Angela Liddon of Oh She Glows has always been an inspiration to me. When I first went vegan, she was one the first blogs I relied on while transitioning from vegetarian to vegan. I quickly fell in love with her food philosophy and loved how nourishing her recipes are.
Then, her first cookbook was released a couple years ago and her recipes became a staple in our home. Now, she’s released another cookbook with even more delicious vegan recipes so I am excited to be sharing my review and a recipe from Oh She Glows Every Day.
When I first read through the book, I was so excited to see this book would be focusing on recipes that could be made quickly or prepped ahead. About a month ago, I made a goal to cook more healthful recipes for Thomas and I and to start exercising regularly again. With an exercise routine established, I find I have been relying more and more on nourishing recipes that will keep me full. But with both are so busy with work, I usually don’t get into the kitchen to cook until 6:30 so recipes that can be made under an hour are a must. So this book couldn’t have arrived at a more perfect time.
The first recipe we tried from Oh She Glows Every Day was Crispy Smashed Potatoes. Since I absolutely love potatoes, I knew this one had to be first. They did not disappoint! I loved how the outside of each potato was crispy while the inside was buttery and tender. The avocado garlic aioli added the perfect touch of creaminess. It was also really easy to make since most of the cooking time is inactive.
Next, we tried the Mac N Peas. Thomas’ favorite vegetable is peas and of course he loves mac n cheese because who doesn’t? This recipe was really tasty but did require some tweaks. I had trouble with blending the sauce which consists of potatoes, carrots, and cashews. With such hearty ingredients, our Ninja blender had trouble processing it with the low amount of liquid the recipe called for. So I found I had to add about ¼ cup almond milk and ¼ cup oil to get it smooth and pourable. But after those minor tweaks, it was creamy and totally delicious! I’ll be curious to hear if any of you have more success with this sauce using a Vitamix or Blendtec.
On my second try of the sauce, I found I preferred it without the cashews, it’s just as creamy and cheesy! This time, we served it over nachos and topped them with red onion, avocado, olives, and chiles. Next time, I’m trying the chili cheese nachos from Oh She Glows Every Day which look absolutely amazing!
We also loved the chia pudding which we served with berries instead of mango since there wasn’t any at the store. It was a nice light and healthy breakfast. Plus, I loved that it called for making ahead of time since you wake up and already have breakfast waiting for you!
I have so many more recipes I want to try from the book! It really is an essential for every kitchen. All of the recipes seem to be aimed at crowd-pleasing and kid-pleasing which is a tough feat! This book is a must and I hope you all will give it a try!
Today I am sharing a recipe for Sweet Potato, Chickpea, and Spinach Coconut Curry straight from Oh She Glows Every Day. This recipe is perfect for the coming cooler months with its hearty ingredients and warming, comforting qualities. I hope you enjoy the recipe!
Sweet Potato, Chickpea, and Spinach Coconut Curry
(Vegan and Gluten-Free)
This curry is just divine! The coconut milk brings it all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. It’s the perfect cozy food! This is a thick, stew-like curry—not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread. Because the recipe moves quickly once you’ve started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they’re called for. (Keep them separate after prepping, as they are added at different stages.) This helps you avoid burning the spices. I also recommend chopping the sweet potatoes very small (1/4- to 1/2-inch/5 mm to 1 cm pieces); they will cook much faster this way. I’m all about getting food into our bellies as fast as humanly possible.
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
Cooked basmati rice, quinoa, millet, or sorghum
Chopped fresh cilantro leaves
Unsweetened shredded or large-flake coconut
Lime wedges (optional)
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.