

Sometimes I get so excited about something, I can’t even verbalize it. I just want to jump up and down and yell AHHHHH and then people stare and it’s awkward. That’s how excited I am about The Oh She Glows Cookbook . I’ve been (im)patiently waiting for it to come out for months and now it’s here and AHHHHH! It’s every bit as good as I thought it would be and I know it’s going to get heavy use in my kitchen.

Very few bloggers are as humble, hard-working, and all-around awesome as Angela from Oh She Glows; if you read Oh She Glows, you’re undoubtedly familiar with the types of recipes Angela shares. Her focus is on delicious food made with real ingredients. Although I’m vegetarian, I buy a lot of vegan cookbooks and I often find myself disappointed in their reliance on faux cheeses and meats. Oh She Glows isn’t that kind of cookbook! It’s real food for real people. You’re a real person, right? Good. This book is for you then.



There are photos to accompany all 100+ recipes in this cookbook, so not only is it useful, it’s fun to thumb through too. (Who doesn’t love a big, pretty cookbook?!) Every recipe in the book is vegan and the majority of them are gluten-free as well. Angela’s enthusiasm for food and cooking shines through in every single page of this cookbook and it’s hard not to look at these recipes and feel excited too. Pan-Seared Garlic Tofu, Lentil-Walnut Loaf, and Taco Fiesta Potato Crisps are all on my must-make-soon list. (Sidenote: I have found that the best kinds of fiestas are Taco Fiestas.)

This Empowered Noodle Bowl recipe is from the Entree chapter of the book. Angela includes recipes for two different sauces–Thai Peanut and Orange-Maple Miso. Since I had the ingredients on hand for the Thai Peanut sauce, I went with that one. This recipe makes a great light dinner, but it’s also ideal for packing up into a bento and bringing to work for lunch. We loved the tangy peanut sauce and I was happy that there were more veggies than noodles in this dish–just the way I like it!

You can buy The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out on Amazon.com (note that there’s a different cover for the Canadian edition–don’t panic if you’re in Canada and your book doesn’t look like mine!) and book stores just about everywhere!

Print Thai Peanut Empowered Noodle Bowl Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Yield: 4 servings A big bowl of veggies and noodles topped with a tangy Thai Peanut Sauce from The Oh She Glows Cookbook. Ingredients For the Thai Peanut Sauce: 1 large clove garlic

2 tablespoons (30 mL) toasted sesame oil

3 tablespoons (45 mL) natural smooth peanut butter or almond butter

2 teaspoons (10 mL) grated fresh ginger (optional)

3 tablespoons (45 mL) fresh lime juice, plus more as needed

2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari

1 to 2 teaspoons (5 to 10 mL) granulated sugar For the Salad: 4 ounces (115 g) gluten-free soba (buckwheat) noodles

Extra-virgin olive oil, for the noodles

1 (16-ounce/454-g) bag frozen shelled edamame, thawed

1 red bell pepper, diced

1/2 seedless (English) cucumber, diced

1 carrot, julienned

4 green onions, chopped, plus more for serving

1/4 cup (60 mL) fresh cilantro leaves, chopped

Sesame seeds, for serving Instructions Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined. Make the Salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together). Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined. Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.) Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side. Notes Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014. 4.29 https://ohmyveggies.com/thai-peanut-empowered-noodle-bowl/

Disclosure: I received a review copy of The Oh She Glows Cookbook in order to write this review, although if I hadn’t, I would have happily bought a copy for myself!