1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria
Wednesday, August 15, 2018
  1. Nut Free Snacks
  2. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  3. 4-Ingredient Golden Milk Mix
  4. Cold Soba Noodle Salad Recipe
  5. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  6. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  7. Curried Quinoa Chickpea Burgers
  8. Chipotle Tofu Rainbow Wraps
  9. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  10. 1-Pot Spicy Mango Chutney
  11. Pineapple Raspberry Wine Spritzer
  12. Mango Overnight Oats with Turmeric
  13. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  14. Vegan Chocolate Chip Cake Recipe
  15. Cheesy Spaghetti Squash Pasta
  16. Down Home BBQ Burger
  17. What’s inside my makeup bag (cruelty-free)
  18. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  19. The Best Vegan Meatballs
  20. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  21. Vegan Peanut Butter Banana Pudding
  22. Vegan Pesto Pasta with Charred Broccoli
  23. 5-Ingredient Vegan Peanut Butter Pudding
  24. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  25. Vegan Gluten-Free Vanilla Wafers
  26. Grilled BBQ Lentil Pizza
  27. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  28. Vegan Collard Green Burritos
  29. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  30. Smoky Jackfruit “Chicken” Salad
  31. Smoky Jackfruit “Chicken” Salad
  32. 10-Minute Raw Vegan Taco “Meat”
  33. Watermelon Crabs
  34. Avocado Raspberry Pops
  35. Vegan Blueberry Muffins with Pineapple
  36. How to Make Sauerkraut
  37. Tuscan Pasta Salad with Lemon Vinaigrette
  38. Vegan Peanut Butter No-Bake Cookies
  39. Vegan Mango Ice Cream
  40. Vegan Yack Attack On the Go! Release + Giveaway
  41. The Best Whole Roasted Cauliflower (5 Ingredients!)
  42. Mexican Street Corn Salad with Black Beans
  43. Creamy Dragon Fruit Smoothie Bowl
  44. Grilled Blackberry Cobbler
  45. One Pot Quinoa and Black Bean Wraps
  46. One Pot Quinoa and Black Bean Wraps
  47. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  48. 3-Ingredient No-Bake Peanut Butter Cookies
  49. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  50. Spicy Jackfruit Tacos (1-Pot Meal!)
  51. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  52. Octopus Pizzas
  53. 30-Minute Quinoa “Fried Rice”
  54. Easy Vegan Zucchini Bread Recipe
  55. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  56. Sweet Potato Black Bean Enchiladas
  57. Golden Turmeric Roasted Cauliflower with Raita Dip
  58. Easy Red Enchilada Sauce
  59. Avial – South Indian Veggie Coconut Curry
  60. Zucchini Bread Oatmeal
  61. Zucchini Bread Oatmeal
  62. Vibrant Mango Salad with Peanut Dressing
  63. Vegan Instant Pot Mushroom Risotto
  64. Peanut & Lemongrass Tempeh Satay
  65. Bulgogi Roasted Spring Veggie Bowl
  66. No-Bake Vanilla Cake Bites
  67. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  68. Peanut Butter Banana Green Smoothie Bowl
  69. Vegan Lemon Cake with Cream Cheese Frosting
  70. 1-Pot Cauliflower Rice Kitchari
  71. Gluten-free Avocado Tahini Pasta
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  74. Tofu and Veggie BBQ Bowl
  75. How to Make Hummus From Scratch
  76. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  77. Mini Cookie Dough Fudge Pops
  78. Mini Cookie Dough Fudge Pops
  79. 1-Pot Yellow Chickpea Cauliflower Curry
  80. Rice Cake Flowers
  81. Avocado Pasta with Smoky Pecans
  82. Caterpillar Fruit Kebabs
  83. Creamy Golden Milk Smoothie
  84. Instant Pot Mushroom Masala
  85. Aquafaba Granola (Oil-Free!)
  86. BBQ Bean Bowls
  87. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  88. Easy Probiotic-Cultured Vegan Cheese
  89. Vegan Recipe and Snack Ideas for Camp and Travel
  90. Vegan Recipes and Snack Ideas for Camp and Travel
  91. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  92. Cheesy Chili Baked Potato Fries (Oil-Free!)
  93. Pulled BBQ Jackfruit Sandwiches
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  96. Lentil Bolognese with Spaghetti
  97. Vegan Mother’s Day Brunch Recipes!
  98. Vegan Mother’s Day Brunch Recipes!
  99. The Perfect Bowl of Oats
  100. Vegan Cinnamon Swirl Cake
  101. Cinnamon Raisin Peanut Butter
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  104. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  105. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  106. Things I’m Loving Lately: May 2, 2018
  107. Things I’m Loving Lately: May 2, 2018
  108. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  109. Mango Coconut Yogurt (Coconut Cult Dupe!)
  110. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  111. Cultured Vegan Sour Cream
