Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week

I bought 2 copies of this cookbook (1 kindle and the hardcopy). This is how much I like it - I want to be able to cook from it when I travel. First, all recipes are so simple to make and flavorful. I tried the following recipes so far: - Creamy potato-leek soup: So delicious and simple! - Babushka Borscht: A great Borscht version. I used to make the Borsch in Deborah Madison's cookbook (Local Flavors), but I prefer this version because it is less complicated for busy nights. - New England Glam Chowder: I made this recipe several time - every time I want to eat "Glam Chowder". I used to live in the Boston area, and I was not vegan at the time. This version is so good, it makes being vegan quite easy! - Roasted Potato & fennel soup: I ended up over-pureeing my soup, which made it a bit gummy. Isa warned me about that but I did not listen. Not her fault! I am looking forward trying this recipe again. - Butternut Bisque with a coconut swirl: Delicious! - Dragon noodle salad: Good but I would omit the garlic in the Peanut Dragon Dressing next time as I do not like raw garlic and it was overpowering. It's completely a personal preference! - Chicky Tuna Salad sandwiches: These were so simple to put together and so flavorful. My sunflower seeds were old and a bit rancid, so I am looking forward trying this recipe again with fresh nuts! (again not Isa's fault at all!) - Edamame Hummus & Tofu Wraps: I omitted the wasabi powder from the Edamame Hummus as I am not a fan. I also replaced the fresh garlic by a pinch of garlic powder. It was still really good and fresh. - Sunflower mac: This recipe was great (a friend made it for us from this book). - Roasted Red Pepper Mac & Cheese: Also a great Mac & Cheese recipe! - Pesto-cauliflower pasta with breaded tofu: This meal was so good! - Tofu-mushroom stroganoff: Quite good, but this recipe did not make it to my meal rotation for some reason. I yet have to find my favorite vegan mushroom stroganoff recipe. I feel like I am just being difficult: this is an excellent recipe. - Dilly stew: This is my favorite stew recipe ever. The Rosemary dumplings add so much to it. Even my husband who usually dislikes soups and stews, love this recipe. I made this recipe so often during chilly winter nights. It is so comforting and good! - Meaty Beany Chili: This recipe is a classic in my household. I had/made this recipe so many times already. A good friend used to make it for us every time we would visit. She would top the Chili with shredded cabbage to replace the cheese. Just eating this Chili makes me feel nostalgic of the days I was living in New England. I feel bad eating any other Chili. - Omaha Yakisoba with Red Cabbage & Corn: This recipe is part of my weekly rotation. I often eat it several times a week since it is so simple to make and so good. I also love the big the fat udon noodles. Even my 3 years old toddler love this recipe! I sometime use whatever cabbage I have and use canned corn from Trader Joe. - Sticky orange chicky stir-fry: I tried this recipe once or twice. It is quite good when I feel in the mood for Chinese food. - Curried peanut sauce bowl with tofu & kale: This recipe is so good, especially the peanut curry sauce. I just made it once and then forgot about it (I am cooking a lot and from many different cookbooks so I certainly did not forgot about it because it is boring). Writing this review reminds me to make it again soon. - Tempeh Agrodolce: I tried this recipe for the first time last month as I had extra polenta and did not know what to do with it. The agrodolce sauce is so good! I will make it again soon for sure just for the sauce! - Chandra Malai Kofta: This recipe is quite good! I loved the curry sauce (I used Madras curry powder for this recipe). - Puffy pillow pancakes: These are the perfect pancakes for lazy weekend mornings! - Sinfully wholesome waffles: These are good but my kids did not like the whole-wheat pastry flour. I guess it was a bit too healthy for them. I would make them again when their taste evolve. - Banana-nut muffin: Great muffins! - Lemon-blueberry loaf: This bread is so good, it is hard not to eat it all by yourself right after baking it! - Banana-berry scones: This recipe is a staple in my household. I am making these all the time. These scones are that good! - Marbled banana bread: This recipe is also on my rotation. Make sure to mix the dry ingredients well to avoid getting chunks of baking soda in the final product. The instructions are not specific regarding this point and as I was a novice baker at the time, my first loaf turned out to be a bit disappointing. Once you master this basic concept, this bread is truly excellent! - Orange-chocolate chip bundt cake: Excellent! The only reason I am not making this cake often is because I am trying to limit my processed sugar intake. These are only a fraction of the excellent recipes offered in this beautiful book. There is a picture for almost every recipe. I highly recommend this cookbook. It is not only beautiful, but you will actually use it quite often if you are vegan and want meals that are both flavorful and easy to prepare. You might want to get it even if you are not vegan, as most recipes in this book are much better than their non-vegan equivalents.

