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Fruity Noodle Kugel (Vegan)

~ lisaandfrancescook ~ 1 Comment

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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.

Banana Protein Muffins

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Now with bonus recipe for my best yet high protein muffins: Applesauce Walnut Protein Muffin variation. See recipe at the end of this post.

Due to the unprovoked, criminal 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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Banana Protein Muffins are high in protein and flavor with a texture that is light and fluffy. Being healthy never tasted so good! I have also included a variation below made with applesauce, walnuts and cranberries that is equally delicious.

A couple of weeks ago, I posted an Oatmeal Protein Muffin. And while I liked it, being an oatmeal fan, I was still searching for a high protein muffin that looked and tasted just like a regular muffin. This Banana Muffin takes the cake! There is protein from multiple sources: whey protein powder, peanut butter powder, eggs and almond flour.

This is definitely my new go-to breakfast or afternoon snack with a cup of tea or coffee. You can give this delicious treat to your kids without guilt and zero compromise of flavor. And because of all of the protein baked in, one muffin will carry you through a busy morning.

Banana Protein Muffins come together very quickly and freeze well with no special equipment needed. So even with a busy life, these can be put together and baked in less than an hour.

I came across these muffins in a search of the web and then added a few tweaks of my own, which added both flavor and additional protein. And while I am NOT gluten-free, for those who are interested, these Banana Protein Muffins are GF. Definitely give these muffins a try.

Recipe

Yield: 12 muffins

Ingredients

1¾ cups almond flour (I have made these with both blanched almond flour and natural. They were equally delicious.) For me, the perfect ratio is 1 cup of natural almond flour and 3/4 cup blanched almond flour.

¼ cup coconut sugar OR any other light brown sugar such as Demerara

1 tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

½ cup vanilla or plain protein powder (I used a grass-fed whey powder, but if you wish to avoid dairy, there are multiple options available, such as soy.)

1.5 Tablespoons peanut butter powder

2 large bananas mashed banana

3 large eggs (at room temperature)

¼ cup coconut oil (melted but not hot)

1 tsp vanilla (Use even if using vanilla protein powder)

4 Tablespoons dark mini-chocolate chips or coarsely chopped and lightly toasted walnuts – or more. No judgement here! (Optional, but highly recommended)

Directions

Heat the oven to 400° and line the wells of a muffin tin with parchment paper or foil muffin cups or spray well with a vegetable spray.

In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, peanut butter powder and protein powder. Set aside.

In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil, vanilla extract and eggs and stir everything well to combine. Stir through chocolate chips, if using.

Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!

Divide the batter into the lined muffin tin wells.

Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Applesauce Walnut Protein Muffin variation

Lightly toast 1/3 cup of coarsely chopped walnuts

1/4 cup of dried cranberries or raisins

Replace the banana with 1 cup of unsweetened applesauce

1 teaspoon of ground cinnamon OR sweet hawaij

Follow all of the directions for the banana muffins except swap out the applesauce for the banana. Add the walnuts, cranberries and spice to the dry mixture. I left out the lemon zest, but you could include it. Bake it the same way. Delicious!

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

Lemon Cardamom Semolina Cake

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So a Persian Semolina Cake and a Lebanese Semolina Cake walk into a bar…. But seriously, I took two delicious cakes with certain common elements, made some tweaks and came up with this single wonderful Lemon Cardamom Semolina Cake. Bright and lemony with that unique texture that you get with semolina cakes. The finished warm cake is soaked in a simple syrup perfumed with lemon and rose water. This permeates the entire cake, resulting in a dense, moist delicious bite. I topped it off with some lightly toasted pistachios and edible dried rose petals. For utter decadence, I served it with strawberries macerated in a bit of sugar and some lightly sweetened crème fraîche on the side. Do I have your attention yet?

This Lemon Cardamom Semolina Cake should rank right up there with the best of the semolina cakes. And while I admit to tarting it up a bit with strawberries and crème fraîche, it is wonderful all on its own. No embellishments are needed to enjoy this utterly lovely cake.

