Vegan Recipes and Snack Ideas for Camp and Travel

An OSG reader, Rebecca, asked me if I could recommend some cooler-friendly Oh She Glows recipes she could take on the road for an upcoming camping trip. This question has been a popular one over the years, so I thought the long weekend would be a great excuse  to brainstorm a list of camp- and travel-friendly foods to inspire you!

In my early twenties, I would “camp” (I use that term lightly!) pretty regularly, but the food my friends and I packed in those days was a little different from what I stock my cooler with today. Okay, A LOT different! Lol. Back then, as long as I had potato chips and fruity coolers, I was a “happy camper”! Oh to be 21 again. Don’t worry, though, I’ve accumulated a few years of wisdom since then. I consulted OSG’s recipe tester Nicole to help put this post together as she often travels with my recipes in tow. I think the two of us have come up with some fun ideas for you! As always, please feel free to chime in with your tips and tricks too.

The recipes below can all be made in advance, and many of them also tend to keep well in minimal storage without too much fuss. At the bottom of this post I also recommend some tasty store-bought options for when you don’t have time to make everything you might have hoped to for a trip…because if you’re anything like me, you’ll probably find yourself scrambling at the last minute to get everything ready!

Milks and Fresh Breakfast Options

I love making pre-portioned single servings of dry Vegan Overnight Oats packets to take with us on trips. Simply bring a few single-serve, shelf-stable plant-based milks along and mix them in with the oat packets when ready to enjoy.

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

We love munching on my Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31) and my Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71) when traveling, plus these clusters should keep fresh in an airtight bag or container for a few weeks.

Fruit and Veggies

Bring your favourite fruits and veggies, choosing varieties that tend to travel well and don’t mind sitting at room temperature—this should help save cooler space for other meals that require refrigeration. Apples, oranges, firm avocados, and cucumbers are usually safe bets. Avoid thin-skinned fruit like peaches or pears as they tend to bruise easily.

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mango, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.


I love having a good seedy cracker on hand for snacking. My Endurance Crackers are hearty, filling, and energizing! Just be sure they’re packed on top of other foods so they don’t get crushed by anything in transit. Bring a container of nut or seed butter and a small pouch of hemp hearts for a satisfying, protein-packed snack that needs no refrigeration.

Protein Bars or Energy Bites

My Dark Chocolate Cherry Energy Bites, Cookie Dough Balls V (Oh She Glows Every Day, p. 93), and Triple Almond Energy Balls are perfect to munch on between meals. For another option, try my Classic Glo Bars (from The Oh She Glows Cookbook, p. 215), or Feel Good Hearty Granola Bars—those two tend to be big hits as well. Nicole recommends the Mocha Empower Glo Bars (Oh She Glows Everyday, p. 69), saying: “Away from home for 10 days with a toddler? You may need that invigorating combination of chocolate and espresso!” Haha.


Speaking of coffee and tea…I’d love to hear your tips on camping while still getting your coffee fix. Please share your method if you have one! Maybe a make-ahead DIY Coffee Concentrate could work?

Power Toast and Wraps

The 9-Spice Avocado Hummus Toast (Oh She Glows Everyday, p. 39)  is a great light meal option! Serve it with Super Power Chia Bread (The Oh She Glows Cookbook, p. 229). Pack a few avocados, a small container of 9-spice Mix, and hummus (keep chilled) for a quick meal. Ifyou don’t have time to make the power bread, just pack a few of your favourite wraps from home. I love Wrap It Up Raw’s flax wraps—they freeze wonderfully too.

Soups and Fresh Mains

If you have a really good cooler situation going, you could also consider making a salad/soup—my Chickpea Salad and Go-To Gazpacho (also found in Oh She Glows Every Day, p. 147 and the app) both travel well. The gazpacho can be guzzled cold straight from a mason jar—super refreshing! If you’re able to bring a bag of salad along, you could whip up a jar of my Shake and Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273) as well. Tetra packs of baked beans always work in a pinch (and you don’t need a can opener or a cooler!). I love these Vegetarian Baked Beans by Pacific brand.

Another idea is to pack the ingredients for a super easy balsamic chickpea salad. Bring some small tetra packs of chickpeas (I buy Pacific brand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper. Bring along a collapsible strainer and a bowl, and you’ve got the gear for a quick salad: simply drain and rinse the chickpeas then add them to the bowl along with the vinegar, olive oil, salt, and pepper (to taste).

Sweet Treats

My Flourless Thumbprint Breakfast Cookies, Blissful Basil Power Biscotti, and Banana Bread Muffin Tops can all be made ahead and frozen. Our editor, Terra, packed the Banana Bread Muffin Tops for mountaintop snacking on her month-long hiking trip through Switzerland. Terra added a touch of rosemary oil (which she uses as a natural preservative) to the batter, and the tops kept beautifully during her trek!

I recommend eating the most perishable items first, if possible. This may also be a situation in which it’s worth stocking up on some store-bought, less perishable options because not all foods will last in a cooler for too long. (Unless of course it’s going to be COLD where you’re camping—in that case, maybe a little DIY Hot Toddy is in order! Yassssss!)

