contents

No Nuts About It Granola

Eggnog-Spiced Cashew Milk

Winter Detox Green Smoothie

Party Hearty Cheese Ball

6
8

Roasted Rainbow Carrots with French Green Lentils

and Sunflower Parsley Lemon Pesto
A Humble Lentil Stew

13

Luxe Chocolate Pudding

15

Raw Chocolate Truffles

17

Peanut Butter Cup Black Bean Brownies 19

Smoky Coconut Bacon

22

2-Day Sample Meal Plan

23

11

About the book

When I developed the recipes for the The Oh She Glows Cookbook, there were a handful of recipes that
simply didnt fit within the page limits, but they were too good to forget about. So, I decided to test and
photograph the recipes again and throw in some new ones for this bonus recipe bundle! After all, it would be
a crime not to share the Luxe Chocolate Pudding (see page 15) or irresistible Party Hearty Cheese Ball (see
page 8) with you all. I hope you have fun trying out some of these new recipes to tide you over until the books
release this March. Think of this recipe bundle as the appetizer to the main course. And get ready to glow!

Just like in the actual book, Ive included allergy information for each recipe (i.e., gluten-free, soy-free, oil-free,
grain-free, nut-free, sugar-free, etc.) and also recipe modifications when applicable. My goal, as always, is to
make the process as simple and enjoyable for you as possible. This cooking thing should be fun, so feel free to
improvise as you see fit.

Im so grateful for your support for The Oh She Glows Cookbook. When I started enjoying a vegan diet, I
had no idea what kind of response my recipes were going to get. Your encouragement and positive feedback
motivated me to keep going and to learn as much as possible. Five years later, Im so grateful for your
continued support and where this incredible journey has taken me. For you to welcome my recipes into your
home is my greatest honor and I hope both collections of recipes are staples in your kitchen for years to come.
Stain the pages (or in the case of this recipe bundle, smudge the screen!) and give it some love in your home and
hearts.

I love seeing the recipes you make so feel free to share your pictures on social media. Tag your photo with
@ohsheglows and #osgcookbook on Instagram and Twitter. Also, feel free to upload your photos on the
Oh She Glows Facebook page. I cant wait to see what you make!
With much gratitude from my kitchen to yours,

Angela

No Nuts About It Granola

DRY INGREDIENTS:
2 cups (500 mL) gluten-free rolled
oats

m in love with my Ultimate Nutty Granola Clusters recipe (see page 31 in The
Oh She Glows Cookbook); the granola is vegan and gluten-free with a grain-

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

1/4 to 1/3 cup (60 to 75 mL) coconut

sugar, to taste (depending on
how sweet you like it)

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

1/4 cup (60 mL) puffed quinoa or

puffed amaranth (optional)

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

1/4 cup (60 mL) sunflower seeds

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

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

Vegan Overnight Oats (see page 39 in The Oh She Glows Cookbook), or just enjoy it
by the handful. Feel free to change up the seeds or liquid sweeteners as you see fit.
Oh, and if you want to add nuts to change it up, I surely wont stop you!

1 tablespoon (15 mL) chia seeds

1 1/2 teaspoons (7 mL) ground
cinnamon
1/4 teaspoon (1 mL) fine-grain sea
salt, or to taste

WET INGREDIENTS:
1/4 cup (60 mL) coconut oil

Makes 5 cups (1.25 L)

PREP TIME:

10 minutes

COOK TIME:

25 minutes

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

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

parchment paper.

2 tablespoons (30 mL) pure maple

syrup

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

2 tablespoons (30 mL) coconut

nectar syrup (or more maple syrup)

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

1 1/2 teaspoons (7 mL) pure vanilla

extract

4. Pour the wet ingredients over the dry and stir well to combine, until the
oats are fully coated in the wet mixture and no dry patches remain.
5. Spread the granola onto the baking sheet in a thin layer. Bake for 15
minutes. Remove from the oven, stir, spread out evenly, and bake
for another 7 to 10 minutes more, until lightly golden. Watch closely
during the end of baking to ensure the granola doesnt burn.
6. Place the baking sheet on a cooling rack for at least 30 to 45 minutes.
The granola will harden up as it cools.
7. Once cool, break apart the granola and store it in a glass jar for up to
one month, or freeze for longer, if desired.
2

