Hitting up the West Village: Batch and Ghandi Cafe

Cupcakes and Curry... how could you go wrong?!
LiMe took to the streets of the West Village for a lovely evening of eating and vintage shopping. We managed to walk away with new dresses and boots... and definitely a full stomach!


Our first find was Batch. We saw this cute little bakery across the street and literally stood on the street corner debating between it and Magnolia Bakery. Being the spontaneous bunch we are, we went for Batch! It was so cute inside with paint-splattered pink walls, chandeliers and a window seat to sit and enjoy the sweets. The owner Pichet Ong served us and was very friendly and informative. We learned that Batch uses butter rather than shortening (as nearby bakeries use...Magnolia...) and thus the cupcakes are refrigerated. And they are best when they sit at room tempature for 10 minutes before eating. But trust me... how could you wait!


I had the Carrot Salted Caramel cupcake and Lidia had the Vanilla Bean. What a bunch of suprises these innocent looking treats were! My cupcake was made of a super moist and lightly spiced carrot cake. The cake part was more moist and dense than traditional cupcakes and the icing was thick and not overly sweet. Suprise#1 was the lime cream cheese filling in the middle of the cupcake. Suprise #2 was the coarse sea salt decorating the caramel icing. Apparently salt is the new sprinkles!



The Vanilla Bean cupcake also had a suprise filling and was delicious, but the Carrot/Caramel cupcake was my favorite. They were really amazing cupcakes and we will definitely be back for more!




Batch by Pichet Ong
www.batchnyc.com
150b West 10th Street

Next we ate dinner at Ghandi Cafe. There are several vegetarian options and we ended up choosing the Chana Masalla and Mixed Vegetable Curry served with basmati rice and naan. The restaurant is very small and it was boiling hot inside! Restaurants are supposed to be an oasis from the blistering NYC heat... not this cafe.

Our meal was pretty good. Good but not great. Lidia's distinguished palette decided that the problem was too many cloves. We absolutely love Indian food but this was not as comforting as we are used to. The best part of the cafe was all the fun little suprises we got. After our meal, a small dish of orange-coloured rice pudding arrived and it was great. After our mini-dessert a cup of chai tea arrived. All complimentary! The tea was very weak and watery but the thought was appreciated. Overall it was OK. Our favorite Indian place in NYC is still Curry In A Hurry... a fabulous little joint we will be reporting on soon!

Ghandi Cafe Inc.
283 Bleeker Street
(Between 7 Ave South and Jones Street)

Melissa's Twist on the Spicy Thai Wraps

A simple twist that is... but tasty and very healthy!
Instead of stuffing the Spicy Thai filling into tortillas, top a bed of lettuce with the filling for a delicious salad. This is great to do with the leftovers and it was a hit at dinner tonight! No dressing is needed as the filling is slightly watery and coats the lettuce.

You could also top brown rice with the filling for another option. The rice absorbs the spicy, peanuty liquid perfectly. So depending on your preference, you can make Spicy Thai Wraps/Salad/Brown Rice Bowl. Ahhh the options...
Enjoy!

Spicy Thai Wraps

So this weekend has been crazy!  Jay's brother got married over the weekend and we were running around all over New York City visiting family, eating tons of Bengali food, getting hanna, taking pictures, and dressing up in fancy traditional Bengali wear.  My mom is in town visiting and Melissa's mom & brother are in town visiting us!  Our house is full of people & chaos- but we love it.  Tonight we finally had time to cook at home & relax.  After all the heavy Bengali food and rice, I was definitely craving some fresh, leafy food.  I decided to make my favorite Spicy Thai Wraps & Taste of Europe Salad.  

Spicy Thai Wraps

Time from start to finish: 20 minutes

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Combine cucumber, sprouts, carrots, scallions, basil, & mint with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.  Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.  In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.  In a large bowl, mix all the veggies and sauce together.  Pile veggies in wraps covered in spicy peanut sauce in wrap & roll!  Enjoy. 

