Angela Liddon's Blog, page 11

Friday FAQs: My fave julienne peeler and spiralizer, quick dinner ideas, packable lunches, and more!

Last weekend I ended up coming down with Adriana’s cold (my immune system is simply non-existent during pregnancy…anyone else?!), so this week has been all about recovering, eating tons of healthy food, taking a break from workouts, and trying to rest as much as possible. I’m looking forward to feeling back to normal, and enjoying the weekend (poolside, with any luck). I hope you have a great one in store, too!

Q1. I made your Speedy Veggie Noodle Bowl for lunch this week and it was very good! This was the first time I ever had soba noodles. My only issue I had was julienning the carrots. Is there an easy way to do this?

A. Hey Tonya, My favourite way to julienne carrots and other veggies like zucchini is with a spiralizer! I use this one by World Paderno Cuisine. Another tool I’ve had success with is this Kuhn Rikon Julienne Peeler. It takes up less counter (or cupboard) real estate, but it’s not quite as fast as using a spiralizer. When I only need to julienne a single carrot, I’ll reach for the peeler, but when I have a bigger job to do I always prefer the spiralizer.

Q2. Hi Angela, I wonder if you can answer a question for me please? I have made many of your fab recipes and own your cookbook. Often you state 2 tablespoons of chili powder in your recipes (such as chili). I live in England and such a quantity would make the food inedible! This is no problem as I just adjust accordingly. I wonder if your chili powder is much milder than ours or something totally different?

A. Hi Shiri, You’re right; there’s definitely a difference between the products we’re each respectively talking about. In North America, chili powder typically refers to the blend of spices, usually cayenne, cumin, garlic powder, paprika, and oregano, traditionally used to season chili—as in, the dish. Chili-as-in-the-dish powder has got some kick to it (more or less, depending on the blend), but it isn’t hot; it’s much milder than chili powder—that is, chili-as-in-the-pepper powder (or sometimes chile powder, with an e, or what I refer to as “cayenne powder or cayenne pepper”) that consists only of pure, ground dried chili peppers. The latter is what I suspect you may be more used to having in your kitchen (as many of my readers in other countries possibly are, too!), and it packs a lot more heat. So yes, I can imagine 2 tablespoons of chili (pepper) powder would be quite a lot! I would recommend making a chili powder blend at home—it’s so easy!

Q3. Hi Angela! I am going to summer camp soon. I was hoping you had some snack ideas. I won’t be able to use a microwave, oven, or fridge while I’m there. Thank you so much for doing what you do, you have been so helpful in my vegan journey! :)

A. Thank you for the kind words, Juliana! The thing about most homemade vegan snacks is that, because there aren’t really any preservatives in them, for most recipes it’s best if they can be kept refrigerated. Even foods that don’t necessarily need to be kept cold short term should be placed in the fridge or freezer if they’re not going to be consumed within a few days—especially in the hot summer weather. (Food poisoning would definitely put a damper on the camp experience!) Depending on how long you’ll be away (if it’ll be, let’s say, just a week or so), you might find some helpful suggestions in this previous Friday FAQ (see question number three). But, since you don’t have a fridge, I think your best bet is to stock up on store-bought snack items (such as energy bars and roasted chickpeas)—they’ll be a lot less perishable. Dried fruit, either store-bought or homemade, is another great option for you. I hope this helps a little, and wish you a great time at camp!!

Q4. Hi, Angela! I have a question for next week. I just started a demanding job, and I’m feeling uninspired with cooking lately because of it. Do you have any ideas for lunches to pack for work and quick dinners I can make during the workweek? Thank you!

A. Hey Sarah, Congratulations on the new job! A busy workweek can definitely take its toll when it comes finding cooking motivation. I think a delicious repertoire of quick and easy dinners that leave enough leftovers (and pack well enough) that you can bring them for lunches the next day (or, even better, the next couple days!) are going to be your new best friends. To start off, I’d recommend my Glowing Spiced Lentil Soup, Favourite Vegan Chili, Quick & Easy Chana Masala (The Oh She Glows Cookbook p. 163), and Luxurious Tomato-Basil Pasta (p. 181) or Quick and Easy Creamy Tomato Mushroom Pasta. These dishes all come together so fast, make multiple servings, and are just the perfect comfort foods after a long day. Veggie and noodle bowls are going to be another great option for you, too. They’re so easy to put together, and work well for both lunches and dinners! Try my DIY Burrito Bowl, Speedy Veggie Noodle Bowl with Homemade Teriyaki Sauce, Enlightened Miso Power Bowl (p. 177), or Protein Power Goddess Bowl (also in The Oh She Glows Cookbook, p. 175). Last but not least, I find hearty salads always make wonderful and easy-to-pack lunches. They’re one of my favourite go-tos. I’d suggest my Cumin Lime Black Bean and Quinoa Salad (which I also like to jazz up as a  Feel Good Lunch Bowl), and Chickpea Salad. If you have time on the weekends, you could also make some big-batch, freezer-friendly recipes that can be stored well as single-serving portions, such as my Next Level Vegan Enchiladas and Perfect Veggie Burgers. Then, all you have to do when you get home is pop them in the oven to reheat!

Q5. Hi Angela, I’m wondering if Oh She Glows Every Day will be available in the UK?

A. Hi Helen, I’m happy to say that yes, it will be published in the UK, but unfortunately I’m not sure of the exact date yet (last I heard, possibly early 2017). If you don’t want to wait that long, you can purchase through an international retailer, such as The Book Depository (they have free worldwide shipping). Hope this helps!

Comment of the week:

“Love the question about the chocolate chunk cookies! I can actually add that I’ve used honey instead of maple syrup and it worked great and it tasted delicious. I’ve included you in my list of 9 Inspirational Blogs to Bookmark on my site today, by the way! I’ve been a long-time reader of yours, and really look up to your incredible food photography and your authentic voice that comes through in your posts. I also used to struggle from an eating disorder, and have loved reading about your journey to recovery. I also love that you share my passion for plant-based food. In fact, you were huge influence in inspiring me to start my own plant-based food blog. I’m so excited to get your site in front of my readers, who I know will love it as much as I do :) Thanks for giving me something to look forward to reading each week!”

I can’t tell you how much I appreciate your heartfelt words, Julia! And I’m beyond touched you included me on a list of so many truly inspirational bloggers that I, myself, admire. Your blog is beautiful, and I can’t wait to read more.

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Chocolate Raspberry Dreams Breakfast Parfait

Way back in the day, I used to be all about creating breakfast parfaits. Do any of my long-time readers remember the onslaught of breakfast parfait recipes I posted around 2009/2010? Boy, was I on a roll with those parfaits. (Side note: how the heck have I been blogging so long?) Since becoming a parent, I’ve usually put parfaits on the back burner, labeling them as a bit fussy or too time-consuming for our fast-paced, toddler-needs-breakfast-yesterday mornings. After feeding Adriana, it’s all I can do to inhale a lightning-fast smoothie or plain-Jane overnight oats while standing at the counter. But recently it hit me: Breakfast parfaits don’t need to be fussy at all. In fact, I can prepare a couple things in the evening, and then all I have to do in the mornings is find a spoon. Even better, I make a big batch so it provides a multiday breakfast (unless I decide to power through an entire batch in a single day, which, trust me, has happened recently!).

For those of you with little mouths to feed, you might want to give this recipe a shot with them, too. My awesome recipe tester, Nicole, recently made it with her daycare kids, and she reported back that “they licked the bowls clean!” Adriana also thinks these parfaits are fun to eat (and oh so grown-up!), so she’s been asking to try them out. (Mind you, some days that means a couple cautious bites before proudly declaring, “ALL DONE!!” but I’ll take what I can get at this precarious age!)

