Angela Liddon's Blog, page 21

Double Chocolate Crispy Frozen Dessert Bars (Vegan, GF, No-bake)

Meet my newest hot weather summer dessert.

It’s cold.

crispy,

creamy,

chocolaty,

nutty,

no-bake,

vegan,

gluten-free,

and seriously hard to resist! No, make that impossible to resist.

This chilled dessert is a hybrid of two of my favourite desserts in The Oh She Glows Cookbook – the Chilled Chocolate Espresso Torte (p. 241) and my Beat the Heat Frozen Dessert Pizza (p. 269). Now that the temperatures are finally rising here in Southern Ontario (YAY), I knew I had to transform my beloved torte into something that didn’t require turning on the oven.

Because a pregnant lady, humidity, and a hot oven just don’t mix.

Instead of my nut-based baked crust, I used the no-bake chocolate rice crisp crust from the frozen dessert pizza recipe. It’s such a simple swap, but it worked so well. The crispy crust is the perfect contrast to the creamy chocolate filling. Plus, it was so much faster to make. The prep is less than 5 minutes for the crust. Fool. Proof. I will be using this crust again and again this summer. In fact, I’m already planning on serving this as a dessert option at my baby shower. I think it’s going to be a big hit!

I poured on the rich & creamy chocolate filling and let it firm up in the freezer for a few hours. All you do after that is slice it and serve with some coconut whipped cream and chopped nuts, if you wish. I had some toasted hazelnuts leftover from a previous recipe so I just sprinkled those on top. Absolutely divine!

Double Chocolate Crispy Frozen Dessert Bars
Vegan, gluten-free, no bake/raw

This creamy + crispy double chocolate dessert is no-bake and perfect for those hot summer days. It's meant to be served chilled, straight from the freezer just like an ice cream cake. I recommend using a high-speed blender like a Vitamix or Blendtec for this recipe because you'll need a machine that blends the soaked cashews super smooth. Less powerful blenders just might not cut it for this one (be sure to let us know in the comments if your brand does a good job!). Also, be sure to soak the cashews in a bowl of water about 8 hours before you plan to make this recipe. This ensures that the cashews are super soft for easier blending and it also has the added bonus of making the nuts more easily digested. Recipe adapted from Chilled Chocolate Espresso Torte and Beat the Heat Frozen Dessert Pizza from The Oh She Glows Cookbook.

Yield
15-18 small slices
Freeze time
3 hours

Prep Time
25 Minutes
Cook time
0 Minutes
Total Time
25 Minutes


Ingredients:
FOR THE CRUST:2 cups rice crisp cereal (use certified gluten-free if necessary)4 teaspoons unsweetened cocoa powder2 tablespoons coconut oil, melted2 1/2 tablespoons brown rice syrup or coconut nectar syrupFOR THE FILLING:1 1/2 cups raw cashews, soaked in water for at least 8 hours1/2 cup virgin coconut oil, melted2/3 cup agave nectar or 3/4 cup pure maple syrup2 teaspoons pure vanilla extract1/3 cup cocoa powder or raw cacao powder1/3 cup dark chocolate chips, melted1/2 teaspoon fine-grain sea salt, or to taste1/2 cup toasted hazelnuts, for garnishCoconut Whipped Cream, for garnish (see link below)


Directions:

Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.
Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it's easy to lift out.
For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even. Place the pan in the freezer so the crust can set while you prepare the filling.
For the filling: Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat. Pour into a high-speed blender. Now add in the agave nectar or maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt, and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.
Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.
Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.
Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.

Tips: If your blender is having a hard time blending the filling mixture you can try adding a bit more liquid sweetener or melted coconut oil to help things along. Adding a bit of almond milk might be an option too, but I wouldn't add more than 1/4 cup at most. To make this recipe soy-free, use a soy-free chocolate such as Enjoy Life brand. Looking for a nut-free option for the filling? I haven't tested one for this particular recipe, but you might want to try out this filling recipe using an avocado-based filling (simply swap the almond milk for a nut-free milk and the peanut butter for sunflower seed butter).

The added bonus is that you can make this dessert in advance, freeze it, and not have to fuss with it the day of your event. The best kind of dessert if you ask me!

I hope you enjoy cooling down with this summer treat as much as we do. Happy (almost) summer.

