1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
  65. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  110. Lentil Mushroom Stew Over Mashed Potatoes
  111. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  112. Roasted Plantain & Black Bean Vegan Bowl
  113. 15 Vegan Easter Brunch and Dessert Recipes
  114. Vegan No-Bake Coconut Yogurt Cheesecake
  115. Things I’m Loving Lately: March 29, 2018
  116. April Fools Pranks Your Kids Will Love
  117. Cake Sushi
  118. Ginger Coriander Sprouted Lentils Avocado Toast
  119. Refreshing Strawberry Turmeric Salad
  120. Refreshing Strawberry Turmeric Salad
  121. Creamy Vegetable Risotto (30 Minutes!)
  122. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  123. 25 Healthy Vegan Gluten Free Dinner Recipes
  124. Easy 1-Pot Black Beans from Scratch
  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
  139. Leprechaun Apple Hats
  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria
Saturday, July 21, 2018
  1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
  65. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  110. Lentil Mushroom Stew Over Mashed Potatoes
  111. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  112. Roasted Plantain & Black Bean Vegan Bowl
  113. 15 Vegan Easter Brunch and Dessert Recipes
  114. Vegan No-Bake Coconut Yogurt Cheesecake
  115. Things I’m Loving Lately: March 29, 2018
  116. April Fools Pranks Your Kids Will Love
  117. Cake Sushi
  118. Ginger Coriander Sprouted Lentils Avocado Toast
  119. Refreshing Strawberry Turmeric Salad
  120. Refreshing Strawberry Turmeric Salad
  121. Creamy Vegetable Risotto (30 Minutes!)
  122. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  123. 25 Healthy Vegan Gluten Free Dinner Recipes
  124. Easy 1-Pot Black Beans from Scratch
  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
  139. Leprechaun Apple Hats
  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria

Happy Friday, everyone! Okay, who else is excited about springing forward this weekend? Sunlight until 7pm…I can just taste those brighter evenings! *gives the finger to winter* Bring on the evening light.

I hope you enjoy this week’s Q&A roundup. Have a wonderful weekend!

Q1. I’m currently in my first trimester and having trouble drinking water (it just doesn’t taste good at all). I’m wondering if you struggled with this during either of your pregnancies and what you did to make sure you got enough water? It’s so important!

Hey Sam, Congrats on your pregnancy! I also struggled with water aversion during the first four months of my pregnancies. I just felt so nauseous and water didn’t sound enticing in the slightest. What I ended up doing (and it worked great!) was adding some juice to my water to help it taste better. I don’t usually drink juice, so mixing some into my water made it taste so flavourful and sweet…it was such a treat, and I found myself guzzling back the fruity water in no time! Sometimes I would drink straight up coconut water too—that’s also a nice option to switch things up. (Side note: I use this juice-enhanced water trick when our kids are sick as I find it motivates them to drink more fluids too.) Adding sliced fruit to water (like spa water) also seems popular these days, but I don’t really care for it—I find the fruit’s flavour rarely infuses enough to make a difference, and I would rather eat the fruit on its own. If you can stomach smoothies, using a cup of water as the base is another great way to “disguise” water and increase your fluid intake. You might have luck with Chia Fresca (shown in the photo), as well. It’s a natural energy drink made with water, chia seeds, citrus juice, and sweetener. You can find my Chia Fresca recipe here.

Q2. Hi Angela, I love these Ask Angela posts! I just made a copy of your “What I Eat in Winter Daily” to hang above my refrigerator as motivation! I was wondering if in the near future you could talk more about your philosophy toward drinking alcohol. Do you and/or your husband drink wine/beer/cocktails/etc.? Do you limit your intake for health reasons at all? I am an American living in England and have noticed people drink SO casually over here. Although I don’t drink every day, it is very common for people to have wine with almost every dinner meal. I’d love to hear your two cents on this and what you feel works for you and your family. Thanks!

