Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock (10th Anniversary Edition)

by Isa Chandra Moskowitz

Overview

The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout.

Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout.

With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for:

"Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

Product Details

ISBN-13:	9780738218335
Publisher:	Grand Central Publishing
Publication date:	05/26/2015
Edition description:	Tenth Anniversary Edition
Pages:	288
Product dimensions:	7.30(w) x 9.00(h) x 0.70(d)

About the Author

Isa Chandra Moskowitz is the bestselling author of the hit books Isa Does It, Veganomicon, Vegan With a Vengeance, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska.

Table of Contents

Introduction 1

Tools and Kitchen Stuff 3

The Post Punk Pantry 5

Veganize It! 6

Get Rid of the Eggs 6

Do Away with Dairy 9

Brunch

Scrambled Tofu 12

Asparagus and Sun-dried Tomato Frittata 14

Temper and White Bean Sausage Patties 16

Breakfast Lentil Chorizo 17

Tempeh Sausage Crumbles 18

Tempeh Bacon 19

Sweet Potato Hash with Five-Spice and Watercress 20

Herb-Roasted Potatoes 21

Baking Powder Biscuits and White Bean Tempeh Sausage Gravy 22

White Bean and Tempeh Sausage Gravy 23

"Fronch" Toast 24

Perfect Pancakes 26

Pancakes 27

Coconut Pancakes with Pineapple Sauce 28

Pineapple Sauce 28

Banana-Pecan Pancakes 29

Chocolate-Chocolate Chip Pancakes 30

Ginger-Pear Waffles 31

Lemon-Corn Waffles with Blueberry-Maple Sauce 33

Blueberry-Maple Sauce 33

Oatmeal-Banana-Raisin Waffles 34

Pumpkin Waffles 35

Muffins and Scones

Carrot-Raisin Muffins 38

Cherry-Almond Muffins 39

Lemon-Poppy Seed Muffins 40

Ginger-Raisin Bran Muffins 42

Sunny Blueberry-Corn Muffins 43

The Best Pumpkin Muffins 45

Mocha Chip Muffins 46

Apple Pie-Crumb Cake Muffins 47

Marlene's Glazed Orange Scones 48

Orange Glaze 48

Scones 49

Hazelnut Scones 53

Soups

Curried Carrot Bisque 56

Chipotle, Corn, and Black Bean Stew 57

Corn Chowder 58

Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons 61

Pumpernickel Croutons 61

Roasted Butternut Squash Soup 62

Curried Split Pea Soup 63

Potato-Asparagus Soup 64

Black Bean and Quinoa Soup 67

Chili sin Came al Mole 68

Chickpea and Rice Soup with a Little Kale 71

Matzoh Ball Soup 72

White Bean and Roasted Garlic Soup 74

Rich Vegetable Broth 75

Little Meals, Finger Foods, and Sammiches

Fresh Corn Fritters 78

Knish Madness: Three Kinds of Knishes (Sweet Potato, Potato, and Spinach-Potato) 81

