It’s Only Natural (ION) – Middletown, Connecticut, U.S.A

It’s Only Natural (ION)  – Award-winning Vegan Restaurant serving customers for over 30 years.

606 Main St, Middletown, Connecticut 06457 – open: Mon – Sat 07h00 to 21h00 and Sun 11h00 – 17h00

Cuisine – American (New), Brunch, Irish, Italian, Southern, Vegan.

Contact here: (860) 346-9210

Email:  and web:


If you love Asian-inspired meals, you need an all-purpose vegan sauce on hand at all times.

This ginger-infused garlic sauce goes great on everything from rice to vegetables to tofu, and takes just a few minutes to put together.

Not only is it healthier than store-bought versions, but it will save you money and encourage you to throw together more simple meals at home.


2⁄3 cup tamari

1⁄2 cup vegetable broth

1⁄3 cup rice wine

31⁄2 tablespoons organic cane sugar

1 tablespoon sesame oil

2 tablespoons organic olive oil

2 tablespoon fresh minced garlic

1 tablespoon fresh minced ginger

2 tablespoons cornstarch

1⁄4 cup water

Combine tamari, vegetable broth, rice wine and sugar in a bowl.

In a separate bowl, dissolve cornstarch in water.

Heat olive oil in a pan over high heat. Cook garlic and ginger for about 30 seconds.

Add soy sauce mixture and bring to a boil.

Cook over medium heat for 1 to 2 minutes.

Add the cornstarch and water solution and cook until the sauce thickens to desired consistency.

I.O.N. Restaurant (previously known as It’s Only Natural) at 606 Main St. is one of Connecticut’s first vegan restaurants. Learn more at

The V-Spot – Brooklyn, New York, U.S.A

The V-Spot  is a vegan restaurant specializing in Latin cuisine and certified Kosher. They also have gluten-free options, fresh juice, fruit smoothies, soymilk shakes, a backyard patio, & vegan desserts. They have been featured on the Eyewitness News segment Neighborhood Eats, Telemundo, Brooklyn News 12 and El Diario newspaper. In addition, their empanadas are sold in bars and cafes around NYC.
Their cuisine style can be described as a combination of American (New), American (Traditional), Asian Fusion, Brunch, Burgers, Caribbean, Diners, Fast Food, Indian/Pakistani, Italian, Latin American, Mexican, Sandwiches, Soul Food, Tapas Bars, Tex-Mex, Thai, Vegan.
They only take cash – so come prepared.  They serve breakfast, lunch, dinners, coffee and drinks.
Full address: 156 5th Ave, Btwn Douglas & Degraw, Brooklyn, New York 11217
Call them: (718) 928-8778
email: and web
Give them a shout!

Just FaB / Veg Italian Street Food in U.K, London – all vegan

Just FaB / Veg Italian Street Food in U.K.   –  operate from a Red Double Decker bus catering Italian vegan food in London; U.K. festivals and events. Look out for them – food is excellent and the atmosphere is a must!
Contact them on : 07414917637
Just F.a.B. is a LTD company, catering VegItalian Street F.ood a.nd B.everages in London, UK Festivals and Events.
Just F.a.b. is a Family venture that operates from a fun and colourful TFL Red Double Decker Bus converted into a mobile catering unit with a well equipped – 5 star Food and Hygene rating – kitchen on the lower deck, two take away windows and an eat-in space on the upper deck that welcome people with a vintage atmosphere created by the original bus seats and tables made with the yellow handrails of the bus and recycled wood.

JUST F.a.B. phylosophy is to bring the flavours of the Italian regional cuisine to London with our confortable and easy to move mobile catering unit.

The menu is inspired by traditional and contemporary Italian raw and cooked Foods, adapted in shape to be easily eaten as street food and includes delicious selection of dishes. The menu is designed to have both typical Italian products and English locally organic grown.

Chef Myra, the Sicilian Mamma, passionate for traditional, fresh, tasty and healthy Italian Food, is President -since 1996- of MiAmo (I love myself) her own Wellbeing Foundation already registered in the Vegan Society UK.

It depends from the location, Just F.a.B. is open from breakfast to dinner, from 10am to 10pm.

Check out their web:

Shimeji Mushroom Risotto

This dish is a lot easier to prepare than you think, and it only takes about 20 minutes to put together. So worth all the absolutely wonderful flavours, the textures, the ‘creaminess’, and earthiness of the mushrooms.

A beautiful traditional ‘Italian’ style dish with a feel and touch of ‘Italy’, that is certainly guaranteed to fill and satisfy. Like ‘mama’ used to say ‘if you’r going to do something then do it right with all of your heart and enjoy, and don’t worry about going back for seconds’!

You’re going to need a good quality stock base full of flavour and goodness, base ingredients, arborio rice, white wine and cheese to bring it all together.

For a table of 4 :


3 x 250 ml cups water
3 heaped T of dehydrated veg stock
1/2 cup of dehydrated or sun dried mushroom
4 T olive oil
1 medium white onion (finely chopped)
2 sticks of celery (finely chopped)
3 handful’s of arborio rice
750 ml stock base (see below for recipe)
1-2 glasses of white wine
Grated cheese
1 punnet shimeji mushrooms
Handful of fresh parsley (finely chopped)
Pinch of tarragon
Sprig of thyme (leaves only)
Tiny bit of olive oil
½ lemon (juice thereof)

To make the stock:

Bring to the boil 750 ml water, add your veg stock, as well as your 1/2 cup of dehydrated or sun dried mushroom, turn off. That’s it!

To prepare your shimeji mushrooms:

Pop a full punnet into your oven on a medium heat and allow to slow ‘roast’. You can do this just before you start preparing your rice. The idea is not to cook them fully but only to sort of heat them up and crisp them slightly. So even a low heat is good.

While you are preparing your rice, you can also chop up your parsley and set aside.

To make the risotto:

Add two T of olive oil to your pan, then add onion and celery and sauté to bring those lovely flavours together. Quick process.

Add your rice and sauté further for a couple of seconds.

Add 1 glass of white wine. Allow for the rice to absorb the wine fully before you add a glass of stock and allow for the rice to absorb your stock. Repeat this process until your stock is finished. You are welcome to add a little more wine. You want to watch this process as the rice absorbs all the mixture adding little by little until the rice is cooked. This process should take about 20 minutes or so.

When your risotto is done, add 2 more T of olive oil, grate your cheese into that, cover with a lid and allow to sit and settle nicely. Set to the side.

For the final touch:

Take out your shimeji mushrooms. Add to a bowl and add your parsley, tarragon, thyme, a tiny bit of olive oil and squeeze in your fresh lemon juice. Give that a lovely toss.

Plate your risotto, add your shimeji mushrooms on top of that and add a little more grated cheese if you wish!

Pour yourself a glass of wine to match and buon appetito!

Big Luv from me Vegan Chef On The Run

Inspired by ~ Active Vegan ~

I would so very much love to hear from you, and how much you enjoyed this dish!