No meat, No wheat

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Shepherd’s Pie

 

Shepherd's pie

 

This is a dish my children really enjoy. The original with meat and potatoes, that is. They’d be happy to eat mashed potatoes any day!  Who wouldn’t?!  As I was preparing the family’s meal before our recent Yom Kippur fast, my husband asked his usual question: “what are you going to eat?” I blurted out the answer-Shepherd’s Pie before I even stopped to consider that I had no idea how to make a vegan version nor had I ever seen or eaten one. I just imagined it would be hearty and satisfying. Turns out I was right. Searching online, I found several varieties, but nothing I wanted to make.  Rather than rely on lentils-which seemed to be fairly standard in the recipes I surveyed, I decided to use mashed beans-a variety of them-to form the typical meat layer. I also combined the beans with veggie broth, seasonings, chopped sautéed portobello mushrooms, and a bag of thawed mixed veggies, making the bottom layer especially hearty.  You only need one can of beans per pie, but since I decided to use a mixture of beans, I wound up with enough filling for three delicious shepherd’s pies. The top layer, the mashed potatoes are made all the more yummy with the addition of sautéed onions and thinly sliced garlic cloves, but if you’re not a fan of these, feel free to leave them out. Your pie will be delicious anyway. My kids loved this dish. I’m very glad I made and froze extra for Sukkot. I made it happily through 25 hours of fasting, and credit the fact that I ate half of one of these very delicious, very filling and nutritious shepherd’s pies for not being starved.  Looking forward to eating this again for Sukkot! Have a good Yuntif! Betayavon!

Ingredients

  • canned beans, drained, rinsed and mashed -I used a can of pinto beans, a can of light red kidney beans, and a can of black eyed peas, which is why I wound up with three of these beauties!
  • mushrooms, portobello or regular button mushrooms, chopped small
  • olive oil, 1 teaspoon
  • veggie broth, 1/8 to 1/4 cup, depending on how thick the mixture is
  • no stick spray
  • salt and pepper to taste
  • bag of frozen mixed veggies, thawed
  • other seasonings of your choice-a dash of thyme, chili powder, whatever you like
  • potatoes-five medium, peeled, cubed, boiled, drained, and mashed
  • Smart Balance Margarine, 1 Tablespoon, optional
  • Coconut, almond, or cashew milk, 1-2 Tablespoons, optional
  • 6 cloves garlic, sliced thin
  • 1 onion, chopped fine

Shepherd's pie

Supplies

  • pie plate, square, or oval glass or ceramic pan
  • potato peeler
  • pot and lid for boiling potatoes
  • pan for sautéing mushrooms, beans, and veggie combo
  • knife and cutting board
  • colander for draining and rinsing beans and for draining boiled potatoes
  • measuring cup
  • potato masher for beans and potatoes
  • spoon for stirring
  • bowls for potatoes and beans

Instructions

Peel potatoes, cube and place in a pot with a tight fitting lid. Cover potatoes halfway with water, cover pot and bring to a boil. Lower light and simmer until fork pierces the potatoes easily. Remove from heat and drain in colander. Mash them immediately, adding salt and pepper to taste. You may add some vegan margarine-I used a tablespoon of Smart Balance to make them a little creamier. You can opt to add some coconut, almond, or cashew milk if you want, but I didn’t bother. If you like mashed potatoes with something extra, try sautéing onions and garlic and adding them to the potatoes as you mash them.                                                                                                                                     Time now to spray your glass or ceramic pie plates, open the can of beans, drain and rinse beans with cold water. Mash the beans, mixing them all together with any seasonings you’d like, whether using one type or using multiple varieties of beans, as I did. Place a teaspoon of olive oil in a pan. Add the chopped mushrooms and stir. Add the bag of thawed mixed vegetables. Finally, when the mushrooms have released their liquid, add the mashed beans into the pan with the mushrooms and mixed veggies. Add the veggie broth. If this mixture seems too stiff to stir, thin with a bit more veggie broth, but add that slowly, so you don’t thin the bean layer too much. No need for cooking here, as you will place in the oven later, you just want to combine the mushrooms, veggies, beans, seasonings you want, and veggie broth. Time to press the bean mixture into the bottom of your sprayed pie plate or pan. Top with the mashed potatoes. Bake in 350 degree oven 25-35 mins, just until potatoes start to brown. Looks and smells wonderful

shep pie bean veggie layer

Press the beans, veggies, and mushrooms into the pie plate

shep pie, mashed pot

Top with mashed potatoes

shep pie

A real winner

sheps pie

Enjoy!

