Isa Chandra Moskowitz - vegetarian recipes

Try it! You will enjoy it!

Vegan Stuffed Shells with Almond “Ricotta”

Power Smoothie (Romaine and Superfood Seeds)

Quarantine Quesadillas and Stay-At-Home Menu Plan

Mango cake recipe | eggless mango cake | mango sponge cake










Isa Chandra Moskowitz vegetarian recipes

Fried Tofu Eggs

December 14 2019 Isa Chandra Moskowitz 

Fried Tofu Eggs Makes 24 eggs photo by Kate Lewis Sometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu! These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, dont worry, it will still taste yummy, just keep practicing kids! The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh x?o, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg. The yolk isnt runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it. Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea! Recipes Notes ~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I cant tell you what will happen if you replace the tofu with carrots or whatever so youre on your own there, dont ask me. ~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like! ~You may need to thin the batter once its sitting. Dont add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes. Ingredients For the egg white: 2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand) 2 tablespoons melted refined coconut oil 1 cup rice flour 2 tablespoon cornstarch 1 teaspoon kala namak 1 cup cold water 1/­­8 teaspoon agar powder For the yolk: 1 cup of the egg white mix 1/­­4 cup nutritional yeast 1/­­2 teaspoon turmeric 1/­­4 teaspoon paprika 3/­­4 teaspoons kala namak 1 tablespoon melted refined coconut oil 2 teaspoons tomato paste Directions In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides. Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl. Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little. Ok now make the eggs. Spray the pan with cooking spray. Use a 1/­­4 cup measuring cup filled about 3/­­4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.

Quinoa Pancakes

November 26 2019 Isa Chandra Moskowitz 

Quinoa Pancakes photo by VK Rees Makes 8 pancakes I put this recipe on Instagram awhile ago so maybe you’ve already made them and know that they are AWESOME! The only reason I put quinoa in my pancakes is for the crunch. Not for the extra protein, I get plenty of that elsewhere, and not just to level up my vegan, Im already level 10. The crunch just gives me life. It also makes the pancakes so very pretty. The quinoa should be cooked al dente for the best experience. And I like red quinoa for the prettiest contrast. First make sure your quinoa is cooked according to package directions and then fully cooled. Maybe do that the night before so you’re ready to go in the morning? Wow, you planned that well. This recipe is from I Can Cook Vegan. Notes ~ To cool quinoa quickly without overcooking it, spread onto a baking sheet and place in the refrigerator. ~ Dont use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed. ~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest. ~Dont crowd the pan. Even in my big cast iron, I dont make more than two pancakes at once. ~ Dont use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic coconut oil works perfectly for this. ~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/­­4 inch can result in big changes. ~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking. 1 cup cooked red quinoa, cooled completely 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon salt 1 1/­­4 cup unsweetened almond milk (or fave non-dairy milk) 2 teaspoons apple cider vinegar 1/­­2 cup water 3 tablespoons canola oil 1/­­2 teaspoon pure vanilla extract Directions First make sure your quinoa is cooked al dente according to package directions and cooled. Then proceed with the recipe. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients. Measure the milk into a measuring cup. Add the milk, vinegar, water, oil and vanilla to the well in the dry ingredients. Stir with a fork until a thick, lumpy batter forms. That should take about a minute. It doesnt need to be smooth, just make sure you get all the ingredients incorporated. Fold in the quinoa. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be puffed up, and golden brown. Rest pancakes on a large plate loosely covered with tin foil until ready to serve with lots of maple syrup and butter! To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

Aquafaba Pumpkin Pie

November 23 2019 Isa Chandra Moskowitz 

Aquafaba Pumpkin Pie photo by Kate Lewis Makes a 9-inch Pie Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that’s cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it’s 2020, get with the program. But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table. Notes ~You will need 1/­­2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you’re new to this just buy the can. I am sure you will figure out some way to use those chickpeas. ~More about that can! I would suggest a 28 oz can because then you won’t need to scrape the bottom of a small can to make sure you get that full 1/­­2 cup. ~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake. ~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it’s a regular old blender, do a 5 or 6. Ingredients 3 cups pumpkin purée 1/­­2 cup pure maple syrup 1/­­2 cup aquafaba (see notes) 2 tablespoons coconut oil at room temp 2 tablespoons organic cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg Pinch of ground cloves 1/­­2 teaspoon sea salt 1 (9-inch) pie crust, unbaked and chilled Directions - Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume. - Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly. - Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!

