Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing: A Cookbook

GLOW GETTERS:

MEAL PLANNING AND PREP

Over the years, I’ve been asked countless times to create meal plans, and I knew I wanted to include some in this cookbook. I’ve attempted ambitious three-hour meal preps in the past, but they felt overwhelming and impossible to squeeze into our busy schedule. Often, they made so much food that we had a hard time using it all up before it spoiled.

As a solution to my meal-planning dilemma, I came up with these user-friendly, advance-prep plans. My Glow Getter plans take only 60 to 90 minutes (working at a brisk pace!), plus a little cleanup time (10 to 20 minutes) tacked on at the end of each plan. (Note that the total times don’t account for soaking nuts or seeds, so it helps to check ahead for those.) Each plan includes three hearty recipes to simplify and reduce meal prep during your busy week. Plans 2 and 3 are great ones to start with if you are a beginner cook because they don’t involve recipes that are cooked simultaneously and, as a result, are less intense. Since we are storing these recipes in the fridge, it helps to start with very fresh veggies to ensure that the recipes store for as long as possible.

I encourage you to read the meal plan in full (and check out each recipe in the plan) ahead of time to understand the prep that is involved. It also helps to make the individual recipes on their own first to get a feel for them before making them in the plans. Once you make the plans a few times, they’ll go a bit faster as you become more familiar with them. Real talk: The kitchen tends to be a hot mess by the end of meal prep, but keep in mind you’ll be saving on cleanup time later in the week so it’s still a big win, if you ask me!

It helps to try to gather many of your ingredients, containers, and tools before beginning—this helps with flow, and it means you won’t be spending five minutes looking for a spice or peeler when you’re in the middle of a recipe (or is that just me?). If you have a dishwasher, it’s helpful to have it empty (and ready to be filled!) before you begin the meal plan. I’ll let you know at the top of each plan a lot of the equipment you’ll be using (note that the equipment sections do not list every single thing, such as everyday items like measuring cups or small bowls). It’s also helpful to label the containers with the recipe names so you don’t forget what’s inside as well as the date you made it. I use green painter’s tape for labeling my containers since it’s effortless to remove! Be sure to see my Kitchen Tools and Appliances chapter for my most-used items, including the handy glass containers I use to store everything.

Many of the recipes in these plans are only partially prepped (such as chopping and storing raw veggies and making a sauce) and are then refrigerated until ready to cook and serve. If a recipe is partially prepped, there will be a tip at the bottom of that meal plan letting you know how long the recipe can be stored before cooking and serving (for example, the raw florets in my Creamy Buffalo Cauli Tacos can be refrigerated for up to 3 days before you cook and complete the recipe). It’s helpful to make a few notes in your calendar indicating when you plan to serve the recipes. Some recipes in these plans, like my Smoky Black Bean and Brown Rice Veggie Burgers, are cooked in full during the meal prep. If the recipe is cooked in full during the meal plan, please refer to that recipe’s Storage tip (found at the end of the directions) for how long it can be stored in the fridge. At the end of each plan, I’ll suggest two additional weeknight-friendly recipes, in case you’re looking for more inspiration later in the week and are motivated to tack on a couple more recipes!

Here’s a quick guide to the container sizes I use in the plans that follow: large: 7 to 8 cups (1.75 to 2 L), medium: 3 cups (750 mL), small: 1 cup (250 mL). However, by all means, use whatever containers you have on hand. Lastly, if you’d like to download and print the meal plan instructions (it’s so handy to have them printed on the counter while you prep), please visit ohsheglows.com/ohsheglowsfordinner to access them.

Glow Getter Meal Plan 1

Undercover Roasted Veggie Tomato Pasta

Instant Pot Potato and Cauliflower Red Thai Curry (with Stovetop Option!)

Mediterranean Smashed Chickpea Salad with Tzatziki Aioli

Total time: 1 hour 10 minutes, plus cleanup

MAIN EQUIPMENT:

extra-large rimmed baking sheet

chef’s knife/paring knife/cutting board/peeler

Instant Pot or large pot

citrus juicer/reamer

box grater

colander

large bowl

potato masher

high-speed blender

airtight storage containers (3 large)

i. Undercover Roasted Veggie Tomato Pasta

Complete steps 1 through 4. While the veggies are roasting, move on to the next recipe.

Once the veggies are roasted, proceed with step 6, and refrigerate the sauce in a large airtight container.

When you are ready to reheat the sauce and serve with pasta, follow steps 5 and 7.

ii. Instant Pot Potato and Cauliflower Red Thai Curry (with Stovetop Option!)