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  116. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  117. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  118. Super Cleansing Slaw with Rosemary Dressing
  119. Banana Yogurt Goose Pops
  120. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  121. Vegan White Hot Chocolate
  122. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  123. 25 Easy Lentil Recipes
  124. Fudgy Vegan Brownie Cookies
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  127. Crazy Mug Lady: A round-up of my fave mugs!
  128. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  129. 5-Minute Raw Banana Splits
  130. Deconstructed Vegan Summer Rolls
  131. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  132. 5-Minute Veggie Coconut Wraps
  133. Instant Pot Saag Aloo with Sweet Potatoes
  134. Vegan Biscuits and Gravy
  135. Vegan Biscuits and Gravy
  136. Curried Cauliflower, Grape, & Lentil Salad
  137. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  138. Vegan 7-Layer Bars
  139. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  140. Vegan Chocolate Chip Muffins with Coconut
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  143. Lentil Mushroom Stew Over Mashed Potatoes
  144. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  145. Roasted Plantain & Black Bean Vegan Bowl
  146. 15 Vegan Easter Brunch and Dessert Recipes
  147. Vegan No-Bake Coconut Yogurt Cheesecake
  148. Things I’m Loving Lately: March 29, 2018
  149. April Fools Pranks Your Kids Will Love
  150. Cake Sushi
  151. Ginger Coriander Sprouted Lentils Avocado Toast
  152. Refreshing Strawberry Turmeric Salad
  153. Refreshing Strawberry Turmeric Salad
  154. Creamy Vegetable Risotto (30 Minutes!)
  155. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  156. 25 Healthy Vegan Gluten Free Dinner Recipes
  157. Easy 1-Pot Black Beans from Scratch
  158. Vegan Spinach Pinwheels with Cream Cheese
  159. Carrot Garden Cupcakes
  160. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  161. 1-Bowl Vegan Gluten-Free Vanilla Cake
  162. Veggie Chickpea Potato Soup in Instant Pot
  163. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  164. Lentil Sloppy Joes
  165. Smoky BBQ Black Bean Burger
  166. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  167. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  168. Cauliflower Fried Rice – 1 Pot
  169. Easy Vegan Gluten-Free Pizza Crust
  170. 20 Lucky St Patricks Day Food Ideas
  171. Things I’m Loving Lately: March 12, 2018
  172. Leprechaun Apple Hats
  173. Baked Quinoa Black Bean Falafel
  174. Mint Chocolate Chip Pancakes
  175. Shamrock Pizza
  176. Vegan Keema Naan with Keema Lentils
  177. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  178. 30 Truffle Recipes (Vegan, Gluten Free)
  179. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  180. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  181. Salted Caramel French Toast Casserole
  182. Salted Caramel French Toast Casserole
  183. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  184. Rainbow Pancake Tacos
  185. How to Make a Leprechaun Trap
  186. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  187. Shamrock Shake
  188. Thandai Phirni – Spiced Rice Flour Pudding
  189. Matcha Pancakes
  190. Flourless Bite-Sized Breakfast Muffins
  191. Mexican Pinto Beans (Vegan, Gluten Free)
  192. 15 High Protein Vegan Meals
  193. Mango BBQ Soy Curls or Jackfruit Tacos
  194. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  195. Double Chocolate Granola Bars (Vegan)
  196. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  197. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  198. PB&J Buckwheat Granola – #VYAPantryChallenge
  199. 16 Fun Vegan Appetizers!
  200. Rocky Road Popcorn Clusters
  201. White Bean Beer Fondue
  202. Refined Sugar-Free Raspberry Hot Cocoa
  203. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  204. Update + Coconut and Berries in 2016
  205. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  206. A Vegan Dinner Party with La Belle Assiette
  207. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  208. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  209. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  210. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  211. Review: Healthy Nibbles Box
  212. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  213. Mini Vegan Pizza Potato Skins
  214. Tempeh Pizza Three Ways
  215. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  216. Black Rosé Punch
  217. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  218. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  219. Vegan 4th of July!
  220. BBQ Pulled Jackfruit
  221. Creamy Dreamy Avocado Zucchini Pasta
  222. Sake & Plum Wine Sangria