Whipped Mashed Potatoes With White Bean Gravy

November 22 2019 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

Sauteed Lentils & Dandelion Greens

November 2 2019 Isa Chandra Moskowitz 

Sauteed Lentils & Dandelion Greens Serves 4 If there arent delicious aromatics wafting through the air, have you even cooked? Shallot, onion, olive oil.. now thats dinner! This method is what I use time and time again with whatever I picked up at the anarchist co-op (ok fine Whole Foods) and whatever beans I have burning a hole in my cupboard. So try it with spinach, arugula or chard. Or just go ahead and try it with dandelion greens like the goddam recipe says. It takes only 15 minutes or so (if your lentils are cooked ahead of time or from a can) and it tastes like it took 20. At least. This recipe is from I Can Cook Vegan. Notes There’s a hidden gem to be learned in this simple recipe. If you cook the nutritional yeast for a minute with the shallot and stuff it gets a deep toasty flavor like a roux! It makes it taste extra special and thickens the sauce, too. So much winning. Ingredients 1/­­2 cup walnuts 2 tablespoons olive oil 1 cup thinly sliced shallot 2 cloves garlic, minced 1/­­2 teaspoon dried tarragon Fresh black pepper 2 tablespoons nutritional yeast 1/­­4 cup dry white wine 1/­­2 cup vegetable broth 1 large bunch dandelion greens 1 1/­­2 cups cooked brown or green lentils 2 cups thinly sliced radicchio Directions 1 – Preheat oven to 350 F. Spread walnuts onto a small baking tray and toast for about 10 minutes. Remove from oven, let cool, and roughly chop. In the meantime, proceed with the rest of the recipe.  2 – Preheat a large pan over medium heat. Saute shallots in olive oil with a pinch of salt until lightly browned, about 5 minutes. Add garlic, tarragon and black pepper and saute another minute. 3 – Add nutritional yeast and stir with a wooden spatula to toast for about 1 minute. Add white wine and to deglaze the pan. Let cook for about 3 minutes. 4 – Add vegetable broth and bring to a boil. Add the greens and cook down for about 5 minutes. Add the lentils and toss to heat through. Serve topped with walnuts!

Sesame Cold Noodle Bundles

May 31 2018 Isa Chandra Moskowitz 

Sesame Cold Noodle Bundles Photo by Vanessa Rees If you’re doing any summer entertaining, these are a must. All of the greatness of sesame cold noodles without all of the inconvenience of needing a plate and utensils! These flavorful little bundles come wrapped in a scallion. It cant get anymore cute or delicious. Perfect for picking up and shoving into your face, or, if you prefer, you can still serve them on a plate like a princess.

Garlicky White Bean & Asparagus Soup

April 8 2018 Isa Chandra Moskowitz 

Garlicky White Bean & Asparagus Soup Sometimes it snows in April. And sometimes it’s 17 degrees in April. And sometimes the trees aren’t even thinking of budding even though it’s April. 2018 is one of those times. But you know, why wait for the weather to comply? I am ready for Spring, and so bring on the asparagus! But make it hot and in a bowl because I can still see my breath outside. One bite and your surroundings transform into springtime. Birds start singing, bunnies start hopping around, you know the drill. Its a magical stalk and pureeing with white beans brings out the fresh flavor even more! This soup manages to be simple and also impressively elegant. This recipe is for a new cookbook I’m working on of easy recipes, for January 2019! Photos by Vanessa Rees, styling by meeeee.

