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Isa Chandra Moskowitz

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Vegan with a Vengeance Paperback – Import, Jan. 1 2007

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Language

English
Publisher

Grub Street
Publication date

Jan. 1 2007
Dimensions

17 x 1.8 x 23.2 cm
ISBN-10

1904943667
ISBN-13

978-1904943662
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Isa Chandra Moskowitz
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Product details

Publisher ‏ : ‎ Grub Street (Jan. 1 2007)
Language ‏ : ‎ English
ISBN-10 ‏ : ‎ 1904943667
ISBN-13 ‏ : ‎ 978-1904943662
Item weight ‏ : ‎ 703 g
Dimensions ‏ : ‎ 17 x 1.8 x 23.2 cm

Customer Reviews:
4.6 728 ratings

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Isa Chandra Moskowitz

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Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey over 20 years ago. She’s inspired by New York City’s cuisine from all over the world, as well as her own Jewish heritage, and loves to fuse the two. She is the creator of the Post Punk Kitchen and author of vegan cookbooks, including Isa Does It, Appetite for Reduction and co-author of Veganomicon, and Vegan Cupcakes Take Over The World. She now lives in Omaha, Nebraska.

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Erin

Buy This Book Immediately

Reviewed in Canada on November 19, 2012

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Buy this book now. I have made so many wicked recipes from this book, it's never let me down. And although it isn't necessary, it's written like you imagine a cook book from your awesome cool vegan pal would be.

I make the BBQ Pomegranate Tofu so often the recipe is basically memorized. I could bathe in this sauce, and in fact just typing this out has my mouth watering. My kids (young) and husband (omnivore) love it too. Just great.

I've made the Seitan, it's really good. I used it to make the Jerk Seitan several times, also very good.

The Mango Tofu is awesome and summery and savoury.

The Samosas, though labor intensive, are also great. Made them for a pot luck and my family raved, even my red meat loving parents.

The chickpea and spinach curry is great, I would make it more often if my son didn't have such a hatred for chickpeas (he's crazy right?)

Every cookie I've made is delish, the gigantoid peanut butter oatmeal cookies being my absolute fave. And no fear about eating the cookie dough, which I do plenty of!

I have all of Isa's books and they are the tried and true, I will basically buy her books automatically upon release, no questions asked. Thank you Isa!

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Alexa Pongracz

Isa Chandra is the best.

Reviewed in Canada on December 23, 2021

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Vegan with a vengeance revised is so awesome!

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Liri

Another win for Isa Chandra Moskowitz!

Reviewed in Canada on September 25, 2017

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I love Isa Chandra Moskowitz! These books are incredible. The recipes are amazing, and I love her writing style. Her stories crack me up. I've even been able to cook these recipes for some of my meat-loving friends, and they are always surprised at how Vegan food doesn't have to be seeds and nuts. They actually have asked for some of these recipes.

In the past, I have purchased Vegan cookbooks from other authors that are disappointing in the flavour department, and ask for ridiculous ingredients that are either impossible to find, or would require my robbing a financial institution of some sort, or selling a kidney. Isa's books have none of that.

Whether you're a Vegan newbie, or a seasoned veteran, I'd recommend her cookbooks.

3 people found this helpful

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MDVinCANADA

A fantastic re-release from Isa Chandra - user-friendly recipes with helpful ...

Reviewed in Canada on June 16, 2015

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A fantastic re-release from Isa Chandra - user-friendly recipes with helpful hints on ingredients or substitutions.... my only wish was that every page contain a photo to get a sense of what the final product should look like - comes in handy for more novice vegan apprentices that are learning from a seasoned veteran :) Otherwise, would suggest that this be a staple vegan cookbook in anyone's repertoire!

2 people found this helpful

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Brigitte

I was expecting more.

Reviewed in Canada on April 21, 2013

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First let me say that reading this book is great. Isa really is interesting and a breath of fresh air. The actual recipes though did not impressed me. Some are fail as if they were not tested (many others on her forums agree), others are fine. She uses a lot of hard to get products unless you live next to a vegan grocery, I would have liked to see more home made food with easier to come by products. Overall the book is okay but I don't use it a lot.

3 people found this helpful

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Nikki B.

There are lots of wonderful recipes in this book

Reviewed in Canada on February 22, 2016

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There are lots of wonderful recipes in this book, however there is a pretty big shortage on pictures. I'm the type of person that needs a photo to go with the recipe to really imagine it and desire to make it. If you're that type of person, you may not love this book. I prefer Isa Does It :)

4 people found this helpful

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Sarah Moorhouse

One of my top cook books!