Eggplant Parmesan and Portobello Parmesan

So over the weekend I went to a wedding in Houston, Texas and we did not have a direct flight.  We had a flight with a 3 hour layover connection in Atlanta, Georgia so I had plenty of time to brainstorm new recipes & ideas.  During the flight, I was really craving eggplant (random & strange considering I was allergic to it when I was younger).   But anyways, I was thinking of a great way I could make some eggplant when I got home for dinner & this is what I came up with- eggplant parmesan!

Eggplant Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)

Time from start to finish: 30 minutes

½ Eggplant
1 Egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley

Preheat oven to 400 F. Cook pasta as directed.  In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the eggplant, dry it, & slice it into ¾” thick disks. First, individually dip each slice of eggplant in the bowl of flour & cover the eggplant with flour. Remove the eggplant from the bowl of flour & place it in the bowl with the scrambled egg. Flip the eggplant & completely cover it with egg. Remove the eggplant from the egg bowl & place it in the bread seasoning. Thoroughly cover the eggplant with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each slice of eggplant (that is now breaded & lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded eggplants. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each slice of eggplant. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop 2 slices of eggplant on each plate over whole grain spaghetti & place a fresh sprig of parsley on top of each plate. Enjoy!

The three bowls (flour, egg, then breadcrumbs) for breading the eggplant.

The eggplants being lightly fried.

The eggplants are immediately placed in very hot oil after being breaded.

The eggplant slices are arranged in the tray then covered in marinara sauce & a slice of mozzarella cheese!  Yum!

So after eating at Gabriela's the other night, it made me realize how amazing mushrooms are so I wanted to try some mushroom parmesan.  I made a couple pieces of that tonight as well & here is the recipe for that (it is very similar to the eggplant parmesan, just with mushroom).

Portobello Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)

Time from start to finish: 30 minutes

2 Portobello Mushrooms
1 egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley

Preheat oven to 400 F. In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the mushrooms, dry them, & cut off the stems leaving only the flat top of the mushroom. First, individually dip each mushroom in the bowl of flour & cover the mushroom with flour. Remove the mushroom from the bowl of flour & place it in the bowl with the scrambled egg. Flip the mushroom & completely cover it with egg. Remove the mushroom from the egg bowl & place it in the bread seasoning. Thoroughly cover the mushroom with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each mushroom (that is now breaded then lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded mushrooms. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each mushroom. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop each mushroom out & place one on each plate over whole grain spaghetti. Then add a fresh sprig of parsley on top of each plate. Enjoy!

The three bowls (flour, egg, then breadcrumbs) for breading the mushrooms.

The mushroom is placed immediately into the hot oil after being breaded.

Well, here are two great italian recipes for you to try that are vegetarian & they are sure to add some great variety to your diet!  Enjoy!

Restaurant Review: Texas Roadhouse

In the small city of Katy, Texas (on the outskirts of Houston), there is a restaurant called Texas Roadhouse. This restaurant is so cute. PEOPLE WITH PEANUT ALLERGIES BEWARE! The moment you walk in, there is a barrel of peanuts for the grabbing & peanut shells line the floor. Each table is then served a bucket of peanuts & encouraged to toss the shells right on the floor. Our dinner started with a nice basket of delicious bread served with cinnamon butter. It was delicious! For an appetizer, we ordered rattlesnake bites (little balls of cheese & jalapeno lightly battered & lightly fried). They were amazing! They did not have any vegetarian options, but they did have a meal that was comprised of 4 sides. We ordered some sides & chose chili (which had meat!- so we sent it back & got more fresh veggies), steak fries (which are wide fries, nothing to do with steak), fresh veggies (which were fresh but not very healthy- they were COVERED in butter), & corn on the cob. The meat eaters around us said the food is amazing. The restaurant was cute & the employees even started dancing in the middle of the restaurant just like you would imagine from a Texas restaurant. They also said "Howdy", "Yee-haw", & "y'all". It was very cute but definitely NOT vegetarian friendly- nor was it friendly to people with peanut allergies. This restaurant has locations all over the USA so make sure you check their website for a location near you if you are interested in trying it.

