Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week

I bought 2 copies of this cookbook (1 kindle and the hardcopy). This is how much I like it - I want to be able to cook from it when I travel. First, all recipes are so simple to make and flavorful. I tried the following recipes so far: - Creamy potato-leek soup: So delicious and simple! - Babushka Borscht: A great Borscht version. I used to make the Borsch in Deborah Madison's cookbook (Local Flavors), but I prefer this version because it is less complicated for busy nights. - New England Glam Chowder: I made this recipe several time - every time I want to eat "Glam Chowder". I used to live in the Boston area, and I was not vegan at the time. This version is so good, it makes being vegan quite easy! - Roasted Potato & fennel soup: I ended up over-pureeing my soup, which made it a bit gummy. Isa warned me about that but I did not listen. Not her fault! I am looking forward trying this recipe again. - Butternut Bisque with a coconut swirl: Delicious! - Dragon noodle salad: Good but I would omit the garlic in the Peanut Dragon Dressing next time as I do not like raw garlic and it was overpowering. It's completely a personal preference! - Chicky Tuna Salad sandwiches: These were so simple to put together and so flavorful. My sunflower seeds were old and a bit rancid, so I am looking forward trying this recipe again with fresh nuts! (again not Isa's fault at all!) - Edamame Hummus & Tofu Wraps: I omitted the wasabi powder from the Edamame Hummus as I am not a fan. I also replaced the fresh garlic by a pinch of garlic powder. It was still really good and fresh. - Sunflower mac: This recipe was great (a friend made it for us from this book). - Roasted Red Pepper Mac & Cheese: Also a great Mac & Cheese recipe! - Pesto-cauliflower pasta with breaded tofu: This meal was so good! - Tofu-mushroom stroganoff: Quite good, but this recipe did not make it to my meal rotation for some reason. I yet have to find my favorite vegan mushroom stroganoff recipe. I feel like I am just being difficult: this is an excellent recipe. - Dilly stew: This is my favorite stew recipe ever. The Rosemary dumplings add so much to it. Even my husband who usually dislikes soups and stews, love this recipe. I made this recipe so often during chilly winter nights. It is so comforting and good! - Meaty Beany Chili: This recipe is a classic in my household. I had/made this recipe so many times already. A good friend used to make it for us every time we would visit. She would top the Chili with shredded cabbage to replace the cheese. Just eating this Chili makes me feel nostalgic of the days I was living in New England. I feel bad eating any other Chili. - Omaha Yakisoba with Red Cabbage & Corn: This recipe is part of my weekly rotation. I often eat it several times a week since it is so simple to make and so good. I also love the big the fat udon noodles. Even my 3 years old toddler love this recipe! I sometime use whatever cabbage I have and use canned corn from Trader Joe. - Sticky orange chicky stir-fry: I tried this recipe once or twice. It is quite good when I feel in the mood for Chinese food. - Curried peanut sauce bowl with tofu & kale: This recipe is so good, especially the peanut curry sauce. I just made it once and then forgot about it (I am cooking a lot and from many different cookbooks so I certainly did not forgot about it because it is boring). Writing this review reminds me to make it again soon. - Tempeh Agrodolce: I tried this recipe for the first time last month as I had extra polenta and did not know what to do with it. The agrodolce sauce is so good! I will make it again soon for sure just for the sauce! - Chandra Malai Kofta: This recipe is quite good! I loved the curry sauce (I used Madras curry powder for this recipe). - Puffy pillow pancakes: These are the perfect pancakes for lazy weekend mornings! - Sinfully wholesome waffles: These are good but my kids did not like the whole-wheat pastry flour. I guess it was a bit too healthy for them. I would make them again when their taste evolve. - Banana-nut muffin: Great muffins! - Lemon-blueberry loaf: This bread is so good, it is hard not to eat it all by yourself right after baking it! - Banana-berry scones: This recipe is a staple in my household. I am making these all the time. These scones are that good! - Marbled banana bread: This recipe is also on my rotation. Make sure to mix the dry ingredients well to avoid getting chunks of baking soda in the final product. The instructions are not specific regarding this point and as I was a novice baker at the time, my first loaf turned out to be a bit disappointing. Once you master this basic concept, this bread is truly excellent! - Orange-chocolate chip bundt cake: Excellent! The only reason I am not making this cake often is because I am trying to limit my processed sugar intake. These are only a fraction of the excellent recipes offered in this beautiful book. There is a picture for almost every recipe. I highly recommend this cookbook. It is not only beautiful, but you will actually use it quite often if you are vegan and want meals that are both flavorful and easy to prepare. You might want to get it even if you are not vegan, as most recipes in this book are much better than their non-vegan equivalents.

