no matter how busy i am, i try to cook for myself for at least one meal every day. sometimes my approach to cooking isn’t so scratch made (though i love making things from scratch)
the sandwich pictured above is a product of my attempt to eliminate food waste in my own apartment and try samples i have received.
it’s teriyaki “beef” topped with sautéed kale and alfalfa sprouts on an organic pretzel bun, slathered with roasted garlic mayo.
how did this aesthetically pleasing and absolutely delicious sandwich come to be, you ask? i will show you how!
1. sautée one serving of the gardein sizzling szechuan beefless strips (without the sauce) until crisped up and cooked a bit. then put it aside.
2. now get some minced garlic in that pan and let it brown. once it’s all brown, thrown in some baby kale, pink salt, and pepper. only cook enough to wilt the greens and only use a little bit. remember, this is just going on a sandwich. once it’s done, set the kale aside.
3. once the kale is out of that pan, throw your “beef” back in. shake out a bit of some coconut secret teriyaki sauce over the strips over low heat and get it warmed up and coated.
4. while that’s getting started, grab a rudi’s organic pretzel bun and slice it in half with a bread knife. slap that sucker inside down in the toaster oven and get toasting.
5. turn off the “beef” when it’s done. it’s plating time! spread roasted garlic vegenaise on both sides of the bun once you remove it from the toaster. gently place the beef down on the bottom side of the bun in one layer. now throw the baby kale on top of there. lastly, get a little bit of alfalfa sprouts and throw them on top and cover it with the top of the bun.
and there you have it! an incredibly delicious sandwich that doesn’t really take much time to make. easy, yet delicious, vegan food for people on the go.
you’ll notice, by the way, that i didn’t really lay this out like a real recipe. i want to leave this sandwich up to your interpretation, should you attempt it. the only time i will post exact measurements is for baking. there is far less room for error in baking. you can fudge a lot with cooking!

no matter how busy i am, i try to cook for myself for at least one meal every day. sometimes my approach to cooking isn’t so scratch made (though i love making things from scratch)

the sandwich pictured above is a product of my attempt to eliminate food waste in my own apartment and try samples i have received.

it’s teriyaki “beef” topped with sautéed kale and alfalfa sprouts on an organic pretzel bun, slathered with roasted garlic mayo.

how did this aesthetically pleasing and absolutely delicious sandwich come to be, you ask? i will show you how!

1. sautée one serving of the gardein sizzling szechuan beefless strips (without the sauce) until crisped up and cooked a bit. then put it aside.

2. now get some minced garlic in that pan and let it brown. once it’s all brown, thrown in some baby kale, pink salt, and pepper. only cook enough to wilt the greens and only use a little bit. remember, this is just going on a sandwich. once it’s done, set the kale aside.

3. once the kale is out of that pan, throw your “beef” back in. shake out a bit of some coconut secret teriyaki sauce over the strips over low heat and get it warmed up and coated.

4. while that’s getting started, grab a rudi’s organic pretzel bun and slice it in half with a bread knife. slap that sucker inside down in the toaster oven and get toasting.

5. turn off the “beef” when it’s done. it’s plating time! spread roasted garlic vegenaise on both sides of the bun once you remove it from the toaster. gently place the beef down on the bottom side of the bun in one layer. now throw the baby kale on top of there. lastly, get a little bit of alfalfa sprouts and throw them on top and cover it with the top of the bun.

and there you have it! an incredibly delicious sandwich that doesn’t really take much time to make. easy, yet delicious, vegan food for people on the go.

you’ll notice, by the way, that i didn’t really lay this out like a real recipe. i want to leave this sandwich up to your interpretation, should you attempt it. the only time i will post exact measurements is for baking. there is far less room for error in baking. you can fudge a lot with cooking!

