Main Course/ Soup + Stew/ Vegan

OSG GIVE-A-WAY & GOLDEN FRENCH LENTIL STEW

French Lentil Lentil Soup Veggies I know a lot of you are tempted to say it, I myself am even leaning towards the yes camp, but we’re not going to mention that contentious four letter f-word  here just yet. Although we’re really close, guys. Can you feel it? Instead, we’re going to bask in all the glory of late summer while she’s still with us for another couple of weeks. This time of year the air begins to change and with it, so do the scents that waft in from still open windows. Gone are the sweltering warm days of July that carried scents of tomato greens and Coppertone, giving way to the heavy notes of rain on dry earth or the wild smell of crisp leaves and dried golden grass.

Two Sundays ago, the heat broke and the sky opened up and with it came a torrential rainfall that washed away the summer heat from the earth. Like a baptismal that brought rebirth, the world begin to feel new again. The heavy white fog that followed blanketed the land in a vail of mystery, and like clockwork I begin to turn inwards. To reflection, re-centring and refocusing on the important things I let slide during the warmer months. Days like these have me planning and nesting like no other. With the air now colder, I seek coziness. I’m once again curling up in our big arm chair, rifling though my extensive cookbook collection, dog-earing the pages along the way and excited that cooking can once again be a joy and not a hot kitchen mess.

One of my most anticipated cookbooks this year (seriously, I’m the pre-order on Amazon months in advance kind of lady) is Oh She Glows Everyday, the new one from the ever inspiring Angela Liddon. This is Angela’s second book yet it is filled with just as much love and passion as her first. Each page is brimming with vibrant and elegant recipes, gorgeously photographed by the sweet Ashley, that will have me bookmarking about every darn page. What I love about this book is how totally user friendly it is. I’ve found in the last little while, some vegan cookbooks have been a little far reaching with odd ingredients or labour intensive recipes, but as this books name suggests, it’s the perfect for everyday meals.

Beyond having a stunning recipe section with seriously mouth watering dishes like Protein Power Rainbow Quinoa Salad, Roasted Garlic Basil Pesto Potatoes with Arugula, and the Marinated Portobello Mushroom bowl (which looks like a warm hug in comfort food form), the book is broken down into to very visual and practical sections. The first section is  the pantry section which wonderfully illustrates all the essential ingredients as well as how to select, store, and prepare them, followed by a huge section of homemade staples from Tahini Dressing to BBQ Sauce and everything in between.

I chose to share this Golden French Lentil Stew with you because it’s just the type of meal I like to make this time of year. It’s bright and flavourful with turmeric and coriander, uses summer veggies like carrots and chard, and is the perfect nourishing bowl to transition into these colder evenings. Next up for me to try are the High-Rise Pumpkin Cupcakes and Shepherds Pie and a little more nesting in anticipation of you know what. I have a feeling like this will quickly become my most used book of the season.

GIVE-A-WAY

The lovely folks at Penguin Random House will be giving away one copy of the new Oh She Glows Every Day: Quick and Simple Satisfying Plant-based Recipes to a lucky WHE reader. To enter, simply comment below with your favourite quick and simple plant based dinner to make. Contest open only to residents of Canada and the United States of America. Contest will close on Wednesday September 14th. Best of luck! <3

Golden French Lentil Golden French Lentil Leeks Golden French Lentil Veggies Golden French Lentil Close Up

From Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ashley McLaughlin.

GOLDEN FRENCH LENTIL STEW

Serves 4, Print Recipe Here

1/2 cup raw cashews, or 1/4 cup plus 2 tablespoons raw sunflower seeds
2 cups water
2 tablespoons  extra-virgin olive oil
1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups)
4 large cloves garlic, minced (2 tablespoons)
1 to 1 1/2 teaspoons fine sea salt, to taste, plus a couple pinches
2 medium carrots, diced (1 heaping cup)
2 stalks celery, diced (3/4 cup)
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 (14-ounce/398 mL) can of diced tomatoes, with juices
3/4 cup  uncooked French green lentils, picked over and rinsed
4 cups low-sodium vegetable broth
3 cups stemmed and chopped Swiss chard or kale leaves
Freshly ground black pepper
1 to 2 teaspoons white wine vinegar, to taste

1. Begin by placing the cashews or sunflower seeds in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. I used the quick-soak method and covered the sunflower seeds with boiling water for about 1 hour. Once the seeds have soften, drain and rinse them and add to a high-speed blender along with 1/2 cup of the water. Blend on high until super smooth and creamy. Set the nut cream aside.

