Angela Liddon's Blog, page 10

Friday FAQs: Spice mix uses, smoothie freezer packs, coconut milk differences, and more!

Whew, what a whirlwind start to September we’ve had! Between home renovation setbacks, caring for a sick toddler, and the launch of my new cookbook, things have sure been lively. But I’m happy to say Oh She Glows Every Day has now hit shelves across North America (why is releasing creative projects into the world so darn scary?), the little one is in good health, and the reno situation is…well, a typical reno situation, hah. But all of that aside, we’re super excited for this month as Adriana turns 2 in a couple weeks and my due date is just days after. There’s no doubt that this month promises to bring some big changes in the Liddon household. I’m basically feeling every kind of emotion you can imagine right now.

Before I get to this week’s Friday FAQs, I’d like to let you know about some retailers carrying Oh She Glows Every Day. In the US, you can currently find the book at Barnes & Noble and Sam’s Club. In Canada, you can find the book in Costco, Chapters/Indigo, and Loblaws! More to come soon.

Last but not least, I’d like to share this week’s #osgeveryday blog tour posts. I can’t thank these lovely bloggers enough for their kind words. Be sure to check out the links below for some recipe sneak peeks, giveaways, and Q+As!

Mandy’s Healthy Life
The First Mess
Oh My Veggies
Yum Universe
Cookie + Kate
Carrie on Living
Wholehearted Eats
Detoxinista
My Darling Vegan
Vegan Crunk

 

Q1. Hi Angela. These new veggie burgers look great. I have a question about the sweet potato—in the directions you write that it works out to about 4 cups, but when making the patties you only use 2 cups of cooked potato. Is this because you are accounting for some “shrinkage” during the cooking process? Hehe. Thanks in advance!! I love your first book and can’t wait to buy the second.

A. Thanks, Melanie! Yes, you are totally correct…there’s shrinkage! Haha. 4 cups raw sweet potato (or squash) translates to just over 2 cups cooked. I hope this helps clarify. Feel free to make extra and serve it alongside the burgers!

Q2. Wondering—will your Oh Em Gee Veggie Burgers hold up on the grill??? I’m looking for something that can hold up to grilling as my parents love making hamburgers and I need an alternative for my husband and myself. :) Thanks!

A. Hi Becky, I haven’t tried it yet, but I think they would! I’d suggest prebaking in the oven for 15 minutes, and then grilling on each side for a few minutes over medium heat. If you give it a try, please let us know how it goes!

Q3. Hi Angela! Love your site and cookbook. It’s helped me a ton since I met my (vegan) boyfriend almost 2 years ago. I’ve been dying to ask, do you have any more specific suggestions for using the 10-Spice Blend? I see you’ve written “pasta, potatoes, soups” but any other recipe besides your 10-Spice Vegetable Soup?? Thanks!!

A. Hi Kayla, This is such a great question! The wonderful thing about the 10-Spice Blend is that it’s so versatile; you can get really creative with how you use it in your kitchen. Aside from the 10-Spice Soup (which is an OSG cult fave!), you could use it to kick scratch tomato sauce up a notch, or add a new twist to roasted potatoes or Lightened-Up Crispy Baked Fries (The Oh She Glows Cookbook, p. 203), kale chips, Crispy Baked Onion Rings, Pan-Seared Garlic Tofu (OSG Cookbook, p. 197), or Perfect Roasted Chickpeas (OSG Cookbook, p. 220). I love adding a tablespoon or so to Endurance Crackers, and sprinkling it over toast topped with avocado and hummus. You can also try it in my Oh Em Gee Veggie Burgers and Metabolism-Revving Spicy Cabbage Soup (Oh She Glows Every Day, p. 139).

Q4. Hi Angela, great suggestions for make-ahead meals! One question…what do you mean by a ‘smoothie pack’??

A. Hey Allison, By a smoothie pack I mean that I freeze some of the non-liquid smoothie ingredients in a freezer bag. It’s a fun little trick for make-ahead smoothies! For example, you can turn my Green Tea Lime Pie Smoothie Bowl into a freezer pack. Simply place the spinach, banana, avocado, and matcha into a small freezer bag, then press out the air and seal. This can be stored in the freezer for 1 to 2 weeks. When you’re ready to use, simply add the coconut water, lime juice/zest, and maple syrup into the blender along with the contents of the bag. Blend on high until smooth (adding ice only if necessary).

Q5. I loved your homemade Bailey’s recipe, but I think I messed up somewhere by using normal coconut milk in a carton for the “light” coconut milk. Do you think that’s why it wasn’t as thick as it should have been? Thank you though, for this amazing recipe!!!

A. Hi Sierra, If you mean the cartoned coconut milk (the kind typically found near soy or almond milk in the grocery store), I do think that’s the likely culprit! Like soy and almond milk, this type of coconut milk is really more of a dairy milk replacement that is best consumed as a beverage or used in smoothies, over cereal, and so on. It’s typically watered down and contains other additives as well, and so it tends to be lighter/thinner than even the “light” canned coconut milk. In my recipes I will specify canned coconut milk, and also indicate whether I used full-fat or light. Another possibility as to why it was thin is that the liquid needed to be cooked down longer than it was. So you could always try throwing it back on the stovetop and simmering it a bit longer until the volume reduces. I hope you still enjoyed the Homemade Bailey’s, though, even if it wasn’t quite as rich!

Comment of the week:

With the release of my new cookbook, I’ve received so many warm, enthusiastic messages that I can’t pick a single one to highlight. Some of them seriously brought me to tears. Thank you to everyone who’s picked up a copy of the book, placed it on a wishlist, signed it out at the library, or simply shared their support for this latest adventure. You helped make Oh She Glows Every Day a reality and I couldn’t be more grateful. :)

PS—That cute little spice mix at the top of this post is the Pumpkin Pie Spice Mix! It takes minutes to throw together and you’ll be sprinkling it in everything from oatmeal to smoothies to pies and more.

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Oh Em Gee Veggie Burgers from my new cookbook!

Hubba, hubba, now that’s what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!

Today I’m so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn…this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can’t believe it’s almost here, and I can’t thank you enough for all your support and excitement.

Don’t forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!

I’m also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.

Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone—kids, husbands, veggie-burger skeptics—loved. I hope you’ll gobble them up, too!

Oh Em Gee Veggie Burgers
Vegan, soy-free

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. This recipe is from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.

