NYC Vegan: Iconic Recipes for a Taste of the Big Apple Paperback – May 9, 2017

This is exactly what I have been looking for. If you want to learn how chefs get seitan flavored like beef or chicken so you can make your own Faux meat, this book has it. If you're missing the comfort foods you grew up with - for those of us who grew up in NYC - they're all in here! I had to make the Black & White Cookies right sway. There's a vegan brisket, bagels and matzo brei. There's a recipe for Waldorf Salad and General Tso's Chik'n too. There are pictures for most of the recipes. This is really one of the best Vegan cookbooks I've seen and one I will get a lot of use out of. I highly recommend!

Easy, affordable, and delicious! So many great ideas - not your typical vegan cookbook. Forget the easy stuff like fruit salad - this is a cookbook for New Yorkers. Street food, Chinese, Black and White cookies - it's got the stuff you crave as a human, not just a vegan. So savory - these guys give you TASTY food. And SO easy!I love the stories too! Instant coffee in the brisket? Who knew?! <3 <3

What a fun book! Great recipes. I had never heard of soy curls, and am still not sure what they are or where to get them, but the book opened my eyes to new products. I felt like I was visiting classic NYC with a newer happier and healthier vegan twist! Highly recommend this book for long term vegans like me, who want new ideas, or to people dabbling and wondering how they can fit a vegan life into their own lives!

The first thing that caught my eye about this book was the cover photo. It is somewhat reminiscent of another vegan cookbook I have, Vegan Diner by Julie Hasson. I'm always up for variations on a theme, so I went ahead and purchased the Kindle version. Boy, did I get not only a surprise but also a treat! NYC Vegan is far more than "just another diner-type" cookbook, highlighting the cultural variety that is New York City. The recipe section is peppered with personal anecdotes, quotes, and interesting facts about NYC, which, just like the rest of the book, are written with wry humor, warmth, an obvious passion for all that encompasses veganism, and a refreshing lack of preachiness.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:The BasicsChock Full o'Nuts Milk - creamy and delicious, this is a deluxe version of the basic, unsweetened nut milk I usually makePizza 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 tastyTofu 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'sDiner-style Pancakes - easy, fast, delicious. If you keep them warm as suggested, they will remain fluffy. Just be sure to properly cover themBlueberry 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.Power LunchAvgolemono 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 fridgeWhite Sauce - I made this for the gyros, and it worked great!Start Spreading the NewsNo-cook Tomato Sauce - prepared this for the lasagna. I used the option of canned tomatoes, since that's what I had. Uncomplicated and tasty.Supper ClubLasagna - 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 cheesinessFarmer's MarketRoasted Asparagus - great, easy recipe if you're not sure what to do with that asparagus you bought on impulse.How Sweet It IsBig 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'sChocolate 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.

This book was written with so much love that at times it actually brought tears to my eyes. The photography is beautiful and the recipes are all very well written and user friendly. My favorite part is the personal notes from Ethan and Michael and specific stories recipes from their families. I could really relate to a lot of their stories and I can't wait to cook my way through this book.

The recipes in this book are everything I hoped they'd be!! All of your classic New York eats. Even recipes I was suprised to see in a good way like the caramel corn and the roasted chestnuts. I was not disappointed ! This has become one of my most treasured Vegan cookbooks. There's a black and white cookie recipe. Tofu Benedict, a "clam" chowder recipe, New York cheesecake!! So many GOOD recipes .

I wanted so bad to like it as I am a vegan living in NYC but I didn't find it that exciting. The recipes are fine and the pictures too but I don't know I didn't connect with this book :-(

I own this book and am really enjoying it I haven't cooked my way through it yet but it is on my list of musts. Many of these recipes are hard to find in vegan form and there are so many great ones! Eye popping photos too. I wish there was a near by restaurant where I could pop out and pick up some of these dishes to go, but I guess I'll have to find a free evening to make them. 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?)

A novel approach to an amazing Vegan cookbook, the history and sharing of stories read like a culinary travel book. New York will be on my travel list!

Un libro ricco di ricette e curiosità su NYC. Impossibile resistere. Suddiviso in 10 capitoli. Il primo capitolo, descrittivo, è dedicato ai gusti di New York. Gli altri sono suddivisi in : preparazioni di base, colazione, pranzo, spalmabili, piatti forti, verdure, contorni, dolci. Il decimo capitolo, descrittivo, analizza il motivo per cui a NYC importa essere vegani. Consigliato!

I really like this one. I have made a few things and all are good. I look forward to trying more recipes.