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.

Oatmeal Protein Muffins

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Satisfying and super healthy Oatmeal Protein Muffins are my new go-to breakfast. While I love breakfast foods, unless I am hiking or in Israel (where breakfast is an experience), I seem only able to have milky coffee and something very small to eat first thing. For some time now, I have been eating a single medjool date and a few almonds or pistachios along with my coffee and 8 Greens.

But I have realized that I am just not consuming enough protein in the morning to keep me going strong throughout the day. So I decided to look for something that is relatively high in protein, low in calories and unnecessary fat or sugar that would satisfy me without making me feel too full. And because while I may love to cook, I generally do not want to cook at breakfast. So something I could make ahead.

After checking out several recipes – and reading the comments – on line, I came across a recipe for Protein-Packed Oatmeal Muffins. I decided to give them a try, with a couple of my own tweaks.

They came together easily, but I was highly skeptical of how they would bake up. The batter seemed soooooo liquidy that I thought it would never come together as a muffin. Even when they had baked for the suggested amount of time, I thought, well this is a noble failure. Thankfully, I was wrong.

These are not the most beautiful muffins you will ever see and the texture, while fine, is not a traditional muffin. So don’t go in with that expectation. These muffins are gluten-free since only oatmeal is used as the base. I personally do not have a problem with gluten so I did not choose them for that reason. But if you do limit or cut out gluten from your diet, these muffins are for you as well.

The muffins are very tender and moist (why do people have a problem with that word??). I upped the spicing and used some fresh berries as a topping. The Oatmeal Protein Muffins are very open to changes in spicing and toppings. You could use hemp or pumpkin seeds on top and use pumpkin spice or any other mixture you like. For an afternoon snack, you could even go a more savory route. But below is what I did.

These should be stored in an airtight container in a cool place or frozen for future use. They rewarm in the microwave in about 10 seconds. I ate mine with a bit of almond butter on top for an extra hit of protein.

The waiting time before removing them from the muffin tin is essential. The oatmeal continues to absorb the liquid after they come out of the oven and this allows the muffins to firm up. Mine were baked directly in the well-PAMed muffin tin, but I might use paper or foil muffin cups next time to make it even easier to remove from the pan.

Give them a try if you want a muffin that is actually healthy for you.

Recipe

Yield: 12 muffins

Ingredients

3 cups old-fashioned rolled oats (Do NOT use quick-cooking oats)

3 scoops vanilla protein powder (I used a whey protein powder, but plant-based is fine, too)

1 tsp baking powder

1 rounded teaspoon ground cinnamon

1/2 teaspoon ground cardamom or nutmeg

Zest from one medium lemon

1/2 tsp fine sea or kosher salt

2 large eggs

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce OR one ripe banana, peeled and smushed

1/2 cup plain 0% Greek yogurt

2 tbsp coconut oil, melted

1/4 cup honey, maple syrup or Agave

1 cup unsweetened soy or other plant-based milk

2 tablespoons pumpkin or hemp seeds (OPTIONAL)

Berries or mini dark chocolate chips (OPTIONAL but recommended)

Directions

Preheat oven to 350 degrees F.

In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.

In a separate bowl combine eggs, vanilla extract, applesauce, Greek yogurt, coconut oil, maple syrup, lemon zest and soy milk.

Add wet ingredients to dry and stir to combine. The batter will be VERY wet!

Grease a muffin pan very well with vegetable spray or coconut oil. You could also line the muffin tin with paper or aluminum muffin cups.

Divide batter evenly across the muffin tin. (I used a cookie scoop to do this evenly)

Lightly press in your toppings of choice into each muffin. You can alternate toppings. There is no need for them to ll be the same.

Sprinkle hemp or pumpkin seeds evenly across cups, if using. (I did not)

Bake for 15-20 minutes (mine took 20 minutes)

Allow to cool in the pan for at least 20 minutes. The muffins will firm up during this time. Then using a tin spatula or spreader, remove the muffins to a wire rack to cool completely.

