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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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)
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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)
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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
What wonderful, wonderful news! Congratulations!
Aren’t you just the cutest thing ever? Congratulations!
Congratulations. It seems through hard work and focus you have accomplished many important things, and it’s all begun to fit together. Now there is a nice pocket of time for you to enjoy a new stage in life.
I hope you share some of your experiences and tips with a vegan pregnancy. Not that it is so unusual (in fact I think it is ideal!) but as a vegan myself I already anticipate a bit of a struggle over diet with well-meaning loved ones, if I ever become pregnant. I am not personally acquainted with other vegan women, and your blog would be a really helpful source for any information you wish to share.
Thank you for all your delicious recipes – you are still my ‘go-to’ site for food – and best wishes to you and your husband!
Congratulations! I’ve been reading your blog so long that it feels like a friend just told me they’re expecting. Can’t wait to see how you continue to glow!
Congratulations! I have a 4 year old boy and 2 year old girl and they are the best things that every happened to our family. We couldn’t imagine life without them. Enjoy the growing belly and the weird cravings.
The dish was layed out beautifully.
Congratulations!!!!!! This is soooo exciting, I’m happy for you both!!!! :D
Congrats Ange and Eric! Such wonderful news for wonderful people.
Congratulations!!! :)
Aw, congratulations!! I’m a long-time reader, but rarely comment. So happy for you!!!
Congratulations Angela and Eric!! Soo happy and excited for you guys!! So much love to you all! xox <3 :D
Super congratulations to you and your husband!!! I love the little lemon picture. Now your “oh she glows” mantra still applies :)
Congratulations Angela! I’ve been following your blog for a while now.. I’m very happy for you both! Being pregnant was the most beautiful I’ve ever felt! Does that sound weird? Nothing will prepare you and Eric for when you first see your baby and his little face, it’s an unique moment, a rush of happiness like you’ve never felt will take over your feelings!! Awww, you’re gonna be a great mummy!! It’s not easy raising a vegan kid, I did get (and still do) rude comments on why a child supposedly needs animal protein to grow strong! I always answers that my child does have animal protein because even tough he is 16 months old I still breastfeed, and will do so until he wants. So maybe you can document a bit of your journey on the vegan pregnancy and raising a vegan kid so people will become more conscious that vegan kids are healthy and have everything they need to thrive. Even though we don’t know each other let me know if you have any doubts and want to talk to another veg mummy :) I have some great documentaries I can recommend for you and your hubby to see! All the best to the glowing family!!!
Congratulations!! You are a beautiful woman, inside and out, and I wish you and Eric all the very best! xoxo
So happy to hear your great news!
OMG I got chills reading that!! I am SO happy for you both….a child is the greatest gift anybody can ever have. The child is going to be so blessed too because it will be raised vegan as well, haha! My daughter is 2 1/2 and thank God I became vegan right after she was born, so is being raised vegan and I LOVE IT! Congrats again and I love the pics! You already look so happy and are glowing, for real :)
Congratulations! You will be a beautiful mother, Angela.
Hi, I’m not sure where the best place to ask about this is…
I made Our Favorite Veggie Burgers just now from the cookbook, and the mixture turned out to be really dry/crumbly. It’s delicious, so I am eating it by the spoonful, but I can’t make it int patties! I think maybe I should have made a ‘flax egg’ mixture but I don’t see that in the recipe instructions. Anyone else have this issue, or did I just mess up??
I have loved everything I’ve made so far from the book – Overnight Oats, Chia Power Doughnuts, Chickpea Salad. Yum! I think I’ll try the Chana Masala next. Thanks for the incredible book!!!
Ground flaxseed is listed under the ingredients but was left out of the directions part of the recipe. We made the burgers just the other day and mixed the 1 tblsp of flax to
3 tblsp of water. They held together nicely. Hope this helps!
Angela,
First of all, I want to say thank you so much for the most amazing recipe book EVER! I love my book and I’ve started making all sorts of recipes, of course ones I’d already tried over the years of following your blog but it seems so extra special to make them straight from your book. I have several family members that are now following a vegan/vegetarian lifestyle, so I know what to get them as gifts…woohoo! Win-win, I say!
Second….C-O-NG-R-A-T-U-L-A-T-I-O-N-S! What fantastic news for you two! I am so happy for you!
Hey, I enjoy your blog and finding healthy recipes to try. While we are not vegan we are somewhat GF and dairy free due to allergies. Your blog is where I can find tons of goodies that meet our allergy limitations. I have a question about how to slice an avocado like you did in this post. Pardon my ignorance on how to do this. :>) Thanks.