This book is a tome, a beautiful, wonderful, amazing, drool-inspiring tome. It's the kind of thick, heavy hardcover book that you could use to knock someone out with - and it's loaded with delicious recipes. I am a big fan of Isa, her recipes are always fantastic, and I've had such great luck with all of her books. Her last book "Appetite for Reduction" has long been one of my favorite cook books. I loved it for it's simplicity, it's ease, and it's deliciousness but I think Isa really outdid herself with this book. Two recipes in and it already won my heart, becoming my new favorite and my new `go-to.' For the most part the recipes are simple, and easy to prepare - as the title might suggest. Most of the ingredients are common pantry staples, and the focus of the recipes is on whole foods, rather then processed meats/cheeses/sauces. There are a few more complicated dishes meant to be made on days off or during periods of free time, but most recipes can be made in 30 minutes or less which I love. It's been my experience that a lot of quick recipes rely heavily on processed ingredients to keep the cooking time short, or else they are pretty uninspired. Not so with Isa's recipes, every recipe feels gourmet, every recipe looks and tastes like it took you hours but they all come together in a snap. This is the first cook book I've bought in a while where I really - honestly - want to make every recipe. In fact, everything looks so good that it's been very hard for me to decide what to make next. A few other things you may like to know before buying this book are that thee is no nutritional information. Also many of the recipes use seitan, tofu, and cashew cream. None of these things bother me, but it may be of a concern to anyone who follows a gf, sf, or nut-free diet. On the plus side Isa includes possible substitutions for these things, and provides a wealth of information - not only on quick and easy substitutions - on basic kitchen skills, tofu butchery, make-ahead tips, pantry staples and so on. The photography is also gorgeous, and there are many full-page color photos - every other page it seems like. The paper used for the pages is thick, heavy duty so it won't tear easily like in other books. My only real complaint is that the writing for the recipe introduction, ingredient list and notes or tips is quite small. This may not be a big deal for some, but for those of us with less then perfect eyesight it can be somewhat challenging especially when the writing is set against colored pages. Some people may also be dismayed that several of the recipes in the book are offered on Isa's Post Punk Kitchen blog for free, but this doesn't bother me. I love blogs, but I prefer cook books - they're a lot easier to bring into the kitchen then my computer. I've tried quite a few recipes from the book so far, and I can honestly say that each one has been a winner. I haven't made a single recipe yet that I didn't like, nor a recipe my husband didn't like. Each one has been delicious and full of flavor, some of them have real depth of flavor which amazes me due to their ease and simplicity. It's obvious that Isa put a lot of hard work into this book, and I very much appreciate it. This is what I've made so far. Sweet Potato and Red Curry Soup with Rice and Purple Kale - LOVED IT Harina with Eggplant and Chickpeas - Loved it! Wild Rice Soup with Browned Seitan Strips - Loved it New England Clam Chowder - Loved it! Pesto Soup with Gnocchi, Beans and Greens - Loved it! Butternut Bisque with a Coconut Swirl - Loved it! Probably the best butternut bisque ever! Sesame Slaw with Warm Garlicky Seitan - Loved it Quinoa Caesar Salad - Loved it! Dragon Noodle Salad - Loved it! Ranch Salad with Red Potatoes and Smokey Chickpeas - Pretty good, but the chickpeas were PHENOMENAL! Sweet and Sour Brown Rice Salad - Loved it! Baked Garlic-Curry Fries - Loved it! Olive Lentil Burgers - Pretty good! Chicky Tuna Salad Sandwiches - Loved it Edamame Hummus and Tofu Wraps - Amazing - the Edamame Hummus is incredible! Ancho Lentil Tacos - Loved it! Roasted Red Pepper Mac and Cheese - Pretty good Roasted Butternut Alfredo - Loved it, simply Amazing! Tofu Mushroom Stroganoff - Loved it -however my favorite is still her stroganoff from VWAV Lentil-A-Roni - Loved it! Acorn Squash Risotto - LOVED IT! Really, really amazing! White Wine Risotto with Peas and Shiitake Bacon - Loved it! Lentil Quinoa Stew with Lots of Kale - Loved it Coconut Chana Saag - Loved it! Seitan and Wild Mushroom Stew - Loved it, seriously best stew ever! Everyday Pad Thai - Loved it, best Pad Thai I've ever made, and I'm super picky about my Pad Thai. Good Gravy Bowl with Broccoli and Seitan - Loved it, the gravy alone is amazing! Cozy Hummus Bowl - Loved it! Pizza Bowl - Loved it! Nirvana Enchilada Casserole - Loved it! Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream - Loved it, just `to die for!' Steamy Beany Sausages - Loved them,. Probably some of the best seitan sausage I've ever made. Classic Baked Tofu - Loved it Scrambled Chickpeas - LOVED IT! I really can't stress enough how amazing this was! My Thai Overnight Scramble - Pretty good Chipotle Sausage Hash - Loved it Puffy Pillow Pancakes - Loved it Carrot Cake Pancakes - Loved it Sinfully Wholesome Waffles - Loved it! Lemon Blueberry Loaf - Loved it Corn Muffins - Loved it! Rosemary Chocolate Chip Cookies - Loved it, these were seriously incredible! Chocolate Gingerbread Cookies with White Chocolate Chips - Loved it, simply amazing! Orange Chocolate Chip Bundt Cake - Loved it Because of the ease of the recipes, and the diversity I think this would be the perfect cook book for a curious omnivore, a newbie vegan, a seasoned busy vegan, or anyone really. The book is amazing on every level, and I really can't say enough good things about it!