Yield
11 or 12 patties

Prep Time
40 Minutes
Cook time
25 Minutes
Total Time
1 Hour, 5 Minutes


Ingredients:
For the burgers:1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds2/3 cup (95 g) finely chopped onion3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)Two (14-ounce/398 mL) cans black beans, drained and rinsed2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste1/4 to 1/2 teaspoon fine sea salt, or to taste1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice2 tablespoons (17 g) gluten-free oat flourTopping suggestions:Homemade Vegan Mayo (p. 269) or this one, or store-boughtEasy Barbecue Sauce (p. 255), or store-boughtSliced avocadoSliced red onionSliced tomato


Directions:
Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix). In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.) Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!  Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.


Tips:

Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.

A couple quick notes:

This recipe hasn’t been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!

Also, just a heads up that there won’t be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don’t think I’ll be able to get to it. Thanks for your understanding.

I’d like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can’t even.)

Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon

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Friday FAQs: Chia Power Doughnuts, vinegar subs for gazpacho, cocoa vs. carob, and more

Do you ever feel like you can’t find the words to write about how you’re feeling? That’s me lately. I sit at the keyboard and draw a blank trying to process all the things zipping away in my mind. We’re now days away from the launch of Oh She Glows Every Day, a month away from baby #2’s due date, and a couple months away from wrapping up some major house renovations. There’s so much change and anticipation (and dust!) in the air. Most days I don’t know whether I’m coming or going, which makes it tricky to sit down and write. Thankfully, I’m learning to embrace change a bit better than I used to. (Parenthood, ever unpredictable, helps with this one in a BIG way.) I’m also feeling grateful for so many things in spite of the anxiety. Whenever I have a negative thought I try to counter it with something I’m grateful for in that very moment. Often, gratitude is all I need to keep on chugging along and not let the worries take away from the big picture. Embrace change and practice gratitude…my current words to live by!

PS—My 35 Weeks update is now live on the baby blog, in case you want to check out my weekly life/home/pregnancy brain dump, heh.

Q1. Good morning! I want to make your Out-the-Door Chia Power Doughnuts [from The Oh She Glows Cookbook p. 41] but only have ground chia seed. I’ve looked everywhere for the conversion of ground vs. whole with no luck. Do you know, by chance?

A. Hey Stacey, This is a great question, and I’ve actually never tried these with ground chia before! My guess is that you’d need to use a lot less ground chia versus whole seeds. If I was going to try a first attempt, I might use half the amount called for since ground chia is more dense (about 1/4 cup ground versus 1/2 cup whole seeds). My main concern would be whether ground chia would impact the texture in a negative way (slightly gritty?), but I’m sure it would still be edible. Please let us know if you try anything out. Or if anyone else has, for that matter, feel free to leave a comment with your experience!

Q2. Hey Angela! Do you think I can sub balsamic vinegar for the red wine vinegar in your Gazpacho? I don’t have any of the latter and I don’t know if I want to buy a big bottle of it just for the recipe. :) Thanks!

A. Hi Tijana, That’s totally fair! I do think balsamic vinegar would work as a substitution for the red wine vinegar—in fact, I believe a few readers have made that swap and enjoyed the results! As balsamic vinegar has a slightly sweeter flavour than red wine vinegar, you may notice a new twist to the gazpacho’s taste. But I can’t see why that twist wouldn’t be a delicious one. I’d suggest adding just 1 1/2 tablespoons of balsamic vinegar to start, and then tasting the gazpacho before adding more.

Q3. Hi Angela! I have a question for your Friday FAQs. I’m getting married soon and when I’m getting ready with my bridesmaids I would like to have some snacks for everyone to nibble on throughout the day. Any suggestions for some light snacks that will keep everyone going all day? Thanks!

A. Congratulations on your upcoming wedding, Sarah! I’m sure everyone will appreciate some snacks to fuel them through what’s sure to be a beautiful (but busy) day. You can’t go wrong with either my Out-the-Door Chia Power Doughnuts (The Oh She Glows Cookbook p. 41) or Crunchy Seed & Oat Flatbread (p. 51). Try spreading the doughnuts with jam, coconut oil, or nut butter, and topping the bread with hummus, avocado, and/or tomato. Some other great options include my Glo Bars (p. 215 and p. 217) or Banana Bread Muffin Tops. Or, for a super simple snack, you can set out a tray with fresh fruit, veggies, and dip/hummus (try the Classic Hummus in The Oh She Glows Cookbook—you can scale back the garlic or omit it entirely if that’s a concern!). Best wishes on your big day.

Q4. Hi! Just wondering if I can use canola oil instead of grapeseed oil in your Fail-Proof Vegan Chocolate Cupcakes? Looking forward to making these! :)

A. Hey Jo, I haven’t tried the recipe with canola oil myself, but as both canola oil and grapeseed oil are neutral-tasting oils, I think the substitution should work out well for you!  You could also try using melted coconut oil in this recipe; just make sure that all of your ingredients are at room temperature to prevent the coconut oil from hardening upon contact.

Q5. I’m really enjoying this FAQs series! It’s so nice to read yours and others cooks’ suggestions. It makes for a nice community here on your blog where your readers can also share their ideas or questions. When I read through the questions, I’m often reminded of a recipe that I’ve wanted to make, but completely forgot about it. Today, it’s the carob fudge. I don’t have carob on hand at the moment, would cocoa powder substitute in a 1:1 ratio?

A. Hi Annalise, I’m so happy to hear you’ve been enjoying the series! Thanks for the FAQ love. As to your question about the carob fudge: Yes, I would guess that you can swap in cocoa powder in a 1:1 ratio. But, you may want to use more liquid sweetener than the recipe calls for, just to compensate for the loss of carob’s natural sweetness (cocoa powder is much more bitter than carob powder). I’d suggest you try adding 1 or 2 extra tablespoons of sweetener to start, tasting as you go. (Another option is to simply use a bit less cocoa powder and the same amount of sweetener.) Please let us know what you come up with!

Comment of the Week:

“First time commenting, so I just wanted to say how much I love your recipes and that I promote them to all my friends.

I just tried freezing your Basil Cashew Cheeze Lasagna and it came out of the freezer and into the oven great! I’m single, so making a whole pan of the lasagna at once is overkill. So I put it in two 8x8s and froze one. Just made the frozen one last night and loved it just as much as the original! I don’t know if you planned to put this on the “make-ahead” list , but it would work well.

And I recommended the lasagna to a friend, who tries to cook vegan when she can, and her whole family loved it. Her 10-year-old, who never asks for seconds, asked for more! Thanks so much for making the best lasagna I have ever eaten in my life.”

Hi Gail, I’m so happy to hear how much you enjoy the recipes, and also that the lasagna was such a hit with you and your friend’s family. That’s such a great idea about freezing it into two 8-inch square pans, too…I can’t believe I haven’t thought to freeze it in smaller sizes before! This could be life-changing. :)

PS—That hearty bowl of oatmeal featured at the top is my 5-Minute Oatmeal Power Bowl.

