all things food
Restaurant-worthy Brussels sprouts but with the ease of making them at home any darn time you like. You’re welcome.
We’re been foregoing the classic sweet potato casserole for these lovely and sweetly satisfying puddings instead.
This cranberry orange pecan bread is an enticing balance of tart and sweet in a fetching cake-like delivery system. Quite tempting at all times, though especially come November.
When it’s Thanksgiving for just a few of you, your response is game hens with a sweetly tart and pleasingly peppery glaze and a lovely little pine nut bread stuffing. Makes just enough.
This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.
Everything you’d expect from a Dorie Greenspan recipe—easy, utterly delicious, and crowd-pleasing.
There is no comfort food like mac and cheese – the carbs and cheese are oh so delicious! Try kicking it up a notch with some sriracha and FLAMIN’ HOT CHEETOS! Better yet? This mac is made in your Instant Pot, so it’s low mess and super quick to make. Who needs to shell out […]
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There is no comfort food like mac and cheese – the carbs and cheese are oh so delicious! Try kicking it up a notch with some sriracha and FLAMIN’ HOT CHEETOS! Better yet? This mac is made in your Instant Pot, so it’s low mess and super quick to make. Who needs to shell out for takeout when you’ve got this recipe in your back pocket for the next time a cheesy craving hits?
Looking for a less spicy mac? Check out our Quick & Easy Instant Pot Macaroni and Cheese instead!
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Add all the ingredients – except the milk/cream, cheese, and Cheetos – into the Instant Pot, starting with the broth. Do not stir, otherwise, you may end up with the dreaded BURN notice when you pressure cook. Technically you can use any smaller pasta you want, but we used elbow macaroni because it’s called macaroni and cheese … duh! You can also swap out the broth for water, but consider yourself warned – it will be less flavorful.
Lid the pot and set the valve to sealing. Time to cook! Press “Pressure Cook” (or “Manual” if you’ve got an older model) HIGH for 5 minutes. Remember to account for the time it takes the pot to come to pressure. Our 6-quart Instant Pot Duo took 14 minutes to come to pressure, but the time will vary depending on what model and size you’re using, as well as the elevation you’re cooking at.
While the pasta is cooking, grab that bag of Flamin’ Hot Cheetos! Open the bag to release the extra air and then hold it closed again with one hand. Use something heavy (a rolling pin works best, but we used the handle of a large cooking utensil in a pinch!) to hit the bag repeatedly to crush the Cheetos into small pieces. This will form the crust of the mac and cheese! Alternatively (if you don’t want to crush the whole bag), remove about a cup of Cheetos and transfer to a Ziploc bag before crushing them. That way you’ve got plenty of uncrushed snacks for later!
Once the macaroni has finished cooking and the timer beeps, quick release the pressure. Otherwise, you risk ending up with some super soggy noodles! No need to drain anything – simply add the milk or half and half and the two types of cheeses! We used cheddar and pepper jack, but you can use whatever cheese you’ve got one hand. Just know that different cheeses will change the flavor of the dish and may melt differently!
Stir the mixture well until all the cheese has melted and the macaroni is creamy. Give it a taste at this point and add more salt and sriracha if you desire. Just remember that the Cheetos will add a lot of extra heat!
You’ve got two options now: serve or bake! You can transfer all of the macaroni to a glass baking dish, sprinkle the crushed up Flamin’ Hot Cheetos on top, and bake at 350 degrees for 10-15 minutes until the topping has browned. Alternatively, just serve up the macaroni into bowls and top with whatever quantity of Cheetos you want! Now time to dig in!
Our 6-quart Instant Pot Duo took 14 minutes to come to pressure, but the time will vary depending on what model and size you’re using.
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Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house. First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe…
The post Perfect Little Pumpkin Cookies with Spiced Buttercream appeared first on Oh She Glows.
Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.
First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well.
Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!! Click here to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, don’t forget to claim your pre-order Bonus Bundle here until October 13th.
Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie.
Sending you all my love and good vibes for the new season ahead!
Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!” If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps. This recipe is adapted from my Easy Vegan Sugar Cookies with Pink Frosting. * Be sure to use almond flour and not almond meal which is much coarser. ** I prefer the white/light spelt version. If you can find some, it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour. Flours are measured using the “scoop and shake until level” method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy.
Perfect Little Pumpkin Cookies with Spiced Buttercream
Vegan, soy-free
Yield
20 cookiesPrep time
25 minutesCook time
13 minutesTotal time
38 minutes
Ingredients
For the wet ingredients:
For the dry ingredients:
For the Fluffy Pumpkin Pie Spice Buttercream:
Directions
Tip:
Nutrition Information
(click to expand)
For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I don’t know when this sale ends). Click here to enter!
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Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now? At long last, I have some fun news to share with you today! This cookbook reveal was supposed…
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Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now?
At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I knew I couldn’t delay any longer. I’m holding onto the hope that this news will bring a smile to your face and a bit of cheer. :)
If you haven’t guessed already, my new cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals To Keep You Glowing, is finally complete and it comes out in a couple of short months! It’s been a wild ride to cross the finish line (never in my wildest dreams did I think I’d be wrapping up a cookbook during a pandemic and lockdown), but after 3 years of working away on this project, I’m absolutely thrilled to let you know all the juicy (pun intended) deets about this new book. If you subscribe to my newsletter, you may have seen the sneak peek pop into your inbox yesterday!
Here’s a little behind-the-scenes from earlier this year when I was going over the book design!
Shifting from “behind-the-scenes” mode to “in-the-spotlight” mode doesn’t come easily for me (I’m much more of a behind-the-scenes kinda gal!), so this “launching into the world” part of the creation process is a big challenge for me on a personal level, and oh boy, the nerves I have right now are unreal. I’d be perfectly happy to work away diligently behind-the-scenes and never have to self-promote. ;) Do any of you relate? I’m always up for a good challenge, though, and getting to reconnect with you all is the icing on the vegan cake!
This book would not have been possible without your encouragement, patience, and support throughout the whole process! It also wouldn’t have been possible without my small-but-mighty team made up of Nicole and Eric. They are my rocks, my sanity savers, my reasons for inappropriate fits of laughter, my sounding boards, my reminders to drink more caffeine and breathe, and it goes on. My incredible, diligent group of recipe testers (a special shout out and thank you to Anna, Carin, Tana, Tammy, Laurie, Caroline, Danielle, Vanessa, Lynn, Audrey, Stephanie D., Anne, Kathy, Stephanie S., Andrea, Beth, Katie, Lindsay M., Bridget, Laura, Lindsay V., Erin, Heather, Suzanne, Adrienne, Stephanie M., Carolina, Kirsten, Lori, Marina, and Kristen) have tested, and tested, and tested these recipes right alongside me and shared the most helpful feedback. And last but not least, I have so much gratitude for the amazing teams at Penguin Random House Canada and Avery!
I held this book in my hands for the first time last week! I can’t even tell you how fast my heart was a-thumpin’ when I opened the box! It is always slightly terrifying and thrilling to open one of my books for the first time, and it really never gets any easier to send my heart and soul’s work off into the world. But I am so darn proud of this book. It’s my very first hardcover book, too!
Oh She Glows for Dinner is a reflection of what you, my dear readers, have asked me for the most over the years—more plant-based, crowd-pleasing dinner recipes!
Dinner is something I think most of us have struggled with (I know I sure have!), and when you throw “plant-based” into the mix it can be even trickier to figure out. If you’ve ever shrugged your shoulders over what to make for a vegan meal and resorted to toast or a bowl of cereal, you certainly aren’t alone. I knew I had to create this cookbook to help answer the ever-burning “what’s for [plant-based] dinner?” question. As an added benefit, the recipes in this book also make incredible (and often portable) lunches! You’ll also find the perfect, satisfying sides to add to your dish, meal-worthy salads for every season, hearty & healing soups and stews, and a bounty of flavour-poppin’ sauces, dressings, parmesans, and pestos that you can make to change up the flavour profile (or simply punch up your dish even more). And I threw in a delicious dessert/drink chapter, of course, because it wouldn’t be an Oh She Glows cookbook without some sweet, healthified treats! ;)
Dietary and Cooking Labels
Each recipe indicates whether it is nut-free, gluten-free, soy-free, grain-free and/or oil-free, raw/no bake or one pot. Out of 106 vegan recipes in this cookbook, 101 are gluten-free or have a gluten-free option, 90 are nut-free or have a nut-free option, and nearly all are soy-free. I also share whether the recipe is kid-friendly, freezer-friendly, and/or if any advance prep is needed. My “on the glow” label tells you whether the recipe is portable. My goal was to pack in as much helpful info as I could for you (dare I say this is my most informative book yet?)…you know me, go big or go home…lol.
