No meat, No wheat

Archive for the ‘easy side dish’ Category

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!

Ingredients

  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray

 

Irish soda bread

Easy to make Irish Soda Bread

Supplies

  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife

Instructions

  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings

 

Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

Kale Chips

We’re back with a recipe for yummy and easy kale chips. This recipe comes from our guest blogger, Ilana. Welcome Ilana!!!!

Hello Kosher Vegan fans! Today’s recipe features one of my absolute favorite greens – KALE! Kale yeah!

kale infographic

You might see kale popping up in healthy recipes and wonder how to use it. It is wonderful to eat sautéed, steamed, and even raw, but today we are talking about my favorite way to eat it – in chip form. There are different types of kale (as seen in the picture), but I prefer to use lacinato aka dino kale for my salads and chips, but curly leaf kale is usually what I find in my grocery store. Farmers markets and other stores can provide a variety of kale. I even saw some beautiful red kale at Produce Junction!

“Okay, okay, I get it, you really love kale,” you’re thinking. But WHY should I eat kale?

kale health benefits

So now that I’ve piqued your kale interest, it’s time to get cooking!

Kale, and other cruciferous veggies, should be checked for bugs. The Kosher Vegan has your back and here are the steps to checking your kale:

  1. Wash produce well
  2. Prepare a basin with water and non-bleach and non-toxic dishwasher detergent solution. The water should feel slippery.
  3. Agitate the produce in the solution for 15 seconds.
  4. Remove the produce from the basin and shake off excess water over the basin.
  5. Pour water through the thrip cloth.
  6. Check the thrip cloth over a light box for any insects.
  7. If insects are found, repeat steps 1-6. This can be done up to 3 times.
  8. If insects are still found on the third try, the produce should not be used.

Note: If one does not have a thrip cloth, the water may be checked for infestation by placing a white basin over a light box.

Information from: http://www.star-k.org/checking

Once your kale is cleaned, NOW it’s time to get cooking.

Materials needed:

  • KALE
  • Olive oil
  • Sea salt
  • Cutting board
  • Paring knife
  • Large bowl
  • Baking sheets (preferably with parchment paper)

Cooking instructions:

  1. Let’s get started! When I prep my kale, I lay each leaf out on a cutting board and cut along the stem with a paring knife one at a time. (But don’t throw those stems away just yet!)
  2. Rip them up! Once the kale is “de-ribbed,” I rip the leaves into bite size pieces and place them into a large bowl.
  3. Massage time! I rub a bit of olive oil on to my leaves (I don’t know exact measurements, but just enough to coat all the pieces) and massage the olive oil into the kale. This helps break down the fibers in the leaves, making it easier to digest. (This is also how I prep my kale to eat raw in a salad.)
  4. Let the kale and olive oil work their magic for about 10 minutes. During this time, I preheat the oven to 350 degrees and start to gather up my baking sheets.
  5. Time to assemble your chips! On a parchment paper covered baking sheet, lay out your kale pieces individually, making sure that they aren’t overlapping or piled up.
  6. Spice them up! Once all the chips are assembled, I sprinkle them with a bit of sea salt for added taste.
  7. Bake them up! Place your kale in the oven and bake for 10-15 minutes.
  8. Eagerly wait and don’t burn your fingers when you take them out of the oven and immediately start eating the yummiest crunchiest healthy snack.

IMG_5315

*BONUS RECIPE!* Roast your kale stems! The wonderful thing about cooking with veggies is that there really doesn’t need to be much waste. As we were munching on our kale chips, I coated the kale stems in olive oil, sprinkled with salt, and placed into a 350 degree oven for 15-20 minutes. The finished product was incredibly tasty! The inside of the stem was subtly sweet, which was a great flavor contrast with the crunchy, salty, roasted outside.

IMG_5317

Hope you enjoy this yummy spring inspired treat as much as we do!

