#isachandramoskowitz

[masalavegan]

Vegan & Plant Based Cookbooks 🌱 I seldom have the time to read non academic writing, however these are a selection of the recipe cook books that I go back to again & again 💚@onelovegan Which ones are your favourite? #vegan #cookbook #masalavegan #veganmeals #veganrecipes #vegancheese #plantbasedrecipes #yummy #forksoverknives #tasty #delish #triedandtested #recipes #deliciousfood #plantparadox #isachandramoskowitz #bread (at Sydney, Australia) https://www.instagram.com/p/CRLrqstpEMD/?utm_medium=tumblr

#vegan #cookbook #masalavegan #veganmeals #veganrecipes #vegancheese #plantbasedrecipes #yummy #forksoverknives #tasty #delish #triedandtested #recipes #deliciousfood #plantparadox #isachandramoskowitz #bread

[read-run-knit-drink]

What to do with another bitterly cold #snowday? Play in the kitchen, of course! #homemade #seitan #vegan #isachandramoskowitz #cinnamonsnail #infusedspirits #stockthepantry #andtheliquorshelf

#homemade #vegan #andtheliquorshelf #cinnamonsnail #infusedspirits #stockthepantry #isachandramoskowitz #seitan #snowday

[novajen]

I’ve never been much of a cook, but I’ve improved a lot over the past year. @isachandra is my favorite cookbook author and her books have helped me so much. This Chipotle, Corn, and Black Bean Stew was amazing and now I have lunches for the week. #plantbased #veganwithavengeance #isachandramoskowitz #spicey #yum #mealprepsunday (at Mendota Heights, Minnesota) https://www.instagram.com/p/BnhhryhgX3K/?utm_source=ig_tumblr_share&igshid=1vp3zepzgrff4

#plantbased #veganwithavengeance #isachandramoskowitz #spicey #yum #mealprepsunday

[delhigirlmeetsfood]

Grain bowl with peanut dragon dressing

Grain bowl with Isa’s peanut dragon dressing

I’ve been on a Isa Moscowitz recipe streak lately. I love sauces that don’t need to be cooked and store well in the refrigerator. This one is a keeper. It’s modified from her recipe linked below This was dinner (and lunch next day) sometime last week. Total prep time : 20 min

Peanut Dragon Dressing: couldn’t be simpler. Blend 1/2 cup smooth natural peanut butter, 3 cloves garlic, peeled, 1/3 cup water, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon siracha, 1 teaspoon toasted sesame oil

Make a grain bowl with your favorite grain and veggies. I did Farro with roasted small tomatoes (their juices are so good with the grains), roasted peppers and scallions and a vegan bean and grain sausage, some wilted spinach with lots of fried garlic and a boiled egg

Top with dressing

http://www.foodthinkers.com/dragon-noodle-salad/

#isachandramoskowitz #peanutdragonsauce #grainbowl

[vegan-dweeb]

Homemade seitan roast was bomb. Happy T-Day. Time for wine. 🙌 . . . #vegan #vegansofig #nomeat #thanksgiving #tday #carbs #veganthanksgiving #seitan #hailseitan #wheatmeat #veganfood #veganfoodshare #vegansofinstagram #roast #yum #isachandramoskowitz #bomb #wine

#veganfood #hailseitan #bomb #nomeat #vegansofinstagram #carbs #tday #yum #isachandramoskowitz #vegansofig #wheatmeat #thanksgiving #veganthanksgiving #vegan #wine #seitan #veganfoodshare #roast

[goquegroove]

Valentine's pre-game...vegan cashew cheese balls rolled in pistachios, and strawberries... #isachandramoskowitz #veganfood #vegancarnivore

#vegancarnivore #isachandramoskowitz #veganfood

[susiefoo]

I'm SO glad this recipe from days of yore (the PPK days) popped into my head at 3am this morning! It's Chickpea and Rice Soup with a little (lotta) Kale and it's one of my all-time favorite winter soups! I'd eat it anytime, actually, but it's especially satisfying on chilly, wet SF winter nights. Friends I've shared this with can attest: it is thee closest thing to New England clam chowder there is that wasn't *actual* clam chowder. And there's not even any nori or other fishy tasting element to it! It's SO GOOD! Check it out on the former PPK site, now isachandra.com and I promise, you'll love it too! 🍲🍲🍲 #vegan #vegansofig #easyveganrecipe #isachandramoskowitz #ppk #whatveganseat #veganclamchowder #kinda #meatfree #dairyfree #fishfree #glutenfree #vegansoup (at Kook Corner)

#vegansoup #veganclamchowder #vegansofig #ppk #dairyfree #glutenfree #vegan #fishfree #whatveganseat #kinda #isachandramoskowitz #meatfree #easyveganrecipe

[iammbb]

Bridget Tweeted

Broccoli Mac and Cheese ... • • •#vegan #icancookvegan #icancookvegancookbook #addmushrooms #plantbased #wholefoodplantbased #isachandramoskowitz #alwaysmushrooms via Instagram https://t.co/bDHgYslLQc pic.twitter.com/irsZQFDgPa

— IamMBB (@IamMBB) November 4, 2019

from Twitter https://twitter.com/IamMBB November 03, 2019 at 06:38PM via IFTTT

#Twitter

[delhigirlmeetsfood]

Almost vegan Mac and Cheeze

Mac and Cheez (vegan except for a tbsp of butter)

My favorite restaurant in Omaha is Modern Love run by Isa Chandra Moscowitz who is apparently a vegan goddess. Mac and shews - her vegan Mac and cheese is always on the menu and last week I had an absolutely sublime rueben Mac and cheese. I am not vegan, I adore cheese but this vegan “cheeze” sauce wasn’t just fake-cheese good, it was a very well composed and delicious-in-its-own-right sauce. This is a recipe inspired by her. I’ve linked her recipe below

Start by soaking 3/4 cup of cashews in boiling hot water for 30 min. I used a tbsp of butter (use oil if you must) to lightly brown a small chopped onion (10 min). I added 4 cloves of garlic to the pan (2 min)

Scrape the onion mixture into a large blender. Add 2 cups of broth (I used mushroom broth because I planned to top my pasta with mushroom bacon). Add the drained cashews, 1 roasted red pepper, 1 tbsp nutritional yeast, 1 tbsp tomato paste, 1/2 tsp turmeric, 1/2 tsp ground mustard and 1 tsp pizza seasoning (I used a mixture of 1/4 tsp fennel, 1/4 tsp oregano, 1/2 tsp thyme and 1/2 tsp granulated garlic since I didn’t have any pizza seasoning but apparently had all the constituent ingredients in my pantry). Add 1.5 tbsp corn starch. Give it a whir till the mixture has no grit in it at all (took my vitamix about 4 min on high)

Cook the sauce for around 10-15 min on low-moderate heat. Add the pasta , thin the sauce if needed with some pasta water.

Top with mushroom bacon or Brussels sprouts or grilled tempeh or anything crunchy or not. This is a delicious extremely creamy and deeply satisfying pasta dish - I did not miss the cheese one bit.

http://www.foodthinkers.com/roasted-red-pepper-mac-cheese/

#macandcheeze #veganmacandcheese #isachandramoskowitz

[goquegroove]

Vegan jambalaya with homemade andouille seitan (sausage, but I don't like calling it sausage since it ain't sausage), and red rice. I added Tobasco to ramp it up. Now what can I do to give the "sausage" snap?...have to say it turned out pretty damned good... #isachandramoskowitz #vegan #vegancarnivore

#isachandramoskowitz #vegancarnivore #vegan

[meatstinks]

Isa Chandra Moskowitz is my fairy God mother. These veggie burgers were amazing.

#vegan #veggieburger #isachandramoskowitz #breville #veganliving

[zombiexnurse]

swampcabbage said: That looks SO good! You should post some recipes of your vegan desserts :)

Ask and ye shall receive! This is the recipe for the pie I made last night for my friend's party.

