Meatless Mondays

Kabocha Squash Lentils Rice and Caramelized Onions

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Sweet savory, comforting and downright delicious. Kabocha Squash Lentils Rice and Caramelized Onions. Any of the elements of this wonderful dish would be great on its own or as part of another dish. And the entire dish can be prepped ahead and cooked one hour before you are ready to eat or cooked ahead and gently rewarmed. How convenient.

Kabocha Squash Lentils Rice and Caramelized Onions is easily riffable and can be entirely vegan if you choose one of the other toppings than the one pictured or use a vegan cheese. I seasoned my vegetables with baharat, a warm Middle Eastern spice blend that is perfect for all of the fall and winter comfort foods. But you could just as easily use ras el hanout, hawaij or even pumpkin spice blend. Any one of these would give you delicious results.

Until a couple of years ago, winter squash for me meant either butternut or acorn squash. I was, frankly, a little afraid of all of those interesting, and often misshapen squashes I would see at the farmer’s market and grocery store. I simply had no idea how to cook them. And then came the pandemic. You all remember that, right? Suddenly, I was seeing all of these squash options and figured that there were more things to be afraid of than an unfamiliar vegetable. My world expanded and I have never looked back.

Kabocha squash is a winter squash that is also known as Japanese Pumpkin. It is a knobbly looking squash that when roasted is incredibly sweet. When my husband started eating this dish, he asked what sweetener I had used and was surprised when I answered “None.” I only used EVOO, baharat and a bit of salt.

Kabocha Squash Lentils Rice and Caramelized Onions is a wonderful vegan meal and the lentils and brown rice make a complete and filling protein. This recipe makes extra filling on purpose. You can use the leftover lentils and rice and add a vegan or other sausage and you have a totally different meal that only requires a green salad and some good bread. And since making perfect caramelized onions isn’t difficult but does take time, I always make a big batch and it lasts for a long time in the fridge, covered with EVOO. We love it on pizza and flatbread, but it’s also great with Sabich and Sephardic slow-cooked eggs known as Huevos Haminados.

The next time you are looking for that perfect autumn meal that will drive away the damp and chill, give Kabocha Squash Lentils Rice and Caramelized Onions a go.

Recipe

Yield: 4 servings with extra filling

Ingredients

For Squash

2 Kabocha Squash

About 1 teaspoon baharat spice blend (this will depend on how many squashes you actually choose to make)

Sprinkling of kosher salt

EVOO for drizzling

For Lentils and Brown Rice

1 cup brown lentils (I like Pardina Lentils, also known as brown Spanish lentils. They hold their shape well and have a creamy, nutty flavor.)

1 cup brown rice, preferably short-grain, but any kind will do

3 cups of water or vegetable stock

1 teaspoon salt

1.5 rounded teaspoons baharat spice blend

1/2 teaspoon ground turmeric

a generous handful of fresh herbs chopped (I used dill, parsley and cilantro)

For Caramelized Onions

5 or 6 large white or yellow onions

1/4 cup EVOO

Optional toppings for serving

Tahini dressing

Labneh or plain yogurt

Feta cheese, crumbled

Grilled Haloumi Cheese

Chutney

Directions

For Caramelized Onions

Peel, halve and thinly slice all of your onions. Warm the EVOO in a large, heavy-bottomed skillet with high-ish sides. Cast iron is great for this.

Add the onions and using tongs or large spoon, gently stir the onions to coat with the oil. Cook over low heat, only stirring (or turning over) the onions occasionally until they are deep brown and almost spreadable. Be patient and don’t rush this. The result is worth it. The cooking time can take up to 3 hours, which is why I make a big batch and always have it in my fridge. As long as there is a layer of EVOO covering the onions, they will last a very long time in the fridge and even just a small amount lends incredible flavor to any dish you use them in.

For the Kabocha Squash

Preheat the oven to 400 degrees F.

Oil the bottom of an oven-proof pan that is large enough to hold the cut halves of squash. I actually only made one squash for the two of us, but the filling recipe could easily feed 4 or even 6, so make as many squash as you like.

Using a large, sharp knife, cut the squash in half vertically starting with the stem at the top. Scoop out the seeds and stringy stuff in the cavity of the squash. Sprinkle the cavity and rim of the cut squash with salt and a generous sprinkling of spice blend.

Place the squash, cut-side down, on the oiled pan and roast for 40 minutes. Turn the squash over and continue roasting for another 20 minutes. If you are worried that the squash is becoming too brown, loosely cover them with aluminum foil. The squash should give easily when cooked. These can be kept in a warm oven with the heat turned off and covered for up to an hour. They can also be rewarmed. I would add a bit more EVOO if rewarming.

