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

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

Isa Chandra Moskowitz

Language: English

Pages: 280

ISBN: 1569243581

Format: PDF / Kindle (mobi) / ePub

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

Isa Chandra Moskowitz

Language: English

Pages: 280

ISBN: 1569243581

Format: PDF / Kindle (mobi) / ePub


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 125 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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smoke in a wide, shallow bowl and mix with a fork until the tomato paste is fully dissolved. Set aside. Cut the tempeh into thin strips (less than 1⁄4 inch thick) lengthwise. You should be able to get about twelve strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for at least an hour and up to overnight. After marinating, discard the garlic. Heat the peanut oil in a large

few dashes fresh black pepper 10 to 12 leaves fresh sage, chopped | 27 Prepare the Tempeh Sausage Crumbles and keep them warm in the pan. Puree the white beans with the olive oil and vegetable broth in a blender or food processor until relatively smooth. Add to the tempeh crumbles along with the salt and pepper. Heat through for a few minutes. If you want to make the gravy thinner, add a little more vegetable broth. Mix in the sage and cook for another 2 minutes. BRUNCH A H T I W N A VEG

Chandra Moskowitz’s recipes are both exotically creative and comfortingly accessible. Her avoidance of prepared convenience foods will help wean you from the corporate teat while at the same time saving you money and encouraging you to support local growers. As you flip through the book you’ll find that you come across recipes you’ve never seen before (BBQ Pomegranate Tofu) as well as fresh takes on old favorites (Scrambled Tofu). And this may be the first vegetarian cookbook ever that doesn’t

teaspoon salt Preheat oven to 350°F. In a large bowl combine all ingredients, making sure all veggies are well coated. Doing this with your hands works best. Place the veggies in a single layer on a rimmed baking sheet. If they don’t all fit you may need to use two baking pans and rotate the pans halfway through baking. If there is any extra liquid, pour it over the veggies. Bake for 25 minutes. Remove from oven and flip the veggies. Bake for 20 or so more minutes, until the veggies are tender

lightly browned, your pizza is ready. It can take up to 12 minutes. Remove from oven and transfer to a large cutting board to slice. Proceed to your next pizza; by this point you should feel like you’re fresh off the boat from the Old Country. VEGAN W VENGEANITH A CE 15629243589-textRev.qxd:5629 VeganVeng.qx 12/8/09 3:18 PM Page 135 Some Pizza Tips from a Brooklyn Girl Who Knows from Pizza ✗ Don’t overload your pizza with toppings, (a) because veggies contain water that P I Z Z A S A N D

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