• 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

• 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

  • EmilyR on March 06, 2022

    I think the recipe link has changed to this : https://ohsheglows.com/2015/07/22/vegan-overnight-oats/

  • EmilyR on March 07, 2022

    This is a really great recipe with a subtle sweetness. I like that it's easy to doctor up and add things according to wishes of family members. This is very hearty, so eating the entire portion would be a bit much.

• Ultimate nutty granola clusters

  • cherylfg on May 19, 2026

    This was too sweet and too soft for me. Next time, I’ll cut the maple syrup in half and cook it longer to make it crunchier.

• Sunrise scramble with roasted home fries & avocado toast

  • georgia_8noukt on March 17, 2026

    Full disclosure- I only did half of this recipe based on what I have. I didn’t make the potatoes and didn’t add the mushrooms/peppers to the tofu scramble because I didn’t have any! Besides that I followed the recipe instructions & added a little tumeric and black salt to the scramble as well to really get my ideal flavor/color. I also melted vegan cheese on it at the end. This was good and easy, but definitely something I could’ve come up with on my own.

• Maple-cinnamon apple & pear baked oatmeal

  • Carrie84 on March 04, 2026

    This one is so easy, and the kids love it!

  • KateS27 on April 05, 2026

    Delicious!

• Out-the-door chia power doughnuts

  • lissabeebe on May 02, 2025

    Excellent and super easy. I ground old fashioned oats in my Vitamix to make oat flour. I used half the syrup and about 5 drops of liquid stevia— plenty sweet. I haven’t iced them yet but they are satisfying and surprisingly filling as is. I will absolutely make these again.

• Raw buckwheat breakfast porridge

  • lissabeebe on May 02, 2025

    I did not like this. The raw buckwheat taste is not appealing to me (I did soak and rinse as directed). I went to the blog and, sure enough, there are many positive comments about this dish— as she mentions in the recipe notes. I’m trying to figure out how to repurpose this sludge into something edible. Maybe I will try to incorporate it into the doughnut recipe (which I enjoyed).

• Loaded savory oatmeal & lentil bowl

  • amy_be8g0k on April 08, 2026

    This is such a great savory breakfast. You can top it with a bunch of stuff, but it’s tasty enough on its own. I took a note from her mama bear cauliflower bowl, and added a pack of frozen cauliflower rice. I like this better than that bowl because I don’t feel like I have to add a bunch of stuff in order to make it tasty.

• Crunchy seed & oat flatbread

  • skvalentine on March 12, 2026

    My favorite of the bread variations in this book. I've made this many times.

• 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.

  • KateS27 on February 23, 2026

    Tasty and filling! I’d happily make it again and it’s definitely good - just not bursting with flavor or wow factor.

• Cheerful chocolate smoothie

  • Astrid5555 on February 27, 2015

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

• Velvety pumpkin pie smoothie

  • greenrunner75 on November 20, 2020

    I made this today pretty much exactly as written only difference was I did not have a frozen banana on hand so I used a regular banana. If you like pumpkin pie this is pretty much the same flavor profile. I would make it again. Good way to use up a partial can of pureed pumpkin.

• Gym rat smoothie

  • skvalentine on March 12, 2026

    Filling and decadent smoothie!

• Flu-fighter sunshine smoothie

  • skvalentine on March 12, 2026

    Very tasty and feels like you're drinking something good for your body!

• Tropical beauty green monster

  • KateS27 on February 24, 2026

    Tasty and refreshing - almost slushie-like!

• Yogi juice: beet-utiful power glow

  • KateS27 on April 12, 2026

    Yum!!! Doubled the recipe and put it through my juicer - didn’t add any extra water. So good!

• 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!

  • lissabeebe on May 03, 2025

    Very good. I’m not vegan and I prefer this to any regular cheese sauce. Easier than recipe online (the book recipe uses more cashews and omits potatoes)

  • Churchim808 on May 30, 2025

    This is the best nacho dip, vegan or not. I just love it.

  • katie_6sh90k on April 13, 2026

    The whole group (mostly non-vegan) completely demolished this in about 15 minutes. I’ll definitely be making it again!

• Classic hummus

  • sasha_5xhq8m on February 23, 2026

    Add ice on top of water and more lemon

• 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).

• 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.

  • Rivercat0338 on February 12, 2024

    Angela is going for a chicken salad dupe instead of tuna like most of these recipes, and I think she nails it with the texture and pretty darn close with the flavor. It's worth mashing the beans if you especially want that flaky texture. Next time I will try adding dulce or nori to see if the flavor leans more "tuna-y."

  • MsMonsoon on April 03, 2024

    This is a revelation! Can’t wait to share it with carnivore family members to see if they notice it’s veggie. Ate it on toast and with Trader Joe’s savory rice crackers. Going to try adding sliced red grapes to the leftovers tomorrow.

  • christineakiyoshi on June 19, 2024

    Solid recipe. 4 stars

  • Meags on April 20, 2025

    fantastic! I will be making this regularly! Also lots of room for variation. Great on our hike! (Update - used kalamatas, extra dill, basil, lemon pepper and stone ground Dijon instead of yellow mustard for a "Greek inspired" variation - fantastic!)

• 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.

  • pomegranate on June 13, 2022

    I love dill, so this was great. Awesome combination of flavors. Roasting the potatoes makes this way better than boiling them, in my opinion.

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

  • 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.

  • 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.

  • 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.

• Delicata squash, millet & 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.

  • Meags on April 20, 2025

    This was okay - with the potential to be fantastic. I would use another lemon tahini sauce - one that is brighter. The salad felt claggy with this dressing. Either change dressing or even use a bright vinaigrette and drizzle with lemon tahini sauce

• Empowered noodle bowl with Thai peanut sauce

  • 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.