For the lentils and rice

Rinse and drain the rice and lentils. Pick over the lentils to be sure that there are no small stones or other debris. (This will entirely depend on where you buy your lentils.)

Bring the water or vegetable stock to a boil with 2 Tablespoons of EVOO, 1 teaspoon of salt, 1/2 teaspoon of ground turmeric and 1.5 rounded teaspoons of baharat. Add the drained lentils and rice and bring the mixture back to a boil. Cover the pot tightly and reduce the heat to a simmer. Cook for 45 minutes. Then turn off the heat. Uncover the pot and give everything a fluff with a fork. Recover the pot and allow the mixture to steam for about 10 minutes. Add in the chopped herbs, reserving a little for garnish.

When you are ready to serve, assemble your dish. Fill the squash cavity with the lentil rice mixture and top with some of the caramelized onions. Then the rest is up to you. Add a simple tahini dressing to keep it vegan or some feta crumbles for a vegetarian version. To eat this yummy dish, smush the squash flesh and mix it with the other ingredients. It might not look elegant, but the taste is wonderful.

Fruity Noodle Kugel (Vegan)

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So I think that the world is divided into two kinds of people – those that like potato kugel and those that like noodle (lokshen) kugel. I am clearly Team Noodle Kugel. What is kugel (or kigel, depending on your country of origin) you ask? It is essentially a baked pudding or casserole that is frequently made and eaten for Shabbat and holidays. It can be sweet or savory. And there now exist many, many varieties.

However, most noodle kugels that I have eaten – and in 70+ years, that’s a lotta kugel – I generally find them too rich, too sweet and just too much.

To be honest, I had forgotten about this Fruity Noodle Kugel. I used to make it quite frequently and then somehow it went out of rotation. But since we are in the midst of the Super Bowl of Jewish holidays, I started to look for recipes to make and share with you. Browsing through The New Jewish Holiday Cookbook by Gloria Kaufer Greene for ideas, I came across her Fruity Tofu Lokshen Kugel. Instantly I knew that I would be making it with a few of my own tweaks to make it vegan and more creamy.

This Fruity Noodle Kugel is fruity, creamy (dairy free) and never sacrifices flavor. And if you choose a non-egg noodle, this kugel is vegan. It also is high in protein and low in fat.

I have always been interested in nutrition, but not if it meant sacrificing flavor. And as my husband and I get older, a healthy diet is even more important. Our meals fall clearly into the “blue zone” by both preference and design. I want to make those calories count. But I also want to make Shabbat and other holidays truly special and allow for some splurging.

Tofu replaces the dairy in the meal and is a wonderful vehicle for absorbing all of the delicious flavors in this kugel. I use both a silken tofu and an extra-firm tofu to mimic the desired texture that you would achieve if using eggs, cheese and sour cream. My version makes for a much less fatty kugel with lots of healthy protein. And you won’t feel any regret for having indulged. Left-overs are great eaten at room temperature or gently rewarmed. I even eat this as breakfast.

Since if like me, you are not a purist about being vegan, I also have included two other wonderful lokshen kugels that I have blogged, which I still enjoy making – and eating! And while kugel is considered a quintessential Jewish food, you don’t have to be Jewish to enjoy it.

Jerusalem Kugel

Apple Cinnamon Noodle Kugel

Recipe

Yield: About 8 servings

Ingredients

8 ounces medium-wide noodles

1/2 cup unsweetened applesauce

1/4 cup mild vegetable oil (Canola, Avocado, Safflower or even a fruity EVOO)

1/2 cup maple syrup, agave or brown sugar (I used brown sugar as I like the molasses, caramel taste)

1/4 cup orange or apple juice

2.5 rounded teaspoons of ground cinnamon (or sweet Hawaij, baharat or pumpkin spice mix)

1/2 teaspoon of kosher or fine sea salt

14 ounces extra-firm tofu, well-drained and crumbled

1 pound silken tofu

1 large flavorful baking apple (Granny Smith, Honeycrisp, Jonagold, MacIntosh, Golden Delicious etc.), finely diced or grated. No need to peel the apple first.

1 cup of raisins of choice, softened in warm water for about 10 minutes unless they are fresh and plump (Other dried fruits or a mix of dried fruits, e.g. dates, apricots, prunes, pears could be used instead. Just cut any larger pieces to approximate size of large raisins.)

1/4 cup, coarsely chopped, lightly toasted walnuts

Directions

Heat your oven to 350 degrees F.

Grease (or vegetable spray) a baking dish (about 10 to 11-cup capacity – mine is a 7-inch x 11-inch rectangle). However an equivalent capacity round or square pan works just as well. Make sure that the pan sides are at least 3-inch deep.

