I Can Cook Vegan by Isa Chandra Moskowitz

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Notes about this book

  • Hellyloves2cook on July 07, 2020

    Pg 200 Lentil and Mushroom Pie What more do you need on a cold night? This is comfort food at its best. Straight forward to follow and make. I used precooked canned organic lentils ( used 2 cans) I admit to forgetting to add the peas... it didn’t detract. The mash used the recipe for Creamy Mashed Potatoes on pg 222. Took about an hour all up to prep, cook onto table. Served with green beans , Savoy cabbage and broccoli. Definitely a meal to repeat in Autumn / Winter. A winner!

  • Hellyloves2cook on June 17, 2020

    Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

  • Hellyloves2cook on June 17, 2020

    Pg158 Tempeh and Brussels Sprouts with Sun Dried Tomatoes. Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again. Re the book itself I am not too keen on the coloured print to match the borders used to represent each chapter. Black print would have been much better for listing the ingredients. That’s the only downside of this otherwise great cookbook.

  • Lglen on March 09, 2020

    The pictures of each recipe are gorgeous. I’d heard it was hard to read because of the light print but bought it anyway. It wasn’t too bad although I think it’s unfortunate. The chocolate cake recipe is really fantastic. It uses olive oil and has icing made of tofu. It will be my go-to. (Only recipe I’ve tried so far).

  • Megoola on March 08, 2020

    Wow! This book is hard to read. Someone thought it would be clever to print ingredients in light pink and light yellow--instead, some chapters are rendered nearly useless by poor color choices.

Notes about Recipes in this book

  • Penne vodka

    • christineakiyoshi on August 21, 2020

      Amazing! Makes a lot, very rich. Be ready for leftovers!

  • Brussels sprouts pad Thai

    • christineakiyoshi on August 21, 2020

      Doubled noodles and sauce. Lot of veggie chopping/prep. May use Napa cabbage instead of Brussels sprouts because they are super strong. Cabbage is more traditional. Sauce is sweet. Quite good!

    • patioweather on December 19, 2020

      The Brussels sprouts lover in the family loved this, and I found it easy enough that I will repeat it. I added shrimp and thought that balanced the sprouts well. There was a lot of sauce, especially once I watered it down to an appropriate thickness. In the future, I will reserve some of the sauce.

  • Classic lentil burger

    • jenburkholder on November 22, 2020

      Quite a tasty lentil burger. If smushy burgers aren’t your thing, though, stay away. It’s definitely on the soft and homogeneous side.

  • Beefy tempeh and broccoli

    • jenburkholder on November 24, 2020

      This was perfectly fine for a weeknight meal. I followed her directions more or less exactly (except she failed to mention where the shallots get added, so I tossed them in before the other aromatics, and I steamed the tempeh). It needed more of each of the sauce components, I thought. Once I upped that, the flavor was nice enough, if as simple as one would expect given the ingredient list. I would suggest maybe roasting the tempeh, as the pan-frying didn't cook that large quantity evenly.

  • Southern comfort bowl

    • jenburkholder on December 03, 2020

      I only made the tofu from this. It didn't work - the breading didn't really stick. The flavor of the crumbs were nice, but it definitely needed something more. Maybe a flax egg? Aquafaba? Who knows. Also might be better baked, since you touch it less. Still, smothered in gravy and alongside a pile of peas and collards, perfectly edible.

  • Sunday night lentil roast

    • christineakiyoshi on August 21, 2020

      Love this! I would recommend adding the veggie broth after the other items are blended in the processor. Move it to the bowl and add the broth. We used homemade veggie broth.

  • Oatmeal-walnut chocolate chip cookies

    • christineakiyoshi on August 21, 2020

      Taste good but flatten too much and are super sticky even after baking.

  • Pecan sandies

  • Sausage

    • christineakiyoshi on August 21, 2020

      Very easy and delicious! For Italian style will double the fennel and red pepper.

  • Seitan

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  • ISBN 10 1419732412
  • ISBN 13 9781419732416
  • Published Oct 29 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

Isa Chandra Moskowitz is the undisputed queen of vegan home cooking. Her readers turn to her for recipes that work, whether they’re looking for cupcakes that adhere to their diet or comforting Thanksgiving dinners that taste as satisfying as their childhood memories. With I Can Cook Vegan, Isa offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. The book includes shopping lists, achievable goals, cheerleading, and an extensive FAQ, all written in Isa’s inimitable voice and style. But the book isn’t only for meat eaters looking for a better way to live: Isa wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat. The perfect book for Isa’s legions of fans and anyone interested in learning vegan basics.


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