Middle Eastern semolina cakes, like basbousa are very common – and VERY delicious. They are usually soaked in some kind of simple syrup or a syrup sweetened with honey. Not only does the syrup add wonderful flavor to the cake, but it also makes the cakes able to last longer, particularly in warm climates where refrigeration wasn’t common until relatively recently.

These cakes stay moist for days and the flavors only intensify with each passing day. And as each grain of semolina soaks up the syrup, the cake takes on such a lovely, creamy texture. I find that if possible, I always make semolina cakes one or two days ahead of serving. This allows all of the wonderful flavors and aromas to meld into one delicious bite.

As anyone who reads my blog knows, I love Middle Eastern and South Asian cuisine. and I also love a great dessert. This Lemon Cardamom Semolina Cake is the perfect make-ahead dessert for Shabbat or any special dinner – especially if it has a Middle Eastern/Mediterranean theme.

And because this cake uses olive oil instead of butter or margarine, a whisk and a spatula is really the only equipment needed. There is no heavy creaming of the butter and sugar or tedious beating to incorporate air into the mixture.

But don’t wait for an “occasion” to make this delicious cake. Take it on your next picnic. It will travel well and requires no refrigeration or special treatment.

For more semolina cake recipes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Simple Basbousa

Recipe

Yield: About 8 servings

Ingredients

Yield: About 8 servings

Ingredients

For the Cake

1.5 cups almond flour or almond meal

1.5 cups semolina flour

1.25 teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons ground cardamom

1/2 teaspoon grated/ground nutmeg

1 cup fruity Extra Virgin Olive Oil (Use a Lemon-flavored oil if you can. It will give even more punch to the lemon flavor.)

1 cup granulated sugar

2 lemons, zested

Juice of one lemon (Be sure to zest your lemons first!)

3 large eggs

Simple Syrup

1 cup granulated sugar

1 cup water

1 lemon, juiced (From the 2 lemons zested in the cake)

1 to 2 Tablespoons rosewater (Optional, but desirable, but use a really good quality rose water so it doesn’t taste like pot pourri!) Alternatively you could use Orange Blossom Water.

Garnish

About 1/3 cup coarsely chopped and lightly toasted pistachios or blanched slivered almonds

about 2 Tablespoons dried, edible rose petals

Directions

Preheat your oven to 350 F.

Grease an 8-inch springform pan and line bottom and sides with parchment paper. (You could use a 9-inch pan for a flatter cake. Decrease the baking time by about 10 minutes.) Grease parchment. Whisk together the almond flour, semolina flour, salt, cardamom, nutmeg and baking powder in a medium bowl.

In a large bowl, whisk the oil, sugar, and lemon zest from 2 lemons together until combined. (This can also be done with a hand mixer.) However, you are not trying to beat a lot of air into the mixture. You just want everything well combined.

Then gradually add the eggs, one at a time, beating to incorporate, about 1 minute. Next add the dry ingredients and the juice of 1 of your lemons and whisk just until everything is combined. Do not over-mix. Semolina cakes are meant to be fairly dense.

Transfer the batter to the prepared pan. Place the cake on the middle rack, and bake until golden brown, approximately 45 to 50 minutes. (If you use a 9-inch springform pan, check your cake after 35 minutes.) Ovens really vary, so you can tell the cake is done if you lightly press the top of the cake — it should feel lightly springy when done. (I baked mine a few minutes longer than I should have ideally, although with the syrup it is fine.) Allow to cool for 20 minutes or so in the pan before removing the ring and transferring the cake to a cooling rack.

Using a toothpick, poke holes all over the top of the cake. Spoon or brush ALL of the simple syrup (See below) over the cake. (I like to put a pan covered in foil under the cooling rack to collect the inevitable dribbles and to make clean-up easier.) It might look like a lot of syrup, but it will all get absorbed into the cake after a few minutes. Not only does the syrup add flavor but it is necessary for keeping the cake moist and contributes to the overall texture of the cake.

