The Hamptons Vegan

Living the Vegan Lifestyle

thehamptonsvegan

Pumped Pumpkin Pie for the Love of Pumpkin

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Pumped Pumpkin Pie for all (not just me!)

But if no one liked this pie, except me, I’d be fine with that. I LOVE pumpkin pie. And I will eat yours if you don’t want it. 😉

pumpkin pie
pumped pumpkin pie

It took me a while, after transitioning to a vegan lifestyle, to find a pumpkin pie I could embrace. To say I was feeling quite panicked would be an understatement. I wait all summer to get to fall (and I love summer) so I can finally eat pumpkin pie legally. You know, during the proper pumpkin pie-eating season.

So to abandon a perfect pumpkin pie recipe, that I used for years, was difficult but necessary. My food, no matter how much I enjoyed it, could not involve suffering from another being. I stayed focused on the task at hand. I must now find an equal, to my beloved pie, but without the dairy.

With conviction and passion, I set out on my quest. I tried so many paltry pumpkin pie recipes. Most ended up too liquidy and sad. It was pretty depressing, to say the least.

I received half-hearted encouragement from the family. They tried to console me and convince me that the pies I’d made were good enough. But I knew better. And I wasn’t going to give up.

The day came

One particular day, over four years ago, and just in time for the upcoming pumpkin season, I tried yet another recipe. I tried to temper my excitement when the pleasing aroma of all the provocative spices started wafting through the house.

Now normally, I like a lot of my pies still warm from the oven like apple, cherry, blueberry, peach, and one of my old favorite store-bought pies, Marie Callender’s Razzleberry Pie.

But pumpkin pie, I like to eat cold. However, this time I could not wait. I had a good feeling this was a winner, so I dug in straight from the oven.

Well, I wasn’t disappointed. It was a precious moment when time stood still. I closed my eyes and inhaled that lovely pumped pumpkin pie. And the flavor was perfect. The consistency was on point. So I am now pumped for pumpkin pie again. And don’t you love it when it all works out?

Pumpkin Pie Police

Now if there was ever a career I’d aspire to, it would definitely be the pumpkin pie police. If that ever becomes a thing ( we can’t have people eating pumpkin pie in the off seasons), then sign me up! I’d happily confiscate the illegal pies and squirrel them away. I could partake of their precious scent any time I liked. Then, when the time came to release the pies back into the world when it was allowed again, I’d exchange all those pies with my vegan pumpkin pies and nobody would know the difference. And nobody would get hurt. Then all would be right with the world. But perhaps I’m a bit too enamored with pumpkin pie?

Pumpkin all year!

Anyway, I have a better idea! Why don’t we get a little badass and make pumpkin a year-round treat? Not just one time of year but all the time! No long lines queuing up for a pumpkin latte, no more Instagram pushes of all things pumpkin at the start of autumn, and no sad long faces when the pumpkin season ends far too soon!

We don’t do that to tomatoes, corn, or potatoes! Why the exclusion of pumpkin? I’m here to defend the super squash! I vote for pumpkin all year long!! Who’s with me?!

pumpkin pie
You can almost smell the pumpkin pie spice aroma…

Always save room for pumped pumpkin pie

So whatever happens with our pumpkin love plan may I suggest we start with the making of the pumped pumpkin pie recipe? It will make you smile with joy at the first scent of those irresistible spices.

And if you find you crave a slice during the heart of the summer, never fear!

If I am on the pumpkin police squad and you have made our vegan version of the pie, I will look the other way.

pumpkin pie
a slice of pumped pumpkin pie with Cocowhip topping for the holidays, OR ANYTIME!

Enjoy- my fellow pumpkin people!

P.S. If you want to enjoy a little whipped topping on your perfect pie, I recommend So Delicious Cocowhip.

pumpkin pie
Pumped Pumpkin Pie

P.P.S. To help avoid cracks in your pie (like the one above), try using a deep dish pie pan, and don’t overbake. If using a store-bought pre-formed pie crust, just transfer it to a deep dish pan from the tin it came in, for best results. Cracks do not affect the taste though! 🙂

One more thing! If you find yourself without any pumpkin, but a desire for pie, try our Scrumptious Strawberry Pie

strawberry pie or pumpkin pie, your choice
the Scrumptious strawberry pie

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

pumpkin pie
thehamptonsvegan

Pumped Pumpkin Pie for all!

A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 14-16 ounce can 100% pure pumpkin
  • 3/4 cup organic sugar can sub with an qual amount of maple syrup
  • 10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1 9 inch pie crust like Wholly Wholesome organic pie shell

Method
 

  1. Preheat oven to 425 degrees F.
  2. Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
  3. Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
  4. Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
  5. Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:
Wholly Wholesome Organic Pie Shells

This Corn Chowder Will Make You Like The Bowl

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vegan corn chowder
Vegan Corn Chowder

Champion Corn Chowder for the Win!

Champion corn chowder is a beautiful thing but it was through necessity that this invention was mothered. And necessity is the mother of invention, so the proverb goes! Let me explain.

Corn Chowder- The Soup for Summer

Soup is ideal for a cool autumn day or brisk winter weather. There’s nothing like a steamy bowl of warm soup to chase away the chill. It’s like a hug for your tummy! Too “corny”? (sorry, couldn’t resist)

But summertime usually doesn’t make me think of soup. Unless it’s this champion corn chowder! Because it’s the epitome of an easy, light summer meal. So perfectly satisfying without being heavy. And it pairs perfectly with our glorious grilled veggie sandwich!

grilled eggplant, zucchini squash, peppers and onion on a ciabatta
glorious grilled veggie sandwich

As if you needed another reason for corn on the cob!

Our family loves corn on the cob. As summer starts to come into view one of the utmost thoughts on my family’s foody minds is when corn on the cob will finally be available again. It can’t get here soon enough and although some of us like it more than others (I’m looking at you, babe aka the big guy!), I miss it too.

When we were a wee little family we boiled our corn on the cob and it got the job done. But later, we started grilling it on the outdoor barbecue grill. Also good, and definitely a step up from the boiled water method.

