I was excited when the publishers of Angela Liddon’s “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out,” Avery Publishing Group, recently contacted me to offer a copy of her cookbook to review. Naturally I said yes, and having just returned from a trip, I was in quite the mood to get back to my kitchen and try out and share a few new recipes. The “Oh She Glows Cookbook” is a spinoff of the highly successful, overwhelmingly popular, remarkably healthy and inspirational vegan blog “Oh She Glows” by Angela Liddon.

The Oh She Glows Cookbook

The Oh She Glows Cookbook” includes over 100 wholesome & plant-based recipes; 75 new vegan recipes and over 25 updates on reader favorites from the Oh She Glows blog. The cookbook also includes many allergy-friendly recipes with over 90 gluten-free recipes, and many recipes free of soy, nuts, sugar and grains, too. She creates nourishing and all-natural vegan meals that are packed with nutrient-rich, whole some veggies and fruit, whole grains, beans, legumes, nuts and seeds. No artificial substitutes or processed imitation products, which sets her cookbook apart from many other vegan cookbooks. Along with the delectable recipes, the thing I appreciate most about this cookbook are the stunning full-color photos by the author and photographer, Angela Liddon.

The Oh She Glows Cookbook

So far I’ve tried few recipes: “Life-Affirming Warm Nacho Dip” (Page 83, Appetizers), “Luxurious Tomato-Basil Pasta” (Page 181, Entrees), “Marinated Balsamic, Maple and Garlic Tempeh” (Page 199, Sides), “Salt + Vinegar Roasted Chickpeas” (Page 221, Power Snacks) and “Pumpkin-Maple Pie with Baked Oat Crust” (Page 247, Desserts). Most of her recipes are pretty easy to tackle, but most require adjustments and/or ingredient substitutions based on my personal taste or preferences. Some of the components that I loved, like the “cheese sauce” from her “Life-Affirming Warm Nacho Dip” (Page 83, Appetizers), would work nicely as a base for a variety of different dishes.

Life-Affirming Warm Nacho Dip

The back cover of the book summarizes it best:

Whether you are a vegan, “vegan-curious,” or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!

The Oh She Glows Cookbook

I have permission to share three recipes that I’ve tested from the cookbook:

“Eat Your Greens Detox Soup” (Page 139, Soup)
“Walnut Avocado & Pear Salad” (Page 103, Salads)
“Effortless Anytime Balsamic Vinaigrette” (Page 283, Homemade Staples)



Life-Affirming Warm Nacho Dip

Page 83, Appetizers

Life-Affirming Warm Nacho Dip

The “Life-Affirming Warm Nacho Dip” recipe is available at “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Amazon.com).”

This is the first “Oh She Glows” dish I made and I really wanted some cheezy comfort food after returning from Hong Kong and Taiwan. I halved the “Life-Affirming Warm Nacho Dip” recipe, which was a perfect portion for two. I would use the full recipe for leftovers. I added a tablespoon of hot water in addition to the recipe to get my ‘cheese sauce’ silky smooth, since I don’t have a high speed blender my sauce needed that little something extra. For a spicier version, I would use fresh jalapeños instead of cayenne pepper. I didn’t like the addition of marinara sauce because the flavor of the marinara sauce still came through a bit strong in the end while overpowered some of the other flavors of the dish. As an alternative to the marinara and white onion, I would use a fresh chunky salsa to provide that tomato and onion flavors. So far I liked the cheese sauce in Step 1, I plan to use it on pizzas and naan breads or possibly snack on its own with fresh jalapeños as a spicy nacho cheese.

Life-Affirming Warm Nacho Dip



Walnut, Avocado & Pear Salad

Page 103, Salads

Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion

Get the “Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion” recipe here.

The “Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion” is a nice, hearty salad, but has too many components and there’s a bit of disconnect between the marinated portobello and the rest of the salad. I love the Effortless Anytime Balsamic Vinaigrette, but don’t think the marinated portobello (it was marinated in Effortless Anytime Balsamic Vinaigrette, too) enhanced this dish. To keep flavors cleaner, I would prefer some nicely salted and seared trumpet or oyster mushrooms. One ripe pear (Bosc) was big enough for the recipe so two wasn’t necessary.



Eat Your Greens Detox Soup

Page 139, Soup

Eat Your Greens Detox Soup

Get the “Eat Your Greens Detox Soup” recipe here.

I am now a fan of Oh She Glows’ Eat Your Greens Detox Soup and made it twice last week. I halved the recipe the first time and it was perfect for one. I doubled the recipe the second time with orzo and it was so tasty! The soup was very delicious and packed with flavors – ground cinnamon, ground cumin, fresh ginger and fresh lemon juice; all pack a punch, but in a harmonious way. I like a fresh herb garnish; some dill, chives or fennel fronds should go nicely on top of this soup. It took about 18 to 20 minutes in Step 3 for the veggies to be tender. I used exactly ¼ tsp salt and ¼ tsp freshly ground pepper in the soup. I added kale for the last 5 minutes of cooking in Step 4, so the soup will be ready in 20 minutes!



Luxurious Tomato-Basil Pasta

Page 181, Entrées

Luxurious Tomato-Basil Pasta

The “Luxurious Tomato-Basil Pasta” recipe is available at “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Amazon.com).”

I really wanted something creamy and of course, pasta, and read that it was one of Angela’s husband’s favorite meals and that he prepares it often. We both love creamy pastas. The tomato-based creamy sauce was tasty, but the basil was too overpowering – I didn’t like the extreme basil flavor. I would use ¼ cup of packed fresh basil (not 1 cup) so all the flavors are there. I used 15-oz canned tomatoes (without liquid), 3 TB nutritional yeast and 2½ TB tomato paste, which all worked great.