Prepare and cook the curry in full. Chop the greens and place in a medium bowl. Set aside to have on hand when the curry is finished cooking. While the curry cooks, move on to the next recipe. After cooking, allow the curry to cool on the counter, and refrigerate in a large airtight container.

iii. Mediterranean Smashed Chickpea Salad with Tzatziki Aioli

Prepare the recipe up to step 3. Refrigerate in a large container.

When you are ready to serve, proceed with step 4.

TIPS:

Instant Pot Potato and Cauliflower Red Thai Curry (with Stovetop Option!): If you are cooking the stovetop version, be sure to check on it and give it a stir every 5 minutes or so during the cooking process. If using an Instant Pot, remember to listen for the beep that signals the curry is finished cooking, and do a quick release so it doesn’t overcook.

Be sure to check the Storage tip on the recipe pages for storage and reheating instructions.

Looking for a couple more dinner options for the week? Try my Italian One-Pot Buttery Tomato, White Beans, and Farro and Pumpkin Spice and Everything Nice Salad as other weeknight options.

Glow Getter Meal Plan 2

Sloppy Glows

School Night Tofu Scramble

with Roasted Red Pepper and Walnut Dip

Green Goddess Gazpacho

Total time: 1 hour, plus cleanup

MAIN EQUIPMENT:

chef’s knife/paring knife/cutting board

large skillet or pot

large sieve

citrus juicer/reamer

high-speed blender

airtight storage containers (2 large, 2 medium)

i. Sloppy Glows

Follow steps 3 (see Tip below) through 5 and step 7. Refrigerate the cooled lentil mixture in a medium airtight container. Clean the skillet or pot.

For the Cashew Sour Cream (if using): Soak the cashews overnight or for 1 hour in boiling water. When soaking is complete, drain and rinse. Refrigerate the soaked and drained nuts in a medium airtight container.

When you are ready to reheat and serve the Sloppy Glows, proceed with steps 1 and 2, and steps 6 and 8 (reheating the lentil mixture on the stovetop while the buns toast) through to completion.

ii. School Night Tofu Scramble with Roasted Red Pepper and Walnut Dip

Follow steps 2 through 5, and remove from heat. Refrigerate the cooled tofu scramble in a large airtight container.

When you are ready to reheat and serve the tofu scramble, prepare the Roasted Red Pepper and Walnut Dip. Follow the reheating instructions found in the Storage tip, and proceed with step 6.

iii. Green Goddess Gazpacho

Make the gazpacho in full. Refrigerate in a large airtight container or jar.

TIPS:

Sloppy Glows: Step 2 says to slice half of the onion into rounds for serving. We find this is best done fresh, right before serving, so the onion slices don’t dry out. The soaked and drained cashews can be refrigerated for up to 4 days before making the Cashew Sour Cream.

Green Goddess Gazpacho: If the weather is cold where you are, feel free to swap the gazpacho for a cooked soup, stew, or curry.

Be sure to check the Storage tip on the recipe pages for storage and reheating instructions.

To round out your week, try making my Mega Crunch Sun-Dried Tomato–Pepita Taco Salad and Bruschetta Veggie Burgers as other weeknight options.

Glow Getter Meal Plan 3

Fast Family Fajitas

Crispy Potato Stacks with Pretty Parsley-Cilantro Pepita Pesto

Rebellious Battered Broc-Cauli Burgers with Sriracha Aioli

Total time: 60 minutes, plus cleanup

MAIN EQUIPMENT:

high-speed blender or food processor

chef’s knife/paring knife/cutting board

citrus juicer/reamer

food processor

silicone ice cube tray (optional)

ruler and pencil (optional)

Microplane (optional)

airtight storage containers (2 large, 2 medium, 1 or 2 small)

i. Fast Family Fajitas

For the Cashew Sour Cream: Soak the cashews overnight or for 1 hour in boiling water. Prepare the Cashew Sour Cream in full, as directed. Alternatively, prepare the 24/7 Avocado-Cilantro Sauce, and rinse out the food processor. Refrigerate the cream or sauce in a medium airtight container.

Slice the 4 cups (510 g) of fajita veggies and refrigerate the raw sliced veggies in a large airtight container. Do not mince the cilantro, as it’s best prepared right before serving.

Prepare the Tex-Mex Flavor Bombs, and refrigerate the mixture in a small airtight container, or freeze in a silicone ice cube tray. Clean the food processor.

