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Just like in the actual book, Ive included allergy information for each recipe (i.e., gluten-free, soy-free, oil-free,
grain-free, nut-free, sugar-free, etc.) and also recipe modifications when applicable. My goal, as always, is to
make the process as simple and enjoyable for you as possible. This cooking thing should be fun, so feel free to
improvise as you see fit.
Im so grateful for your support for The Oh She Glows Cookbook. When I started enjoying a vegan diet, I
had no idea what kind of response my recipes were going to get. Your encouragement and positive feedback
motivated me to keep going and to learn as much as possible. Five years later, Im so grateful for your
continued support and where this incredible journey has taken me. For you to welcome my recipes into your
home is my greatest honor and I hope both collections of recipes are staples in your kitchen for years to come.
Stain the pages (or in the case of this recipe bundle, smudge the screen!) and give it some love in your home and
hearts.
I love seeing the recipes you make so feel free to share your pictures on social media. Tag your photo with
@ohsheglows and #osgcookbook on Instagram and Twitter. Also, feel free to upload your photos on the
Oh She Glows Facebook page. I cant wait to see what you make!
With much gratitude from my kitchen to yours,
Angela
m in love with my Ultimate Nutty Granola Clusters recipe (see page 31 in The
Oh She Glows Cookbook); the granola is vegan and gluten-free with a grain-
free option. However, I also wanted to create a totally nut-free granola too. Nuts
are great and all, but its nice to have options and show the seeds a little lovin.
some speedy seed-y granola). Try sprinkling it over oatmeal, parfaits, Effortless
This crunchy granola take less than ten minutes to throw together (this is seriously
Vegan Overnight Oats (see page 39 in The Oh She Glows Cookbook), or just enjoy it
by the handful. Feel free to change up the seeds or liquid sweeteners as you see fit.
Oh, and if you want to add nuts to change it up, I surely wont stop you!
WET INGREDIENTS:
1/4 cup (60 mL) coconut oil
10 minutes
COOK TIME:
25 minutes
3. In a small pot, heat the coconut oil over low heat until melted. Remove
from the burner and stir in the maple syrup, coconut nectar (or more
maple syrup), and vanilla.
4. Pour the wet ingredients over the dry and stir well to combine, until the
oats are fully coated in the wet mixture and no dry patches remain.
5. Spread the granola onto the baking sheet in a thin layer. Bake for 15
minutes. Remove from the oven, stir, spread out evenly, and bake
for another 7 to 10 minutes more, until lightly golden. Watch closely
during the end of baking to ensure the granola doesnt burn.
6. Place the baking sheet on a cooling rack for at least 30 to 45 minutes.
The granola will harden up as it cools.
7. Once cool, break apart the granola and store it in a glass jar for up to
one month, or freeze for longer, if desired.
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his is one of my favorite homemade milks to come out of the blender! Its just
so easy; unlike homemade almond milk, you dont have to strain the pulp out
of cashew milk. In this recipe, soaked raw cashews are blended up with my favorite
eggnog spicesfresh nutmeg, vanilla, cinnamon, and a pinch of sea saltalong with
a few Medjool dates to lightly sweeten. The result is a super creamy, luxurious cashew
milk that will have you sitting by the fridge waiting impatiently for it to chill. (Why
does time go by so slowly when you are waiting for good food?) Try serving this milk
with my nut-free granola (see page 2) or my Ultimate Nutty Granola Clusters (see
page 31 in The Oh She Glows Cookbook). Of course, its also great served solo in a
fancy-pants glass. Pinky finger up!
1 to 8 hours
PREP TIME:
5 minutes
CHILL TIME:
2 to 3 hours
ust imagine what this beaming green smoothie will do inside your body.
