Remember that giveaway I hinted at, in March? I wasn’t lying when I said that it was an awesome one! I was so excited when I found out that I’d have the chance to receive and review Angela Liddon’s Oh She Glows Cookbook. Oh She Glows was one of the first major vegan blogs that caught my eye when I was new to veganism. It’s filled with easy, delicious recipes and beautiful photos; plus her journey to being vegan is very inspirational.
Believe me when I say that her cookbook has all of that and more. Great for cooks of any level, beginner to expert, pleasing to all kinds of palates and lots of helpful information. Of course, I love that there are TONS of photos, all drool-worthy and taken by Angela. Because I had to drive off to Indio to start working for Coachella, I was only able to make two recipes. But, I really liked the ones that I did make!
Firstly, I made the Empowered Noodle Bowl with the Thai Peanut Sauce option, which was SUPER colorful and overflowing with veggies of all kinds. The flavors all worked well together and the sauce, oh the sauce was SO good!
The other recipe that I ended up making was the Gym Rat Smoothie; almost purely because of how easy it was to make and because I had all of the ingredients on hand. I have to say, I don’t usually add oats to my smoothies, but this drink was as tasty as it was filling. It will certainly be a regular in my kitchen!
I can’t wait to try more recipes from this book! 😀
Empowered Noodle Bowl + Oh She Glows Cookbook Giveaway!
FOR THE THAI PEANUT SAUCE:
- 1clovelarge garlic
- 2tablespoonstoasted sesame oil30 mL
- 3tablespoonsnatural smooth peanut butter or almond butter45 mL
- 2teaspoonsgrated fresh ginger10 mL, optional
- 3tablespoonsfresh lime juiceplus more as needed, 45 mL
- 2tablespoonsplus 1 teaspoon low-sodium tamari37 mL
- 1teaspoonsto 2 granulated sugar5 to 10 mL
FOR THE ORANGE-MAPLE MISO DRESSING:
- 3tablespoonslight miso45 mL
- 2tablespoonsrice vinegar30 mL
- 1tablespoontoasted sesame oil15 mL
- 1tablespoontahini15 mL
- 1cup⁄4 fresh orange juice60 mL
- 1teaspoonmaple syrup5 mL
FOR THE SALAD:
- 4ouncesgluten-free soba noodles115 g, buckwheat
- Extra-virgin olive oilfor the noodles
- 1ouncebag frozen shelled edamamethawed, 16-/454-g
- 1red bell pepperdiced
- 1⁄2 seedless cucumberdiced, English
- 4green onionschopped, plus more for serving
- 1cup⁄4 fresh cilantro leaveschopped, 60 mL
- Sesame seedsfor 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. -OR- Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well 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.
Recipe NotesTips: 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.
If you need a soy-free and gluten-free miso, look for chickpea miso. My go-to brand is South River Miso and it’s absolutely lovely in this sauce.
For a raw version, serve this noodle bowl with spiralized or julienned zucchini (see page 23), 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.
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This post contains affiliate links, meaning that I make a small percentage of money on purchases made through the link. This book was sent to me for free to review, all opinions and words are honest and my own! 🙂