Tag Archives: [Isa Chandra Moskowitz

Butternut Bisque with Coconut Swirl + Cast-Iron Stir-Fry + Tofu-Mushroom Stroganoff

Your votes are in! The VegCookbook you enjoyed cooking from the most with the VegCookbook Club in 2013 is . . . Isa Does It by Isa Chandra Moskowitz! Your second choice was Eat, Drink and Be Vegan by Dreena Burton, and third was Crazy Sexy Kitchen.

Since our last round-up, I made three more recipes from Isa Does It: The Butternut Bisque, which was good. We’ve been having it as a “starter” over the past few nights.

Butternut Bisque

The Cast-Iron Stir-Fry which I *loved* (I made it in a wok). I’ll definitely make this again, but will probably top it with less basil and no avocado.

Cast-Iron Stir-Fry

And the Tofu-Mushroom Strogonoff. The sauce for this recipe was phenomenal and I’ll definitely make it again. It had way too much tofu for my tastes, so I would cut that back next time. Yummy.

Tofu-Mushroom Stroganoff

Below is our last round-up for 2013. Some of you early birds have already begun trying recipes from our January 2014 featured VegCookbook author, Lindsay Nixon!

VegCookbook Club Story Swap

Lindsay Nixon’s VegCookbooks (January 2014)

Isa Does It (November)

Betty Goes Vegan (August)

Eat, Drink and Be Vegan (July)

Vegan on the Cheap (May)

How It All Vegan (April)

Vegan Brunch (March)

Color Me Vegan (February)

Crazy Sexy Kitchen (January)

What have you been VegCooking?

Call for 2014 VegCookbook Ideas!

The VegCookbook Club will be two years old in January (yay!) and it’s time to start thinking about what VegCookbooks we want to cook from together in 2014.

Some new and upcoming VegCookbooks that caught my eye are:

happy-herbivore-light-lean-small-bookcover.e6521c5db7a7Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great by Lindsay Nixon (pub date: December 3, 2013)

mayimsvegantable

Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by  Mayim Bialik (pub date: February 11, 2014)

ohsheglows

The Oh She Glows Cookbook by Angela Liddon (pub: March 4, 2014)

new vegetarian cooking for everyone

The New Vegetarian Cooking for Everyone by Deborah Madison (pub date: March 4, 2014)

morequickfixvegan

More Quick-Fix Vegan by Robin Robertson (pub date: March 4, 2014)

veganeatsworld

Vegan Eats World: 300 International Recipes for Savoring the Planet (paperback version) by Terry Hope Romero (pub date:April 8, 2014)

afrovegan

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry (pub date: Apr 8, 2014)

happycowrestaurant

The HappyCow Cookbook: Recipes from Top-Rated Vegan Restaurants around the World  edited by Eric Brent and Glen Merzer (pub date: June 3, 2014)

saladsamurai

Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero (pub date: Jun 10, 2014)

Chloe’s Vegan Italy: 150 Pizzas, Pastas, Pestos, Risottos, and Lots of Creamy Italian Classics–Veganized! by Chloe Coscarelli (pub date: Sep 23, 2014)

What new and old VegCookbooks do you want to cook from together in 2014?

Below is a list of VegCookbooks we’ve cooked from together so far:

2012

2013

Two Yummy Tofu Scrambles for Vegan Brunch

Last week, I made two tofu scrambles from our March VegCookbook, Vegan Brunch by Isa Chandra Moskowitz.

Basic Scrambled Tofu

Basic Scrambled Tofu

I’ve had Vegan Brunch for awhile, and this recipe, along with the Perfect Pancakes recipes, are two of my favs. It’s super flavorful and easy to make. The only thing is, I can’t get the tofu to look like the photo in the book. My tofu always crumbles, rather than holds its shape in blocks, even though I’m using the extra-firm variety. I served it with Field Roast Italian “Sausage” and toast.

Sesame Scrambled Tofu and Greens with Yams

Sesame Scrambled Tofu and Greens with Yams

This was so so so so good.  The combination of the sweetness of the yams, with the nuttiness of the sesame seeds and sesame oil, with the spiciness of the ginger and red pepper flakes, and the saltiness of the soy sauce is genius.  You could eat it as is, or put it on noodles for dinner.  I will definitely make this again.

VegCookBook Club Story Swap

Because this week included two different months, folks made dishes from our February VegCookbook, Color Me Vegan, and our March VegCookbook, Vegan Brunch.

Vegan Brunch

Color Me Vegan

What did you VegCook this week?

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!