I have a few other cookbooks from this author (Vegan with a Vengeance, Appetite for Reduction, and Veganomican) and I absolutely love them, but when I first saw that she had another one coming out, I wondered if it would really add any new dimensions to my little library. I'm glad I went ahead and bought it! Here are the major benefits of this book in my opinion: 1) Easy-to-find ingredients. Some of the recipes in VWAV and Veganomicon require ingredients that may be in every corner store in NYC, but require someone in say, OKC, to travel to several different stores for one recipe. 99% of the ingredients in recipes I've tried can be found in any ol' grocery store. (One major exception to this is raw cashews, which are used extensively to make cream here) 2) Seriously easy preparation. As Moskowitz explains in the beginning of the book, she worked to create recipes that need a minimum of equipment and dishes. This thoughtful effort makes cooking in a small space easy, and makes clean-up go so much more quickly. I don't know if I've ever read a cookbook author address this before! 3) Seriously QUICK preparation. Seriously. Even the "Sunday Night Dinners" that are meant to be a bit more labor-intensive can be put together easily on a weeknight if you gather your ingredients ahead of time. This is another way that this recipe distinguishes itself from her previous books- most of these recipes come together in 30 min or less. 4) Deliciousness. Everything I've tried from this book is absolutely delicious. Here are the recipes I've tried so far. Without exception, I've loved them: -Chicky Tuna Salad Sandwiches - perfect for packing lunches for work. Great texture and flavor. Took about 5 minutes total to put together. -Creamy Potato Leek Soup -Roasted Vegetable Romesco Sandwiches - i made them open-faced to reduce carbs (I live w/ a Type 1 diabetic). The Romesco Spread is delicious and I can see using it in all kinds of different dishes -Tofu-Mushroom Stroganoff - This one is a great example of Moskowitz' ability to recapture familiar childhood flavors w/ vegan ingredients. Great use of tofu! -Lentil-A-Roni -Chandra Malai Kofta - ABSOLUTE knockout. My partner raved about this days after we ate it! -Rosemary Chocolate Chip Cookies - I would not ever have tried this combination, but MAN. yum. A couple of other notes: I try to lower carbs when I can for my partner, and this book offers a lot of of modification-friendly recipes. Brown rice or quinoa instead of white rice, whole wheat pasta instead of white (and always a little less than the recipe calls for) and many recipes can be prepared for less than 30 carbs per serving. This isn't something that everyone needs to worry about, but if you do, this has you covered! Relatedly, these recipes stand up well to other kinds of modification. The author even gives a substitution guide at the beginning for different allergies or dietary needs. On a final note, I've read a few reviews asking how often soy products or meat substitutes (like fake meats, etc.) are used. They are here, but of the recipes I've tried so far, only one uses tofu. This is also addressed in the substitution guide at the beginning. There is PLENTY here for those avoiding soy or processed fake meats. Even after enjoying this author's other books, I've been beyond impressed with this book. I look forward to cooking these recipes, and I've yet to be disappointed. I simply cannot recommend this book highly enough!

