No meat, No wheat

Archive for the ‘great for a party’ Category

EZ and Quick Lunch and Dinner Ideas

These EZ and quick lunch and dinner ideas were inspired by my daughter Ilana. She and I enjoy many of the same foods-namely vegetables, and she has recently created some wonderful EZ meals that we are both enjoying.

Veggie Burger&toppings, califlower.

Veggie Burger Wrap

Veggie Burger Wrap

Ingredients

  • chipotle bean burger
  • avocado (mashed)
  • sriracha
  • pickles
  • red cabbage, shredded
  • romain lettuce leaf, large

Instructions

  • Sauté, bake or microwave the burger.
  • Top with the other ingredients, and wrap in large lettuce leaf.

 

Rice Bowl:topped with cilantro

Rice Bowl

Indian inspired rice bowl

Ingredients

  • cooked rice
  • spices-curry, turmeric, ginger
  • roasted cauliflower
  • avocado pieces
  • sriracha
  • spinach leaves
  • cilantro, mango, shredded coconut-optional possible toppings

Instructions

  • Combine rice and spices. 
  • Add the first layer of the rice and spice mixture. 
  • Add the roasted cauliflower, then a layer of avocado pieces, sriracha, cilantro,
  • and other optional toppings. Top with spinach leaves. 

 

Rice Bowl:avocado

Rice Bowl

 

Rice Bowl:Layers:Spinach on top

Rice Bowl

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!

 

 

Kale and Corn Gratin

Corn and Kale Gratin

Kale and corn gratin

Kale and corn gratin

While preparing my menu for the first days of Sukkot, I wanted a creamy veggie casserole that would be healthy and satisfying. I also wanted it to be pretty. This corn and kale gratin was a super creation, and easy to assemble. I’d never eaten or made anything like this before, but it came out exactly as I imagined. I thought creamed corn would help thicken it, but I realized afterwards it would be possible to skip this ingredient altogether (in case you don’t like canned creamed corn or don’t have any), and just use more arrowroot to thicken the casserole. Because the casserole is quite dense, you’ll have to bake it for a long time, and when it seems to have set in the center and is coming away from the edges of a pan, the way a cake would when it’s fully baked, you’ll know it’s done. To tell the truth, I’ve never actually eaten a gratin, which I believe consists of potatoes, cheese, and butter and sounds positively scrumptious. Here is a time saving tip: I sautéed the onion in a bit of olive oil, for that “fried onion” taste, but you could just chop the onion in the food processor to save time and still have the onion flavor. But here is my take on a delicious and beautiful fall dish, and because in today’s world we’re able to buy most things anytime of the year, you’ll probably be able to prepare and enjoy my version of a corn and kale gratin anytime you want. Betayavon! Eat hearty!

Kale and Corn Gratin

Kale and Corn Gratin

Ingredients

  • 1 pound frozen kale, or you could substitute frozen spinach
  • 10 oz frozen corn
  • 1 large can creamed corn
  • 4 oz. almond milk (you could use oat milk, flax milk, cashew milk, or coconut milk, if you prefer)
  • 2 tablespoons arrowroot powder
  • 1 tablespoon wheat free tamari or coconut aminos
  • 1 large onion, diced or chopped, as you prefer
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  • 2 T. Corn Meal to dust top of casserole, if desired
Kale and Corn Gratin

Kale and Corn Gratin

Supplies

  • Food Processor
  • Spatula
  • Large bowl and spoon, spatula
  • Small cast iron pot or heavy pot and spoon for stirring arrowroot and milk
  • measuring cups and spoons
  • Large cast iron pan or any other casserole dish
Kale and corn gratin

Kale and corn gratin

Instructions

Preheat the oven to 400 degrees. Put the kale into the food processor and chop it all up. Do the same thing with the corn. As the contents of your processor bowl gets full, transfer the veggies to a large bowl. Sauté the diced or chopped onion in the olive oil. When cool, add to the grated veggies, or if you don’t have time or care about having the taste of “fried onions”, simply add the onion to the food processor and chop it as well. Saves time, too.

Add the Tamari, salt, and pepper, to taste, and stir in the creamed corn. Stir to combine everything. Add arrowroot powder to whatever milk you will use and heat, stirring to remove any lumps. This won’t get too thick right away, but it also won’t get goopy or lumpy, and when added tot he casserole, will serve as a thickener for your corn and kale gratin (which in this case, will turn into a delicious vegetable casserole). Add the thickener you’ve just made to the vegetables and seasonings in your large bowl. Adjust seasonings. Spray your casserole dish with a bit of no-stick, or grease with a bit of olive oil. Pour the vegetable mixture into the oiled pan and dust with corn meal, if desired. Bake on 400, for about one hour. You can check to see if the casserole is fully cooked by shaking the pan slightly to see if the center has set; if not, allow more time in the oven. Reheats very well. This was a big hit at my Sukkah party this year, but is a great anytime hearty dish.

Kale and corn gratin

Kale and corn gratin

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