Page 118 - Tracy Anderson Magazine - Fall 2021

APRÈS - MOVEMENT Spring Café Aspen is an all-organic food and juice bar that white sauce. He got to work on a vegan version of the NYC fa-

opened in Aspen, in 2013. It was founded on the belief that
vorite, and that’s how “A Vegan Walks Up to a Street Cart” was
CUISINE food should be beautiful, delicious, and fun, and served in born. The menu item has since become a hit!
an environment that promotes health, vitality, and peace
of mind. Spring Café Aspen’s mission is to share inventive
INGREDIENTS
and nutrient-dense cuisine using organic, plant-based, and
1 head cauliflower, broken into medium florets
naturally delicious ingredients. It sources locally whenever For the roasted cauliflower:
Elevate your dining experience with recipes from Sabrina Rudin. possible, implements low-waste practices, and is committed 2½ Tbsp turmeric powder
to providing a fair, equitable, and inclusive environment for 1½ Tbsp cumin powder
its team and customers. 3½ Tbsp coriander powder
2 Tbsp garlic powder
Sabrina Rudin, the café’s founder and our longtime friend 2 Tbsp onion powder
and Tracy Anderson studio member, grew up spending 2 tsp ginger powder
time in Aspen. She moved to Colorado after college to 2 Tbsp avocado or grapeseed oil
teach snowboarding and realized that there weren’t many Salt to taste
nourishing and satisfying food options to fuel the activi-
ty-driven lifestyle. Rudin used her lifelong experience with For the halal-style white sauce:
vegetarianism, organic foods, and holistic living to create ½ cup vegan mayo
the café. Eight years later, Spring Café Aspen has set down ¼ cup oat milk
its organic roots in New York City, on the corner of Mer- 1 tsp rice vinegar
cer and West Fourth streets. The menu is a mix of Aspen ¼ tsp garlic powder
favorites and some NYC-inspired dishes designed in collab- Pinch of salt
oration with Executive Chef Alec Gross. He shares Rudin’s Pinch of freshly ground black pepper
commitment to local and organic produce, vegetarian cui-
sine, and sustainable and low-waste practices. 4 naan or lavash wraps
1 avocado, sliced thin
BLUE BEAUTY SMOOTHIE (serves 1) ¼ white onion, thinly sliced
The heart and soul of Spring Café Aspen is 1 jalapeño, sliced thin
the organic juice and smoothie bar, which 1 pint cherry tomatoes, halved
serves fresh smoothies and juices, as well ½ head romaine hearts, chopped
as a selection of cold-pressed juices. The
menu rotates seasonally, but one smooth- 1. Preheat oven to 375°F. For the roasted cauliflower: In
ie that’s too beloved to change is the Blue a small bowl, combine spices and mix well. (You will have
Beauty. The recipe relies on organic frozen extra to use for another time.) Toss cauliflower in spice
wild blueberries to keep this vibrant drink mixture, avocado or grapeseed oil, and salt. Place on a
on the menu all year long. parchment-lined sheet tray and roast for 20 minutes, until
cauliflower is crispy and has a slight char at edges. This
INGREDIENTS can be made ahead of time and will last two days in the
1½ cups organic raw coconut water refrigerator.
½ banana, frozen 2. For the halal-style white sauce: Whisk together all ingre-
1 cup organic wild blueberries, frozen dients and set aside.
1 Tbsp almond butter 3. To serve: Lightly toast naan or lavash wraps. Arrange av-
¹⁄ cup organic raw coconut meat, frozen ocado, onion, jalapeños, tomatoes, and romaine hearts on
³
a plate, then place roasted cauliflower on top. Drizzle white
1. Blend all ingredients in a high-speed blender until sauce over top, and serve with hot sauce and naan or lavash
smooth. Pour into a glass, and enjoy! wraps. ■
A VEGAN WALKS UP TO A Sabrina Rudin founded Spring Café Aspen in Aspen, in 2013.
STREET CART She was born in New York City and spent the first six years of her
(serves 4) life at 250 Mercer Street, the same building that is now home to
What sets Spring Café Aspen apart Spring Café Aspen. She was raised as a vegetarian and is pas-
from other plant-based eateries is sionate about sharing organic, plant-based, and natural foods
Melanie Dunea and elevated. When discussing the sic, snowboard, and surf. She lives in New York City with her
with her community. In her free time, she loves to sing, write mu-
that the food is both comforting
menu, Rudin, who is pregnant with
husband, Michael, their two sons, Lukas and Dylan, and their
her third child, shared with Chef Alec
that she had been craving a gyro with the classic halal cart–style dog, Hopkins.
Sabrina Rudin
116 117