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I recently bought the cookbook “Vegan on the Cheap” by Robin Robertson. The cookbook is geared to those who are on a tight budget but want to eat healthy and fresh foods. The cookbook has recipes for almost everything you want to eat: soups, stews, salads, pasta, burgers, desserts, and more. The first part of the book offers tips on budgeting and eating for less.

So far I’ve tried about half a dozen of recipes and have liked all but one. The recipes are pretty simple to make and rarely require ingredients you won’t already have on hand. As a time-crunched student, I really liked the fact that the recipes don’t require me to be constantly monitoring the food.

My favorite dish so far is the Farfalle with White Beans and Cabbage. It is simple, delicious and very inexpensive.

While this is a great cookbook, it is not perfect. I was not a fan of the Stovetop Cheezee Mac. I can’t place exactly why I didn’t like this recipe, but there was something missing for me.

Overall though, I highly recommend this cookbook. The recipes are good, easy to make, and really lives up to the title. Nothing in this cookbook costs more than $2.00/serving.

A couple of months ago I bought the cookbook “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romero. This cookbook has become one of my favorites and I frequently make up excuses to cook another batch of cookies.

I have tried about a third of the 100 vegan recipes in this book. And, so far, I have only been disappointed once (more on that later). The Vegan Cookies book has everything you could ask for in a cookie cookbook: classics like chocolate chip and gingerbread cookies to biscotti to thumbprint cookies. The book also offers many recipes for those who want a more healthy dessert like whole wheat chocolate chip cookies.

One of my favorite parts of the cookbook is the beginning. The first section of the book offers tips on baking and suggestions for substituting. The authors discuss every type of ingredient that is used in the book (various flours, sweeteners, egg substitutes, etc.) and the different ways that ingredient acts in baking. The authors have also included a section of the various tools you will need and which tools are non-essentials but very useful.

The only recipe I have not liked so far is the whole wheat chocolate chip cookies. The recipe turned out just fine: the instructions were easy to follow and I didn’t have any problems with baking the cookies. However, I did not like the way the cookies turned out. ┬áThe whole wheat flour left a weird taste for me and a few of my friends. I did, however, have several friends who loved the cookies and asked for the recipe. Obviously wholesome cookies are not for everyone but fortunately, the unwholesome chocolate chip cookies are absolutely delicious.

Overall, I would definitely recommend this book to all of my friends: novice and experienced bakers alike. I can’t wait to try the other recipes in the book.

Chocolaty Crinkle Cookies from “Vegan Cookies Invade Your Cookie Jar”

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