I’ve been a fan of Isa Chandra Moskowitz for years. Isa Does It is my favorite cookbook, but I basically like everything she touches. Needles to say I had been looking forward to her new cookbook for months and months. The Superfun Times Vegan Holiday Cookbook offers, as the title suggest, a bunch of recipes to make for different holidays, ranging from appetizers to deserts.
Minimalist Baker was one of the first food-blogs I got into when I first delved into vegan baking. I’ve been following the blog ever since and have made a ton of recipes from it. Needles to say that I got pretty excited about them bringing out their first printed cookbook.
For my latest YouTube video, I decided to make a recipe from one of my favorite cookbooks: Oh She Glows by Angela Liddon. Since I had never made a soup from the book before, I chose the ‘Cream of tomato soup with roasted Italian chickpea croutons.
Today I will be reviewing a cookbook that every vegan in the world should own: The Oh She Glows Cookbook by Angela Liddon. If you are not familiar with this cookbook, you might know Angela from her famous blog that shares the same name: Oh She Glows. The blog and the cookbook focus on healthy vegan wholesome foods. I’ve had this book for about a month now and after trying thirteen recipes, I am ready to give my opinion about it. The good and the bad, here we go.
A few days ago, I posted my very first recipe on Black-Luck. I honestly had some doubts whether a recipe would be appropriate on my blog or not. After some thought, I decided to go for it and I introduced this new genre of posts here, on my special place on the internet. You might not know this about me, but I am pretty passionate about food. When I was a kid, I used to watch my mom bake and cook in our kitchen for hours. It looked like magic to me. Every Sunday, she took her time to make an extra luxurious meal for us, baking loafs, making jam, chocolate spread, savory salads and hot cocoa. I was her partner in crime, cutting vegetables, laying out all of the ingredients needed and following her simple orders.
Hi there readers! Today I am doing something completely different: a recipe post. Whaaat, no cosmetics? Nope, not today. I’ve gotten so deep into vegan cookbooks lately, that I felt inspired to make my very first recipe post.
Today I am serving you a basic, yet very filling and crowd-pleasing meal: marinated tofu with spinach and mushroom. The process of creating this dish is rather easy, yet it takes a little planning in advance since the tofu needs to be marinated before you start cooking. Ideally you’d want to marinate the tofu in the morning, leave for work, school or whatever, and then cook the dish in the evening.