A couple weeks after Christmas, I presented Eric with a small box wrapped in Christmas paper.
“I have a Christmas gift for you that wasn’t ready in time!”
He was a bit confused at first, but any confusion quickly faded at the proposition of another gift. Who doesn’t like a random gift in the dead of winter?
“Did you make it?”
“umm, part of it….just open it!”
I propped myself on the couch beside him with a nervous grin on my face, trying to calm the heart beating out of my chest. No such luck. My heart was about to explode.
He unwrapped the box – carefully and painfully slow as he usually does – and then opened the lid and lifted out a piece of clothing covered in tissue…
“Ange, are you pregnant??”
Tears were already streaming down my face and I could barely choke out, “We’re having a baby!”
And then he passed out. Just kidding!
After we screamed/hugged/celebrated, I showed him not one, not two, but four positive pregnancy tests because I’m a bit neurotic like that.
We’re simply over the moon with excitement and can’t wait to be parents! We have so much love to give this little one. And Sketchie is going to be the coolest big brother ever (obviously). I’m 14 weeks today, due on September 22nd…which feels so soon! I still can’t believe my body is growing a baby in there. Seeing tiny arms and legs wiggling around on the ultrasound and hearing a heartbeat is just the most unbelievable experience. I already love this little one more than I could imagine.
It’s been a wild start to 2014 in the Liddon household. We got pregnant, bought a house, my first cookbook launched, Sketchie had surgery and was diagnosed, I came down with the flu, taped two TV segments, worked on a new business venture, and we’ve been doing major renovations on the new house and packing for a move early April. Ok, scratch the packing part because I’ve only packed 2 boxes so far (oops). I’m hopeful that the second trimester will be less eventful, but knowing we got through all that makes me feel like we can handle whatever comes our way. Sometimes you just gotta take it day by day and keep the faith that it will all work out in the end. I’m counting my blessings every day and trying not to worry about things out of my control. Like pregnancy hormones…ha!
Today, I’m celebrating our baby-to-be with this multi-vitamin-in-a-bowl. Talk about a nutrient-packed salad. I need all the energy I can get these days. This recipe won out over a triple layer celebration cake, but I still think that cake might have to make an appearance at some point. Despite the wicked all-day nausea of the first trimester, I’ve still had an appetite for most vegetables which I’m so grateful for. Well, except mushrooms. I still can’t do mushrooms! Some day, I’m confident we will reunite. For now, Eric is having fun saying, “I told you mushrooms were gross!”
Groan.
This recipe has a few things going on because I wanted to make it extra special. The homemade hummus and salad dressing can be made in advance to save prep time and cut down on dishes. You can always use store-bought versions too. I’m going to share the hummus and dressing recipes in separate recipe cards and then share the salad at the end.
Don’t worry that the dressing in the salad photos looks a bit different than the dressing I’m sharing below. I initially made a balsamic tahini dressing (the darker dressing in the photos), but I ended up not loving it. This creamy lemon dill dressing that I made after compliments the salad much more so it’s the one I’m sharing today. I took a picture of it below so you can see what it looks like.
Sun-Dried Tomato Hummus
Yield
1 1/4 cups
Prep time
Cook time
0 minutes
Total time
A quick and easy flavourful hummus that comes together in minutes! If you don't have any sun-dried tomatoes on hand, feel free to make it without.
Ingredients
- 1 small garlic clove
- 2 tablespoons oil-packed sun-dried tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice, or to taste
- 3 tablespoons water
- drizzle of olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt, or to taste
Directions
- Mince garlic in a food processor.
- Add the rest of the ingredients (except the salt) and process until smooth. Add salt to taste and process again until combined.
Tip:
Tip: For a super-smooth hummus, pop off the chickpea skins (and discard) before beginning.
Nutrition Information
(click to expand)
Creamy Lemon Dill Dressing
Yield
2/3 cup dressing
Soak time
2-8 hours
Prep time
Cook time
0 minutes
Total time
This creamy lemon-dill dressing comes together in seconds and it's such a fresh compliment to a spring salad. If you aren't a dill fan, feel free to leave it out. It's still tasty either way! I recommend making this dressing the day before you plan to use it (or at least a few hours before if you can) because it thickens up in the fridge when chilled (however, it's not absolutely necessary to chill it first). This dressing is adapted from Vegan Yumminess.
Ingredients
- 1/2 cup water
- 1/4 cup raw cashews, soaked
- 3-4 tablespoons fresh lemon juice (I used 4 tbsp)
- 2 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill (see note)
- 1/2 small garlic clove
- 1/4 + 1/8 teaspoon fine grain sea salt, or to taste
- 1/4 teaspoon onion powder
Directions
- Soak the cashews in water for 2-8 hours before starting (to soften). You can skip this step if you have a Vitamix. Drain and rinse cashews before starting.