Cook the noodles according to the package, but one minute less than the minimum recommended time since these will also bake in the oven. Drain the noodles.

While the noodles are cooking, place the silken tofu, brown sugar, sweet hawaij (or other spice mix), salt and apple sauce in a blender. Whooz it up until smooth. Then add in the oil and OJ and whooz again until the mixture has emulsified. Using a spatula and with the blade removed, add in the raisins and walnuts.

Once the noodles have been drained add them back to the pot. Pour in the mixture from the blender and fold it through the noodles until evenly distributed. Crumble in the extra-firm tofu and mix through.

Pour everything into the prepared baking pan. If you like, you can sprinkle the top lightly with more of the spice you used mixed with a bit of sugar (any kind will do.)

Bake for about 45 minutes or until set. I like the top to darken and the top noodles to get slightly crisp. However, if you prefer the noodle mixture to be lighter and to remain soft, cover the casserole with foil after 25 minutes. This can be served warm or at room temperature. Leftovers should be refrigerated or can be frozen or rewarmed gently.

Black Bean Beet Walnut Burgers

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If you follow my blog, you know that we eat a lot of vegan and vegetarian meals. Never a huge meat eater, I like that these options are healthier for us and the planet. But, I’m no purist and if something doesn’t taste great, I don’t care how healthy it is. So for some time now, I’ve been on a quest for a really great veggie burger. And I’ve made a few good ones, which I will link to below.

However, none of them quite is “THE ONE.” And this isn’t either, although that is not a reason not to make it. The flavor profile is great! Spicy and just the right amount of natural sweetness. The burgers just didn’t have enough bite for me. Perhaps I should have left more texture to the black beans. (I’m thinking out loud here.) And perhaps if I had made thinner burgers (think smash-burgers) and browned them more giving a crispier edge, it would have been closer to being “THE ONE.” I’m going to keep working on it. But in the meantime, these did make a delicious dinner with all of the trimmings added.

While I do use some meat substitutes, I am very selective. And with the exception of a few sausages (Field Roast brand are the best I’ve eaten so far and “NO, I am not compensated for saying that), I simply don’t like the taste of the substitutes when they are the main focus of the dish.

Veggie Burgers are tricky. If you are looking for this to taste “just like meat” you will be sorely disappointed. On the other hand, if you are looking for a delicious veggie burger, taken in its own context, then these are for you. And no animal had to die to make them. Serve on a perfectly toasted bun with your condiments of choice, and I think you will be a happy, healthier camper. We accompanied our burgers with Vidalia onion, Sir Kensington Chipotle Mayo, homemade pickled veggies, corn on the cob and sweet potato chips. Come on – what more do you need?!

These Black Bean Beet Walnut Burgers are a riff on a recipe that I saw in a flyer put out by my grocer store. They are pretty easy to make, but do require fridge time to hold their shape when cooking. And if you don’t happen to have left-over rice on hand, then you also need to cook up some rice.

The Black Bean Beet Walnut Burgers can be cooked on a grill outside or on the stove. We don’t have a grill. I used canned beets, which I always have in my pantry, but you can also use the fresh, prepared beets in the vacuum sealed pouches. The liquid in the canned beets is always a very vibrant purple and I saved it to use in some tandoori chicken later this week.

These burgers are an easy place to go if you are starting to try out some vegan recipes. And if you aren’t ready for the full vegan experience, I won’t tell if you melt a slice of your favorite cheese on top before serving!

Other vegan burger recipes:

Chickpea Quinoa Burgers

SD* Chickpea Burger

Indian Spiced Lentil Burgers

Recipe

Yield: 6 servings

Ingredients

2 cans (15 0z. each) of black beans, drained and rinsed well

15 Oz. can or 1 pound of fresh prepared beets, drained and cut into quarters

1.25 cups of cooked rice (any kind will work, but I used short-grain brown rice)

Generous 1/2 cup of coarsely chopped walnuts, pan-toasted

1 Tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried mustard (I like Colman’s)

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon fresh, cracked black pepper

1/2 teaspoon garlic powder

Neutral vegetable oil for cooking (I am using Avocado Oil these days when pan frying because of its high smoke point and health benefits.)

Directions

In a bowl of a food processor fitted with the “S” blade, pulse the black beans and beets until well mixed. Leave some texture to the beans – unlike the photo below.

Transfer the mixture to a bowl and add all of the remaining ingredients EXCEPT for the oil.

Form the mixture into 6 patties and place on a rimmed baking pan lined with parchment paper. I used a quarter sheet pan but a glass dish is fine if that is what you have. Place another sheet of parchment lightly over the top and place in a plastic bag. Refrigerate for at least 1 hour, but overnight is best.

