Vegan chefs Isa Chandra Moskowitz and Terry Hope Romero are doing their part to put an end to the misconception that vegan cuisine is boring and bland. Moskowitz and Romero are featured in this New York Times article, which highlights their efforts to show people just how easy and fun it is to create sumptuous vegan meals. Their latest effort is their co-authored book The Vegan Joy of Cooking, due out this fall. In the meantime, those looking for delicious vegan recipes should check out Moskowitz's Vegan with a Vengeance and Moskowitz and Romero's first co-authored cookbook Vegan Cupcakes Take Over the World, the latter of which is proof that vegan baked goods can rival, if not surpass, traditional baked goods.
Speaking of vegan cuisine, now that the chill of winter has finally settled in across much of the Northern Hemisphere, imagine how comforting and delectable it would be to sit down to a hot bowl of Spicy Peanut Stew with Ginger, Tomatoes, Zucchini and Eggplant. You'll find Romero's recipe for this savory stew in the left sidebar of the New York Times article linked to above. Looking for a succulent appetizer to accompany the peanut stew? How about Moskowitz’s Butternut Squash Rice Paper Rolls with Asian Dipping Sauce? You’ll find a link to Moskowitz’s recipe for this delicious dish in the New York Times article, as well. If you give these recipes a try, your very last reason for continuing to consume animal products and thereby continuing to support factory farms—taste—just might fall by the wayside.
Still skeptical about how tasty vegan fare can be? Check out Moskowitz and Romero’s website Post Punk Kitchen, where you can watch streaming videos of their cable cooking show by the same name. [Watch out Emeril! Your days are numbered.] On the left sidebar of the Post Punk Kitchen site, you’ll find links to recipes. Click on the link for "Course/Dish" recipes, and you'll find recipes for such tantalizing dishes as:
These are just a smattering of the mouthwatering recipes you’ll find at Post Punk Kitchen. After sampling some of these recipes, you’ll soon discover that vegans are hardly culinary ascetics; culinary Epicureans or sybarites is much more like it.
Ancho Lentil Soup with Grilled Pineapple
Acorn Squash, Pear, and Adzuki Soup with Sautéed Shiitake Mushrooms
Mango Ginger Tofu
Basel Mint Pesto
Black Bean and Sweet Potato Stew
Garlic, Olive, and Tomato Pasta
Sweet and Spicy Barbequed Tempeh with Peppers
Pumpkin, Banana, and Chickpea Curry
Coconut Chickpea Soup with Tomato Chunks and Fried Cumin
Curried Carrot Bisque
Spanish Black Bean Soup
Spicy Sweet Potato and Coconut Soup