The holidays can be tough on our diet, but it is time to retrain those taste buds back from the sugar and excessive fatty snacks! Darn….. But hey, we have some tasty alternatives we're sure you're love. Today's post features recipes from the Oh She Glows cookbook. If you have not heard of this book, stay tuned as these are tried and true winners!
Photo credit: Oh She Glows
This cookbook does not have a recipe that I do not like. It is chock full of simple-to-make recipes that are filling and appealing. There are over 100 vegan recipes in this book, but if you're not not vegan you can substitute the “regular” stuff as you go, for example, cheddar cheese. My husband I were hesitant and late to the train to try kale and quinoa. However, Angela Liddon’s recipes made us converts. Basically, the kale transition kind of went like this: “Oh wow, I can’t even taste it!”
So, if you're making the transition to a healthier or more plant-based diet, check out the recipes below (and thank us later)!
Unique Chocolate Smoothie
2 cups almond milk
¼ cup avocado
2 T unsweetened cocoa powder
1 t pure vanilla extract
Very small pinch of fine-grain sea salt
4 -6 pitted medium Medjool dates, to taste
4- 6 ice cubes
¼ t espresso powder (optional), but I cheat and use some of my mother’s instant coffee granules.
Combine first four ingredients on high speed in a blender until smooth.
Add the rest of the ingredients and blend again until smooth.
Angela’s great tip:
Instead of regular ice cubes, try using coffee ice cubes for this smoothie. They add an incredible mocha flavor that would rival a popular drink from a high-end coffee shop!
A few years ago, I made this dinner favorite for my daughter and her boyfriend who did not eat vegetables (hard to believe!). Guess what? It passed the test and they loved it! My husband is big meat-eater too and scoffed at this one. But same result and this dish lives up to its title.
Photo Credit: Oh She Glows
“Crowd-Pleasing Tex-Mex Casserole”
Prep time: 30 minutes
Cook: 20 minutes (plus rice cooking time)
Gluten-free, nut-free, soy-free, sugar-free
For the Tex-Mex spice blend
- 1 tablespoon (15 mL) chili powder
- 1 1⁄2 teaspoons (7 mL) ground cumin
- 1 teaspoon (5 mL) smoked sweet paprika, or 1⁄2 teaspoon (2 mL) regular paprika
- 1⁄4 teaspoon (1 mL) cayenne pepper, plus more as needed
- 1 1⁄4 teaspoons (6 mL) fine-grain sea salt
- 1⁄4 teaspoon (1 mL) ground coriander (optional)
For the casserole
- 1 1⁄2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced
- 3 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, if desired, and diced
- Fine-grain sea salt and freshly ground black pepper
- 1⁄2 cup (125 mL) fresh or frozen corn *
- 1 (14-ounce/398-mL) can diced tomatoes, with their juices
- 1 cup (250 mL) tomato sauce or tomato puree
- 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach
- 1 (15-ounce/425-g) can black beans, drained and rinsed
- 3 1⁄2 cups (875 mL) cooked wild rice blend or brown rice
- 1⁄2 cup (125 mL) vegan shredded cheese, such as Daiya
- 1 to 2 handfuls corn tortilla chips, crushed
- Sliced green onions
- Corn chips
- Cashew Cream (I use grated cheddar cheese)
1 Make the Tex-Mex spice blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
2 Make the casserole: Preheat the oven to 375°F (190°C). Oil a large (4-to 5-quart/4- to 5-L) casserole dish.
3 In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper.
4 Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach or kale, beans, rice, and 1⁄4 cup (60 mL) of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
5 Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1⁄4 cup (60 mL) cheese. Cover with a lid or foil and bake for 15 minutes.
6 Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
7 Scoop the casserole into bowls and add your desired toppings.
Tip: I suggest cooking the rice ahead of time to make this recipe come to- gether much faster. You can even use precooked frozen rice** (just thaw it before using).
- *I use Trader’s Joe delish frozen fire-roasted corn.
- **My husband makes a pot of brown rice every week so I use precooked but not frozen rice.
About the Author
Sarah Arnold is the creator of the Accidental Artist blog, a ballerina and a YogaClub Tribe Leader. She doesn’t like to cook anymore since raising her two girls! But enjoys making anything healthful and easy to prepare in her spare time.