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The New York Times bestseller from the founder of Oh She Glows
"Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!"
—Isa Chandra Moskowitz, author of Isa Does It
"So many things I want to make! This is a book you'll want on the shelf."
—Sara Forte, author of The Sprouted Kitchen
A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web.
This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too!
Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!
- Sales Rank: #916 in Books
- Brand: Avery
- Published on: 2014-03-04
- Released on: 2014-03-04
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .90" w x 8.00" l, 2.30 pounds
- Binding: Paperback
- 336 pages
Review
“Angela Liddon knows that great cooks depend on fresh ingredients. You’ll crave each and every recipe in this awesome cookbook!”
—Isa Chandra Moskowitz, author of Isa Does It
“Angela has taken her vegan cookbook and shown us how truly delicious, colorful and versatile the recipes can be. So many things I want to make! This is a book you'll want on the shelf.”
—Sara Forte, author of The Sprouted Kitchen
“The Oh She Glows Cookbook proves that vegan is not a four-letter word! Angela’s imaginative, mouth-watering, and totally approachable recipes will motivate everyone to cook healthy, vibrant foods for their whole family.”
—Sarah Britton, creator of the blog My New Roots
“If you can choose only one cookbook this year - Oh She Glows is it! Angela's approach to vegan recipes is fresh, vibrant, and simple... and her connection to her readers honest and real.”
—Dreena Burton, author of Let Them Eat Vegan!
“The Oh She Glows Cookbook is nothing short of a revelation. A brilliant collection of accessible and vibrant vegan recipes—it’s hard to decide which recipe to cook first.”
—Kathryne Taylor, creator of the blog Cookie + Kate
“An amazing thing about Angela’s recipes is that you completely forget that they are vegan. The Oh She Glows Cookbook is filled with indulgent nacho dips, doughnuts and veggie loaves – food we never imagined a healthy, vegan version of. It’s an inspiring reminder that there are no limits to vegan cooking.”
—David Frenkiel and Luise Vindahl, authors of Vegetarian Everyday: Healthy Recipes from Our Green Kitchen and creators of the blog Green Kitchen Stories
Oh She Glows is:
“Best Vegan Blog”
—VegNews
“Best Overall Blog” and “Best Veg Blog”
—Foodbuzz
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. Her eagerly-awaited follow-up cookbook, Oh She Glows Every Day, will be published in September 2016. Liddon and her husband, Eric, and daughter, Adriana, live in Oakville, Ontario, Canada, with their cat, Sketchie.
Most helpful customer reviews
1449 of 1487 people found the following review helpful.
This may very well turn into my favorite cookbook. Ever.
By M.
I am not vegan.
I point this out because despite not being able to come up with a single thing about myself that places me in Angela Liddon's target market, this is still a contender for my most favorite cookbook in the whole world...and I've barely scratched the surface.
I first encountered Liddon courtesy of Google; I was hunting for a lentil loaf recipe and Liddon's blog popped up. I distinctly remember almost passing the ohsheglows result by entirely because of the blog's name, which - probably in no small part because I'm neither a she nor the least bit glowy - sounded a little too twee for me.
I made that recipe, and truly loved it - loved it enough that it joined the ranks of my all-time favorites - but it wasn't until I read a review for this very cookbook, accompanied by a different recipe (Thai peanut noodle bowl) that sounded fairly delicious, that I started to consider buying a cookbook new when then only cookbooks I buy ever are used and cheap. (They're hard to justify when the internet is right there, you know?)
I'm really, really glad I bought it. I consider a cookbook a win when I find maybe five recipes worth making more than once. This statement may be a tad premature, but I'm pretty good at judging how well I'll like a recipe, and I have a strong suspicion that this one is going to have a (much) higher success rate.
One thing I've always disliked about buying cookbooks online is how difficult it is to guess what you're going to end up with. You buy a perfectly normal-sounding vegetarian cookbook and end up with 60 recipes using shiitake mushrooms or three chapters of boring salads that are only slightly different from the salads you came up with on your own years ago. So in light of that, here is a breakdown of the recipes.
Breakfast - 10 recipes - including several that sound like they'd be pretty swell at any time of day.
Smoothies, Juice, and Tea - 11 recipes - probably the biggest disappointment for me in the book; I'm not big on smoothies, juice, or tea...and when I want something like that, I don't need a recipe to make it.