More recently, though, we’ve started roasting it in the oven and this is our favorite way of all. This may or may not have been a clever way for the big guy, aka, the grill master of the house, to weasel out of his one cooking job- grilling things- to shift it back to me. Because I am the roast master of the house. But I’m gonna let it slide.

corn roasted
roasted corn

Too much of a good thing?

Yes, there is such a thing. And I will tell you what I mean.

Recently, it all started when the other half of the Hamptons Vegan, (Alecia), surprised us with an ear of corn each from Pike’s Farm Stand, a very good farm stand on the east end of Long Island. We were thrilled with this gift as any good food-obsessed family would be. Oh, those kernels of gold!

But then we each secretly looked at the amount of corn in relation to our mega-sized corn-craving capacity and unbeknownst to the other, set about bringing more corn home to go with our perceived meager ration (greedy corn-mongers that we are).

Then the fateful day came. I returned home from the grocery store with 6 more ears of beauty to add to our 4 cobs in waiting, Soon after, Don walked in the door with 6 MORE ears from a farm stand on his way home from East Hampton. Next, Alecia walked into the kitchen with 5 MORE EARS from another farm stand along the way. Our sufficient amount of one corn on the cob per person had now turned into a stockpile. What to do, what to do…

The corn chowder necessity

Well, who says you must eat corn only as corn on the cob? Or that you must eat the corn off the cob typewriter-style? Well, we do! But you could eat it round and around if that’s your thing. And hey, we could try something different.

That’s when I remembered a recipe I made a year ago that was really very good.  I dug it up and made the corn chowder for dinner with vegan BLT sandwiches. It was a winner!

Our champion corn chowder was born. And it will live long and prosper in our family. Everyone loved it and we will take stock in the corn company (is that a thing) with the amount of corn I see in our future now that we have two uses for corn on the cob. It’s great to have a variety of corn recipes!

vegan corn chowder
Fresh from the pot, vegan corn chowder

copyright © thehamptonsvegan 2017 -2025 All rights reserved.

 

thehamptonsvegan

Champion corn chowder

Take advantage of corn season with Champion Corn Chowder for the win!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 5-6 ears corn
  • 1 1/2 tablespoons coconut or canola oil, divided
  • 5 cups soy milk
  • 2 cups vegetable broth
  • 2 tablespoons flour or corn starch
  • 1/2 – 3/4 cup onion, diced about 1 medium
  • 1 red pepper, diced
  • 1 clove garlic, minced
  • 1 /2 cup grated carrot
  • 1 cup red potatoes, diced with skin on about 2 medium potatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric optional
  • 1/8 teaspoon smoked paprika optional
  • 1-2 tablespoons chopped cilantro or chives for garnish optional

Method
 

  1. Heat oven to 475 degrees F.
  2. Cut the kernels off the cobs and toss with 1 teaspoon of the oil, and salt and pepper to taste.
  3. Place kernels on a baking sheet and roast in preheated oven for about 15 minutes, or until caramelization begins to show. Set aside.
  4. Meanwhile, place scraped cobs into a large stock pot, breaking them in half to fit if necessary, and add the 5 cups soy milk and 2 cups vegetable broth. Bring to a boil then reduce heat to a good simmer for 20-30 minutes.
  5. While the stock is simmering, melt the rest of the oil in a large soup pot then add onion and red pepper and cook until softened. Add carrots and garlic then stir in flour and cook for 1-2 minutes.
  6. Add simmered stock to veggies after discarding cobs.
  7. Add potatoes and bring to a boil, then reduce heat to simmer.
  8. Add corn, herbs and spices, and salt and pepper to taste. Simmer another 10-15 minutes, stirring often, until potatoes are tender.
  9. Garnish with cilantro or chives if using.

Elegant Eggplant Parmesan Made Vegan And So Simple

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Elegant Eggplant Parmesan made vegan

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan

This eggplant parmesan recipe is a keeper. My son Zack (another home-grown Hamptons Vegan) requests this recipe often. He follows a vegan eating plan that also omits bread and pasta more often than not so this is a good choice for him.

This is just straight-up good food with so much flavor. It’s simple AND elegant all at the same time. And that’s a beautiful thing.

So pair this with a big green salad and all is right with the world, my friend. Vegan eating in one of its finest forms.

To make this elegant eggplant parmesan entrée you can easily incorporate our recipes for Perfect Parmesan-vegan style,

vegan parmesan
perfect parmesan vegan style

Posh Pesto,

pesto
Pesto Profile

Magnificent Marinara Sauce,

marinara sauce
Magnificent Marinara Sauce

and Ricotta Replica.

Vegan ricotta
Ricotta Replica

Then just add the eggplant!

Because they all come together so elegantly and easily in this recipe. Hence, the name. 🙂

Making Eggplant Parmesan or Going out to eat Italian!

So, sometimes (or all the time, I don’t judge) we all like to go out to eat. It’s nice to take a break from cooking! And it’s also nice to go out for a date night or a celebration.

Or because there’s nothing to eat in the house and now it’s too late to go to the store to pick up ingredients and it will be 11:00 p.m. if we did so we just need to go get food to stop the hangry. (This may or may not be from personal experience).

Then, if you find yourself in one of those situations, we have a recommendation for you!

Centro’s Trattoria and Bar

We tried Centro Trattoria and Bar in Hampton Bays! It’s a hopping place! We had a great time, too. We went on the one day this summer when we had a huge downpour. Shoulda, coulda, woulda brought an umbrella, but I did not.

Oh well, no matter, it was dry and inviting inside (just like the yummy martini I had from the bar)! We felt fortunate to find an open table next to the bar since we didn’t have a reservation.

Next, I naturally asked about vegan options because that is my assignment for the summer and I take it seriously! Thankfully, they were able to oblige. I have a feeling they don’t get that request too often because when they brought out the Aglio E Olio pasta with greens, it also contained some kind of meat. (sigh).

