Isa Does It Again!

Muffin Pan Omelet - Isa Does ItI have been loving all of the thoughtful and thorough responses to Friday’s post about eating vegan in non-vegan restaurants.  (Check out the comments and chime in with your own advice, tips, tricks, or commiseration.)

Since there are only two vegan restaurants in the entire state of Iowa, I get plenty of practice ordering vegan meals in non-vegan restaurants.  Admittedly, I also dine out much less often than I used to when I lived in a bigger city with more vegan restaurants.

For that reason, if I want variety in my meals, I often have to bring it myself by trying out new recipes.  As I wrote in November, my current cookbook obsession is Isa Does It by Isa Chandra Moskowitz.  In that post I wrote about the Down Home Curry, Nacho Night, the Pizza Bowl, and the prettiest dish of the bunch, Chandra Malai Kofta.

If you follow me on Facebook or Instagram, you know I haven’t slowed down on this one. Here are just a few of the things I’ve made lately…

Muffin Pan Omelet - Isa Does ItIn the breakfast arena, these Muffin Pan Mini Omelets would make a brunch gathering so easy.  They are made with silken tofu, nutritional yeast, chickpea flour, and organic cornstarch.  The ingredients are quickly combined in a food processor and then poured into an oiled muffin tin.  While they bake for 25 minutes, it’s easy to devote that time to browning a few strips of seitan bacon or making hashbrowns.  (Yes, I’m still in love with the perfect hashbrowns from Olives for Dinner.)

The pillowy muffin omelets have a light cheesiness to them thanks to the nutritional yeast.  They would also be great with black salt instead of sea salt for some added egginess if you’re into that sort of thing (and I am).  This recipe is full of possibilities, as any number of diced vegetables could be added.  I’m thinking red bell pepper, onions, and seitan sausage would be particularly good.

The recipe makes 12 omelets, and so we were able to have them for two breakfasts.  The second time I added a drizzling of nacho cheese on top (pictured at the top of this post). The cheese is from a recipe in Practically Raw that I had left over from taco salads the night before.

I’m looking forward to making these again for instant breakfasts just waiting in the refrigerator or to add to an English muffin for an on-the-go breakfast sandwich.  They would even make for a good packed lunch since they are so easy to reheat and keep their texture well.

scrambled chickpeas - Isa Does ItIn other breakfast news, scrambled chickpeas are a quick and delicious alternative to a tofu scramble.  I never would have guessed that what is basically sautéed onions and garlic with mashed chickpeas, turmeric, and lemon juice could be so satisfying.  (I suppose it shouldn’t be THAT surprising.  The chickpea can do anything.)

The flavor reminded me of breakfast potatoes but with garbanzos instead of Russets.  The recipe also calls for fresh dill, but when I was making it, I didn’t have any on hand.  It was still delightful without it, but I’m sure the dill would add something extra.

I had it with toast, making it a 20-minute breakfast using staples I always have on hand.  It would be great to keep in mind for that inevitable time when you return from a trip with mostly bare cupboards.  Open a can of chickpeas, pull out long-lasting onions and garlic from their hideouts, add some spices, and you’re good to go.

Cheddary Broccoli Soup - Isa Does ItOn to lunch!  This cheddary broccoli soup is another unbelievably fast recipe.  (Here it is topped with roasted chickpeas.)  A half an hour or less and it’s on the table.  It gets its cheesiness from nutritional yeast flakes and richness from cashews and miso.  With the full-on arctic freeze happening in much of the country, I find myself gravitating towards hot soups to keep me warm.  This soup does the job deliciously well.

Mango Fried Rice - Isa Does ItFinally, this mango fried rice will be a recipe I return to often.  (It is also available on Post Punk Kitchen if you don’t have a copy of Isa Does It yet.)  I love one-pan meals, and it is the perfect balance of salty, sweet, crunchy, and soft.  Smattered with cashews, tomatoes, basil, and tofu (optional) this is delightful on its own and reheats well for leftovers.

The stir-fry is made by sautéing just an ingredient or two at a time, so that each one cooks at its own pace and browns perfectly.  With ginger, garlic, coriander, tamari, and sriracha rounding out the flavors, who needs take-out?

Isa Does It continues to impress me with how quickly (and easily obviously) one can make a meal that tastes a step above the ordinary.  The meals are dinner party worthy without the dinner party effort.


Disclaimer:  Amazon affiliate links


  1. I’m am soooo loving Isa Does It! As soon as my cleanse is over, I’m digging right back in! (Actually, I think many of her recipes in this book would be fine on my cleanse, but just for fun, I’m using my cleanse as an excuse to cook my way through Crazy Sexy Kitchen).