Here’s how you can prepare these parfaits in advance: One evening (or two, if you’re feeling ambitious) each week, make this big batch of overnight oats, chia jam, and Coconut Whipped Cream (or simply thaw a tub of So Delicious Coco Whip!) After the oats set and the jam cools, layer everything into jars. In the morning, it’s there waiting for you as a breakfast or snack, and it’ll keep for a few days. So easy, so good, and so perfect for summer!

Chocolate Raspberry Dreams Breakfast Parfait
Vegan, gluten-free, no bake/raw, soy-free

This summer-friendly breakfast can be made the night before and assembled so it's ready to go in the morning! (And trust me when I say that you'll be dreaming of this while you sleep!) The batch makes enough for about 4 servings so you can enjoy it on several occasions. The chocolate overnight oats are mild-tasting and slightly bitter (depending on how much sweetener you use), so the zingy raspberry jam and lightly sweet coconut whip are essential when serving to boost the flavours. To highlight a contrast of textures, add some fresh or frozen raspberries and toasted nuts, too.

Yield
Serves 4
Soak time
2 hours or overnight

Prep Time
20 Minutes
Cook time
10 Minutes
Total Time
30 Minutes


Ingredients:
For the Raspberry Chia Seed Jam (makes 1 cup):1 (300 g/10 oz) bag frozen raspberries2 tablespoons (20 g) chia seeds2 tablespoons (30 mL) pure maple syrup, or to taste1 teaspoon (5 mL) pure vanilla extract or vanilla bean powder (optional)For the Chocolate Overnight Oats (makes 3 cups):1 cup (100 g) gluten-free rolled oats1/3 cup (55 g) chia seeds2 to 3 tablespoons (30 to 45 mL) pure maple syrup, to taste2 tablespoons (10 g) unsweetened cocoa powder2 1/2 cups (625 mL) unsweetened almond milkFor the topping:Homemade Coconut Whipped Cream or So Delicious Coconut Whip*Fresh or frozen raspberriesSliced toasted almonds or hazelnuts


Directions:
For the Raspberry Chia Seed Jam: Add the frozen raspberries, chia seeds, and maple syrup into a medium pot. Stir to combine. Cook uncovered over medium heat, stirring frequently, for about 7 to 9 minutes, until the raspberries break down. (It will still look a bit runny, but it will thicken as it cools.) Remove from heat and stir in the vanilla, if using, and additional maple syrup, if desired. Allow the jam to cool on the counter, uncovered, for about a half hour before covering and chilling in the fridge. For the Chocolate Overnight Oats: In a large container with a lid, whisk together the oats, chia seeds, maple syrup, and cocoa powder until combined. Add the milk, and whisk until no clumps of cocoa powder remain. Secure lid and let it sit on the counter for 2 to 3 minutes. After sitting briefly, shake the mixture (or stir) again to combine. This just helps prevent the chia seeds from clumping up. Chill in the fridge for a couple hours, or overnight. Prepare the Coconut Whipped Cream, or if using, thaw the store-bought coconut whipped cream in the fridge or on the counter. Store in the fridge until ready to use. When the chia jam and oats are ready, layer them into jars or bowls along with the coconut whipped cream. Add your desired toppings, and enjoy! The parfaits can be made in advance and enjoyed for a few days.


Tips:

* To change up this recipe, feel free to swap the Coconut Whipped Cream for Banana Soft Serve.
Make it nut-free: Swap the almond milk for a nut-free non-dairy milk, and omit the nut topping.

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Oh She Glows is hiring!

Can I get a drum roll, please? I have some big news for you: Oh She Glows is hiring! With so many exciting things afoot, we’ve decided to expand our small-but-fierce team even further. Specifically, we’ll be interviewing for a paid Social Media Specialist. This position will be part-time (around 15 hours per week) to start, with the potential to develop into a full-time role, and grow with us. If you think this sounds like it might be up your alley, please read on!

Oh She Glows Social Media Specialist

Start date: August 15, 2016

Skills and experience:

Previous experience as a Social Media Specialist or equivalent
Previous experience in public relations or digital marketing is not required, but preferred
Very familiar with the Oh She Glows brand, community, blog, recipes, and mission
Proficiency with various social media tools, such as Hootsuite, Facebook business pages, Twitter, Pinterest, Instagram, Rafflecopter, Snapchat, Facebook Live, Google+
Experience using Photoshop (especially to create text overlay, photo collages, graphics)
Passion for plant-based cuisine, nutrition, and healthy living
Excellent writing, communication, and editorial skills; creative, trustworthy, self-starting, flexible, enthusiastic
Culinary experience (either as an avid home cook or professionally)
On top of current food and wellness trends

 

Responsibilities:

Works closely with our team to brainstorm new content ideas
Generates, edits, and shares daily content on social media accounts
Analyzes social media metrics to optimize performance


Offers new ideas and opportunities to promote engagement
Seeks out and works with brands to coordinate contests, giveaways, and prize mail-outs
Uses Photoshop to create eye-catching text overlay, photo collages, graphics

 

Compensation: Hourly, based on experience

Location: This is a remote position, however if you are in the Greater Toronto Area that is always a bonus.

How to apply: Email a cover letter (no longer than 1 page) detailing why you are a great fit for our team and your experience as it pertains to this position, as well as an up-to-date resume (with your location) to careers(at)ohsheglows(dot)com by July 27, 2015. Please title the subject line: SOCIAL MEDIA SPECIALIST POSITION. If you have an online portfolio, website, and/or social media account(s) you wish to share, feel free to link to them in your resume. Candidates will be notified only if they are selected to move on in the interviewing process. Thank you in advance for your interest!

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Friday FAQs: Freezer storage tips, Banoffee Pie advance prep, veggie broth secrets, and more

Our basement renovation is getting real up in here. The framing is almost finished, the plumber is jackhammering away (who needs sanity to write?), and the subfloors are coming next. I honestly can’t believe that we’re going to have a finished basement to enjoy in the next 3 to 24 months (you never know how long Eric and I will take to agree on final details…)—and most importantly, a playroom for the kiddos. That alone is worth its weight in gold.

Q1. Hi Angela! LOVE your recipes. I just saw your FAQ post including freezer friendly recipes (I’ve had bad luck with freezing in the past). I’m definitely going to try freezing your suggested recipes…do you have any storage tips for freezing that have worked for you? Thanks!!

A. Hi Sarah, Thanks for the great question! There are definitely a few tricks and tips I can share that should help you out. These days, I like to store food in glass freezer- and oven-safe containers (they’re extra-great, because you can bake thawed casseroles/enchiladas right in the glass dish!). Mason jars also work well. Depending on how long I plan to store the dish in the freezer, I sometimes place a piece of plastic wrap on top of the food, because I find it helps prevent freezer burn (and no one likes freezer burn!). How long you can store food in the freezer really depends on the dish; I generally try not to freeze for longer than a month or two, but if you have a deep freezer you can probably get away with longer.

To break it down a little further, for dishes conducive to single servings, like burgers and burritos/enchiladas, I usually wrap the cooled servings individually in tinfoil, and then place them in the glass container and lock and seal the lid. You can simply remove the lid and pop the entire thing into the oven to reheat (or unwrap the tinfoil first if you prefer not to cook food in tinfoil). For liquid-based dishes like soups, sauces, curries, casseroles, or chilis, I pour the food into the container, leaving an inch or so of space at the top to allow for any expansion, and secure the lid. If you want to freeze individual servings, feel free to split them up using smaller containers, freezer bags, or even ice cube trays for pesto or other sauces. For things like cookies, bars, and granola/granola bars, I like to use freezer-safe zip-top bags for storage. I try to rinse and reuse the bags when I’m done with them to cut down on waste and save money. For more great tips, check out the comments section of this post.

