Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook
352
Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook
352eBook
Related collections and offers
Overview
Angela Liddon’s eagerly awaited follow-up to the New York Times bestseller The Oh She Glows Cookbook, featuring more than one hundred quick-and-easy whole-foods, plant-based recipes to keep you glowing every day of the year.
Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times–bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! Filled with more than one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet’s most beloved cooking stars, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty meals—even on a busy schedule.
Product Details
| ISBN-13: | 9780698186637 |
|---|---|
| Publisher: | Penguin Publishing Group |
| Publication date: | 09/06/2016 |
| Sold by: | Penguin Group |
| Format: | eBook |
| Pages: | 352 |
| Sales rank: | 260,291 |
| File size: | 50 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Roasted Garlic Basil Pesto Potatoes with Arugula
VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, KID-FRIENDLY
SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
This is one of those amazing side dishes that disappears incredibly fast! It’s a fancy, restaurant-worthy recipe that is sure to impress special guests. (If you are serving a large crowd, I recommend doubling the recipe since it only serves four as a side.) If you’ve been skeptical about arugula in the past, I encourage you to give this recipe a try; the spicy, peppery-tasting green pairs beautifully with a bold and bright pesto. If you can’t find baby arugula, be sure to chop regular arugula into bite-size pieces so it’s easier to eat. Hemp hearts add a kick of protein and omega-3 fatty acids for a nutritional boost. This dish is amazing served warm, but the chilled leftovers taste great as well.
Ingredients:
FOR THE POTATOES
2 pounds (900 g) Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) cubes (about 6 cups/ 1.5 L)
1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
FOR THE ROASTED GARLIC
1 large garlic head
1/2 teaspoon (2 mL) extra-virgin olive oil
FOR THE PESTO
1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
3 to 4 tablespoons (45 to 60 mL) hemp hearts
1/4 cup (60 mL) extra-virgin olive oil
2 tablespoons (30 mL) fresh lemon juice, or to taste
1/4 teaspoon (1 mL) fine sea salt
Freshly ground black pepper
FOR THE SALAD
3 cups (750 mL) baby arugula, chopped
Fresh lemon juice, for serving(optional)
1 tablespoon (15 mL) hemp hearts, for garnish
Directions:
1. Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
2. Make the potatoes Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
3. Make the roasted garlic Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
4. Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
5. Make the pesto In a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. Keep the pesto in the processor because we will add the roasted garlic as the final step.
6. Remove the potatoes and garlic from the oven. Carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it’s cool enough to handle.
7. Turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze the roasted garlic cloves out of the bulb. You should have about 2 packed tablespoons (30 mL) of roasted garlic. Add it into the food processor with the pesto. Process until mostly smooth—you can add a touch more oil if necessary to get it going.
8. Assemble the salad This is the important part where you need to act fast; I like to assemble the salad very quickly so that it’s warm when I serve it. Grab a large serving bowl and place the arugula in the bottom of the bowl. You can break it up into smaller pieces with your hands a bit. Then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. Toss the potatoes and arugula with the pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.
Tip: On the rare chance that you have any leftovers, I’ve discovered that this side works great as a cold potato salad. Just serve it straight from the fridge!
