VeganMoFo 2018 #2: Recipe Round-Up: Oh She Glows Every Day

Oh She Glows Everyday is the second cookbook from Angel Liddon of the Oh She Glows blog. I loved her first book so much, that I was excited to get this book in time to take part in an Instagram cook along. It is a good book, though the first one if my favourite. I haven't blogged much about this book before, but you can see what recipes I have made before by clicking here

Salted Chocolate Hemp Shake for Two: This smoothie is quite rich, so it is actually probably best shared. But I still drank the whole thing. It calls of coconut or another nut butter, so I used peanut butter (the best of all the butters), and I also only used two small dates (rather than 3-4 large ones) for my desired level of sweetness.
Rating: :)



Green Tea Lime Pie Smoothie Bowl: I am not a huge smoothie bowl person, but they are a refreshing breakfast on a hot and sticky summer day. And I like that they can have lots and lots of toppings due to being in a bowl, rather than a glass. I am all for the toppings. This uses matcha green tea powder, which gives it a subtle matcha flavour. It is not over powering at all. Coconut water, spinach, avocado, and banana make the creamy base. I topped mine with pineapple, almonds, and some maple coconut flakes.
Rating: :)



Morning Detox Smoothie: Once again, my liver means I don't need to detox through smoothies. But this was still a fun smoothie. It is based on chilled white tea, and thickened with mango and banana. I used frozen mango and a cold banana, which gave a great consistency and a nice cold temperature. I left out the ice cubes because it was cold and thick enough.
Rating: :)



Green-Orange Creamiscle Smoothie: Meh, I wasn't a huge fan. To be fair, instead of using all coconut milk, I used a little bit of leftover coconut milk with some oat milk to make up the volume. So on the plus side, I didn't get sick, but on the downside it wasn't as creamy as it should have been. You can see it separating a bit. I found the taste to be too citrusy, even with the spinach and avocado, and the texture was not cold or thick enough. I would suggest freezing some of the OJ into cubes to help with this.
Rating: :|



Cookie Dough Balls V: These were so great! The recipe says it will make 15 balls (hee) using a US (15 mL) TBS, though I used my AU (20 mL) TBS and I got 16. But no complaints about extra balls! (hee) I didn't have any cashew butter at the time, so I used peanut butter to make them peanut butter cookie dough balls (hee), and they were great. They also have cashews, dates, and oats as the base.
Rating: :D



Curried Chickpea Salad: I had some leftover chickpeas, so I scaled this recipe down to 1/3 of the original for a quick lunch. The recipe says it serves 3 (using a full tin of chickpeas), and I indeed got one satisfying sandwich out of it. I used carrot instead of capsicum in it, left out the green onion, and used garlic powder instead of fresh (raw garlic can sometimes upset my tummy). I was able to control the heat by using just a tiny amount of mild curry powder. Served on a sandwich with some greens, cucumber, extra mayo, and mango chutney.
Rating: :)



Every Day Glow: This salad is gorgeous, and is chock full of all sorts of goodies. On a base of cos lettuce (romaine for my US friends), you arrange tomatoes (the recipe says cherry, but I just diced up a large regular tomato as that is what I had to use up), cucumber, carrot, avocado, corn (well, it was meant to be capsicum, I subbed corn), and cast iron tofu. The cast iron tofu is another recipe in the book, which would be delicious to snack on just on its own. I don't have cast iron, so a Scan pan had to suffice, but it still got nice a crispy, seasoned with garlic powder, onion powder, and salt. Back to the finished salad, I left off the green onions as garnish, but sprinkled on some hemp seeds and pepitas, topped with some hummus, and drizzled with a delicious Lemon-Tahini Dressing. The dressing is also another recipe, but very quick to make. I used water thickened with some guar gum instead of oil, as it calls for 1/2 cup of olive oil and that is too much for me, and the tahini makes it rich and thick anyway.
Rating: Salad :), Tofu :), Dressing :)



Roasted Brussels Sprouts and Coconut 'Bacon': This is such a lovely sweet and smoky dish. I am a Brussels sprouts fan regardless, but roasting them with maple syrup and seasonings takes them to the next level. The coconut bacon is also fun and easy to make, but be careful because it burns quickly! I made a half recipe of this to serve myself for one dinner, alongside some rice and a Field Roast Apple Sage Sausage.
Rating: :)



Cute Kitty Photos of the Post



After I finished uni, I moved home with my three girls, and our family cat Possum suddenly found himself with some cousins. He managed OK. Here is is, sleeping on my parents' bed with Gizmo and Sahara.