Store in an airtight container on the counter or in the fridge for up to 5 days. OR freeze for up to 3 months. Warm in a microwave or oven before eating for best taste.

Black Bean Beet Walnut Burgers

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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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?

Cabbage, White Bean, Leek Soup

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.’

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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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!

Libyan-Style Fish (Chraimeh)

Libyan-Style Fish

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Libyan-Style Fish (Chraimeh) is to Libyan Jews – and many Israelis – what gefilte fish is to Eastern European Jews. And while my family origins are strictly the Pale of Settlement, I am a bigger fan of chraimeh than gefilte fish. This sweet and savory (sometimes fiery) dish is bound to become a tradition in your house too.

Normally made with a firm-fleshed non-oily white fish such as sea bass or amberjack, salmon steaks are more readily available where I live and also more affordable. You can also make this with thicker fillets of a white fish with the skin still on. I have even eaten made from catfish.

There are as many recipes for Libyan-Style Fish as there are people who originated from Libya. And each family prides itself on its version. While comparing recipes (and I must have looked at at least 6) it seems that all have in common: garlic; paprika, caraway seeds, cumin and chiles. The recipe I finally landed on comes from Jerusalem a Cookbook by Yotam Ottolenghi and Sami Tamimi. But, of course, with a few tweaks by me.

Whether you choose to use this recipe or some other, just be sure to have plenty of good bread on hand for dipping into the sauce. The sauce is what this dish is all about! While normally served as a starter to the Shabbat or holiday meal, my husband and I ate it as our main course on Shabbat.

Serve Libyan-Style Fish (Chraimeh) warm or at room temperature. I did tone down the heat a bit to suit our tastes. This can get pretty fiery in some versions. But the beauty of making these foods at home is that you are the boss. YOU control the heat. Because the spices make the dish, I encourage you to only use the freshest dried spices. Better yet – grind your own. And the end product should be a perfect balance of sweet and savory.

Libyan-Style Fish (Chraimeh) is a great make-ahead dish and can easily be doubled or tripled to serve a crowd. Fish cooked in a sweet or savory tomato-based sauce is ubiquitous across the Mediterranean and North Africa. The Moroccan version is a bit more subtle in its flavorings but not terribly dissimilar. While served year-round, it is a perfect summer make-ahead meal. Add some rice or couscous and you have dinner!

For another great Shabbat and holiday fish starter, try my Egyptian Ground Fish Balls in a tomato-based sauce. My family loves these for Passover. And if you truly cannot live without gefilte fish (And who says you have to choose?!) try my Gefilte Fish Loaf.

Recipe

Yield: 3 to 4 servings as dinner. About 6 servings as a starter

Ingredients

Libyan-Style Fish

About 5 Tablespoons of neutral oil (I use canola)

2 medium vine-ripened tomatoes, coarsely chopped OR 1 15 oz. can of diced tomatoes

3 to 4 salmon steaks (about 1.5 to 2 pounds), rinsed and patted dry

6 large cloves of garlic, peeled and coarsely chopped

2 teaspoons sweet paprika

1 Tablespoon of caraway seeds, dry toasted in a pan and then ground

rounded 1/4 teaspoon cayenne pepper

1.5 teaspoons of ground cumin

rounded 1/4 teaspoon ground cinnamon (preferably Ceylon cinnamon)

1 green chile, coarsely chopped with or without seeds depending on the level of heat you are looking for

About 2/3 cup of water

3 Tablespoons of tomato paste

2 teaspoons of granulated sugar (I actually used Demerara)

1/3 cup diced roasted peppers ( I had homemade, but jarred are fine)

Juice of 1/2 of a lemon plus 1 lemon cut into 4 wedges

2 tablespoons chopped fresh cilantro or flat-leafed parsley

kosher salt and Aleppo pepper (or freshly cracked black pepper) to taste

Directions

Place the garlic, spices, 2 Tablespoons of oil and chile in a blender or food processor (Mortar and pestle would also work) and blitz to a thick paste. I needed to add another Tablespoon of oil to get the right consistency.