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

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Vegan Mother’s Day Brunch Recipes!

Are you doing anything for Mother’s Day this weekend? I’m looking forward to a special Mother’s Day performance at Adriana’s school. Earlier this week Adriana said, “I made something for you Mommy, but IT’S A MOTHER’S DAY SURPRISE! I can’t tell you!!” Then, two seconds later: “It’s a homemade oven mitt!” Toddlers’ lack of impulse control just cracks me up, lol. (She may or may not have been singing me the Mother’s Day performance song all week long, too!) We’ll probably do something laid-back like brunch and a visit to the park with friends on Sunday (although I don’t know what Eric has planned). I hope your weekend is fun and filled with good food! Read on for some of my fave brunch recipe ideas…

1. Vegan Cinnamon Rolls

With a little night-before prep, you can have these dreamy cinnamon rolls baking away while mama is still in bed catching zzz’s.

2. New Mama Glo Bars

Loaded with ground flax, oats, sesame seeds, and coconut oil, my no-bake New Mama Glo Bars are perfect for anybody celebrating their first Mother’s Day this year. (But these addictive bars are sure to be a crowd-pleaser for all!)  

3. Vegan Banana Bread

I’ve heard from so many of you who have made and loved my vegan banana bread—the recipe has almost 650 comments to date! I can’t say I blame you…it’s a big winner in our house as well (a loaf barely makes it through the day) and requires just 10 minutes of prep work, too. Just be sure to get a head start on this recipe if you’re serving it for brunch as you’ll need an hour for the loaf to bake and cool. This recipe will always have a special place in my heart because I developed and photographed it while 9 months pregnant with Arlo!

4. Sun-Dried Tomato, Mushroom, and Spinach Tofu Quiche

For a savoury brunch addition, try my protein-packed tofu quiche with a delicious oat and almond press-in crust. Feel free to play around with whatever veggies you have on hand,  too—asparagus, peas, and broccoli are a nice trio for spring.

5. A Simple Roasted Butternut Squash Salad

Use up the last of your winter squash with this 5-ingredient butternut squash salad. I love how just a few ingredients can come together to make such a lovely side dish for brunch! (And plant-powered bonus points for the quinoa’s hearty protein boost.)

6. Family Size Reset Button Green Smoothie (Oh She Glows Every Day, p. 25)

Get the whole family in on some energizing green smoothie lovin’ with this tropical fruit-packed smoothie fit to feed a crowd!

7. Heavenly Carrot Cake Baked Oatmeal

This oatmeal has all the irresistible sweet-spicy flavours of traditional carrot cake without any refined sugar, plus leftovers freeze like a dream (though I doubt there’ll be any!). You can even prep it the night before so all you have to do the next morning is pop it in the oven to bake.

8. Vanilla-Cinnamon Almond Milk

This is my go-to homemade almond milk recipe. It’s delightful served in a smoothie, with cereal or granola, foamed up for a latte, or in a glass all on its own! You could also use it in my Heavenly Carrot Cake Baked Oatmeal (shown above) for an extra pop of creamy vanilla goodness.

9. Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut Whipped Cream

These creamy, dreamy, vegan berry fools are a cinch to whip up! Pop your coconut milk cans in the fridge the day before to solidify the cream, or make the coconut whipped cream a couple days ahead and store it in the fridge to help things come together even more quickly morning of!

10. Raspberry Mousse Chia Bowl (The Oh She Glows Recipe App: iOS/Android)

I love the bright pink colour of this gorgeous vegan raspberry mousse, and it’s amazing swirled into a hearty chia bowl for brunch. Top bowls with your favourite fruit and a dollop of coconut whipped cream! It’s also fun layered in small glasses for chia pudding parfaits.

Photo credit, top photo, photo #5, photo #6: Ashley McLaughlin.  

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Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!

What awesome weather we’ve had in Southern Ontario this week! I finally found myself thinking yep, we made it through that long winter…we’re on the other side! Things are a-bloomin’! Lately I’ve been trying to incorporate more relaxation practices into my days as I’ve been struggling with some ongoing allergic/immune reactions and just feeling totally off balance. One thing I’ve found helpful is taking time to enjoy a morning walk before I begin my day—I used to get the kids up, feed them, and then tackle my work almost immediately, so this subtle shift in routine has been making a big difference. Connecting with nature always invigorates me. Here’s to a good month ahead!

Q1. Hi Angela! I’m new to the vegan lifestyle and find the hardest part for me comes when I forget to pack my lunch for work. Do you have any suggestions for what kinds of foods I could keep at work to eat on days when I forget my lunch?

