vegan Archives

Best Pizza in NYC? Check Out Paul Giannone of Paulie Gee’s

Posted on: May 1st, 2014 by Ellen Swandiak

There is an ongoing debate on where you can get the best pizza in NYC. On a quiet location in Greenpoint, near the water, is the famous, but not so famous you’ll-be-waiting-for-two-hours, Paulie Gee’s.

The cozy restaurant welcomes guests to rustic wooden tables with a view of the huge brick oven that was imported from Italy. It’s one of those places where you scan the food at the table next to you and want to know what it is, so you can order the same thing. There are many vegetarian and vegan options, as well as plenty to keep meat lovers happy.

Reading the Paulie Gee menu is a joy in itself—a sampling of the pizza names: Ricotta Be Kiddin’ Me; Feel Like Bacon Love; Anise and Anephew; and Simply Red. Besides incredible pizza, one of the best things about this place is its owner, Paul Giannone, better known as Paulie Gee. On most days you can find him greeting guests, engaging in conversation, and making sure everything was perfect. So who serves the best pizza in NYC? We think Paulie Gee’s is a worthy contender.

Enjoy this recipe for a vegan topping from the man himself. pauliegee.com

featured recipe

Cashew Ricotta

makes about 1 quart

1 LB raw cashews, soaked overnight
1 tsp white sugar
1 tsp sea salt
1 1/2 CUPS water
1 1/2 tsp lemon juice
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The night before preparing, soak cashews in water. Place cashews and water in a large bowl, cover with plastic wrap and refrigerate overnight.

The next day, drain the cashews and place in a food processor. Stir sugar and salt into water to dissolve. Add 1/2 cup of the mixture and all of the lemon juice to the cashews in the food processor.

Turn on the food processor and slowly add the remaining water, sugar, and salt mixture.
Process for 2-3 minutes until the mixture is mostly smooth. Place mixture into a chinois and drain for 30-45 minutes. Store cashew ricotta in a quart container.

Raw & Dairy Free Dip: Cashew, Zucchini, Hearts of Palm

Posted on: April 1st, 2014 by Ellen Swandiak

Inspired by my good friend who has given up all things milk-related, this dairy free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. After this you may never go back to sour cream.

Prep tip: Make sure to leave time for the cashews to soak for at least 4 hours minimum, or best overnight, and drain before you make the dip.

I have included this recipe as part of our all-white party food theme. If you like that idea, head to this link to see the entire party plan.

makes about 2 cups

GET OUT THE FOOD PROCESSOR

1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
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Glutino gluten-free chips (or other chip)
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Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.

Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.

Stir Fry Lotus Root with Kumquats

Posted on: April 1st, 2014 by Ellen Swandiak

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.

• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.

• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.

• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes
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Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
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Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

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