cooking recipe vegan sandwich pretzel bun organic

what: filling and delicious caribbean food (w guyanese specialties) where: veggie castle ii @ 132-09 liberty avenue (queens, ny)when: 9am-10pm daily

the menu changes daily here, which is awesome. i usually just go with two proteins and two sides and let them choose. they call that a medium meal and it’ll only set you back $7.81 :)
i have never had anything bad to eat here. you’ll be jamming to the reggae tunes while you wait and walk out with a smile on your face.
there isn’t really any seating inside, so it’s more of a grab and go. i have been told, though, that they may now have some arrangement to offer seating.
pictured above: ginger chicken, guyanese pepperpot, collards, and stewed pumpkin
mostly natural & some gluten free options

what: filling and delicious caribbean food (w guyanese specialties)
where: veggie castle ii @ 132-09 liberty avenue (queens, ny)
when: 9am-10pm daily

the menu changes daily here, which is awesome. i usually just go with two proteins and two sides and let them choose. they call that a medium meal and it’ll only set you back $7.81 :)

i have never had anything bad to eat here. you’ll be jamming to the reggae tunes while you wait and walk out with a smile on your face.

there isn’t really any seating inside, so it’s more of a grab and go. i have been told, though, that they may now have some arrangement to offer seating.

pictured above: ginger chicken, guyanese pepperpot, collards, and stewed pumpkin

mostly natural & some gluten free options

veggie castle ii vegan queens ital guayanese richmond hill south richmond hill restaurant

"where do i get vegan brunch in williamsburg?"
-

strictly vegan spots
champs (9am-11pm daily) anitivoni pick!

strictly vegetarian spots
bliss cafe (daily)
bliss grand (11am-? daily)

omni spots
cubana social (10am-3pm sa&su only)
sel de mer (10am-? sa&su only)*
bad burger (any time open 24 hrs)*

quick breakfast bites
brooklyn standard (7am-? daily)*
waffle & wolf (9am-10pm daily)*
mykitchen in brooklyn (9:30am-7pm daily, 6 on sun)

* = not tested by me

williamsburg vegan brooklyn breakfast brunch vegan brunch restaurant

what: amazing breakfast food, diner fare, and baked goodswhere: champs @ 176 ainsile st (williamsburg, brooklyn)when: 9am-11pm daily
pictured above are the dreamy breakfast enchiladas. that would be my favorite breakfast item at champs. as for other things…
best sandwich: the grinder best wrap/burrito: baja fish burrito best salad: southwest chicken salad best appetizer: buffalo tempeh wings
for dessert, the dessert case is always full of awesome goodies
mostly natural with some organic ingredients & gluten free options

what: amazing breakfast food, diner fare, and baked goods
where: champs @ 176 ainsile st (williamsburg, brooklyn)
when: 9am-11pm daily

pictured above are the dreamy breakfast enchiladas. that would be my favorite breakfast item at champs. as for other things…

best sandwich: the grinder
best wrap/burrito: baja fish burrito
best salad: southwest chicken salad
best appetizer: buffalo tempeh wings

for dessert, the dessert case is always full of awesome goodies

mostly natural with some organic ingredients & gluten free options

champs diner breakfast enchiladas brunch vegan williamsburg brooklyn restaurant

what: the best freshly-made vegan ice cream you will ever consumewhere: 516 e 6th street (nyc) when: thu-sun after 3pm

daily rotating selection of cashew based creams, soda fountain classics, soy based cake batter soft serve (pictured), brownie sundaes, and much more

all-natural with many organic ingredients & gluten free options

what: the best freshly-made vegan ice cream you will ever consume
where: 516 e 6th street (nyc)
when: thu-sun after 3pm

daily rotating selection of cashew based creams, soda fountain classics, soy based cake batter soft serve (pictured), brownie sundaes, and much more

all-natural with many organic ingredients & gluten free options

ice cream vegan vegan ice cream east village nyc cake batter ice cream cone

"what does anitivoni mean?"
-

anitivoni is really ani tivoni which is really אני טבעוני

basically i was sitting back one day, trying to figure out a unique name to give my vegan online presence and decided to go with something that said “vegan jew” and came up with “ani tivoni” which is transliterated from the hebrew you see above, and means “i am vegan”

the mystery is solved. you may now consume one uncle eddie’s vegan cookie (preferably chocolate chip with walnuts).

hello loyal instagram followers

it has been requested of me to make a blog where i share recipes, product reviews, restaurant tidbits, and more.

i am going to start doing that.