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Friday FAQs: Lactation cookies, cilantro prepping, what to do with leftover nut milk and marinara sauce, and more

Howdy and happy Friday! This seems to be the theme of the summer, but each week is passing at mach speed. This week was filled with interviews and planning blog posts for the fall. We also sent out the next issue of In The Glow (#9!) so hopefully you enjoyed it! (Just in case you’re curious, we send out one newsletter every 3 or 4 weeks on average…so no risk of flooding your inbox.) Eric is also helping me get set up to start shooting some cooking videos, and I’m really excited to start sharing those in the near future!

Before I forget, I just want to send a huge thank you to everyone who applied for the Social Media Specialist position. The hiring process is taking longer than expected due to the high volume of resumes we received…so many talented applicants! If you’re selected to move on in the interview process you will be contacted in the next few weeks. A huge thanks again to everyone who applied.

Q1. Do you have a lactation cookie recipe for after baby arrives? I love all of your recipes and am struggling to find a lactation cookie recipe I like (and feel ok having multiple cookies a day!). Thought about reworking your Jumbo Chocolate Chunk Cookies but would love a foolproof recipe if you have one. Thank you!

A. Hey Rachel, Oh, this is such a great idea! I’ve tried developing lactation cookies in the past, during my first breastfeeding experience, but never settled on something I was head over heels for. It’s on my list to tackle again soon, and will definitely share if I create a recipe I like! In the meantime, you might consider checking out my Flourless Thumbprint Breakfast Cookies. I found the oats and flax in those really helped boost my supply while nursing Adriana and they are just so darn healthy!

Q2. I added corn to the Easy Avocado and Lime Black Bean Salad , which was delicious. Your recipes have literally changed my life. I LOVE them. Can’t wait for Sept. 6. One thing I am tiring of, however, is rinsing and chopping cilantro. Is there a way I can do it faster?

A. I’m so happy you’re loving the recipes, Christine! To be honest, I rinse herbs quickly and I’m not really picky about getting every little speck off them. For cilantro, I simply eyeball how much I think I’ll need (measuring only if necessary), and rip the leafy top part off of the thicker stems. Then I quickly rinse the leaves under the tap, shake off excess water, and give it a pat with an absorbent towel. It’s okay if it’s not bone dry. Then I throw it onto my cutting board and chop it with my favourite chef’s knife. The entire process only takes a minute; I’m all about saving time in the kitchen!

Q3. Hi Angela, HELP: I made 4L of this almond milk but I have been told that it can only last a few days… Can I freeze the extra? Do you think I can freeze it in a mason jar?

A. Hey Nadine, Great question! When I have homemade nut milk leftover, I will often freeze it in ice cube trays. My experience is that the homemade nut milk doesn’t thaw overly well (it will separate even when freezing) so I prefer to simply toss the frozen cubes into smoothies in lieu of regular ice cubes. Another idea, which I admit I haven’t tried yet, is to whisk together a quick chia seed pudding with the homemade milk and try freezing that. I find chia seed pudding freezes very well, so my hope is that it would thaw okay with the homemade stuff. Let us know if you try anything out!

Q4. Hi Angela, Do you have any uses for leftover marinara sauce?

A. Hey Samantha, When I wind up with a lot of extra marinara sauce, I like to freeze the leftovers so I don’t have to eat it all within a few days. Then, I can simply thaw it and use it on pasta or zucchini noodles, add it into soup, chili, or stew (as a substitute for tomatoes), use it as a sub for pizza sauce, or serve it with Eggplant Parmesan (for an awesome recipe see page 173 in Oh She Glows Every Day) or as a topping for avocado toast!

Q5. Angela, what is the best substitute for coconut oil in your Chilled Chocolate Espresso Torte [The Oh She Glows Cookbook p. 241]? My guest has a coconut allergy.

A. Hey Kristin, Unfortunately, this is one of those recipes where the coconut oil’s ability to reach an almost solid state when chilled is pretty integral. I’ve never tried the torte with a substitution myself, but I worry the filling wouldn’t set quite right without the coconut oil.  The only thing I can think of might be melted cacao butter, but I haven’t tried this before and the flavour would change greatly. I’d suggest trying my Chilled Double Chocolate Torte as an alternative dessert or filling option. Or, if you decide to try a coconut oil swap, please let us know how it goes!

Comment of the Week

“Hi Angela! I preordered your new cookbook and am excited to receive it this fall! And I just had to tell you that I have made A LOT of vegan gravies over the years and I tried your All Purpose Vegan Gravy from your app over the weekend and my husband (who isn’t vegan) took one taste of it and exclaimed, “Now THAT tastes like gravy!”  I just had to tell you that your recipe is non-vegan husband approved as well ;) Thank you for your hard work in always coming up with amazing recipes for us to enjoy! Kind regards, Jaime”

Hey Jaime, It’s so exciting to hear the gravy recipe is a hit with everyone (non-vegan husbands included!). We’re pretty obsessed with that recipe too! Thanks so much for taking the time to send such a sweet message, and I hope you enjoy Oh She Glows Every Day when it finally arrives on your doorstep!

PS—The recipe featured at the top of this post is my Easy Carob Almond Freezer Fudge! Yummmm.

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Plant-Based Make-Ahead Freezer Meals for New Parents

One of the most frequent requests I’ve had over the past several months is to share my plan and tips for making freezer meals before the baby arrives. Here you were thinking I had a plan all along…hahah…I wish I was that organized! But I can thank you for lighting a fire under me to put this idea into action. With just less than 7 weeks to go, I thought I better get my butt in gear and come up with a game plan! I’ll be making double batches of many of our fave entrées below, and a bunch of smoothie freezer packs. I’m so pumped. Nothing is more exciting than having a freezer stocked with delish, healthy recipes! (Side note: This post addresses new parents, but these freezer-friendly meals are convenient for everyone—students, busy nine-to-fivers, etc.!)

The recipes I’ve selected are below. If time allows over the next few weeks, I hope to post “part 2” with photos, tips, storage methods, and more. Baby, you stay put in there until your due date, mmmkay?! My plan is to start making the freezer recipes at the end of August (right near my book launch, what could go wrong!? heh).

Note for nursing mamas: Many of the main dish recipes below contain a fair amount of spice and legumes, which can be challenging for baby to digest through breast milk. You might need to adjust the recipes. This time around I’m giving baby some infant probiotic drops as I hear they can aid digestion.