Eggnog-Spiced Cashew Milk

1 cup (250 mL) raw cashews,
soaked
3 cups (750 mL) water
3 Medjool dates, pitted
1 teaspoon (5 mL) freshly
grated nutmeg
1 teaspoon (5 mL) pure vanilla
extract
3/4 teaspoon (4 mL) cinnamon
Small pinch of fine grain-sea
salt

his is one of my favorite homemade milks to come out of the blender! Its just
so easy; unlike homemade almond milk, you dont have to strain the pulp out

of cashew milk. In this recipe, soaked raw cashews are blended up with my favorite
eggnog spicesfresh nutmeg, vanilla, cinnamon, and a pinch of sea saltalong with
a few Medjool dates to lightly sweeten. The result is a super creamy, luxurious cashew
milk that will have you sitting by the fridge waiting impatiently for it to chill. (Why
does time go by so slowly when you are waiting for good food?) Try serving this milk
with my nut-free granola (see page 2) or my Ultimate Nutty Granola Clusters (see
page 31 in The Oh She Glows Cookbook). Of course, its also great served solo in a
fancy-pants glass. Pinky finger up!

Makes 3.5 cups (875 mL)

SOAK TIME:

1 to 8 hours

PREP TIME:

5 minutes

CHILL TIME:

2 to 3 hours

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

1. Soak the cashews in a bowl of water for at least 1 to 2 hours, preferably

overnight (or 8 hours). Drain and rinse the cashews after soaking.
2. Place the cashews, water, and pitted dates in the blender. Blend until
smooth.
3. Add the nutmeg, vanilla, cinnamon, and salt, all to taste. You might like
more or less nutmeg than what I used. Pour the cashew milk into a
mason jar and secure the lid.
4. Now comes the hard partchill for 2 to 3 hours before serving. This will
be the longest 2 to 3 hours of your life. Give the jar a good shake before
serving as the ingredients have a tendency to separate.

Note: If using pre-ground nutmeg instead of fresh nutmeg, I suggest using

much less than one teaspoon. Pre-ground nutmeg tends to be more compact
and thus, much stronger in flavor. Add it slowly to taste and you should be
just fine! But seriously, try to use fresh nutmeg whenever possible.
4

Winter Detox Green Smoothie

1 banana, peeled and frozen
1 cup (250 mL) destemmed kale
leaves
1 cup (250 mL) water
1 Granny Smith apple, cored and
roughly chopped
3 to 4 tablespoons (45 to 60 mL)
fresh parsley leaves, to taste
1/4 cup (60 mL) fresh mint leaves
2 tablespoons (30 mL) fresh lemon
juice, or to taste
Dash of cayenne pepper, to taste
Dash of cinnamon, to taste
4 to 5 ice cubes

ust imagine what this beaming green smoothie will do inside your body.
Get ready to feel energized! I like to think of it as a thank-you to my body

for working so hard all the time. Filled with detoxifying ingredients like kale,
parsley, lemon juice, and cayenne pepper, this smoothie helps you re-energize
and hit the reset button. Enjoy it whenever you need a boost of green power! Be
sure to freeze the peeled banana the night before so its ready for the morning. I
like to freeze several bananas at once so I have lots in the freezer for my husband
and me. Were total banana monsters

Makes 3.5 cups (875 mL)

PREP TIME:

5 to 10 minutes

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

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

Party Hearty Cheese Ball

1 1/4 cups (300 mL) raw cashews

6 tablespoons (90 mL) refined

coconut oil, melted (see note)

day of a party (Im a last-minute kinda girl). Its a tall order, I know, but I really

FOR THE CHEESE BALL :

ve wanted to create an easy vegan cheese ball for a long time now, one that
didnt require long fermentation times or strange ingredients. The prep

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

1 small garlic clove

dont have much patience for long, drawn-out recipes! Luckily, my inspiration

3 tablespoons (45 mL) nutritional

yeast

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

1 to 2 tablespoons (15 to 30 mL)

unsweetened and unflavored
almond milk, as needed
1 tablespoon (15 mL) white miso
(see note)
1 tablespoon (15 mL) apple cider
vinegar
1 teaspoon (5 mL) fine-grain sea salt
1 teaspoon (5 mL) onion powder

is an adaptation of Somers recipe, and to say it is a party favorite is a huge

understatement. Everyone always asks for the recipe and no one can believe
there isnt any dairy hiding in there. Thank you, Somer, for inspiring this great
recipe. It will be a party staple on my menu for years to come. If cheesy vegan
appetizers are your thing, be sure to also try out my Life-Affirming Warm
Nacho Dip (see page 83 in The Oh She Glows Cookbook); its my favorite cheesy
party dip, and it has been raved about countless times at parties.