Get ready to feel energized! I like to think of it as a thank-you to my body
for working so hard all the time. Filled with detoxifying ingredients like kale,
parsley, lemon juice, and cayenne pepper, this smoothie helps you re-energize
and hit the reset button. Enjoy it whenever you need a boost of green power! Be
sure to freeze the peeled banana the night before so its ready for the morning. I
like to freeze several bananas at once so I have lots in the freezer for my husband
and me. Were total banana monsters
5 to 10 minutes
day of a party (Im a last-minute kinda girl). Its a tall order, I know, but I really
ve wanted to create an easy vegan cheese ball for a long time now, one that
didnt require long fermentation times or strange ingredients. The prep
time also had to be minimal and I wanted to be able to throw it together the
dont have much patience for long, drawn-out recipes! Luckily, my inspiration
came from a fellow food blogger, Somer, from VedgedOut.com. This recipe
FOR ROLLING:
1/3 cup (75 mL) pecan halves
1 1/2 tablespoons (20 mL) pepita
seeds
1 1/2 tablespoons (20 mL) dried
cranberries, finely chopped
Pinch of fine-grain sea salt
2 to 8 hours
CHILL TIME:
1 to 1.5 hours
1. Make the cheese ball: Place the cashews in a bowl of water and soak
for a minimum of 2 hours, preferably overnight (or 8 hours). Drain
and rinse cashews after soaking.
2. Melt the coconut oil in a small pot over low heat. Set aside.
3. Mince the garlic clove in a food processor. Add the drained and
rinsed cashews and process until mostly smooth.
4. Add the melted coconut oil, nutritional yeast, milk, miso, and
vinegar. Process again until smooth.
3. Mince garlic clove in a food processor. Now, add in the drained and rinsed cashews and process
until mostly smooth.
4. Add in the melted coconut oil, nutritional yeast, milk, miso, and vinegar. Process again until
smooth.
5. Finally, add the salt, onion powder, mustard powder, paprika, and turmeric, all to taste, and process again until combined and creamy.
6. Line an 8-inch (2-L) square pan with 2 pieces of parchment paper, one going each way. Scoop the
cheese mixture onto the parchment paper. Spread it out until its about 1 inch thick or so.
7. Place the pan in the freezer, uncovered, for 30 to 45 minutes, until the mixture firms up, but is not
completely solid. I suggest checking on the mixture every so often as freezer temperatures vary.
8. Remove from the freezer and, using the parchment paper to protect your hands, shape the mixture
into a ball. The ball doesnt have to look perfect; remember that we are going to cover it with nuts
anyway!
9. After shaping the cheese mixture into a ball, let it sit in the pan on the counter or in the fridge while
you make the rolling mixture.
10. Make the rolling mixture: Preheat the oven to 300F (150C) and line a baking sheet with parchment paper. Toast the pecans for 8 to 10 minutes, until golden and fragrant. Place the
pecans and pepita seeds in a mini food processor and process until coarsely chopped (or simply
chop by hand). Place the mixture in a bowl and stir in the chopped cranberries and salt.
11. Roll the cheese ball firmly into the nut/seed mixture, rotating it as necessary, until the entire ball is
coated in the mixture. Use your hands to firmly press the nuts/seeds into the ball. Return the ball
to the fridge until ready to serve.
12. This cheese ball will soften at room temperature, so keep an eye on it and return it to the fridge to
chill if needed. I have no problem leaving it out for 45 to 60 minutes at a time though (this will of
course vary based on your room temperature).
13. Serve with hearty crackers and a knife, or try it spread on celery for a fun snack!
Notes: I purchased refined coconut oil for this recipe because I didnt want virgin coconut oil to
impart a coconut flavor to this cheese ball. However, I tested it both ways just to see. The virgin
coconut oil trial was still very tastyjust keep in mind it will have a coconut flavor. I recommend using
refined coconut oil whenever possible as it doesnt have any coconut flavor, but thats your call. Either
way, we still enjoyed both versions a lot!
For a soy-free option, use a chickpea-based miso such as South River brand, or simply omit the miso.
e love serving this hearty dish with a big kale salad for a veggie-packed
winter meal. Talk about satisfying! Chewy French green lentils are cooked
with garlic, onion, and vegetable broth to create an irresistible flavor. The lentils are
then topped with roasted rainbow carrots and an energizing nut-free sunflower seed,
lemon, and parsley pesto. Yes, Im here for you, my nut-free peeps. Its a glowing
showstopper that just looks so gorgeous all plated up. Dont worry if you cant find
rainbow carrots; any bunch of carrots will do, but the rainbow carrots sure are pretty.
