Empowered Noodle Bowl + The Oh She Glows Cookbook

Oh She Glows CookbookWhen VegNews recently listed The Oh She Glows Cookbook by Angela Liddon as one of their 15 Most Anticipated Cookbooks of 2014, I was far from surprised.  Angela’s blog by the same name is incredibly beloved with consistent recipes, beautiful photography, and a warmth that matches her real life persona.  In fact, I had a chance to meet Angela briefly at Vida Vegan Con last year.  Her sweet, gentle spirit is palpable, and it comes through loud and clear in The Oh She Glows Cookbook.

I recently received a copy of the book from her publisher and was taken right away with the large, gorgeous color photographs spread throughout the book.  It’s a book that one could set out on the coffee table, except I don’t know who could stand to have it anywhere other than in the kitchen getting loads of use.  (FYI: The Canadian printing has a different but equally lovely cover with a parfait on the front.)

Oatmeal and lentilsIn the opening of the book, Angela writes about her own journey with food, along with how and why she started her blog.  In this section, I loved what she had to say about her adoption of a vegan diet:

“A vegan diet is the way I aligned what’s in my heart with the food on my plate.  My compassion for others – and, most surprising, for myself – grew in many ways.”

There’s a section for stocking your natural foods pantry and a list of her favorite kitchen tools.  I knew she was a woman after my own heart and had to laugh when she said, “Just like shoes, you can never have too many glass jars…”  I actually have a much easier time fighting the urge to buy shoes.  Glass jars are irresistible!

Savory OatmealThen it’s time for the recipes.  There are over 100 of them and each one gets a large color picture, which makes all of them that much more enticing.

From the breakfast section, I made the Loaded Savory Oatmeal & Lentil Bowl.  Even though I’d heard of savory oatmeal, I had never tried it myself.  Instead of the toppings one would typically think of for oatmeal like blueberries, bananas, or cinnamon, savory oatmeal is cooked with vegetable broth, shallots, and garlic.  In the OSG version, red lentils are added for extra protein and staying power.

Savory OatmealThen you can cover it with your choice of toppings like hummus or avocado.  I made a quick salsa and added it to the top along with cilantro and a dollop of baba ganoush (eggplant dip).  This is one I’m sure I’ll be making again and playing with different toppings for variety.

Cauliflower Lentil SoupAs I’m still feeling the effects of the snow boot and shoveling season, I was especially drawn to the soup section.  I made the hearty Indian Lentil Cauliflower Soup.

Tomato SoupI also made Cream of Tomato Soup with Roasted Italian Chickpea Croutons.  Roasted chickpeas have been one of my favorite snacks for years now, and cream of tomato soup was in my regular rotation for many years before I went vegan.  In fact, I used to turn to cream of tomato soup multiple times a week for something cozy, comforting, and fast.  However, after I went vegan, I curiously forgot about tomato soup and stopped eating it altogether.

That has changed now.  Angela’s soup took me back.  This cream of tomato soup was so much better than the one I ate again and again many moons ago.  Blended raw cashews give it creaminess, and it has a huge smack of tomato flavor from canned tomatoes, sun-dried tomatoes, and tomato paste.

Cream of Tomato Soup with Chickpea CroutonsIt’s then topped with chickpea croutons that have a taste reminiscent of sour cream and onion potato chips.  They balance the soup nicely – giving extra crunch and flavor.  (I noticed that Matt posted this recipe on No Meat Athlete on his review of the book.  If your copy hasn’t arrived yet, check it out there!)

YolosThere are all kinds of gorgeous desserts in OSG, and I couldn’t stop myself from making a batch of Homemade Yolo’s (like vegan Rolo’s).  Rolo’s used to be one of my favorite candies, and so I think it’s awesome that Angela has made such a natural and mouthwatering version that’s quick and easy to make at home.  Plus, you’ve got to love the play on the phrase You Only Live Once.  The caramel is made with Medjool dates and nut butter, which is then coated in chocolate.

Homemade YolosIt’s noted that the Yolo’s taste best straight from the freezer, and I completely agree.  When served that way, the chocolate has a snap that reminded me of the Magic Shell I used to eat on ice cream cones growing up.  The crack of chocolate then gives way to the chewy caramel inside.

They didn’t take long to make, and it was fun having them in the freezer so I could just pull out one or two for a little something sweet.  My husband also loved them and was sad that there were oddly only a couple left by the time he got to them…  So strange.  I have no idea how that happened.

