with a Vengeance
Over 150 Delicious, Cheap, Animal-Free
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
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.
• 8 pages of color photographs
America’s most popular vegan chef. The author
of several bestselling cookbooks, her work has been
featured in countless print and on-line publications.
A longtime Brooklyn resident, she now lives in Portland,
For more, visit: The
Post Punk Kitchen
"To appreciate this quirky vegan cookbook,
readers must welcome the author's offhand, rambling style.
A chatty Brooklynite who hosts her own public access cooking
show, she scatters stories about her mother, her friends
and her politics among recipes for goodies like Fresh Corn
Fritters and Curried Split Pea Soup.
"In one anecdote, she writes that her
mother liked the scones from 'one of those overpriced
French cafes in Union Square,' prompting the author
to create Glazed Orange scones in her mother's honor, and
the sweet, rich result rivals the average 'overpriced
café' model. BBQ Pomegranate Tofu is actually
baked, not barbecued, but still the tofu is rich and smoky,
terrific over rice or packed into heroes.
"Even better, the vegan iterations
of Spanakopita and Seitan-Portobello Stroganoff so closely
approximate the traditional versions that even the pickiest
eaters would happily trade one for the other. And although
there's no chicken broth in Matzoh Ball Soup, the vegetable
stock is hearty enough to cure the fiercest cold.
"Best of all, and rare in a vegan cookbook,
the author provides several appealing dairy-free desserts
that are tasty enough to fool most omnivores, yet unique
enough to thrill any vegan who just can't face another
tofu ice cream bar."
—From Publishers Weekly
"(The book) has got plenty of attitude,
and the killer recipes to back it up. Watch out Betty Crocker."
—Erik Marcus, author of Meat Market—Animals, Ethics, and Money,
publisher of Vegan.com
"... Integrates Isa's NY and punk
roots with a sophisticated culinary palate and political
nuance that only comes with experience."
—Josh Hooten, Herbivore Magazine
"Vegan with a Vengeance shows
you can make great, healthy food and still live with yourself
in the morning."
—Jim Lindberg, Pennywise
"This fun and creative book is
delicious for people like me, who don't eat pets!"
"This is, hands down, the most
kick-ass vegan cookbook ever. We're going to buy copies
for everyone we know..."
—Bob and Jenna Torres, authors of Vegan Freak: Being Vegan in a Non-Vegan