  • pennyvr on September 13, 2014

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

  • 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)

• 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.

• 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.

• 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.

  • MsMonsoon on July 19, 2024

    Easy, relatively quick, very healthy, and pretty flexible recipe. I doubled the tomatoes, using a whole 28 oz can and put in extra kale. Oh, and it tastes great! Nice combo of spices.

  • susie_b5brq7 on May 18, 2026

    Excellent recipe, we make this often and every one loves it!!

  • natalie_vhq3x0 on March 29, 2026

    Added a titch more of everything, and double the tomatoes, to make enough for 4. (Her recipe amounts are so random and odd to me!) 2nd time making this and it’s so good and so easy. Used Asian red pepper spice in place of chili spice because it’s what I had on hand.

• 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).

• 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.

  • kungfustu on June 19, 2024

    Page 155

• Eat your greens detox soup

  • 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.

  • 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.

• 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.

• 10-spice vegetable soup with 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.

  • margot_672qx8 on March 29, 2026

    This is a go to in my soup rotation. Very pretty with a rainbow of colors to eat.

• 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?

• Broccoli & cashew cheese-quinoa burrito

  • crandall57 on January 10, 2025

    A delicious meal; we served it over lettuce and skipped the tortilla. The cheese sauce was especially tasty and I will use it for nachos and other recipes that call for a cheese sauce.

  • MsMonsoon on June 30, 2024

    Really liked this! Made it as written and followed her quinoa cooking instructions at the back of the book, which turned out perfect, fluffy grains. I think you could increase the veg (broccoli, celery and onion) slightly and it would still work. The filling seems like it would keep well —just reheat and throw into a tortilla. Want to also try it wrapped in a lettuce leaf.

  • Churchim808 on May 30, 2025

    I enjoyed this but wish it contained more broccoli. There is a LOT of quinoa in it. I will definitely be wrapping it in a lettuce leaf the next time I eat it.

  • Ajammies on December 18, 2020

    Really good. Cheese sauce makes the burrito/bowl so much better! I made as bowls rather than wrapping in tortilla.

• Lemon-tahini dressing

  • Brittania on February 28, 2026

    Go easy with nutritional yeast.

  • 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).

  • Meags on April 20, 2025

    Not great. Not bright 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.

• 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).

• 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.

• 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!

  • Meags on September 29, 2025

    Delicious! Flexible recipe too. I only had half an onion, so I used that and upped the garlic. I also added more red bell pepper and some carrots. I had Yukon golds, so that is what I used. Made a lot in my slow cooker. Fantastic flavor and a great comforting cold weather soup!

  • Justagirleatingcake on March 10, 2026

    We have been making this for years and make lots of personal adjustments. It's great as written too.

• 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.

• 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.

  • skvalentine on March 12, 2026

    Leave out the cayenne so my kids will eat it, and cook less time and/or at a lower temp because they came out too hard.

• Perfect kale chips

  • Jviney on February 24, 2024

    It seems a shame to keep this recipe a secret. I made a batch this afternoon, topping with everything bagel seasoning, and my veggie-hating husband and seven-year-old ate them all before they were cool. It feels like magic.

  • 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.

• 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.

  • Pandan on July 09, 2024

    I used more oat flour, because I thought 375 ml would be the same as 375 g - which it isn’t! :D I had to add more liquid ingredients and used a mixture of creamy peanut butter, sunflower butter, date syrup (that’s why mine got so brown) and liquid allulose. Also added about two tablespoon of mesquite powder. Really nice after being cooled. Added them to my homemade protein ice cream out of the Ninja Creami as a healthy topping. I just put them in the fridge, not in the freezer.

• 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.

• Easy almond pulp granola

  • skvalentine on March 14, 2023

    Pretty decent granola-- especially considering how easy it is, and how it uses up the almond pulp I never know what to do with after making almond milk. Will definitely repeat this one, and play around with flavorings.

• Super-power chia bread

  • skvalentine on March 12, 2026

    Pretty good! My kids liked this a lot when they were little (before they knew what "real" bread was haha). I enjoyed it as part of a good filling snack.

• Lightened-up crispy baked fries

  • Meags on February 16, 2025

    Good! I used russet potatoes and tossed in a bowl instead of a bag

• Pumpkin pie pecan butter

  • Meags on October 26, 2025

    Wow!!! This is fantastic! Made as a birthday gift for my coworker. We were happy there was a smidge too much for the jar, so we got to keep and eat some!

• Pumpkin butter

  • Meags on November 18, 2025

    Really tasty! I swapped out mace for nutmeg. I did about 3.5 T maple syrup. And great to make the pecan pie pumpkin butter from the same cookbook!

• 5-minute enchilada sauce

  • Moo7 on May 22, 2023

    This is so fast, easy, and yummy that you'll never buy it in a can again!

• Lentil-walnut loaf

  • lisari on June 25, 2025

    Did not expect to enjoy this as much as I did but I thought it was delicious. Did not precook any veggies. Used walnuts & pistachios, omitted flaxseed. Will make again.

• Classic glo bar

  • KateS27 on May 30, 2026

    These are delicious and such a great snack!

• Indian lentil-cauliflower soup

  • Isdo on January 04, 2026

    I really liked it but it’s just plain - until the next day. Even more flavourful. Will make again!

• Summer harvest tortilla soup

  • Isdo on January 07, 2026

    A little too tomato-forward. Diluted it with more veggie broth but still a little too thick. Lacks balance of flavours.

• 15-minute creamy avocado pasta

  • jennifer7582 on May 08, 2026

    Didn't have enough basil so I added cilantro and it was ???????