Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes - Softcover

Liddon, Angela

Softcover

ISBN 10: 0143196510 ISBN 13: 9780143196518

Publisher: Penguin Canada, 2016

Synopsis

Winner of the Gourmand World Cookbook Awards 2017 - Best Blogger Book
Winner of the 2017 Taste Canada Awards - Health and Special Diet Cookbooks

#1 NATIONAL BESTSELLER

Angela Liddon’s eagerly awaited follow-up to the international bestseller The Oh She Glows Cookbook is packed with amazingly simple and delicious plant-based recipes that will keep you glowing from the inside out every day

Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and international bestseller, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated new cookbook, Angela shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! Filled with more than 100 family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, Apple Pie Overnight Oats, Mocha Empower Glo Bars, and the Ultimate Flourless Brownies, Oh She Glows Every Day also includes easy-to-make homemade staples; useful information on essential pantry ingredients; tips on making recipes kid-, allergy-, and freezer-friendly; and so much more.
 
A beautiful go-to cookbook from one of the most beloved cooking stars and food bloggers, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty plant-based meals—even on a busy schedule.

About this title

About the Author:

ANGELA LIDDON is the founder, recipe developer, photographer, and writer behind ohsheglows.com—an award-winning destination for energizing 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, The Telegraph, Barre3, T.O.F.U., and Best Health. She has also won several awards, including VegNews’s Best Vegan Blog 2012, 2014, and 2015; Chatelaine’s Hot 20 under 30 award; and Foodbuzz’s Best Veg Blog and Best Overall Blog. Her first cookbook, The Oh She Glows Cookbook, was an international bestseller. It was selected as Indigo’s Book of the Year for 2014 and VegNews’s Favorite Cookbook of 2014, and appeared on the New York Times bestseller list. Angela and her family live in Ontario, Canada.

Excerpt. © Reprinted by permission. All rights reserved.:

Roasted Garlic Basil Pesto Potatoes with Arugula

VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, KID-FRIENDLY
 
SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
 
This is one of those amazing side dishes that disappears incredibly fast! It’s a fancy, restaurant-worthy recipe that is sure to impress special guests. (If you are serving a large crowd, I recommend doubling the recipe since it only serves four as a side.) If you’ve been skeptical about arugula in the past, I encourage you to give this recipe a try; the spicy, peppery-tasting green pairs beautifully with a bold and bright pesto. If you can’t find baby arugula, be sure to chop regular arugula into bite-size pieces so it’s easier to eat. Hemp hearts add a kick of protein and omega-3 fatty acids for a nutritional boost. This dish is amazing served warm, but the chilled leftovers taste great as well.
 
Ingredients:
FOR THE POTATOES
2 pounds (900 g) Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) cubes (about 6 cups/ 1.5 L)
1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
 
FOR THE ROASTED GARLIC
1 large garlic head
1/2 teaspoon (2 mL) extra-virgin olive oil
 
FOR THE PESTO
1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
3 to 4 tablespoons (45 to 60 mL) hemp hearts
1/4 cup (60 mL) extra-virgin olive oil
2 tablespoons (30 mL) fresh lemon juice, or to taste
1/4 teaspoon (1 mL) fine sea salt
Freshly ground black pepper
 
FOR THE SALAD
3 cups (750 mL) baby arugula, chopped
Fresh lemon juice, for serving(optional)
1 tablespoon (15 mL) hemp hearts, for garnish
 
 
Directions:
1. Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
2. Make the potatoes Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
3. Make the roasted garlic Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
4. Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
5. Make the pesto In a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. Keep the pesto in the processor because we will add the roasted garlic as the final step.
6. Remove the potatoes and garlic from the oven. Carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it’s cool enough to handle.
7. Turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze the roasted garlic cloves out of the bulb. You should have about 2 packed tablespoons (30 mL) of roasted garlic. Add it into the food processor with the pesto. Process until mostly smooth—you can add a touch more oil if necessary to get it going.
8. Assemble the salad This is the important part where you need to act fast; I like to assemble the salad very quickly so that it’s warm when I serve it. Grab a large serving bowl and place the arugula in the bottom of the bowl. You can break it up into smaller pieces with your hands a bit. Then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. Toss the potatoes and arugula with the pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.
 
Tip: On the rare chance that you have any leftovers, I’ve discovered that this side works great as a cold potato salad. Just serve it straight from the fridge!

About this edition

• Publisher: Penguin Canada
• Publication date: 2016
• ISBN 10: 0143196510
• ISBN 13: 9780143196518
• Binding: Paperback
• Number of pages: 352