On that note, many root vegetables would probably work so feel free to experiment
30 minutes
COOK TIME:
20 to 25 minutes
1. Make the lentils: In a medium pot, heat the oil over medium heat. Add
the garlic and onion and saut for about 5 minutes, until softened. Rinse
the lentils in a colander. Place them in the pot along with the broth. Bring
the mixture to a low boil and reduce the heat to medium. Simmer the
lentils, uncovered, for 20 to 25 minutes, until tender. After cooking,
season to taste with salt and pepper.
2. Meanwhile, make the carrots: Preheat the oven to 425F (220C). Line
a large baking sheet with parchment paper. Trim the stems of the carrots,
leaving 1-inch (2.5 cm) of stem intact. Rinse the carrots and pat them dry.
There is no need to peel the tender carrot skin, unless desired. If you have
a few thick carrots you can slice them in half so they cook faster. Place
the carrots on the prepared baking sheet and drizzle on the oil. Roll the
carrots to coat and sprinkle generously with salt and pepper. Roast for
15 to 20 minutes, checking frequently to make sure they dont overcook.
The carrots are ready when they are just fork-tender, but still have some
resistance to them.
3. Make the pesto: Place the garlic in a food processor and process until
minced. Add the rest of the pesto ingredients and process until smooth,
scraping down the sides of the bowl as needed.
4. To assemble: Spoon the lentils onto a large platter. Top with the roasted
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carrots, and finally spoon the pesto over top. Serve immediately.
his is one of my go-to winter soup recipes when my cupboards are bare and
I have no idea what to make. Pantry staples like garlic, onion, green lentils,
and a few vegetables create a budget-friendly and easy to throw together winter
soup. Good food doesnt have to be fussy or complicated; sometimes its as easy
as a bowl of protein-packed soup and some toasted bread. Feel free to change up
the vegetables depending on whats in your fridge. The sherry vinegar is not to be
skipped in this recipe; it adds a lovely brightness that pairs so well with lentils,
and it makes everything come together.
Serves 4 to 5
2 bay leaves
6 to 7 cups (1.5 to 1.75 L) vegetable
broth, as needed
1 1/2 to 2 1/2 tablespoons
(20 to 37 mL) sherry vinegar, to taste
3/4 to 1 teaspoon (4 to 5 mL)
fine-grain sea salt, to taste
Ground pepper, to taste
20 minutes
COOK TIME:
30 to 40 minutes
1. In a large pot, heat the oil over medium heat. Add the onion and
garlic and saut for about 5 to 7 minutes or until translucent. Season
with a pinch or two of salt.
2. Add the parsnip, carrots, and tomatoes. Continue to cook for a few
minutes more over medium-high heat.
3. Rinse and drain the lentils and add them to the pot, along with the
bay leaves and the broth. Bring the mixture to a boil, then reduce the
heat and simmer uncovered for 30-40 minutes, until the lentils are
tender.
4. Add the vinegar, salt, pepper, and cayenne (if using), all to taste.
5. When the lentils are cooked, place a cup (250 mL) of soup in a
blender and blend until smooth. (Be sure to let the steam escape.)
Stir this back into the soup to thicken.
6. Add the kale or spinach and cook until just wilted.
7. Serve immediately, and enjoy!
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its anything but heavy and will leave you feeling light and satisfied. Be sure to
make it a few hours in advance to chill this pudding before serving. Those hours
will feel like days; you might want to leave the house.
10 minutes
CHILL TIME:
2 to 3 hours
Note: If your dates are firm and stiff, soak them in a bowl of
water before using. Drain well before you begin.