Texas Roadhouse

20840 Katy Freeway

Katy, Texas 77449

281.829.2402

The sign above the entrance.

The barrel of peanuts right when you walk in.

Jay enjoying his bucket of peanuts.

The employees dancing in the path.

Restaurant Review: Gabriela's Restaurant

Tonight was a gorgeous night in New York City.  Melissa & I were invited to a fashion show on behalf of the company she works for, iConcept Media.  We were very excited to go & we wanted to make it a great night.  We made reservations on OpenTable.com for this cute place on the Upper West Side called Gabriela's.  They serve Mexican food & they have amazing vegetarian options.  Everything on the vegetarian menu section sounded great so we decided to split our meals. We ordered a quesadilla stuffed with fresh avocados and tomatoes & Verduras en Cazuela (this came with 2 sides- we chose a salad & the veggies).  The side salad was very pitiful- I would recommend rice or beans.  Anyways, the main dish was AMAZING!  The flavors were so rich & warm.  It was a taste bud party.  The quesadilla was gorgeous & perfect.  The avocados had great texture, were perfectly ripe, & it was such a nice balance to our other dish.  The portions were slightly large but because the quesadilla was only meant to be an appetizer, it ended up being the perfect size meal for us two.  Another great thing about this restaurant is they give you chips & salsa.  These are not good for health conscious people, but they are great for starving people not ready to wait for food.

Pros: In & Out within an hour, good prices, bring chips & salsa, good service, GREAT food (which is most important), great location, great decor.

Cons: Small sides, bad side salad, very hot on the patio- even at night, you eat too many chips & salsa- lol... really can't think of anything else bad.

Gabriela's Restaurant

688 Columbus Avenue

New York, NY 10025

212.261.0574

By the way, we were walking through the west village the other night close to midnight & we came across Magnolia Bakery.  There was no line & they were selling odd sized slices of cake for really cheap.  Still overly sweet but at least it was a quick in & out experience.  So if you're going to head down there, make sure you wait till closing time.  It'll be a great end to your day!

After dinner, we headed to the fashion show and had a great time!

Million-Bean Chili

Hey everyone. Today I was craving a hearty lunch that would keep me satisfied all night at work so I made my favorite million-bean chili. In fact, this recipe is vegan!

Million- Bean Chili

Time from start to finish: 25 minutes

1 tablespoon Extra Virgin Olive Oil

1 large Onion
2 tablespoons minced Garlic
2 pickled Jalapenos

1 can of Black Beans

1 can of Red Kidney Beans

1 can of Small Red Beans

1 can of Chick Peas (Garbanzo Beans)

1 can of Fat Free Refried Black Beans

1 large can of Crushed Tomatoes

1 teaspoon Cumin

7 shakes of Frank's Hot Sauce (or something similar)

In a large, deep pot, heat the olive oil. Chop the onion, garlic, & jalapenos. Add them to the pot. Let them sweat a little & soften. Make sure you constantly stir ir & even reduce the heat if necessary to ensure the onions & garlic do not burn. Add everything else over medium heat. Stir then cover for about 5 minutes on low heat. Serve over a salad, brown rice, pasta, or a la carte! Enjoy!

The onion, garlic, & jalapenos are sweating in a large pot.

After all the ingredients are added the consistency should become perfect.

A delicious bowl of Million-Bean Chili topped with fresh basil.

Dig in!

