Veganomicon Overview

Who knew vegetables could taste so good? Moskowitz and Romero’s newest delicious collection makes it easier than ever to live vegan. You’ll find more than 250 recipes–plus menus and stunning color photos–for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results.

And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

Recipes include:

  • Autumn Latkes
  • Samosa Stuffed Baked Potatoes
  • Grilled Yuca Tortillas
  • Baby Bok Choy with Crispy Shallots
  • Chile-Cornmeal Crusted Tofu Po’ Boy
  • Roasted Eggplant and Spinach Muffuletta
  • Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
  • Acorn Squash, Pear and Adzuki Soup
  • Tomato Rice Soup with Roasted Garlic and Navy Beans
  • Asparagus and Lemongrass Risotto
  • Almost All-American Seitan Pot Pie
  • Hot Sauce-Glazed Tempeh
  • Black Eyed Pea Collard Rolls
  • Chocolate Hazelnut Biscotti
  • Pumpkin Crumb Cake with Pecan Streusel

… and many more.

About the Authors

Isa Chandra Moskowitz is the bestselling author of I Can Cook Vegan, Isa Does It, Veganomicon, Vegan with a Vengeance, The Superfun Times Vegan Holiday Cookbook, and many more. She created the beloved website Post Punk Kitchen, and her restaurant, Modern Love, has locations in Omaha and Brooklyn.

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011 she was named Favorite Cookbook Author by VegNews.

Editorial Reviews

“While most vegan cookbooks are anemic, underfed volumes-some no-brainer pasta recipes, a few things to do with tofu, maybe some oddball desserts-this slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup-a likely MVP at your next Thanksgiving (whether it’s centered around turkey or tofu). Almost as addictive as the Rustic White Beans and Mushrooms, which get their bite from fresh herbs, and Lentils and Rice with Caramelized Onions and Spiced Pita Crisps, a transcendent Middle Eastern comfort food. Vegan breakfasts get overdue attention: sitting in front of a hot stack of velvety Blueberry Corn Pancakes and hearty Blue Flannel Hash, who’s going to miss the bacon? Best of all is the wide selection of terrific desserts: everything from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldly fill the space where most eggless, milkless and butterless cookbooks fear to tread.” – Publishers Weekly

Books by Terry Hope Romero

Books by Isa Chandra Moskowitz

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