Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cheddary broccoli soup

    • louie734 on September 11, 2017

      Way delicious. Only used half the cashew cream in the whole pot of soup and it's crazy how cheddar-like, how satisfyingly creamy this soup is. Wanting to avoid a too-thin soup, I cooked the soup with 2 cups of veg broth instead of 3. Only other changes: a leek for onion, didn't measure the broccoli - one medium head, stalk and all. After using the blender for the cashew cream, dump the cream into a mason jar (it makes just over 2 cups, so leave the remainder in the blender) and start tossing in the soup, blending it up in batches. Add a bit more broth/cashew cream as needed. Don't forget the acid! It perks the whole thing up.

    • happyeater on May 25, 2015

      Delicious and filling. Freezes well to bring to work for lunch.

    • Vin on May 27, 2017

      A+ You'd swear there was cheddar in this delicious vegan soup! • My vitamix allows me to skip soaking the cashews. • Can use frozen broccoli w/o thawing as it's added just prior to boiling with stock–-big time saver. • I don't use the immersion blender as I prefer a very velvety soup. Rather, I let the soup cool about an hour prior to pureeing in the vitamix.

    • leahb on November 04, 2017

      This was truly delicious. I don't know how anyone would know it was vegan. I only used half of the cashew cream. Instead of the immersion blender, I blended everything in my Vitamix, just 2 or 3 pulses was all I needed to have a creamy consistency with little bits of broccoli pieces to chew. Also, I didn't need to soak the cashews because of the Vitamix.

    • christineakiyoshi on July 20, 2019

      Delicious and hearty! Will make again. Quick to pull together.

  • Kale salad with butternut squash & lentils

    • louie734 on April 12, 2017

      What a great winter salad. Lentils cook while butternut cubes roast. Torn kale - red leafed looks extra dramatic - wilts under a bit of oil (a tip from serious eats). Then toss with a sweet-tart mustard dressing. Here I veered off to use one from smitten kitchen. The second time I made this, I tossed in some quinoa to make it even heartier. It lasts in the fridge for days, where it even gets better!

  • Steamy beany sausages

    • louie734 on May 15, 2020

      Never made seitan before. Used home cooked pinto beans and their broth for the liquid. The mixture smelled good while mixing, and was easy to shape. I used the instant pot to steam, a no-brainer. The fennel flavor definitely comes through and makes you think of Italian sausages, rather than breakfast sausage or chorizo. Because it's strongly spiced, it's not as versatile as a milder version could be, oh well. I froze these and used one last night, thawed in the microwave, diced into leftover pasta. Good!

    • Lglen on October 09, 2018

      My most successful seitan attempt so far. I cooked my pinto beans in my instant pot with a splash of soy sauce for flavour and I cut down on the smoked paprika and added cumin and poultry seasoning. I forgot to crush the fennel but that's ok! I steamed them in my instant pot in parchment paper. I'll most definitely make these again. I might add some liquid smoke next time as I'm not a huge smoked paprika fan.

  • Marbled banana bread

    • louie734 on February 06, 2019

      Very tasty, almost fat-free banana bread. The batter looks impossibly wet, but baked up just fine. Used whole wheat pastry flour for 1/3, spelt for the other 2/3s. Otherwise followed the recipe exactly. The outside has a bit of a crackle, the inner crumb is super soft. Not terribly chocolatey - perhaps a candidate for skipping the cocoa marble & adding chocolate chips (or rum & coconut!). Toasts up nicely at breakfast.

  • Just chocolate cake with gooey ganache

    • louie734 on May 02, 2020

      Simple, quick, just perfect for a single-layer 8" cake (don't need springform; parchment round was fine). The ganache, of which only half this amount is needed, should be made first and allowed to chill in the fridge - texture was much better once it was cool. Speaking of, cake texture held up great in the fridge without getting dry. BF didn't know it was vegan!