2.In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.

3. Stir in the chopped carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric.

4. Add the diced tomatoes with their juices, along with the lentils, broth, and remaining water. Turn up the heat to high and bring the mixture to a low boil. Once boiling, reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils have softened.

5. Once the lentils have cooked, stir in the nut cream and chard. Season with salt, pepper, and vinegar to taste. Cook for a couple of minutes over low-medium heat, until the chard is wilted. Serve alongside some crusty bread.

Golden Lentil Stew Oh She Glows

Golden French Lentil Oh She Glows GOLDEN FRENCH LENTIL STEW Oh She Glows xox Sophie

118 Comments

  • Reply
    Erica Champion
    September 6, 2016 at 7:36 pm

    Burrito bowls! Avocado salsa, marinated kale, black beans, rice, cherry tomatoes and sometimes baked yam if I’m feeling fancy :).

  • Reply
    Leah M | love me, feed me
    September 6, 2016 at 7:45 pm

    This stew is so perfect for these grey gloomy days we’ve been having! Ultimate comfort food! My go to meal is usually rice, steamed veggies, chickpeas, and tons of romaine lettuce piled on to. So simple, so good!

  • Reply
    Cassy
    September 6, 2016 at 7:47 pm

    For summer, I love making a quick gazpacho to pack in tons of fresh garden veggies! Depending on how we’re feeling, I’ll serve it with some variation of avocado toast, or a simple greens salad with leftover grains and/or legumes (usually chickpeas).

  • Reply
    Jenny
    September 6, 2016 at 8:56 pm

    This looks amazing! I loved her first book and I just know this one will be indispensable too. My favorite weeknight dinner is sweet potatoes with almond or coconut butter and steamed greens. Simple but so satisfying!

  • Reply
    Laurie
    September 6, 2016 at 8:57 pm

    Man, I crave cooler days and that soup looks so cozy and delicious! I like a simple bowl of quinoa, roasted cauliflower & brussel sprouts, chickpeas and a tahini dressing.

  • Reply
    Medha
    September 6, 2016 at 8:59 pm

    I am especially loving the cashew base and the green lentils in here- this soup looks so hearty and comforting 🙂 Pinning!

  • Reply
    Melissa
    September 6, 2016 at 9:00 pm

    Think I just found what I am going to be making for dinner this evening! This soup looks absolutely delicious!! One of my favourite go-to plant based meals around this time of year would have to be spelt pasta with marinara sauce, peas & hemp hearts! Ridiculously easy & super comforting!

  • Reply
    Frances
    September 6, 2016 at 10:00 pm

    I love making bowls loaded with veggies, grains, and sweet potatoes and beets. I usually put a tahini dressing on top 🙂

  • Reply
    Annalisa
    September 6, 2016 at 10:02 pm

    With a new baby, quick meals are my new thing! One recent meal has been pita bread or tortilla loaded with hummus, olives, tomatos, sauerkraut, olives, lettuce, sprouts and more. Easy to make, yummy to eat!

  • Reply
    Laura
    September 6, 2016 at 10:24 pm

    Some of my favourite meals are just an everything but the kitchen sink bowl – grain, bean, and lots of fresh produce topped with some kind of delicious sauce (especially if it is a nut butter sauce!!)

  • Reply
    Rebecca @ Strength and Sunshine
    September 6, 2016 at 10:43 pm

    This looks so yummy and comforting!! So in need of some healthy hearty soup right now to cure me :O

  • Reply
    Shilpa
    September 6, 2016 at 10:48 pm

    This looks so good! Angela’s book sounds wonderful.

    Favourite meals lately have been steamed beets, sprouts and French lentils with a tangy dressing. Last week when it felt like fall it was a simple green lentil dal.

  • Reply
    Martha
    September 6, 2016 at 11:33 pm

    I love making a tofu scramble. Usually with as many veggies as possible and whatever I have on hand. I sometimes even throw canned asparagus. So filling, easy, and I’m using all my veggies from market.