Hey Kim, This is a great question! I have a few ideas. To start, I suggest keeping some nutritious, hearty crackers on hand to eat along with your favourite nut or seed butter and hemp hearts. The nut/seed butter and hemp hearts make for an easy protein- and fat-rich snack. You can also stock homemade trail mix, dried fruit, hot oatmeal packets (you can make your own as well), granola, roasted chickpeas, or soup (look for tetra packs so you won’t need a can opener). Another idea is to make a super easy balsamic chickpea salad. Simply store some small tetra packs of chickpeas (or canned chickpeas, if you have a can opener on hand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper in the cupboard, and make sure to store a strainer and bowl at the office as well. With these ingredients at the ready, all you’ll have to do is drain and rinse the chickpeas and add them to the bowl along with the vinegar, olive oil, salt and pepper (to taste). It may not be the most glam lunch, but it’s filling and packed with protein!

Q2. I absolutely love your Vegan Peppermint Patty recipe! I made it for my cookbook club a few weeks ago and everyone said it was their favourite of out of all 20 dishes! I do have a question, though: how long does it last in the freezer?

Hey Renanit, That makes me so happy to hear! Even though I posted the recipe around the holidays last year, it’s also a fantastic dessert for the summer months since it’s served chilled. I know we’ll be enjoying it a lot this summer! The Peppermint Patty Slice should keep in the freezer for 1 to 2 months. Make sure it’s frozen solid first, and then wrap it tightly with tinfoil or other wrap. I like to place the wrapped dessert inside a freezer bag or airtight container for an extra layer of protection before freezing.

Q3. I was recently introduced to your recipes and app. I’m in love! Can you recommend a replacement for the chickpea miso in your Butternut Squash Mac ‘n Cheeze? I can’t find any at my local grocery stores!

Thank you, Holly! You can swap the chickpea miso for any light-tasting miso you can get your hands on. You can also make the sauce without it, if need be! The miso adds a nice depth of flavour, but the Mac ‘n Cheeze will still taste great without it. Of course, I always encourage you to tweak recipe seasonings to taste. :) I think it would be fun with my 10-Spice Mix thrown in too!

Q4. Hi Angela, I have been a dedicated reader of your blog for years, and I love your cookbooks and your app! We are not a vegan family but we eat a lot of plant-based meals, and you have always been a major source of inspiration for me. We have travelled to Arizona for a couple of years and I have loved using your tips about where to eat and what to do while we’re there! I wondered if you had any new finds or tips from your most recent trip? This will be our first time travelling with our son—he just turned 9 months old! (Thanks for all of the pregnancy resources and info, too! ☺) I have loved your tips for True Food Kitchen and ChocolaTree in Scottsdale, and wonder if you’ve found anything new you’d like to share?

Hey Jenna, Thank you so much for all your support! I’m so happy to hear you’ve found inspiration in my recipes. :) Congrats on your baby boy! And thanks for such a great question about new AZ finds. We did find a few new kid-friendly spots in Scottsdale on our last trip. For breakfast we enjoyed First Watch a couple times…I loved the A.M. Superfoods Bowl (a decadent and super-thick chia seed pudding). Kale & Clover is super casual (you order at the counter), but still lovely. Their hummus is to die for (I could not stop eating it!) and I loved the Superfood Salad too. The Herb Box is also great (their Crisp Brussels Sprout Chips with Vegan Yellow Pepper Aioli are incredible!), although they don’t have quite as many plant-based mains on the menu. And the patio at night is gorgeous and romantic. Of course, True Food is always a must visit, as you know. I’ve also heard great things about Flower Child, but we didn’t have a chance to go. It’s on my list for our next visit!

“The meat eaters in my house love your Ultimate Green Taco Wrap recipe even more than my vegetarian daughter does. She says it tastes too much like meat! Plus the Lentil-Walnut Taco Meat freezes like a dream. I use it in spaghetti, chili, on spelt wraps with lettuce and rice, on pizza, and on salads as well. I am also planning to use this recipe to make dinner for my friend with terminal cancer. She removed meat from her diet and really misses it. I’m soaking lentils instead of cooking them to make the recipe a little more raw. Thanks for a great recipe.”

Hi Mary-Jo, That’s such a sweet gesture to make it for your friend…I wish her all my best! And I agree, the Lentil-Walnut Taco Meat is so versatile and perfect to have on-hand during busy weeks. You’ll have to let me know how it goes using sprouted lentils…such a fun idea, especially for summer.

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Things I’m Loving Lately: May 2, 2018

It’s May, it’s May! One of my favourite months. I guess I kind of have to love it—May is my birthday month after all (any fellow Taureans out there?!)—but it’s also the month when spring finally reveals itself here in Southern Ontario. Everything has a special glow and newness this time of the year and I can’t get enough. The fresh start makes me actually want to tackle some of those ambitious new year goals, you know what I’m saying? Maybe there’s still hope for 2018, heh.

Here’s the next round up of things I’m loving lately…I hope you enjoy!

1. Microgreens

Microgreens are supposedly the new “it” green of 2018, and I’ve been loving these dainty greens in wraps, smoothies, salads, and soups. Microgreens are the seedlings of vegetables and herbs that are cut at only 1 to 3 inches long, just shortly after they start to grow. Some research shows that microgreens can have four to forty times the nutrients of their mature plant counterparts…whoa! Apparently they are pretty easy to grow at home, so I may try that soon despite my black thumb. If anyone has grown microgreens at home (indoors or out), I’d love your tips!