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his is a healthy snack when your sweet tooth needs something fast! Bursting
with chia seeds, these chocolate truffles are nutritional powerhouses filled
with iron, calcium, omega-3 fatty acids, magnesium, and more. Just like a little black
dress, they can be dressed up or down depending on your mood. For a fancy truffle,
I like to dip the balls in melted chocolate or cocoa powder. Feel free to skip this step
if desired; they still taste great without any coating at all.
Makes 1 dozen
10 minutes
CHILL TIME:
20 to 30 minutes
COATING OPTIONS:
Melted chocolate
1. Place the dates in a food processor and process until a chunky paste
forms.
2. Add the rest of the ingredients and process until thoroughly combined.
The dough should be very sticky.
3. Line a plate with parchment paper. Shape the dough into small balls,
wetting your fingers if necessary to prevent the dough from sticking to
your hands. Place the formed truffles on the lined plate.
4. Freeze the balls for 20 to 30 minutes.
5. If dipping or rolling the balls, do this step now. If using melted
chocolate for dipping, return the balls to the freezer until set after
dipping.
6. Store the leftovers in the freezer for a quick burst of energy whenever
you need one.
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with young and old alike. If you arent a peanut butter fan, rest assured that these
eet my all-time favorite black bean brownies! When you have an intense
chocolate and peanut butter craving, there really is nothing better than
these gooey brownies. Weve made them countless times and they are always a hit
brownies are quite delicious plain or spread with chocolate frosting (see the note
below for my chocolate buttercream recipe). A big thanks to Dana from the lovely
PREP TIME:
10 to 15 minutes
BAKE TIME:
32 to 36 minutes
2. Toast the walnuts for 9 to 12 minutes, until golden and fragrant. Set
aside. Raise the oven temperature to 350F (180C).
3. In a small bowl, whisk together the ground flax seed, water, and
arrowroot powder until no clumps remain. Set aside for a few minutes
to thicken.
4. Drain and rinse the black beans very well. In a food processor, process
the black beans until smooth. Add the sugar, cocoa powder, melted
butter, baking powder, vanilla, and sea salt. Stir the flax mixture and
add it to the food processor. Process until smooth, scraping down the
sides of the bowl as needed. I like to let the processor run for a couple
of minutes to make sure it blends all the beans smooth. No one wants
a bean chunk in a brownie, trust me.
5. Stir the toasted walnuts into the batter.
6. Spoon the brownie batter into the prepared pan. Spread out until
smooth.
7. Bake the brownies at 350F for 32-36 minutes, until firm to the touch
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Notes: For a soy-free option, use soy-free vegan butter or coconut oil.
For a nut-free option, omit the walnuts and use sunflower seed butter instead of peanut butter for the
topping, or make the chocolate buttercream (recipe follows).
For the chocolate buttercream: In a medium bowl, combine 2 tablespoons (30 mL) vegan butter, 2/3
cup (150 mL) powdered sugar, 1/4 cup (60 mL) unsweetened cocoa powder, 1 tablespoon (15 mL)
non-dairy milk, 1/2 teaspoon (2 mL) vanilla extract, and a pinch of fine-grain sea salt. Beat with an
electric mixer until smooth. This recipe makes enough to cover 1 batch of brownies.
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piqued. Once home, I knew I had to take a crack at my own homemade version. In
flavored large-flake coconut and sells it by the bag. My curiosity was certainly
addition to the drool-worthy smoky aroma that fills the house when its baking, it
tastes incredible. You really have to try this to believe it. My husband, Eric, tells
everyone about this stuff. Try it as a topping on a salad, such as my Chakra Caesar
Salad (see page 109 in The Oh She Glows Cookbook), on a creamy loaded potato
soup, on a baked potato, or sprinkled on cupcakes. The options are endless! The
question is, what will you put it on?
5 minutes
COOK TIME:
10 to 15 minutes
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Day 1
Day 2
Breakfast
Lunch
Snack
Smoothie of choice
(see pages 57-67, see note)
Dinner
Dessert
Note: To increase the protein in your smoothies, try adding in a scoop of plant-based protein powder.
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Angela Liddon