This is the perfect vegan cookbook. Whether you are a seasoned vegetarian, desiring veganism or a carnivore who wants to change your eating habits, this is the book for you. You will not be eating a bowl of bland, steamed veggies. Isa's recipes are delicious! And easy. The illustrations are beautiful. Isa starts you @ square one & carries you through the book with easy instructions. You do not need knowledge of the vegan lifestyle. Isa teaches you with illustrations & easy instructions. It is chock full of recipes (which range from page 28-298). It's a hefty book! The variety of recipes is fantastic. You can start with "My Thai Overnight Scramble," which you easily throw together the night before. This is healthy, tasty & so much more than plain tofu scramble. Move onto "Cheddary Broccoli Soup, " where Isa gives you another tip ("ABS, : Always be soaking (cashews)" for the cheesy tasty vegans love to "Smoky Incan Stew," to "Spinach & Black Bean Burrito Bowl, Phyllo Pot Pie, to Chandra Mali Kofta (who can resist?)", & end with "Peachy Raspberry Cobbler" for dessert. Obviously, I love this book & could go on & on to convince you you will be happy with your purchase & new change to a healthy lifestyle! I love food. Good food. I've been a quasi vegetarian for many years, starting out with the classic & still awesome "Moosewood" series. I've primarily struggled to maintain my plant based diet through the years mostly due to time pressure, balancing family & a very demanding job. Thus, I would default to quick meat recipes to sustain. Isa's book is full of recipes that you can throw together without a lot of time investment.. Or, as mentioned previously, she gives you time saving tips by using canned beans or suggesting, "Of course, you would make the grain a day in advance and just stick it in the fridge (P. 62)." This book in my humble opinion, is essential for the person starting out changing to a healthy plant based diet, to the seasoned cook, because the recipes are delish & instructions easy. The ingredients are readily available if not already in your pantry. Plus, Isa's humor shines through, so it's fun to read.

I have many of Isa's other books but this one is my favorite, by far! Isa is a genius as far as I'm concerned (which I discovered with her Caesar Chavez dressing and the entire salad chapter in Appetite for Reduction). In addition to great recipes, Isa kicked things up with this latest volume because the photography is on par with the food. I admit that I'm completely visual so I really eat with my eyes and the photography makes you want to make the recipes right now! And then you get up and make them and then your taste buds get the rich reward. It's a perfect pairing and it makes me want to have re-issues of all of her previous cookbooks with Vanessa Rees's photos (oh, universe, please let this happen in the future). The recipes in Isa Does It fit perfectly into my busy life of parenting and driving the kiddos all over the place after school and for the way I love to eat. I love "bowls" (grain + protein +veg + scrumptious sauce), I dig soups, and I love stir-fries and skillet meals. The recipes are so flavorful and nutritious that I can hardly believe how lucky I am to live in the world at this time! I am a vegan-leaning vegetarian so I pre-ordered this book as soon as I heard about it but the real reason I love these recipes is because they are creative, use an abundance of whole foods (rather than meat substitutes - anything with TVP in other books immediately get tossed aside), are quick and easy to make (the cooking/prep times listed are accurate), and are amazingly delicious. Here's what I've made that I've loved: -Harira with Eggplants and Chickpeas - Instant Favorite! In my opinion the book is worth the purchase price solely for this recipe but then there are more hits so it's a total bonus for me. I can often be found eating this for breakfast this fall and winter because I love chickpeas... the cinnamon is genius. -Lentil-a-Roni - I just made this tonight and the sauce is incredible. The thyme, tomatoes, onion, garlic, lentils, broth, and soaked cashew come together to a fragrant sauce that I couldn't help but lick the spoon clean. I could drink this stuff but that might get some looks. And then what would they get to eat for dinner?! I could easily see this sauce on a "bowl" in my future. -Roasted Butternut Alfredo - Love love love this! I blend this up to make it a smoother consistency as my picky son didn't go for the diced onion in his creamy sauce -Cheddary Broccoli Soup - Even my meat & potatoes hubby loved this! 8 thumbs up from the 4 of us. -Ancho Lentil Tacos (or on nachos) -Chandra Malai Kofta - oh, the sauce is addictive. Don't say you haven't been warned! -Chimichurri Pumpkin Bowl - The piquant chimichurri sauce is a wonderful balance to the sweetness of the squash. I used roasted butternut squash in this and would definitely do this again. -Cucumber Ranch Bowl with Breaded Tofu - Her method for breaded tofu in a cast-iron skillet was a revelation for me The only thing that didn't work out for me was the waffles. It could be my deep waffle maker or I may not be ready for prime time with vegan waffles... I may still just be vegetarian on that one. I adore this book and look forward to splattering the pages some more this week with trying the Good Gravy Bowl with Broccoli & Tofu (instead of tempeh), New England Glam Chowder (which you can find the recipe for on Isa's blog), and Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream. Mmmm mmmm.