When you are ready to cook, preheat your grill to medium high heat. If you are using a pan or griddle on the stovetop, brush the pan with the oil and heat on medium high heat until the oil begins to shimmer. Cook the patties for about 6 minutes or until the bottoms are lightly browned. Then using a spatula, carefully flip the patties over. Continue cooking for about another 5 to 6 minutes. One of the beauties of vegan burgers is that everything is safe to eat BEFORE they are cooked. So unlike meat burgers, you don’t have to worry about undercooking the patties.

Now have fun and garnish at will. I toasted some buns, used arugula, Vidalia onion, with sliced heirloom tomatoes on top. A squirt of some chipotle mayo (and there are vegan versions) or your condiment of choice and yummmmmm! We had homemade pickled veggies, corn on the cob and some sweet potato chips. Come on – what more do you need?

Spring Greens Soup

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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During the pandemic, when we were all stuck inside, afraid to venture out, I became obsessed with YouTube vlogs. As an armchair traveler, I chose vlogs where I could “wander” in the open air, listening to the sounds of nature, while watching the seasons change. I was especially drawn to three vlogs that showed life in the mountains of Ukraine as well as one in Azerbaijan. In each of these, people live small but rich lives largely off of land they farm.

My husband could always tell where I was wandering by the sounds emanating from my computer. Roosters crowing meant Azerbaijan. Rushing water was a particular place in Ukraine. The call of the muezzin was Turkey.

Unlike in much of the US, their food was seasonal and often foraged – wild berries, mushrooms, edible flowers etc. or grown by them. Recently, I have watched soups being made from foraged spring greens. My grandmothers would have recognized these soups as a version of green borscht that we called schav. Served without meat – not because they were vegetarians, but because they were poor. It was usually made from sorrel and served cold, perhaps with a dollop of sour cream on top. But the versions I watched here were served hot. While they contained meat – usually pork – they can be made vegetarian, which is what I have done here.

There is no one recipe for this soup and I didn’t use one. But Spring Greens Soup is a fresh, simple soup that is a hopeful harbinger of spring. Depending on where you live in the world, you will have access to different greens so your version will be slightly different than mine. I have yet to find sorrel in any of my markets. However, I was able to find beautiful dandelion greens which will give me that slight almost acidic bitterness that I crave. I have mixed them with collard greens and lacinato (dino) kale, fresh leeks and lots of dill. And because I eat in color and wanted to round out the flavors of the soup and to add a bit of bulk, I have also added carrots and potatoes.

This is not a recipe to slavishly follow. It is a guide. You almost certainly have different greens available or may wish for more carrots or potatoes. Perhaps you don’t have any nice leeks, but beautiful onions instead. Whatever ingredients that you use, though, don’t make Spring Greens Soup to be more than it is – a delicious sign of hope in a rather dismal time. That is more than enough for me.

While I eat very little meat, I do prefer chicken stock as a base for my soups. However, vegetable stock would be delicious as well. This type of soup is frequently garnished with chopped hard boiled egg and fresh herbs, which is how I have served it. But some cooked vegan apple sage sausage would be a delicious alternative. No rules – just suggestions.

And did I mention how healthy this Spring Greens Soup is? However, if it were only healthy but didn’t taste great as well, I would not be making it and sharing it with all of you. No matter how you choose to serve this lovely soup, do not forget the bread! And if you are not vegan, some nice cheese to enjoy with the bread.

Recipe

Yield: About 10 servings

Ingredients

4 Tablespoons of any: unsalted butter, EVOO, avocado, Canola or other healthy neutral oil

2 leeks, trimmed, washed well and thinly sliced, including the light green part

1 bunch collard greens, stemmed and coarsely chopped

1 bunch dandelion greens, coarsely chopped, including tender stems

1 bunch lacinato (dino) kale, stemmed and coarsely chopped

About 6 smallish potatoes or their equivalent, peeled and cut into medium dice (I used red potatoes because that is what I had. But golden, russet or other variety works well too.)

2 large carrots, peeled and sliced or diced

1 large bunch of fresh dill with thinner stems included

1 bunch flat-leaf parsley with thinner stems included

About 10 to 12 cups of liquid (Stock (preferably unsalted), broth, water with added bouillon)

salt and pepper to taste

Directions

Heat oil of choice in a large pot on medium high heat. Add the leeks, 1 teaspoon of salt and sauté until softened – about 8 to ten minutes.