1/2 teaspoon (2 mL) dry mustard

powder
1/2 teaspoon (2 mL) smoked paprika
(optional)
1/4 teaspoon (1 mL) turmeric

FOR ROLLING:
1/3 cup (75 mL) pecan halves
1 1/2 tablespoons (20 mL) pepita
seeds
1 1/2 tablespoons (20 mL) dried
cranberries, finely chopped
Pinch of fine-grain sea salt

Makes 1 medium-size cheese ball

SOAK TIME:

2 to 8 hours

PREP TIME: 20 MINUTES

CHILL TIME:

1 to 1.5 hours

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

1. Make the cheese ball: Place the cashews in a bowl of water and soak
for a minimum of 2 hours, preferably overnight (or 8 hours). Drain
and rinse cashews after soaking.
2. Melt the coconut oil in a small pot over low heat. Set aside.
3. Mince the garlic clove in a food processor. Add the drained and
rinsed cashews and process until mostly smooth.
4. Add the melted coconut oil, nutritional yeast, milk, miso, and
vinegar. Process again until smooth.

3. Mince garlic clove in a food processor. Now, add in the drained and rinsed cashews and process
until mostly smooth.
4. Add in the melted coconut oil, nutritional yeast, milk, miso, and vinegar. Process again until
smooth.
5. Finally, add the salt, onion powder, mustard powder, paprika, and turmeric, all to taste, and process again until combined and creamy.
6. Line an 8-inch (2-L) square pan with 2 pieces of parchment paper, one going each way. Scoop the
cheese mixture onto the parchment paper. Spread it out until its about 1 inch thick or so.
7. Place the pan in the freezer, uncovered, for 30 to 45 minutes, until the mixture firms up, but is not
completely solid. I suggest checking on the mixture every so often as freezer temperatures vary.
8. Remove from the freezer and, using the parchment paper to protect your hands, shape the mixture
into a ball. The ball doesnt have to look perfect; remember that we are going to cover it with nuts
anyway!
9. After shaping the cheese mixture into a ball, let it sit in the pan on the counter or in the fridge while
you make the rolling mixture.
10. Make the rolling mixture: Preheat the oven to 300F (150C) and line a baking sheet with parchment paper. Toast the pecans for 8 to 10 minutes, until golden and fragrant. Place the
pecans and pepita seeds in a mini food processor and process until coarsely chopped (or simply
chop by hand). Place the mixture in a bowl and stir in the chopped cranberries and salt.
11. Roll the cheese ball firmly into the nut/seed mixture, rotating it as necessary, until the entire ball is
coated in the mixture. Use your hands to firmly press the nuts/seeds into the ball. Return the ball
to the fridge until ready to serve.
12. This cheese ball will soften at room temperature, so keep an eye on it and return it to the fridge to
chill if needed. I have no problem leaving it out for 45 to 60 minutes at a time though (this will of
course vary based on your room temperature).
13. Serve with hearty crackers and a knife, or try it spread on celery for a fun snack!

Notes: I purchased refined coconut oil for this recipe because I didnt want virgin coconut oil to
impart a coconut flavor to this cheese ball. However, I tested it both ways just to see. The virgin
coconut oil trial was still very tastyjust keep in mind it will have a coconut flavor. I recommend using
refined coconut oil whenever possible as it doesnt have any coconut flavor, but thats your call. Either
way, we still enjoyed both versions a lot!
For a soy-free option, use a chickpea-based miso such as South River brand, or simply omit the miso.

Roasted Rainbow Carrots with French Green

Lentils and Sunflower Parsley Lemon Pesto
FOR THE LENTILS:
1 teaspoon (5 mL) oil

e love serving this hearty dish with a big kale salad for a veggie-packed
winter meal. Talk about satisfying! Chewy French green lentils are cooked

2 garlic cloves, minced

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

1 cup (250 mL) diced onion

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

1 cup (250 mL) uncooked French

green lentils

lemon, and parsley pesto. Yes, Im here for you, my nut-free peeps. Its a glowing

1 1/2 cups (375 mL) vegetable broth

showstopper that just looks so gorgeous all plated up. Dont worry if you cant find
rainbow carrots; any bunch of carrots will do, but the rainbow carrots sure are pretty.

