Oh she glows

[IMAGE] Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. This hearty stew is nutritious, satisfying and just what a cold winter day needs. Soul-Soothing African Peanut Stew By Angela Liddon Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy…

Browse hundreds of crowd-pleasing vegan recipes created by Angela Liddon, New York Times Bestselling cookbook author and award-winning recipe app creator!

[IMAGE] This cheese sauce from Angela Liddon’s Oh She Glows Every Day will satisfy even the biggest skeptics. No artificial ingredients required, it’s actually the potatoes that give it that stretchy texture, while the cashews make it super rich — all combined to make one tasty topping that is just begging for a plate of Chili Cheese Nachos. All-Purpose Cheese Sauce By Angela Liddon Here it is: my favourite vegan “cheese” sauce that not only tastes amazing, but can be used in a wide variety…

This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot…

This is the ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or see my 30 to 60 minute quick-soak method) so they are ready when you plan to make the soup.

Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it!

This is the ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or see my 30 to 60 minute quick-soak method) so they are ready when you plan to make the soup.

Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You must try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from Oh She Glows Every Day (page 213).

Happy Friday! Here is your weekly dose of Breakfast, Lunch & Dinner. Your fun weekly post of the delicious things we’re making and eating and the fun things we have going on. This week I decided to feature Angela Liddon from Oh She Glows, we’ve featured Angela and her recipes before, but they’re so great we just

My family and I were getting a bit tired of our regular weeknight dinners so I came up with this crowd-pleasing nacho plate to freshen things up. It can also make for a cozy date-night-in meal alongside a good movie or game! The beauty of this recipe is that you can make a couple components in advance, and pick and choose which store-bought foods you’d like to include to save time (like salsa or guacamole). I encourage you to customize this nacho plate to your heart’s content! If you’re…