Restaurant Reviews: Isle Thai and Magnolia Bakery

Ok so today we went to the West Village.  We had a great day of shopping and tasting the local favorites.  Our day started at Magnolia Bakery.  We arrived to find a line around the corner (which apparently was only a 'moderate line' according to the regulars). We were in line for at least 40 minutes & it felt almost like a club (there was even a bouncer asking us how many in our party.. lol)  Anyways, once we got in, the cupcakes looked great!  Cute, colorful, great "cute little grandma's house" decor.  After we picked our cupcakes, there was a line to pay for them.  They were $2.50 for the regular cupcakes at $3 for the specialty humming bird cupcake we had.  We both got vanilla cupcakes with vanilla frosting then split a humming bird cupcake (which was this small light brown cupcake that supposedly had pineapple & banana in it (although we couldn't taste either of these fruits), cream cheese frosting, & topped with baked walnuts.  It was delicious!  However, after finishing the vanilla cupcake, I could hardly even fit in 2 bites of the humming bird cupcake.  Any how, the cupcakes were great but did not live up to the hype.  The cupcake itself was very dry & tasted like weird pound cake.  The frosting was great but almost too sweet & too much of it.  It is definitely something you should try but I don't think it is something I will make an effort to go back for.  

After cupcakes, we went walking in search of food.  I was really craving Thai food & we were walking aimlessly when Melissa brilliantly spotted a small restaurant with a little sign that read "Isles Thai".  We walked in and the ambiance was great.  The front panel was wide open and the fresh air was venting throughout.  There was cute wall paper & great, modern decor. Cons:  there were not many people there (keep in mind, we went at 4 pm, not prime time for restaurants) & my water glass had a full on lip stick mark on it- YUCK!  Anyways, I ordered Sauteed Vegetables in Garlic Sauce vegetarian style (no tofu or meat).  It was amazing!  Melissa ordered the Sauteed Fresh Ginger (a selection of amazing veggies covered in ginger flavors).  I tried hers & hers was equally great.  The portions were perfect & left us satisfied but not stuffed or bloated or anything nasty.  The prices were fair too.  The bill came out to be under $20 for the both of us- not bad.  After our tummy's were satisfied with dessert THEN a late lunch, we headed out walking through the village & relaxing.  All in all, it was a great day!

Magnolia Bakery

401 Bleeker Street, NY NY 10014

212.462.2572

Isle Thai Restaurant

282 Bleeker Street, NY NY 10014

212.929.5699

Veggie Galore Stir Fry and Taste of Europe Salad

Hello Everyone! Today's meals includes a video! YAY! Our first video! OK well today's menu includes Veggie-Galore Stir Fry & Taste of Europe Salad (my favorite salad in the world!). These recipes are both very easy & quick.

Veggie-Galore Stir Fry
Time from start to finish: 25 minutes

1 White Onion
1 small bunch Broccoli
1-1/2 cups Snow Peas
1 yellow Bell Pepper
1 Italian Pepper
1 Tomato
1 Corn on the Cob (remove kernels)
3 Carrots
4 Scallions

1 package Tofu

1 small box sliced Mushrooms
1 small handful Cilantro
1/2 box of Whole Wheat Penne Pasta
1 tablespoon Sesame Oil
2 tablespoons Red Wine Vinegar
1-2 tablespoons Hot Chili Sauce
3 tablespoons Teriyaki Sauce
1 small can Stewed Tomatoes
2 cups Brown Rice (optional)

If you would like to serve the stir fry on a bed of brown rice, you should cook the rice in a rice cooker or on the stove top at the very beginning of preparing the meal. Cook the pasta according to the directions on the box. Coarsely chop all the vegetables. In a large wok or pot, heat the sesame oil until it begins to smoke. Once the oil is smoking, add all the chopped veggies & the pasta. Stir them together. Add the vinegar, chili sauce, stewed tomatos & teriyaki sauce. Reduce heat to medium-high & cover. Stir occassionaly. Serve in a bowl either on top of brown rice or a la carte. Enjoy!

The stir-fry was delicious and had the perfect mix of heat and spice. I loved the mix of colours and textures. I definitely had to go back for a second bowl! Even the non-vegetarians in the house loved it!

Taste of Europe Salad
Time from start to finish: 10 minute

1 half head of Romaine Lettuce
1 half head of Red Leaf Lettuce
1 Tomato
1 small package Spinach/Cheese Tortellini
1 container Pesto
1 container Hummus
1 package Feta Cheese
1 lemon

Chop the romaine and red leaf lettuce. Spread hummus on the bottom of each individual salad bowl, forming a layer. Mixed together chopped lettuce and a wedged tomato. Layer this mix on top of the hummus. Add a 5-10 tortellini pieces to each salad. Sprinkle feta and pesto on top. Drizzle with a few drops of lemon juice.

