Sneaking in a Giveaway right before everyone heads out. The Oh She Glows Cookbook
has been a best seller since it released! The book has a perfect set of recipes to introduce anyone to healthy vegan eating. The gorgeous photographs and easy recipes keep you hooked!
See my detailed review of the book from earlier this year.
For the holiday season, the Book publishers are sharing a few recipes from the book. Roasted Brussels Sproutswith Fingerling Potatoes and Rosemary to get you to give the B Sprouts another try. And the seasonalDelicata Squash, Quinoa & Kale Salad with Lemon-tahini Dressing. Get the recipes below.
The publishers are also giving away a copy of the book to the blog readers! Enter the Giveaway at the end of the post. Giveaway is over.
Angela, who blogs over at super popularOhsheglows.comhas countless hearty, mouthwatering vegan recipes that work perfectly for any holiday gathering. Not only are her recipes delicious, but swapping some of the traditional, holiday foods for a vegan dish can also be a perfect way to add variety and nutrition to your dinner table.
Try theChilled Chocolate-Espresso Torte (above picture),Almond-Pecan Parmesan served atop Fall Harvest Butternut Squash (last picture),Roasted Beet Salad (complete with hazelnuts, thyme, and a sweet balsamic reduction sauce, first picture) from her book.
Photography on this post by Angela Liddon.
Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary
Growing up, I despised Brussels sprouts, as most children do. But in my early twenties, I gave them another shot, and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try,” and eventually I started to enjoy their meaty texture. This recipe features fingerlings, my most-loved potatoes of all time, with a generous amount of fresh rosemary and garlic and of course, hearty Brussels sprouts. Tossed with a touch of extra-virgin olive oil and roasted, it’s the ultimate comfort food on a chilly fall day. Try it and see why this dish has turned many Brussels sprouts haters into glowing fans!
Serves 4 to 5
PREP TIME: 20 minutes • COOK TIME: 35 to 38 minutes
gluten-free, nut-free, soy-free, refined sugar–free
Ingredients:
1 3/4 pounds (790 g) fingerling potatoes
12 ounces (340 g) Brussels sprouts, trimmed
3 cloves garlic, minced
2 tablespoons (30 mL) minced fresh rosemary
4 teaspoons (20 mL) extra-virgin olive oil
1 1/2 teaspoons (7 mL) Sucanat sugar or other granulated sweetener
3/4 teaspoon (4 mL) fine-grain sea salt, plus more as needed
1/4 teaspoon (1 mL) freshly ground black pepper, plus more as needed
1/4 teaspoon (1 mL) red pepper flakes (optional)
Directions:
1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. Scrub the fingerling potatoes and pat them dry. Halve the potatoes lengthwise and place them in a very large bowl.
3. Rinse the Brussels sprouts and pat them dry. Slice the Brussels sprouts in half and place them in the bowl with the potatoes.
4. Add the garlic, rosemary, oil, sugar, salt, pepper, and red pepper flakes (if using) and toss with your hands to combine. Transfer the mixture to the prepared baking sheet.
5. Roast for 35 to 38 minutes, stirring once halfway through the baking time, until the potatoes are golden and the Brussels sprouts are lightly charred. Season with more salt and pepper and serve immediately.
Delicata Squash, Quinoa & Kale Salad with Lemon-tahini Dressing
Delicata squash is my favorite squash to prepare because it has a thin, edible skin that doesn’t require peeling, and it’s easy to chop. In this cool-weather salad, kale and quinoa are topped with roasted delicata and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash; feel free to substitute your favorite squash in its place.
Serves 3
PREP TIME: 30 minutes • COOK TIME: 30 minutes
gluten-free, nut-free, soy-free, refined sugar–free
Ingredients:
2 delicata squash (1 3/4 to 2 pounds/790 to 900 g total), halved lengthwise and seeded
1 tablespoon (15 mL) sesame or coconut oil
Fine-grain sea salt and freshly ground
black pepper
1/2 to 1 bunch kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces
1 cup (250 mL) quinoa or millet
1/2 cup (125 mL) diced red onions
1/2 cup (125 mL) chopped celery (about 1 large stalk)
1/2 cup (125 mL) fresh parsley leaves
2 tablespoons (30 mL) dried cranberries
2 tablespoons (30 mL) raw or toasted pumpkin seeds
1 recipe Lemon-Tahini Dressing
Method:
1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. Slice the squash crosswise into 1-inch-wide (2.5-cm) pieces (they should be the shape of a U) and place them in a single layer on the prepared baking sheet. Drizzle them with the oil and toss to combine. Season generously with salt and pepper.
3. Roast the squash for about 30 minutes, flipping once halfway through the cooking time.
4. Meanwhile, cook the quinoa (Ratio: 1 cup of dry quinoa to 1 ½ cups of water, cook for 15-17 minutes)
5. Place the kale in a large bowl and spoon 2 to 4 tablespoons (30 to 60 mL) of the Lemon-Tahini Dressing over top. Massage the dressing into the kale with your hands until evenly coated. Let the kale sit on the counter for at least 10 to 15 minutes so the dressing can soften the kale leaves.
6. To assemble the salad, place the dressing-coated kale on a large serving plate. Spread the cooked quinoa over top, followed by the onion, celery, parsley, roasted squash, cranberries, and pumpkin seeds. Drizzle on the rest of the dressing.
Tip: Try roasting the red onion along with the squash for a deep, caramelized flavor.
Reprinted from The Oh She Glows Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Angela Liddon
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