Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook

Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook

by Angela Liddon

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Overview

An instant New York Times bestseller!

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: NOOK Book
Pages: 352
Sales rank: 494,633
File size: 50 MB
Note: This product may take a few minutes to download.

About the Author

Angela Liddon is the founder, recipe developer, and writer behind OhSheGlows.com - an award-winning destination for healthy plant-based recipes, with millions of visitors each month. Her work has been featured in local and international publications such as VegNews, O, The Oprah Magazine, Fitness, The Kitchn, Self, Shape, National Post, The Guardian, Glamour, and Best Health, among others. She has also won several awards, including VegNews Best Vegan Blog for three consecutive years, Chatelaine’s Woman of the Year Hot 20 Under 30 award, and FoodBuzz’s Best Veg Blog and Best Overall Blog. Her first cookbook, The Oh She Glows Cookbook, is an international bestseller. It was selected as Indigo’s Book of the Year for 2014 and appeared on the New York Times bestseller list. Liddon and her husband, Eric, and daughter, Adriana, live in Oakville, Ontario, Canada, with their cat, Sketchie. Liddon’s blog can be found online at www.ohsheglows.com.

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

Customer Reviews