The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon

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Notes about this book

  • Ltrank on May 17, 2018

    I have the ebook version. It is great pulling up a recipe when I’m grocery shopping. I don’t see the ebook in the library so I indexed the hard copy so I have it in my library.

  • camilorraine on March 15, 2014

    Antioxidant rich mushroom lentil tomato sauce was outstanding and definitely helped me glow all day!

  • adrienneyoung on March 09, 2014

    Tried the buckwheat groat breakfast parfait. Undoubtedly healthy but... Library paste. While I admire what the author has done with her life, this is not a promising introduction to vegan food.

Notes about Recipes in this book

  • Fudgy mocha pudding cake

    • Jane on July 03, 2019

      According to an online recipe I checked, you can replace the hot coffee with boiled water. The cake will then have a chocolatey sauce rather than a mocha sauce.

    • ksambogna on July 02, 2019

      Can I leave out or substitute the coffee?

  • Effortless vegan overnight oats

    • Cheri on June 27, 2014

      This is really quite good. Color a little off, due to the chia seeds. Cold oatmeal sounds funny, but has proved to be refreshing in warmer weather. Both of us really like the oatmeal/banana/cinnamon flavor. I make up several servings at a time, put them in mason jars with a lid and work through them during the week, so it keeps well in the frig and is a great quick healthy breakfast. Can't believe how great we feel eating the chia seeds.

    • Mimi1407 on March 08, 2015

      The first overnight oatmeal recipe I used and its become my favorite, on her blog she has tons of variations. Quick simple healthy breakfast and as Cheri said its perfect during the summer

  • Eat your greens detox soup

    • Laura on March 05, 2016

      I liked how healthy and simple to prep this soup was. I followed it as written except I used chicken broth and omitted the cinnamon. I felt that the cumin was overwhelming and I'd cut back on that. I'll try it again with the cinnamon and see if it yields a better result.

    • Zosia on March 01, 2016

      Made to use up some vegetables in my crisper, it turned out to be far more delicious than I expected, due, in part, to the blend of warm spices that brought flavour without heat.

  • Classic green monster

    • Astrid5555 on January 20, 2015

      Deicious! Made with home-made almond milk and added a Medjool date and lucuma powder for sweetness.

  • Cheerful chocolate smoothie

    • Astrid5555 on February 27, 2015

      Nice chocolate flavor, very creamy. Used half the dates, still sweet enough.

  • Nutty herb croutons

    • SugarFree_Vegan on June 03, 2017

      These nutty herb croutons are a great salad topper or for avocado toast too. I cheated and used some onion and garlic powder for speed an convenience and dried herbs and it all came out perfectly. Great for snacking on too.

  • Perfected chickpea salad sandwich

    • redrocks on January 08, 2017

      I made a few substitutions because that's what I had on hand - I added finely chopped onion instead of the scallions and lime juice instead of the lemon juice. It was good and simple to make but not very memorable. 3 stars.

  • Empowered noodle bowl (Thai peanut)

    • pennyvr on September 13, 2014

      The dressing is delicious. The serves looked small so I added some chinese cabbage (wombok).

    • imaluckyducky on May 10, 2014

      Pg 153. 4 out of 5 stars.The combination of all the veggies and beans with the sauce and noodles is extremely satisfying and, although it does not look it, is quite filling. Recipe says it's serves 4, and I must be adding more ingredients than necessary because I would say it easily makes enough to serve 6 as a main. Soba noodles may not be the best noodle for this dish, as they seem flimsy and overly squishy (no matter how quickly I cooked them) when eaten with a forkful of veggies. The Thai peanut sauce is very nice, although mellows out as the salad becomes watery with time. This was remedied by making some more peanut sauce and bringing some on the side when having this noodle bowl for lunch the next day. May make again, but fiddle with the recipe some.

    • ksambogna on August 20, 2019

      Thai Peanut Sauce can easily be made low FODMAP by eliminating the garlic and using a garlic infused oil. This dressing is good on other dishes, e.g. Vietnamese Summer Rolls (rice paper rolls filled with vermicelli, lettuce, carrots, cucumber, protein, fresh herbs)

  • Whipped coconut cream

    • Schout on May 06, 2014

      Wonderful recipe, when the coconut cooperates. See Angela's post at: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/ for additional notes. Different brands of coconut cream whip up very differently.

    • vezzettj on December 25, 2015

      I've used Thai Kitchen: Coconut Cream and it works perfectly. I usually have about a cup of coconut liquid left over for a smoothie the next day (from the can, the whipped cream doesn't leave leftovers behind).