Golden Milk

      

Mercola's golden milk 

                

 

                                                                                                        The internet is filled with recipes and information supporting the healthy benefits of golden milk.

You think I would have tried this long ago, given that tumeric is reported to have anti inflammatory properties. And, though I do not like milk, I adore some of the healthy non-dairy alternatives like coconut and almond milk this recipe uses. But hot milk? I just never expected I’d like such a thing! It was not until tonight, when Ilana asked if I wanted to try it, that I actually tried golden milk for the first time. What a lovely and satisfying beverage. Based on the taste and creamy texture alone, I can understand why it is so popular.                          

Using a recipe inspired and adapted from ‘The Minimalist Baker’, Ilana whipped us up each a mug of this golden milk using dairy-free milk, ginger, turmeric, and coconut oil. Yummy.       Betayavon!

 

Golden Milk

Ingredients

  • 1 ½ cups light coconut milk
  • 1 ½ cups unsweetened plain almond milk
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground ginger (if using freshly grated ginger root you’ll need to pour your milk through a mesh strainer before you drink it)
  •  1/4 tsp ground cinnamon
  • 1 Tbsp coconut oil
  • Pinch ground black pepper
  • Sweetener of choice -a dash of honey, maple syrup, stevia, or coconut sugar

Supplies

  •  Medium saucepan
  • Measuring spoons and cups
  • Whisk
  • Immersion blender (optional)

Instructions

  1. In a medium saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon, coconut oil, black pepper, and a dash of sweetener of choice
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor
  4. Using immersion blender, pulse for 15 seconds for a bit of froth
  5. Serve immediately

 

yellow milk

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

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

DOUGHNUTS or, The Miracle of the Oil

VEGAN GLUTEN FREE APPLE CIDER DOUGHNUTS

You don’t need a doughnut pan or any sort of special equipment to make these special gluten free vegan treats; fried in oil, they are a must at Chanukah!
Just be sure to eat them right after you make them as they not as good later.
Enjoy. Betayavon! holes
Happy Chanukah!
The Kosher Vegan

Prep time:  45 mins
Cook time:  5 mins
Total time:  50 mins

 

Serves: 12 DOUGHNUTS or 36 HOLES

Important notes:
*If you can’t find apple cider, use apple juice. The flavor will be lighter but still wonderful.
*Roll out the dough, about 1/2-inch thick. Flour your counter generously with white rice flour. This keeps the dough from sticking. If it’s humid in your area, you’ll need to use more flour than if it’s dry.
*Generously flour your counter and doughnut cutters. This dough’s a little sticky. Using a generous sprinkling of white rice flour prevents the dough from clinging to the counter. And be sure to dip the cutter into white rice flour before you cut each doughnut.
*Keep a careful watch of the oil temperature. Fry the doughnuts in 375°F oil. Hot oil ensures the doughnuts don’t get greasy. Two things to remember: Don’t crowd the fryer. If you fry too many doughnuts at once, your oil temperature drops. When frying doughnuts, give them space to move in the oil. In my small fryer (my Dutch Oven), I only make two doughnuts or eight doughnut holes at a time.
*You still need to monitor the temperature throughout frying. Adjust as needed to keep the temperature at 375°F.
*Re-roll the dough. Since you want to keep the dough thick, you’ll only get about six doughnuts out of the first “batch.” You’ll get a lot more if you’re only making donut holes, which is what I usually do.
Lightly knead the dough back together and re-cut as often as you need to. No gluten means the dough does not get tough when reworked.
*Don’t hold the doughnut high above the oil and drop it in.
*For obvious reasons, don’t drop the dough into the fryer. Instead, you can reduce splatter from the deep fryer by holding the dough close to the surface of the oil. As soon as the dough hits the oil, gently place the doughnut into the oil. Turn doughnuts. After about two minutes the doughnuts will rise to the top of the Dutch oven or deep fryer. When they do, turn them over with the handles of two wooden spoon. Again, be gentle to reduce splatter.

***I usually start this project with good intentions of making doughnuts, but run out of time from all the other meal preparations, and by the time I get around to the dessert, I simply make doughnut holes. No one is ever disappointed. They’re delicious. You may not want to make doughnut holes, so simply follow the tips above and the instructions below.
*Set aside the scraps from the center of the doughnuts. When you’ve fried the last large doughnut, pop the doughnut holes into the fryer, again, watching the temperature of the oil and being sure not to crowd the holes. If you don’t want to make doughnuts holes, roll the dough back together and cut out another full-sized doughnut.