  • Reply
    Lauren Mclellan
    September 7, 2016 at 1:20 am

    Actually, my favourite go to is the African peanut stew from the Oh She Glows cookbook The chick peas and sweet potatoes make for a filling and delicious quick meal.

  • Reply
    Brioke
    September 7, 2016 at 1:37 am

    Fastest dinner ever: lentils mixed with bbq sauce, some kale over sliced polenta. Yum!

  • Reply
    joy
    September 7, 2016 at 1:42 am

    a smoothie bowl is always fun and delicious, any time of day!

  • Reply
    c
    September 7, 2016 at 1:44 am

    Yum. My favorite these days is steamed rice with grated carrot and zucchini (steamed right in!) I’ll top with roasted sweet potatoes or black beans and sliced avocado. So good.

  • Reply
    Julia
    September 7, 2016 at 2:14 am

    One of my favorite go-to plant based meals is a thai peanut sauce over rice noodles and veggies. My comfort food. This stew looks amazing!

  • Reply
    Stephanie
    September 7, 2016 at 2:47 am

    I have a thing about roasting cauliflower or broccoli in the oven with nothing more than a a little drizzle of olive oil, a couple pinches of salt, pepper, paprika, and chili flakes. So good and it brings out such a delicious flavour when they’re nice a crispy! Paired with some quinoa, sliced cherry tomatoes, and a couple small wedges of roasted sweet potato, it’s all set to go!

  • Reply
    Vanessa
    September 7, 2016 at 3:17 am

    This stew looks delicious! You can’t ever go wrong with an Oh She Glows recipe. My favourite simple meal is a giant salad loaded with raw or roasted vegetables, such as broccoli, sweet potato, beets, etc., drizzled with a tahini sauce.

  • Reply
    Katharina
    September 7, 2016 at 5:07 am

    I always have cooked grains/beans in the freezer, so when I don’t have energy or time to cook, I defrost and season it and serve with sauteed greens and toasted nuts.

  • Reply
    Jill
    September 7, 2016 at 5:36 am

    My favourite recipe to make for meal times this summer has been a “Summer Squash Bake”… can be done in the slow cooker or the oven, and a great way to use up any left-over produce in my fridge before it spoils! And, so tasty! Love the first ‘Oh She Glows’ cookbook… can’t wait to check out the second one!

  • Reply
    Kelly
    September 7, 2016 at 5:56 am

    Avocado basil pesto on zoodles!

  • Reply
    janet @ the taste space
    September 7, 2016 at 8:31 am

    Having a baby has given me a new appreciation for quick and easy food. Right now, I am kind of living off peanut butter and coconut bacon sandwiches!

  • Reply
    Deni
    September 7, 2016 at 10:24 am

    I love making the crowd pleasing tex mex casserole from the OSG first cookbook! Always a hit for vegans and non vegans and delish!

  • Reply
    Sue
    September 7, 2016 at 11:49 am

    In Indian cuisine there are simple dishes called poriyals- which are basically just different types and preparations of vegetables. I love to make a few different vegetable poriyals and eat them with rice. It’s a great way to get variety in a plant-based meal.

  • Reply
    Susan
    September 7, 2016 at 12:35 pm

    Nom nom! Looks delicious! A new throw-together plant-based recipe I’ve been enjoying is diced marinated veggies (usually red peppers and artichokes), prepared baked tofu, and quinoa with some herbs to make it feel a little fresher 🙂

  • Reply
    Heather
    September 7, 2016 at 2:04 pm

    A tofu scramble atop sweet potatoes, toasted bread, leftover grains or corn tortillas is super quick and easy, plus satisfying and healthy — win! This is much lovelier, though, as the scrambles tend to look a little haphazard…

  • Reply
    gail
    September 7, 2016 at 2:16 pm

    Looks and sounds delicious! Go to meal – some sort of nut sauce with veggies (roasted or raw) and rice.

  • Reply
    Hannah
    September 7, 2016 at 2:28 pm

    Exciting! My absolute FAVORITE plant-based meal is throwing together some type of pasta with a cauliflower ricotta. It takes a little bit of planning to make a batch, but it’s so so so worth it! Plus, then I can keep a big ol’ jar of of it for the week to add to meals 🙂

  • Reply
    Christina
    September 7, 2016 at 3:13 pm

    This has been the summer of the grilled vegetable grain bowl for me. Grilled eggplant, zucchini, and peppers with farro and kale/arugula, and an herb pesto. I never get tired of it!

