Cookstr.com

V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking

A dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street—full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world.

Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination.

In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes including:

Sticks: Jerk Trumpet Mushrooms, Shishito Robotayaki
Snacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped Dal
Salads: Jerk Sweet Potato Salad, Tandoori Eggplant
Market: Harissa Grilled Cauliflower, Peruvian Fries
Plates: Black Garlic Pierogies, Hearts of Palm & Avocado Socca
Bowls: Dan Dan Noodles, Kimchi Stew
Sweets: Churro Ice Cream Sandwich, Sweet Potato Arancini
Cocktails: Hong Kong Karaoke, Lokum at the Bazaar

Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure.

Sample recipes from V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking

Churro Ice Cream Sandwich

If you're looking for a delicious vegan dessert recipe, then you need to keep this sweet little number in mind. From its light dusting of cinnamon-sugar to its ice cream filing, this Churro Ice Cream Sandwich recipe is the perfect answer for those hot summer nights. The no-bake dessert can even be made in stages, as the dough can be mixed and stored in the refrigerator for up to one week before frying it. Vegans and non-vegans alike will love indulging in this unique and delicious treat, so you just might want to make an extra batch!

(1 Votes)

Zaatar-Grilled Corn with Zhoug

As great as it is to travel the world to experience new street food, sometimes the best inspiration is right in your own backyard. Here in the United States, we have some of the most delicious corn growing through a decent chunk of the year, and we love to showcase it on our menus when its at its peak. Blanching and then grilling the corn is the perfect way to prep it for this zesty Israeli interpretation that shows up on our menu in warm weather. Instead of slathering it with butter, were recommending some spicy Israeli zhougan incredibly flavorful Middle Eastern green sauce with a texture between pesto and classic Mexican salsa verde. If you are missing a little extra fat, try mixing the zhoug with some vegan butter.

(0 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password