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I mentioned quite a bit that I take a lot of inspiration from chefs/restaurants. I love being able to pull different flavors and ideas from those meals then use those to make an everyday recipe. Sometimes, however, the everyday meal stems from the takeout, the guilty pleasure. I have a weakness for Americanized Chinese food but my one complaint is that it never has enough vegetables for me. The ratio is usually 10 parts rice or noodles to 1 part vegetables. This vegetable lo mein is my rendition that flips the ratio to be heavy on the vegetables and lighter on the noodles. The best part, you can easily play around with different vegetables, leaving out ones you might not have on hand. Read more and see the recipe.
The post Vegetable Lo Mein appeared first on Naturally Ella.
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I can’t recall the exact day that I stumbled into Emma Galloway’s world, but I do remember being completely and utterly awe-struck, inspired, and grateful. Her blog, My Darling Lemon Thyme has been on my highly edited list of sites that I actually read, and her delicious, innovative recipes have been making regular appearances in my kitchen ever since.
Joy of joys, Emma released a cookbook, and just like the blog, it is a true gem. Flipping through this book is kind of like shopping in a store where everything fits you perfectly, is the exact colour you want, and strikes the perfect balance between need and want. For instance, I need a recipe for gluten-free sourdough bread, and, I want another recipe for granola. She takes familiar ingredients and genius-ly transforms them into something unique and special that makes you ask: why didn’t I think of that?! Sweet Potato and Kale Latkes, Mung Bean Pancakes, Buckwheat Tabouli – the list goes on. Emma uses exclusively plant-based, gluten-free, whole food ingredients, and taste comes first! I want to tuck into every single one of her meals and treats.
Although it was nearly impossible to choose just one to share here, the recipe I settled on was Tahini, Orange + Coconut Toasted Muesli, as it sounded like the best and most exciting new way of enjoying granola, and the perfect way to bid farewell to those last winter oranges in the market. The idea of adding tahini to granola was totally brilliant (thanks again, Emma), along with the flavours of toasted coconut and oranges. Yum. After baking, the additions of dried fruit are really special and deliver bright, juicy hits throughout the toasty nuts, seeds and grains. It’s incredibly balanced and tasty, and makes a stupendous topping for yogurt, porridge – even as snack eaten right out of the jar. A bag of this on a recent trip halfway across the world proved to be a real lifesaver!
The next time I make this recipe, I am going to try it with rolled oats instead of the quinoa flakes. Although it was a nice change to use a different grain, I find the texture of quinoa flakes a little too light and powdery – I prefer the heft and crunch that oats give to granola. I’ve even wondered about using buckwheat groats, which I love in cereal. I will keep you guys posted when I try something new!
5 cups / 500g quinoa flakes
2 cups / 180g unsweetened shredded or flaked coconut
1/2 cup / 65g cashews, roughly chopped
1/2 cup / 75g whole raw almonds, roughly chopped
1/2 cup / 65g pumpkin (pepita) seeds
1/2 cup / 60g sunflower seeds
1/4 cup / 35g sesame seeds
1/3 cup / 80ml virgin coconut oil
1/3 cup / 80ml un-hulled tahini
1/3 cup / 80ml honey, pure maple or brown rice syrup (I used maple syrup)
1 tsp. pure vanilla extract
the finely grated zest of 2 oranges
1/2 tsp. fine sea salt
1 cup / 200g natural raisins or sultanas
1 1/2 cups / 165g dried cranberries
1 cup / 95g firmly packed dried apple slices, roughly chopped
1/2 cup / 80g pitted dried dates, roughly chopped
1. Preheat oven to 350°F / 180°C. Combine quinoa flakes, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey or syrup, tahini, vanilla, orange zest and sea salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Watch those edges like a hawk as they have a tendency to burn. Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.
