The American road trip has begun! For the next three months until October 3rd, I’ll be driving across America and back, first through the north and back through the south. Thus, you’ll be seeing a lot of my travels and the vegan foods I’ve found during my trip here. If you want to follow all the quirks and eats of my travels in more detail, be sure to follow me on Instagram too!

Right now I’m staying in Brooklyn, NY, which is pretty much just as much as a vegan heaven as Berlin! So far I’ve had delicious vegan bagels with vegan cream cheese, went to the Dr. Cow vegan cheese shop in Williamsburg, oogled over everything at the Park Slope Food Co-Op and gorged myself on vegan mac-n-cheese, a Buffalo ranch vegan chicken salad and a delish brownie sundae at Champs. More info on all that in an upcoming post.

Right now though I have a recipe for you courtesy of Brian from Mission: Tomato, who writes very wittily about his attempt to farm in Brooklyn. Head over there now if you want a laugh and to lust over all his gorgeous vegetables.

He threw this recipe together with some fresh tomatoes from his garden plot and is letting me share it with you here. It was DELICIOUS. I am still dreaming about it. Super easy too!

One more picture to make you hungry, now go read Mission: Tomato!