From the PPK Test Kitchen: Isa Does It Tester Photos

Isa Does It cover

Mission, complete!  Weeknight dinners…all set. No excuses. Testing for Isa Does It, Isa Chandra Moskowitz’s ode to weeknight wonders, has ended, which is sad news for me, but good news for you! This brand spankin’ new book is officially due out … Continue reading

Fizzle Says: Fair Is Fair

Since I’m busy elsewhere during MoFo month, I asked some special friends to help out over here. Do you ever wonder what goes on behind the scenes at the Post Punk Kitchen and inside the home of cookbook author Isa Chandra Moskowitz? Fizzle is here to tell his tale…

Guest Post: Fizzle

Friend: Isa Chandra Moskowitz, The PPK

Your lap is mine.

Hello, my name is Fizzle Moskowitz and I am the author of Vegan with a Vengeance. Yeah, it says Isa Chandra Moskowitz on the cover but my lawyer will tell you who really wrote it. I live with my sister Avocado and a fluffy orange nuisance named Kirby. When I’m not writing cookbooks I’m scratching the couch or sleeping. Sometimes I sit on your lap until you legs go numb. All in a days work!

I guess the thing people most often ask me is “Why did you stop writing cookbooks?” Well, I’ve been pretty quiet about it but I think it’s time to break my silence.

After authoring Vegan With A Vengeance, things with Isa changed. She started playing kitty ball with me less and less, and petting me only half-heartedly. I’d sit on her lap while she droned out at the computer refreshing her Amazon page over and over and over again. Now, neglect is one thing, but what came next pushed me over the edege.

She makes me stuff gift bags for her charity.

The royalties started pouring in, billions of dollars (I think, I can’t count, I’m a cat) but my cat food remained suspiciously the same. Meanwhile, Isa was eating the most expensive imported tofus, handpicked black beans and kales made of gold. I hid my toys under the couch, expecting new and exciting toys. Instead, she found my old toys and tried to act like nothing was wrong, like I should just play with those. She had brand new vegan shoes, why didn’t I have brand new toys??!?!

She keeps me in a box.

And then came the creative differences. The next book had to be special, obvs, and I was working overtime developing concepts. I finally came up with “Vegan Nutritional Yeast And Cantaloupe Take Over The World.” I mean, people, have you tried that? Together? It’s like crack-nip! (As a side note, sometimes I like to knock the nutritional yeast over and roll in it.)

But Isa insisted on cupcakes. Cupcakes! I’m totally serious! So now, instead of a book that people can actually use, there’s a ridiculous book about cupcakes collecting dust in a warehouse somewhere. And I hate the shape, it’s too square!

Get me out of this tire prison!

So, that’s the ugly truth right there. And you should also know that she prances around the house in a faux fur bathrobe and Burger King crown crowing “I am the vegan queen! I am the vegan queen!” Meanwhile, I’m on a leash in the backyard. And every single one of you is culpable.

Get this leash off of me!!!!

Fizz, that was eye-opening! I take back all my years of recipe testing, and I really  hope you negotiated for a percentage of the pie book.  Poor baby!

It’s coming.

You guys! Isa is coming back to Portland in just under 2 weeks to help out with a little something we like to call the Vegan Iron Chef Competition. This year, she’s co-hosting the 2nd annual competition with local zinester, Nicole J. Georges – and Ms. Moskowitz just so happened to pick out the top secret ingredient. Or, as we like to whisper around these parts, the ‘SI’.

All advanced tickets (psst, it’s three times the size as last year’s inaugural event) quickly sold out, but there will be a limited number available at the door, and you can always watch live, wherever you are, on Sunday, July 10th at 5pm PST.

We’ll absolutely be recording the competition this year, too. Promise. More event details here. Basically, we’ll be live-streaming directly through the VIC homepage and posting videos from our team on the YouTube channel in the future. As for me, I’ll be the one running around and hiding behind a clipboard (but frantically smiling, I’m sure) whenever the camera comes my way.

With that, here are the 2011 Portland Vegan Iron Chef competitors:

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Super credit to Stephanie for the chef photography & our Creative Director, Liz, for the grand design.

Click for larger sizes:

And hey, we’re always on the look out for Affiliate cities – join up, gather your volunteers and help show the world that vegan food is serious business.

Appetite for Reduction: My Test Kitchen Photos

Although I’m currently sitting here, patiently waiting for my tester copy, (hint hint) the latest cookbook from my favorite vegan superhero & author, Isa Chandra Moskowitz, Appetite for Reduction has hit the shelves – so it’s time for a fond look back.

This marks the fourth Post Punk Kitchen book I’ve been a recipe tester for – which is so.much.fun. While I didn’t have as much time on my hands or mouths to feed as I used to, and didn’t test every single recipe, I did made a bunch of satisfying dishes that I’ll round up below. Whether you’re looking for more responsible, vegetable dominated entrees, oil-cutting tips, healthy meal plan inspiration, or straight up, great and usually gourmet vegan cuisine, you should pick up this book! And try to do it from a vegan business, like Herbivore, Cosmo’s, Never Felt Better or Food Fight!, if possible. Is free shipping really that enticing? Does Amazon offer this shirt, or this one?