I have many of Isa's other books but this one is my favorite, by far! Isa is a genius as far as I'm concerned (which I discovered with her Caesar Chavez dressing and the entire salad chapter in Appetite for Reduction). In addition to great recipes, Isa kicked things up with this latest volume because the photography is on par with the food. I admit that I'm completely visual so I really eat with my eyes and the photography makes you want to make the recipes right now! And then you get up and make them and then your taste buds get the rich reward. It's a perfect pairing and it makes me want to have re-issues of all of her previous cookbooks with Vanessa Rees's photos (oh, universe, please let this happen in the future). The recipes in Isa Does It fit perfectly into my busy life of parenting and driving the kiddos all over the place after school and for the way I love to eat. I love "bowls" (grain + protein +veg + scrumptious sauce), I dig soups, and I love stir-fries and skillet meals. The recipes are so flavorful and nutritious that I can hardly believe how lucky I am to live in the world at this time! I am a vegan-leaning vegetarian so I pre-ordered this book as soon as I heard about it but the real reason I love these recipes is because they are creative, use an abundance of whole foods (rather than meat substitutes - anything with TVP in other books immediately get tossed aside), are quick and easy to make (the cooking/prep times listed are accurate), and are amazingly delicious. Here's what I've made that I've loved: -Harira with Eggplants and Chickpeas - Instant Favorite! In my opinion the book is worth the purchase price solely for this recipe but then there are more hits so it's a total bonus for me. I can often be found eating this for breakfast this fall and winter because I love chickpeas... the cinnamon is genius. -Lentil-a-Roni - I just made this tonight and the sauce is incredible. The thyme, tomatoes, onion, garlic, lentils, broth, and soaked cashew come together to a fragrant sauce that I couldn't help but lick the spoon clean. I could drink this stuff but that might get some looks. And then what would they get to eat for dinner?! I could easily see this sauce on a "bowl" in my future. -Roasted Butternut Alfredo - Love love love this! I blend this up to make it a smoother consistency as my picky son didn't go for the diced onion in his creamy sauce -Cheddary Broccoli Soup - Even my meat & potatoes hubby loved this! 8 thumbs up from the 4 of us. -Ancho Lentil Tacos (or on nachos) -Chandra Malai Kofta - oh, the sauce is addictive. Don't say you haven't been warned! -Chimichurri Pumpkin Bowl - The piquant chimichurri sauce is a wonderful balance to the sweetness of the squash. I used roasted butternut squash in this and would definitely do this again. -Cucumber Ranch Bowl with Breaded Tofu - Her method for breaded tofu in a cast-iron skillet was a revelation for me The only thing that didn't work out for me was the waffles. It could be my deep waffle maker or I may not be ready for prime time with vegan waffles... I may still just be vegetarian on that one. I adore this book and look forward to splattering the pages some more this week with trying the Good Gravy Bowl with Broccoli & Tofu (instead of tempeh), New England Glam Chowder (which you can find the recipe for on Isa's blog), and Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream. Mmmm mmmm.

