For the past 6
years, award-winning blogger Angela Liddon has shared energizing,
plant-based recipes on her blog Oh She Glows. Her goal is to inspire you to
embrace more plant-based foods in your diet without feeling the
least bit deprived. After publishing a successful first cookbook
(The Oh She Glows Cookbook), Liddon decided to
write a follow-up. This second book,
Oh She Glows Every Day: Quick and Simply Satisfying
Plant-Based Recipes, has just hit
bookstores. (Enter our contest for your chance to win a
copy.) We caught up with Angela to ask her a few questions and to
get recipe excerpts from the
What inspired you to start your blog?
Back in 2008 - at a time when I was unhappy with my career as a
researcher and needed a fun, creative outlet to distract myself - I
started my blog, Oh She Glows. I quickly fell head over heels in
love with it, and discovered a passion for recipe creation and food
photography that, to be honest, I never really expected to find!
Eventually, blogging became my full-time job; I'm beyond grateful
every day that I decided to take that leap. It's been an
amazing journey and I'm so excited for what's to come in the
What inspired you to write your second
In 2014 my husband, Eric, and I welcomed a baby girl into our
family, and life got busier than ever. My fast-paced lifestyle as a
business owner and new mother was a huge inspiration for my second
cookbook, Oh She Glows Every Day. I rely on so many speedy recipes
these days and am always looking for ways to simplify meals. Oh She
Glows Every Day features over 100 of my favourite go-to plant-based
recipes that are delicious, wholesome, and accessible. I provide my
best tips and tricks for saving time in the kitchen, how to make
recipes your kids will love, and how to stock a plant-based pantry.
My goal is to make my recipes as easy as possible while still
knocking it out of the park in the flavour department.
How does Oh She Glows Every Day differ from
The Oh She Glows Cookbook?
While my recipes continue to feature nutritious, whole food
ingredients that make you feel energized and satisfied, with Oh She
Glows Every Day the focus really shifts toward providing recipes
that are allergy-friendly, as well as a nice mix of every day and
more elaborate dishes for special occasions. I truly think there is
something for everyone.
What is your advice for working moms?
I think becoming a mom has reinforced something I have strongly
believed in for a while: healthy eating doesn't have to be perfect
all the time. It's not possible or practical to expect that.
Sometimes, you have to rely on a bowl of cereal or takeout for
dinner … and that's okay! And sometimes, you need to indulge a
little in order to stay sane and balanced (leftover pie for
breakfast, anyone?). I simply aim to enjoy healthy, wholesome foods
as much as I can, while knowing not every day will be picture
What are your favorite recipes in the new
It changes day to day, but some of my favourite dishes in the
new book include my Protein Power Rainbow Quinoa Salad, Salted
Chocolate Hemp Shake, Crispy Smashed Potatoes, Creamy Thai Carrot
Sweet Potato Soup, Fusilli Lentil-Mushroom Bolognese, Oh Em Gee
Veggie Burgers, and Ultimate Flourless Brownies.
What was the hardest part about writing this
One of the hardest parts was juggling my family life (I started
the book when my daughter was only 3 months old) and work life.
There were many long nights of working on this book after my
daughter went to bed. I'm so grateful for all the amazing people
who helped bring this book to life, including a huge group of
dedicated recipe testers, as I wouldn't have been able to do it all
on my own.
VEGAN, GLUTEN-FREE, SOY-FREE OPTION, GRAIN-FREE,
MAKES 13 LARGE MACAROONS
PREP TIME: 15 MINUTES
BAKE TIME: 25 TO 30 MINUTES
FREEZE TIME: 20 MINUTES
This is what I like to call macaroon perfection! It's
the go-to quick-and-easy dessert that I pop in the oven before
company comes over. Not only does everyone go nuts over the
macaroons, but they fill the house with a delicious vanilla,
cinnamon, and almond scent as they bake. The macaroons have
achieved "in the vault" status in our household. My secret is slow
baking the macaroons at a very low oven temperature to ensure that
the delicate coconut and almonds don't burn before the interior is
baked. Drizzle them in melted dark chocolate for the ultimate
treat. Be sure to use melted coconut butter and not coconut oil in
this recipe. The coconut butter is necessary for proper binding,
and coconut oil will not work in this recipe.
1 cup (250 mL) raw almonds, ground into a fine meal
1 1/2 cups (375 mL) unsweetened shredded coconut
1/2 teaspoon plus 1/8 teaspoon (2.5 mL) fine sea salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 cup (125 mL) pure maple syrup
1/4 cup (2 ounces/60 g) Homemade Coconut Butter or store-bought,
1 teaspoon (5 mL) pure vanilla extract
1 vanilla bean, seeds scraped, or 1/4 teaspoon (1 mL) pure vanilla
3 1/2 ounces (100 g) non-dairy dark chocolate
1 teaspoon (5 mL) virgin coconut oil
1. Preheat the oven to 275°F (140°C). Line a baking sheet with
parchment paper. Line a large plate with parchment paper.
2. In a large bowl, stir together the almond meal, shredded
coconut, salt, cinnamon, maple syrup, melted coconut butter,
vanilla extract, and vanilla bean seeds until thoroughly combined.
The dough will be thick and sticky.
3. With a 2-tablespoon (30 mL) retractable cookie scoop, scoop a
ball of dough and pack it in so the top is flat. Release the dough
onto the prepared baking sheet. Repeat with the rest of the dough,
setting the macaroons about 2 inches (5 cm) apart on the baking
4. Bake for 15 minutes, then rotate the pan and bake for 10 to
15 minutes more, until the macaroons are a bit golden around the
edges. Watch them closely during the last 5 to 10 minutes.
5. Let cool on the baking sheet for 10 minutes, then carefully
transfer to a cooling rack to cool completely.
