Tim and I absolutely love Sprig and Vine in New Hope, PA. We have been dining there regularly this fall and winter, but if it was right here in Newtown, it would be difficult to keep from eating there less than once a week! The all vegan restaurant will blow any carnivore out of the water with each dish’s amazing creativity, flavor and presentation. Not only is everything vegan, but most of their ingredients are local, even in the winter! You can always see the list of farm’s that ingredients have been sourced from that week when you walk in.
To prove this place isn’t just for those on plant based diets, I have my husband. While Tim enjoys eating the vegetarian meals I cook all week, he may order a grass fed burger or filet on a rare occasion while out. Still, he will always be just as excited as me (if not more) about a meal any night at Sprig and Vine, Vedge or Charlie was a Sinner, all completely vegan restaurants. On Valentine’s Day this year, we had two reservations, one at a restaurant in Princeton that serves local humane meats (along with veg options), and one at Sprig and Vine. He made the final decision to go to Sprig and Vine!
At sprig we love to share some small plates, but usually get an entree each too, and I bring half home for the next day. Here is a sampling of one of our most recent visits to Sprig and Vine where we even splurged on dessert. (This happens to often because just like you, we convince ourselves its “healthy” in the moment since its vegan).
Their soups are to die for and change every time we are in. Tonight there were two options but with how much Tim loves any food with a Mexican flare, once he heard “black bean” the decision was made. Here is the black bean & butternut soup with jalapeno cashew cream and cilantro. Flavors really popped by themselves but also worked together extremely well. We could have ordered seconds of this for our dinner and been happy!
On the side we decided to order the baked garlic cashew kale chips. Brad’s Raw, sorry but you have nothing on these! I loved that they were 3 different local kale varieties/colors and Tim liked dipping them in the soup!
Yes, we got another appetizer to share. Couldn’t help it. Black eyed pea sweet potato griddle cakes with smoked paprika aioli. How can I describe its taste any further when the title is that complex? Well like all of the dishes here, the flavor is always balance perfectly, here with sweetness of the sweet potatoes and the spicy paprika aioli, there is the tart from the apple & winter radish salsa. So pretty too!!
Tim’s dinner, not pictured, was the Cauliflower and Fingerling Potato Curry: black quinoa with butternut and chickpea, coconut-curry sauce, fennel-root vegetable slaw, cashew and cilantro. It was delicious, especially the cauliflower, but more importantly my meal!
For years, I swore off tofu. It had a weird texture to me but I have realized that really, I never prepared it well or went to a restaurant that did. Just 6 or so months ago, Charlie was a Sinner in Philly changed my mind about tofu when we accidentally ordered it, and now I have been more open minded trying it at all our fave vegan restaurants! So, on this occasion at Sprig I was extra open minded ordering this dish since I typically don’t love fennel either. Fennel Seed-Seared Tofu: butternut squash caponata, saffron cauliflower puree, sauteed swiss chard, chickpea and fennel, pine nut. The crusted tofu had a perfect texture, and the creamy cauliflower puree balanced out the texture. Swiss chard is hiding under the tofu in the picture but it was a perfect dose of greens! Best part, having half saved for lunch the next day :)
For dessert we picked the Vegan Pumpkin Cheesecake: Ginger Snap Crust, Cranberry Red Wine Caramel, Cinnamon-Apple Cider Ice Cream, Miso Candied Walnut. Tim apparently never even liked regular cheesecake and loved this one. I used to ask for cheesecake for my birthday instead of regular cake as a kid, so now being dairy free, having a good “cheese”cake is awesome – this was beyond good and honestly better than I remember dairy filled cheesecake to be. Any and all of the ice “cream” they make to garnish desserts is ridiculously good. Whether a simple vanilla, this cinnamon apple cider one, or the black pepper strawberry sorbet, you’ll never be disappointed with what is on your plate. And who would ever think to elevate this type of dessert with miso candied walnuts?! Thankfully the chef at sprig and vine did!!
So if you’re ever headed to Philly and have the time, venture about 45 minutes north to New Hope, PA. If you’re in NYC and want to get out for a day, the historic town of New Hope on the DE river has a lot to offer on top of this amazing restaurant, and its just a little over an hour away from the city!
If you have any vegan restaurant suggestions for me, local or in other cities, let me know! Meals are the first thing we tend to plan when we travel :)