Simple Syrup

  1. In one easy step, combine water, sugar, juice of 1 lemon, and rosewater, if used, in a pot. Cook it over medium-heat until the sugar is fully dissolved, for 4-5 minutes.
  2. Then continue cooking the syrup on medium-low heat for an additional 10 minutes, stirring occasionally.

Mixed Berry Galette

~ lisaandfrancescook ~ 1 Comment

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Berries, berries and more berries! While it’s true that these days berries are available in grocery stores pretty much all year long, summer is indisputably berry season. If you are like me, we can’t get enough of them. And I love them all – blueberries, blackberries, strawberries, raspberries, gooseberries, watermelon berries….

As I mentioned in my previous post, I also really enjoy a good dessert. Nothing cloyingly sweet mind you, but definitely dessert. A galette is perfect. It’s simple to make and by its very nature its rustic and unfussy. A basic pastry rolled out, filled with the fruit of your choice and folded up. If the juices run over a bit, no problem. Eaten warm straight out of the oven with a bit of ice cream or crème fraiche or just at room temperature.

This Mixed Berry Galette used the berries that can almost always be found in my fridge. The proportions don’t really matter too much as long as the weight is about the same. I do think that the majority of the berries should be of a slightly firmer variety such as blueberry, strawberry or blackberry. Raspberries are very soft and are fine to use as an accent, but are likely to bake into jam. But don’t overthink this. Just make it and enjoy.

The amount of sugar is pretty minimal and the lemon zest and juice brightens up the berry flavor. While you can use a pastry from your store’s freezer section, it really is simple to make this dough. I did experiment just slightly by adding a teaspoon of a raspberry balsamic vinegar that I had on hand to the dough instead of the usual apple cider or distilled vinegar. Just to layer in the berry element. It didn’t make a huge difference, but it just added a certain sumpin’ sumpin’.

As with any berry dessert, you want to bake the pie, galette or cake until the berries begin to bubble and ooze some liquid. If you don’t do this, the juices will continue to run once the finished product has cooled. Not horrible, but generally not desirable.

This Mixed Berry Galette is soooooooooooooooooooo delicious, with it’s crispy, flakey crust and bursting berries that I decided to forego ice cream and crème fraiche. Don’t wait – just make this!

Recipe

Yield: About 6 servings

Ingredients

For pastry

1.5 cups (188 g.) unbleached, all-purpose flour

1 Tablespoon granulated sugar

1/2 teaspoon kosher or fine sea salt

1 stick (8 Tablespoons or 114 g.) cold unsalted butter or vegan butter cut into 16 cubes

1 teaspoon of vinegar (distilled, apple cider or raspberry balsamic)

4 to 5 Tablespoons of ice water

For filling

4 cups (750 g.) cleaned berries (I used about 500 g of blueberries and filled in with blackberries, strawberries and raspberries to get to 750 g.)

1/4 cup granulated sugar

2 Tablespoons unbleached, all-purpose flour

Zest of 1 medium lemon

Juice of 1/2 a medium lemon

1/4 teaspoon kosher or fine sea salt

For brushing the pastry

1 egg mixed with 1 Tablespoon of cream OR just brush with some non-dairy “milk” and leave out the egg

A sprinkling of either granulated or castor sugar (Demerara would also work)

Directions

For the pastry

This can be done by hand, but I used a food processor. Pulse the flour, sugar and salt (or mix with a whisk or even your hand).

Add the butter or vegan butter, and pulse just until the mixture resembles coarse meal with some pea-sized pieces of flour-coated butter. If doing this by hand, you can use a pastry cutter or two knives.

Drizzle in the vinegar and 4 Tablespoons of the ice water. Pulse just until the dough starts to come together. If doing by hand, mix until you take a Tablespoon of dough between your fingers and if you squeeze it, the dough holds together. Since flour and room humidity vary, you may need to add a bit more water. I didn’t, but it’s okay. Only add the absolute minimum! Using plastic wrap or waxed paper, push the dough together to form a disk. Wrap the dough and refrigerate it for at least an hour or up to overnight.

