Last year I bought the Oh She Glows cookbook, and in many ways it changed my life. It lead me to a new, healthier diet and to my eventual decision to go vegan. It inspired me to create this blog, and to pursue my passions. I even did my own version of “Julie and Julia,” blogging my way through the entire Oh She Glows cookbook as I made each and every recipe in it one by one! You can read more about that here.
Needless to say, I was very eager to buy the new Oh She Glows Everyday cookbook. My husband bought it for me as a surprise, and it arrived on our doorstep in early September. I considered doing another #osgcookbook challenge, but I decided to focus my energies on creating original recipes for the blog instead. However, that hasn’t stopped me from making plenty of the recipes from Angela Liddon’s second cookbook, and I am just itching to share with you what I have enjoyed so far!
The first recipe I made was the Marinated Portobello Mushroom Bowl. It was very good! I used Tamari instead of coconut aminos, because coconut aminos are so expensive! I’ll have to try them one day. I also grilled the sprouts in the same pan as the mushrooms, and they were under-cooked. I learned that under-cooked sprouts are BITTER!!! Next time I’ll roast them in the oven.
From there I made the Maple Cinnamon Coconut Chips. I added a cup of pecans along with the coconut and doubled the amount of maple syrup and cinnamon. That was a great crunchy topping for overnight oats that we enjoyed for weeks after.
I’ve also made the 9-spice powder (Yum!) the Tamari Almonds (addictive), the High-Rise Pumpkin Cupcakes (Delish) along with the Spiced Buttercream Frosting. I’d say the frosting has been the only disappointment so far, and I think that was my fault. I didn’t have enough margarine, so I added a few tablespoons of coconut oil and that didn’t seem to have worked out too well. I also made the frosting a day in advance, and kept it in a container in the fridge. The next day, it was too hard to spread, so I thinned it out with some almond milk and the result was a liquidy disaster. Within minutes of icing the cupcakes, the frosting was oozing down the sides in an oily mess. Yuck! Obviously, I didn’t bother to photograph that! The other things I cooked didn’t get photographed, because they were soyummy I couldn’t wait to eat them haha! That, and I am generally lazy about food photography (for the reason previously mentioned). When food is in front of me, I want to eat it, not take pictures of it! Hehe. That will have to change as I try to amp up this blog.
I did take pictures of this masterpiece however! The Comforting Red Lentil and Chickpea Curry is definitely going to become one of my routine suppers now that I have discovered it in all its glory! It is sooooo easy and quick to make! I was shocked actually. The night I made it, Dhiren was going to class after work and I was scrambling to get his supper ready in time before he had to go (I made him a big chicken stew to enjoy on nights when he is not feeling like joining me in another vegan bean dish lol.) He had half an hour to get out of the house, and I didn’t think I could possibly get him fed and out the door, and make this curry from scratch in that time, but I did! I also made the Mango Apple Chutney to go on top (pictured) and that was fantastic as well. That I made ahead of time. I’m fast but I’m no miracle worker!
Today I’m making the French Lentil Soup, so I’ll let you know how that goes!