When you are ready to cook and serve the fajitas, proceed with step 2 of the fajita recipe, following it through to completion. (Don’t forget to mince the cilantro at this point, too!)

ii. Crispy Potato Stacks with Pretty Parsley-Cilantro Pepita Pesto

Prepare the Pretty Parsley-Cilantro Pepita Pesto and refrigerate it in a small airtight container.

When you are ready to cook and serve this recipe, let the pesto sit on the counter to come to room temperature while you prep and roast the potatoes. Proceed with step 1 and follow the recipe through to completion.

iii. Rebellious Battered Broc-Cauli Burgers with Sriracha Aioli

As detailed in step 3: Chop the broccoli and cauliflower into florets. Refrigerate in a large zip-top bag or airtight container.

Make the Sriracha Aioli (directly in a small airtight container), secure the lid, and refrigerate.

When you are ready to cook and serve the burgers, let the florets come to room temperature, then proceed with steps 1, 2, and 4 through to completion.

TIPS:

Fast Family Fajitas: The raw sliced fajita veggies can be stored up to 4 days before you cook and serve the fajitas.

Crispy Potato Stacks with Pretty Parsley-Cilantro Pepita Pesto: You can change up the pesto by swapping in my Lemony Dill Protein Pesto, Perfect Basil Pesto, or Boom! Broccoli Pesto. After storing, I like to refresh the flavors of the pesto with a squeeze of lemon, if needed.

Rebellious Battered Broc-Cauli Burgers with Sriracha Aioli: The raw broccoli and cauliflower florets and Sriracha Aioli can be refrigerated up to 3 days before you cook and serve the recipes.

Be sure to check the Storage tip on the recipe pages for storage and reheating instructions.

Do you have leftover broccoli and cauliflower to use up? Consider making my Cauliflower Potato Salad or Charred Broccoli Quinoa Salad with Apple Honey–Dijon Dressing.

Looking for a couple more dinner options for the week? Why not make my Glow-rious Greek Pasta with Oregano, Basil, and Lemon Zest Parmesan and Weeknight Tex-Mex Quinoa with Cashew Sour Cream to round out the week?

Glow Getter Meal Plan 4

Glow Green 30-Minute Pesto Pasta

Smoky Black Bean and Brown Rice Veggie Burgers

Creamy Buffalo Cauli Tacos

Total time: 1 hour 30 minutes (includes cleanup)

MAIN EQUIPMENT:

medium pot

chef’s knife/cutting board

citrus juicer/reamer

food processor

extra-large rimmed baking sheet

large skillet

large sieve

large mixing bowl

airtight storage containers (3 large, 4 medium, 1 small)

i. Glow Green 30-Minute Pesto Pasta

Before starting the pesto pasta, cook the rice that’s called for in the burger recipe below. While the rice is cooking, proceed with the pasta recipe.

Slice or chop the mushrooms, zucchini, and broccoli. Refrigerate in 1 large and 1 medium airtight container.

Prepare the double batch of Pretty Parsley-Cilantro Pepita Pesto. Refrigerate in 1 medium airtight container. Clean the food processor.

When you are ready to cook and serve the pasta, place the pesto on the counter. Follow step 1 through to completion.

ii. Smoky Black Bean and Brown Rice Veggie Burgers

Prepare the veggie burgers through step 10. While the burgers are cooking, move on to the next recipe. Refrigerate the cooled patties in 1 large airtight container and the OSG House Sauce in 1 small airtight container.

When you are ready to reheat and serve the burgers, follow the directions for reheating found in the recipe’s Storage tip.

iii. Creamy Buffalo Cauli Tacos

In step 4, chop the cauliflower as directed but do not mix in the oil. Refrigerate the raw florets in 1 large airtight container.

Soak the cashews for the Creamy Buffalo Sauce. Also, soak the cashews for the Cashew Sour Cream (or soak the sunflower seeds for the Creamy Cashew or Sunflower Aioli). For both recipes, you can do the 1-hour quick soak in boiling water, or you can soak overnight—your call! After soaking, drain, rinse, and refrigerate separately in 2 medium airtight containers.

When you are ready to cook and serve the tacos, place the refrigerated cauliflower florets on the counter and proceed with step 2, following the recipe through to completion. Don’t forget to mix the cauliflower florets with the 2 tablespoons oil before adding the Buffalo sauce.

TIPS:

Glow Green 30-Minute Pesto Pasta: The raw sliced or chopped veggies and pesto can be refrigerated for up to 2 days before cooking and serving the recipes. The pesto flavors tend to dilute a bit while storing, so you may need a bit more lemon juice than called for in step 5 of the Glow Green 30-Minute Pesto Pasta recipe.