I like the idea of this cookbook - getting into the kitchen, having some fun cooking, preparing homemade meals that don't use animal products (I am a vegan). All you have to do is look at the cover picture, however, and you can see a fat vegan here (nothing personal). The recipes are plant-based versions of meals, but are still high fat and high in sodium. So if you're buying this in hopes of finding a healthy eating plan, forget it. I would suggest you purchase Dr. Joel Fuhrman's book, "Eat for Health," and follow his recipes, which are nutrient packed and fat-free, low sodium (the sodium comes from the vegetables themselves). The book does have plenty of photos of delicious-looking food, the recipes I've tried have turned out well, the ingredients called for are usually available at most larger local grocery stores. It is a bit of a production to make these recipes, for the most part, using a blender, various pots and pans, and a baking pan, but they are easy to follow. This is simply an alternative to the Standard American Diet, not health food. Like any good cookbook, it gives one a sense of satisfaction to prepare a meal, knowing what goes into your food. It is a bit healthier than the SAD cookbooks in that you aren't encouraged to use SAD ingredients, but you're still gonna be using fat, sodium, and some form of sugar.

This book is a tome, a beautiful, wonderful, amazing, drool-inspiring tome. It's the kind of thick, heavy hardcover book that you could use to knock someone out with - and it's loaded with delicious recipes. I am a big fan of Isa, her recipes are always fantastic, and I've had such great luck with all of her books. Her last book "Appetite for Reduction" has long been one of my favorite cook books. I loved it for it's simplicity, it's ease, and it's deliciousness but I think Isa really outdid herself with this book. Two recipes in and it already won my heart, becoming my new favorite and my new `go-to.' For the most part the recipes are simple, and easy to prepare - as the title might suggest. Most of the ingredients are common pantry staples, and the focus of the recipes is on whole foods, rather then processed meats/cheeses/sauces. There are a few more complicated dishes meant to be made on days off or during periods of free time, but most recipes can be made in 30 minutes or less which I love. It's been my experience that a lot of quick recipes rely heavily on processed ingredients to keep the cooking time short, or else they are pretty uninspired. Not so with Isa's recipes, every recipe feels gourmet, every recipe looks and tastes like it took you hours but they all come together in a snap. This is the first cook book I've bought in a while where I really - honestly - want to make every recipe. In fact, everything looks so good that it's been very hard for me to decide what to make next. A few other things you may like to know before buying this book are that thee is no nutritional information. Also many of the recipes use seitan, tofu, and cashew cream. None of these things bother me, but it may be of a concern to anyone who follows a gf, sf, or nut-free diet. On the plus side Isa includes possible substitutions for these things, and provides a wealth of information - not only on quick and easy substitutions - on basic kitchen skills, tofu butchery, make-ahead tips, pantry staples and so on. The photography is also gorgeous, and there are many full-page color photos - every other page it seems like. The paper used for the pages is thick, heavy duty so it won't tear easily like in other books. My only real complaint is that the writing for the recipe introduction, ingredient list and notes or tips is quite small. This may not be a big deal for some, but for those of us with less then perfect eyesight it can be somewhat challenging especially when the writing is set against colored pages. Some people may also be dismayed that several of the recipes in the book are offered on Isa's Post Punk Kitchen blog for free, but this doesn't bother me. I love blogs, but I prefer cook books - they're a lot easier to bring into the kitchen then my computer. I've tried quite a few recipes from the book so far, and I can honestly say that each one has been a winner. I haven't made a single recipe yet that I didn't like, nor a recipe my husband