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. 😀
1 year: Baked Plum Pistachio Oatmeal Cups // 4 years: Seitan Sauerkraut Sandwich // 5 years: Chocolate Sriracha Ice Cream
Street Fair Corn
Ingredients
- 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
Instructions
- 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.
![Hash brown-Crusted Frittata [Vegan Yack Attack's Plant-Based Meal Prep Preview!]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_320/https://veganyackattack.com/wp-content/uploads/2019/10/frittataheader-320x320.jpg "Hash brown-Crusted Frittata [Vegan Yack Attack's Plant-Based Meal Prep Preview!]")
I am so excited to see all of these NYC recipes! The photos look awesome!
I’m looking forward to making some excellent summery food.
so excited to make some delicious food from the boom!
Ahh! I’m so excited about this cookbook, it’s already in my amazon cart… I adore the history of NYC. Aaaand the foods. Thank you!
The recipes sound delicious, and the vegan restaurant directory will be so helpful when I make my next trip!
NYC Vegan is a mix of cuisines just like the city.
What excites me the most about this cookbook would probably have to be the fact that it focusses on the “New Yorkan”cuisine. Now, I realize that may seem like a pretty obvious answer, but what you have to understand is that, having never been to NY (I know, it’s almost impossible for me to believe too!) I don’t know any specifics about its typical eats. Sure, I know about the bagels, the pizza, the donuts and the pretzels, but I’m certain that there are so many more delicious gems that are typical for this fascinating and incredibly versatile city, which is why I feel this book would be so awesome to have as it would allow me to (literally) get a taste for New York and to explore its typical foods, all from the comfort of my home 🙂
I’d love to check out those Jewish recipes!
Being able to make street food at home without having to worry about any skeevy ingredients or any skeevy people breathing on or touching it!
I love the amazing variety of recipes, and everything looks so easy to make (yes, I’ve peeked on Amazon)
So excited to try all the NYC recipes and to use the restaurant list on my next trip!
I’ve been looking for new vegan recipes, so I’d be excited to see what they have and give it a try. Those pretzels look delicious!
I ordered the kindle version of this! I didn’t know you were the photographer. How exciting! My girlfriend can not get enough of the street corn!
I’m most excited about the New York cheesecake recipe, I cannot wait to make it! My husband is a huge cheesecake fan, and I have yet to wow him with a vegan replacement. Maybe this will be the one and he’ll be converted to vegan forever!!
The photos are incredible… and making me very hungry! Would love to try some recipes from NYC Vegan.
Looks so good. this is on my Amazon wish list
loveeee all the recipes featured!! black and white cookies are in there too i believe?? 🙂
They are and they are SO good!
I’ve always loved reading about NYC and I’ve never been able to sample most of these foods, so I would have to say I’m most excited about the vast diversity of recipes!
As far as recipes, those black and white cookies are screaming my name! But what’s really cool to me about the book as a whole is the blending of cuisines from different cultures.
This title brings back memories I was once a young vegan in NYC lol
Learning more about incorporating veggies in my diet.
i collect cookbooks!
I bet this has some good recipes. Thank you
i would love seeing some vegan alternative to recipes i might make different. It’s always fun to see new recipes i might not have thought of