I’m super excited for the launch of the new cookbook NYC Vegan! It’s a beautiful book that is written by my friends Michael Suchman and Ethan Ciment, who are not only all-around great people, but their excitement for vegan food and the iconic recipes from the diners and delis of New York really shines through! You can check out their website Vegan Mos too.
The book goes well beyond delis and diners too, and includes favorites from Little Italy and Chinatown, street food and festivals, Old New York (Manhattan Glam Chowder, Waldorf salad and pizza) bakeries (knishes, cinnamon rolls and black-and-white cookies), Jewish specialties (like mandelbroit, cheesecake and blintzes), and true neighborhood fair, from pierogis and lasagna to arroz con maiz, mofongo and avgolemono soup.
Although the book is not gluten-free, there are a fair amount of recipes that naturally don’t contain gluten. They also offer a few gluten-free subs, and there are some easy work-arounds for some of the gluten-full recipes too. And lucky for you that the Manhattan Glam Chowder recipe is gluten-free, and they are letting me share the recipe here! I’m so excited to cook my way through this book, and pretend that I’m strolling the streets of New York with a knish in my hand.
Michael and Ethan and their publisher Vegan Heritage Press are also letting me do a giveaway (U.S. addresses only please), so don’t forget to enter below by leaving a blog post comment (and a way to reach you should you win). Good luck!
Manhattan Glam Chowder
Street Fair Corn
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.
- Category: Soup