Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!

by Angela (Oh She Glows) on April 27, 2018

Photo credit: Ashley McLaughlin

Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal.

Q1. Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. :)

Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

DIY Burrito Bowl (shown in the intro photo!)

My Favourite Vegan Chili with Homemade Sour Cream

Golden Red Lentil Dal with Cilantro-Speckled Basmati

Next Level Vegan Enchiladas

Glowing Spiced Lentil Soup

Protein Power Goddess Bowl

The Best Marinated Lentils (Oh She Glows Every Day, p. 129)

Marinated Italian Tofu (Oh She Glow Glows Every Day, p. 135)

These last two recipes are great to mix and match with a variety of meals like salads, wraps, roasted veggies, etc., for a high-protein boost. And feel free to poke around my Entrées page for more recipes!

Q2. I love your Chia Power Doughnuts from The Oh She Glows Cookbook and bought two 6-mold doughnut pans just to make them. Unfortunately my kids don’t enjoy the doughnuts as much as I do, so the pans are now collecting dust. I’m wondering if you have any more nutrient-dense doughnut recipes to feed my kids, or if you have any muffin recipes that you think would hold up in doughnut form? Is there a way I can adjust the muffin bake time to use a doughnut mold for them instead? Thank you—our family LOVES your recipes, and I love reading your blog.

Hey Lindsay, I’m so glad you asked this question! I’ve actually been wondering the same thing myself, so I figured this was the perfect time to test out one of my muffin recipes! Thanks for the inspiration. :) After looking over my various muffin recipes, I decided to give my Blissful Blueberry Banana Spelt Muffin recipe a whirl using this standard-sized doughnut tin. I opted to leave out the blueberries and walnuts for a simple banana-cinnamon flavour, and I followed the ingredient measurements as written. I greased the doughnut tin with coconut oil spray and then added two heaping tablespoons of batter into each mold, smoothing out the tops as I went. I baked them for 15 minutes at 350°F (180°C), until the doughnuts slowly sprang back when touched. They rose a lot, so next time I may only add 2 tablespoons of batter into each, but we weren’t complaining! They have a lightly sweet taste and fluffy texture with little bits of mashed banana throughout. I’d say they are basically muffins in doughnut-shape instead! I spread them with a bit of Coconut Whipped Cream for Arlo and he gobbled them right up. All in all, I’d say it was a success and would love to hear what you think if you try it out.

Q3. Hi Angela! I’m a big fan of spice mixes, so I just made your Homemade Pumpkin Pie Spice Mix using freshly ground nutmeg and freshly ground allspice. Can you please direct me to some of your recipes that call for Pumpkin Pie Spice Mix? Thank you from sunny Vancouver Island!  

Hey Laurie, Yum…I think your comment made me crave pumpkin spice, because yesterday I tested a cake recipe with this very mix. Too good! For a rich, decadent at-home latte, you might want to try my Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup. My Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust are definitely crowd-pleasers too! I’d also suggest checking out recipes that list warming spices in their ingredients (like nutmeg, cinnamon, and cloves), and swapping the Pumpkin Pie Spice Mix in for those. My Creamy Pumpkin Pie Smoothie for Two and High-Rise Pumpkin Cupcakes (Oh She Glows Every Day, p. 224) can be tweaked to use the pumpkin spice mix instead. I hope that helps!

Q4. Hi Angela, I am making your Crowd-Pleasing Vegan Caesar Salad and soaking nuts for the first time. I have a couple questions! Do I soak the nuts in a specific amount of water overnight? Do I use the water in the recipe, or does that water actually go in the dressing when making it? Thanks a bunch.

Hey Sue, Thanks for your question! I’m so glad you’re trying this recipe out—it’s one of my most popular salad recipes! I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds completely and leave about an extra inch of water as they expand/plump a bit as they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

“I’ve made your Vegan Lasagna with Basil Cashew Cheeze several times now— including once gluten-free using brown rice lasagna noodles—and it’s incredibly delicious. My husband LOVES the recipe and I do too! He has a dairy allergy and now he says he finally “gets” why everyone loves lasagna! Thanks for this great recipe!”

Aww, what a sweet comment from your husband. That made me smile. Thanks so much for making this lasagna a staple in your kitchen, Maria!

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{ 17 comments… read them below or add one }

Lindsay April 27, 2018 at 2:58 pm

OMG how exciting that you chose my question to post on your blog- I feel like a celebrity just responded to a comment I made on Twitter or something- ha! I had 4 toddlers at my place this morning so tried out your banana blueberry muffin recipe. They were a hit! I halved the recipe and it fit great in my 2 doughnut pans. I added walnuts (very finely chopped in mini food processor, I always do this so my 14m old can eat nuts in baking without worry of choking), and added frozen Saskatoon berries. I drizzled some melted white chocolate and topped with a few sprinkles. This week I’ve become a bit obsessed with doughnuts, and also made your choc chip cookie dough doughnuts and used your Nutella instead of the glaze in your recipe. They were delicious too. Thank you thank you thank you!!! How special that you took the time to try out a recipe and feed it to YOUR kids just to answer my question.

