I Can Cook Vegan by Isa Chandra Moskowitz – Cookbook Review with Vegan Cookie Recipe

I Can Cook Vegan, Strawberry Thumbprint Cookies

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I received a copy of I Can Cook Vegan by Isa Chandra Moskowitz as part of the Abrams Dinner Party. It was sent to me at no charge for my honest review. I am happy to share a vegan cookie recipe from the book.

I Can Cook Vegan

About I Can Cook Vegan:

From Isa Chandra Moskowitz—the bestselling author of Veganomicon—comes a book dedicated to her true love: the home cook.
Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.

I Can Cook Vegan is for cooks of all stripes:

The Just-Born, Brand New Cook
The Tried-and-True Seasoned Cook Who Is Tofu-Curious
The Busy Weeknight Pantry Cook (this is everyone)
The Farmers’ Market Junkie Who Looks at All the Pretty Colors
The Reluctant Parent to the Vegan Child
For Anyone Doing Vegan for the Animals
For Anyone Doing Vegan for the Health

Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.

Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets—more than 125 recipes!—until they are ultimately the Best Cook Imaginable.


About the Author:

Isa Chandra Moskowitz is the bestselling author of Isa Does ItVeganomiconVegan with a Vengeance, and many more. She is the chef and owner of the restaurant Modern Love, which has locations in both Brooklyn and Omaha. Moskowitz resides in Brooklyn, New York.

My Opinion:

I am going to state right up front that while I probably can cook vegan it’s not going to be something I am going to do very often.  Butter, cream and cheese are too much a part of how I cook.  I will admit that I was really quite impressed with how delicious the cookies I made from the book were. Vegan recipes are certainly interesting to me so I will certainly explore many of the recipes in this book.

The book offers an introduction for vegan novices like me who don’t know the first thing about making the substitutions to cook vegan. It gives instructions for how to make “cheese”  and making “meatloaf” out of lentils. So many intriguing substitutions.

I found it interesting to read about all the ways to recreate traditional meals with nontraditional means. Chef Moskowitz explains everything clearly and her recipes are easy to follow and understand.



Vegan Strawberry Thumbprint Cookies, vegan cookie recipe

Vegan Cookie Recipe – Strawberry Thumbprint Cookies

Makes 24 – 30 cookies

  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup unsweetend non dairy milk
  • 1 1/2 tsp pure vanilla extract
  • 1 2/3 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3 TBS cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup thin pretzel sticks
  • 1/2 cup strawberry jam
  • 1/2 cup semi sweet chocolate chips
  • Preheat oven to 350
  • In a large bowl beat together the sugars, oil, vanilla and milk.
  • Sift in the flour, cocoa powder, cornstarch, baking powder and salt.

mix to make dough

  • Mix to form a thick, stiff dough.
  • Crush the pretzels into small bits and spread on a baking sheet.

roll in pretzels

  • Use a medium cookie scoop drop balls of dough on to the crushed pretzels and roll until coated.

fill with jam

  • Place the cookie balls on a baking sheet and using your pinkie press a deep indent into the center. Fill each indent with jam.
  • Bake in the preheated oven for 14 to 16 minutes until golden on the edges and just set.

cool vegan cookies on rack

  • Cool on a wire rack.

vegan cookie recipe

  • Melt the chocolate chips in the microwave and drizzle the chocolate over the cookies.

How Were the Vegan Strawberry Thumbprint Cookies?

The bulk of them, as per usual went off to a meeting with the hubby. I did get to taste one before they left and I was happily surprised. They are fudgey with a lovely texture. They are sweet and salty. The jam in the center cooks down to a sweet, sticky bit of joy. I will definitely make these again.

Be sure to check out all of the other recipes from Choctoberfest 2019

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