Shabbat Shalom!
peace and love, ilana

The Latest and Greatest Seder Menus

 

Quinoa and Mushroom stuffed peppers

 

PASSOVER IS COMING!!!!!!!! In case you didn’t know, I LOVE THIS HOLIDAY.          We’re all in high gear and there’s still so much to be done. Even as I take a break from cleaning to write this blog post, (justified of course by my sore back and the need to sit down for a few minutes), my mind is preoccupied by the millions of small (some are really minuscule yet I always intend to do them all) interlocking tasks that must be accomplished before I can cook anything for yuntif.   My daughter Emily just reminded me to put on my list the two chores we’ve typically  forgotten and then scrambled to do at the last minute. (Just in case you’re dying of curiosity, they are clean out the vacuum canister and boil the scissors that we use to cut open food packages.)

My dear friend Susan recently asked what to make for her family member who is a vegan. Remember, questions such as this are why I have The Kosher Vegan blog, and I am so grateful I continue to get questions like this all the time. If case this is an issue for anyone else, the menu I am about to share with you is a totally non-gebrochts menu.

I know there are so many vegan and vegetarian Kosher for Passover recipes out there that attempt to dress up already perfect ingredients and I find they are just as likely to detract from the natural appeal of the wonderful fresh vegetables you’re workings with. You don’t have to work that hard to come up with amazing vegan food. After thinking of all the ways that I’ve seen vegetables and grains dressed up to look special, I have concluded that usually, the less done to enhance the perfection of what we eat, the better. And the Sedar menus are perfect examples.

Here then, are my latest and greatest Passover Menus. Feel free to use and pass them on. Please send me your ideas and feedback. Wishing everyone a happy and kosher Pesach, a joyous and meaningful Seder, a wonderful Passover Holiday. Betayavon!

Seder Menu for Friday and Saturday Night

Appetizer: Roasted Beets (just wash and roast medium sized beets in double wrapped tin foil in hot oven, cool, peel and slice) and combine with Sliced Roasted Mushrooms, dash of balsamic vinegar, optional but not necessary. Beets are sweeter when roasted in the oven.

Salad: Green lettuce and minced purple onion (optional) topped with roasted spicy  sweet potato wedges (black pepper and paprika makes them spicy); dressed with balsamic vinegar, olive oil, and freshly squeezed lemon juice that you prepare in a cruet in advance.

Soup:  Vegetable Soup (broth made from sautéed onions), with diced carrots and asparagus.

Pot, Zuc, Tom

Side Vegetable Dish: Zucchini, Tomato, and Potato Casserole ( Spray casserole dish, layer 2 large zucchini, cut into 1″ slices in bottom of pan. Top with a layer of potatoes, about 2 large cut into 1″ slices, and a layer of tomatoes, about 2 large, cut into 1″ slices. Season with salt, pepper, garlic and onion powder, dried basil and oregano. Bake 350 about an hour until edges start to brown. Cut into squares).

Crunchy veggies: Marinated cucumbers and onions (thinly sliced in glass mason jar with  white vinegar, pinch of salt and sugar, pinch of dried dill-optional)                           Lettuce Wraps filled with mashed avocado, diced cucumber and mango, tiny squeeze of lime to moisten filling. Use the lettuce you like with this one.

Main Course Friday Night: Eggplant Cutlets with sautéed onions, garlic, mushrooms, and peppers.  Red sauce is optional here, but I personally don’t add any. Don’t bother to coat the eggplant, just use thick slices, peeled or unpeeled as you prefer,  as the “meat” (slice eggplant, salt, rinse, pat dry, bake approx 15 mins and top with sauce if you’re using, add a layer of sautéed veggies, season as desired-salt, pepper, oregano, basil, etc, bake additional 15 mins)

 

Main Course Saturday Night: Peppers stuffed with quinoa and mushrooms (don’t bother roasting the peppers first, just wash and clean their insides, stuff with cooked cold quinoa to which you’ve added some chopped and roasted mushrooms. Season as you like, top with sauce if you desire, but I don’t think it needs sauce since the peppers get soft and release liquid keeping it all moist. Bake 35 minutes til tender.)                       I love these quinoa stuffed peppers, and am always very happy with this main course.

Dessert: Fresh Melons Balls and Red Grapes topped with dollop of Mango Pudding,       recipe below, adapted from EAT TO LIVE, by Joel Fuhrman, M. D.   

