contents

No Nuts About It Granola 2

Eggnog-Spiced Cashew Milk 4

Winter Detox Green Smoothie 6

Party Hearty Cheese Ball 8

Roasted Rainbow Carrots with French Green Lentils 11

and Sunflower Parsley Lemon Pesto

A Humble Lentil Stew 13

Luxe Chocolate Pudding 15

Raw Chocolate Truffles 17

Peanut Butter Cup Black Bean Brownies 19

Smoky Coconut “Bacon” 22

2-Day Sample Meal Plan 23

About the book

When I developed the recipes for the The Oh She Glows Cookbook, there were a handful of recipes that

simply didn’t fit within the page limits, but they were too good to forget about. So, I decided to test and

photograph the recipes again and throw in some new ones for this bonus recipe bundle! After all, it would be

a crime not to share the Luxe Chocolate Pudding (see page 15) or irresistible Party Hearty Cheese Ball (see

page 8) with you all. I hope you have fun trying out some of these new recipes to tide you over until the book’s

release this March. Think of this recipe bundle as the appetizer to the main course. And get ready to glow!

Just like in the actual book, I’ve included allergy information for each recipe (i.e., gluten-free, soy-free, oil-free,

grain-free, nut-free, sugar-free, etc.) and also recipe modifications when applicable. My goal, as always, is to

make the process as simple and enjoyable for you as possible. This cooking thing should be fun, so feel free to

improvise as you see fit.

I’m so grateful for your support for The Oh She Glows Cookbook. When I started enjoying a vegan diet, I

had no idea what kind of response my recipes were going to get. Your encouragement and positive feedback

motivated me to keep going and to learn as much as possible. Five years later, I’m so grateful for your

continued support and where this incredible journey has taken me. For you to welcome my recipes into your

home is my greatest honor and I hope both collections of recipes are staples in your kitchen for years to come.

Stain the pages (or in the case of this recipe bundle, smudge the screen!) and give it some love in your home and

hearts.

I love seeing the recipes you make so feel free to share your pictures on social media. Tag your photo with

@ohsheglows and #osgcookbook on Instagram and Twitter. Also, feel free to upload your photos on the

Oh She Glows Facebook page. I can’t wait to see what you make!

With much gratitude from my kitchen to yours,

Angela

No Nuts About It Granola

DRY INGREDIENTS:

2 cups (500 mL) gluten-free rolledoats

1/4 to 1/3 cup (60 to 75 mL) coconutsugar, to taste (depending onhow sweet you like it)

1/4 cup (60 mL) puffed quinoa orpuffed amaranth (optional)

1/4 cup (60 mL) sunflower seeds

1/4 cup (60 mL) dried cranberries,roughly chopped

1 tablespoon (15 mL) chia seeds

1 1/2 teaspoons (7 mL) groundcinnamon

1/4 teaspoon (1 mL) fine-grain seasalt, or to taste

WET INGREDIENTS:

1/4 cup (60 mL) coconut oil

2 tablespoons (30 mL) pure maplesyrup

2 tablespoons (30 mL) coconutnectar syrup (or more maple syrup)

1 1/2 teaspoons (7 mL) pure vanillaextract

I ’m in love with my Ultimate Nutty Granola Clusters recipe (see page 31 in The

Oh She Glows Cookbook); the granola is vegan and gluten-free with a grain-

free option. However, I also wanted to create a totally nut-free granola too. Nuts

are great and all, but it’s nice to have options and show the seeds a little lovin’.

This crunchy granola take less than ten minutes to throw together (this is seriously

some speedy seed-y granola). Try sprinkling it over oatmeal, parfaits, Effortless

Vegan Overnight Oats (see page 39 in The Oh She Glows Cookbook), or just enjoy it

by the handful. Feel free to change up the seeds or liquid sweeteners as you see fit.

Oh, and if you want to add nuts to change it up, I surely won’t stop you!

Makes 5 cups (1.25 L)

PREP TIME: 10 minutes • COOK TIME: 25 minutes

vegan, gluten-free, nut-free, soy-free, refined sugar-free

1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.

2. In a large mixing bowl, stir together the dry ingredients.

3. In a small pot, heat the coconut oil over low heat until melted. Remove from the burner and stir in the maple syrup, coconut nectar (or more maple syrup), and vanilla.

