Vegan Brunch: Homestyle Recipes Worth Waking Up for - From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz

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Notes about Recipes in this book

  • Sesame scrambled tofu and greens with yams

    • CRCarroll6 on October 27, 2013

      This was fantastic. The only substitution I made was to use black sesame seeds rather than regular. The recipe came together very easily and was full of flavor. I may have enthusiastically sprinkled the red pepper so they were bit spicy (but my error, not the recipe).

  • Old-fashioned Chelsea waffles

    • CRCarroll6 on January 16, 2011

      I made these this morning.... Yum! I threw in some blueberries and pomegranate seeds. It was fantastic.

  • Pesto scrambled tofu with grape tomatoes

    • britt on July 17, 2011

      This also calls for garlic, olive oil, and an optional 2 Tbsp veg stock. I used dilute Better than Bouillon No Chicken. Very good - the best tofu scramble I've made myself.

  • East Coast coffee cake

    • chessa on November 19, 2013

      We were not big fans of this recipe. We don't use canola oil, so we subbed coconut oil. The cake topping was really dry and grainy. The cake itself was fine, pretty standard, but the topping really detracted from the overall experience. Maybe a confectioner's sugar drizzle could have saved it, but alas, I don't think we'll try it again to find out.

  • Pumpkin pancakes

    • eatmedelicious on June 11, 2012

      way too much liquid in the ingredient list. add less to start.

    • Lglen on December 08, 2019

      I did add less liquid as recommended by previous reviewer. My home prep’d pumpkin purée was so watery I left out the water. Next time I’d add some baking soda in hopes they’d rise more. I added some coconut before flipping them.

    • Lglen on December 10, 2019

      I realized my baking powder was not good so will make again with better baking powder next time

  • Bakery-style berry muffins

    • Hannaha100 on November 19, 2016

      These were delicious, wouldn't have known they were vegan. Used rapeseed oil and soy milk (sweetened kind). Enjoyed by whole family. Great for occasional treat. This recipe is a keeper.

    • Hannaha100 on December 25, 2016

      Isa you star! This recipe was a winner again. Made these festive with 1.5tsp mixed spice, 1 orange zest, 2 tbsp orange juice. Berries swapped for dried cranberries. (I know Isa has a similar recipe but needed to be nut free). Used golden caster sugar. Tasty, moist, festive. Remember to reduce temp by 20c for fan oven.

    • Hannaha100 on May 14, 2020

      Attempted a gluten free batch with reasonable success using AP gluten-free flour. Baked at 160c for 28 mins. Husband who is the harshest critic of my GF attempts said they were 'very good". Still need tinkering with because they erupted slightly - reduce baking powder?

  • Garden herb spread

    • femmefocale on August 05, 2019

      Delicious! Love that it uses the leftover tofu from the tofu bennys. Lots of fresh herb flavor. I forgot to buy oregano so I just used more basil. I soaked the cashews for a few hours out of habit, and it processed smooth.

  • Basic scrambled tofu

    • Ajammies on October 28, 2020

      So good! Excellent base recipe, easy to add veggies. I would increase the spice quantity if adding a lot of veggies to keep it flavorful.

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  • ISBN 10 1282461966
  • ISBN 13 9781282461963
  • Published May 25 2009
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Da Capo Press
  • Imprint Da Capo Press

Publishers Text

From the bestselling author of Veganomicon, the ultimate guide to vegan breakfast and brunch, featuring beautiful color photos.

Brunch has always been about comfort, calories--and for vegans everywhere, a feast of foods they can't touch. Until now! Best-selling vegan chef Isa Chandra Moskowitz unleashes her signature flair and ingenuity to give readers breakfast they won't find anywhere else, whether welcoming you from a late night on the town or waking you up for a meal you won't want to forget. Recipes range from the classic (Pancakes and Waffles) to the inspired (Banana Raban-ada) to the decadent (Pain au Chocolat) to the essential (Bloody Marys).The book also includes gluten-free and soy-free recipes. With over 75 recipes suitable for one or to wow a crowd, and gorgeous color photos throughout, VEGAN BRUNCH is the ultimate cookbook for the most important meal of the day.

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