Photo credit: Ashley McLaughlin

Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal.

Q1. Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. 🙂

Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

DIY Burrito Bowl (shown in the intro photo!)

My Favourite Vegan Chili with Homemade Sour Cream

Golden Red Lentil Dal with Cilantro-Speckled Basmati

Next Level Vegan Enchiladas

Glowing Spiced Lentil Soup

Protein Power Goddess Bowl

The Best Marinated Lentils (Oh She Glows Every Day, p. 129)

Marinated Italian Tofu (Oh She Glow Glows Every Day, p. 135)

These last two recipes are great to mix and match with a variety of meals like salads, wraps, roasted veggies, etc., for a high-protein boost. And feel free to poke around my Entrées page for more recipes!

Q2. I love your Chia Power Doughnuts from The Oh She Glows Cookbook and bought two 6-mold doughnut pans just to make them. Unfortunately my kids don’t enjoy the doughnuts as much as I do, so the pans are now collecting dust. I’m wondering if you have any more nutrient-dense doughnut recipes to feed my kids, or if you have any muffin recipes that you think would hold up in doughnut form? Is there a way I can adjust the muffin bake time to use a doughnut mold for them instead? Thank you—our family LOVES your recipes, and I love reading your blog.

Hey Lindsay, I’m so glad you asked this question! I’ve actually been wondering the same thing myself, so I figured this was the perfect time to test out one of my muffin recipes! Thanks for the inspiration. 🙂 After looking over my various muffin recipes, I decided to give my Blissful Blueberry Banana Spelt Muffin recipe a whirl using this standard-sized doughnut tin. I opted to leave out the blueberries and walnuts for a simple banana-cinnamon flavour, and I followed the ingredient measurements as written. I greased the doughnut tin with coconut oil spray and then added two heaping tablespoons of batter into each mold, smoothing out the tops as I went. I baked them for 15 minutes at 350°F (180°C), until the doughnuts slowly sprang back when touched. They rose a lot, so next time I may only add 2 tablespoons of batter into each, but we weren’t complaining! They have a lightly sweet taste and fluffy texture with little bits of mashed banana throughout. I’d say they are basically muffins in doughnut-shape instead! I spread them with a bit of Coconut Whipped Cream for Arlo and he gobbled them right up. All in all, I’d say it was a success and would love to hear what you think if you try it out.

Q3. Hi Angela! I’m a big fan of spice mixes, so I just made your Homemade Pumpkin Pie Spice Mix using freshly ground nutmeg and freshly ground allspice. Can you please direct me to some of your recipes that call for Pumpkin Pie Spice Mix? Thank you from sunny Vancouver Island!

Hey Laurie, Yum…I think your comment made me crave pumpkin spice, because yesterday I tested a cake recipe with this very mix. Too good! For a rich, decadent at-home latte, you might want to try my Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup. My Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust are definitely crowd-pleasers too! I’d also suggest checking out recipes that list warming spices in their ingredients (like nutmeg, cinnamon, and cloves), and swapping the Pumpkin Pie Spice Mix in for those. My Creamy Pumpkin Pie Smoothie for Two and High-Rise Pumpkin Cupcakes (Oh She Glows Every Day, p. 224) can be tweaked to use the pumpkin spice mix instead. I hope that helps!

Q4. Hi Angela, I am making your Crowd-Pleasing Vegan Caesar Salad and soaking nuts for the first time. I have a couple questions! Do I soak the nuts in a specific amount of water overnight? Do I use the water in the recipe, or does that water actually go in the dressing when making it? Thanks a bunch.

Hey Sue, Thanks for your question! I’m so glad you’re trying this recipe out—it’s one of my most popular salad recipes! I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds completely and leave about an extra inch of water as they expand/plump a bit as they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

“I’ve made your Vegan Lasagna with Basil Cashew Cheeze several times now— including once gluten-free using brown rice lasagna noodles—and it’s incredibly delicious. My husband LOVES the recipe and I do too! He has a dairy allergy and now he says he finally “gets” why everyone loves lasagna! Thanks for this great recipe!”

Aww, what a sweet comment from your husband. That made me smile. Thanks so much for making this lasagna a staple in your kitchen, Maria!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Original Article

Banner Content
Tags:

Related Article

0 Comments

Leave a Comment