  • Reply
    jan
    September 7, 2016 at 3:32 pm

    My favourite quick and simple plant based dinner is a lentil-veggie burritos.

  • Reply
    Terri Basile
    September 7, 2016 at 4:07 pm

    I grew up on lentil soup, Italian style, Just lentils, macaroni, garlic, olive oil and hot peppers. Now it’s my comfort food.

  • Reply
    Planete
    September 7, 2016 at 4:16 pm

    I love dinner bowl made with leftover cook grain, veggies and beans!

  • Reply
    Michelle
    September 7, 2016 at 5:51 pm

    Tofu scramble with whatever veggies are in the fridge!

  • Reply
    Patricia
    September 7, 2016 at 6:16 pm

    I like to make just a quick salad with some black beans for protein and LOTS of veggies…cukes, tomatoes, peas, shredded carrots, avocado, onions, zucchini, asparagus, or whatever suites your fancy! Nutritious and Delicious!!!

  • Reply
    Sarah
    September 7, 2016 at 7:49 pm

    I was just talking to my partner about how much I want this book. I make her veggie burgers regularly, served with a side of quinoa salad with whatever veggies I have lying around. So good.

  • Reply
    Paige
    September 7, 2016 at 7:56 pm

    love to make an eggplant lasagna chock full of seasonal veggies <3

  • Reply
    Nic O Lock
    September 7, 2016 at 9:16 pm

    Thanks for the chance to win!! This is a hard one, Lately the kids have been asking for vegan mac and cheese with trees basically boil the noodles midway through toss in the broccoli strain and in a separate pot make a white sauce flour, oil, cook a couple min add garlic powder, onion powder, nutritional yeast and salt add water simmer till thick and creamy and stir into the strained pasta and broccoli mix fast, cheap, and easy. 🙂 Can’t wait to try this soup!!!

  • Reply
    Julie
    September 7, 2016 at 10:29 pm

    My go-to is often red curry lentils. This looks great!

  • Reply
    Thia
    September 8, 2016 at 1:20 am

    Thank you, Sophie, for not saying the F word. Like you, I’m still savoring these days of Late Summer!

    My quick and easy meal: roasted, curried sweet potato slices with steamed broccoli, green beans, and chickpeas.

    I coat the sweet potato slices in coconut oil, then sprinkle with curry powder, garlic powder, and a little black pepper, then I put them in to roast for about 15 mins. While the potato roasts, I chop the veggies and put them in the steamer on the oven. When the potato timer goes off, I start the veggie water boiling. Then, while the water boils, I flip the potato slices and put them back into the oven. I steam the veggies for about 3 mins. Then I put them on a plate (maybe add a little coconut oil), add the potato slices, sprinkle it all with a little tamari and dig in.

  • Reply
    Rebecca
    September 8, 2016 at 2:13 pm

    This looks wonderful! It could join some of my favorite quick meals for fall–split pea soup or red lentil chili made in the pressure cooker! Six minutes and done!

  • Reply
    Jo
    September 8, 2016 at 3:21 pm

    Oh, this looks delicious and I will definitely be making it soon. I made your Unbelievable Buckwheat Bread a couple of weeks ago, and I think a couple slices would be great with this stew! Time to get my (slimy, eek) buckwheat game on again 🙂

    I’d say my favorite quick meal would just be a pile of roasted veggies with some homemade hummus and crackers. You also can’t go wrong with a humble bowl of rice and beans!

  • Reply
    Brandee
    September 8, 2016 at 10:47 pm

    My current favourite plant based meal is my eggplant chickpea curry. So good with fresh tomatoes and eggplant from my garden!

  • Reply
    Rebecca
    September 8, 2016 at 11:57 pm

    That stew looks amazing but dare I say it — I’m not quite ready for that kind of fall feel! Right now, I’m loving quick tomato salads with grains, chickpeas, and harissa.

  • Reply
    Tami
    September 9, 2016 at 8:36 pm

    My favorite quick and easy plant based meal to make is rice and beans. Thanks for the chance to win!