Thank you, Emma, for sharing your gifts with the world. We love granola, and we love you.
xo, Sarah B
* * * * * *
I’m also really excited to share some (hopefully) helpful information for you in the new Resources section here on the blog. Since I get many, many emails with similar questions about the practicalities of running My New Roots, I have decided to write a few pieces on the inner workings of this food blog – and where I don’t have the answer I have asked my team to kindly chip in… you know, about hosting and coding and technical stuff that makes my brain hurt
Have a look and let me know if there is anything else, you’d like a writeup about!
xo, Sarah B.
The post Emma’s Tahini, Orange + Coconut Muesli appeared first on My New Roots.
Today is a big day! After years of dreaming, planning, and hard work, we’ve officially launched the Oh She Glows – Healthy Plant-Based Recipes app for iPhone and iPad devices! You guys have been asking for an OSG app for years, and I’m so excited the day is finally here. Many of you will now be able to cook from your phone or tablet with ease, or meal plan while commuting to and from school or work with convenient offline access. Think of this app as your personal OSG on the Glow!
Our app features the most popular Oh She Glows recipes from the past 8 years (oh boy, did I rediscover some gems), and includes brand-new photography, with a cohesive, sleek new look. All of the recipes have been edited and streamlined, and many have been improved as I cooked my way through Oh She Glows’ archives. You can be confident that the recipes in our app are delicious, super reliable, and will wow your family and friends! Check out our short video below for a sneak peek:
This project has been a huge labour of love involving myself, Eric, our app team, and also hundreds of you—our awesome beta testers who applied via our newsletter. Thanks to those of you who tested our app during the development phase, we were able to improve it in many ways, and add all kinds of useful features based on your feedback.
For example, we created a killer search function that sorts recipes by keywords, dietary info, dish types, and seasons, as well as handy filters like freezer-friendly, kid-friendly, quick and easy, budget-friendly, and more.
Features we’re excited about:
– Enjoy more than 60 Oh She Glows recipes (and growing!), including 50 fan-favourites plus 11 new recipes exclusive to the app (see the bottom of this post)
– Browse through beautiful full-screen, high-resolution food photography
– Strike out ingredients and directions as you cook so you don’t lose your place
– Customize your own favourites list with your most-loved recipes
– Easily view cook time, prep time, serving size, headnotes/tips, and allergy info for each recipe
– Add your own notes to the recipes to save/record your own recipe modifications
– Take recipes with you on the go with convenient offline access
– Search for recipes with ease using ingredient keywords or by recipe title
– Filter your recipes based on dietary/allergy info, season, dish type, and more
– Cook without worry that your device will go to sleep with our anti-lock feature
– Enjoy split view on your iOS 9 iPad Air 2, iPad Mini 4, and iPad Pro
Best of all, each new recipe that I post on the blog in the future will upload to the app, so the app will continue to grow and grow over the years! Also, keep your eyes peeled for exclusive recipe bundles only found in the app. (Spoiler Alert: there are a couple bundles in there right now as our thank you for purchasing the app!)
I’m thrilled to let you know that we’re donating 10% of the proceeds from the first week’s app sales to Blessings in a Backpack Canada, a children’s charity that is near and dear to our hearts. Each Friday, Blessings in a Backpack provides backpacks of food to children all across the country who otherwise may not get enough to eat on the weekends. Just $ 120 feeds a child on the weekends for an entire school year. How awesome is that?! I’m so excited to be working with Executive Director Karen Green on this wonderful initiative, and together we’ll be directing our donation to local children right here in the Greater Toronto Area.
I truly hope that you’ll love this app, share the recipes with loved ones, and use it in your kitchens (and on the glow!) as much as we do. Thank you all for your continued support, and for the encouragement to make this recipe app a reality when I mentioned the idea a few years ago.
You can download the app here, or simply click the button below!
1. Which devices will the app work with? Our app has been developed for Apple iOS 8.0+ devices. We’ve optimized the app to display perfectly on both the iPhone and iPad. The iPad version works in both landscape and portrait orientations, while the iPhone version currently supports portrait mode. We’ll be working hard to constantly improve what we offer you in the future!