Q2. Hi Angela, I’m a big fan of yours—thanks for all your recipes! I made this Banoffee Pie last year for my son’s birthday and he wants it again this year! My problem is I need to make it or most of it 2 days ahead of time. Is this okay, do you think? Is there a way to make the crust and caramel and store it? Would you actually layer them? Thanks for any help—I can’t wait for your next book!

A. Hi Nina, Thanks for your note, and happy birthday to your son! I definitely think you can prepare some of the Banoffee Pie components ahead of time. For the Raw Caramel Toffee, you can prepare this 1 to 2 days before and store it in the fridge in an airtight container. I would suggest letting it sit at room temperature for a little bit before you use it, just so it’s spreadable and not too firm. The coconut whipped cream can also be made 1 to 2 days before, and I would recommend the same storage as with the Raw Caramel Toffee. (You might also consider whipping it with electric beaters just before using it so it’s nice and fluffy.) I haven’t tried making this crust ahead of time, so I’m not sure if it would dry out too much, but if you try anything, please let us know!

Q3. This new cookbook looks amazing and I’m so excited.  I love making your recipes and sharing them on Instagram. :) I was wondering if there is a page on the best veggie broth? I can’t seem to get past watered down–tasting broth…. Is there a trick to it?

A. Hi Ashley, Finding a vegetable broth you love can be tough, for sure! I tend to buy low-sodium, and generally stick with the Imagine Organic and Pacific Foods brands, but I’ll be the first to admit that it’s what I add to the broths that really dazzles my taste buds (spices, veggies, and seasonings galore!). Vegetable bouillon cubes are another good option: they can be dissolved in water to make a quick broth substitute, with the added bonus of having a long shelf life and minimal packaging. Alternatively, if you’re in the mood to make veggie broth from scratch, I provide a delicious recipe for Homemade Vegetable Broth in my first cookbook (on p. 299). You can make batches of it to freeze, so you have it on hand whenever you need it.

Q4. Hi. I’m using your cookbook recipe for the Magical Chia Seed Jam (The Oh She Glows Cookbook p. 287). Do you think it would freeze well? I’m thinking of making a few batches as I have an 18-month-old so am pressed for time :)

A. Hi Rachel, I totally get being pressed for time with a little one running around, especially when they are at your feet while you cook! ;) I’m happy to report that chia seed jam freezes so well! I love to portion my chia jam into a silicone mold (such as this one) for easy, individual portions. Once frozen, pop the frozen cups out of the mold and place them into an airtight freezer bag. They will store well for a month or longer. I will often thaw some in the fridge overnight, or simply at room temperature. You can also throw a frozen cube or two into the pot when making hot oatmeal for a bit of extra flavour. Also! This might sound weird, but I actually love eating the frozen chia seed jam straight from the freezer (like a popsicle). It’s soooo good!

Q5. Hi Angela, Love this Super Power Chia Bread recipe. I substituted 1/2 teaspoon dill for the oregano and thyme. (I also used a pinch of salt since I’m reducing my salt.) Also, I used a 9-inch pie plate since I didn’t have the other size pan. Was great!!!! Thanks. How many pieces do you cut? I was wondering how big to cut them to get the 9 grams of protein…. I cook for a lot of folks with health issues, and it really helps to have as much nutritional info as possible. Thanks!!!!

Hi Deborah, Those subs sound absolutely delicious! I am a huge fan of dill. This recipe’s nutritional “super powers” are one of my favourite things about it, but it doesn’t hurt that it’s pretty darn tasty, too—and SO easily customizable. To your question, the 9 grams of protein per slice is calculated for 8 servings. (Each serving also has over 7 grams of fibre!) If you’d like a further nutritional breakdown, you can check that info out here. Hope this helps!

Comments of the week:

“Hi Angela, I just wanted take a moment to thank you for work that you do with Oh She Glows. When I moved to a plant-based diet a couple of years back you were the first website I found that had incredible plant-based foods. I regularly cook your recipes, and your chickpea croutons, Caesar dressing, and hummus have changed my husband’s life as well as they converted him off of some processed and high-sugar junk to much more wholesome recipes.  We have, combined, lost a total of over 100 pounds and counting and it’s thanks in part to you and your amazing recipes. I actively await the release of your next cookbook because I know the recipes will be great.  For your first cookbook, I have shared the info with all of my friends because I know every single recipe I make, whether the first time or the 100th time, will be a winner. Congrats on the second pregnancy and best of luck with 2 under 2.”

Hi Sarah, I can’t thank you enough for taking the time to write me such a heartfelt note! It truly means the world to me that you’d share my recipes with your friends too. A huge congrats to you and your husband on your incredible lifestyle changes and weight loss. I can only imagine the dedication and persistence that it has taken you both to achieve such a huge accomplishment. I’m so grateful to be a small part of your journey.

“Hi Angela, On Saturday I made your peanut butter cookie dough bites from The Oh She Glows cookbook and ate one before my morning run. I ran 7 miles, which is farther than I have ever run, and actually jumped me ahead a week in my half marathon training. Coincidence? I cannot take the chance! From now on, every long run will be preceded by one of those bites! I make one of your recipes every day lately and have been LOVING them and loving eating vegan. I never really loved meat, but didn’t quite know what to make instead. Voila! Your blog came along. I still put cream in my coffee every day, but am 90% vegan otherwise. I honestly cannot thank you enough!”

Hey Christine, I’m glad I’m not the only one who’s used these cookie dough bites as a pre-workout snack! (Okay, and post-workout, too.) I’m so glad they gave you an energy boost. Good luck with the rest of your marathon training. Be sure to pack some for the race.

PS – That insane-lookin’ chocolate bark at the top of this post is my Crazy Good Coconut Oil Chocolate Bark recipe.

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Friday FAQs: Recipes using cacao powder, storing tofu, subs for my Jumbo Chocolate Chunk Cookies, and more!

Hey, friends, how has your week been? After a relaxing holiday last week, Friday FAQs are back, well rested, and ready to roll once again. Please keep your questions coming on the blog and on social media.

Also, I want to thank you for your excitement over Oh She Glows Every Day! Your support, comments, emails, and social media messages made our entire week.

Q1. Is there anything I could use in your Flourless Thumbprint Breakfast Cookies in place of bananas? My husband can’t eat them.

A. Hi Lisa, Although I haven’t tried a substitution personally, I know a lot of readers have used applesauce in place of the banana and enjoyed the results. A few commented that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. This makes sense since bananas tend to be sweeter and more flavourful than unsweetened applesauce. Good luck if you decide to experiment! I’d love to hear how the cookies turn out.

Q2. Any idea how long your Double Dark Chocolate Coconut Macaroon Tart will last in the freezer once it’s made? It looks delicious!

A. Hey Liz, I’ve stored it in the freezer successfully for 2 weeks (I think it could last even longer, but we don’t have that much self control!). Let it thaw for 10 minutes or so on the counter before enjoying; you want it to be easily sliceable with a knife, but not completely soft. I hope this helps, and that you enjoy the tart!

Q3. Is there any way I can store leftover BBQ tofu pieces and any unused tofu so they won’t go bad?

A. Hi Diane, You can keep any unused tofu for up to one week in the refrigerator in an airtight container. It’s recommended that you cover it with water, changing the water daily; it’ll keep the tofu moist and at its freshest! Freezing the tofu is also an option, though you should note that doing so will change the texture slightly. (This can actually be a good thing; some recipes will have you freeze tofu as part of their advance prep, because, once frozen, it takes on a chewier, almost spongy texture, which is thought to help the tofu absorb marinades better.) Tofu can be stored in the freezer for up to 3 months in an airtight container or zip-bag. As for the leftover BBQ tofu pieces, they can be stored for 4 to 5 days in the refrigerator in an airtight container.

