There’s another fun vegan cook book in town and I bet you can guess what’s the focus of NYC Vegan! You’re right – it’s iconic recipes from New York City. The Rueben on the cover makes my mouth water – how about you?
I lived in New York about 30 years ago and lived in what’s a super hip area in Brooklyn now. When I was there it was full of old Italian women, but I was walking distance from Italian, Polish, and Hispanic groceries. I was 2 stops away from the city and all the Indian food I could eat, so it was perfect.
I loved living there and ate my weight in bagels, knishes, pizza, falafel, and ate in kosher dairy restaurants as much as possible. All of those being perfect for a young student on a strict budget.
As soon as I took a bite of Micheal and Ethan’s Manhattan Glam Chowder I was reminded of sitting at a long, crowded table with my tray of soup with a side of toasted bagel.
I met some of the most interesting New Yorkers at that table. Lots of retired people who told me about their long and full lives growing up in New York and a few shared some of their recipes with me too.
It was wonderful to remember all of this while eating this delicious bowl of soup, you should try it!
Manhattan Glam Chowder from NY Vegan
Manhattan clam chowder is the red, tomato-based soup found on diner menus all over the city. Mushrooms bring the perfect texture and flavor to this vegan version of the iconic New York City soup. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, cut into 1/4-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 1 medium onion, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 3 sprigs fresh thyme
- 2 dried bay leaves
- 1 tablespoon dulse flakes or 1/2 sheet nori
- 1 tablespoon Old Bay Seasoning
- 2 medium waxy potatoes, peeled and cut into 1-inch pieces
- 8 cups vegetable broth
- 1 (28-ounce) can whole peeled tomatoes, undrained, coarsely chopped
- 1 cup diced oyster or cremini mushrooms
- 8 ounces white button mushrooms, sliced 1/8-inch thick
- 1/2 cup dry sherry or white wine
- 2 tablespoons sugar
- Salt and ground black pepper, to taste
- Heat the oil in a large pot over medium heat. Add the carrots, celery, and onion. Cover and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook, stirring for 1 minute.
- Add the oregano, thyme, bay leaves, dulse, Old Bay Seasoning, and potatoes. Add the vegetable broth, stir well, and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 10 minutes.
- Add the tomatoes and stir well. Add the oyster mushrooms, button mushrooms, sherry, and sugar. Bring the soup to a boil again. Cover, reduce the heat, and simmer 10 minutes. Remove and discard the bay leaves, thyme sprigs, and nori (if using). Taste and add salt and pepper as needed. Serve hot.
Here’s a little more about the book:
From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, NYC Vegan takes readers on a flavorful tour of The Big Apple:
- Street foods and festivals: Soft pretzels, churros, falafel, and Italian ice.
- Old New York: Manhattan clam chowder, Waldorf salad, and New York-style pizza.
- Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.
- Bakeries: Knishes, cinnamon rolls, and Irish soda bread.
- Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup.
- Neighborhoods: Polish pierogies, Italian lasagna, and Puerto Rican mofongo.
This book also includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.