Isa Chandra Moskowitz
Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey almost twenty years ago at the age of sixteen. She's inspired by New York City's cuisine from all over the world, as well as her own Jewish heritage, and she loves to fuse the two. Isa is the author of Veganomicon: The Ultimate Vegan Cookbook, Vegan with a Vengeance, Vegan Cupcakes Take over the World, and an upcoming Vegan Brunch Book.
Cooking Classes for the 2011 Cruise
Cooking Class 1: Waffle Party - Morning Treat When You're On The Go
Whether you want to throw a brunch for your friends or you just want a quick and filling
breakfast, waffles are the perfect treat. And they don't have to be empty calories and
loads of sugar. Instead, use whole grains, natural sugars and fresh toppings for a
breakfast treat that's convenient, delicious and wholesome. Learn to make two types
of waffle - Blueberry Buckwheat topped with Maple Glazed Pecan and Classic Diner
Waffles, topped with Fresh Strawberry Sauce and Cashew Creme.
Cooking Class 2: Vegan Seafood - Favorite Comfort Dishes, Made Vegan
People don't always associate NYC with the ocean, but I grew up in Sheepshead Bay,
one of New York's oldest and most active fishing communities. Of course, our bay was
lined with seafood restaurants. Now that I know the environmental impacts of fishing our
oceans, not to mention that fish have feelings, I still want to enjoy some of my childhood
favorites. Using beans, seaweeds and vegetables, you’ll learn how to recreate these
dishes without the use of store-bought fake meats. Manhattan Glam Chowder (Clam
Chowder), Chickpea of the Sea (Tuna Salad), and Chesapeake Tempeh Cakes (Crab
Cakes) are on the menu.
Cooking Class 3: Inspired Island Eats - Flavors of The Caribbean Lightened Up
Brooklyn has the largest Caribbean population in the world (outside of the Caribbean!), so without ever leaving the concrete jungle I’ve gotten to enjoy some of the best food
in the world. While we sail towards the islands, learn how to make some of my favorite
Caribbean-inspired meals. Jerk Tofu, Butternut Coconut Rice and Jamaican Black Eyed
Pea Curry topped off with plantains are all prepared using minimal oils and maximum
flavors.