- Add all the ingredients into a high speed blender and blend until completely smooth. Adjust ingredients to taste if desired.
Tip:
Notes: You can use dried dill weed instead of fresh dill. Add it in small amounts at a time, to taste (I would start with 1/4-1/2 teaspoon and add from there).
I prefer my dressing tangy, so I opt for more lemon juice. For a less tangy dressing, you can reduce the amount I used or you can add a touch of sweetener to taste.
For a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.
Nutrition Information
(click to expand)
The Nourish + Glow Miracle Bowl
Yield
1 large salad
Prep time
Cook time
0 minutes
Total time
This bowl is packed with so many nourishing ingredients, you'll be glowing in no time! It's filled with a homemade chickpea "tuna" salad, homemade sun-dried tomato hummus, sliced avocado, hemp and pepita seeds, and and creamy lemon-dill dressing to top it all off. When you need a major energy boost, this salad is for you! Feel free to use your own hummus and dressing to save time.
Ingredients
- 2-3 cups Mixed Power Greens (or green of choice)
- 1/2 cup halved cherry or grape tomatoes
- 1/2 cup sliced cucumber
- 1/3 cup julienned carrots or beets
- 1 green onion, chopped
- Half avocado, sliced
- 1/4 cup Sun-dried Tomato Hummus
- Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad
- 1/2 tablespoon hemp seeds
- 1/2 tablespoon pepita seeds
- Creamy Lemon Dill Dressing
Directions
- Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.
Tip:
If you need a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.
For the Flaked Almond Tuna Salad recipe, see this post.
For the Sun-dried Tomato Hummus, see this post.
For the Creamy Lemon-Dill Dressing, see this post.
Nutrition Information
(click to expand)With a full heart and joyful belly,
mama-to-be and my lemon-sized little one
XOXO
Congratulations! What wonderful news to share, indeed! I’m so happy for you and your husband (Sketchie, too!)
CONGRATULATIONS!!! Amazing news – so excited for you!
Congratulations! I had a baby this past September, it’s a great time of year to have a baby. :) Enjoy this special time, it flies by so fast!
Congrats Angela! My birthday is also on the 22nd of September :) Just try not to work your self so hard girlie!
I’ve been reading your blog for years now and was hoping you all would start a family! I’m excited to see how your blog will grow with your own pregnancy cravings and how you will nourish your little one. I’m due with my second child on September 15th, so it will be fun to follow along and know you’re going through similar stages! Best of luck and love to you and your husband!
I just found out I’m preggers this past weekend, and your blog was the first one I ran to for healthy recipes…then I found out you’re preggers too….how wonderful!! Congratulations!!!
(I just bought your cookbook last week. I was displayed with other vegan cookbooks at the front of a small indie bookstore in downtown Frederick, MD named Curious Iguana. I was so excited to see it, I snatched it right up!)
Congrats to you too Ali! How wonderful :)
Congratulations on the pregnancy. May it go well and fill you with happiness. Happy decorating as well.
I don’t usually comment but use your recipes every week for my hubby. Who is a vegan and thank goodness you like desserts. Because otherwise I would be sunk.
Congratulations! So happy for you! Also, this bowl looks great!
Congratulations!!
And this meal looks incredible – I love all the colors!
Congratulations Angela!!! So happy for you, what joyous news!! :D
Congratulations and many blessings!
Congratulations! How exciting for you both!
Hi Angela,
Congratulations. Two weeks ago my wife becky informed me that she’s pregant we are so happy however since we are vegan a lot of people tell us to eat animal protein again because it would be risky for the baby. Do you have any tipps or books to backup our plan for a vegan baby?
Hi Hans, Congrats! The only book I’ve read on vegan pregnancy is the Vegan Pregnancy Survival Guide – it’s a quick read but filled with info on nutrition. Hope this helps! http://www.amazon.com/Vegan-Pregnancy-Survival-Sayward-Rebhal/dp/0980144035
I have been patiently waiting for this announcement for years! Congratulations!
Congratulations! I’m a little late to catch up, but how exciting! I already love LOVE your blog, but I have a feeling I will love it extra now because I am also vegan and pregnant! 32 weeks. I look forward to your recipes. Baby food recipes?? :) Thank you for continuing to show the world that being vegan means being strong and healthy! Congrats again. Xx
Blinded by the glow! ;) Sooooo happy for you two!!!
I’m a WHOLE month behind on your news lady! Congrats!!! So excited for you!!! And congrats on your book making NYT best seller. May the Lord continue blessing you abundantly.