4. Pour the wet ingredients over the dry and stir well to combine, until the oats are fully coated in the wet mixture and no dry patches remain.

5. Spread the granola onto the baking sheet in a thin layer. Bake for 15 minutes. Remove from the oven, stir, spread out evenly, and bake for another 7 to 10 minutes more, until lightly golden. Watch closely during the end of baking to ensure the granola doesn’t burn.

6. Place the baking sheet on a cooling rack for at least 30 to 45 minutes. The granola will harden up as it cools.

7. Once cool, break apart the granola and store it in a glass jar for up to one month, or freeze for longer, if desired.

2

Eggnog-Spiced Cashew Milk

1 cup (250 mL) raw cashews, soaked

3 cups (750 mL) water

3 Medjool dates, pitted

1 teaspoon (5 mL) freshlygrated nutmeg

1 teaspoon (5 mL) pure vanillaextract

3/4 teaspoon (4 mL) cinnamon

Small pinch of fine grain-seasalt

This is one of my favorite homemade milks to come out of the blender! It’s just

so easy; unlike homemade almond milk, you don’t have to strain the pulp out

of cashew milk. In this recipe, soaked raw cashews are blended up with my favorite

eggnog spices—fresh nutmeg, vanilla, cinnamon, and a pinch of sea salt—along with

a few Medjool dates to lightly sweeten. The result is a super creamy, luxurious cashew

milk that will have you sitting by the fridge waiting impatiently for it to chill. (Why

does time go by so slowly when you are waiting for good food?) Try serving this milk

with my nut-free granola (see page 2) or my Ultimate Nutty Granola Clusters (see

page 31 in The Oh She Glows Cookbook). Of course, it’s also great served solo in a

fancy-pants glass. Pinky finger up!

Makes 3.5 cups (875 mL)

SOAK TIME: 1 to 8 hours • PREP TIME: 5 minutes • CHILL TIME: 2 to 3 hours

vegan, gluten-free, grain-free, soy-free, sugar-free, oil-free, no-bake

1. Soak the cashews in a bowl of water for at least 1 to 2 hours, preferably overnight (or 8 hours). Drain and rinse the cashews after soaking.

2. Place the cashews, water, and pitted dates in the blender. Blend until smooth.

3. Add the nutmeg, vanilla, cinnamon, and salt, all to taste. You might like more or less nutmeg than what I used. Pour the cashew milk into a mason jar and secure the lid.

4. Now comes the hard part—chill for 2 to 3 hours before serving. This will be the longest 2 to 3 hours of your life. Give the jar a good shake before serving as the ingredients have a tendency to separate.

Note: If using pre-ground nutmeg instead of fresh nutmeg, I suggest using much less than one teaspoon. Pre-ground nutmeg tends to be more compact and thus, much stronger in flavor. Add it slowly to taste and you should be just fine! But seriously, try to use fresh nutmeg whenever possible.

4

Winter Detox Green Smoothie1 banana, peeled and frozen

1 cup (250 mL) destemmed kaleleaves

1 cup (250 mL) water

1 Granny Smith apple, cored androughly chopped

3 to 4 tablespoons (45 to 60 mL)fresh parsley leaves, to taste

1/4 cup (60 mL) fresh mint leaves

2 tablespoons (30 mL) fresh lemonjuice, or to taste

Dash of cayenne pepper, to taste

Dash of cinnamon, to taste

4 to 5 ice cubes

Just imagine what this beaming green smoothie will do inside your body.

Get ready to feel energized! I like to think of it as a thank-you to my body

for working so hard all the time. Filled with detoxifying ingredients like kale,

parsley, lemon juice, and cayenne pepper, this smoothie helps you re-energize

and hit the reset button. Enjoy it whenever you need a boost of green power! Be

sure to freeze the peeled banana the night before so it’s ready for the morning. I

like to freeze several bananas at once so I have lots in the freezer for my husband

and me. We’re total banana monsters…

Makes 3.5 cups (875 mL)

PREP TIME: 5 to 10 minutes

vegan, gluten-free, grain-free, soy-free, sugar-free, oil-free, nut-free, no-bake

1. Place all of ingredients into a blender and blend until smooth.

6

Party Hearty Cheese Ball

FOR THE CHEESE BALL:

1 1/4 cups (300 mL) raw cashews

6 tablespoons (90 mL) refinedcoconut oil, melted (see note)

