my favourite kind of salad is the kind that has fruit and nuts in it! will definitely give this a try :D

this reminds me of the fruit salad my family always makes during xmas. and only 1 ingredient substitute needed to make it vegan too

Made this for the first time and loved it!

Veganize this light, creamy fall favorite at home with this easy recipe.

![Waldorf Salad](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Waldorf_Salad_read8z/1539137898.jpg/w=700)

#### Oscar Tschirky created this salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East. _From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon._

#### To check out more recipes from VeganMos, pick up a copy of their recipe book [NYC Vegan](https://www.amazon.com/gp/product/1941252338?ie=UTF8&tag=vegmos-20&camp=1789&linkCode=xm2&creativeASIN=1941252338)!

### Waldorf Salad
##### Serves: **4**
##### Active time: **20 mins**

#### *Ingredients*
- 1/2 cup non-dairy mayonnaise
- 1 tbsp sugar
- 1 tsp lemon juice
- 1/8 tsp salt
- 3 medium Gala, Fuji, or other red sweet apples, peeled, cored, and cut into 1/2-inch pieces
- 1 cup thinly sliced celery
- 1/2 cup chopped walnuts
- 1 cup seedless red grapes, halved

#### *Method*
1. 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.

![Waldorf Salad](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Waldorf_Salad_read8z/1539137898.jpg/w=700)

#### Oscar Tschirky created this salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East. _From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon._

#### To check out more recipes from VeganMos, pick up a copy of their recipe book [NYC Vegan](https://www.amazon.com/gp/product/1941252338?ie=UTF8&tag=vegmos-20&camp=1789&linkCode=xm2&creativeASIN=1941252338)!

### Waldorf Salad
##### Serves: **4**
##### Active time: **20 mins**

#### *Ingredients*
- 1/2 cup non-dairy mayonnaise
- 1 tbsp sugar
- 1 tsp lemon juice
- 1/8 tsp salt
- 3 medium Gala, Fuji, or other red sweet apples, peeled, cored, and cut into 1/2-inch pieces
- 1 cup thinly sliced celery
- 1/2 cup chopped walnuts
- 1 cup seedless red grapes, halved

#### *Method*
1. 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.

Waldorf Salad Recipe

ooh are these the same as rosti?? i love rosti! 

I'm gonna make them small to get maximum crispy to fluffy ratio!

Don’t wait until Hanukkah to get your hands dirty making these delicious vegan Latkes!

![Latkes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Latkes_rrpdiz/1535604168.jpg/w=700)
#### Latkes, the Yiddish word for potato pancakes, are traditionally eaten by Ashkenazic Jews on Hanukkah. You can find latkes at just about any Jewish deli in the city. Whether you accompany them with applesauce or vegan sour cream, be sure to serve them fresh out of the skillet as they really should be eaten immediately after frying. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)

#### To check out more recipes from VeganMos, pick up a copy of their recipe book [NYC Vegan](https://www.amazon.com/gp/product/1941252338?ie=UTF8&tag=vegmos-20&camp=1789&linkCode=xm2&creativeASIN=1941252338)!

### **Vegan Latkes**

##### Makes: **24 latkes**
##### Active time: **1hr**

#### *Ingredients*
- 6 large red potatoes, peeled and shredded
- 1 medium yellow onion, shredded
- 1 cup matzoh meal
- 6 tbsp warm water
- 4 1/2 tbsp [Ener-G Egg Replacer](https://www.abillionveg.com/products/5e03912f7956290020e51078)
- 1 tsp salt
- Canola oil or other neutral oil, for frying
- Dash ground black pepper

#### *Method*
1.  In a small bowl, whisk together the egg replacer and water until fully combined.

2.  In a large mixing bowl, add the potatoes, onion, salt, pepper, matzoh meal, and the egg replacer mixture. Mix well by hand to thoroughly combine.

3.  Heat 1/4 inch of oil in a large skillet over medium-high heat to 375°F/190°C. While the oil is heating, form the potato mixture into compact patties, using about 3 tablespoons per latke. 

4. When the oil is heated, fry the latkes in batches, no more than 4 or 5 at time—do not overcrowd the skillet. Fry the latkes for 2 to 3 minutes, or until golden around the edges. Flip them with a spatula and cook the second side until lightly browned.

5.  Transfer the cooked latkes to a plate lined with paper towels. Repeat this process until all the latkes are fried, being sure to watch the oil level and adding more as necessary.