Luxurious Tomato-Basil Pasta



Marinated Balsamic, Maple & Garlic Tempeh

Page 199, Sides

Marinated Balsamic, Maple & Garlic Tempeh

The “Marinated Balsamic, Maple & Garlic Tempeh” recipe is available at “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Amazon.com).”

The “Marinated Balsamic, Maple & Garlic Tempeh” is great on sandwiches, wraps and as a snack. The flavors are a bit tangy and sweet, perhaps additional spices, dried chili flakes and/or liquid smoke will make it tastier. After reading another food blogger’s cooking notes about the tempeh being too acidic, I doubled the maple syrup and garlic, halved the balsamic vinegar (since it is very sour), but it still lacked the garlic flavor. I might try using garlic powder next time. I’ve always wondered what to do with the remaining marinade especially with garlic sitting there. I reused the marinade to make a 2nd batch.

Marinated Balsamic, Maple & Garlic Tempeh



Salt & Vinegar Roasted Chickpeas

Page 221, Power Snacks

Salt & Vinegar Roasted Chickpeas

The “Salt & Vinegar Roasted Chickpeas” recipe is available at “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Amazon.com).”

I was glad that I tried the salt and vinegar roasted chickpeas because I am up for anything salt and vinegar. I roasted the chickpeas for about 15 to 20 minutes more in Step 5. They were very tangy due to the vinegar, but pretty tasty. Some had a bit of crunch. I would like them crunchier. I am very eager to try my own flavored roasted chickpeas now, thanks for the inspiration, Oh She Glows!

Salt & Vinegar Roasted Chickpeas



Raw Pumpkin-Maple Pie with Baked Oat Crust

Page 247, Desserts

Raw Pumpkin-Maple Pie with Baked Oat Crust

The “Raw Pumpkin-Maple Pie with Baked Oat Crust” recipe is available at “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Amazon.com).”

I know it isn’t Thanksgiving, but I have always wanted to try a pumpkin-based dessert. Luckily, I found a canned organic pumpkin puree for “Raw Pumpkin-Maple Pie with Baked Oat Crust.” At first, it appeared as an ‘egg custard’ tart, which was pretty cool. When frozen, the pumpkin flavor wasn’t there, and it was mostly maple and coconut. The longer I let it thaw, the stronger the pumpkin flavor got but it was still a secondary flavor to the maple and coconut. I would add extra pumpkin puree and extra pumpkin pie spice mix (cinnamon, cloves, nutmeg, allspice, ginger, and cardamon), and use less maple syrup (about ½ cup).

Raw Pumpkin-Maple Pie with Baked Oat Crust

The baked oat crust reminded me of raw Lärabars and didn’t really satisfy my pie crust lust. I would use a different crust such as a homemade graham cracker crust (using the graham cracker recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts for a start).

Raw Pumpkin-Maple Pie with Baked Oat Crust

Raw Pumpkin-Maple Pie with Baked Oat Crust



Effortless Anytime Balsamic Vinaigrette

Page 283, Homemade Staples

Effortless Anytime Balsamic Vinaigrette

Get the “Effortless Anytime Balsamic Vinaigrette” recipe here.

For the “Effortless Anytime Balsamic Vinaigrette”, I used a teaspoon of dijon mustard since we use extra spicy dijon, but it worked well so far. If you are a fan of dijon mustard, follow Angela’s recipe! The vinaigrette is tangy from the vinegar and unsweetened apple sauce with garlicky flavor and sweet from the maple syrup. Additional freshly ground pepper is a must to make the vinaigrette slightly peppery. I made my own unsweetened apple sauce; it’s a pretty easy recipe (view here). This dressing is a good one for making as a double batch, because I can imagine it being perfect on a variety of salads and it will keep for up to two weeks.


In addition to the recipes I’ve tested and included, I’m especially interested in trying her smoothies, “Delicata Squash, Millet & Kale Salad with Lemon-Tahini Dressing” (Page 119, Salads), “Sweet Potato & Black Bean Enchiladas with Avocado-Cilantro Cream Sauce” (Page 147, Entrees), “Classic Glo Bar” (Page 215, Power Snacks), “Peanut Butter Cookie Dough Bites” (Page 235, Power Snacks), and “Crispy Almond Butter Chocolate Chip Cookies” (Page 265, Desserts).

Giveaway (US residents only)

It’s an amazing and beautiful cookbook and now you can win one here at Vegan Miam! Avery Publishing Group have kindly sponsored for one Vegan Miam reader (US residents only) to win a copy of “The Oh She Glows Cookbook” (paperback).

• This is a sponsored Giveaway provided by AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Open to US residents only (sorry international readers!).
• The Giveaway entry period begins Friday, May 2, 2014 at 12:00 AM PST and ends Monday, May 12 at 11:59 PM PST.
• One winner will be drawn randomly by using Gleam and will be notified via a certified vegan miam email, unless otherwise stated. Winner must respond with current/correct address within forty-eight (48) hours or prize will be forfeited and another winner will be drawn.
• One winner will receive a copy of The Oh She Glows Cookbook.
• Prize will be shipped directly to the winner by AVERY. Vegan Miam is not responsible for any unsent, lost or stolen prize(s).

The Oh She Glows Cookbook Giveaway

Disclaimer: This cookbook was kindly sent to me to review. All reviews are my own personal opinions, I have not been compensated to provide any feedback positive or otherwise. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.


Have you tried any recipes from “The Oh She Glows Cookbook?” What is your favorite plant-based meal?