Isa Chandra Moskowitz - vegetarian recipes

Try it! You will enjoy it!

Veg lollipop recipe | vegetable lollipop recipe | veggie lollipops

BBQ Tempeh Salad with Vegan Ranch Dressing

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

Self-Care Interview Series: Pauline Chardin










Isa Chandra Moskowitz vegetarian recipes

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!

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.

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.

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.

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.

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