oh she glows

Angela Liddon’s The Oh She Glows Cookbook is filled with many delicious and easy to make vegan recipes. I have been working through this cookbook for the last six months and have been absolutely loving everything that I’ve made…. So I thought for this week’s blog post I would share some of my favourites.

BREAKFAST: Overnight Oats

1 cup of oats
1 ½ cups almond milk
¼ cup of chia seeds
1 large banana, mashed
½ teaspoon ground cinnamon

for serving:
fresh fruit
hemp seeds
pure maple syrup

1. In a small bowl, whisk together the oats, almond milk, chia seeds, banana and cinnamon. Cover and refrigerate overnight to thicken.
2. In the morning, stir the oat mixture to combine. Serve the oats in a jar or parfait dish, alternating with layers of fresh fruit, hemp seeds and a drizzle of maple syrup if desired.

LUNCH: Walnut, avocado & pear salad with marinated Portobello caps & red onion

2 large Portobello mushrooms
½ red onion, thinly sliced
Balsamic Vinaigrette
1 (5-ounce) box mixed greens
2 ripe pears, peeled, cored and chopped
1 avocado, pitted and chopped
1/3 cup walnuts, toasted

1. Gently rub the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discard it or freeze for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills.
2. In a large bowl, combine the mushroom caps, onion, and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for 20 to 30 minutes, tossing every 5 to 10 minutes.
3. Heat a grill pan over medium-high heat. Place mushroom caps and onion on the pan and grill for 3 to 5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from the heat and set aside until the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.
4. For each salad, place a few handfuls of mixed greens into a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!

DINNER: Creamy vegetable curry

½ cup raw cashews, soaked
1 tablespoon coconut oil
1 small onion, diced
3 cloves garlic, minced
1 ½ teaspoons grated peeled fresh ginger
1 green jalapeño, seeded if desired and diced
2 medium yellow potatoes or 1 medium sweet potato, peeled and diced
2 medium carrots, diced
1 red bell pepper, chopped
1 large tomato, seeded and chopped
2 tablespoons mild yellow curry powder
½ to ¾ teaspoon fine-grain sea salt
1 cup of frozen or fresh peas
Basmati rice, for serving (optional)
Toasted cashews for serving

1. In a blender, combine the cashews with ¾ cup water and blend until smooth and creamy. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion, garlic and ginger and sauté for about 5 minutes, until the onion is translucent. Stir in the green jalapeno, potatoes, carrots, bell pepper, tomato, curry powder, and salt. Sauté for 5 minutes more.
3. Stir in the cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender, Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.
4. Serve the curry over a bed of basmati rice, if desired, and sprinkle with cilantro leaves and toasted cashews.





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