1. Instant Pot Sooji Halwa – Rava Kesari
  2. Chai Waffles with Cinnamon Apple Topping
  3. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  4. Sheet Pan fajitas Tacos
  5. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  6. Vegan Gummy Worms
  7. Product Review: So Delicious Frozen Mousse
  8. Vegan Lemon Poppy Seed Donuts
  9. Mad Scientist Smoothies
  10. Halloween Slime
  11. Instant Pot Wild Rice Mushroom Soup
  12. Kabocha Squash Feta Salad
  13. Easy Halloween Snack Ideas
  14. Protein Bar Witches Fingers
  15. Vegan Pumpkin Pie Truffles
  16. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  17. Vegan Pumpkin Blondies
  18. Chia Jam (using Juicy Juice)
  19. Grilled Plant-Based Beer Sausages
  20. Sleepy Morning Blender Matcha
  21. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  22. Vegan Cinnamon Roll Cookies
  23. 20 Vegan Lunch box Ideas – Back To School Recipes
  24. Vegan Cauliflower Tikka Masala
  25. Cilantro Onion Dip Party Platter
  26. Instant Pot Cauliflower and Butternut Thai Curry
  27. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  28. Cucumber Sushi Rolls
  29. Curry Fried Rice – 1 Pot 20 Mins
  30. Sandwich Tacos
  31. Easy Homemade Salsa – 5 Min Blender Salsa
  32. Instant Pot Tomato Bisque from Scratch
  33. Tic Tac Toe Sandwiches
  34. Instant Pot Mushroom Tetrazzini
  35. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  36. My Diaper Bag Essentials (+ A Life Update)
  37. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  38. Chickpea Flour Frittata – Eggless Vegan Frittata
  39. Fruit and Veggie Car Snacks
  40. Edible Car Snacks
  41. Pistachio Matcha Ice Cream
  42. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  43. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  44. Peanut Butter Balls with Rice Krispies
  45. Mexican Stuffed Peppers
  46. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  47. Harissa Chickpea Stew with Sweet Potato
  48. Easy Chocolate Hemp Protein Balls
  49. Dairy Free GoGurt
  50. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  51. Falafel Burgers
  52. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  53. Egg and Toast Cups
  54. Nut Free Snacks
  55. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  56. Cold Soba Noodle Salad Recipe
  57. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  58. Chipotle Tofu Rainbow Wraps
  59. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  60. Pineapple Raspberry Wine Spritzer
  61. Mango Overnight Oats with Turmeric
  62. Vegan Chocolate Chip Cake Recipe
  63. Down Home BBQ Burger
  64. What’s inside my makeup bag (cruelty-free)
  65. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  66. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  67. Vegan Pesto Pasta with Charred Broccoli
  68. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  69. Grilled BBQ Lentil Pizza
  70. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  71. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  72. Smoky Jackfruit “Chicken” Salad
  73. Smoky Jackfruit “Chicken” Salad
  74. Watermelon Crabs
  75. Avocado Raspberry Pops
  76. Vegan Blueberry Muffins with Pineapple
  77. Tuscan Pasta Salad with Lemon Vinaigrette
  78. Vegan Mango Ice Cream
  79. Vegan Yack Attack On the Go! Release + Giveaway
  80. Mexican Street Corn Salad with Black Beans
  81. Grilled Blackberry Cobbler
  82. One Pot Quinoa and Black Bean Wraps
  83. One Pot Quinoa and Black Bean Wraps
  84. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  85. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  86. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  87. Octopus Pizzas
  88. Easy Vegan Zucchini Bread Recipe
  89. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  90. Golden Turmeric Roasted Cauliflower with Raita Dip
  91. Avial – South Indian Veggie Coconut Curry
  92. Zucchini Bread Oatmeal
  93. Zucchini Bread Oatmeal
  94. Vegan Instant Pot Mushroom Risotto
  95. Bulgogi Roasted Spring Veggie Bowl
  96. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  97. Vegan Lemon Cake with Cream Cheese Frosting
  98. Gluten-free Avocado Tahini Pasta
  99. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  100. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  101. Tofu and Veggie BBQ Bowl
  102. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  103. Mini Cookie Dough Fudge Pops
  104. Mini Cookie Dough Fudge Pops
  105. Rice Cake Flowers
  106. Avocado Pasta with Smoky Pecans
  107. Caterpillar Fruit Kebabs
  108. Instant Pot Mushroom Masala
  109. BBQ Bean Bowls
  110. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  111. Vegan Recipe and Snack Ideas for Camp and Travel
  112. Vegan Recipes and Snack Ideas for Camp and Travel
  113. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  114. Pulled BBQ Jackfruit Sandwiches
  115. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  116. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  117. Lentil Bolognese with Spaghetti
  118. Vegan Mother’s Day Brunch Recipes!
  119. Vegan Mother’s Day Brunch Recipes!
  120. Vegan Cinnamon Swirl Cake
  121. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  122. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  123. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  124. Things I’m Loving Lately: May 2, 2018