Q4. Hi Angela! I’m a relatively new reader and I am in love with your blog! You have definitely opened my eyes to vegan cooking and have inspired me to eat a more plant-based diet! I was wondering if you ever cook with cacao? Do you have any simple cacao recipes?

A. Hi Carolyn, It’s great to hear from you! I love that you’ve found my blog a source of kitchen inspiration. As to your question, I’ve definitely got a few recipes that I can recommend to you. My Raw Chocolate Pudding is one tasty option that features cacao powder. As well, my recipes for Crazy Good Coconut Oil Chocolate Bark, Chocolate Covered Strawberries, Two-Layer Raw Chocolate Brownies (which also use cacao nibs), and Seductive Raw Chocolate Walnut Fudge all can be made with either cocoa powder or cacao powder—dealer’s choice! I believe some readers have had success using cacao in my No Bake Chocolate Macaroons, too; while I haven’t tried it myself, I can’t see why it wouldn’t work. I hope this helps get the wheels turning.

Q5. Hi Angela, What sort of substitutions can I make in your One Bowl Jumbo Chocolate Chunk Cookies recipe? Sometimes I get random cookie-making urges (this can’t just be me, can it?!), but my pantry isn’t always the best stocked it could be and sometimes my cravings just have no patience for a trip to the grocery store.

A. Hi Charlie, This has been a popular question lately so you definitely aren’t alone! I haven’t personally tested any substitutions, yet, but more and more readers have been reporting back with information about how their own recipe experiments have worked out. So, I’ll share some of that OSG community wisdom with you here!

For the almond butter: A number of readers have tried subbing natural peanut butter. Many found the cookies didn’t spread out like they should and were crumbly; others, however, found it worked just fine (keeping in mind some made other swaps in the recipe, as well). I had suggested sunflower seed butter (and finely ground toasted sunflower seeds instead of almond flour) might work well for a nut-free cookie, and the one reader I know of—if I’ve missed or forgotten someone else, feel free to chime in!— who tried this reported back that the cookies didn’t spread out super well. A few other people tried out cashew butter, and had a lot of success with it. So, it seems like there aren’t any hard and fast rules when it comes to swapping the almond butter, and it probably depends on the brand. My guess is that thicker, less “drippy” nut or seed butters will produce thicker, drier cookies that don’t spread as much.

For the arrowroot: A few readers tried potato starch, and found that though the cookies tasted great and had a generally good texture, they didn’t spread very much and/or were a bit on the crumbly side. Those who tried tapioca starch, on the other hand, found the cookies worked out great, which is awesome news! Cornstarch also reportedly works quite well.

For the maple syrup: I believe someone tried using honey instead of maple syrup, and found that though the cookies were structurally sound (heh) and tasty, they were a bit on the too-sweet side.

For the almond flour: Many people have reported back that various swaps—namely, gluten-free flour, oat flour, and all purpose flour—worked out really well with no notable issues.

I hope this helps inspire your own modifications. If you or anyone else out there tries one of these substitutes, I’d love to hear about how it goes. Keep in mind that even “small” changes to a vegan/gf cookie recipe can result in a totally different outcome (which is why I tested this recipe over a dozen times!), so just be prepared for a bit of a surprise each time. I can think of worse things to come out of the oven though. ;)

 

Comments of the Week

“Hi Angela, I’m a vegetarian and I love cooking. I have been following your blog for about 4 years now, and every single recipe I’ve tried has turned out outstanding! So much so that I’m not afraid of trying out a new recipe from your blog even when I have guests over for dinner. Thank you so much for spending so much time creating recipes that are so fail-proof that it gives people like me confidence to serve your recipes to guests on my first try! Coming to this recipe, I’ve been looking for a mayo recipe that doesn’t use egg or soy for a long time…. I tried this out this weekend with a couple of substitutions and I cried out in joy when I saw it emulsify! I used avocado oil instead of refined olive oil, 1/2 tsp of sugar instead of the brown rice syrup, and some chili powder instead of dry mustard (what can I say…us Indian people love our chili powders ;)) The mayo emulsified and tasted delicious! Thanks again for the awesome recipe and the recipe alterations you suggested in your FAQs…t gave me the confidence to try this with what I had in my pantry!”

Hi Sweta, It’s awesome to hear how much you enjoy my recipes. The confidence to serve guests a totally new recipe is such a compliment! Thanks also for sharing your modifications to the mayo recipe. I, too, have used avocado oil and cane sugar with great results. It’s so nice to have a vegan mayo recipe that can be whipped up in a few minutes!

“Hello, Just wanted say that this Super Power Chia Bread is so wonderfully delicious and versatile! My family has been trying to minimize bread in our day-to-day, so we’ve discovered that this makes a fabulous substitute when we season it and choose add-ins to match our mealtime themes. To this end, we’ve experimented successfully with Italian (garlic, sundried tomato, olive), Greek (olive, onion, lemon basil, feta—you get the idea), Mexican Chile, Indian Masala, and our daily fave, the “bring it on, breakfast blend” (dried apricot, cranberry, currants, cinnamon, walnut). Hope this helps. Enjoy friends :)”

Hey Tara, I’m loving all of your modifications to this recipe! Thanks for sharing with everyone. The breakfast blend sounds exactly like what I’ve been craving in the mornings lately. I love spreading this bread with coconut oil, or chia jam and nut/seed butter—try it out and let me know what you think!

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Oh She Glows Every Day Cover Reveal + Pre-Order!

// 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 even more details and photos!

Join me as I share a fun behind-the-scenes peek into my next book…

// About This Book //

Oh She Glows Every Day is filled with delicious, wholesome, and accessible plant-based recipes. As someone who is self-employed with a young (and growing!) family, I’ve really come to appreciate recipes that are family-friendly, super energizing, and convenient for on-the-go lifestyles. (But really, who doesn’t?) Inside, you’ll find over a hundred glow-worthy plant-based recipes—including a mix of “everyday” and more elaborate holiday or special occasion options. I’ve poured my heart and soul into each recipe (as did my dedicated group of recipe testers), and I can’t wait for you to start enjoying them with your family and friends!

OSG Every Day is divided into 13 sections and chapters, which include:

Introduction
About This Book
Kitchen Tools and Appliances
Smoothies and Smoothie Bowls
Breakfast
Snacks
Salads
Sides and Soups
Entrées
Cookies and Bars (ask and you shall receive—a whole cookie chapter!! Holiday baking, anyone?)
Desserts
Homemade Staples
The Oh She Glows Pantry

 

Left to right: Hemp Seed and Sorghum Tabbouleh, Meyer Lemon Cheesecake with Strawberry-Vanilla Compote, Creamy Thai Carrot Sweet Potato Soup, Protein Power Rainbow Quinoa Salad, Eggplant Parmesan with Fail-Proof Marinara Sauce, Glowing Rainbow Smoothie Bowl, Sun-Dried Tomato and Garlic Super-Seed Crackers, All-Purpose Cheese Sauce, The Best Marinated Lentils.

// Dietary and Cooking Labels //

One of my very favourite things about this cookbook is that it includes useful tips that will help you create meals that are kid-, allergy-, and freezer-friendly. Each recipe will tell you whether it’s gluten-free, nut-free, soy-free, oil-free, grain-free, kid-friendly, and/or freezer-friendly (or whether I provide an option for you to make it so). It’ll also tell you if advance preparation is required (such as soaking nuts).

Out of more than 100 recipes, you’ll find around 65 kid-friendly and kid-friendly-option recipes (yes, we had a whole group of kids eating their way through this book!), 100 gluten-free and soy-free recipes or recipe options, over 75 nut-free and nut-free-option recipes, and 45 freezer-friendly recipes. There are around 25 reader-favourite blog recipes (all re-tested and tweaked to perfection). And of course, all of the recipes in the book are plant-based and vegan. I developed the recipes to be as accommodating for different needs as possible without sacrificing flavour one bit, and I’m quite proud of the various options offered.