  • Reply
    Michele
    September 9, 2016 at 8:52 pm

    I love a good kale salad with quinoa and other veggies and a kiwi. Would love to get Angela’s new book!

  • Reply
    Suzan
    September 9, 2016 at 9:01 pm

    My quickest and easiest plant-based meal to make is a squash thai curry soup!

  • Reply
    Lea
    September 9, 2016 at 10:36 pm

    Angela’s Black Bean and Potato Nacho Plate….. When I want really quick I just do the black bean skillet mixture.

    http://ohsheglows.com/2013/04/08/black-bean-and-potato-nacho-plate/

  • Reply
    Sonia
    September 9, 2016 at 11:23 pm

    Wow, that lentil soup is such a beautiful color! My fave easy vegetarian dish right now is pasta with sautéed corn and grated zucchini. It’s what I ate tonight!

  • Reply
    Beth
    September 9, 2016 at 11:46 pm

    Taco night! Refries, rice, veggie, greens, kim-chi=yum!

  • Reply
    Charlene
    September 9, 2016 at 11:50 pm

    I love making Quinoa Chile or a veggie only Chile with butternut squash and kale (+many more!). Thanks for the chance 🙂

  • Reply
    Kathy
    September 10, 2016 at 2:38 am

    My current favorite is roasted asparagus, garlic and grape tomatoes served over brown rice noodles with balsamic glaze drizzled over it. My non-vegan family loves this one!

  • Reply
    Sarah
    September 10, 2016 at 12:07 pm

    My favorite meal is quick and easy. Red Lentil Dal from Oh She Glows! Go check it out!

  • Reply
    Shelley
    September 10, 2016 at 12:25 pm

    What a stunner of a recipe! Loving these photos and the flavouring of this stew. With the days getting shorter and likely colder, I’m all about a veggie thai curry – loaded with warm flavours, subtle heat and all the veg and peanuts.

  • Reply
    Natalia M
    September 10, 2016 at 12:55 pm

    Bowls bowls bowls, I can’t get enough of them. Most nutritious, filling and easiest meals to create. Also, easiest to use seasonal produce!

  • Reply
    Lesley
    September 10, 2016 at 12:58 pm

    My favourite quick and simple meal is coconut rice, peas, and tofu!

  • Reply
    Julia
    September 10, 2016 at 1:01 pm

    Beautiful photos! I’m excited to look through more of your recipes as I just found your site. Thanks for sharing!

    Favorite meals lately are dinner sized salads with lots of veggies, nutritional yeast and homemade dressing.

  • Reply
    SuzyM
    September 10, 2016 at 1:42 pm

    Dare I say Avocado Toast! It’s quick and easy.

  • Reply
    Deborah H
    September 10, 2016 at 2:34 pm

    I love making Angela’s 10-spice vegetable soup. I keep a jar of her 10-spice mix available so I can whip up this soup pretty quickly. The flavors are spot-on and the soup tastes even better the second day 🙂

  • Reply
    Jessica Remick
    September 10, 2016 at 3:57 pm

    Roasted carrot and butternut soup with a side salad full of greens and some hummus and tomatoes to top it off!

  • Reply
    Peanut Butter & Ellie
    September 10, 2016 at 4:26 pm

    Wow, Sophie, once again your words are beautiful and your photography is STUNNING! I love the word-image of the sky opening up, and I adore the pictures of the vegetables- my mouth is watering!! My favorite quick meal is a bunch of veggies roasted in olive oil and salt over a bed of quinoa. It’s so simple but so so healthy and comforting. I also love simple and easy to make burrito bowls with rice, beans, lettuce, salsa, cilantro, tomatoes, and guac.

    xx Ellie // https://peanutbutterandle.wordpress.com

  • Reply
    Anna C
    September 10, 2016 at 4:38 pm

    My laziest meal is hummus and fermented veggies on sprouted grain toast. Having it for lunch right now!

  • Reply
    Emma
    September 10, 2016 at 8:02 pm

    Favorite plant-based dinner is sweet potato hash browns topped with eggs.

