Longtime friends Craig Cochran and Michael Pease have a lot in common. Not only do their mothers both have the same name, Terri, but they both believe that healthy food should be just as accessible as fast food. So in honor of the mothers who taught them the importance of nourishing their bodies, they opened Terri, a quick-service eatery that serves up nothing but vegetarian meals, all certified kosher and centered on nutrient-rich "superfoods." Their vegetarian menu may read as meaty—it includes items such as meatball subs and chicken caesar wraps—but herbivores can rest assured. All their dishes are meat-free, and as a result possess very low levels of saturated fat. In the place of animal products, they cook smoked tofu, soy bacon, and other vegetable-based proteins to lend a meaty texture to quesadillas, salads, and sandwiches. Guests can pair their healthy meals—some of which are also gluten- and soy-free—with fresh smoothies and juices, and conclude them with decadent chocolate cupcakes or apple cider doughnuts. For those looking for a fresh start, Terri also offers several flavors of its signature juice cleanse, which is made using cold-pressed fruit and veggies.
When cupcake mania hit New York City, thousands of New Yorkers indulged in the updated dessert. The lines of people waiting for shrink-zapped cake included New Yorkers of every variety with a couple exceptions: people with food allergies and those eschewing the use of animal products. Fed up with the lackluster, dry cupcakes bearing the vegan name, baker Erin McKenna decided to create desserts that not only catered to a range of dietary needs, but were just as rich, chewy, and moist as the classic versions. The results have gained her acclaim from the Wall Street Journal, numerous vegetarian media outlets, and celebrities such as Anne Hathaway, who served BabyCakes on her wedding day. McKenna proudly displays the health-conscious ingredients that her recipes call for, from her gluten-free brownies to her cupcakes made with spelt—a complex grain with higher levels of protein than wheat. She avoids the use of eggs and dairy in all of her desserts, and uses natural agave to add sweetness to her muffins, traditional apple pie, and flaky biscuits. Clients can try their hand at her recipes through a pair of cookbooks, or by buying premade mixes.
Hummus Place has built its menu around its titular dish—so it’s no surprise that the staffers have hunted far and wide for the smallest, most circular chickpeas, which they claim make the best hummus blend. The New York Times agrees, calling the dish "eerily smooth" with sesame and garlic "in a state of equilibrium." Water, tahini, olive oil, and lemon round out the recipe—served with fresh pitas from the bakery.
"When we first opened, we had only hummus on the menu," Hummus Place owner Ori Apple told CBS's Tony Tantillo’s Dining Deal. "Three different kinds of topping: tahini, chickpeas, and fava beans." Today, the kosher menu showcases five blends alongside dishes such as veggie-loaded couscous, falafel, and shakshuka—a stew with tomatoes, peppers, onion, and eggplant, finished off with two over-easy eggs. Dessert selections bring out dulcet notes of dry kadaif buried beneath vanilla-infused ricotta and the faint notes of "Happy Birthday" hummed by a date tahini cake dished up with apple confit.
Lauded by Time Out New York for its earth-friendly and healthy offerings, V-Note unfolds an upscale and gourmet bistro menu overflowing with organic wines and gourmet kosher and vegan cuisine sprinkled with gluten-free options. The owners of Blossom and Cafe Blossom have expanded the vegan-eatin' scene with a vast selection of brunch, lunch, and dinner fare crafted from fresh veggies, soy, seitan, and tofu. V-Note's organic wine bar splashes palates with an array of wines that are either biodynamic or sustainable and organic—each bottle gifting mouths vibrant flavors and tasting notes handwritten by the vines they were plucked from. A dark-wood ceiling outfitted with inset track lighting casts a dim romantic glow above diners nestled into contemporary wood chairs and white booths adorned with patterned pillows. Smooth black walls encase the entire eating space, and a wine rack with x-shaped shelves stands prominently behind the candle-laden wood bar. Guests can also enjoy live jazz performances on Sunday nights.
Flavorful, internationally inspired raw food often draws celebs such as Alicia Silverstone and Liv Tyler to this East Village eatery, according to Time Out New York. But Quintessence has plenty to offer beyond star-spotting. Chefs artfully craft a wide variety of vegan specialties from organic fruit, vegetables, nuts, seeds, and grains to satisfy hunger and taste buds. The tapas menu includes a tostada and delicate pesto pizzette, while large plates offer exotic and classic flavors in the form of all-American burgers, handmade veggie patties surrounded by coconut bread, miso veggie stew, and cooked quinoa pilaf. The brunch menu incorporates sprouted-kamut bread and sweet yam crepes to recreate breakfast staples from benedicts to bagels. All desserts are nondairy and sugar-free, including the house-made ice cr?me and the pecan pie on a crust of soaked almonds, coconut, and dried apricots. Homemade soups, salads, fresh made juices, and original caf?-style drinks are available as well..
Sit in the window and watch Broadway go by at the Morningside Heights outpost of this popular vegetarian restaurant. Maoz Vegetarian is known for their effortlessly friendly staff, which help you to build the sandwich or salad of your choosing. There’s falafel, vegetarian shawarma and a whole host of vegetables to choose from, while the signature Maoz sandwich – falafel, salad and your choice of sauce – is surprisingly filling for vegetarian fare. Bread is simple here, with whole wheat or regular pitas on offer, and side orders include french fries, sweet potato fries and soups. Freshly squeezed vegetable and fruit juices are available, and while the eatery skews towards the healthy side of things, it should be noted that Maoz is not actually gluten-free. They are, however, open late – 11 p.m. most nights.