Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon

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    • Categories: Beverages / drinks (no-alcohol); Cooking for 1 or 2; Gluten-free; Vegan
    • Ingredients: unsweetened almond milk; frozen bananas; Medjool dates; cocoa powder; hemp hearts; coconut butter; fine sea salt
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    • Categories: Beverages / drinks (no-alcohol); Gluten-free; Vegan
    • Ingredients: white tea; mangoes; frozen bananas; fresh ginger
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    • Categories: Beverages / drinks (no-alcohol); Summer; Gluten-free; Vegan
    • Ingredients: coconut milk; oranges; baby spinach; avocados; Medjool dates
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    • Categories: Beverages / drinks (no-alcohol); Gluten-free; Vegan
    • Ingredients: unsweetened almond milk; Ataulfo mangoes; frozen bananas; matcha; fresh ginger; limes
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    • Categories: Beverages / drinks (no-alcohol); Gluten-free; Vegan
    • Ingredients: unsweetened almond milk; avocados; protein powder; hemp hearts; ground cinnamon; frozen bananas; frozen blueberries
    • Accompaniments: Homemade coconut butter
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    • Categories: Beverages / drinks (no-alcohol); Gluten-free; Vegan
    • Ingredients: coconut water; pears; avocados; baby spinach; mint; vanilla extract
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  • Chocolate dreams protein smoothie bowl
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    • Categories: Beverages / drinks (no-alcohol); Summer; Gluten-free; Vegan
    • Ingredients: cucumbers; kale; baby spinach; mint; pears; frozen bananas; frozen pineapple; limes
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    • Categories: Beverages / drinks (no-alcohol); Gluten-free; Vegan
    • Ingredients: cucumbers; kale; baby spinach; mint; pears; frozen bananas; frozen pineapple; limes
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    • Categories: Beverages / drinks (no-alcohol); Vegan
    • Ingredients: raw hazelnuts; raw almonds; Medjool dates; vanilla beans; ground cinnamon
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    • Categories: Beverages / drinks (no-alcohol); Vegan
    • Ingredients: raw cashew nuts; raw almonds; Medjool dates; vanilla beans; ground cinnamon
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    • Categories: Beverages / drinks (no-alcohol); Vegan
    • Ingredients: raw almonds; ground cinnamon; vanilla beans
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    • Categories: Quick / easy; Breakfast / brunch; Gluten-free; Vegan
    • Ingredients: raw hazelnuts; raw almonds; Medjool dates; vanilla beans; ground cinnamon; coconut oil; bananas; topping of your choice; gluten-free steel-cut oats
    • Accompaniments: Roasted hazelnut-almond granola clusters
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    • Categories: Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: bread of your choice; avocados; canned chickpeas; lemons; tahini; avocado oil; sweet paprika; garlic powder; dried onions; dried oregano; turmeric; dried thyme; smoked paprika
    • Accompaniments: Black bean rancheros; Roasted breakfast hash; Lemon-tahini dressing
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  • PB&J thumbprint breakfast cookies
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Breakfast / brunch; Snacks; Cooking ahead; Gluten-free; Vegan
    • Ingredients: gluten-free rolled oats; bananas; chia seeds; ground cinnamon; peanut butter; strawberries; maple syrup; vanilla bean powder
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  • Berry chia seed jam
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  • Strawberry-vanilla chia seed jam
    • Categories: Jams, jellies & preserves; Quick / easy; Cooking ahead; Vegan
    • Ingredients: frozen strawberries; maple syrup; chia seeds; vanilla beans
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  • Raspberry-almond chia seed jam
    • Categories: Jams, jellies & preserves; Quick / easy; Cooking ahead; Vegan
    • Ingredients: maple syrup; chia seeds; frozen raspberries; almond extract
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  • Strawberry oat crumble bars
    • Categories: Brownies, slices & bars; Breakfast / brunch; Dessert; Lunch; Snacks; Cooking ahead; Gluten-free; Vegan
    • Ingredients: maple syrup; chia seeds; frozen strawberries; vanilla bean powder; sunflower seeds; gluten-free rolled oats; coconut oil; brown rice syrup; coconut sugar
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  • Black bean rancheros
    • Categories: Breakfast / brunch; Summer; Mexican; Vegan
    • Ingredients: onions; red peppers; corn; canned black beans; ground cumin; garlic powder; cilantro; avocados; green onions; cherry tomatoes; limes; dried red pepper flakes; tortillas; jalapeño chiles
    • Accompaniments: 9-spice avocado hummus toast; Roasted breakfast hash; Cashew sour cream
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Notes about this book

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Notes about Recipes in this book

  • Mocha empower glo bars

    • SugarFree_Vegan on June 03, 2017

      These bars are so easy to make and give you that lovely coffee-chocolate hit which is always a winner for me. Make sure you leave them to completely set before trying to cut them up and removed them from the tin.

  • Banana bread muffin tops

    • SugarFree_Vegan on June 03, 2017

      Super easy to knock together for a snack to go with your morning coffee, totally yummy.

    • ginger2212 on March 02, 2022

      These are some of our favorite "cookies" and we're not vegan! Love adding the chocolate chips. Easily doubled :)

    • rrackles on January 30, 2021

      Left out both walnuts and chocolate chips. Still yummy.

  • Strawberry oat crumble bars

    • imaluckyducky on April 16, 2017

      Flavor is good, especially the strawberry chia jam. For whatever reason my oat base was wetter than anticipated, so I had to add extra flour and bake an extra 5-10 mins.