// The Oh She Glows Pantry //

There’s a highly detailed reference section at the back of the book on essential pantry ingredients, so you’ll know exactly what I’m using in my own kitchen. If you’ve ever thought to yourself, “I just don’t know where to begin,” or “I’d like to get out of a cooking rut and try something new,” this pantry primer is for you.

// Photography //

OSG Every Day is packed with gorgeous full-page photography for every single recipe in the book (as well as tons of lifestyle and pantry photos, too) that’ll inspire you to get cooking. (All of the pantry staple recipes have photos this time, too!) I have a sneaking suspicion that you will be blown away when you see how many vibrant photos are packed into this book. A special thanks to Ashley McLaughlin and Sandy Nicholson for lending their amazing talents!!

// Nutritional Info //

I get a lot of requests for nutritional information, and I’m happy to let you know that the nutritional info for the recipes in this book will be available on my website by the time the book launches (September 6, 2016). The link to the nutritional info is in the book, and of course, I’ll share it here when the time comes.

// The Cover //

Last but certainly not least, let me tell you a bit about the cover. (Some of you may have noticed the cover on The OSG Recipe App and in a few online retailers in recent weeks!) I love that it features a hearty plant-based bowl (a brand new recipe called “The Big Tabbouleh Bowl”) because it showcases what I love to eat at home, and reflects my philosophy that healthy food doesn’t have to be complicated, hard to find, or expensive. What’s also exciting is that the Canadian and US covers are the exact same this time around (in terms of the cover photo/design, as well as quality!), so you’ll see identical covers whether you’re in Barnes and Noble or Indigo or any independent retailer across North America. The interior content is all the same once again. Lastly, the book will feature an improved, sewn binding that is durable, especially for “everyday” use!

As you can see, there’s A LOT to celebrate!!

// HOW TO PRE-ORDER //

I’m often asked why someone would pre-order a book rather than waiting until the release date. The best part is that if you pre-order now, it’s done: the book will arrive on your doorstep right away when it’s released. (Don’t worry, though—you won’t be charged until the book ships!) That means these recipes get into your belly as quickly as possible!

I’d like to thank you all for your excitement and continued support, which makes what I do every day so incredibly rewarding, and of course for making The Oh She Glows Cookbook an international bestseller. I have no doubt that if you enjoyed the first book, you’ll fall in love with the second.

Pre-order Oh She Glows Every Day at 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)
Amazon.co.uk

 

Eric and I also put together this short video on the book. (It’s in a square format for social media sharing.) Check it out below!

// Photography credits // Cover: Angela Liddon; Food: Ashley McLaughlin; Lifestyle: Sandy Nicholson

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Friday FAQs: Edible teacher gifts, festive Canada Day recipes, large-flake coconut whereabouts, and more!

After having a bit of an “off” week last week, I’m feeling like things are getting back on track in a few areas of my life. It always amazes me how taking action, even just baby steps at first—like making a phone call or reaching out to a friend—can make such a positive difference in day-to-day life. This weekend we’re looking forward to getting together with some friends whom we haven’t seen in way too long, and swimming with Adriana outdoors for the first time this summer. It’s going to be a hot one!

PS—I hope you’ll meet me back here on MONDAY for a very exciting blog post!! I can’t wait. Who says Mondays can’t be fun?

Enjoy this next installment of Friday FAQs! Remember, you can find all previous weeks’ Friday FAQs in one handy spot here.

Q1. Hi Angela! I absolutely love your blog, app, and cookbook. My hubby and I have been on a vegetarian journey for four years now, and are trying more and more vegan dishes. Whenever I tell my husband that a new recipe “is an Oh She Glows one”, he says, “Oh, it will be good then!” I am getting excited for Canada Day, and was wondering if you have a vegan recipe for strawberry shortcake? I am thinking a big salad and veggie burgers for the main meal, but would also love any ideas you have for “Canadiana” items. Like maybe red and white popsicles, maple leaf cookies, etc. I can’t wait to see what amazing ideas you’ll have!

A. Hi Rebecca, Thank you so much for the kind words! It’s wonderful to hear you and your husband have been enjoying my recipes. I love your question about Canada Day recipes—we’re getting excited for the holiday around here, too! Unfortunately, I don’t have a recipe for strawberry shortcake yet (though if you want to kick your day off with a sweet, red-and-white themed dish, you could try my Strawberry Shortcake Stacked Pancakes!), but I do have some other festive desserts to suggest! Try my Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut Whipped Cream—it’s not only delicious, but super festive looking. You could also make Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream and top them with sliced strawberries and/or natural red sprinkles! (Side note: If anyone out there is looking for a 4th of July recipe, you can easily add blueberries to these recipes for a red, white, and blue theme.) If you’re in the market for some side dish or appetizer options to go with your burgers and salad, my colourful Summertime Cherry-Basil Bruschetta (The Oh She Glows Cookbook, p. 79) and Avocado Strawberry Caprese both rock a definite summer-y Canadiana vibe. Of course, you can’t go wrong with a classic Long Weekend Grilled Salad (p. 115) or Lightened-Up Crispy Baked Fries (p. 203) either! Hope this helps, Rebecca, and have a great long weekend! In the meantime, I’ll start thinking about that strawberry shortcake request!

Q2. Do you know where in Ontario I can buy coconut like the type you’ve used in your Green Tea Lime Pie Smoothie Bowl?

A. For the large-flake coconut (used as a topping on this smoothie bowl), I’d suggest checking in the natural foods, gluten-free, and/or baking sections of your grocery store. I usually find mine at Organic Garage and Whole Foods. I think Fortino’s might carry it, too! As for the coconut butter in the recipe, I make it myself using a bag of medium unsweetened shredded coconut (“No Name” brand) processed in the food processor for about 5–7 minutes.

Q3. Do you have to include the banana in the Vegan Overnight Oats recipe? I’m allergic to bananas.

A. Hi Laura, Good news! You can omit the banana in this recipe if you’d like. (Actually, I’ve been doing this myself lately because I’ve found that I really enjoy serving the banana sliced on top of the oats with a drizzle of maple syrup.) If you forgo the banana, I suggest giving the mixture a good stir (or shake the container) a few times within the first 5 minutes of soaking to prevent the chia seeds from sticking to the bottom. Once they “gel up” a little, you can pop it into the fridge to soak overnight or for two hours. I also find that when I skip the banana I often need to use a couple more tablespoons of milk to get it to the texture I prefer. You can also try swapping the mashed banana for 1/4–1/2 cup of your favourite yogurt (and maybe add a bit of liquid sweetener, if needed/desired) to replace some of the lost creaminess from the mashed banana. Alternatively, try using peeled, mashed pear, or even shredded apple to change things up.

Q4. Hi Angela! The end of the school year is fast approaching! My 6-year-old son has Autism and he has a team of 8 people at school to thank for their hard work this year. Unfortunately, buying gift cards for 8 people really adds up and I really can’t afford it. Whatever happened to the days of sending a nice thank you card?? You will see when your kids enter school…the pressure of Christmas gifts, teacher appreciation week, end-of-the-year gifts…oh my gosh, my anxiety! Anyways, for Christmas I made the Cinnamon Bun Granola you shared on your blog from another cookbook and it was a HUGE and I mean, huge, hit. I don’t want to do the same thing twice but I am looking for another baked good option to show my appreciation. I am so grateful for all of their hard work but it is very difficult to show that in terms of gifts or gift cards when there are just so many people to thank. Any suggestions??

P.s. Congratulations on your second pregnancy! I am so excited for your second cookbook, I pre-ordered it the day it was available to do so! I really love that you are posting a little more now, I had missed you so much! But being the mom of two kids, one special needs, I completely get how chaotic life gets and I know that you are pouring your heart and soul into your second cookbook and the APP as well (I don’t have any technology that is suited for it but as soon as I do, I’ll be all over that!). But it so nice to hear from you more. What I think we all love about your blog is that you have always been so down to earth. You wrote like you were a close friend we were sitting across the table drinking green tea with. So thank you.

