[IMAGE] Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. This hearty stew is nutritious, satisfying and just what a cold winter day needs. Soul-Soothing African Peanut Stew By Angela Liddon Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick. [EMBED]
This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.
From Angela Liddon's Oh She Glows book, this is a healthy, vegan Indian-inspired Lentil-Cauliflower Soup recipe. Lentils and cauliflower are budget-friendly, and perfect with the warming spices in this hearty soup.
This satisfying pantry dal is lightning fast and will only set you back around 8 minutes of prep time. While not an authentic dal, I created this version out of a desperate need to come up with more speedy pantry dinner options. You can change it up so many ways by simply varying the veggies you use, and in my tips I've provided an alternative spice option, too—I still can't decide which one I like better! Before you begin, I recommend setting out all the spices on the counter so they’re ready to go when you’re cooking. Also, if you have some on hand, this dish is great with baby spinach stirred in during the last couple minutes of cooking. In the photographed dish, I used 2 cups each of chopped zucchini and broccoli florets, but of course, feel free to use any veggies you prefer.
Well...where to begin. It's been 15 months since I blogged last...how did that happen? I'm officially getting a jump start on my 2015 goal...
Curried Chickpea Salad Recipe | TheTaste.ie
This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section.
This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance.
Our family is in love with this cheesy, creamy, and hearty casserole! Traditional bolognese is made with a meat-based sauce, but my version uses lentils and mushrooms for a high fibre, immune-boosting twist. It’s great served with a simple salad of marinated greens (for a quick homemade dressing, try my Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day), sautéed kale, or my Crowd-Pleasing Vegan Caesar Salad and some crusty fresh bread. Divine! Here are some time-saving tips: if you’re looking for a head-start on meal prep, the cheese sauce can be made a couple days in advance and refrigerated in an airtight container. You can also prepare the entire casserole in advance: simply follow the recipe through step #9 (stop before baking!), wrap it up, refrigerate, and then cook as-is one to two days later as directed in step #10. Imagine coming home to this casserole ready to bake at the end of a long day! Nothing is better. This recipe is adapted from my Fusilli Lentil-Mushroom Bolognese in Oh She Glows Every Day.
This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours).
In no time at all, you can have a fresh, pliable spelt tortillas made with just 5 ingredients! Lightly adapted from my Organic Homemade Spelt Tortillas.
This soup is so quick and easy because there aren’t many vegetables to chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples. It takes 15 minutes prep time (that includes getting the ingredients out), and then it’s hands off while it cooks. Talk about easy! While this soup contains a lot of spices, it's not what I would call "spicy" or "hot". If you do want a kick of heat feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby spinach for other greens like stemmed kale or chard.
This granola stands apart from the crowd with its lightly sweet, oil-free clusters of crunchy cinnamon-coated buckwheat and sunflower seeds. There isn’t an oat in sight, but we hardly noticed. It's not very sweet and a bit earthy, so if this isn't you thing you might want to add more granulated sweetener to taste.
// OSG EVERY DAY // Amazon.com Barnes & Noble Indigo Amazon.ca I’m soooo excited to reveal the cover for my second cookbook, Oh She Glows Every Day, and tell you all about this labour of love. Those of you who subscribe to In the Glow got a sneak peek last Tuesday, and today’s post features...Read More
The big day finally came about two weeks ago. I had been anticipating this day for well over a year, and somehow it was finally here. A project I worked on for 4 solid months, nearly 7 days/week, for one of the most creative, inspiring, thoughtful, meticulous, talented women I know
This meatless main is perfect for weeknight dinners or special occasions. Find this vegan shepherd's pie recipe and more at Chatelaine.com
Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out.
A tasty way to pack in a few servings of greens all on one plate.
I’ve made this pasta countless times for our family; it’s hard to beat how fast and nutritious it is, and it can be changed up so many ways. It packs in around 20 grams of protein and 11 grams of fibre per (adult-size) serving (depending on which kind of pasta you use, of course—see my notes), not to mention healthy fats from the hemp hearts. My advice if you’re in a rush is to start heating up the water first, before you gather any other ingredients, as it can take some time for the water to come to a boil. If you happen to have a batch of my Fail-Proof Marinara Sauce from Oh She Glows Every Day (p. 175) on hand, it works wonderfully in this dish. Of course, store-bought marinara works just as well, too.
I made this recipe several months ago and completely forgot about sharing it with you. Not because it was unmemorable – quite the opposite – but recipes and photos occasionally get lost in the bunch if I’m not careful. The photos on my computer are a bit out of control (or so says my husband)....Read More
If the Luxurious Tomato-Basil Pasta were a whiff of what's to come as I make my way through The Oh She Glows Cookbook by Angela Liddon, the...