1 small garlic clove

3 tablespoons (45 mL) nutritionalyeast

1 to 2 tablespoons (15 to 30 mL)unsweetened and unflavoredalmond milk, as needed

1 tablespoon (15 mL) white miso (see note)

1 tablespoon (15 mL) apple cidervinegar

1 teaspoon (5 mL) fine-grain sea salt

1 teaspoon (5 mL) onion powder

1/2 teaspoon (2 mL) dry mustardpowder

1/2 teaspoon (2 mL) smoked paprika(optional)

1/4 teaspoon (1 mL) turmeric

FOR ROLLING:

1/3 cup (75 mL) pecan halves

1 1/2 tablespoons (20 mL) pepitaseeds

1 1/2 tablespoons (20 mL) driedcranberries, finely chopped

Pinch of fine-grain sea salt

I ’ve wanted to create an easy vegan cheese ball for a long time now, one that

didn’t require long fermentation times or strange ingredients. The prep

time also had to be minimal and I wanted to be able to throw it together the

day of a party (I’m a last-minute kinda girl). It’s a tall order, I know, but I really

don’t have much patience for long, drawn-out recipes! Luckily, my inspiration

came from a fellow food blogger, Somer, from VedgedOut.com. This recipe

is an adaptation of Somer’s recipe, and to say it is a party favorite is a huge

understatement. Everyone always asks for the recipe and no one can believe

there isn’t any dairy hiding in there. Thank you, Somer, for inspiring this great

recipe. It will be a party staple on my menu for years to come. If cheesy vegan

appetizers are your thing, be sure to also try out my Life-Affirming Warm

Nacho Dip (see page 83 in The Oh She Glows Cookbook); it’s my favorite cheesy

party dip, and it has been raved about countless times at parties.

Makes 1 medium-size cheese ball

SOAK TIME: 2 to 8 hours • PREP TIME: 20 MINUTES • CHILL TIME: 1 to 1.5 hours

vegan, gluten-free, grain-free, sugar-free, no-bake, soy-free option (see note)

1. Make the cheese ball: Place the cashews in a bowl of water and soak for a minimum of 2 hours, preferably overnight (or 8 hours). Drain and rinse cashews after soaking.

2. Melt the coconut oil in a small pot over low heat. Set aside.

3. Mince the garlic clove in a food processor. Add the drained and rinsed cashews and process until mostly smooth.

4. Add the melted coconut oil, nutritional yeast, milk, miso, and vinegar. Process again until smooth.

8

1. Place cashews in a bowl of water and soak for a minimum of 2 hours, preferably overnight (or 8 hours). Drain and rinse cashews after soaking.

2. Melt coconut oil in a small pot over low heat. Set aside.

3. Mince garlic clove in a food processor. Now, add in the drained and rinsed cashews and process until mostly smooth.

4. Add in the melted coconut oil, nutritional yeast, milk, miso, and vinegar. Process again until smooth.

5. Finally, add the salt, onion powder, mustard powder, paprika, and turmeric, all to taste, and pro-cess again until combined and creamy.

6. Line an 8-inch (2-L) square pan with 2 pieces of parchment paper, one going each way. Scoop the cheese mixture onto the parchment paper. Spread it out until it’s about 1 inch thick or so.

7. Place the pan in the freezer, uncovered, for 30 to 45 minutes, until the mixture firms up, but is not completely solid. I suggest checking on the mixture every so often as freezer temperatures vary.

8. Remove from the freezer and, using the parchment paper to protect your hands, shape the mixture into a ball. The ball doesn’t have to look perfect; remember that we are going to cover it with nuts anyway!

9. After shaping the cheese mixture into a ball, let it sit in the pan on the counter or in the fridge while you make the rolling mixture.

10. Make the rolling mixture: Preheat the oven to 300°F (150°C) and line a baking sheet with parch-ment paper. Toast the pecans for 8 to 10 minutes, until golden and fragrant. Place the pecans and pepita seeds in a mini food processor and process until coarsely chopped (or simply chop by hand). Place the mixture in a bowl and stir in the chopped cranberries and salt.

11. Roll the cheese ball firmly into the nut/seed mixture, rotating it as necessary, until the entire ball is coated in the mixture. Use your hands to firmly press the nuts/seeds into the ball. Return the ball to the fridge until ready to serve.