  • Delicata squash, millet and kale salad with lemon-tahini dressing

    • imaluckyducky on May 10, 2014

      Pg 119. 4.5 our of 5 stars. This salad surprised me, in that it actually got me excited to eat (another) salad, much less one that had millet in it! The squash - I used butternut since that's all I had at the time - lends a fantastic creaminess that contrasts nicely with the snap of the onions and the crunch of the pepitas. The real star is the dressing: pungent, slightly bitter, and snappy, it truly brings the ingredients together and acts as a necessary part of the salad (as opposed to something that's just thrown on). Recipe says it makes 3 portions, I say it makes 3 very generous portions as I got maybe 4-5 of my normal portions for it. Better yet, keeps well for lunch or dinner the next day without the dressing losing any of its bite. Will make again.

  • Thai peanut sauce

    • imaluckyducky on May 10, 2014

      PG 153. 5 stars. A Very tasty, basic peanut sauce that doesn't feel as oily as some other peanut sauces can.

  • Raw pumpkin-maple pie with baked oat crust

    • cjross on November 01, 2014

      Tasty. Next time I would line the pan with parchment paper as the bottom crust was really stuck. It was rock hard when I took it out of the freezer so I ended up leaving it in the fridge for a few hours and that was perfect.

    • vezzettj on December 25, 2015

      I tried serving this near frozen, as suggested, and it was a pain to deal with (though still very tasty). I'll keep it frozen overnight and then move to the fridge in the morning. For pot lucks and such, it doesn't tend to last, but any leftovers should be returned to the fridge promptly... It does ok out of the fridge for an hour or so (longer if frozen first).

  • Chakra Caesar salad with nutty herb croutons

    • cjross on June 11, 2014

      I love this dressing. I've decided I actually don't like vinaigrettes very much and am way more inclined to eat salad with creamy dressings. I didn't bother making the croutons. I had lots of dressing left. We got 3 or 4 nights worth of salad for two people out of it. You do have to plan a bit ahead as the recipe calls for roasted garlic.

  • Sweet potato and black bean enchiladas with avocado-cilantro cream sauce

    • Alro9 on June 16, 2015

      This was a delicious and very filling dish. I didn't love the quick enchiladas sauce recipe in the book - and would probably make my own spicy tomato sauce in future. There also wasn't the volume of sauce needed to do what was suggested in the recipe - provide a base and topping to the enchiladas which was a bit annoying when I was about to put the dish in the oven and made the end result a bit drier than ideal. However, the avocado cream with lime was fantastic and the filling was so delicious I took leftovers to eat for lunch with a little bulgar wheat the next day. The only other change I made, as I am not vegan, is that I added some feta cheese before baking which went very well, but wasn't required from a flavour point of view but made the dish more substantial.

    • Zosia on May 08, 2014

      Delicious, family-friendly meal that was a hit, even with the carnivores. Spice level was easily adjusted to taste and the enchilada sauce and avocado cream prevented the dish from being too sweet. I substituted fresh garlic for garlic powder.

    • Hannaha100 on June 14, 2020

      I thought this was delicious! Instead of her enchilada sauce I mixed a shop bought packet with 2 cartons passata to try to tone down the spice. Amount was a bit more than the recipe but seemed to work well. Unfortunately still too spicy for 4yo but toddler loved it (I think she thought it was lasagne). Neither would eat the avocado cream (I halved the coriander). I added a packet of veggie chicken chunks that needed using and some leftover grilled mushroom to filling which was nice but not necessary. 1 medium large sweet potato was about right. Used slightly less than a cup measure to fill tortillas - filled 6. Would absolutely make again although may have to tone down the sauce for little ones.

    • PatriceBeaulieu on May 29, 2020

      This is one of my go-to recipes. I freeze any left overs. The avocado-cilantro cream sauce is wonderful and can be used on tacos.

  • Our favorite veggie burger

    • Zosia on September 25, 2015

      Vegetarian daughter loved these. I was less enamoured (and the carnivores wouldn't touch them because of their appearance), probably because I was the one who struggled to shape the patties from a very wet and loose mixture. They firmed up and developed a nice crisp crust during baking but I thought the interior was a little too soft even with sunflower seeds to add texture. Perhaps next time I'll mash fewer beans, or not mash them at all. The recipe made only 6 burgers that fit a standard sized bun.

    • leahb on July 31, 2017

      We didn't like these. They turned out very dry.

  • Mother nature's apple crumble

    • Zosia on August 04, 2014

      Very nice crumble but it could have been better. I used fresh blueberries and nectarines in place of the apples and reduced the baking time by about 10 minutes. With such sweet fruit, I shouldn't have used all of the sugar, something to keep in mind for next time. The topping was delicious and very much about the nuts - almonds in this case - and not too sweet. But I really didn't understand why you were required to practically steam this dessert by covering the pan with foil for much of the baking time. The method certainly didn't do the already moist topping any favours and the few minutes of baking without the foil at the end wasn't enough to crisp it up. A final few minutes under the broiler to brown it helped but didn't rescue it completely. The flavour of this was good enough that I'll try it again without the foil.

