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Archive for the ‘super side dish’ Category

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.

 

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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