INGREDIENTS
• 11.25 ounces (2 1/4 cups) brown rice flour
• 2 ounces (1/2 cup) potato starch
• 2 ounces (1/2 cup) tapioca starch
• 4 ounces (1/2 cup) dark brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons ground flax seeds
• 1/4 cup very hot water
• 1 1/4 cup apple cider or apple juice
• 2 tablespoons vegetable, corn or canola oil
• White rice flour for dusting counter
• Oil, for deep frying
• about 1 cup granulated sugar for rolling doughnuts

SUPPLIES

  • Large and small mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Paper Towels
  • Slotted Spoon or Chinese Skimmer (Spider)
  • Dutch Oven or Fryer
  • Baking pan
  • Cookie Cutters-large and small
  • Wooden Spoons

applecider8

INSTRUCTIONS

  • . In large mixing bowl, combine brown rice flour, potato starch, tapioca starch, dark brown sugar, baking powder, ground cinnamon, salt, xanthan gum, and ground nutmeg. Whisk to combine.
  • In small bowl, combine ground flax seeds and hot water. Stir. Allow to stand for 30 seconds. Add ground flax, apple juice, and oil to dry ingredients. Mix until a dough forms. Dough will be slightly sticky.
  • Generously white rice flour counter. Transfer dough to counter. Generously white rice flour top of dough. Pat dough into 1/2 inch thick rectangle.
  •  Line baking sheet with paper towels and place granulated sugar in bowl. Set both aside.
  •  Add enough oil to Dutch oven to measure depth of about 1 1/2 inches. Heat oil to 375°F.
  •  Dip 2 1/2-inch cutter into white rice flour. Cut dough into rounds. Dip 3/4-inch cutter into white rice flour. Cut centers into doughnuts with small cutter.
  • Gently place doughnuts into hot oil. Fry until doughnuts rise to the top of the oil, about two minutes. Using the handles of two wooden spoons, carefully flip doughnuts. (If after two minutes doughnuts do not rise to top of oil, flip anyway.) Fry doughnuts an additional minute.
  • Using a spider (Chinese skimmer or slotted spoon), remove doughnuts from hot oil. Drain for a few seconds on paper towels.
  •  Transfer to granulated sugar. You want to coat the doughnuts in sugar while the doughnuts are still hot or the sugar won’t stick. Repeat with remaining dough. Serve doughnuts immediately.
  •  For doughnuts holes: Carefully place doughnut holes into hot oil. Fry for one minute. Turn, fry an additional minute.
  • This wonderful recipe was adapted from glutenfreebaking.com

Challah-a wonderful vegan Challah for the High Holidays

challah-vegan

Challah that uses no eggs, is delicious, and easy to prepare.

Challah that’s vegan, eggless, delicious, and easy to make? Sounds too good to be true? Read on.

This recipe for challah, used by Rebbetzin Kanievsky, ‘obm’, is featured in the Bais Yaakov Cookbook. The rebbetzin’s original recipe has been doubled here to allow for the mitzvah of performing  the brocha of hafrashas challah; without going into too much detail, this beautiful mitzvah unites the physical (bread) to the Infinite Source of all life.

While this challah recipe is very popular, because it doesn’t require eggs, it is a perfect choice for vegans who want to make a delicious and sweet challah for Shabbat or the upcoming High Holidays. In adapting the recipe, I  eliminated the egg wash the original recipe calls for, and have found all of these substitutions worked fine: water or olive oil, or a combination of the two brushed on the loaves before baking. A word about the shape of the challahs pictured above: my daughter Emily and I created a nice variety to demonstrate the many shapes and sizes possible, and there are many more possibilities that we didn’t make. The round challah is traditional for Rosh Hashanah; for Shabbat at other times of year I generally use either loaf pans or flat cookie sheets.  Betayavon! Enjoy.

Ingredients

5   cups warm water

4   Tablespoons dry yeast

1 + 1/4  cup sugar

1 + 1/4  cup oil

1 +1/2  Tablespoon salt

5 pounds all purpose flour- use all white flour or half white and half whole wheat, or any combination of the two

optional: additional oil to brush on top of loaves before baking

Supplies

Large bowl

Electric Mixer and mixing bowl

Measuring cups and spoons

Spatula

Cotton Cloth to cover dough as it rises

Large counter or board for kneading

Baking pans-can be any shape depending on the shape you want your challah to be

Directions

Place warm water, yeast and sugar in a bowl of electric mixer. Let it sit for about 7 minutes until it becomes bubbly. Place the mixer on low and add oil and salt. Slowly add the flour, once cup at a time. Continue mixing on low, while adding flour, for about 10 minutes.