2. Equal Exchange Organic Fair Trade Chocolate Bars (Dark Chocolate Mint Crunch and Extreme Dark)

This new-to-me chocolate brand was a great find on our recent trip to Arizona. The Mint Crunch flavour is hands-down the best mint chocolate bar I’ve tried. (It has crunchy peppermint crisps throughout, you guys. Peppermint. CRISPS. *swoon*). I’m seriously in withdrawal not being able to find the brand back at home. Their Extreme Dark (88% cacao) variety is also quite smooth, although it’s still a runner-up to my fave Green & Black’s Organic 85%.

3. Sprout Living FD Sprout Mix (Broccoli and Kale)

I bought this powder one day on a whim when it was on sale and started adding a teaspoon of it to my morning smoothie (I’ve been making a variation of my In The Buff Smoothie Bowl lately). Unlike a lot of green powders, I love that this Sprout Living Mix has a super short ingredient list (just broccoli sprouts and kale sprouts!), taking the guesswork out of whether or not I can consume it while nursing. Broccoli and kale sprouts are packed with antioxidants, minerals, and Vitamins A, C, and K. In this blend, the sprouts are gently dried and milled into a powder. Whenever I find myself without fresh greens for smoothies, I add a teaspoon to the blender for a small (but powerful) green boost. This mix does have an earthy flavour, but I found I got used to the taste with time!

4. Simply Natural Organic Red Sriracha Hot Sauce

Any time I use Sriracha in a recipe, I receive lots of questions asking which brand is my go-to. This is it! I’ve been buying this brand for the past few years now. The flavour is spicy and intense with a touch of sweetness. I use Sriracha to punch up homemade hummus, my All-Purpose Vegan Cheese Sauce, guacamole, pasta, tacos, etc.

5. Avocado Toast Wall Art

I’ve shown this cute print on Insta Stories a few times, and I always receive questions about it when I do. I bought the print from Etsy a few years ago now, but it’s still one of my favourites! You can buy it online from Plant Love Boutique.

6. Hilary’s Eat Well Dressing, Dip, & Marinade (Chili-Lime Vinaigrette and Ranch Chia)

Hilary’s Chili-Lime Vinaigrette is my go-to store-bought dressing—I always have some on hand in my fridge these days. It’s vegan as well as soy-, dairy-, and gluten-free, and I love its list of easy-to-pronounce ingredients: water, lime juice, extra virgin olive oil, green chili, apple concentrate, sunflower oil, tapioca syrup, apple cider vinegar, salt, cumin, orange pulp, and parsley. The Ranch Chia dressing is also quite tasty, but I find it thickens a lot when chilled, so I tend to use that flavour more as a dip for veggies than as a salad dressing (never a bad thing!).

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Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!

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! Actually, 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!

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Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal

Eric and I first visited Fresh Restaurants in Toronto way back in 2009, when Oh She Glows was just a year old, and I was beginning my own journey to plant-based eating. To say this is a full circle moment would be an understatement! Ruth has always been an inspiration to me, and I hope you enjoy reading about her life, routines, and best business advice in today’s Glow Getter feature!

Ruth opened her first vegan juice bar pop-up in Toronto 27 years ago (wowza!), emerging as one of the first Canadian entrepreneurs focused on making plant-based eating accessible and delicious. Now, Fresh Restaurants has expanded to four locations in Toronto (with another set to open this summer), plus two more in Mexico City and Moscow.

In addition to her work as a business owner and entrepreneur, Ruth has authored five plant-based cookbooks geared toward helping home cooks incorporate fresh, healthy ingredients into their daily meal plan. I love the way Ruth’s vibrant and colourful style pulls through in both the design of her restaurants and in her cooking. Her latest cookbook, Super Fresh, is a feast for the eyes. I don’t know about you, but I’m so much more inspired to eat healthy when I’m looking down at a rainbow on my plate!

Photo by Kyla Zanardi for Super Fresh cookbook by Jennifer Houston and Ruth Tal

Okay, let’s turn it over to Ruth and find out a bit more about her routines, go-to foods, and advice…

Photo by Kyla Zanardi for Super Fresh cookbook by Jennifer Houston and Ruth Tal

As always, let’s cap things off with Ruth’s best tip for fellow entrepreneurs…

Love it. Thank you so much, Ruth! 

On a different note, I want to thank you all so much for your support of our app’s nomination in The Webby Awards!! It was a huge honour just to be nominated, and your enthusiasm means so much to us. We didn’t end up taking home an award, but I’m super proud of our team and what we’ve created. We’re so excited to continue growing and improving the OSG app in the future, and as always we love hearing your feedback along the way. As a token of our appreciation, we’ve made a donation to isthmus, which will provide a local child with food on the weekends for an entire school year.

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Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!


Happy Friday, friends! Boy, did I love reading your comments on my Crazy Mug Lady post the other day. Sooo funny! Glad to hear I’m not alone. After last weekend’s ice storm, we’re really looking forward to getting outside to enjoy some moderately warm-ish spring weather tomorrow and Sunday. I hope you have a great one too! 