Creamy Buffalo Cauli Tacos: The raw cauliflower florets and soaked and drained cashews/seeds can be refrigerated for up to 3 days before cooking and serving the recipes.

Be sure to check the Storage tip on the recipe pages for storage and reheating instructions.

This plan’s timing includes cleanup while the other meal plans do not. This is because at the end of this meal plan there is downtime while you are waiting for the burgers to finish cooking. You can clean up during this downtime, and wrap up the whole shebang (including cleanup completion) around the 1 hour 30 minute mark.

To round out your week, try making my Cozy Butternut Squash, Sweet Potato, and Red Lentil Stew and Dreamy Peanut Butter Crunch Veggie Noodle Bowls.

MENUS TO GET YOUR GLOW ON

Does planning a menu and finding dishes that complement one another leave you scratching your head? I know it was that way for me! I’ve given myself the lofty task of creating a handful of delectable menus for you, my dear readers. *wipes sweat bead from forehead* Don’t worry, we’ve got this!

Putting together menus is challenging because you want to enjoy the fruits of your labor without spending hours upon hours in the kitchen, and, more important, you want others to love the thoughtful meal you put together. And by love, I mean you want your guests to rave about the meal to you and others . . . I could not stop eating the delicious food! You’re going to have to roll me out the door! . . . Or is that just me?

With these goals in mind, I’ve created a variety of menus that will hopefully help you relax a bit in the menu-planning department, lend a helping hand with some tips and tricks, and inspire you to get your glow on all year round. Each menu features at least one make ahead–friendly recipe (or is entirely make ahead–friendly). I’m all about saving you (okay, okay, and myself, too!) time and sanity. Oh, and it probably goes without saying, you certainly don’t need to make everything from a single menu. Often, I will suggest more ideas than necessary just to make sure you have enough inspiration. Don’t forget to snap pictures if you make any of the menus or dishes below and tag them #OhSheGlowsforDinner on social media so I can see them!

Girls’ Night

Cozying up with a group of my gals on a frigid winter night is a great way to boost our spirits! We all love Mexican-inspired dishes, so I centered this menu around all of those wonderful flavors. It’s always fun to build our own fajitas, catch up, and stuff our faces!

Fast Family Fajitas

Cilantro-Speckled Green Rice and Avocado Stack or Weeknight Tex-Mex Quinoa with Cashew Sour Cream

Zesty Lime and Cayenne Roasted Chickpea and Sweet Potato Salad

Soothing Mint and Ginger Green Tea

I love to see what you’re making!

Share pictures on social media using the hashtags #OhSheGlowsforDinner and #OhSheGlowsCookbookClub

On the Glow Meal

Any recipe marked as on the glow makes a lovely portable meal, but this combo is one of my faves . . . a roasted, protein-packed salad; a zippy, warming soup; a refreshing thermos-ready coconut latte; and a lightly sweet, chewy energy square that’s the perfect ending. Take a few quiet minutes away from your workspace and restore your glow with this perfect, portable lunch.

Charred Broccoli Quinoa Salad with Apple Honey–Dijon Dressing

Glowing Spiced Lentil Soup

Always Hangry PB&J Protein Snacking Bites

Solid Gold Pumpkin Pie Spice Coconut Latte

Oh She Glows Cookbook Club Night

Hosting an Oh She Glows cookbook night? Wheee, can I come? It’s the perfect opportunity for friends to get together, swap stories and tips, share the recipes, and find new faves! Try to have each member bring a dish, potluck style, for fuss-free hosting.

Cheesy Lentil Bolognese Casserole with Italian Herb Parmesan

Apple Honey–Sriracha Roasted Rainbow Carrots with Cashew Cream

Balsamic Roasted Root Vegetable Medley with Thyme and Cayenne

Charred Broccoli Quinoa Salad with Apple Honey–Dijon Dressing or Apple Honey–Dijon Mixed Greens

Glow-rious Greek Pasta with Oregano, Basil, and Lemon Zest Parmesan with Authentic-Tasting Vegan Feta Cheese

