Make change happen!

Sacred Chow lives, from a food/nutritional/health/earth/communication/
political point of view, 2 make sure that there is less violence, less disease, less carbon world-wide; 2 reach out 2 as many folks as possible, Sacred Chow is 100% kosher & allergen-sensitive. It boils down 2: "Sacred Chow really wants 2 change our world!" Chow is sacred: And Sacred Chow is here 4 all of us 2 come 2 the table, 2 chow down together, and partake in this sacred mission. Make change happen!


Sacred Chow
Tracey Edwards
18 October 2010
Rating: 5

Sacred Chow is a lovely little bistro on 227 Sullivan Street in New York City, USA. I checked it out on a recent visit, following a recommendation on Facebook. It ticked all the boxes for me!

The selection of salads, sandwiches, tapas, desserts and drinks was vast. I almost couldn’t decide what to try.

In the end, I plumped for Mama’s Soy Meatball sandwich. It was absolutely yummy. I washed it down with a Celery Beet Juice (fresh squeezed). Then…I just had to have the Brownie Sundae, brownie topped with hot fudge sauce, soy ice cream and chocolate sprinkles. It was all beautiful!

The best thing about Sacred Chow are their vegan and eco credentials. They provide all organic, vegan, Kosher, and ethically produced foods. They gather their ingredients locally. It just has a lovely chilled out vibe, I adored the place.



Russell Simmons & Simone Reyes like their Chow Sacred!

Russell Simmons has gone from founding a hip hop music label to creating an urban clothing line to now a reality TV show featuring the ins and outs of his daily life.

Running Russell Simmons premiers November 2nd on the Oxygen channel and chronicles Russell’s life and his staff, including one of his closest assistants Simone Reyes.

Reyes, like Russell, is a vegan and animal rights activist who’s used her publicity to draw attention to various causes, whether that’d be Tweeting about the delicious meal of tempeh hash, vegan frittata, soy buttermilk biscuits and tofu scramble from Sacred Chow restaurant to getting the message out about lost animals and yes, commenting on Lady Gaga’s meat outfit. Read what Reyes had to say about it below, and see a sneak premier of Running Russell Simmons at: http://link.brightcove.com/services/player/bcpid82588784001?bctid=615494214001.

From Global Grind (On Lady Gaga):

“IF you are talking about rights you must address the rights of ALL LIVING BEINGS- all who suffer. Meat= Suffering. Period. So if you are going to make a statement about not wanting to be treated like “piece of meat” then don’t disregard the plight of the animals that you have draped around your body.”

“Those were animals who had a family, a yearning for a life of peace, a natural instinct to raise her young, a desire to feel sunshine on her face and a plea to not be tortured and a trembling body terrified of being killed – all so that you can have a heart attack on a plate for dinner.


Spicy Veg Pickles

Dear brilliant folks at Sacred Chow ~

I absolutely adore your restaurant and in particular the pickled veggies.

I searched high and low online for a recipe similar to the one I'd expect you make, but was unsuccessful.

Might you be willing to share the recipe?

I promise I'll only cook it and eat it and give credit to Sacred Chow whenever friends ask about the delicious dish, and will never post it online or anything like that...

I look forward to hearing from you.


Your loyal and devoted customer,

Hi Tzivya,

Thanks for the kind words. Flattery will get you everywhere. I'll post the recipe to our blog as well, so you can share it with your friends who want to know how you made it.

6 Cups Water
1 1/2 Cups Vinegar
1/4 cup Salt
2 TB Garlic, Chopped
3/4 Cups Sugar
2 Jalapeno chiles, sliced

That's the brine. What you do is get it on the stove, and let it come to a full, rushing boil, and make sure that all the sugar and salt is completely dissolved. Then, turn off the heat, and let it chill in the fridge overnight, until it's cold. This is what ensures that you don't cook the vegetables going into the pickling brine. Do not, under any circumstances, try to add the veg when the brine is hot. This will only result in tears.

Then, you can use any vegetable you have handy: radish, cauliflower, bell pepper, cucumber, green tomato, or any others that your imagination can come up with. If you want to, you can also add 1/2 teaspoon of coriander seeds, and a 1/4 teaspoon of mustard seeds, but that's not strictly required. We don't do all that, and the pickles are still delicious, because you can taste the flavour of the vegetable without the brine overpowering it.

Let the pickles sit in the cold brine for at least 3 days (if you can resist). If you absolutely must have a taste, wait for 24 hours, and then give it a shot. Of course, if you prefer a less spicy version, feel free to cut back on the chiles, remove the seeds, or omit them entirely.

The recipe scales up and down beautifully, so feel free to cut it in half, or double it.

Hope you enjoy it. If you do end up making a batch, please take a picture, and send it along! We'd love to show it to others.


Baked Potato Soup

It's a cold day (out of nowhere), and we're out of soup. I had baked off some potatoes for something else, and had a few leftover. Hmm. Baked potato soup it is!

4 medium sized Idaho Russet Burbank Potatoes, baked
1 medium onion, diced finely
1 TB oil (canola, vegetable, peanut, whatever)
1/2 teaspoon curry powder
2 TB coconut milk
4 - 6 cups of water (just enough to cover the potatoes)
Salt & Pepper to taste

Start in a pot with the onions and oil. When the onions are just cooked through, add the baked potato. Using a potato masher, mash the potatoes in the pot, and toss the mashed potatoes with the onions and oil. Pour in the coconut milk, curry powder, and just enough water to cover the potatoes. (Alternately, you could dice up the baked potatoes, and you won't have to bother with a potato masher.) Let the water come up to a full rolling boil, and drop it down to a simmer. Let it cook for 10 minutes or so, until the potatoes are really really tender. Turn off the heat, and blend it down to a smooth puree with a stick blender.

Sprinkle on salt and black pepper to your taste (I like a lot of pepper and a good hit of salt).

For whatever reason, I'm eating a bowl full right now, and it's warming me from my toes to the top of my head. Something about a bowl of piping hot soup feels like a warm fuzzy flannel blanket when it's cold out. And since this is a smooth one, I can easily pop it into a to-go coffee containers, and drink it, and feel it energising me from the inside.

And the cool thing is that it's such a simple (yet tasty) recipe.

If you wanted, you could also stir in some nutritional yeast and give it a different dimension. If you had any thyme or rosemary, it would totally bring it up by leaps and bounds. And, think of the other possibilities: it serves as an excellent base for other vegetables. That way, you can have a creamy vegetable soup without all the calories of throwing in loads and loads of cream.

Like, if you steamed off some broccoli, and pureed it with the soup, you'd have a baked potato with broccoli soup (which, come to think of it, sounds pretty awesome. I'll be back in a few minutes.), which you can garnish with a bit of a broccoli floret. A bit of chopped sundried tomato, and you'll have little tangy, tart little bursts going off. A touch of red chile, and you'll be warmed up way faster. Roasted red peppers would be great for a creamy red pepper soup.

The possibilities are endless, and easy to execute.