Reviewed in Canada on August 4, 2019

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Exceeded my expectations! The green thai curry is amazing!

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Katherine Clarke

it's a really great book for anyone who is vegan or wants to ...

Reviewed in Canada on July 22, 2016

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Have already used some of these recipes, it's a really great book for anyone who is vegan or wants to dip their toe into the vegan cooking world!

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Kate McCallister

Versatile, inspiring cookbook with something for everyone!

Reviewed in the United States on September 27, 2009

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"Vegan with a Vengeance" was the first cookbook I bought once I started thinking about going vegan, so it is near & dear to my heart. It's become one of my go-to cookbooks, and I think I have made more recipes from this book than from any other that I own (and I own A LOT)! The baked goods are the absolute best, and so many of the savory dishes are amazing, as well. Isa is funny, opinionated, and smart as can be, and this cookbook really shows off her personality & sense of humor. It really is a very charming book, and I actually love to read it while lying in bed at night.

I will say that I understand how this book would be a little intimidating for beginners, and it's not for the unadventurous. However, if you're open to cooking & eating vegan food, I think you should be open to trying dishes you might normally not. It has always paid off for me, either in the way of a learning experience - or (more commonly) in the end result of a delicious meal! Sure, some of the ingredients are things you wouldn't have used prior to going vegan, but cooking should be an ever-evolving process, and Isa Chandra Moskowitz's books have taught me SO much about food & cooking techniques. "Vegan with a Vengeance" also has great sections on stocking the vegan pantry, and good kitchen tools to own.

I personally like reviews that list out which specific recipes did & did not work for the reviewer, so I will share my experiences with "VwaV" here.

THE GOOD:
-Herb-Roasted Potatoes - Simple & delicious.
-Pancakes - Perfect pancakes that are just as good as, if not better than, non-vegan pancakes.
-Banana-Pecan Pancakes - My favorite pancake recipe! They're truly amazing!
-Lemon Corn Waffles with Blueberry Sauce - Nice "fancy" pancake recipe that is still really simple & easy to make.
-Pumpkin Waffles - Perfect for Fall! LOVE these.
-Carrot-Raisin Muffins - Healthy & delicious.
-The Best Pumpkin Muffins - These really are the BEST! The recipe calls for the perfect amount of spice, and I love that it calls for allspice, cloves, and ginger, which are spices that are surprisingly often overlooked in spice cakes.
-Apple Pie-Crumb Cake Muffins - SO GOOD. Great flavor, and perfect crumb topping.
-Corn Chowder - GREAT soup! Perfectly sweet & spicy.
-TLT (Tempeh, Lettuce, and Tomato) - Love the addition of hummus to the sandwich, but I do like other tempeh bacon recipes better (as noted below).
-Tofu Dill Salad Sammiches - Though I loathe the word "sammich," this SANDWICH is quite tasty, healthy, and filling. :)
-Punk Rock Chickpea Gravy - Stop what you're doing & MAKE THIS. The only thing I change is to reduce the lemon juice to just a splash, but other than that, it is AWESOME. I served it at Thanksgiving last year, and it was a huge hit. Really healthy, as far as gravies go, as well.
-Sauteed Green Beans with Mushrooms - Delicious, healthy sidedish.
-Pizza Dough - Perfect dough, every time!
-Isa Pizza - Creative, delicious pizza. Just my style!
-Basil-Tofu Ricotta - While I don't love this quite as much as the Cashew Ricotta from "Veganomicon," this is a great recipe to put into sandwiches, on top of pizza, and to serve with crackers.
-Pumpkin Seed-Crusted Tofu with Baked Pumpkin & Cranberry Relish - As you can tell from the title, it's quite labor-intensive, but worth the effort! I didn't bake my own pumpkin, so I used storebought pumpkin seeds, and it was still great!
-Seitan - My go-to seitan recipe. Perfect, perfect, perfect (except I omit the lemon zest).
-Brooklyn Pad Thai - As Isa herself says (and as the title implies), this is not an authentic recipe - but it's incredible nonetheless. Relatively simple steps, with easy-to-find ingredients. Yum!
-Raspberry Blackout Cake with Ganache-y Frosting - Simply AMAZING. Such a ridiculously easy cake to make, yet it ALWAYS impresses people. This is my boyfriend's all-time favorite cake, and it is right up there on my list, as well. No omni will believe this is vegan! Really, this is the cake I make to show people that vegan cooking & baking is delicious. Very pretty, too.

