Isa Does It: Vegan Cookbook Review

Published January 22, 2014 by Vegan Derby Cat Party

wpid-IMG_20131022_194916.jpg

My copy of Isa Does it came right in the middle of our last move in mid-October, so it got flipped through and filed away for a good long time before I actually took it for a test drive in my kitchen last week.

wpid-IMG_20131104_210034.jpg

I had originally pre-ordered a kindle edition, but then I was on the PPK one day, and saw they were having a promotion for these cute little reusable bags with proof of pre-order. So I went on amazon, to screen shot my purchase, but it sort of looked like the kindle edition wasn’t happening. Not only that, after hearing Isa talk about how nice the hardcover was going to be, I was having second thoughts. (Coming from the girl who owned Appetite for Reduction in BOTH editions, this shouldn’t be a surprise though.) So I cancelled my kindle order and put in for the hardcover. Looks like that’s the only thing currently available on amazon anyway, but I’m so glad I did! It is a really nice big book with great pictures, that does a great job of staying open to the recipe you’re cooking from. (The ultimate cookbook feat!)

And I’ll just tell you right upfront. This book is GREAT. Easy, fast, cheap. She’s totally got the amazing taste on a weekday timeline thing down. No crazy hard to find ingredients. It’s really made me want to cook at home all the time again. Something that’s been really lost for me for the last 2 years, ie. ever since I moved out of my giant kitchen.

Here’s what I’ve tried so far…

Dragon Noodle Salad and Sesame Tofu

Dragon Noodle Salad and Sesame Tofu

This was awesome. I traded grated carrots for sliced cucumbers (Thomas doesn’t like cucumbers, but loves pickles!) and skipped the sesame seed garnish. I chopped some cilantro right into the kale I used for the greens. The Sesame Tofu is broiled with some tamari & sesame oil. Easy peasy, and super delicious.

Did my prep in the food processor to make this super fast.

Did my prep in the food processor to make this super fast.

Instead of dredging, I let it marinate for an hour

Instead of dredging, I let it marinate for an hour

and broiled it in the same pan.

and broiled it in the same pan.

Sunflower Mac

Sunflower Mac

Next up was the Sunflower Mac. A lot of the recipes in this book call for soaked cashews (which Thomas may or may not be sensitive too, the jury’s still out), but Isa gives you the option to use soaked sunflower seeds instead. This particular recipe is made with just that, in honor of Ms. Jess Scone of Get Sconed(/the PPK/VidaVeganCon), who is allergic to tree nuts. Now I already knew from the past that Isa tends to give you extra sauce (and she mentions it in this recipe) so I used 12 ounces of pasta instead of 8, and threw half a bunch of kale in with the pasta for the last 2 minutes. Still PLENTY of sauce to go around. I also added an extra 1/2 cup of nooch (nutritional yeast) and used smoky sweet paprika all over it instead of just sweet, because YUM.

Kale Salad with Butternut Squash & Lentils pg. 77

Kale Salad with Butternut Squash & Lentils pg. 77

I have no idea what size my butternut squash was, but it was of a small to medium size and I chopped it up and roasted all of it for this recipe. I also used one bunch of kale (called for 8 ounces/cups), and extra garlic and ginger in the sauce. This came out GREAT.

Got the lentils and greens nicely tossed in there

Got the lentils and greens nicely tossed in there

and then added the lovely roasted squash after it cooled slightly.

and then added the lovely roasted squash after it cooled slightly.

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Jerk Sloppy Joes with Coconut Creamed Spinach pg. 94

Next up was the Jerk Sloppy Joes. The other alleged culprit in Thomas’ mystery allergy is now gluten, so we weren’t able to find any gluten free AND vegan buns, so we made this two ways. With tiny gluten free bread, and also as a bowl with brown rice. The recipe calls for gluten filled seitan, but offers up 2 gluten free suggestions: 2 c. of lentils or 1 package of crumbled tofu. We took the road less traveled by… I used the soy curls I had picked up two weeks ago at Food Fight! in Portland.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

I put 2 cups of soy curls in warm water for 10 minutes to rehydrate.

Then chopped it up as called for in the recipe.

Then chopped it up as called for in the recipe.

It worked beautifully!

It worked beautifully!

And here it was as a bowl!

And here it was as a bowl!

Pureed Split Pea & Rutabaga Soup pg. 31

Pureed Split Pea & Rutabaga Soup pg. 31

And for last, here’s the split pea and rutabaga soup. I had never had rutabaga before, so I was curious about this one. It also called for star anise, but I totally forgot to put them in 15 minutes after the boil, and threw them in at the end, so the taste wasn’t as pronounced. I had to blend the soup in two batches in the Vitamix, and I left just a teensy bit unblended which gave it a nice surprise pea here and there, which I didn’t mind. This was really good, comforting, and creamy. The leftovers were yum, and had more of an anise flavor too.

Final Impression:

YAY! A new Isa book that is everything I needed it to be! I can’t believe that I can get food that tastes this good, this easily on a weeknight. Thanks for breathing life back into my kitchen, Isa. Oh, and for those of you who care, all of the above dishes were made GLUTEN FREE.

Because once wasn't enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

Because once wasn’t enough for you to look at this adorable picture of Isa and I at Vida Vegan Con II.

About these ads

5 comments on “Isa Does It: Vegan Cookbook Review

  • Excellent review! I checked this out of the Seattle library (it was a fairly lengthy hold list) but only had time to make some banana scones before it was due back. Will definitely be purchasing it when I can. The dragon noodle salad sounds soooo good right now.

  • What a great review! So many tempting dishes! I think this is Isa’s best book yet, and that’s really saying something. That Dragon Noodle Salad has been on my to-make list for the longest time. Maybe today!

    • Thanks for checking it out, Terri. I totally get you. When we moved to Seattle I donated what seemed like an endless amount of cookbooks, and vowed to only buy kindle editions in the future. I’m glad I made an exception for this one, though. It now lives right next to my Veganomicon. :)

  • Say a little something?

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    Follow

    Get every new post delivered to your Inbox.

    Join 1,050 other followers

    %d bloggers like this: