Monday, April 14, 2014

New Menu Items for Spring!


White-bean raddichio salad

French couscous salad with asparagus and cherry tomatoes

Strawberry-vanilla cupcakes

New spring additions to our menu! As always, it's all vegan and made in-house daily with organic ingredients!

  • Creamy celery root soup with leeks, thyme, garlic and lemon

  • French couscous salad with asparagus and cherry tomatoes in a lemon-tarragon vinaigrette

  • Spring quinoa pilaf with toasted sunflower seeds, radish and fresh basil in a champagne vinaigrette

  • White bean-raddichio salad with charred scallions in a roasted garlic vinaigrette


Monday, March 31, 2014

April's Vegan Dessert Menu

 

All items are vegan and made in-house by our talented baker with organic ingredients! 

Menu is effective April 1- April 30!

Monday:

Toasted Almond Cupcakes (gluten-free/soy-free)
Chai Mookie - Chocolate Truffle (gf) - made with locally made Chai Mookie Chai spices!
Oatmeal-Apricot Cookies
Seasonal Fruit "Pop Tarts" (varying flavors)
Chocolate Chip Bar


Tuesday:

Double Chocolate Cupcake (gf/sf)
Chai Mookie - Chocolate Truffle (gf) - made with locally made Chai Mookie Chai spices!
Oatmeal Apricot Cookies
Seasonal Fruit Tart
Brownies (gf)
Chocolate Chip Bar


Wednesday:

Strawberry-Vanilla Cupcakes (gf/sf)
Chai Mookie - Chocolate Truffle (gf) - made with locally made Chai Mookie Chai spices! (gf)
Double Chocolate Cookies
Seasonal Quick Bread
Chocolate Chip Bar

Thursday:

Orange-Raspberry Cupcakes (gf/sf)
Lavender Chocolate Truffle (gf)
Double Chocolate Cookies
Seasonal Sandwich Cookies with Creme Filling
Seasonal Foccacia Bread
Chocolate Chip Bar


Friday:

Chocolate Chip Cupcakes (gf/sf)
Lavender Chocolate Truffles
Peanut Butter Shortbread Cookies
Seaonal Fruit "Cheese"cake (gf)
Brownies (gf)
Chocolate Chip Bar

Sunday, March 16, 2014

Sunday Staff Profiles: The People of Perelandra

One of the things that makes Perelandra so special is our wonderful staff! We are fortunate to have employees are from all over the world with very diverse skill sets and backgrounds, and they are instrumental in creating the "great energy" that our store is famous for. Our customers rely on our staff to answer their questions, help them find what they're looking for, suggest products and to be a friendly face in this big city. Get to know Dan, Perelandra's Sales and Inventory Manager, in this week's staff profile. He's the person responsible for all our great sales, so be sure to tell him what your favorite products are the next time you see him!



Name: Dan

Hometown: Loveland, CO

How long have you lived in New York City?
Almost 2 years

Length of time working at Perelandra:
Almost 2 years


What are your favorite products at Perelandra?

Brooklyn Bell Ice Cream- Salted Caramel: "All of their flavors are delicious, but the salted caramel is the best salted caramel ice cream I've ever had. It strikes just the right balance of salty and sweet."
Hope Hummus- Spicy Avocado: "I love guacamole. I love hummus. This combines both to create a spread like nothing I've ever had."
J.K.'s Scrumpy Hard Cider: "Not too sweet and easy to drink!"

What is your favorite thing about working at Perelandra?

"I love finding fun things to put on sale. I talk to brand brokers and work out deals, for example if we buy ten cases of something, I can negotiate a lower price per case and pass on the savings to our customers."

What's the most important thing you've learned since you started working here?

"Customer service. I've learned to recommend products, track down items if a customer can't find something, and most of all to be an attentive communicator. It's not just about helping people. It's making people feel like they've been helped." 

Some things we love about Dan:

"Dan goes above and beyond with tremendous frequency, and it makes him one of the most dependable and on point people around" -James

"Dan is helpful and humorous. He's like a big brother...with fabulous hair." -Hannia

"He's a very understanding guy. Great listener." -Derrick

"The Danager? He has a great giggle." -Lucy

"Dan is super committed to doing a really good job. He's really smart and very quick-witted. He's one of the best people I've ever worked with. He does whatever needs to get done." -Allison

Local Vendor Day at Perelandra!