  • Oil-free baked falafel bites

    • Zosia on June 23, 2014

      Nice flavour and they held together quite well even after baking, but as with all other baked falafel I've tried, they were dry. The accompanying salsa, which was quite watery, saved them. Even with heavy reliance on the food processor, this was a relatively time consuming dish to put together. Next time I'll be sure to make some of the components in advance and I'll skip using the food processor altogether for the salsa, chopping the ingredients by hand (after first seeding the cucumbers).

  • On the mend spiced red lentil-kale soup

    • Zosia on August 16, 2014

      Whether or not you're in need of mending, this soup will make you feel good. Relying mainly on pantry staples, it has relatively quick prep and cooking times and is nicely spiced, with the level of heat left to the discretion of the cook. I'll definitely be making this again.

    • Mumpkinator on January 22, 2016

      delicious, but not memorably so.

  • Lemon-tahini dressing

    • Zosia on June 23, 2014

      I made this without nutritional yeast and not knowing what flavour would be missing as a result, added the remaining ingredients to taste, using less lemon juice and sesame oil. It was very good with the baked falafel bites (page 95).

  • Luxurious tomato-basil pasta

    • mamacrumbcake on August 09, 2016

      This was really good. It's a vegan pasta in a creamy tomato basil sauce. The cashew cream is very mildly flavored so most people would probably not realize that this dish was not made with real cream. I used the minimum amount of nutritional yeast and the maximum amount of tomato paste, and that was just right for my family's taste. In the future, I might add just a touch more salt and a bit of chili pepper.

  • Life-affirming warm nacho dip

    • damazinah on January 09, 2016

      A great crowd pleaser! Vegans and omnivores alike loved it; the omnis were especially impressed after being told that there was no cheese in it, LOL!

    • Veganbaksels on January 12, 2020

      Must have made this at least a dozen times. So good!

  • Soul-soothing African peanut stew

    • Veganbaksels on January 12, 2020

      All time favourite!

    • Jviney on January 27, 2020

      I really loved this. Made as directed, including the optional cayenne, and it has a lovely kick that is really warming on a cold winter day. Very quick to put together. My only suggestion: the recipe directions say to make it in a large saucepan; I made it in my largest non-stock pot and had to trade up midway through for my bigger dutch oven.

    • christineakiyoshi on April 29, 2019

      Another family favorite. Hearty and delicious!

  • Crowd-pleasing Tex-Mex casserole

    • wlmich on February 24, 2018

      Oh So Delicious! Made it with baby spinach. This will become my go-to potluck dish. It will truly please everyone's palate, it is so flavorful!

    • ywgttw on January 12, 2019

      Crowd pleasing sounded a bit trite but is actually true, have made this a few times for different audiences and always a hit, both my teenage kids like it, and it works well stand alone or as part of a wider taco style meal as the main filling.

  • 10-spice vegetable soup wtih cashew cream

    • leahb on July 31, 2017

      This is a great go-to recipe and I like to sprinkle the 10-spice blend over homemade french fries.

  • Peanut butter cookie dough bites

    • Jviney on January 29, 2020

      These were chewier than I expected and possibly because I didn’t have a high speed blender to grind the oats into flour. I would maybe increase the peanut butter to three Tbsp for personal preference. I liked them a lot, though.

  • Perfect roasted chickpeas

    • Jviney on November 16, 2019

      These showed promise. I would reduce the cayenne to 1/8 for personal preference...the lesser spicy chickpeas had great flavor so I would look forward to tasting a bit more of that.

  • Perfect kale chips

    • Jviney on October 15, 2019

      The idea of cooking these at a lower temp worked really well. I topped them with some dried minced garlic - the best recipe I’ve tried so far.

  • Creamy avocado-potato salad

    • NoaBC on January 22, 2019

      This is absolutely amazing. My boyfriend loves it and requests it all the time, even in mid-winter. I'm not a fan of mayo (or boiled potatoes really) so I've always disliked potato salad. This isn't anything like what I would consider a regular potato salad. The potatoes and asparagus are roasted, and the avocado dressing is light and fresh. Very non-traditional, and a firm favourite.

  • Crispy almond butter chocolate chip cookies

    • christineakiyoshi on November 08, 2019

      Wow, are these good! They hold together very well.

  • Cashew cream

    • catatat on July 08, 2020

      Not bad. I added 1/4 tsp of salt and 1 tbsp of nutritional yeast to the recipe.

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  • ISBN 10 1583335277
  • ISBN 13 9781583335277
  • Linked ISBNs
  • Published Mar 04 2014
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Penguin Group
  • Imprint Avery Publishing Group

Publishers Text

The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web

After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook—and eat—right.

Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.

The Oh She Glows Cookbook is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entrées, and decadent desserts. From entrées like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela’s famous Glo Bakery Glo Bars, there is something for everyone. The Oh She Glows Cookbook is also allergy-friendly, with many gluten-free and soy-free options.

Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow!



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