Table of Contents
Introduction ix
About This Book xi
Kitchen Tools and Appliances xv
Smoothies and Smoothies Bowls
Magical "Ice Cream" Smoothie Bowl 5
Salted Chocolate Hemp Shake for Two 7
Green Tea Lime Pie Smoothie Bowl 9
Morning Detox Smoothie 11
Green-Grange Creamsicle Smoothie 13
Glowing Rainbow Smoothie Bowl 15
Green Matcha Mango Ginger Smoothie 17
The Satiety Smoothie 19
Pear Vanilla Mint Green Smoothie 21
Chocolate Dreams Protein Smoothie Bowl 23
Reset Button Green Smoothie (Family-Size) 25
Reset Button Green Smoothie (Half Batch) 27
Breakfast
Vapilla Super-Seed with Coconut Chips 33
Coffee Shop-Worthy Hazelnut Milk 35
The Fastest Spouted Steel-Cut Oatmeal 37
9-Spice Avocado Hummus loast 39
PB&J Thumbprint Breakfast Cookies 41
Berry Chia Seed Jam 43
Strawberry Oat Crumble Bars 45
Overnight Hot Oatmeal Power Bowl 49
Black Bean Rancheros 51
Roasted Breakfast Hash 53
Apple Pie Overnight Oats 55
Tropical Overnight Oats 57
Snacks
Fresh Cherry Tomato Salsa 63
The Freshest Guacamole 65
Coconut Chia Seed Pudding 67
Mocha Empower Glo Bars 69
Roasted Hazelnut-Almond Granola Clusters 71
Homemade Almond Butter 75
Roasted Hazelnut-Almond Butter 77
Homemade Sunflower Seed Butter 79
Sun-Dried Tomato and Garlic Super-Seed Crackers 81
Roasted Garlic and Sun-Dried Tomato Hummus 85
Banana Bread Muffin Tops 87
Endurance Crackers 89
Every Day Lemon-Garlic Hummus 91
Cookie Dough Balls V 93
Salads
Protein Power Rainbow Quinoa Salad 99
Thai Crunch Salad 101
Spiraled Zucchini Summer Salad 103
Hemp Heart and Sorghum Tabbouleh 105
Crowd-Pleasing Caesar Salad 107
Stuffed Avocado Salad 109
Curried Chickpea Salad 113
Every Day Glow 115
The Best Shredded Kale Salad 117
Sides and Soups
Crispy Smashed Potatoes 123
Roasted Garlic Basil Pesto Potatoes with Arugula 125
The Best Marinated Lentils 129
Roasted Brussels Sprouts and Coconut "Bacon" 131
Sweet Potato Casserole 133
Marinated Italian Tofu 135
Cast-Iron Tofu 137
Metabolism-Revving Spicy Cabbage Soup 139
Creamy Thai Carrot Sweet Potato Soup 141
6 Vegetable and "Cheese" Soup 143
Golden French Lentil Stew 145
Go-To Gazpacho 147
Miracle Healing Broth 151
Entrées
The Big Tabbouleh Bowl 157
Oh Em Gee Veggie Burgers 159
Fusilli Lentil-Mushroom Bolognese 161
Loaded Sweet Potatoes 165
Shepherd's Pie 167
Chili Cheese Machos 169
Eggplant Parmesan 173
Fail-Proof Marmara Sauce 175
Mac and Peas 177
Sweet Potato, Chickpea, and Spinach Coconut Curry 179
Comforting Red Lentil and Chickpea Curry 181
Soba Noodle Salad 183
Sun-Dried Tomato Pasta 185
Marinated Portobello Mushroom Bowl 187
Ultimate Green Taco Wraps 191
Cookies and Bars
The Ultimate Flourless Brownies 199
Chocolate-Dipped Vanilla Bean Macaroons 201
Triple Almond Thumbprint Cookies 205
Chocolate-Almond Espresso Cookies 207
Nut-Free Dream Bars 211
Flourless Peanut Butler Cookies 213
Pillowy Pumpkin Snacking Cookies 217
Chewy Molasses Spelt Cookies 219
Desserts
High-Rise Pumpkin Cupcakes 224
Spiced Buttercream Frosting 227
Secret Ingredient Chocolate Pudding 229
Peanut Better Balls 231
Meyer Lemon Cheesecake with Strawberry-Vanilla Compote 233
Peanut Butter Lover's Chocolate Tart 237
Mile-High Black-and-White Freezer Fudge 239
Mango-Coconut-Lime and Raspberry-Banana Sorbet 243
Homemade Staples
Thai Almond Butter Sauce 249
All-Purpose Cheese Sauce 251
Magic No-Cook Caramel Sauce 253
Easy Barbecue Sauce 255
Easiest Garlic Croutons 257
9-Spice Mix 258
Large Batch 9-Spice Mix 258
Cachew Sour Cream 261
Roasted Tamari Almonds 263
Lemon-Tahini Dressing 265
Vegan Parmesan Cheese: Two Ways 267
Homemade Vegan Mayo 269
How to Press Tofu 271
Shake-and-Go Balsamic Vinaigrette 273
Coconut Whipped Cream 275
Apple-Mango Chutney 277
Cozy Gravy 279
Homemade Coconut Butter 281
Maple Cinnamon Coconut Chips 283
Homemade Flours and Meal 285
Basics of Cooking Grains 286
The Oh She Glows Pantry 289
Acknowledgments 319
Selected Bibliography 320
Index 321
About the Author 333