12. This cheese ball will soften at room temperature, so keep an eye on it and return it to the fridge to chill if needed. I have no problem leaving it out for 45 to 60 minutes at a time though (this will of course vary based on your room temperature).

13. Serve with hearty crackers and a knife, or try it spread on celery for a fun snack!

Notes: I purchased refined coconut oil for this recipe because I didn’t want virgin coconut oil to impart a coconut flavor to this cheese ball. However, I tested it both ways just to see. The virgin coconut oil trial was still very tasty—just keep in mind it will have a coconut flavor. I recommend using refined coconut oil whenever possible as it doesn’t have any coconut flavor, but that’s your call. Either way, we still enjoyed both versions a lot!

For a soy-free option, use a chickpea-based miso such as South River brand, or simply omit the miso.

9

Roasted Rainbow Carrots with French Green Lentils and Sunflower Parsley Lemon Pesto

FOR THE LENTILS:

1 teaspoon (5 mL) oil

2 garlic cloves, minced

1 cup (250 mL) diced onion

1 cup (250 mL) uncooked Frenchgreen lentils

1 1/2 cups (375 mL) vegetable broth

FOR THE CARROTS:

1 to 2 bunches rainbow carrots(depending on how many you want)

1 tablespoon (15 mL) grapeseed oilor melted coconut oil

Fine-grain sea salt and freshlyground black pepper

FOR THE PESTO:

1 garlic clove

2 cups (500 mL) unpacked freshparsley leaves

1/4 cup (60 mL) sunflower seeds

2 1/2 tablespoons (37 mL)extra-virgin olive oil

2 tablespoons (30 mL) water

1 to 2 tablespoons (15 to 30 mL)fresh lemon juice, to taste

1/4 tsp (1 mL) fine-grain sea salt

Freshly ground black pepper

We love serving this hearty dish with a big kale salad for a veggie-packed

winter meal. Talk about satisfying! Chewy French green lentils are cooked

with garlic, onion, and vegetable broth to create an irresistible flavor. The lentils are

then topped with roasted rainbow carrots and an energizing nut-free sunflower seed,

lemon, and parsley pesto. Yes, I’m here for you, my nut-free peeps. It’s a glowing

showstopper that just looks so gorgeous all plated up. Don’t worry if you can’t find

rainbow carrots; any bunch of carrots will do, but the rainbow carrots sure are pretty.

On that note, many root vegetables would probably work so feel free to experiment

with your favorites!

Serves 2 to 3 as an entrée or 4 to 5 as a side

PREP TIME: 30 minutes • COOK TIME: 20 to 25 minutes

vegan, gluten-free, grain-free, nut-free, soy-free, sugar-free

1. Make the lentils: In a medium pot, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, until softened. Rinse the lentils in a colander. Place them in the pot along with the broth. Bring the mixture to a low boil and reduce the heat to medium. Simmer the lentils, uncovered, for 20 to 25 minutes, until tender. After cooking, season to taste with salt and pepper.

2. Meanwhile, make the carrots: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Trim the stems of the carrots, leaving 1-inch (2.5 cm) of stem intact. Rinse the carrots and pat them dry. There is no need to peel the tender carrot skin, unless desired. If you have a few thick carrots you can slice them in half so they cook faster. Place the carrots on the prepared baking sheet and drizzle on the oil. Roll the carrots to coat and sprinkle generously with salt and pepper. Roast for 15 to 20 minutes, checking frequently to make sure they don’t overcook. The carrots are ready when they are just fork-tender, but still have some resistance to them.

3. Make the pesto: Place the garlic in a food processor and process until minced. Add the rest of the pesto ingredients and process until smooth, scraping down the sides of the bowl as needed.

4. To assemble: Spoon the lentils onto a large platter. Top with the roasted carrots, and finally spoon the pesto over top. Serve immediately. 11

A Humble Lentil Stew

1 tablespoon (15 mL) extra-virginolive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 medium parsnip or large yellowpotato, peeled and chopped

2 cups (500 mL) peeled and dicedcarrots (about 14 ounces/400 grams)

2 medium tomatoes, seeded andchopped

1 1/2 cups (375 mL) uncooked greenor brown lentils

2 bay leaves

6 to 7 cups (1.5 to 1.75 L) vegetablebroth, as needed

1 1/2 to 2 1/2 tablespoons (20 to 37 mL) sherry vinegar, to taste

3/4 to 1 teaspoon (4 to 5 mL) fine-grain sea salt, to taste

Ground pepper, to taste

Dash of cayenne pepper (optional)

