When I started to get into nutrition and plant-based eating a few years ago, I was pretty much clueless. I had almost no experience with cooking, let alone cooking without dairy, eggs and meat or with obscure ingredients like chia seeds and maca powder. Oh She Glows was one of the very first vegan blogs I stumbled upon back then, and one that inspired and encouraged me to follow the path I am on today.
It was in part Angela’s warming and welcoming personality that initially draw me to her blog. But then I started making her recipes, and it’s what made me come back again and again. Angela has a gift for making vegan recipes easy, approachable and effortlessly delicious. Although I have a tendency to want to overcomplicate my own recipes, I’m all for simplicity when comes the time to cook dinner. Give me something I can make in half an hour or less, with ingredients I already have in my pantry, and that I know will be delicious, and I’m the happiest girl in the world. Angela’s recipes are exactly that.
Her first cookbook Oh She Glows was the first plant-based cookbook I ever bought. It taught me pretty much everything I know (from how to make basics like nut milk, almond butter and chia jam to how to marinate tempeh and make overnight oats). This little blog of mine owes her a lot.
Angela’s second cookbook, Oh She Glows Every Day, is a pure pleasure, both for the eyes and taste buds. Its pages are filled with accessible plant-based recipes, tips to help you save time in the kitchen, pantry staples, adaptations, suggestions and mouthwatering photos (beautifully photographed by the talented Ashley of the blog Edible Perspective). If you enjoy eating well and are looking for ways to easily incorporate more plant-based meals to your diet, this book is definitely a must-have.
I’ve made the best marinated lentils from the book a couple times already and they might be my new go-to lentil recipe. A few other recipes that I’m dying to make are the Ultimate Flourless Brownies, Oh Em Gee Veggie Burger, High-Rise Pumpkin Cupcakes, Lentil Mushroom Bolognese Sauce and Miracle Healing Broth.
This sweet potato curry jumped off the page and instantly begged me to make it. It surely did not disappoint. It’s a simple dish, but with a perfect balance of flavours that makes you want to reach for more. The sweetness of the sweet potatoes, the acidity from the tomatoes and the creaminess of the coconut milk make a beautiful meal that’s creamy, rich and incredibly satisfying. Definitely a recipe you’ll want to enjoy over and over again this season.
Recipe from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
Notes on the recipe: Angela suggests to top the curry with coconut flakes but I topped mine with toasted sliced almonds instead. Don’t forget to squeeze it with some lime juice before digging in, it brings out the flavours even more.
Sweet Potato, Chickpea & Spinach Coconut Curry from "Oh She Glows Every Day"
- 4 tsp virgin coconut oil
- 1 tbsp cumin seeds
- 1 medium onion finely chopped
- 3/4 tsp to 1fine sea salt to taste, plus a pinch
- 3 cloves largegarlic minced
- 4 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes or to taste
- 1 inch medium/large sweet potato peeled and cut into 1/4 to 1/2dice (about 3 cups)
- 1 cups can chickpeas drained and rinsed, or 1 1/2cooked chickpeas, 14-oz/398 ml
- 1 can diced tomatoes with juices, 14-oz/398 ml
- 1 can light coconut milk 14-oz/400 ml, I used regular
- 1 5- oz/142 g. packaged baby spinach
- Freshly ground black pepper
- Cooked basmati rice quinoa, millet or sorghum (I used brown basmati rice)
- Chopped fresh cilantro leaves
- Unsweetened shredded or large-flake coconut (I used sliced almonds toasted)
- Lime wedges
“Be yourself and you can be anything.”