Happily, they made it right and returned soon after with the corrected entrée and an appreciated apology. (And I apologize for the blurry photo. I blame the cocktail 😉

entree from Centro's
yummy vegan entree from Centro Trattorio in Hampton Bays

And happily again, it was very good! I think they broke my heart a little bit when they said their marinara sauce wasn’t vegan, though. Ah, well, Rome wasn’t built in a day, as they say, so it’s a process. And in the infamous words of Ahnold…”I’ll be back!”

So, be ready, Centro. There will be more vegan requests headed your way. Looking forward to our return, soon!

P.S.

If you’ve enjoyed your dinner but are now craving dessert, make our Scrumptious Strawberry Pie!

strawberry pie
the Scrumptious strawberry pie

Or how about our Happy Half Moon cookies?

chocolate and vanilla frosted half moon cookies
half moon cookies
aka black and whites

copyright © thehamptonsvegan 2017- 2025 All rights reserved.

vegan eggplant parmesan
thehamptonsvegan

Elegant Eggplant Parmesan made Vegan

A delicious entree with a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: dinner
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplant
  • olive oil spray or use olive oil.(about 2 tablespoons)
  • 1 recipe Ricotta Replica connect to recipe instructions in notes
  • 1 1/2 cups marinara sauce connect to recipe instructions for marinara sauce in notes or use store bought.
  • 1/4 cup vegan pesto sauce connect to recipe in notes or use vegan store bought sauce
  • 1/4 cup vegan parmesan connect to recipe instructions or use store bought
  • 1/4 cup panko bread crumbs like Ian's brand or use your favorite
  • 1-2 tablespoons fresh oregano (or 1 teaspoon dried) optional

Method
 

  1. Heat oven to 400 degrees F.
  2. Slice eggplants into 1/2-inch thick slices. You should have enough for 3 or 4 layers of eggplant per stack. If you have extra just make a smaller stack with one of them
  3. Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
  4. Place eggplant slices on an oven-proof rack inside a sheet pan or place them directly on a sheet pan if you don't have a rack. Bake 20 minutes or until golden, flipping over halfway through cooking time.
  5. Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
  6. Spray olive oil onto the bottom of a 9 x 13-inch pan or another casserole dish that will fit the 6 largest eggplant rounds.
  7. After cooking eggplant, reduce oven temp. to 325 degrees F.
  8. Then place 6 of the largest slices on the bottom of the casserole dish. Place a heaping tablespoon of marinara sauce on top of the eggplant rounds.
  9. Add a heaping tablespoon of vegan ricotta on top of the sauce.
  10. Sprinkle the parmesan/panko mixture on top of the ricotta.
  11. Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
  12. Add another large tablespoon of marinara sauce.
  13. Add another layer of vegan ricotta.
  14. Distribute vegan pesto sauce among the 6 stacks.
  15. Add a sprinkle of vegan parmesan/panko mix.
  16. Add the last layer of eggplant rounds to the stacks. Spoon a generous amount of sauce on top of the eggplant. Sprinkle parmesan on top.
  17. Bake for about 20 minutes until heated through. Remove from oven. Add extra parmesan or an additional dollop of vegan pesto if desired.

Notes

Recipe for Ricotta Replica.
Recipe for Magnificent marinara sauce.
Recipe for Posh Pesto.
Recipe for Perfect Parmesan – vegan style.

Lovely Luscious Vegan Lasagna is a Super Simple Supper

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LOVELY LUSCIOUS VEGAN LASAGNA

vegan lasagna
Lovely Luscious Vegan Lasagna
vegan lasagna
have a bite of our Lovely luscious Vegan lasagna

Lovely, Luscious Lasagna for a super simple supper!

This is a simple vegan lasagna that came together one night at the Hamptons Vegan homestead. I thought I had nothing in the house to make for dinner except a little of this and a little of that. But I found half a box of lasagna noodles, a jar of marinara sauce and some left over vegan ricotta. What to do, what to do…

Not many ingredients to work with but we were hungry so, lasagna it was!

After a few bites we knew this was a keeper. I can’t tell you how happy it makes me when we find something everyone likes for dinner. And bonus points when it’s super simple to make like this. (Cue the Hallelujah singers!)

Applause and Gratitude

And I would not have been able to come up with lovely, luscious vegan lasagna if not for other vegan bloggers. I found a stellar recipe for vegan ricotta cheese from The PPK aka Isa Chandra Moskowitz. She has been an inspiration for the Hamptons Vegan. We are forever grateful for many of her fabulous creations.

Also, a shout out to the creator of the inspiration for what we like to call Magnificent Marinara. The recipe on All Recipes for “sure to fool em stuffed shells” is one of our favorites.

So, the world is better with vegan cooks on the world-wide web. And the sharing of our vegan recipes boosts the vegan lifestyle for easy access for all! It’s a beautiful thing!

Vegan Lasagna for everyone!

This meal is so easy to make and take to potlucks or to share with friends and family. And this recipe works for new vegans that aren’t familiar with some of the more unusual ingredients used in some vegan recipes. Nutritional yeast is the only unique addition. You can find it in most grocery stores or on Amazon. Also, you can use it for so many other recipes to simulate a cheesy flavor.

This easy, lasagna works when there isn’t much time except to throw something together. And on those nights, just use a jar of ready-made marinara sauce! Then, for more relaxed nights, make our Magnificent Marinara Sauce. And spice it up with a bunch of sauteed mushrooms for even more fabulous flavor. Also, add our Posh Pesto in the middle of our lasagna and make it like we did with a sprinkling of Perfect Parmesan. It’s all good.