We are so pleased to host 15 of the best vendors in NYC this Saturday during our local vendor event! Join us to sample their amazing goods! We'll also have special dishes in our kitchen made with locally produced ingredients and two gift bags full of local products to raffle to two lucky winners. 

We are proud to support more than 60 local vendors at Perelandra! We are committed to sourcing the best, high-quality natural and organic foods available, and in many cases these foods are made by small local businesses run by individuals who are truly committed to higher food standards- just like us! 
On Saturday we'll be featuring:


Please join us, and spread the word!

Monday, March 3, 2014

Tanya's Top Ten List!

 Tanya (a.k.a Tawni)  is the Supplement Department Manager at Perelandra. She fuels her busy New York City lifestyle with delicious plant based meals, nutritional supplements and vegan cupcakes. She finds balance teaching and practicing power yoga, meditating, laughing with friends and studying yoga texts. We asked Tanya to compile a list of her top ten must haves at Perelandra - here they are!





courtesy of oliviasorganics.com
1. Leafy Green:  Olivia’s Organics Baby Arugula. One of my favorite ways to prepare this bitter green is in pesto. ½ C olive oil. ½ C walnuts. 2-3 cloves of garlic 1 container Baby Arugula. Salt to taste. Put ingredients in a food processor or blender in that order. Voila! Great over pasta, on bread or as a dip for veggies!








courtesy of sunchlorella.com

2. Green Superfood: SunChlorella Powder. Chlorophyll. Vitamins. Minerals. Enzymes. Protein. This green algae has it all + does it all. I like the energy boost it gives me and it has a gentle cleansing effect. Mix it in with water, juice or a smoothie. It will change the color of your drink + change your day.







3. Juice Bar item: Bri’s Morning Scramble. 3 letters: OMG. As a brunch-loving vegan I’ve had many tofu scrambles over the years. Ours is one is the best I’ve eaten, seasoned to perfection. Top with some OrganicVille Sriacha for a spicy twist.






courtesy of kaiafoods.com
4. Savory snack: Alive & Radiant Foods Kale Chips. If you’re not already on the kale bandwagon these tasty snacks will get you there. Raw, vegan + guilt free they are the perfect substitution for more calorie-laden fried potato chips! My favorite flavor is Quite Cheezy, made "cheezy" with nutritional yeast and cashews.








courtesy of luluaschocolate.com

5. Sweet snack: Lulu’s Raw Maca Butter Cups. The delicious combination of raw chocolate, almond butter paired with maca root... yum!







 6. Tea: Daily Detox tea keeps my blood, liver, kidneys, skin and lymphatic system clean + clear. It has a pleasant taste and can be enjoyed hot or iced.









7. Beverage: Taste Nirvana Coconut Water. Made from sweet Thai coconuts, this is the by far the sweetest and most  flavorful coconut water on the market. It is also packaged in glass rather than plastic.











8.  Supplement: Natural Factors PharmaGABA keeps me calm and focused without causing drowsiness. These chewable wafers begin to work in just 15 minutes and the effects are long lasting.







 9.  Face + Body: John Masters Argan Oil. If you want your body to feel silky + smooth Argan Oil, also known as Moroccan oil, is the answer.












10. Hair Care: Giovanni 50/50 Balanced Conditioner. Here’s my secret to great curls: I leave in regular conditioner. Traditionally leave-in conditioner is just watered down conditioner. For super curly hair I need a super moisturizing super natural full strength conditioner.








Thanks for the wonderful tips, Tanya!

Friday, February 28, 2014

Vegan Dessert Menu for March

All items are vegan and made in-house by our talented baker with organic ingredients! Menu is effective March 3- March 29!

Monday:

Coffee Cupcakes (gluten-free/soy-free)
Puffed Millet - Chocolate Truffle (gf)
Almond Butter Chocolate Chip Cookies
Creme-filled Sandwich Cookies (varying flavors)
Chocolate Chip Bar

Tuesday:

Lemon-Pistachio Cupcake (gf/sf)
Puffed Millet - Chocolate Truffle (gf)
Almond Butter Chocolate Chip Cookies
Seasonal Fruit Pie
Brownies (gf)
Chocolate Chip Bar

Wednesday:

Vanilla Chocolate Cupcakes (gf/sf)
Puffed Millet - Chocolate Truffle (gf)
Macadamia Shortbread Cookies
Seasonal Dessert Bars
Chocolate Chip Bar

Thursday:

