About a week ago, Emily of Puppies and Peanut Butter, approached me about doing a cooking collaboration revolving around The Oh She Glows Cookbook by Angela Liddon. We both have a love for Angela Liddon’s recipes and had just received her cookbook. I soon learned that Emily was also a big believer in following a balanced vegan diet that moderates healthful recipes with occasional indulgences. Given that The Oh She Glows Cookbook is chalk full of whole foods plant-based recipes, we were both eager to dive into it. Her idea was that we could both make the same recipes then share with each other how the process went, what substitutions we made and how the end result of each recipe was. I was already having so much fun cooking my way through The Oh She Glows Cookbook but knew it would be so much more enjoyable if I had someone to share the experience with. Thus the OSGCookathon was born! I could not wait to begin the process.
Our first recipe was the Classic Glo Bars which is Oh She Glows’ top secret granola bar recipe that was beloved by all her bakery customers. I swapped peanut butter with sunflower seed butter,omitted the sesame seeds, shredded coconut, and added pumpkin seeds to my batch. They came out amazingly and are definitely one of my favorite recipes from the book! Be warned though, these bars are addicting. Three days later, my boyfriend and I had devoured the whole batch of bars!
Following Glo Bars was the 15-Minute Creamy Avocado Pasta which Emily and I were both excited to try due to the fact the recipe claimed to take only 15 minutes. Although we were both curious if it would end up taking longer than that. But to both of our surprise, the recipe did in fact take only about 15 minutes! This one was another instant fave. I topped mine with grape tomatoes as well as a spoonful of nutritional yeast per Emily’s suggestion and it was delicious.
Day 3 of the OSGCookathon was the Raw Buckwheat Breakfast Porridge which I would say has been the most unique recipe out of the book. I am a hot oatmeal every day kind of girl so switching it up from my regular breakfast for a cold bowl of buckwheat was a whole new experience for me. A dash of cinnamon, sprinkle of strawberries and drizzle of maple syrup had me convinced though that the buckwheat porridge could satisfy me just as well as a bowl of oatmeal. I think I might try this porridge hot though next time by warming it in a pot for a few minutes. Also, Emily served hers with her homemade granola over it which looked delicious so I think I have to try that as well!
Our next recipe to try was the infamous Classic Green Monster Smoothie! I have been a fan of green smoothies for a while since it’s a great way to sneak in extra spinach and kale into my diet but Emily hadn’t tried one yet so this recipe was a must for the OSGCookathon. I added one teaspoon of spirulina powder to the smoothie for an energy boost. An obligatory sprinkle of cinnamon was added upon serving as well. I enjoyed the sweetness of the Green Monster and would definitely reccomend this recipe to anyone who hasn’t tried a green smoothie yet.
Our final (and perhaps most delicious) recipe was the Gluten-Free Chocolate-Almond Brownies. I was a bit skeptical at first when overlooking the recipe and seeing the ingredients. Almond flour? In my brownies? I wasn’t convinced that almond flour could possibly provide a chewy gooey brownie base but decided to give it a chance anyways after both Emily and my mom (who owns the book as well) raved about how great they were. When the brownies finally came out of the oven after almost half an hour of cooking I looked over the recipe once more and saw that they would require an hour of cooling prior to cutting. Pure torture! But I waited that full hour, waiting anxiously to find out if they would in fact be chewy, chocalatey and not too crumbly. During that hour, I made up a homemade batch of vanilla-maple ice cream that would be served alongside the brownies.
Once that agonizing hour finally passed, I was rewarded with the most heavenly brownie sundae ever! I was so happy I gave the brownie recipe a chance and must say that they are the best gluten-free brownies I have ever had. I will be sharing my recipe for the homemade ice cream and featuring the brownie sundae in a separate post so be sure to check that out!
Overall, the OSGCookathon was a huge success! Emily and I both have so many more recipes we want to make from The Oh She Glows Cookbook and are most likely going to continue the cookathon. 5 recipes simply were not enough! Be sure to head over to Emily’s blog and check out her post on The OSGCookathon! Don’t forget to read her recipes while you are on there. She’s got a great food philosophy and believes, like myself, that the key to a healthy vegan diet is balance and moderation. I am dying to try her Roasted Asparagus Bowl recipe! Also, if you have an Instagram you can see our photos by searching #OSGCookathon.
If you don’t own the book yet, you absolutely must buy it! You can order it from Amazon here and also check out the Oh She Glows blog in the meantime.
Do you own The Oh She Glows Cookbook yet? If so, what have been your favorite recipes?