THE DECENT:
-Scrambled Tofu - I have tried other recipes that I like much more, but this is a solid, decent scrambled tofu.
-Breakfast Veggie Chorizo - Nothing super impressive (omnis I have shared it with didn't like it).
-Tempeh Bacon - I have perfected a recipe of my own that I like much better, but again, this is a solid recipe that will likely be enjoyed by beginner cooks.
-Fronch Toast - I don't know about this one. Everyone seems to love this recipe, but I have tried much better vegan French toast, and I didn't think this was anything too special.
-Scones - The flavors in the scone recipes are great (Plain, Hazelnut & Glazed Orange), but I prefer scone recipes that call for vegetable shortening instead of oil, as I think that creates a flakier scone.
-Cherry-Almond Muffins - Good, but nothing amazing.
-Coconut Rice with Toasted Coconut - Okay rice recipe, but a little sweet for my liking (I think maybe it's the cinnamon stick, which I don't care for in savory recipes).
-Toasted Brussels Sprouts with Toasted Garlic - These are alright, but a little dry & not my favorite way to prepare Brussels sprouts.
-Classic Pesto - Too much oil for my tastes.
-Seitan-Portobello Stroganoff - A lot of work for just "okay" results. Also pretty expensive, and not worth the effort or money, unfortunately.

THE BAD:
-Lemon-Poppy Seed Muffins - Very bland & dry for some reason. (I have heard that Isa has a much-improved LPS Muffin recipe in her new book, "Vegan Brunch," though I haven't tried it yet.)
-Fettuccine Alfreda - Did not care for this AT ALL. It tasted sour for some reason, and was nothing like traditional Alfredo. Tasting different isn't always a negative thing, but in this case, I don't think it's a good substitute for the Alfredo we all remember.

As you can see, most of the recipes in "Vegan with a Vengeance" are fabulous, and I especially love that they are versatile & can be tweaked to suit your tastes. Don't like white flour? Substitute whole wheat pastry flour. Prefer to use less oil? Use water for sauteeing, or unsweetened applesauce for some of the oil in baked goods! I do this all the time, almost always with great results. Something else I really love & appreciate about this book (and all of Isa's) is that the recipes only call for fresh, healthy, WHOLE foods. I don't believe there is even ONE recipe that calls for "processed isolated soy protein" hotdogs or any other storebought faux meats. It's all healthy, plant-based, natural foods in this book!

"Vegan with a Vengeance" is a great addition to any kitchen. It's creative, inspirational, and has both healthy & decadent recipes that will please everyone!

48 people found this helpful

Kyleigh

Vengeance Never Tasted So Good

Reviewed in the United States on November 8, 2013

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Vegan with a Vengeance is strong and in your face, it's punk-rock and animal advocacy wrapped up in a neat parcel served with delicious vegan fare. I love the tone of this book, I love the atmosphere of it, I love Isa's voice. Her writing style is witty, hilarious, and extremely engaging. I love her stories, her personal anecdotes, and her pop-culture references, and staunch liberalism. For some this may be a turn-off, but not for me. I love bold, and I love in your face, and I love people who are not afraid to be who they are, and just do something different. This book feels authentic, Isa is authentic, she's not trying to be a celebrity chef, she's not trying to get onto the food-network, she's just her, take it or leave it, and that's what's so endearing about her and this book.

Unfortunately I do not use this book as much as I would like to, and that has nothing to do with the recipes because the recipes I've made thus far have been stellar. My problem is the layout of the book, I just don't like it. This is not Isa's fault but her publisher. I just don't like the way it looks, I don't like the way it's organized, I don't like the font style, and I hate the lack of pictures. The middle section of the book has a few pages of color photos that I don't think are particularly well done, they aren't well lit and do not do the food justice. Again these are the publisher's mistakes not Isa's, I feel like if they'd re-issue the book with a better layout and nice pictures it would be so much better. Other points that may be of concern for some is that there is no nutritional information given for the recipes. Also this is not a diet or health cook book, so items such as white flour, sugar and oil are used. If that's a concern for you then I suggest you find a health food book some place else. If however you're interested in making innovative, and creative yet comforting vegan fare that doesn't use a lot of `out-there' ingredients then this is for you. I am personally turned off when vegan cook books rely heavily on processed vegan meats, cheeses and other such products. The thing that stands out about this book - and all of Isa's books - is that she typically sticks to vegan protein sources like beans, tofu, tempeh, and seitan. Very rarely do her recipes call for any vegan `meat' products and when she calls for vegan sausage she often provides a recipe for a home-made seitan sausage that you could use. The same goes for cheese, she rarely calls for processed store-bought vegan cheese and finds other ways to make her food cheesy in a much healthier and more economical way. I love that.