    • annapanna on August 27, 2015

      Nice chocolate cake, very simple to make. The recipe for Ganache makes too much 1/2 or even 1/3 is enough

  • Red lentil Thai chili

    • consortiumlibrary on August 14, 2017

      Really loved this - the second time around and as modified (as written, it was too bland; we also didn't like the big mushy chunks of sweet potato). It's fusion that works, takes about 45 minutes total, and I'll make again. My modifications: doubled garlic, cut sweet potatoes in 1/2" dice and cut quantity in half, cut amount of red lentils, kidney beans, and tomatoes in half, and served with chopped fresh cilantro, chopped fresh basil, chopped fresh onion, and lime wedges (essential). Also added an extra tbsp of Thai red curry paste, but wouldn't do this if had guests who don't like spicy. I kept the amount of broth and coconut milk as in the recipe, which resulted in a (very delicious) soup rather than a chili - for chili, I'd cut both in half (though the resulting broth is so amazingly good I'm likely to always make it as a soup). Also cooked 15 minutes after adding last batch of ingredients to better meld the flavors; I'll do so next time too.

    • Alwaysautumn on February 13, 2016

      Delicious. Thai inspired flavours bring something amazing to your everyday chilli.

  • Coconut chana saag

    • ccav on February 17, 2015

      This worked very well. Great flavors. Used spinach instead of kale.

    • Dawndella on January 25, 2020

      Substituted spinach for kale, fennel seeds for anise seeds and forgot to add fresh cilantro. Half the recipe was enough for three portions, served with brown rice and mango chutney. Suitable for freezing.

  • Down-home curry with tofu & broccoli

    • ccav on May 14, 2014

      This was easy and tasty. I used blue potatoes which worked fine. Leftovers were good cold on brown rice for lunch.

  • Goddess noodles with tempeh & broccoli

    • ccav on May 30, 2014

      Made this to serve over brown rice. It was indeed fast and easy to make. Will try again with chick peas in place of tempeh.

    • NoaBC on April 29, 2020

      I made this with brown rice and kale rather than pasta - it was healthy and hearty, and really straightforward. I like this as a healthy and comforting weeknight dinner :)

  • Quinoa Caesar salad

    • ccav on June 23, 2014

      I liked this very much. The tempeh was really good, I've never steamed before marinating and it really improves the flavor and texture, no bitterness. The dressing for this is fantastic. The whole thing made for a filling, delicious dinner and leftovers for lunch were even better. Made this without the avocado (didn't have any) but it would be great with it added.

  • Jerk sloppy Joes with coconut creamed spinach

    • Waderu on December 07, 2014

      Made this last night - it has a lot of ingredients and was somewhat time consuming (took about an hour), but it was delicious. I made a half recipe, used a whole can of diced tomatoes with roasted garlic (and eliminated the garlic from the recipe) and used Upton Seitan - it crumbles easily and gives it a great texture.

  • Roasty soba bowl with miso-tahini dressing

    • lesliepolk on April 29, 2015

      also delicious over rice. The combination of tastes is amazing for such a simple recipe.

  • Sweet potato gnocchi with seared Brussels sprouts & tarragon cream

    • lesliepolk on February 12, 2015

      If using a vitamix, you don't need to soak. I tend to soak in hot water for about 30 minutes just to soften a little. I found this recipe as a whole a bit labor intensive, but if you make the gnocchi ahead of time (even just in the AM) it is easier. I may roast the brussel sprouts next time, they were good here as is, but I love them roasted.

    • Dawndella on January 25, 2020

      Wouldn't pick this as one of the first dishes to make if you are an inexperienced cook, as I was. It is quite labor intensive and took me a lot more time than the recipe says. I also made some mistakes, and because of that and being very tired, I didn't really enjoy the end result. I may revisit it sometime in the future.

  • Chicky tuna salad sandwiches

    • redjanet on July 01, 2018

      This is an excellent substitute if you are missing tuna salad sandwiches at all. Even if you've never had tuna salad, this is a terrific sandwich filler. The crunch and texture is very satisfying, especially on toast. That said, I have trouble waiting for it to be on the toast before I start shovelling it into my mouth! I do recommend adding the dulse flakes as recommended as it really does help add that extra fishy taste, but of course without the actual fish!