Glowing Spiced Lentil Soup
Golden Red Lentil Dal 
Enchilada filling
Enchilada sauce
Freezer smoothie packs (Mighty Matcha Wheatgrass Protein Smoothie [in the app], Pink Power Detox Smoothie—newest version)
Overnight Chia Oatmeal (I discovered this freezes well without the mashed banana!)
Chana Masala (The Oh She Glows Cookbook, p. 163)
Strawberry Oat Crumble Bars ( Oh She Glows Every Day , p. 45)

News + Updates:

1) Have you heard that the 2016 VegNews Awards are going on? We’re thrilled to learn that we’ve been nominated in two categories this year—Favourite App and Favourite Blog! Be sure to vote for your faves here. There are a ton of exciting prizes up for grabs like a Vitamix, vegan ice cream party, shopping spree, and more.

2) Curious about my fave plant-based eats in downtown Oakville? Check out my recent interview with Food Network Canada.

3) Just a quick reminder that Chapters/Indigo is giving away a big basket of my favourite kitchen things (valued at over $500!). Pre-ordering Oh She Glows Every Day through Indigo will automatically enter you in this contest. There’s also a written entry option, too. For more details, see the contest rules here.

4) Don’t forget to snag your copy of my pre-order bonus bundle, available until September 13th, 2016!

 

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Friday FAQs: The difference between soy sauce and tamari, speeding up digestion, Glo Bar troubleshooting, and more

Happy Friday! This week has been a flurry of activity on the home and work fronts. My days lately are filled with interviews and other launch excitement as we gear up for Oh She Glows Every Day to hit the shelves in a few short weeks. (Exciting side note: I just heard the book will launch a few days early in Canada, on Saturday, September 3rd!) I’m trying to channel any anxiety I have into excitement (a great tip I heard years ago), which I admit can be challenging with all these hormones floating through my system, hah. On the blog and app side of things, I’ve been preparing content for when after baby arrives, to make sure there are some exciting recipes planned during one of my favourite cooking/baking months (October!! Who else is excited?). The prospect of fall is also helping me get through this intense heat wave we’ve been going through, and I can’t wait to cool off in our friends’ pool tomorrow.

PS—Stay tuned for Monday’s blog post, where I’ll be sharing my game plan for Make-Ahead Freezer-Friendly recipes. I’m excited.

Q1. Hi Angela! What’s the difference between soy sauce and tamari, do you know? Or is there a difference at all?

A. Hi Sue, Great question! Soy sauce and tamari sauce are both made from fermented soybeans and are quite similar in colour and flavour, so it can be easy to assume they’re basically one and the same. Yet there are actually a few differences between the two. First, traditional soy sauce contains significant amounts of wheat, while tamari—a specific type of Japanese soy sauce made as a byproduct of miso paste—is made with little to no wheat. (If you’re eating gluten-free, you should always check brand labels to be safe!) Additionally, tamari has a darker colour, richer flavour, and slightly thicker consistency than soy sauce; you may also find it tastes a bit “smoother” and less salty. My go-to is low-sodium organic tamari. If you’re looking for a soy-free option with a similar flavour, coconut aminos is great, too!

Q2. I just tried making your Classic Green Monster in my Vitamix for the first time and I’m not sure what I did wrong, but it came out frothy and it wasn’t cold. I even threw a couple more ice cubes in to see if that would help. My banana was frozen and my almond milk was refrigerated. Any ideas why the smoothie didn’t turn out cold?

A. Hi Katie, Oh, warm smoothies in the summer are not my cup of tea either! I’m not quite sure what went wrong with yours, but sometimes blending for too long in the Vitamix will actually heat up the smoothie. So, my advice would be to be extra careful not to over-blend it, or to try adding more ice.

Q3. Hi Angela. I recently started taking the Baby and Me prenatal from MegaFood. It’s a great vitamin but the iron in it is extremely constipating for me as I’m already prone to constipation. Do you have any tips?

A. That’s never a fun situation, Megan! It may be a good idea to speak with your doctor at your next appointment to see if they have any suggestions about a prenatal vitamin that might agree with you better. But, in the meantime, I do have a few tips that’ll hopefully help you out.

I’ve found that it really helps to up my water intake; when it comes to slow-as-molasses digestion, dehydration can be a sneaky, but powerful, culprit. Hot beverages, like tea, coffee, or simply hot water with a bit of lemon, are commonly recommended. I make a habit of drinking several cups of liquid at the start of each day.

You can also try adding more fibre to your diet—but be careful not to add too much too quickly, because that can exacerbate symptoms like gas, bloating, and cramping. Great sources of fibre include bran, oatmeal, beans and legumes, and fruits and vegetables. Fruits and veg noted for being particularly high in fibre and great for constipation relief are prunes, figs, apricots, berries (I didn’t realize the power of berries until my toddler started going through a big berry phase, haha!), broccoli, plums, pears, and apples; listen to your body, though…no two people’s digestive systems are the same. Flaxseed can also be a great thing to add into your diet. If you need recipe inspiration, you could try making my Happy Digestion Smoothie, Feel Good Hearty Granola Bars, Almost Instant Chocolate Chia Pudding (chia is another excellent source of fibre, but make sure to consume a lot of water with it!), Vegan Overnight Oats (top with some of the fruits I listed!), or a veggie bowl filled with fibre-rich veggies and bulked up with beans and/or lentils.

And, of course, there’s exercise! Getting your body moving may help to get your digestive system chugging along, too. I hope this helps, Megan!

Q4. Hi Angela, I’m a big fan of yours…your recipes always inspire me! I bought your cookbook last summer and it got me out of a major cooking slump and I already have OSG 2 on pre-order! I can’t wait!!! Quick question: What other sweetener would you recommend to use in your Glo Bars? I’ve had a hard time finding brown rice syrup and I’ve used maple syrup but it doesn’t seem to hold them together as well. Thanks!

A. Hi Hillary, Thanks so much for your lovely words, and for your support of my cookbooks! I hope you enjoy the new book when it arrives in a few weeks. To be honest, I haven’t managed to find anything that works as well as brown rice syrup at holding the Glo Bars together. Something about its viscosity and general “stickiness” is really hard to find in any other sweetener. I’ve tested Glo Bar recipes with maple syrup myself (as well as every other liquid sweetener I could get my hands on…agave, honey, malt syrup, coconut nectar, etc.) but never had much success with anything else. But I’ve got to say, the various attempts—though crumbly—were still pretty delicious. (Smoothie topping, anyone?) I’m not sure where you’re located, but you can find brown rice syrup via online retailers, such as Amazon (with free shipping if you are a Prime member).

Q5. Hi Angela, My granola burnt after less than 15 minutes at 300℉. Is there something I missed or could be doing wrong?

