Smoky Jackfruit “Chicken” Salad

Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly with my health, but when our health is off-balance, it tends to drip over into every area of life.

There is always a silver lining, though: my health setbacks have been a huge wake-up call. For the past 5 years, my body has been either pregnant, nursing, or both, and that has without a doubt taken a huge toll on me. There have been times when I’ve neglected my physical, mental, and emotional health. There have been times when I got lazy with vitamins and just stopped caring. There have been times when my anxiety felt out of control. I’ve had a lot of inflammation and allergic reactions. A lot of illness. Things seemed to get worse after I had to take antibiotics for an infection this past winter.

About a month ago, I finally said enough is enough! I needed to stop and listen. Since then, I have committed to taking time for myself to heal. To go to those doctors appointments I’ve been putting off. It’s easy to let things slide when life is busy. Having kids can be all-consuming…they are so needy (for good reason), but wow parenthood can really make you lose yourself if you let it.

If you’re going through one of those life phases where you feel like you just can’t “get it together,” you aren’t alone. This too shall pass. And when it does, you will be stronger and wiser. And don’t lose gratitude for everything that’s going well along the way. Gratitude is definitely an anchor through the challenging times.


Meet jackfruit. Have you tried it before? I’ll admit I was a bit scared when I first saw the funky-looking fruit (and cans of jackfruit mystified me!). But after playing around with it for a few weeks, I’ve come to really love it. And I have so many fun jackfruit recipes ideas! A reader wrote to me the other week asking for help. He said his daughter can’t have legumes or nuts, so I put my thinking cap on and thought about how I could use jackfruit to create a delicious salad dish that she could enjoy on bread, wraps, rice cakes, or crackers. Jackfruit does lack the robust amount of protein you’d find in legumes and nuts, but I find adding hemp hearts (either by mixing them into the salad or adding on top) works great for boosting protein.

I really like the Native Forest brand of canned jackfruit. You don’t need to cook it to soften before use (unlike Cha’s Organics brand). After rinsing and draining it, I slice the spongy, firm core off each piece. If using jackfruit straight from the can, the core is a bit too firm for this recipe. You’ll only want to use the soft, stringy jackfruit that resembles pulled pork/chicken (in the photo below, that’s the stuff on the left!). With a bit of slicing and dicing, you’re ready to roll!



Smoky Jackfruit “Chicken” Salad
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.

4 servings

Prep time
15 Minutes

Cook time
0 Minutes

Total time
15 Minutes

1 (14-ounce/398 mL) can young jackfruit (in brine)*2 medium (140 g) stalks celery, finely chopped3 medium (45 g) green onions, thinly sliced1/2 cup (67 g) finely chopped red bell pepper3 tablespoons (45 mL) store-bought vegan mayo or 5-Minute Mayo**1 small (5 g) clove garlic, minced2 to 3 teaspoons (3 g) minced fresh dill2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste1/2 teaspoon smoked paprika1/4 teaspoon fine sea salt, or to tasteFreshly ground black pepper, to taste

Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped. Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined. Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing. Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.


* I use Native Forest Organic Young Jackfruit which comes in a 14-ounce (398 mL) can. Make sure to purchase canned jackfruit that says “in brine” as opposed to “in syrup” (or simply ensure that it’s unsweetened). Some brands (like Cha’s) recommend cooking it before serving to soften the jackfruit. To do this, gently boil it for 15 minutes and then drain and rinse with cold water. Native Forest brand can be used straight from the can without cooking.

** If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise (Vegenaise makes a tasty soy-free version). Or you can make my homemade soy-free mayo.

Feel free to add finely chopped dill pickle to the mix, too! I like adding about 1/4 cup of chopped dill pickle for a tangy crunch.

In case anyone is wondering, I served the salad on rice cakes with mashed avocado, hemp hearts, and a sprinkle of pink salt. So good! 

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One Pot Quinoa and Black Bean Wraps

With two toddlers running wild around this joint, my time for cooking meals seems to be dwindling away. People tend to assume that I have these perfect, from-scratch meals on the table every night, and to be honest, at this stage in our lives we’re still very much in survival mode. I’m pretty gentle with myself and focus on the big picture as much as possible. If everyone is happy with a full belly, well that’s success! We all do the best we can. Raising a family is messy and imperfect and humbling.

