I know you love cookbooks as much as I do, so I’m excited to share this recipe from Angela Liddon’s brand new Oh She Glows Every Day. I received a review copy of the book a little over a month ago and have been enjoying it immensely ever since.
Featuring reliable and inspiring plant-based recipes that Angela is known for, Oh She Glows Every Day takes a slightly different approach than her first bestselling cookbook, The Oh She Glows Cookbook (read my review here), focusing specifically on quick and energizing meals for busy lifestyles. The book contains photographic glimpses into Angela’s busy life with her husband Eric and daughter Adriana (just last week, newly born Arlo joined the family!) and it is clear that her active lifestyle as a mother and entrepreneur shaped the new book’s emphasis.
In addition to the 100 recipes for smoothies, breakfasts, snacks, sides, entrees and desserts included in the book, Angela also shares easy-to-make homemade staples like all-purpose cheese sauce, coconut whipped cream, balsamic vinaigrette dressing and vegan parmesan, plus useful information on essential pantry ingredients and making meals that are kid-, allergy- and freezer-friendly.
One thing I admire about Angela is that she doesn’t over complicate her recipes. Her simple and accessible approach to recipe development makes her recipes attractive to anyone, vegan or otherwise, looking for recipes that satisfy, nourish and inspire. Plus, there’s something to be said about her carefully written instructions, which are key to creating reliable recipes that work time and time again. I’ve made more than a few recipes from the book so far, including the freshest guacamole, fresh cherry tomato salsa, homemade sunflower seed butter, nut-free dream bars, flourless peanut butter cookies and coffee shop-worthy hazelnut milk.
A few other recipes I’ve bookmarked: overnight hot oatmeal power bowl, curried chickpea salad, crispy smashed potatoes and oh em gee veggie burgers.
Smoothies are officially back in my life now that I’m more reliant on my counter-top appliances for everyday meal prep. I particularly enjoy them on weekends, when a full schedule of freelance work, long runs, house cleanup and social obligations lead me to stray from my usual weekday routine. They have once again become my go-to breakfast or lunch—in just 5 minutes, I can have a smoothie in hand that would just about rival the most nutritious meal around.
I realize there are lots and lots (and lots) of smoothie recipes out there, but after trying so many others—some requiring a seemingly endless number of ingredients—I found myself coming back to this basic green smoothie for three simple reasons: it’s super tasty and almost effortless, and it packs in a ton of glorious greens that my body loves.
My go-to green smoothie includes ingredients I almost always have on hand—spinach, zucchini, almond butter, banana and Silk unsweetened almond milk, plus some added plant-based nutrition from Vega One.
While I believe eating whole foods is the best way to obtain nutrients, powdered supplements like Vega are an easy solution if you’re on the go or want to ensure you’re getting what your body needs to function at its best. It’s a convenience food that’s actually good for you! I love that there are so many plant-based options on the market these days, but I always come back to Vega because the company is constantly improving the flavour, texture and nutritional profile. Plus, the Vega One French Vanilla powder is so delicious you don’t have to add too much to get it to taste amazing.
It’s been a little dusty around here lately.
Back in January, I mentioned our big plans to renovate the kitchen this year. Since then, we’ve been in talks with a local design-build group to help us create a functional, open-space kitchen design by removing the wall between our kitchen and dining room. I envisioned bright white cabinets that extend to the ceiling, shiny new appliances and a long island. We had an engineer in to confirm the wall we want to remove isn’t structural, and I’ve been consumed with design decisions like cabinet styles, appliance brands and hardware.
Fast forward nine months and here we are, in the midst of renovation chaos. My hubby took on the demolition—he loves to smash things and it saved us a ton of money—and we’ve got electricians and plumbers coming in and out, while my three cats hang out in the basement wondering what the bleep is going on above them.
They haven’t been too lonely down there, since I’ve set up a makeshift kitchen in the basement so I wouldn’t be completely out of sorts for the next few months. While I’m down there, they perch on top of the cardboard boxes–as if they’re protecting my precious kitchen treasures–and watch me stir together my breakfast oats or chop veggies for salad (luckily we were able to fit the old fridge down there so I had somewhere to store my produce).
I don’t think I could survive this reno if it wasn’t for my small, counter-top appliances that can be used outside of the kitchen. It’s been pretty easy to blend together a smoothie in my Blendtec or whip up a batch of hummus in my food processor. And luckily, Breville generously sent me a Smart Oven Pro to experiment with, and so far I can honestly say it’s been a lifesaver.
I’m super excited that The Book of Veganish officially hits store shelves today! This book was a team project between New York Times bestselling authors Kathy Freston (of Veganist) and Rachel Cohn, Robin Robertson as the recipe creator, and me as food photographer. I’m so happy I got to be a part of it!
Kathy and Rachel are ahead of the game with this book—they know more and more young adults are becoming curious about the vegan lifestyle and that this new and upcoming generation is bound to do better, so they set out to create the ultimate beginner’s toolkit for exploring a plant-based lifestyle.
Although I’m years beyond the “young adult” category, this book is a light-hearted and fun read. It really is the ultimate guide for anyone–at any age—interested in the why and how of moving away from eating animals, whether it’s to rock your body, or because you’re concerned about the environment, or the idea of eating animals isn’t sitting well with you these days. The info is presented in simple, non-pretentious language, and it’s anything but preachy. Kathy coined the term “veganish” to emphasize that turning away from eating animals is a process, and it’s all about doing the best you can. I absolutely love that, because when it comes down to it, this lifestyle is about intention, not perfection. The book is jam-packed with encouragement and love and easy-to-understand research that will help to inform the journey.
The book also includes 70 crazy delicious and ridiculously simple recipes (I know they’re good because I made them all!) and 60+ photos by me. Beyond the recipes and super helpful advice about the whys and hows of this lifestyle, Kathy also offers awesome suggestions for grocery shopping, meal planning, and veganizing dishes.
Want to win yourself a copy? Thanks to Avery Books, I have a copy to give away to one lucky ADC reader. The giveaway is open to residents of Canada and the US. Use the widget below to enter and I’ll choose a random winner on Tuesday, September 13, 2016. Good luck!
If I had to pick just one type of meal to live on for the rest of my life, it would likely be some type of plant-packed bowl. Although I don’t often share photos on Instagram of my evening meals, you can bet that 99.9% of the time I’m eating a bowl of greens, topped with quinoa, lentils, broccoli, carrots, green peas or other veggies, along with a side of hummus and kimchi. Now that is my kind of meal.
Often simple, and always nourishing, vegan bowls are where it’s at these days, as many bloggers are professing their love for these one-dish meals.
Lucky for us, my friend Jackie Sobon of the popular Vegan Yack Attack blog recently published her first cookbook—and it’s all about bowls! Inside you’ll find more than 100 one-dish, plant-based bowls that are sure to please any appetite.
Within the book’s seven chapters, Jackie shares recipes for breakfast bowls, lil’ snack bowls, soup and salad bowls, entrée bowls, dessert bowls, and bowl essentials (sauces, spreads, dips and drizzles). She covers a wide spectrum of unique and traditional dishes, taking inspiration from an array of culinary styles and ethnic cuisines.
When it comes to the recipes themselves, the options are endless. We’re talking peanut butter pretzel oatmeal, spicy sushi bowl, Buffalo jackfruit dip, mezze fusion bowl, cookies ‘n’ cream dip, and no-bake cherry cheesecake, among many others. (Are you hungry yet?)