Ingredients

1 pkg. (0.88 ounces or 25 g) dried wild mushrooms
1 3/4 cups water (for soaking mushrooms)
10 cups water (for the broth)
4 strips kombu (a sea vegetable available at health food stores or Asian markets)
2 large carrots, peeled and sliced
1 cup finely chopped onion
2 cups finely chopped cabbage
2/3 cups miso paste
1 tablespoon vegan Worcestershire sauce
1 teaspoon salt
2 tablespoons vegan sugar

To Make the Soup

• In a small bowl, soak the mushrooms in the 1 3/4 cups water for 10 minutes, or until soft. Remove the mushrooms and set aside. Strain the mushroom water through cheesecloth to remove any gritty residue from soaking the mushrooms. Set strained water aside.

• Pour the 10 cups of water into a large pot. Add the kombu, cover with a lid and bring to a boil for 4 minutes. Remove the kombu and discard.

• Add the strained mushroom water, mushrooms, carrots, onion, cabbage, miso paste, Worcestershire sauce, salt and sugar to the kombu-flavoured water. Cover pot with a lid and cook for 30 minutes over medium heat, stirring frequently during cooking.

• Ladle soup into individual bowls and serve hot.

Serving Suggestions: Add vegan dumplings or glass noodles for the last 5 minutes of cooking for some variety.

Ingredients

Crust

1 cup (250 ml/120g) unbleached white whole wheat flour
1 cup (250 ml/120g) organic whole grain pastry flour
2 teaspoons (10 ml) aluminum-free baking powder
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) organic vegetable oil (I like sunflower oil)
1 cup (250 ml) boiling water

Topping

2 jars (12 ounces/340 g) marinated artichoke hearts, drained
10 ounces frozen spinach, thawed
1 garlic clove, minced
1/3 cup vegan mayonnaise (like Vegenaise)
1 small red onion, thinly sliced (as thin as you safely can) and separated into rings
3 slices Cheddar-flavour vegan cheese, each slice cut in half to make 6 pieces

To Prepare the Crust

• Preheat the oven to 400 degrees F (200 C). Grease a 9 x 13-inch (22 x 33 cm) baking sheet or pizza pan with vegetable oil.

• In a large bowl, sift together the flours, baking powder and salt. In a separate bowl, thoroughly combine the oil and boiling water and add to the dry ingredients.

• Using a wooden or large spoon, mix until the dough becomes a cohesive ball; sprinkle a little more flour over the dough if necessary. The dough will be soft, but pliable (see photo below).

(Click on photo to enlarge)

• Press into the prepared pan and bake in the oven for 15-20 minutes, or until the sides pull away from the pan and the dough is cooked. Remove from the oven and set aside; do not turn off the oven.

To Prepare the Topping

• Meanwhile, put the artichokes and spinach into a food processor and blitz until chopped (not too finely).

• Transfer the artichoke mixture to a bowl and add the garlic and mayonnaise. Stir until all ingredients are completely incorporated.

To Assemble the Pizza

• Scrape and evenly spread the artichoke mixture onto the crust. Top with the cheese and lastly the onion rings.

• Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and onion is soft. Drizzle with a little extra-virgin olive oil just before slicing and serving.

Ingredients

2 tablespoons vegan butter
1 tablespoon organic extra-virgin olive oil
1 organic broccoli, cut into flowerets
2 organic carrots, peeled and sliced into rings and then each ring quartered
4 large organic garlic cloves, minced
3 teaspoons fresh organic lemon juice

To Make the Saute

• Steam the broccoli and carrots until firm, but still tender, about 5-7 minutes (no more, or the vegetables will become too soft and mushy when you saute them).

• Heat the oil and butter until melted in a skillet over medium-high heat. Put the broccoli into the skillet and saute for 1 minute, stirring frequently. Add the carrots, garlic and lemon juice. Cook for a further 2 minutes, stirring frequently or until all the ingredients have been combined. Serve immediately.

New York’s culinary integration began in the early 1600s with the arrival of the Dutch, who introduced grain to the New World. Along with wheat, dairy products formed the crux of their cuisine and they became masters at transforming cheese, milk and butter along with sugar—a luxury at the time—
into delectable cakes, pastries and breads. Spices, chocolate, wines and brandies all found their way into baked goods and confectionery, all enjoyed with tea. Not surprisingly, the Dutch also started the first public bakeries in America in 1656. By law, no cookies or cakes could be sold unless both white and whole-grained loaves were also available.

