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

Restaurantes próximos

If an account exists for <mt>{email}</mt>, you'll receive password reset instructions.

Este campo é opcional. Você será identificado pelo seu nome de usuário se deixar em branco.

Guias da cidade selecionados sobre produtos, pratos, marcas e restaurantes veganos pela comunidade de avaliadores da abillion.

Explore recomendações veganas nessas cidades!

Alimentos e produtos mais bem avaliados
em <highlight></highlight>

Descubra comida vegana e produtos perto de você

Deseja fazer mais?

Explore os pratos vegetarianos e restaurantes recomendados perto de você. Encontre opiniões sobre os melhores alimentos veganos e vegetais classificados pela comunidade de habilidades.

Descubra pratos veganos e restaurantes ao seu redor

Ordenar Por

Erro com o restaurante "{name}"

Honestly I know its pure carbs but there's nothing better than a really good NYC pretzel with mustard. I've never tried making these at home and going to start now! @mrsgarg check these out. @therusticvegan wonder if you can make these colorful!

I like pretzels. Iove vegan recipes. This is perfect!

![Pretzels](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Street_Cart_Pretzles_qjeu82/1534327211.jpg/w=700)

####  The soft pretzel has been sold on the streets of New York City since at least the 1820s. Today, they are sold from ubiquitous metal carts found all over Manhattan and always offered with mustard. 
(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-Cart Pretzels**

##### Makes: 8
##### Active time: 20min

**Ingredients:**
* 10 cups water
* 4 1/2 cups unbleached all-purpose flour
* 1 1/2 cups warm water (110°F to 115°F)
* 2/3 cup baking soda
* 2 tsp kosher salt
* 2 tbsp nondairy butter, melted
* 1 tbsp sugar
* 1 (1/4-ounce) package active dry yeast
* Canola oil or other neutral oil, as neede
* Coarse salt, as needed

**Directions:**
1.  Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow this mixture to sit for 5 minutes or until it begins to foam. 
2.  Add the flour and butter. Using the dough hook attachment, mix the ingredients on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
3.  Remove the dough from the bowl, clean the bowl, and grease it well with oil. Return the dough to the bowl, cover it with plastic wrap, and let it sit in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
4.  Preheat the oven to 450°F. Line 2 (18 x 12-inch) baking pans with parchment paper and lightly brush with oil. Set the pans aside.
5.  Bring the water and the baking soda to a rolling boil in an 8-quart pot over high heat. While waiting for the water to boil, shape the pretzels. 
6.  Transfer the dough to a lightly oiled work surface and divide it into 8 equal pieces. 
7.  Roll out each piece of dough into a 24-inch rope. Make a “U” shape with the rope. Holding the ends of the rope, cross them over each other and press them on to the bottom of the “U” in order to form the shape of a pretzel. Place the pretzels on the prepared baking sheets.
8.  One at a time, place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large, flat spatula, return them to the baking sheets, and sprinkle them with the coarse salt. 
9.  Bake the pretzels until they are light golden brown in color, 12 to 14 minutes. 
10. Transfer them to a cooling rack for at least 5 minutes before serving.



Vegan Street-Cart Pretzels 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

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.

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