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cover of Vegan with a Vengeance

$17.95 / $24.50 (Can)



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

Isa Chandra Moskowitz

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.

• 8 pages of color photographs

Author Bio

Isa Chandra Moskowitz is 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, Oregon.

For more, visit: The Post Punk Kitchen

Praise & Reviews

"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

"... 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!"
—Joan Jett

"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 World

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  Da Capo Lifelong