Libyan-Style Fish

In a large, heavy, flat-bottomed pan with a cover, add remaining 2 Tablespoons of oil and heat to shimmering. Add in the garlic spice mixture and stir for 30 seconds until fragrant.

Garlic Spice Mixture

Immediately add the chopped tomatoes, tomato paste, roasted peppers, fresh lemon juice, water and sugar and stir well. Bring to a simmer and cook partially covered for about 10 minutes or until the tomatoes have softened and the sauce has thickened some. Taste and add more salt as needed and Aleppo or black pepper.

In the meantime, rinse and dry your fish. Liberally salt and pepper both sides of the fish and set aside.

When the sauce has melded, add the fish steaks, pushing them gently into the sauce. The sauce will not cover them. My salmon steaks were quite thick, so I simmered them for 9 minutes on the first side, spooning sauce over them occasionally and then turned them over to cook for another 8 to 9 minutes. Depending on the thickness of your fish you may not need to turn the pieces over. You want to cook the fish to the flake stage. Spoon sauce over the fish.

Allow the fish and sauce to cool down to warm before serving. Garnish with chopped fresh herbs. Libyan-Style Fish can be served warm or at room temperature. Serve over rice or with LOTS of delicious bread like fresh challah. Left-overs can be refrigerated and gently reheated.

Chickpea Sandwich Smush

Chickpea Sandwich Smush

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Every week I bake a wonderful sandwich bread. In fact, my husband and I eat bread of one kind or another daily and we both enjoy making different kinds. Bread isn’t the enemy, guys! The flour I use is grown and milled locally with all of the whole grain goodness intact. I use a blend of different flours, some of which are heirloom varieties. You can taste the difference. So doesn’t this deserve a great filling? Just try my Chickpea Sandwich Smush. You don’t have to be vegan to enjoy it.

Not all of the breads we make are on my blog, but many wonderful options are here and can be found using the search function. But you don’t have to bake your own bread to enjoy this wonderful sandwich filling. Pack it on your next picnic or just for a great weekday lunch. With plenty of plant protein to keep you going all afternoon and with nothing to weigh you down. No mid-afternoon slump here.

Normally, my husband uses cold cuts in his sandwiches, but he has been trying to wean himself from this. So after doing some Googling, I came across “No-Tuna” salads. Most of the recipes were pretty similar, utilizing the delicious and nutritious chickpea in place of the tuna. Personally, I am not calling my version “No-Tuna.” Tuna is tuna and this isn’t it. I think that people are often turned off by vegan recipes that purport to taste “just like meat/fish/chicken.”

Let’s just enjoy these dishes for themselves. And while it is true that there are increasingly great meat substitutes available, sometimes a veggie burger is just a great veggie burger. This recipe is a great Chickpea Sandwich Smush. It is, of course, adaptable to your personal tastes and ingredients on hand, but below is one perfect version. Works great on whole grain sandwich bread, in a wrap or just as a salad and will hold up for 4 to 5 days in the fridge.

This sandwich filling has everything going for it. Great texture, brininess, umami, satisfying and riffable. Each element that I include adds brightness, texture and flavor. Generally I like to cook up my own chickpeas, but for this to work, they need to be very smushable so may cook a bit longer than usual. Canned work well here, but find a brand that you like, preferably one without lots of the skins left on the chickpeas.

Chickpea Sandwich Smush

Recipe

Servings: Enough for 4 sandwiches

Ingredients

1 15 oz. can of chickpeas (preferably organic), rinsed, drained and with the excess skin shells removed

3 Tablespoons tahini (Use a really good quality brand like Soom or Seed and Mill, both of which are readily available in the US and online)

1 rounded Tablespoon of plain yogurt – plant-based or dairy

2 teaspoons of Dijon or spicy brown mustard

1 Tablespoon of Agave nectar or maple syrup

Juice of half of a lemon (About 2 Tablespoons)

1/4 cup finely diced red onion or shallot

1/4 cup diced celery

1/4 cup garlic dilled pickle, although sweet gherkins could also be good.

