Isa Chandra Moskowitz

Oct 23, 2024 | plantbasednews.org | Isa Chandra Moskowitz

Isa Chandra Moskowitz’s minty tabbouleh with baked falafel and tzatziki from I Can Cook Vegan is a hearty, plant-based meal. This dish features baked falafel, which are high-protein chickpea patties popular in Middle Eastern and Mediterranean cuisine. They’re flavored with fresh herbs like parsley and cilantro, giving them a bright, spiced flavor.

Oct 20, 2024 | plantbasednews.org | Isa Chandra Moskowitz

For a vibrant fall lunch that uses seasonal ingredients, try this sweet potato and blood orange salad with a mustard vinaigrette. It’s the perfect base for a gluten-free lunch and can easily be paired with your favorite plant protein to make the salad more filling. This recipe comes from Isa Chandra Moskowitz’ cookbook I Can Cook Vegan and is straightforward to execute. Making this salad in advance is easy, too.

Oct 18, 2024 | plantbasednews.org | Isa Chandra Moskowitz

Broccoli bakes are quintessential cold weather foods, and this cheesy broccoli bake recipe by Isa Chandra Moskowitz is no exception. It’s creamy, cheesy, and surprisingly high in plant protein thanks to the addition of silken tofu. This classic dish will be a hit with friends and family thanks to the filling combination of high-protein tofu and broccoli, making it the perfect vegan dinner for cold nights.

Oct 14, 2024 | plantbasednews.org | Isa Chandra Moskowitz

Isa Chandra Moskowitz’s autumn everything bowl with beet yogurt sauce from I Can Cook Vegan is a perfect fall meal. This bowl combines roasted butternut squash, smoky tempeh bacon, steamed kale, quinoa, and lentils, making it a protein-rich, nutrient-packed dish. Read more: 30 Fall Recipes To Warm Up Your EveningsTempeh provides plant-based protein, while kale is loaded with antioxidants and vitamins.

Sep 10, 2024 | forksoverknives.com | Isa Chandra Moskowitz

Prep-time: 30 MINUTES / Ready In: 2 HOURSMakes one 8×4-inch loafServing size: ⅛ of loafPrint/save recipeThis fall-flavoredloaf is like pumpkin pie in bread form. With walnuts and raisins dotted throughout, it’s perfect for an autumnal celebration but can also be enjoyed year-round with a cup of tea. Cinnamon, ginger, allspice, and cloves provide the classic pumpkin pie flavor, while pumpkin puree and maple syrup create a moist, naturally sweetened crumb.