FOR THE CARROTS:

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

1 to 2 bunches rainbow carrots

(depending on how many you want)

with your favorites!

1 tablespoon (15 mL) grapeseed oil

or melted coconut oil
Fine-grain sea salt and freshly
ground black pepper

FOR THE PESTO:

1 garlic clove
2 cups (500 mL) unpacked fresh
parsley leaves
1/4 cup (60 mL) sunflower seeds
2 1/2 tablespoons (37 mL)
extra-virgin olive oil
2 tablespoons (30 mL) water
1 to 2 tablespoons (15 to 30 mL)
fresh lemon juice, to taste
1/4 tsp (1 mL) fine-grain sea salt
Freshly ground black pepper

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

PREP TIME:

30 minutes

COOK TIME:

20 to 25 minutes

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

1. Make the lentils: In a medium pot, heat the oil over medium heat. Add
the garlic and onion and saut for about 5 minutes, until softened. Rinse
the lentils in a colander. Place them in the pot along with the broth. Bring
the mixture to a low boil and reduce the heat to medium. Simmer the
lentils, uncovered, for 20 to 25 minutes, until tender. After cooking,
season to taste with salt and pepper.
2. Meanwhile, make the carrots: Preheat the oven to 425F (220C). Line
a large baking sheet with parchment paper. Trim the stems of the carrots,
leaving 1-inch (2.5 cm) of stem intact. Rinse the carrots and pat them dry.
There is no need to peel the tender carrot skin, unless desired. If you have
a few thick carrots you can slice them in half so they cook faster. Place
the carrots on the prepared baking sheet and drizzle on the oil. Roll the
carrots to coat and sprinkle generously with salt and pepper. Roast for
15 to 20 minutes, checking frequently to make sure they dont overcook.
The carrots are ready when they are just fork-tender, but still have some
resistance to them.
3. Make the pesto: Place the garlic in a food processor and process until
minced. Add the rest of the pesto ingredients and process until smooth,
scraping down the sides of the bowl as needed.
4. To assemble: Spoon the lentils onto a large platter. Top with the roasted
11
carrots, and finally spoon the pesto over top. Serve immediately.

A Humble Lentil Stew

1 tablespoon (15 mL) extra-virgin
olive oil

his is one of my go-to winter soup recipes when my cupboards are bare and
I have no idea what to make. Pantry staples like garlic, onion, green lentils,

1 medium yellow onion, diced

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

3 garlic cloves, minced

soup. Good food doesnt have to be fussy or complicated; sometimes its as easy

1 medium parsnip or large yellow

potato, peeled and chopped

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

2 cups (500 mL) peeled and diced

carrots (about 14 ounces/400 grams)
2 medium tomatoes, seeded and
chopped

the vegetables depending on whats in your fridge. The sherry vinegar is not to be
skipped in this recipe; it adds a lovely brightness that pairs so well with lentils,
and it makes everything come together.
Serves 4 to 5

1 1/2 cups (375 mL) uncooked green

or brown lentils
PREP TIME:

2 bay leaves
6 to 7 cups (1.5 to 1.75 L) vegetable
broth, as needed
1 1/2 to 2 1/2 tablespoons
(20 to 37 mL) sherry vinegar, to taste
3/4 to 1 teaspoon (4 to 5 mL)
fine-grain sea salt, to taste
Ground pepper, to taste

20 minutes

COOK TIME:

30 to 40 minutes

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

1. In a large pot, heat the oil over medium heat. Add the onion and
garlic and saut for about 5 to 7 minutes or until translucent. Season
with a pinch or two of salt.
2. Add the parsnip, carrots, and tomatoes. Continue to cook for a few
minutes more over medium-high heat.

Dash of cayenne pepper (optional)

2 cups (500 mL) destemmed and
finely chopped kale or spinach

3. Rinse and drain the lentils and add them to the pot, along with the
bay leaves and the broth. Bring the mixture to a boil, then reduce the
heat and simmer uncovered for 30-40 minutes, until the lentils are
tender.
4. Add the vinegar, salt, pepper, and cayenne (if using), all to taste.
5. When the lentils are cooked, place a cup (250 mL) of soup in a
blender and blend until smooth. (Be sure to let the steam escape.)
Stir this back into the soup to thicken.
6. Add the kale or spinach and cook until just wilted.
7. Serve immediately, and enjoy!