2 cups (500 mL) destemmed andfinely chopped kale or spinach

This is one of my go-to winter soup recipes when my cupboards are bare and

I have no idea what to make. Pantry staples like garlic, onion, green lentils,

and a few vegetables create a budget-friendly and easy to throw together winter

soup. Good food doesn’t have to be fussy or complicated; sometimes it’s as easy

as a bowl of protein-packed soup and some toasted bread. Feel free to change up

the vegetables depending on what’s in your fridge. The sherry vinegar is not to be

skipped in this recipe; it adds a lovely brightness that pairs so well with lentils,

and it makes everything come together.

Serves 4 to 5

PREP TIME: 20 minutes • COOK TIME: 30 to 40 minutes

vegan, gulten-free, grain-free, soy-free, sugar-free, nut-free

1. In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 to 7 minutes or until translucent. Season with a pinch or two of salt.

2. Add the parsnip, carrots, and tomatoes. Continue to cook for a few minutes more over medium-high heat.

3. Rinse and drain the lentils and add them to the pot, along with the bay leaves and the broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30-40 minutes, until the lentils are tender.

4. Add the vinegar, salt, pepper, and cayenne (if using), all to taste.

5. When the lentils are cooked, place a cup (250 mL) of soup in a blender and blend until smooth. (Be sure to let the steam escape.) Stir this back into the soup to thicken.

6. Add the kale or spinach and cook until just wilted.

7. Serve immediately, and enjoy!

13

Luxe Chocolate Pudding Flesh from 1 large ripe avocado(no bruises)

3 tablespoons (45 mL) raw cacaopowder or unsweetened cocoapowder

1/2 cup (125 mL) packed pittedMedjool dates

1 3/4 cups (425 mL) almond milk

1 tablespoon (15 mL) chia seeds

1 vanilla bean (seeded) or 1/2 teaspoon (2 mL) purevanilla extract

Small pinch of pink salt orfine-grain sea salt

Liquid sweetener (optional)

A luxurious chocolate pudding that’s sugar-free and bursting with omega-3

fatty acids? Yes, miracles do happen! It’s lightly sweetened with dates so

it’s anything but heavy and will leave you feeling light and satisfied. Be sure to

make it a few hours in advance to chill this pudding before serving. Those hours

will feel like days; you might want to leave the house.

Makes 3 cups (750 mL)

PREP TIME: 10 minutes • CHILL TIME: 2 to 3 hours

vegan, gluten-free, grain-free, sugar-free, oil-free, nut-free, no-bake

1. Place all of the ingredients in a high-speed blender and blend on high speed until smooth.

2. Spoon the pudding into a bowl. Chill in the fridge, covered, for at least 2 to 3 hours before serving.

3. Enjoy within 1 to 2 days for best flavor.

15

Note: If your dates are firm and stiff, soak them in a bowl of

water before using. Drain well before you begin.

Raw Chocolate Truffles

FOR THE TRUFFLES:

1 cup (250 mL) pitted Medjool dates

1/4 cup (60 mL) chia seeds

1/4 cup (60 mL) shreddedunsweetened coconut

3 tablespoons (45 mL)raw cacao powder orunsweetened cocoa powder

1/2 teaspoon (2 mL) pure vanilla extract

Pinch of fine-grain sea salt or pink salt

COATING OPTIONS:

Melted chocolate

Cocoa or cacao powder

Shredded coconut

This is a healthy snack when your sweet tooth needs something fast! Bursting

with chia seeds, these chocolate truffles are nutritional powerhouses filled

with iron, calcium, omega-3 fatty acids, magnesium, and more. Just like a little black

dress, they can be dressed up or down depending on your mood. For a fancy truffle,

I like to dip the balls in melted chocolate or cocoa powder. Feel free to skip this step

if desired; they still taste great without any coating at all.

Makes 1 dozen

PREP TIME: 10 minutes • CHILL TIME: 20 to 30 minutes

vegan, gluten-free, soy-free, sugar-free, nut-free, oil-free, no-bake, grain-free

1. Place the dates in a food processor and process until a chunky paste forms.

2. Add the rest of the ingredients and process until thoroughly combined. The dough should be very sticky.

3. Line a plate with parchment paper. Shape the dough into small balls, wetting your fingers if necessary to prevent the dough from sticking to your hands. Place the formed truffles on the lined plate.