The best part, (besides being vegan) is that the lasagna pasta does not need to be boiled first. And you don’t need to buy the no boil labeled brands either! Just use regular (no egg) lasagna noodles. Because the marinara sauce is made wetter with the addition of a bit of water to help cook the pasta. So easy! And you’ll never tell the difference.

vegan lasagnwith a salada
Lovely Luscious Vegan Lasagna

copyright © thehamptonsvegan 2017- 2025 All rights reserved.

vegan lasagna
thehamptonsvegan

Lovely, Luscious Vegan Lasagna

This lasagna comes together quick and easy but tastes amazing. It pairs so well with a big green salad for a complete meal to add to your rotation of favorites!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 9 lasagna noodles
  • 1 26 ounces marinara sauce or make Magnificent Marinara recipe (see notes)
  • 1 14 ounce container firm or extra firm tofu not silken
  • 1-2 cups fresh spinach leaves, roughly chopped optional
  • 4 cloves sliced fresh garlic optional
  • 3 tablespoons nutritional yeast
  • `1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped basil, (or 1 teaspoon dried) or 1-2 tablespoons of vegan pesto (see notes for Posh Pesto recipe)
  • 1 teaspoon dried oregano or marjoram
  • 1 /2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2/3 cup vegan parmesan cheese- divided in half optional (see notes for Perfect Parmesan recipe)

Method
 

  1. Preheat oven to 375 F.
  2. Drain the tofu and pat it dry. Then crumble with your hands or mash well with a fork to break the tofu into a ricotta-like consistency.
  3. Add the spinach, garlic, nutritional yeast, olive oil, lemon juice, basil (or pesto), oregano (or marjarom), salt, onion powder, garlic powder, and 1/3 cup of the vegan parmesan cheese to the tofu. Blend it together well.
  4. Pour enough of the marinara sauce to lightly cover the bottom of an 8 x 8-inch heat-proof casserole dish. About 1/2 cup.
  5. Put three uncooked lasagna noodles on top of the sauce side by side. Break them to fit if they are too long.
  6. Layer 1/2 of the filling mixture on top of the noodles. Sprinkle with about 2 tablespoons of remaining vegan parmesan.
  7. Spoon on more sauce.
  8. Add 3 more lasagna noodles on top of the sauce.
  9. Spread the rest of the filling on top of the noodles. Sprinkle about 2 more tablespoons of the remaining vegan Parmesan.
  10. Add the last 3 lasagna noodles.
  11. Pour the rest of the marinara sauce to cover the top of the lasagna. Sprinkle with the rest of the remaining vegan Parmesan.
  12. Cover tightly with foil. Bake for 55 minutes at 375 degrees F.
  13. Remove the foil and cook for another 10 minutes.
  14. Garnish with fresh basil leaves and another sprinkle of Parmesan if you want to make it fancy!
  15. Let cool for about 10-15 minutes to allow it to set up and slice better.

Notes

Lasagne can be made ahead and refrigerated for up to 5 days before baking. Allow it to come to room temperature before baking if refrigerating. Can be frozen before baking too! Just move it to the fridge the night before you plan to make it. 
Try the Perfect Parmesan-vegan style recipe.
Try the Magnificent Marinara Sauce recipe.
Try the Posh Pesto recipe.
 

Magnificent Marinara Sauce is Full of Homemade Goodness

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Magnificent Marinara Sauce

marinara sauce
Magnificent Marinara Sauce
view of magnificent marinara sauce in the lovely luscious vegan lasagna
marinara sauce in our lovely luscious vegan lasagna

So as you can see in the vegan lasagna photo above, I like a lot of marinara sauce with my pasta. And I was a bit heavy-handed with the sauce ladling that day but it was just so good. Because sometimes you gotta have a little pasta with your bowl of sauce, ya know what I mean?

Anyway, It’s not a fancy recipe. And it’s nothing too tricky. It’s just throwing together a few ingredients, a little simmering, and voila! Before you know it, you have a mouth-watering marinara of your own!

Should have made this marinara sooner!

I mistakenly believed a good marinara sauce was complicated and time-consuming. Now if only I started making homemade marinara sooner! Because it wasn’t a big undertaking, like I thought, after all.

The store-bought jars were my way around a marinara sauce. Whatever. Because when my four kids were little there wasn’t a lot of extra time to look up a recipe, let alone make one.

There was homework, dance class, gymnastics, football, softball, baseball, and lacrosse. And boy scouts, girl scouts, playdates, and music practice, and, and, and, everybody had something going on like every day of the week! Wow, flashback. (Deep breath in, deep breath out).

So, yeah, sauce in a jar. Done.

But now, I’ve found, it was never really that difficult to make a nice homemade marinara sauce. Who knew?! 😉 Because it just simmers while the pasta is cooking or while you make a salad. And no wasted time.

No shame

But I’m not here to shame anyone for using a jar no matter how easy this sauce is. I still keep a jar, like Victoria’s Vegan Sauces, in the cupboard. Because it still comes in handy. And I’m not going for the Martha Stewart wannabe award in this lifetime. Although, secretly, I did aspire to that unattainable dream once upon a time. Yup, I was most definitely a closeted Martha fangirl.

So, anyway, I hope you like our Magnificent Marinara Sauce! And I hope you find, as I did, that great taste doesn’t have to involve an overabundance of effort or time.

Buon Appetito!

vegan marinara sauce
The magnificent marinara sauce simmers!

P.S. Incorporate our marinara sauce into the Lovely Luscious Vegan Lasagna!

vegan lasagna
Lovely Luscious Vegan Lasagna

It also delivers in our Elegant Eggplant Parmesan.

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan

And try our Perfect Parmesan-vegan style sprinkled on top!

vegan parmesan
perfect parmesan vegan style

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan marinara sauce
thehamptonsvegan

Magnificent Maranara Sauce

A vegan marinara sauce that takes little time or effort but delivers big, flavorful results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: dinner
Cuisine: Italian, vegan
Ingredients Method

Ingredients
  

  • 28 ounces diced tomatoes
  • 14 ounces tomato sauce
  • 10 ounces bruschetta sauce can use another 14 ounces diced tomatoes in place of bruschetta
  • 1/3 cup red wine
  • 3 tablespoons unsweetened apple sauce can use sugar instead
  • 2 tablespoons olive oil
  • 2 tablespoons sliced garlic about 4-6 cloves
  • 3-4 leaves basil, chopped or 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

  1. Heat olive oil on medium heat in a large skillet.
  2. Add sliced garlic and cook for 1-2 minutes -until fragrant, not brown.
  3. Add diced tomatoes, tomato sauce, and bruschetta- or additional diced tomatoes if not using bruschetta- and basil, oregano, salt, and pepper.
  4. Cook for about 5 minutes.
  5. Add in wine and apple sauce.
  6. Simmer on low for about 30 minutes.