Isa Does It will be the one cookbook packed among other essential belongings when I head out for an epic road trip to relocate on the other side of the country (stopping to eat at Isa's restaurant, Modern Love, in Omaha along the way, of course!). If that doesn't say enough about how I feel about Isa's latest book (her earlier ones are pretty spectacular, too, but this is the most user-friendly and comprehensive), here are some other reasons you should add Isa Does It to your collection (or, if you don't cook, use this book to get started!): 1) Reliability: Every recipe that I've tried (pretty much most in the book that don't feature mushrooms) has turned out just as anticipated (based on the photos and descriptions) and pleased whatever omnivorous friends and family shared the meal (I'm the sole vegan of the bunch). My mom has stopped asking "Where did you find this recipe?" after trying something she particularly enjoyed because she knows that the answer will be "Isa" (which, sadly, despite knowing otherwise from Isa's own explanation in the book, I mispronounce half the time). 2) Simplicity: Isa opens the book with several sections describing the basics of home cooking (vegan ingredients, kitchen equipment, time management tips) in a straightforward, easy-going manner that assumes no prior knowledge but doesn't condescend to novices or bore experienced cooks. Her recipes are written in a similarly conversational tone but that doesn't mean they are unstructured or meandering; instead, they are organized in a way that helps the reader work most efficiently, breaking down even the most complicated recipes (like those in the "Sunday Night Suppers" section) into easy-to-follow paragraphs. Some recipes are further aided by separately titled sections like "Prepare the Tofu," "Prepare the Sauce," "Prepare the Kale," and "To Assemble" for the Curried Peanut Sauce Bowl (p. 199), and the initially intimidating Nirvana Enchilada Casserole (p. 225-27; much easier, and even more delicious, than it seems!) even includes a "Work Flow" sidebar. Isa's introductions to the recipes are all entertaining but are also informative and provide additional tips. One of my favorites is from the Kale Salad with Butternut Squash & Lentils recipe (p. 77), in which she advises: "The trick to preparing kale to eat raw is to work it really hard with your hands, like you're Rolfing it...Work at it every step, including when you rinse and drain it. Use your hands to really scrunch the leaves up to get the water out, almost like wringing out a sponge." After numerous attempts to make and, more importantly, enjoy other kale salad recipes, Isa's detailed, image-filled instructions helped me finally savor every bite of her version (the dressing and roasted butternut squash really set this recipe apart too). Many recipes include a "Note" sidebar offering more hints such as how to cut a mango (Mango Fried Rice, p. 180) or when to possibly use pre-made ingredients (such as ready-to-eat Udon noodles in the Omaha Yakisoba, p. 176), and several also offer "Make Ahead" sidebars suggesting ways to minimize worknight cooking time. 3) Flexibility: As detailed as Isa's recipes are, they also allow for (and she encourages) plenty of variation in ingredients and techniques based on taste preferences, allergies, the contents of your fridge or time allowances. For example, in the "Note" for Warm Potato Salad with Grilled Seitan & Asparagus (p. 208) Isa suggests sautéing the seitan and asparagus "if you don't have a grill pan or just don't want to futz with it on a weeknight," and the introductions to several recipes offer alternatives to the protein component of the dish, such as substituting tofu (and directing readers to the stir-fry method from another recipe) for the Steamed Chicky Seitan (p. 241) in the Sticky Orange Chicky Stir-Fry (p. 182). She also recommends using some salad dressings and sauces to make meals out of simple veggies and grains (the Peanut Dragon Dressing from the Dragon Noodle Salad, p. 68, is now a staple in my home). 4) Tummy-filling, soul-soothing real food: This attribute may not appeal to all potential readers (in fact, based on many of the other cookbooks and blogs out there I'm pretty sure I'm in the minority here), but the absence of smoothie recipes in Isa Does It endears this book to me even more. Maybe it's because I'm from a part of the country where just looking at a tall glass of ice-cold pureed fruit and greens turns my fingers purple for more than half of the year, but I think of smoothies as occasional (very) warm-weather treats (and ones that rarely require a recipe). This will probably change once I'm happily settled in the sunny Southwest, but even then I'm sure I'll still find something like Isa's Sesame Slaw with Warm Garlicky Seitan (p. 58) much more satisfying than any frosty green blender concoction. 5) Complexity: In one of the opening sections, "How Does Isa Do It?" Isa notes how difficult it is to match the flavor complexity of restaurant meals when cooking at home and outlines several methods to achieve this. She then promises that "the recipes in this book capitalize on simple techniques like these to get you complex flavors." Isa Does It, indeed, and if you want in on the secrets of how to do so also you'll have to buy the book! I just realized that didn't include any of Isa's breakfast and dessert recipes among the examples used above, but they are equally reliable, simple, flexible, tummy-filling/soul-soothing and complex as the soups, salads, pastas, stir-fries, curries, bowls and casseroles! The Chai Spice Snickerdoodles (p. 276) are a favorite of my office-mates and the Orange-Chocolate Chip Bundt Cake (p. 291) will win over any chocolate (or bundt cake) skeptics in your life.