Storage and Reheating Instructions
Almost all of the recipes in this cookbook also include specific storage and reheating instructions, customized to each recipe. My recipe testers and I spent so much time testing the recipes to take the guesswork out of them for you!
Active Time and Total Time
Each recipe tells you how much active time and total time will be required. Active time is the time you are actively preparing food in the kitchen. Total time reflects how long the recipe takes from start to finish. If applicable, we also share Soak time and/or Chill time.
Full-page colour photographs
I am so excited to share that I did the food photography and food styling for the recipes in this book – there are more than 100 of my photographs inside!
Glow Getter Meal Plans
This book includes 4 meal prep plans! Each time-saving plan provides step-by-step instructions, so you can prep or fully make 3 dinner recipes in just 60 to 90 minutes. I knew it was important to create plans that would actually work for a busy lifestyle. I’ve tried plans in the past that take 2.5 to 3 hours each week, and they just didn’t fit into my life. These plans don’t take long (60 to 90 minutes at a brisk pace) and they set you up with a few hearty meals each week!
Menus To Get Your Glow On
I also share my tried-and-true menus for special occasions or themed nights, such as Girls’ Night, Mother’s Day, Game Night, The Oh She Glows Cookbook Club Night, and more. If you have ever struggled with how to combine recipes for special meals, I really hope this will give you the inspo you need to simplify your planning. Don’t forget to check out our bonus bundle below as it includes 4 designed printable menus which correspond to menus found in the book!
Helpful Recipe Lists
My Helpful Recipe Lists index at the back of the book provides at-a-glance searching of recipes by allergy label or preference, so you can find all the gluten-free recipes grouped together in one spot, or all the kid-friendly, freezer-friendly, nut-free, one pot, and on the glow recipes.
My Pantry Staples, Kitchen Tools and Appliances
I’ve included a condensed list of the essential pantry items I keep on hand along with my favourite tools and appliances. If I have a preferred brand, I share those names with you, so you know exactly what I use in my own kitchen.
The Oh She Glows for Dinner Bonus Bundle is here!
The response to my pre-order bonus bundles for my previous two cookbooks was so enthusiastic, I knew I had to raise the bar and add in some exciting and unique new bonus features. This Oh She Glows for Dinner Bonus Bundle is definitely my favourite, most cheerful and creative pre-order bundle yet. All the *heart eye* emojis for this one. I had so much fun collaborating with local artist, Kayla Whitney, to create an adorable, custom Oh She Glows “Glow” downloadable art print for you to print and hang on your walls! This is my very first custom Oh She Glows print and it looks so bright and cheery on the wall. If you end up hanging the print in your house, we’d LOVE to see it! Simply tag it with #ohsheglowsfordinner on social media.
In addition to the “Glow” art print, you’ll receive 4 artfully designed Oh She Glows for Dinner menus to download and adorn your dinner table on special occasions. Super-handy Glow Getter Meal Plan printables from the new book will make prepping the plans even easier when your book arrives. It’s so convenient to print the meal plans and place them on your counter so you can cross things off as you work through the plan. Lastly, I couldn’t make you wait until October to get cooking, so I’ve included 4 advance recipes in this bundle—a few of my summer-friendly ones that we’ve been enjoying during this hot season!
Please note: We earn a small commission if you purchase an item through our affiliate links above. Thank you so much for your support!
I can’t wait to hear what you think!!
With love and gratitude,
Angela xo
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