This Ricotta Replica is Cheesy Magic

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Rockin’ Ricotta Replica

crumbled extra firm tofu
Turn mashed tofu into…..
Vegan ricotta
Ricotta Replica

Ricotta replica is a hero around our Hampton Vegan home.

What would Italian food be without Ricotta?!

Well, an Italian entree usually makes an appearance around our dinner table about once a week. And it’s not always the same thing. So it might be spaghetti one week, stuffed shells the next, while lasagna might happen the following week. Then eggplant parmesan is one of my favorites so that plays a role, as well.

So taking ricotta off the dinner table left a gaping hole and a need to find a replacement when vegan became our new way to eat. Spaghetti wasn’t going to cut it every week. Because, hey, we like a little variety here!

When I could take it no more, scouring the web produced some very fancy creations. Then there were recipes that needed a lot more attention than I really wanted to give them. But I tried several anyway and decided to keep looking until I found a perfect fit. I believe in Goldilocks way of thinking. Continue the search until you find the one that’s just right.

Vegan Ricotta Cheesse-Found It!

So, I did find it! And the simplest, easiest one (thankfully) was also the best-tasting recipe as well! Giant heaps of praise to the queen of vegan- The PPK, Isa Chandra Moskowitz. (Long may she reign). Therefore, her recipe is now my recipe and is now your recipe.

And it would be impossible to make our Elegant Eggplant Parmesan or Lovely Luscious Lasagna without the help of this basic cheesy creation. Love this!

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan
vegan lasagna
have a bite of our Lovely luscious Vegan lasagna

Yup! Vegan Cheese, people!

If you are in need of a little cheese love for your homemade dishes, you should also try our Perfect Parmesan-vegan style. It’s great on pizza and tops all kinds of other foods!

vegan parmesan
perfect parmesan vegan style

Also, check out the recipe for Posh Pesto for your basil/cheesy hook-up.

pesto
pesto portrait

Another must-try is our Vegalicious vegan cheese sauce. It’s an unbelievably good cheesy sauce.

vegan cheese sauce
vegalicious vegan cheese sauce

Finally, if you’re craving nachos, you’re craving our Quicky Quality Queso sauce.

quicky quality queso dip
vegan queso sauce

With these cheesy recipes in your vegan recipe box, you’ll be snubbing your nose at all those dairy versions!

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

Vegan ricotta
thehamptonsvegan

Ricotta Replica

A vegan version of ricotta cheese that works perfectly in all your Italian dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 container (about 14 ounces) firm or extra firm tofu drained (pressed if you want a drier consistency) I ususally do a light press
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 or 2 tablespoons vegan pesto optional or chop/chiffonade a few basil leaves for added flavor (optional)

Method
 

  1. Mash with a fork or crumble the ricotta with your hands to resemble the consistency of ricotta.
  2. Add in the rest of the ingredients and blend well
  3. Store in refrigerator for up to a week.

Posh Pesto for the best addition to your meals!

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So many uses for Pesto!

Jump to Recipe
basil leaves
It all began with a little basil.
pesto ingredients
Then basil and their friends get together.
pesto ingredients
A little closer…
pesto
BAM! Basil and friends make Posh Pesto!

Pesto is one of those necessary recipes that everyone needs to have. And this recipe is also vegan. Plus, it can be frozen for a quick dinner.

It’s wonderful to mix into pasta or to add another level of flavor to your food. Or mix it into your vegan mayo for a great sandwich spread. Also, it gives a depth of character mixed into your vegan ricotta recipes. And my favorite way to indulge my pesto urges is in Pesto Pasta Primavera.

I usually just chop up some carrots, some broccoli, and whatever other veggies I have on hand. Maybe I’ll use brussel sprouts, red peppers, or zucchini. Then I roast those in the oven while boiling penne or farfalle pasta on the stove. Of course, any type of pasta will do!

Sometimes I might sauté onions and mushrooms in a skillet, as well! Then I take out my freezer stash of the green goodness, mix in a couple of tablespoons of the pasta cooking water, and mix that into my cooked pasta.

Add that to your dinner plate surrounded with all the veggies and you too can enjoy an easy dinner of Pesto Pasta Primavera!

Pesto all year!

There’s just something about pesto that makes it feel like a spring or summer day. Maybe it’s the bright green color or perhaps it’s the basil scent. But it’s great not only to eat this when basil is abundant in the spring and summer months but also when all the leaves are off the trees and the grass has turned to brown.

The long dark cold days of winter need a burst of vivid green! And we need to taste and smell the aroma of plants long past gone. So thank you, freezer, for bringing me a connection to the seasons that I miss when they’re gone (aka summer), by keeping my pesto for me!  And thank you, blender, for helping me mix this little taste of plant life happiness into my favorite green sauce whenever I want. So three cheers for Posh Pesto! Wait, actually, four cheers!! One for each season of the year to eat this treat! Oh yeah.

Oh the Possibilities

I’ve read many an article about this green sauce. (Yeah, I sound like a pesto-nerd, I know) But the point is, there are plenty of possibilities! According to Cooks Illustrated, bruising the basil leaves, either with a mortar and pestle or with a rolling pin inside of a gallon plastic bag, imparts a bigger basil taste. Tried this and I’m not sure I tasted the difference. Also, I think the bruising contributed to a less green outcome. Probably won’t do this tip again! (And why the gallon plastic bag, anyway?)

Cook’s Illustrated also recommends blanching the basil leaves to preserve the bright green color. They say 30 seconds in boiling water, then remove and dry. Another site recommends only 5 seconds in boiling water, then plunging into an ice water bath. Haven’t tried this one as one of the reviewers said the flavor was lost.

Ina Garten (fellow Hamptonite!)’s tip to store basil is to rinse the basil leaves in water, spin them dry, then store them in a plastic bag with a damp paper towel in the fridge to help them stay green for several days.