A. Hey Roxanne, I’m sorry to hear your granola burned! If you have an oven thermometer, I’d recommend checking to see how hot your oven is actually running. Sometimes ovens run hotter than the dials/digital displays would have you believe, and that can definitely result in a burned batch of granola. Also, I’m not sure if you’re using the convection oven setting, but the convection setting will cook things much, much faster. (As a rule of thumb, I never use my convection setting when testing recipes.) I’d suggest checking the oven temp and settings, baking it at a lower temperature, and keeping a close eye on it. Good luck!

Comment of the Week:

“OMG! Just stopping by to say I made these One Bowl Chocolate Chunk Cookies the other night and was blown away! I’m a baker at heart but have taken a bit of a hiatus from it to focus on balancing my diet (more veggies, less brownies, etc.). After seeing this recipe and not being able to get it off my mind, I convinced myself they were practically a health food, so ok to take a shot at! I couldn’t summon enough patience for a trip to the store so decided to use what I had on hand. I ended up subbing corn starch for the arrowroot & just blitzed some almonds in the food processor for the almond flour. I used dark chocolate chips and got a little carried away with my subs and accidently added a flax egg too. I was worried I was going to be disappointed with the results but boy was I so pleasantly surprised! I’ve been raving about these cookies for two days and haven’t shared a one (maybe I’ll be more generous with the next batch!).

I’m not vegan or vegetarian myself but stumbled across your site a number of years ago & it has been a “go-to” for me for inspiration to incorporate more plants into my diet. Anyway, I’m sometimes skeptical of some of the ingredients or how something will ‘really’ turn out, but your recipes have never disappointed! So thank you! Can’t wait for the new book!”

Hey Kelley, It sounds like you hit the cookie jackpot!! Heh. Thanks for sharing your subs with us. I’ll have to try those out myself sometime, too. Also, I’m so happy to hear how much you’re enjoying the recipes. Thanks for the love!

PS—The image at the top of this post is my Apple Pie Chia Jam Breakfast Parfait!

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Friday FAQs: Raw Chocolate Pudding, high-protein snacks, Vegan Overnight Oats texture troubleshooting, and more

Even though I’ve been busy developing fall recipes, I’m still trying to wrap my mind around the fact that it’s August! Are you, too? Recipe development is a funny thing; I often have to work in advance when developing recipes for publications (sometimes 8 months or more), or when trying to get ahead with some banked blog recipes. This last week has found me whipping out cans of pumpkin (!) and whisking together batches of pumpkin pie spice (!!) to develop recipes for a few special projects coming up. I’m also trying to create some banked recipes for when the baby arrives so I still have some delicious things to share in October. (If you have the Oh She Glows Recipe App, you may have seen a couple fall-inspired recipes pop in yesterday! #sorrynotsorry)

Soooooo, you could say I’m a little seasonally mixed up at the moment, but I’ll try to keep the summer-friendly recipes coming! There’s no denying this heat wave we’re going through…and turning on the oven just isn’t appealing in the slightest. I already have enough preggo hot flashes as it is.

Q1. Hi Angela, this Raw Chocolate Pudding looks delish! Two questions: 1) I don’t have a food processor—do you think it would work well in my Vitamix? Or would it make it too soupy? 2) Can this be prepared days ahead or is it best eaten right away? Thank you!

A. Hi Robyn, I think the recipe should work just fine in your Vitamix—I personally like this pudding super smooth, and a Vitamix will get you there! If overprocessing is a concern for you, though, just keep a careful eye on it as you go and stop blending when you reach your desired texture. As to your second question, I find this pudding is best enjoyed within 12–24 hours. Keep it chilled in the fridge until you’re ready to get your chocolate on!

Q2. Hi Angela, We’re longtime followers of your blog and your first cookbook is dog-eared and well loved. While our family is not vegan, our 15-year-old son has recently become a vegetarian, so we are finding our plant-based meals are increasing. My son and all of his friends are big fans of the glo bars, but outside of these or energy balls of some sort, we’ve struggled with quick snacks that will allow him to get a bit of protein and are easy to grab and go. I’d welcome any suggestions.

A. Hi Ann, It’s so lovely to hear from you! Thanks for the OSG cookbook lovin’, too. With a bunch of teenagers hanging around the house, I can easily imagine your need to stock up on high-protein, grab-and-go snacks. Aside from glo bars and energy balls, I’d suggest trying my Super-Power Chia Bread (The Oh She Glows Cookbook p. 229), Classic Hummus (p. 89) with Endurance Crackers, or roasted chickpeas (try the ones on p. 220 of the cookbook and on the blog here, or my fave Salt & Vinegar Roasted Chickpeas on p. 221). Alternatively, for a sweeter treat there are recipes like my Two-Layer Raw Chocolate Brownies, or—if you’ve pre-ordered my next cookbook and have access to the bonus bundle— my new Vanilla Superseed Protein Energy Scoops are a must-try! For something similar (but still a little different) than a glo bar, you might like to test out my Quick ‘n Easy No Bake Protein Bars. I hope this helps get the wheels turning!

Q3. Hi, I´d like to know if you can only get the bonus bundle if you pre-order in the US or Canada as we are able to pre-order it in Europe as well (same date). I’m so looking forward to your new book!

A. Hi Cari, You can order from anywhere in the world and get the bundle! It’s a PDF, so all you need is your order number to download it. Hope this helps and thanks so much for your support! I hope you love the bundle and the new book.

Q4. Hi! I am looking forward to trying the Vegan Overnight Oats recipe, it looks amazing! I just have one question: I am not a big fan of “creamy” foods, is there any way I can make this a bit more “solid”? Thank you!

A. Hi Rafaela, I would agree with you that overnight oats are definitely creamy (especially when you mash a banana into the mix or add yogurt!). That said, if you want to make them less creamy, I would suggest letting them sit for much less time and using less liquid. Instead of mashing a banana into the bowl, wait to add a chopped banana just before serving (or of course, any fruit you like). Shredded or finely chopped apple is a great swap for mashed banana, and it yields a less creamy result. The gel-like texture of soaked chia seeds can also throw some off at first, so you could also try making your first bowl with a minimal amount, and go from there. I would try using 1/2 cup rolled oats, 1/2 cup almond milk, 2 teaspoons of chia seeds, and cinnamon and sweetener, to taste. If you let it sit for much less time in the fridge—15 minutes or so—the oats will remain chewy, firm, and a bit less creamy compared to letting it sit overnight. Another idea is to serve it with a crunchy granola on top for a nice texture contrast. Lastly, I have some delicious baked oatmeal recipes that might be more up your alley. They’re still make-ahead recipes (and can even be frozen and re-heated!), and will firm up a lot in the fridge! I really love baked oatmeal straight from the fridge, especially in the summer. I’d suggest trying my Heavenly Carrot Cake Baked Oatmeal, Tropical Pineapple Baked Oatmeal, or Maple-Cinnamon Apple & Pear Baked Oatmeal (The Oh She Glows Cookbook p. 39). With a little experimentation, I’m sure you’ll find your perfect oatmeal!

