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Easter

strawcupcakes
AsparagusSoup2-819x1024
Glazed tofu ham, the perfect Easter centerpiece
Classic vegan Caesar salad with chickpeas and avocado and a tahini based dressing
Tempeh chimichurri with asparagus
Vegan deviled eggs made out of potatoes
the best vegan chocolate bundt cake
Vegan chickpea rice soup with a little kale
Vegan Pesto Risotto With Roasted Zucchini
vegan marbled banana bread. the banana bread with the chocolate swirl!
Vegan avocado cucumber tea sandwiches
Vegan Ranch Dip recipe that is extra thick and creamy
StrawberryRhubarbCrumbPie
Vegan raspberry crumbcake
Vegan Potato Pierogi With Caramelized Onions
Vegan carrot cake pancakes
A no-mayo Italian pasta salad with white beans, arugula, roasted red peppers, and kalamata olives, tossed in an oil-free sundried tomato balsamic dressing with toasted walnuts and fennel
Easy quinoa salad with black beans and mango
Vegan magic coconut bars stack
Fronch toast, the OG vegan french toast made with chickpea flour
Hey, I'm Isa

If you love vegan cooking from scratch, you’re in the right place. I’m a Brooklyn-born chef and cookbook author who’s been cooking vegan since the late ’80s.

I’ve always felt that food is all about comfort, creativity, and cravings. Join me, and let’s cook like nobody’s watching <3

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Real-Life Cooking in 29 Minutes

These are the meals I actually make when time is tight: budget-friendly, big on flavor, stacked with veggies and protein, and still pure comfort food. No fussy steps or unnecessary ingredients. Just mostly-from-scratch cooking that fits into real life. 

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