I Can Cook Vegan

Product Information

I love Isa's books and have pretty much every single one. I waited to get this one based on the complaints of font, etc. The ingredient font doesn't bother me a all - everything is really quite legible (yes its blue and slightly small). The text with instructions is super easy to read. Many if new addition comes out the can up the font for ingredients to make things easier on those who struggle with smaller fonts. I have this butternut squash soup recipe on repeat from the first day of fall until the last day of winter. It’s light, comforting, and easy to make, and fresh rosemary, sage, and ginger fill it with robust, cozy flavor.

I Can Cook Vegan by Isa Chandra Moskowitz | Goodreads I Can Cook Vegan by Isa Chandra Moskowitz | Goodreads

This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it. Richard Makin's book takes vegan cooking to new extremes as he takes on the challenge to make anything plant-based Ingredients: extra-firm tofu; balsamic vinegar; tamari; Italian seasoning; pitted Kalamata olives; nutritional yeast flakes; angel hair pasta; baby arugula; mellow white miso Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.Ingredients: chiocciole pasta; broccoli; raw cashew nuts; vegetable broth; nutritional yeast flakes; turmeric; onion powder; chipotle chile powder Ingredients: vegan mayonnaise; unsweetened almond milk; white vinegar; garlic powder; onion powder; nutritional yeast flakes; dill; breadcrumbs; rosemary; cauliflower; romaine lettuce; cooked quinoa; cucumbers; cherry tomatoes; Frank's RedHot Buffalo Wing Sauce; coconut oil This book has many recipes similar to “Isa Does It!” - but these are easier to prepare —— truly a great book for beginners — or for experienced cooks who just want easy weeknight meals. My client, one of the UK's largest independent travel companies... C&M Travel Recruitment Ltd: Luxury Travel Consultant

Can Cook, I Can Cook Vegan - Tandem Collective Anything You Can Cook, I Can Cook Vegan - Tandem Collective

First, I have to say that I have all of Isa Chandra Moskowitz's cookbooks and I love them all. Until now...... While the introductions are in super large dark print, the actual recipes are pale and miniscule - completely unreadable in a kitchen setting. Quite a tasty lentil burger. If smushy burgers aren’t your thing, though, stay away. It’s definitely on the soft and homogeneous side. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.Right now I can’t eat more than saltines and applesauce because of a bum gallbladder. And so of course I decided to read through a freaking cookbook for fun. This was very easy to make and worked well for topping a salad. It didn't get exactly crunchy, and the flavor wouldn't be what I would choose for EVERY application, but it was subtle enough to be versatile. Love this! I would recommend adding the veggie broth after the other items are blended in the processor. Move it to the bowl and add the broth. We used homemade veggie broth.

Anything You Can Cook, I Can Cook Vegan, by Richard Makin

Categories: Dips, spreads & salsas; Dressings & marinades; Pasta, doughs & sauces; Main course; Mediterranean; Vegan; Vegetarian Skip the spaghetti, and make spaghetti squash instead! Serve it on its own as a healthy vegan side dish, toss it with pesto and roasted veggies, or go the classic spaghetti route and top it with a big scoop of marinara sauce. Let me tell you about this cookbook. If you are a beginning cook or learning your way around what is vegan, this is a great place to start. The intro is in a nice huge font which makes it very easy to read. You have no idea how much I appreciated the larger font. The author then provides some cooking tips and then shares common vegan ingredients, how they are used and what to look for in that particular item. Then the book is divided into chapters based on category and each category has its own color. This is nice because if you know you want to look at pasta and noodle dishes then you look at the yellow section. My only complaint when it comes to the categories is that the ingredient list is in the color of the section. So the pasta and noodles section has the ingredient list in yellow. It makes it a little harder to read if the color is a bit lighter. Ingredients: cooked lentils; celery; yellow onions; dried thyme; dried oregano; dried red pepper flakes; canned crushed tomatoes with basil; lasagna noodles; walnuts; parsley I Can Cook Vegan is for cooks of all stripes: The just-born, brand-new cook; the tried-and-true seasoned cook who is tofu-curious; the busy weeknight pantry cook (everyone?!?!); the farmers’ market junkie who looks at all the pretty colors; the reluctant parent to the vegan child; anyone doing vegan for the animals; and for anyone doing vegan for health.

The flavor is subtle, and I thought I would need to add to the recipe, but it ended up being delicious. A few days later, I found myself using the gravy on biscuits. We had some non-vegan traditional white gravy for the biscuits, but the gravy from this recipe was so much better. That being said, my tofu balls had no structural integrity so some parts were more like tofu scramble. If you’ve never tried tahini sauce, get ready to fall in love. Creamy, nutty, and lemony, there’s no limit on the ways to use it, especially when these 4 bold variations come into play! For a dinner party tonight I decided to try the two cupcake recipes - Strawberry Lemonade and Chocolate with Peanut Butter Frosting. Because it is November, I didn't have any good strawberries on hand but did have some raspberries. This is a delicious replacement for the strawberries. The recipes are not hard to make and everyone at the party loved both flavors. In fact, several of us took half of each flavor to try. I actually cut the recipes in half so that I only made 6 of each flavor instead of 12. I really didn't need that many extra hanging around! Both icing recipes made more than enough for 6 cupcakes even with the recipe cut in half. The icing is very sweet, but when combined with the cupcake (which was not sweet) it made for the perfect bite. The dinner guests were surprised when I announced that dessert was vegan. I decided after I took the photo to put a few peanuts on the chocolate cupcakes. Because the color was close to the frosting color I don't think it mattered much, but perhaps chopping them up and sprinkling on top would have added a crunch to the dessert. From Isa Chandra Moskowitz comes I Can Cook Vegan, a cookbook dedicated to her true love: the home cook. A fried egg cooked to perfection is simplicity itself – a blistered bottom, a glossy egg white and a bright yellow yolk with a tantalising wobble – but it isn't necessarily top of concerns when considering a plant-based diet. However, for Richard Makin, it symbolises his goal as a vegan food blogger to create plant-based recipes with "zero sacrifices" – so much so that his vegan fried egg is the cover of his first book Anything You Can Cook, I Can Cook Vegan.