Q5. Hi Angela, I plan to make this Summer Glow Buddha Bowl this week…so excited!! From a longtime loyal fan of yours and a longtime vegetarian transitioning to a vegan, plant-based lifestyle, I want to again thank you for doing the work you do!! I cannot wait for your new cookbook! :) I have a couple of small questions if you wouldn’t mind sharing: What is your favourite extra-virgin olive oil that you use in your recipes (I know you mentioned in your cookbook to use cold-pressed)? Also, silly question but, what do you use to drizzle olive oil onto dishes (or onto vegs for roasting, such as your roasted tomato pizza dish that I also plan to make)?? Thanks so much and best wishes to you as you transition to having a new member in your family!

A. Hi Ameeta, Thanks so much for your kind words! The extra-virgin olive oil I have on hand the most often is one I buy from Costco—Terra Delyssa extra-virgin olive oil (organic and cold-pressed). I basically treat this as an all-purpose olive oil, using it in recipes and also for garnishing. I normally just drizzle straight from the bottle (which I admit, can be tricky to pour slowly!), but you can find olive oil dispensers online (there are a bunch here) or in specialty kitchen stores for a more “controlled” drizzle!

Comments of the week:

“I may be your oldest fan. My husband and I are retired, and have radically changed our diet over the last few years because of health concerns. I always enjoy your blog and your recipes are always wonderful. My husband, who is French, i.e. lots of meat and cheese and very few vegetables, cannot believe how delicious a vegan diet can be. So, many many thanks for your help along our new path. And of course I will be buying the new book . Xo Gail”

Hi Gail, Your comment put a big smile on my face. It’s great to hear how much you and your husband are enjoying the recipes! I wish you both great health and happiness in the future.

“Ok, I’ve now made this Basil Scalloped Tomatoes and Croutons three times and I think you should do a new feature on this. It is SO good. Each time I’ve made it I’ve thought, “Really? Can this REALLY be that tasty?”—even the second and third time. And yes it can. Simple, delicious, and at the moment very seasonal. What’s not to like!”

Hey Ida, Well, I had completely and totally forgotten about this recipe until I read your comment! Thanks for the reminder; tomato season is the perfect time to whip out this recipe! I think I will have to make it this weekend. Happy tomato eating!

PS—The photo at the top of this post is my Cherry-Strawberry Chia Seed Fool.

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My Bonus Recipe Bundle is here!

Boy am I excited to finally share what I’ve been working on the past several weeks!

I created this bonus recipe bundle as a token of my appreciation for your amazing support for my new cookbook, Oh She Glows Every Day. Inside this bonus bundle you’ll find 7 brand-new, summer-friendly recipes and photographs (not found in the book or on the blog!), as well as 4 preview recipes and photographs straight from Oh She Glows Every Day. My hope is that you’ll enjoy these recipes all month (and beyond), and before you know it, my next cookbook will be waiting on your doorstep!

How to snag the OSG Every Day Bonus Recipe Bundle: Simply pre-order Oh She Glows Every Day from your retailer of choice (see retailer links at the bottom of this post) and then enter your order number (found on your receipt or order history info) and personal info before September 13, 2016. You’ll be able to download the PDF and start cooking immediately. Click this link to be brought to the form.

And here’s a sneak peek of what you’ll find inside the bundle…

Vanilla Superseed Protein Energy Scoops

Vegan, gluten-free, nut-free, soy-free option, freezer-friendly

OH MY WORD. I would climb the highest mountain if I knew these were waiting for me at the top! These nut-free, protein-rich energy scoops are the perfect snack when you’re feeling famished and can’t wait until your next meal. I love having them on hand for early mornings when I wake up hangry but don’t have time to prepare my breakfast until the little one is looked after. They’re great pre- and post-workout, too!

Pink Açaí Refresher

Vegan, gluten-free, nut-free, soy-free, grain-free, oil-free, kid-friendly

My entire family adores this creamy, antioxidant-packed 5-ingredient smoothie, and I love how easy it is to whip up on a hot summer day! It’s bursting with flavours of coconut, açaí, lime, and raspberry….simply delish!

Massaged Kale with Warm Miso-Garlic Quinoa

Vegan, gluten-free, nut-free, soy-free option

Meet my newest go-to kale salad. Whoa, it’s a keeper. I love the contrast of a warm and cool salad, and how comforting it is to eat. In this recipe, I’ve paired freshly cooked quinoa—seasoned to perfection with chickpea miso, fresh garlic, and sesame oil—with a delectable marinated kale salad. The leftovers are just as good, too; I love to cook them in a skillet with a splash of lemon juice and tamari for a sautéed version of this salad. This kale salad is a must try!

Deconstructed Key Lime Pie with Coconut Whipped Cream

Vegan, gluten-free option, nut-free, soy-free, advance prep required, kid-friendly

This delicious warm-weather dessert is the perfect treat for two or three people. Whipped avocado mixed with fresh lime juice and maple syrup is the secret behind this creamy, luxurious key lime pudding. After chilling, simply layer it in a parfait glass with crushed graham crackers, Coconut Whipped Cream, and more lime. For a simpler option, just spoon it into a bowl and add the toppings. The pudding is great all on its own, too!

Healthy Carrot-Banana Muffins with Salted Maple Coconut Whipped Cream

Vegan, soy-free, advanced prep required, kid-friendly

Despite containing grated carrot and mashed banana, these muffins rise high and are so fluffy. My daughter absolutely loves them, and I’m happy knowing they pack in some nutrition. The carrot muffin base is infused with banana, cinnamon, ginger, and nutmeg; they’re a tasty muffin to kick off fall.

Sweet Potato, Chickpea, and Spinach Coconut Curry

Vegan, gluten-free, soy-free, grain-free option, freezer-friendly

This is a comforting and cozy meal from the cookbook that comes together so fast. The coconut milk brings the flavours all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. This is a thick, stew-like curry—not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread. Yes, please!

Dreamiest Dark Chocolate Fudgesicles

Vegan, gluten-free, nut-free, grain-free, oil-free, advance prep required, kid-friendly, freezer-friendly

These dark chocolate fudgesicles are intense, deeply chocolaty, and luxuriously creamy in every way possible. I kid you not when I say that they’re the best-tasting fudgesicles I’ve ever made (and I’ve tested batches and batches!). Their texture is just like ice cream, and they simply melt in your mouth. When you have a chocolate craving in the summer, they are the perfect, splurge-worthy solution.

