And congrats on becoming a mama too. i’m assuming unsalted ? Sure makes it fun! I’ve learned so much from you on how to prepare and eat more healthy meals. An instant New York Times bestseller! Obsession-Worthy Peanut Butter Cookie Ice Cream. Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Thanks for your support about the labeling issue too. I had so much fun celebrating Canada’s food writers at the, last night! Lol. It sure has been a wild ride! Hope this is helpful. This looks so delicious! Congratulations on 10 years and on turning your hobby into a career! It’s also used in countless recipes. Thank you from the bottom of my veggie-lovin’ heart for making this such a fun journey. This one wasn’t perfect, but I think with a few tweaks it could be fantastic. I’ll let you know how it turns out! It was so great to meet you. You continue to inspire me and help me feed my veggie lovin’ family. You’ve shown through all the many recipes that plant based doesn’t have to be boring, plain or tasteless. Hi Hilary, I’m so happy to hear that! Definitely what I need right now. As a loooong time reader and absolute fan of your peanut butter and chocolate combo recipes: congratulations to your anniversary! #itdoesnttastelikechicken #veganrecipe #vegandessert #canada. Perfect for Canada day or any holiday treat. I’m always so grateful when I hear things like that. One side-effect of this however has been that even though my kids eat mostly plant-based (apart from when we eat out) I consume very small amounts of animal products now (mostly in things like baked goods) Or, say, if my daughter does not finish her avocado bagel that we bought her and I take a bite even though there is some butter on it. **** Of course you can use roasted peanuts instead. Angela Liddon started out as (and still is!) ). I bought a Vita-Mix, ditched processed food and began drinking filtered water. Congrats on 10 years 3> 3>. Can I simply use store bought coconut whipped cream as a replacement for the coconut cream in the filling? Would be lovely to connect sometime! Congratulations on your 10th Blog Anniversary — What an amazing journey this has been for you :) You’ve been an inspiration to so many but also to this Family! It was green?! Lightly grease an 8x8-inch square pan with coconut oil (including up … All I could think about was how grateful I am to have this recognition, especially so close to OSG’s 10-year milestone. The dough should look like a wet cookie dough. I’m grateful to Eric for encouraging me to “find a hobby” after years of exhausting myself with school and work. Congratulations! In the early days, I didn’t have more than a handful of readers, and I found it quite easy to talk about my struggles online. Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. This is a HUGE accomplishment, congrats! I’m working diligently at reducing added sugars from my life so my energy levels can be at their best. That got me started, and now, actually, as of a few months ago, the whole family is eating plant-based! Here’s to enjoying this milestone and the accolades and recognition you have achieved. Hey Lisa, Thanks for trying them….so glad you’re enjoying the recipe! And it shows. Thanks for sharing! They don’t just look good, but taste good. Going to try for sure! Preheat oven to 350°F (180°C). What can I use instead of the coconut oil and coconut cream? It’s so crazy to think that some of my best friendships have been made through this blog. All rights reserved. Thanks for your congrats :), Congratulations Angela!!! :). Happy Holidays! ;) Thank you for being the best mom who has always encouraged and believed in me. I’ve lost count to how many cookbooks I’ve gifted. Let's get social! Looks delicious! I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag. Big hugs! I feel like I’m still learning (and re-learning) how to be vulnerable every day…it’s definitely a work in progress, but I’m so glad that what I share is inspiring to you. * Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. If you know what I mean, I feel a little stupid phrasing it like that… my husband eating “everything” has never really impacted me but it’s very different with kids. 2 tablespoons (30 mL) smooth natural peanut butter, 3/4 cup (185 g) smooth natural peanut butter, 1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****. YOU WIN! I remember when you started your bakery and that your mom had a dream about GloBars.) I just downloaded the app and am happy to have the proceeds go towards a good cause. Congrats on 10 years!!! Storage tips: The filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter for longer than half an hour. I’ve been following your blog around 7/10 of these fabulous years. Thanks for your support! And I’ve cooked so many meals for my kids from your blog. Thank you so much Kate! Plus, Adriana and Arlo have been calling all of my food “YUCKY” lately, so now I can show them the award and explain that they’ve been outvoted, lol. Thank you so much for all of your amazing support and for helping us give back to our community. (cruelty-free), Perfect Little Pumpkin Cookies with Spiced Buttercream. Any update? Aww thank you so much Ann-Marie :) That means a lot! lately, so now I can show them the award and explain that they’ve been outvoted, lol. When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Hi E, Thanks for your congrats! You’d only want to use the white cream portion. And please thank your friend for sharing my blog, lol. Pretty sure I fainted! You’re truly gifted in writing and I hope you’ll keep this blog going for many more years! Thank you so much for your kind words too Danielle. Obviously I love baking, and I especially love baking for him. It’s one of those “eyes rolling back in your head” desserts…haha! But I will start there. Have a wonderful Thanksgiving and know our family is thankful for you, Angela! Previous post: One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free), Next post: Instant Pot Creamiest Steel-Cut Oatmeal (with stovetop version! a huge congratulations on 10 years!!! Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so while supporting a fantastic cause that’s near and dear to my heart! A pinch of coarse sea salt is nice too. Your dessert looks amazing, but I was so disappointed to see that it was another one with coconut oil and coconut cream. I used it for the recipe and the coconut whipped cream. I made the peanut butter filling using a 1 cup PB basis for the recipe (instead of 3/4 cup). If you are too busy to reply, i might just give it a whirl to kick this chocolate peanut butter craving of mine. {Almost} Instant Chocolate Chia Pudding. https://greatist.com/eat/vegan-bowl-recipes-we-cant-get-enough-of raw or roasted? Hi Ali, Oh that’s so strange about the oil! Can someone please tell me how it’s been a decade since I wrote my very first blog post? It’s been such a pleasure to watch your blog and family grow. I am (much!) Fun.” Pretty epic, right? Your support over the years has meant the world to me! )…thanks for following along for this many years Bonnie! by Angela (Oh She Glows) on December 21, 2010. Connie, I love reading about how you discovered my blog! Oh congrats to you too…happy 5 years!! Time goes by soooooooo fast! Hi Rachel, Thank you so much for your sweet note of congrats and support! a vegan recipe blogger and has since written two beautiful cookbooks we adore.Today, she’s giving us a peek into her newest one, Oh She Glows Every Day, sharing three of her favorite recipes for fall. Well done! It’s been such a joy to have a sideline seat to your journey! Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so while supporting a fantastic cause that’s near and dear to my heart! Directions: Add almonds and oats into a high-speed blender and blend on high until a flour forms. Looks amazing Angela! I’ve learned so much about cooking from scratch, better for you food swaps and seasonings in these past 5 years. sorry for my question, can you clarify what type of almonds? Vegan Recipes — Oh She Glows by veronica on 27/02/2016 22/06/2020 in vegan recipes After we eat our favourite consolation foods, we like to have delish dips to go along with it occasionally. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds. Didn’t know this blog’s been online for 10 years! Wow this looks absolutely amazing! Obsession-Worthy Peanut Butter Cookie Ice Cream. The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out - Kindle edition by Liddon, Angela. All rights reserved. :). Here’s to many more years of creatvity, and, of course your fabulous recipes! My blog’s first tagline was “Food. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). Preheat oven to 350°F (180°C). You convinced me that having a good relationship with food hat nourishes your body will literally change your life. Use features like bookmarks, note taking and highlighting while reading The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out. I hope you enjoy it and thanks for reading all these years! Proud reader for almost 10 years of my favorite vegan! Anyway, after my kids brought home horrendously sugary candy this Halloween, I snuck a few chocolate peanut butter candies that disappointingly don’t taste like either peanut butter or chocolate! It totally shows and I truly feel it’s the element that sets you apart from the rest. 1 to 2 teaspoons … The crust might look underbaked when you remove it, but this is what we want to avoid drying it out. It’s funny the indirect way I found you back in 2014. I’m gonna try this recipe out this weekend with my kids. See more ideas about tart recipes, tart, recipes. Download it once and read it on your Kindle device, PC, phones or tablets. Vegan butter is easy to find, and there’s no better spread on toast. Fashion. If you are looking for a “next” project, I would love to see a Canadian/vegan version of The Food Forest Feast Gatherings by Erin Gleeson. Thank you so much for sharing this beautiful delicious recipe :). Such delicious recipes. That’s so funny you remember my mom’s dream!! This looks absolutely delicious and I can’t wait to try and make this myself! I look forward to everything else that you will create. Thanks for all of your plant-based inspiration for all these years and many more to come! I’m not usually great with desserts but I’m trying to get better – being able to do a nice cream topping will really make a difference. What an amazing accomplishment! I just started working with a Canadian company, and I am feeling incredibly left of the buttertart conversation. I not only had a Green Monster, I started to follow the blog and was hooked. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go. It did have Guar Gum in it and it worked fine . Your site proved otherwise. V’Oh Canada Day. Return it to the fridge or freezer for best results. I’m baking a GF, vegan carrot cake today & will attempt tonight to create a vegan “cream cheese” frosting without processed vegan products. :) Thank you! Cheers to another 10! Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Thanks for making what I do so meaningful! I made a double batch of the brownies and chocolate topping. | Privacy Policy | Terms of Service, 10 YEARS!!! Hey Lisa, I’m so glad that you made progress with your struggles too. Whenever we want a wholesome, nourishing, plant-based recipe, Oh She Glows is where we turn. Big congrats Angela! Congrats on all of your incredible changes over the years. I think it’s so great that you’re reading all the way from New Zealand too. Am I dreaming?!!! That’s such a fun idea (a book on vegan entertaining! I hope this helps and you can enjoy a treat too! ❤, Awww that means a lot!!! This dessert will be a win with my hubby who pretty much only likes pb and chocolate sweets:). Congrats on 10 years, Ive had your recipe book for years, keep up the good work. Congratulations on everything that you’ve accomplished over these past 10 years, Angela. ;) I think everyone needs to do what works for them though and I hope you find that balance too!! Hey Rebecca, I’ve tried almond butter and it was delicious! Last but not least, we’re having a little party to celebrate 10 years and this new dessert is on the menu. I’ve just ‘gone vegan,’ as they say, after a long time coming, and I’m especially on the hunt for tasty desert recipes. ), My AM + PM Skincare Routines and Current Fave Products! I recommed the app all the time. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free), Instant Pot Cauliflower and Butternut Thai Curry, Grain-free, Nut-free Vegan Chocolate Chunk Cookies, McKel Hill, MS, RDN, LDN | Nutrition Stripped, Instant Pot Creamiest Steel-Cut Oatmeal (with stovetop version! Thank you from the bottom of my heart for your passion, compassion and creativity. Vegan butter comes in many forms: tubs, sticks, whipped, soy-free, olive oil based, coconut based, and even flavored with garlic and herbs. ), © 2008 - 2020 Glo Bakery Corporation. 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