Add the carrots and potatoes and mix through. Cook for another 5 minutes. Then add all of the greens, and enough of the liquid to cover the greens. Add in the pepper (I like white pepper here but black is fine if that is all you have.) You can add more salt, but how much will depend on whether you used stock, bouillon or broth with salt as well as personal taste. It is a big pot of soup so can take a fair amount. However, remember that you can always add salt, but reducing the amount once added is difficult.

Give a good stir and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 90 minutes.

Add half of the chopped fresh herbs, reserving the remainder to use when serving. Mix through and simmer covered for another 5 minutes. Taste and adjust your seasonings. When ready to serve, garnish with chopped hard boil egg and the remaining fresh herbs or with a browned vegan or other sausage, if desired.

Chickpea Frittata

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Chickpea Frittata

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters such as the recent earthquake in Turkey and Syria.

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Eggplant Shawarma

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Eggplant Shawarma

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

Support Humanitarian Efforts in Ukraine

I have never met an eggplant dish that I didn’t like and Eggplant Shawarma is no exception. Meaty and packed with so many flavors and textures. There is definitely A LOT going on with this Eggplant Shawarma. No photo can do it justice. By its very nature, the final dish is layered in an opaque pita and its wonderfully drippy and messy. This is not haute cuisine. It’s street food. And like a great falafel sandwich, if it isn’t dripping down your arm while you eat – then you just aren’t doing it right!

Each element is simple to make. And while I prepared everything the same day I ate it, you can prep the individual components a day ahead. My version is a cross between a shawarma sandwich and a sabich, that wonderful Iraqi Jewish street food. The original recipe, tweaked by me, comes from My Jewish Learning.

Origins of Sabich and Huevos Haminados

Observant Sephardic Jews will put together a dish that cooks slowly overnight to be eaten hot for the Saturday Sabbath meal. Since lighting a fire would violate Shabbat, the dafina/t’bit/ skhina must be started before sundown on Friday and be able to cook on a low heat until the noon meal the following day. It goes by different names depending on the country, but one common element is the addition of hard boiled eggs which cook slowly in the sauce from the meat/chicken and/or beans. Think of a Jewish cassoulet that is unique to every family and whose tradition goes back centuries. The slow cooked eggs become a creamy brown and are infused with the cooking flavors. Huevos Haminados can be made by themselves, however, in as little as 4 to 5 hours.

Huevos Haminados

Now some people collect stamps. I collect onion skins. I have bags of the stuff. Red onion skins, shallots, yellow onions, both sweet and not. Sometimes I have even trolled the onion bins at the grocery store, collecting the discarded papery skins. When I want Huevos Haminados, I just whip out my onion skins, some tea bags or coffee grounds and voila! Slow cooked eggs to use in Sabich or on their own. They are especially delicious with caramelized onions on top!

Onion Skins for Huevos Haminados

But I digress. To round out this meal, I added the salads from my Shabbat meal and used a quality store-bought pita. As mentioned in previous posts, each week I make at least 4 different salads and dips, which we then enjoy for the week. They are like having gold in your fridge. Add them to almost any protein or grain and you suddenly have a colorful and tasty feast.

For other shawarma options, including mixing your own spice mix (extra spice mix will keep in a tightly sealed jar for several months)

Easy Peasy Vegan Shawarma

Chicken Shawarma with Tahini Sauce

Recipe

Yield: 4 servings

Ingredients

Ingredients

For the eggplant steaks:

5 Tbsp olive oil or more, as needed

1 large eggplant, sliced lengthways into 5-6 1 inch-thick slices 

2 Tbsp tomato paste 

2 cloves garlic, finely chopped

1 tsp honey or agave 

3/4 tsp shawarma spice 

¼ tsp chili flakes

kosher salt 

1/2 cup water

For the parsley salad

Parsley Salad

1 medium bunch of fresh flat-leaf parsley, washed and dried, very finely chopped

5 or 6 fresh mint leaves, chopped with the parsley

zest of 1 lemon

1 clove garlic, crushed

juice of 1 lemon

1 Tbsp olive oil

a pinch of kosher salt 

For the pickled cabbage

Pickled Cabbage

¼ large white or red cabbage, stem removed and very finely sliced

juice of 2 lemons or limes

½ tsp dried chili flakes or to taste

3/4 tsp kosher salt 

1 Tablespoon olive oil 

2 Tablespoons freshly chopped dill

To serve:

2 pieces of fluffy pita bread

4 Tablespoons plain yogurt, Greek yogurt or dairy-free yogurt OR Amba sauce OR tahini sauce

Hard-boiled eggs, peeled and sliced, if using

Directions

Brush the eggplants generously with olive oil. Heat a large frying pan and add 2 Tablespoons olive oil. Add the eggplant slices to the pan. Make sure each piece is touching the surface of the pan; you may need to work in batches. Once the bottom sides have softened and become golden, turn them over. Add a little more oil if necessary. Press down on the slices with a spatula or wooden spoon to help them cook through. Transfer the eggplant onto a paper towel to remove the excess oil. 