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No-Bake Almond Joy Granola Bars

It appears I’m on a granola bar kick this week.

and I can’t be stopped.

But I didn’t think you’d mind too much?

Experimenting with granola bar recipes (and flavours) is one of my favourite things to do. It’s rare that I don’t have a bar tucked away in my purse for “emergencies”. You know, hangry attacks! Eric went so crazy for these bars he insisted I post the recipe on the blog RIGHT THIS SECOND so who am I to argue? I imagine that I’ll be making these a lot over the summer and stashing them in the freezer over the next several months. That’s if we can keep our paws off them for that long (unlikely, really).

Much like my Feel Good Hearty Granola Bars, these bars are also lower in sugar than most (5.8 grams per bar). This time I used just 1/4 cup of coconut nectar syrup which is a fruity-tasting low-glycemic sweetener. It doesn’t seem to give me sugar crashes like regular cane sugar does. Due to its fruity flavour, I don’t find it works in all recipes. For instance, it’s not my favourite sweetener in some chocolate recipes, but in granola or fruit-based recipes it tends to always blend in nicely.

The only caveat with this recipe is that the bars don’t hold together perfectly, so I recommend storing them in the fridge and not letting them sit at room temperature. Best to take one straight from the fridge and stuff it in the face! It’s a hard task, I know. They definitely aren’t “travel” bars (unless you don’t mind it turning into loose granola at room temp).

Oh and for the record, I did try baking a batch in the oven for curiosity’s sake and the no-bake version won by a landslide. The baked bars held together a teeny tiny bit better, but they tasted less sweet and a bit bland. I don’t think it’s worth the extra time or oven heat, personally.

Like most granola bar recipes, this one is versatile so be sure to let me know what flavours you come up with in the comment section. Think we can come up with 52 flavours, or what?

No-Bake Almond Joy Granola Bars
Vegan, gluten-free, no bake/raw, refined sugar-free

Easy no-bake granola bars inspired by the popular Almond Joy Chocolate bar flavour. Roasted almond butter, mini chocolate chips, and coconut unite to create one tasty bar that's whipped up in 10 minutes (no oven required!). Recipe adapted from Yummy Mummy.

Yield
14 small bars
Freeze time
10 minutes

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
1.5 cups rolled oats (use certified gluten-free if necessary)1 cup rice crisp cereal1/2 cup sliced almonds1/4 cup unsweetened shredded coconut2 tablespoons chia seeds1/4 cup coconut oil, melted1/2 cup roasted almond butter1/4 cup coconut nectar syrup (or you can try brown rice syrup)1 teaspoon vanilla extractpinch of fine grain sea salt or pink Himalayan salt, to taste1.5 tablespoons non-dairy mini chocolate chips (such as Enjoy Life brand, optional)


Directions:

Line an 8-inch or 9-inch square pan with two pieces of parchment paper, one going each way so it's easy to lift out.
In a large bowl, stir together the oats, rice crisp cereal, sliced almonds, coconut, and chia seeds.
In a medium pot over low heat, melt the coconut oil. Remove from heat and stir in the almond butter, coconut nectar, and vanilla, until smooth.
Pour wet mixture over dry and stir well until thoroughly combined. Add a pinch of salt to taste and stir again.
Spoon mixture into the pan and roughly spread out (but don't pack down yet). Sprinkle on the chocolate chips in an even layer. Wet hands lightly and then press down the mixture until even. Use a pastry roller to roll it out and pack it in even more.
Transfer pan to the freezer for about 10 minutes until firm. Slice into bars, wrap, and store in the fridge or freezer. These bars fall apart easily so I don't recommend leaving them at room temperature for longer than a few minutes.

Nutritional info: (based on 14 servings, per bar with chocolate chips): 193 cals, 12.6 grams fat, 16.5 grams carbs, 3.5 grams fibre, 5.8 grams sugar, 5 grams protein.

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Feel Good Hearty Granola Bars

I’m already starting to think about how I will fuel myself (quickly) after the little bambino arrives this fall. I’m not one who functions well with long periods between meals, so planning in advance is going to be my best ally. The healthier and more balanced, the better I‘m sure I’ll feel. Bring on the healthy, hippie foods, I say! In addition to freezer friendly meals – like veggie burgers and balls, chili, soup, falafel, enchiladas, pasta + pesto sauces, burritos, etc. – I hope to prepare snacks in advance that I can individually wrap and store in the freezer. Things that I can toss into my purse or quickly unwrap when I need a boost will be so handy. Amidst uncertainty, it always feels good to have a back up plan (even if my reality will be take out food more than not).