I like the idea of this cookbook - getting into the kitchen, having some fun cooking, preparing homemade meals that don't use animal products (I am a vegan). All you have to do is look at the cover picture, however, and you can see a fat vegan here (nothing personal). The recipes are plant-based versions of meals, but are still high fat and high in sodium. So if you're buying this in hopes of finding a healthy eating plan, forget it. I would suggest you purchase Dr. Joel Fuhrman's book, "Eat for Health," and follow his recipes, which are nutrient packed and fat-free, low sodium (the sodium comes from the vegetables themselves). The book does have plenty of photos of delicious-looking food, the recipes I've tried have turned out well, the ingredients called for are usually available at most larger local grocery stores. It is a bit of a production to make these recipes, for the most part, using a blender, various pots and pans, and a baking pan, but they are easy to follow. This is simply an alternative to the Standard American Diet, not health food. Like any good cookbook, it gives one a sense of satisfaction to prepare a meal, knowing what goes into your food. It is a bit healthier than the SAD cookbooks in that you aren't encouraged to use SAD ingredients, but you're still gonna be using fat, sodium, and some form of sugar.

This is the perfect vegan cookbook. Whether you are a seasoned vegetarian, desiring veganism or a carnivore who wants to change your eating habits, this is the book for you. You will not be eating a bowl of bland, steamed veggies. Isa's recipes are delicious! And easy. The illustrations are beautiful. Isa starts you @ square one & carries you through the book with easy instructions. You do not need knowledge of the vegan lifestyle. Isa teaches you with illustrations & easy instructions. It is chock full of recipes (which range from page 28-298). It's a hefty book! The variety of recipes is fantastic. You can start with "My Thai Overnight Scramble," which you easily throw together the night before. This is healthy, tasty & so much more than plain tofu scramble. Move onto "Cheddary Broccoli Soup, " where Isa gives you another tip ("ABS, : Always be soaking (cashews)" for the cheesy tasty vegans love to "Smoky Incan Stew," to "Spinach & Black Bean Burrito Bowl, Phyllo Pot Pie, to Chandra Mali Kofta (who can resist?)", & end with "Peachy Raspberry Cobbler" for dessert. Obviously, I love this book & could go on & on to convince you you will be happy with your purchase & new change to a healthy lifestyle! I love food. Good food. I've been a quasi vegetarian for many years, starting out with the classic & still awesome "Moosewood" series. I've primarily struggled to maintain my plant based diet through the years mostly due to time pressure, balancing family & a very demanding job. Thus, I would default to quick meat recipes to sustain. Isa's book is full of recipes that you can throw together without a lot of time investment.. Or, as mentioned previously, she gives you time saving tips by using canned beans or suggesting, "Of course, you would make the grain a day in advance and just stick it in the fridge (P. 62)." This book in my humble opinion, is essential for the person starting out changing to a healthy plant based diet, to the seasoned cook, because the recipes are delish & instructions easy. The ingredients are readily available if not already in your pantry. Plus, Isa's humor shines through, so it's fun to read.

Isa Does It is by far by favorite cookbook (even though I own Veconomicon, which taught me so much about vegan cooking). There are a few main reasons why it stands out from the crowd of other cookbooks: 1) Flavorful and filling food. I have had way too many fails with other cookbooks, but this one seems to be foolproof. Sauces and smart combinations of other ingredients almost guarantee yummy and delicious food. 2) Recipes can be made easily and quickly. I cook pretty much every day and this book is perfect for weeknights since many of the recipes can be made under 45 minutes. 3) Food pictures. I haven't counted, but it seems that there are more recipes with pictures than without and they are absolutely gorgeous. Also, all pages with recipes have a color background, which combined with beautiful photos greatly enhances the look of the cookbook. 4) Healthy recipes that use whole foods. Isa doesn't use any store-bought analogs and instead relies on wholesome ingredients to create amazing food. Also, one other benefit is that the recipes do not rely on rare ingredients and I am often able to pull off a dish with the basic staples that I have in my pantry and fridge. Additionally, most of the recipes use a reasonable amount of oil or an amount that can be easily reduced without having much of an effect on the final product. I don't eschew all added fat, but I appreciate it when recipes don't call for an inordinate amount of oil and Earth balance. 5) Balanced meals. This cookbook makes my life easier by allowing me to make one dish instead of forcing me to juggle sides and then having to find protein and so forth. Most recipes make a complete meal. There are a few soups and salads that are lacking a protein component, but those are in the minority. All in all, this is a wonderful cookbook that every vegan should own. I made 51 recipes so far and I am looking forward to cooking through the entire book. This cookbook actually makes me excited about cooking!