A. Hi Danielle, I’m feeling your love, and I appreciate your heartfelt words so much! What a thoughtful idea to give your son’s team a token of your appreciation. When I’m looking for a baked good that everyone always loves, I often turn to my Glo Bars (you can find a couple Glo Bar recipes in The Oh She Glows Cookbook, pp. 215 and 217). They are fast to whip up, don’t require an oven, and look super cute when wrapped up with some parchment paper and ribbon. There’s also my recent favourite, One Bowl Jumbo Chocolate Chunk Cookies! I haven’t met a soul who doesn’t happily embrace these cookies. You could also layer the dry ingredients into a mason jar and attach the recipe. If you have a heavy-duty food processor, Maple-Cinnamon Almond Butter or Homemade Sunflower Seed Butter is always a fun option. If your son’s school is nut-free, my 10-Spice Mix is easy to make in bulk and layer into jar (I did a whole post on it last season!). It’s the perfect spice mix for sprinkling onto grilled veggies, too. Lastly, you could make a very large batch of chia seed jam (there are a couple recipes on the blog, like the one here, and also on p. 287 of The Oh She Glows Cookbook), and portion it into small glass jars with a ribbon and label attached. The chia jam is not shelf stable, however, so it would need refrigeration at all times. I hope this helps get the wheels turning!

Q5. I often make half or quarter batches of your dessert recipes because otherwise I will eat the whole thing. Just wondering what you do with the many batches of dessert you make? Even if I store it in the freezer, I find I am always going back to eat more until it is done!

A. Ah yes, the freezer trick never seems to work for us either! I like to give away some of my baked goods to family and friends—it’s not unusual for my local friends to find little packages on their doorstep. We have a lot of people in the house lately, so I make a point to offer things whenever someone is around. That said, we don’t buy many packaged/processed or store-bought treats, so we also don’t feel guilty eating our fair share of homemade ones.

Comments of the week:

“I tried your One Bowl Jumbo Chocolate Chunk Cookies with tapioca starch (all I had) and they worked out perfectly! I also used cashew butter instead of almond as I was all out of that too…I could have gone to the supermarket but couldn’t wait any longer for these babies. They were delicious. I had one in my lunch bag for work today and ate it on the way in for breakfast. I have no willpower at the moment (I have a daughter around the same age as you, Angela, and I’m sure we’re going through the same things!). Plus she’s not a fan of sleeping at the moment so there’s that too :) Thank you for your mum’s reminder that “we are given what we’re able to handle”—makes me feel so much better. And thanks for the recipe, it’s my new favourite cookie.”

Hey Louise, That’s great the tapioca starch swap worked out well for you! It’s something I’ve been wanting to try myself, so thanks for letting us all know! I’m glad these cookies put a smile on your face during what sounds like a challenging time (oh, toddlers). I had to laugh at your mention of eating the cookie on the way in for breakfast. I’ve definitely done the same! Wait. Is it even possible not to eat one the next morning?!

“I’ve been cooking from your blog and book for 1.5 years and had never tried your Banana Bread Muffin Tops . Your In The Glow newsletter inspired me last night and I made them immediately, using walnuts instead of chocolate. These are amazing, Angela! I can’t thank you enough for all the inspiration. These will be a new go-to in this house.”

Hi Melissa, Oh, I’m so glad you saw the recipe in this week’s newsletter and gave it a shot. It’s on frequent rotation around here. I hope you enjoy many batches to come!

 

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Friday FAQs: High-protein recipes, sunflower seed butter troubleshooting, freezing aquafaba, and more!

This week was a bit of a grab bag and I’m pretty anxious to unwind this weekend. We had two random basement leaks (thanks to a water softener and laundry machine both bursting within days of one another), lots of work deadlines, and some setbacks with our renovation plans. There’s promise of a gorgeous weekend though, and I can’t wait to soak it up. I’ve made some fun Father’s Day plans, and we’re hitting up the St. Lawrence Market in Toronto too. I can’t recall the last time I went to the St. Lawrence Market—probably years and years!—so I’m anxious to check it out (let me know if there are any “must-see” vendors to visit). With any luck I’ll be able to find some plant-based foods to satisfy my non-stop hunger of late. I hope you all have a great weekend. Happy Father’s Day!

ps- My 25 weeks pregnancy update is now up on the Baby blog.

Q1. Angela—this mayo recipe looks really great! Have you (or any of your readers) had any luck freezing the chickpea liquid and then thawing and using it in your recipes? It seems I always open a can of chickpeas when I don’t need the brine, or need the brine when I have no cans of chickpeas. I’m hoping storing the brine (possibly as ice cubes?) for can-less days might be the solution. Any thoughts, anyone??

A. Hi Tia, I haven’t tried it personally yet, but I’ve read that you can in fact freeze aquafaba! Using an ice cube tray (I like using silicone ice cube trays because they’re so easy to pop out) is a great idea for storing, because then you’ll have easy-to-grab, ready-measured amounts available for use in recipes. (My advice is to measure how many tablespoons one cube holds so you know.)

Q2. Hi Angela, Can you recommend the best substitute for hemp in your Crowd-Pleasing Vegan Caesar Salad (specifically, the Nut and Seed Parmesan Cheese)? It’s actually illegal to ingest hemp in Australia (crazy I know…)!!!!!! thanks

A. Hi Alecia, Since the parmesan only calls for a couple tablespoons of hulled hemp seeds, I’d probably just swap it with a couple more tablespoons of cashews! Easy that way. :)

Q3. Angela, Thank you so much for this wonderful recipe! I just made your Golden Red Lentil Dal tonight and the flavors were unbelievable! I have also tried your Crispy Smashed Potatoes with Avocado Garlic Aioli and loved those too! May I ask something though? The dal dish had a slightly grainy texture when it was finished. I’m unsure if it was from the spices or something else. I prepared it exactly as the recipe stated and measured precisely. Any advice on how to fix that would be lovely! Again, wonderful blog and site! I look forward to trying many more of your recipes!

A. Hi Mandy, I’m so happy to hear you enjoyed these recipes! With respect to the dal, it sounds like you did everything right with the recipe! I think the texture you’re experiencing may just be the natural texture of the red lentils. Red lentils break down a lot when they cook. If you’re a fan of the dal’s flavouring but not so much its texture, you could try black or French green lentils, which hold up a bit better and don’t break down as much. I hope this helps, and thank you so much for the kind words!

Q4. Hi everyone, I’m not sure where my sunflower seed butter went wrong? Mine didn’t turn out anything like the pictures at all. I didn’t have coconut sugar so I used stevia. Please help!

A. Hey Jessica, Oh I’m so sorry that happened to you! I’m wondering what kind of food processor you use? I find some machines just can’t "butterize" nuts and seeds as they aren’t powerful enough. I absolutely love this machine. Also, I haven’t tested this recipe with stevia before so that could’ve been the culprit. It’s also very important that the sunflower seeds are roasted beforehand (I’ve had zero luck using raw sunflower seeds in this recipe). Lastly, did you use the coconut oil? That’s really important to help thin it out. I hope this helps, and let me know if you try it out again! It’s such a tasty alternative to nut butter.

Q5. Hi Angela! Big congrats to you and your growing family! My girls are 20 months apart (now 8 mos. and 2 1/2) and it is wonderful and chaos and all the things that make for a happy family. :) I was wondering if you wouldn’t mind listing your favorite protein-packed recipes? I am getting back in the gym and trying to get some muscle definition back in my life and some extra protein is in order! Thanks so much!