1.5 teaspoons capers, drained and coarsely chopped

2 Tablespoons chopped, fresh cilantro or flat-leafed parsley

1 Tablespoon finely chopped preserved lemon rind that has been lightly rinsed of excess salt

1/4 teaspoon ground sumac

1 Tablespoon pan-roasted unsalted sunflower seeds

kosher salt and cracked black pepper to taste

Chickpea Sandwich Smush

Directions

Place the drained, rinsed chickpeas, with skins removed in a mixing bowl. Using a potato masher or fork, smush most but not all chickpeas. (You want some texture, but you also want to be able to spread this on bread.)

Add all of the remaining ingredients and mix through. Then spread it on bread and add your favorite toppings. We like it with baby spinach or other greens and some beet chips, lightly crunched on top. Let me know how you like to eat this in the comments below!

Potato and Green Pea Curry

Potato and Green Pea Curry

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Potato and Green Pea Curry is nutritious, vegan deliciousness in one pot. This easily adaptable curry is enhanced by the fluffy and flavorful Garlic Herbed Naan shown here. All of this can be made ahead and warmed when you are ready to eat. It’s another wonderful Meatless Monday – or any day – option.

Garlic Herbed Naan

As those who follow me know, my husband and I have moved to eating vegetarian and vegan meals about 5 days a week. So I am always on the lookout for something that suits our tastes, is nutritious and deeply satisfying. These days, it is easier and easier to follow a vegan diet. While I admit that I am not sold on plant-based yogurt or certain meat look-alike substitutes, they are readily available. And for those who want them, their taste and costs are improving every day.

As with any meal plan you follow, it is important to put together a meal that is appealing and nutritious. After all, just being “good for you or the planet” isn’t much solace if the food doesn’t taste great. Mediterranean and South Asian cuisines lend themselves to vegan or vegetarian preparations. A place for encouragement and great recipes is Pick Up Limes, which is where these recipes originated. This vlogger is a registered nutritionist and a walking advertisement for veganism in a totally non-judgmental package.

While I made Potato and Green Curry as written, it is easily adaptable to using other veg. But because I want as much nutritious bang for my efforts, I know that this recipe covers all of the bases. I also liked that it all came together in under an hour and that I could prep it ahead. Being retired doesn’t mean that I necessarily want to spend hours in the kitchen. My husband and I love to take long walks. When we arrive home happily tired, I want a delicious dinner that comes together quickly and easily. This fits the bill.

Naan is pretty available where we live, but my husband and I enjoy baking most of our own bread. The naan shown here also comes together quickly and the seasonings can be changed to suit your tastes. While the original recipe called for plant-based yogurt and non-dairy milk, mine was made with Bulgarian natural yogurt and 2% milk. We do use soy milk as well in our house, but this is what I went with. I also deviated by using ajwain or carom seed and fresh vs. dried parsley. If you don’t have or don’t like ajwain, commonly used in Indian cuisine, you can leave it out or substitute cumin seed.

When my husband gives me an enthusiastic response to a vegan dish, I know that it is worth sharing. He was brought up in a very meat-eating family. These dishes are not look-alike substitutes for meat. Nor are they trying to fool you into thinking that you are eating meat when you aren’t. They are, however, delicious meals in their own right and can be enjoyed whether you have adopted a vegan/vegetarian lifestyle or are simply looking for new dinner ideas.

As with many South Asian and Middle Eastern/Mediterranean meals, this recipe appears to have a LOT of ingredients. Most are spices that any home who eats these foods would readily have on hand. So don’t be scared off. And the fresher your spices, the more flavorful your food!

