a short trip to New York planned for the end of the month. I know it’ll be early in the season, but I’m still a little wary of New York in the summer. I’m worried it’ll be hot and crowded and full of other tourists because the locals would have left the city, and I’ll have to stand in long queues to get anywhere fun. My friend V thinks my worries are overstated, and that I’m perhaps confusing summer in New York with summer in Paris.
I’m sure I’m just being a worrywart and I’ll probably have the greatest time. I have a rough itinerary which includes taking the A train up to the Met Cloisters, a photography date on Governors Island and a trip to the Bronx to check out the botanical garden. I’m hoping to spend time in the West Village too, and go back to this adorably chic corner café.
One thing I knew I was going to miss for sure when I gave up dairy was pizza. I didn’t want to give up gooey melted cheese on pizza; I just couldn’t imagine a lifetime cheese-less pizza.
In the years since I’ve been trying to eat a wholly plant-based diet, I’ve eaten a lot of cheese-less pizza; some were just meh but I’ve had exceptional pizza too. I’ve eaten pizza so wonderful I hardly thought of the cheese it didn’t have, or it could be that I’ve forgotten the taste of cheese on pizza. Still, there are many inspiring alternatives to the traditional flatbread.
One very delicious way I make pizza these days is use pesto as the base and pile on a ton of fresh tasty vegetables. The result is an incredibly wonderful savoury pie we can’t get enough of, even the pepperoni and cheese folk love it!
It’s mango season in all the places I usually pine for. I can’t take a tropical vacation right now, so it’s a welcome sight to see mangoes at the market. A few weeks ago we brought home a case of Ataulfo mangoes; creamy and smooth, and fragrant and so sweet and juicy we ate them standing over the kitchen sink. And when we’d had our fill, we cut some up in pieces for our salad, and then made this mango cardamom cake with the rest.