I know you love cookbooks as much as I do, so I’m excited to share this recipe from Angela Liddon’s brand new Oh She Glows Every Day. I received a review copy of the book a little over a month ago and have been enjoying it immensely ever since.
Featuring reliable and inspiring plant-based recipes that Angela is known for, Oh She Glows Every Day takes a slightly different approach than her first bestselling cookbook, The Oh She Glows Cookbook (read my review here), focusing specifically on quick and energizing meals for busy lifestyles. The book contains photographic glimpses into Angela’s busy life with her husband Eric and daughter Adriana (just last week, newly born Arlo joined the family!) and it is clear that her active lifestyle as a mother and entrepreneur shaped the new book’s emphasis.
In addition to the 100 recipes for smoothies, breakfasts, snacks, sides, entrees and desserts included in the book, Angela also shares easy-to-make homemade staples like all-purpose cheese sauce, coconut whipped cream, balsamic vinaigrette dressing and vegan parmesan, plus useful information on essential pantry ingredients and making meals that are kid-, allergy- and freezer-friendly.
One thing I admire about Angela is that she doesn’t over complicate her recipes. Her simple and accessible approach to recipe development makes her recipes attractive to anyone, vegan or otherwise, looking for recipes that satisfy, nourish and inspire. Plus, there’s something to be said about her carefully written instructions, which are key to creating reliable recipes that work time and time again. I’ve made more than a few recipes from the book so far, including the freshest guacamole, fresh cherry tomato salsa, homemade sunflower seed butter, nut-free dream bars, flourless peanut butter cookies and coffee shop-worthy hazelnut milk.
A few other recipes I’ve bookmarked: overnight hot oatmeal power bowl, curried chickpea salad, crispy smashed potatoes and oh em gee veggie burgers.