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Friday FAQs: Storing sour cream, omnivore-friendly recipes, lentils, banana swaps, and more!
Welcome to Friday FAQs—a new series on Oh She Glows! I’ve been meaning to start up my question and answer posts again, and since a couple of big projects are slowing down, I finally have a chance to do so. Woohoo! The questions featured in this series will be food related, so if you have any burning questions about any of my recipes, substitution ideas, cooking methods, ingredients, or tools, feel free to shoot them my way via social media or the blog! Each week I’ll select a handful to feature in my Friday FAQs post. 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. You dig it?
Today, I’m sharing a few from social media and a few from my newsletter (I feature a Q+A in each issue). Let’s begin!
Q1: How long will your Cashew Sour Cream keep if refrigerated? I’m hoping to make your Favourite Vegan Chili Recipe. Thx!
A: Hi Michelle, The sour cream should keep in the fridge in an air-tight container for about 1 week. I recently discovered that you can also freeze cashew cream! I like to pour leftover cashew cream into a mini silicone muffin tray, freeze it, and then pop the cubes out and store them in a freezer zip bag for up to 3 to 4 weeks. This method is great for single servings. Thaw the cubes at room temperature or in the fridge overnight before using. Or throw a couple frozen cubes into a smoothie for a creamy twist!
Q2: Hi Angela, I’m wondering if green lentils would substitute well for red lentils in your Glowing Spiced Lentil Soup. Is there a difference between red and green lentils?
A: Hi Brandon, Great question! Red lentils are perfect for thickening and providing body to soups and curries (such as in my Glowing Spiced Lentil Soup and Golden Red Lentil Dal) and are also thought to be the sweetest and nuttiest of the lentil family. They break down while cooking and are not supposed to hold their shape. Green or brown lentils are somewhere in between—they do break down a bit, but they also hold their shape slightly better than red lentils while cooking (depending on how long you cook them, of course). I like to use green and brown lentils in veggie burgers, lentil loaves, and occasionally soups. While I haven’t tried using green or brown lentils in this particular soup, I do think it should work (the flavour will change a bit—green and brown lentils are a bit earthier tasting, but still delicious). French green lentils (or Le Puy lentils) are great for when you want the lentils to hold their shape and chewy texture (such as in a salad or pasta). I love using French green lentils in my Roasted Potato and Asparagus Lentil Salad (a spring fave!). I hope this helps and that you’ll be enjoying a delicious bowl of soup very soon! Be sure to let us know how it goes.
Q3: Good morning, My partner is a big meat eater and carb loader—I was wondering if you could let me know which recipes of yours you would recommend to try on him first to get him into it. Thank you so much.
A: Hi Alyce, Partner-friendly recipes…I’m all about those! If Eric doesn’t like a recipe, it doesn’t get posted on my blog. (And then I eat it all and tell him he’s nuts.) That said, below is a list of his favourite recipes (and general crowd-pleasing recipes). I hope you enjoy them as much as we do!
- Our Perfect Veggie Burger
- Ultimate Vegan Lentil-Walnut Loaf
- Crowd-Pleasing Vegan Caesar Salad
- 10-Spice Vegetable Soup
- Next Level Vegan Enchiladas
- Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat
- Golden Red Lentil Dal with Cilantro-Speckled Basmati
- My Favourite Vegan Chili with Homemade Sour Cream
- Glowing Spiced Lentil Soup
Q4: Hi Angela, I’m wondering if you’ve tried your Vegan Overnight Oats recipe with fruits other than banana?
A: Hi Nathalie, It’s no secret that banana tends to be my preferred fruit in vegan overnight oats due to its natural sweetness and creamy texture, but it absolutely can work with many other add-ins! You can try mixing in mashed or puréed pear (2 peeled, very ripe pears work best here), shredded apple (I like to grate the apple on a grater box and stir it in), or even mango. Also, yogurt works really well and provides a creamy, thick texture. Simply mix in a bit of your preferred yogurt (maybe 1/4 to 1/2 cup depending on how thick you like the oats), and then taste it in the morning and stir in some liquid sweetener if you’d like it sweeter. I hope this helps and leads you to some tasty banana-free options!
Q5: I have not tried Matcha green tea powder, but you have convinced me to try it. Where is the best place to purchase it?
A: Oh how I love Matcha. You can certainly find it many places online, and in some grocery stores. Right now I’m loving this “Do Matcha” brand. The tin lasts a long time. If you end up getting some, be sure to try it in my Green Tea Lime Pie Smoothie Bowl! It’s also lovely in a warm homemade latte or served cold with iced almond milk.
Comments of the week:
Evelyn writes, “Oh your app is so so beautiful!!! I just purchased it and I can’t stop playing with that feature where you click on a recipe, and when you scroll down the picture on top gets smaller, only to become full-screen again when I scroll upwards! Also all the new pictures, woman what a work that must’ve been! But they really glow and practically jump from my screen, and even though I just had dinner, I want to make alllll the things now. Congratulations on this beautiful app, and I totally understand why the blog has been a little quiet lately. Hell, I’m even deeply impressed you managed to make both the app and your second cookbook! The first one a friend of mine brought it from the US for me, and I can’t wait until it gets joined by no 2 :)”
Evelyn! We couldn’t be happier to hear how much you love our app!! Truly, thank you. I hope you—and everyone else who downloads it-—enjoy it for years to come.
Brenna writes, “I made your DIY Burrito Bowl last week and it was a huge success – including with two picky preschoolers! I will definitely be making this again. Thank you!”