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Angela (Oh She Glows) April 29, 2018 at 10:21 am

Aww Lindsay I’m so happy you saw the Q+A! I always wonder about that and I’m so touched you enjoyed it being featured! It was a fun one to test out (oh how I love my job)…the kids thought so too, hah. I’m so glad it worked for you! I think I will try my gingerbread pumpkin muffins next. Happy baking.

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Marion April 29, 2018 at 7:51 pm

I love your website, your app and your books, your newsletter. Although I am not Vegan, I am gluten free and dairy free so I find a lot of your recipes very helpful.
However, I’m a simple type of person, loving those 5 ingredients or less type of recipes. I notice a lot of your recipes call for a lot of ingredients so I tend to tune them out even though I know they’ll taste fantastic as all the recipes I have made, do!
Can you list out some recipes that have few ingredients? If they are gluten and dairy free that would be a bonus. Keep up the great work!

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Angela (Oh She Glows) April 30, 2018 at 7:14 am

Hey Marion, I’m so glad you love the recipes, thank you. And I can try to put a list together and keep your suggestion in mind for future recipes!

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Sara May 1, 2018 at 4:10 am

Very Happy to see it that you answer poeple question from twitter. Real Blogger. :), Let people feel like celebrity. hehe

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Angela (Oh She Glows) May 1, 2018 at 9:31 am

hah thanks Sara! I love Twitter…great way to connect with readers! See tons of tasty OSG recipe photos too.

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Emily May 2, 2018 at 7:08 am

I ll send you some question on twitter, hope u ll answer mine too in your blog post :)

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Pam May 2, 2018 at 1:54 pm

Hi Angela, I was recently at a 10-day meditation retreat at Elohee Retreat Center in Georgia, where they used many recipes from your 2014 “Oh She Glows” book. I arrived at the retreat with a full-blown case of bronchitis (yes, I wondered if I should stay home) and left 10 days later healed and feeling better than I’ve felt in a long time.

Sure, the meditation was a big factor in my getting better, but I am also convinced that the food was another huge reason. And I wasn’t the only person who constantly pestered the kitchen staff for the recipes! Long story short, I’ve gotten a copy of your book, but I’m also thrilled to find your blog and more (!) recipes.

Thank you for being you, and for sharing yourself with us.
Pam

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Angela (Oh She Glows) May 7, 2018 at 7:49 am

Hey Pam,
Thank you so much for your lovely note! The retreat sounds like it was a healing one (quite literally!). And I’m so honoured that the chefs used my cookbook for the menu…how cool is that? Thanks so much for sharing..I love hearing stories like this. :) I’m excited for you to dive into more recipes…I think there are over 600 or more on the blog alone! happy cooking.

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Patrice May 2, 2018 at 3:51 pm

Hey Angela, I have a recipe I’d like to share with you but want to send it to you privately. I have not been able to find your private email. Thanks

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Angela (Oh She Glows) May 3, 2018 at 1:25 pm

Hey Patrice, Oh sounds intriguing :) You can reach us at press[at]ohsheglows[dot]com…I look forward to hearing from you!

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Christina May 3, 2018 at 11:17 am

While I typically freeze soups/stews and snack foods (muffins, bars), do you have suggestions for summer meal freezing (for new parents particularly, but also in general?)? A lot of my go-to freezer meals are great for winter, but not what I would like to eat in summer!

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Angela (Oh She Glows) May 3, 2018 at 1:19 pm

Oh that’s such a great point…I agree! I’ll put my thinking cap on and see what I can come up with. Thanks for the idea Christina…I’m sure many of us could use some summer-friendly options!

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Jennifer May 24, 2018 at 8:57 am

Hi Angela,

No matter how many times I try, I just don’t like oatmeal. I really wished I did. I do like quinoa and buckwheat though. Is there a way to make some of your overnight oats recipes with these ingredients?

Thanks! We love preparing and sharing your delicious meals.
Jennifer

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Angela (Oh She Glows) June 5, 2018 at 7:59 am

Hey Jennifer, I make a really tasty dish with cooked quinoa, sliced banana, cinnamon, vanilla, and maple syrup. It’s a nice swap from regular oatmeal :)

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Nicole June 5, 2018 at 9:49 am

Oh my gosh…the dish you are describing must be he one I saw on your insta a few days ago! I took a screenshot so I coukd replicate it :) yum!

I love the Raw Buckwheat Breakfast Porridge from osg first cookbook!

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Angela (Oh She Glows) June 5, 2018 at 1:14 pm

it is, it is! It’s SO fast to prepare when you pre-cook the quinoa and store it in the fridge too. :)

Oh I was going to suggest the raw buckwheat porridge…love that as well. Great for summer when you want something cool.

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