    • Hannaha100 on January 06, 2020

      I split this batch in two halves and made one with sunflower seeds for me and one without for DD. I tried both and personally preferred the extra crunch but it was perfectly fine without. I really enjoyed this (more than I expected). It was quite fresh tasting and light (sandwich had additional spinach leaves). It doesn't make me think of tuna particularly but maybe because I've never had a tuna sandwich with crunchy veg in. I'm curious to try with optional seaweed now. M1 refused to try it. Think this will be part of my regular sandwich rotation though.

  • Lentil-a-roni

    • soleilune on March 01, 2014

      This reminded me of my childhood so I had high hopes, but it was super bland. Couldn't finish the leftovers.

    • wlmich on December 28, 2017

      I also thought this was extremely bland. I added spaghetti sauce to the leftovers and it was much better.

  • Chandra malai kofta

    • soleilune on November 03, 2014

      Totally totally amazing. This recipe alone is worth buying the book to make.

    • Friedgold on June 21, 2015

      Delicious! I baked my kofta for 30 minutes at 425, flipping halfway through. I'm too lazy to fry.

    • WandaA on February 23, 2016

      Just WOW! Very delicious. Even my omnivore family loved this one!

    • Dawndella on January 25, 2020

      Instant favourite and have already made twice. I made half the sauce and still had enough for 3+ portions. Served with cauliflower rice on the first night and with brown rice and roasted cauliflower on the second. I forgot to add the peas on my first round, but added it when I made it last month: just as delicious!

  • Mango fried rice

    • nadiam1000 on March 28, 2017

      really tasty and a suprising combination. The red pepper flakes balance out the sweetness and I love the crunch of the cashews and addition of green beans

  • Lemon-blueberry loaf

    • annapanna on September 07, 2015

      This is really very good. I am new to vegan baking so I was not sure what to expect... I don't think you miss the eggs at all, it's delicious, and it is also pretty low in fat. I think this is the best blueberry loaf I have ever made!

  • Chocolate-zucchini bundt cake

    • annapanna on August 27, 2015

      It turned out perfectly. I made half the quantity of ganache and I thought it was enough.

  • Seitan & wild mushroom stew

    • Morgan.larue on January 13, 2016

      This was *so* good. Full-flavored, rich. Lovely with a glass of red. Will please many an omnivore.

  • Everyday pad Thai

    • cedarmakesthings on May 03, 2016

      This had amazing flavor. My only issue is that a novice might need a bit more info on cooking the tofu to get it nice and crisp. Theppk.com has good instructions if you look up this same recipe on the site. This recipe is a keeper.

  • Peanut dragon dressing

    • cedarmakesthings on May 03, 2016

      This sauce was amazing, and so easy to throw together to pour over stir fries. I was low on peanut butter, so used the same amount of peanuts and made it in the vitamix. It was perfect!

  • Dilly stew with rosemary dumplings

    • damazinah on November 12, 2016

      Very good, but dumplings were heavy and more pasta-like than fluffy - will use a trusted recipe next time. Also, added red wine to the stew.

  • Omaha yakisoba with red cabbage & corn

    • Hannaha100 on April 29, 2020

      This is where EYB comes into its own: what can I make with red cabbage and shiitake mushrooms? Didn't have mirin so used vermouth with sugar instead. Three bundles of udon (250g) was enough. This was pretty popular. Did kiddo version without spring onion, hot sauce or ginger. Little one mainly ate noodles but enjoyed it. I would absolutely make this again. Just as a note the photo that looks like it should be for this recipe seems to have courgette rather than broccoli, I wonder if there was a switch? We enjoyed it anyway.

  • Pesto risotto with roasted zucchini

    • Hannaha100 on June 10, 2020

      Everyone liked this. Made with roasted cauliflower instead of courgette. Stock for wine. Shop bought pesto. Some additional frozen peas at the end. M2 ate extra rice, M1 ate extra cauliflower. Nice but didn't wow me. Missing some acid maybe?

