Once in a long while, there comes a book that is about what vegan food should be, wholesome, full of vegetables, beans, grains, fruits, nuts, seeds and such. That is what Angela’s beautiful book brings to the table. The Oh she Glows Book – Over 100 Recipes to glow from the Inside Out. A Book to introduce you to a delicious, healthy and whole plant based diet.
There are several ways to do a plant based diet, with meat subs or without, with or without cheese subs, with or without junk food, mostly raw, or lots of cooked, or all mixed, smoothies, different cuisines, and on and on.
Photography from the Book by Angela. Gorgeous! This photo credit: Angela Liddon.
I made the Nutty Herb Croutons from the Chakra Caesar Salad and ate them all sprinkled on the meals that day. I also made the Savory Oatmeal (pictured below) in the hope that it might change my opinion about Oatmeal. but apparently I have quite a strong dislike to the texture. Hubbs though loved it. He loves a Savory breakfast every single day. Next in line to try are the Life- Affirming Warm Nacho dip, Glo bars, hello Taco Fiesta Potato Crisps!
There are Chapters on Breakfast, Smoothies, Soups, Salads, Appetizers, Entrees, Sides, Sides, Snacks, Desserts and also one on Angela’s Natural foods pantry. There are just enough options in each chapter to get started without getting overwhelmed with them. For more of a certain type, you can head to her blog. The binding could have been better to work as a kitchen counter cookbook.
More recipes from the book and giveaways on the Book blog Tour on OhSheGlows.com.
so fresh and so delicious.
Empowered Noodle Bowl with Thai Peanut Sauce
Vegan + Gluten-free
Serves: 4, Prep Time: 25 minutes, Cook Time: 5 to 9 minutes
For the Thai Peanut Sauce:
1 large clove garlic
2 tablespoons (30 mL) toasted sesame oil
3 tablespoons (45 mL) natural smooth peanut butter or almond butter
2 teaspoons (10 mL) grated fresh ginger (optional)
3 tablespoons (45 mL) fresh lime juice, plus more as needed
2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
1 to 2 teaspoons (5 to 10 mL) granulated sugar
For the Salad:
4 ounces (115 g) gluten-free soba (buckwheat) noodles
Extra-virgin olive oil, for the noodles
1 (16-ounce/454-g) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
1/4 cup (60 mL) fresh cilantro leaves, chopped
Sesame seeds, for serving
Make the Thai Peanut Sauce:
In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
Make the Salad:
Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well.
For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.
Please enter the Giveaway below. Open within US.
a Rafflecopter giveaway