South Africa, Cape Town at the V&A Waterfront Food Market has a stunning raw pizza and dessert shop. Check out their Facebook page on The Hungry Herbivore . This is your one stop shop for raw healthy vegan treats. They also sport a catering menu – do take advantage.
Amy and Brent are a young couple passionate about food and mostly passionate about paving their own way forward in life.
They started their new venture called The Hungry Herbivore in January, 2014 with the aim to show South Africans and everyone else, that food can taste good with REAL ingredients. They serve generous plant based meals, snacks and desserts using only REAL nutritious ingredients that still give you a sense of ‘comfort food’. They use high quality organic ingredients as far as possible. Ingredient transparency is on the top of their list. As they like to know exactly what they are eating – so should you! Their motto is “Raw For More” and they always try to honour that code by making fresh, real food available and abundant to all pocket sizes. Check out their website here:
Their full address is : V&A Market on the Wharf, Dock Road, V&A Waterfront, 8001 Cape Town, Western Cape.
They are open 7 days a week from 10:00 am to 19:00
They do accept Visa, MasterCard and Cash.
You can contact them on: 0813871526
And their email here: email@example.com
Thank you so much for ‘liking’, supporting and sharing vegan restaurants with everyone around the world! The world is vegan if you want it to be.
Ain Soph.Journey is a quiet, cozy café-slash-restaurant in Shinjuku that serves as an herbivorous haven amid Tokyo’s primarily carnivorous culinary jungle—and renders “vegan” synonymous with “delicious.”
Located right in front of Shinjuku-sanchome Station’s exit C5, Ain Soph.Journey instantly immerses visitors in its laid-back atmosphere, enhanced by the warm, earthy colors of its West Coast-inspired interior.
The menu is extensive, boasting a wide array of Western-style dishes that extend beyond the standard fare at most Tokyo veggie eateries.
On the a la carte, try the Spanish omelet (¥800), which substitutes eggs with a tofu cream base, creating a similarly fluffy texture. The karaage (¥600) puts a veggie spin on Japanese fried chicken nuggets, replacing the poultry with soy meat, making this a low-cal treat.
Glasses of organic French and Austrian wine in need of company have a friend in the cheese platter (¥1,200), made of vegetable cheese—which is inexplicably hard to find in a country where soy milk runs like water.
The vegetable paella (¥1,400), nutty dry curry (¥1,350), veggie tortilla roll (¥1,600) and the mushroom Hayashi rice (¥1,300) all make satisfying main dishes.
The true stars of Ain Soph, however, are found in the dessert section. The pudding a la mode (¥850) is surprisingly creamy and caramel-sweet, considering the dish is completely free of egg, dairy or refined sugar; as is the nutty carob chip brownie (¥700).
The “tenjo no (heaven’s) vegan pancakes” (¥1,400) earns its name. It’s delectable and equal parts fluffy and light, emitting a flavor that’s buttery despite being dairy-free, and sweetened with Agave syrup, accompanied by a scoop of homemade soy ice cream.
Those craving a bit of everything can try the dessert plate (¥1,200), an assortment of everything except pancakes—they’re their own entity.
The prices are a little up there, but the food is top-notch and hearty—and is sure to sate vegans and non-vegans alike.
1F Shinjuku Q Bldg., 3-8-9 Shinjuku, Shinjuku-ku. Nearest station: Shinjuku-sanchome. http://ain-soph.jp/english.html
A huge hand to Martin Leroux for his stunning exposé of this very beautiful vegan restaurant in Tokyo! We pay it forward. Please do share this little gem out there, and do forward your favourite vegan restaurant to us that you frequent, we would love to forward them to the world.
March takes the lead and focuses on wonderful vegan restaurants around the globe! Today we are passing on the good word about Vedge Restaurant situated in Philadelphia, America.
If you’re ever in Philly, pop on over to ‘The Vedge’
They opened in Fall 2011, Vedge is a vegetable restaurant by Philadelphia Chefs Richard Landau & Kate Jacoby. Landau & Jacoby have taken their acclaimed Horizons vegan restaurant concept to the next level in Philadelphia’s historic Tiger Building on Locust Street. Vedge offers a classically elegant dining experience with a progressive, bold approach to cooking.