In addition to all of the aforementioned, there are also sections for smoothies, juices, and teas, salads, snacks, staples, and appetizers.  Speaking of appetizers, once summer fruit season hits, I’m eager to make the Summertime Cherry-Basil Bruschetta and a generous batch of Glowing Strawberry Mango Guacamole.  I think I could eat it alone with a spoon!

Empowered Noodle Bowl with Thai Peanut SauceOne of the things I like best about The Oh She Glows Cookbook is the way that it uses accessible, plant-based ingredients that would be familiar and unintimidating to any eaters – vegan or non-vegan.  I could see serving any of these recipes to people in my life who might be suspicious of dishes heavy in seitan or tofu.  Plus, they’re the kind of whole foods based recipes that just make you feel good, especially at this tail end of winter.

Avery Publishing has allowed me to share a recipe with you today from the book.  I’m sharing this entrée, the Empowered Noodle Bowl.  There are recipes to make it two ways – either in a Thai Peanut sauce or an Orange-Maple Miso sauce.  I made the peanut version, but both look terrific.

Empowered Noodle Bowl

Empowered Noodle Bowl, Two Ways: Thai Peanut & Orange-Maple Miso

Yield: Serves 4

Empowered Noodle Bowl, Two Ways: Thai Peanut & Orange-Maple Miso

Angela writes, "Choosing between my Thai Peanut and Miso Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book. It’s always fun to have options, don’t you think? The miso dressing is a great option if you’re looking for a nut-free noodle dressing, and the Thai peanut dressing is perfect if you are a big fan of creamy peanut or almond butter."


  • 1 large clove garlic
  • 2 tablespoons (30 mL) toasted sesame oil
  • 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
  • 2 teaspoons (10 mL) grated fresh ginger (optional)
  • 3 tablespoons (45 mL) fresh lime juice, plus more as needed
  • 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
  • 1 to 2 teaspoons (5 to 10 mL) granulated sugar
  • 3 tablespoons (45 mL) light miso
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1 tablespoon (15 mL) tahini
  • 1/4 cup (60 mL) fresh orange juice
  • 1 teaspoon (5 mL) maple syrup
  • 4 ounces (115 g) gluten-free soba (buckwheat) noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
  • 1 red bell pepper, diced
  • 1/2 seedless (English) cucumber, diced
  • 1 carrot, julienned
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup (60 mL) fresh cilantro leaves, chopped
  • Sesame seeds, for serving


    Either make the Thai Peanut Sauce:
  1. In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
  2. Or make the Orange-Maple Miso Dressing:
  3. In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
  4. Make the Salad:
  5. Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand.
  6. Drain the noodles and rinse them under cold water.
  7. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
  8. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
  9. Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
  10. Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.


For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well. If you need a soy-free and gluten-free miso, look for chickpea miso. My go-to brand is South River Miso and it’s absolutely lovely in this sauce. For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.


Empowered Noodle BowlThe publisher has also generously offered one copy of the book to a reader of Cadry’s Kitchen for a giveaway!  (Sorry, United States residents only.)  Please use the form below to enter.  Best of luck!

a Rafflecopter giveaway

Disclaimer: I was given this book to review but the thoughts and opinions are totally my own.  This post contains Amazon affiliate links.


  1. says

    Answering which recipe I want to try most – ALL OF THEM…you see I keep coming back to her website time and time again for various flavor combos and I think most if not all of the recipes are right up my alley! I would LOVE LOVE LOVE to win this book! Fingers Crossed!

  2. says

    I can’t wait to make ALL the recipes. I’ve been anticipating this book since Angela announced it! Those soups look especially tasty; I eat soup alllll the time.

  3. Mandy Gall says

    I would love to try the Homemade Yolos….love healthy dessert alternatives to dish out at gatherings

  4. Jenn R says

    Oooohhh…I agree….ALL of them! Something that really caught my eye though was the Beat the Heat Frozen Dessert Pizza that was up on Pinterest -it looks DIVINE!

  5. says

    Cadry, I’m so happy you are enjoying the cookbook so far! Thank you so much for this beautiful review. I just got a huge craving for those YOLOs…hehe….must make this weekend! xo

  6. Rachel says

    I am so excited to make the tomato soup. I have such nice memories growing up of a nice bowl of tomato soup and I have yet to find a recipe for one that I love. I’m sure Angela’s is delicious and I can’t wait to try it!