  • 1/2 cup raw almonds
  • 4 ripe mangoes, peeled and cut into pieces
  • 2 banana
  • 6 dates, pitted
  • 1/4 cup unsweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Grind almonds in food processor. Add mangoes, banana, dates, coconut, and vanilla and blend until smooth and creamy. Transfer to bowl or container and sprinkle cinnamon on top. Chill for several hours before serving.

 

Have a great Pesach everybody.

 

Roasted Cauliflower

Califlower, roasted

This is the best way to enjoy cauliflower.  We had it first at our friend Dawne’s house for lunch one Shabbat. I never loved cauliflower until then, and she was nice enough to share her recipe with me, and I am, in turn, passing it on to you.  When you find out how easy it is, and then you taste how good it is, you might have the same reaction       I did, and make it all the time. It helps that my husband found beautiful fresh cauliflower that was marked kosher at Costco, and it was half the price of what I had previously paid for something similar in another store.  I hope you will enjoy. Betayavon!

Ingredients

Cauliflower, cut into florets

Olive oil

Any spices you like: suggested- salt, onion powder, garlic powder or minced garlic, turmeric to give it that wonderful brownish gold color

Supplies

Baking pan

Califlower, roasted

Instructions

Cut cauliflower into florets. Coat with oil and any spices you like, such as salt, onion and garlic powder or minced garlic, and turmeric-which will give turn your florets a gorgeous golden brown. Add any other seasoning you can think of that you like. Then roast at 400 until browned. You may want to flip them once or twice, but I don’t.            I like the florets to be thoroughly cooked, but you may prefer them a bit firmer, so cooking time will vary, but at least 10-12 minutes, and then check often, until desired tenderness. Keeps well in the fridge, but doesn’t last long enough in my house to tell you how long it will last. This one doesn’t stick around for long!

 

 

Sweet Potatoes with a Cranberry Glaze

SWEET POTATOES WITH A CRANBERRY GLAZE  

Cranberry Glazed Sweet Potatoes are yummy

Cranberry Glazed Sweet Potatoes

For the first days of Sukkot, I combined two of my favorite foods to create a really yummy side dish. Cranberry glazed sweet potatoes are an easy to prepare side dish, and I didn’t have to buy anything special since this dish requires common ingredients I generally have in the house. While I already had the oven on baking a few cakes, I put a pan of unpeeled sweet potatoes into the oven at the same time.  The glaze consisted of only five ingredients, which combined easily in a bowl using a spoon to mix.  No blender, food processor, or mixer to wash.  And best of all, we loved the way this dish turned out, and so did our guests for the first night of Sukkot, a great relief as this recipe is a brand new creation.

Great fall fare. Enjoy! Betayavon!

Ingredients

  • 6 medium sized sweet potatoes, unpeeled
  • 1/4 cup packed brown sugar
  • 2 Tablespoons coconut oil
  • 2 Tablespoons orange juice
  • 1/2 Teaspoon salt
  • 1 cup whole berry cranberry sauce

Supplies

  • Roasting Pan
  • Medium Bowl and Spoon
  • Microwavable bowl or saucepan for heating glaze
  • Measuring cups and spoons
  • Casserole Dish

Instructions

Put unpeeled sweet potatoes in the oven in a roasting pan and bake 350 degrees until a fork can pierce the potatoes easily, about 25-35 minutes. Remove from the oven and let the potatoes cool. While the potatoes are cooling, prepare the glaze by combining the cranberry, sugar, coconut oil, orange juice, and salt in a bowl, tossing gently.

Remove peel from the sweet potatoes and cut them into two inch thick slices. Arrange in one layer (the pieces can be touching) in any oven proof casserole pan. Heat glaze ingredients either in a microwavable bowl or in a saucepan for two to three minutes, until all the ingredients are blended, but not boiling.

Add glaze to sweet potatoes

Add glaze to sweet potatoes

So easy to make and so delicious

Cranberry glazed sweet potatoes are easy to make and delicious

Spoon over the potatoes, and bake 15-20 minutes on 350. Remember the potatoes are already cooked, so it doesn’t take long, especially if you’re making ahead and going to reheat later or in a day or so, as I was. A very easy, fast, delicious, and crowd pleasing side dish that you’ll be glad you tried.

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