This hearty, healthy stew will keep you warm and satisfied on even the chilliest fall nights.
A veggie and crowd friendly go to
Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps.
Say this recipe title 10 times fast and…you WIN! Happiness and energy in a bowl. What more could you want on a Monday? If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with...Read More
The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
For some reason, I’ve been craving potato soup ALL winter long. And the strange thing is, I don’t think I’ve ever had potato soup before. Is it normal to crave things you’ve never tried? Well, it happens to me quite often. Case in point: vegan sushi. I’ve never had it before, but every time I...Read More
I guess it is official. Angela Liddon's The Oh She Glows Cookbook has nothing but great recipes in it. The Indian Lentil-Cauliflower Soup m...
With a homemade enchilada sauce so easy and tasty, you’ll never buy store bought again! Use this sauce in my Next Level Enchiladas.
Out of all my favourite vegan recipes, this lentil loaf ranks in my top 10. This is a big deal, considering I’m in love with no less than 3,000 foods at any given moment. The original loaf recipe hails from talented chef and author, Terry Walters. I’ve enjoyed playing around with the recipe countless ways...Read More
A super easy BBQ Tofu recipe that comes together in minutes.
Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.
This vegan “alfredo” sauce tastes decadent, yet is super light and energizing thanks to the sneaky cauliflower base! The nutritional yeast lends this sauce a rich "cheesy" flavour, while the blended cauliflower creates a creamy, luxurious base. This alfredo sauce is lovely served with pasta, but you can also enjoy it stirred into your favourite roasted or sautéed veggies. I love sautéing seasonal vegetables to serve along with the sauce over pasta. In the photo, I topped my bowl with a lovely spring veggie trifecta of leeks, asparagus, and peas.
This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.
--> Recipe from Oh She Glows Every Day by Angela Liddon Serves 4 to 6 Use this flavorful marinated tofu in a wrap or a...
Thank you for your Birthday Wishes! I had a pretty low key day since we both worked, but the evening was fun. The restaurant we wanted to go to was closed on Mondays, so we are going tonight instead. We made Channa Masala together (using this recipe) and I opened a few gifts! One of...Read More
Talk about a super charged meal in a glass! I use hemp hearts as the major protein source for this drink. In addition to being a complete protein source, hemp hearts also contain the ideal balance of omega 3-6-9 fatty acids and are high in fibre. They work wonderfully to make this smoothie super creamy, all without needing any banana. This smoothie also highlights one of my biggest cravings - the juicy red grapefruit - which is balanced with a sweet apple and buttery mango. If you prefer a sweeter smoothie, feel free to swap the grapefruit juice for coconut water or orange juice, or add a touch of liquid sweetener.
Inspired by one of my childhood favourite candies, these "Turtle" Oatmeal Cookies are studded with caramel-like Medjool dates and dark chocolate chips, all surrounded with a nutty toasted pecan and oat base. If you can stop eating the dough for long enough to bake them, you are in for a real treat. This sounds a bit strange, but my favourite way to enjoy these is straight from the fridge or freezer where the cookies get firm and crisp.
muhahauha I don’t know why, but that just felt appropriate to open with being 6 days from Halloween and all. Evil cackles are the perfect compliment to many situations, don’t you think? Such as: – When you’re bored at work and want to make coworkers think you’re up to something (aren’t you always??) See Dwight...Read More
The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
Ultimate Vegan Lentil Walnut Loaf. Discover our recipe rated 4.6/5 by 19 members.
The Oh She Glows blogger shares the vegan energy bar recipe that put her on the map!
The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
This soup is so quick and easy because there aren’t many vegetables to chop (just garlic and onion—that’s it!) and it relies mostly on pantry staples. It takes 15 minutes prep time (that includes getting the ingredients out), and then it’s hands off while it cooks. Talk about easy! While this soup contains a lot of spices, it's not what I would call "spicy" or "hot". If you do want a kick of heat feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby spinach for other greens like stemmed kale or chard.
These mild- to moderate-heat enchiladas will change your life! A delicious homemade Enchilada Sauce smothers a sweet potato, roasted red pepper, sun-dried tomato, and black bean filling wrapped in soft tortillas. After baking, I top it all off with a decadent Cilanto-Lime-Garlic Cashew Cream, green onion, cilantro, red pepper flakes, and chopped avocado. This dish will blow your taste buds away, I can promise you that! Please note that the prep time includes making the enchilada sauce and cashew cream in addition to the enchiladas. Yes, it's a labour-intensive recipe for sure, but you can save time the day of by prepping the cashew cream and enchilada sauce the day before.
