20110124-133951-appetite-for-reduction.jpgIsa Chandra Moskowitz, founder of The Post Punk Kitchen won our hearts back in 2003 with a DIY vegan cooking show filmed in her tiny Brooklyn apartment.

Along with co-host Terry Hope Romero, Moskowitz put together six episodes that mixed vegan cooking and baking with live bands for an experience that felt like equal parts zine and cooking show.

Since moving from Brooklyn, Moskowitz has been penning vegan cookbooks like nobody's business, tackling decidedly difficult for vegan topics including cookies, cupcakes, and even brunch. Her latest, Appetite for Reduction—the title an homage to the classic Guns N' Roses album, Appetite for Destruction—takes on low-fat vegan cooking.

By completely cutting out all animal products you'd think that veganism would be a recipe for reduction but in fact, this sometimes carb-heavy way of eating is exactly the opposite. Instead of embracing meat and dairy substitutes, Moskowitz has adopted a real food approach for her latest cookbook, embracing vegetables and grains. The results are hearty, satisfying meals, ones that won't leave you craving protein or fat.

This week we are going vegan with a week's worth of warm, wintry recipes from Appetite for Reduction. Here's a look at some of what's on the for this week: Wild Rice Salad with Oranges and Roasted Beets, Lasagna with Roasted Cauliflower Ricotta and Spinach, and Lentil and Eggplant Chili Mole.

Win 'Appetite for Reduction'

Thanks to the generous folks over at Da Capo Lifelong Books, we are giving away five (5) copies of Appetite for Reduction this week. All you have to do is tell us about your favorite animal product-free recipe in the comments section below.

The standard Serious Eats contest rules apply.

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