Some of my favorites:

  • 40 Clove Chickpea & Garlic – I’ve seriously made this countless times, and usually up the garlic even more (spoiler alert: there’s not actually 40 cloves in the recipe)
  • Surefire Seitan – This was my go-to seitan recipe this past year.
  • Braised Seitan & Cabbage – This one surprised me in how much I liked it. Plus, it’s super easy if you have the seitan already made, and cabbage contains fiber and vitamin c and you should probably be eating more of it!
  • Pasta con Broccoli – Simple and great – especially topped with one of the baked tofu options in the book. Like I’m not going to love a healthier version of a classic Italian dish full of more broccoli & garlic…
  • Thai Green Beans – Again – so easy, but so flavorful.
  • Jerk Asparagus – Ditto! You should have these spices in your house anyway, and await the countdown to one of spring’s first contenders.
  • Curried Tofu – One of those recipes you’ll find yourself making semi-weekly after trying it.
  • Apple Miso Tofu – because it’s another one casserole dish entree, and it’s just so unique!
  • Ginger Soba with Bok Choy – it’s literally ginger, soba, and bok choy, and that’s so, so right.
  • Black-Eyed Peas & Greens – purposely reminiscent of the Bye & Bye’s dish, and another I find myself making regularly. With the buzz about the book popping up over the last week, it was the first recipe that came to mind and that I just had to make this past weekend.

And these are just a few favorites. Crazy, but I don’t have photos for everything. Sometimes I forgot, or the lighting was awful, or the dish was being transported elsewhere, or I was just…really hungry. Off the top of my head, I know the Ethiopian Mushroom Tibs are missing, and probably a few others…

Without further adieu, my Appetite for Reduction photos:

40 Clove Chickpea & Garlic

Pasta con Broccoli (pictured with red wine roasted mushrooms)

Smokey Split Pea Soup

Pineapple Collards - oh, I really dug this, too!

Broiled Blackened Tofu

Curry Baked Tofu and Orange Scented Broccoli

Curried Chickpeas and Greens - hello, delicious lunch for the week!

Apple Miso Tofu (pictured with a chiffonade of miner’s lettuce and brown rice)

Curried Cabbage and Peas

Red Curry Tofu - how pretty is this?! bonus = it’s baked!

Thai Green Beans

Fussilli Roasted Veggie Primavera – okay, more and more favorites

Herb Roasted Cauliflower and Breadcrumbs

Cashew Miso Mayo - yeah, you read that right!

Surefire Seitan (pictured baked with chickpea breading)

Silky Chickpea Gravy (pictured with whole wheat biscuits)

Hoisin Tofu Lettuce Wrap (pictured with cabbage shells)

Red Wine & Kalamata Tempeh (pictured with mashed potatoes) – hello, classy!

Ginger Soba with Bok Choy

Vietnamese Salad with grilled tofu

Quicky BBQ Tofu

Curried Summer Loving Corn Chowder

Black Eyed Peas & Greens (pictured with cornmeal baked tofu)

PPK dinner.

Jerk Asparagus

Braised Seitan & Cabbage

Now, I’m sorry there are no before and after shots of my butt to show my own weightloss progress during this round of testing. Truthfully, some of these dishes were made over a year ago, I wasn’t focused on hiding my oil – because that can be crazy, and I make a point to be comfortable with my weight, my body, and myself, no matter what. Vegans come in all shapes and sizes, too!

That being said, I’m currently on week 12 of a new workout/activity plan, where there’s less beer, laziness, and more vegetables and whole grains in my diet lately, but I just hate using that word, so back to my point -

This book is not only full of wholesome, creative, special-diet-friendly recipes – it’s full of truth one can relate to, and a whole lot of healthy inspiration.

For sample recipes, check  out the PPK book page.

For prettier photos, check out the flickr photo set from the wonders behind What the Hell Does A Vegan Eat Anyway?

If you have the book already, I’d love to hear other recs. And while you’re at it, leave Isa a review on Amazon and Goodreads and spread the word!

Hey Portland! Come to Cruelty-Free Trivia with Isa 8/2

Putting a baby inside a piece of pizza may not be cruelty-free, but come next Monday, August 2nd, trivia totally is.

Are Skittles vegan? Who is the richest vegan in the world? What doesn’t belong in hummus? Which vegan cheese company had a tie to the television series Home Improvement? You know you know.

What’s Going On: A Vegan-Themed, Multi-Round Trivia Night, hosted by cookbook author Isa Chandra Moskowitz of the Post Punk Kitchen and special guest Quiz Masters.

But Why? This event is a fundraiser for THE VEGAN PROM OF TOMORROW: The Try Vegan Week’s Third Annual Vegan Prom on 8/21 at Crush Bar, and House of Dreams Cat Shelter. Music by DJ Jet Boat Adventurer.

Vegan Prom tickets will be for sale at the event ($12 in advance, includes one complimentary raffle ticket).

Eat Pizza:

Mississippi Pizza will have vegan pizza & beverages for sale, including our special vegan pizza offerings. They offer Follow Your Heart vegan cheese, and all of their sauces are vegan.

Brains:

Show off your vegan knowledge, support great causes & events, and win PRIZES! (and eat pizza).

Sign Up & Pricing:

You are encouraged, but not required, to form small teams with amusing names in advance. The price is $5 per person.

Grand Prize!!

The winning team wins a prize basket with contributions, courtesy of Herbivore Clothing, Hopworks Urban Brewery (now has daiya for their vegan pizzas, for those who swing that way), Lion’s Share Industries, Blacksheep Bakery, Mighty-O Donuts, Post Punk Kitchen, Petunia’s Pastries, Southeast Grind, Wingnut Confections, free tickets to Vegan Prom, and more.


The Vegan Prom

is the finale celebration to Try Vegan Week, organized by Try Vegan PDX. Try Vegan PDX is a non-profit, volunteer run, vegan outreach program. It provides year long mentoring and special events.

Facebook Event for Vegan Prom

Facebook Event for Cruelty-Free Trivia – RSVP!

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