Recipe

Potato and Green Pea Curry

Yield: 4 servings

Ingredients

1 Tablespoon neutral vegetable oil

2 teaspoons each: whole cumin, coriander and brown mustard seeds

1 medium onion, peeled and diced

3 large cloves of garlic, peeled and minced

1 Tablespoon, grated or minced fresh ginger

1 vegetable bouillon cube

1 Tablespoon garam masala

2 teaspoons ground turmeric

1/2 teaspoon cayenne pepper (I did NOT use this and didn’t miss it)

3 to 4 medium potatoes (I used Yukon Gold, but a red potato or even Russet would work) peeled and cut into small cubes

1.5 cups of water

1 cup frozen, thawed green peas

1 can (about 15 oz.) or 1.5 cups cooked, drained chickpeas

1 can (about 399 ml. or 13 oz.) full-fat coconut milk

About 2 generous cups fresh baby spinach, torn

For serving:

Potato and Green Pea Curry

Basmati or other rice

fresh cilantro

lime wedges

naan

Directions

I find if I prep everything first then the actual cooking is a snap. It may mean a couple of extra bowls, but it really is so much faster and easier in the end. And nothing ever gets missed that way. Neither am I sent scrambling to suddenly mince or grate something.

In a 3.5 quart or bigger pot, add the oil and heat on medium high. When the oil is hot, add the whole seeds and toast for 30 to 60 seconds. This will “bloom” the spices.

Add the chopped onion next and cook until translucent – about 3 to 5 minutes. If it appears that the spices are getting too dry, you can splash in a Tablespoon of water.

Next add the garlic and ginger and cook for two more minutes or until fragrant.

The bouillon cube, garam masala and turmeric go in next. If you are using cayenne pepper, add it here as well. Stir for 30 to 60 seconds.

Potatoes and water are added now. Partially cover the pot and bring to a simmer. Cook until the potatoes are tender – about 15 minutes.

Now add the peas, chickpeas and coconut milk. Stir through well and cook until warmed. This can be done ahead up to this point. When you are ready to serve, add the spinach and cook through until wilted. This should only take a few minutes. Serve hot.

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Cabbage often gets a bad rap, but this luscious soup just might change your mind. And best of all is that it keeps getting better, so go on and make it ahead for the week! The mercury is down and the winds have picked up here in Chicago. So what is more delicious on these cold darker days than a nourishing bowl of soup and some good bread. And the smell of this cabbage will lure you in – not have you heading for the hills.

I have made this soup for decades, but never actually wrote down the recipe before. So this blog is giving me the opportunity to not only save it for myself, but to pass it on. The origins of the soup are Eastern European, where my family came from. Since they were poor and living in a shtetl, it is doubtful that there would have been much meat in this soup. Therefore, it was not the star, but rather a flavoring. And it is likely that water was used instead of stock. I look on my version as a salute to my grandparents, but not a slavish rendition.

Sweet and Sour Cabbage Soup

This is not one of my vegan recipes. But the meat could be left out and vegetable stock could sub for beef stock. It won’t be quite the same, but because of the many layers of flavors built in, a vegan version would still be delicious. While I rarely eat meat these days, small amounts are welcome occasionally in these colder months along with a little extra fat – in my food, not on me! I have not tried making Sweet and Sour Cabbage Soup with one of the newer meat substitutes available, but if someone out there would like to try it, I’d love to hear how it turns out.

Sweet and Sour Cabbage Soup

Below is my recipe, but it should be seen as a guide rather than as an absolute. Measurements in these things are a suggestion and can be adjusted to suit individual tastes. You will notice that rather than using a roux or other thickeners, I use ginger snaps. The snappier the better! Not only do they thicken the soup as they dissolve but they also add that warmth and spiciness that cuts through the richness of the beef, if used, and makes this soup interesting. So when looking for ginger snaps, please don’t go for really sweet cookies.

Some recipes use apple cider vinegar or sour salt (citric acid) to achieve the sour part of the taste profile. I tried the apple cider vinegar but found that I needed fresh lemon juice to gain the punch and proper balance to suit my palate. I have also successfully used sour salt.