But, still, I’m always looking for shortcuts. I recently started experimenting with one pot quinoa dishes and absolutely fell in love with their simplicity and versatility. This recipe takes just 10 minutes to throw everything into a skillet or pot and then all you do is cover it and cook. Like magic! It’s a great option for the summer when you don’t want to turn the oven on (like this weekend for those of us in this crazy heat wave). Just one stovetop element is all you need. You really can’t beat that…unless of course your partner is cooking for you while you sip on some rosé….*wink, wink*

Is it kid-friendly? Well, it is and it isn’t. If your little one loves quinoa, they may enjoy this dish (reduce spice if necessary). If they don’t already like quinoa, it’ll likely be a pass (shocker). I had one love it and the other said “EWWWWWW!” (their new favourite word…sigh). The one who inhaled it the first night wouldn’t touch it the next day. *double sigh* The feeding toddlers struggle is real.

For us normal folk, it seemed to be a hit! My mama testers lit up with joy when they heard it was a one pot meal. And, I mean, you don’t even have to sauté anything! I’m anxious to hear what you think if you try it out. I always worry that these super easy recipes are lacking in some way, and I hesitate posting them.  

Well, my fellow Canadians, I hope you have a fun Canada Day weekend! Hard to believe it’s already upon us! And for my American friends, have a fantastic Independence Day next week. Are you celebrating with any OSG recipes this weekend? Let me know and be sure to share on social media using the tags #ohsheglows and @ohsheglows so I can drool over them!





One Pot Quinoa and Black Bean Wraps
Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

These quinoa wraps are ready and on the table in less than 30 minutes and will only set you back 10 minutes of prep! This is a great go-to summer dish when you don’t want to turn the oven on, but still want a well-rounded, fun meal. Enticing flavours like sweet pineapple, smoky paprika, savoury coconut aminos, and spicy cayenne pepper come together to create a delectable base for these healthy wraps. The crunch from the lettuce wrap is a nice contrast to the soft and chewy quinoa and beans, but feel free to use flour wraps and simply stuff some lettuce inside instead. Don’t forget about the toppings too—they really complete the dish and enhance the flavours and textures! I love my wraps topped with avocado (duh), runny tahini or cashew cream, cilantro, salsa, and sometimes pickled jalapeños for a kick.

12 small wraps/5 cups quinoa

Prep time
10 Minutes

Cook time
18 Minutes

Total time
28 Minutes

For the quinoa: 1 cup (200 g) uncooked quinoa, rinsed and drained1 3/4 cups (430 mL) low-sodium vegetable broth1 (14-ounce/400 mL) can black beans, drained and rinsed1 small red bell pepper, seeded and diced (1 cup/125 g)*1 heaping cup (145 g) frozen pineapple chunks**3 tablespoons (45 mL) coconut aminos/soy-free seasoning sauce***2 teaspoons (10 mL) smoked paprika1/4 teaspoon cayenne pepper, or more to taste****1 tablespoon (5 mL) fresh lime juice, plus wedges for servingFine sea salt and black pepper, to taste (I added 1/4 teaspoon each)Lettuce or flour wrapsTopping suggestions:Fresh chopped cilantroRunny tahini, Cashew Sour Cream, or Cheese SauceChopped avocadoSalsaSliced pickled jalapeñosChopped green onion

Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.  


* You’ll want to dice the red pepper very small (think almond-sized) so it cooks quickly.

** My frozen pineapple chunks are quite large, so I like to chop them into almond-sized pieces before adding to the pot. This way the pineapple gets spread around a bit more!

*** You can use salt in place of the coconut aminos if you’d like. I found I needed 1 1/4 teaspoons pink salt or a bit more to make the flavours pop. Start with half and then add the rest after cooking to taste.

**** For a kid-friendly option, reduce or omit the cayenne pepper as needed.

As always, you can also find this recipe in The Oh She Glows Recipe App! It’s available for download on iOS and Android devices for all your “on the glow” needs. ;) 

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Zucchini Bread Oatmeal

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. Oh, and not to worry if you haven’t had a chance to fill out the survey yet…it’ll be live for the next little while for you to chime in!