These lightly-sweet granola bars are a great option because they are only sweetened with bananas and sweetened dried fruit. No sugar crashes here! You could even remove the dried fruit if you really wanted to, but I love how the dried cherries provide a pop of sweetness throughout. But it’s not what the bars don’t have – it’s what they do have. How about hemp seeds, sunflower seeds, walnuts, rolled oats, almonds, pumpkin seeds, cinnamon, banana, and more. These wholesome bars are crunchy, hearty, and chewy in the best way possible. And super filling thanks to the balance of protein, fibre, carbs, and healthy fats. One bar clocks in at 6.6 grams of protein and almost 5 grams of fibre (you can see the complete nutritional info in the recipe below). If you wanted to boost the protein even more, you can increase the hemp seeds (and maybe reduce the sunflower seeds a bit).

For even more staying power, try spreading on some nut or seed butter (with chia seed jam to make it a party!) or even a bit of coconut oil. That’s never a bad idea. Is it snack time yet?

Feel Good Hearty Granola Bars
Vegan, gluten-free, oil-free, soy-free

Hearty, chewy, and crunchy, these wholesome granola bars will fill up the tank and keep your energy stable. If you are feeding the nut-free crowd, you can easily swap out the walnuts and almonds for more seeds so no one is left out! This recipe is adapted from Anjali's Oat Snack Bars which was originally adapted from Faith's 4-Ingredient Banana Oat Bars.

Yield
14-16 large bars

Prep Time
10 Minutes
Cook time
25 Minutes
Total Time
35 Minutes


Ingredients:
1.5 cups mashed ripe banana (about 3 medium/large bananas)1 teaspoon pure vanilla extract2 cups rolled oats (use certified gluten-free if necessary)1/2-3/4 cup dried cherries, chopped (I used 3/4 cup)1/2 cup walnuts, chopped1/2 cup sunflower seeds1/2 cup pepita seeds (shelled pumpkin seeds)1/2 cup sliced almonds1/4 cup hulled hemp seeds1 teaspoon cinnamon1/4 teaspoon pink Himalayan salt or fine grain sea salt, or to taste


Directions:

Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5" x 12.5") and line with a piece of parchment paper so the bars are easier to lift out.
In a large bowl, mash the banana until smooth. Stir in the vanilla.
Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
Chop the walnuts and cherries and stir all of the ingredients into the banana-oat mixture until thoroughly combined.
Spoon mixture into prepared dish. Press down until compacted and smooth out with hands until even. Use a pastry roller to smooth out if desired.
Bake for 23-27 minutes (I baked for 25 mins.) until firm and lightly golden along the edge. Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack for 10 minutes and then into the freezer for another 10 mins. (if you are impatient like me).
Slice into bars once they are cool.

Approximate nutritional info: (per bar, based on 14 large bars using 1/2 cup dried sweetened cherries): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein. Without dried cherries, bars have approx. 3.6 grams of sugar and 166 calories.

Tips: To wrap these up for freezing, I wrapped the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment. After wrapping up a bar, tie it with string or tape it to secure. Finally, place all of the bars into a freezer-safe zip lock bag, press out all the air, and then seal it shut. I will update this note when I know how long the bars last for, but I expect they will keep for over 1 month in the freezer. 2) These bars aren't super sweet, so if you prefer something sweeter you can always add a touch of sweetener. 3) I also expect these would be great with chopped dark chocolate added in!

PS- The winner of the Vitamix contest has been announced at the bottom of this post! A big thank you to everyone who took part in the #osgcookbook Vitamix giveaway and to Vitamix for donating the machine. I had a blast seeing all your pictures come in over the past 2 weeks. 

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Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

The original plan for today’s post was to share this triple layer carrot cake. I was hoping for a birthday miracle – maybe just this once it would work on the first try? Yea right. Three trials later, I don’t want anything to do with cake. (Let’s be real, that probably won’t last more than a day.) Vegan and gluten-free cake creation is not for the faint of heart, I tell you.