#### Tip: It’s really important when making these to be conscious of the size of the latke. If you make them too large, they won’t hold together as well and will fall apart when you flip them.

Vegan Latkes Recipe

@michaelsuchman oh man this brings back memories of the b&w cookie episode!

Bake up some racial harmony with this classic NYC bakery cookie!

![BW Cookies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Black_and_White_Cookies_ptxngy/1531109340.jpg/w=700)

#### Thanks to a famous episode of Seinfeld, the black and white cookie, once only known to New Yorkers, garnered national attention. In that episode, Jerry used the black and white as a metaphor for racial harmony. Although called a cookie, these treats are actually made from a stiff cake batter and baked free-form on a cookie sheet. Once found only in bakeries, today the black and white can be found in almost every grocery store and bodega in New York. _(From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)_

#### To check out more recipes from VeganMos, pick up a copy of their recipe book [NYC Vegan](https://www.amazon.com/gp/product/1941252338?ie=UTF8&tag=vegmos-20&camp=1789&linkCode=xm2&creativeASIN=1941252338).

## **Black and White Cookies**

##### Makes: **18 cookies** 
##### Active time: **30 minutes**

### **Ingredients**
**For the cookies:**
* 2 & 1/2 cups unbleached all-purpose flour
* 1 & 1/4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1 cup nondairy butter
* 1/4 cup nondairy milk, at room temperature
* 2 teaspoons vanilla extract

**For the icing:**
* 3 & 1/2 cups confectioners’ sugar
* 1/4 cup boiling water, plus more if needed
* 1/4 teaspoon vanilla extract
* 2/3 cup nondairy semisweet chocolate chips

### **Directions**

1. Preheat the oven to 350°F. Line 2 (18 x 12-inch) baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In another large bowl, combine the sugar and butter and beat until creamy, about 5 minutes. Add the milk and vanilla and beat until incorporated. Add the flour mixture to the butter mixture in batches, beating after each addition, until combined.
3. Scoop the dough, 1/4 cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart. Flatten them slightly with your hands (keep your hands wet to prevent the dough from sticking). Allow room between the scoops as the cookies will spread as they bake.
4. Bake the cookies for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cookies to cool 2 minutes on the baking sheets and then carefully flip the cookies over and transfer them, upside down, to a wire rack to cool completely.
5. While the cookies are cooling, make the icing. In a large mixing bowl, combine the confectioners’ sugar, boiling water, and vanilla. Mix well to get a spreadable icing. Add a little more water, if needed. Using an offset spatula, spread a thin layer of icing onto the flat side, the former bottom, of each cookie. Return the cookies to the wire rack to dry. You should have about 1/2 cup of icing left.

&nbsp; 

![black and white cookies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/w8m2gbcgnml1lh2kncbh/1610679874.png/w=700)

NYC Classics: Black & White Vegan Cookie Recipe

you can never go wrong with grilled corn + cheese on top! 😋🌽

Love this, brings back so many memories of growing up in NYC!

I've only had sweet buttered corn before but cheesy corn sounds really yummy!

Veganize this New York summer favorite at home!

![Grilled Corn](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Street_Fair_Corn_fxbi7g/1536721235.jpg/w=700)

#### 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. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)

#### To check out more recipes from VeganMos, pick up a copy of their recipe book [NYC Vegan](https://www.amazon.com/gp/product/1941252338?ie=UTF8&tag=vegmos-20&camp=1789&linkCode=xm2&creativeASIN=1941252338)!

### **Street Fair Corn**
##### Serves: **4**
##### Active time: **30mins**

**Ingredients:**
* 1/4 cup non-dairy mayonnaise
* 1/4 cup non-dairy sour cream
* 1/4 cup non-dairy parmesan, plus more for serving
* 1/2 tsp chilli powder, plus more for serving
* 1 medium clove garlic, finely minced
* 1 tbsp finely chopped fresh cilantro or Italian parsley
* 4 ears sweet corn, shucked
* 1 lime, cut into wedges

**Directions**
1. 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.
2. 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.
3. 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.



Waldorf Salad Recipe

Oscar Tschirky created this salad sometime between 1893 and 1896 at the Waldorf Hotel, the precursor of the now Waldorf-Astoria Hotel, in Midtown East. From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

To check out more recipes from VeganMos, pick up a copy of their recipe book NYC Vegan!

Waldorf Salad

Serves: 4

Active time: 20 mins

Ingredients

Method

Suggested Articles

Responses