Strict Vegan Ethics, Frosted With Hedonism

On Wednesday, The New York Times published a great article, which currently resides at spot number one on the paper's list of most emailed articles. It focuses on my absolute favorite vegan chef, Isa Chandra Moskowitz, while favorably portraying veganism and breaking down a few stereotypes. It also includes some great down-to-earth words from Isa to everyone, vegans and omnivores alike. There are three free recipes alongside the recipe, all of which look great.

ISA CHANDRA MOSKOWITZ, a vegan chef, does not particularly like to talk about tofu. Ditto seitan, tempeh and nutritional yeast.

“I think vegan cooks need to learn to cook vegetables first,” she said last week during a cupcake-baking marathon. “Then maybe they can be allowed to move on to meat substitutes.”

Ms. Moskowitz, 34, was born in Coney Island Hospital, lives in Brooklyn, and is a typically impatient and opinionated New Yorker. She can’t stand how slowly most cooks peel garlic, makes relentless fun of Rachael Ray and rolls her eyes at the mention of California hippies...

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