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Vegan, gluten-free, soy-free option, grain-free, freezer-friendly

This is a creamy, vibrant blended soup, and we made it once a week last fall when I was testing recipes for the book. The soup shows off the flavour of red curry paste, an authentic Thai ingredient that is warm and spicy, and is usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavour in an instant! Don’t even think about skipping the Roasted Tamari almonds, either; this salty, crunchy soup or salad topping is downright addictive.

So there you have it—11 of my current go-to recipes to tide you over until my new book’s release this September. When you hit the kitchen, don’t forget to tag your creations on social media with #osgeveryday so I can see what you’re making!

Visit this form to enter your pre-order information and get your very own PDF of the bonus bundle!

You can pre-order Oh She Glows Every Day from any of the retailers below:

Canadian Retailers:

Indigo
Amazon.ca

 

US Retailers:

Amazon.com
Barnes & Noble
Books-a-Million
Google Play
iBooks
IndieBound
Kindle
Kobo
Nook

 

International:

The Book Depository (free worldwide shipping)

 

A big thanks to Ashley McLaughlin for the food photography and Sandy Nicholson for the lifestyle photography!

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Friday FAQs: Potluck options, Raw Chocolate Brownie swaps, fun lunch ideas, and more!

It’s hard to believe we’re on the cusp of another long weekend here in Canada! Is it really August 1st on Monday!? We’re looking forward to celebrating our friends’ wedding tomorrow, and getting together with some neighbours and their kiddos for a pool day on Sunday. Oh, and a 3-day reprieve from all this renovation noise, hah. Should be a good one! I hope you enjoy yours, too. 

Q1. Hi Angela, I’ve got a potluck SOS! On the August long weekend we have a big horseshoes competition at my cottage, and this year I’m stumped for what to bring to the dinner afterward. It’s my first year going as a vegan, and I want to bring something I can eat but that everyone else will enjoy, too. Do you have any ideas? I thought about your Crowd-Pleasing Vegan Caesar Salad, but then I remembered at least three different people always bring Caesar salads!!

A. Hey Cassie, Sounds like you have a fun weekend in store! For a hearty entrée-type dish, my Crowd-Pleasing Tex-Mex Casserole (The Oh She Glows Cookbook p. 149) is bound to be a hit at your potluck—its name’s well earned! You could also try my Next Level Vegan Enchiladas or Life-Affirming Warm Nacho Dip (p. 83) served with tortilla chips. For all three, I would try assembling beforehand, storing it in a cooler, and cooking it just prior to serving. For a quick, low-fuss appetizer, you could make some homemade hummus (like my Classic Hummus in The Oh She Glows Cookbook p. 89) and pair it with a platter of homemade or store-bought pitas, breads, and/or crackers (my Endurance Crackers are great served with hummus!). A couple solid alternatives to the Caesar salad standby include my Best Shredded Kale Salad and Tangy Cilantro-Lime Quinoa Salad. For both of those salads, I would wait to mix in the dressing until shortly before serving so it stays fresh and flavourful. And dessert-wise, it’s hard to go wrong with portable, easy-to-serve Almond Butter Rice Crisp Treats. I have yet to meet someone who doesn’t love those. I hope these ideas get the wheels turning, Cassie—have a happy and safe long weekend!

Q2. Your Two-Layer Raw Chocolate Brownies look amazing! I love the idea of double chocolate. Is there a substitution for walnuts?

A. Hi Katie, The walnuts lend a nice “brownie” flavour, but you can absolutely substitute them if need be! Pecans are probably the most popular swap, but I’d think almonds would work well, too. Almonds are a bit drier than walnuts or pecans so you might need to add a touch of water when processing to help it hold together. Be sure to let us know what you come up with!

Q3. Hi. I am trying to eat healthy but watch calories/fat after having baby #4. Do you post nutritional information anywhere? Also I would like to refer patients to you but many are diabetic and also watching weight, so they need to keep track of macros.

A. Hi Lori, Big congrats on baby #4! What an exciting time for you and your family (and slightly busy, I imagine!). With respect to your question, you’ll find some older recipes have nutritional information available. I’m also happy to let you know that the nutritional info for all of the recipes in my second cookbook, Oh She Glows Every Day, will be available on my website by the time the book launches this September. For recipes on the blog and in my first cookbook that don’t currently have nutritional info available, I recommend using a free online tool like NutritionData.com or CalorieCount.com, or an app like MyFitnessPal. (Side note: I do receive a lot of requests for nutritional information, so if there are any registered dietitian students out there who are looking for some supplementary intern work, please send your updated resume to careers@ohsheglows.com with the subject line: Nutritional Analysis. Thanks!) 

Q4. I love these vegan lunch ideas, but I have one problem: my partner and I work from home, and he will not eat another sandwich, soup or salad, he was mostly raised on those, so not sure what to do for lunches anymore. Anyone have ideas? He cannot have lentils or beans of any kind, thanks.

A. Hi Jerry, Oh, that’s a tough one! I find the benefit of working at home, though, is that you have full access to your kitchen, so that should help expand your options a bit more. My Broccoli & Cashew Cheese-Quinoa Burritos (The Oh She Glows Cookbook p. 159) are a tasty possibility; the filling could be prepared beforehand, stored in the fridge in an airtight container, and reheated then placed in a tortilla wrap when you’re ready to have it for lunch. Sometimes just switching up the traditional sandwich into a wrap makes things so much more exciting! You could also do the same with my other burrito fillings (try my newest DIY Burrito Bowl or my Black Bean and Butternut Squash Burritos from back in 2011!). If he can’t have beans, you could simply leave them out or swap them for more veggies, tofu, or quinoa. Again, you can prepare the filling in advance and simply reheat the leftovers and wrap it up for lunch. Easy and so tasty! The filling often tastes even better the next day, too.

If you’re open to a “second breakfast”–type meal, I’d recommend my Sunrise Scramble with Roasted Home Fries & Avocado Toast (p. 33). Or, if you’re really on board with second breakfast, there’s nothing wrong with going for a hearty smoothie bowl (like my Green Tea Lime Pie Smoothie Bowl), overnight oats, or a meal-sized protein smoothie. Sometimes when it’s really hot out I make a huge meal-sized smoothie that’s packed with hemp, chia, protein powder, veggies, fruit, and more.

You could also whip up my Life-Affirming Warm Nacho Dip (p. 83). Stored in an airtight container, it can be kept in the fridge for 3 to 5 days and easily reheated in the oven, so you can make a batch one evening and let it feed you for at least a couple lunchtimes (depending on how quickly you gobble it down! It never seems to last very long in our house…).

