Vegan Supper Club #7

If you read my blog before I went travelling, you might remember the Vegan Supper Clubs that my friend Chelsea and I used to have. We did them monthly for 6 months! Now that I’m home, we were quick to resume one of our favourite activities: cooking together!

Oh She Glows Every Day

For our first vegan supper club this season we decided to cook recipes from Angela’s new cookbook, Oh She Glows Every Day. We both LOVED her first book (as did MANY others!) so Chelsea and I were both psyched to buy her new book. The photography is stunningly beautiful and the recipes are top notch.

Vegan Supper Club | Oh She Glows Every Day

For an appetizer, we made the Curried Chickpea Salad. We used coconut yogurt instead of vegan mayonnaise but kept everything else the same. We served this alongside some Mary’s crackers and it was delicious! There was a perfect amount of crunch, tang, and creaminess that contrasted really well with the crackers. I can definitely see myself making this one again – it would make a great base to put in pitas with vegetables like tomatoes and romaine to make up a hearty wrap.

Vegan Supper Club | Oh She Glows Every Day

For our main course, we made the Stuffed Avocado Salad. We opted to use wheat berries instead of  spelt berries as that’s what we had on hand. And we decided to incorporate diced avocado into the salad rather than serving the mixture in and on top of an avocado half. The cumin-lime dressing for the salad was so good! And the amount of different flavour and texture combinations made for a really enjoyable meal.

Vegan Supper Club | Oh She Glows Every Day

Vegan Supper Club | Oh She Glows Every Day

We couldn’t pass up an opportunity to make dessert, especially since Oh She Glows Every Day has TWO chapters for sweets! One for Cookies & Bars, and one for Desserts. It was hard to narrow down a choice, but we ended up choosing Secret Ingredient Chocolate Pudding. I’ve made many vegan chocolate puddings before that use either avocados or silken tofu, so the fact that this recipe uses sweet potato as the creamy ingredient was very welcomed! In addition to the sweet potato, the recipe also calls for almond butter and a touch of maple syrup. It really pays off to run the food processor for a while to make the pudding silky smooth. We put it in the fridge while we ate our meal, and it thickened up a bit so that it was almost mousse-like. Hubba hubba. This pudding was so good that I’ve actually remade it twice!

Vegan Supper Club | Oh She Glows Every Day

Since this Vegan Supper Club day, I’ve been working my way through the cookbook and I have yet to find a recipe I don’t like! I’ll be doing a more thorough recap of the cookbook when I’ve had a chance to cook more recipes. Stay tuned!

Do you know of Angela from Oh She Glows? What are your favourite recipes of hers?