Appetizers - 8 recipes - including a nacho dip that sounds bizarre to this non-vegan. Not bad, necessarily, but...there's no cheese! That one's weirdness is offset by a strawberry-mango guacamole that may have possibly made me drool a bit.
Salads - 8 recipes - I'm good with the smaller number of salads included here; I've got salad recipes coming out the wazoo, and never mind that I'm usually pretty good at coming up with a salad all on my own. Some of them are pretty unique, though, and the "Long Weekend Grilled Salad" sounds outstanding.
Soup - 7 recipes - A couple of these sound a bit weird, but there are two for sure that I want to make as soon as I get to the grocery store again.
Entrees - 15 recipes (or 16, depending on your reckoning...the noodle bowl has two different dressings) - I've already been impressed by the two I've made, and several of the others sound really original and satisfyingly hearty.
Sides - 9 recipes - some of these feel a bit like cheating (baked fries needed a recipe?), and I admit, nothing here really spoke to me, but we'll see.
Power Snacks - 9 recipes - two roasted chickpea recipes is probably pushing it, but I possibly would have bought this book just for the peanut butter cookie dough bites. The chia pudding parfait is getting made forthwith, BTW.
Desserts - 11 recipes - some of these seem like an awful lot of work when I'm perfectly satisfied by boxed brownies, but every last one sounds delicious.
Homemade Staples - 27 recipes - this chapter almost made me knock the book down to four stars - it's totally cheating to call things like oat flour and roasted garlic "recipes," and by my count there's only 88 recipes before this chapter, not "over 100" - but I think the others made up for it.
You're no doubt getting as sick of reading this as I am of typing it, so just a few other random comments about the book: First, the photography is breathtaking. There are lots of pictures (possibly one for each recipe, I didn't keep track), and every last one is colorful and artful and makes the food look delicious. Second, there seems to be a minimum of weird ingredients. It's clear Liddon has a fondness for chia seeds (never tried them, but now I'm curious), but the fact that I can make a good number of these things without making a trip to a specialty store gets points from me. Third, the recipes I've made - and, from the way it looks, most of the ones I haven't - have a terrific balance of flavors. This stuff may be simple, some of it, but definitely not bland! Fourth, while there aren't any nutrition facts provided - a disappointment, since figuring it myself is so putzy - each recipe has notes in the header with things like "gluten free" and "nut free." And finally, each of these recipes is obviously easily adaptable. I already tweaked the lentil loaf recipe to one that's a bit less of a pain to make (but retaining the deliciousness), and since I'm not vegan, it's pretty clear how I can incorporate real dairy or whatever. (Sorry, but I shall never ever give up cheese. I would rather die. And I'm only being a little facetious.) At the same time, these recipes all look straightforward enough and flavorful enough that I may very well try some of them exactly as written.
Now that you've grown old reading this, I'll just summarize by saying that although I haven't made all the recipes in this book, the ones I've made all deserve five stars...and I'm looking forward to trying most of the rest of them. This book has inspired me to cook in a way that I haven't been inspired in a really long time.
TL;DR: Buy this. For real.
299 of 318 people found the following review helpful.
Great vegan recipes
By Joanna Daneman
Bloggers have changed how we find recipes and cookbooks. "Oh She Glows" became popular with people who were searching out ways to cook and eat healthy foods vegan-style, with no animal products. The author told her dramatic story of going from junk food addict to a healthy, fit young woman eating delicious foods from her own recipes for vegan fare. The blog was a mega-hit and this is the cookbook garnered from the blog.
The recipes are unique--they are not the usual "boil up some lentils and strew them on lettuce." The author really seeks out the deep flavors in vegetables and tries to bring out their best flavor with methods you might not have tried. For example, her potato salad uses avocado for the creaminess--that makes sense. But she roasts the potatoes instead of boiling them and this serves to caramelize the sugars and make the flavor very rich. She includes asparagus rather than the traditional celery--so you can see how the flavors already have been built from the ground up, in a way, and not dependent on a highly seasoned and creamy dressing alone. That's the kind of brilliance that makes "Oh She Glows" such a valuable addition to any kitchen, even if you are not a strict vegetarian or vegan.
