Nonfiction Book Review: Vegan with a Vengeance
by Shea Robinson, Fiction Department, Central Library
Vegan with a Vengeance
Isa Chandra Moskowitz
Instead of diving into a new vegan cookbook this month, I decided to revisit a classic that's been on my kitchen bookshelf over a decade. Isa Chandra Moskowitz guided my initial expedition into vegan cooking with her 2007 release, Veganomicon: The Ultimate Vegan Cookbook. While Veganomicon offers a comprehensive experience with more elaborate recipes, Vegan with a Vengeance delivers a straightforward approach to simple meals requiring minimal effort.
The layout of the book is clean and uncluttered, with color photos located only in the middle. While the visuals may be limited, the information is abundant. Every recipe is detailed and I’ve found the serving quantities to match correctly with the ingredient amounts. It’s always a plus for me when the two are in sync. There are also additional tidbits of side-notes sprinkled throughout the book to help beginners master tofu, prep vegetables, and learn about veganism.
Though I’ve made nearly every recipe in the book, I repeatedly target the breakfast/brunch section since it is my favorite meal. My frequent dishes are the Pumpkin Waffles, Tempeh Bacon, and Scrambled Tofu. I also like that the main entree section consists of several non-tofu based main dishes which offers more variety. My usual picks are the Chickpea and Spinach Curry, Fettuccine Alfredo, and Roasted Butternut Squash Soup.
Whether you’re new to vegan cooking, attempting to incorporate more vegetables into your diet, or simply looking to vary your meal plan a bit, this cookbook is a great place to start. Isa makes vegan cooking easy, tasty, and fun with this timeless classic.
Isa Chandra Moskowitz
Instead of diving into a new vegan cookbook this month, I decided to revisit a classic that's been on my kitchen bookshelf over a decade. Isa Chandra Moskowitz guided my initial expedition into vegan cooking with her 2007 release, Veganomicon: The Ultimate Vegan Cookbook. While Veganomicon offers a comprehensive experience with more elaborate recipes, Vegan with a Vengeance delivers a straightforward approach to simple meals requiring minimal effort.
The layout of the book is clean and uncluttered, with color photos located only in the middle. While the visuals may be limited, the information is abundant. Every recipe is detailed and I’ve found the serving quantities to match correctly with the ingredient amounts. It’s always a plus for me when the two are in sync. There are also additional tidbits of side-notes sprinkled throughout the book to help beginners master tofu, prep vegetables, and learn about veganism.
Though I’ve made nearly every recipe in the book, I repeatedly target the breakfast/brunch section since it is my favorite meal. My frequent dishes are the Pumpkin Waffles, Tempeh Bacon, and Scrambled Tofu. I also like that the main entree section consists of several non-tofu based main dishes which offers more variety. My usual picks are the Chickpea and Spinach Curry, Fettuccine Alfredo, and Roasted Butternut Squash Soup.
Whether you’re new to vegan cooking, attempting to incorporate more vegetables into your diet, or simply looking to vary your meal plan a bit, this cookbook is a great place to start. Isa makes vegan cooking easy, tasty, and fun with this timeless classic.
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