Vegan with a vengeance

The 10th anniversary edition of the vegan cookbook that started it all, with a new foreword, updated recipes and tips, and full color photos throughout. Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals — no fuss, no b.s., just easy, cheap, delicious food. Several books — including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook — later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we’re not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle–and full-color photos of those amazing dishes throughout.With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you’ll find recipes for:“Fronch“ Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.