Enter Birthday Burgers. This might have to become a yearly tradition! I think I like this meal better than cake anyway. You’ve probably heard of those BB skin creams and potions that are everywhere these days. Well, I like to think of this as a BB meal. There’s no sugar crash – just a boost of energy for hours, a kick in your step, a glow to the skin. Total BB meal. Nourish that skin from the inside out. Wrapped in curly lettuce and topped with a cilantro-lime-tahini sauce and homemade salsa, it’s just about the most balancing meal I could’ve hoped for to kick off turning 31. It’s going to be a great year. 

Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce
Vegan, gluten-free, nut-free, refined sugar-free

A flavourful Moroccan-style veggie burger served with a tangy and fresh cilantro-lime tahini sauce. You can make these burgers soy-free by using coconut aminos and they are naturally gluten-free when using certified gluten-free rolled oats/oat flour. Burger recipe is inspired by Ryan's Moroccan Yam veggie burgers from the Whitewater Cooks Cookbook.

Yield
6-8 patties

Prep Time
25 Minutes
Cook time
35 Minutes
Total Time
1 Hour


Ingredients:
FOR THE BURGERS:1.5 cups grated yam (I used a sweet potato in a pinch)2 large garlic cloves, peeled3/4 cup fresh cilantro leaves1 small piece of fresh ginger (1 cm cube), peeled1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)2 tablespoons ground flax mixed with 3 tablespoons water3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)1/2 tablespoon sesame oil1 tablespoon coconut aminos or low-sodium tamari1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to tasteFreshly ground black pepper, to taste1 1/2 teaspoons chili powder1 teaspoon cumin1/2 teaspoon coriander1/4 teaspoon cinnamon1/4 teaspoon turmericFOR THE CILANTRO-LIME TAHINI SAUCE (makes 1/2 cup):1 small garlic clove, peeled2/3 cup fresh cilantro leaves1/4 cup extra virgin olive oil3 tablespoons fresh lime juice, or to taste2 tablespoons tahini2 tablespoons water1/2 teaspoon cuminsalt and pepper, to taste


Directions:

FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds).
Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
In a small bowl, stir together the flax and water mixture.
Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.

Note: I was missing a bit of crunch in these burgers, so next time I think I will add 1/4 cup sunflower seeds into the mix.

Don’t forget – today is the last day to enter the #osgcookbook Vitamix Contest. Keep those pictures coming!

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Two-Layer Raw Chocolate Brownies

We’ve been having a total love affair with these raw brownies for the past couple weeks. A little nibble here, a little nibble there. I’m actually amazed that they’ve lasted this long, but just a small square is enough to satisfy my chocolate cravings. That’s how you know a chocolate dessert is the real deal. Plus, if the dancing in my belly is any indication, they are a big hit.

Lately, our evenings go something like this: We put on the hockey game (we’re avidly following both the Pens and Habs series which is basically another full time job) and I’m on my laptop doing some nursery planning as I scream at the TV. Eric is searching the freezer for these brownies. Nursery planning leads me to the uneasy discovery that I have zero home décor ability (not to mention decision making skills), but I still hold onto the hope that I can turn the room into the DIY nursery of my dreams. I curse those picture perfect rooms on Pinterest as I eat my brownie and watch hockey. Eric reassures me that the dresser we picked up at the second hand store is going to be transformed into something amazing for the baby’s room. I’ve always wanted to be a crafty goddess, so now I’m excited to start this project and see what I’m really made of.

And O.M.G., these brownies. This raw brownie dough is made up with protein-packed hemp hearts, walnuts, Medjool dates, raw cacao powder (cocoa powder works too!), vanilla, and Himalayan sea salt. Just throw it into the food processor and voila. To add some crunch, I pulsed in some cacao nibs and chopped walnuts. The crunch is essential! The result is a chocolaty brownie-like dough all without the using the oven, flour, sugar, or butter.

But I didn’t stop with the brownie dough. Of course not. Go big or go home. I poured on homemade chocolate for a second layer. The chocolate hardens into a thick shell, giving these brownies a wonderful snappy texture – best enjoyed straight from the freezer. The contrast of the firm chocolate shell and the chewy brownie is just heaven!

This recipe is quite versatile though so have fun playing around with it. I imagine you could make several different variations on these just by changing the nuts/seeds, extracts, topping, etc.

