No meat, No wheat

Posts tagged ‘Veggies’

Stuck in on a Snow Day gave me plenty of time to cook!

amaranth veggie burgers plated

AMARANTH VEGETABLE BURGERS

Stuck inside like everyone else, I had the whole day to do whatever I wanted. Not only did I have time to use my new bentonite face mask, catch up on laundry and read, but time left over to focus on a recipe I’ve been wanting to investigate for some time.

This recipe, for vegetable burgers, is one I’d seen by Emily Segal on her honest cooking website. Finally, I had both time to try making these, and all the necessary ingredients. I’ve wanted to use the wonderful tahini given to us by our friend Julie, the marketing coordinator for Soom Foods, in something new and unusual. It says on the Soom website that you could use their tahini for hummus AND carrot cake, so I was encouraged to incorporate its creamy texture and full bodied taste in today’s creation.

 

amaranth and tahini

Amaranth (left), and Soom Tahini (right)

I’ve also been very curious about amaranth, but todays recipe was my first attempt using this tiny seed. I was perplexed when the recipe I was adapting said that after cooking the amaranth to fluff it. My amaranth was beyond fluffing. It was downright gelatinous. Not quite as bad as a pot of chia, but not far off! Despite this discrepancy,  the vegetable burgers came out tasting great, which is why I’m not waiting until I get a pot of amaranth that fluffs to post this and am sharing with you now. I only made a few changes to this recipe. I used an extra zucchini and added garlic powder. The original recipe called for 1/4 cup of spelt flour, but I substituted 1/2 cup of coconut flour.  Also, the original recipe asked for fresh herbs, but mine were dried. It was supposed to make about 10 patties, but I wound up with 16. Must be from that extra zucchini. Anyway, we really liked these burgers. The tahini and lemon really complimented one another. I hope you’ll enjoy them as much as we did. Betayavon!

Ingredients: 

  • 1 cup dry amaranth
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 2 medium carrots, grated
  • 3 medium zucchini, grated
  • 3 cups fresh spinach, finely chopped
  • 1/2 cup coconut flour
  • 1/2 tsp. baking powder
  • 3 Tbsp. tahini
  • 1 Tbsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried dill
  • 1 tsp. dried oregano
  • 1/2 t. rubbed sage
  • 1 tsp. sea salt
  • juice of 1/2 lemon, or more, and maybe some lemon zest if you like
  • no stick spray

Supplies:

  • measuring cups and spoons
  • large pan and spoon for stirring veggies
  • shredder or box grater
  • small pot and lid for amaranth
  • baking sheets
  • parchment paper
  • spatula

Instructions:

Place amaranth and water in a pot. Bring to a boil, cover, and simmer 20 minutes, until amaranth is soft and water is absorbed. Remove lid, fluff (if you can!), and set aside to cool.

Preheat oven to 400. Line two baking sheets with parchment paper and spray lightly with no-stick spray.

amaranth veggie burgers

Cooked Amaranth (left), Vegetables (right)

In a pan, sauté the onion in oil. Add grated zucchini and carrots. Sauté until everything is soft. Add the spinach. Cook just until it wilts. Remove pot from the heat. Slowly add your cooked amaranth to the vegetables, stirring after each addition. Add all the rest of the ingredients. Mix with spoon or your hands until everything is uniformly combined. Taste and adjust the seasoning as you prefer. Shape patties and place them onto the baking sheets. Bake 15 minutes and then turn over and bake another 10-15 minutes until golden and a bit crunchy on top.

 

veggie:amaranth burgers

 

 

Advertisements

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

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

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!

 

 

CAPONATA

CAPONATA

Caponata 3

This sweet, spicy, mildly fiery eggplant dish is fabulous because it both delicious and versatile.  Made from fresh ingredients like eggplant, garlic, onions, peppers, tomatoes, and spices, Caponata is a crowd pleaser that can be enjoyed either hot or cold, and therefore natural for Passover gatherings. I make this dish year round; it’s a favorite at barbecues, on Shabbos, and for snacks, and I always make a lot because if I’m lucky, we’ll have leftovers. People seem to love this one. This caponata is so good; you can spread onto gluten free matzo or gluten free crackers;  enjoy with cut up veggies; it’s great warm with a salad or as an appetizer course.  Because eggplant chunks are usually bursting with flavor,  Caponata is a wonderful choice as a main course or can serve as a side dish on your holiday table.  This always goes over well in my house.  Ingredients

  • One large, or two small eggplants, (peeled, if desired) cut into two-three inch chunks and salted
  • One large onion
  • One large pepper or two small peppers
  • Four-six garlic cloves, depending on your preference for garlic
  • Olive oil to sauté vegetables, 6 Tablespoons
  • One cup Pomi strained tomatoes (or any brand of strained tomatoes or small can of tomatato paste will do)
  • Salt and pepper, to taste
  • Vinegar, 2 Tablespoons
  • Oregano, 2 Tablespoons
  • Crushed Red Pepper Flakes, pinch
  • Brown Sugar, 2 Tablespoons
  • Olives, black or green ( optional )
  • Capers (optional)

Supplies

  • Colander
  • Cast iron pot with lid
  • Wooden spoon

Instructions Cut eggplant into chunks and peel, if desired. The eggplant will become very soft as it cooks, but some people don’t like the skins left on, so whether or not you’ll peel your eggplant is a matter of personal preference. Begin by placing the cut up eggplant chunks in a colander, and sprinkle with salt. This step helps draw out any bitterness in the seeds. Leave the eggplant and salt for at least 20 minutes, and assemble the rest of your ingredients. Peel and chop your onion and garlic. De-seed and chop your pepper. None of the vegetables have to be minced or even chopped finely. Small chunks are fine. Get the oil hot in your cast iron pot and add the garlic, onion, and pepper and sauté for five minutes.  Rinse the eggplant thoroughly and pat dry with a paper towel and add to the pot. Eggplant really soaks up oil, so don’t be surprised if you think you should add oil, just do it slowly, about 1-2 Tablespoons at a time. Stir and cook eggplant along with your other vegetables until they begin to soften, about 10 minutes. Add the strained tomatoes or paste, then  1/8 cup hot water and stir that in along with the vinegar, sugar, and oregano. Stir it all together with your wooden spoon.  Keeping the lid on, simmer gently for another 20 minutes, until the eggplant is extremely tender, and all of the flavors are combined. Remove the lid and check that the chunks of eggplant are soft enough to eat, and when they are, add a pinch of crushed red pepper flakes and stir to distribute them evenly through your pot.  If using olives and capers, they can be added in when the rest of the vegetables are fully cooked. Taste and adjust seasoning to your liking. Enjoy and  Please write and tell me what you think!

Tag Cloud