What’s been going on with The Food Duo? A LOT and almost nothing food related! Here’s a quick recap of our last 60 days:

  • Ongoing grad student shenanigans for both of us
  • Work, work, work!
  • Je suis la presidente de notre co-op
  • Foodie trips to Blossom Bakery and Sacred Chow 
  • Artichoke rocked a Marc Jacobs’ shopping bag on Bleeker St.! 
  • Home renovations abound – Phase 1: New furniture and closet clean-outs
  • Parents still trying to understand veganism and still scared to try some meat alternatives
  • A few appreciation for lunch has been uncovered
  • New cookbooks added to the collection, but not yet read
  • Mozzer and Connie still rule the roost!
So, we’ve been pretty busy. But this summer, we got some plans to fit the blog in between our summer classes and our jobs. We are posting photos and links on Facebook and Twitter from time to time, and will do our best to share goodies here.
Miss you guys!

SoL Cuisine: Bringing Sunshine into Our Tummies!

Being the delayed food bloggers we have been as of late, we have another great product review to share with you. We were recently introduced to a wonderful product meat alternative line called SoL Cuisine. With a variety of options, SoL Cuisine offers burgers, veggie crumbles, sausage patties and even ribs! You can find in your local Whole Foods Market. If you’re in the NY/NJ area, they’re also now available at Fairway!

Since we first tried their Veggie Crumbles, we’ve been hooked. In fact, we’ve made a few dishes with them, like a 3-bean chili (see photo below) and pasta bolognese. Mac is looking forward to using it in some vegan cincinnati chili over spaghetti squash soon. We’ve served the Veggie Breakfast Patties as sausage with pancakes, in breakfast sandwiches and even in a cool whip-up Mac created with Food for Lovers Queso on Wasa Light Rye Crisps. The Tofu Ribs are delicious just as they are with sides of rice and asparagus. And our most recent try was the Almond Grain Burgers, which we ate up so quickly (that good!) that we didn’t get a chance to take a photo (next time!). We’ll be having the Spicy Black Bean Burgers this coming week!

The prices per item are pretty much on bar with similar products in the freezer section of your local supermarket. In fact, we consider the prices to be pretty reasonable for the amount you get per box (between $3.29-$4.99 in our area). A single serving is actually pretty filling and is often good enough for 3-4 people, or seconds or thirds for 1-2 people (again, they are that good!)

So, if you couldn’t tell, we’re now fans of SoL Cuisine. If you’d like more information on the company or their products, please check out their website.

Veggie Crumbles in 3-Bean Chili:

Veggie Breakfast Patties on crisps with queso:

Tofu Ribs! YUM!

Saturday Night Salsa Chick’n

Some of you folks know that I’m in grad school. What you don’t know is that Mr. Artichoke is now also in grad school as of this semester. That now means more nights spent at home to study and get homework done. 
As I type this post, Artie’s working on his first major paper for his Human Behavior course. He’s been working so hard on it that I’ve decided to make dinner. 
Since we can’t do anything fun tonight, like go salsa dancing, I whipped up my own bit of fun by making a vegan salsa chicken dish! I must have done a pretty darn good job, because Artie took a long enough break to literally lick his plate clean. He even did a little wiggle in delight as he went for seconds. 
It’s a pretty simple dish to put together, using a package of gardein chick’n scallopini, some homemade taco seasoning, veggies, salsa, cheese and sour cream. Piled up in a baking dish, the aroma from the oven was awesome, especially from the blend of the taco seasoning and salsa. To add, I highly recommended a squirt of fresh lime juice just to bring all of the flavors together. On top of a bed of rice and topped with crumbled tortilla chips, this chicken is just rockin’, especially the veggies and salsa actually create a nice little gravy to drizzle on top. So you get a nice combo of textures in every bite.
Saturday Night Salsa Chick’n (Good on Any Night You Feel Like Dancing)
Source: Mac’s Dancing in the Kitchen
Serves 2-4
  • 1 pkg. gardein chick’n scallopini, thawed
  • 1-2 Tbsp. taco seasoning
  • 3-4 garlic cloves
  • 1 medium onion, sliced
  • 1 bell pepper, cut into strips
  • 1/2 c. salsa
  • 1/2 c. shredded vegan cheese (ex. Daiya Cheddar Shreds)
  • 2-4 Tbsp. vegan sour cream, lime juice, chopped fresh cilantro, crumbled tortilla chips for serving, optional

  1. Preheat oven to 350 degrees
  2. Sprinkle both sides of each chick’n filet with taco seasoning. Set aside
  3. Lightly use cooking spray in saucepan and heat. Saute garlic until lightly brown. Add onions and peppers. Turn down heat to medium-low and cover pan with lid. Sweat vegetables for approximately 5 minutes
  4. Pour veggies into a 9×5 baking dish. Top with chick’n filets and spoon over the salsa. Cover dish with foil, and bake in oven for 30 minutes
  5. Remove foil and sprinkle cheese. Bake for another 10 minutes. After 10 minutes, switch oven to broil and cook for another 3-5 minutes
  6. Serve and top with sour cream, lime juice, chopped fresh cilantro and/or tortilla chip crumbles

Hope you try this recipe. I promise, it will get you dancing in the kitchen and at the dinner table! Be sure you play some Celia Cruz to set the mood!