4. Freeze the balls for 20 to 30 minutes.

5. If dipping or rolling the balls, do this step now. If using melted chocolate for dipping, return the balls to the freezer until set after dipping.

6. Store the leftovers in the freezer for a quick burst of energy whenever you need one.

Note: To change up the flavors, try adding some peppermint

or orange extract.

17

Peanut Butter Cup Black Bean Brownies

FOR THE BROWNIES:

2/3 cup (150 mL) toasted walnuthalves, chopped

2 tablespoons (30 mL) ground flaxseed

6 tablespoons (90 mL) water

1 tablespoon (15 mL) arrowrootpowder

1 (15-ounce/425-g) can black beans

2/3 cup (150 mL) natural cane sugar

2/3 cup (150 mL) unsweetened cocoa powder

3 tablespoons (45 mL) vegan butteror coconut oil, melted

1 1/2 teaspoons (7 mL) baking powder

1 teaspoon (5 mL) pure vanillaextract

1/2 teaspoon (2 mL) fine-grain seasalt

LOW-SUGAR PEANUT BUTTER FROSTING:

1/4 cup (60 mL) smooth-style naturalpeanut butter

1 1/2 tablespoons (20 mL) agavenectar

1 1/2 teaspoons (7 mL) coconut oil

Meet my all-time favorite black bean brownies! When you have an intense

chocolate and peanut butter craving, there really is nothing better than

these gooey brownies. We’ve made them countless times and they are always a hit

with young and old alike. If you aren’t a peanut butter fan, rest assured that these

brownies are quite delicious plain or spread with chocolate frosting (see the note

below for my chocolate buttercream recipe). A big thanks to Dana from the lovely

blog MinimalistBaker.com for inspiring this recipe!

Makes 12 small brownies

PREP TIME: 10 to 15 minutes • BAKE TIME: 32 to 36 minutes

vegan, gluten-free, grain-free, soy-free option, nut-free option

1. Make the brownies: Preheat the oven to 300°F (150°C). Line an 8-inch (2-L) square pan with two pieces of parchment paper, one going each way.

2. Toast the walnuts for 9 to 12 minutes, until golden and fragrant. Set aside. Raise the oven temperature to 350°F (180°C).

3. In a small bowl, whisk together the ground flax seed, water, and arrowroot powder until no clumps remain. Set aside for a few minutes to thicken.

4. Drain and rinse the black beans very well. In a food processor, process the black beans until smooth. Add the sugar, cocoa powder, melted butter, baking powder, vanilla, and sea salt. Stir the flax mixture and add it to the food processor. Process until smooth, scraping down the sides of the bowl as needed. I like to let the processor run for a couple of minutes to make sure it blends all the beans smooth. No one wants a bean chunk in a brownie, trust me.

5. Stir the toasted walnuts into the batter.

6. Spoon the brownie batter into the prepared pan. Spread out until smooth.

7. Bake the brownies at 350F for 32-36 minutes, until firm to the touch

19

Notes: For a soy-free option, use soy-free vegan butter or coconut oil.

For a nut-free option, omit the walnuts and use sunflower seed butter instead of peanut butter for the

topping, or make the chocolate buttercream (recipe follows).

For the chocolate buttercream: In a medium bowl, combine 2 tablespoons (30 mL) vegan butter, 2/3

cup (150 mL) powdered sugar, 1/4 cup (60 mL) unsweetened cocoa powder, 1 tablespoon (15 mL)

non-dairy milk, 1/2 teaspoon (2 mL) vanilla extract, and a pinch of fine-grain sea salt. Beat with an

electric mixer until smooth. This recipe makes enough to cover 1 batch of brownies.

1. Preheat oven to 300F and line an 8-inch square pan with two pieces of parchment paper, one going each way.

2. Toast the walnuts for 9-12 minutes, until golden and fragrant. Set aside. Increase oven temperature to 350F.

3. In a small bowl, whisk together the ground flax, water, and arrowroot powder until no clumps remain. Set aside for a few minutes to thicken.