Remove dough from mixing bowl and place in a large bowl. Cover with a cloth. I have designated a cotton towel that I use for only this purpose, and I get the towel very hot first by running it under very hot water that I wring out, before placing it over the bowl. Because the challah will rise in bulk and may stick to the towel, I’ve found it useful to use a large piece of plastic wrap that I first spray with no-stick spray that I place between the bowl and the towel.  So now allow the covered challah to rise in a warm place for approximately one hour.

Grease your pans and it is at this point that you take challah with a brocha.

Braid the dough and place in greased pans.

Let rise for another hour.

Preheat the over to 350. Brush with oil and water or a spray a bit of no-stick if you like.

Bake for 45 minutes.

You’ll love the smell. You’ll love the taste even more.

challah-vegan

Mother’s Day

Mother’s Day Feast Fit For A Queen

Isaac makes me dinner

 

Of course I realize this post is way overdo- as Mother’s Day was last month.  But I’d forgotten that I took photos of the feast my son made me, and when I just saw them, decided to post that stellar meal Isaac created for me last month on Mother’s Day.

  1. It all started…..with the chopped onions…..Isaac chopped onions

 

2. to which he added minced garlic and ginger, and then a series of other veggies were added to the mix (broccoli, string beans, carrots, mushrooms, etc, you get the idea, I’m sure)

Isaac Stir Fry

3. We’re going to need rice, so leave room

Isaac adding rice to the stir fry

4. Don’t forget to add the beans

Isaac's finishing touches

Miso Soup

For our friend Lizzie who loves miso soup!

miso soup, closeup

Miso Soup

As promised, here is another of my daughter Ilana’s fast, cheap, and delicious one pot meals. Foraging in my fridge yielded all the ingredients to make a perfect bowl of miso soup. I always thought I could eat miso soup every day, and luckily, now I can!  The only real work is washing, checking, and chopping the veggies. I am so grateful our supermarket sells kosher broccoli that is already checked for bugs since we love broccoli in my family.  I made a fresh pot of rice to enjoy in a separate bowl on the side but didn’t add it to the soup. I find I enjoy miso soup best as a rich flavorful broth with a ton of veggies. Feel free to add more broth to achieve a thinner consistency to your miso soup. Enjoy! Betayavon!

miso soup raw ingredients

Ingredients

  • Mellow white miso paste, 2 Tablespoons. Feel free to substitute black or red miso paste-depending on your preference, or to use more or less miso paste according to your taste
  • scallions-white bottoms sliced in thin rings and a bit of the greens from the bottom cut into thin lengthwise slices
  • ginger-a one inch piece, grated
  • garlic cloves, minced-four
  • four to six mushrooms chopped
  • zucchini noodles and shredded carrots, or butternut squash or sweet potato shreds
  • broccoli florets
  • six cups of water or vegetable broth
  • two handfuls of raw spinach
  • tamari or soy sauce, if desired, for added flavor, but I didn’t think I needed it
  • Options: Tofu-I like firm and Ilana likes soft in our miso soup, so you can choose. Add small cubes (like marshmallows) or spoonfuls of the softer varieties, or leave out the tofu if you don’t like it                                                                                                                                Another option is to add small pieces of Nori-the green seaweed sheets that you can break up to add to your soup for added flavor

Supplies

  • colander
  • large soup pot and spoon
  • measuring spoons and cups
  • cutting board and sharp knife
  • hand grater
  • julienner, spiralizer, or vegetti

Miso Soup

Instructions

Place  1/8 cup of water or vegetable broth to the soup pot and place on high heat. Add the minced garlic, scallion rings, and grated ginger and water sauté these ingredients, blending them by stirring together.  You’ll smell the results of this comination pretty quickly, and after they come to a boil, lower light, and a cup of water and add the broccoli florets so they soak up the flavors. Now raise the light again and add a cup of water and the chopped mushrooms, bring to boil, lower light to simmer. Add two cups of water and add the spinach, and again lower the light to simmer once everything added to that point comes to a boil. Add two more cups of water or veggie broth (I prefer water, but it’s up to you), and add the carrot and zucchini pasta and the miso paste. Swirl your spoon through the pot to combine all the ingredients, leaving the light low to allow the flavors to combine without boiling to let the veggies get mushy- unless that’s how you prefer your vegetables. I guess it’s a personal choice. I prefer my vegetables to have some crunch to them. I do the prep work and then do all the adding of the ingredients as quickly as possible to achieve a pot of soup that contains an array of fully cooked vegetables – some of which are crisp, and some soft. Once you ladle out your bowl of soup, add either miso or nori, or both.

miso soup in pot.JPG

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.

 

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