There are nights when I blog at 1am after working seven hours, delirious and reeking of chili garlic aioli.
There are many, many nights when I roast sweet potatoes and bake strawberry muffins even though I should be editing my thesis. I cook because it makes me happy and I write because I love you. Life’s too short to not bake your butt off in the wee hours of the night.
Life’s too short to not teach you about the “natural flavors” lurking in your yogurt when normal people are sleeping.
Life’s too short to not tell you why gluten give me the warm and fuzzies.
The work will get done. It always does. More often than not, I’m chopping carrots when I should be chopping down chapter 3. Believe me when I say that I can’t freaking wait to be able to dedicate more time to writing this blog, cooking every recipe from the Oh She Glows Cookbook, and sitting on the couch doing absolutely nothing. I never do nothing. I heard it’s fun.
I also never buy cookbooks. Why buy a cookbook when I can read 100 blogs a day and get a gazillion recipes FO FREE? Well there’s something incredible about holding a beautiful cookbook in your hands; and this is no exception. It’s just so lovely. I wasn’t asked nor am I being compensated to write this review–I simply wanted to share with you some recipes that I adore from this gorgeous book. I pre-ordered the Oh She Glows Cookbook the second I heard Angela was writing it. I’m sure you’re all familiar with her blog. She specializes in nutrient dense, whole food, plant-based recipes that taste ridiculously divine and help you “glow from the inside out.” OSG was one of the first blogs I read when I got into plant-based cooking and eating and was hands down one of my greatest sources of inspiration. It still is to this day. I’ve been following her blog for years now. Trust me when I say that this book is even more mouth-watering and beautiful than you could expect. It’s bursting with wholesome vegan recipes and gorgeous photos that could easily please carnivores and herbivores alike. I’ve already made a handful of the recipes and loved each one. As soon as my thesis is over, I plan on cooking my way through the whole thing! You should totally order it, like yesterday.
Here are a few recipes I’ve tried with huge success. #icantbelieveitsvegan
This baby is jam-packed with veggies and edamame AKA loads and loads of plant protein and fiber. It’s also doused with the most perfectly peanutty sauce. Did you know that 100% buckwheat soda noodles cost half a paycheck at Whole Foods? Yes, yes they do. I used the ones that have a bit of wheat in them so I could pay off my graduate education. I love cold soba noodle salads and will definitely be making them more often. I especially enjoyed the freshness of the cilantro and lime. This makes a TON, so be nice and share.
Cheerful Chocolate Smoothie
This smoothie has it all, and then some. Imagine a creamy, dreamy chocolate shake for breakfast. It has the absolute BEST texture thanks to the avocado, and I love that it’s 100% naturally sweetened with dates. This girl gets tired of bananas, yo! Use those big, soft, pitted Medjool dates and make sure to soak them if your blender can’t blend them raw. I’ve had this every day for breakfast for the past three days (paired with almond butter n’ nanner toast). This will def be one of your new smoothie besties, guaranteed. Try adding some chia seeds, spinach, and coffee ice cubes (brewed coffee frozen in an ice cube tray). You’re welcome.
I also tried the Gym Rat Smoothie, which was of course nothing short of fab.
Loaded Savory Oatmeal & Lentil Bowl
This little gem is a savory twist of oatmeal with the added benefit of uber nutritious lentils. You know how much I love my savory oats! A fourth cup of red lentils has a whopping 14 grams of protein and 5 grams of fiber. I like to add nutritional yeast and top it with hummus, sliced avocado, salsa, and hot sauce. It comes together in about 15 minutes, so it’s great in a pinch since you probably always have the ingredients on hand. I’ve made this for both breakfast and dinner. Yum-o.
Marinated Balsamic, Maple and Garlic Tempeh
When tempeh and maple syrup come together, there is always serious scrumptiousness ahead. This has the perfect balance of sweet and salty and comes together in minutes. Just whisk together the marinade, slice the tempeh and throw that bad boy in the fridge. Bake it when you get home from work and winner-winner-tempeh-dinner! I ate mine with peas and roasted sweet potatoes, duh.
Other recipes I’m dying to try: Out the Door Chia Power Donuts, Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust, Fudgy Mocha Pudding Cake, Sweet Potato and Black Bean Enchiladas with Avocado Lime Cream Sauce, Quick and Easy Channa Masala, Festive Kale Salad with Sweet Apple Vinaigrette and Pecan Parmesan, and Ultimate Nutty Granola Clusters.
Your turn! What’s your favorite cookbook? Have you tried any OSG recipes? Do tell!
The winner of the Delicious Probiotics Drinks Cookbook giveaway is Dena from 40 Fit in the Mitt!