Pure Food and Wine – New York, New York

Having just gotten over a really nasty cold, I was looking forward to a great day far away from the sick bed and downing medicine. Artie and I went into Manhattan for our first totally raw dining experience at Pure Food and Wine in Gramercy on Saturday afternoon. It was not only eye-opening, but one of the most delicious meal we’ve ever had in this little town of ours.

We were excited to check out the menu and make our choices. I knew I wanted a juice with my meal, as I’ve been on a juicing kick as of late. So, I went for the Hot Pink (beets, pears, pineapple and ginger) and ordered the Spicy Thai Lettuce Wraps. Artie was torn between the Pumpkinseed and Herb Salad and the Tomato and Zucchini Lasagna. After checking in with our waitress (super nice and knowledgeable), she suggested the lasagna as being the “signature” dish. Of course, that sealed it for Artie and that’s what he ordered.

With everything being raw, you know it has to be fresh. What we received on our plate went well beyond our expectations of freshness and clean eating. Our food actually came out pretty quickly (bonus of not cooking the meal, I guess). The presentation was simply beautiful from the literal hot pink color of the juice to the amazing balanced tower of the lasagna and the brightness of the wraps. Almost too good to eat, our stomachs made us do just that!

As you can see from the photos above, we devoured our food. I will say that I got full 1/2 way through, partly from having the juice. So, Artie had to help me out a bit. He happily obliged, as everything was so delicious. Artie actually said “This is one of the best meals I’ve ever had in my life.” That coming from him was major, as he’s the son of a chef.

The lasagna tasted better than some baked lasagnas I’ve had in Little Italy or on Arthur Avenue. The Spicy Thai Lettuce Wraps (sprouts, cabbage, cashews mango and fresh herbs wrapped in collard leaves and served with a tamarind sauce) were simply stunning and refreshing. What I think made both dishes was how simple they were yet so nicely intricate in flavor.

With surprisingly full bellies, we just had to have dessert. Earlier in the day, we had tweeted about our trip to Pure and nicely enough we were pointed to the Mallomar and sundaes. No way were we going to finish a sundae. So Artie who loved Mallomars as a kid ordered one for himself. Then, I ordered the fig bar, and his eyes widened. Needless to say when both arrived, we were like 2 happy little kids. In so many words, our treats were shared, eaten and then gone.

Our time at Pure Food and Wine was just great. From our lovely waitress to the inviting decor to our yummy eats, everything was wonderful. I cannot say enough how impressed we were. What is “eating raw?” I do not profess to know, but I know now that it’s definitely more than eating a salad.

I cannot say if I would ever venture down a solely raw path. However, if I can eat like we ate at Pure, I’d totally not be opposed. Not to mention, Artie can live on the lasagna everyday, if he was “forced” to do so.

We plan to be back soon and will bring a friend or relative or both next time!

Pure Food and Wine
54 Irving Place
New York, NY 10003

Avocado Chicken-Less Salad

For the first time ever, I made something other than guacamole with avocados. Since we had gotten a few on a sale at the supermarket, I wanted to come up with something creative and healthy. What came to mind was a avocado mayonnaise (vegan, of course) to go into a vegan “chicken” salad. It was pretty quick and easy, and tasted good too, especially Wasa Crisps (Light Rye…yum!) or on a bed of lettuce with some grape tomatoes.

I happen to use Trader Joe’s Chicken-Less Strips for this recipe, but you can use your favorite vegan chicken.

Mac’s Yummy Chunky Avocado Chicken-Less Salad
Source: Mac Making Something Other Than Guacamole
Serves: 3


  • 1 pkg. Trader Joe’s Chicken-less Strips, cooked according to package instructions
  • 1/2 medium avocado, pitted and scooped
  • 2 Tbsp. Earth Balance Mindful Mayo Spread
  • 1 tsp mustard
  • 1 tsp balsamic vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 cup(s) raw carrots, sliced
  • 1/2 cup(s) raw celery, sliced
  • 2 Tbsp dried cranberries
  • 1 Tbsp sliced almonds
  • 1/4 tsp paprika


  1. Prepare Chicken-Less Strips according to package instructions. Set aside*
  2. In a small bowl mix together avocado, mayo, mustard and balsamic vinegar until smooth 
  3. Stir in garlic powder and black pepper 
  4. Pour mayo mixture into a larger bowl 
  5. Fold in celery, carrot, cranberries, almonds and chicken until well coated 
  6. Sprinkle paprika before serving

Note: If using something other than Trader Joe’s Chicken-Less Strips, be sure to cut “chicken” into chunks or shred for the texture you want