The Black Flamingo is the latest, and maybe the only, vegetarian restaurant and dance club combo to come to Brooklyn making it the perfect (and surprisingly healthy) place for you to live up the rest of the summer.
This week WLNY’s Toni Senecal is getting a makeover! She heads to try the vegetarian deliciousness with truffle pasta, going raw with uncooked lasagna and hitting Tribeca for surgery-free lipo.
Brooklyn’s popular Smorgasburg heads outside again this weekend on April 5. We’ve outlined some of the best food to eat here.
Vegan desserts can still be fun, delicious and easy to make! This treat from Chloe Coscarelli, Food Network-winning vegan chef, is perfect to bring to a cookie swap to satisfy everyone.
A city this diverse has many top notch places to get your veggie sandwich fix. Here’s a look at our favorite vegetarian sandwiches in NYC.
Put on a twist on your tailgate menu this weekend. These alternative “sliders” will not only be super delicious snacks for the vegetarian, but will have the die-hard carnivores clamoring for their share, too.
In this age when we are struggling with climate change and other environmental issues, people are looking for products that are eco-friendly.
If you think vegan food is all about bland, uber-healthy bites – prepare to have your mind and taste buds blown.
New Yorkers who make the decision to eliminate meat and meat products from their lives don’t have to eliminate eating out. There are plenty of restaurants with vegan and vegetarian menus exclusively.
The seitan was softer than a burger, but still held together pretty well. I generally avoid veggie burgers, but this had nothing in common with previous veggie burgers I’ve had – this one was good.
For many New Yorkers, part of a healthy lifestyle means adopting a plant-based diet.
An interview with a former magazine editor – now a designer out of SoHo.
The raw food craze seems to keep on growing. Just because it’s raw doesn’t mean it has to be rabbit food. Get raw yourself at one of our top spots to grab fresh “live food,” never heated more than about 104 degrees to keep nutrients intact.