2. Is there a fee for the app? Yes, there is a small fee of $ 4.99 USD/$ 6.99 CAD to download the app.
3. Do you have an app for Android or Windows phones? Our app has been developed for Apple iOS devices (approximately 75% of our readership uses an Apple device). However, we’re open to exploring development for other devices in the future if our budget allows.
4. Will there be any new content in the app aside from the revamped fan-favourite recipes and photography? Yes! As a thank-you for purchasing the app, you’ll receive a free bundle of 8 new recipes exclusive to the app. You’ll also have access to an additional 3 free recipes with a simple social media share. Check out these recipes in the image below!
Our goal is to keep growing and improving the app over the years, and make it the best we possibly can. If you have any suggestions or feedback, we’d love to hear from you. Drop us a line at: app_support[at]ohsheglows.com.
Last but not least, stay tuned for a big giveaway later this week!
Friday FAQs is a new series on Oh She Glows featuring your questions about OSG recipes, substitution ideas, cooking methods, ingredients, and tools. My goal for this series is to share what I’ve learned in my kitchen over the past 8 years, and hopefully inspire you to try new plant-based ingredients, cooking methods, recipes, and more! Feel free to shoot your questions my way via social media or the blog and I’ll select a handful each week to feature. See my first Friday FAQs post here.
Happy Earth Day, everyone! I hope this week’s Friday FAQs inspires you to whip up some plant-based meals in honour of Earth Day. Today’s feature is jam-packed, so let’s get right to it!
Q1: I just bought your cookbook and my very first recipe is your veggie burgers. I am doubling the batch…with the extra, do you prefer to cook them and freeze or freeze the patties then cook them?
A: Hi Laurie, Oh how exciting! I prefer to freeze the cooked and cooled patties. Once the cooked burgers have cooled completely, I wrap each burger individually, then place them all into a large freezer-safe zip bag. I press out as much air as I can, zip it up, and freeze for up to 4 weeks. You can thaw individual burgers in the fridge or on the counter and then reheat in a skillet. If I know I’ll be freezing the burgers, sometimes I’ll cook them a few minutes less just to ensure they don’t dry out during the freezing/reheating process. I hope you enjoy the cookbook—let me know how you like the burgers!
Q2: I just recently got put on a diet and it is gluten-free/paleo. I am struggling with finding recipes for snacks that are not sweet. I love sweets and chocolate, but that is all I have been eating lately because those are the recipes that I am finding. Do you have ideas for salty snacks? Also, I recently bought chia seeds and other than having them as oatmeal with almond milk and fruit, I have no clue what to do with them.
A: My go-to savoury snacks are hummus with crackers or veggies, avocado toast, or roasted chickpeas (such as my Salt and Vinegar Roasted Chickpeas). As for chia seed recipes, I recommend trying out my Endurance Crackers for a super easy (and paleo-friendly) recipe that packs in a ton of chia seeds. They are great with dips or simply topped with sliced avocado and pink salt! For non-savoury options, you could try making my (Almost) Instant Chocolate Chia Pudding, Raspberry Chia Seed Jam, or Chia Fresca.
Q3: Hi Angela, I was wondering if I could go out on a limb and ask a huge favor. I am getting married in August and my family is helping with the food. I would really like all or most of the side dishes to be vegan but with the price of food lately I also want to be budget conscious. There will be around 150 guests. I’m wondering if you could suggest a few of your recipes that might suit my requirements? I know you are very busy so I will totally understand if this is not doable for you. Thanks for sharing all of your wonderful recipes in the blog and your cookbook.