Liddon also changes traditional Caesar salad, which uses a semi-cooked egg and anchovy traditionally as the base of the creamy dressing. Instead of egg or Parmesan cheese, she purees raw almonds to make a milky, protein-filled dressing. This is right out of the vegan playbook, where raw cashews and other nuts are used to make "cream"--the protein and fat of nuts working well to create the taste and feel of dairy cream. Unfortunately, for those of us who are allergic to nuts, many vegan recipes are out of reach, and I wish people would suggest substitutes, or even include them in recipes where nuts work to create that flavorful "umami" component of cheese and meat. For example, you can sometimes use sunflower or pumpkin seeds, or hemp seeds, which puree into a milky cream.
My favorite recipe of the entire book is creamy mashed potatoes and cauliflower with a mushroom gravy. It's way lighter than the traditional holiday version and it's one of those comfort foods you can indulge in here with less guilt and worry about calories and fat. Add some roasted vegetables on the side and you have a great winter meal. They also solve the problem of having a holiday feast when you are entertaining people who are vegan--these recipes let you recreate an almost-traditional meal minus the turkey. Frankly, I like Thanksgiving dinner more for the side dishes, and the versions in here are quite good--there is a recipe for butternut squash that goes really well with the potatoes.
The book also has recipes for snack bars including her famous "Glo-Bar." This is a great recipe. You can substitute peanut or sunflower butter for the almond butter and the rest of the ingredients are gluten-free, oil-free and soy-free. You can make these up, wrap them, freeze the extras and have a quick snack that really is a huge improvement on the granola bars you buy in the store. I'm not a fan of granola bars--to me, they are cookies pretending to be better than they are, but Glo Bars really do have something to offer as a power snack.
Re missing nutritional data: true, calories, etc are not noted here. It's a daunting task, I'll bet. I use the Weight Watchers site as I am a member, and plug in my recipes not only to get nutritional data but "points" because though vegetable-based foods are lower in calories in general, they still count, especially starchy carbs. I believe "Sparkpeople" which is a free site also has a recipe calculator. If you are worried about these numbers, you have a way of incorporating the info into your food journal, though including this info would have been more convenient.
Summary: if you want to try vegan cooking, this is a great book to use, as Liddon really works on getting great flavors from her ingredients.
333 of 357 people found the following review helpful.
Deliciously Wholesome Vegan Food
By Kelly Garbato
(Full disclosure: I received a free copy of this book for review at the publisher’s behest.)
Let me begin by thanking Penguin Books for sending me a copy of this cookbook for review about a month prior to its publication date. (Before it was even on my radar, actually.) As an avowed junk food vegan, it’s probably not something I would have picked up on my own – but I’ve discovered more than one new favorite dish in THE OH SHE GLOWS COOKBOOK!
As fans of the Oh She Glows website and blog already know, Angela Liddon focuses her culinary efforts on plant-based, healthy whole foods, free of chemicals and additives. Continuing this tradition, THE OH SHE GLOWS COOKBOOK includes 75 new recipes, as well as more than 25 fan favorites from her blog. Recipes run the gamut, from “power snacks” to smoothies, juices, and teas, as well as breakfast foods, appetizers, salads, soups, entrees, sides, and desserts. There’s a fairly wide variety of dishes to be found, from vegan versions of American favorites (Lentil Walnut Loaf, Grilled Portobello Burger, Lightened-Up Crispy Baked Fries) to more international meals (Creamy Vegetable Curry, Crowd-Pleasing Tex-Mex Casserole, Quick & Easy Chana Masala). Many of the recipes are gluten-free, or include gluten-free substitutions; and Liddon sometimes offers soy-free alternatives, too.
I tried just over a dozen recipes in preparation for this review (and, let’s be honest, because my stomach compelled me to!), including the following:
- Classic Hummus (page 89)
Never before have I been able to get my homemade hummus as smooth and creamy as the store-bought versions…that is, until now! The secret’s in the chickpea skins – or rather, the lack of them. For a super-silky hummus, Liddon recommends skinning the chickpeas prior to use.
This works well, but at what cost!?! It took me nearly an hour to skin the chickpeas required for this recipe. Probably I’ll stick to Sabra brand for the foreseeable future. Barring a hummus shortage or zombie apocalypse, that is.
