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Isa Chandra Moskowitz

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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock Paperback – October 28, 2005

by Isa Chandra Moskowitz (Author)

4.6 973 ratings

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The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout.

Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout.

With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for:

"Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

Print length

280 pages
Language

English
Publisher

Da Capo Lifelong Books
Publication date

October 28, 2005
Dimensions

7 x 0.75 x 9 inches
ISBN-10

1569243581
ISBN-13

978-1569243589
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Editorial Reviews

From Publishers Weekly

To appreciate this quirky vegan cookbook, readers must welcome the author's offhand, rambling style. A chatty Brooklynite who hosts her own public access cooking show, she scatters stories about her mother, her friends and her politics among recipes for goodies like Fresh Corn Fritters and Curried Split Pea Soup. In one anecdote, she writes that her mother liked the scones from "one of those overpriced French cafes in Union Square," prompting the author to create Glazed Orange scones in her mother's honor, and the sweet, rich result rivals the average "overpriced café" model. BBQ Pomegranate Tofu is actually baked, not barbecued, but still the tofu is rich and smoky, terrific over rice or packed into heroes. Even better, the vegan iterations of Spanakopita and Seitan-Portobello Stroganoff so closely approximate the traditional versions that even the pickiest eaters would happily trade one for the other. And although there's no chicken broth in Matzoh Ball Soup, the vegetable stock is hearty enough to cure the fiercest cold. Best of all, and rare in a vegan cookbook, the author provides several appealing dairy-free desserts that are tasty enough to fool most omnivores, yet unique enough to thrill any vegan who just can't face another tofu ice cream bar.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Named a “Top Ten Vegan Cookbook” byVegNews, July/August 2010 Portland Oregonian’s FOODday blog, 2/3/10
“Fun sounding.” GirlGetStrong.com, 4/30/10
“Written by a quirky and edgy Brooklyn born and raised vegan, Isa Moskowitz…Moskowitz gets rave reviewers for her innovative and yummy recipes and her entertaining and upbeat dialogue.” Food Management, October 2010“The voice of the new veggie generation…[Isa Moskowitz is] a chatty Brooklynite with a gift for bold international flavors.” Vogue India “A quirky cookbook that extols the virtues of liberated living and helps you create vegan versions of traditional recipes.”Jackson Free Press, 4/11“Moskowitz takes familiar recipes and gives them a delicious and innovative twist that the whole family can appreciate.”―-

Product details

Publisher ‏ : ‎ Da Capo Lifelong Books; Original edition (October 28, 2005)
Language ‏ : ‎ English
Paperback ‏ : ‎ 280 pages
ISBN-10 ‏ : ‎ 1569243581
ISBN-13 ‏ : ‎ 978-1569243589
Item Weight ‏ : ‎ 1.01 pounds
Dimensions ‏ : ‎ 7 x 0.75 x 9 inches

Best Sellers Rank: #1,796,138 in Books (See Top 100 in Books)
- #384 in Vegan Diets (Books)
- #2,176 in Budget Cooking
- #5,530 in Vegan Cooking (Books)

Customer Reviews:
4.6 973 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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Kate McCallister

Versatile, inspiring cookbook with something for everyone!

Reviewed in the United States on September 27, 2009

Verified Purchase

"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

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Kyleigh

Vengeance Never Tasted So Good

Reviewed in the United States on November 8, 2013

Verified Purchase

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

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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

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Abysseus

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

Reviewed in the United Kingdom on September 18, 2010

Verified Purchase

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!