6. In the top of a double boiler, melt the chocolate and coconut
oil together over low-medium heat, stirring frequently until
smooth. (Alternatively, melt them together in a small pot over low
heat, stirring frequently.) Turn off the heat.
7. Dip the flat base of each cooled macaroon into the chocolate
and twirl the macaroon until the base is coated in chocolate. As
you dip them, place each macaroon onto the parchment paper-lined
plate, upside down, so the chocolate coating is facing upward.
Freeze the macaroons for 10 to 15 minutes, or until the chocolate
8. Flip each macaroon chocolate-side down and drizzle the
remaining chocolate on top (reheat the chocolate until liquid, if
necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle
9. Store leftover macaroons in an airtight container in the
fridge for up to 1 week. You can also wrap the macaroons in foil,
place them in an airtight container or freezer-safe zip-top bag,
and freeze for up to 1 month.
Make it soy-free: Use a soy-free non-dairy chocolate, such as
Enjoy Life brand.
Creamy Thai Carrot Sweet
VEGAN, GLUTEN-FREE, SOY-FREE OPTION, GRAIN-FREE,
MAKES 8 CUPS (2 L) (4 SERVINGS)
PREP: 25 MINUTES
COOK TIME: 20 TO 26 MINUTES
This is my favorite blended soup, and we've been making it once
a week during the fall and winter seasons. It's "in the vault," as
we like to say! The soup shows off the flavor of red curry paste,
an authentic Thai ingredient. It's warm and spicy, but not
overpowering, and it's usually enhanced with notes of lemongrass,
garlic, ginger, and chiles. It works wonders in this soup, creating
rich and full-blown flavor in an instant! The soup also boasts a
rich, thick texture, which makes it very comforting as the weather
turns cooler. If you don't have any almond butter, feel free to use
peanut butter instead. It's also fantastic served with a scoop of
cooked rice on the bottom of the bowl to make it heartier.
FOR THE SOUP
1 tablespoon (15 mL) virgin coconut oil
2 cups (500 mL) diced sweet onion
2 cloves garlic, minced
1 tablespoon (15 mL) minced fresh ginger
2 tablespoons (30 mL) red curry paste
4 cups (1 L) low-sodium vegetable broth, plus more if needed
1/4 cup (60 mL) raw almond butter
3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm
1/2 teaspoon (2 mL) fine sea salt, plus more to taste
1/4 teaspoon (1 mL) cayenne pepper (optional)
Freshly ground black pepper
Minced fresh cilantro
Roasted Tamari Almonds (page 263)
Fresh lime juice
1. In a large pot, melt the coconut oil over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 to 6
minutes, until the onion is translucent.
3. Stir in the curry paste.
4. In a small bowl, whisk together some of the broth with the
almond butter until smooth. Add the mixture to the pot, along with
the remaining broth, carrots, sweet potatoes, salt, and cayenne (if
using). Stir until combined.
5. Bring the soup to a low boil over medium-high heat and then
reduce the heat to medium-low. Cover and simmer for 15 to 20
minutes, until the potatoes and carrots are fork-tender.
6. Ladle the soup carefully into a blender. You will likely have
to do this in a couple of batches, depending on the size of your
blender. With the lid slightly ajar to allow steam to escape, blend
on low and slowly increase the speed until the soup is completely
smooth. (Alternatively, you can use an immersion blender and blend
the soup directly in the pot.)
7. Return the soup to the pot and season with salt and black
pepper. If desired, you can thin the soup out with a bit more broth
if it's too thick for your preference. Reheat if necessary.
8. Ladle the soup into bowls and top with minced cilantro,
almonds, and a squeeze of lime juice, if desired. This soup will
keep in the fridge for up to a week, and freezes well for 1 to 2
Make it soy-free: Prepare the Roasted Tamari Almonds with
coconut aminos instead of tamari.
Roasted Tamari Almonds
VEGAN, GLUTEN-FREE, SOY-FREE OPTION, OIL-FREE, GRAIN-FREE
MAKES 1/2 CUP (125 ML)
PREP TIME: 5 MINUTES
COOK TIME: 9 TO 12 MINUTES
This salty, crunchy, nutty topping is downright addictive!
Finely chopped almonds are seasoned with low-sodium tamari and then
roasted until they're golden and fragrant. After they cool, the
almonds transform any soup, stew, or salad into something extra
special. I love them on top of my Creamy Thai Carrot Sweet Potato
Soup (page 141), Every Day Glow salad (page 115), or Thai Crunch
Salad (page 101)-but I've been known to enjoy them by the handful,
too! They are also the perfect topping for any vegan bowl or salad
recipe. A note for those of you with soy allergies: Low-sodium
tamari is the most flavorful seasoning option, but if you're
allergic to soy, you can use coconut aminos instead. Add a pinch of
salt if the almonds taste a bit flat.
1/2 cup (125 mL) raw almonds, finely chopped
1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut
1. Preheat the oven to 325°F (160°C). Line a large baking sheet
with parchment paper.
2. In a medium bowl, toss the almonds with the tamari until the
almond pieces are fully coated. Spread the almonds over the
prepared baking sheet in an even layer.
3. Roast the almonds for 9 to 12 minutes, until lightly golden.
The tamari will have dried up.
4. Let cool completely on the pan. The almonds will harden up as
they cool. Using a spoon, scrape the almonds off the parchment
paper and enjoy! Leftovers can be stored in an airtight container
at room temperature for a couple of weeks.
Make it soy-free: Use coconut aminos instead of tamari.
Reprinted from Oh She Glows Every Day by arrangement with
Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random
House Company. Copyright © 2016, Glo Bakery Corporation.
Photographs copyright © 2016 by Ashley McLaughlin.