A: Congrats Michelle! It’s so great that your family is helping out with the food for the wedding. In terms of choosing budget-friendly vegan sides, my best advice would be to stick with dishes featuring in-season produce: fruits and veggies are often a bit less expensive when they’re in season, so it’s a great way to save a little on the cost of ingredients. Since your wedding is in August you can take advantage of having so many local vegetables and fruits in season! Also, if there are ingredients you know you’ll need and that you can stock up on further in advance, keep an eye out for coupons and sales. A few recipes I’d recommend are my Creamy Avocado Potato Salad (p. 107 from The Oh She Glows Cookbook), Long Weekend Grilled Salad (p. 115), The Best Shredded Kale Salad, Mashed Potatoes with Easy Mushroom Gravy (p. 207), and Crowd-Pleasing Vegan Caesar Salad. You could also roast and season vegetables, like in my Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary recipe, or my Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce (p. 191)—but some of those might get tricky, depending on oven space. Also, don’t forget the simplicity (and great flavour!) of a homemade gazpacho. You can definitely make that one ahead. I’d imagine that some of the side dishes can be made in larger batches to accommodate the size of your wedding, and can be partially prepped in advance (for example, the salad dressings and vegan parm can be done ahead) so there’s less to do day-of. I hope this helps get the wheels turning! Have a great wedding.
Q4: Hi Angela, I’m having trouble keeping the Glo Bars together. I don’t have brown rice syrup, so I’ve been using maple syrup. Is that why they won’t stay together?
A: Hi Lisa, Unfortunately maple syrup doesn’t work great as a binder in this recipe (I’ve tried it many times using different combos…oh how I wish it did!). The only binder I’ve had success with is brown rice syrup. Its super thick and sticky consistency really helps the bars stick together. I hope you enjoyed the Glo Bar pieces anyway! I sure wouldn’t pass them up if I saw some crumbles on a tray.
Q5: What is nutritional yeast? Is it the same as yeast for bread?
A: Great question! The two types of yeast are actually quite different: The yeast used in bread is what’s known as “active” yeast, and it works as a leavening agent (helping your baked goods to rise and become lighter); nutritional yeast, on the other hand, is “inactive,” dead-form yeast. Nutritional yeast is great for lending a cheesy, nutty flavour to vegan recipes, and is often fortified with B vitamins. I love adding it to sauces, gravies, and dressings, or sprinkling it on popcorn or garlic bread. A few of my favourite recipes using nutritional yeast are my Luxurious 7-Vegetable and “Cheese” Soup, Life-Affirming Warm Nacho Dip (p. 83 of The Oh She Glows Cookbook), and Broccoli & Cashew Cheese-Quinoa Burrito (p. 159).
Comments of the week:
“To be honest, I’ve been struggling a bit with your blog as of late. What I love about my favorite blogs (which used to include OSG!) is that it feels like having a friend in your life with all sorts of interesting stories, pictures, or recipes. The ones that truly stick with me have a presence in my life and it’s a fun ride to tag along as life changes.
I bought the first cookbook and will probably buy the second cookbook but I feel as though I’ve really lost my connection here. You were updating the blog through being pregnant and moving and releasing a cookbook, even updating monthly when you had your daughter, lately it’s been basically silent.
I hate to admit it, but I’m really disappointed. I knew you were working on this app and that was a big reason it was so quiet. After all the waiting, I can’t even buy the app because I’m an Android user. I know you have a lot going on in your family and I’m excited for the next step for your family, but I feel as though this community has taken, not even a backseat, but like the spare car left at home. I’m hoping that isn’t the case, but it certainly doesn’t feel like the connection I used to feel to the plant based community here.
Good luck with all your endeavors, I’m glad to have been a part of it for awhile and truly wish you well!”
Hi there, I can tell from your comment that you care a lot, and I really appreciate your honesty. I have to be honest with you too; I felt a rush of guilt, sadness, and embarrassment as I read your comment. I think the hard part is that it’s impossible to see someone’s entire life and what they are going through from a blog or social media.