I also love that most of the recipes are simple, not too involved, do not include too many ingredients and have relatively short cooking times. All of these things help to make cooking vegan on a time and money budget more feasible, and I think she offers great variety in her recipes. Overall I think this is a gem of a book, the layout and the execution may be poor in my opinion but the excellent recipes make up for that. It's obvious that Isa took a lot of time and care in crafting these recipes because it shows, and for that I'm grateful. There's nothing better then owning a cook book by someone who's truly passionate about cooking.

So of the recipes I've made this is what I thought.

Tempeh and White Bean Sausage Patties - Loved it
Tempeh Sausage Crumbles - Loved it - a `go-to' recipe for me
Tempeh Bacon - Loved it
Baking Powder Biscuits and White Bean Tempeh Sausage Gravy - Loved it, a `go-to' recipe
Coconut Pancakes with Pineapple Sauce - pretty good
Ginger Pear Waffles - Loved it
Oatmeal Banana Raisin Waffles - Loved it
Lemon Corn Waffles with Blueberry Sauce - Loved it
Pumpkin Waffles - Loved it
Lemon Poppy Seed Muffins - Loved it
The Best Pumpkin Muffins - Loved it
Fresh Mango Summer Rolls - Loved it
Spanakopita - Loved it
Falafel - Loved it
Curried Tempeh Mango Salad Sandwiches - Loved it
Tempeh Ruben - Loved it
Tempeh Lettuce and Tomato - Loved it
Tofu Dill Salad Sandwiches - Loved it
Mashed Potatoes with Punk Rock Chickpea Gravy - Loved it
Garlicky Kale with Tahini Dressing - Loved it
Roasted Brussels Sprouts with Toasted Garlic - Loved it
Pizza Dough a Novel - Love it
Isa Pizza - Loved it - a definite favorite pizza
Classic Pesto - Love it
Basil-Tofu Ricotta - Love it
Potato and Tempeh Sausage Pizza - Love it
BBQ Pomegranate Tofu - Love it
Jerk Seitan - Love it
Seitan Portobello Stroganoff - Love it, a definite favorite. Stroganoff is hands down my husbands favorite dish, and I've made many a vegan stroganoff in my time but this is by far his favorite.
Cold Udon Noodles with Peanut Sauce and Seitan - Loved it
Banana Split Pudding Brownies - Loved it
Raspberry Blackout Cake - Loved it
Fauxstess Cupcakes - Loved it
Sweet Potato Pie with Three Nut Topping - Loved it
Gingerbread Apple Pie - Loved it
Peach Cobbler - Loved it!

While this is not my favorite of Isa's cookbooks, I think it makes a great addition to any collection. I wouldn't hesitate to recommend it to a friend or family member, novice or veteran I think it has something to offer any vegan or even a curious omnivore.

9 people found this helpful

Amazonian

Holy grail

Reviewed in the United States on August 4, 2023

Verified Purchase

I've had this in our family since I was a child. Unfortunately it got wet so I had to order a new copy, but the recipes are SO good it's an absolute must in all kitchens, vegan or not. The chickpea gravy stays on repeat

Drew Blood

We've Come A Long Way Since Soy Not Oi!

Reviewed in the United States on October 28, 2005

Verified Purchase

This book changed my life.

Now, since there are approximately 26,742 other Amazon reviews that say the same thing, let me explain before you dismiss me entirely. I'm 26 and had been vegetarian since I was 19. From the very beginning, I knew that veganism was the goal I wanted to aim for. I had read the books and had all the pamphlets. I knew "Why Vegan?". But I kept putting it off. After 7 years, it was clear that I had made veganism an unreachable goal in my life. I had blown the concept of vegan sacrifice to insane proportions, falsely inflating the importance of cheese and ice cream to my well being. I understand now that without this book, I might never have made that leap of faith.

When I first came in contact with Isa's food ideas, I was under oath to try one recipe a week for eight weeks. I completed this goal, and went far beyond. In fact in the subsequent months, if I cooked from a recipe it was almost always from VwaV. The food contained within isn't just good vegan food. It's good food period. Ms. Moskowitz has balanced the book very well between the deceptively simple and the "Oh my god, I MADE that!" (well ok, I was a pretty novice cook at the time, but there are some fun challenges). When making these recipes, I found new flavors and discovered a lot of flavor complexity that I hadn't found in any cookbook, veg*n or not.

To touch briefly on the writing of the book and it's format. Basically there is an introductory paragraph before each recipe that can range from a one liner about how good the recipe is to an anecdote about where the recipe came from and memories associated with it. You will also find helpful sidebars scattered throughout, written both by Isa and her helpful cat, Fizzle. There are also about 10 longer 1-2 page essays on various topics with a great focus on community-building. I found this non-recipe writing to be very engaging and gave the recipes extra life beyond the page. Make no mistake though, this cookbook's focus is definitely on the food.