  • Olive angel hair with seared Brussels sprouts

    • Hannaha100 on June 03, 2020

      Made a version of this with edamame beans instead of walnuts for a bit of textural variety. A little fiddly because my veg was frozen and olives had stones - both of these problems could be eliminated with planning. This was quite nice - M1 ate all of hers and asked for more! She didn't even complain about the onion. I prefer saucier pastas but this made a pleasant change.

  • Good gravy bowl with broccoli & seitan

    • DeGroeneKeuken on February 26, 2016

      The sauce was really yummy (I didn't add sage, but used a bay leaf). Made this with the mashed potatoes instead of quinoa.

  • Chewy coconut-date bars

    • WandaA on February 24, 2016

      Very delicious sweet treat. Easy to make and full of flavour and bite. Will definitely make again.

  • Sesame slaw with warm garlicky seitan

    • WandaA on February 23, 2016

      Delicious recipe. Used half of the recipe for two times lunch. Asian flavours all over and lots of texture. One of my favourites!

  • Rosemary-chocolate chip cookies

    • stevenpeters on January 29, 2017

      Cookies didn't spread out for me. Next time I'll try almost melting the coconut oil. Tasted great, though.

  • Puffy pillow pancakes

    • leahb on November 04, 2017

      I've tried a lot of vegan pancakes, and while many of them were good, these were outstanding. They take a little longer to cook in the cast iron skillet than others, I'm not sure why. Doesn't matter though because they are worth waiting for!

  • Cornbread muffins

    • Lglen on November 07, 2018

      Really good! I used rice flour to make them gluten free

  • Chai spice snickerdoodles

    • Dawndella on February 07, 2020

      I think I made them too thin, because I got just over double the amount of cookies I was supposed to, haha! Everyone, including me, really liked them regardless.

  • Tofu-mushroom Stroganoff

    • Dawndella on January 25, 2020

      Unfortunately the pasta I used tasted like cardboard, so I couldn't really judge the stroganoff. Going to revisit this recipe another time. I got two portions (or three small ones) out of the recipe instead of the stated four portions.

  • Roasted butternut Alfredo

    • Dawndella on January 25, 2020

      Instant favourite and have made a couple of times since.

  • Sticky orange chicky stir-fry

    • NoaBC on December 03, 2019

      This was delicious. I swapped the suggested veg out for broccoli, green beans and mangetout and it worked great. I actually think they go better than the shallots and red pepper would have. I also used shop-bought vegan chicken pieces rather than make my own seitan.

    • NoaBC on December 03, 2019

      The ingredients list here includes everything needed for the home-made seitan - if you use preprepared or sub a different protein, it is much much shorter!

  • Jumbo oatmeal-raisin cookies

    • christineakiyoshi on February 18, 2020

      Soft, sticky and chewy. These spread a lot. Good cinnamon flavor.

  • Kitchen sink chocolate cookies

    • christineakiyoshi on November 08, 2019

      These taste great--good combination of all things that make cookies good. I subbed pecans for the peanuts since I didn't have any on hand.

  • Norah's lemon-lemon cookies

  • Bistro beet burgers

    • SpatulaClark on July 09, 2020

      Worth a double batch (freezes well as author notes). Definitely captures the sausage flavours. Be careful not to overcook or they become more crumbly.

  • Island black bean burgers with nectarine salsa

    • SpatulaClark on July 09, 2020

      Good binding power, and the flecks of capsicum give it something extra. Pairs well with other fruit too, as well as salads/wraps.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Boston Globe by T. Susan Chang

    ...will it cause you to forsake forever the joys of bacon and butter? Probably not. But for those who consider veganism a creed of abstinence...these joyous, vivid recipes are a persuasive argument...

    Full review
  • ISBN 10 0751555479
  • ISBN 13 9780751555479
  • Published Nov 07 2013
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Liitle, Brown Book Group (Digital)
  • Imprint Piatkus Books

Publishers Text

Recipes, tips, and strategies for easy, delicious vegan meals every day of the week, from America's bestselling vegan cookbook author.

How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be.

The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

Other cookbooks by this author