didn't like. Each one has been delicious and full of flavor, some of them have real depth of flavor which amazes me due to their ease and simplicity. It's obvious that Isa put a lot of hard work into this book, and I very much appreciate it. This is what I've made so far. Sweet Potato and Red Curry Soup with Rice and Purple Kale - LOVED IT Harina with Eggplant and Chickpeas - Loved it! Wild Rice Soup with Browned Seitan Strips - Loved it New England Clam Chowder - Loved it! Pesto Soup with Gnocchi, Beans and Greens - Loved it! Butternut Bisque with a Coconut Swirl - Loved it! Probably the best butternut bisque ever! Sesame Slaw with Warm Garlicky Seitan - Loved it Quinoa Caesar Salad - Loved it! Dragon Noodle Salad - Loved it! Ranch Salad with Red Potatoes and Smokey Chickpeas - Pretty good, but the chickpeas were PHENOMENAL! Sweet and Sour Brown Rice Salad - Loved it! Baked Garlic-Curry Fries - Loved it! Olive Lentil Burgers - Pretty good! Chicky Tuna Salad Sandwiches - Loved it Edamame Hummus and Tofu Wraps - Amazing - the Edamame Hummus is incredible! Ancho Lentil Tacos - Loved it! Roasted Red Pepper Mac and Cheese - Pretty good Roasted Butternut Alfredo - Loved it, simply Amazing! Tofu Mushroom Stroganoff - Loved it -however my favorite is still her stroganoff from VWAV Lentil-A-Roni - Loved it! Acorn Squash Risotto - LOVED IT! Really, really amazing! White Wine Risotto with Peas and Shiitake Bacon - Loved it! Lentil Quinoa Stew with Lots of Kale - Loved it Coconut Chana Saag - Loved it! Seitan and Wild Mushroom Stew - Loved it, seriously best stew ever! Everyday Pad Thai - Loved it, best Pad Thai I've ever made, and I'm super picky about my Pad Thai. Good Gravy Bowl with Broccoli and Seitan - Loved it, the gravy alone is amazing! Cozy Hummus Bowl - Loved it! Pizza Bowl - Loved it! Nirvana Enchilada Casserole - Loved it! Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream - Loved it, just `to die for!' Steamy Beany Sausages - Loved them,. Probably some of the best seitan sausage I've ever made. Classic Baked Tofu - Loved it Scrambled Chickpeas - LOVED IT! I really can't stress enough how amazing this was! My Thai Overnight Scramble - Pretty good Chipotle Sausage Hash - Loved it Puffy Pillow Pancakes - Loved it Carrot Cake Pancakes - Loved it Sinfully Wholesome Waffles - Loved it! Lemon Blueberry Loaf - Loved it Corn Muffins - Loved it! Rosemary Chocolate Chip Cookies - Loved it, these were seriously incredible! Chocolate Gingerbread Cookies with White Chocolate Chips - Loved it, simply amazing! Orange Chocolate Chip Bundt Cake - Loved it Because of the ease of the recipes, and the diversity I think this would be the perfect cook book for a curious omnivore, a newbie vegan, a seasoned busy vegan, or anyone really. The book is amazing on every level, and I really can't say enough good things about it!

Isa Does It will be the one cookbook packed among other essential belongings when I head out for an epic road trip to relocate on the other side of the country (stopping to eat at Isa's restaurant, Modern Love, in Omaha along the way, of course!). If that doesn't say enough about how I feel about Isa's latest book (her earlier ones are pretty spectacular, too, but this is the most user-friendly and comprehensive), here are some other reasons you should add Isa Does It to your collection (or, if you don't cook, use this book to get started!): 1) Reliability: Every recipe that I've tried (pretty much most in the book that don't feature mushrooms) has turned out just as anticipated (based on the photos and descriptions) and pleased whatever omnivorous friends and family shared the meal (I'm the sole vegan of the bunch). My mom has stopped asking "Where did you find this recipe?" after trying something she particularly enjoyed because she knows that the answer will be "Isa" (which, sadly, despite knowing otherwise from Isa's own explanation in the book, I mispronounce half the time). 