On the upside, this is a delicious recipe. Normally I prefer my hummus with some “extras” – roasted red peppers, Kalamata olives, sundried tomatoes – but as far as plain hummus goes, this one’s a winner.
- Broccoli and Cashew Cheese-Quinoa Burrito (page 159)
SO GOOD! Seriously, this recipe is worth the purchase price of the book alone. While the fillings – quinoa, broccoli, sundried tomatoes – are delish, it’s the cashew cream sauce that really makes this burrito sing.
Don’t want to use quinoa? Swap it out for millet, barley, or even just plain old white (or brown!) rice.
- 15-Minute Creamy Avocado Pasta (page 173)
I’ve enjoyed avocado pasta before, but this is just…WOW.
The sauce is deliciously simple: avocados, garlic, basil, lemon. (The lemon? It downright OWNS the pasta.) Blend in a food processor, mix with the pasta, and serve.
The hardest part about this dish is the timing: since avocados oxidize quickly (thus turning an unappetizing shade of brown), you want to use the sauce immediately. Or at least if you want to snag a halfway decent photo of it.
This is one of the recipes taken from the Oh She Glows website, so you can try it out prior to buying the book.
- Roasted Salt & Vinegar Chickpeas (page 221)
I’d never tried roasted chickpeas prior to this recipe, and I am kicking myself for not checking them out sooner. Delicious, healthy, and very easy to make.
THE OH SHE GLOWS COOKBOOK contains two recipes for roasted chickpeas – a “plain” version and a salt and vinegar flavor – but you can very easily experiment with your own versions by following the basic recipe in the book.
- Perfected Chickpea Salad Sandwich (page 105)
Another epic win. Modeled on a flaky chicken salad the author used to enjoy in her pre-vegan (pregan!) days, the mashed chickpeas (no skinning required!) provide a nice, flaky base for the salad. Also present: mustard, vegan mayo, dill pickles, red peppers, and celery (though I omitted it – too weird and stringy for me!). The dill is optional but takes the salad to the next level. Seriously, don’t skip it. Unless you loathe dill. Then do. But not before reconsidering your priorities and life choices.
- Crispy Almond Butter Chocolate Chip Cookies (page 265)
This was my first time making gluten-free cookies, and it was NOT A DISASTER! Actually it was a yummy, yummy success. Instead of wheat flour, this recipe uses almond and oat flour; this, along with the almond butter, gives these cookies a multilayered nutty taste that’s pure perfection. (I really love almonds, yo. MARCHPANE!)
The only downside? This is the *only* cookie recipe in the whole book. (Boo!) My inner Cookie Monster is indignant.
Pro tip: always use parchment paper and cooling racks when baking cookies. It makes all the diff.
- Apple Pie Oatmeal (page 49)
Though it’s more effort and brainpower than I’m able or willing to muster first thing in the morning, this Apple Pie Oatmeal makes a tasty and filling lunch or dinner. Only thing I’d do differently next time around? Mix the apples into the oatmeal after it’s done cooking. I like them either raw and crisp or soft and mushy – no in-betweenies, okay.
- Luxurious Tomato-Basil Pasta (page 181)
I’m pretty sure the “Luxurious” in the Luxurious Tomato-Basil Pasta is code for “cheesy.” And if it’s not, it should be. Put vegan cheese on ALL the things!
This pasta dish has an unusual pink sauce that’s the result of a super-holy marriage between a traditional red tomato sauce – and a white sauce made of blended cashews and nondairy milk. So good, and super-easy to make. The cook time on this one is just 30 minutes, so you can whip it up in a snap. (Though I prefer to let my tomatoes simmer for awhile so that they get nice and tender.)
- Loaded Savory Oatmeal & Lentil Bowl (page 47)
I’ve never had savory oatmeal, and so I fully expected not to like this recipe. (Fussy eater problems, yo!) And I didn’t. Like it, that is. BECAUSE I LOVED IT!
It reads more like a stew than an oatmeal; the oats take on the flavor of the chicken broth (vegan, natch) they’re cooked in, and the lentils make it extra-hearty. The husband enjoyed his bowl with the suggested avocados and hummus, while I went with crackers and avocado toast. A pretty excellent weeknight meal, if I do say so myself.
- Sunrise Scramble with Roasted Home Fries (page 33)
I’ll be brutally honest here: this isn’t my favorite tofu scramble recipe. That said, it’s still a tofu scramble, and tofu scrambles effin rock.