Two-Layer Raw Chocolate Brownies
Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free

Who knew brownies could be packed with protein, healthy omega 3 fatty acids, fibre, and antioxidants? These raw brownies are made with wholesome natural ingredients, but the flavour isn’t sacrificed one bit. Best of all, they are thrown together without an oven! Recipe inspired by Sweet Talk Blog.

Yield
16-20 small squares
Freeze time
30 minutes

Prep Time
20 Minutes
Cook time
0 Minutes
Total Time
20 Minutes


Ingredients:
FOR THE BROWNIES:1 cup raw walnut pieces1/2 cup hulled hemp seeds1.5 cups pitted Medjool dates* (approx. 275g)1/2 cup raw cacao powder or dutch-processed cocoa powder1 1/2 teaspoons pure vanilla extract1/4 teaspoon pink Himalayan salt or fine grain sea saltheaping 2 tablespoons raw cacao nibsheaping 1/4 cup raw walnut piecesFOR THE HOMEMADE CHOCOLATE TOPPING:1/2 cup virgin coconut oil1/2 cup raw cacao powder or dutch-processed cocoa powder1/4 cup pure maple syrup (or agave nectar for a raw sweetener)small pinch pink Himalayan sea salt (or fine grain sea salt)1/4 teaspoon pure vanilla extract


Directions:

For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
In a food processor, process the walnuts into a fine crumb.
Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
Stir or pulse in the nibs and chopped walnuts until just combined.
Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
Store leftovers in the freezer for a chocolate treat anytime.

Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

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Springtime Strawberry Lime Mango Crisp (Vegan + GF)

Dear Mom,

If we lived close by, I would make you this strawberry mango crisp for Mother’s Day brunch. It’s pretty, bubbly, and sweet, with many different layers. Just like you. There’s a nutty layer too – wink, wink. (Two teenage girls in the house can do that to a person!) When I think back to my teenage years, I feel guilty about how much I took our relationship for granted. I’m irritated by my former self who thought it was so ‘uncool’ to be seen with my mom at the mall. If I could get those years back, I would’ve proudly walked by your side and invited you more places with me. In my mind, parents were often obstacles to having more fun. I thought you were too cautious and worried about my safety and I couldn’t fully understand why you cared so much. Like that night I was really sick due to some poor choices and you sat beside my bed all night long, not sleeping a single wink, just to make sure that I would be ok. And then you grounded me like you should have. You knew that I wasn’t invincible like I thought I was.

After the teen years, I started to appreciate our relationship more with each passing year until one day it dawned on me that you are one of my best friends. You are one of the first people I share good news with or when I have a problem that needs sorting out. You have this magnetic smile that always makes me feel lucky to witness. I don’t have to worry that you’ll be bitter about my successes or secretly happy about my setbacks. Your love and support is as genuine as it gets.

This Mother’s Day has a new meaning in my life. I now understand why you were so afraid of losing me and why some days it was incredibly hard to let me go. The mother-daughter bond is a complicated one with many ups and downs, but it’s one that I can’t wait to navigate with my own daughter.

With love to you and all the mamas,

Angela

Springtime Strawberry Lime Mango Crisp (Vegan + GF)
Vegan, gluten-free, refined sugar-free, soy-free

Fresh strawberries, buttery mango and tangy lime create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping. I love making this crisp in the springtime when mangos and strawberries are at their peak. And when I say "crisp", I really like a crisp topping (which is what you'll find here). Serve it as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight – the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of ice cream. This recipe is adapted from the Apple Crisp in The Oh She Glows Cookbook.

Yield
6-8 servings

Prep Time
20 Minutes
Cook time
35 Minutes
Total Time
55 Minutes


Ingredients:
FOR THE FILLING:2 pounds fresh strawberries, hulled and chopped (about 5.5 cups)2 cups chopped fresh mango (about 3 mangoes)1 tablespoon arrowroot powder3 tablespoons coconut sugar (or granulated sugar of choice)1.5 tablespoons lime zest1 tablespoon fresh lime juiceFOR THE TOPPING:1 cup rolled oats, use certified gluten-free if necessary1 cup thinly sliced almonds1/3 cup almond meal or almond flour1/4 cup unsweetened shredded coconut1 teaspoon cinnamon1/4 teaspoon fine grain sea salt1/4 cup pure maple syrup1/4 cup virgin coconut oil, melted


Directions:

Preheat oven to 375F. Lightly grease an 8-cup (2 litre) casserole dish.
For the filling: Place the chopped strawberries and mango in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.
Stir in the sugar and zest. Drizzle on the lime juice and lightly toss to combine. Pour the fruit mixture into the prepared dish and spread out evenly.
For the topping: In a medium bowl, stir together the oats, almonds, almond meal/flour, shredded coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined.
Sprinkle the topping all over the fruit mixture in an even layer.
Cover the dish with foil and poke a couple holes in the foil. Bake for 20 minutes, until the fruit is tender. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.
Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge for 3-4 days.

