2014 has been a pretty phenomenal year for vegan cookbooks. At every turn I would think that my cookbook cupboard had reached its full mark only to discover another one I couldn’t refuse. Needless to say, my cupboard is overflowing.
One cookbook that has earned its spot on my shelf and many others is The Oh She Glows Cookbook. It’s a New York Times Best Seller from cookbook author, Angela Liddon. (She also writes the wildly popular blog by the same name.) I wrote about Angela’s book when it first came out last spring and highlighted many of the dishes that I’d cooked from it. (You can read that post here.) I’m also offering one copy for a giveaway at the end of this post!
With the holidays in mind, The Oh She Glows Cookbook is one I’d recommend not only to long-time vegans, but also to people who are just considering going vegan and to non-vegans as well. It highlights the beauty of produce in a way that is inviting, colorful, and unintimidating. I am a big fan of seitan and tofu, but I know those ingredients can be turn-offs to some people. This book has just a couple of tofu recipes, one tempeh recipe, and no seitan recipes. It’s the kind of book I’d feel comfortable giving to my non-vegan best friend, who loves plant foods, but isn’t crazy about venturing into tofu, tempeh, and seitan.
Here are some things I’ve made since my last post about The Oh She Glows Cookbook:
This summer when cherries were in season, I made this Summertime Cherry-Basil Bruschetta, and it was crazy good. Cherries are one of my all-time favorite fruits, and the addition of thick balsamic reduction was the perfect counterpart to their sweetness. I was dubious about an appetizer with onions alongside cherries and strawberries, but it worked in every way. The only change that I made was using prepared balsamic reduction instead of homemade. I served it with Cream of Tomato Soup, another beloved recipe from the book.
The Life-Affirming Nacho Dip is another one of my favorite recipes in the book. It’s a hot, melty dip that tastes indulgent straight out of the oven. It’s amazing that it can taste so mouthwatering and full-bodied with ingredients like cashews and carrots as its base. The only change that I make to the recipe is that I use jarred salsa instead of chunky marinara sauce in the layering. I’ve served this as a side with tacos for dinner, but it also makes a great centerpiece on a nibbly night. (You can find the recipe on Dreena Burton’s blog.)
For a different take on this warm and gooey dip, I adapted the recipe into Spinach & Artichoke Dip a few months ago.
I am a big vinegar person. In our kitchen, we have a ridiculously large assortment of vinegars, and truth be told, I could always use more. I love the variety of flavors that they bring to a dish, and of course, there’s not much better than the simple pleasure of malt vinegar on french fries.
So I’ve been meaning to make Salt & Vinegar Roasted Chickpeas for the longest time. The chickpeas are soaked in a bath of white vinegar and then roasted in the oven with salt. (I prefer my roasted chickpeas to not be totally crunchy, and so I roast them for 20 minutes total instead of 30-35 minutes like the recipe suggests.)
The results are addictively good, and in fact, I may have finished off ¾ cup of chickpeas just this morning with a salad… (Angela has the recipe on Oh She Glows, and you can check it out there!)
The folks at Random House are offering a copy of The Oh She Glows Cookbook for a giveaway! The contest is open to residents of the United States only. A winner will be chosen at random. Good luck!
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