Q1. Just came across your Superfood Porridge recipe! It seems great for my one-year-old. If I were to prepare this the night before, should I cook the veggies first and then add to the oatmeal to soak? Thanks! 

Hey Dawn, So glad you found this recipe! We love the porridge and make it often…it’s a nice way to sneak in veggies in the AM! You don’t need to cook the veggies in advance. I prep everything the night before (without cooking anything), then simply heat and serve in the morning. It really helps to use the super-fine grate hole in the grater box so the carrot and zucchini aren’t too thick—that way they won’t need much cooking to soften.

Q2. Hi Angela! I absolutely love your recipes. They are natural, healthy, and usually involve simple ingredients that I already have in my pantry. I have both cookbooks, the app, and I go on your website often for food inspiration. I base my meal planning around your cookbooks because they are so fail proof! I was wondering…have you ever thought about developing a meal planning app with all your recipes in it? 

Hey Mya, Thank you so much for the recipe love! That’s so cool you have both the cookbooks and our app…I appreciate your support so much. It’s funny you mention the meal-planning thing because it’s actually something Eric and I have talked about recently. It would be such a useful thing to have (goodness knows this mama could use some organization in her life)! So I guess my answer is that a meal-planning option may be a possibility for the future, whether it’s on the blog, the app, or in a book. Thank you so much for mentioning the idea—it’s great to hear that others would enjoy it. :) 

Q3. Hello! I have a question about your Homemade Mocha “Nutella” recipe from the app—do you think I could use honey instead of coconut sugar? If you think that might work, would you have a guess as to about how much honey I should use in place? I know you don’t include recipes with honey on your blog, but because brown rice syrup has a similar consistency, I was thinking it might be a close comparison to honey for swapping in recipes? Thank you! You’re doing a great job! 👏🏻  By the way, I voted for you in The Webby Awards and got three of my friends to buy your app. 😊

Hi Fiona, Thank you so much for your support (and your pals’, too!). You’re so sweet. :) I’ve found swapping liquid sweetener in nut butters can be tricky. Often the liquid sweetener causes the nut butter to seize (making it thick and clumpy), so I prefer to use coconut sugar in the “Nutella” to keep the spread creamy. I hope this helps!

Q4. I’ve made your Crispy Smashed Potatoes with Avocado-Garlic Aioli in the past and LOVE them. I’m wondering if these will still smash and roast okay if they’ve been refrigerated overnight and are cold? 

Hey Stacey, Hmm…I’m not sure whether chilling would impact the overall outcome. My guess is that the potatoes might be a bit firm for smashing, so I would suggest letting them sit at room temp for a bit? If you try it out I’d love to hear how it goes!

Q5. What kind of spiralizer do you use? 

I received a lot of questions about my spiralizer after my Insta Story the other week showing me making spiralized butternut squash noodles for dinner! I have used the Paderno World Cuisine spiralizer for several years now. There weren’t many spiralizer options on the market back when I purchased it, but now there are tons! This model isn’t as sturdy as I would like it to be, so if I was going to buy another in the future I would definitely shop around and read reviews. 

Q6. I can’t wait to try your Fail-Proof Vegan Chocolate Cupcakes! Just one question…what is the apple cider vinegar used for in this recipe?

Hey Elisa, Great question! The vinegar is there so it can react with the baking soda which helps the cake rise. I call for apple cider in this recipe as it’s a bit sweeter than other varieties, but white vinegar should work too since it’s just a small amount. Hope this helps!

“I just want to start by saying damn girl you know how to cook!!! I have for many years been on again off again vegetarian. I had always wanted to go full vegan but just couldn’t seem to make it happen. It always felt like unattainable goal. One day I went into a bookstore and pawed through the cookbook section unsure of what I might find. I placed my hands onto your Oh She Glows Every Day cookbook and now I am eight weeks into a new vegan lifestyle and haven’t looked back! I was having skin problems, and no matter what treatment I tried, I couldn’t fix things entirely…that’s what led me to try a plant-based diet. Now I am happy to report my skin has completely cleared! I give your cookbook the credit for that! Thank you.”

Erika, I’m totally smiling from ear to ear over here…thank you for sharing your story with all of us! That’s absolutely wonderful to hear. High fives to you for all the changes you’re making! I’m really flattered that I can be a part of your journey. :) :)

Photo credit (top image): Ashley McLaughlin

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Crazy Mug Lady: A round-up of my fave mugs!

As a kid I was a self-proclaimed Pro Sticker Collector (oh, how that huge 3-ring binder was my pride and joy!), and at one confusing point in my youth I was also the proud owner of a miniature cow collection (the toy kind, that is). Totally normal. 

Naturally, those childhood collections have led me to a new kind of obsession today: mugs. As Eric was unloading dishes the other day I heard him grumble, “We need to organize this mug area…[HEAVY SIGH]” He’s so funny like that! Okay, okay, maybe our shelf is a little chaotic, but I’m happy to say it’s a bit less so after doing this blog post and being forced to remove and put back each mug. (Um. Just kidding. I haven’t put the mugs back…they’re still strewn about in my photography studio. Oops.)