A couple quick updates:

- New Baby section on the blog

- I’m told that my Steven & Chris cooking segment is finally airing today. Fingers crossed!

Have a lovely weekend.

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Vitamix 5200 Giveaway + #osgcookbook social media contest

Today I’m excited to let you know that our friends at Vitamix are generously donating a brand new Vitamix machine to one lucky Oh She Glows winner! Exciting stuff! I’ve been using the Vitamix in my kitchen every single day for years and I can’t imagine my kitchen without it. There’s something to be said about guzzling the smoothest of smoothies and enjoying the creamiest of sauces that makes my heart skip a beat.

HOW TO ENTER:

Upload a picture of a recipe you’ve made from The Oh She Glows Cookbook to your Instagram, Facebook, and/or Twitter accounts between April 30th to May 16th and tag the picture with #osgcookbook and #vitamixcontest (the tags are very important so my tracking tool picks up your entry). You can also share pictures of the cookbook in your house/kitchen/outside (get creative!) or snap pictures of yourself/family/friends/pets with the book. I tell you, it’s hard to beat a good cat cookbook selfie. hah. If you’ve posted cookbook recipe pictures prior to April 30th you can re-post them on social media to make sure they get picked up for this contest. Photos posted between April 30 and May 16 will be counted. Don’t forget to tag the photo #osgcookbook and #vitamixcontest in order for the contest software to track your entry.

You can upload as many different recipe photos as you want. Each photo will count as an entry (as long as it’s tagged properly). So, if you’re making lots of recipes from the cookbook, go wild and post as many as you want over the 2-week period. If you post the same photo to Instagram, Facebook, and Twitter, it will count as 3 entries since it’s three different social media platforms. Make sense?

Vitamix is opening this contest to US and Canadian residents and it will run until May 16th 2014.

The winner will be chosen at random after contest closing. I will update this blog post with the winner on Saturday May 17th (and on Twitter) so be sure to check back to see if you won! I will also try to notify you via the social media platform you used, however sometimes that doesn’t work if you have privacy restrictions set up. If I do not hear from the winner within 1 week’s time, I will choose a new winner.

THE VITAMIX AT A GLANCE:

Has the ability to chop, cream, blend, heat, grind, churn, and more, with a single machine
Quick and easy self-cleaning with a drop of dish soap and warm water; just run on High for 30 seconds
7-year full warranty
Easy-to-use equipment paired with extreme versatility
Create smoothies, hot soups, and frozen desserts
64-ounce container

 

A big thanks to Vitamix for donating this blender. Now go on and tag your #osgcookbook photos. Check back to this post on May 17th to see if you are the lucky winner….best of luck everyone & happy cooking!

{Please note comments are closed on this post to avoid confusion about how to enter this contest.}

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Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

A year and a half ago, my brother-in-law’s Golden Retriever, Benny, was struck by a car. He was already an older dog and I was worried that he wouldn’t be able to bounce back from a broken leg and the long recovery that followed. The first few months of recovery and rehab were challenging on Benny and the immediate family. To be honest, I didn’t know if he would make it through the long winter. He had to be carried up and down the front porch stairs so he could do his business outside and there were a couple slips and falls over the winter. Every time I saw him at family gatherings, I’d feel myself well up with tears as I sat on the floor giving him rubs. On one hand, he was struggling with mobility, but on the other hand, his resolve to live out his normal life never once faltered. Benny remained happy as he always was, thumping his tail on the floor whenever we’d walk by. He never wanted to miss out on any excitement!

