Food Storage & Other Adventures in Motherhood

Book Review: Vegan with a Vengeance

by heather

This book was recommended to me by a friend, Julie, who as an experiment spent some time as a
vegetarian. She said it was the only cookbook that she has ever read while laying in bed. Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock is a great resource if you’re a beginner to vegetarian recipes. Each recipe includes stories and preparation tips. Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, tells interesting and amusing stories about her cooking adventures while introducing the reader to a wide variety of traditional and ethnic vegan foods. So far we’ve tried the banana pecan pancakes, pumpkin waffles,  carrot bisque, roasted butternut squash soup, corn chowder, black bean-mushroom and quinoa-stuffed peppers, balsamic-glazed portobello mushrooms, orange-glazed beets, seitan and tempeh Reuben. Every one are recipes that I would make again. Julie also recommends the ginger-pear waffles, scones, ginger-raisin bran muffins, and chickpea broccoli casserole. Almost 1/3 of her book is devoted to desserts, which look awesome and I’ve heard great things about, but haven’t had a chance to try, yet. Whether not you’re passionate about animal rights, this is a great book to help people become more comfortable and providing creative ideas for eating more vegetables and fewer processed foods. This week we did tempeh Reubens again. I have to say that pastrami is one thing I miss about vegetarianism, but only a little bit. Fortunately Isa introduced me to tempeh (which granted is not quite as tasty as pastrami, but I do like it and it significantly better for your health.) Isa also has a new book out Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, which my husband got for me last week. (Love him!) It looks amazing and I’ll review later when I’ve had a chance to try more of the recipes.

Tempeh Reubens
8 slices of dark pumpernickel bread, toasted

Tempeh Reuben sandwich with a side of dill home-fries

1 1/2 cups sauerkraut
2 large dill pickles, thinly sliced
1 pound tempeh, cut into 4 equal pieces, then cut through the middle to make 8 thin squares

1/2 cup cooking wine
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons Bragg Liquid Aminos or tamari
2 Tablespoons fresh lemon juice
2 cloves garlic, smashed

1/3 cup Vegannaise
2 Tablespoons ketchup
1/4 cup lemon juice
1 Tablespoon minced onion
2 Tablespoons sweet pickle relish

1. Combine all marinade ingredients, add tempeh for at least one hour, turning once. 2. Mix dressing ingredients and set aside. 3. After tempeh has marinated, grill each piece for 4 minutes on one side and 3 minutes on the other. 4. Assemble sandwich with toasted rye, dressing, saurkraut, pickles and tempeh.

One Response to “Book Review: Vegan with a Vengeance”

  1. […] easy, like how to shop, how to plan and the best way to chop tempeh. This book (and her previous two books) helped make me familiar with previously obscure ingredients such as nutritional yeast and […]

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