4. Drain and rinse the black beans very well. In a food processor, process the black beans until smooth. Now add in the sugar, cocoa powder, melted butter, baking powder, vanilla, and sea salt. Stir the flax mixture and then add this into the processor. Process until smooth, scraping down the side of the bowl as needed. I like to let the processor run for a couple minutes to make sure it blends all the beans smooth. No one wants a bean chunk in a brownie, trust me.

5. Stir the toasted walnuts into the batter.

6. Spoon the brownie batter into the prepared square pan. Spread out until smooth.

7. Bake the brownies for 32 to 36 minutes, until firm to the touch and a toothpick inserted into the brownies comes out mostly clean. Allow to cool in the pan on a cooling rack for 30 minutes or so. Carefully, lift out the brownies and place them on the cooling rack for 30 to 60 minutes more.

8. Make the frosting: In a small bowl, stir together the frosting ingredients. Spread it in a thin layer over the cooled brownies. If desired, drizzle melted chocolate on top of the brownies.

9. Slice and enjoy!

20

Smoky Coconut “Bacon”

1 cup (250 mL) large-flakeunsweetened coconut (not shreddedcoconut)

1 1/2 tablespoons (20 mL) tamari orcoconut aminos

1 teaspoon (5 mL) liquid smoke

1/2 teaspoon (2 mL) pure maple syrup

1/4 teaspoon (1 mL) fine-grain sea salt

I first heard about bacon-flavored coconut when I was in Portland at a popular

vegan grocery store called Food Fight. Phoney Baloney’s makes bacon-

flavored large-flake coconut and sells it by the bag. My curiosity was certainly

piqued. Once home, I knew I had to take a crack at my own homemade version. In

addition to the drool-worthy smoky aroma that fills the house when it’s baking, it

tastes incredible. You really have to try this to believe it. My husband, Eric, tells

everyone about this stuff. Try it as a topping on a salad, such as my Chakra Caesar

Salad (see page 109 in The Oh She Glows Cookbook), on a creamy loaded potato

soup, on a baked potato, or sprinkled on cupcakes. The options are endless! The

question is, what will you put it on?

Makes 1 cup (250 mL)

PREP TIME: 5 minutes • COOK TIME: 10 to 15 minutes

vegan, gluten-free, refined sugar-free, nut-free, oil-free, grain-free, soy-free option

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. In a medium bowl, mix together all of the ingredients until the coconut flakes are fully coated. Let it sit for 5 minutes to marinate.

3. Spread the coconut flakes on a baking sheet in a thin layer. Bake for 10 to 14 minutes, stirring once halfway through baking, until golden brown. It’s okay if some pieces lightly burn.

4. Cool the bacon on the pan for 10 to 15 minutes. It will firm up as it cools.

Note: For a soy-free version, use coconut aminos instead of tamari.

22

This two-day meal plan is a sample of how you might combine some of my favorite easy recipes from

The Oh She Glows Cookbook into a full day of delicious, plant-based meals, snacks, and treats! My goal

was to select some of the quickest-to-prepare recipes rather than the more time-intensive ones. Keep in

mind that this is not intended to be a one-size-fits-all plan; feel free to use this plan as inspiration and

always tailor it to your own dietary and caloric needs. Most of the recipes below can be made in advance

with the exception of the Perfect Kale Chips, which are best consumed immediately after baking.

Sample Meal Plan

Note: To increase the protein in your smoothies, try adding in a scoop of plant-based protein powder.

23

Day 1 Day 2

Breakfast Classic Green Monster Smoothie (page 57) or Glowing Mojo-ito Green Monster (page 59) with Crunchy Seed and Oat Flatbread (page 51) and coconut oil or nut/seed butter (see note)

Raw Buckwheat Breakfast Porridge (page 45) with Metabolism-Boosting Green Citrus Tea (page 73)

Lunch Perfected Chickpea Salad Sandwich (page 105) with fruit of choice

On the Mend Spiced Red Lentil Kale Soup (page 131) with Super Power Chia Bread (page 229)

Snack Mighty Chia Pudding Parfait (page 225) Smoothie of choice (see pages 57-67, see note)

Dinner Grilled Portobello Burger (page 169) with Perfect Kale Chips (page 201)

Quick & Easy Chana Masala (page 163)

Dessert Homemade Yolos (page 263) or Banana Soft Serve (page 289)

Fresh Fruit, Nuts, & Whipped Coconut Cream (page 253)

© Angela Liddon