No meat, No wheat

Archive for June, 2015

Quinoa Salad

Quinoa Salad

Quinoa salad with fresh basil

Cold Quinoa Salad. Delicious with corn, chopped grape tomatoes, diced scallions, blueberries, and fresh parsley and basil

I was inspired to create this dish after eating at our friends’ Dawne and Matt’s for lunch one Shabbos. They served a wonderful salad that, along with crispy romaine, had quinoa and strawberries.  I was planning on making a regular salad, but wanted to make a separate salad using  my leftover quinoa. Because I didn’t have strawberries,  I wound up using fresh blueberries instead,  and really liked the results!  Betayavon!


2 cups cold cooked quinoa

1 cup frozen (thawed) or fresh corn (cut off the cob)

handful (about 10) grape tomates, quartered

1 cup fresh blueberries

1 scallion, diced fine

Tablespoon of fresh chopped parley

Fresh basil leaves (4-6 depending on how much you like the taste of basil, which I love), washed, and chopped in fine ribbons

Salt and pepper to taste, if desired

Olive oil or apple cider vinegar, if desired (optional), but I didn’t think it needed it.


Large salad bowl



Chop tomatoes, scallions, parsley, and basil, and toss with cold quinoa, corn, blueberries. Optional: salt, pepper, vinegar or oil, but I didn’t think it needed any of them.

Sage is the Star!

planting our herb gardenOn Mother’s Day, we planted an herb garden. We started by going to visit our friend, Josephine, an avid gardner, and see her garden.  Then we visited Springdale Farms, where we selected our herbs. Next, we bought home and planted thyme, sage, rosemary, parsley, (hey wait a minute, isn’t that a song?). We also planted lavender (English and French), tarragon, basil, cilantro, more parsley, and lemon grass. It was a lot of fun. One month later, it’s Father’s Day, and my oh my, the herbs have really grown.  I love being able to walk outside to pick whatever I want. This is fantastic. Herb garden nowTrue confession: I’m not seasonally correct! I’ve gotten so spoiled, consuming fruits and vegetables out of season, eating Hawaiian pineapples, peppers from Mexico, berries and other fruits from Florida and California while there’s snow on the ground.  At times, I purchase fresh produce that’s shipped to our markets from far flung countries, buy frozen fruits and vegetables. So it’s probably no surprise that I do the same thing with herbs. Until now, I just buy the herbs or seasonings I want in either the dried or frozen form. Very convenient, and until now, the best I could manage. This is probably also not a huge surprise- that the fresh stuff I’m harvesting at home is soooo much better than either the dried stuff or the frozen cubes.So here I’ve combined fresh herbs from our garden with fall vegetables for a yummy One Pot Vegetable Sauté. Betayavon! Sage is the star! One Pot Vegetable Saute Makes 6 servings Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons coconut oil
  • 6 cloves garlic, thinly sliced
  • 4 large sweet potatoes, diced
  • 1/2 pound fresh shiitake mushrooms, diced
  • 1 large yellow pepper, diced
  • 1/2 medium onion, finely chopped
  • 2 teaspoons garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 3-4 cups chopped kale
  • 4 sprigs fresh sage


  • Cast iron skillet and spoon.
  • Large serving bowl.
  • Colander

Instructions Melt oil in a large cast iron skillet over medium heat and sauté thinly sliced garlic. Add the finely chopped onion, diced yellow or orange pepper, diced potatoes, and mushrooms. Season with salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Sage, swt pot, mushrooms and kaleRemove vegetables from skillet to bowl. Cool the kale in your hot skillet until it wilts and remove. Combine with the other vegetables. sage. Wash and check fresh sage or use dried rubbed sage. Chop finely and add to hot skillet, and then add back all your veggies. Continue cooking 1-2 minutes, just until everything is combined. Serve and enjoy!

Black Bean Sweet Potato Burgers

Black Bean Sweet Potato Burgers

Black Bean Sweet Potato Burgers for Shabbos Dinner

Black Bean Sweet Potato Burgers paired with watermelon, broccoli, and mushrooms.