Read this post made me so happy!! In the last pictures you look so so beautiful I can’t even describe it! This nourishing bowl it’s perfect for your lemon sized little one and I’m sure that he/she can’t be happier for the amazing mom he/she has!! :)
Yippee! Many, many congratulations to you all! I’ve been so busy recently that I’ve only just caught up on your life changing news! Not to mention all the scrummy recipes that I’ve been missing. You due date is also the birth date of my son, a very auspicious date as far as I’m concerned. He’ll be 9 this year and you’ll be in my thoughts on his birthday. What a wonderful family to be born into – such a healthy, happy, funny and gifted one. You, along with mynewroots, greenkitchenstories et al, have been slowly changing the eating habits of my family for the better. I’m so very grateful to you xxx
A belated congrats!!! How exciting!
So excited! You’re such a darling inspiration to me, thank you for everything you are xx
Yum! I can’t wait to make this dressing…and I have all the ingredients on hand. Congrats to you and your growing family! Xo
Congratulations Angela & Eric! I’ve been following your blog for 2 years now and have recently received your cookbook as a birthday present. (It’s been an “Oh She Glows” menu only for the last 3 weeks in our household – scrumptious!) You can tell by your recipes that you are a beautiful and loving person. You deserve this joy and your little one will have the most delicious childhood! So happy for you both. :-)
Hi, Angela, I am an avid fan and reader, and only you could get me to make chia pudding! Passing along a little “Grammar Nazi” suggestion — in this sentence:
“This creamy lemon dill dressing that I made after compliments” — you want “complements” with an “e” — unless the dressing is telling the salad it’s a pretty shade of green!
I know you’re a perfectionist and hope you appreciate the suggestion, meant in the most helpful and grammatically joyful way possible! xox Colleen
Congratulations Angela! I’m a bit behind on learning the news (That’s what university exams will do for you). Words cannot even describe HOW HAPPY I am for you. Ironically I read this post as Taylor Swift’s “Never grow up” was playing. My eyes were filled with tears and I am pretty sure they streamed down my face before the gift was even open. You will make such an amazing Mama and your husband will be a great Dada. Woohoo! Congratulations on such an eventful year thus far that holds even more splendid adventures.
I’m so happy for the two of you! You’re gonna be this cute, adorable vegan mommy blogger with a cute, adorable vegan baby!
Beautiful! I absolutely love your blog, it is such a wonderful inspiration! and congratulations! :)
I just made the sundried tomato hummus but used black beans instead of chickpeas. It tasted amazing! I used the water from the sundried tomatoes as I needed to soak them.
Angela!! Congratulations on the pregnancy!! Parenthood is THE BEST! I was also due September 22nd. It is a good date, let me tell you!! :)
Congratulations on the new baby! Sending many blessings and prayers your way for a healty happy child. I can’t wait to dive into some of ther recipes, I just ran accross your site from Pintrest! Read a little o the past to catch up and am amazed at the energy that you have! Here’s hoping some of this happens to me too! Any response or suggestions in recipes great for energy feel free to pass them along here or to my FB page-hope your having a wonderful day- Heather Sanders-Levengood!
Oh man…that Sundried Tomato Hummus ROCKS my world! As does this whole dish. I had dog-eared so many things in the OSG cookbook but somehow never dogeared the Perfected Chickpea Salad and I’m so glad this recipe opened my eyes to it. It will become a go-to in my house. Thank you for yet another amazing and glow-worthy recipe.
I absolutely LOVE your recipes, your website is my go-to place for vegan recipes :) I must say I really disliked the hummus recipe, the smoky paprika taste was a bit too much and it was just too “exotic” tasting for my liking. That being said, people who like Mediterranean food like olives and usually enjoy hummus will probably love it. I might have to make a basic hummus recipe and see if I like it but I’m not a huge fan of hummus as is, I love chickpeas in every other form though :)
Wow! Avesome ! The best pancakes i ever eat ! Even better than the wheat and egg ones . I add 1 medium onion and it was wondetful
The hummus looks so flavorful and vibrant!
Congrats on the new arrival!
This is one of the best salads I have ever had!! I didn’t add the chickpea tuna salad blob but kept everything else the same. Soooo good!!
Hi there!
I tried to make the creamy dill dressing and it turned out very runny. Should the water be added to the dressing or is it it listed as an ingredient because you soak the cashews in it?
Hi Kathy, Oh no! I’m sorry to hear the dressing didn’t work out. The water is just for soaking the cashews in; once they’ve soaked for 2-8 hours to soften them up, drain them before blending with the rest of the ingredients. I hope if you try the recipe again things work out better!!
I can see me eating this daily…all 3 meals!