Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock by Isa Chandra Moskowitz

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Notes about Recipes in this book

  • Scrambled tofu

    • oddkitchen on January 10, 2013

      The greatest and best. My favorite scrambled tofu recipe. I like it better wetter, no carrots, and when smoked paprika is subbed for sweet.

  • Tempeh and white bean sausage patties

    • patioweather on September 27, 2017

      These are great. I double the recipe and keep it in the fridge uncooked. In the mornings, it's easy to fry up a few patties before work.

  • "Fronch" toast

    • patioweather on April 09, 2018

      Omnis usually can't tell that these are vegan. Even easier to make than regular French toast if you have the ingredients.

    • louie734 on May 28, 2020

      Worked! Added cinnamon (lots) and black salt (very little). Shook the batter in a mason jar, will keep in the fridge. Score!

  • The best pumpkin muffins

    • BronwynJQM on December 02, 2010

      Hands down, the best pumpkin muffins ever, vegan or not. Thanks, Isa!

    • Lglen on March 12, 2020

      Nice and moist and sweet enough with 2/3 cup of sugar. Will try subbing whole wheat flour or whole wheat pastry flour next time.

    • tiki_li on February 05, 2016

      Most amazing and most used recipe in my house!

  • Apple pie-crumb cake muffins

    • louie734 on November 07, 2020

      Good muffins! No cider in the house, subbed almond milk. Topped with an oat-y type crumble which added nice texture and gave a coffee cake feel.

  • Corn chowder

    • BronwynJQM on November 15, 2010

      This is the best corn chowder we have ever had, vegan or not. We highly recommend it.

  • Chipotle, corn, and black bean stew

    • lauriealtman on February 27, 2020

      There are a couple errors in the recipe. 1. The ingredient list includes 3 cloves garlic, but there is no indication how they should be prepped (left whole, sliced, crushed, minced, etc.). I minced mine. 2. The directions indicate that the stew should be simmered for 20 minutes, but does not indicate whether the pot should be covered or left uncovered. A later step instructs to uncover the pot. So, the 20 minute simmer should be with the pot covered.

  • Seitan- and herb-stuffed mushrooms

    • veganamy on May 11, 2010

      I have served these several times and they are always a hit!

  • Roasted Brussels sprouts with toasted garlic

    • lorloff on November 05, 2020

      I totally agree. This is a very simple Brussels sprouts recipe that is elemental. Only four ingredients. Easy and delicious. I thought it might be under salted but I used grey sea salt in the amount specified and it was perfect. Will make again. The only change I would suggest is to cook the garlic in the second stage for 6 rather than 5 minutes and perhaps cut it a bit finer not quite minced. My garlic at five minutes at 400 in a convection bake setting did not toast. Will make again.

    • patioweather on April 09, 2018

      After over ten years, this is still how I usually prepare brussels sprouts. Easy, with a great balance of crunch and softness.

  • Orecchiette with cherry tomatoes and Kalamata tapenade

    • mharriman on October 26, 2019

      I’m not vegan, but bought this book because I have guests from time to time who are, and I wanted to try out some vegan dishes. I made this as a side dish for an Italian chicken entree and my husband and I thought it was okay but I won’t repeat it. If you like tapenade and want a vegan pasta sauce that’s a bit unusual in color (dark brown) and flavor, you may love this. We like tapenade, but in this dish, we personally didn’t love it.

  • Chickpea and spinach curry

    • JakeDorset on December 19, 2020

      We love this curry. It’s very moist and flavourful. I like to add a teaspoon of garam masala before serving and often some bouillon if needed. My advice is to measure all the spices into a small bowl before embarking on the first step - it comes together too fast to do this later. Enjoy!

  • Sweet potato crepes with cilantro-tamarind sauce

    • pushka on July 13, 2011

      Very nice if you have a sweet tooth but I'd try using regular potatoes or a mix next time, as I prefer more savoury.

  • Raspberry-chocolate chip blondie bars

    • Alwaysautumn on January 12, 2016

      Absolutely stunning! Lovely sticky jam and decadent chocolate. Can't go wrong.

  • Coconut heaven cupcakes

    • louie734 on June 13, 2020

      Baked as an 8" cake with extra vanilla and a touch of almond extract, omitting the shredded coconut and the frosting. Used as the base for a strawberry shortcake type dessert. Damp crumb, crunchy golden edges, very thin. At 350, done just shy of 30 minutes. First it rose, then fell to a completely flat top (would stack very well for a layer cake). Cut into wedges and stacked with strawberries n cream, coconut was barely distinguishable and overall a win, but not quite as light as I was looking for.

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  • ISBN 10 1569243581
  • ISBN 13 9781569243589
  • Linked ISBNs
  • Published Oct 28 2005
  • Format Paperback
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Marlowe & Co
  • Imprint Marlowe & Co

Publishers Text

In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet - while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience.

This one-of-a-kind cookbook offers more than 150 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with alfreda sauce, and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.

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