I’ve also heard, to store basil, treat it like a flower by placing it in a jar of water and covering it with a plastic bag over the top to act as a greenhouse effect.

Posh Pesto Please!

There is a bundle of basil advice and a plethora of pesto possibilities swirling around out there so we hope you give our recipe a try. And let us know how it goes!

Best basil wishes for all your pesto pursuits!

pesto
pesto portrait
pesto
Pesto Profile

It sits atop our Elegant Eggplant Parmesan 

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan

we often add it to our Lovely Luscious Vegan Lasagna

view of magnificent marinara sauce in the lovely luscious vegan lasagna
Lovely Luscious Vegan Lasagna

and it gives a nice addition to the flavor of Ricotta Replica, too!

Vegan ricotta
Ricotta Replica

And how about a little Posh Pesto mixed into our Pilaf recipe?! Yum!

add pesto to mushroom rice pilaf

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

Posh Pesto

A flavorful vegan sauce that will brighten your dishes and wake up your tastebuds.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 cups
Cuisine: Italian, vegan
Ingredients Method

Ingredients
  

  • 2 cups basil leaves packed
  • 1/2 cup walnuts (can be lightly toasted 5 minutes in dry skillet) or pine nuts (pignoli), raw cashews,pumpkin or sunflower seeds
  • 2-3 cloves garlic about 3 teaspoons
  • 1/3-1/2 cup olive oil
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Method
 

  1. Place nuts, garlic and basil leaves in blender or food processor. Blend or pulse on low to grind briefly. While blender/processor is on low, drizzle in olive oil slowly. Then add rest of ingredients (lemon juice, nutritiional yeast, salt and pepper). Turn up speed to blend well for about 10 seconds. Use immediately, or refrigerate for a few days or freeze for longer storage.

Bada-Bing-Bada-Boom Bruschetta in a New York Minute

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Jump to Recipe

BADA-BING-BADA-BOOM BRUSCHETTA

bruschetta
Bada-Bing-Bada-Boom Bruschetta on Baguette

Simple, Simple, Simple.

garlic cloves
a little bit of or a lotta bit of) garlic
diced tomatoes
diced tomatoes

and add a little olive oil, basil, and salt… Voila! Bruschetta

bruschetta
…bada-bing-bada-boom bruschetta!
bruschetta
Bruschetta on Baguette

Bada-Bing-Bada-Boom Bruschetta couldn’t be simpler to make. It’s the amazing burst of flavor that astonishes such a simple dish. Fresh from the garden, farmers market, or any market tomatoes are always in abundance at the mid to end of summer here on Long Island. So one of our favorite ways to enjoy them is a simple but robustly delicious bruschetta.

And there are so many ways to enhance this little gem! But I suggest you start with the basic recipe and then make it your own. It’s perfect when you have too many tomatoes and a day-old baguette. The makings of bruschetta are calling your name! So it’s a problem turned into a plan! And lemons into lemonade! You get my drift.

Bruschetta Memories

I still remember the first time I had this lovely treat. It was at my brother and sister-in-law’s house in Corning, NY.

Jackie, my sister-in-law, took out a container of bruschetta from her fridge. Then she toasted up the baguette and spooned on the bright red mixture. The aroma from the oven was heavenly. Soon, after the first bite, my Mom and I and our family were blown away. And how had we never had this amazing taste creation? It was difficult to modestly eat one or two. Because we seriously could have polished off the entire baguette of blissfulness.

We talked about it on the drive back to Mom’s house in Binghamton, that night. And we knew this new-found food would definitely be added to our menu rotations. We laughed about how we would’ve eaten it with a spoon straight out of the bowl but didn’t want to shock my dear sister-in-law, Jackie 🙂

How do I love thee, let me count the ways…

Our bruschetta love continues. Ans although our first encounter was fifteen or twenty years ago, it is still enjoyed here at our Hamptons Vegan home. I make it for Sunday football games and whenever we want an appetizer. Also good for book clubs, or when the kids had sleepovers. And make it for a light lunch, New Year’s Eve, summer picnics, parties, and potlucks, too.

And, I incorporate it into my Magnificent Marinara Sauce, as well! It’s fantastic and we love it so much. So, thank you, Jackie! And, thank you Italy, the original creator! Also, one more muchas gracias to a restaurant in Varadero, Cuba (the restaurant name escapes me, I’ll keep thinking and let you know!) Because they had one of the best bruschetta appetizers I’ve ever eaten. So good in fact that I made it my dinner entrée that night!

bruschetta
bruschetta beauty

Also, for a creamy cheesiness add some Violife Feta on top! AAHHHmazing!

More Italian love

So Italian food is a favorite around here! Therefore, we have some other good specialties we think you’ll like as well!

Try our Lovely, Luscious Vegan Lasagna for an easy but filling comfort food dish.

vegan lasagna
Lovely Luscious Vegan Lasagna

Another good Italian classic is our Elegant Eggplant Parmesan

vegan eggplant parmesan with bruschetta
Elegant Eggplant Parmesan made vegan with bruschetta

And for cheesy additions to compliment your Bada-Bing-Bada-Boom Bruschetta,

make our Perfect Parmesan, our Posh Pesto, and our Ricotta Replica to top it all off!

vegan parmesan cheese ingredients
Because simple ingredients make parmesan-y cheese magic.
pesto
BAM! Basil and friends make Posh pesto!
Vegan ricotta
Ricotta Replica Really Rocks!

And that’s Amore!

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

bruschetta
thehamptonsvegan

Bada-Bing-Bada-Boom Bruschetta in a New York Minute

A simple recipe that’s bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 cups
Course: appetizers, Side Dish, Snack
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 5-6 tomatoes diced I usually use plum tomatoes but any type will do.
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 6-8 fresh basil leaves chopped chiffonade style (rolled together into log, then thinly sliced from one end to the other)
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano optional
  • pepper to taste optional

Method
 

  1. Mix together all ingredients in a glass or ceramic bowl and let marinate for 1-2 hours for the best flavor.

Notes

To serve on a baguette, slice the baguette into 1/2-inch slices and toast in the oven until golden. Remove from oven, brush a little olive oil on one side of the bread slices, and then top with spoonfuls of bruschetta. Add a sprinkle of vegan parmesan, Violife feta, or black olives to garnish if desired.