13

Luxe Chocolate Pudding

Flesh from 1 large ripe avocado
(no bruises)
3 tablespoons (45 mL) raw cacao
powder or unsweetened cocoa
powder
1/2 cup (125 mL) packed pitted
Medjool dates

luxurious chocolate pudding thats sugar-free and bursting with omega-3

fatty acids? Yes, miracles do happen! Its lightly sweetened with dates so

its anything but heavy and will leave you feeling light and satisfied. Be sure to
make it a few hours in advance to chill this pudding before serving. Those hours
will feel like days; you might want to leave the house.

1 3/4 cups (425 mL) almond milk

1 tablespoon (15 mL) chia seeds
1 vanilla bean (seeded)
or 1/2 teaspoon (2 mL) pure
vanilla extract

Makes 3 cups (750 mL)

PREP TIME:

Small pinch of pink salt or

fine-grain sea salt

10 minutes

CHILL TIME:

2 to 3 hours

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

Liquid sweetener (optional)

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

speed until smooth.
2. Spoon the pudding into a bowl. Chill in the fridge, covered, for at least
2 to 3 hours before serving.
3. Enjoy within 1 to 2 days for best flavor.

Note: If your dates are firm and stiff, soak them in a bowl of
water before using. Drain well before you begin.

15

Raw Chocolate Truffles

FOR THE TRUFFLES:
1 cup (250 mL) pitted
Medjool dates
1/4 cup (60 mL) chia seeds
1/4 cup (60 mL) shredded
unsweetened coconut
3 tablespoons (45 mL)
raw cacao powder or
unsweetened cocoa powder

his is a healthy snack when your sweet tooth needs something fast! Bursting
with chia seeds, these chocolate truffles are nutritional powerhouses filled

with iron, calcium, omega-3 fatty acids, magnesium, and more. Just like a little black
dress, they can be dressed up or down depending on your mood. For a fancy truffle,
I like to dip the balls in melted chocolate or cocoa powder. Feel free to skip this step
if desired; they still taste great without any coating at all.

Makes 1 dozen

1/2 teaspoon (2 mL)

pure vanilla extract
PREP TIME:

Pinch of fine-grain sea salt

or pink salt

10 minutes

CHILL TIME:

20 to 30 minutes

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

COATING OPTIONS:
Melted chocolate

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

Cocoa or cacao powder

Shredded coconut

2. Add the rest of the ingredients and process until thoroughly combined.
The dough should be very sticky.
3. Line a plate with parchment paper. Shape the dough into small balls,
wetting your fingers if necessary to prevent the dough from sticking to
your hands. Place the formed truffles on the lined plate.
4. Freeze the balls for 20 to 30 minutes.
5. If dipping or rolling the balls, do this step now. If using melted
chocolate for dipping, return the balls to the freezer until set after
dipping.
6. Store the leftovers in the freezer for a quick burst of energy whenever
you need one.

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

or orange extract.

17

Peanut Butter Cup Black Bean Brownies

2/3 cup (150 mL) toasted walnut
halves, chopped

2 tablespoons (30 mL) ground flax

seed

with young and old alike. If you arent a peanut butter fan, rest assured that these

FOR THE BROWNIES:

eet my all-time favorite black bean brownies! When you have an intense
chocolate and peanut butter craving, there really is nothing better than

these gooey brownies. Weve made them countless times and they are always a hit

6 tablespoons (90 mL) water

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

1 tablespoon (15 mL) arrowroot

powder

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

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

blog MinimalistBaker.com for inspiring this recipe!

Makes 12 small brownies

2/3 cup (150 mL) natural cane sugar

2/3 cup (150 mL) unsweetened cocoa
powder
3 tablespoons (45 mL) vegan butter
or coconut oil, melted
1 1/2 teaspoons (7 mL) baking powder
1 teaspoon (5 mL) pure vanilla
extract

PREP TIME:

10 to 15 minutes

BAKE TIME:

32 to 36 minutes

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

1. Make the brownies: Preheat the oven to 300F (150C). Line an

8-inch (2-L) square pan with two pieces of parchment paper, one
going each way.