When you are ready to make the galette, remove the dough from the fridge. Allow it to sit for about 15 minutes. This should make the dough more malleable and will prevent cracking when you roll it out.

For the Galette

Preheat the oven to 425 degrees F (218 to 220 C).

Mix the sugar with the salt and lemon zest. Rub the zest into the sugar with your fingers.

Gently mix the berries with the flour, sugar mixture and lemon juice.

Roll out the dough onto a Silpat or parchment paper dusted with flour until it is an approximate 12-inch round. You can trim the edges for a more “finished” look or leave it rough if you prefer a more rustic look. Place the Silpat or parchment onto a baking sheet and carefully fill the center with the berry mixture. Push the berries out to about two inches from the edges. Then start folding over the dough, pleating it as you go around. The center should be left open.

Brush the pastry with either the egg wash or use the non-dairy “milk.” Sprinkle with sugar. Bake for 25 to 30 minutes or until the berries are bubbling and the crust is browned. Now enjoy!

Black Bean Beet Walnut Burgers

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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?

Matboucha

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Matboucha

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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Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.

Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.

Matboucha

And if you love tomato achaar next time try matboucha with your Indian food!

I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.

Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!

Matboucha

Recipe

Yield: About 10 to 12 servings

Matboucha

Ingredients

1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)

15 to 20 cloves of garlic, peeled and thinly sliced

4 red bell peppers, cored, seeded and cut into smallish dice

2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)

12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)

1.5 to 2 teaspoons sweet or smoked (or a mix) paprika

kosher salt

Matboucha

Directions

Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!

Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.

Matboucha

Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.

Matboucha

Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.

Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.

Salads for Every Meal

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Due to the unprovoked, merciless war on Ukraine 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.

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Whether you are vegan, vegetarian or an omnivore, there is a salad here for you. Every Shabbat I make at least four salads and dips, several of which we will enjoy throughout the week. It’s a delicious habit that I adopted after spending time in Israel where salads are eaten for breakfast, lunch and dinner. Aside from being delicious, they add so much color to any meal. And don’t we eat with all of our senses?

There are fresh salads, roasted vegetable salads and salads with a profusion of herbs and grains. Some of the salads are made with beans which add protein and heartiness. Almost any veg and many fruits, legumes and grains can be made into cold or warm salads. And when I want to make a light meal of salads I simply add some feta cheese or a piquant provolone and delicious bread, like the flaky flatbread or focaccia. The more I make these flatbreads the better I get at it. My last batch were nice and poufy and round! I simply refrigerate leftover breads and warm them in the toaster. They also freeze well. Yummmmmmmmmm!

Over the years, I have posted a number of salads and will link to some of them below. But here are three new ones (for me) that hopefully you will enjoy as well. They are guaranteed to brighten up just about any meal. The inspiration for this post comes from Sonya’s Prep. She is lovely young Orthodox Jewish vlogger that I have recently begun following. Her energy, charm and creativity make watching her a delight. And if anyone is looking to be more organized, she is someone to watch.

The three new salads are: Roasted Eggplant Peppers and Red Onion Salad; Shredded Carrot and Red Cabbage Salad; and Wheatberry and Barberry Salad

When you are feeding a crowd these salads can be doubled or tripled. And most people will enjoy these salads so much that you can go easy on the meat, if serving. Better for us and better for the planet.

I will give suggested measurements, but please don’t get too bogged down with being exact. When preparing these, I almost never truly measure, especially when it comes to adding fresh herbs. Taste as you go along, especially with the salt and dried spices. You can always add more but it is difficult to impossible to remove them once added.