Olive, Tomato, and Millet-Stuffed Zucchini 83

Potato Samosas with Coconut-Mint Chutney 84

Coconut-Mint Chutney 85

Black Bean, Mushroom, and Quinoa-Stuffed Peppers 86

Fresh Mango Summer Rolls with Sweet and Spicy Dipping Sauce 89

Sweet and Spicy Dipping Sauce 90

Seitan and Herb-Stuffed Mushrooms 91

Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce 92

Mushroom Sauce 93

Spanakopita (Spinach Pies) 95

Parsnip-Scallion Pancakes 97

Cauliflower-Leek Kugel with Almond-Herb Crust 98

Chickpea-Broccoli Casserole 100

Falafel 101

Curried Tempeh-Mango Salad Sammiches 102

Lentil-Walnut Burgers 103

Tempeh Reuben 105

TLT (Tempeh, Lettuce, and Tomato) 106

Chickpea-Nori Salad Sammiches 107

Tofu-Dill Salad Sammiches 108

Sides

Cumin-Spiced Rice with Toasted Almonds 112

Coconut Rice with Toasted Coconut 113

Brussels Sprout Fried Rice 114

Mashed Potatoes with Punk Rock Chickpea Gravy 117

Punk Rock Chickpea Gravy 118

Maple-Mustard-Glazed Potatoes and String Beans 119

Sweet Potato Fries 120

Baked Cajun French Fries 122

Orange-Glazed Beets 123

Sauteed Green Beans with Mushrooms 124

Ginger Roasted Winter Vegetables 125

Braised Cauliflower with Three-Seed Sauce 126

Balsamic-Glazed Portobello Mushrooms 127

Garlicky Kale with Tahini Dressing 128

Tahini Dressing 130

Roasted Applesauce 131

Sesame Asparagus 132

Roasted Brussels Sprouts with Toasted Garlic 133

Pizzas and Pastas

Pizza Dough-A Novel 136

Classic Pesto 137

Pizza Sauce 138

Basil-Tofu Ricotta 139

Some Pizza Tips from a Brooklyn Girl Who Knows From Pizza 140

Potato and Tempeh Sausage Pizza 141

Isa Pizza 142

Green Goddess Garlic Pizza 145

Green Garden Puree 146

Orecchiette with Cherry Tomatoes and Kalamata Tapenade 147

Homemade Gnocchi 148

BLT Mac & Cheeze 150

Eggplant Bacon 152

Fettuccine Alfreda 153

Creamy Red Chard Linguine 155

Entrees

Marinated Tofu 158

Taming Your Tofu 158

Asian Tofu 159

Italian Tofu 160

Tofu Chimichurri 161

Stewed Tofu and Potatoes in Miso Gravy 162

BBQ Pomegranate Tofu 165

Horseradish and Coriander-Crusted Tofu 166

Mango-Ginger Tofu 167

Pumpkin Seed-Crusted Tofu with Baked Pumpkin and Cranberry Relish 168

Cranberry Relish 169

Seitan 170

Jerk Seitan 171

Seitan-Portobello Stroganoff 172

Cold Udon Noodles with Peanut Sauce and Seitan 174

Ethiopian Seitan and Peppers 175

Kabocha Squash Stuffed with Butternut Vindaloo 176

Lemongrass Noodle Bowl with Mock Duck 177

Chickpea and Spinach Curry 180

Green Thai Curry 181

Black-eyed Pea Curry with Collards and Potatoes 184

Rustic Lentil Stew over Polenta 185

Sweet Potato Crepes with Cilantro-Tamarind Sauce 186

Savory Crepes 187

Brooklyn Pad Thai 189

Millet and Spinach Polenta with Sun-dried Tomato Pesto 190

Sun-dried Tomato Pesto 191

Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce 192

Roasted Red Pepper-Almond Sauce 194

Moroccan Tagine with Spring Vegetables 195

Mushroom and Sun-dried Tomato Risotto 197

Eggplant and Artichoke alia Napoletana 198

Cookies and Bars

Sparkled Ginger Cookies 202

Chocolate Chip Cookies 205

Maple Walnut Cookies 206

Pumpkin Oatmeal Cookies 207

Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies 208

Peanut Butter Crisscrosses 210

Oatmeal Raisin Cookies 211

Buttery Lemon Cutout Cookies 212

Fig Not-ins 214

Chocolate Thumbprint Cookies 215

Cranberry-White Chocolate Biscotti 217

Kitchen Sink Chocolate Biscotti 218

Banana Split Pudding Brownies 219

Deluxe Cocoa Brownies 220

Call Me Blondies 222

Macadamia Blondies with Caramel-Maple Topping 223

Raspberry-Chocolate Chip Blondie Bars 225

Date-Nut Diamonds 226

Desserts

Ginger-Macadamia-Coconut-Carrot Cake 230

Orange-Rum Tea Cake 231

Raspberry Blackout Cake with Ganache 232

Chocolate Ganache 234

Chocolate-Rum Pudding Cake 235

Pumpkin Cheesecake with Praline Topping 236

Blueberry Coffee Cake 237

Fauxstess Cupcakes 238

Coconut Heaven Cupcakes 241

Lemon Gem Cupcakes 242

Lemon Frosting 242

Chocolate Pudding 243

No-Bake Black Bottom-Peanut Butter Silk Pie 244

No-Bake Chocolate Cookie Piecrust 245