My daughter was amazed that I hadn’t posted the recipe for this family favorite. We’ve been making and eating these black bean sweet potato burgers for years, so I thought that summer, the season of barbecues, would be a perfect time to share this with you. I paired them with watermelon tonight. I tend to make a big batch and we enjoy them through the week. While I prefer to use dried beans, I have used canned beans with great success. I prefer to bake my sweet potatoes in the oven, but have microwaved them in a pinch. The entire recipe is flexible, it seems, and delicious, easy, fast, and cheap, too. Instead of using the dried ingredients listed below (cornmeal, oat bran, oatmeal, brown rice flour), you can use just oatmeal, if you’d prefer. A very forgiving recipe, I must say.

I hope you will enjoy these as much as we do. Because the recipe below will make a huge batch, halve it if you don’t plan to eat them all week. I’ve found that they’re great hot out of the over or served at room temperature; crumbled on a salad or stuffed inside mushrooms. They work well stuffed inside zucchini that you’ve hollowed out and then bake in the oven.  They’re also great as part of a Shabbos meal, served with string beans and quinoa or with squash and mushrooms as pictured above. They’re wonderful on a gluten free bun, topped with avadaco or cashew sour cream. I love them as a quick snack on the go! Betayavon!


  • 2 cups sweet potatoes, packed into cup
  • 2 cups black beans, cooked, and packed into cup
  • 1/3  cup gluten free oat bran
  • 1/4 cup brown rice flour
  • 1/3 cup cornmeal
  • 1/2 cup gluten free old fashioned rolled oats
  • 3 Tablespoons barbecue sauce (I used Sweet Baby Rays)
  • 1 Teaspoon chipotle chili pepper
  • dash of baking powder and baking soda


  • Colander, Pot and lid, if using uncooked beans
  • Baking pan and spatula
  • Parchment paper

Mashing black beans with sweet potatoes and oatsMxing the black bean burgers


If using dried beans, wash, sort, soak them overnight, and then boil and simmer until softened, about 2 hours. Allow to cool and then measure into bowl with equal amount of sweet potatoes that have been either baked or nuked and scraped from their skins. Add a dash of baking powder and baking soda, 1 Teaspoon chipotle pepper chili powder, 3 Tablespoons of your favorite barbecue sauce, and then the dried ingredients. As stated above, you can either stick to my formula-using oat bran, corn meal, brown rice flour, and oatmeal, or just use oatmeal or oat bran. It’s up to you. Preheat your oven to 425, line baking sheet with parchment paper, and then form patties from the bean mixture.  Bake in hot oven 30-40 minutes.  Flip after 15 minutes, and allow to cool thoroughly when you remove from the oven.

black bean sweet potato burgers

Carrot Rice

Carrot Rice
Carrot Rice
My friend Mayda sent me this recipe. Mayda is a fantastic cook, and she understands my eating parameters, so I pay attention when she  recommends something. (Recipe-before we adapted it was originally from allrecipes by: Sowmya, who says: “Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.”

Mayda substituted basil for cilantro and cashews for peanuts, and I did the same thing, so that’s what you’ll see in my list of ingredients below, and then listed the others as options-so you can decide which is right for you. Also, Mayda suggested not to use the ready made shredded carrots, so I used my trusty food processor. Finally, I substituted the oils I’m most comfortable using and recommending. This recipe was easy to put together and delicious. Betayavon!


  • 1 cup basmati rice
2 cups water
1/4 cup roasted cashews (option to use peanuts)
  • 1 tablespoon olive oil or coconut oil
  • 1 onion, sliced
  • 1-2 teaspoon minced fresh ginger root
  • 3/4 cup grated carrots (use freshly grated, if possible)
salt to taste
cayenne pepper to taste
chopped fresh cilantro (option to use basil instead)


  • Food processor
  • Measuring Cups and spoons
  • Cutting board and knife
  • Pot and lid
  • wok or cast iron skillet,  large spoon or spatula

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, shred carrots and add ginger root. Remove and place in large bowl.  Then grind nuts in your processor and set aside. Chop or slice onions in processor bowl and remove. Heat the oil in a wok or cast iron skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and nuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Tag Cloud