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!



Zucchini Bread Oatmeal
Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

Zucchini bread in oatmeal form…who knew?! This tasty dish comes together in less than 15 minutes—perfect for when you’re craving the warm spiciness of zucchini bread but don’t have time to make a whole loaf. Luxurious canned coconut milk lends this oatmeal a satisfying, decadent creaminess, while the grated zucchini adds a dose of Vitamin C, B Vitamins, and Potassium. Chia seeds help thicken the oatmeal and provide a nice boost of healthy fats! I don’t recommend skipping the suggested toppings below—they give this bowl a nutty, sweet chewiness and that signature zucchini bread flavour. And you may be happy to know that this oatmeal is super versatile (often I don’t even measure when I make it at home!)—you can use rolled or instant oats, grated or finely grated zucchini, and play around with the zucchini-to-oat ratio however you’d like. I encourage you to find your perfect bowl! This recipe is inspired by my 2011 version.

2 generous bowls

Prep time
5 Minutes

Cook time
8 Minutes

Total time
13 Minutes

For the oatmeal: 1 (14-ounce/400 mL) can light coconut milk2/3 cup (66 g) gluten-free rolled oats*1 cup (125 g) packed finely grated zucchini (1 medium)**2 tablespoons (20 g) chia seeds1/2 to 1 teaspoon cinnamon, to taste1/4 teaspoon freshly grated nutmeg or a dash of ground nutmeg1 1/2 tablespoons (22.5 mL) pure maple syrup or 1 large ripe banana, mashedSmall pinch fine sea salt1 teaspoon pure vanilla extractTopping suggestions:Chopped pecansRaisins or chopped pitted datesPat of coconut oil or vegan butterPure maple syrup or coconut sugarCinnamonShaved dark chocolate

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. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired. 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!


* 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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Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!

Happy Tuesday! Before we dive into our Ask Angela Q&As, I’d like to share this short Oh She Glows Reader Survey. I’m really curious to hear what you would love to see more (or less) of to help guide the future of the blog. Your feedback and input mean the WORLD to me, and I’d be so grateful if you could take a couple minutes to fill out the survey!

In case you missed it, don’t forget to check out last Friday’s Mini Cookie Dough Fudge Pops recipe, too. I’ve deemed these my official “treat yoself” popsicle of the summer!

Q1. Hi Angela, I love your blog, app, books, and newsletter. Although I am not vegan, I am gluten- and dairy-free, so I find a lot of your recipes very helpful. I especially love those five-ingredients-or-less recipes. Can you list out some Oh She Glows recipes that have just a few ingredients? Keep up the great work!

Hi Marion, thanks so much for your question! I’m so excited to share this new OSG blog page complete with over 50 short ingredient recipes. I hope you find it helpful—it might be handy to bookmark the page for future reference, too! A big thanks to Nicole and Terra for compiling the recipe list.

Q2. What kind of popsicle molds do you use? I’m on the hunt and not sure which kind to buy!

Hi there, the Zoku Mini Pop Molds are my absolute favourite—the popsicles are SO easy to remove, and I find they’re the perfect size for kids. I also have these GoGoGu Popsicle Molds for larger popsicles (although they do require running under hot water to remove from the mold). 

Q3. Hi Angela! My friend gave me your cookbook for my 50th birthday and now I’m a huge fan. I am allergic to walnuts, peanuts, and sesame seeds, and am wondering what nut I can substitute for the walnuts in your Lentil-Walnut Taco Meat? I am thinking pecans or cashews, but I would appreciate your take. Thank you!

Hey Yolanda, thank you! That’s so sweet of your friend to gift my cookbook. I often sub in toasted pepita seeds for a nut-free version of this taco meat (I’d recommend using 3/4 to 1 cup in this recipe). There is also a delicious seed-based taco “meat” recipe in my Easy Nut-Free Taco Salad from the app! The taco crumble is a great recipe to store in your fridge for the workweek too.

Q4. Hi Angela, thanks for posting about the nutrition powerhouses you’re loving lately. :) Could you post where you buy the microgreens and the Sprout Living Freeze-Dried Sprout Mix?

