{"id":22241,"date":"2014-03-04T12:22:17","date_gmt":"2014-03-04T17:22:17","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=22241"},"modified":"2020-03-30T10:47:27","modified_gmt":"2020-03-30T14:47:27","slug":"oh-she-glows-cookbook-creamy-tomato-soup","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/oh-she-glows-cookbook-creamy-tomato-soup\/","title":{"rendered":"Cream of Tomato Soup from the Oh She Glows Cookbook"},"content":{"rendered":"

The day the long-awaited Oh She Glows Cookbook<\/em> showed up on our doorstep was an exciting one indeed.<\/p>\n

My wife and I do a lot of cooking at home, and time permitting, we make as much as we can from scratch — staples like almond butter, hummus, almond milk, and vegetable stock. Foods that of course you can buy, but it just feels better (and it’s usually cheaper, too) to make them ourselves.<\/p>\n

And if there’s one blog that has helped us find our way along this less-trodden (these days), do-it-yourself path — and one blog that seems to turn up whenever we Google “how to roast pumpkins” or “oil-free vegan pancake recipe” — it’s Oh She Glows<\/a>, by Angela Liddon.<\/p>\n

Though we haven’t met in person, Angela has become an online friend of mine. I jumped at the chance to get a review copy, knowing major points would be scored on the  home front (as they always are when advance copies of cookbooks show up) but also genuinely excited to see how Angela would distill her considerable natural cooking chops and hundreds of recipes on her blog into a cohesive, comprehensive book format.<\/p>\n

To nobody’s surprise, she has done it beautifully, with rustic, DIY elegance.<\/p>\n

In addition to making great food, Angela knows how to photograph it, too: she did all her own photos for this book (check out her fun shots of my buffalo hummus<\/a> from when she reviewed my book last fall to see what I mean). The result is a colorful, farmhouse-vibed volume of approachable vegan recipes that draw on a nice collection of homemade staples — chia jam, almond milk, vegetable stock, mushroom gravy, pumpkin butter, cashew cream, and beans from scratch, to name just a few.<\/p>\n

The recipe I’m sharing today is my favorite so far, but all eight or so that we’ve cooked have been hits. And a remarkable thing about the Oh She Glows Cookbook<\/em>, as Erin pointed out to me, is that all<\/em> the recipes look good enough to make — not just a handful of standouts, as is the case with many cookbooks (though a few “keepers” is really all I need to consider a book worthwhile).<\/p>\n

To end my gush, I’ll point to the balance between health and taste Angela has struck with her new book: though every recipe is vegan, Oh She Glows<\/em> is decidedly not oil-free, salt-free, soy-free, sugar-free, or gluten-free. The recipes are labeled as such when they are, and easy to adapt otherwise: the two items in the preceding list that I’ve started paying attention to are oil and salt, and though the amounts in most of Angela’s recipes are fairly modest already, it’s been no problem to adjust as desired. For my family, for where we are right now on the “healthy and homemade, but tasty and practical” spectrum , Oh She Glows<\/em> is perfect.<\/p>\n

Alright, recipe time! Well, almost. Two more details, including the giveaway:<\/p>\n