To make the parsley salad, combine the chopped parsley with the garlic, lemon zest, lemon juice, olive oil, and a pinch of salt.

Combine the sliced cabbage with the lemon juice, sea salt, chili flakes, and olive oil and mix well. Set aside so it softens and pickles.

Heat 1 Tablespoon olive oil in the same pan that you used for the eggplants and add the garlic. Once it becomes slightly golden and aromatic, add the tomato paste and mix to soften it. Add a pinch of sea salt, the honey, shawarma spice, and chili powder. Add ½ cup water and mix until you have a silky consistency.

Add the cooked eggplant slices back into the sauce, coating them on all sides. Leave each piece to slightly caramelize, turning them over once the bottoms are slightly sticky and browning, about 2 minutes on each side.

Eggplant Shawarma

To serve, warm the pitas in the microwave for 30 seconds or in the oven for three minutes. Cut the tops off the pitas (don’t discard them!) and stuff each one with some cabbage, eggplant steaks, a sliced hard-boiled egg, if using, a few spoons of yogurt or tahini sauce and finally the parsley salad. Enjoy the extra pickled cabbage, yogurt, and parsley salad with the leftover pita tops. And if you don’t like that ordering of ingredients – switch it up. There are no rules. Just deliciousness.

Cabbage, White Bean, Leek Soup

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Cabbage White Bean Leek Soup

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

      To talk of many things:

Of shoes — and ships — and sealing-wax —

      Of cabbages — and kings —

And why the sea is boiling hot —

      And whether pigs have wings.’

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Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

Cabbage White Bean Leek Soup

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Cabbage White Bean Leek Soup

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Cabbage White Bean Leek Soup

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Cabbage White Bean Leek Soup

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!

Shallot Mushroom Tarte Tatin

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Shallot Mushroom Tarte Tatin

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I wanted to make something a little special to ring in the New Year with my husband. But while I was looking for something new to make, I didn’t want it to be overly complicated. And I wanted a dish that would look and taste rich, but not actually be rich. This Shallot Mushroom Tarte Tatin was everything that I was looking for – once I had made a few tweaks.

Full disclosure – I didn’t actually make the Shallot Mushroom Tarte Tatin for New Year’s Eve – or at all. We ended up eating left-overs and ultimately my husband made the tarte with my suggested changes for New Year’s Day dinner. However, this riff on a Tarte Tatin did not disappoint. Originally devised as an accompaniment with drinks, it makes a perfect romantic dinner for two with a lovely, crisp white wine and accompanying arugula and fennel salad. So if you are looking for a Valentine’s Day dinner to share with that special someone, definitely consider this Shallot Mushroom Tarte Tatin.

Don’t be put off by the number of shallots in the recipe. The way they are bathed in the balsamic reduction results in a sweetly caramelized shallot that simply melts in your mouth.

While we did use an all-butter puff pastry (from the freezer section of our grocery), there are vegan puff pastry options. And except for the small amount of cheese added just before serving, the tarte is also vegan. The cheese could be skipped but a vegan cheese option is also possible – and frankly, desirable, in my opinion. The original recipe called for burrata, a cheese that always seems unappetizing to me. I feel the same way about burrata as I do about undercooked egg whites. Ewwww. In any event, I thought the slight tang of a creamy goat cheese was a better foil for the richness of the caramelized shallots. But you do you.

Recipe

Yield: 2 servings as dinner

Ingredients

1 tablespoon pine nuts or slivered blanched almonds

6 to 8 shallots, peeled and halved lengthwise

2 teaspoons vegetable oil

¼ Kosher salt, freshly ground pepper

¼ cup balsamic vinegar

1 teaspoon sugar

3 tablespoons unsalted butter, divided (Use a vegan buttery solid if you are keeping this vegan.)

1 package frozen puff pastry, thawed according to the instructions on the box (I used Dufours brand which is all butter)

All-purpose flour (for surface)

8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. [While any mushroom would taste good, these mushrooms tend to not hold as much moisture as button, baby bella, cremini or Portobello mushrooms and, therefore are less likely to lead to a soggy bottom.]

1 garlic clove, crushed or grated

2 to 3 ounces of a creamy goat cheese (the kind found in a log), crumbled

2 Tablespoons grated parmesan or pecorino cheese

1 Tablespoon fresh thyme leaves, plus more for garnish

Sprinkling of flaked Maldon Sea Salt for garnish (Optional)

Directions

Preheat the oven to 400 degrees F. Place the pine nuts or almonds on a rimmed baking sheet. Toast the nuts until golden, about 4 minutes. Transfer the nuts to a small bowl and set aside. Do NOT turn off the oven.