Hey Gauri, I’m happy to share! I buy microgreens at Fortinos, Metro, Organic Garage, or Whole Foods grocery stores and the sprout mix from Whole Foods. When Whole Foods has their supplement and protein powder sale, I buy a few and freeze them for later use. You can also find the sprout mix online here.

Q5. While I typically freeze soups/stews and snack foods like muffins and bars, I’m wondering if you have any suggestions for summer-friendly meal freezing? A lot of my go-to freezer meals are great for winter, but not what I would like to eat in the heat!

Hey Christina, I love the idea of freezing summer-friendly foods! I never think to do that, but your question inspired me. I rounded up some of my recipes for easy summer freezing below. I hope this helps get your wheels turning!

– Lentil-Walnut Taco Meat, for making my gluten-free taco wraps

– Gazpacho, to take advantage of all the upcoming summer veggies

– Veggie burgers and balls, great to have on hand for barbecues

– Cooked grains and beans, for easy-to-throw-together meals like my Summer Glow Buddha Bowl

– Chia seed pudding, for a quick, customizable breakfast or snack

– Soups, like my Summer Harvest Tortilla Soup from The Oh She Glows Cookbook, p. 135 (just leave off the tortilla strips until serving!) or Metabolism-Revving Spicy Cabbage Soup (Oh She Glows Every Day, p. 139) made in the slow cooker so you don’t have to turn the oven on

“Hi Angela, I was recently at a 10-day meditation retreat at Elohee Retreat Center in Georgia where they used many recipes from your Oh She Glows Cookbook. I arrived at the retreat with a full-blown case of bronchitis (yes, I wondered if I should stay home) and left 10 days later healed and feeling better than I have in a long time.

Sure, the meditation was a big factor in my getting better, but I am also convinced that the food was another huge reason. And I wasn’t the only person who constantly pestered the kitchen staff for the recipes! Long story short, I’ve gotten a copy of your book, but I’m also thrilled to find more recipes on your blog!

Thank you for being you, and for sharing yourself with us.

Hey Pam, thank you so much for your lovely note! The retreat sounds like it was a healing one. I’m so honoured that the chefs referred to my cookbook for their menu…what a cool way to share OSG recipes. I’m excited for you to dive into more recipes. There are over 600 on the blog alone so you may be a busy bee for the next little while. ;) Happy cooking!

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Mini Cookie Dough Fudge Pops

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?!” She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!



Mini Cookie Dough Fudge Pops
Vegan, gluten-free, no bake/raw

These cookie-dough-studded dark chocolate fudge pops are deeply chocolaty, luxuriously creamy, and completely addictive (if you could only have seen how many of these babies I ate this past week!). The velvety texture of these mini pops is just like ice cream, and the chocolate chips from the cookie dough chunks provide a fantastic crunch. Be sure to chill your can of full-fat coconut milk for at least 24 hours before you begin this recipe as you’ll need to scoop out the solid coconut cream.

22 mini fudge pops

Prep time
35 Minutes

Cook time
0 Minutes

Chill time
2 1/2 to 3 hours

Total time
35 Minutes

For the cookie dough:1/4 cup (60 g) natural almond, sunflower, or peanut butter3 tablespoons (45 mL) pure maple syrup1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature1/2 teaspoon pure vanilla extract5 tablespoons (43 g) gluten-free oat flour5 tablespoons (30 g) almond flour1/8 teaspoon baking soda (for an authentic cookie dough flavour!)1/4 teaspoon fine sea salt1 1/2 tablespoons (17 g) mini vegan chocolate chips*For the fudge pops:1 (100g) dark chocolate bar (70%)**1 (14-oz/398 mL) can full-fat coconut milk, chilled***3 tablespoons (45 mL) pure maple syrup1 tablespoon (6 g) unsweetened cocoa powder1 teaspoon (5 mL) pure vanilla extractPinch fine sea salt, to taste

For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide). Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).


* I use Enjoy Life’s mini vegan chocolate chips for this recipe. If you’re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.

** I love 70% dark chocolate in this recipe. If you’re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1/4 cup.

*** You will need about 1 cup of coconut cream to make the fudge pop base.

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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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