2) Simplicity: Isa opens the book with several sections describing the basics of home cooking (vegan ingredients, kitchen equipment, time management tips) in a straightforward, easy-going manner that assumes no prior knowledge but doesn't condescend to novices or bore experienced cooks. Her recipes are written in a similarly conversational tone but that doesn't mean they are unstructured or meandering; instead, they are organized in a way that helps the reader work most efficiently, breaking down even the most complicated recipes (like those in the "Sunday Night Suppers" section) into easy-to-follow paragraphs. Some recipes are further aided by separately titled sections like "Prepare the Tofu," "Prepare the Sauce," "Prepare the Kale," and "To Assemble" for the Curried Peanut Sauce Bowl (p. 199), and the initially intimidating Nirvana Enchilada Casserole (p. 225-27; much easier, and even more delicious, than it seems!) even includes a "Work Flow" sidebar. Isa's introductions to the recipes are all entertaining but are also informative and provide additional tips. One of my favorites is from the Kale Salad with Butternut Squash & Lentils recipe (p. 77), in which she advises: "The trick to preparing kale to eat raw is to work it really hard with your hands, like you're Rolfing it...Work at it every step, including when you rinse and drain it. Use your hands to really scrunch the leaves up to get the water out, almost like wringing out a sponge." After numerous attempts to make and, more importantly, enjoy other kale salad recipes, Isa's detailed, image-filled instructions helped me finally savor every bite of her version (the dressing and roasted butternut squash really set this recipe apart too). Many recipes include a "Note" sidebar offering more hints such as how to cut a mango (Mango Fried Rice, p. 180) or when to possibly use pre-made ingredients (such as ready-to-eat Udon noodles in the Omaha Yakisoba, p. 176), and several also offer "Make Ahead" sidebars suggesting ways to minimize worknight cooking time. 3) Flexibility: As detailed as Isa's recipes are, they also allow for (and she encourages) plenty of variation in ingredients and techniques based on taste preferences, allergies, the contents of your fridge or time allowances. For example, in the "Note" for Warm Potato Salad with Grilled Seitan & Asparagus (p. 208) Isa suggests sautéing the seitan and asparagus "if you don't have a grill pan or just don't want to futz with it on a weeknight," and the introductions to several recipes offer alternatives to the protein component of the dish, such as substituting tofu (and directing readers to the stir-fry method from another recipe) for the Steamed Chicky Seitan (p. 241) in the Sticky Orange Chicky Stir-Fry (p. 182). She also recommends using some salad dressings and sauces to make meals out of simple veggies and grains (the Peanut Dragon Dressing from the Dragon Noodle Salad, p. 68, is now a staple in my home). 4) Tummy-filling, soul-soothing real food: This attribute may not appeal to all potential readers (in fact, based on many of the other cookbooks and blogs out there I'm pretty sure I'm in the minority here), but the absence of smoothie recipes in Isa Does It endears this book to me even more. Maybe it's because I'm from a part of the country where just looking at a tall glass of ice-cold pureed fruit and greens turns my fingers purple for more than half of the year, but I think of smoothies as occasional (very) warm-weather treats (and ones that rarely require a recipe). This will probably change once I'm happily settled in the sunny Southwest, but even then I'm sure I'll still find something like Isa's Sesame Slaw with Warm Garlicky Seitan (p. 58) much more satisfying than any frosty green blender concoction. 5) Complexity: In one of the opening sections, "How Does Isa Do It?" Isa notes how difficult it is to match the flavor complexity of restaurant meals when cooking at home and outlines several methods to achieve this. She then promises that "the recipes in this book capitalize on simple techniques like these to get you complex flavors." Isa Does It, indeed, and if you want in on the secrets of how to do so also you'll have to buy the book! I just realized that didn't include any of Isa's breakfast and dessert recipes among the examples used above, but they are equally reliable, simple, flexible, tummy-filling/soul-soothing and complex as the soups, salads, pastas, stir-fries, curries, bowls and casseroles! The Chai Spice Snickerdoodles (p. 276) are a favorite of my office-mates and the Orange-Chocolate Chip Bundt Cake (p. 291) will win over any chocolate (or bundt cake) skeptics in your life.