This soup of humble origins will warm your soul – guaranteed. And the intoxicating aroma will make your house smell like fall. Thoughts of cuddling on a couch or in front of a fire won’t be far behind.

If I am feeling especially ambitious, I will bake a pumpkin, apple or pecan pie for dessert. But a lovely fruit crumble, Brown Betty or baked apple with zabaglione also would raise this to another level as a special dinner. And don’t forget the bread!

Recipe

Yield: About 10 servings

Ingredients

1 medium head of green cabbage – about 2.5 pounds that has been quartered, cored and thinly sliced

4 to 5 medium carrots, peeled and cut into medium chunks or thick circles

2 Tablespoons neutral oil like canola or sunflower

About 2 pounds of short ribs of beef, chuck roast or beef shank, if using

1 large onion, peeled, halved and thinly sliced

14.5 oz. can of diced tomatoes

2 Tablespoons tomato paste

1 large bay leaf or 2 smaller

About 10 whole cloves plus optional additional ground cloves

kosher salt and freshly cracked black pepper to taste

1.5 teaspoons ground allspice

1 to 1.5 cups of raisins

3 Tablespoons of dark or light brown sugar

Juice of 1 to 3 juicy lemons or a mixture of apple cider vinegar and lemon juice

About 12 cups of stock/water/bouillon or some mixture thereof. (I used 4 cups of unsalted beef stock, 2 bouillon cubes and the remaining 8 cups were water.)

12 to 20 ginger snaps – 2-inch diameter, depending on how thick you like your soup

Directions

If you are using meat and are making this ahead: generously salt and pepper the meat and place in a glass or stainless container or a heavy duty plastic bag. Allow to sit in the fridge ideally overnight but for at least 4 hours. Remove from the fridge about 30 minutes to an hour before cooking. (Okay, so that is the ideal and I did do it this time, but plenty of times I have made this and simply took my meat out about 30 minutes before cooking, salted it and then cooked. You will have delicious soup either way, but the meat that is salted overnight remains moister and more tender when cooked.)

In a large stockpot, add the 2 Tablespoons of oil and heat to a shimmer. If using meat, add it now. Do not move the meat around, but allow it to sear and brown well on each side. The first side takes about 5 minutes. Then using tongs, turn the pieces of meat over. The subsequent sides will take about 2 to 3 minutes each. When the meat is crusty and well-browned, remove the meat to a plate or bowl. If there is a lot of excess fat in the pan, drain it off, leaving the brown bits and about 1 Tablespoon of the oil.

Now add in the onions and 1 teaspoon of salt. Allow the onions to soften and begin to lightly brown. This should take about 8 minutes.

You will now add the bay leaf, whole cloves and 1 teaspoon of ground allspice and tomato paste. Stir through the onions.

Add in the sliced cabbage and carrots and the canned tomatoes. It will look like a huge amount but the cabbage cooks down. As well as you can (tongs probably are easiest for this task), mix everything through with the spices, onions, tomatoes and tomato paste. You can add the stock to make it a bit easier to mix things. Layer in the meat if using and the remaining water with bouillon or additional stock.

Bring to a boil with the pot uncovered. Give a good stir, cover the pot and reduce the heat to a simmer. Cook for 2 hours or until the meat, if using, is starting to fall off of the bone.

Open the pot and give it a stir. Now add in your raisins and ginger snaps and mix through. Re-cover the pot and cook for another 15 minutes.

You are ready to add in the brown sugar and lemon juice to achieve that perfect sweet and sour balance. Start slowly. You can always add more but you cannot take it away once added. Taste and adjust your seasonings to your personal palate, adding more salt, pepper and allspice as required. Because I add raisins and ginger snaps, which do have some sugar, my brown sugar to lemon juice ratio is less than other recipes which tend to do 1 to 1. You decide for yourself how sweet or sour to make it.

Now enjoy!

This soup keeps well for several days and only gets richer with gentle reheating. It should also freeze well.

