Goofy Name, Great Cookbook
Oh She Glows Everyday
I was planning to write about a different cookbook. I’m not vegan. Angela Liddon’s first cookbook was heavily promoted and very popular, so she doesn’t need any help from me. Plus I think the name is goofy. But I liked it despite all those things, so I decided to share.
I leafed through it quickly. And then I kept coming back to it. The recipes are varied, flavourful and quick to prepare. She uses ingredients that I like to eat – delicious, nutritious and filling without being heavy. She provides gluten-free and nut-free options, which is somewhat unusual for a vegan cookbook.
The most important meal of the day is not forgotten, even for those with little time in the morning. I have been hearing about smoothie bowls for the last year or so. (A thick smoothie served in a bowl with toppings like fruit and granola). The Magical “Ice Cream” Smoothie Bowl is made of almond milk, blueberries, bananas, avocado and almond butter. The Green Matcha Mango Ginger Smoothie also contains almond or coconut milk, banana and lime. Yum.
I have been a bit scared to try chia seeds. But I decided to try Apple Pie Overnight Oats, which included chia. It worked like a charm, although I used regular milk and yogurt rather than almond milk. I had no issue with the texture of the chia and the oats topped with fruit and granola kept me full for hours. There is an interesting tropical version made with coconut milk, banana and dates. Next I will try Berry Chia Seed Jam. Who am I?
I loved the salad section. The Protein Power Rainbow Quinoa Salad is my kind of salad. It’s packed with protein and with quinoa, chickpeas, hemp hearts, kale and pepitas and paired with an acidic dressing that works perfectly. The Stuffed Avocado Salad with wheatberries, black beans, peppers and corn stuffed in avocados and topped with a lemon-tahini dressing would make a great lunch.
Coconut “bacon” with roasted brussels sprouts is a neat trick. It’s not bacon, but it’s not made from animals either – a trade-off. The coconut bacon was a salty, smoky, crunchy addition to a traditional side dish. Golden French Lentil Stew is a creamy stew packed with aromatics and greens and thickened with cashews or sunflower seeds (love the allergy-friendly option). Other mains include hearty veggie burgers, Shepherd’s Pie and Sweet Potato, Chickpea and Spinach Coconut Curry.
Vegan desserts are always a challenge. There are some good looking options, such as Secret Ingredient Chocolate Pudding (made with sweet potato) and peanut butter balls with crispy rice cereal and chocolate chips.
Vegan mac and cheese is not for me. But many of the recipes in this book were appealing to me, and I think to others who love plant-based foods. It’s coming out this October and worth a try.