I received this gorgeous cookbook as a Christmas present from my dear spouse as a hint that we tend to eat from the same rotation of 10 or so recipes. ;) Full disclosure: I am completely biased. When I first ventured into veganism so many years ago, Vegan with a Vengeance and the Veganomicon were my cooking bibles, and my palate is 100% in alignment with Isa's. This cookbook is huge and has such a broad range of recipes. To my pleasant surprise, the recipes in this book are not derivatives of those in her previous books, and really hold their own. So if you have her other books, don't worry that you'll find repeats - you won't! But you will find lots of savory, homestyle goodness that you usually find with Isa's recipes. So far I've made the: 1. Tempeh meatballs. Mine got a little crumbly when I was pan frying, so you might need to add more breadcrumbs to make them stick together like I will do next time. However, the taste on these were AWESOME. I usually use her beanball recipe from V'con, but these are more authentic tasting and a good way to use tempeh. 2. Sunflower Mac n Cheese. I personally loved this recipe, and found that it came together quickly. I love using new ingredients like sunflower seeds instead of always relying on cashews. My partner said this tasted like the gravy in a greenbean casserole and not particularly cheesy. But good. Those wanting more cheesy flav might add a pinch of mustard and more nooch? 3. The bowl with quinoa, lentil gravy, tofu and broccoli. I went for the sub on this one (tofu instead of tempeh, I think?). But the lentil gravy was both delicious and made me feel better about slathering it all over my food since hey. It's protein, right? My partner wants this in the regular rotation. 4. Chocolate Chip/Orange Bundt Cake. This was so easy to make, and the flavors were so bright! This made a very moist cake for me, which kept for a good week wrapped on my counter without drying out. My only qualm is that there weren't as many sweet treats/quick bread recipes, but I feel like she has that plenty covered in other books. This one is very focused on relatively quick complete dinners and main courses, which is great for someone who cooks on the regular and needs good ideas for everyday dinners. A lot of the recipes overlap ingredients, so be sure to reference the index to find other dishes that will use the other half of that bag of lentils, etc. This book calls for very few "exotic" ingredients, which is also a blessing. If you have the pantry staples (bread, plant milk, flour, dried/canned legumes, potatoes, carrots, and a handful of fresh or frozen veggies) you can make a lot!

Ricettario divertentissimo da leggere, facilissimo da seguire e golosissimo da mangiare! Ampia selezione di zuppe deliziose e varie, ampia selezione di burger. La sezione pasta é ben fatta, anche se ovviamente ben lontana dai gusti italiani, ma comunque da provare

...und wir auch! Vorne weg muss ich sagen, wir leben nicht strikt vegan, versuchen aber v.a. Fleisch- und auch andere tierische Lebensmittel auf unserem Speiseplan zu minimieren. Mit Hilfe der tollen Rezepte von Isa Chandra Moskovitz ist das auch kein Problem. Alle Gerichte hören sich schon beim ersten Durchlesen gut an und sehen auf den etwas retro gehaltenen Fotografien auch lecker aus. Bisher schon ausprobiert habe ich: Wild Rice Soup with Brownes Seitan Strips (Gemüsebrühe mit Wildreis und Bohnen) Olive Angel Hair with Seared Brussels Sprouts (Capellini mit Rosenkohl - Walsnuss - Oliven - Sauce) Chana Masala (Kichererbsencurry) Chandra Malai Kofta (indische Kicherbsenbällchen mit nussiger Kormasauce) Rosemary - Chocolate Chip Cookies (mmmhhh!!) Und was soll ich sagen? Alles war unkompliziert zuzubereiten und hat einfach köstlich geschmeckt!! Besonders gut waren die Chandra Malai Kofta in ihrer aromatischen, cremigen Sauce. Aber das absolute Highlight waren die Schoko - Cookies. Ich war ja zuerst etwas skeptisch - backen ohne Ei? Kann das klappen? Und wie! Der Teig fühlt sich an, riecht und schmeckt wie ganz "normaler" Keksteig und das Endergebnis war einfach umwerfend. Köstliche Cookies, außen knusprig, innen weich. Ich kann die kleinen Dinger gar nicht genug loben, das wird sicherlich mein Lieblingsrezept für Schokokekse, vegan und nicht vegan. Ich backe bereits die dritte Ladung, die anderen waren innerhalb weniger Tage verputzt! Auf meiner Bald - Ausprobieren - Liste stehen noch u. a. noch quasi alle der meist asiatisch angehauchten Getreidesalate, das Bohnenchili mit Maismuffins, Nirvana Enchilada - Auflauf, die drei verschiedenen