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/hhZzKJCQsEDsVEGQ2sIMyg/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.



![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.



Vegan Street Fair Corn Recipe

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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

i've had vegan cheesecakes that were way too sour so wondering if it would be alright to cut down or omit the lemon juice in this case 🤔

hmmm I hope my local grocery shop sells these dairy substitutes

We've seriously got to make this @mrsgarg

@therusticvegan bet you can add some colors to this my friend!

I love cheesecake! I wonder where we can get non dairy sour cream and cream cheese here 🤔

I would try reducing it first. I think you probably want some tang in cheesecake because it also brings out the other flavors.

Really looking forward to trying this! I'll bet it

I'll bet it's fantastic, like all the other recipes in your cookbook :)

@meowmeowfuzzyface @seanie55 ooh thanks for the culinary tips guys, will definitely keep that in mind! 😋

Does it really look like that when you make it? Incredible!

Enjoy this New York classic from wherever you are in all its vegan goodness!

![Cheesecake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/New_York_Cheesecake_1_gychtc/1534989566.jpg/w=700)

#### 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 it topped with some homemade blueberry sauce. (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)!

### **New York Cheesecake**
##### Serves: **8 to 10**
##### Active Time: **1hr**

**Ingredients**
* 1 1/2 cups graham cracker crumbs
* 1 1/2 cups sugar
* 1/2 cup nondairy sour cream
* 4 (8-ounce) containers nondairy cream cheese, softened
* 4 tbsp nondairy butter, melted
* 3 tbsp unbleached all-purpose flour
* 2 tsp lemon juice
* 2 tsp vanilla extract
* 2 tbsp Ener-G Egg Replacer
* Pinch salt

**Directions**
1.  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.
2.  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 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan. 
3.  Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.
4.  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.
5.  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.
6.  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).
7.  When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.

#### Leftovers can be stored in the refrigerator for up to 5 days.

Vegan New York Cheesecake Recipe

I love pancakes!! Had no idea you could make them with apple cider vinegar, that's so interesting 🤩

You can make these gluten-free @ecogoddess

These classic NYC diner-style vegan pancakes make for an indulgent weekend breakfast!

![Diner-Style Pancakes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Diner-Style_Pancakes_cq6z1a/1538108893.jpg/w=700)
#### This recipe makes makes big, thick, fluffy NYC diner-style pancakes. (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)!

### Diner-Style Pancakes
##### Serves: **12 pancakes**
##### Active time: **30 mins**

**Ingredients**
* 2 cups nondairy milk
* 2 teaspoons apple cider vinegar
* 3 tablespoons canola oil or other neutral oil
* 1 teaspoon vanilla extract
* 2 cups unbleached all-purpose flour (or gluten-free flour)
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoons sugar
* 1/4 teaspoon xanthan gum (only if making gluten-free pancakes)
* 2 cups nondairy chocolate chips or fresh fruit (such as blueberries, sliced strawberries,
or sliced bananas), optional

**Directions**
1. In a medium bowl, combine the milk and vinegar. Mix well and set aside to thicken for 5 minutes. Whisk the oil and vanilla into the milk mixture.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, sugar, and xanthan gum (if using to make gluten-free). Pour the milk mixture on top of the flour mixture and whisk just until the batter is just blended. Don’t overmix it—a few lumps are fine.
3. Heat an electric griddle or frying pan to 350°F. Spray the griddle with nonstick cooking spray. Gently ladle 1/4 cup of the batter onto the griddle and sprinkle on some chocolate chips or fruit (if using). When bubbles begin to set around the edges of the pancake, about 2 minutes, flip the pancake. Cook 2 to 3 minutes on the other side. Repeat this process until all the batter is used.
4. Serve the pancakes immediately or place them on a towel-lined baking sheet and cover them with another towel. Hold the pancakes in a warm place for 20 to 30 minutes.

#### Tip: Using a large ice cream scoop works great for ladling the batter onto the griddle.


Vegan Street Fair Corn Recipe

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

Street Fair Corn

Serves: 4

Active time: 30mins

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