Hey friends! This WIAW is going to be especially food focused and fun, as am a stop on Angela Liddon’s new cookbook tour! If you don’t know Angela, she is the MASTERMIND behind the blog Oh She Glows and has recently debuted her first cookbook, The Oh She Glows Cookbook.
[photo courtesy of Angela]
I am especially honored to be a stop on her virtual tour because Angela’s blog was the first blog I ever read! In fact, it was hers that really inspired me to go into blogging to begin with, so I feel like I am coming full circle a bit. I remember when I first found Angela’s blog through a recipe search I quickly became enamored with the fact that someone could make such healthy food seem so delicious. And not only does her food appear to be delicious, IT IS. Plus it’s vegan, all natural, and full of complex, diverse nutrients to boot!
Upon receiving the book, I immediately was captivated by all the bright colors, beautiful food photography, and enjoyable anecdotes that accompanied all the recipes. I found my self turning through the pages slowly, planning and considering what to make first!
I love that Angela incorporated some of the most popular recipes from her blog as well as a whole host of new, innovative recipes! The introduction gives you a great insight into the type of person Angela is and her goal of appealing eaters from every different type of lifestyle really shows through. The book does promise to make you “glow from the inside out” after all! 🙂
[photos courtesy of Angela]
One thing that has always stood out to me about Angela is her creativity in the kitchen. Her food appeals to vegans and meat eaters alike because of its use of fresh ingredients, bold flavors, and hearty and healthy combinations. I have served many dishes to my non-vegan family members in the past (including Ang’s Best Shredded Kale Salad this past Thanksgiving!) and each time the food has been a resounding hit! Plus, I feel good about serving food that not only TASTES amazing, but is equally amazing for your insides!
Some of the recipes I am most excited about trying in the book are…
But seriously, I can see myself working my way through each and every recipe. They all stand out due to their variety, accessibility (no ingredients are too hard to come by), and palate appeal.
Lucky for all of us, as a part of the book tour, I’ve been allowed to share a recipe with you all from the book! I am SO excited about this because I can barely contain my delight about these recipes. I would have felt so bad not being able to give you all at least a little taste of what’s in store in this book!
So here ya go! From The Oh She Glows Cookbook itself…
Quick and Easy Chana Masala from The Oh She Glows Cookbook
- 1 tbsp. (15ml) coconut oil or olive oil
- 1½ tsp. cumin seeds
- 1 yellow onion, diced
- 1 tbsp. (15 ml) minced fresh garlic
- 1 tablespoon (15 ml) minced peeled fresh ginger
- 1 green serrano chile pepper, seeded, if preferred, and minced
- 1½ tsp. garam masala
- 1½ tsp. ground coriander
- ½ teaspoon ground tumeric
- ¾ tsp. fine-grain sea salt
- ¼ tsp. cayenne pepper (optional)
- 1 (28 oz/793-g) can whole peeled or diced tomatoes, with their juices
- 1 (28 oz/793-g) can chickpeas, or 3 cups (750 ml) cooked chickpeas, drained and rinsed
- 1 cup (250 ml) dry-uncooked basmati rice, for serving (cooked according to package)
- Fresh lemon juice, for serving
- Fresh cilantro, for serving
- In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until fragrant, watching to avoid burning.
- Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
- Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow flavours to develop.
- Serve over cooked basmati rice, if desired, and garnish with a squeeze of lemon juice and some chopped cilantro just before serving.
- Tips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth. Stir this back into the curry to thicken. For a grain-free curry option, serve the chana masala atop a baked potato.
[photo courtesy of Angela]
thai peanut salmon noodles//pear and sweet potato fries//roasted veggies
What’s your favorite cookbook?
Do you remember the first blog you ever started reading?
Do you like buying cookbooks that are from different dietary lifestyles than yours?