This recipie is simple and extremely tasty... my favorite salad in fact! I love how the ingredients meld to create a creamy salad. The hummus, pesto and feta serve as a makeshift dressing. Enjoy!

A Meatless Mexican Fiesta!

Hola Amigos!  Today's recipes are going to lead to a delicious Mexican meal- and of course- it's meatless! For today's meal, we will be making green enchiladas, black beans, salsa, guacamole, & sangria!  This meal will have  everyone begging you for more!  It is spicy & very enjoyable!

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Spicy, Healthy Black Beans

Time from start to finish: 1-2 hours

1 bag of Black Beans

1 fresh Jalapeno (cut in half length-wise)

A lot of Water

1 teaspoon Cumin

In a medium pan, pour in the bag of black beans.  Cover them in water & add the jalapeno.  Place over medium-high heat & bring to a boil.  Cover it with a lid.  Once it boils, reduce the heat to medium & allow it to cook until the beans are soft.  Add water occasionally to ensure the beans are covered at all times.  After the beans are soft (about 1-2 hours later), add the cumin.  Using a spoon with slits in it, serve up some spicy delicious beans- and only take the jalapeno is you dare!

Mean & Green Enchiladas

Time from start to finish: 40 minutes

 

Salsa Verde (make this first!)

1 small can of green enchilada sauce (used as a base)

5-6 fresh Tomatillos (these are small, green tomatoes in skins- pictured right)

1-2 Jalapenos (fresh or canned)

1 bunch of Cilantro

1 quartered Spanish Onion

2 tablespoons Minced Garlic

2-3 cubes of Vegetable Bouillon

A little bit of Hot Water

2/3 cup Cold Water

2 tablespoons All-Purpose Flour

In a small sauce pan, add tomatillos, jalapeno(s), cilantro, onion, garlic, and vegetable bouillon. Cover all these ingredients in hot water and bring to a quick boil. Use as little water as possible.  (This will keep your sauce thick & rich- as it should be!) After everything is slightly cooked, puree it in a blender, and then return it to the pot. Add the can of store bought green sauce. In a separate cup, combine the cool water and mix in the flour. Add the water-flour mixture to the puree and allow it to thicken for about 5 minutes. 

Assembling the Enchiladas

A little bit of Vegetable Oil

20-30 Corn Tortillas

1 medium container of Low-Fat Sour Cream

2 bags (4-5 cups) of Mexican Cheese (or mixed Cheddar & Jack cheese)

Salsa Verde (see previous part of recipe)

Preheat over to 400 F.  In a large skillet, heat up about 1 teaspoon of vegetable oil.  Place 3 tortillas slightly overlapping in the skillet & heat them up.  They should be soft & easy to roll- not crunchy like a taco!  After the 3 tortillas are heated with no brown spots (this means they are too crunch & will not roll), remove them from the skillet & place them on your work space.  Grab a little bit of your Mexican cheese (about 2 tablespoons) and place it in the center of the tortilla.  Roll it up & line them nicely in a large, rectangular pan.  Fill the other 2 tortillas then heat up another batch of 3.  Make sure you add another 1 teaspoon of oil before you place the second batch of tortillas so they can heat up evenly.  Repeat this pattern until your rectangular pan is full or organized, delicious enchiladas.  Now, cover the enchiladas in the sour cream.  It should feel like you are frosting a birthday cake, but the cake is enchiladas and the frosting is sour cream.  Anyways, don't be stingy with the sour cream.  You will need about a cup in total- so get to spreading!  Oh, and the back of a spoon makes a great spreading tool.  Then, pour on your homemade green sauce.  If there is extra salsa verde (this means green sauce is Spanish), put it in a container or zip lock bag & store it in the freezer- it will come in handy when you are craving some enchiladas with little time to spare!  Do not put too much salsa verde but put enough to wear you cannot see any naked spots of sour cream.  Finally, cover the enchiladas with the rest of the cheese.  Finally, slip those enchiladas into the over & set the table.  About 15 minutes later, the cheese should be nice & melted on the top & crispy around the edges.  Take them out & enjoy!  Make sure you use a large spatula to serve them or it could get messy & they may not look as appetizing as they really are!

