Post Punk Kitchen – Isa Chandra Moskowitz

Photo by VK Rees

This is what would happen if autumn spilled its purse into a bowl. Sweet roasted butternut squash, hearty lentils and quinoa, smoky tempeh bacon, tender kale, toasted hazelnuts and this absolutely gorgeous beet yogurt sauce poured over everything.

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Oh, it’s time for butternut everything! And this creamy vegan Butternut Squash Lasagna is definitely a big part of everything. Roasted butternut squash is mashed and layered between lasagna noodles with sage-kissed caramelized onions and creamy cashew mozzarella. It’s baked until golden at the edges, then finished with toasted walnuts. It’s my fall lasagna to bri...

This is the only vegan apple pie recipe you’ll ever need. Simple, classic and completely devoted to the apple pie cause.

My tastes are pretty straightforward when it comes to apple pie. Apples thinly sliced and baked until tender (make mine tart Granny Smith, please) but still firm enough to have some bite, syrupy and laced with cinnamon, ginger and just a touc...

From October until sometime just before Christmas, pumpkin is pretty much all that matters. It’s a magical, fleeting moment in the year, and these little vegan pumpkin bundt cakes fit right in. They’re soft and tender, with cinnamon and ginger and plenty of real pumpkin to keep them moist. Everybody gets their own little cake, so nobody has to fight over who got the bigge...

Photo by VK Rees

This one-pot quinoa and bean stew is one of those simple and nourishing fall and winter bowls that I can (and do) eat all season. Brothy and cozy, it’s the perfect example of a grain, a bean and a green. Plus, a special guest star: sweet potatoes! Everything simmers together in a savory broth with shallots, garlic,...