Vegan with a Vengeance - Isa Chandra Moskowitz.pdf

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W IT H
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Praise for
“It’s hip. It’s punk. It’s high energy. And it’s darn fun to read! Cohost of a community-
access vegan cooking show called
The Post Punk Kitchen,
Moskowitz here espouses
a philosophy of being kind to both animals and one’s budget and of adopting a do-
it-yourself attitude for a fun time in the kitchen.
Vegan
has a solid repertoire of
recipes that will carry readers through the day, the seasons, and the holidays. Even
though everything is made from scratch, most of the recipes are neither complicat-
ed nor time-consuming. The ingredients are common enough to be found in most
large grocery stores or health food stores, and Moskowitz encourages substitution
and experimentation. She provides good, basic information about handling tofu and
making seitan and includes sidebars, a.k.a. ‘Punk Points,’ with tips ranging from
how to purée soup in a blender to how to cook with lemongrass. And who can resist
a vegan cookbook with recipes for Hazelnut Scones or Brooklyn Pad Thai that yield
excellent results? This book will be a hit with teens and young adults as well as with
adults wanting to add more spice to their own kitchen experiments. Highly recom-
mended for all public libraries.”
—
Library Journal
, starred review
“This is not your mother’s cookbook.
Vegan with a Vengeance
has got plenty of atti-
tude, and killer recipes to back it up. Watch out, Betty Crocker. Isa’s coming to kick
your ass.”
—Erik
Marcus,
author of
Meat Market—Animals, Ethics, and Money,
publisher of Vegan.com
“Good, honest vegan recipes with broad appeal.”
—
Associated Press
“Rise up domesticated thirty-something punk rockers! We may not be dyeing our
hair purple or accessorizing with safety pins and duct tape anymore, but we’re still
creating culture with the same feisty D.I.Y. ethic as when we booked our first base-
ment show (sorry Mom!) or photocopied our first zine.
Vegan with a Vengeance
art-
fully integrates Isa’s New York and punk roots with a sophisticated culinary palate
and political nuance that only comes with experience—all served up with humor
and attitude.”
—Josh
Hooten,
Herbivore
magazine
“If you’re sick of feeding corporate giants while you feed yourself, Isa’s book is the
best place to start. Food doesn’t have to be filled with preservatives, injected with
hormones, painted artificial colors, and wrapped in plastic to taste good.
Vegan with
a Vengeance
shows you can make great, healthy food and still live with yourself in
the morning.”
—Jim
Lindberg,
Pennywise
“A vegetarian since her teens, Moskowitz’s philosophy about food can be summed
up by the words ‘cooking is fun.’ If your only frame of reference for vegans is the
type of activist who’s decked out in an Anna Wintour mask outside the Condé Nast
building or protesting against Perdue, think again. Moskowitz is likely to get chefs
and non-chefs, vegans and meat-eaters alike salivating over scrumptious-sounding
recipes. . . . Prepare to have your appetite whetted.”
—Gothamist.com
“This is, hands down, the most kick-ass vegan cookbook ever. We’re going to buy
copies for everyone we know so there’s never any doubt as to how well vegans eat.”
—Bob and Jenna Torres,
authors of
Vegan Freak: Being Vegan in a Non-Vegan World
“A chatty Brooklynite who hosts her own public access cooking show, [Moskowitz]
scatters stories about her mother, her friends, and her politics among recipes for
goodies like Fresh Corn Fritters and Curried Split Pea Soup. . . . 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 pro-
vides several appealing dairy-free desserts that are tasty enough to fool most omni-
vores, yet unique enough to thrill any vegan who just can’t face another tofu ice
cream bar.”
—
Publishers Weekly
WITH
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Over 150 Delic
VE
ipes Tha
p, Animal-Free Rec
ious, Chea
t Rock
lsa Chandra Moskowitz
Photographs by Geoffrey Tischman
Food styling by Neje Bailey, Isa Chandra Moskowitz,
and Terry Romero
Many of the designations used by manufacturers and sellers to distinguish their
products are claimed as trademarks. Where those designations appear in this book
and Da Capo Press was aware of a trademark claim, the designations have been
printed in initial capital letters.
Copyright © 2005 by Isa Chandra Moskowitz
Foreword copyright © 2005 by Ryan MacMichael
Photographs copyright © 2005 by Geoffrey Tischman
All rights reserved. No part of this publication may be reproduced, stored in a
retrieval system, or transmitted, in any form or by any means, electronic, mechanical,
photocopying, recording, or otherwise, without the prior written permission of the
publisher. Printed in the United States of America. For information, address Da Capo
Press, 11 Cambridge Center, Cambridge, MA 02142.
Designed by Pauline Neuwirth, Neuwirth & Associates, Inc.
Set in 11.5 point Whitman LF by the Perseus Books Group
Cataloging-in-Publication data for this book is available from the Library of Congress.
ISBN: 978-1-56924-358-9
Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com
Note: The information in this book is true and complete to the best of our knowledge.
This book is intended only as an informative guide for those wishing to know more
about health issues. In no way is this book intended to replace, countermand, or conflict
with the advice given to you by your own physician. The ultimate decision concerning
care should be made between you and your doctor. We strongly recommend you follow
his or her advice. Information in this book is general and is offered with no guarantees
on the part of the authors or Da Capo Press. The authors and publisher disclaim all
liability in connection with the use of this book. The names and identifying details of
people associated with events described in this book have been changed. Any similarity
to actual persons is coincidental.
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contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut
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