Angela Liddon's The Oh She Glows Cookbook has been wildly popular since it's release in 2014, including many weeks on our own cookbook top sellers list over the last two years. Fans of Liddon's cookbook and blog have been asking for a follow-up and, at long last, it's arrived.
Liddon is a busy, self-employed mom and the Oh She Glows Every Day cookbook is filled with healthy, accessible, plant-based dishes that make sense for people who are working, caring for their family, and, oh yeah, cooking every day... We chose Oh She Glows Every Day as one of our Best Cookbooks of September and expect it will become every bit the kitchen staple as her first book.
Below is an Amazon Book Review exclusive from Angela Liddon about her new book and sharing a favorite recipe, Fusilli Lentil-Mushroom Bolognese. I'm going to try this one at my house using her tip for making it kid-friendly (and husband-friendly in my case) by reducing the amount of mushrooms and then cutting them very small so they "disappear." The health benefits remain and everyone's happy... (I love tips like this!)
Oh She Glows Every Day is filled with delicious, wholesome, and accessible plant-based recipes. As someone who is self-employed with a young (and growing!) family, I’ve really come to appreciate recipes that are family-friendly, super energizing, and convenient for on-the-go lifestyles. (But really, who doesn’t?) Inside, you’ll find over a hundred glow-worthy plant-based recipes—including a mix of “everyday” and more elaborate holiday or special occasion options.
One of my very favourite things about this cookbook is that it includes useful tips that will help you create meals that are kid-, allergy-, and freezer-friendly. Each recipe will tell you whether it’s gluten-free, nut-free, soy-free, oil-free, grain-free, kid-friendly, and/or freezer-friendly (or whether I provide an option for you to make it so). It’ll also tell you if advance preparation is required (such as soaking nuts).
Out of more than 100 recipes, you’ll find around 65 kid-friendly and kid-friendly-option recipes (yes, we had a whole group of kids eating their way through this book!), 100 gluten-free and soy-free recipes or recipe options, over 75 nut-free and nut-free-option recipes, and 45 freezer-friendly recipes. There are around 25 reader-favourite blog recipes (all re-tested and tweaked to perfection). And of course, all of the recipes in the book are plant-based and vegan.
Today, I’m excited to share one of my favourite recipes from the book—Fusilli Lentil-Mushroom Bolognese. I came up with this recipe one rainy fall evening. We were looking for comfort food, something that came together quickly and would “stick to our bones.” Well, comfort food this certainly is, and it turned out to be one of the biggest hits of all the recipes I’ve created, adored by adults, kids, toddlers, and teenagers alike! This pasta dish makes a huge pot and we always enjoy the leftovers—straight from the fridge or warmed up—the next day.--Angela Liddon
Fusilli Lentil-Mushroom Bolognese
Vegan, gluten-free option, nut-free, soy-free, kid-friendly option, freezer-friendly
SERVES 6 TO 8
PREP TIME: 15 MINUTES
COOK TIME: 15 TO 20 MINUTES
Traditional Bolognese is a meat-based sauce, but my version uses lentils for a high-fiber, plant-based twist. The “secret” ingredient—tahini—gives it an unexpected, but delicious, creaminess. Try serving it with a simple side salad of marinated greens (try my Shake-and-Go Balsamic Vinaigrette, page 273) and some crusty bread to complete the meal. It’s just divine and so simple, but it’ll impress the heck out of your guests, too.
2 tablespoons (30 mL) extra-virgin olive oil
1 medium sweet onion, diced (about 2 cups/500 mL)
3 large cloves garlic, minced
1/4 to 3/4 teaspoon (1 to 4 mL) fine sea salt, to taste, plus a pinch
16 ounces (450 g) sliced cremini mushrooms
1 teaspoon (5 mL) dried oregano, or to taste
1 teaspoon (5 mL) dried basil, or to taste
1 teaspoon (5 mL) dried thyme
14 ounces (400 g) fusilli pasta (about 6 1/2 cups/1.625 L uncooked pasta)
3 cups (750 mL) Fail-Proof Marinara Sauce (page 175) or store-bought chunky marinara sauce
1 (14-ounce/398 mL) can lentils, drained and rinsed, or 1 1/2 cups (375 mL) cooked lentils
3/4 cup (175 mL) jarred roasted red pepper, drained and chopped
2 tablespoons (30 mL) “runny” tahini (see Tip)
1/2 teaspoon (2 mL) freshly ground black pepper
1/2 teaspoon (2 mL) red pepper flakes (optional, but recommended)
- Bring a large pot of water to a boil for the pasta.
- In a large Dutch oven or saucepan, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt and stir. Sauté for 4 to 5 minutes, until the onion is softened.
- Stir in the mushrooms, oregano, basil, and thyme and cook for 7 to 8 minutes over medium-high heat, until most of the water cooks off.
- When the water for the pasta boils, add the pasta and cook until al dente, following package directions.
- Into the pot with the mushrooms, stir in the marinara sauce, lentils, roasted red pepper, and tahini until combined. Make sure you stir well to fully incorporate the tahini. Simmer over medium heat, uncovered, for a few more minutes.
- Drain the pasta and rinse it with cold water to halt the cooking process. Stir the pasta into the lentil-veggie mixture until thoroughly combined. Taste and season with salt, black pepper, and red pepper flakes (if using). Heat for a couple of minutes, or until heated throughout. Serve and enjoy. Leftovers can be stored in an airtight container in the fridge for up to 5 days. The leftovers are even delicious chilled, straight from the fridge! You can also freeze the cooled pasta in an airtight container or a freezer-safe zip-top bag with the air pressed out for 2 to 3 weeks. After thawing, add a splash of marinara and seasonings to the pasta while reheating to freshen it up.
1. I recommend using a “runny” tahini so it easily mixes into the pasta. Avoid using the firm and dry tahini you often find at the bottom of a jar.
2. To save on prep time, you can buy presliced mushrooms.
Make it gluten-free: Use gluten-free pasta.
Make it kid-friendly: Reduce the mushrooms by half and chop them very small (think smaller than pea size) so they disappear into the pasta. The mushrooms will be undetectable, but your meal will still retain its immune-boosting benefits!
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