vegetarischen Burger und nach dem großen Erfolg mit den Keksen auch viele süße Sachen, wie der Schokoladenzucchinikuchen oder die Lemon - Lemon - Cookies. Bisher haben auch alle rezepte anstandslos hingehauen, d. h. keine Fehler bei den Mengenangaben, was ja immer super ärgerlich ist. Ms. Moskovitz legt bei ihren Rezepten v.a. großen Wert auf Gemüse und dessen korrekte und schmackhafte Zubereitung. Würzen und die Kombination von Aromen sind ihre großen Stärken. Die Autorin kopiert nicht einfach Speisen aus der herkömmlichen Küche mit Hilfe von zig Ersatzprodukten, nein, sie kreiert eigenständige fleischlose Gerichte, die super schmecken. Rezepte á là Seitangeschnetzeltes mit Sojasahnesauce gibt es daher (Gott sei Dank) keine. Tofu, Seitan und Tempeh kommen zwar auch in verschiedensten Varianten vor, spielen aber insgesamt eher eine Nebenrolle. Eingeteilt ist das Buch in verschiedene Themenkapitel wie Suppen, Pasta und Reis, Sachen, die man mit der Hand essen kann, Frühstück usw. Wobei Frühstück für den deutschen Geschmack eher ein zweites Dessertkapitel sein dürfte. Hauptsächlich Pancakes, Waffeln u.ä. Eingeleitet wird das Ganze mit einem Grundlagenkapitel, das das richtige Küchenequipment, Zubereitungstechniken, Ersatzlebensmittel bei Allergien und noch einiges mehr behandelt (z. B. Vegan Butchery also wie man richtig Tofu schneidet ;)) Alle Mengenangaben im Buch sind in Imperial Units angegeben, will man also schnell und korrekt damit arbeiten empfiehlt es sich amerikanische Messlöffel und Messbecher für Cups zuzulegen. Es gibt zwar eine Umrechnungstabelle in g und ml, aber aufgrund der krummen Zahlen ist sie etwas sperrig zu benutzen. Was man bei Isa Chandra Moskovitz wissen muss, sie kocht zwar vegan und das ausgesprochen gut, aber auf keinen Fall Diät und nur bedingt vollwertigt. Ich persönlich finde das gut, weil einem hier kein zusätzlicher Lifestyle aufgezwungen wird, den man nicht will. Außerdem sind so ca. 95 Prozent der Zutaten in meinem lokalen Supermarkt/Dicounter oder im Drogeriemarkt mit Reformkostabteilung erhältlich. Zum Schluss kann ich mich nur dem Klappentext anschließen. Das Buch ist eine Bereicheerung für jeden veganen oder vegetarischen Haushalt, für alle, die einfach weniger Fleisch essen wollen oder auch nur ein paar neue Inspirationen für ihre Küche suchen. Ich kann das Buch nur voll empfehlen!!

livro com receitas interessantes, mas este e book utiliza um tipo de arquivo que não permite mudar o tamanho da fonte. Letras muito pequenas , parece que tiraram foto de cada página do livro o que torna a leitura desconfortável, já que não é possível aumentar o tamanho da fonte. Sim, eu aproximei a imagem do livro por meio dos controles da tela do computador mas a letra é tão pequena que fica fora de enquadramento pois este livro digital não permite nenhum controle sobre o arquivo enviado tal como outros livros digitais permitem.

Un gros pavé de recettes vegan toutes plus alléchantes les unes que les autres. Le livre est super bien fait, beaucoup de photos, un petit texte en préambule de chaque recette, des astuces ...le graphisme est au top. J'aime ses recettes qui utilisent des ingrédients simples et faciles à trouver en France (pour la plupart, je n'ai pas encore tout testé). Il y a des recettes simples comme des recettes plus élaborées (les malai kofta peuvent être un peu longues à faire, mais sont une pure merveille...). Aucun ratage dans tout ce que j'ai pu tester (les pâtes à la stroganoff sont super bonnes...), on voit que les recettes sont testées et optimisées niveau goût. Les recettes sont variées, soupes, salades, plats en sauce, pâtes, burgers, sandwichs, quelques desserts... Tout a du goût, pour une végétarienne comme moi qui cherche à réduire ma consommation de fromage, je suis conquise!

Isa is the queen of vegan cookbooks. I own almost all of her books, and they just keep getting better. Isa Does It is probably her best yet. The recipes are creative, delicious, and best of all, easy. Many recipes you can throw together in 30 minutes or less and still look like you've just cooked up a gourmet meal. She uses soaked cashews a lot to make creamy sauces and I love that, however obviously it would be problematic for those with nut allergies. Who knew blended up cashews would make such a decadent cream sauce though? Awesome. I've made probably between 15-20 recipes out of the book so far, a few from every section, and everything has been great. You can't go wrong with this book, highly recommended for both those new to vegan cooking and those who are experienced and need new, fresh recipes.