27 people found this helpful

Genie Louis

Das Top-Buch für vegane Küche - einfach, schnell & günstig

Reviewed in Germany on December 17, 2012

Verified Purchase

Ich habe mir das Buch bereits vor über einem Jahr gekauft und ich muss sagen, ich habe die Entscheidung bis heute nicht bereut. Die Rezepte in diesem Buch sind unkompliziert und auch für Anfänger geeignet, wenn man ein wenig Kocherfahrung hat. Die Umstellung auf vegane Ernährung ist mir mit diesem Buch nicht schwergefallen und ich habe einige Rezepte in diesem Buch, die inzwischen zu meinem Standardrepertoire gehören. Mehr als 150 Rezepte beinhaltet das Buch. Die Kapitel teilen sich ein in:

- Brunch Rezepte (z.B. Scrambled Tofu oder Tempeh Bacon, DIE vegane DIY-Alternative zu echtem Speck, einfach superlecker) mit Pfannkuchen und Waffelrezepten
- Scones & Muffins (mein Favorit: die Karotten-Rosinen Muffins, sogar Nicht-Veganer schwärmen von diesen Muffins und ich muss immer mal wieder für Nachschub sorgen... allein für dieses Rezept hat sich die Anschaffung gelohnt! :-))
- Suppen (besonders empfehlenswert: die "Carrot Bisque" zum Schluss mit etwas Ahornsirup verfeinert)
- Sandwiches & Finger Foods (hier kann man im "TLT Sandwich" unter anderem den Tempeh Bacon verwenden. Richtig lecker finde ich den "Kichererbsen Hijiki Brotsalat" als Alternative zu Thunfischsalat. Als Sommergericht fand ich die "Mango Summer Rolls" als vegane Alternative zu Sushi mit Chilisauce ein Gedicht!)
- Beilagen (vom Kokosreis über Orangen-glasierter Roter Beete hin zu Spargel mit Sesam wird alles geboten, was das Herz begehrt)
- Pizza & Pasta (Grundlagen zum Backen einer veganen Pizza mit z.B. Basilikum-Tofu Ricotta oder Grünes Gartenpüree mit Brokkoli und Spargel)
- Hauptgerichte (hier ist zu sagen: die Tofugerichte habe ich inzwischen (bis auf zwei Ausnahmen) alle ausprobiert und jedes war superlecker, vom Mango-Ingwer Tofu bis hin zum BBQ Tofu mit Granatapfel! Dazu gibt es Tipps zum Pressen und der Behandlung von Tofu. Desweiteren gibt es ein Grundrezept zu Seitan mit Rezeptvarianten und weitere Gerichte wie ein Champignon Risotto mit getrockneten Tomaten
- Kekse und Riegel
- Desserts (hier habe ich mit dem "Karottenkuchen mit Macadamias und Ingwer mit Kokosfrosting" meinen absoluten Lieblingskuchen gefunden!)

Dieses Buch erhält von mir eine klar Kaufempfehlung für alle, die sich für eine nicht zu komplizierte aber sehr schmackhafte vegane Küche interessieren. Mir hat es den Einstieg in die rein pflanzliche Kost unheimlich erleichtert. Es mag für manche ein Manko sein, dass es nur einen kleinen Mittelteil mit Fotos gibt. Ich persönlich finde das nicht so tragisch, es muss nicht immer zu jedem Rezept ein Foto geben, mir ist der Geschmack des Endprodukts wesentlich wichtiger. Was nützen schließlich schöne Bilder, wenn die Gerichte beim Nachkochen so gar nicht schmecken wollen?

Leider gibt es das Buch ausschließlich in englischer Sprache, allerdings gibt es genügend Online-Wörterbücher, mit denen man sich unklare Vokabeln einfach übersetzen kann.

Fazit: Isa Chandra Moskowitz ist wohl die "Königin der veganen Küche", ihre Bücher sind einfach Gold wert!!!

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Erin

Buy This Book Immediately

Reviewed in Canada on November 19, 2012

Verified Purchase

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!

One person found this helpful

Alexa Pongracz

Isa Chandra is the best.

Reviewed in Canada on December 23, 2021

Verified Purchase

Vegan with a vengeance revised is so awesome!

Eva

Easy, fun and tasty

Reviewed in Germany on November 4, 2020

Verified Purchase

I like this book a lot. It's written in a personal way, and even has many tips for how to substitute milk, eggs and other things in regular recipes. As a person who's pretty new to plant-based cooking, I appreciate all the easy and fun recipes in this book. Plus, I lived in New York for a long time, so many of the spice combinations she uses feel very nostalgic to me :)

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