So happy to hear this Brenna! Thanks for letting us know.
© copyright 2016 Oh She Glows. All Rights Reserved.
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Gingersnap Eggnog Ice Cream Sandwiches
Dear friends, I’ve been hit with the Christmas spirit! Perhaps a little slow on the uptake, this recipe was the absolute magic that knocked me sideways, and it’s better late than never. Especially in this case. To keep this level of deliciousness to myself would be decidedly Scrooge-like indeed.
Two treats come to my mind when I think about Christmas: gingersnaps and eggnog. I thought about just posting a raw vegan egg nog ice cream or just gingersnap cookies, but then I realized that combining these two things would be utterly insane in the best way possible. So I did just that, and the first bite I took actually caused me to laugh out loud. These ice cream sandwiches are so delectable that I beg you to make them.
This ice cream is everything. It’s super rich, creamy, decadent with plenty of warming nutmeg spiciness to conjure up egg nog memories without any egg to speak of. Or cream. Or milk. It’s vegan and raw believe it or not, but you tastebuds won’t know that – they will only thank the dear heavens for being born in a body that gets to eat this gorgeous stuff.
The Gingersnap cookies are also vegan, gluten-free, and delicious on their own, or embracing a giant scoop of egg nog ice cream (obviously). They cleverly employ rolled oats that are turned into flour right in your food processor, creating a satisfyingly-textured treat that I’m sure you will make over and over again. The brown rice syrup is worth finding if you’re into a super crisp cookie, where the barley malt syrup can be used in its place but the results will be chewier.
Because the flavours in this recipe rely heavily on spices, I thought the following reminder would be helpful. Most people assume that spices are just inanimate powders that they can keep forever, but they are actually very delicate creatures that change both flavour-wise and nutritionally over time. Buying spices whole will ensure that they will keep their taste and nutritional potency for up to twelve months, while ground spices will last for only six months. If you’re like my mom and have had the same dusty jar of chile powder kicking around since 1992, do yourself a favour and discard it, buy some fresh, and enjoy. Life is too short for stale spices!
There are times when ground spices are appropriate, especially for convenience sake. Cinnamon, ginger, paprika, cayenne, turmeric, cumin and cardamom are the ones I usually have ground since I go through quite a lot of each of these over the course of half a year. Spices that I always keep whole include nutmeg, clove, allspice, coriander, fenugreek, star anise and peppercorns.
Although it is commonplace for people to store spices next to the stove for easy access, this is not the best place. Spices should be kept away from heat and light and be tightly sealed in a glass or ceramic container. Metal canisters may contain compounds that can interfere with the spices chemically, while plastic containers encourage condensation, which leads to spoilage. Keep spices in a cool, dark place, and put a date label on the jar to remind yourself when to toss any remaining product after it has expired.
The Eggnog Ice Cream recipe calls for nutmeg, which I will implore you to grate fresh, because it is a revelation! Ground nutmeg loses its flavour very quickly that the results of this recipe will be completely different. If pre-ground nutmeg is all you have then you may need to increase the amounts I’ve called for. And in that case, ask for a couple whole nutmegs for Christmas.
Raw Vegan Eggnog Ice Cream
Makes 1 quart / 1 liter
Makes 1 quart / 1 liter
Ingredients:
2 heaping cups / 300g cashews
2 ripe bananas
1 vanilla bean
1/8 tsp. sea salt
1/2 cup / 125ml maple syrup
1 tsp. freshly-squeezed lemon juice
1 tsp. freshly grated nutmeg, to taste
1/4 tsp. ground cinnamon, to taste
Directions:
1. Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients.
2. Blend on high until completely smooth. Taste and adjust spices to suit your taste.
3. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy!
Gingersnap Cookies
Makes 20 cookies
Ingredients:
2 1/2 cups / 250g rolled oats
1/2 cup / 75g coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup / 80 ml coconut oil
1/3 cup / 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350°F / 175°C.
2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.
3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.
4. Add wet ingredients to dry ingredients and fold to combine.
5. Spoon out dough into balls onto a lined baking sheet – give them plenty of room because they spread a lot! (I use at 2-3 baking sheets to bake the whole batch) Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack. Store in a tightly sealed container for 5 days.
Assembly
1. Remove Eggnog Ice Cream from the freezer at least 15-20 minutes before serving.
2. Scoop a generous ball of ice cream and place on top of a cookie. Add another cookie to the top and press to set. Enjoy immediately, or wrap sandwiches in plastic wrap and place in the freezer until ready to eat. Assembled ice cream sandwiches will keep for 1 month in the freezer.
I wish all of you out there a delicious, magical, safe, healthy, and abundant holiday. And I want to thank each and every one of you for your love and support this year in making my dreams a reality. From the blog, to my cookbook and the My New Roots app, your ongoing enthusiasm for what I’m doing really motivates me to keep going. Big love to you all.
Peace, blessings, and happy holidays!
Sarah B.
Show me your ice cream sandwiches on Instagram: #MNRicecreamsandwiches
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Brussels Sprout Pasta with Lemon Cream Sauce
We don’t make a huge to-do about Thanksgiving in our house. Since moving to California, it’s been a small, casual affair. I make up a few traditional side dishes/pies and M’s nephew comes over. Each year, I also create a new vegetarian main. It started with quiche and has since spanned from this pasta through vegetable pot pies (coming later this week). This recipe is actually doable on a weeknight, no special occasion needed, but the cream sauce makes it feel a bit more indulgent. continue reading
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