Sweet Potato Pie with Three-Nut Topping 247

Gingerbread Apple Pie 248

Olive Oil Double Crust 250

Cosmos Apple Pie 251

Ginger Peach Pie 252

Pear and Cranberry Tart 253

Strawberry Shortcakes 255

Macadamia Crerric 255

Peach Cobbler 256

Metric Conversions 259

Acknowledgments 261

Index 263

About the Author 276

About the Photographer 276

Editorial Reviews

Portland Book Review, 9/30/15
“A beautifully produced vegan cookbook. It's a pleasure to leaf through its colorful pages and the striking professional food photographs…Vegan with a Vengeance is filled with a large number of good recipes from Brunch, through Soups and Entrées to Desserts…If you are new to vegan cooking this cookbook is a good starter in your kitchen. The recipes are well written with nice head notes, instructions are not hard to follow and ingredients are readily available.”

Omaha Magazine, September/October 2015
“Features…cheap, easy, and delicious vegan food.”

The Missoulian, 10/18/15
“This cookbook is not just for vegans. If you have dairy or egg intolerance, or if you have friends that are vegetarian or vegan, Vegan with a Vengeance will be worth a look through for recipes to accommodate them…[Moskowitz's] section on tools and pantry are great resources for all.”

Well + Good, 10/25/15
“Prov[es] that plant-based dishes can be bad-ass, too. The second edition maintains Moskowitz's fresh (and cheap) approach and includes 25 new recipes, simplified directions and ingredient lists, and a guide to ‘The Post Punk Pantry'—i.e. everything you'll need to make vegan cooking your cool new BFF.”

Manhattan Book Review, 7/24/15
“Readers who already have a tattered copy of the original will love the simplified directions and shortened ingredients lists…New readers will fall in love with Moskowitz's accessible and flavorful style of vegan cooking, not to mention the pages and pages of mouthwatering photographs.”

Lisa's Project Vegan, 7/31/15
“A memoir meets how-to-be-an-activist meets awesome recipes that are easy to make and not intimidating at all…If you don't have the original, get the new one. You will not be disappointed by the quality of this book. It is easy, delicious vegan cooking.”

PETA Prime (“7 Must-Have Vegan Cookbooks”), 8/31/15
“This updated edition of Isa's classic cookbook includes a new foreword, new tips and tricks, and, of course, delicious new recipes—for BLT Mac & Cheese, Creamy Red Chard Linguine, Savory Crêpes, Cranberry White Chocolate Biscotti, and more.”

Nashua Telegraph, 9/24/15
“Moskowitz is a wonderfully loquacious blogger and self-taught cook whose kitchen know-how seems to come from manic experimentations, often with fellow vegan mavens. She aptly describes Vegan with a Vengeance as ‘cheap recipes that rock.'…The fast-food style might be just the thing for vegans prone to long stretches between meals.”


Examiner.com, 6/25/15
“Mouth-watering, creative recipes…With simplified directions, streamlined ingredients and added tips and tricks, this anniversary edition completes the vegan cooking experience.”

Sand and Succotash, July 2015
“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. Especially if you're vegan…Over 150 recipes, gorgeous food photography, and great tips throughout…Overall, an excellent cookbook, and if you are new to Isa Chandra Moskowitz's take on vegan cuisine, you'll be very satisfied. She practically invented modern and delicious vegan cooking.”

Hudson Valley News, 7/10/15
“[Moskowitz] makes even kale look good.”

InfoDad blog, 7/9/15
“The actual recipes in Vegan with a Vengeance are generally good ones, and usually simpler than comparable ones in the first edition of the book…Committed vegans will actually find the ideas here simpler than those in many other vegan cookbooks. Muffins, scones, finger foods, pastas, main courses, cookies, cakes and pies—all these and more are here, mostly in reasonably easy to follow recipes…The variety here is extensive and impressive, and even committed vegan cooks are likely to find a few recipes here that they have not tried before.”

From the Publisher