My sixth Isa Chandra Moskowitz cookbook, I Can Cook Vegan, has quickly become one of my favorites! In my current season in life, I gravitate toward simple and quick recipes and this cookbook is full of them. There are nearly 30 remakes pictured below, 8 including links to the recipe (or a variation) that can be found online. All photos are my own. Recipes are not included due to copywrite. You can find many more delicious recipes from Isa on her blog Post Punk Kitchen (PPK).
(I know some of my pics have the words in them. It’s from when I did a previous cookbook spotlight directly on Instagram and labeled the photos, and it’s the only photo I have of the dish. I don’t save every single food photo I take. Usually once it’s shared it gets deleted.)
I’ve tried several vegan mac & cheese recipes and this is my fave. It uses cashews so be aware if allergic. Cashews make such delicious creamy sauces. Whoever came up with that idea is pure genius. This is a super-easy recipe to put together, and comes together quickly, pretty much in the amount of time it takes you to boil a big pot of water and cook the pasta. This one was made by my son. You can also find this recipe right here on PPK.
I really liked that this wasn’t your traditional curry dish. I love the thick noodles and the addition of avocado. Never would have come up with curry and avocado on my own. You can find an older version of this recipe right here on PPK. Though comparing the ingredients, I think I would much prefer the updated version in the cookbook.
I was feeling a little ambitious when I made this. Right now I’m all about simple and quick. There’s nothing complicated about making this, it just takes a little time. The creamy sauce on top is cashew based. I like that the filling had a little texture to it and wasn’t just mush. It’s great leftover, too.
This dish also uses cashews as well as almonds. It’s super-easy and comes together in the time it takes to boil a big pot of water and cook the pasta. While the pasta is cooking, put all the sauce ingredients in a high speed blender (like a Vitamix, then no need to soak nuts) and you’re pretty much done. My son makes this one frequently because it’s so dang easy.
I generally don’t go for pre-made chorizo as it’s usually too spicy for me. This was a nice change from the black beans or lentils that seem to pop up in a taco salad. This chorizo is made with walnuts and sundried tomatoes.
My sauce here came out a little on the thin side, but this dish had such flavor! It’s actually one of my favorite ways to eat falafel, in a big bowl of yumminess!
Can’t see much of the patty here, but this is a good one that holds together pretty well. We like using Field Roast Chao cheese slices and is now our go-to for non-dairy sliced cheese. Two of our favorite burger toppings: caramelized onions and avocado (sliced or mashed).
I made these right after my daughter broke her elbow and since she was eating one-handed, used slider buns. Worked out pretty well and slightly less sloppy. This comes together so easily, too!
If you’ve never used kala namak (Indian black salt, which is actually pink), try it in this. It gives it an “eggy” flavor. Loved this on a vegan croissant with lettuce and tomato. You can find a slightly different version of this recipe right here on PPK. It calls for onion flakes instead of the kala namak, but I would definitely go with the kala namak.
I love love love sweet potatoes! Isa has a slightly different variation of this recipe in The Superfun Times Vegan Holiday Cookbook that uses vanilla instead of lime. While I thought that version was fantastic, I think I prefer this one. With the zing of lime it’s not quite as sweet, and I opt to sprinkle a little crushed red pepper on top because not everyone here can tolerate the same level of heat.
This is such a warm and comforting soup! Creamy base, chickpeas, veggies, and pasta. Yum! Corn is my usual sub for peas, not a fan of peas. You can find this recipe right here on the Kahakai Kitchen blog.
Love this hearty stew. The combo is prefect. Not everyone in my house is a fan of kale, so I tend to chop it up really small pieces. Sweet potatoes are one of my faves and this soup is a perfect to welcome fall.
We’ve tried this dish using both Tufurky Kilebasa and Beyond Meat original. Both work well. Another perfect combo! I usually serve this with some crusty bread and fruit and yum!
We love tempeh here! And broccoli. Add some savory gravy and brown rice. Maybe some vegan dumplings or an egg roll. You can find this recipe right here on Veg News.
I opted to bake the tofu in the oven as opposed to cooking it on top of the stove. Whenever I try to cook tofu in a cast iron skillet I get a lot of sticking and mess. And when I use a nonstick skillet, it just doesn’t seem to have the desired end result. But I love my tofu crispy oven-baked. The cauliposts are, you guessed it, a combo of cauliflower and potatoes. Served with some collards and white bean gravy and you have a delicious bowl of comfort.
Loved this! (Sorry for the paper plate. This was made in the middle of my kitchen redo.) Roasted veggies and chickpeas served over couscous and arugula with homemade hummus with chives. I’m a huge fan of roasted veggies. Whenever I prepare my zucchini for cooking, whether it’s oven-roasting or sautéing on top of the stove, I quarter it lengthwise, then I can cut out the seedy part by slicing off the point of the triangle, then it doesn’t end up so soggy.
Have I mentioned how much we love tempeh? And broccoli? One of my favorite Isa recipes is the Goddess Noodles in her cookbook Isa Does It. So I was so excited to try this variation. I opted to roast the carrots instead of using raw sliced. So, so yummy!
This is a delicious tofu scramble variation. Our usual is to serve with a toasted english muffin and some vegan sausage or smoked tempeh bacon.
This was the first recipe my daughter made out of this cookbook. It’s very saucy and thick so be sure and use a deep dish pan. So tasty! I like that it didn’t call for a ton of cheese and used breadcrumbs on top (thought the layer of breadcrumbs was a little thick, I personally would scale that back a bit next time).
Time for a bbq! I think I would prefer cubed pieces of tempeh to allow for more bbq sauce flavor! Mmmm! You can find this recipe right here on PPK.
I wasn’t quite sure about this one until I bit into it. I didn’t do a thorough job measuring out the chickpea flour and I thought I messed it up. But it was really, really good. The leftovers were awesome, too! I have a few other quiche/frittata-like recipes but they all call for tofu. This was in great if you need to prepare something soy-free. It uses chickpea flour.
Love this cookie! Oats + walnuts + chocolate = Love. Nothing else needs to be said.
More walnuts and chocolate!
I don’t do very well with piping frosting, mainly because I don’t have a big enough tip (going on my Amazon wishlist next). My frosting could have used a little more chill time, but I was in kind of a hurry. Regardless, it was a darn tasty cupcake! It didn’t really scream sprinkles but since it was a birthday cupcake, it needed the confetti! 🎉
I totally love the flavors of this cupcake! Perfect for spring or summer. I was lazy the first time I made them and used strawberry frosting out of a can. Don’t do that. You’ll miss out on this light, fluffy frosting pictured here. It’s your lucky day! You can find this recipe right here on PPK.
I really love the donut part of this recipe. A hint of nutmeg makes them super delicious. I did have a little trouble with the frosting. I’m not sure if there’s a typo or what, but the milk to chocolate chips ratio was off and it was much too runny. The recipe is not on Post Punk Kitchen for me to verify, so I just winged it. You can easily find chocolate glaze recipes on the internet. Vegan sprinkles are from Sweetapolita.
I wish I had a giant muffin tin. A regular-sized muffin tin doesn’t really do these justice. But they were still tasty! You can find this recipe right here on Abrams Books.