VeganYumYum About Hi, I’m Angela. Welcome to Oh She Glows – an award-winning recipe blog featuring over 500 healthy recipes (and growing)! For the past 6 years, I’ve shared energizing, plant-based recipes that my family and I enjoy on a daily basis. My goal is to inspire you to embrace more plant-based foods in your diet without feeling the least bit deprived. And yes, my recipes are great for meat-eaters and picky kids too! My first cookbook, The Oh She Glows Cookbook (released March 4, 2014) is a New York Times Bestseller. Note: The parfait cover is the Canadian cover and the carrot cover is the US cover. My Story: On October 31st 2008, I started Oh She Glows to write about my recovery from an eating disorder, my journey to health, and the amazing transformation that food can make in our lives. As my relationship with food improved, I focused on creating healthy plant-based recipes that would win over my husband’s approval. [interview in The Writer Magazine] Here we are in May 2015! Questions/comments?
Vegan Good Things FatFree Vegan Kitchen | Sinlessly Delicious Recipes Manifest Vegan: Vegan and Gluten Free Recipes blog January 12, 2015 Isa Live: A Vegan Life In 4 Courses The dates are fast approaching. From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. PS Sorry, there won’t really be any pyrotechnics. The MenuAct ICaesar Salad With Brussels seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts Act IITamale lentil chorizo, mole rojo, guacamole Act IIIChickpeas & Dumplings creamy chickpea stew, rosemary biscuits Act IVChocolate Mousse Cupcake pistachio dust, coconut whip, raspberry caramel Tickets still available: February 2nd NYC Buy Tickets February 4th Nashville Buy Tickets February 8th Napa Buy Tickets Hope to see you there! June 6, 2014 Green Lasagna Rolls It’s basil season!
recipes - Leslie Durso :: Leslie Durso I’ve been at my sister’s house today cooking with her for a friend of hers that just had a baby. Her Moms group is so sweet. When someone has a baby, they all cook a meal and deliver it on a different day so the new Mom and family don’t have to worry about it the first few weeks. This new Mom happens to be a vegan so my sister called in the reinforcements… aka me I gave her a list of options we could make and she wanted to do these stuffed shells. My carnivore sister hated to admit how much she liked them (she went back for seconds!). Vegan Stuffed Shells Serves 4-6 1 lb. box of large pasta shells 1 lb. (1 package) firm tofu, drained 14 oz. fresh spinach, sautéed, cooled, and chopped 4 cloves of garlic, finely chopped 1/2 cup chopped raw cashews 1/4 cup nutritional yeast 1/8 cup chopped fresh parsley 1 tbsp. extra virgin olive oil 1/8 cup non dairy, unsweetened milk (I use almond, but whatever you have) 1/8 tsp. sea salt 1/8 tsp. fresh cracked black pepper tomato sauce 3 tbsp. extra virgin olive oil