March 2013 Cookbook: Vegan Brunch by Isa Chandra Moskowitz

Vegan BrunchIt was a tight race this time, but the winner of the March 2013 VegCookbook Club poll is, Vegan Brunch: Homestyle Recipes Worth Waking Up  For — From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz

I like the description of brunch she has on her website:

“Breakfast is whatever we eat first thing in the morning, but brunch is an event. More than any other meal, brunch seems to have a purpose in our lives that isn’t just about the food being served. It’s a time to catch up with friends. Time to slow down. Time to hatch great plans, to get all hyped up on coffee, and say dumb stuff that haunts you for the rest of your life.”

You can learn more about Isa on her website, Post Punk Kitchen, follow her on Twitter at @isachandra, and join her Post Punk Kitchen Facebook Page.

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club About page.

I’m looking forward to cooking through Vegan Brunch with you in March, and to hearing about what you cooked from our February VegCookbook, Color Me Vegan, on Monday. Have a great weekend!

9 responses to “March 2013 Cookbook: Vegan Brunch by Isa Chandra Moskowitz

  1. Yep! I’ve had this one for about two years and haven’t made a thing out of it! I’ll probably make the recipes that I can adapt for dinners. I’ve tried and tried to sneak tofu into meals and my husband still doesn’t like the texture so I don’t think I’ll be making him any of the scrambles. :)

  2. Looking forward to a month of brunching! I have my copy too.

  3. This week in Color Me Vegan I made General Custard’s Cream Pie with Almond Oat Crust; Linguine with Purple Cabbage and the Kiwi Banana Muffins.

  4. Today we made the omelettes with the spinach/mushroom filling. The texture was great and overall I thought it was pretty good, although a bit salty for my taste. Not too salty that I didn’t enjoy it, but I did notice it. Pictures are posted to my flickr page!

    Regarding past recipes I’ve made from this book, the avocado potato salad is AMAZING!!! I would highly, highly recommend it and it’s a great crowd pleaser for a potluck.

    • Hi Barbi,

      Your photo of the omelette on Flickr looked delicious. I included it in this week’s story swap. I’ll have to try the potato salad. The photo in the book makes it look delish.

  5. What a great idea for a web site. So glad I found you! I am a big fan of Isa’s recipes. She knows flavor. In this book, I use her scrambled tofu recipe as a foundation and add lots more stuff, depending on what’s in the fridge. I use Trader Joe’s extra firm organic tofu and squeeze out the liquid using a tofu press. I first sauté chopped onion, bell peppers and minced garlic, and remove the mixture from the pan before adding the tofu (or it gets too crowded and the tofu doesn’t brown well). I then saute the crumbled tofu and add the seasoning mixture and nutritional yeast (of which I only use 1/8 cup instead of 1/4 cup). Then I add back the cooked onions, peppers and garlic and add my extras (black beans, spinach, chopped chard or kale…) and cook a few minutes longer. Once done and plated, I top it with diced avocado, halved grape tomatoes or a little salsa,, and for me but not hubby, cilantro and Guapo Sauce. Its so rockin good. Add a slice of rye toast and I am blissful. I make it about 1x per week. Next time I make it, I’ll take a picture. (Just as a side, I wasn’t crazy about tofu at first, but gave it a chance and now I love it.)

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