I also realized during the creation of this post that there are two kinds of people in this world: those who use all-white (or single-coloured) matchy mugs, and those who prefer to collect various mugs from here and there, adding from travels, etc. I guess I just ain’t a matchy mug kinda girl! When I shoot recipe photos, though, my go-to mugs are exclusively espresso-sized white mugs because they photograph so nicely. Try and put a random 16-ouncer in the background of a photo and it’s going to look like an elephant is sitting down to tea with you…lol.

I’m always asked where I get my mugs, so I thought it would be fun to put together a post rounding up my favourites. I grouped them into a few categories to snap these pics: Mama’s Going Crazy, Holiday Shenanigans, and Mama’s the Best.

Mama’s Going Crazy

This is the collection I most often turn to first thing in the morning because it always bring a little smile to my own tired mug.

From left to right we have: “It’s only cold if you’re standing still” (Indigo), “Sanity In A Cup” (Indigo), and “For Fox Sake” (Indigo).

The For Fox Sake one is a personal fave and deserves a bit of a close up…hah!

Holiday Shenanigans

I’ll bring these out in October and they’ll go strong right through to February! Maybe this collection is a bit overused around the holidays (and beyond), but when you need a boost during our gloomy winters, you do what you gotta do!

From left to right we have: “Oh Dear!” (Indigo), “Happy Owl-idays!” (Indigo), and a huge reindeer mug (tag brand purchased from HomeSense).

Mama’s the Best

Sometimes Eric or the kids buy these mugs for me, and sometimes I buy them for myself when I feel like I need a little more recognition, lol. #noshame 

From left to right we have: “Mom. Wife. Boss.” (Indigo), “Mama Bear” (Indigo), and “Best Mom Ever” (Indigo).

Well there you have it, folks! My current favourite mugs. I would LOVE to hear about which type of mug person you are (mono-colour or multi-mug mayhem like me?!). And just to make my life complete, I’d LOVE it if you tagged your favourite mug online using the hashtag #OSGfavemug so I can see it too! You don’t even know how excited this makes me. 

Last but not least, tomorrow is the final day to vote in The Webby Awards! We’d love your support…the race in our category is a close one! Eric and I made a snappy lil’ video to celebrate our app nomination below. Turn the sound on and get ready to drool. ;) 

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Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!


First of all, holy moly…thank you all for your support for our Webby Awards People’s Voice Award nomination! I can’t even convey how much it means to us. We’re so nervous/excited to hear the results on April 24th! Voting is open until April 19th if you’d like to give us one final push. :)

Without further ado, here are this week’s featured reader questions…it’s a great batch, and I’m loving the Comment of the Week by Kristen, too! Lots of great meal planning ideas in there.

Q1. Do you have any tips for using hemp hearts? I have a big unopened bag of them in the cupboard and don’t know where to start! Thank you!

I love this question because we’re big fans of hemp hearts in our house! I love to add them to smoothies and energy ball/granola bar recipes, chia seed pudding or overnight oats (either mixed in or sprinkled on top), stirred into pasta for a protein boost, sprinkled on avocado toast, or blended into nut/seed milks and salad dressings—but the possibilities are endless…they’re so versatile! If you’d like to use my recipes as a guide, searching “hemp hearts” in the search bar will lead you to any OSG recipes calling for them. I’d love to hear what you make with them!  

Q2. Hi Angela, thanks so much for all your wonderful recipes. I haven’t found one I don’t like yet. I do have a question though: I am gluten-free and haven’t found a good, gluten-free, vegan wrap that does not fall apart when you try to roll it. Do you have any suggestions? Thanks again.

Hey Silvia, Thank you for the kind words! My go-to raw flax wraps are made by Wrap It Up Raw. They’re delicious and hold together amazingly. You can find out where they’re sold on Wrap It Up Raw’s store locator page (exciting news…Metro Ontario just started carrying them!). Hope this helps!

Q3. Can I prep your Lentil Walnut Apple Loaf in advance and refrigerate it for baking the next day? 

Hey Roz, Yes, you can absolutely prep the loaf a day in advance and refrigerate until you’re ready to bake—just be sure to wrap the loaf pan tightly before refrigerating so it doesn’t dry out. If the loaf is going into the oven cold (straight from the fridge), you’ll likely need to cook it for a bit longer than called for…maybe 5 to 10 minutes more. Alternatively, you can bring the loaf to room temperature first and then bake as directed. 

Q4. I’m thinking about making your Warm Spring Salad, but adding more greens and dressing to make an even larger portion. Do you think it would be better to add spring mix, spinach, or butter lettuce? I was also thinking about adding some raw shaved brussels sprouts and some mint or basil along with the parsley. :) 

Hey Sara, I love your idea of adding greens and extra dressing…I honestly think that would be amazing. Butter lettuce sounds delightfully crunchy, but I think almost any variety should be fine. If you decide to go with a lettuce that wilts quickly (such as a delicate spring mix) I would opt to add it just before serving. Heartier veggies like kale or shaved brussels should be fine added in advance. Also, I’m not sure if you’ve tried this Make-Ahead Thanksgiving Panzanella recipe yet, but it’s to die for…and from the sounds of your comment, might be right up your alley!