As a longtime Isa cookbook user, this might be my new favorite! For starters, it is a beautiful book with colorful matte photos for almost every recipe. Seeing the end goal is important to me in a cookbook! I've seen some reviews commenting that it's difficult to read, but I find the font to be straightforward, I enjoy the subtle color on each page, and found it easier to read than many cookbooks that use flashy graphics. The recipes are quite straightforward and not particularly complicated for a reasonably confident cook. Here's what I've made so far: 1. Sunflower Mac - This was quite easy to make and a nice alternative to my other vegan mac recipe (the Mac Daddy in Veganomicon) because it uses sunflower seeds rather than tofu or large amounts of nutritional yeast. The flavor is mild but still tasty, and I would make it again. 2. Omaha Yakisoba - This noodle dish was very good. I happened to have all the ingredients when I glanced at the photo, but when I went to make it, I found that the recipe included broccoli rather than zucchini as pictured. No problem - you could really substitute any green veg in there. The fresh corn kernels really take it up a notch! I didn't have mirin on hand so used some shaoxing cooking wine and agave. Delicious! 3. Tempeh Giardino - An easy recipe that uses the summer's bounty. It was simple but tasty and great with some hot sauce (but, I say that about everything!). 4. Curried Peanut Sauce Bowl - I have a tendency to try to whip up peanut sauce and it's not always great. This recipe guides you to easily make a delicious sauce, and the rest of the recipe prep is equally as simple. I made it with spinach and zucchini rather than kale and it was splendid. 5. Chandra Malai Kofta - I was really excited about this recipe after reading other reviews - and I love malai kofta! I found this recipe to be a little fussy and my cast iron pan was not seasoned well enough to prevent the kofta from sticking. I'd recommend a nonstick pan and it should go much smoother! It was really yummy. 6. Banana Nut Muffins - Another simple recipe, and the muffins have a great texture (not rubbery like vegan muffins can be). A great breakfast or snack option. 7. Marbled Banana Bread - To use up the bananas from the muffin recipe, I tried this bread. To be honest, I made a pretty big mistake by adding all of the boiling water to the chocolate batter, and the bread came out gummy with no rise. Probably my fault and worth another try! I'm looking forward to trying many more recipes and exploring this beautiful cookbook!

Ricettario divertentissimo da leggere, facilissimo da seguire e golosissimo da mangiare! Ampia selezione di zuppe deliziose e varie, ampia selezione di burger. La sezione pasta é ben fatta, anche se ovviamente ben lontana dai gusti italiani, ma comunque da provare

I own all of Isa Chandra Moskowitz's other cookbooks, and I have to say, I am more and more impressed with her with every new book that comes out! I am not vegan, but I love cooking, and her techniques, creativity and fabulous food ideas never fail to inspire me. All the recipes are straight-forward, easy to whip up, include easy-to-find ingredients and the results are FABULOUS! Among others, the pesto-cauliflower pasta with breaded tofu, curried peanut sauce bowl, puffy pancakes and white wine risotto were huge successes that I will certainly cook again! The layout is simple, the food photography is gorgeous: I can't stop leafing through it for new ideas! It's a great book both for beginner cooks and more experienced cooks. Highly recommended to everybody who likes cooking and eating!

livro com receitas interessantes, mas este e book utiliza um tipo de arquivo que não permite mudar o tamanho da fonte. Letras muito pequenas , parece que tiraram foto de cada página do livro o que torna a leitura desconfortável, já que não é possível aumentar o tamanho da fonte. Sim, eu aproximei a imagem do livro por meio dos controles da tela do computador mas a letra é tão pequena que fica fora de enquadramento pois este livro digital não permite nenhum controle sobre o arquivo enviado tal como outros livros digitais permitem.

Un gros pavé de recettes vegan toutes plus alléchantes les unes que les autres. Le livre est super bien fait, beaucoup de photos, un petit texte en préambule de chaque recette, des astuces ...le graphisme est au top. J'aime ses recettes qui utilisent des ingrédients simples et faciles à trouver en France (pour la plupart, je n'ai pas encore tout testé). Il y a des recettes simples comme des recettes plus élaborées (les malai kofta peuvent être un peu longues à faire, mais sont une pure merveille...). Aucun ratage dans tout ce que j'ai pu tester (les pâtes à la stroganoff sont super bonnes...), on voit que les recettes sont testées et optimisées niveau goût. Les recettes sont variées, soupes, salades, plats en sauce, pâtes, burgers, sandwichs, quelques desserts... Tout a du goût, pour une végétarienne comme moi qui cherche à réduire ma consommation de fromage, je suis conquise!

