I am VERY excited to be sharing a new vegan cookbook with y’all! Last year, I had the pleasure of doing the food photography for NYC Vegan, by the Vegan Mos AKA Michael Suchman and Ethan Ciment. And now, as of May 9th, it is out in the world!! I shot around 45 recipes from the book, so I feel like I can judge it pretty well. 😉 Today, I’ll share more about this fun cookbook and one of my favorite recipes from it, Street Fair Corn!
Upon first glance at the cover, you’ll immediately be drawn to the saucy, sloppy, Tempeh Reuben. I have to admit, I had to shoot this thing a couple of times to get the look just right, but it was worth it! The Reuben is accompanied by the quintessential Brooklyn Egg Cream, a sparkling chocolate drink. You’ll find NY-style bagels, Manhattan Glam Chowder, Classic NYC Pizza, and New York Cheesecake. They’re not messing around when it comes to the classics!
For the chapters we have:
- The Flavors of New York City
- The Basics
- Breakfast at Tiffany’s
- Power Lunch
- Start Spreading the News
- Supper Club
- Farmer’s Market
- On the Side (where you’ll find the Street Fair Corn)
- How Sweet it is
- and Being Vegan in New York City
Personally, I love all of the personal anecdotes they have in their recipe descriptions. Like tributes to grandparents, family friends and companion animals!
Aside from the Street Fair Corn, a few of my other favorite recipes are the Street Cart Pretzels (p. 68), General Tso’s Chicken (p. 102), and Zeppole (p. 172). And, I will FOR SURE being using their vegan restaurant directory for when I’m in New York later this month! So helpful.
Now, for the recipe and NYC Vegan giveaway! Enter after the tasty Street Fair Corn, if you’re 18 & older, in the US. 😀
Street Fair Corn
- 1/4 cup nondairy mayonnaise
- 1/4 cup nondairy sour cream
- 1/4 cup nondairy parmesan , plus more for serving
- 1/2 teaspoon chili powder , plus more for serving
- 1 medium clove garlic , finely minced
- 1 tablespoon finely chopped fresh cilantro or Italian parsley
- 4 ears sweet corn , shucked
- 1 lime , cut into wedges
Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined.
Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.