Despite the fact that I can see the Empire State Building from my neighborhood, I don’t go into New York City to eat very often, and when I do, I tend to hit up the same restaurants. I went to college in the City, but I went vegetarian while I was at school, so other than street-cart pretzels and falafel sandwiches, I never tried any of the foods that New York is known for, such as the Manhattan clam chowder and Reuben sandwiches. Thankfully, with NYC Vegan: Iconic Recipes for a Taste of the Big Apple by Michael Suchman and Ethan Ciment I can now try veganized versions of all of those dishes I missed without having to deal with NJ Transit’s wacky train schedule.
Michael and Ethan are friends of mine, and I just so happened to work on the design of NYC Vegan. (And I also happen to be in charge of coordinating the book’s blog tour.) It’s difficult for me to be unbiased about this book, but I can guarantee that I would love it even if I didn’t know the authors and I hadn’t worked on the book. It’s chock-full of the delicious dishes that New York is know for, such as Waldorf Salad, New York-Style Bagels, and Black and White Cookies.
Since New York City has a hugely diverse ethnic population, you’ll find recipes for many different types of foods in NYC Vegan, such as Brisket of Seitan, General Tso’s Chick’n, and Arrox Con Maiz. Interesting trivia about New York City and the food that it’s known for are sprinkled throughout the book, and Michael and Ethan also include a list of vegan restaurants for those that want to visit the Big Apple and try some of the foods for themselves. Jackie Sobon took the mouthwatering photos at accompany the recipes.
Chapters in NYC Vegan include:
- 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
- How Sweet It Is
- Being Vegan in New York City
Corn season is starting here in New Jersey, so Street Fair Corn was the first recipe I tried in NYC Vegan. It’s not quite warm enough to cook outside yet, so I grilled the corn inside using a grill pan. With it’s creamy spiced dressing, this is destined to be a warm weather staple in my house!
NYC Vegan is the perfect book for anyone who wants to try the different flavors of New York without having to leave home!
- ¼ cup nondairy mayonnaise
- ¼ cup nondairy sour cream
- ¼ cup nondairy parmesan, plus more for serving
- ½ 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.
I have a copy of NYC Vegan for one luck reader this week. Follow the instructions below to enter. Contest ends at midnight eastern time on May 23rd. U.S. residents only, please. Good luck!
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