Now it’s been over a year and a half since Benny’s accident and it’s been amazing to witness his determination to lead a normal life. Over Easter we were at my in-laws and Benny was there as he always is, hobbling along with us outside just as happy as could be. No one was more happy to be outside in the beautiful spring weather than Benny. He wasn’t going to let a bad leg or old age hold him back from experiencing all of his favourite things. After dinner, he’d collapse on his favourite rug for the night, both exhausted and purely content. Sure, he isn’t as speedy as he was in his younger years, but this is his new normal and he doesn’t seem to be overly concerned about it. I felt ashamed of myself for ever once doubting that he would overcome this. Dogs like Benny (and animals in general) are great reminders to make the best of any situation and to find joy in life’s simple pleasures. Our society loves to put animals “below” us, but we can learn so much from them.

And while I’m on the topic of inspiring dogs, you should watch this two-legged dog video if you haven’t seen it yet. Unreal!

Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Yield
4 servings

Prep Time
25 Minutes
Cook time
30 Minutes
Total Time
55 Minutes


Ingredients:
FOR THE SALAD:1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)3 medium yellow potatoes, diced (about 3 1/2 cups)1 bunch asparagus, ends broken off and chopped1/2 medium red onion, diced (about 1 1/2 cups)1 tablespoon extra virgin olive oil, dividedhandful minced fresh dill, for garnish (optional)FOR THE DRESSING (makes 2/3 cup):2 tablespoons coarse seeded/old fashioned mustard (see photo in post)2 tablespoons Dijon mustard4 tablespoons extra virgin olive oil3-4 tablespoons fresh lemon juice, to tastepinch or two fine grain sea salt or pink salt


Directions:

Preheat the oven to 425F and line two large baking sheets with parchment paper.
Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my cookbook (p.107) It’s received great feedback and it’s perfect for spring as well.

Have a fun weekend everyone!

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Glowing Green “Pasta” Primavera

It’s taken me a while to feel inspired to cook spring recipes due to the move/renos and the on-again, off-again spring weather (ahem, fresh blanket of snow last week), but now I can say it finally feels like spring. Today also happens to be Earth Day which is even more reason to eat some plants. I love this time of the year and it’s been fun experiencing spring with a backyard again! Oh how I missed having a backyard. The tulips and daffodils are coming up, the frisky red squirrel is trying its best to take down our bird feeder, and Sketchie is sniffing the spring air through the screen door while the birds, bunnies, and squirrels drive him insane. It’s a good time of year.

Now that we’re starting to get settled into the new house, I’m finding my way back to the kitchen and away from the Indian food take-out menu (at least some of the time). The kitchen is slowly starting to feel like home, complete with fresh tea and vanilla extract stains on the laminate countertops (those were not designed for an avid cook, I tell you! ahhh) and the padded chef’s mat underneath my feet. Every time I cook in there, I get a bit more familiar with my new space and I find myself cursing less and less as I search for misplaced kitchen tools. Rome wasn’t built in a day, you know.  

This recipe is an ultra-fresh take on pasta primavera – a spring vegetable pasta dish. Rather than relying on heavy pasta for a spring recipe, I decided to lighten things up with a fresh carrot “pasta”, which is simply julienned carrots. Obviously, the carrot pasta tastes nothing like actual pasta, but I promise you won’t miss it one bit! You’ll be feeling light and energized after eating this rather than sleepy and sluggish. I plan on making a seasonal summer version and a fall version to follow so keep your eyes peeled for those recipes later this year.

So what’s in this delightful spring dish? As per my usual style, it’s loaded with fresh vegetables. Leek, garlic, asparagus, and peas are sautéed with some pink salt, pepper, and olive oil. Ignore the snap peas in the photo above, I opted not to include them in this dish (but feel free to improvise if you’d like). Then I whipped up an incredible batch of pesto – my nut-free Sun-dried Tomato Basil Hemp Pesto adapted from the pesto in my cookbook. Kale can be used instead of basil if you prefer. It’s packed with protein thanks to the hemp seeds and it’s completely nut- and dairy-free without giving up that creamy, luxurious texture that makes pesto so great.

Once the vegetables are tender, I stir in the pesto. This is when things go from good to mind-blowing; a simple spring veggie sauté is transformed into something decadent. It’s one of those I-can’t-stop-eating-this-straight-from-the-skillet dishes. Hold me back! If you can share, it’s the perfect amount for two veggie-loving people – decadent but light, simple to make, and packed with veggies. I swear I felt the baby bust out a flutter kick dance recital after I ate it.

