Angela Liddon, the talented force behind Oh She Glows, one of the most popular food blogs out there, recently released her highly-anticipated first cookbook, The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out. Chances are you may have heard of it — it’s already a hit and has even made it onto the New York Times Best Sellers List!
And with good reason. The publisher sent a copy to me to review, and it was immediately evident that the cookbook has the same warmth, stunning photography and imaginative and healthful recipes that grace the Oh She Glows blog.
As soon as you crack open the book, you will notice that it is filled with beautiful, full-page photos of nearly every recipe — a feature that I love. Then, of course, there are the recipes. The OSG Cookbook focuses on real foods and whole ingredients. The recipes are fresh and easy to follow. Simple ingredients combine in surprising ways that are delightful for the palate.
Loaded Savory Oatmeal & Lentil Bowl, Summertime Cherry-Basil Bruschetta, Mushroom-Walnut Pesto Tart, Summer Harvest Tortilla Soup, Salt & Vinegar Roasted Chickpeas, Fudgy Mocha Pudding Cake, and much, much more. From energizing breakfasts to decadent desserts, The OSG Cookbook has plenty to offer to keep your belly filled, your body nourished and your taste buds happy.
Erik and I were able to try four recipes over the weekend. I was immediately drawn to the Protein Power Goddess Bowl. This power-house of a salad combines warm and chewy lentils and wheat berries with veggies, all tossed with a creamy and tangy lemon-tahini dressing. This refreshing power bowl makes a lovely meal!
Always a lover of anything hand-held, we gave the Broccoli & Cashew Cheese-Quinoa Burrito a whirl. A warm mixture of broccoli, celery, sun-dried tomatoes, quinoa and a mild cashew cheese sauce come together to make the “ultimate, comfort food burrito.”
Lest we forget our sweet tooth, we also tried our hand at Angela’s Homemade Yolos, a vegan and whole-foods approach to Rolos that surpasses the original on many levels. The candies consist mainly of dates and peanut butter, so you don’t feel too guilty when one batch disappears within hours — not that I would know anything about that! ;)
Finally, we tried the Walnut, Avocado and Pear Salad with Marinated Portobello Caps and Red Onion. This is a classic example of a very simple ingredient list that yields spectacular results. Erik generally avoids mushrooms at all costs (and I am very picky about them), but he proclaimed this salad to be “massively good” and perhaps even one of his favorite salads of all time. I agree, and I am excited that I get to share the recipe with you. Bon appétit!
- 2 large portobello mushrooms
- ½ red onion, thinly sliced
- 1 recipe Effortless Anytime Balsamic Vinaigrette (see page 283)
- 1 (5-ounce/142-g) box mixed greens
- 2 ripe pears, peeled, cored, and chopped
- 1 avocado, pitted and chopped
- 1⁄3 cup (75 mL) walnuts, toasted
- 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 stirfry. With a small spoon, scrape out and discard the black gills.
- 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.
- Heat a grill pan over medium-high heat. Place the 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.
- For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion. Drizzle with some of the remaining balsamic vinaigrette and enjoy!
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.
But that’s not all! I’m doubly excited that the publisher has offered to give one lucky reader his or her own copy of The OSG Cookbook. Enter for a chance to win using the Rafflecopter box below (if reading this via email or an RSS reader, you may need to click through to the site). Good luck!