Q5. Hi Angela, I am about to make your Cozy Butternut and Sweet Potato Red Lentil Stew. Really looking forward to trying it…yum! It’s great to hear another reader has tried the recipe without tomatoes, too. I have a question about upping the quantities. I need to make the stew for 13+ people, and I see your recipe yields 11 cups (2.75 quarts). I am English and a little unfamiliar with measuring in quarts. Do you have any tips for making enough Cozy Stew to feed my guests?

Hey Georgie, Happy to help! Eleven cups is also equal to 2.6 litres…I’m not sure if this info helps at all? So, if you’re making the stew for 13 people, I think you’d probably want to double the recipe, if not triple it. I estimate that this recipe (as written) serves 6 as a starter (at just under 2 cups/500 mL per person), but if you’re serving the stew as a main, I think 4 servings may be a safer estimate. Doubling soup recipes can be a bit tricky as sometimes you don’t need to fully double the liquid, and sometimes you need to use less salt, too…so my advice would be to add the liquid and salt slowly as it cooks, to your taste. I’d love to hear how it goes! 

Q6. I’m trying to use less cheese and dairy at home, but I find that so many non-dairy recipes call for cashews or cashew cream instead. My husband is allergic to cashews so that isn’t an option for us. Is there a universal swap for cashews in dairy replacements, or does it depend on the recipe? I’d love to make your All-Purpose Vegan Cheese Sauce and other vegan recipes, but have been struggling to figure out how to replace the cashews. Thank you!

Hey Valerie, A cashew allergy can make swapping tricky for sure, but don’t despair as it can be done! I’d say it depends on the recipe, but I’m happy to help you troubleshoot if you have any specific ones in mind. If you leave a comment with the recipes you’d like to make first I can reply with my substitution ideas (it’s fun brainstorming for me…I’m kind of a nerd like that). Sometimes you can swap raw cashews for raw sunflower seeds, such as in my All-Purpose Vegan Cheese Sauce recipe (see the tip for the deets!). I’ve also heard you can use macadamia nuts as an alternative to cashews in some recipes, but I haven’t tried it yet.

“Angela, Thank you so you so much! I wanted to share a snapshot of our staple rotation meals made possible because of you! You’ve made a majorly positive impact on my family’s health and well-being. And having everything in the App is a dream! You have a talent that is valued and appreciated. ❤

Here are our staple OSG meals:

Zucchini Bread Muffin Tops, 5-Minute Oatmeal Power Bowl, Heavenly Carrot Cake Baked Oatmeal, Hidden Greens Chocolate Protein Smoothie, Flourless Thumbprint Breakfast Cookies

Endurance Crackers, hummus, cucumbers, blueberries, strawberries, and pistachios

Our Perfect Veggie Burgers with Whitewater Burger Sauce (using Sir Kensington vegan mayo), Speedy Veggie Noodle Bowls, Roasted Butternut Squash with Almond-Pecan Parmesan, Crispy Smashed Potatoes with Avocado-Garlic Aioli, Adriana’s Fave 10-Minute Pasta, Soul-Soothing African Peanut Stew, Cauliflower Mashed Potatoes with Easy Mushroom Gravy

Crispy Peanut Butter Chocolate Chip Cookies, One-Bowl Jumbo Chocolate Chunk Cookies, Vegan Banana Bread

Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream

Saweet! Potato Crumble with a Crunchy Nut Crumble

If we have a cold
Hot Detox Tonic, Restoring Citrus Tonic

We also love making your Cheerful Vegan Nachos (with your delicious All-Purpose Vegan Cheese Sauce) for a fun dinner! We also make and freeze your veggie burgers for an incredible, easy-to-prepare dinnertime treat. We invest the time to make a big batch, wrap them in freezer paper, put them in a labelled freezer bag, and then have an awesome and wholesome dinner ready for busy school nights! ❤

Hey Kristen, WOW, you’re on fire! Thank you for sharing all of your meal ideas…I always find it so inspiring when readers mention what they’re making, and comments like yours never fail to make me remember those forgotten recipes of OSG’s past! And I love that you make the loaded nachos for dinner…we do that too from time to time and it’s always a hit. Thank you for all of your support and kind words!

Just a quick note that I added a revamp of my Homemade Mocha Nutella to the app…and wowza it’s good. Also, the iOS version of our app is still on sale for 99 cents (for the next several days) if you want to take advantage! 

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Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!

Happy Friday, friends! Before diving in, I want to share some fun news in case you missed our newsletter yesterday…The Oh She Glows Plant-Based Recipe App has been nominated for a WEBBY AWARD! It felt like such a long shot when I applied a few months ago (apparently they had over 13,000 applications come in from around the world!), but then I thought of all the praise and encouragement you’ve given our app and decided to just go for it—no harm trying, right?! I’m still in complete shock over finding out we were nominated, and so proud that we’re the only 100% plant-based app in our category. I gotta say it feels pretty awesome to be reppin’ the veggies. :) 

If you enjoy our app, I’d be so grateful if you took a minute to vote for us! I can’t thank you enough for your support and for all of the encouragement that has been coming in this week. :) 

Q1. Your Triple Almond Energy Balls are so delicious and healthy that I had to make them twice in the past two days! My only question is how you make the toppings stick to the balls and stay put? I can’t get the coconut to stick as much as I’d like to. 

