3 Healthy Recipes To Try From The New Oh She Glows Cookbook

3 Healthy Recipes To Try From The New Oh She Glows Cookbook

Whenever we want a wholesome, nourishing, plant-based recipe, Oh She Glows is where we turn. Angela Liddon started out as (and still is!) a vegan recipe blogger and has since written two beautiful cookbooks we adore. Today, she’s giving us a peek into her newest one, Oh She Glows Every Day, sharing three of her favorite recipes for fall.

When developing recipes for Oh She Glows Every Day, I was inspired by my busy lifestyle as a business owner and new mother. More and more, I found myself looking to simplify meals and save time in the kitchen—without sacrificing taste or nutrition. Oh She Glows Every Day features more than 100 of my go-to plant-based recipes that are wholesome, accessible and delicious. Though my favorites from this collection change day-to-day, below you’ll find three dishes that are fall and winter staples in our household.

3 Healthy Recipes To Try From The New Oh She Glows Cookbook

The Creamy Thai Carrot Sweet Potato Soup boasts a warm, full-blown flavor and a rich, thick texture, which makes it very comforting as the weather turns cooler. Top it with my Roasted Tamari Almonds (EDITOR’S NOTE: Get the recipe on page 263 of Angela’s cookbook) for a satisfying nutty crunch!

The Golden French Lentil Stew, spiced with turmeric, shows off a joyful golden hue perfect for brightening up dreary autumn days, and is remarkably creamy thanks to the addition of a dairy-free cream base (either nut- or seed-based, your choice!). It also packs in a hefty portion of greens and other hearty “staple” vegetables like carrots and celery.

Last but definitely not least, my Sweet Potato, Chickpea, and Spinach Curry is just the perfect cozy food! Coconut milk brings it all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. Even better, all three of these recipes taste better the next day after the flavors have had a chance to mingle, so you can look forward to tasty leftovers, too!

Creamy Thai

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

*Serves 4

Ingredients:

  • 1 tablespoon (15 mL) virgin coconut oil
  • 2 cups (500 mL) diced sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 tablespoons (30 mL) red curry paste
  • 4 cups (1 L) low-sodium vegetable broth, plus more if needed
  • 1/4 cup (60 mL) raw almond butter
  • 3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
  • 3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
  • 1/2 teaspoon (2 mL) fine sea salt, plus more to taste
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • Freshly ground black pepper
  • Topping suggestions: minced fresh cilantro, roasted Tamari Almonds (get the recipe on page 263 of Angela’s cookbook), fresh lime juice

Directions:

  1. In a large pot, melt the coconut oil over medium heat.
  2. Add the onion, garlic and ginger and sauté for 5 to 6 minutes until the onion is translucent.
  3. Stir in the curry paste.
  4. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt and cayenne (if using). Stir until combined.
  5. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes until the potatoes and carrots are fork-tender.
  6. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. Alternatively, you can use an immersion blender and blend the soup directly in the pot.
  7. Return the soup to the pot and season with salt and black pepper. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference. Reheat if necessary.
  8. Ladle the soup into bowls and top with minced cilantro, almonds and a squeeze of lime juice, if desired. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
Read Next:
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Gold Lentil

Golden French Lentil Stew

*Serves 4

Ingredients:

  • 1/2 cup (125 mL) raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
  • 2 cups (500 mL) water
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
  • 4 large cloves garlic, minced (2 tablespoons/ 30 mL minced)
  • 1 to 1 1/2 teaspoons (5 to 7 mL) fine sea salt, to taste, plus a couple pinches
  • 2 medium carrots, diced (1 heaping cup/275 mL)
  • 2 stalks celery, diced (3/4 cup/175 mL)
  • 2 teaspoons (10 mL) ground cumin
  • 1 1/2 teaspoons (7 mL) dried thyme
  • 1 teaspoon (5 mL) ground turmeric
  • 1 (14-ounce/398 mL) can of diced tomatoes, with juices
  • 3/4 cup (175 mL) uncooked French green lentils, picked over and rinsed
  • 4 cups (1 L) low-sodium vegetable broth
  • 3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
  • Freshly ground black pepper
  • 1 to 2 teaspoons (5 to 10 mL) white wine vinegar, to taste

Directions:

  1. Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse. Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
  2. In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
  3. Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme and turmeric until combined.
  4. Add the diced tomatoes with their juices, lentils, broth and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
  5. Stir in the cashew cream and chard. Add salt, pepper and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting as it can quickly overwhelm.) Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve. This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.
Read Next:
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Sweet Potato Curry

Sweet Potato, Chickpea, and Spinach Curry

*Serves 6

Ingredients:

  • 4 teaspoons (20 mL) virgin coconut oil
  • 1 tablespoon (15 mL) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 mL)
  • 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
  • 3 large cloves garlic, minced
  • 4 teaspoons (20 mL) grated fresh ginger
  • 1 teaspoon (5 mL) ground turmeric
  • 1 teaspoon (5 mL) ground coriander
  • 1/4 teaspoon (1 mL) red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
  • 1 (14-ounce/398 mL) can diced tomatoes, with juices
  • 1 (14-ounce/400 mL) can light coconut milk
  • 1 (5-ounce/142 g) package baby spinach
  • Freshly ground black pepper

For Serving:

  • Cooked basmati rice, quinoa, millet or sorghum
  • Chopped fresh cilantro leaves
  • Unsweetened shredded or large-flake coconut
  • Lime wedges (optional)

Directions:

  1. In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, coriander and red pepper flakes. Stir to combine and sauté for a couple of minutes until the garlic softens.
  3. Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.

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Author: Natalie Borton

Natalie is a San Diego-based jewelry designer and blogger who covers style, motherhood, wellness and life. Find her on Instagram at @natalieborton!

  • I would love to try the first soup in this post, but you didn’t provide the recipe for the almonds. I know you’re promoting the book, but any chance you’ll provide that part of the recipe?

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