A.  Hi Abbey, Thank you for the warm congrats! Getting back to the gym after time away can be such a challenge—but delicious, protein-packed foods can help make that transition so much easier. For a super quick post-workout option, an apple spread with 2 tablespoons of almond or peanut butter will pack in about 7 to 9 grams of protein. If you’re a green smoothie lover like me, I recommend checking out my Green Warrior Protein Smoothie. My Protein Power Goddess Bowl, Energizing Broccoli Dal, Spiced Red Lentil, Tomato, and Kale Soup, Chickpea Salad, and Glowing Spiced Lentil Soup are also filled to the brim with high-protein goodness, as are my Super-Power Chia Bread (page 229 of The Oh She Glows Cookbook) and roasted chickpeas (try the ones on page 220 of the cookbook and on the blog here, or Salt & Vinegar Roasted Chickpeas on page 221) for a “snackier” option. Alternatively, if you’re looking for a sweet snack to grab on the go heading to or from the gym, there’s my Super Seed Chocolate Protein Bites or Two-Layer Raw Chocolate Brownies (which have about 4 grams of protein per square…not bad for a dessert). Who doesn’t love a sweet treat after killing a workout? All the best to you and your family!

Comments of the week:

“Hi Angela! I started the shift toward a vegan diet almost a year ago and have been loving your blog for meal inspirations and recipes! I have your app and also your cookbook and have to say that I have never made one of your recipes that did not turn out fantastic. The rest of my family is not vegan at all and they also love every recipe of yours that I have made. I love making your dishes and sharing them with other people to show that a vegan diet can be delicious and satisfying. I have made this avocado pudding bowl three or four times now and absolutely love it! My most recent time making this recipe I whipped up some coconut whipped cream and mixed it with the pudding and it turned out as a chocolate mousse. I would definitely recommend this method as it worked very well. Thanks for doing what you do, I really look up to you!”

Hi Alexis, I’m so happy to hear that your shift to a vegan diet is going so well, and that you’re inspiring others with the recipes too! Your chocolate mousse spin-off sounds fantastic. I’m working on a mousse recipe that involves aquafaba (of all things, I know!) and hopefully I can share it on the blog if I can get it just right. Thanks for taking the time to write me such a lovely note.

“I’m enjoying all of your recipes so much, thank you! I was never one for working from a cookbook before, but you’ve got me inspired, and I’ve gifted your book several times over, all to very grateful recipients. I used to dance around the edges of a health food store, eager but mostly unsure about how to mix what with what… This weekend I’m headed to an enormous VegFest (a celebration of all things vegan, natural, joyful and healthy!) And Oh She Glows was my introduction. So, thank you. Your enthusiasm and work is appreciated – big time!”

Hi Janey, I’m so happy for you, and also super thankful for your support. It sounds like you’re having so much fun with this new lifestyle which is so, so important. Have fun at the Vegfest this weekend!!

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One Bowl Jumbo Chocolate Chunk Cookies (vegan + gf)

Having my mom here for the last several days was such a treat. I’ve felt a bit like a basket case lately as we’re dealing with some behavioural issues (the munchkin, not the mom!), and having her here made the world of difference. As I’ve written about in my birth story, the presence of other women who’ve been through it before (childbirth, raising a family, etc.) is a comforting feeling. There is strength to be found in hearing someone else’s child-rearing war stories (which are often hilarious in hindsight…seriously hilarious!). Sometimes you just need someone to tell you that everything is going to be ok, despite feeling like you’re doing most things wrong, unable to find solutions to ongoing issues, or worse yet, creating lifelong bad habits. I’m starting to realize that it’s ok not to have an immediate answer, to sift through the highs and lows of parenting, to do my best each day while troubleshooting through it all, and know that in the end love wins. We have so much love and laughter in this house—I have to remind myself not to lose sight of that. When my mom says to me that soon she’ll be grown and past these phases I find myself welling up with tears because I don’t want this time to pass, yet some days I’m at a loss as to how to get through them. “We are given what we’re able to handle,” she reminds me. Parenting is a humbling experience, and I laugh at my former self who had a long list of “things I’d never do as a parent”. Well, that list has been a running joke around here of late.

Cookies have felt so right lately, in every way possible. I’ve gotten lost in the testing of this recipe, probably 12 times in a few weeks (as you may have witnessed on Snapchat and Instagram!), and I’m so thrilled with how they turned out. I can’t even deal with how delicious these are, and how much joy they’ve brought into our lives. Total comfort food, right here.

Here are some things I love about these cookies:

+ They are jumbo (so glad I didn’t go with my original idea—mini cookies…temporary lapse in judgement, clearly.), chewy, and gooey (thanks to big chunks of chocolate and a short bake time) with a crispy edge (aka: my cookie nirvana).

+ They are vegan and gluten-free with a perfect texture…so pretty much unicorns of the cookie world given how amazing they taste.

+ Much like my beloved Crispy Peanut Butter Chocolate Chip Cookies, they have a wholesome base made up of oats and almonds.

+ They are sweetened with pure maple syrup rather than cane and brown sugar (this is a big request I’ve had!).

+ You only need ONE bowl! And everything is stirred by hand—no electric mixer required!

+ They only contain a few tablespoons of virgin coconut oil—there’s no vegan butter to speak of, but the flavour isn’t compromised one bit.

+ They are bursting with gooey chunks of dark chocolate! I started my testing with 100 grams, then tried 125 grams, and finally settled on 150 grams of chocolate in this recipe. Trust me on this one. Normally, I gravitate toward this 70% dark chocolate, but we all preferred a slightly milder bar in this recipe—Camino 55% dark chocolate bars. Feel free to experiment and find your perfect chocolate in this recipe!

+ Arrowroot flour/starch helps bind these cookies rather than a flax egg (some of you requested a vegan/gf cookie without flax due to flax allergies so I’m happy you can enjoy them too!).

+ They are super fun to photograph (hence, the million pictures). Try it yourself and tag them #ohsheglows on social media so I can see!

+ Did I mention they’re the cookies of my dreams? Ok, I’ll stop now.

Jumbo Chocolate Chunk Cookies
Vegan, gluten-free

These vegan and gluten-free chocolate chunk cookies will blow your mind! The cookie dough is sweetened with pure maple syrup—you'd never know they don't contain any granulated cane or brown sugar (aside from the chocolate, of course). Almond butter, oats, almond flour, and a small amount of coconut oil form the hearty and nutritious base of these irresistible cookies. Prepare yourself for an addiction. We love these warm, but they're also great straight from the freezer or fridge! This recipe is inspired by The Bojon Gourmet.

Yield
12-13 jumbo (4-inch) cookies

Prep Time
20 Minutes
Cook time
10 Minutes
Total Time
30 Minutes


Ingredients:
For the wet ingredients:1/2 cup (120 g) natural smooth almond butter*1/4 cup plus 3 tablespoons (105 mL) pure maple syrup3 tablespoons (45 mL) virgin coconut oil, softened but not hot**1/2 teaspoon pure vanilla extractFor the dry ingredients:1/2 cup (50 g) gluten-free rolled oats1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour1/4 cup (33 g) arrowroot flour/starch1/4 cup (25 g) almond flour1/2 teaspoon baking soda1/2 teaspoon pink Himalayan salt(150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***


Directions:
Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal. Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined. Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking. Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.) Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes. Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.


Tips:

* It's important to use natural smooth almond butter in this recipe. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it's too difficult to mix with the other wet ingredients.
** What is softened coconut oil? During the warm summer months, coconut oil is the perfect "softened" consistency at room temperature; it's neither solid nor completely melted. If you do need to use melted coconut oil, just be sure that it's not hot/warm or it could melt the chocolate.
*** I prefer Camino 55% dark chocolate bars in this recipe, but feel free to use the chocolate of your choice.
Tip: These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking. (I haven't tried this yet myself.)

