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

Hey everyone, I hope you’re enjoying a fun March break if you’re off this week! We finally decided to book a quick trip to Arizona to visit my parents…even though after our December holiday travel shenanigans I vowed I wouldn’t fly with Arlo again until he’s older and less squirmy…lol. Spoiler alert: he is at peak squirminess these days, but when you’re over winter, you’re over winter, am I right? I think we’re all counting down the days until we are soaking up the sun!

Q1. Hi! My husband and I LOVE your Glowing Spiced Lentil Soup. Amazing. We were thinking of switching it up a tad and using white beans instead of lentils. Any thoughts?

Hey Reagan, So happy you both love it so much! It’s on regular rotation over here. 🙂 I recently tested a version with canned white beans (added at the end with the spinach) and reduced the broth to 1 cup since there were no red lentils soaking it up. To be honest, I didn’t like this alternative as much as the original—maybe because I reduced the liquid and that threw off the flavours, or maybe I’m just so used to the tried-and-true Glowing Spiced Lentil Soup recipe at this point! #changeishard, lol. I also used light coconut milk instead of full-fat and that could’ve made the soup less rich and tasty than usual. I’d probably suggest making the recipe as-is and then adding a drained can of beans at the end if you’re looking to add beans for texture. I’d love to hear how it goes if you try it out!

Q2. Could I swap chia seeds for the hemp hearts in your Two-Layer Raw Chocolate Brownies?

Hey Katrina, Chia seeds are much crunchier than those soft and tender hemp hearts, so I probably wouldn’t opt for a 1:1 ratio swapping them here. I was curious about your question so I decided to try out a hemp heart-free version for you! I used 1 1/2 cups walnut pieces (this amount doesn’t include the 1/3 cup walnuts called for at the end of the recipe) and 1 tablespoon of chia seeds. It worked great! As I mentioned, chia seeds are pretty crunchy, so if you don’t mind the extra crunch factor, you could probably double up to 2 tablespoons of chia seeds based on preference. I found the cocoa powder’s flavour was a bit more intense in this version, so you may want to try adding a bit less than 1/2 cup cocoa powder to taste.

Q3. Could I use date paste instead of pitted Medjool dates in your Triple Almond Energy Ball recipe?

Hey Donna, I think date paste is a blend of pitted dates and water, so I can’t see why you wouldn’t be able to make it work with a bit of experimenting! My main concern is whether the date paste would bind the dough as well as the pitted date version. I would try starting with 3 to 4 tablespoons of date paste and going from there until the right dough consistency is achieved. If it’s still too dry (or simply not sweet enough), add a bit more date paste and process it again. You may also need to use a bit less water if the date paste contains some on its own.

Q4. Your Spicy Peanut Lime Sauce reminds me of the peanut sauce I used to get at Thai restaurants. Delish! However I am trying to reverse heart disease by avoiding oil in my diet, so I can’t make this sauce with the sesame oil called for. Any suggestions?

Hey Rebecca, I’m so happy you love this peanut sauce so much! I tried a version swapping the sesame oil with an equal amount of water and it worked great. The peanut sauce might not be quite as rich-tasting, but since there’s 1/4 cup peanut butter in the sauce I found that it was still plenty creamy!

Q5. Hi Angela, I love your books and am curious if you use a particular bottle for garnishing foods with chocolate drizzles, salad dressings, etc. My presentation could do with some improvement!

Hey Arn, Oh can I relate to your struggle with food presentation! I’ve been wanting to pick up one of those cute lil’ squeeze bottles for decorating, but it keeps slipping my mind! Normally, I just use a small spoon or fork for drizzling or a baggie with the corner snipped off for “piping.” Nothing too fancy going down over here! 😅😂 In the photo of my Crispy Smashed Potatoes (above), I filled a small bag with the Avocado Garlic Aioli and snipped off a corner to create a little hole. Then I “piped” the sauce on my potatoes from there. Of course this isn’t necessary for the dish (I can tell you it tastes just as delicious with straight-up dollops of sauce!), but it sure looks pretty.

Q6. Do you find your Next Level Vegan Enchiladas get soggy on the bottom? I am dying to try them but really don’t like soggy enchiladas 🙂

Hey Trish, They can get a bit soggy depending on the type of tortilla that you use. I’d suggest using a heartier tortilla like the Food for Life Ezekiel 4:9 Sprouted Whole Grain Tortillas. I like those ones because they’re thick and dense, and should hold up a bit better than traditional white flour tortillas in this recipe.

I’ve made your Glowing Spiced Lentil Soup so many times and my family loves it! Today my nine-year-old son asked specifically for this dish and I felt like I should comment how much we enjoy it! I have also made it with the tiny black lentils when I don’t have the red ones. The black lentils seemed to take longer to cook, but they had a great earthy flavor too. Thank you for the recipe!

Hey Jill, That’s so sweet your son specifically asked for this soup! A parent’s dream. 😉 I love that you make it with black lentils on occasion…I’ll have to try that soon. A mix of lentil varieties might be fun too. Thanks for sharing!

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