Enjoy a beautiful day on Main Street Westhampton Beach

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But where in the world is Main Street Westhampton Beach, NY?

First of all, let’s get this out of the way. Westhampton Beach is a part of the Hamptons community of villages and hamlets. No question about that.

There are those that like to try to change that reality by saying the Hamptons don’t begin until after the Shinnecock Canal. But just saying it, doesn’t make it so! If you don’t want to take my word for it, how about the NY times, Wikipedia, Business Insider, USA Today, Foder’s, and a Google map of “The Hamptons.”

Not being confrontational, just setting the record straight. You can quote me.

Map of The Hamptons, NY
Google Map of the Hamptons

And where is”The Hamptons”?

All kidding aside, a funny article in the local Dan’s Paper asserts that actually there really isn’t an official area named “The Hamptons,” and they’re right. It’s very confusing when out-of-towners try to locate the area by GPS or maps.

True story:

When I had an Airbnb, one renter coming out via NYC, but from France, texted that they were arriving shortly by train at the Westhampton station. I had offered to give them a lift back to our place.

After arriving at the Westhampton station, I received a text. They said they were nearing the Southampton train station. Now, this would be a 30-minute drive on a quiet day in the winter. But now, it’s more like 50 minutes on the weekend in the summer. If I’m lucky.

The area is confusing.

So I told them I’d be there as soon as possible. I set out to take on the bumper-to-bumper drive. And then I arrived at the Southampton station. So I texted them to find out where they were waiting. And they said they were in Westhampton Beach.

What???

I actually thought I might be on an episode of What would you do?, or maybe Ashton Kutcher returned with Punk’d or, going way back, The Candid Camera Show.

But they were victims of the”the Hamptons”quirky definition problem and I’m sure they weren’t the first. The “Hamptons” are not all in one nice compact defined place.

So I told them it would probably be quicker to take a taxi to my house and I would arrive later. And my son was able to let them in before I got home. Phew!

Then they came over with a bottle of wine. So, a sweet and happy ending after all.

Let’s put a pin in it… a pin on the map, that is, in Westhampton Beach, NY

So, specifically, Westhampton Beach is a village within the Town of Southampton. There is also a Southampton village within the Town of Southampton.

And there are two Towns in”The Hamptons.” The Town of Southampton and the Town of East Hampton. There is also an East Hampton village within the Town of East Hampton.

So many other villages and hamlets (Quogue, East Quogue, Hampton Bays, Watermill, Amagansett, Sagaponack, etc.) coexist within the Town of Southampton and the Town of East Hampton. Both Towns are within Suffolk County. Suffolk County is part of the East End of Long Island, NY.

Still with me?

Westhampton is also not the same as Westhampton Beach. It has a different zip code and a different post office. But it, too, is part of The Hamptons, as are its neighbors to the west, Speonk, and Remsenburg.

It’s all good. But if you hear a snarky remark from someone about Westhampton Beach not being considered part of “the Hamptons”, you know the real deal.

Now that we’ve cleared the logistics, let’s stroll down Main Street Westhampton Beach!

A walk down Main Street Westhampton Beach.

If you want a village that has all the feel of a bygone era but possesses a current, trendy sense, you’ve come to the right place.

First, our walk down Main Street Westhampton Beach begins at the village gazebo. Concerts are held on the lawn on Thursday evenings throughout the summer. This is the meeting ground central for high school prom pictures, wedding pictures, the annual Easter egg hunt, and the Christmas tree/Menorah lighting.

Now, cross the street past a drug store and a restaurant and you come to Library Avenue. Here, you will notice to your left, the new and improved, state-of-the-art, Westhampton Beach Free Library.

It is here that the Hamptons Vegan sponsored several vegan potluck dinners and a movie to connect with other like-minded souls. Good people, good food, and good times!

vegan potluck, WHB
Library Vegan Potluck, near Main Street Westhampton Beach
vegan sugar cookies/potluck at library/Main Street Westhampton Beach
vegan sugar cookies for the Hamptons Vegan potluck

The journey continues.

A little further down Main Street, past gift shops, real estate, and clothing shops, you will soon come to Ben and Jerry’s ice cream shop. Three cheers for their growing choice of non-dairy desserts. They can make non-dairy milkshakes, too! The joys of summer.

non dairy ice cream display at Ben and Jerrys
Vegan nondairy ice cream at Ben and Jerry’s WHB

One of the very coolest shops ever, not just for Westhampton Beach, but anywhere, is Hope around the World. This awesome store sells charity-related merchandise. Vegan, fair trade, and incredible charities.

They have Mat and Nat bags (I’m saving for mine!), 4ocean bracelets (I’ve got mine!), Conscious Step socks, Pura Vida bracelets, and a lot more.

I shouldn’t pick favorites with the Main Street Westhampton Beach Merchants, but I must. This is my favorite store. You can buy quality items and your purchases help others. What’s not to love about that?

Hope store on Main Street Westhampton Beach
Hope around the world – shop for charity
items for sale to help charities at Hope in WHB
Hope merchandise for good causes
Hope merchandise
merchandise at Hope in WHB
shop at Hope in WHB
Beautiful items at Hope in WHB
WHB shopping at Hope
Shop at Hope and help a good cause in WHB
Main Street Westhampton Beachh
Gorgeous items at Hope in WHB

Getting hungry?

Stop in at Mambo Cafe and feel the Aloha spirit! Have lunch with their hummus avocado wrap. You won’t go away hungry.

inside Mambo Cafe WHB
Mambo Cafe /Main Street Westhampton Beach
Mambo Cafe Main Street WHB
Come on into the Mambo Cafe – Main Street Westhampton Beach

So you want dinner or a cocktail? No problem! Stop at Margarita Grille for their Boca burger, guacamole, and chips, or ask them to hold the meat and cheese in a fajita, burrito, or taco! Also, you must have their margarita, too!

