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

af Isa Chandra Moskowitz

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingOmtaler
9952921,064 (4.36)17
The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout. Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals--no fuss, no b.s., just easy, cheap, delicious food. Several books--including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook--later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes...and more. So much more.… (mere)
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» Se også 17 omtaler

Viser 1-5 af 29 (næste | vis alle)
Before Isa Moskowitz got all fancy and decided to become the Martha Stewart of vegan cookery, she published this cookbook based on recipes she made on her public access cable TV show "The Post-Punk Kitchen." There are some excellent recipes in here, including an incredibly simple scone recipe that is delicious. I also recommend the Curried Split Pea Soup. ( )
  S.D. | Apr 5, 2014 |
We've got a lot of cookbooks at home. This one ranks right up there with my battered copy of Tassajara Cooking, the one that taught me how to cook in college - and that's saying something.

There are two vegans and one, well, carnivore in our house. I've made a lot of the things in here, and there hasn't been a badly received one yet. The pizza crust recipe is a terrific intro to bread baking in general. Just take a look at it. ( )
  KarenM61 | Nov 28, 2013 |
We've got a lot of cookbooks at home. This one ranks right up there with my battered copy of Tassajara Cooking, the one that taught me how to cook in college - and that's saying something.

There are two vegans and one, well, carnivore in our house. I've made a lot of the things in here, and there hasn't been a badly received one yet. The pizza crust recipe is a terrific intro to bread baking in general. Just take a look at it. ( )
  KarenM61 | Nov 28, 2013 |
The chocolate chip cookie recipe alone is worth the price of this book. Otherwise, too many soy/seitan recipes for my taste. I like tofu, just not every meal.

( )
  snooksmcdermott | Apr 6, 2013 |
I tried a couple of the recipes in here with positive results (the mushroom risotto is especially yummy). Most of the entrees use tofu/tempeh/seitan, which might not be right for all readers. The soups look great, didn't try the baked goods (can't have gluten). The best thing about the book, though, is the author's style. I really enjoyed reading this cookbook, even if it's not the most useful one for me in the kitchen. ( )
  ImperfectCJ | Dec 31, 2012 |
Viser 1-5 af 29 (næste | vis alle)
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The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout. Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals--no fuss, no b.s., just easy, cheap, delicious food. Several books--including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook--later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes...and more. So much more.

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