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Mulberry & Vine

“Eat Local, Cook Global” is the mantra of this recently opened TriBeCa restaurant and café. Mulberry & Vine’s light-filled, bi-level space adds to the clean feel of its fresh-ingredient-packed menu items. Co-founder (and longtime Rebecca Minkoff fan!) Michelle Gauthier provided us with the recipe for her special “Skinny Soup,” as well as the restaurant’s heartier “Tofu Sliders.”

Skinny Soup


1 large onion, diced

1 med cauliflower, divided in florets

1/2 small cabbage, chopped

1 large red pepper, diced

6 – 8 celery sticks, diced

2 – 3 carrots, sliced

1 – 2 teas each cumin and coriander

6 cups chicken or vegetable stock

3 large ripe tomatoes, diced

Juice of 1/2 lemon

1 small handful of cilantro, coarse chop

1/4 – 1/2 teaspoon cayenne pepper


1. Put all vegetables except tomatoes into a large saucepan and cover with stock. Heat until nearly boiling, then add tomatoes and lemon juice. Add herbs, season to taste, and simmer for 20 to 30 minutes.

Tofu Sliders


2 1# blocks firm tofu, water pressed out, mashed

2 tablespoons peanut butter

3 tablespoons Bragg’s liquid aminos (available in stores or online)

8 scallions, chopped

1 green pepper, diced

1 1/2 cups mushrooms, chopped finely

1/4 cup water chestnuts, diced


1. Preheat oven to 375°F.

2. In a large bowl, mix all ingredients.

3. With an ice-cream scoop, scoop the mixture onto an oiled baking sheet. Bake for 45 minutes or until golden and firm.