The creator of Post Punk Kitchen and author of 10 vegan cookbooks, Isa Chandra Moscowitz, recently released her latest—the 10th anniversary updated edition of her very first cookbook, Vegan with a Vengeance. A full decade ago this book made waves in the vegan world, and we know many who own tattered, well-loved copies. Well, it’s time for an upgrade!
If it’s summer and you have a garden, or a CSA, or just want to use some in-season produce from the grocery, maybe you can relate to the challenge of Too Many Tomatoes (though, really, can you have too many?). After moving to Omaha, I began growing tomatoes and looked for any reason to put them in everything. And so BLT Mac was born. I made the “B” out of eggplant (remember: vegans will make bacon out of anything). For the “L,” arugula is always prolific in the garden, plus I love its muskiness, which goes perfectly with the bright and smoky flavors of the other ingredients.
FOR THE CHEEZE:
- 1 cup of cashews, soaked in water for at least 2 hours or overnight (see Fizzle says, page 117)
- 1 cup of vegan vegetable broth
- 3 tablespoons of nutritional yeast flakes
- 3 tablespoons of freshly squeezed lemon juice
- 2 teaspoons of Dijon mustard
- 2 teaspoons of onion powder
- salt and freshly ground black pepper
FOR THE BLT MAC
- 8 ounces of small shell pasta or macaroni (gluten-free, whole wheat, or any type)
- 4 cups of baby arugula
- 2 cups of halved cherry tomatoes (or chopped regular tomatoes)
1 recipe Eggplant Bacon
To make the cheeze
- Drain the cashews and place with all the sauce ingredients in a high-powered blender (or food processor) and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender, this could take from 1 to 5 minutes. Taste for salt and pepper, keeping in mind that you want it just a little saltier than you think because it’s going to be poured over all of the other ingredients.
To make the BLT mac
- Prepare the pasta according to the package directions. When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place the pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt again.
- Now toss in the arugula, tomatoes, and eggplant bacon, leaving a little extra aside to garnish, if you like.
What’s new in this updated version of Vegan with a Vengeance, you ask? Lots:
- Gorgeous photos
- Easier directions
- Simplified recipes (that are just as yummy!)
- Shorter ingredient lists
- A few new recipes
Better yet, Isa is sharing one of the recipes from the book with the World of Vegan community! Enjoy some epic BLT macaroni and cheese using the recipe below.