Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-free Recipes - Softcover

Isa Chandra Moskowitz

Softcover

ISBN 10: 1904943667 ISBN 13: 9781904943662

Publisher: Grub Street, 2007

Synopsis

Vegans have often been misunderstood or treated with suspicion because of their beliefs. Now this strict form of vegetarianism is attracting thousands of new adherents both young and old and it has now become socially accepted as more people learn the health risks of eating too much meat and the benefits both to themselves and the planet of a plant-based diet. Vegan with a Vengeance is a vegan cookbook for the 21st century. It is the creation of Isa Chandra Moskowitz co-host of the hugely successful TV vegan cookery show in the US called The Post Punk Kitchen . Isa's cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet - while being creative and having fun in the process. Her inspired recipes - covering all the meals for the day are influenced by dishes from around the world that include: Asparagus and Sun-dried Tomato Frittata Sweet Potato Hash with Five-Spice and Watercress White Bean and Roasted Garlic Soup Fresh mango Summer Rolls Ginger Roasted Winter Vegetables Cold Udon Noodles with Peanut Sauce Raspberry and Chocolate Chip Blondie Bars and Lemon Gem Cupcakes.

About this title

About the Author

Isa Chandra Moskowitz has been cooking up trouble in the New York City punk rock scene since the eighties, when she started hanging out in Manhattan's Lower East Side. Her public access cooking show, The Post Punk Kitchen, which is filmed in her small Brooklyn apartment, has been a smash hit since it hit the airwaves in 2003. She has been inspiring fans of vegan food and loud music ever since.

From Publishers Weekly

To appreciate this quirky vegan cookbook, readers must welcome the author's offhand, rambling style. A chatty Brooklynite who hosts her own public access cooking show, she scatters stories about her mother, her friends and her politics among recipes for goodies like Fresh Corn Fritters and Curried Split Pea Soup. In one anecdote, she writes that her mother liked the scones from "one of those overpriced French cafes in Union Square," prompting the author to create Glazed Orange scones in her mother's honor, and the sweet, rich result rivals the average "overpriced café" model. BBQ Pomegranate Tofu is actually baked, not barbecued, but still the tofu is rich and smoky, terrific over rice or packed into heroes. Even better, the vegan iterations of Spanakopita and Seitan-Portobello Stroganoff so closely approximate the traditional versions that even the pickiest eaters would happily trade one for the other. And although there's no chicken broth in Matzoh Ball Soup, the vegetable stock is hearty enough to cure the fiercest cold. Best of all, and rare in a vegan cookbook, the author provides several appealing dairy-free desserts that are tasty enough to fool most omnivores, yet unique enough to thrill any vegan who just can't face another tofu ice cream bar.
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About this edition

• Publisher: Grub Street
• Publication date: 2007
• ISBN 10: 1904943667
• ISBN 13: 9781904943662
• Binding: Paperback
• Edition number: 1
• Number of pages: 272