Glowing Green "Pasta" Primavera
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

This is my take on a lightened-up version of pasta primavera - a spring vegetable pasta dish. Rather than using pasta, I opted for fresh carrot pasta which is simply carrots that are julienned into very thin strand-like noodles. This is the julienne peeler that I use. The vegetables are coated with a decadent, but nut- and diary-free sun-dried tomato hemp pesto and it transforms this dish into something decadent and special.

Yield
2 servings

Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes


Ingredients:
FOR THE PRIMAVERA:2-3 large carrots, peeled and julienned1/2 tablespoon coconut oil or extra virgin olive oil1 leek, thinly sliced into rounds and rinsed off3 garlic cloves, minced1 bunch asparagus, ends broken off and chopped into 1-inch pieces1 cup fresh or frozen peas.SUN-DRIED TOMATO BASIL-HEMP PESTO:1 small clove garlic3/4 cup fresh basil leaves1⁄4 cup oil-packed sun-dried tomatoes1⁄4 cup hulled hemp seeds1 tablespoon fresh lemon juice2 tablespoons extra virgin olive oil1 tablespoon waterScant 1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste


Directions:

With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.
Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.
Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.
Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.
Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.
Serve the vegetable pesto mixture on top of the carrot pasta.

Note: If you'd like to add more protein to this dish, I recommend French green lentils. Edamame would work nicely too.

Lastly, I’d like to pass on some new cookbook reviews and interviews from these lovely bloggers:

Kim @ Our Fresh Kitchen (interview)

Valerie @ Vbouv (multiple recipe reviews)

Melissa @ It’s Got Vegan In It (review)

Ari @ Abe’s Market (interview)

Bianca @ Vegan Crunk (review, recipe)

Lauren @ Lauren Lives Healthy (review)

Alex @ Vegetarian Snob (review, recipe, giveaway)

Jess @ The Wellness Warrior (interview)

Richa @ Vegan Richa (review, recipe)

If I missed any of your reviews please let me know and I’ll be sure to add them to my book page.

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23 Vegan Easter Menu Ideas: Salads, Sides, Entrées, Treats, & Brunch!

I’m popping in today with a round-up of some of my favourite Easter recipes. If you are a last-minute planner like myself, I hope some of these recipes below will inspire your own menu.

1. Creamy Avocado Potato Salad (p. 107 from The Oh She Glows Cookbook)

2. The Best Shredded Kale Salad

3. Warm Spring Salad with Strawberries, Asparagus, and Lemon Dressing

4. Roasted Beet Salad with Hazelnuts, Thyme, & Balsamic Reduction (p. 113 from The Oh She Glows Cookbook)

5. Cauliflower Mashed Potatoes with Easy Mushroom Gravy (p. 207 from The Oh She Glows Cookbook)

6. Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce (p. 191 from The Oh She Glows Cookbook)

7. Cheesy Breaded Lemon Asparagus (image not shown)

1. Lentil Walnut Loaf with Balsamic Apple Glaze (also found on p. 167 of The Oh She Glows Cookbook)

2. Lentil Mushroom Balls with Cranberry Pear Sauce

3. Sun-Dried Tomato, Mushroom, and Spinach Quiche

4. Lasagna with Basil Cashew Cheese

5. Marinated Balsamic, Maple, & Garlic Tempeh (p. 199 from The Oh She Glows Cookbook)

1. Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

2. Cookie Dough Bites (p. 235 from The Oh She Glows Cookbook) tip – shape the cookie dough into egg shapes and then dip in chocolate to make cookie dough eggs.

3. Seductive Chocolate Fudge

4. 3-Layer Almond Coconut Chocolate Bars

5. Peanut Better Balls

 

1. Heavenly Carrot Cake Baked Oatmeal

2. Sunrise Scramble with Roasted Home Fries & Avocado Toast (p. 33 from The Oh She Glows Cookbook)

3. Ultimate Nutty Granola Clusters (p. 31 from The Oh She Glows Cookbook)

4. Homemade Almond Milk

5. Sun-Dried Tomato, Mushroom, and Spinach Quiche

6. Cheerful Chocolate Smoothie (p.61 from The Oh She Glows Cookbook)

///

Well, that’s all she wrote. Have a lovely weekend everyone!

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