I can tell you one thing I’ve realized over the past few years: I’m not perfect at juggling big life changes/demands and work projects, especially when they happen all at once. Creativity is a funny thing at times; I can pour everything into a single project when I need to, but then I feel burned out in other areas. I’m not very good at switching back and forth among several demanding creative pursuits.
I can, however, promise you that every day, I’m trying my absolute best and putting 100% into everything I do. Is there room for improvement? Absolutely!! I know this more than anyone; I’m incredibly tough on myself and strive for progress daily. I certainly don’t have all the answers, and know I’ve dropped the ball in various areas of my life as I’ve tried to balance motherhood, writing and completing a second cookbook, creating an app, a second pregnancy, blogging, and starting up a newsletter over the past 1 1/2 years. If I can’t give 100% into a blog post, I will not post, because I want to give everything I can into each post and recipe, even though it may mean my content slows. I never publish something “just to get a post up” or to meet a quota.
I totally agree with you that the blog has had to take a backseat at various times (just like other things have in my life too), but I didn’t have another solution at the time. As I mentioned, sometimes I have to focus all my creative energy into one project to meet deadlines. It’s just how my brain works the most efficiently. Trust me that no one feels as much conflict over this as I do. I do think that I can develop better strategies in the future, though!
As I reflected on your comment this week, I also had a bit of an epiphany. I realized that I never give myself credit for all of the things I am doing successfully. Eric mentioned that I never once stopped to appreciate or celebrate the things I accomplished as a new mother. All I could think about each time was how behind I was with other things. How many of us don’t stop to reflect on all that we’ve accomplished and how far we’ve come? I bet it’s a lot of us.
I also feel like our community has spread far beyond the blog. I connect with thousands of readers a week on social media, reply to dozens of comments and questions daily, share behind the scenes on Snapchat, and more. I hope anyone who subscribes to my newsletter also sees the passion I put into it. I write a personal letter in each issue (among other content such as a Q+A and recipe flashbacks) talking about what’s going on in my life. I’m always trying to connect with my readers in diverse ways, even though I may miss the mark at times!
Despite the conflicting feelings I’ve had in recent years (and probably should’ve talked about more openly, but I feared it would come across as ungrateful), I’ve never once regretted pursuing new projects, taking risks, and especially, taking the time to focus on my family these past 19 months. Many times, I’ve delayed blog posts or other work in favour of spending time with my daughter and I’m more than ok with that. I have one shot at my time here and I have to trust my heart, even if it doesn’t work out perfectly in the end or please everyone all the time.
I can’t promise you that my blog will be everything you’re looking for or need, but I can promise that I continue to give 100% of myself into each post and project, even if it’s sometimes hard to see. And of course, I will take your feedback to heart and try to improve. I’ve never for a second thought that I had this whole thing figured out.
I’m sorry that after waiting all winter you were not able to download our app. I can promise you if we had the budget to develop across multiple platforms simultaneously, we definitely would have. Our intent was never to leave anyone out, but to begin this new journey and hope we have the means to grow in the future.
I so appreciate your support for my cookbooks, and even if you don’t continue to read my blog, I’m very thankful that you enjoy my work!
Take care, Angela
“Hello, Ms. Liddon,
I am an interpretive park ranger at San Francisco Maritime National Historical Park. I prepare lunches for our park’s living history program volunteers once a month during living history day. Since I switched to a completely plant-based diet a few years ago, I started making vegan lunches for our volunteers and staff, normally 15 to 25 people each month. I found your blog and it has become one of my favorite “go to” places for recipes. I didn’t know how the volunteers would react to this change in lunches, as only one of them is vegetarian. It turned out that every one of them loves and compliments the lunches and I’m happy to say that every month there are virtually no leftovers. Thank you so much for being such an inspiration! I’ve told them about your blog.
Peter K., Oakland, CA”
Hi Peter, This is so fantastic to hear! I’m honoured that you use my recipes for your lunches, and even more so that they are such a hit with your group. What a great way to spread the plant-based love. I hope you all enjoy many delicious meals to come!