I have a confession to make, and it may result in my membership to the vegan club getting revoked: I didn’t buy the original Vegan with a Vengeance when it came out in 2005. It wasn’t an intentional boycott, I just didn’t know about it. Those were the days before Facebook, Twitter and Instagram, and online vegan support groups, and word of new products traveled very slowly. I did buy it eventually, but by that time I was too immersed in Isa’s newer books Vegan Brunch and Appetite for Reduction, and I didn’t spend too much cooking with it. I know Vegan with a Vengeance is considered a classic and quintessential cookbook, and I do solemnly regret my past behavior.
Luckily for me (as well as for new vegans and others like me who didn’t purchase the original book), Isa Chandra Moskowitz has just released a 10th anniversary edition of the book. Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock is hot off the press, and even if you did buy the original, you’re going to want to update your cookbook library and purchase this one as well.
As Isa states in the book’s introduction, she didn’t mess with everyone’s beloved recipes in the new edition of Vegan with Vengeance, she just brought everything up to date and gave everything a little extra love. Ingredients lists have been streamlined, directions have been made easier, and a few new recipes have been added. Isa’s cat Fizzle has joined her in the kitchen, and he gives handy cooking tips throughout the book. Kate Lewis has also accompanied Isa in this new edition, with gorgeous photos.
Who can say no to these recipes? My mouth begins to water just at the mention Seitan-Portobello Stroganoff, Green Goddess Garlic Pizza, and Pumpkin Cheesecake with Praline Topping. There are 150 recipes in Vegan with a Vengeance and each one of them sounds better than the last.
The new edition of Vegan with a Vengeance is a must for anyone who likes to cook. (And maybe even some of those who don’t.) New vegans, Meatless Mondayers, veteran PPKers, and just about everyone in between will want to run into the kitchen and start cooking.
- 2 tablespoons refined coconut oil
- 12 ounces Brussels sprouts, trimmed and quartered
- 1 large carrot, peeled and sliced into thin half-moons
- ¼ cup pine nuts
- ¼ cup fresh basil leaves
- 1 cup loosely packed fresh cilantro, chopped
- 1 cup finely chopped scallion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked and cooled jasmine rice
- 1⁄4 teaspoon red pepper flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon agave nectar
- Sriracha, to serve
- Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in 1 tablespoon of the oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
- Lower the heat to medium and add another teaspoon of oil. Sauté the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice, red pepper flakes, and the remaining 2 teaspoons of oil and cook for about 5 minutes, tossing often.
- Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned. Taste for salt and adjust, if necessary. Serve with plenty of sriracha!
- The rice has to be cold for this recipe to work correctly; otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices, and you can make this recipe with a standard 20-ounce bag of rice in mind (Whole Foods has frozen jasmine rice, even). But you can certainly save your pennies and freeze your own ahead of time! Just steam enough to make 4 cups of cooked rice, fluff it, and place in a mesh strainer. Stick the strainer in the fridge to cool completely before freezing—that way, the rice will cook quickly and evenly. Then transfer the rice to a freezer bag and freeze until ready to use. Always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.
I have a copy of Vegan with a Vengeance for one lucky winner. Follow the instructions below to enter. US and Canadian residents only, please. Contest ends at midnight on August 2nd. Good luck!