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NYC Vegan: Iconic Recipes for a Taste of the Big Apple Paperback – May 9, 2017
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About the Author
Michael Suchman and Ethan Ciment are the award-winning bloggers at VeganMos.com. Through their recipes, they show that eliminating animal products does not mean giving up your favorite familiar foods. Michael is a certified Vegan Life Coach and educator through Main Street Vegan Academy. He is also a certified Food for Life instructor through the Physician's Committee for Responsible Medicine. Ethan is a podiatric surgeon in Manhattan who serves on the board of directors of Woodstock Farm Sanctuary. They share a home in Brooklyn with their two vegan dogs.
Top customer reviews
This is a good cookbook. It has a lot of good recipes in it. I enjoyed it very much. Whether you are a new vegan or tried-and-true to the life I highly recommend this cookbook. It has a lot of the comfort foods we look for when we go out to diner’s and what not. A lot of the New York foods we love are veganized beautifully in this book
The recipes are uninvolved, easy to follow, and tasty. If you've been vegan for a while, you won't be stumped by any of the ingredients, nor are they difficult to find. I live in a small town in northern Indiana, not exactly vegan Mecca, and can get almost everything in one of the two major local grocery chains. If ever I need to shop for something else, I order from Amazon (small tip on the side for those haters of "exotic ingredients").
These recipes are not gluten-free, although substitutions are often suggested. If you insist on photos for every recipe and/or cannot live without detailed nutritional information, this book is not for you.
My omnivore husband has so far enjoyed most of the meals I have made from NYC Vegan. Here is a complete list of recipes I have made thus far, with remarks:
Chock Full o'Nuts Milk - creamy and delicious, this is a deluxe version of the basic, unsweetened nut milk I usually make
Pizza Dough - my new go-to. Contains slightly less sugar than most other pizza dough recipes I've used in the past (sugar feeds the yeast)
Basic Seitan - no aluminum foil required, which I very much appreciate. This came out with perfect texture. It is very lightly seasoned and thus great for dishes that will include spicy sauces. We used it in gyros.
Chicken-Style Seitan - couldn't find any poultry spice at the store (weird, right?), so I made my own mix. Be aware that your type of vegan chicken bouillon may not dissolve well in cold water - mine didn't and thus required a bit more "muscle" to mix it properly. This seitan is very easy to make. My husband found that it resembles the texture of cooked chicken rather well. We used it in the Avgolemono Soup (see below). The recipe makes plenty of seitan so you can try different recipes.
Cashew Parmesan - easy and tasty
Tofu Ricotta - I made this for the lasagna and loved the flavor. When I made it, I ended up with slightly less than 3 cups but that worked for me. However, note that the lasagna recipe actually calls for 3.5 cups of ricotta, so consider making extra!
Rice Paper Ham - I've seen a recipe for rice paper bacon before, so I thought 'why not'. Easy and fast to prepare. Fry as briefly as indicated for a softer ham, or a bit longer to make it slightly crunchy. I used it on Pizza Hawaii and thought it was a very nice sub for real ham.
Breakfast at Tiffany's
Diner-style Pancakes - easy, fast, delicious. If you keep them warm as suggested, they will remain fluffy. Just be sure to properly cover them
Blueberry Sauce - just made it this morning to go with the Banana Bread French Toast. I don't like super sweet things, so I reduced the sugar by half, which was fine. I'm also not a fan of chunky berry sauces; I mashed the blueberries with a potato masher once they turned soft.
Banana Bread and Banana Bread French Toast - this is the first vegan French toast I've made that LOOKS like French toast! Because the banana bread is quite rich, this is an opulent breakfast, even at only two slices per serving. I think the banana bread itself is quite wonderful with a gorgeous crumb. If your bananas are very ripe, be sure to measure after mashing only a couple - two came out to be a cup for me. I went with the oil-reduced option, adding applesauce; you can't tell at all. Because of the very ripe bananas and since the bread also contains chocolate chips, I reduced the sugar by 1/4, and it's perfect for my taste.
Irish Soda Bread - easy peasy. Makes a handy small loaf of bread.
Matzoh Brei - my first time venturing into this kind of breakfast, and I loved it. Easy, quick, not too sweet, it reminds me of the Austrian pancake specialty Kaiserschmarrn.
Fruit Smoothie - I enjoyed the combination of peach, orange, and silken tofu (along with other fruit). A refreshing breakfast that could be make ahead.
Green Smoothie - even easier than the fruit smoothie, as this has only four ingredients. Flavors of a pina colada with a handful of good-for-you greens mixed in.
Avgolemono Soup - I've been missing good Greek food since moving to Podunk, Indiana, so I was tickled to find this recipe in NYC Vegan. I didn't have any long-grain white rice so I used leftover dry orzo instead. Orzo cooks in only ten minutes and is a great substitute if you find yourself in a hurry. I also like my lemony things quite tart, so I used the entire 1/3 cup of juice. The husband made a bit of a face but then had seconds, anyway.
Waldorf Salad - very fruity, but amazingly light-tasting. Keeps well in the fridge
White Sauce - I made this for the gyros, and it worked great!
Start Spreading the News
No-cook Tomato Sauce - prepared this for the lasagna. I used the option of canned tomatoes, since that's what I had. Uncomplicated and tasty.
Lasagna - my husband asked for seconds. We finished the leftovers the following day. Yes, it is THAT delicious! Since I had leftover vegan mozzarella, I added it to the dish for extra cheesiness
Roasted Asparagus - great, easy recipe if you're not sure what to do with that asparagus you bought on impulse.
How Sweet It Is
Big Apple Pie - or, more precisely, the crust which in my case I turned into a strawberry rhubarb pie. It wasn't quite as flaky as a full-dairy butter crust, but came very, very close. My husband loves it. I'm about to use it again for a cherry pie.
Banana Bread - see comment under Breakfast at Tiffany's
Chocolate Syrup - super fast, super delicious! I found myself stirring the pot more than necessary just so I could lick the spoon! I used 1/2 cup cocoa powder and 1/4 cup raw cacao powder, as well as a little less sugar than indicated.
As you can see from the selection, these are not for the faint-hearted dieter, but rather real meals veganized. Yes, you will use tofu, there are plenty of nuts, and meat substitutes in various forms make an appearance, especially in the Supper Club section. If you can live with all of that, do not hesitate to get yourself a copy of this excellent book.
I won't buy a cookbook unless there are multiple recipes I want to try or are already tried and true. In NYC Vegan, literally every recipe is making me drool.
You don't have to be a New Yorker to idolize this book. You just need to appreciate top quality plant-based food. This may very well be my all-time favorite cookbook.
My only regret is that I didn't buy a second copy. One to keep in my bookcase, nice and clean. And one to be destroyed in the kitchen.
Congratulations on a stellar print debut fella's, cheers to many more!!
I appeciate the content and the dedication is so sweet(you are not supposed to like a book for it's dedication but how can you not?)