For years, I’ve been an avid reader of Oh She Glows. As one of my favorite food blogs, Angela’s blog played a role in inspiring me to begin my own food blog journey. Years later, it’s incredible to see one of the fruits of her labor: a gorgeous new cookbook packed full of recipes.
I’ve already tried three recipes from the book and they did not disappoint! I thought I would share my experiences.
On The Mend Spiced Red Lentil-Kale Soup – pg. 131
This is not only the first recipe I tried in the cookbook, but also my favorite! I agree with Angela’s assessment that the broth – vegetable broth seasoned with a bay leaf, cumin, coriander, smoked paprika, and cayenne pepper – that it is, in fact, “guzzle”-able!
This was also my first time cooking with red lentils, which worked out really well. Not only are they super nutritious (tons of fiber and protein), but they are also quick-cooking and inexpensive! (Hint: check out your grocer’s bulk bins.)
Present Glo Bar – pg. 217
Homemade granola bars are something that I have always wanted to try making at home. These turned out amazingly! I was so impressed with myself. They stayed intact like a charm after cutting, and remained fresh for two weeks in an airtight container.
I did have to stock up on a few supplies not normally in my pantry, like brown rice syrup (a little tricky to find – got mine at Whole Foods eventually), pepitas, and rice crisp cereal, but now I have all the ingredients on hand to makes many more batches in the future.
Sweet Potato & Black Bean Enchiladas with Avocado-Cilantro Cream Sauce
After sampling a couple of the easier recipes shown above, I decided to tackler one of the more extensive entrée recipes featured in the cookbook. But don’t worry – there are lots of quick and easy options in the book too, if that is more your style. I just enjoy a challenge every once in a while!
First I prepared the enchilada filling. I must say, it sure is pretty, isn’t it!? Sweet potatoes, black beans, red onion, garlic, bell pepper, and spinach form the filling. A scoop of enchilada sauce, as well as a squeeze of lime juice and a couple other seasonings are also stirred into the filling, to spice things up.
The book contains a recipe for homemade 5-Minute Enchilada Sauce, which I did make, but didn’t love. It was just a little too pasty too me, as it consists mostly of tomato paste. I would prefer to substitute tomato sauce for a portion of the tomato paste, or would add more liquid to the paste next time. Or store-bought enchilada sauce may be used instead!
To prepare the enchiladas, I spooned the bean and sweet potato filling into soft tortillas (Angela suggests the sprouted grain variety; I used a variety of leftover tortillas I had in my fridge), rolled them up, topped with the homemade enchilada sauce, and baked for 20-25 minutes.
The Avocado-Cilantro Cream Sauce is pretty swoon-worthy, my friends.
Even after cooking these enchiladas myself, I had to keep reminding myself they were vegan! No cheese, no dairy here. Yet so filling and flavorful. These deliver on so many levels, between the hearty, spicy filling, and the creamy avocado sauce with a sharp bite of lime.
All in all I’m really impressed with the cookbook and have thoroughly enjoyed the recipes I’ve tried so far. There are SO many recipes in this book, you guys. Oh, and they’re all vegan. I don’t follow a vegan diet – I simply like food that tastes good, and that’s what I found in this book.
And all the recipes have amazing pictures. I want to make them all. I definitely recommend checking the book out!
I’ve got my eye on the Eat Your Greens Detox Soup recipe next…