Add the garlic and saute until fragrant, about 30 seconds. Saute the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Preheat a large pot over medium heat and add the oil. Australians follow behind residents of the United States and Canada as PPK's largest audience.ġ/2 cup loosely packed fresh coriander, chopped PPK's Facebook page has nearly 90,000 likes and some of PPK's forum threads attract over 100,000 interactions. The latest, Isa Does It, focuses on dinners and desserts suitable for weeknight cooking. Between them Chandra Moskowitz and Romero have published eight books including Vegan Pie in the Sky, Vegan Vengeance and Appetite for Reduction. These days, Post Punk Kitchen has evolved into a much more professional-looking site, with monthly recipe blogs and a shop. Perhaps reflecting the scarcity of information available for vegans at the time, the site attracted an eager audience and soon the Post Punk Kitchen's message board was brimming. It began when a couple of friends from New York City's punk scene - Isa Chandra Moskowitz and Terry Hope Romero, filmed six vegan cooking videos in 2003 and posted them online. If you haven't heard of the Post Punk Kitchen, well, you're probably not a vegan. Vegan blackbean burgers, from Isa Does It, Hachette Australia.
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