For those interested in other delicious salad ideas here are just some of the ones available through my blog:

Twice-Cooked Eggplant Salad

Moroccan Carrot Salad

Green Fattoush Salad with Mint Vinaigrette

Farro Salad

Lentils du Puy and Potato Salad with Tarragon

Spiced Butternut Squash and Farro Salad

Red Cabbage, Walnut and Goat Cheese Salad

Armenian Lentil Salad

Moroccan Beet Salad (Barba)

Sunshine Kale Salad

Roasted Tomato and Olive Pearl Couscous Salad

Lentil Salad with Raisins, Tomatoes and Tarragon

Get your Freekeh on – with this lemony, herbed salad

Apple, Goat Cheese and Pecan Salad

Watermelon and Feta Salad

Moroccan Beet and Orange Salad with Pistachios

Horta Salata: Fancy Salad

Beet and Chickpea Quinoa Salad

Easy Feta and Roasted Tomato Salad

Herbed Farro Salad

Orange and Radish Salad

Recipes

Roasted Eggplant Peppers and Red Onion Salad

1 medium eggplant – about 1.25 pounds

2 smallish bell peppers in different colors

1 medium red onion

kosher salt and freshly cracked black pepper to taste

About 1/4 cup EVOO

About 1/4 cup of white wine or apple cider vinegar

2 to 3 cloves of garlic, peeled and crushed or grated

1/4 cup chopped cilantro or flat-leaf parsley

3 to 4 scallions, thinly sliced including dark green stems

1/4 cup chopped fresh dill

Directions

Preheat your oven to 450 degrees F.

Chop the eggplant, onions and peppers into a large dice of approximately equal size. Place on a baking sheet and toss together with the EVOO and sprinkle with salt and pepper. Spread the veggies across the baking sheet in a single layer. (If you want to use foil for easier clean-up, go ahead. But it does end up in a landfill….)

Roast the vegetables for about 30 minutes, turning the pan once. They should be golden and tender but not mushy. Ovens vary so check after 25 minutes or it could go as along as 35.

When cool enough to handle, transfer everything to a bowl and toss with the remaining ingredients. Taste to see if you need to add any additional salt or pepper.

Shredded Carrot and Red Cabbage Salad

Shredded Carrot and Red Cabbage Salad

Ingredients

About 6 ounces pre-packaged shredded carrots OR about 4 cups carrots that are trimmed and julienned

About 1 cup of shredded red cabbage

1/2 medium red onion, thinly sliced into pieces about the size of the carrot shreds

2 cloves of garlic, peeled and crushed or grated

1.5 teaspoons granulated or Demerara sugar

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cracked black pepper or Aleppo pepper

1 teaspoon kosher salt

2 Tablespoons EVOO

1 to 2 Tablespoons white wine vinegar

Juice from 1 lemon

3 Tablespoons chopped fresh dill or 1.5 Tablespoons dried dill

3 Tablespoons chopped fresh flat-leaf parsley or cilantro

Directions

Place everything in bowl large enough to comfortably hold the ingredients. Mix everything well, preferably with your hands. You want to massage the carrots to soften them a bit. Taste to adjust seasonings. Yup, that’s it!

Wheatberry and Barberry Salad

Wheatberry and Barberry Salad

Ingredients

1 cup uncooked hard winter wheatberries (You could use farro or barley if wheatberry isn’t available; however, they will not have that unique chewy nuttiness that a properly cooked wheatberry has.)

1/2 of a small red onion, peeled and chopped

4 to 5 thinly sliced red radishes

2 Persian cucumbers cut in to quarters and diced

1/2 cup dried barberries (You could use currants instead but they won’t be as flavorful.)

2 generous cups, finely chopped fresh herbs (I used dill, cilantro and parsley, but mint would also be good)

1 clove garlic, peeled and crushed or grated

Juice of 1/2 fresh lemon or more to taste

1 teaspoon of kosher salt or more to taste

1/4 teaspoon freshly cracked black pepper

2 to 3 Tablespoons flavorful EVOO

Directions

Soak the wheatberries for at least 8 hours or overnight. Bring 3 cups of water or broth with a glug of olive oil to a boil in a medium pot with a tight-fitting lid. If using water or unsalted broth, add 1 teaspoon kosher salt. Drained the wheatberries and add to the boiling liquid. Cover the pot, reduce the heat to a simmer and cook for 1 hour. This can be done a few days ahead. Just refrigerate the cooked wheatberries in their liquid.