  • Reply
    Stella @ Stellicious Life
    September 10, 2016 at 9:26 pm

    I’ve bookmarked this recipe and am soaking my lentils. Looks lovely, can’t wait to try and teste it! Really sorry the giveaway is not open worldwide 🙁

  • Reply
    Tasha H.
    September 11, 2016 at 12:47 am

    I really found “Oh She Glows” refreshing through her many (easy to make) recipes and user friendly website. As a matter of fact, I’m making her Glowing Spiced Lentil Soup tonight.

  • Reply
    Lydia Claire
    September 11, 2016 at 1:15 am

    Taco Salad is kind of my go to. In fact I’m having it tonight!

    • Reply
      Lydia Claire
      September 13, 2016 at 5:54 pm

      Oh and I shared on Twitter and FB!

  • Reply
    Molly P
    September 11, 2016 at 2:14 am

    My go-to veggie meal is an easy, use up all your leftover veggies, stir-fry. With a quick miso-ginger sauce. I never get tired of it because I can always change up the veggies or play with different variations of the sauce.

  • Reply
    Carol
    September 11, 2016 at 2:28 am

    Soup is my favourite go to plant based meal. Fresh vegies and herbs from my garden combined with a few pantry staples always creates a hearty, delicious meal! Yum!

  • Reply
    daniella
    September 11, 2016 at 3:19 am

    I never get tired of mixing some kind of beans (mostly lentils!) with rice, raw veggies, spices, and alll the apple cider vinegar

  • Reply
    Katy
    September 11, 2016 at 5:15 am

    I love a big bowl of leafy greens, quinoa, cucumbers, tomatoes, peppers, sunflower seeds and raisins. Olive oil, vinegar, salt and pepper on top!

  • Reply
    Lynda
    September 11, 2016 at 12:56 pm

    That Golden French Lentil Stew looks amazing! Right now, I guess my favorite plant-based meal is a classic salad. This sounds odd, but I am more-or-less a newbie when it comes to eating plant-based. I grew up with the typical SAD (Standard American Diet) and then progressed to more of a Paleo-style diet. Now I am reading How Not To Die and am becoming convinced that a vegan diet is probably the most healthy diet one can follow.

  • Reply
    Marilyn
    September 11, 2016 at 5:45 pm

    I love bowls! Usually either rice or quinoa and a ton of veggies. Can’t go wrong 🙂

  • Reply
    Shannon
    September 11, 2016 at 5:51 pm

    This looks amazing! I basically live on bowls – I just pick a grain (rice, quinoa or millet usually), a protein (beans, tofu, tempeh), a ton of veggies, and add sauce (my favourites are tahini sauces, miso sauces, or balsamic dressings!). I also make red lentil soup a lot, with canned tomatoes, Italian spices, and whatever veggies I have around. It’s a great meal for throwing everything in a pot and having dinner ready 20 minutes later! Thanks for the giveaway!

  • Reply
    Corrine
    September 11, 2016 at 6:21 pm

    I find soups easy to make and throw together at the last minute.

  • Reply
    Kris
    September 11, 2016 at 6:31 pm

    Such a beautiful post! My favourite, quick and easy plant-based meal is the Roasted Broccoli, Kale, and Chickpeas with Ricotta from Sarah Copeland’s book Feast, It’s tasty, easy, and healthy. Win! Win! Win!

  • Reply
    DeMerse
    September 11, 2016 at 7:03 pm

    Soup is my easy go-to dinner. Mjadra (lentils, rice, caramlized onions) is also delicious.

  • Reply
    Clara Sulpice
    September 11, 2016 at 9:39 pm

    In the winter, steamed veggies with Braggs Aminos and cashews,in the summer, a nice BIG crunchy salad.

  • Reply
    Sarah
    September 11, 2016 at 10:01 pm

    Can’t wait to make this as we get into “soup season!” My favorite plant bases meal is a “bowl,” customized with whatever raw and roasted veggies I have in the fridge, usually with quinoa base. Don’t forget the beans or hummus! ?

    • Reply
      sophamac@gmail.com
      September 21, 2016 at 11:19 pm

      Hello Sarah!!!! Your number was chosen at random as the winner of the OSG cookbook!! Yay! Please send your address to sophie@wholeheartedeats.com and the publisher will send you your copy! I am so in love with bowl food too. We have one at least three times a week. And yes to that hummus (so crucial) <3

  • Reply
    Lolly
    September 11, 2016 at 10:25 pm

    I keep a stash of homemade veggie burgers – my favorite is my black bean burgers! – in my freezer and can just pull out and add any fixin’s I may have. on hand! Easy peasy. Keeping my fingers and toes crossed!