Mouth-Watering Salsa

Time from start to finish: 10 minutes

1 bunch Cilantro

1 large can Whole-Peeled Tomatoes

1/2 large Spanish Onion (or one small onion)

3 canned Jalapenos & a little bit of Juice

2 teaspoon Salt

Finely chop the cilantro & onion.  In a blender, blend the jalapenos & add a little of the juice from the can for 30 seconds.  Add chopped onions & cilantro.  Blend it again for 30 seconds.  Add the can of whole-peeled tomatoes & the salt.  Blend for 5 seconds.  Serve with chips & guacamole!

Flawless & Easy Guacamole

Time from start to finish: 5 minutes

2-3 Avocados

1 teaspoon Salt

1/2 cup Mouth-Watering Salsa (see above recipe)

In a bowl, mash the avocados (remove the skin & pit of course!).  Add the salsa & salt then mix it with a spoon.  Serve with chips & salsa! (Hint: if the guacamole is not of the consistency you would like, add a little bit of milk to smooth it out.)

Mamacita's Sangria (Makes a LOT!)

Time from start to finish: 10 minutes

1 gallon of Burgundy

1-1/2 liters of Rose

1-1/2 cups of sugar

1 cup of fruit punch (or one packet of kool-aid fruit punch mix)

1/2 bottle of grenadine (the little bottles most grocery stores sell)

2 cans of orange soda

Fresh strawberries, blueberries, & raspberries (optional)

Combine all the ingredients, except fruit, in a large jug or a huge pot. Stir & sweeten to taste. To store, use the empty wine bottles or other bottles you have. Serve with ice and the optional fresh fruit. Enjoy!

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Let us know how your Mexican Fiesta went!  Make sure to invite friends & family.  This meals serves about 4 people.   Pictures & videos to come!

xoxo

LiMe

Welcome to Our Blog!

Hey everyone!  Our names are Lidia & Melissa.  We are both vegetarians living in New York City and we are both 20 years old.  We are starting our blog to share with you some of the amazing recipes we've come-across & created over the years.  We are into eating healthy but also eating food to enjoy!  We love making food that vegetarians & non-vegetarians alike can enjoy.  Although all our meals are vegetarian, they are not all vegan- so make sure you read the details!  

Our cooking styles are different but they mesh together nicely.  Melissa is more into healthy, organic meals & Lidia is more into ethnic, flavorful foods.  But, I'm sure you'll love both our styles.  We live in upper Manhattan & we absolutely love it up here! We can often be seen shopping, on the subway, chilling on our roof, or going for jogs in the park.  

OK well we hope you like our blog.  We will try to put up as many recipes & videos to compliment them as soon as possible.  

Oh, and for all you non-vegetarians out there, do not avoid our recipes just because there is no meat.  There are a lot of health & moral reasons to switch to meat-less eating & as you will see from our recipes, it can be quite enjoyable!  

Also on our blog, we will review vegetarian cookbooks & shows, show you how to pick the best produce & products, introduce you to our favorite restaurants & stores to supply all your favorite vegetarian meals & ingredients, & basically we will just be your friends in the kitchen showing you around to help you reach your cooking goals!  

Some of the things we would like to see more is more men cooking, more people eating healthy & not polluting their bodies, teens being able to make their own meals!!!, & New Yorkers not having to go out eat for every single meal- save your money!!  

Hopefully we can count on you to come back to our website for recent check-ups or to study up on a recipe.  We love emails & requests!  Feel free to contact us if you have questions, if you're confused, if you're not sure why you should become vegetarian, ANYTHING!

xoxo

LiMe

PS.  LiMe comes from a combination of our names... "Li"dia & "Me"lissa. Get it?  :)