  125. Things I’m Loving Lately: May 2, 2018
  126. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  127. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  128. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  129. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  130. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  131. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  132. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  133. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  134. Banana Yogurt Goose Pops
  135. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  136. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  137. 25 Easy Lentil Recipes
  138. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  139. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  140. Crazy Mug Lady: A round-up of my fave mugs!
  141. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  142. Deconstructed Vegan Summer Rolls
  143. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  144. Instant Pot Saag Aloo with Sweet Potatoes
  145. Vegan Biscuits and Gravy
  146. Vegan Biscuits and Gravy
  147. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  148. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  149. Vegan Chocolate Chip Muffins with Coconut
  150. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  151. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  152. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  153. 15 Vegan Easter Brunch and Dessert Recipes
  154. Things I’m Loving Lately: March 29, 2018
  155. April Fools Pranks Your Kids Will Love
  156. Cake Sushi
  157. Ginger Coriander Sprouted Lentils Avocado Toast
  158. Refreshing Strawberry Turmeric Salad
  159. Refreshing Strawberry Turmeric Salad
  160. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  161. 25 Healthy Vegan Gluten Free Dinner Recipes
  162. Vegan Spinach Pinwheels with Cream Cheese
  163. Carrot Garden Cupcakes
  164. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  165. Veggie Chickpea Potato Soup in Instant Pot
  166. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  167. Lentil Sloppy Joes
  168. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  169. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  170. Cauliflower Fried Rice – 1 Pot
  171. 20 Lucky St Patricks Day Food Ideas
  172. Things I’m Loving Lately: March 12, 2018
  173. Leprechaun Apple Hats
  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
Friday, October 19, 2018
  1. Instant Pot Sooji Halwa – Rava Kesari
  2. Chai Waffles with Cinnamon Apple Topping
  3. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  4. Sheet Pan fajitas Tacos
  5. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  6. Vegan Gummy Worms
  7. Product Review: So Delicious Frozen Mousse
  8. Vegan Lemon Poppy Seed Donuts
  9. Mad Scientist Smoothies
  10. Halloween Slime
  11. Instant Pot Wild Rice Mushroom Soup
  12. Kabocha Squash Feta Salad
  13. Easy Halloween Snack Ideas
  14. Protein Bar Witches Fingers
  15. Vegan Pumpkin Pie Truffles
  16. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  17. Vegan Pumpkin Blondies
  18. Chia Jam (using Juicy Juice)
  19. Grilled Plant-Based Beer Sausages
  20. Sleepy Morning Blender Matcha
  21. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  22. Vegan Cinnamon Roll Cookies
  23. 20 Vegan Lunch box Ideas – Back To School Recipes
  24. Vegan Cauliflower Tikka Masala
  25. Cilantro Onion Dip Party Platter
  26. Instant Pot Cauliflower and Butternut Thai Curry
  27. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  28. Cucumber Sushi Rolls
  29. Curry Fried Rice – 1 Pot 20 Mins
  30. Sandwich Tacos
  31. Easy Homemade Salsa – 5 Min Blender Salsa
  32. Instant Pot Tomato Bisque from Scratch
  33. Tic Tac Toe Sandwiches
  34. Instant Pot Mushroom Tetrazzini
  35. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  36. My Diaper Bag Essentials (+ A Life Update)
  37. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  38. Chickpea Flour Frittata – Eggless Vegan Frittata
  39. Fruit and Veggie Car Snacks
  40. Edible Car Snacks
  41. Pistachio Matcha Ice Cream
  42. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  43. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  44. Peanut Butter Balls with Rice Krispies
  45. Mexican Stuffed Peppers
  46. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  47. Harissa Chickpea Stew with Sweet Potato
  48. Easy Chocolate Hemp Protein Balls
  49. Dairy Free GoGurt
  50. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  51. Falafel Burgers
  52. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  53. Egg and Toast Cups
  54. Nut Free Snacks
  55. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  56. Cold Soba Noodle Salad Recipe
  57. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  58. Chipotle Tofu Rainbow Wraps
  59. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  60. Pineapple Raspberry Wine Spritzer
  61. Mango Overnight Oats with Turmeric
  62. Vegan Chocolate Chip Cake Recipe
  63. Down Home BBQ Burger
