Fake Meat: Real Food for Vegan Appetites

Isa Chandra Moskowitz never takes anything too seriously; she likes to push boundaries, she likes to be creative, and she also likes good food. She has an infectious enthusiasm.

For anyone who is committed to not eating animals but craves some of the aromas and flavors of food made with meat, Moskowitz is happy to step up with a collection of recipes that are designed to get as close as possible to meat, but without using the new generation of lab-based meat products. 

For Fake Meat, you'll roll up your sleeves and pull out tried-and-true ingredients like nutritional yeast, miso, tempeh, and wheat gluten, along with other ingredients you might not have recognized as being so useful, such as sauerkraut juice, beet powder, and jackfruit.

Moskowitz combines canned artichoke hearts and tofu to create fishwiches seasoned with Old Bay. She mixes pineapple, mushrooms, and chickpeas together with lime juice for ceviche. She shows you how to turn trumpet mushrooms in to bacon, and walnuts and sun-dried tomatoes into chorizo.

Some of the recipes are quick and simple; others require some work to achieve meat-like results. But cooks who are committed to vegan cooking with find this book is a rich source of ideas and inspiration that they can apply across a wide range of their own cooking.

Hardcover. Color photographs throughout.