Michael Suchman and Ethan Ciment, Author at Chic Vegan

Vegan Street Fair Corn

Michael Suchman and Ethan Ciment — Mon, 14 May 2018 10:00:10 +0000

Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn—freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a Street Fair Corn recipe that tastes even better than the original.

Street Fair Corn

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Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn—freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original.

Author: Michael Suchman and Ethan Ciment

Yield: 4 servings

Ingredients

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

Instructions

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.

Notes

The post Vegan Street Fair Corn appeared first on Chic Vegan.

NYC Vegan Waldorf Salad

Michael Suchman and Ethan Ciment — Mon, 16 Apr 2018 10:00:02 +0000

Oscar Tschirky created the Waldorf Salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East. This vegan version from NYC Vegan by Michael Suchman and Ethan Ciment makes a perfect appetizer, side dish, or light meal.

Waldorf Salad

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Oscar Tschirky created the Waldorf Salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East.

Author: Michael Suchman and Ethan Ciment

Recipe type: Salad

Yield: 4 servings

Ingredients

½ cup nondairy mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3 medium Gala, Fuji, or other red sweet apples, peeled, cored, and cut into ½-inch pieces
1 cup thinly sliced celery
½ cup chopped walnuts
1 cup seedless red grapes, halved

Instructions

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. Stir in the apples, celery, walnuts, and grapes. Chill until ready to serve.

Notes

The post NYC Vegan Waldorf Salad appeared first on Chic Vegan.

Vegan New York Cheesecake

Michael Suchman and Ethan Ciment — Mon, 30 Oct 2017 10:00:52 +0000

Cheesecake is one of the most iconic New York City desserts. New York–style cheesecake is unique in that it relies on heavy cream and sour cream to make it thick and dense. Many New Yorkers who move away from the area often have relatives send them frozen cheesecakes so they can have a taste of home. Try this vegan New York Cheesecake topped with some homemade blueberry sauce.

Vegan New York Cheesecake

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Try this vegan New York Cheesecake topped with some homemade blueberry sauce.

Author: Michael Suchman and Ethan Ciment

Yield: 8-10 servings

Ingredients

1½ cups graham cracker crumbs
4 tablespoons nondairy butter, melted
4 (8-ounce) containers nondairy cream cheese, softened
3 tablespoons unbleached all-purpose flour
2 teaspoons lemon juice
1½ cups sugar
2 teaspoons vanilla extract
Pinch salt
½ cup nondairy sour cream
2 tablespoons Ener-G Egg Replacer

Instructions

Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with
a fork. Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed ¼-inch layer of crust lining the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.
Combine the cream cheese, flour, lemon juice, sugar, vanilla, and salt in a large mixing bowl. Mix well, either with a handheld electric mixer or stand mixer, on medium speed until fully combined and the sugar is dissolved, about 3 minutes. The batter should be completely smooth. Beat in the sour cream and egg replacer on low speed until well blended.
Pour the batter into the partially baked crust and bake for 15 minutes. Reduce the heat to 250°F and bake for 40 to 60 minutes, until the center is set but still a little jiggly. Turn off the heat and let the cheesecake rest for 30 minutes in the oven. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. When the cheesecake is cool, run a knife carefully around the side of the cheesecake, but do not remove or release the side of the pan. Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan. Store leftovers in the refrigerator for up to 5 days.

Notes

The post Vegan New York Cheesecake appeared first on Chic Vegan.

Manhattan Glam Chowder

Michael Suchman and Ethan Ciment — Mon, 11 Sep 2017 10:00:55 +0000

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.

Manhattan Glam Chowder

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Author: Michael Suchman and Ethan Ciment

Yield: 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, cut into ¼-inch pieces
2 celery ribs, cut into ¼-inch pieces
1 medium onion, cut into ¼-inch pieces
3 cloves garlic, minced
¼ cup tomato paste
1 teaspoon dried oregano
3 sprigs fresh thyme
2 dried bay leaves
1 tablespoon dulse flakes or ½ 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 ⅛-inch thick
½ cup dry sherry or white wine
2 tablespoons sugar
Salt and ground black pepper, to taste

Instructions

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.

Notes

The post Manhattan Glam Chowder appeared first on Chic Vegan.