I have been a big fan of Ethan Ciment and Michael Suchman’s award-winning blog Vegan Mos since the first time I heard about it on the Our Hen House podcast. Miss M. begs me to make their Piña Colada Smoothie (Green Smoothie), I always make the Tzatiki Sauce when we have falafel, and the French Onion Soup would fool any omnivore! I even blogged about the Avgolemono Soup back in 2014!
Vegan Mos has always been the first place I’d turn to find a tried-and-true recipe for any occasion and I left many comments on their site asking when a cookbook would be written. When that time came and I was asked to be a recipe tester I agreed faster than a New York minute!
One of the recipes I tested was General Tso’s Chick’n. I doubled the batch and brought it to a potluck where it was quickly devoured. I sent a picture of the empty pan to Michael with a note that said, “it was a hit!” Every single recipe I tested confirmed my belief that this book was going to impress.
I closely watched the progress of the cookbook via social media eagerly anticipating the day when I would have my own copy. Two weeks ago, when the advance reader copy arrived at my door I could hardly contain my excitement as I flipped through it. I found page after page of more Vegan Mos recipes than I could ever have dreamed of along with stunning photographs and fascinating NYC history! Recipes like Sour Cream Chocolate Chip Coffeecake, Shepherdless Pie, Cheese Blintzes, and many more.
I’d been searching for the perfect vegan banana bread recipe and now my search is over. This moist and delicious banana bread is everything I’d been looking for. The recipe calls for chocolate chips but since I was out of chips I used Trader Joe’s cocoa nibs instead. This turned out to be a great decision!
My copy has already been broken in and I know this will be the first cookbook I reach for when I’m looking for a special dish. Take a bite of this Big Apple and pick up a copy today. You can thank me later.