Coconut Cupcakes (gf/sf)
Raspberry Chocolate Truffle (gf)
Macadamia Shortbread Cookies
Seasonal Layer Cake
Seasonal Foccacia Bread
Chocolate Chip Bar

Friday:

Chocolate Hazelnut Cupcakes (gf/sf)
Raspberry Chocolate Truffles
Oatmeal Ginger Cookies
Seaonal "Cheese"cake (gf)
Brownies (gf)
Chocolate Chip Bar

Perelandra's Definitive Guide to Vegan Cheese

Growing up, I always thought of the cheese platter as the pinnacle of sophistication, something to be eaten in a little black dress while talking casually about modern art and trips to Paris. But by the time I was old enough to actually encounter a cheese board, I was vegan. I tried to console myself, "Who cares about being fancy when you're doing what you think is right?" Only I did care. I wanted to eat my cheese and be vegan, too.

Six years later. Enter Perelandra. I stopped in one day to pick up a pack of Daiya mozzarella style shreds--my absolute favorite pizza topping--when I noticed a group of other vegan cheeses, elegantly wrapped and looking like they could hold their own at a cocktail party.

Perelandra carries more than 25 varieties of non-dairy cheeses from Teese, Daiya, Dr. Cow, Punk Rawk Labs, Tofutti, Treeline and Follow Your Heart. Every flavor is distinctly delicious and has it own best uses. Some can be paired with olives or fruit for a beautiful cheese board.  Surprised by all of the options? Use this guide to find the best ones to serve the next time you feel like throwing a party and spending more time on your outfit (and catching up on modern art) than cooking!

Perelandra's vegan cheeseboard! "It's a tough job eating delicious vegan cheeses, but someone's gotta do it." - Testers






courtesy of followyourheart.com

Follow Your Heart Vegan Gourmet: This product is one of the first commercially available vegan cheeses that we can recall - first there was Veganrella, and then there was Follow Your Heart many years later, and for a long time it was the only game in town. It is made by the makers of perennial vegan favorite, Vegenaise. It is available in mozzarella, monterey jack and cheddar flavors and has a base of soy protein.
Sliceable? Yes, it is sliceable, and it is easiest to slice just out of the fridge. It has a more gelatinous texture than any of the others and is suitable for grating as well.
Meltability? It melts fairly well, especially when put under a broiler.
Best uses: Pizza and lasagna. We don't recommend this one for eating straight from the package.
Staff Comments on Follow Your Heart Mozzarella: "I don't like this one." "I can see it being good in lasagna." "Not great on a cracker." "Bland, but I can see it being tasty if you're cooking with it."



courtesy of heavymettayoga.wordpress.com

The Organic Gourmet Soy Feta: This is the only feta substitute that we've seen. Formerly owned by Sunergia, it has been around for a long time and has a loyal following. It has an organic soymilk base and carries the USDA certified organic seal.
Sliceable? Yes, you can slice it but it is quite crumbly like real feta. It has a firm tofu-like texture.
Meltability? It is not meltable.
Best uses: Recipes that call for feta, pizza with roasted veggies.
Staff Comments: "Tastes like what you would expect feta to taste like, with good flavor. Not great by itself, but would be good in a dish." "I like the texture."



courtesy of dr-cow.com

Dr. Cow: Made in Williamsburg, Brooklyn, this cashew-based cheese is fermented the same way dairy cheese is fermented, so it has the same savory, umami tang. It comes in both hard cheese and spreadable forms, and all have a simple base of cashews, probiotics and Himalayan sea salt. They make an array of flavors, including one with kale, one with algae, and a sun-dried tomato-turmeric variety.
Sliceable? The hard cheeses are very easy to slice, and their small size makes the slices perfect for crackers.
Meltability: These cheeses do not melt.
Best uses: Eat the hard cheeses right out of the package. They are ideal for cheese plates and pair perfectly with a slightly sweet cracker (like Back to Nature's Crispy Wheats). They're great with very sweet fruits, grapes in particular. The spreadable cheeses are perfect on bread, bagels or crackers. These are delectable cheeses to eat on their own, but they don't taste as good when cooked, and they can easily overpower other ingredients.
Staff Comments on Dr. Cow's Kale-Cashew Cheese: "Interesting flavor, really good." "Too tangy." "Looks good on the cheese plate." "I didn't like the flavor." "I love this one."