    I made the Scrambled Chickpeas first, and I LOVED them! Can’t wait to try those mini omelettes. I’m the world’s worst vegan omelette flipper!

    • It’s stiff competition, but I think Isa Does It is my favorite of all of Isa’s books. It’s amazing the kind of flavors that can be achieved in such a short amount of time.

      (I’ve had Crazy Sexy Kitchen on my wish list since it came out. I’ve been enjoying seeing everything you’re cooking from it!)

      The mini omelets are so handy, because they make multi-tasking a breeze. I love that in a breakfast option!

  2. You’ve been a cooking fool! I can’t do tofu, but those little mini omelets looks fun. Your pictures seem to be getting better and better, my friend. And now I’m hungry…

    • Yay! Thanks for the kind words about my pictures. I got a new camera for my birthday this past summer, and it’s inspired me to put more focus there. (No pun intended.)

  3. Wow, those are some fabulous meals you have been making! I can’t wait to get my hands on this cookbook! I love hearing that the recipes are not only tasty (I guess I wouldn’t expect less from the one and only Isa!) but that they are fast! Lately I have not been in a “kitchen” mood so fast, tasty food is what I’m all about right now.

    • I hear you! Sometimes I’m in the mood for labor intensive cooking, but lately I’ve been wanting things that are on the table quickly without hours of work. This cookbook definitely fits the bill on that one.

  4. acookinthemaking says:

    Yum!! You’ve made a lot more progress in the book than I have–very impressive! I cannot wait to try more of the recipes, the scrambled chickpeas in particular.

    • The cookbook is almost overwhelming in its amount of options! We just had the scrambled chickpeas again today for breakfast. After returning from vacation, we didn’t have much in the kitchen. However, we did have everything we needed for scrambled chickpeas and toast. After a week of rich vacation food, it was a welcome meal!

  5. jaredlaughs says:

    Aside from the mango fried rice I made a while back, I have yet to create any of these recipes, and the omelettes look delicious. I have seitan bacon and the new tofurkey sausage that could easily be added in. I have to agree, cooking through this amazing book has been great!

    • Seitan bacon would be wonderful in the omelets. I haven’t tried the new Tofurkey sausages. Is there a particular flavor you’ve been enjoying?

  6. I got this book for Christmas and am totally in love with it! It is gorgeous. I just made my first recipe from it tonight, Pesto Cauliflower Pasta with Breaded Tofu, and am excited to make the Nirvana Enchilada Casserole this weekend.

  7. Okay, guess I’d better get my hands ASAP on this cookbook. Love the idea of those mini omelets paired with English muffins for a breakfast sandwich!

  8. These are all completely different recipes from the ones I’ve tried — and they all look so appealing. I really want to try the mini omelets and the broccoli soup. I used to make broccoli soup all the time and I’d love to try Isa’s version.

    • Isa has really outdone herself this time! There are so many amazing dishes. Since you’re a big broccoli soup fan, I’ll be interested in hearing what you think of this recipe.

  9. I love eating vegan in non-vegan restaurants, esp hotels or anywhere else! I don’t like to go to all vegan restaurants sometimes, because I don’t think they are quite as unique as the non-vegan restaurants, and besides we would want variety in our meals, don’t we? What tasty and cheesy muffin pan mini omelets, I need them in my life including these tasty hash browns! Mango fried rice sound interesting, I don’t like mangoes in savory dishes (I’m starting to sound like a French chef Manu), but I would love to try it out. – Rika

    • How do you feel about pineapple in savory dishes? It would be easy enough to swap the mango for pineapple if you would like that better, or you could just omit it altogether.

  10. I thought I had already made a lot of dishes in IDI, but I have only tried the scrambled chickpeas from this list… so many recipes, too little time. 😉

    • So true! This is definitely one cookbook that I could cook my whole way through. It makes it hard to choose, but then again, there doesn’t seem to be a wrong answer! :)

  11. I’ve also been cooking through this book. The broccoli soup was a hit and is on my menu f or this weekend. I also loved the Dilly Stew with Rosemary Dumplings, Olive Lentil Burgers and Everyday Pad Thai.

    • Oh, I have been wanting to make that Dilly Stew! It sounds incredible, but I know my husband wouldn’t be into dumplings on top of stew. (He has a thing against soggy bread.) It seems weird to make stew-for-one, but I may have to do it anyway!

      • It’s really delicious and the dumplings actually aren’t soggy.It’s not something my husband wanted to eat either, I cut the recipe in half and it made about 3 servings enough for me and then leftovers the next day. I stored the dumplings in a separate container from the stew and heated them separate. I got 2 dinners and a lunch out of it

Leave a Comment: