By Isa Chandra Moskowitz
Rich, sweet, subtly spiced and miraculously buttery. These vegan macadamia ginger cookies are somehow the perfect cookies for warm or cold weather. During summer, they’re drops of sunshine with their tropical vibe. In fall and winter, the candied ginger shines through, making them just right with a cup of chai. And even in February, you […] The post Macadamia Ginger Crunch Cookies appeared first…
Smashburgers are all about embracing the perfectly imperfect: thin patties, rugged edges, onions spilling out, and cheese melting into every crack. They’re beautifully messy, unapologetically juicy, and almost impossible to eat politely. In these vegan cheeseburgers, from my cookbook The 29-Minute Vegan, puréed lentils are mixed with miso, vital wheat gluten, breadcrumbs, and spices for […] The…
Blintzes! Those cozy little crepe packages filled with cheese, browned in a pan and covered in fruit sauce. These ones are stuffed with lemon macadamia cheese and smothered in warm blueberry sauce. Blintz day at Jewish sleepaway camp was always the best day. We’d have them for breakfast, followed by capture the flag and a […] The post Blintzes with Macadamia Cheese and Blueberry Sauce appeared…
Sweet noodle kugel is an absolute icon. This one happens to be vegan. Every family has their own version, and everyone will tell you theirs is the best one. The details shift from kitchen to kitchen, but the bones are always the same: noodles, raisins, and something thick and creamy. That’s the heart of a […] The post Cinnamon Raisin Kugel appeared first on Post Punk Kitchen .
Brunch out of the blue? Dessert with no plan? A pound of berries about to turn? The answer is crepes. Vegan crepes are thin, tender and just buttery enough, with edges that curl and a center soft enough to fold beautifully without cracking. Make them sweet or savory, depending on what’s in the fridge. For […] The post Crepes For Everything appeared first on Post Punk Kitchen .
Whipped vegan ricotta! Need a quick dip for entertaining? Filling a lasagna? Or a cannoli? The answer is yes. This is a kitchen staple to keep on hand. It’s creamy, fluffy, a little nutty and, HEAR ME OUT, deliciously mild. It has flavor, but it isn’t trying to take over. That mellowness is what lets […] The post Whipped Tofu Cashew Ricotta appeared first on Post Punk Kitchen .
Makes about 3 cups (about 4 servings) This vegan turkey salad is my favorite sandwich salad, and it has been for as long as I can rememmeber. It’s the kind you used to find in the refrigerated case at the health food store, tucked between the tempeh and the sprouted bread, and in the 90s […] The post TVP Unturkey Salad appeared first on Post Punk Kitchen .
If you’re longing for a thick, creamy vegan strawberry milkshake, and of course you are, this is the answer to your prayers! The amazing thing about this recipe is that it doesn’t require any ice cream, yet somehow tastes like the best strawberry ice cream you’ve ever had. And anyways, for some reason, vegan strawberry […] The post DIY Strawberry Milkshakes appeared first on Post Punk Kitchen .
Creamy vegan mac and cheese risotto that tastes like the coziest bowl of mac and cheese, dressed up in a little risotto romance. A pourable cashew cheese sauce brightened with roasted red pepper, miso, and lemon coats every grain of arborio. The post Mac and Cheese Risotto appeared first on Post Punk Kitchen .
I can’t say it any other way: grilled tofu changed my life. I didn’t realize how important char was to me until tofu entered the picture with dark, smokey grill marks and crisp edges. Once I figured out this power, I did not take my responsibility lightly. I convinced everyone I knew to grill their […] The post Herb Grilled Tofu appeared first on Post Punk Kitchen .