Smlove Pie by Isa Chandra Moscowitz from the Veganomicon cookbook:

For the graham cracker crust:  12 graham crackers (or 1 3/4 cups graham cracker crumbs) 1/4 cup canola oil For the chocolate pie filling: 1 lb silken tofu (NOT the vacuum packed kind), drained 1/4 cup hazelnut liquer (other liquers would work too, like coffee liquer or chocolate liquer, or just use rice milk or soy milk) 2 teaspoons pure vanilla extract 2 Tablespoons arrowroot  12 oz bittersweet chocolate, melted (you don't need directions for melting chocolate, do you?) For the caramel peanut butter: (This is basically the same as the recipe in caramel apple bars, but the quantities are tweaked a bit) 1/3 cup natural peanut butter, smooth or chunky, at room temperature 3 tablespoons pute maple syrup 2 tablespoons brown rice syrup For the maple candied pecans: 1 cup pecans 2 teaspoons canola oil 1/8 teaspoon salt 2 tablespoons maple syrup For the chocolate drizzle: 4 oz bittersweet chocolate, chopped (or 1/4 cup chocolate chips) 1/4 cup soy or rice milk Preheat oven to 350F. Prepare the crust by processing the grahams into fine crumbs. Place them in a bowl and drizzle the oil into them. Use your fingertips or a fork to mix the oil in until all crumbs are moistened. Spray a 10 inch pie plate with cooking spray. Pour the crumbs into the pie plate and firmly press them to the bottom and sides of plate. Set aside. Prepare the filling: First melt your chocolate. Crumble the tofu into a blender or food processor. Add the liquer, vanilla and arrow root and blend until completely smooth. Scrape down the sides to make sure you get everything. Add the chocolate and blend again until completely combined. Pour the filling into the pie crust and bake for 40 minutes. The center may still be jiggly, but that's fine. Let cool on a counter top for 10 minutes then chill in the fridge for at least 3 hours, the top of the pie should be firm to the touch. Meanwhile, prepare your candied pecans. Have ready a large plate, preferably covered in parchment paper. Preheat a heavy bottomed frying pan over medium heat. Add the pecans and stir them very frequently for 3 minutes, until the start to brown. Stir constantly for 2 more minutes, until they are a few shades darker and relatively uniformly toasted. (If a few don't look toasted don't worry about it. That's better than having them burn.) Add the oil ans salt and stir for another minute. Add the maple syrup and stir constantly for about a minute. The maple syrup should get bubbly and dry.  Use a spatula to transfer the pecans to the plate and spread them out as much as you can, it's best if they aren't touching. Place in the fridge until ready to use.  Once the pie has been chilling for at least 3 hours, prepare the peanut butter caramel and chocolate drizzle. Have your pie out and ready to be assembled. To prepare the caramel: Stir all the ingredients together in a small sauce pan. Gently heat everything over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it's fluid again. This happens because different peanut butters have different amounts of moisture.  Pour the peanut butter over the center of the pie, leaving an inch or two at the edges because it spreads. Get your pecans and place them on top of the caramel, pressing them in firmly. You may have to break the pecans apart from each other if they were touching.  Prepare chocolate drizzle: In a small sauce pan, heat the soy milk to boil. Once boiling, add the chocolate and lower heat. Use a fork to stir it until compeletely combined. Turn the heat off and let cool for 5 minutes, stirring occasionally. You can either drizzle the chocolate over the pie with a spoon, but I like to put it in a pastry bag fitted with a wide writing tip and drizzle it that way, in stripes. Chill for at least 10 minutes before serving.

#vegan #whatveganseat #veganfoodshare #pie #isachandramoskowitz #veganomicon

[goquegroove]

This is the inside...The most baller vegan dish I've ever prepared...Arancini with my homemade almond ricotta and marinara. Risotto balled up with the almond ricotta in the middle, then lightly breaded and fried...wowzer... #vegan #veganfood #isachandramoskowitz #isachandra

#isachandramoskowitz #isachandra #veganfood #vegan