You want the wheatberries to be cold or no warmer than room temperature. Place them, drained of any accumulated liquid, in a bowl and add all of the other ingredients. Gently but thoroughly toss well. Now enjoy!

Chickpea Spinach Curry

~ lisaandfrancescook ~ 1 Comment
Chickpea Spinach Curry

Chickpea Spinach Curry, is ready in under 45 min. and packs a punch of flavors and nutrition. This vegan curry is a great option for nights when everyone is hungry and you are short on time. Or if you are trying to eat more plant-based meals and want a delicious option. It’s an easy-to-prepare dish that comes together with mostly pantry items. While I generally cook my own beans and almost always have them in my fridge, canned chickpeas (garbanzo) would work well here. We did eat this with a dollop of plain, whole milk Bulgarian-style yogurt. However, it can be eaten as is or by using a plant-based yogurt. Serve it over rice (brown rice pictured here) or any other grain you prefer.

Chickpea Spinach Curry came onto my roster because I had just bought a box of spinach for something that it turned out I wasn’t in the mood to make. I didn’t want it to go to waste. I always have chickpeas on hand and the spices in my pantry so I searched online until I found this recipe. As always, when preparing to make something new, I look at 5 or 6 versions online or in cookbooks and then pick and choose the parts I like best. I only made a couple of tweaks to this recipe to suit our tastes. While I wasn’t familiar with the website, I’ve become quite good at knowing if a recipe will work just from reading it.

As I have mentioned many times, my husband and I eat and both bake a lot of bread in our house. So I served this with store-bought naan, warmed in the oven. If you are in the mood or made it ahead, my Flaky Flatbread would also be a wonderful accompaniment. I love to make the flaky flatbread or a stuffed spinach flatbread, which I hope to post soon. They freeze beautifully and also keep well wrapped up in the refrigerator. So when I have the time and am in the mood, I make a stack to have on hand.

A simple winter dessert of spiced fruit compote that I made last week, with some gingersnaps on the side made for a satisfying and mostly very healthy meal. Every winter I prepare compote made from dried fruits in a spiced sugar syrup. It lasts most of the winter in a glass jar in the fridge. Wonderful as is or over any simple pound cake or olive oil cake, it makes a lovely end to a simple meal. It is especially great after a spicy meal, balancing out the spiciness to perfection.

Whether you are going for a meatless Monday or are vegetarian or vegan, this meal will not disappoint!

Recipe

Chickpea Spinach Curry

Yield: 4 servings

Ingredients

3 tbsp sunflower or canola oil
1 large onion finely chopped
4 cloves garlic, crushed or minced
1 inch ginger, finely grated (No need to remove the skin)
1 Tablespoon ground coriander
1/2 Tablespoon ground turmeric
1/2 Tablespoon ground cumin
1/4 – 1/2 tsp cayenne pepper or chili flakes
1.5 cups crushed tomatoes (400g) (An average 14.5 oz. can)
3 cups cooked chickpeas (500g) (About 2 average cans. Exact amounts are not essential here)
3/4 cup vegetable stock (177 ml) or 1 bouillon cube dissolved in 3/4 cup of water.
1 cup frozen chopped spinach or 142 gm fresh/frozen chopped spinach (5 oz. box)
1/2 tsp salt
1 tsp sugar
1 tsp garam masala
1 tablespoon lemon juice or to taste (I used 1/2 of a juicy lemon)


OPTIONAL:

About 5oz. full-fat coconut milk or unsweetened coconut creme (148 ml) (The coconut creme available to me comes in a 5 oz. can which was perfect. If you use up coconut milk pretty quickly then leftover milk from a larger can is no problem. You can also freeze leftover coconut milk in an ice cube tray and pop them out whenever needed.)