A second force with great impact on the food of New York was the arrival of the first Shakers from England in 1774. Spearheaded by Mother Ann Lee, the esoteric group pioneered many discoveries: inventions include the cheese press and water-powered butter churn as well as gadgets for shelling peas, and paring, coring and quartering apples. They also developed a basic baking mix by combining flour, baking powder, salt and shortening, which could be converted to biscuits, pancakes or muffins after adding liquid. Their prowess extended to herbs (rosemary, savory, basil, chives, chervil and thyme were typically used by Shaker cooks) and produce. They cultivated new species of fruits and vegetables and established plant nurseries, where they developed seeds. The Shakers were among the first proponents for grinding the entire wheat kernel into flour, thereby creating whole wheat flour. Another advocate for the nutritional properties of whole wheat was food evangelist, Sylvester Graham, who developed Graham bread and the Graham cracker in the late 1830s.

Since New York was a major embarkation port for European immigrants, it’s only natural that the state evolved into a gastronomic goldmine of ethnic foods: the Germans with their raisin-studded baked tarts; the Polish brought their pierogi; the Greeks and Russians introduced their kulich, a rich yeast cake with almonds often served during Easter; the French Canadians contributed their cassoulet; the Italians, primarily from southern Italy, brought their cooking traditions and liberal use of tomatoes and olive oil; and the Jews shared their pastrami, gefilte fish, latkes and blintzes with sour cream. New York’s irregular coastline provided harbors and inlets abundant with seafood, especially oysters and lobsters. As the population of Manhattan grew, so did the need for fish markets. Even though smaller ones existed, a centralized market did not originate until the mid-1700s, when Beekman landfill near the East River was completed. It became known as the Fulton Fish Market and is still operating. In November 2005, it moved from downtown Manhattan to larger premises in the Hunts Point section of the Bronx and changed its name to the New Fulton Fish Market Cooperative.

As an acclaimed dining destination, New York has no shortage of eating establishments, a trend that started in the late 1700s. Examples of quintessential eateries are the delicatessens and pizzerias—symbols of the city’s ethnic influences. Originating from New York and proof that the city has always been at the forefront of the food revolution are well-known dishes such as Delmonico steak, baked Alaska and Waldorf salad as well as brand name products Philadelphia cream cheese, “Jell-O” and Knox gelatin. Another first was Saratoga chips: the ancestor of potato chips.

Today, New York continues to set trends and the Hudson River Valley has become a veritable cornucopia of gourmet produce and exotic and specialty comestibles. In 2008, New York took the lead in requiring chain restaurants to post calorie counts on their menus in an attempt to curb obesity.

Though New York’s cuisine cannot be pigeon-holed, the beauty of its offerings lies in its diversity: you cannot help but be smitten by the smells and tastes of this vibrant metropolis. Come see for yourself and “dig in.” This seemingly crusty city is really just a (molten) softy inside.

A former Travel Editor, Sharon Picone is a self-confessed foodie and gourmand with more than 25 years of food-related experience. In the early 90’s, she spent 2 years backpacking and eating her way through Europe. When she’s not spending hours in the kitchen creating new recipes, you can find her teaching cooking classes or poring over wine and culinary books and magazines. Among her favorite foods are koeksisters (a South African syrup-soaked, doughnut-like pastry that is sinfully good). She considers the Cape Winelands, with its stunning mountain ranges, historic Cape Dutch homesteads, more than 300 wine estates and exceptional food, the ultimate experience for travel enthusiasts and epicures.

Ingredients

2 tablespoons extra virgin olive oil
1 large brinjal (eggplant), unpeeled and chopped
1 cup lentils
1-1/2 cups water
10 whole pitted dates, soaked in hot water, drained and finely chopped
1/2 cup julienne-cut sundried tomatoes in oil, drained (reserve the drained oil for the dressing)

Dressing

1/2 cup olive oil (drained from the julienned tomatoes)
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons *chiffonade fresh mint
2 garlic cloves, minced

To Prepare the Lentils

• Wash the lentils in a medium saucepan and pick out all the debris; drain. Add the water, cover with a lid and simmer over medium heat until tender, but not mushy, about 20 minutes. Drain any excess water. Set aside to cool completely, then refrigerate covered until ready to use.

To Prepare the Brinjal

• Pre-heat the oven to 400 degrees F (200 C). Lightly grease a roasting pan or baking sheet with vegetable oil. In a large bowl, toss the oil and brinjal and place on a baking pan. Roast for 25 to 30 minutes, or until soft, stirring at least once during cooking. Set aside to cool to room temperature, or refrigerate to speed up the cooling process.

To Prepare the Dressing

• In a small measuring or spouted jug, thoroughly blend the oil, vinegar, cayenne pepper, mint, and garlic.

To Assemble the Salad

• In a large salad bowl, combine the lentils, eggplant, dates and sundried tomatoes. Mix well. Add the dressing and toss to thoroughly blend. Serve either warm or at room temperature as a main course or side salad.

*chiffonade: herbs that have been cut into thin strips.