You won’t believe it’s vegan
Oh She Glows Cookbook offers new ways to appreciate plant-based food, including this chickpea salad sandwich
For more than a decade, Angela Liddon battled an eating disorder. She considered food an enemy and lived off “100-calorie packs of processed cardboard.”
Then she embraced leafy greens and other vegetables, began experimenting with cooking and eventually switched to a whole foods vegan diet.
Since 2008, Liddon has been the blogger behind Oh She Glows.
She touts a diet made up of vegetables, fruit, whole grains, nuts, legumes, seeds and minimally processed soy products. The book: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out is the debut book from a popular Canadian blogger. You don’t have to be vegan (or even “vegan-curious”) to appreciate this plant-based food.
There are more than 90 gluten-free recipes as well as substitution advice for other allergies and sensitivities. The author shares tips on her natural foods pantry and favourite kitchen tools and equipment. The author: Liddon is the Oakville writer, photographer and recipe developer behind Oh She Glows. She specializes in healthy vegan cooking. Recipes I’m dying to make: Life-Affirming Warm Nacho Dip, Soul-Soothing African Peanut Stew, Eat Your Greens Detox Soup, Enlightened Miso Power Bowl, Raw Pumpkin-Maple Pie With Baked Oat Crust.
Perfected Chickpea Salad Sandwich
Star Tested Liddon grew up on chicken salad and created this alternative when she became vegan.
If you don’t want to make sandwiches, eat this on crackers or in lettuce wraps. I used Vegenaise, an egg-free spread.
15-oz (425-g) can chickpeas, drained, rinsed 2 stalks celery, finely chopped 3 green onions, trimmed, thinly sliced 1/4 cup (60 mL) finely chopped dill pickle 1/4 cup (60 mL) finely chopped red bell pepper
2 to 3 tbsp (30 to 45 mL) vegan mayonnaise, to
taste 1 clove garlic, minced 1-1/2 tsp (7 mL) yellow mustard 2 tsp (10 mL) minced fresh dill (optional)
1-1/2 to 3 tsp (7 to 15 mL) fresh lemon
juice, to taste
1/4 tsp (1 mL) fine sea salt, or to taste Freshly ground black pepper
8 slices bread, toasted if desired, or 4 large tortillas Boston (bibb) or other lettuce leaves (optional) In a large bowl, mash chickpeas with potato masher until flaky. Stir in celery, onions, pickle, bell peppers, mayo, garlic, mustard and dill, if using. Season to taste with lemon, salt and pepper.
Spread chickpea mixture on bread to make sandwiches, or on tortillas to make wraps, adding lettuce if desired.
Makes 4.