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.
Aside from these Blackberry Cheesecake Popsicles, there may or may not be a few more blackberry recipes coming your way! Why? Well, if you follow me on instagram, you’ve seen my garden updates. And within those garden updates, is a blackberry bush gone WILD. Every year it sprouts back up and produces maybe 20 berries. This year, I’m assuming because of all of the rain, it is the gift that keeps on giving. I’ve pulled at least 4 pints already!
That being said, I took a poll for some suggestions, or recipes people may be interested in. I got quite a few people who chimed in “cheesecake!” And while I’ve done quite a few iterations of vegan cheesecake, I have not yet done some summer-friendly popsicles.
So, here we are, with these ultra-creamy, blackberry cheesecake popsicles. Oh! And I must mention that someone said to do a cheesecake with an oat base. I have never heard of that, but I had the most amazing oat-based, vegan ice cream a couple of years ago. With this inspiration and memory, I thought it’d be really fun to make this recipe super allergy-friendly. That means: no nuts, no soy, no oil, no gluten, no coconut, and obviously no animal products.
The result was so fun! I will definitely be playing around with oat-based creams and such, in the future. It’s pretty amazing, the texture you get, without any added fat (but, I do love fats). And the swirls of blackberry are a simple combination of the juicy blackberries from my garden, and chia seeds. I used a version of the crust from my Raw Apple Crisp, in Vegan Bowl Attack!, to give a little crunch to these treats.
Because I am a glutton for punishment, I decided to make a video for the Blackberry Cheesecake Popsicles! I’m failing at doing videos consistently, but I’m going to try my best to get at least one done, each month. Hopefully, the video is helpful in making these at home! <3
I know, I’ve been teasing you with this recipe for a bit. But, good news, it’s finally here! What could be more perfect for Summer brunches than refreshing watermelon? Oh, I know! Combining it with hibiscus (jamaica) tea, orange juice, and of course, champagne! With an equation as beautiful as this, we end up with Watermelon Hibiscus Mimosas. Mmm…
I must say, if it wasn’t for Amber, from Fettle Vegan’s, bachelorette party these Watermelon Hibiscus Mimosas may not have happened. That, and maybe the seemingly random meeting of fresh-brewed hibiscus tea and a boozy drink, that happened a couple of weeks ago? Either way, I’m so glad that this happened and that now you can enjoy it, too.
There was another force that helped these beautiful mimosas happen (for all 15 of us), and it was Lenox! As you may have read before, I have ALL of the dishes ever, and like, no glassware. Making this many drinks happen -for such a special occasion- meant getting glassware that I knew would be of great quality, durable, and classic. I really love their Tuscany Classics line, and the flutes are break-resistant, lead-free crystal! Believe, me, this was so useful when doling out drinks near the pool (not too close).
I’m honestly not a huge wine drinker, but the Watermelon Hibiscus Mimosas paired with these gorgeous (dishwasher-safe) 😉 glasses, was amazing. Now, Amber is allergic to sulfites, which makes wine drinking nearly impossible. That’s not considering having to find a vegan sparkling wine, on top of that! (thank goodness for Barnivore, y’all) So, I made hers with Kombucha Beer, which was so good! If you want a virgin version, use sparkling water or Kombucha in place of the wine. Still, so refreshing!
If you’re looking for a wonderful brunch beverage, look no further. And if you’re looking for great champagne glasses, you can find Lenox at Bed, Bath & Beyond or Macy’s! Remember, if you break a Lenox piece, you can replace it for 50% off, which is huge. Especially, to have such nice serving ware. I can’t forget to mention the stunning Tuscany Classics pierced pitcher I used for the orange juice; I’m totally using it for fresh lemonade and tea, this summer!