Angela Liddon’s eagerly awaited follow-up to the bestselling The Oh She Glows Cookbook, featuring more than 100 quick-and-easy whole-foods, plant-based recipes to keep you glowing every day of the year.

Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes.

Five years ago, Angela started a blog, ohsheglows.com, after struggling with a 10-year eating disorder to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the internet.

In Oh She Glows Every Day, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week including holidays and special occasions.

With family-friendly recipes such Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet’s most beloved cooking stars, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty meals-even on a busy schedule.

Michael Joseph, Penguin Australia, RRP $35

Mango-Coconut-Lime and Raspberry-Banana Sorbet

VEGAN, GLUTEN-FREE, NUT-FREE, SOYA-FREE, GRAIN-FREE, OIL-FREE, ADVANCE PREP REQUIRED, KID-FRIENDLY OPTION, FREEZER-FRIENDLY

MAKES 500ML OF EACH FLAVOR
PREP TIME: 10 MINUTES

Our whole family loves this healthy homemade sorbet! And you don’t even need an ice cream maker to make it—a heavy-duty food processor will do the job. This sorbet is great to whip up on a hot summer day, and it comes together in a few minutes. The Mango-Coconut-Lime Sorbet is rich and full-bodied (thank you, coconut cream!), so it’s a hybrid of fruity sorbet and traditional ice cream. It’s smooth, naturally sweet, and luxurious, with a tangy kick from the lime juice. The tangy Raspberry-Banana Sorbet is intensely pigmented (no food colouring required) and banana and a touch of maple syrup give it a creamy, slightly sweet taste. Have fun experimenting with di erent frozen fruit blends; I also love swapping the frozen mango for frozen peaches and the frozen raspberries for frozen sweet cherries for a fun cherry-peach twist.

FOR THE MANGO-COCONUT-LIME SORBET

  • 300g frozen mango chunks (300g bag)
  • 125ml full-fat canned coconut cream (white portion only)
  • 1 to 2 teaspoons fresh lime juice, to taste

FOR THE RASPBERRYBANANA SORBET

  • 300g frozen raspberries
  • 1 medium banana, at room temperature (see Tip)
  • 1 tablespoon pure maple syrup, or to taste
  1. Chill the can of full-fat cocout milk for 24 hours before you begin.
  2. Make the mango-coconut-lime sorbet In a heavy-duty food processor, process the frozen mango and coconut cream until creamy, 2 to 4 minutes, stopping to scrape down the bowl as needed. Add the lime juice to taste. Spoon the mango sorbet into a bowl and pop it into the freezer while you prepare the raspberry sorbet.
  3. Make the raspberry-banana sorbet In the food processor, process the frozen raspberries and the banana until creamy, 2 to 4 minutes, stopping to scrape down the bowl as needed. Add the maple syrup and process again. Retrieve the mango sorbet from the freezer. Layer both sorbets in parfait glasses and serve immediately. This sorbet is best enjoyed right away, but you can spoon leftovers into ice pop moulds (being sure to press out air bubbles) and freeze for about 6 hours to make ice pops. Kids love these sorbet ice pops!

Tip 1. If you have leftover coconut cream, simply place it into a zip-top freezer bag and freeze it for up to 1 month. Thaw in the fridge or on the counter before using.
2. If you aren’t a banana fan, you can swap the banana for coconut cream and 2 tablespoons maple syrup.

Make it kid-friendly While kids love the sorbet as it is, you can also turn it into ice lollies! Simply spoon the mixture into lolly moulds (being sure to press out any air bubbles), and freeze for about 6 hours.

Soba Noodle Salad

VEGAN, GLUTEN-FREE OPTION, NUT-FREE, ADVANCE PREP REQUIRED, KID-FRIENDLY

SERVES 6
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES

Once I start eating this beautiful soba noodle salad, it’s hard to stop! It’s light and energizing, but the fibre-rich soba noodles and crispy tofu give it plenty of protein and staying power. The simple sesame-tahini dressing is both sweet and tangy, thanks to the combo of rice vinegar and maple syrup, and sometimes I like to add it to stir-fries and other grain bowls as well as this dish. The soba salad can be served warm or cold, making it a great option for any season. If you’d like to experiment with different textures, you can use spiral or bow-tie pasta or even spiralized carrot or courgette ‘pasta’ in lieu of the soba noodles.

FOR THE DRESSING

  • 60ml toasted or untoasted sesame oil (see Tip)
  • 3 to 4 tablespoons rice vinegar, to taste (I like it tangy, so I use 4)
  • 25ml tahini
  • 1 tablespoon pure maple syrup, or to taste
  • 1 tablespoon low-sodium tamari
  • 2 cloves garlic, grated on a Microplane

FOR THE SALAD

  • 1 225g pack soba noodles
  • 1 medium red bell pepper, seeded and diced (about 220g)
  • 1 medium yellow bell pepper, seeded and diced 220g
  • 3 to 4 onions, fi nely chopped (80g)
  • 50g coriander leaves, minced
  • 1 batch Cast-Iron Tofu (page 137)
  • Fine sea salt
  • 1 tablespoon sesame seeds, for garnish
  • Fresh lime juice, for serving (optional)
  • Sriracha, for serving
  1. Prepare the Cast-Iron Tofu (page 137).
  2. Make the dressing In a small bowl, whisk together the dressing ingredients until smooth. Cover and refrigerate to thicken slightly.
  3. Make the salad Bring a pot of water to a boil. Cook the noodles according to the package directions. Drain and place in a large bowl.
  4. Add the bell peppers, spring onions and coriander to the bowl with the noodles. Add the dressing and toss to coat. Add half the tofu cubes and toss again. Taste and season with sea salt if necessary.
  5. Top the salad with the remaining tofu, sesame seeds, and coriander scattered on top. You can also add a squeeze of lime juice on top of each bowl just before serving or simply serve with a lime wedge. The salad can be stored in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but it’s still very tasty!

Tip 1. You can use untoasted or toasted sesame oil; it’s totally up to you! Toasted sesame oil has a much more robust fl avour, while untoasted is more mellow, so feel free to use whichever you prefer.
2. The veggies have a tendency to fall to the bottom of the bowl, so I like to scoop them up and add them back on top just before serving.

Make it kid-friendly Use 100% buckwheat soba noodles. Traditional soba noodles are made with buckwheat fl our; however, some contemporary brands incorporate wheat flour. Be sure to check the label carefully and use a brand made with just buckwheat flour.

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