Vegan with a Vengeance
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Description
Vegans have often been misunderstood or treated with suspicion because of their beliefs. Now, this strict form of vegetarianism is attracting thousands of new adherents both young and old and it has now become socially accepted as more people learn the health risks of eating too much meat and the benefits both to themselves and the planet of a plant-based diet. Vegan with a Vengeance is a vegan cookbook for the 21st century. It is the creation of Isa Chandra Moskowitz, co-host of the hugely successful TV vegan cookery show in the US called The Post Punk Kitchen which has also a very popular allied website, www.theppk.com. Isas 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 fresh ingredients and says that, like good music, cooking is best when its innovative and experimental. Her inspired recipes covering all the meals for the day and influenced by dishes from around the world include: Asparagus and Sun-dried Tomato Frittata, Sweet Potato Hash with Five-Spice and Watercress, White Bean and Roasted Garlic Soup, Fresh mango Summer Rolls, Ginger Roasted Winter Vegetables, Cold Udon Noodles with Peanut Sauce, Raspberry and Chocolate Chip Blondie Bars and Lemon Gem Cupcakes.
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Product details
- Paperback | 272 pages
- 170 x 240 x 22mm | 683g
- 28 Feb 2007
- Grub Street Publishing
- London, United Kingdom
- English
- colour Illustrations throughout
- 1904943667
- 9781904943662
- 12,608
Our customer reviews
I have had this book for three or four years now. When I was looking to purchase it I was still a vego and felt intimidated by vegan cookbooks because they were full of overly complicated, time-consuming recipes that required unusual, expensive or hard to get ingredients. This book however exceeded my expectations. It is so EASY to read and often hilarious! Almost all the ingredients are things you would have already or are affordable and easy to find. The recipes are mostly quick and all have been delicious. I'm a full time student that also has two jobs so I don't have a lot of time for cooking or complex recipes and this book works perfectly with my lifestyle. I read a review when I bought it that said it was the most used and ratty cookbook in their kitchen and I can say the same. It looks like it's been through a battle and that speaks worlds as many other vegan and vegetarian cookbooks sit on my shelf in still pristine condition.
I often bake the chocolate raspberry cake in this book for my friends birthdays and it is the most requested cake. The cakes always come out moist and fluffy which is something that I couldn't say for the time when I did use eggs.show more
by Kimberley Pace
Bought this book as my first vegan cookbook; have been vego for over 10 years. Every recipe I have tried from this book has been easy and turned out great, most of the time I have all the ingredients on hand (If I don't it is only a matter of getting one or two ingredients). Being in Australia, a tiny selection of ingredients aren't readily available (like liquid smoke?). I also find the recipes as a good guide to improvise - I use the lemon and poppyseed muffin recipe (minus the lemon and poppyseed) as a base for a number of delicious muffin recipes! This book is also mostly really easy to substitute gluten free ingredients. I have become a big fan of Isa - her recipes and writing style is fantastic! I have since bought more of her books and use her website frequently. Only negative is that there are no pictures!show more
by Jess
I am a busy student trying to be as close to vegan as I can.
Like so many cookbooks out there, I get so tired of seeing a whole page of ingredients and methods, it make me tired looking at it! At first I thought this book would be different, turns out its just the same. I really don't have the time or kitchen to treat my tofu for 1/2 on each side before marinating it, or have groundnut oil floating around.
So I am sure that this book is great for other people out there, but for me as a student with a part time job trying to fit in a social life its just to time and money consuming for me.show more
by Daniel Grice
I love this book! Everybody loves the **** seitan (page 158) including my omni-family! All recipes I've tried are delicious, I really recomend it :)show more
by Irene
This book has much in its favour - tasty, different recipes, witty musings and excellent explanations. However after making at least 30 of the recipes the downsides according to myself are: not enough pictures, quite a few really strange and unheard of/difficult to obtain ingredients (at least in Australia) and the time factor. Yep its different and gave me new slant to veganism but its pretty hard work and the time poor would be better off looking elsewhere. Me? I am a fan overall but just a few thoughts...show more
by Kate Simone Gersbach
This book is not one of the first vegan books I bought but I wish it was! It is very very good. The recipes aren't overly complicated and all the recipes are tasty! I always resort to it when I want something easy and tasty.show more
by Emma Szysz
