While extravagant vegan cookbooks are on the rise, it is rare to find those that don't primarily resort to soy-based options. Isa Does It differently, though! With recipes for cashew cheeses and meats instead of produced vegan cheeses and proteins, Isa Does It offers innovative and whole-food options for vegan substitutes. Moskowitz keeps in mind nutritional needs as well as proper cooking techniques that allow for unexpected additional flavor and personality to each meal.
I'm a lover of plant-based cooking, but I've always been a little uncomfortable with the word "vegan" (and, warning: I'm not one). To me, the word evokes shelf-stable soy protein isolate and tofu dressed as imitation meat. But, word-splicing aside, I do eagerly search for whole-foods recipes that don't require meat or dairy. And so I'm loving Angela Liddon's new cookbook, which draws from her popular blog Oh She Glows. Liddon takes an inviting, unprocessed approach to vegan meals. There's not a lot of "mock" anything here, just appealing preparations of vegetables, fruits, nuts, and seeds; ones that she's found also appeal to the meat-eaters in her midst. Mango strawberry guacamole, a grilled vegetable salad, sweet potato enchiladas, and the broccoli-quinoa wraps I've now made two batches of in a week; all of it good fresh food that, were it not to be found in the pages of a vegan cookbook, you'd excitedly dive in to without ever noticing whether it were vegan or not. P.S. The whole cookbook is gluten-free, too!