Mit Spannung habe ich das neueste Werk von Isa Chandra Moskowitz erwartet, nachdem ich schon von ihren Vorgängerbüchern (u.a. "Vegan with a Vengeance" und "Appetite for Reduction") absolut begeistert war. Dieses Mal nahm sich Isa vor, Gerichte zu präsentieren, die zum größten Teil an Wochentagen in kurzer Zeit zuzubereiten sind (d.h. für Berufstätige geeignet) und dabei auch von den Zutaten her nicht zu kompliziert sind. Zum Format des Buches ist zu sagen, dass es eine gebundene Ausgabe ist mit Hochglanzfotos, also gibt es diesmal nichts für diejenigen zu meckern, die zu den Gerichten unbedingt Fotos möchten. Fast alle Rezepte sind mit wunderschönen Hochglanzfotos versehen und es ist allein schon ein Genuss, in dem Buch zu schmökern und sich von den Bildern inspirieren zu lassen. Aus Erfahrung kann ich auch sagen, dass die Bilder nicht einfach schick gemachtes Foodstyling sind, die Gerichte sehen am Schluss auch wirklich so aus wie auf den Bildern (was nicht immer Standard ist bei Kochbüchern!). Zum Inhalt: Zunächst gibt es eine umfassenden Einleitung, in der auch so brennende Fragen geklärt werden wie z.B. wie denn nun der Name "Isa" ausgesprochen wird oder was in eine gut bestückte, vegane Vorratskammer gehört, plus ein Kapitel namens "Vegan Butchery", in der Schritt für Schritt mit Fotos gezeigt wird, wie man Tofu oder Tempeh richtig aufschneidet. Außerdem wird geklärt, welche Alternativen es für bestimmte Zutaten gibt (besonders wichtig für z.B. Menschen mit einer Nussallergie oder Glutenintoleranz!). Der eigentliche Rezepteteil teilt sich in folgende Kapitel auf: 1. Soups: Ein umfassendes Kapitel mit vielen verschiedenen Suppen und Eintopfgerichten. Hier gibt es z.B. das "Babushka Borscht" eine vegane Variante des Klassikers, "Harira", eine marrokanische Suppe mit Kichererbsen und Nudeln sowie das "New England Glam Chowder" (absolutes Highlight!), eine unglaublich cremige Suppe mit Pilzen, Kartoffeln und (für den Meeresgeschmack) fein geschnittene Noriblätter. Zum Ende des Kapitels gibt es noch ein simples und absolut leckeres "Olive Oil Bread for Soups" als potenzielle Beilage. 2. Salads: Kreative Salate für jeden Geschmack; bisher habe ich den "Ranch Salad with Red Potatoes & Smoky Chickpeas" (Achtung: Suchtgefahr allein bei den Kichererbsen!) und den "Kale Salad with Butternut Squash & Lentils" ausprobiert und fand beide Salat einfach nur traumhaft. Weitere Highlights sind der "Quinoa Ceasar Salad" und der "Dragon Noodle Salad" mit einem Erdnussbutter Dressing und Sesamtofu. 3. Handheld: Das Kapitel für alle Gerichte, die mit den Händen gegessen werden können, also Burger und Sandwiches. Allein der "Bistro Beet Burger" lohnt die Anschaffung des Buches, ein Burger bestehend aus braunem Reis, roter Beete und Linsen. Außerdem gibt es "Island Black Bean Burgers" mit einer Nektarinensalsa und "Korean BBQ Portobello Burgers" mit Kimchi. Sandwiches wie "Red Hot BLT's" mit Tempeh oder "Chicky Tuna Salad Sandwiches" aus Kichererbsen komplettieren das Kapitel. Als Beilage zu den Burgern gibt es außerdem ein Rezept zu "Baked Garlic-Curry Fries". 4. Pasta & Risotto: Hier gibt es einige "Mac & Cheeze" Varianten (besonders lecker das "Roasted Red Peppter Mac & Cheeze") und weitere Pastagerichte (ich bin schon seit langem ein Fan des "Roasted Butternut Alfredo" Rezeptes, das man auch auf ihrer Blogseite nachlesen kann). Weitere spannende Kombinationen: "Olive Angel Hair Pasta with Seared Brussel Sprouts", "Tofu-Mushroom Stroganoff" und "Lentil-A-Roni". Bei den Risottos kann ich zum jetzigen Zeitpunkt das "Acorn Squash Risotto with Cranberries" empfehlen, wunderbar cremig durch den Kürbis und die Kokosmilch. Außerdem gibt es noch das "White Wine Risotto wiht Peas & Shiitake Bacon" oder ein "Pesto Risotto with Roasted Zucchini". 5. Stews, Chilis & Curries: Gerade jetzt im Winter ist das "Seitan & Wild Mushroom Stew" besonders empfehlenswert, für mich hatte es geschmacklich ein wenig von einem Wildeintopf. Sehr lecker auch der "Dilly Stew with Rosemary Dumplings", ein Gemüseeintopf mit viel Dill und wunderbar luftige Rosmarinklößen, die auf dem Eintopf gegart werden. Es gibt auch einige indisch angehauchte Currys (z.B. das "Coconut Chana Saag") und Asiagerichte wie das "Red Lentil Thai Chili". 