  7. says

    Angela’s blog has some of the most beautiful photography out there, which is why I’m always drawn back. Even though I’m not as skilled of a cook as you are, I would love the book just for the art (and culinary experimentation, of course.) I’ve been looking forward to it’s release! And yes…YOLOS. Yum.

  8. says

    They all look so good! I’d probably skip the savory oatmeal—at least until lunchtime, but I think I could eat the Yolos every day, all day! And I’d love a good soup right about now—so dreary here in Seattle today!

  9. cookeasyvegan says

    Of the recipes you’ve showed us, I think the empowered noodle bowl is most appealing, though they all sound great. Great review and photos! Sounds like another cookbook I ‘need.’

  10. Misty says

    In a picture I saw posted somewhere she has a fruit pizza with a crispy cereal sort crust I think. Sign me up! This will be such blessing <3

    • says

      More specifically, I’d be most eager to make the Morning Glory drink, the Yogi Juice, the Festive Kale Salad, and probably most of the salads!

  11. Anonymous says

    I’ve been following Angela’s blog for ages. She’s such an inspiration! I am a college student, and next semester I will be making the leap from meal plan to cooking for myself. Having Angela’s book by my side will be such a help!

  12. jill332 says

    The Empowered Noodle Bowl looks amazing! And a COLOR photo of every recipe??!! I love that!! It seems like I’m much more likely to try a recipe if I can see what it looks like….looks like I’ll be making every recipe in the book!

  13. says

    All of the recipes you mention sound wonderful, and Angela’s recipes on the blog never disappoint. I’m very excited to make that cream of tomato soup, though!

  14. Laurie says

    Great review! From the ones you mentioned, I’d have to pick the Tomato Soup. It looks so silky & comforting. :)

  15. says

    Everything looks great! Peanut sauce is one of my very favorite things, but I am definitely going to try the orange-miso version of this bowl!

  16. says

    I’ve been hearing a lot of good things about Easy Channa Masala, and since that’s about my favorite food ever, I’m thinking that would be the 1st on my list to cook up.

    I’m also interested in trying that savory oatmeal idea.

  17. says

    Oh Cadry! What cool thing. I am interested in this book because the reviews sound great and because I’ve never actually made any of Angela’s recipes!! I hope I win! :)

  18. Corrine says

    I’m looking forward to making the Cream of Tomato Soup with Roasted Italian Chickpea Croutons. It looks delicious!

  19. acookinthemaking says

    I’d pretty much love to make any of her recipes, but particularly the salads. It’s funny because in general I think it’s kind of silly to need a “recipe” for a salad, but I’m telling you–Angela’s salads are incredible and I make so many of the ones from her blog over and over again! I’m sure the ones in her new cookbook will be no exception.

  20. Christine L. says

    The YOLOs are calling my name. Rolos were one of my favorite treats as a kid and I’d love to try a healthy version.

  21. Katherine J says

    The Loaded Savory Oatmeal & Lentil Bowl looks so insanely delish, that would definitely be one of the first recipes I would recreate! Thanks for hosting such a great giveaway!!

  22. Alissa says

    angela’s rainbow pad thai salad is one of my absolute favorites so i am most excited for this recipe because it sounds similar!

  23. says

    The Oatmeal and Lentil Bowl looks truly tempting but I really want to try Angela’s Marinated Balsamic, Maple, and Garlic Tempeh because I don’t have much tempeh experience and the photo of it on her blog is a siren call to try. Cheers! :)

  24. Tara says

    I love Angela’s blog and can’t wait to try this recipe…and check out some of your recipes as well! :)

  25. Debbie P says

    I would love to make that tomato soup with those awesome chickpea croutons!! I currently make and LOVE her chickpea omelets.

  26. Lisa H says

    The pictures alone are enough to make you hungry, but I think I’d like to try the soups first since winter is still lingering around here. Can’t wait to get my hands on this cookbook!!

  27. Ann says

    I’ve seen these noodle bowls and really want to make them — not having internet at home, I don’t always print everything out so it would be great to have in print!

  28. Christy says

    Everything! This is an awesome looking cookbook – can’t wait to get my hands on it one way or another 😀

  29. Kelsey says

    I would love to see what new smoothie recipes are in the cookbook Angela has such amazing ones on her site!


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