Who likes to go over to Oh She Glows and drool over all the recipes? *raises hand*
Well, now you don’t even have to be on the Internet to do that, because Angela Liddon, the genius behind Oh She Glows, has written a cookbook. And it is all kinds of beautiful. I’m usually kind of formal when I do reviews, but OH MY GOSH YOU GUYS THIS BOOK. It has more than 25 updates on recipes from the blog along with 75 new recipes, and I can’t stop flipping through it!
I’ll admit quite readily to being a huge Oh She Glows fan. When I Google ingredients, looking for something to make to satisfy a craving, I always check out any links that lead there. Her millet bowl with kale and mushroom gravy is a go-to for me when I need a quick and comforting dinner. I recently made a batch of her chocolate cookies that gave me flashbacks to when my favorite local coffeehouse was still in business and a friend’s mom used to bring in vegan chocolate-chocolate-chip cookies. And now, thanks to Angela’s lovely cookbook, I had a chance to try a few more innovative recipes chock full of fresh ingredients.
That’s what this book — and Oh She Glows in general — is all about, really: clean, delicious plant-based eating. I wasn’t aware that Angela had struggled with an eating disorder and that putting the focus on nutritious whole foods helped her get back on track. As someone who battled with both anorexia and bulimia before going vegan, I can identify with how eating good food that’s good for you can help balance both your body and mind when all you could think about before was how terrifying food was. It’s inspiring to learn about others who have chosen this path.
Angela’s recipes focus on the foods that are the foundation of a healthy (and satisfying!) diet: fruits, vegetables, whole grains, legumes, nuts and seeds. There are a few soy products, but not the frighteningly over-processed kind that you find in the grocery store next to the plastic “veggie cheese;” just tofu and tempeh, neither of which makes up the bulk of the book. There are some oil-free recipes and others you can omit the oil from if you’re an oil-free cook like I am.
After receiving the book, I had a chance to try a couple of the recipes. One that caught my eye was a savory breakfast option that mixes oatmeal and red lentils with suggested toppings such as seed crackers, hummus and salsa (Loaded Savory Oatmeal & Lentil Bowl). Since I’m in the mood for savory in the morning every once and a while (I’ve been known to eat salad with rice and beans for breakfast), I thought I’d give it a try. I’m glad I did, because it was DELICIOUS. Savory and spicy with crackers to dip in it and crunch on…yum. The only thing I’d caution against is using salsa that was as hot as what I have on hand right now. Chipotle was a little bit surprising to my taste buds at 6:00am!
The other recipe I tried was a yummy mix of lentils, spelt berries, veggies and tahini dressing (Protein Power Goddess Bowl). I was in kind of a hurry when I made it and forgot to put nutritional yeast in the dressing, but it was quite tasty anyway. Spelt berries have a nice chewy texture that made a good backdrop to the softer lentils. The dressing was more earthy than I’m used to–I’ve tried sweeter tahini dressings in the past–and it worked well with the combination of other flavors. Of course, the picture in the book was way prettier than mine, but as my favorite apple vendor likes to say, “You’re going to eat it, not look at it!” so it all worked out okay.
All in all, the book has ten sections that include breakfast, salads, soups, smoothies, main dishes, snacks and desserts along with a whole chapter of “homemade staples” so you don’t have to worry about where the heck you’re going to get buckwheat flour or breadcrumbs if you find yourself lacking them in the middle of a cooking spree. Along with each recipe, there are designations such as gluten-free, soy-free and nut-free to help you pick out allergy-friendly options when you need to. In addition, Angela includes a few helpful bits on how to stock a whole food vegan pantry and kitchen as well as a cooking chart for vegan staples such as rice and quinoa.
Other delights in the book include Salt & Vinegar Roasted Chickpeas, Peanut Butter Cookie Dough Bites, Crowd-Pleasing Tex-Mex Casserole, Apple Pie Oatmeal, Life-Affirming Warm Nacho Dip and Homemade Yolos. Which are VEGAN ROLOS. Seriously. I don’t think I’ve eaten a Rolo in at least 15 years, but I love them, so of course I’ll have to try that recipe, too.
Oh, and the Empowered Noodle Bowl. Because who doesn’t love noodles? You can find the recipe for it below. I haven’t had a chance to try it yet because, alas, we are OUT OF NOODLES. At least, out of soba noodles, which is always a sad state of affairs!
If you’re drooling like I was (and still am) over all these tasty prospects, I’m happy to announce that the folks at Avery are providing one copy of The Oh She Glows Cookbook to a lucky QV reader.
To enter, simply leave a comment on this post stating why you’d like to win this book! Aside from the fact that it’s totally amazing, that is.
The contest deadline is Friday, April 7th, so you have plenty of time to get those entries in.
One winner will be chosen using RANDOM.org. Good luck!
Giveaway is now closed. Thanks to everyone who entered!
Empowered Noodle Bowl, Two Ways:
Thai Peanut & Orange-Maple Miso
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
Copyright © GLO BAKERY CORPORATION, 2014.
Prep time: 25mins., Cook time: 5-9mins
FOR THE THAI PEANUT SAUCE:
1 large clove garlic
2 Tbsp toasted sesame oil
3 Tbsp natural smooth peanut butter or almond butter
2 tsp grated fresh ginger (optional)
3 Tbsp fresh lime juice, plus more as needed
2 Tbsp plus 1 tsp low-sodium tamari
1-2 tsp granulated sugar
FOR THE ORANGE-MAPLE MISO DRESSING:
3 Tbsp light miso
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp tahini
1/4 cup fresh orange juice
1 Tbsp water
1 tsp maple syrup
FOR THE SALAD:
4 ounce gluten-free soba (buckwheat) noodles
Extra-virgin olive oil, for the noodles
1 (16-ounce) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plush more for serving
1/4 cup fresh cilantro leaves, chopped
Sesame seeds, for serving
1) Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2-3 Tbsp water. Process until combined.
Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water and maple syrup and process until well combined.
2) Make the Salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them–they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rise them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
3) Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
4) Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
5) Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
Tips: For a soy free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well.
If you need a soy-free and gluten-free miso, look for chickpea miso such as South River Miso.
For a raw version, serve this noodle bowl with spiralized or julienned zucchini instead of the soba noodles.