It's not surprising that Syracuse was named one of the most vegetarian and vegan-friendly cities in North America by The People for the Ethical Treatment of Animals last July.
Almost 40 restaurants, cafes, on campus dining halls and grocery stores provide a substantial amount of meat-free food options that can satisfy any craving.
Most, like Sparky Town [13] and Speedy Greens [14], are easily accessible and less than 20 minutes away from the SU campus. Students without cars can walk down Marshall Street to find vegetarian and vegan options at restaurants like Syra-Juice Juice Bar & Eatery and Pita El Saha [15].
View a larger version of this map and more information about the establishments by visiting the Vegetarian/Vegan Guide for Syracuse [16].
For those who prefer to stay at home and enjoy cooking, try local Raw Food Chef Goji Narelle's delicious nacho recipe.
Narelle prepares her nachos every Wednesday at the Vegan Raw Food Cafe at Green Planet Grocery in Fairmount.
More of her inventive recipes can be found on her blog [17].
Goji Narelle's Raw Nacho Recipe:
Taco “Neat”:
- 1 Cup walnuts
- 1 Packet (organic) taco seasoning packet
- 2 Tbsp. water
Put the nuts and seasoning into the food processor and pulsate until chopped. Add the water and pulsate again until everything sticks together. Be sure to not over blend.
Flax Chips:
- 1 Bag of flax seed (whole)
- 2.5 Cups water
- Salt
- Any seasoning you would like
Grind half the bag of flax seeds and put in food processor. Put the rest of the bag in whole, and add your seasonings. Start the food processor and slowly pour in water. It should get “gummy” and thick, like dough. Spread in a thin layer on teflex sheet and dehydrate 105 degrees for 12-15 hours. (Time will vary depending on thickness.) Be sure to flip it off the teflex half way through. Now, chop up your toppings! You can use tomatoes, avocado, onions, spring greens, jalapeños, cilantro, and a dab of vegan sour cream.