Garnish
1 tablespoon chopped fresh cilantro leaves (coriander leaves)

Yogurt (milk or non-dairy)

Directions

Chickpea Spinach Curry


Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden, about 10 minutes.

Add the crushed or minced garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn’t smell raw anymore.

Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.

Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and
once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now
and then.

Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the
curry is bubbling away again. Simmer for an additional five minutes.

Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped
cilantro leaves and serve hot.

Easy Peasy Vegan Shawarma

~ lisaandfrancescook ~ 1 Comment
Easy Peasy Vegan Shawarma

This Easy Peasy Vegan Shawarma is a great weeknight meal with lots of bold flavor. And it’s ready in under an hour. It is a feel-good meal that even meat lovers can enjoy. The thick-cut Portobello mushrooms can be purchased pre-sliced in most stores these days to speed up the process even further. And their meaty texture and taste have just the right mouthfeel for a satisfying dinner.

Easy Peasy Vegan Shawarma is wonderful stuffed into a pita with all the toppings. It would also be equally delicious on a bed of steamed Basmati rice or couscous with the salad on the side. And let’s talk about those sides. You are only limited by your time and imagination. Some things are easily bought if you are really short on time or inclination and others are quickly made while the shawarma cooks.

I always like to have a number of salads and dips on hand. With pre-cooked beets (canned or from the produce section) you can easily have Moroccan Beet Salad ready in minutes. And while nothing beats my homemade hummus, there are a number of respectable options available in grocery stores. Persian cucumbers diced with cut-up tomatoes, olives and lots of mint, dill and fresh cilantro is another easy option.

If you have lentil or chickpea salad on hand, these are also great accompaniments.

Below you will see that this recipe includes a quickly pickled cabbage to put on top of the shawarma. Fresh arugula would also be delicious or pickled onion instead or in addition. The salads and sides lend bright colors and textures and we do eat with our eyes as well as our mouths. So if you think going meatless has to be dull, think again! This is a great Meatless Monday option, but also great any day of the week.

Salatim

Recipe

Easy Peasy Vegan Shawarma

Yield: 4 Servings

Ingredients

12 ounces Portobello mushrooms, sliced 1/2-inch thick

1 medium red onion, halved and cut into 1/3-inch wedges

3 Tablespoons EVOO

1 teaspoon kosher salt

1/4 to 1/2 teaspoon cracked black pepper (to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

1/2 teaspoon ground paprika (sweet or smoked)

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

For Serving

4 pitas (I like whole wheat) or cooked basmati rice or couscous

Easy yogurt (dairy or non-dairy) topping mixed with turmeric, salt and pepper OR tahini mixed with lemon juice, garlic, salt and ice water

Pickled cabbage (See below)

Directions

Preheat the oven to 425 degrees F. Raise the oven rack to the next to highest level so that it is about 6 to 8 inches from the heat element.

Place the mushroom slices and the onion wedges on a rimmed half sheet pan. Mix all of the spices, salt and pepper together in a small bowl. Using clean hands (or tongs), toss the mushrooms and onion with 3 Tablespoons of EVOO and the spice mixture. Arrange in a single layer.

Easy Peasy Vegan Mushroom Shawarma

Roast until tender and browned. About 20 minutes. However, ovens vary so check it at 18 minutes.

Warm the pita for serving.

Pickled Cabbage

Thinly slice about 3 cups of cabbage. Red or green cabbage works and you can usually purchase these pre-sliced if you prefer. Place in a bowl and toss with 2 teaspoons of EVOO, juice of 1/2 a lemon and 1 teaspoon kosher salt. If you have it, sprinkle with ground sumac and some freshly chopped cilantro. This can be made earlier in the day or while the mushrooms cook.

Pickled Cabbage

Garnish with freshly chopped herbs – whatever you have on hand works. Now eat!