Roll out the thawed puff pastry on lightly floured parchment paper to smooth out any creases. The Dufours puff pastry came in one large sheet. If the pastry was in two sheets, place them on top of one another and roll the sheets out together. Cut out a circle that is one inch larger than the top of your skillet. [So my skillet was a Lodge cast iron skillet that measured 10-inches across the top and 9-inches across the bottom. Therefore, my pastry was rolled out to 11-inches.] Once the desired circle is cut out, prick the pastry all over with a fork. Cover the pastry round with another sheet of parchment or plastic wrap and stick it in the refrigerator while you prepare everything else. Using cold pastry will help prevent shrinkage.

Toss the shallots in the vegetable oil on the same baking sheet that you used to toast the nuts. Season the nuts with kosher salt and freshly cracked black pepper. Roast the shallots until tender and with some browned spots – 20 to 25 minutes. Allow the shallots to cool.

While the shallots are roasting, bring the vinegar and sugar to a simmer in a 9 or 10-inch ovenproof skillet. Swirl the pan occasionally until the vinegar has reduced some and become syrupy, about 5 minutes. Stir in 1 Tablespoon of unsalted butter and remove the pan from the heat. Arrange the roasted shallots, cut side up, in the skillet with the vinegar syrup, overlapping them slightly, if needed. Set aside.

Using a medium skillet, melt the remaining 2 Tablespoons of the butter over medium-high heat. Cook the mushrooms and garlic, tossing often, until the mushrooms are tender and browned, 5 to 8 minutes. Season with salt and freshly cracked black pepper and 1 Tablespoon of the thyme leaves.

Add the cooked mushroom mixture, nuts and grated parmesan to the pan with the shallots, filling in any gaps between the shallots. Any extra mushrooms can just be scattered evenly on top of the shallots. Up to here, this can all be done ahead, if desired. Just don’t forget to preheat your oven to 400 degrees F. before the next step!

When you are ready to bake the tarte, take the pastry out of the fridge and drape it over the shallots and mushrooms, tucking the edges down inside the skillet. Bake until the pastry is golden brown, puffed and will not sink if gently pressed with your finger – 25 to 30 minutes. Ovens vary so it could even take a bit longer.

Allow the tarte to sit outside the oven for 10 minutes. Take a plate or cutting board that is larger than the pan and carefully invert the skillet onto the plate. It should release from the pan without any trouble. Scatter the goat cheese, a few more thyme leaves and the Maldon Sea Salt, if using, over the top. Serve with a lovely, crunchy green salad with a slightly acidic dressing and some crisp bread. Now enjoy!

Persian Red Lentil Tamarind Soup (Dal Adas)

~ lisaandfrancescook ~ 4 Comments
Persian Red Lentil Tamarind Soup

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Persian Red Lentil Tamarind Soup bursts with warming spices and the fruity tang of tamarind. Eat it as a satisfying soup with naan or over rice as a stew. While it may not be traditional, add some torn kale, spinach or chard for extra flavor and nutrition. This hearty vegan one-pot meal is perfect as we enter into fall.

While many of us are still facing summer temperatures thanks to climate change, the shorter days and some cooler nights are harbingers of the autumn and winter that really will finally arrive. We love soup anytime of the year and when it contains beans, lentils or pulses – so much the better. These perfect little nutrition bombs that come in so many guises are a superfood that we all can enjoy. Everything from creamy cannellini beans to dal in colors of the rainbow, runner beans, pinto, black-eyed peas…. I could keep going – and likely have tried most of them.

Persian Red Lentil and Tamarind Soup

Some legumes, like the masoor dal (or split red lentil) used here, cook up in under 30 minutes. You may see some in your stores that are much brighter, orangey red. This is because of added food coloring. Try to always buy organic dried beans.

These days I mostly cook from dried beans. They store beautifully in an airtight container and even older beans will revive with a long soak and slow cooking. They define comfort food, are budget friendly, nutritious and appear in almost every culture in one form or another. Everything from a cassoulet to frank and beans, Hoppin’ John and chili. South Asians wouldn’t think of a meal without some form of dal. And if you are trying to eat more vegetarian or vegan meals, there is no single food that packs a more nutritious power. So when I came across this recipe, I knew that it would be added to my regular rotation.

