I was back in NYC for work last week and wasted no time in making dinner plans with friends to try a new vegan-friendly restaurant.
I suggested we try Souen, an organic, macrobiotic restaurant in Union Square. I saw it mentioned on twitter recently and after one glance at the menu I knew I had to go. With lots of Asian inspired dishes and a wide variety of sauces, veggies and plant based proteins, it had “Katelyn” written all over it.
Fortunately, Penni is always game to try something new, and as an added bonus, our friend Meaghan from college was in town for a visit. Meaghan is a dedicated yogi and blogs about her experiences at Choose Your Journey. Her blog is a great read even if you don’t practice regularly…or at all! She is consistently funny and entertaining, check it out.
The ladies got to the restaurant a few minutes before me and immediately placed an order for some GF corn bread. After the great corn bread shortage of 2010* that Penni and I experienced at Angelica Kitchen last year, she doesn’t waste time when it comes to placing an order, wherever we may be. It arrived shortly after I did. Perfect timing.
I have to say up front that we all loved the food. Full of flavor with generous portions, it completely hit the spot. However, considering we each ordered completely different dishes, it was kind of amussing that they all came out looking exactly alike.
Yeah…I swear, all different dishes, each served with a side of brown rice. The miso tahini sauce served on my squash tofu was amazing. It wasn’t too heavy, which can sometimes be the case with tahini based dressings. Overall, it was a quality meal and I’ll definitely keep it in mind for the next time I’m in the neighborhood.
We considered ordering dessert, but wanted to check out what Tulu’s and Cowgirl Baking had to offer. Unfortunely, Tulu’s only had one, sad-looking vegan cookie and Cowgirl’s had closed by the time we got there. So where did we end up? I’ll tell you all about it, next post.
*gross exaggeration. we ordered one serving. they ran out. we couldn’t go overboard with a whole loaf like we wanted to.