COOKBOOK CONFIDENTIAL COOKBOOK CLUB – Jeen and Michiel review Oh She Glows for Dinner by Angela Lidden

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Hi there,

Jeen and Michiel, the culinary geniuses behind the mouth-watering blog Cook and Drink, ( are back to grace us with their expertise on a new cookbook. Their insightful review of the cookbook, paired with their creative tips on how to elevate the recipe they chose, are sure to inspire you to get into the kitchen and cook up a storm.

Want to know how you can combine preparing colorful, nutritious food with a busy life? Then Oh She Glows for Dinner could be the book for you. The starting point of this book is very much Angela Liddon and her family. A smiling, busy family with everybody enjoying the food, drinks, and snacks as prepared by Angela Liddon. A bit too traditional we think (her husband is clearly not involved in all of this).

We read the book, looked at the recipes, and were discussing what to prepare. We noticed a bright and sunny picture of a burger and decided to prepare Bruschetta Veggie Burgers topped with avocado and Perfect Basil Pesto. 

The burger is made with cashew nuts, red onion, basil, tomato paste, sun dried tomatoes and lentils. Bread is not an ingredient so why they are called Bruschetta Veggie Burgers is a mystery to us.

The result is colorful, flavourful, and absolutely nutritious, perhaps a bit too sweet for our taste. We could imagine replacing the basil with dried oregano (especially because we topped the burger with pesto) and adding flavor to the lentils. We then thought how tasty it would be to turn the burger mixture into small balls, fry these in olive oil and serve them with pasta (orecchiette, for instance) and a smooth tomato sauce, topped with fresh basil.

The pesto is made with roasted pepitas which gives a nice additional flavor to the pesto. The recipe suggests adding 2 or 3 tablespoons of lemon juice to the basil mixture, which we think is, unfortunately too much.

Based on our experience, we slightly tweaked the recipes.

Tomato Burger

–       30 grams Green/Brown Lentils

–       1 small Red Onion

–       1 Garlic Clove

–       60 grams Roasted Cashews

–       10 grams of Basil Leaves

–       25 grams Sun Dried Tomatoes

–       Teaspoon Tomato Paste 

–       Teaspoon Lemon Juice

–       Red Pepper Flakes (to taste)

–       Salt

–       Black Pepper

–       Oat Flour or Breadcrumbs

–       Olive Oil

Start by washing and cooking the lentils (preferably in vegetarian stock, perhaps with a bouquet garni). Set aside and let cool. Prepare the dried tomatoes: if they are salted, then wash them thoroughly. If they are oil-packed, drain them. Chop the red onion, the garlic clove and the dried tomatoes coarsely. Glaze the onion and the garlic in olive oil. Use a food processor to make a coarse mixture of the cashews and basil. (Or oregano). Add the chopped tomatoes, the onion, the garlic, the tomato paste, the lentils, the lemon juice and the red pepper flakes. Pulse a few times. Taste and decide if you want to add salt, pepper or lemon juice. Now it’s time to check the consistency. Is it possible to turn the mixture in patties? A bit soggy probably? Add oat flour of breadcrumbs. Leave the mixture for 10 minutes. Divide the mixture in 4 (or 2) portions and make patties, using your hands. The original recipe suggests baking the patties in the oven for 23 to 25 minutes on 180 °C or 350 °F, however we suggest baking them in a non-stick pan with some olive oil. This way you can control the cuisson and the colouring much better.

The pesto is made by adding 1 small, chopped garlic clove and 40 grams of roasted pepitas (we would suggest using 20-30 grams) to a food processor and chopping them into fine crumbs. Now add 30 grams of fresh basil leaves, some olive oil, 1 tablespoon water, ½ tablespoon lemon juice and a pinch of salt to the blender. Pulse a few times. Drizzle more olive oil into the mixture, pulse, repeat, until you’re happy with the taste and the consistency. Angela Liddon suggests adding nutritional yeast, we prefer using classic Parmesan cheese.

Should this book be on your shelf? Probably yes if you want to explore serving nutritious, colourful vegan food and have limited time.

Michiel and Jeen (also known as Mr. Cook and Mr. Drink) enjoy tasty food and good wine. On our website we try to show that with the right ingredients and a few skills it’s possible to prepare great food at home. We believe in flavours and aromas and are inspired by French, Italian, and Japanese cuisine. Amongst our favorite authors/chefs are Hilaire Walden, Antonio Carluccio, Akira Oshima, and Alain Passard.
And finally: we strongly recommend using organic ingredients. Better for you, better for the world

Thank you once again, Mr. Cook and Mr. Drink for your valuable review.

11 responses to “COOKBOOK CONFIDENTIAL COOKBOOK CLUB – Jeen and Michiel review Oh She Glows for Dinner by Angela Lidden”

  1. 100 Country Trek – Hello. Nice to meet you. My journey to cover as much of the world as possible began in Costa Rica in 2003. This is a story in itself, but for now I'll tell the short version . On a hike around Manuel Antonio I started chatting with a fellow hiker from Belgium. He told me he had a trip planned to visit Borneo within a few weeks of his return home. He then went on to say he had been to at least fifty different countries. That was when the travel bug bit me. I haven't stopped going since and the journey has been so incredible . It is here that I will share some of the incredible travel experiences .
    100 Country Trek says:

    I love this recipe. Anita

  2. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks great! I am always looking for a tasty vege burger and this one would work for me. Thanks Jeen and Michiel for the suggestions too. I think vege meatless balls would work very well.

  3. I like my basil pesto with pine nuts but the roasted pepitas are very interesting 😉 Sounds like a delicious recipe!

  4. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    I love the way they suggested to change it up and make it into meatballs to serve over pasta!

  5. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    This recipe sounds scrumptious for a veggie burger!

  6. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Jeen and Michiel – Your Vegan Tomato Burgers looks absolutely delicious. I like the tweaking that you did for this recipe (including the meatless balls with pasta). Thank you for sharing this.

  7. The finished product looks delicious! I have laughed so much at the reviews from this cookbook, and I love your observation about it being called a “burger.” Yes, a burger without a bun is pretty much just a “patty.” Hahaha
    I am curious to know… what WINE is correct with these? 🙂

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