6. Stir-Fries & Sautés: Schnelle Pfannengerichte für ein Abendessen, das in 30 Minuten auf dem Tisch stehen soll, wie z.B. das "Beefy Aspargus Stir-Fry" mit Seitan und frischen Kräutern oder den "Mango Fried Rice" mit grünen Bohnen. 7. Bowls & A Few Plates: Ich persönlich habe mich spontan in die "Curried Peanut Sauch Bowl with Tofu & Kale" verliebt. Die Erdnussbuttersauce mit Sriracha und Curry ist in Kombination mit Tofu, Grünkohl und braunem Reis einfach ein Gedicht (plus: schnell zubereitet!). Mehr Bowls und Plates sind z.B. die "Chimichurri-Pumpkin Bowl" mit Kidneybohnen und Pasta, die "Queso Blanco Bowl" mit Kalechips oder die "Citrus-Tahini Bowl" mit Bok Choy und gegrilltem Tofu. 8. Sunday Night Suppers: Diese Gerichte sind etwas zeitintensiver und deswegen in einem gesonderten Kapitel untergebracht. Die Gerichte sind immer noch schnell zubereitet, allerdings sind sie eher für einen gemütlichen Sonntagabend geeignet. Hier gibt es Gerichte wie z.B. das "Chandra Malai Kofta" oder "Sweet Potato Gnocchi with Seared Brussel Sprouts & Tarragon Cream". 9. A few basic proteins: Wer vegane Bücher kennt, der weiß, dass es oft gerade in amerikanischen Büchern von "Faux Meats" und "Faux Cheeses" wimmelt und man sich gezwungen sieht, Himmel und Hölle in Bewegung zu setzen, um die Artikel für die Gerichte zusammenzubekommen. Isa's Bücher zeichnen sich dadurch aus, dass sie die wesentlichen "Faux Meats" als eigenständige Rezepte angibt, so dass man sich z.B. seinen Seitan selbst herstellen kann. In diesem Kapitel findet man Rezepte, um z.B. "Steamy Beany Sausages" herzustellen, die man für einige der Rezepte in anderen Kapitel verwenden kann. Es gibt klassischen gebackenen Tofu und zwei "Seitan"-Grundrezepte. 10. Breakfast & Brunch Bakes: Ähnlich wie in ihrem Buch "Vegan Brunch" präsentiert Isa in diesem Kapitel Rezepte, die sich für ein ausgedehntes Frühstück oder einen Brunch zubereiten lassen, z.B. das "Mediterrean Overnight Scramble" mit Oliven und gerösteter Paprika oder die "Muffin Pan Mini Omelets". Auch Pfannkuchenliebhaber kommen dank "Puffy Pillow Pancakes" oder "Carrot Cake Pancakes" (einfach genial!) nicht zu kurz. Zu den weiteren Rezepten gehören einige Waffel- und Muffinrezepte, Scones und das "Marbled Banana Bread", das auch sehr einfach in der Zubereitung und absolut lecker ist. 11. Desserts: Im Gegensatz zu ihrem letzten Werk "Appetite for Reduction" gibt es in diesem Buch wieder einige Dessert- und Kuchenrezepte. Gleich vorneweg ein Highlight: die "Rosemary- Chocolate Chip Cookies". Außerdem gibt es "Kichen Sind Chocolate Cookies", "Peanut Butter-Chocolate Chip Bars" oder einen "Pineapple Upside-Down Cake". Inzwischen habe ich einige Rezepte aus dem Buch ausprobiert und war von jedem einzelnen absolut begeistert. Isa's Anweisungen sind wie immer präzise und zumindest für mich waren alle bisher ausprobierten Rezepte gelingsicher. Ich mag an diesem Buch (wie an allen ihren Büchern), dass die Zutaten gut zugänglich sind (selbst "außergewöhnliche" Zutaten wie Tempeh oder Tahini bekommt man inzwischen in jedem Biomarkt) und die Rezepte schnell und unkompliziert nachkochbar sind. Da ich bereits einige vegane Kochbücher besitze weiß ich, dass der Teil mit dem "unkompliziert" nicht immer Standard ist. "Isa Does It" ist für mich das vegane Kochbuch-Highlight des Jahres und wenn ich könnte, würde ich mehr als 5 Sterne vergeben. Es gibt kaum ein Rezept, das mich nicht sofort animiert hat zum Nachkochen (was natürlich auch an den wunderschönen Fotos liegen mag). Wer immer noch Zweifel hat, ob er das Geld in dieses Buch investieren möchte, dem kann ich nur ihren Blog "Post Punk Kitchen" empfehlen, dort sind einige der Rezepte veröffentlicht. Ansonsten kann ich nur eine klare Kaufempfehlung für dieses wunderbare Buch aussprechen. Danke, Isa, für dieses Superwerk! :-)