  • Cookie dough balls V

    • wjjjww on April 27, 2018

      so good. not too sweet. can omit maple syrup.

  • All-purpose cheese sauce

    • wjjjww on April 27, 2018

      best fake cheese i’ve tried.

  • Eggplant Parmesan

    • mharriman on October 02, 2017

      This recipe was a disappointment. The photo is so appealing that I think my expectations for a marvelous meatless Monday were way too high. The almond milk and flour, nutritional yeast, ground sunflower seed "Parmesan" coating didn't enhance the flavor of the eggplant and did nothing for the spaghetti and Tomato sauce. This is a non-repeater for us.

  • Loaded sweet potatoes

    • Hannaha100 on October 27, 2017

      This was a nice enough recipe but I nearly didn't make it because I was so irritated by the idea that something that requires roasting for an hour as the first step could be an "everyday" meal. Who has that kind of time? Thankfully I read on and saw the variation for chopped sweet potato which is quicker. Served with Mexican rice and broccoli. DH verdict: this would make a good burrito (and it would).

  • Stuffed avocado salad

    • Frogcake on April 28, 2018

      Delicious! I didn’t have any spelt or wheat berries so I used cracked freekeh (green wheat). Wouldn’t change a thing otherwise. So healthy. Would be a nice lunch at work. Served with maple-glazed salmon.

  • Peanut butter lover's chocolate tart

    • Frogcake on April 29, 2018

      Delicious! Definitely serve with the caramel sauce. Lots of compliments on this one. One small adaptation that I made: My crust sides were not high enough to accommodate all of the filling. I filled the pie as much as I could without overflowing, froze it for about two hours and then topped off with the remaining filling. I then put it back in the freezer for three hours.

  • Magic no-cook caramel sauce

    • Frogcake on April 29, 2018

      OMG. This is so good! I made it as written using brown rice syrup and lemon as she suggests to replace the coconut nectar. Such a clean tasting yummy sauce with just the right sweetness. Like the author, I also want to be buried in a vat of this sauce.

  • Lemon-dill chickpea salad

    • vezzettj on June 16, 2021

      This ingredient list includes making the "homemade Vegan Mayo" so if you already have a mayo option you will not need Soy Milk, Apple Cider Vinegar, Brown Rice Syrup, Grapeseed Oil, or Dry Mustard.

  • Crowd-pleasing Caesar salad

    • Lesliehauser on May 31, 2017

      Underwhelming flavor, tried adding nutrtional yeast and was still blah. Added Parmesan cheese and that made it ok. Regular Caesar dressing is just better.

  • Creamy Thai carrot sweet potato soup

    • hildi on January 09, 2018

      A keeper. Simple and works. Try topping next time

  • Oh em gee veggie burgers

    • jo_d on September 23, 2018

      Make with Homemade Vegan Mayo (see recipe) and 9 Spice Mix (see recipe). Roast sweet potatoes and make 9 Spice Mix and Vegan Mayo in advance.

  • Metabolism-revving spicy cabbage soup

    • jo_d on September 23, 2018

      Make with Cashew Sour Cream (see recipe)

  • 6 vegetable and "cheese" soup

    • jo_d on September 23, 2018

      Make with Easiest Garlic Croutons (see recipe)

  • Golden French lentil stew

  • Magical "ice cream" smoothie bowl

    • chezlarios on October 31, 2021

      Used fresh bananas instead of frozen, a frozen berry mix instead of strictly blueberries, and oat milk instead of almond milk. Tasty!

  • Green matcha mango ginger smoothie

    • chezlarios on September 23, 2022

      Used a regular mango - turned out tasty!

  • Chocolate dreams protein smoothie bowl

    • chezlarios on November 27, 2022

      Delicious! Made this with oat milk, an unfrozen banana, normal dates, and banana/vanilla protein powder, topped with homegrown strawberries, coconut flakes, and cacao nibs.

  • Pear vanilla mint green smoothie

    • chezlarios on November 03, 2020

      It was tasty, but not filling enough for breakfast for me (granted, the author says its more of a snack.)

  • Comforting red lentil and chickpea curry

    • chezlarios on June 30, 2021

      Forgot to add the optional spinach (chard) and didn't make the chutney, but was pretty good nonetheless.

    • MFriedmann on October 01, 2021

      This is my all time favourite vegan recipe! My family love it. So healthy and delicious. We up the ante on the spices. Always feel great after eating this. We make a double batch.

  • Ultimate green taco wraps

    • Shaxon on February 02, 2022

      I added a teaspoon of tabasco and it was still a bit boring. I've used Morningstar chorizo crumbles for tacos, and I like this better because it doesn't have manufactured ingredients, but it needs more flavor.

  • Curried chickpea salad

    • HelenNT on March 24, 2022

      We often make a bowl of this on a Sunday night to have on hand in the fridge for quick and tasty lunches (sandwiches, wraps, salads) through the week.

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  • ISBN 10 1583335749
  • ISBN 13 9781583335741
  • Linked ISBNs
  • Published Sep 06 2016
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

Angela Liddon’s eagerly awaited follow-up to the New York Times bestseller The Oh She Glows Cookbook, featuring more than one hundred quick-and-easy whole-foods, plant-based recipes to keep you glowing every day of the year.
 
Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times–bestselling debut, 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 follow-up cookbook, Liddon 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 one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet’s most beloved cooking stars, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty meals—even on a busy schedule.


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