Now I’ll admit, that it can sometimes be challenging to take food-porn worthy photos of cooked lentils. This is especially true if they are the main ingredient without the benefit of other colorful produce. However, once you give them a taste in one of the myriad ways that they can be prepared, I think you’ll come to agree that delicious things occasionally come in slightly less attractive packages. What the French might refer to a person as “jolie-laide” or beautiful-ugly.

Persian Red Lentil Tamarind Soup

So whether you call these Nature’s gifts lentils, dal, pulses, or legumes, be sure to incorporate them into your diet.

For two other delicious red lentil soups that will give you dinner in under an hour:

Red Lentil Soup With North African Spices

Greek Red Lentil Soup

Recipe

Yield: 6 Servings

Persian Red Lentil and Tamarind Soup

Ingredients

3 Tablespoons EVOO

8 cups of water or broth

1 large yellow onion, peeled and finely chopped

6 large garlic cloves, peeled and finely chopped

A 3-inch piece of fresh ginger, peeled and finely chopped

About 12 to 15 fresh cilantro stems, finely chopped

1.5 teaspoons kosher salt (Diamond Crystal preferred)

2 rounded teaspoons ground cumin

1 rounded teaspoon turmeric

1/4 to 1/2 teaspoon Aleppo Pepper or cayenne

1 Tablespoon tomato paste

2.5 cups split red lentils (masoor dal), rinsed well and drained

3/4 teaspoon ground cinnamon

2 Tablespoons tamarind paste (more or less depending on brand) or fresh lime juice

Directions


In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.

Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.

Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15minutes.

Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.

Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.

Summer Garden Pasta

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Summer Garden Pasta

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This simple Summer Garden Pasta makes the most out of the tomato and basil harvest. With only a few ingredients, this delicious pasta comes together in under an hour. If you have the time, pair it with one of these wonderful focaccia.

When choosing a pasta to use for this Summer Garden Pasta, I like to use a fusilli, but any pasta with ridges or twists will be great. They are both sturdy enough and have loads of nooks and crannies to hold the sauce. You want want to miss even a speck!

I made this dish one night when I had some heirloom tomatoes to use up and a flourishing basil plant. My husband LOVED this simple Summer Garden Pasta so much that he ate seconds and thirds! While I used heirloom tomatoes the first time, any good ripe tomato will work. This time I used organic Roma and grape tomatoes.

This is a sort of non-recipe recipe. Don’t get too bogged down in exact measurements. Another clove of garlic? Great. You like things really spicy. A few more red pepper flakes? Fine. More than a pound of tomatoes to use up? Go ahead. The basic recipe is below but be free to tailor it to your preferences. Just keep it simple.

Summer Garden Pasta is wonderful for those steamy summer days when turning on the oven is unthinkable. So buy your bread and feast!

Recipe

Summer Garden Pasta

Yield: 4 generous servings

Ingredients

Summer Garden Pasta

About 1.25 pounds of ripe tomatoes, coarsely diced

5 to 6 large cloves of garlic, peeled and left whole

2 to 3 anchovies in oil

1/2 teaspoon red pepper flakes or to taste

3/4 teaspoon kosher salt

4 Tablespoons EVOO (I used a Mediterranean flavored oil, but any good EVOO will do )

2 Tablespoons Canola or other neutral oil

1 cup roasted bell peppers (homemade or from a jar), rinsed, patted dry and coarsely chopped

1 Tablespoon balsamic vinegar (it balances the acidity of the tomatoes)

1/3 cup crumbled goat cheese

1 cup of pasta water

1 pound of dry pasta like a fusilli

Lots of fresh basil leaves (a large handful), with about half kept for garnish

Directions

In a large pan with a tight fitting lid, add your oils, garlic cloves and anchovies. On a low heat, cook the garlic until it is golden, bathing it occasionally in the oil. The anchovies will have broken down and become indistinguishable from the oil. This took me about 15 minutes.

Once the garlic is golden (do NOT burn the garlic!) add the chopped tomatoes, roasted red peppers, salt, balsamic vinegar and red pepper flakes, if using. Cook on gentle heat, covered for about 12 to 15 minutes or when the tomatoes have broken down and become saucy. You don’t want mush. I like to still see some of the tomato chunks.

Up to this point, you can make the sauce ahead if you choose. The other ingredients will be added when you are ready to eat.

When you are ready to cook your pasta, bring the sauce to a simmer. Crumble in the goat cheese and mix through. Add the pasta water just before draining the pasta and half of the basil. The leaves can be torn or left whole. Your preference.

Mix everything through and simmer uncovered for about 2 minutes. Drain your pasta and add it to the sauce, mixing it well. Alternatively, add the sauce to the plated pasta. Garnish with lots of basil that has been chiffonaded and some grated parmesan or pecorino, if desired. Mangia!