Welcome to Friday FAQs—a new series on Oh She Glows! I’ve been meaning to start up my question and answer posts again, and since a couple of big projects are slowing down, I finally have a chance to do so. Woohoo! The questions featured in this series will be food related, so if you have any burning questions about any of my recipes, substitution ideas, cooking methods, ingredients, or tools, feel free to shoot them my way via social media or the blog! Each week I’ll select a handful to feature in my Friday FAQs post. My goal for this series is to share what I’ve learned in my kitchen over the past 8 years, and hopefully inspire you to try new plant-based ingredients, cooking methods, recipes, and more. You dig it?
Today, I’m sharing a few from social media and a few from my newsletter (I feature a Q+A in each issue). Let’s begin!
Q1: How long will your Cashew Sour Cream keep if refrigerated? I’m hoping to make your Favourite Vegan Chili Recipe. Thx!
A: Hi Michelle, The sour cream should keep in the fridge in an air-tight container for about 1 week. I recently discovered that you can also freeze cashew cream! I like to pour leftover cashew cream into a mini silicone muffin tray, freeze it, and then pop the cubes out and store them in a freezer zip bag for up to 3 to 4 weeks. This method is great for single servings. Thaw the cubes at room temperature or in the fridge overnight before using. Or throw a couple frozen cubes into a smoothie for a creamy twist!
Q2: Hi Angela, I’m wondering if green lentils would substitute well for red lentils in your Glowing Spiced Lentil Soup. Is there a difference between red and green lentils?
A: Hi Brandon, Great question! Red lentils are perfect for thickening and providing body to soups and curries (such as in my Glowing Spiced Lentil Soup and Golden Red Lentil Dal) and are also thought to be the sweetest and nuttiest of the lentil family. They break down while cooking and are not supposed to hold their shape. Green or brown lentils are somewhere in between—they do break down a bit, but they also hold their shape slightly better than red lentils while cooking (depending on how long you cook them, of course). I like to use green and brown lentils in veggie burgers, lentil loaves, and occasionally soups. While I haven’t tried using green or brown lentils in this particular soup, I do think it should work (the flavour will change a bit—green and brown lentils are a bit earthier tasting, but still delicious). French green lentils (or Le Puy lentils) are great for when you want the lentils to hold their shape and chewy texture (such as in a salad or pasta). I love using French green lentils in my Roasted Potato and Asparagus Lentil Salad (a spring fave!). I hope this helps and that you’ll be enjoying a delicious bowl of soup very soon! Be sure to let us know how it goes.
Q3: Good morning, My partner is a big meat eater and carb loader—I was wondering if you could let me know which recipes of yours you would recommend to try on him first to get him into it. Thank you so much.
A: Hi Alyce, Partner-friendly recipes…I’m all about those! If Eric doesn’t like a recipe, it doesn’t get posted on my blog. (And then I eat it all and tell him he’s nuts.) That said, below is a list of his favourite recipes (and general crowd-pleasing recipes). I hope you enjoy them as much as we do!
Q4: Hi Angela, I’m wondering if you’ve tried your Vegan Overnight Oats recipe with fruits other than banana?
A: Hi Nathalie, It’s no secret that banana tends to be my preferred fruit in vegan overnight oats due to its natural sweetness and creamy texture, but it absolutely can work with many other add-ins! You can try mixing in mashed or puréed pear (2 peeled, very ripe pears work best here), shredded apple (I like to grate the apple on a grater box and stir it in), or even mango. Also, yogurt works really well and provides a creamy, thick texture. Simply mix in a bit of your preferred yogurt (maybe 1/4 to 1/2 cup depending on how thick you like the oats), and then taste it in the morning and stir in some liquid sweetener if you’d like it sweeter. I hope this helps and leads you to some tasty banana-free options!
Q5: I have not tried Matcha green tea powder, but you have convinced me to try it. Where is the best place to purchase it?
A: Oh how I love Matcha. You can certainly find it many places online, and in some grocery stores. Right now I’m loving this “Do Matcha” brand. The tin lasts a long time. If you end up getting some, be sure to try it in my Green Tea Lime Pie Smoothie Bowl! It’s also lovely in a warm homemade latte or served cold with iced almond milk.
Comments of the week:
Evelyn writes, “Oh your app is so so beautiful!!! I just purchased it and I can’t stop playing with that feature where you click on a recipe, and when you scroll down the picture on top gets smaller, only to become full-screen again when I scroll upwards! Also all the new pictures, woman what a work that must’ve been! But they really glow and practically jump from my screen, and even though I just had dinner, I want to make alllll the things now. Congratulations on this beautiful app, and I totally understand why the blog has been a little quiet lately. Hell, I’m even deeply impressed you managed to make both the app and your second cookbook! The first one a friend of mine brought it from the US for me, and I can’t wait until it gets joined by no 2 :)”
Evelyn! We couldn’t be happier to hear how much you love our app!! Truly, thank you. I hope you—and everyone else who downloads it-—enjoy it for years to come.
Brenna writes, “I made your DIY Burrito Bowl last week and it was a huge success – including with two picky preschoolers! I will definitely be making this again. Thank you!”
So happy to hear this Brenna! Thanks for letting us know.
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