I posted this recipe to the Oh She Glows Recipe App over the weekend, and I’ve already had some questions about these cookies that I will share here:

Can I make these nut-free? I haven’t tried a nut-free version yet, but if I do it will likely involve trying out sunflower seed butter and finely ground toasted sunflower seeds. Obviously the flavour will change a lot and might be overpowering. If you try anything out, please leave a comment and let us know how it turns out!

Can I swap the arrowroot for another starch? Arrowroot flour is a starch and it helps bind these cookies together. I haven’t tested this recipe using another starch yet (such as tapioca or potato starch), so I can’t say for sure. Again, if you try anything out please report back!

Can I make regular-sized cookies as opposed to jumbo? You sure can!

How do you store these cookies? After cooling completely, I typically store these cookies in a zip bag or container in the fridge (where they’ll firm up even more thanks to the coconut oil solidifying) for a few days. You can also store them in a freezer-safe bag in the freezer (likely for up to 1 month, but we’ll probably never be able to verify this).

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Friday FAQs: My go-to protein powders, adding protein to salad, mayo ingredient substitutions, and more!

My mom flew in yesterday for her long-anticipated visit! This week was a busy one as I’ve been working extra hard to get my work completed early, and then take care of the usual cleaning, groceries, etc. before our special guest arrives. You know, as they say…gotta make up the “fake house”. (I thought that fake house thing was originally from Seinfeld, but when I searched for it online I couldn’t find the source…anyone!?) We’re soaking up every minute of my mom’s visit, and Adriana is especially loving her bonding time with Mimi. I might not ever let her go back to Alberta.

Without further ado, this week’s Friday FAQs are coming at ya. Also, a quick note to let you know that my 24 Weeks update is up in the Baby section too. I hope you all have a wonderful weekend!

Q1: Hi Angela! I would really like to try vegan mayonnaise, but every product in the store and recipe I find contains mustard. I cannot eat mustard or mustard seeds because I have an allergy. Do you have any idea about mustard powder substitutions for your Soy-Free Vegan Mayonnaise in order to preserve the intended taste as much as possible? Thanks a lot!

A. Hey Elisa, My first instinct was to say that you could probably just leave it out since it’s such a small amount. Then I did a bit of reading online and read that mustard powder can be used as an emulsifier in certain foods like mac and cheese and mayo, and I started to worry it was needed. In the end, I decided to test it out myself since it’s such a quick recipe! I’m happy to report that this mayo recipe works just as well without the mustard powder. And the flavour is still great too. If you still want to boost the flavours a bit, a small amount of garlic powder might be nice too, or even fresh minced garlic! Yum.

Q2: I am so excited to try this recipe for Soy-Free Vegan Mayonnaise—but I have no brown rice syrup on hand. Any chance of a substitution? If not, I’m sure to pick some up at the store this weekend.

A. Good question! When I tested the mayo for the question above, I also thought I would see what happens when leaving out the brown rice syrup. I’m happy to update my reply from last week and let you know that it works just fine without the syrup. The flavour is a bit more tart, but I still found it pleasant. That said, I also had success adding a half teaspoon or so of powdered sugar in lieu of the brown rice syrup just to take a bit of the tart edge off. Either way, it’s great. I hope you have success with it too!

Q3: Long-time reader here! Five years ago, your blog taught me how to cook/bake, and I’ll always be grateful! This Avocado Strawberry Caprese totally caught my eye. I was wondering, what would you suggest I add, protein-wise, to make it a full meal?

A. Hi Christine, It’s great to hear from you! It always makes me so happy to hear the blog has helped people find their “sea legs” in the kitchen. I would say some marinated tofu would be a lovely addition to the caprese!! (I have a killer recipe for it in my next book, though I know this doesn’t help right now!) For a super quick option, chickpeas are always an easy addition, too. Almonds also have a substantial amount of protein, so you could add on some toasted almonds or even blend up a quick batch of almond “parmesan cheese” to sprinkle on top. Enjoy!

Q4: Hi@ohsheglows!! Big big fan! Love all your recipes and your recipe app is fab! Quick question —I’m also pregnant with my second sweet little nugget and I’m wondering if you switched protein powders during pregnancy or kept up with the Garden of Life brand? I was just reading your blog post about protein powders! Thanks ☺️

A. Congrats on your second pregnancy! I need to update that old protein powder post. :) I’ve been buying Omega Nutrition Pumpkin Seed Protein Powder for a while now. I love that it’s made from pumpkin seeds. I also occasionally use Sunwarrior Warrior Blend protein powder in “Natural” (it’s the one Eric uses every day in his green smoothie as he really doesn’t like my pumpkin seed one). I like that it’s made with pea and hemp seed proteins rather than rice. I hope this helps!

Q5: Hi Angela, recipe question for you. Do you have a recipe for a delicious sandwich spread with the consistency of a sauce/dressing? Looking for a flavorful topping for a veggie sandwich (sprouted toasted bread, cucumber, lettuce, tomato, etc.)? It would be great if it could do double duty as a salad dressing. Love your book!!

A. Hi Therese, thanks for the great question! I definitely have some suggestions for you. In terms of sauces/spreads that can pull double duty on both sandwiches and salads, I’d recommend you try my Green Goddess Dressing, Creamy Lemon Dill Dressing, or Lemon-Tahini Dressing (page 284 of The Oh She Glows Cookbook,or see this post for a similar version). My Spicy Peanut Lime Sauce could also be a great sandwich topping, if that’s up your alley. Another great option is my Sun-Dried Tomato Hemp Basil Pesto, which I absolutely loooooove on sandwiches! I recently posted a recipe for 5-Minute Soy-Free Vegan Mayonnaise, too—does a sandwich spread get more classic than that? Drizzle a bit of Sriracha on top of the mayo and your sandwich will be bursting with flavour. Ok, I’m getting hungry again…

Comments of the Week:

“Ok Angela. I give credit when credit is due. WHOA. I have a 2.5 year old little boy, who happens to have autism. He’s the pickiest.eater.ever. He’s also on a strict GF/CF diet. He LOVED THIS DISH SO MUCH! He didn’t know what to do with himself he was so delighted! I used plain soymilk, and didn’t use yeast (he’s allergic, we think) and added a little nutmeg for “nuttiness” (my signature spice for all things delish). THANK YOU for making our dinner a happy success when it’s typically anything but. Spending 15 years in the restaurant business, I know a thing or two about cooking, but your recipes are amazing and I’m only upset I didn’t find it sooner!! Kudos! -Claire”

Claire, thank you so much for the heartfelt comment! Thinking about your sweet boy enjoying this dish totally warms my heart. I hope you discover more gems that you all enjoy in the future!

“LOVE this All Day Glow Green Smoothie ! I make a couple substitutions, such as ginger instead of turmeric (since that’s what I usually have on hand) and orange juice for the mango juice, since I also usually have OJ on hand. It’s a filling smoothie that does make you feel good, especially on those sluggish mornings. I’ve been using this smoothie, the Happy Digestion (probably my favorite flavor), and the Green Warrior Protein Smoothie on rotation lately, and I can tell the difference in my health, energy levels, and inflammation and digestion within my body! Making small changes like starting your morning with a green smoothie really does make a difference over time. Thank you for your awesome recipes and the easy to use app! I love pulling up my favorite smoothies on there in the morning :)”

Those are great substitutions Kayla! Thanks for sharing as I’m sure it’ll inspire others to try something new. I’m so happy you’re noticing so many benefits from drinking this trio! What a great idea. I get into big smoothie kicks (where I drink the same one for weeks), but I think I’ll have to change it up more frequently after being inspired by your comment.

PS – The top photo is one of my all-time favourite quick and easy OSG desserts! Almond Butter Rice Crisp Treats…your life will be forever changed when you taste these things.

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