- Paperback: 288 pages
- Publisher: Da Capo Lifelong Books; 10th Tenth Anniversary ed. edition (May 26, 2015)
- Language: English
- ISBN-10: 0738218332
- ISBN-13: 978-0738218335
- Product Dimensions: 7.4 x 0.6 x 9 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 4.7 out of 5 stars See all reviews (92 customer reviews)
- Amazon Best Sellers Rank: #23,511 in Books (See Top 100 in Books)
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Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock Paperback – Special Edition, May 26, 2015
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Portland Book Review, 9/30/15
A beautifully produced vegan cookbook. It's a pleasure to leaf through its colorful pages and the striking professional food photographs Vegan with a Vengeance is filled with a large number of good recipes from Brunch, through Soups and Entrées to Desserts If you are new to vegan cooking this cookbook is a good starter in your kitchen. The recipes are well written with nice head notes, instructions are not hard to follow and ingredients are readily available.”
Omaha Magazine, September/October 2015
Features cheap, easy, and delicious vegan food.”
The Missoulian, 10/18/15
This cookbook is not just for vegans. If you have dairy or egg intolerance, or if you have friends that are vegetarian or vegan, Vegan with a Vengeance will be worth a look through for recipes to accommodate them [Moskowitz's] section on tools and pantry are great resources for all.”
Well + Good, 10/25/15
Prov[es] that plant-based dishes can be bad-ass, too. The second edition maintains Moskowitz's fresh (and cheap) approach and includes 25 new recipes, simplified directions and ingredient lists, and a guide to The Post Punk Pantry'i.e. everything you'll need to make vegan cooking your cool new BFF.”
Mouth-watering, creative recipes With simplified directions, streamlined ingredients and added tips and tricks, this anniversary edition completes the vegan cooking experience.”
Sand and Succotash, July 2015
While it has many new recipes in the new book, the core feel is still the same that cooking is fun and shouldn't be complicated. Especially if you're vegan Over 150 recipes, gorgeous food photography, and great tips throughout Overall, an excellent cookbook, and if you are new to Isa Chandra Moskowitz's take on vegan cuisine, you'll be very satisfied. She practically invented modern and delicious vegan cooking.”
Hudson Valley News, 7/10/15
[Moskowitz] makes even kale look good.”
InfoDad blog, 7/9/15
The actual recipes in Vegan with a Vengeance are generally good ones, and usually simpler than comparable ones in the first edition of the book Committed vegans will actually find the ideas here simpler than those in many other vegan cookbooks. Muffins, scones, finger foods, pastas, main courses, cookies, cakes and piesall these and more are here, mostly in reasonably easy to follow recipes The variety here is extensive and impressive, and even committed vegan cooks are likely to find a few recipes here that they have not tried before.”
Manhattan Book Review, 7/24/15
Readers who already have a tattered copy of the original will love the simplified directions and shortened ingredients lists New readers will fall in love with Moskowitz's accessible and flavorful style of vegan cooking, not to mention the pages and pages of mouthwatering photographs.”
Lisa's Project Vegan, 7/31/15
A memoir meets how-to-be-an-activist meets awesome recipes that are easy to make and not intimidating at all If you don't have the original, get the new one. You will not be disappointed by the quality of this book. It is easy, delicious vegan cooking.”
PETA Prime (7 Must-Have Vegan Cookbooks”), 8/31/15
This updated edition of Isa's classic cookbook includes a new foreword, new tips and tricks, and, of course, delicious new recipesfor BLT Mac & Cheese, Creamy Red Chard Linguine, Savory Crêpes, Cranberry White Chocolate Biscotti, and more.”
Nashua Telegraph, 9/24/15
Moskowitz is a wonderfully loquacious blogger and self-taught cook whose kitchen know-how seems to come from manic experimentations, often with fellow vegan mavens. She aptly describes Vegan with a Vengeance as cheap recipes that rock.' The fast-food style might be just the thing for vegans prone to long stretches between meals.”
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Top Customer Reviews
What's more important is what she took away, namely the laundry list of ingredients which were featured in her first book. Don't worry, there's still plenty of ingredients in Black-Eyed Pea Curry, but the others are somewhat shortened. More importantly, you feel like you have a little more permission to scale down in this release if you don't happen to have everything she lists.
Highly recommended that everyone who had the original replaces their copy immediately.
I made "The Best Pumpkin Muffins" (p.45) last night....a huge hit with my family! My husband said they were the moistest, yummiest pumpkin muffins he's ever eaten (non-vegan, so that's saying something folks). They were super easy & fast to make, and the ingredients/cook times were accurate. One warning from experience, don't make too many, they're so deliciously moist they will spoil fast....I keep mine in a tray covered loosely with a paper towel or linen cloth (to absorb excess moisture), then loosely wrapped in foil (to let them breathe). In a sealed container, the moisture evaporates producing condensation...and faster spoiling.
Yummy....if you cheap out, you lose out!!
Isa makes it fun to try new ingredients (I am madly in love with lemongrass now!) and the outcome of the recipes have always been amazing. (Ok I confess to loving the flavor of the lemon cookies but the amount of coconut oil makes me ill-- as my body doesn't tolerate heavily oiled/buttered foods well anymore).
The Lemongrass with Mock Duck soup was incredible! Even my persnickety-narcissistic-superior-disordered grandmother enjoyed the corn chowder and stuffed bell pepper (and then she tried her hand at her own corn chowder to one-up me and I found hers in the sink! Hahaha thank you Isa!)
I think I literally own every single one of Isa (& Terry Hope Romeros) cookbooks except the Pies and I think one other. I've LOVED Isa Does it and every time at the bookstore tell other vegans to buy up each of her books and don't look back.
I enjoy learning. I enjoy finding new ingredients and will try most anything once and fully expect the first time through, a recipe takes more time because it's new. I plan accordingly. If I remake something again (& again) that's says something. When I remake and double a recipe-It's amazing!
The pic attached is the first pass of recipes I want to try. I sit and decide my weekly menu then make my grocery list accordingly. I watch (& know) sales (cycles) to make buying many new pantry items affordable. As shopping different stores, I get an idea who has what and prices so I know when/where to make it affordable. I also group recipes such as the ones containing lemongrass when I stop at my local Asian store and buy a large quantity of fresh lemongrass (the tube is all I could find at regular stores). Same with making seitan. Since one batch makes enough for 3 recipes of something I either freeze them (one sliced or chopped and one strips in broth) and save remaining broth in large ice cube trays (= 1/2 c each cube) for other beef-flavored type needs instead of expensive bullion.
I also have a well stocked pantry, freezer, spice rack and fridge. It's taken me about 2 years to learn what needs to be there all the time and what I should only buy when a certain recipe is cooked. Thank you Isa for your contributions to flavor, expanding my horizons literally to the universe, and making being a vegan totally cool. You (punk) rock!
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