This one’s got both mushrooms and spinach, the excess moisture of which can be difficult to cook off. Consequently, my tofu ended up a but wet and mushy. Also, this recipe’s funny in that it doesn’t include many of the tofu scramble staples, namely tumeric, soy sauce/tamari, and extra spices to season. There’s just a tablespoon of nooch (rather low, imho), papika, salt, and pepper. Yawn.
Still, it’s tasty enough. And the home fries? Fuhgettaboutit! Way easier to make than hash browns (I’ve yet to produce a properly crispy batch!), and every bit as tasty.
- Our Favorite Veggie Burger (page 155) with a side o’ Lightened-Up Crispy Baked Fries (page 203)
You know, if the cashew cheese burritos hadn’t already sold me on the OSG cookbook, this veggie burger would have sealed the deal. It’s thick and hearty, and stuffed with tons of goodies: black beans, rolled oats, sunflower seeds, breadcrumbs, grated carrots, garlic, onions, parsley…shall I go on? It takes a little while to put together, but it’s so worth it. And since I usually only cook for two, I just stored the extra batter in the fridge for another night. The husband and I ended up stretching this out into four meals. Score!
The Crispy Baked Fries are rockin’, too. They have an arrowroot powder/oil coating (similar to that in the Roasted Home Fries) that gives the outsides a really interesting texture. Plus they have roughly the same bake time as the burgers, so they make a convenient pair. It’s almost like they were made for each other! (*wink*)
- Immunity-Boosting Tomato Sauce with Mushrooms (page 161)
So, I’ll be honest: this isn’t my all-time favorite pasta sauce. But to be fair, I am super-Italian, and have been enjoying pasta at least once a week my entire life. I have long since perfected my own dream red sauce recipe. (Spoiler alert: it involves roasted red peppers.) But I have to admit, I love the idea of adding red lentils to pasta sauce, and the chia seeds are a nice extra too.
Well done, even by own snobby standards.
###
As you can see from the individual breakdowns, most of the dishes I tried were an overwhelming success. (And those that weren’t, were still pretty darn good.) A few will even make it into regular rotation in the Garbato-Brady kitchen: Broccoli and Cashew Cheese-Quinoa Burritos. 15-Minute Creamy Avocado Pasta. Perfected Chickpea Salad Sandwiches (which I’ve already made three times now!). Loaded Savory Oatmeal & Lentil Bowl. Our Favorite Veggie Burger. Of those recipes that I most likely won’t make again (Apple Pie Oatmeal; Sunrise Scramble; Immunity-Boosting Tomato Sauce with Mushrooms), it’s mainly because I have my own tried and true recipes that I prefer to Liddon’s – not because hers aren’t nom-worthy, too.
The ingredients lists are straightforward and don’t feature many unusual or hard-to-find ingredients. Among the “weirder” ingredients I found: chia seeds, coconut aminos (which I’ve since learned is a soy-free alternative to soy sauce), and gluten-free rolled oats and spelt bread crumbs (each of them easily swapped out for the gluteny versions).
To the newbie, some of the recipes might appear intimidating at first glance, with extensive ingredient lists – but, upon closer inspection, you’ll find that many of the entries are spices. While it’s true that some of the dishes require a little more prep work, none are especially difficult.
Liddon is a food photographer as well as a chef, and as expected, THE OH SHE GLOWS COOKBOOK is a gorgeous book. The pages are thick and glossy and peppered with Liddon’s photography. Every recipe is accompanied by a full-page, full-color photo. Those who like their cookbooks colorful and shiny will not be disappointed.
As for the overall rating, THE OH SHE GLOWS COOKBOOK ranks somewhere between 4 and 4.5 stars for me. While there are many amazing recipes to be had here, there are also a number of recipes that I’m not likely to try (including an entire chapter of smoothies and juices). For those who consider themselves health food vegans, THE OH SHE GLOWS COOKBOOK might be more of a 5-star dealio. To be fair, I decided to average the two and round the resulting 4.5 stars up to 5. If you enjoy healthy, wholesome vegan food – not to mention mouth-watering food photography – look no further.
Or do: you can always check out the Oh She Glows website before ordering the book. Take a few recipes out for a test drive and see what you think!
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