Sweet & Smoky Glazed Tofu Ham

December 21 2016 Isa Chandra Moskowitz 

Sweet & Smoky Glazed Tofu Ham Have you gone mad? Dont put an adorable pig at the center of your table! Put an adorable block of tofu instead! This is a sassy take on ham that will definitely bring smiles (or at least curious side glances) to your guests faces. Its also, as the title suggests, sweet and smoky and elegant in a 70s kind of way, with notes of orange and maple. Its easy to double the recipe, or even triple, if this will be your main course. There were a couple of times when writing Superfun Times Vegan Holiday Cookbook that I had to call on friends for help, and this recipe was one of them. Since I didn’t grow up eating ham (you guys, I’m JEWISH!), I wanted to make sure I got it right. Luckily, Joni Newman was able to help develop this little guy into a real crowd pleaser. Thanks, Joni! This is in the Easter section of the cookbook, but it would be great as a Christmas centerpiece, or even Hannukah!

Samosa-Spiced Latkes With Pear Chutney

December 1 2016 Isa Chandra Moskowitz 

Samosa-Spiced Latkes With Pear Chutney Worlds collide! My two favorite fried finger foods combine into one sublime bite. Curry powder, carrot, and peas give these potato pancakes a samosa flair, and some pear chutney seals the deal. Youve got eight days of Hanukkah, so use one of them to break from the pack and serve these fun treats. The chutney recipe will make you want to start an artisanal chutney company in a formerly industrial area of Portland, Oregon! But if you don’t feel like making it, then apple sauce will do. This recipe is from The Superfun Times Vegan Holiday Cookbook, along with 5 other latke recipes and a whole Hanukkah section.

Tofu Short Ribs With Gingery Mashed Root Veggies

November 17 2016 Isa Chandra Moskowitz 

Tofu Short Ribs With Gingery Mashed Root Veggies All the licky, succulent flavor of a rib but without the…rib! Smother the sauce all over the gingery root veg mash and its like a winter parade for your taste buds. These ribs make a dazzling presentation as a centerpiece for your spread, so serve them family style on your coolest serving platter. I love to serve it with steamed asparagus, but broccoli or bok choy would be really nice, too. This recipe is from the Chinese New Year chapter of The Superfun Times Vegan Holiday Cookbook, but really, the book was designed to use the recipes year round. It doesn’t have to be a special occasion to have an awesome dinner! And of course you don’t have to stick to the chapter guidelines. Serve ribs on Hannukah if you feel like it. Total. Holiday. Anarchy.

Pumpkin Cornbread

October 31 2016 Isa Chandra Moskowitz 

Pumpkin Cornbread Plain old cornbread…sure, people love it. But pumpkin cornbread is next-level awesome, with its beautiful orange hue, moist crumb, and hint of spice. Put it out in batches so that greedy people dont snag three pieces at once. Spread on some apple butter and your heart will feel like fluttering autumn leaves. This recipe is from my latest cookbook, The Superfun Times Vegan Holiday Cookbook.

Green Lasagna Rolls

June 6 2014 Isa Chandra Moskowitz 

Green Lasagna Rolls Its basil season! And spinach season! And, well, lets just say its lasagna roll season, too. These make a great appetizer if youre doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautéed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal. What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS. Serve with Caesar Salad to round out the meal! PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Sorry $2000 camera, this is just easier. Since Im not an aspiring photographer, Im not ashamed to admit that adjusting lighting and apertures and editing in Photoshop is just too labor intensive for me these days. A few adjustments in VSCO cam, a button to upload to Flickr, and my work is done here. You get the picture. Har har.