Hey Cindy, Aww that’s so sweet you printed the list! Thanks for the Ask Angela series love. As for drinking habits, Eric and I aren’t big drinkers these days (I think we both drank enough throughout university to last a lifetime, haha). Lately we’ve noticed alcohol gives us headaches SO easily…maybe we’re getting old…I don’t know! I’ll enjoy alcoholic drinks here and there for special occasions and events, but I don’t drink on a regular basis. I have to say that the lack of sleep that comes along with being a parent of two toddlers is further motivation to try to feel my best at all times. When I do drink, I find a vodka soda with lime leaves me feeling pretty good, and my system seems to handle it better than wine. I hope you’re enjoying England!

Q3. Hi Angela, your 3-Layer Nut-Free Dream Cups look so delicious and I can’t wait to make them this weekend! Have you ever tried using your Vitamix to make the coconut butter? I don’t have a food processor but would love to make my own. Thanks!

Hey Alema, yes, you can absolutely make coconut butter in the Vitamix! I would suggest using at least two cups of unsweetened shredded coconut (sometimes smaller amounts have a hard time blending) and also using the Tamper to help push it along. You may have to stop blending to scrape down the container during the process too. I prefer my food processor to make coconut butter because I find the clean up is much easier (I’m not a big fan of scooping butters out of the bottom of the Vitamix…#nopatience), but both types of machines will work. 😉

Q4. Hi Angela, First of all I am such a huge fan of your recipes! I have your first cookbook and the app and delight in making a TON of your recipes. My personal faves though would have to be your Butternut Squash Mac ‘n Cheeze (and I have tried a lot of vegan mac and cheeses), Soul-Soothing African Peanut Stew (The Oh She Glows Cookbook, p.129) and Double-Layer Chocolate Fudge Cake (The Oh She Glows Cookbook, p.249)! I’m wondering if you could share the cookware you use? Stainless steel (like All-Clad), cast iron skillet, non-stick, baking dishes, etc.? Any feedback you have would be greatly appreciated!

Hey Katherine, Thank you so much for all the recipe love! Your support means so much to me. And congrats on your engagement…such an exciting time! The cookware brands I currently use are: Le Creuset (for stovetop and oven cooking); All-Clad and Zwilling (for stainless steel options); and Ozeria Green Earth and Zwilling (for frying pans). I like Wilton pans for baking too.

Q5. Hi Angela, I’m a fan of your cookbooks and I recently bought the second one. I’m wondering how to thicken the Satiety Smoothie (Oh She Glows Every Day, p.19) (or any smoothie for that matter) when I’m not using protein powder. I assume it’s the protein powder that thickens your smoothies? Can you recommend a few different flavourless or complementary flavour ways I can thicken them without it?

Hey Jessica, Thank you for the cookbook love! I’m obsessed with making thick, creamy smoothies, and I love playing around with ingredients to produce a filling, stick-to-your-ribs texture. I love to use one or more of the following: avocado, ice, coconut butter, frozen banana, and almond (or other nut/seed) butter. Another simple option is to reduce the amount of liquid called for and it’ll be thicker without any other swaps.

Q6. Hi Angela, I made the Crowd-Pleasing Tex-Mex Casserole from The Oh She Glows Cookbook (p. 149) last night. It was SO GOOD…even my husband enjoyed it! I am wondering, since it’s just the two of us, can I freeze some of the leftovers?

Hey Kristina, I’m so glad you both enjoyed the Tex-Mex Casserole! It freezes quite well. I would suggest leaving off the tortilla chip and avocado toppings if you plan on freezing it. (The chips can be added during the reheating process and the avocado can be added just before serving.) I like to freeze casseroles in a large freezer bag (with the air pressed out) or an airtight glass container. It should be fine in the freezer for a month (or maybe longer, depending on your freezer and how the casserole is stored).

“You’re a lifesaver! My son is allergic to dairy, eggs and nuts, and it can be challenging to celebrate his birthdays when I myself am not a baker. But I have been using your Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream for the last 5 years, and I love how he can bring it to school to feel involved in class celebrations. I freeze a batch and send it in his lunch box when needed. Thank you so much for this amazing recipe!

I’m so honoured, Karm…picturing your son being able to celebrate along with his class is so touching! He’s so lucky to have such a thoughtful mom. 🙂 I’ll be thinking of you both when I make these!

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