courtesy of punkrawklabs.com
Punk Rawk Labs: Made in Minneapolis and created by a chef trained in Matthew Kenney's raw food academy, Punk Rawk cheeses are handmade using organic ingredients using a process that is similar to traditional cheesemaking, except with nut milks instead of dairy milks. They use either cashew or macadamia as their nut bases and have a variety that is a blend of both types. They are deeply tangy, salty and very rich and smooth.
Sliceable? They are sliceable, and slice best when they have just been taken out of the refrigerator. As they warm to room temperature, they become softer. Perfect for scooping with a cracker or crostini!
Meltability: These cheeses do not melt.
Best uses: Perfect on a cheese plate, spread on a cracker, or sprinkled on a veggie pizza. Try the original cashew variety with a slice of tomato and a few leaves of fresh basil on sourdough bread for a mind-blowing sandwich. The nacho variety, not surprisingly, makes outstanding nachos. Try Perelandra's favorite nacho recipe: Garden of Eatin' blue corn chips, Upton's Ground Chorizo Seitan, Jeff's Naturals Pickled Jalapenos, Amy's Refried Black Beans and thin slices of Punk Rawk's Nacho Cheese. Put in the oven for 15 minutes at 350 to warm through. YUMMMMM!
Staff Comments on Punk Rawk Plain Cashew Cheese: "Realllly good." "Tastes like real cheese." "It doesn't taste nutty or like fake cheese. If I didn't know better I would think it was cheese." "Impressed with the tang, has a nice creamy texture."




courtesy of daiya.com
Daiya: Daiya is the most widely available of the vegan cheeses. It comes in shreds, wedges, slices and cream cheese. Its tapioca base makes for prime meltability, and it comes in a number of varieties, including cheddar, pepperjack and mozzarella shreds; provolone, Swiss and cheddar slices; jack, jalapeño-garlic harvarti and cheddar wedges. They make pizzas that use their shreds as well.
Sliceable? The wedges are definitely sliceable, and the slices are, well, slices.
Meltability: Daiya melts easily and well in an oven, broiler or in a pan.
Best uses:
Shreds: Pizza, quesadillas
Slices: Grilled cheese sandwiches
Wedges: With crackers, on a cheese plate, grilled cheese sandwiches
Cream cheese: Replace regular cream cheese with this to make an awesome cheesecake and top your bagels with it, too.
Staff Comments on Daiya's Cheddar Wedge: "It actually tastes like cheddar cheese." "It has a weird texture." "This really impressed me, I would use this for a grilled cheese." "Not too exciting on it's own, it's good with pasta and on veggie burgers."



courtesy of chicagoveganfoods.com

Teese Vegan Cheese: Made by Chicago Vegan Foods, makers of the famed Dandies vegan marshmallows, Teese is soy-free, gluten-free, peanut & tree-nut free. It has a pea protein, tapioca starch and coconut oil base. It comes in cheddar, mozzarella and cheddar cheese sauce.
Sliceable? It is sliceable (except for the cheddar sauce)! It comes in a tube and your slices will be perfect circles. It's easy to slice and shred, and is really super firm if kept in the refrigerator prior to use.
Meltability? It melts very well, and becomes stretchy. You can even make a surprisingly authentic and super simple macaroni and cheese with the creamy cheddar variety if you combine it with cooked pasta.
Best uses: Anything melty! Macaroni and cheese, grilled cheese, nachos, quesadillas...
Staff Comments on Teese Mozzarella: "Very mild flavor, a little salty, I can see it being good on pizza." "I didn't care for the consistency." "Very easy to slice."




courtesy of treelinecheese.com

Treeline: Made in the Hudson Valley, these creamy, spreadable cheeses are made from cultured cashews, probiotics and salt.Treeline is currently perfecting a hard cashew cheese as well, but it is not currently available.
Sliceable? Sliceable when it's just been taken out of the fridge. Once it warms it won't retain its form.
Meltability: These cheeses do not melt.
Best uses: Cheese plates, crackers, and bagels (oh my!). The ingredients of Treeline cheeses are really similar to those of Dr. Cow's, but official Perelandra taste-testers report that their flavors are different, with Treeline winning the prize for tangiest cheese.
Staff Comments on Treeline's Scallion Cream Cheese: "This is my favorite!" "The scallion flavor is delicious." "Really good, best flavor of all of them." "It has a big flavor to it." "Great taste, I could just eat it on it's own."




-Kristina Marie Fullerton, Guest Blogger. Check her out here!