O Canada! Spiced Maple Cream Torte with Warm and Gooey Apple Pie Compote

OSG Cookbook Club Tips: I’d suggest assigning the host or hostess the Cheesy Lentil Bolognese Casserole and the Apple Honey–Sriracha Roasted Rainbow Carrots with Cashew Cream because they are easiest to make at home and the casserole can be made a couple of days ahead of time, so there is little work the day of. Other guests can each bring one of the remaining dishes listed (feel free to change up my suggestions!). Since oven space will be tight with the casserole and carrots roasting, it helps if a guest roasts the root vegetables at their own home, cools them on the pan, and then transports them in a Dutch oven. This makes it easy to reheat the root veggies, uncovered, on the stovetop (over medium-low heat for about 15 minutes, stirring occasionally) before serving. Since the vegan feta cheese can soften on warm food, it helps to keep it separate and refrigerated until just before serving. Don’t forget to store the O Canada! Spiced Maple Cream Torte in the fridge upon arrival. If someone is making the Charred Broccoli Quinoa Salad, pomegranate arils lend a beautiful pop of color on the dish and look lovely when presenting. Of course, feel free to change up this menu as you wish and do what works for you, swapping in your favorite dishes from the book. Have fun!

Holiday Get-Togethers

I used to stress a lot when hosting a big family meal—for weeks beforehand, I’d be anxious about which dishes complemented one another and how to plan it so everything was finished cooking at the same time. Finally, one year before hosting a big Easter lunch, I decided to come up with a holiday menu that I could use as a template for future holidays. I worked for a couple of weeks to plan and test which recipes could be made in advance and which dishes would please the most amount of people. Well, the work was worth it because I barely had to lift a finger come Easter lunch (okay, maybe just a little bit!) and I got to enjoy the meal for fourteen just as much as everyone else. Since I did prep in the days leading up to the meal, all I had to do on the big day was pop some things in the oven and do some light assembly. It felt so good. Below are my tried-and-true holiday meal recipes that can be partially or fully made in the days leading up to your special occasion. Feel free to make as many or as few dishes as you need to customize the menu to your personal gathering.

Festive Bread-Free Stuffing Balls

Rosemary and Thyme Mushroom Gravy

Ultimate Creamy Salt-and-Vinegar Scalloped Potatoes or Creamy Mushroom, Green Bean, and Wild Rice Casserole

Crispy Brussels Sprouts in Garlic Oil

Balsamic Roasted Root Vegetable Medley with Thyme and Cayenne

Crispy Smashed Potatoes, Endless Ways with Creamy Cashew or Sunflower Aioli

To transform this into a spring-friendly holiday menu: Swap the Crispy Brussels Sprouts in Garlic Oil for Apple Honey–Sriracha Roasted Rainbow Carrots with Cashew Cream; the Balsamic Roasted Root Vegetable Medley with Thyme and Cayenne for Summery Chimichurri Chickpea Pasta Salad. You can also change up the Festive Bread-Free Stuffing Balls with my Portobello Boats with Rosemary-Lentil Crumble and Balsamic-Apple Glaze.

Halloween Dinner

Halloween is a busy evening for families, handing out candy to kids and rushing through supper to get your own goblins and superheroes out the door. A light menu of nutritious, kid-favorite dishes will power them through. The recipes below are quick to prepare or can even be made the day before. Sounds like a trick, but it’s definitely a treat!

Flavor Bomb Chimichurri Guacamole with tortilla chips

Sloppy Glows or Weeknight Tex-Mex Quinoa with Cashew Sour Cream

6-Ingredient Chocolate Peanut Butter Oat Crumble Squares

Get Your Glow Back

These recipes are my go-to recipes for getting back my glow! They’re packed with nutrients and can be whipped up in a flash so you can get under that cozy blanket with a good book (and perhaps a mug of warm, gingery veggie soup!) in no time.

Cold-Be-Gone Flavor Bomb Noodle Soup

Immunity Glo Shot

20-Minute Sweet Potato Noodle Bowl with Sesame, Cilantro, Lime, and Avocado

Game Night

Crowd-pleasing, filling-but-not-stuffing, and make-ahead are key factors for game-night gatherings (I don’t want to miss out on the action)! I love serving up plant-based recipes with a traditional game-night spin, so the only thing we complain about is the score . . . and boy, do we like to complain about the score.

Spicy Potato Nacho Plate or Game Night Crispy Potato Bruschetta

Creamy Buffalo Cauli Tacos

Flavor Bomb Chimichurri Guacamole with tortilla chips

Date Night In

Eating meals with little ones is pretty chaotic, isn’t it? Eric and I are lucky if we can hear ourselves speak over the noise! About once a week, we love to enjoy a nice meal together after the kids go to bed. This menu only requires 30 minutes active prep time (including dessert), so you can sit down to a nice meal in under an hour. Just don’t be surprised if someone starts crying the minute your butt hits the chair . . . Eric can get pretty emotional about good