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Vegan with a Vengeance 10th Anniversary Edition

Review: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

Vegan with a Vengeance

10th Anniversary Edition of Vegan with a Vengeance: 10 years ago author Isa Chandra Moskowitz of Post Punk Kitchen was making a name for herself by dishing up amazing vegan meals - no fuss, no b.s., just easy, cheap, delicious food.

More Vegan, More Vengeance, More Vengeance, More Fizzle: Many successful vegan cookbooks and the Modern Love vegan restaurant later, the book that started it all is back, and better than ever.

Vegan with a Vengeance recipes are creative, good looking, tasty, nutritious and just what we really want to eat all the time.

That's why this cookbook kicks ass.

In her cookbooks, Moskowitz is funny and passionate, tough but vulnerable, easy going but demanding, creative and practical, casual but she knows what she's doing and don't mess with her - all of which makes her the acknowledged Queen of Vegan Cooking.

Since Vegan with a Vengeance has been so successful, why a tenth anniversary edition?

Isa says, "Well, ten is a nice round number. But also, so much has changed in the world, in my life, probably in your life, and in vegan cooking in general."

Isa hasn't messed with the super-beloved recipes, but has made the directions easier in many cases - assuming for instance, that most cooks have a big enough pot, so there's no need to add the broth to the soup in two stages.

Isa used to believe that the more ingredients and the more exotic, the better the recipe, but now she knows that a great home cook can do a lot with very little. The ingredient lists are shorter and more user friendly. Plus she has upgraded some ingredients - e.g coconut oil instead of 'vegan butter' (much healthier).

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Vegan with a Vengeance has some new recipes, some recipes pulled from Isa's other cookbooks to round this one out, more tips and lots of colored full page photos - my favorite part of any cookbook!

This cookbook strongly encourages experimentation, and the recipes are sturdy enough for that. This makes me SO happy because I CAN NOT follow any recipe as given, not even my own.

I mentioned that Vegan with a Vengeance recipes are just what people really want to eat. You can tell that right away because the first chapter is brunch (Isa Chandra Moskowitz is probably the world's foremost authority on vegan pancakes and waffles), the second chapter is muffins and scones (easy and oh-so-satisfying).

Soups that stick to your ribs are next, then Little Meals, Finger Foods and Sammiches - the foods we love to put together for casual meals and snacks.

Then come pizzas and pastas - dietary staples for most of us, then Entrees - Brooklyn style cooking inspred by every corner of the world to show off for special meals, company or potlucks.

Brussels Sprout Fried Rice

Last Two Chapters: Life supporting treats - cookies and bars and other drooly desserts - unapologetically sweet and delicious.

Sample Recipe: I picked Brussel's Sprout Fried Rice because it fits right in with my usual cooking mode. I love stir fries, I often have cooked rice in the fridge, and this was a new thing for me to do with sprouts - one of my favorite foods.

In this recipe, I subbed toasted sunflower seeds for pine nuts. Slivered almonds would work too.

Orange Glazed Beets

I had cooked brown rice, so I used that instead of jasmine rice, and left out the scallion and red pepper flakes - which I didn't have on hand. I threw in a pinch of chipotle pepper instead. The results were absolutely yummy!

Other Winners from Vegan with a Vengeance:

I had a bumper crop of beets, so I made Orange Glazed Beets from pg 123, possibly the shortest simplest recipe in the book, fabulous on green salad, as a side or snack.

I feel complete with Orange Glazed Beets in the fridge, where they keep well for up to a week.

GF Pumpkin Muffins

A Gluten Free Version of The Best Pumpkin Muffins, pg 45, with 1/2 the sugar and oil. I subbed gf all purpose flour for the wheat flour, increased the almond milk to 3/4 cup, added 1 Tbsp gr flax seed, plus chopped cranberries and walnuts.

The Best Pumpkin Muffins really are the best!

On the short list for experimentation are Fig Not-Ins, pg 214, and a pesto pizza with basil tofu ricotta from pg 139. Nom!

10 years ago, Vegan with a Vengeance rocked vegan cooking and kicked ass in the vegan kitchen.

Now it rocks and kicks ass better than ever. Highly recommended!

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