Appetizers · Main Dishes · Side Dish · Snacks · The #OSGcookbook Challenge · vegan

Week 3 – #osgcookbook challenge

I’m still busting out four Oh She Glows recipes a week and loving it! I also really want to keep innovating recipes of my own to share with you.  So, with that goal in mind, I’ve decided to post once weekly about my #osgcookbook challenge, summing up the trials and triumphs of that week’s four recipes, all in one neat little package.  This will give me the chance to focus the rest of my time on posting full, original recipes for you to enjoy!

That leads me to address a question I have been asked frequently since starting the challenge; “where are the recipes?” I don’t think it would be right to share full recipes from another chef and author’s cookbook.  Those are for her to share with you, so I encourage you to go out and buy the Oh She Glows book, or check out the website! Think of my postings on the #osgcookbook challenge as a companion guide, full of comments and tips that can help you as you explore the book yourself.  With that said, I have plenty of full recipes on my site that are my own creations, so feel free to browse through those! There are many more to come!

Here’s what I made from Oh She Glows this week…

  1. Portobello ‘Steak’ fajitas (I did a full post on these earlier, check it out)
  2. Pan-Seared Garlic Tofu
  3. Harvest Butternut Squash with Pecan ‘Parmesan’
  4. Kale Chips

You can read all about the fajitas by following the link above, so onto the tofu!

Tofu has always been something I mixed into something – stir-fry, pasta sauce, etc. I had never eaten it on its own before, but I figured it was worth a try.  After all, I always complain that vegan cooking lacks the ease of a meat-and-potatoes dinner where you fry up a piece of meat and call it a night.  If I could do that with a piece of tofu, I’d sure be happy.  And I was! By coating little cubes of tofu in a dry rub of yummy spices, and then sautéing them at a high heat in a cast iron skillet, you really do get that beautiful golden-brown sear that is often lacking in vegetarian food.  I mean, look at these little gems and tell me your mouth doesn’t start watering!

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Next, I had a giant bunch of Kale that I never got around to turning into smoothies, so in the spirit of using up everything in my fridge, I set out to make two kale dishes.  First up, Harvest Butternut Squash with Pecan Parmesan.  OH-MY-GOODNESS! Absolutely, without a doubt, my favorite Oh She Glows recipe so far! My only complaint is it didn’t make enough, because seriously, I could have eaten the whole casserole dish myself! I always hesitate to cook vegan for guests, but this is one of those dishes that anyone will go gaga over, and I can’t wait for someone to invite themselves over for dinner so I can make this again!

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I served it with the tofu.

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Last but not least, I baked up a batch of kale chips for a snack after dinner.  I’ve made and eaten kale chips in various forms before, and I have always found them to be very salty.  Does anyone else have this experience? It’s as if kale itself is salty, all on its own.  I recommend taking it easy with the seasoning; you can always add more after they have cooked.  Also, I found they could have cooked a little longer than was suggested.  This really has a lot to do with your oven, and the pan you’re using, so just give one a taste to see if they need a little more time. What a great way to satisfy a craving for something crunchy and salty while still being healthy!

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There you have it, four recipes done, bringing me to a total of 51. I’d love to hear from those who have also tried the cookbook.  How are you liking it? Any favorites? Anything you are apprehensive to try? I’d gladly test it out in an upcoming post and let you know what to expect! Can’t wait to get your feedback 🙂

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