Easy Peasy Vegan Shawarma

Vegan Mushroom Walnut Pâté

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Vegan Mushroom Walnut Pâté

Vegan Mushroom Walnut Pâté makes a delicious addition to your holiday table. Once upon a time I used to make a vegetarian mushroom pâté. It wasn’t beautiful, but it was delicious. Frankly, it was a bit of a pain to make in the pre-food processor days. However, it went very well with roast turkey or chicken and was worth the extra effort for holidays and special occasions. And it was especially yummy in sandwiches the following day. But those of you who follow my blog know that I am trying to prepare more vegan dishes. I initially got interested in vegan cooking because my godson was deathly allergic to eggs AND his family keeps kosher, which means they won’t mix milk and meat – among other things. So finding – or developing – great vegan recipes became an imperative.

Now, though, I try to cook vegetarian and vegan meals for me and my husband several times a week. While my reasons are for better health as well as the welfare of the planet, I wouldn’t do it if I couldn’t make meals that were delicious and satisfying. It doesn’t hurt that my favorite cuisines are Mediterranean/Middle Eastern and South Asian, both of which have a rich heritage of vegetarian and vegan dishes.

You certainly don’t have to be vegan to enjoy this Vegan Mushroom Walnut Pâté. It’s a wonderful make-ahead side or appetizer that can be enjoyed by anyone – unless allergic to mushrooms or walnuts that is. So if you are looking for something a bit different to try for the holidays, give this Vegan Mushroom Walnut Pâté a go. It still isn’t pretty (but what pâté is?) and it still is delicious! Spread it on crackers or some Melba toast and enjoy it with a Crackling Vermentino or other sparkling wine. Mmmmmmmmm!

For an alternative Vegan Mushroom Pâté that is not baked try:

Mushroom Walnut Pâté

You can’t go wrong with either one.

Recipe

Vegan Mushroom Walnut Pâté

Yield: About 10 servings

Ingredients

2 Tablespoons EVOO

1 pound of mushrooms, white, cremini or baby bellas, quartered

1/2 cup chopped walnuts, lightly toasted in a dry pan

1 shallot, peeled and chopped

1 cup chopped fresh fennel or celery

Handful of flat-leaf parsley, chopped

1.25 cups fine, dried bread crumbs – plain or seasoned

1 pound silken tofu

1 Tablespoon nutritional yeast

1 teaspoon each: dried thyme, basil and oregano

1.5 teaspoons kosher salt

generous pinch of cayenne (Optional)

Directions

Oil or use a cooking spray to coat an 8 X 4-inch loaf pan. Line the pan with cooking parchment and oil that as well. Cut a piece of parchment large enough to sit on the top of the pâté mixture in the pan. Set the pan aside.

Preheat the oven to 400 degrees F.

Heat the EVOO in a large sauté pan and add the chopped shallot and fennel or celery. Sprinkle with about 1/2 teaspoon of kosher salt. Sauté until the mixture begins to soften. Then add the chopped parsley and bread crumbs. Stir through to moisten everything. Turn off the heat.

While the vegetables were sautéing, place the mushrooms and silken tofu in the bowl of a food processor. Pulse the mixture until everything begins to break down. Add in the nutritional yeast, dried herbs and the veggie/breadcrumb mixture. Pulse until smooth.

Add in the walnuts and just pulse 3 or 4 times quickly. If you prefer not to have bits of walnut in the finished product, you can pulse the mixture a few more times, until it is smooth throughout.

Pour the mixture into the prepared pan and smooth the top. Add the oiled parchment on top of the mixture so that it is right against it. Give the pan a tap on the counter to make sure that everything is even and there are no air bubbles. Place in the hot oven and bake for 1.5 hours. Allow to cool completely.

Vegan Mushroom Walnut Pâté

If you are not going to serve it as soon as it is cool, refrigerate it in the pan. Remove the pan from the fridge about an hour before you are ready to serve. Carefully remove the piece of parchment that is on top and invert the pan onto your serving plate or board. Peel off the remaining parchment paper. Garnish as desired.