Back to the life-changiness of the book. Well, after completing the 8 week goal, and still using Isa's recipes regularly long since, it finally dawned on me: veganism is EASY and actually fun. That unreachable goal that had haunted me for 7 years had been right there the whole time and my early experience with Vegan With A Vengeance is what finally made me realize that veganism isn't about SACRIFICE. You gain not only a whole new range of flavor but also creativity in the process. No, Isa Chandra Moskowitz didn't make me a vegan, but she showed me how good it can taste.

Oh, in a cookbook review you're supposed to mention some of your favorite recipes so here are the top 3 standouts for me: The Best Pumpkin Muffins truly are the best. Terry's Chili sin Carne Mole is amazing! And as a guy wearing a mohawk and a studded denim vest writing about a punk rock cookbook (don't let the "Post" fool ya, Isa's punk as fork), I'm losing all my punk points by saying this, but the Raspberry Blackout Cake with Ganache-y Frosting is DIVINE.

121 people found this helpful

Abysseus

Unusually fantastic but pricy, fiddly recipes & in a fairly user-unfriendly format

Reviewed in the United Kingdom on September 18, 2010

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GREAT things about this book:

* The recipes work and are unusually good. In my experience a lot of vegan cookbook recipes tend to be fairly bland and/or just don't work (like the ingredient quantities are made up), Easy Vegan Cooking: Over 350 delicious recipes for every ocassion: Over 350 Delicious Recipes for Every Occasion being a good example. This book is VERY different. The author has obviously made all the recipes herself and is a real foodie. Best recipes: Morroccan tagine with spring vegetables, Sweet potato crepes with coriander-tamarind sauce and Spanakopita are all out of this world and were definite winners with herbivores/omnivores alike at my house.

* I found the "punk points", which are basically food preparation tips, REALLY useful. How to cut up a butternut squash and mango with minimum fuss, for example. The sorts of things my Mum might have taught me if these foods were as popular/available in the 80s!

* The quirky, humourous personal touches and auto-biographical stories in this book. It's not just a cookbook, it's a little peak into the Brooklyn/New York alternative punk scene and this lady's life. Let's face it, food isn't just fuel, it's culturally important to most of us. I really enjoyed reading the author's food-related memoires.

* The info on veganism in general (e.g. net resources) and on how to veganize other recipes. I have a LOT of cookbooks and have used the tips to veganize my favourite recipes.

NOT-SO-GREAT things about this book:

* NO PICTURES, AAAAARGH! I have never eaten a knish in my life and have no idea what it looks like. This goes for a lot of the other fabulous, often ethnically diverse recipes too. Next edition: please include photos!

* The colour scheme (orange, brown and white) coupled with lots of capitalization and vertically oriented titles. Difficult to read and all a bit seventies, macho and too contrary. The block-text contents page was also highly user-unfriendly.

* Difficult to get hold of ingredients. It was hard to get ground flaxseeds, nutritional yeast, hijiki, cremini mushrooms, wheat gluten and the like when I lived in the UK. And has anybody EVER seen "liquid smoke" in the UK?!

* Expensive ingredients. Now I live in Norway I can't even find arrowroot powder or sliced almonds, and if I do find any of the quirkier ingredients required in this book I have to remortgage my house to buy them... OK, most readers don't live in one of the most expensive places on Earth like I do, but many of the recipes require lots of ingredients such as herbs, spices and flavourings, as well as tropical fruits and vegetables. It's why they're so yummy. But for the budget-conscious this could mean cutting back.

* The dodgy, annoying and inconsistent page numbering for recipes in the index at the back. E.g. the mango chopping tip is on page 153, not 154. And there are more! Just irritating and almost a bit low-budget.

* High calorie, saturated fat, sodium, sugar and refined carbohydrates in many of the recipes. (Yes, plantfoods do contain saturated fats: coconut, palm oil & cocoa beans.) Probably why so much of it tastes so good! I was trying to lose weight when I got this book and really had to tone down and cut back on some of the ingredients. However, to be fair, the author does give a tip on fat substitutes for cookies and cakes for her chubbier readers :-)

* Complicated recipes. Although the result was ultimately worth the wait, I think it took me a good 2 hrs to make the sweet potato crepes with coriander-tamarind sauce. All those individual crepes to cook, vegetable preparation, blending and grinding took ages!! Plan ahead folks!

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Vegan with a Vengeance Paperback – Import, Jan. 1 2007

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Isa Chandra Moskowitz

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