More Vegan Discovery on Staten Island 🔎

My Staten Island ‘vegan eats’ list is pretty long again! I’m so excited by so many places finally embracing vegan options. Like Richmond Republic in Eltingville, which added two new all-vegan selections that are labelled with enthusiasm–an actual menu header and not some tiny marking.

To start a cocktail–though I stupidly didn’t think this over as I drank away catching up with my dear friend, but perhaps this could have been frothed egg whites? 😬 Cocktails, especially at bar-savvy gastropubs, often have egg white foam in them. Though this can be done with aquafaba, I should have confirmed–both for my knowledge and for the eatery’s. These considerations need to be taught as omni eateries take on vegan food. It’s why menus put the onus on the guest to communicate allergies to server… though you might assume ordering vegan food might suggest that the egg in the cocktail might be an issue, we’re not there yet.

Animal by-products are in so many products; it is truly disheartening. Things like the sheep-derived Vitamin D3 in like all Kellogg’s and Post cereals–including many that vegan bakers utilize often as garnishes on donuts, cakes, etc… Gelatin in the Advil coating… Confectioner’s glaze in many sprinkles and candies… fish derivatives in the processing of many wines… Ugh! Though I generally agree and subscribe to the Effective Advocacy vs. Personal Purity argument, I do think it is important for vegans to not just accept that there are animal by-products everywhere. Not as like a “gotcha” from the vegan police, but just in the hope that enough can loudly demand change (like this). And it is also important to understand that a server at an omni eatery that is just stepping into the plant-based realm cannot access your database of vegan knowledge, so you gotta share it–tactfully–and advocate for yourself even when something is labeled vegan.

The Vegan Enchiladas: refried pinto beans and vegan pepper jack cheese rolled in spinach tortilla and slathered in their housemade enchilada sauce. Great tasting option. My favorite part was that housemade sauce, so fresh and vibrant.

The Asparagus Ravioli: asparagus ravs topped with vegan parmesan and beautiful, flavorful garnishes. Very yummy! And speaking of Eltingville, Staten Island and ravioli, we hoped we could get over to this area’s Best of the Borough Pastosa just a block away, but they were closed. I need to stock up and nab some of their beet ravioli.

Cross-section, because it’s what’s on the inside that counts when it comes to people and ravioli.

While we were so deep in SI, dessert at Love Earth Cafe & Bakery in the Charleston area. We shared a red velvet cupcake and some bakery-style cookies.

I really love bakery cookies and milanos, and these were okay versions. It’s the cookie texture that was a bit off, but still very delicious! I know I am picky with baked goods…

Red velvet might be my favorite kind of cupcake

Sharing can be messy

Which one is not filtered? Hmmmm

While we are on Staten Island, I will also share a couple of pics from a recent visit to Bin 5 in Rosebank. This time it wasn’t my cocktail with the froth…

The vegan cauliflower wings were perfection–a nice crunchy deep-fry and the traditional accompaniments. So many eateries have cauliflower wings now, but this was done right… meaning they’re not done right everywhere! I look forward to Bin 5 trying out new vegan options and desserts. Their standards jive with mine and their service is fantastic.

Thanks for the vegan eats Staten Island. I’ll be back soon to knock some more off my list!