SD* Chickpea Burger

SD* Chickpea Burger

SD* Chickpea Burger works. The SD* stands for “simply delicious.” I love a good vegan burger. It’s not as a substitute for a meat burger. But as a delicious canvas for toppings, enjoyed in its own right. This SD* Chickpea Burger delivers. Unlike many bean burgers, this one gets beautifully crispy on the outside and does not fall apart with a mushy center when you bite into it. There are just four ingredients to the burger and they are pantry staples. What you do about the toppings is between you – and you!

The method used here is the same one used to make great falafel. Chickpeas are given a long soak, generally overnight (12 to 24 hours) and then they are ground up in a food processor. Now while this burger only uses a couple of flavorful ingredients, you could up the spice level easily enough if you choose.

I came across this burger recipe on YouTube and decided to give it a try. The only changes I made were to use both black and ivory chickpeas and to slightly simplify the method. My version uses one less bowl that I didn’t need to wash. Black chickpeas were a novelty for me and since I had them I decided to try it here. They are smaller than the more familiar ivory chickpeas, and perhaps have a slightly different flavor. Frankly, just using regular (ivory) dried chickpeas is fine.

The marinated artichokes are already seasoned and the oil-soaked sun-dried tomatoes add umami and great texture.

While you might be able to make this without a food processor, it would be pretty difficult to get the correct texture. Now this recipe makes 6 burgers. My 6’3″ husband ate two with corn on the cob as a side. I only needed one to be satisfied. We served the burgers on a toasted onion kaiser roll with beefsteak tomatoes from the farmers’ market, caramelized onions, radish sprouts, avocado and pickle. On the second burger my husband put some Sriracha Aioli on the bun. It was all delicious and I know that the next time I eat it, I’ll likely use other toppings like fast pickled onions and arugula.

SD* Chickpea Burger

Like falafel, the chickpeas you are using are only soaked – not cooked ahead of time. And no, canned chickpeas will not work here. In order to ensure that the chickpeas are fully cooked, do not make fewer but larger burgers. The SD* Chickpea Burgers will need time to cook through. I have not tried making them in the oven, which should work, but would likely produce a less crispy burger than one cooked in oil in a cast iron skillet. And in order to get that color and crispiness you might end up drying out the burger.

Because it is just the two of us, I plan on using the leftover burgers as my lunch during the week. They will last in the fridge for a week and in the freezer for much longer.

Brass tax: is this SD* Chickpea Burger likely to convert die-hard beef burger lovers? No. But is it a really good vegan burger enjoyed in its own particular glory? Absolutely yes. So if you are looking to add more plant-based meals to your diet, give this a try. Simply Delicious!

Recipe

Servings: 6 burgers

Ingredients

SD* Chickpea Burgers

1 cup dried chickpeas (Use organic!)

1 teaspoon kosher salt

12 to 14 ounces jar or can of marinated artichokes, drained (You can use the liquid as a base for salad dressing)

1/2 cup, drained sun-dried tomatoes in EVOO

Neutral oil for pan-frying (I used Canola)

SD* Chickpea Burgers

Directions

Soak the chickpeas 3 cups of water for 12 to 24 hours

Drain the soaked chickpeas. Then add them to a food processor with the salt. Pulse, scraping down the sides until the beans are finely minced and easily hold together when squeezed in your hand.

Add the artichoke hearts and sun-dried tomatoes to the chickpeas and process until everything is ground up and evenly distributed.

Using your hands, form 6 burgers. Place them on a plate or in a container that will fit in your fridge, covered. Refrigerate for at least one hour or up to 1 week. This will help them hold together in the pan when cooking.

When you are ready to cook them, heat a heavy or cast iron skillet with enough oil to cover the bottom well. When the oil is shimmering, carefully add the burgers in one layer without touching each other. Do this in batches if your pan won’t hold them all. Cook for 4 minutes per side. DO NOT MOVE THEM AROUND OR SMUSH THEM DOWN! Carefully flip the burgers over and cook for another 4 minutes.

Garnish and enjoy!