But the book isn’t only for meat eaters looking for a better way to live-Moskowitz wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat. With winter temperatures hitting us literally overnight (we went from 103 to 41 in 2 weeks here in Dallas), I've been cooking up ALL THE STEWS and they are STOOPID GOOD! It took me 3 minuted to boil up the fettuccine (if you follow me on Instagram you may have caught some of my adventures in home made pasta) and in that time I’d blended the sauce to a perfect consistency. My husband is not a vegetarian by any stretch so I knew some of the main dishes wouldn't be for him. It’s American cooking at its worst (and please don’t get me wrong I’ve lived in New York and eaten at some brilliant places).

I’ve made it three times since Christmas, for someone who’s never been a cake person especially chocolate cake ( I love my pies the best) this cake is lovely. It's got a bunch of recipes, easy to follow, and it includes that style of writing that Isa has put into each of her books. I am going to state right up front that while I probably can cook vegan it’s not going to be something I am going to do very often.This is a very versatile cookbook and I highly recommend it to anyone learning to cook or interested in some vegan dishes. This is nice because if you know you want to look at pasta and noodle dishes then you look at the yellow section. Her readers turn to her for recipes that work, whether they’re looking for cupcakes that adhere to their diet, or comforting Thanksgiving dinners that taste as satisfying as their childhood memories. Curry and udon are two of my favourite things to pair together so I made this Curry Udon with Broccoli and Avocado on the first chance I got. It was the weird British edition of Vegan With A Vengeance, the first book of her’s that I ever bought.

I've made a sweet potato mash in the past but never thought about putting ginger in the dish and that spice added just the right little something to round it out. With I Can Cook Vegan , Moskowitz offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. 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. Coconut milk in the broth isn’t something I’d usually go for but it adds a great deal of texture and taste.

I understand some people don’t like the colored ink used for the recipes — but I love how clearly each section is separated by these color changes. But the book isn�t only for meat eaters looking for a better way to live�Moskowitz wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat. Not allowing supper time to have all the fun I made us some Autumn Seitan Salad Sandwiches for lunch. Vegan recipes are certainly interesting to me so I will certainly explore many of the recipes in this book.

My only complaint when it comes to the categories is that the ingredient list is in the color of the section.We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. The ingredient list font is far too small and for some reason is printed in light lentil green making it somewhat difficult to read.