Hey Mary, Oh good question! I find lightly wetting the energy balls helps the shredded coconut, ground nuts, and hemp hearts stick when rolling. I just added this tip to the recipe directions as I realized I forgot to mention it. Enjoy that triple almond goodness! They are a favourite around here.

Q2. With the weather getting warmer, I’m wondering if you can share which vegan sunscreens you would recommend (including one for the kiddos)? #AskAngela

Hey Leslie, Our whole family uses the same vegan sunscreen and we love it! It’s a clear SPF 50 spray by Alba Botanica. I actually wrote about it on My Favourite Skin Care Products page here in case you want to read more. I hope this helps!

Q3. How do you store nuts in your house? In the fridge, or in the pantry using an airtight container? Also, do you use ground flax seed often? I bought a large bag at Costco and I hate the strong flavour it imparts on my baking. Do you have any suggestions for me?

Hey Liz, We usually buy nuts in small quantities from bulk bins as we need them, so I don’t tend to freeze them as I’m not buying large enough amounts to need longer storage. If I was going to, though (say if there was a sale on!), I would freeze a stash in an airtight bag or container. Also, I hear you on ground flax…I find the flavour of some brands’ pre-ground flaxseed off-putting—almost like it’s spoiled or rancid. I use Bob’s Red Mill brand when I don’t have time to grind my own. You can freshly grind flaxseeds in a blender or coffee grinder and then store those in the freezer or fridge. See if you like the flavour better when ground fresh. If that doesn’t help you enjoy them, you may be able to swap ground chia seeds in baking (chia seeds absorb more water, though, so you may need to use less than called for) depending on the recipe. 

Q4. I am wondering whether your Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat can be prepared in advance, and frozen. As for leftovers, do you reheat those in the microwave, or on the stove top? Thanks.

Hey Grace, I haven’t tried freezing the taco meat before, but if you try it please let me know how it goes. I can’t see why it wouldn’t freeze just fine! As for reheating, we don’t have a microwave so I would opt to reheat the thawed “meat” on the stovetop along with a splash or two of oil to add some moisture back. 

Q5. I’d really like to make your Flourless Bite-Sized Breakfast Muffins, but don’t have a silicone muffin tin. I’ve been wanting to buy one anyways, so is there a brand you’d recommend before I do? So many of the ones I see online don’t get great reviews. Thanks! 

Hey Rosie, For sure! Mine are Wilton brand. I like them well enough, though I do find that I need to wash them by hand as they come out with a white residue when I put them in the dishwasher. 

Q6. Hi Angela, I have an Ask Angela question about non-stick frying pans. My husband and I are looking for an extra-large workhorse frying pan—something that I can cook a million veggies on high heat in. We both work full-time, and I only have 20 minutes to get dinner on the table with two little kids who want to hug my legs the whole time. I’d like to invest in something that will last for years—we’re willing to spend more for a pan that is going to be used every day. Please give us the gold standard recommendation! (PS: No cast iron please because we can’t keep up with the maintenance. Sad but true.)

Hey Stephanie, I love this question! It’s funny because I’ve been on the hunt for that “gold standard” my whole life it seems. Right now I’m using a 12-inch Green Earth Frying Pan by Ozeri and a stainless steel wok by Calphalon, but I wouldn’t say that either of them are the workhorse you’re probably looking for. I thought this would be a fun time to ask fellow OSG readers if they have any suggestions for us. So, does anyone out there have any recs to share? Please feel free to chime in on Facebook, Twitter, or the comments below. We’re all ears! 

“I’ve tried my fair share of your recipes and love them all, but I must say your new Nutty Crusted Butternut Squash Bowl is a new favourite (currently eating the leftovers)! Something about the flavor and texture almost reminds me of chicken fingers, but better? I don’t know maybe I’m crazy but they’re absolutely delicious! I whipped together a quick sauce to dip them in and I was so pleased with the results that I thought I would share! If you’re a fan of spice, I highly suggest whisking together some tahini, lemon juice, Frank’s Red Hot Sauce and warm water. Super simple and the pairing of sweet squash & spicy sauce is to die for! Thanks for sharing. Xx”

Hi Cayley, we were on vacation visiting my parents when I saw your comment, and I couldn’t help reading it out loud! We all think your dipping sauce sounds ah-mazing…and so simple too. I love that you can make the squash on its own, and a dipping sauce to go with it is pure genius!! Thanks for sharing your idea. Enjoy the leftovers!

Psst…to celebrate our 2-year app-iversary, The Oh She Glows Recipe App is on sale for 99 cents until April 11th! You can download our app in the Apple Store or Google Play Store.

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