Comments of the week:

“Angela, I have been making variations of this salad since I saw your post years ago and finally have to say…it is the best thing ever! A few years ago I opted to eat less meat based products. (I love cheese…so I haven’t given up dairy) and this was the first thing I made from your blog…totally saved me! Love it! I usually only use 1/2 the oil and have substituted other dried or fresh fruits for the dried cranberries. Delish! And, I have shared your site and this recipe so many times that I am no longer able to take it to certain outings…others in our group bring it instead. Thanks for the recipes! ( Your cookbook is also my favorite.)”

That’s too funny, Mindy—you know your go-to recipe is a hit when people start borrowing it! Thanks for leaving the awesome comment, sharing those modifications with us, and spreading the Oh She Glows love. I’m so happy you enjoy the cookbook so much, too!

“Thank you so much for this Chocolate Raspberry Dreams Breakfast Parfait , Angela! My son is two weeks old and preparing breakfast while holding him has been a challenge, so I really needed to find healthy breakfast recipes that I could prepare the night before. This parfait just made my day…so nutritious, delicious, and easy to make!:)”

Theresa, I can so relate to “preparing breakfast while holding” your kiddo! My 22-month-old still loves to be picked up so she can watch me cook. ;) (Who knew food prep could be a workout too?!) But yes, prepping breakfast in advance is so key, and I’m so glad you’re enjoying the parfaits! It’s a nice change from the typical smoothie or bowl of oats. Congrats on your little one, by the way! I’m so excited to have a newborn in my arms again soon. :) Soak him up.  

PS – That little slice of deliciousness at the top of the post is my Double Dark Chocolate Macaroon Tart. Never a bad idea.

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Summer Glow Buddha Bowl + News!

If I could live off of one thing, I’m pretty sure it would be some kind of plant-based bowl. It’s hard to beat the combo of seasonal veggies, whole grains, beans/legumes, nuts/seeds, all topped off with an incredible dressing. I’m rarely disappointed. This bowl in particular is inspired by Kerr Street Cafe’s Buddha Bowl (a local restaurant), which I treated myself to the other week. Let’s just say this preggo mama basically had to waddle out of the café, because I could not stop eating despite baby nudging me that space was getting a bit tight in there. (Thankfully, I came armed with an empire waist dress!) I knew I had to recreate the bowl at home, and I’m sharing my delicious take on it today.

Before I get to the recipe, though, I have a couple exciting pieces of news to share!

1) We recently found out that The Oh She Glows Cookbook is the Top Canadian-Authored Book of 2015! Umm what the what!? I can’t even wrap my mind around this news and couldn’t be more grateful to you for your support. Here’s an excerpt from BookNet Canada’s article:

"The Oh She Glows Cookbook was published in April 2014, yet it still occupies the number one spot, even outselling heavy-hitting non-fiction titles published in 2015 like Shift Work and even the only Canadian-authored colouring book to make the list: Fantastic Cities. As an enduring title, it sits alongside 2013’s The Inconvenient Indian and the fourth-bestselling paperback children’s book of all time according to Publisher’s Weekly, Love You Forever by Robert Munsch, which was published in 1995. The rest of the titles on the list were either published for the first time in 2015, or released in a new format."

THANK YOU from the bottom of my veggie-loving heart. 

2) In case you haven’t seen this on my social media channels, Chapters/Indigo is running a pre-order contest for their Most Anticipated Books of 2016 list, and my next cookbook, Oh She Glows Every Day, is included (so cool!). You could win a basket of my favourite kitchen items, valued at $500, including a Cusinart food processor, Bodum Brazil French Press, Wusthof Classic 8-inch Vegetable Knife, Sunwarrior Warrior Blend protein powder, Do Matcha green tea powder, and more. All you have to do is pre-order the book from Indigo and be entered to win automatically (if you pre-ordered from Indigo earlier this year or last, you’re automatically entered…yay!), or you can send a mail-in entry explaining what it means to you to cook for the people you love. Be sure to check out the full contest rules here.

You can pre-order by visiting Chapters/Indigo online. This contest is open to Canadian residents (not including Quebec unfortunately—sorry guys!). A big thanks to Chapters/Indigo and Penguin Canada for making this contest possible.

At long last…onto this glow-rious food!

Summer Glow Buddha Bowl with House Vinaigrette
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Like most plant-based bowl recipes there are a few different components that need to be prepped for this Buddha Bowl, but I'm happy to say they're all incredibly easy to whip up. I like to prepare the House Vinaigrette and quinoa in advance, maybe the day before or the morning of. This way, the bowls come together incredibly fast. While I created this bowl with summer in mind, rest assured that you can swap out the summer veggies for seasonal veggies all year long. You can also boost the protein by adding your favourite beans/legumes. This bowl is inspired by Kerr Street Cafe's Buddha Bowl.

Yield
Serves 4

Prep Time
20 Minutes
Cook time
25 Minutes
Total Time
45 Minutes


Ingredients:
For the House Vinaigrette (makes 3/4 to 1 cup):3 tablespoons (45 mL) red wine vinegar2 tablespoons (30 mL) fresh lemon juice2 tablespoons (30 mL) Dijon mustard1 medium clove garlic, minced2 teaspoons (10 mL) pure maple syrup, or to taste1/2 teaspoon pink Himalayan salt or fine sea salt, or to tasteFreshly ground black pepper, to taste6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to tasteFor the Buddha Bowl:1 1/2 cups (300 g) uncooked quinoa (I use rainbow, but any kind works)2 tablespoons (30 mL) extra-virgin olive oil2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces2 cups (220 g) yellow zucchini, sliced into half-moonsPink Himalayan salt or fine sea salt, or to taste1 to 2 cups (30 to 60 g) fresh baby spinach1 medium carrot, peeled and spiralized/julienned*1 medium beet, peeled and spiralized/julienned**1 to 2 large ripe avocados, pitted and sliced3/4 cup (120 g) toasted pepita seeds***


Directions:
For the House Vinaigrette: In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired. Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper. Sauté the vegetables: Meanwhile, in a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium-high heat for about 10 minutes, until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat. Peel and spiralize the carrot and beet, and slice the avocado. To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl. Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using. A great way to serve leftovers is to toss some baby mixed greens with House Vinaigrette and stir in some warmed quinoa-veggie mixture. Top it with sliced avocado and toasted pepitas for a quick meal.


Tips:

* If you own a spiralizer, be sure to use a very thick carrot for spiralizing (the smaller ones won't work). Or you can simply julienne the carrot with a julienne peeler, which is what I usually do.
** To avoid staining your hands, try wearing kitchen gloves while handling the beet.
*** To toast the pepita seeds: Spread the seeds onto a baking sheet and toast them for 8 to 12 minutes at 325°F, until golden.

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