Margarita Grille WHB
Almost ready to open for the day at Margarita Grille WHB

Feeling more like a little sushi? Then stop in to eat at Tony’s Fusion West just off Main Street on Sunset Avenue.

Tonys Asian Fusion, WHB
Tony’s Asian Fusion off Main Street Westhampton Beach

Time for water activities!

A couple of steps more along Sunset Avenue is a must-stop at Island Surf. The owner is super cool and will take care of all your surfing needs They have boards, wetsuits, apparel, sunscreen, and other gear you don’t even know you need yet! He’s got it or can get it! And he can hook you up with surfing lessons and board rentals too!

Surf Shop WHB
Island Surf Shop, Westhampton Beach, NY

 Rest stop

Now head back to Main Street Westhampton Beach, make a left from Sunset Avenue, and go past the PAC otherwise known as the Westhampton Beach Performing Arts Center. Unless there’s a show going on. Then you should stop in, for sure!

The PAC in WHB
Westhampton Beach Performing Arts Center

Then keep heading left, back towards the gazebo, until you get to the Beach Bakery. This is an all-vegetarian restaurant and bakery. So close, but not vegan. You can still enjoy some of their bagels. And their coffee with non-dairy creamers or their oatmeal and breakfast sides.

This is a great place to stop, relax, people-watch, read the paper, or meet up with friends. You can begin and end your day on Main Street Westhampton Beach.

beach bakery whb
Beach Bakery Cafe in WHB
Beach Bakery WHB
inside the Beach Bakery Main Street Westhampton Beach

That day went by fast!

Guess it’s time to head home until the next tour of the Hamptons. We haven’t even scratched the surface yet!

“There’s so much to do and only so little time in a day!”-Billy Joel was right!-

And I still want to see him in concert! Clearly, I’m breaking a sacred law that every card-carrying Long Islander is required to attend a Billy Joel concert or risk the consequences. I’m working on it, I’m working on it!!

Anyway, Main Street Westhampton Beach still has plenty more places to explore. So we’ll be back again. Until then, rest up and let us know where you’d like to see the next Hamptons Vegan tour take place!

Finally, sign up with your email for our upcoming posts and you won’t miss a thing. No FOMO for you!

’til then,

Peace and Love

P.S. How about making one of these great recipes until next time?!

Make these bakery-quality cookies if Beach Bakery doesn’t satisfy your sweet tooth! – Happy half-moon cookies

chocolate and vanilla frosted half moon cookies
half moon cookies
aka black and whites

Or how about a filling casserole like Lovely, luscious vegan lasagna after riding the waves on your Island Surf surfboard?

vegan lasagnwith a salada
Lovely Luscious Vegan Lasagna

Experiencing queso envy after a stop at Margarita Grille? We can fix that with our Quicky Quality Queso dip! It’s quintessential 🙂

queso dip for chips
perfect cheesy dip for vegans and everyone!

© 2017-2023 thehamptonsvegan all rights reserved

Come Out And Enjoy An Adventurous Relaxing day

by

In the summer of 2018

Hampton Bays, NY
Shinnecock Bay view from The Inn Spot on the Bay

How about joining us for an adventurous relaxing day?! This summer, the Hamptons Vegan is promoting an event at The Inn Spot On The Bay in Hampton Bays. Every Wednesday is a kick-back kind of adventure all in one! (And so much fun!)

How can it be both, adventurous and relaxing, you ask? Let me explain!

The Adventure of an adventurous relaxing day

Come out to The Inn Spot On The Bay, (in Hampton Bays near the foot of the Ponquogue Bridge across from the Coast Guard station) for the start of the adventurous relaxing day. They host a fun Summer event every Wednesday featuring Adventure Paddleboards. But no need to lug a bunch of humongous equipment around with you! (Those paddle boards are big)!

Adventure Paddleboards has everything you need right there behind The Inn Spot. It’s an exciting time on the water! Also, their prices are reasonable.

Cherryl and her crew will set you up for SUP (Stand Up Paddleboarding). If paddleboards aren’t your thing, they have kayaks, too! So, a day out on the bay with a paddle board or kayak will be as adventurous as you want. But that’s not all there is to do!

The Chill of an adventurous relaxing day

After a long, busy day, you just want to unwind a bit. Come out to relax! The Inn Spot On The Bay has a gorgeous view from their backyard. It’s absolutely stunning. So kick back and enjoy the peaceful ambiance with a cocktail and appetizer at a table or in one of their Adirondack chairs. Also, enjoy the refreshing bay breezes free of charge!

Since it is so beautiful there, you’re probably going to want to have a camera handy. Because you’ll be sorry if you don’t take a few (or many) selfies and panoramas.

Adventurous relaxing day at the Inn Spot
sunset at The Inn Spot on the Bay, Hampton Bays, NY

Wait, there’s more!

If that adventurous relaxing day isn’t enough for you, how about a little music to set the tone? And in addition to paddle boards and cocktail sipping, they have musicians, too. Finally, the Food Truck serves tasty treats including (trumpet sounds…DAT DA DAT DAH!) vegan food! Woo-Hoo! So thank you, Cheffe Colette and your lovely staff, for providing the goods.

The Hamptons Vegan hopes to see you there!

Now it’s time for you to come on out and have an adventurous time. Then afterward, finish with a relaxing break by the bay!

Mostly, so you can seize the day! But also to say hello. (We try to make it out there as much as possible.) Because we’d love to meet you!

All the best!

The Hamptons Vegan xoxo

P.S. If you can’t make it to our Wednesday event but still would like to enjoy a delicious vegan taste treat, no problem! How about our photo-ready Scrumptious Strawberry Pie?

strawberry pie
so good, so good, so good!

Or make our Summer Sunflower chocolate cupcakes. They’re ready for their close-up!

summer sunflower chocolate cupcakessummer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

© 2017-2023 thehamptonsvegan.com. all rights reserved.