vegan life affirming nacho dip by oh she glows
posted: June 21, 2014
If we were being entirely honest, we’d admit that the notion of an entirely vegan cookbook initially sounded a bit dull. Sure, we’re always on the quest to eat food that makes us feel great and, as blogger Angela Liddon puts it “glow,” but we never want to feel as though we are depriving ourselves. However, a read through Angela’s hugely popular Oh She Glows blog calmed our deliciousness FOMO.
After years of struggling with an eating disorder, Angela converted to a vegan, plant- based diet. By shifting her focus on calorie counting to consuming organic, nutrient rich foods, Angela claims that “little by little, my skin started to glow, my energy levels soared,” and she was immediately struck by how amazing she felt eating this way.
Since late 2008 Angela has built an impressive online following sharing her delicious vegan recipes on her blog, compiling some of the most popular as well as some new recipes in the recently published Oh She Glows Cookbook.
Many vegan recipes lean on fake meats, cheeses, and processed replacements to boost taste. Angela claims that when she first adopted a vegan diet she relied on these alternatives, but soon found her “energy and overall health fared better” when she was not using these products. Therefore, Oh She Glows uses only unprocessed ingredients such as whole grains, legumes, nuts and seeds to create dishes that taste great and make you feel amazing.
With summertime fast approaching and SeaWheeze training in full swing, we sometimes crave something salty for our recovery meal (that goes nice with a beer, too). While there are a number of delicious recipes in this book, there is one that satisfies all our post-sweat cravings and will leave you, like it did us, in disbelief that it is without any dairy, oil or meat. It is just that good.
P.S. The magic ingredient in this crowd-pleasing dish is raw cashews. Liddon notes that, “Raw cashews are a dairy-free maven’s secret weapon.” Soaking the cashews is key as it makes the nuts softer for blending and easier to digest. Also, your blender will be your best friend for this recipe so find one that has some speed to it. Angela recommends using a Vitamix® or the Blendtec®, but any high speed blender will do the trick.
LIFE AFFIRMING NACHO DIP by OH SHE GLOWS
Prep time: 25-30 minutes, plus soaking time
Cook time: 25-30 minutes
For the ‘cheese’ sauce:
1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast (a powdered yeast that can be purchased in the bulk section of your grocery store that will add a cheesy, nutty flavor to the dish)
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)
For the dip:
1 cup chunky marinara sauce
1 cup finely chopped sweet onion
2-3 handfuls baby spinach
1/3 cup crushed corn chips
1-2 green onions, finely sliced for garnish
To make the cheese sauce: Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chilli powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.
To make the dip: Stir the marinara sauce, onion and spinach into the cheese sauce until fully combined. Spoon the sauce into casserole dish and sprinkle corn chips evenly on the top. Bake uncovered 25 to 30 minutes, regularly checking to make sure corn chips are not burning. Garnish with sprinkled green onion and serve immediately. This obviously pairs well with tortilla chips but any dip companion (crackers, carrot sticks, etc.) will work as well.
The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.
Liz is a member of our Digital Engagement team and is passionate about making and eating food that makes her feel great. She’s a born and raised Vancouver girl who loves books, hikes with her man and a shaky Bar Method class.