One of my favorite pies ever is pecan pie. I have made it at least twenty times, starting off with existing recipes, adjusting and creating my own recipe along the way. To me, this is the perfect pecan pie. It is caramelized, gooey, and soft with a crunchy, flakey, buttery crust.
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.
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.