  64. What’s inside my makeup bag (cruelty-free)
  65. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  66. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  67. Vegan Pesto Pasta with Charred Broccoli
  68. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  69. Grilled BBQ Lentil Pizza
  70. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  71. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  72. Smoky Jackfruit “Chicken” Salad
  73. Smoky Jackfruit “Chicken” Salad
  74. Watermelon Crabs
  75. Avocado Raspberry Pops
  76. Vegan Blueberry Muffins with Pineapple
  77. Tuscan Pasta Salad with Lemon Vinaigrette
  78. Vegan Mango Ice Cream
  79. Vegan Yack Attack On the Go! Release + Giveaway
  80. Mexican Street Corn Salad with Black Beans
  81. Grilled Blackberry Cobbler
  82. One Pot Quinoa and Black Bean Wraps
  83. One Pot Quinoa and Black Bean Wraps
  84. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  85. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  86. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  87. Octopus Pizzas
  88. Easy Vegan Zucchini Bread Recipe
  89. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  90. Golden Turmeric Roasted Cauliflower with Raita Dip
  91. Avial – South Indian Veggie Coconut Curry
  92. Zucchini Bread Oatmeal
  93. Zucchini Bread Oatmeal
  94. Vegan Instant Pot Mushroom Risotto
  95. Bulgogi Roasted Spring Veggie Bowl
  96. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  97. Vegan Lemon Cake with Cream Cheese Frosting
  98. Gluten-free Avocado Tahini Pasta
  99. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  100. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  101. Tofu and Veggie BBQ Bowl
  102. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  103. Mini Cookie Dough Fudge Pops
  104. Mini Cookie Dough Fudge Pops
  105. Rice Cake Flowers
  106. Avocado Pasta with Smoky Pecans
  107. Caterpillar Fruit Kebabs
  108. Instant Pot Mushroom Masala
  109. BBQ Bean Bowls
  110. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  111. Vegan Recipe and Snack Ideas for Camp and Travel
  112. Vegan Recipes and Snack Ideas for Camp and Travel
  113. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  114. Pulled BBQ Jackfruit Sandwiches
  115. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  116. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  117. Lentil Bolognese with Spaghetti
  118. Vegan Mother’s Day Brunch Recipes!
  119. Vegan Mother’s Day Brunch Recipes!
  120. Vegan Cinnamon Swirl Cake
  121. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  122. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  123. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  124. Things I’m Loving Lately: May 2, 2018
  125. Things I’m Loving Lately: May 2, 2018
  126. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  127. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  128. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  129. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  130. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  131. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  132. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  133. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  134. Banana Yogurt Goose Pops
  135. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  136. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  137. 25 Easy Lentil Recipes
  138. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  139. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  140. Crazy Mug Lady: A round-up of my fave mugs!
  141. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  142. Deconstructed Vegan Summer Rolls
  143. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  144. Instant Pot Saag Aloo with Sweet Potatoes
  145. Vegan Biscuits and Gravy
  146. Vegan Biscuits and Gravy
  147. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  148. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  149. Vegan Chocolate Chip Muffins with Coconut
  150. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  151. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  152. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  153. 15 Vegan Easter Brunch and Dessert Recipes
  154. Things I’m Loving Lately: March 29, 2018
  155. April Fools Pranks Your Kids Will Love
  156. Cake Sushi
  157. Ginger Coriander Sprouted Lentils Avocado Toast
  158. Refreshing Strawberry Turmeric Salad
  159. Refreshing Strawberry Turmeric Salad
  160. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  161. 25 Healthy Vegan Gluten Free Dinner Recipes
  162. Vegan Spinach Pinwheels with Cream Cheese
  163. Carrot Garden Cupcakes
  164. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  165. Veggie Chickpea Potato Soup in Instant Pot
  166. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  167. Lentil Sloppy Joes
  168. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  169. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  170. Cauliflower Fried Rice – 1 Pot
  171. 20 Lucky St Patricks Day Food Ideas
  172. Things I’m Loving Lately: March 12, 2018
  173. Leprechaun Apple Hats
  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