The menus at Vedge are globally inspired, using locally sourced ingredients that closely follow the beautiful Northeastern seasons. Absolutely no animal products are used in the Vedge Kitchen. Behind the bar, their cocktails are fun and innovative, using house made syrups and bitters. Their wines and beers are selected to represent the best of the natural and craft movements.
Vedge prides itself on being a “foodie’s” restaurant – for omnivores, vegetarians, vegans, and carnivores alike.
Wine & Spirits Magazine | Restaurant Poll 2015: Kate Jacoby of Philadelphia’s Vedge Restaurant on DIY Dessert Pairings:
Last year I would have told you I wanted more folks to try orange wines. But this year, I’m really into sparkling. And I don’t mean Champagne, but sparkling wine from all over. Champagne houses that strive for house style can totally be boring, even if the wine is good, but there are just so many sparkling wines that have such personality. There is so much diversity: you can drink reds with sparkle, or a beautiful funky rosé, or a bigger, waxier white. Bubbles can be sipped on their own, pair really well with food, especially the vegetable dishes we serve.
Philadelphia has a strong cocktail culture and lots of people want to share small plates, and sparkling wine totally fits into this style of eating. One producer I’m really excited about right now is Alberto Tedeschi from Emilia-Romagna. His pet-nat pignoletto is delicious! He makes a tiny amount of wine and has something like eight hectares, and does everything himself. The end result is gorgeous and well done with a beautiful body and fizzy bubbles.
On dessert pairing
I actually designed a dessert to serve with the sake we are currently pouring, the Ooki Daikichi Shuzo Shizengou Cuvee 18: floral acidity with dry, toasted coconut notes and burnt sugar. It is a coconut milk-based yuzu custard which is modelled after crème brûlée, but not as thick, almost more like the texture of the inside of lemon meringue pie. The custard is bruléed with organic cane sugar, building a caramelization on its surface, then we add a coconut miso-glazed pocky: a breadstick/thin cookie hybrid that has been dipped in chocolate and rolled in toasted coconut. The flavours play so well together, and even though sake is hard sell and I don’t generally like to up sell our guests, the two are just made for each other.
1221 Locust St, Philadelphia, Pennsylvania 19107
Mon – Sat: 5:00 pm – 10:00 pm
Style: American (New), Vegan
General manager: Daniel Miller, Joe Pachella, Becky Romano
All acceptable methods of payment: Visa, American Express, Mastercard and Discover
Culinary team: Chefs Rich Landau and Kate Jacoby
They do take reservations, walk-Ins are welcome, great food for groups, take out and waiter service
Specialising in dinner, coffee and drinks
Contact: (215) 320-7500
Email : firstname.lastname@example.org
Their website: http://vedgerestaurant.com/
Do give them the thumbs up, and share this delightful restaurant out there! Do you have a favourite vegan restaurant that you frequent! We would love to hear!
Try this really quick and easy to make uplifting raw and decadent avo chocolate mousse!
All you need are the ingredients and a blender and a couple of minutes.
Cocoa contains the substance phenethylamine, which is a neurotransmitter found in the brain that acts as a mood elevator and natural antidepressant, so this natural healthy ‘high’ in antioxidants dessert shall certainly encourage just that! Avo is heart healthy, prevents wrinkles, helps control weight, and also helps you maintain a healthy gut which also encourages the prevention of cancers of the digestive tract. What’s not to like here, go for it!
2 medium sized ripe buttery avo
1/2 cup (125 ml) coconut milk
3 T coco powder
2 T syrup
1 t vanilla extract
1/2 t salt
Slice your avo in half.
Take out the pip and squeeze the flesh into your blender.
Bung everything else into your blender. Pulse until smooth.
Spoon into a fancy glass if you want.
Garnish with fresh sprigs of mint, or strawberry, cherry or vegan cream. Eat straight away.
Big Luv from me Vegan Chef On The Run