  • Reply
    Sarah
    September 11, 2016 at 10:37 pm

    I love pasta with whatever veggies I have in the fridge and make it under thirty minutes. Cheap, simple, and easy!

  • Reply
    Molly
    September 12, 2016 at 1:48 am

    I absolutely love whipping up stirfries on busy weeknights because I find chopping soothing, the process very speedy, and clean-up easy! I usually throw in tofu or chickpeas, my favourite veggies, lots of ginger and some brown or jasmine rice.

  • Reply
    Laura Olson
    September 12, 2016 at 2:28 am

    New quick dinner is roasted eggplant strips with z’atar seasoning and cashew cream on flatbread. So simple. Love the seasonings Angela has in this soup. Exciting!

  • Reply
    Emily C.
    September 12, 2016 at 3:50 am

    I could eat hummus avocado tomato toast every day. Thanks for the chance to win!

  • Reply
    Annalise
    September 12, 2016 at 3:58 am

    Hmm, that’s a hard to decide… I really like making veggie bowls for myself, but when I’m cooking for my family, probably falafels or pasta dishes.

  • Reply
    Linda
    September 12, 2016 at 1:16 pm

    I love making soups- it is so easy to combine greens, beans, tomatoes, spices in a pot for a quick meal!

  • Reply
    Valerie W.
    September 12, 2016 at 1:27 pm

    Black bean tacos, something everyone enjoys!

  • Reply
    Jennifer
    September 12, 2016 at 2:14 pm

    I love soups and making them! And the upside is my husband and kids love them too. The family favorite is roasted tomato soup, with tomatoes from our own garden 🙂

  • Reply
    bellagood
    September 12, 2016 at 2:22 pm

    Oh, beautiful photos/site! Would love to win this. One of my favorite quick and simple dinners is potato-leek soup. So simple, yet so delicious!

  • Reply
    Jordan
    September 12, 2016 at 3:03 pm

    Beautiful recipe! My favorite go-to recipe is any sort of curry.

  • Reply
    Kelly M.
    September 12, 2016 at 3:05 pm

    I love to make black bean and sweet potato tacos 🙂

  • Reply
    Mary
    September 12, 2016 at 4:10 pm

    My favorite fall recipes are soups and chilli. 🙂

  • Reply
    Kathryn G
    September 12, 2016 at 4:55 pm

    I love the asparagus potato salad and it NEVER lasts more than an hour after I have made it!

  • Reply
    Samantha
    September 12, 2016 at 5:15 pm

    Green, yellow and patty pan squash, sauteed on the grill with olive oil and garlic and fresh tomatoes, Makes enough to enjoy that evening and enough to have to put in homemade tortilla later in the week with some black beans. Delightful.

  • Reply
    Valeria Graves
    September 12, 2016 at 5:40 pm

    I’ve been into making cauliflower fried rice or chana masala. MMmmmm….

  • Reply
    Alaina
    September 12, 2016 at 6:36 pm

    Massaged kale with black beans, avocado, and whatever veggies I have on hand!

  • Reply
    Kathy
    September 12, 2016 at 6:48 pm

    Bowls! Any type of stew, curry, rice dish.

  • Reply
    Victoria
    September 12, 2016 at 10:56 pm

    The stew looks great. I love lentils. My favorite thing to make is a red lentil and cauliflower curry. Lentils are so tasty and quick to make.

  • Reply
    Sarah @ Snixy Kitchen
    September 13, 2016 at 2:23 am

    I’ll bask in late summer with you! This bowl of stew sounds so delicious and what I wouldn’t give to get my hands on a copy of that book! My favorite plant-based dinner right now is some quick veggie tacos!

  • Reply
    Maia
    September 13, 2016 at 6:38 am

    Black bean burritos, with brown rice, fresh sweet corn, juicy tomatoes, and allll the guac 🙂

    Beautiful recipe! Would love a copy of this book!