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Peanut Butter Chocolate Chip Cookies

November 22 2019 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

Mini Pumpkin Bundt Cakes

November 1 2019 Isa Chandra Moskowitz 

Mini Pumpkin Bundt Cakes Photo by Vanessa Rees Makes 8 mini-bundts or 12 muffins From October until sometime just before Christmas, pumpkin is all that matters. It’s a magical and fleeting moment in time and these little cakes are just the thing for it. Not at all fussy or difficult, crowd pleasing and just the complete embodiment of pumpkin season. This recipe is from I Can Cook Vegan. Notes ~ I would never try to convince you to purchase a piece of kitchen equipment that you didn’t actually need. And I know you don’t NEED a mini-bundt pan. Who does? However, I am going to try to convince you to get one! Because I want you to slay that Halloween party with these adorable treats. And I want you to make all of your Facebook friends to see how incredibly successful you are, making cakes they could never ever pull off. If, however, you don’t want to listen to me, you can make these in a muffin tin as well. Just bake them for about 20 minutes instead. Ingredients For the cake: 2 cups pumpkin puree 1/­­2 cup olive oil 1 1/­­4 cups granulated sugar 3/­­4 cup unsweetened non-dairy milk 2 teaspoons pure vanilla extract 1 3/­­4 cup all-purpose flour 2 teaspoon baking powder 2 teaspoons pumpkin spice 1 teaspoon salt   For the glaze:   2 cups confectioners’ sugar 3 tablespoons fresh lemon juice 1/­­2 teaspoon vanilla extract 1 tablespoon refined coconut oil, melted Directions 1 – Preheat the oven to 350 degrees. Lightly grease a mini-bundt pan.  2 – In a large mixing bowl beat together pumpkin puree, olive oil, sugar, milk and vanilla extract until smooth and creamy.  3 – Sift in flour, baking powder, pumpkin pie spice and salt. Stir until relatively smooth. 4 – Spoon the batter into the prepared baking pan, filling each one about three-quarters full. Bake for 24 – 26 minutes, until a toothpick comes out clean and cakes are firm and puffy on top and lightly pulling away from sides of the pan. Let cool in baking pan and once you can handle them invert them onto a cooling rack to cool completely. 5 – Make the glaze. Sift confectioner’s sugar into a mixing bowl. Add the lemon juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms. 6 – Place cooled bundt cakes on a cooling rack over a sink and spoon icing around the top, letting the excess drip off. Let set and enjoy!

Broccoli Mac & Cheese

May 25 2018 Isa Chandra Moskowitz 

Broccoli Mac & Cheese Photo by VK Rees There are a lot of vegan mac and cheese recipes in this world. But like kitten rescue, Joy Division T-shirts and Beyonce videos, you can never have enough. I’m working on a cookbook for beginners (out Fall 2019) and this will probably be the first recipe in the first chapter. I love this particular recipe for new cooks because the most important part (the sauce, duh) needs no cooking and takes about two minutes to pull together. It also has my favorite vegetable built it: broccoli! (Yes, I am that basic.) Its chopped into small small pieces and available in every creamy, dreamy bite. The method is also really easy and contains every cooks favorite words: one pot. You simply add the broccoli to the pasta in the last few minutes of cooking. So yah, this is a great place to start.

Baked Potato & Greens Soup With Potato-Wedge Croutons

September 11 2017 Isa Chandra Moskowitz 

Baked Potato & Greens Soup With Potato-Wedge Croutons OMG. It’s been TEN years. Well, we do enough OMG-ing in the new intro, so I’ll leave it at that for now. But the Veganomicon 10th Anniversary Edition is out this month, and it’s made me excited enough to update my blog! The book has been tidied up, made a little easier, and most importantly, a lot of photos have been added, all by Kate Lewis. There are also 25 new recipes! I’ll be posting some classics over the next few weeks to get you excited. Order the book on Amazon or where ever you like to support, thank you thank you thank you. Let’s start with this favorite: a potato soup with giant french fry in it! That is, a potato wedge thats been dredged in cornmeal and lightly fried. As for the healthy part, we use kale here, but escarole or spinach would be good, too. Make the baked potatoes the night before so that you can have this soup ready in thirty minutes.

