When I first stumbled upon Angela Liddon’s blog last summer, I was initially stunned by her photographs of food, nature, and even common kitchen utensils, all elevated to items of worship. Then, I reached the next stage of the OSG nirvana: actually COOKING the multitude of recipes she had tested, tried and true. I consider the Oh She Glows blog my gateway into vegan cooking, and, the opened the door into a entirely new perspective on good.
Clearly, it would have seemed ludicrous NOT to order her cookbook: “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out.” Wait, can you still see this? Or am I glowing too much? Because I have inhaled the recipes tried thus far from this must-have guide to cooking vegan like a pro.
The Green Monster, while not a new recipe of hers, has become my new morning go-to breakfast. I love the dash of cinnamon (mine becomes more of a good teaspoon). Check out the new glassware obtained over the weekend in celebration of Deep River Brewing’s one-year anniversary shindig (after drinking lots of North Carolina beer this weekend, this smoothie tasted extra good on Monday morning).
As part of my lunch series for this week, I tried her Protein Power Goddess Bowl: chocked full of lentils, quinoa (recipe calls for wheatberries but surprise, surprise, Kroger doesn’t sell them), red onion, bell pepper, tomato, and this UH-MAZING lemon tahini goodness dressing:
Feeling like some spice in your life? Then her Quick & Easy Chana Masala will satisfy you beyond measure.
Between the toasted cumin seeds, fresh ginger, garlic, garam masala and additional spices fusing with the chickpeas and diced tomatoes over hot basmati rice (which I had not had in WAY too long), this is a must add to your weekly rotation. While we normally try to avoid eating any “white” rice, it would be a disservice to this dish (in my humble opinion, of course!) to have it over anything BUT basmati – authenticity is key!
Thanks to a friend’s push via social media, I was inspired to take another stab at homemade hummus, and Angela’s cookbook offered her classic hummus. She touts using homecooked chickpeas as the ultimate base. While my bag was a bit too low to make for this batch, I opted for canned but DID pop each chickpea out of its skin (while watching “The Simpsons” on Sunday – definitely made the task a bit more pleasurable).
Now, it is VERY creamy, as she noted, and it does have a different texture than other homemade hummus recipes I’ve tried sans removing the skins. It has thickened up greatly in the fridge over the last 48 hours, so I’m learning how to thin it out a bit (although it spreads sooooo nicely on our wraps).
Finally, for now, I was in need of more detox last week (what does that say about our weekend adventures as of late??), so I made her Eat Your Greens Detox Soup.
To put it eloquently: I freaking loved this soup. Tons of veggies (onion, carrots, kale, mushrooms, broccoli) and some seriously enticing spice combinations of fresh ginger, tumeric, cumin, cinnamon and some black pepper. Honestly, I DID feel better both while and after eating it.
So, more to come from this fantastic resource. If you are still on the fence because you don’t want to add another cookbook to your shelf, don’t listen to yourself: get it. You won’t regret it.