  • Reply
    Klara
    September 13, 2016 at 10:13 am

    Wow this looks so so delicious!! I´m a big lentils fan and I will definitely make it.
    Thanks for sharing.
    Klara xoxo

  • Reply
    Christina
    September 13, 2016 at 1:32 pm

    My favorite fast plant based meal would be some sort of grain bowl, or if I’m feeling super lazy a hummus and veggie sandwich!

  • Reply
    Angela
    September 13, 2016 at 3:55 pm

    Recently I’ve been obsessed with tempeh tacos! Its not quite “quick” but I’ll keep ingredients in the fridge for quick meals for a few days. I’ll make some vinegar red onions, throw on some avocado, romaine and a cashew chipotle sauce and some salsa!!! Leftovers get made into new tacos or bowls.

  • Reply
    Jessie Snyder
    September 13, 2016 at 5:24 pm

    So resonating with your perfect words here Sophie, I love this time of year during the shifting of the seasons! Currently drinking a green smoothie while wrapped in a sweater. Happy happy girl. And this cookbook is exactly as you describe. I’m mega enjoying it too, and am right there with you on those high-rise pumpkin cupcakes <3.

  • Reply
    Joanna
    September 13, 2016 at 5:43 pm

    eeeeep! this stew is speakin’ to my heart. lovely post, and beautiful words!
    my favorite throw-together meal slightly echoes this recipe – a quick lentil curry or stew of some kind, with all the kitchen sink vegetables. yum yum.

    • Reply
      sophamac@gmail.com
      September 14, 2016 at 3:29 am

      Yay Joanna!!!! You’re number was chosen at random as the winner of the OSG book! Please send me your address and details to sophie@wholeheartedeats.com and they publisher will send it out to you soon <3 I love quick curries and stews too. They're just perfect for this time of year.

      • Reply
        sophamac@gmail.com
        September 21, 2016 at 11:14 pm

        Hey Joanna, since I have not heard from you I am going to pick another winner for this specific prize. But PLEASE contact me at any time and I’ll send something special your way <3 xox Much love

  • Reply
    Samantha G.
    September 13, 2016 at 6:42 pm

    Thai coconut curry with all the veggies!. Or avocado smashed on GF toast with tomatoes, basil, nutritional yeast and sea salt. The best.

  • Reply
    Annette G
    September 13, 2016 at 7:47 pm

    A simple kale salad, or veggie sandwiches.

  • Reply
    Shoshana
    September 13, 2016 at 9:49 pm

    A meal that I make myself at least once a week is spiced roasted tofu with veggies and potatoes. Simple but satisfying!

  • Reply
    Safina
    September 13, 2016 at 11:38 pm

    My favorite plant-based dish to make is pasta! I love to add sauce, garlic, tomatoes, peppers, spinach, basil, etc. to it. It is easy and delicious!

  • Reply
    Hailey B
    September 14, 2016 at 3:00 am

    Our go to plant based meal is black bean tacos with garden heirlooms, bell peppers, red onions, cilantro, avocado, corn and whatever spicy peppers we have! I pair that with Mexican rice (brown rice cooked in veggie broth with diced tomatoes and chili powder, smoked paprika, oregano, cumin and cayenne). So good and even our two year old likes this dinner!

  • Reply
    Stephanie
    September 14, 2016 at 5:57 pm

    I am so excited for this cookbook! Our favorite plant-based meal happens on the grill, and is a big mess of filling food. Summer squash with dill & lemon; tofu and/or eggplant with garlic, ginger, maple syrup, Bragg’s liquid aminos, rice vinegar and sesame oil; baby eggplants slit almost through and stuffed with oregano, garlic, olive oil, salt; beets wrapped in foil with a slip of thyme or a slice of orange; chopped potatoes and onions wrapped in foil with olive oil, salt, and pepper…

  • Reply
    Jordan
    September 15, 2016 at 10:10 pm

    I love making any sort of vegan stir fry or curry.

  • Reply
    Lindsey
    September 19, 2016 at 2:41 am

    Looks & sounds delicious! How long will this keep? Do you have to serve right away? Thank you!

    • Reply
      sophamac@gmail.com
      September 21, 2016 at 11:06 pm

      This should last about 5 days in the fridge and could easily be frozen for longer (like a month). It would be perfect to make up early in the week and reheat for lunches or supper.<3

    Leave a Reply