Peanut Butter Brownies

December 9 2016 Isa Chandra Moskowitz 

Peanut Butter Brownies When youre, like, four years old, your first favorite dessert flavor is bound to be chocolate and peanut butter. And when youre forty…not much changes. In between you might want to toy around with other favorites (matcha? chai?), but come now, you will always come back to your first. These brownies are deep and rich and have a satisfying, addictive peanut butter swirl that looks as neato as it tastes. What’s more, today is National Brownie Day! And I know it’s late, but go ahead and make a batch anyway.

Chocolate Pecan Pie

November 21 2016 Isa Chandra Moskowitz 

Chocolate Pecan Pie This is elbow-your-Great-Aunt-Dora-out-of-the-way-to-get-the-last-slice delicious! Chocolate should most certainly be represented at the Thanksgiving table, and pecans are the ideal plus-one to get it into the party. This pie is really rich and caramelly, with all that toasty pecan nuttiness studded throughout. Dont worry, once you share a bite of your slice with Great Aunt Dora, she will totally understand all that elbowing.

Sorta Classic Pot Pie

November 11 2016 Isa Chandra Moskowitz 

Sorta Classic Pot Pie In need of a little comfort this weekend? Or maybe just a fabulous centerpiece? Pot Pie will get you there. You know what to expect out of a pot pie, and this one will never in a million years disappoint. Flaky pastry, creamy be?chamel, peas, carrots, and toothsome seitan. Its a downright necessity at the holiday table and, fine, Ive been known to eat it for breakfast, too. So what, Im an adult, and I can do as I please. If you don’t want to use seitan, then two cups of cooked chickpeas work great, too! This recipe is from The Superfun Times Vegan Holiday Cookbook, out 11/­­15/­­16!

Green Bean Casserole

October 27 2016 Isa Chandra Moskowitz 

Green Bean Casserole Long time no see. I figured I had to pull out a real show-stopper to get back into your life. Enter Green Bean Casserole! Before the recipe though, a word of welcome to my new website, IsaChandra.com! It was a fabulous 15 year run, but as you might have noticed, I hadn’t updated The Post Punk Kitchen in years. I just needed something fresh and new. So it’s basically like I cut my bangs and feel like a new person. Only in internet form. But don’t worry, all of your favorite recipes are being transferred here (if they haven’t been already) and I’ll be updating way more often. Starting with some recipes from my new cookbook, The Superfun Times Vegan Holiday Cookbook! Order it, like, right away. Now on to the recipe. Did your childhood Thanksgiving come out of cans and boxes? And do you kinda sorta maybe just-a-little-wittle-bit miss it? Then this casserole is right up your alley! This version has a few real ingredients, but dont let that fool you, its still as embarrassingly good as its predecessor.

Breakfast Nachos

May 4 2014 Isa Chandra Moskowitz 

Breakfast NachosServes 8 Total time: 1 hour || Active time: 1 hour You got your nachos in my breakfast. No, you got your breakfast in my nachos. OMG, its breakfast nachos! These are loaded with all of the brunchy requirements: scrambled tofu, roasted potatoes, avocado salsa and a creamy, cheesy, cashew sauce. Theyre great for sharing with a crowd or for a slightly messy breakfast in bed. Its definitely company food. You dont want to eat breakfast nachos alone, unless you really really love yourself. You can make a few huge plates for everyone to share, perhaps as the savory component of a brunch. Because, yes, nachos are a great appetizer before pancakes. Or make little individual servings. Either way, just remember to layer ingredients between the layers of chips. I hate when all of the fun stuff is just dumped on top and youre left with empty chips at the end. An empty chip is just a crime. There are a few components here, but its very easy to put together. None of them are crazy difficult. While the potatoes roast, you can pretty much prepare everything else, just remember to set a timer because you dont want to burn the taters. Its always been my opinion that brunch without potatoes is like going whale watching but seeing no whales. Its fine, but next time, gimme some whales. Anyway, dig in! I swear there are some chips under there. Here’s the Instagram pic where you can actually see ’em.

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