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

salt

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

LOW-SUGAR PEANUT BUTTER

FROSTING:

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

1/4 cup (60 mL) smooth-style natural

peanut butter
1 1/2 tablespoons (20 mL) agave
nectar
1 1/2 teaspoons (7 mL) coconut oil

4. Drain and rinse the black beans very well. In a food processor, process
the black beans until smooth. Add the sugar, cocoa powder, melted
butter, baking powder, vanilla, and sea salt. Stir the flax mixture and
add it to the food processor. Process until smooth, scraping down the
sides of the bowl as needed. I like to let the processor run for a couple
of minutes to make sure it blends all the beans smooth. No one wants
a bean chunk in a brownie, trust me.
5. Stir the toasted walnuts into the batter.
6. Spoon the brownie batter into the prepared pan. Spread out until
smooth.
7. Bake the brownies at 350F for 32-36 minutes, until firm to the touch
19

5. Stir the toasted walnuts into the batter.

6. Spoon the brownie batter into the prepared square pan. Spread out until smooth.
7. Bake the brownies for 32 to 36 minutes, until firm to the touch and a toothpick inserted into the
brownies comes out mostly clean. Allow to cool in the pan on a cooling rack for 30 minutes or so.
Carefully, lift out the brownies and place them on the cooling rack for 30 to 60 minutes more.
8. Make the frosting: In a small bowl, stir together the frosting ingredients. Spread it in a thin layer
over the cooled brownies. If desired, drizzle melted chocolate on top of the brownies.
9. Slice and enjoy!

Notes: For a soy-free option, use soy-free vegan butter or coconut oil.
For a nut-free option, omit the walnuts and use sunflower seed butter instead of peanut butter for the
topping, or make the chocolate buttercream (recipe follows).
For the chocolate buttercream: In a medium bowl, combine 2 tablespoons (30 mL) vegan butter, 2/3
cup (150 mL) powdered sugar, 1/4 cup (60 mL) unsweetened cocoa powder, 1 tablespoon (15 mL)
non-dairy milk, 1/2 teaspoon (2 mL) vanilla extract, and a pinch of fine-grain sea salt. Beat with an
electric mixer until smooth. This recipe makes enough to cover 1 batch of brownies.

20

Smoky Coconut Bacon

1 cup (250 mL) large-flake
unsweetened coconut (not shredded
coconut)

1 1/2 tablespoons (20 mL) tamari or

coconut aminos

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

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

vegan grocery store called Food Fight. Phoney Baloneys makes bacon-

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

1 teaspoon (5 mL) liquid smoke

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

1/2 teaspoon (2 mL) pure maple syrup

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

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

everyone about this stuff. Try it as a topping on a salad, such as my Chakra Caesar
Salad (see page 109 in The Oh She Glows Cookbook), on a creamy loaded potato
soup, on a baked potato, or sprinkled on cupcakes. The options are endless! The
question is, what will you put it on?

Makes 1 cup (250 mL)

PREP TIME:

5 minutes

COOK TIME:

10 to 15 minutes

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

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

parchment paper.
2. In a medium bowl, mix together all of the ingredients until the coconut
flakes are fully coated. Let it sit for 5 minutes to marinate.
3. Spread the coconut flakes on a baking sheet in a thin layer. Bake for
10 to 14 minutes, stirring once halfway through baking, until golden
brown. Its okay if some pieces lightly burn.
4. Cool the bacon on the pan for 10 to 15 minutes. It will firm up as it
cools.

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

22

Sample Meal Plan

This two-day meal plan is a sample of how you might combine some of my favorite easy recipes from
The Oh She Glows Cookbook into a full day of delicious, plant-based meals, snacks, and treats! My goal
was to select some of the quickest-to-prepare recipes rather than the more time-intensive ones. Keep in
mind that this is not intended to be a one-size-fits-all plan; feel free to use this plan as inspiration and
always tailor it to your own dietary and caloric needs. Most of the recipes below can be made in advance
with the exception of the Perfect Kale Chips, which are best consumed immediately after baking.

Day 1

Day 2

Breakfast

Classic Green Monster Smoothie (page 57) or

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

Raw Buckwheat Breakfast

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

Lunch

Perfected Chickpea Salad Sandwich (page 105)

with fruit of choice

On the Mend Spiced Red Lentil

Kale Soup (page 131) with
Super Power Chia Bread
(page 229)

Snack

Mighty Chia Pudding Parfait (page 225)

Smoothie of choice
(see pages 57-67, see note)

Dinner

Grilled Portobello Burger (page 169) with

Perfect Kale Chips (page 201)

Quick & Easy Chana Masala

(page 163)

Dessert

Homemade Yolos (page 263) or

Banana Soft Serve (page 289)

Fresh Fruit, Nuts, & Whipped

Coconut Cream (page 253)

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

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 Angela Liddon