Would you believe me if I told you that, before today’s post, I had two other recipes written, photographed, and ready to share…only to scrap them at the last minute?! I think I was cursed these past couple weeks because I just couldn’t develop a recipe that I could 100% get behind. I have to say it nearly killed me to finish all the work on those new posts only for them to be put on the shelf, never to see the light of day. I hope you know that I only share recipes I’m crazy about (and that my testers are also crazy for) because I want to be absolutely sure you can trust and love them too!

So, with my tail tucked between my legs, I moved on from those two recipes…and I’m glad I did! I’m in love with this Zucchini Bread Oatmeal. Some of you may recognize the original recipe from way back in 2011 (how was that 7 years ago!?). Although this oatmeal fell off my radar for a while, it’s made a serious comeback in our morning rotation. This breakfast is a delicious, creative way to fulfill your weekly zucchini quota all summer long! I know it’s a bit early for summer squash season, but I’ve personally been on a huge zucchini kick this month. The recipe will be a good one to tuck away for later in the summer when you have zucchini overload—but I don’t think you’ll be able to wait that long.

I decided to revamp my old recipe and give the post a facelift complete with some snazzy new photos for you. This bowl is one of my favourite ways to sneak veggies into my oatmeal…if you’re crazy like me, you may even find yourself doubling the amount of zucchini for extra morning veggie goodness (just be sure to reduce the liquid accordingly). Sometimes I’ll even use instant oats (gasp! lol) and those work great as well. Leftovers can be enjoyed straight from the fridge, which will be a nice option on those steamy summer mornings too.

Before I get to the recipe, I want to thank you so much for taking the time to complete the Oh She Glows Reader Survey! We went through every single response with a fine-tooth comb. One of our big takeaways is that you want even MORE RECIPES!!! *Wipes bead of sweat from forehead*, lol. So in the future you’ll be seeing a bit of a shift in blog content—Ask Angela and Things I’m Loving Lately posts will be less frequent so that I can focus more time on recipe creation. I’m going to try my best to zero in on the content that really matters to you.

We also sent out a brand new issue of In The Glow a couple weeks ago (complete with a fun new look too). I had a lot of positive feedback about the “Hello from Angela” message in this issue, so I just wanted to thank those of you who sent me DMs about it. I was also asked by a few readers who didn’t get a chance to sign up in time whether issue 21 would be available online. I’m happy to say that it’s available here! We send out a new In The Glow every 4 to 6 weeks, and if you’d like to receive future issues, you can sign up here.

Last but not least, I have to share this with you here because it kind of blew my mind and made my entire week! Does anyone recognize a certain app icon below?

The Oh She Glows Recipe App icon was featured in Apple CEO Tim Cook’s recent presentation at Apple’s Worldwide Developers Conference. You guys, I almost died when Eric plopped this paper in front of me at my desk. His uncle texted him saying we might want to pick up a copy of that day’s Globe and Mail newspaper. (Thanks Uncle Steve for your newspaper sleuthing!) It’s so wild and wouldn’t be possible without your incredible support!

Yield
2 generous bowls
Prep time
Cook time
Total time

Ingredients:

For the oatmeal:
  • 1 (14-ounce/400 mL) can light coconut milk
  • 2/3 cup (66 g) gluten-free rolled oats*
  • 1 cup (125 g) packed finely grated zucchini (1 medium)**
  • 2 tablespoons (20 g) chia seeds
  • 1/2 to 1 teaspoon cinnamon, to taste
  • 1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg
  • 1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashed
  • Small pinch fine sea salt
  • 1 teaspoon pure vanilla extract
Topping suggestions:
  • Chopped pecans
  • Raisins or chopped pitted dates
  • Pat of coconut oil or vegan butter
  • Pure maple syrup or coconut sugar
  • Cinnamon
  • Shaved dark chocolate

Directions:

  1. Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.
  2. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.
  3. Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. Alternatively, you can enjoy leftovers cold too!

Nutrition Information

Tips:

* You can use instant oats instead of rolled oats, if you prefer. Instant oats have a much less chewy texture and tend to disappear into the mixture, but they work well for babies and toddlers who aren’t able to chew the larger oats.

** If you use the finest grate hole on the box grater, the zucchini will virtually disappear into the oatmeal, whereas a standard-size grate hole will yield visible strands of zucchini throughout (and amp up the bowl’s chewy texture). You can play around with these two options to see which way you prefer the oatmeal. Once you get used to it, feel free to add even more zucchini to future pots!

Make it nut-free: Omit the pecan topping.

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