Vegan with a Vengeance by Isa Chandra Moskowitz

Moskowitz organizes her recipes by type: Brunch Muffins and Scones Soups Little Meals, Finger Foods, and Sammiches Sides Pizza and Pastas Entrees Cookies and Bars Desserts.

Her butter recipe was the tip of the year for me as coconut oil is my new go-to kitchen staple, but mixing it with applesauce and using that as the butter, well, that’s just genius. It includes Get Rid of the Eggs and Do away with Dairy.

I can lol on this because I feel the same way, and my trusted cast iron grill skillet has been non stick and fabulous for years.Īs a baker, I loved the Veganize It! chapter. Yes, I know, the Internet says not to wash with soap at all. “Just make sure to hand wash with as little soap as possible and to dry immediately. Her tips for the cast iron skillet were just plain funny. And her list of kitchen equipment made me feel at home – she lists the basics because that’s all you’ll really ever need. Her intro vibe sets the tone and spreads throughout the book. More and more, when I’m cooking at home (vegan or not), I try to cook pretty clean and those types of recipes are ones I treasure the most.ĭon’t skip the introduction. Know your ingredients and how they work, and you can create anything. For example, she makes good use of coconut oil, apple cider vinegar, flaxseeds, vegan yogurt, and almond milk in place the typical processed vegan egg replacers. She puts the focus on the ingredients and how they interact in the recipes, and she skips the straight standard vegan substitutions for non-vegan items. The nitty gritty: over 150 recipes, gorgeous food photography, and great tips throughout.

VWAV ( Vegan with a Vengeance) 10th Anniversary Overview 10 years later, she celebrates the anniversary with an updated version that contains ‘streamlined ingredients’ and ‘easier directions.’ And while it has many new recipes in the new book, the core feel is still the same – that cooking is fun and shouldn’t be complicated. The original Vegan with a Vengeance contained a stockpile of recipes that were animal-free, and both tasted and looked great on the plate. Garlicky Kale with Tahini Dressing from Vegan with a Vengeance | ġ0 years ago, Isa Chandra Moskowitz put out a vegan cookbook that upended the typical stereotype of vegan cuisine with the emphasis on liberated and inexpensive vegan cooking.

Vegan with a Vengeance by Isa Chandra Moskowitz